Juwita Suwito's Album Launch - "For Real"

Trifles

Profiteroles

Triple Espresso Brownies

Listening/watching/experiencing someone exercise their passion is a joy! We count ourselves very blessed to be able to have sponsored Juwita's desserts for the launch of her new album. We also got to meet Jaclyn Victor of Malaysian Idol fame. Really bubbly personality and was really nice to chat with.

Juwita in action

Do go out and buy Juwita's album.

Creme Caramel & Lemon Meringue

One of my favourite desserts, creme caramel, served individually in glasses. I love the bejewelled nature of the golden caramel and the majestic, rich, yellowness of the gently set egg custard.



Our Lemon Meringue is also available as a whole cake and we believe we've found the right balance of sweetness, lightness, and tartness. The pillowy billows of the meringue top the acidic foil of the lemon curd and is encrusted with a buttery sweet biscuit pate sucre.

Vintage Ferrari FI

Did this vintage Ferrari FI for a client. Delivered it ourselves. The most satisfying part of our work is watching the reaction of the clients and the kid. He kept on wanted to touch it and play with the 'car.' Understandable since he's only 1.

The Art and Craft of Doing What We Do - Boys in the kitchen

It takes a deft hand, talent, and many hours of practice to make it seem easy. ET, YM, and increasingly SY, make the cakes that we produce possible.

Allan is seen here painting the waves into butter icing. Everything on this cake is edible and we only use food colourings.

Wai Fun's Desserts

A friend of ours who makes the most gorgeous little canapes and finger foods ordered some desserts from us. Some mini Strawberry Pavlovas and Lemon Cheesecakes with a Passion Fruit Coulis. It's also her Grandad's birthday so we made this cake at her request.

Mini Pavlovas

Lemon Cheesecakes with a Passion Fruit Coulis

Sau Tow - A Chinese Symbol for longevity. The pen is for scale. The two large peaches are cake and the small ones are in sugar.

Flourless Mandarin Cake & Baci Di Ricotta (Ricotta Kisses)

Had the opportunity to test our a Flourless Mandarin Cake since there were so many Mandarin Oranges lying around over Chinese New Year and also something called Baci Di Ricotta which I believe means Ricotta Kisses.

Both are courtesy of Nigella Lawson but as usual I cannot resist tweaking them to suit my tastebuds.

The Flourless Mandarin Cake can be adapted to an Orange cake (no brainer there) and obviously I've reduced the sugar. It's moist, light, tender and it has this great little bitter edge to it from the pith of the Mandarins. I'm going to try it with Oranges and in all likelihood it will end up on our menu as a tea cake. In other words, we will sell it in loaves with no icing on it.



The Baci on the other hand, needs to be eaten just about straight off the stove. It tastes just divine when it's eaten warm. Soft, pillowy, with a hint of rich egginess and replete with the warmth of cinnamon. I tweaked it for my tastebuds, but again, thank you Nigella.


Baci Di Ricotta (Ricotta Kisses) - What could be better for tea than something that serves up kisses to eat? Love and tummy yums all in one!

200 g of Ricotta Cheese
2 eggs
75g cake flour (Nigella uses plain flour but I find cake flour gives it a tenderness that's appropriate)
1 ½ tsp of baking powder
Pinch of Salt (Be generous)
½ tsp ground cinnamon
Pinch of nutmeg (My addition - I love my spices)
1 Tbsp caster sugar
½ tsp vanilla (I tried it with Orange Flower Water as well or 2 tsps orange zest)
Vegetable oil for frying
2 tsps icing sugar to serve (If you don't have icing sugar, do what I did and whiz your caster sugar in a blender then sieve it...almost the same thing)

1. Break the eggs into the ricotta and whisk it until it’s smooth.
2. Mix in the flour, baking powder, salt, cinnamon, nutmeg vanilla and caster
sugar. Mix till smooth
3. Heat up the oil and drop in a small amount to check if its hot enough.
It should brown quite quickly. The funny thing is, if it's shaped well enough
when you drop it into the oil, it'll turn itself. ;-) But do watch it and
give it a hand if it doesn't. Don't do too many at once.
4. Drop in each one in teaspoon sizes. They will grow and inflate.
5. Stack them into a pyramid as in the piccy and sieve your icing sugar onto it
thickly. YUM!

Chinese New Year Gift Boxes - Price list attached

Options and Prices here!


Our "Tiffin Carrier"

Our "treasure chests"

Our Chinese New Year Boxes. Here are the options and prices.

Testing cupcakes

We had the opportunity to work with a rather prominent cafe in a prestigious shopping centre in town to create some exclusive cupcakes for them and them alone.

I can't mention them or show you the cupcakes from their collection. Suffice to say if you did see them, I do believe you'd recognise the sugar work. *hint*

Here are some of the designs which we didn't use. :-)

Lotus Flower

Punk Rocker

Chocolate

Yin Yang with an Apple Crisp

Baby Cakes ;-)

Babies all having a blast! ;-)

LV Bag and Jimmy Choos' shoes ;-)

Something we did for a birthday! ;-)

Crystal Flower Miniature hantaran cakes & Pretty in Pink

Bling with a little colour was the brief and so Allan managed to find these faux crystal flowers for the miniatures.


Pretty in pink was for a birthday of one of our loyal clients (to whom we're very appreciative) and was designed specifically because the birthday girl loves everything pink.

Death By Chocolate individuals and Choc & Cheese individuals

The Death By Chocolate is probably our runaway best seller. And now you can have it as an individual portion. Look out for it at Just Heavenly's Pleasures.

A light chocolate genoise, filled with cream set chocolate mousse, and topped with a dark chocolate ganache makes this little dessert something enjoy as an after dinner treat or just because.
Death By Chocolate

Ever heard of the saying "as different as chalk and cheese?" The inspiration for this cake came from that. It means that 2 things are almost absurdly different and they almost don't belong together in their present form.

Chocolate is a rich dark flavour which is ALMOST entirely used in desserts while cheese is generally (depending on it's form) more flexible. But even then, the word cheese usually conjures up images of savouriness.

Taking our moist Chocolate Fudge cake as a starting point, we thought it might be interesting to pair it with a cream cheese frosting. And lo and behold, Choc & Cheese was born! The moist, tender crumb texture of the Chocolate Fudge stands as a counterpoint to the savoury bite of the Cream Cheese frosting.

Choc & Cheese

Chocolate Lava individual tester

There's magic when the right combination of ingredients, textures, and temperatures happen. And as Nigella would say, " gorgeousness has been achieved."(say it with me after you've put 2 small plums in your mouth).

Our Chocolate Lava is probably one of our most rustic looking dessert cakes. We make it in a 9 inch round and we're testing it for individual servings as in the picture. It takes a little work for it to taste its best but its worth every second. It's absolutely gorgeous on the tongue even when cold but when it's warmed up and the centre melts into a deep, dark chocolate velvet sauce, AND eaten with a good quality vanilla ice cream or dairy cream, it is the epitome of divine! You can see why it's called a Chocolate Lava as well; after baking a slight crater is achieved and when warmed up (even in a microwave oven), the centre melts into the sight below. It just oozes chocolate.

Chocolate Lava

And yes, we're testing it as individual servings.

Just Heavenly Pleasures

This has been in the pipes for some time now.

Just Heavenly has taken the plunge in order to take us to our next step so it'll make it more convenient for our customers to pick up and sample what we have to offer.

To that end, we are opening Just Heavenly Pleasures. Hold on...before you ask about our present place of business, please rest assured we have no intention of giving it up and that the usual hours still apply. Our new little place will be open for longer however.

We believe we've found the perfect little place to sell take out cakes and desserts and all sorts of food gifts of stuff we enjoy, using packaging which is unique, eye catching, and yet, good value.

Much of the food gifts will be made by us but some will be sourced from suppliers and vendors we've personally tried and that we enjoy.

For those of you who've been asking for individual pieces as well as slices of cake, here's your chance to come to Just Heavenly Pleasures and pick some up for that dinner party, office get-together, after meal snack, or just for the heck of it.

We've also come to an arrangement with Chef & Brew located just opposite us for you to order at our place and have it delivered to you at the restaurant so you can enjoy a cup of coffee with it.

We will keep you posted as to when the grand opening will be.

Here's the address.

Lot G, 1.05 No 1
Jln Media Setia 1
Bukit Damansara
50490 Kuala Lumpur

Queen of Hearts

A birthday cake fit for a queen. ;-)

A Birthday Stud

The Birthday Stud

Do I really need a comment for this pic? ;-)

Ask me if you want to see what's under the white spot. And oh yes, the dribbles on the cake are intentional! >;-)

A wedding at Frangipani

Had a blast doing this great wedding at Frangipani's, this great bar and restaurant (03) 2144 3001.

They have a stunning place anyway but decorating it with the theme "a wedding in the clouds" was really fun. We got to bring in a smoke machine. You'll see evidence of that in the pictures below. ;-)


Have fun.

Main Entrance arrangment - white feathers were used to pull the theme of clouds through the entire decor

If you've been to Frangipani's before, check out the lights on the ceiling. We wrapped them with feather boas. Unfortunately, I forgot to take pictures of the table settings. Each person has napkin rings made of the same colour cloth and a feather inserted in them.

The main entrance. If you look through the glass you'll see that people are wreathed in clouds

Part of the main entrance decor

The wedding cake with the couple's logo. The feathers continue the theme.

2 pics of the Main table arrangement

The entrance to the dining room

An expanded view of the entrance to the main dining room

Spellbook and Imps

Loved this one.

Spellbook and Imps

Happy New Year 2007

Quite a few people have been asking me why I have not updated our blog. I'm afraid that as organisation goes, I'm not very good about arranging what I do when I do it. As such, I've made it a point to update this blog at least 3 times a week. We're getting loads on interesting projects and cakes to make and here are some of the more interesting ones.

Flamenco Dancer with Birthday Boy

Roman Mosaic- Something which I feel is one of Allan's best works. He assembled the entire mosaic (shading and all) from little pieces of sugar mosaic, grouted it with sugar paste and then aged it by gently rubbing it.

The naughty bits have been smudged out! ;-)

A 40th birthday cake!

A zoo/menagerie for a 2 year old

A First Holy Communion cake for a young Catholic boy

A CD Jelly Bag

Fresh Roses with the couple in caricature on top

Diamantes and Swarovski Crystals

The batik design of the indigineous tribes of Borneo - the design was from the wedding card, designed by the bride's father

A corporate party decor

And at night... :-)