SENARAI HARGA PRODUK

HARGA MUFFIN


Standart size small .
Perisa choklat chip/ pisang - RM 0.70 sebiji
Perisa vanilla - RM0.50 sebiji

Minimum order 100 biji.

Order melebihi 500 biji sekurang2nya

1 minggu sebelum ambil.

Deposit separuh dari harga tempahan.


**Harga promosi sekiranya oder 1000 pcs atau lebih boleh dirunding.


CUP CAKE

Paper cup small - RM 0.70
Paper cup medium - RM 1.20
Special cup small - RM 1.50
Medium - RM 2.50

minimum order 25 pcs


**Tambahan deco edible imej, buahan segar & fondant bergantung

pada kuantiti oder.


wedding cake

Chocolate Almond Cake Fondant Cream - 2 tier (1/2 kg + 1.5kg) - RM230.00

Chocolate Almond Cake Fondant Cream - 2 tier (1kg + 50 pieces cupcakes - buttercream) - RM 270.00


Sponge Cake (chocolate + buttercream) - 2 tier (1/2kg + 1kg) - RM120.00

Sponge Cake (chocolate + buttercream) - 2 tier (1kg + 50
pieces cupcakes) - RM200.00


LAIN2 JENIS KEK

BIRTHDAY KEK
BUTTER CAKE
DAN LAIN2 KEK BOLEH HUBUNGI SAYA

Deposit - 50 %

Bank in to my account

NORITA BINTI ABD AZIZ

MBB (151146672258)
CIMB (7056892420)

SMS/WASSAP detail to 01115401823 for confirmation.

Thursday, January 7, 2010

RECEPI


















MARBLE CAKE

Ingrediants:

100gm sugar
130gm wheat flour
70gm corn oil
5 egg
1tspn ovellete
1tspn baking powder
1tspn esen vanilla

Heat the oven to 180°C 8” square cake tins with softened butter and line the bottom and sides with non-stick baking parchment. Sift the flour and baking powder . Set aside.
Cream an egg with the sugar and ovallete until light and fluffy, using the paddle attachment of an electric mixer on high speed. Turn the speed down to low, then add the oil and vanilla essen. Turn the machine off. Using a spatula, fold in the flour and devided to 4 mix with your favorite colour until evenly incorporated.
Place in the centre of the tin, in about 1 full medium scoop for one basic colour,
And then scoop for another colour on top of the basic colour. Repeat on another
Colour and repeat again until the mixture’s finish.

After that, use a skewer to make a design of your own favorite design and bake
For 45min or until when a skewer inserted in the centre comes out clean.















CHOCOLATE MOIST CAKE

125gm   Wheat flour
125gm   sugar
125gm   Butter
 30gm    coco powder
    1ct     Baking Powder
    1ct     Ovellete
    3cb    fresh milk
    1ct     vanilla essen
       3    egg gred A
   A pinch of salt
Heat the oven to 180°C 8” round cake tins with softened butter and line the bottom and sides with non-stick baking parchment. Sift the flour, cocoa powder,baking powder and salt into a bowl. Set aside.
Cream the butter with the sugar until light and fluffy, using the paddle attachment of an electric mixer on high speed. Turn the speed down to low, then add the eggs a little at a time, ovallete, vanilla essen and fresh milk. Turn the machine off. Using a  spatula, fold in the flour and cocoa mixture one-third at a time until evenly incorporated.
Blend butter and sugar until soft and smooth, fill an egg one by one and blend it until
Smooth, add baking powder,  ovallete, vanilla essen and milk.  Keep blend and then add coco powder and flour

Pour  the mixture in  the tins, Place in the centre of the oven  and bake for 45 to 50 minutes. The cakes are done when a skewer inserted in the centre comes out clean. Leave to cool in the tins for 10 minutes, remove, and cool on a wire rack before peeling off the parchment.

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