Baking Project

Salam everyone, please to announce that I will be in JB and Penang to conduct the sugarpaste classes. Details :

JOHOR BAHRU

20th Dec 08, Saturday (Basic Sugarpaste Cake deco - RM250)

21st Dec 08, Sunday ( Sugarpaste/ Fondant cupcake deco - RM180)

C Siang outlet

No 24 & 24A, Jalan Padi Emas 4/5,

Bandar Baru Uda, 81200 Johor Bahru.

Contact person : Miss Sammie.

Tel : + 6 07 2367 669. www.csiang.com.

Please go directly to the shop to register.

PENANG

27th Dec 08, Saturday (Basic Sugarpaste Cake deco - RM250)

28th Dec 08, Sunday ( Sugarpaste/ Fondant cupcake deco - RM180)

Location : KOMTAR, Penang.

To register for Penang classes, please email me directly at minbakingproject@gmail.com.

Detail of the classes is at the top page.

Thank you very much.

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Beads made from isomalt

Today has been a wonderful day for me. I’m still tired, but excited to download all the pictures from the above event. ICES stands for International Cake Exploration Societe, and the Malaysian rep is our Miss Rosalind Chan (of ICCA, PJ). Here’s the brief description about ICES Day of Sharing :

West Meets East/ ICES Day of Sharing

Watching and learning from two renowned cake decorators. Ms Rosalind Chan and Mr Alex Tan See Fong demonstrating the latest techniques in cake decorating from the West and East.
Ms Rosalind Chan will be showing the method of creating ladies accessories like jewellery box, high heel shoes, necklaces, cosmetics, etc with the latest cake decorating tools. Masterchef Alex Tan will be showing his popular simple and fast yet interesting ways of creating cartoon character cakes from his latest book, Cartoon Cake Decorating.

So the day begin with Rosalind showing us a few new gadgets like moulds for shoes and swag, lace cutters, beadmaker and new designs using isomalt. Here’s her doing the demo.

The purse, shoes and jewelry, all from sugar.

ICCA is also selling moulds to make these beautiful babies, to be used with chocolate or tinted isomalt. Cute ya ?

You can check out ICCA shop in PJ, for cake decorating equipments - Wilton, FMM, Patchwork cutters and some Canadian brands.

After lunch, Chef Alex Tan showed us about 7 cake demos using his product. He is quite funny and the shy-shy type . Rosalind and us had so much fun teasing him, since he’s the only guy there and the rest are all girls/ makcik-makcik.. Mainly his technique is colouring with the airbrush and using lots of compound chocolate.

(looks like a phone to me )

How to use this mini airbrush ? Chef said - on the machine, put some oil-based colouring in the round cup, and then press that little button thingy. When you need to change colours, just wash the round cup and put in new colour. Sounds easy (in theory la..) . 

Chef at work :

Yummy chocolates..

Cartoon characters made using Tan See Fong’s moulds. Easy to use, just melt the chocolate, pour it in the mould and put in the fridge for a while.

The completed cakes. Alex was using non-dairy whipping cream to frost all these cakes.

Some sample of flowers using their piping tips and air brushed.

Well, all in all I enjoyed the event and learn a few new things. Hopefully I’ll be able to attend more of ICES Day of sharing. Oh yes, I also met Miss Jo, who created MyCakeDecoClub. (Check out the link !) Happy caking .

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Last Friday I managed to visit the above exhibition at Mid Valley. I guess I came too early as the judges were still there, and we were not allowed to go near the cakes exhibition until the judges had done their rounds giving the scores. All in all, I was a bit disappointed as I expected more suppliers booth, and to get the chance to buy all kinds of bakery ingredients and equipment. Probably the booth were still not open, I’m not sure.

Here are some pictures of the show piece.. all of which are really amazing and must have taken many days to complete.

Borders - Royal icing lace and extension work :

How can you possibly eat this dragon ? (or is it edible in the first place)

This has a Cinderella theme, I’m not sure what it’s made of, looks like sugar to me.

Pastry Pro’s display - so cute ! The Simpson’s family.

More sugarcraft display, amazing how the witch can just hang like that, there must be some wire or hook inside..

Some sugar work - pull sugar

Well, all the displays were very pretty.. these are the work of professional chef, from international hotels. Made me realise that there are so much more to learn in this cake decorating line. I should have chosen some Pastry course for my Degree, instead I took Urban Land Economics.. no where close to what I’m doing now. Funny how life turns out for me .

p/s : You can see a few more pics at Shifting Sand blog.

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So many gum types.. actually I bought all three today, from Eazy Bake in Kota Permai, Penang on the way back to KL. (Thanks to Ten who mentioned this shop to me.) I am quite familiar with gum trag, gum arabic but not so with ‘guar gum’. But since I don’t know when I will ever pass the same way again, I bought all three types.

Gum tragacanth is normally used in gumpaste recipes. Gum arabic as I know it, is use to make edible glue. Just mix 1 part of gum arabic powder with 2 parts of water together, and you can keep this glue in a clear small bottle. Use to glue pieces in making your fondant cakes.

Guar gum - for now this gum will have to seat quietly on my kitchen shelf until I find a good use for it. I read from Baking911.com that it can be added in baking gluten-free breads. I hope I’ll find a recipe for the guar gum before it expires in 2009 .

Call me pathetic, the purchase of these gums are the highlight of my trip to Penang.

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