Very First Wedding Projects

I'm amazed to experience how internet world can change our life.

I never did a fruit basket arrangement, but when the mother of the groom asked me to do that, I just can replied "yes". For about two weeks I've searched & browsed about edible arrangement. 

So thankful for many tutorial videos in youtube. 

Finally I can finished the arrangement. 

Beside the arrangement, I also made four traditional dessert trays using bamboo trays and banana leaves, getuk (cassava cake), chocolate fountain & fruit skewer, brownies bites, and  food label for buffet dinner & desert bar. 

my design for food label

The last two pictures are taken by Octa, visit his facebook page STOVILA to know more about his collection of work.

It was a busy day but the joy of celebrating the wedding of two people that I know personally is above all of the works. One last but important thing,  I want to thank you Xtina, Etty, Raymond & my husband for helping me making the fruits skewers. 

me, in the middle with my lovely sisters Xtina & Raychel at the wedding party

Simple Cup Cake Topper

I made these cupcakes for my church's anniversary last week.
They were just simple, chocolate coffee cupcake with ganache frosting and coconut topping,
but by adding cupcake topper elevated the presentation.
I made the toppers by making the design at my computer, save the project as jpeg file, and printed them at Walgreens as photos. I cut them ( for 4x6 size yields 6 toppers), attached the lolly pop sticks with white label sticker.

Black Sweet Rice Cake

Last time in Indonesia, I bought ready to use black sweet rice flour.
When I was still in junior high school. My mom used to make the flour from the rice.
We bought the rice and brought them to a grinder store at traditional market.
Sometimes we need to dry the flour under the sun before we use it to make the cake.
So it is very convenient to have ready to use black rice flour (Tepung Ketan Hitam - Indonesia Language).

ready to use black sweet rice flour

When I made this cake, my mind was flying to my mom.
I used her recipe. Still remember her voice, "Jane, semua ukurannya 1/4 kg" (Jane, all the ingredients are 1/4 kg ). The cake will be little bit dense but still moist and soft.

Ingredients :

1/4 kg eggs (it's about 4-5 eggs)
1 tsp of emulsifier
1/4 kg white sugar
1 cup melted margarine or vegetable oil
1/4 kg black rice flour

Method :
1. Preheat oven to 350 F, grease one bundt cake pan.
2. In a large bowl beat eggs, sugar and emulsifier until fluffy.
3. Add  melted margarine or vegetable oil, stir until well blended.
4. Add the flour gradually, do not over stir.
5. Spread the batter into the pan.
6. Bake for  25-30 minutes, until the wooden pick inserted near the center comes out clean.

I really enjoy this cake ...I love it.  Especially the memory behind this cake is never be forgotten.

Crustless Cranberry Pie

Fall season has arrived...
Fall color is always be my favorite.
My son also loves the crunchy sound of the leaves and plays with them.

taken by my husband from his cellphone

taken by my husband from his cellphone

As autumn is coming,  we can find cranberries  every where.
We are new to cranberries, my husband thought it can be eaten directly.
But apparently the fresh one is different than the dried one.

Cranberry has tangy flavor that should be balanced by creaminess or sweetness.
I browsed cranberry cake, cranberry pie, cranberry tart...etc.
Finally I decided to make Crustless Cranberry Pie from allrecipes.com. From more than 500 reviews, this recipe gets 4.5 stars.
Super easy to make and the result was soooo gooood....
I think we can substitute cranberry with strawberry, blueberry or other fresh fruit.


This recipe is for 9 inches pie : Original Recipe from Allrecipes.com

1 cup all-purpose flour
1 cup white sugar
1/4 teaspoon salt
2 cups cranberries
1/2 cup chopped walnuts  --- i skipped this
1/2 cup butter, melted
2 eggs
1 teaspoon almond extract --- i use vanilla extract, I ran out of almond extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9 inch pie pan.
2. Combine the flour, sugar, and salt. Stir in the cranberries and the walnuts, and toss to coat. Stir in the butter, beaten eggs, and almond extract. If you are using frozen cranberries, the mixture will be very thick. Spread the batter into the prepared pan.

3. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until a wooden pick inserted near the center comes out clean. Serve warm with whipped cream or ice cream.