The birthday cake that could

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I am an accountant, and to a certain extent, I fit the stereotype associated with accountants.  I am an introvert and I am risk-averse.  Change is something that I view as an absolute last resort.  At this point, my friend, Fatboybakes, will probably sputter out an incoherent string of words that will probably include “guffaw”, “roll eyes” and “delusional”.  Public events scare me.  If you don’t want someone to be your friend on Facebook, tell them you’re an accountant.  *crickets*  Oh look, there’s Jules…I haven’t seen him in awhile…ta!  It’s worse if you’re an auditor.  You may as well whip out your mobile phone and exclaim, “Oh dear, my boss is trying to reach me!”, then seek out the darkest corner and play Candy Crush alone for the rest of the evening.

When you’re forced into a situation of change, you have no choice but to swim.  What used to scare you at night now scares you even when your eyes are wide open.  Everything becomes amplified. and soon you become your worst nightmare and you begin to do things that are destructive because you think that when you’re hurting, the whole world will hurt with you.

The fact is, and this is clearly evident in the current times, people have short term memories and what may be sensational this hour will be old news in the next.  We live in a disposable world.  People, objects, memories…they’re all replaceable.

The remedy?  Embrace the change, acknowledge the cause and problem, and fill that void.

To put things simply, I cooked.  I cooked ferociously, day and night, and even when there was no one to eat the food, I’d still cook.

When Bongo Lee told me that she was throwing a birthday party for her brother, I offered to bake the birthday cake.  But here’s the thing – my track record, as far as baking is concerned, is pitiful.  If you have been a reader of this blog since its inception, you may have laughed at some of my struggles (links HERE and HERE).  The oven has always been my enemy.  Nevertheless, I wanted to do this.  There was no back-up plan.

I’d been meaning to try the butter cake recipe from WendyinKK’s blog, named after her friend, Mrs Ng SK, who gave her the recipe, so I thought this would be the perfect opportunity for me to try it.  It was past midnight when I took out my pans, feeling somewhat intoxicated from the drinks and hokkien mee that I had consumed earlier at The Moon Bar, and I became Nigella, boobs and all.  Adamant that this would not be a repeat performance of my 2008 baking disasters, I followed the recipe to a T.  A couple of hours later, I was staring at my masterpiece.  It was a work of art.

The next morning, I had bigger ambitions for the cake.  I had this sudden brilliant idea that I would sandwich the cake with lemon curd, then coat it completely with lemon butter cream.  My only problem was that the existing cake was too low to be sliced horizontally into two.  Solution?  Bake another cake for the top half.  So with barely a couple of hours to go before my lunch appointment with my parents, I set out to bake the second cake.  This time, Nigella did not materialise.  I was Usain Bolt as I moved at lightning speed.  In a little over an hour, my cake was done.  It was another masterpiece.  I set out to my parents’ place, pleased as Punch.

When I got home after lunch, I decided to slowly work on the construction of the square cake.  After whipping the lemon butter cream and preparing the lemon curd, I assembled the cake.  It looked somewhat lopsided, but I figured that the butter cream frosting would take care of that.  So I painstakingly coated it, layer after layer, with the frosting.  I was meticulous, adding a millimetre here and a millimetre there, but after the umpteeth time of frosting, chucking it in the fridge, then frosting it again, I realised that the cake was destined to look like an amateurish effort at best.

I looked at it sadly and made the executive decision not to serve it at the birthday party.

I am an accountant, and I have this idea of perfection, the devil being in the details and all, and I thought it an abomination to serve something so imperfect to people I barely knew.  I wanted to disappear into a corner and play Candy Crush.

It wasn’t just a cake to me.  It was a projection of the unspoken insecurities and a desire for affirmation.

A couple of days later, I served it to some friends.  They tried it and said that it was good.  I got the affirmation I wanted, but I realised that I was doing it the wrong way.

I am studying the book of Jeremiah now and the following verses in Jeremiah 29 have been seared into my heart –

11 “For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.  12 Then you will call on me and come and pray to me, and I will listen to you.  13 You will seek me and find me when you seek me with all your heart.

Maybe there is hope for me yet.

Recipe HERE.

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Baking a Superb Kiwifruit Cake with Zespri Kiwifruit

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I’ve only ever successfully baked two cakes in my lifetime.  One was a pavlova and the other was a flourless butter espresso chocolate cake, and while they were wholly made by me, there was an able and experienced baker standing beside me in her Miele-equipped kitchen telling me what to do.  So basically, my point is, I’m not the best baker in town.  However, I do love a good challenge and I’m not afraid of falling flat on my face.  Failure used to be something I handled pretty badly before.  Not that I’m a whole lot better at dealing with it these days, but at least I no longer isolate myself for fear of being judged by the world.  The reality is that you will receive some sympathy and possibly a little scorn, but people don’t dwell on YOUR mistakes.  Unless you’re an arse of a politician lah.  Even then, most people have short term memories and move on to better or more scandalous things.

Zespri Malaysia’s website contains a whole bunch of recipes incorporating kiwifruit as an ingredient.  I’d love to try some of them, like the Nyonya-style asam fish curry recipe developed by Rohani Jelani (Fatboybakes claims that she is his idol, but he has many idols so Rohani should wise up and realise that she’s really and truly MY idol) but for today, it will have to be my Achilles’ heel – baking a cake, a “Superb Kiwifruit Cake”, to be precise.  After all, nobody wants to have someone else rubbing their perfectly created masterpieces in their face.  No.  The world needs a real loser to cheer on. *cue Chariots of Fire*

Recipe (reproduced from Zespri Malaysia’s website):

• 4 Zespri® Green Kiwifruit
• 125 g (4 oz) butter, softened
• 1 cup sugar (I adjusted to 1/2 cup)
• 2 large eggs
• 1 cup flour
• 1 teaspoon baking powder
• 1 tablespoon sugar, extra
• 1 tablespoon icing sugar (confectioners’ / powdered) sugar

 Method:

Grease a 20 cm (8 in), loose-based cake pan and lightly dust with flour. Pre-heat the oven to 180°C (350°F).

Cream the butter and sugar with an electric beater for 3 minutes. Add the eggs and beat well. Sift in the flour and baking powder, stir to combine then beat on high speed for about 2 minutes, until well combined.

Spread the batter into the prepared cake pan. Peel and quarter the Zespri® Green Kiwifruit. Cut each quarter in half and dot evenly over the batter.

Sprinkle the fruit with the extra tablespoon of sugar.

Bake for about 50 minutes (I made cupcakes to I adjusted this to 20 minutes), until a skewer inserted in the centre comes out clean. Cool for 10 minutes before removing from the pan. When cool, the cake can be stored in an airtight container. Serve dusted with icing sugar and cut in wedges. Serve as a dessert or with coffee.

Serves: 8

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So, while I was pondering on how I’d turn out to be a celebrated culinary genius at the end of the baking session, Fatboybakes popped up on my screen on Google chat.  The condensed version (edited for profanity, etc.) goes like this:

FBB: You want kiwi cake? The one in the recipe cards?  Aitelyu ah, just LOOKING at the recipe oridi i know something is wrong.

Me: Izzit?? What’s wrong with it?  I’m doing it tonite. (*thinking to myself:  Of all the recipes in the world, he has to pick the SAME recipe that I’ve chosen??)

FBB: Ohhhh, you are?  Find out yourself la.

Me: Tell meeeeeeeeee.

FBB: ……..

Me: Nowwwwwww.  I have no ideaaaaaaaaa.  I have only baked 2 cakes in my life.  Fasterrrrrrrrrrrrrrrrrrrrrrrrrrr.  Do u want me to be a failure?

FBB: Hahahahahahahhahahaha.

Well, the evil baker eventually told me that he used only a quarter of the  amount of sugar, 1/2 the quantity of kiwifruit, and a smaller cake tin.  In his words, “If you put THAT batter into an 8″ pan, like they said, …. you might get a pancake”.

Perfect.  Plan B?  I had no Plan B.  So I whipped out  my muffin tin, lined it with cupcake liners and turned the cake into cupcakes.  Brilliant, right?

I think I’m going to be a baker when I grow up.

For more information on Zespri kiwifruit, check out their website.  The above post is part of the Zespri 14-Day Daily Scoop of Amazing Challenge.

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Academy of Pastry Arts, Malaysia

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I was having dinner with my friend, Joan, a couple of weeks back when she brought up the topic of blogging and particularly of my blog posts on my disastrous attempts at  baking.  Not all of us are made for baking, and not all of us are cut out to be famous bloggers.  Who needs that anyway? (being a renowned blogger, that is)  One wrong word, one humorous parody, and in this country, you could just end up in court.  Sigh.  We’ve lost our sense of humour.

To Joan, my Baking 101 series may not be back (touch wood ar) because baby, I’ve been attending classes.  I received an invitation from the Academy of Pastry Arts Malaysia to attend a class on baking macarons and I thought I’d accept and join the super-elite group of people who can wear T-shirts that say I Can Has Macarons.  I wanted to learn the intricacies behind such delicate objects, and most of all, I wanted to learn why they cost so much in the shops.  And so I headed to Thrifty’s PJ where the new school was located on the second floor, spotless and shiny and oh so errr…germfree.  (Rhyming isn’t my forte.)  Housed in an 8,000 square foot area (and pastry kitchens in a 4,200 square foot area), there is a bakery room, chocolate room, pastry kitchen, pastry room, chef lounge and a classroom where classes are conducted for both professionals and amateurs.  Brand spanking new worktops with overhead power points dot the main teaching room for students to enjoy a hands-on experience.  It was rather intimidating for a non-baker like me, but for experienced chefs like Fatboybakes, Michael Elfwing, Aly and Babe_KL, they looked like they were quite at home amidst the industrial steel surroundings.  My test came when I was asked to pipe the macaron mix onto the silicone sheets, but being left handed and a baboon, I fumbled and dripped all over, showing how inefficient I was at gripping a flaccid piping bag.

Chef Guillaume Lejeune, the Director of Pastry Studies for the Academy of Pastry Arts Malaysia taught us how to make macarons, employing the French meringue technique, with a raspberry ganache filling.  (The steps look easier compared to the Italian meringue technique which I was given to understand includes a step where sugar syrup has to be heated then drizzled into egg white while it is being whipped…the stress!)  Through a series of unfortunate events, my group’s macarons collapsed with craters in the centre (they were removed from the oven a little too early) while the other group’s macarons came out with the right texture but without the lovely “foot” that was visible on my group’s macarons.  Ah well, not so easy after all!

At the end of the class, we were all treated to a lovely desserts feast made by the chefs of the academy.

For those who are curious and would like to know more, the Academy will be hosting an Open Day on Saturday, 4 September 2010 from 11.00am to 5.00pm.  There will be demonstrations, tastings and displays, and you will also get a chance to enjoy a tour of the facility.  At 12.15pm, there will be a Macarons demonstration, and at 3pm there is a Financier demonstration.

Thank you, Hanne, Jade, Chef Guillame, Chef Matthias, and Chef Tan (and Tangechi for passing on the invitation) for showing me that I can *almost* make macarons too!

Academy of Pastry Arts Malaysia
Lot 2-A, 2nd Floor, Wisma Thrifty,
No 19 Jalan Barat, 46200 PJ

Tel: 03-7960 3846 / 7960 3848

Website HERE.

Future classes are as follows:-

Certificate of Intermediate Pastry Program

Next intake 15th September 2010

The professional Pastry Program includes:
– Sanitation, Science of Baking

– Bakery and Artisan Breads
– Chocolate Works
– Classic Cakes, Tarts and Tartlets
– Art of Plating Dessert
– Ice Cream, Gelato, Sorbet and Frozen dessert
– Chocolate Pralines and Candies
– Mini French Pastries and petit Fours
– Sugar Work and Pastillage
Teacher:

Chef Guillaume Lejeune
Duration:

3 months, full-time, Monday to Friday, 9am-5pm.

Theoretical and practical training at the Academy of Pastry Arts Malaysia.

+

3 months industrial training, in hotels or pastry industry arranged by the Academy.

Fees:

RM12,100 total

Continuing Education

Special short term courses for Beginners, Pastry Enthusiasts and Pastry Professionals.

For Pastry Professionals- learn from the World Champions:

15th -17th November Plated Dessert, Modern French Pastry &Cakes / Chef Michel Willaume / RM2000
14th- 17th October Sugar Class / Chef Stephane Treand / RM2,000

For Beginners, Pastry Enthusiasts and anybody who wants to learn part-time:

18th September (Sat, half day) Chocolate making for beginners / Chef Matthias Schuebel / RM150

25th September (Sat, half day) Cup cake decorating for business, birthday or other occasions / Chef Matthias SchuebeL / RM150

2nd & 3rd October (Sat & Sun) Tea cookies and bars / Chef Matthias Schuebel / RM500

23rd October (Sat, half day) Cheese cake specialities / Chef Matthias Schuebel / RM150

30th & 31st October (Sat & Sun) Tea cookies and bars / Chef Matthias Schuebel / RM500

13th November (Sat, full day) Christmas bakery / Chef Matthias Schuebel / RM250

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Worktops for students

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Chef Guillaume Lejeune

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Explaining the consistency

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A tiny bit goes a long way

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Li’l Chef hard at work

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Piping the ganache

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Chef Mathhias Schuebel, Pastry Olympic Gold Medallist chef

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Voila!

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Pretty little jewels

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Celebrating our success

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Goodies on display

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More goodies on display

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