Making cupcakes yet again

Yesterday I made cupcakes again. This time for Intan who's going back to Kuching this afternoon. While I'm at it, I made some for Jill as well.
I experimented on the normal butter cake recipe instead of the usual cupcake recipe which usually used sponge cake recipe. The taste is much better but as usual due to my unreliable oven and my 'artistic' hands they turned up sloppy anyway. I managed to overcome the problem with my oven by lowering down the tempreature. The result most of the cakes turned out fine except for my chocolate cake which is a bit uncooked at the top. Perhaps I have to leave it longer in the oven. The time used for baking the cupcakes is still the same like baking one whole cake. 45 minutes to 1 hour huh...yeah and my oven is small. So I spent one whole day yesterday baking from 9am and finished decorating at 8pm. Then at 2 am I checked and found ants on my cakes...adoiyaiii!. My kitchen is full of ants, big and small. I spent time fixing back the cakes and find a safer place from those nasty ants!

Packaging- I bought cake box at Yummies , chuck the box aside and only thought about it today.Today I found out the cake board is bigger than the box by mm. And I have to squeeze the cakes in it. Luckily, I have some other boxes from previous cake making. 

I made 1. orange butter cake, 2. vanilla butter cake, 3. carrot cake and 4. moist chocolate cake. 

July 2011 Staff Birthday

Orange butter cake seems a favourite. Made this for July 2011 staff birthday. Around the cake I pasted cornflake which became hard and soggy by the time we cut the cake. Bad idea!

From my kitchen - Lunch today

Ikan Cencaru Masak Terutup (Johor)
Ingredients:
I-
Ikan Cencaru (Jacket Fish or Torpedo Scud)


II-
Shallots
Garlic
Turmeric
Galangal
Lemon Grass
Dried Chillies 
Tamarind


1. Cleaned fish preferably cut from behind to extract out the guts keep aside the liver and eggs if any.
2. Ingredient no II pound finely or put into blender.
3.  Squeeze tamarind in water
4. Heat 2-3 spoon of oil. Fry Ingredient II until fragrant. Add tamarind juice. Simmer.
3.Put cooked ingredient no II inside the fish together with fish roe and liver.
4.Heat oil in wok.Fry fish.
5. Put fried fish with the balance sauce.
6. Serve with white rice.

Timun Tauco - Cucumber in taucho sauce( Perak)
Ingredients:
Cucumber
Onion quartered
Green chillies  cut into half ( halfway)
Garlic - chopped
Ginger - julienne
Taucho (fermented soya bean)
Tamarind juice 
Water
ikan bilis or udang kering. (anchovies or dried shrimps)

1. Heat 1 tbsp oil. Fry chopped garlic and add ginger
2. Add taucho.
3. Add cucumber, let it fry for awhile.
4. Add water and let cucumber cooked a bit.
5. Add onion and green chillies
6. Lastly add tamarind juice and salt to taste.