Monday, May 7, 2012

{LovelyIdeas} Paper Roses




Seriously, I am so fond of paper and I have tonnes of colorful paper at my house. The appetite for paper are much more worst than food! While scrolling up and down into the web, I found this such an inspirational tutorial on how to make a paper roses...It was gorgeous and yet so simple. The tutorial was shown by Rachel Grace at Heart of Light. I copied the tutorial just in case I need it for future reference...huhu. Enjoy and be creative people!



1. Cut the paper into squares 

 

2. Fold the paper into half and trimmed into petal shape (the imperfect shape is ok!)


3. Once you have a nice pile of trimmed petals, start rolling them between your fingers. Form them into little tubes.


4. Roll the petal back up (over the glue) and hold for a few second so it can set up. This will be the center of the flower.


5. Repeat the same steps as with the second petal. You're holding the flower in your left hand, spreading out a new petal with the lower fingers and applying glue to the base corners.


6. Growing flower. Continue to add more petals. You'll want the petals to flare out more and or as you work your way along. Eventually, you'll end up with a nice full flower.


7. There's really no exact finishing point. You can add fewer petals if you don't want your flower completely flat on the bottom or if you want it narrower. You can add more to make it extra full.

Thursday, May 3, 2012

{LovelyIdeas} Pink Salmon




I have locked my eyes for the color of  salmon pink for quite some times. I do love pink pretty much but it was a bit boring. Something new and fresh would be best to boost up a cheerful day! So, I have been searching through the net for the color scheme and YES...I don't know which one to choose.

Salmon Pink
Hex #F69795 
 
Light Salmon Pink
Hex #F09990 
 
Salmon
Hex #F8A693 


Salmon Rose
Hex #F0636C 
 
Light Salmon Rose
Hex #F27A82
 
Salmon
Hex #F69680 


But after a while seeing these colors, I think that the Salmon color looks more warm than the rest and I love it too. So, how can I choose which one is the best. I REALLY NEED HELP!

Sunday, April 29, 2012

Strawberry Cheesecake




It has been a while I didn't bake cheese cake due to the unhealthy oven. The oven has been coughing smokes and lucky it doesn't went KABOOOM!!! Phew~ I am still alive!!!..huhu
The great thing is finally I found the 7 inch cake tin. I felt really happy to have it at first but after baking the cheesecake, the result, emm wasn't that great. Such a disappointed feeling. The cheesecake was a bit soggy in the middle. Kesian bile tengok cheesecake tu. I think to overcome this problem is just stick to the 8 inch pan or   bake for an hour at 150˚C and let the cake settle down in the oven for 30 minutes.


In 7 inch tin - Petite and look yummy!

Saturday, April 21, 2012

Recipe: Pandan Layered Cake




Today I am so excited to bake and decided to bake Pandan Layered Cake. Yes I have done this cake before and for me the cake wasn’t sweet. Actually I like sweet cakes and if you are not a sweet tooth person, you will definitely love this cake! While counting the eggs, I found that I only have only small eggs. But never mind, instead of putting 5 large or A size eggs, I just used 7 of C size eggs and it turns out well! Alhamdulillah. 

Enjoy the recipe and happy baking people!

Pandan Sponge Cake

Ingredients
125g Cake Flour
1tsp  Baking Powder
160g Castor Sugar
5       Large Eggs (A Grade)
75g   Vegetable Oil (I used corn oil)
1tsp  Ovalette
1tsp  Pandan Paste
2tbs  Fresh / Evaporated Milk
Methods
  1. Preheat oven at 180˚C.
  2. Sieve together flour and baking power in bowl and put aside.
  3. In a large bowl, mixed together all the ingredients except the flour. Beat the ingredients with electric mixer at high speed until the mixture increased and fluffy.
  4. Put in the flour to the mixture and mixed until the mixture combined.
  5. Greased two of 8-inched spring form baking pan with butter and put in the batter.
  6. Bake for 25-30 minutes.

Pandan Custard

Ingredients
1000ml Instant Coconut Milk
225g     Castor Sugar
85g       Hoen Kwee Flour
125ml   Water
10g       Instant Agar-agar Powder
1tbs      Pandan Paste
1/2tsb   Salt

Method
  1. Combine together all the ingredients in a pan
  2. Cook the custard at medium heat and stir the mixture until thick.
  3. Pour in the custard mixture in 8-inch spring form baking pan and layered with the sponge cake.
  4. Refrigerate the layered cake in fridge for at least 2 hours. Decorate the cake with desiccated coconut and ready to be served.