Catering Raja Lawak 6 (1)

yeaah yeaah yeaah ! haha, finally beaybayy !!

dapat juga pergi :D aku gila hantu raja lawak since season 1 okay..

bila dapat pergi, maaakkk aiii tersenyum nampak gusi haaaaa!


aku pergi catering waktu petang, hari jumaat..
abg aku kata hari jumaat je, artis ramai yg ada kat sana.. lagi2 petang, confirm la aku pergi !
aku pergi pun, just nak jumpa zizan dan johan..


kul 6 ptg, baru sampai astro, kat cafeteria astro..
time tu baru ada tauke dan adik dia..
then baru la ada krew krew, peserta datang makan..
aku jaga makanan bahagian peserta.. 
perrhh, abg aku sruh jaga makanan tu baik2.. jgn bagi lebih..
yo laa, jumpa budak2 raja lawak.. kot2 cair tgk diorg, jumpa bakal pelawak la katakan?


then, dengar suara Johan Maharaja Lawak masuk..
PERRHHH, macam HD ohhh !!! 3D pun boleh jugak !
Zizan Maharaja Lawak pun masuk jugak !!
bapak aaaahhh! mata aku tak nak pergi tempat lain..
kalau boleh, tengoooooooooook je diorg.. hahaha, boleh taakk ? :P


Okay time ni, please jangan jealous dengan aku..
Zizan pandaaaaang je aku :D :D :D :D :D :D :D
then dia tegur aku dgn tunjuk makanan dia..
HAHAHAHHA, means dia ajak aku makan laa :D
dia tegur dengan senyuman dia, halaamaaaaakk kaki aku terus lembik..


aku apa lagi, senyum laa dengan senyuman comel aku, hehehe :)
patut laa Juliana Evans suka ! haihhh..
hmmm, abang aku kata Zizan tak makan minggu pertama..
minggu kedua ni baru dia makan.. haaaa, tu sebab ada aku la tu..
hahaha, gilooo mu.. aku sore jo pompue ado kat sano.. selain make up artis laa..


tapi Zizan tak amik makanan, PA dia tolong amikkan.. perhh, PA dia pun boleh tahan jugak :P
tapi tapi tapi, hatiku tetap kepada Zizan, hahaha.. minat je okay :P
makanan kat tempat juri dan krew krew da habis..
so, semua amik makanan kat tempat aku..
hehehe, PA Zizan amik la makanan kat tempat aku..
"aaawaaaakk, ade peha taakk ?" AYAT ZIZAN KAT AKU LAA WEEHHH !!


haihhh, laju je aku cari ayam peha hahahaha.. utk Zizan punya pasal..
lepas tu, Johan pula amik makanan.. siap menyanyi Johan time amik makanan kat depan aku..
bila tengok Johan, tersenyum lebar aku dibuatnya.. hahaha, nasib baik dia da kahwin..
amik ayam sampai 2 3 ketul, hahaha.. tapikan Johan bukan la mcm korg ckpkan tu..
biasa je aku tengok dia.. hehe


jumpa pula ahmad idham.. ambooiii, dia ni kan, peminat kuah asam pedas mak aku..
sambal belacan.. fuhhhh, suka betul dia.. haha
ehh, isteri Johan pun ada jugakk.. lawa gilaaaa.. terperanjat aku, hahaha..


*continue..........

caramel cake recipe

Bahan-bahan :

1. Bahan karamel
-3 tbsp gula (jadikan gula hangus)

2. bahan puding
-5 biji kuning telur
-1 tin susu cair
-125g gula castor
* kacau semuanya dengan sebati dan tuangkan di dalam loyang ke atas gula hangus dan kukus/bakar selama 15 min

3.bahan kek
- guna bahan bahan moist chocolate cake/chocolate cake
*bahan kek yang siap dibancuh itu, dituangkan ke dalam loyang karamel puding yang siap dimasak sebentar tadi dan dibakarkan lagi selama sejam.
*sebelum membakarnya ke dalam oven, loyang yang da dicampurkan bancuhan kek dan karamel itu tadi di alas dengan satu lagi loyang yang mempunyai air (ikut takat air sendiri)

suhu : standard bakar kek.

Red Velvet Cake :)

Cake
2 eggs
1 1/2 cups oil, I used canola
1 cup buttermilk
1 tbsp apple cider vinegar
1 tsp vanilla extract
2 oz. red food coloring
2 1/2 cups all-purpose flour
2 cups sugar
1 tbsp unsweetened cocoa
1 tsp baking soda
1 tsp salt

Frosting
4 8-oz. packages cream cheese, softened
2 sticks unsalted butter, softened
2 tsp vanilla
4 cups powdered sugar, sifted

Equipment
Large pastry bag
1M tip (or any other large open star tip)

Preheat oven to 350° F. Butter and flour two 8-inch cake pans.

Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and whisk until blended. Set aside.

Combine all the dry ingredients in the bowl of an electric stand mixer. Mix with a wire whisk until combined. Add the wet ingredients to the dry ingredients and mix on medium-high until completely combined, about one minute.

Divide batter equally among the two cake pans (I like to pour all my batter into measuring cups to see how much I have and then divide it exactly, but obviously not necessary). Drop pans onto the counter from about 3-inches up to release any air bubbles. Repeat twice.

Bake for 30 minutes or until a toothpick inserted into the center of the cake comes out clean.

To remove cakes from pans, first, run a knife around the perimeter of each cake to separate it from the pan. Place a layer of plastic wrap on top and a wire rack on top of the plastic wrap. Holding the pan and rack together, flip so that the cake comes out of the pan onto the rack. Jiggle the pan to loosen the cake and remove. Wrap cake in plastic to retain moisture.

Allow cakes to cool completely on wire racks. While you are waiting, make the frosting. In the bowl of a stand mixer, cream together the butter and cream cheese until smooth. Add the vanilla and mix. Gradually mix in the confectioner's sugar. Refrigerate for about 20 minutes prior to using. Keep any frosting you are not using covered in the fridge.

 Place one of the cakes on the plate or platter you intend to use. Using a large serrated knife, level off the top of the cake so that it is entirely flat (note: if you already have a flat cake ignore this step). Apply a layer of icing to the top of the first cake. This will be the icing between your two layers, so with that in mind apply more or less icing depending on how much frosting you like.


Place the second cake on top of the first, making sure the two are properly aligned. Then, apply the crumb layer. A crumb layer is a thin layer of frosting you apply to a cake to hold in the crumbs, so that the final product is beautiful and crumb-free. Wait for the crumb layer to dry before applying the icing roses.

To apply the icing roses, assemble the pastry bag, fill with frosting and make the roses as directed in the tutorial video below. Do not put too much frosting in the pastry bag at a time, as your hands will warm it and it will not hold its shape well, aka sad droopy looking roses.

Begin with the circumference of the cake. Start in the center of the rose. Apply constant firm pressure on the pastry bag and begin to loop around the center point tightly. Try to finish each rose in the same place, e.g. at the bottom of the cake. You will do a different number of rotations around the center depending on the size you want your rose to be. I did two rotations.

If you're unhappy with how a rose turns out, just scrape it off, smooth the icing and start over again. I suggest playing around with the roses on a sheet of wax/parchment paper before starting to work on the cake.

 hen you're done with the circumference, repeat the process on the top of the cake. I recommend placing the first rose in the center of the cake and working out in a circular fashion. If you are left with some dead space when you finish. Try filling the space with a swoop of frosting going in the same direction as the nearest rose.

Refrigerate the cake as soon as finished to ensure the roses hold their shape. If refrigerated, this cake is good for several days after it's made.

carrot cake :)

Ingredients of carrot cake : 

- 1 cup (100 grams) pecans or walnuts

- 3/4 pound (340 grams) raw carrots (about 2 1/2 cups finely grated)

- 2 cups (260 grams) all-purpose flour

- 1 teaspoon baking soda

- 1 1/2 teaspoons baking powder

- 1/2 teaspoon salt

- 1 1/2 teaspoons ground cinnamon

- 4 large eggs

- 1 1/2 cups (300 grams) granulated white sugar

- 1 cup (240 ml) safflower, vegetable or canola oil (or other flavorless oil)

- 2 teaspoons pure vanilla extract

Ingredients of cream cheese : 

- 1/4 cup (57 grams) unsalted butter, room temperature

- 8 ounces (227 grams) cream cheese, room temperature

- 2 cups (230 grams) confectioners (powdered or icing) sugar, sifted

- 1 teaspoon (4 grams) pure vanilla extract

- 1 teaspoon finely grated lemon zest (outer yellow skin) (optional)

How to bake ?

Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. 

Butter or spray two - 9 x 2 inch (23 x 5 cm) cake pans and line the bottoms of the pans with a circle of parchment paper.

Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. 
Let cool and then chop coarsely.

Peel and finely grate the carrots. 

In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. 

In bowl of electric mixer (or with a hand mixer), beat the eggs until frothy (about 1 minute). 
Gradually add the sugar and beat until the batter is thick and light colored (about 3 - 4 minutes). 
Add the oil in a steady stream and then beat in the vanilla extract. 
Add the flour mixture and beat just until incorporated. 
With a large rubber spatula fold in the grated carrots and chopped nuts.
Evenly divide the batter between the two prepared pans and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.   
Remove from oven and let cool on a wire rack. 
After about 5 -10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting. 
To assemble: place one cake layer onto your serving plate. 
Spread with about half the frosting. 
Gently place the other cake onto the frosting and spread the rest of the frosting over the top of the cake. 
If desired, garnish with toasted nuts on the top of the cake. 
Cover and refrigerate any leftovers.

Serves 10 - 12.

Cream Cheese Frosting: In bowl of electric mixer (or with a hand mixer), beat the cream cheese and butter, on low speed, just until blended with no lumps. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth.  Beat in the vanilla extract, and lemon zest.