Puffy, finger food.

In any occasion, you can never go wrong with finger foods. Just make sure there are enough choices for everyone. Don't forget the paper plates with napkins by the side. Here are two types of finger food offered by bayudelights.

 Chicken and potato curry in puff pastry. RM15 per set of 10 pieces.

Mini Sausage Rolls. RM22 per set of 20 pieces.

More choices will be featured. Happy eating!

Rich Moist Chocolate Cake: The recipe

This recipe is from Rima. The first time I made this was months ago. It tastes superb, the kids love it. I decorated it with buttercream swirl and made the web effect just as seen at Rima's blog. When I decided to offer this cake at bayudelights, I posted the photo of the first cake I made and ever since, my customer refer to this cake as the 'Spider Cake'.

170gm unsalted butter

300gm caster sugar

3 large eggs
Mix A:

2 tsp instant coffee

1 tbsp warm water

1 tsp vanilla essence

1 tsp chocolate emulco

Mix B (sift together):
225gm superfine flour

65gm cocoa powder

½ tsp salt

1 tsp baking soda

1 ½ tsp baking powder

180ml cold water from fridge


Ganache: 150 ml whipping cream + 300 gm cooking chocolate. Double boil the cream until bubbly. Remove from heat and add chocolate. Stir until smooth. Leave in to chill for at least an hour (overnight for best result).


How to:
1. Beat butter and sugar until light and fluffy. Add in egg one at a time and continue to beat.
2. Add Mix (A) and continue to beat.
3. Add Mix (B) into butter mixture in 3 additions alternately with cold water using folding technique with rubber spatula.
4. Grease and line a 9" cake pan. Pour batter and bake at preheated oven of 175C for about 50 minutes
5. Leave cake in pan for about  20mins before removing from pan.
6. Slice cake into 2 and spread chocolate ganache in between. Pour the rest onto cake and decorate to your liking.

For Aniz (left) and Alya's friend.

Buy one (1) box get another for FREE!

Purchase a box of 16 pieces Red Velvet cuppies at RM50, receive another box for FREE.

This offer is until 30th June 2011. Delivery to USM and self pick up only.

Bakes & Cakes

Some photos of bakes and cakes in the last 2 weeks or so. Thank you all for the orders especially during the Father's Day promotion period. More offers will come soon.

Thank you Dr Zaini. Two Moist Chocolate Cakes (different recipes).

 Trying out Chilled Blueberry Cheesecake and Walnut Brownies.

Mini Sausage Rolls and RV cupcakes for Mona. Nutella Marble Cake and Marble Cheese Brwonies for Dr Dzati. The cakes were buah tangan balik kampung.

Orders from UiTM P. Pauh lecturers, Alhan and Aznifa. Thank you for picking up your orders. Lasagnes, RV cupcakes and Chilled Oreo Cheesecake.

On the same day, delivered RV cupcakes to Nadira and Kak Gee (plus Chilled Strawberry Cheesecake); Chilled Strawberry CCake to Dr Zalina and brownies to Kak Zah (Jab. Pembangunan).

For Ustazah Farah Wahida who is due to deliver any time I think, from the looks of her belly! This is Moist Chocolate Cake with ganache. Hope baby in tummy is happy, mummy gets to eat this cake!

This cake is extremely yummy! Our family's favourite.

Not forgetting my thank yous to Dr Zuraini for her Baked Marble Cheesecake order. To Dr Laili and Cik Rosni for their orders of Devil's Food Chocolate Cake and Victoria Sandwich Cake with ganache. I forgot to snap photos. Think you can see the cakes on FB.

Thank you all.

Father's Day Promotion

4 Red Velvet cupcakes with cream cheese topping.

In a box with simple ribbon.

RM20.

Order now for delivery on 18th, 19th and 20th June 2011 only.

Chilled Oreo Cheesecake: The recipe

Oreo cheesecake is also a biscuit based cheesecake. And also, an easy one to make.
For the base:
200gm Oreo biscuits
70gm melted butter
Separate the cream from the biscuits. Crush the biscuits and mix with the melted butter.
Press onto base of your mould. I use 8” loose bottom round tin. Refrigerate for at least 20 minutes.
Other ingredients:
250gm cream cheese
250gm whipping cream
80gm caster sugar
15gm gelatin
60gm water
1 piece Oreo biscuit – coarsely crushed
1. Beat cheese, the cream from the biscuits (used for the base) and sugar until thick and creamy.
2. Mix the gelatine with water and double boil until the gelatine completely dissolves. Pour into cheese mixture. Mix well.
3. Beat cream until soft peaks form. Add into the cheese mixture and mix until just combined.
4. Tip the coarsely crushed Oreo biscuit, stir and pour into mould. Refrigerate for at least 5 hours.
Creatively decorate with more Oreo biscuits to your liking!

I usually use Philadelphia cream cheese for my cheesecake. You might want to try using other brands.