Nathan's 4th B'day!!!

My dear Nathan...sudah umur 4 sekarang. Untuk tahun ini lebih boyish, hehehe karena Nathan sudah bisa milih sendiri tema untuk b'day cakenya. Pilihannya adalah Goku dari Dragon ball. Trus, brwosing cari contoh, kok kayaknya agak ribet juga neh kalau pakai fondant. Mana kerjaan kantor lagi lumayan. Akhirnya pilihan jatuh pada tehnik buttercream transfer. Penasaran banget, karena pada prinsipnya mudah (ingat...pada prinsipnya). Ternyata teorinya.....bah, kayaknya perlu mencari kursus khusus deh untuk hal ini. But, 1st attempt...not bad lah. Dan untuk memanfaatkan cupcake tier, cupcakenya pelengkapnya dibuat dragonballnya sendiri.

Yeyyy...I'm 4 years old now!!!

B'day boy with mom, dad, lil'bro and big'bros!!!

YAKOYA-ers...(Mario, Indri, Richard b'day dinner)

Hehehe, inilah beberapa peserta makan malam di Yakoya-Plaza BBD, hari Kamis tgl 1 Oktober 09 kemaren. Makan-makan ini dalam rangka borongan ngerayain b'daynya Mario, Richard en Indri yang jatuh di bulan September. Karena ultah mereka kemaren itu jatuhnya pas lagi Lebaran, jadi baru sempet ngerayainnya sekarang-sekarang. Tampang-tampang lapar, ki-ka: gue, Respati, Dapo, Ferdi, Faldi, Dewi en Debby.

Dan inilah b'day boys & girlnya, ki-ka: Mario, Indri, Richard. Diapit yah, neng Indri....serasa poliandri, euy hahahaha.....

Sesuai dengan urutan pemberian, Megan Fox-Mario, Aa Leo-Neng Indri, Miyabi-Richard. Belum bisa datengin orang aslinya, jadi sementara ini dulu aja, yak buat kadonya hehehe.....

Neng Indri dengan Aa Leo tersayang.... (begitulah menurut panggilan sayang Indri terhadap Mas Leonardo Dicaprio).

Ini Richard dengan Miyabinya. Sempat menjadi rebutan antara Richard en Mario dan ketauan dari foto ini siapa yang lebih cepat nyamber kuenya, hahahaha. Ini mupeng antara Miyabi dan cupcakenya (lebih mupeng ke Miyabi-nya sih gue rasa).

Mario terpaksa hepi dengan Megan Fox.... (secara Anin, pacarnya, ngawasin dari belakang hahaha).

Mia dengan pilihan cupcake bikini yang paling sexy, hahaha....

Bun-bun terinspirasi dengan gaya Richard, mengagumi cupcake bikini dengan sepenuh hati dan sepenuh jiwa.

Meeee......dengan hasil karya, hahahaha...

DoubleTape Christmas Dinner!!!

Yay...December = Christmas. Pokoknya kalo udah December, otak en mood pasti maunya mikir Natal melulu.... Jadi in the spirit of X'mas, DoubleTape makan-makan di Cork & Screw. Trus, karena didaulat untuk mebuat ruangan lebih meriah, kepikiran kenapa gak bikin name card yang lucu dan edible. Tadinya mau bikin cupcake, tapi kok agak ribet bawanya, yak???
Akhirnya dipilih cookies dgn bentuk gingerbread karena sesuai dengan tema Natalnya.

Buat yang perempuan2, tulisannya pake warna merah en dikasih rok, hahaha. Trus, sengaja gak dikasih mata en mulut supaya kesan kekanak2annya ilang en keliatan lebih minimalis (apa coba...)

Ini kalo yang versi lakinya. Dikasih headband aja, deh hahahaha. Soalnya udah kecapean ngegiling adonan, kekekekkkkkk.

Thanks God, anak2 pada seneng en mereka bilang cookiesnya enak. Untuk resep...ya..nanti saya posting kapan2, yak. Maap, "males" mode on, hehehe....

Tim's Baptism!

Tgl 22 November kemarin, Timothy resmi dibaptis secara Katholik. Dari bangun tidur Tim kelihatan excited banget. Mungkin dia tahu bahwa hari itu adalah harinya dia buat jadi pusat perhatian, hehehe. Apalagi kalo pas ultah, yak? Jam 09.30 pagi kita sudah standby di Kapel Kanisius. Agak kepagian, sih tapi berhubung harus ketemu Romo Maryo sebelum acara dimulai utk pengurusan surat-surat, jadi yah dijalanin. Sementara pikiran masih ada di seputar persiapan di rumah. Beres gak, yah??? Acara 10.15 dimulai. Tim-nya bobo karena biasanya jam segitu memang waktunya dia tidur. Pas, Romo Maryo membuat tanda salib di dahinya, dia langsung kebangun. Yg lucu baru melek langsung disiram air baptis di kepalanya. Kontan langsung mewek sekenceng-kencengnya. Sementara gw cuma cengengesan di belakangnya. Hihihi, maafkan mamamu yg aneh ini yah, Mowmow!!!

Ini foto Tim pas nangis saat dibaptis dengan air suci.

Four boys in action....along with me & Handri.

Baptised boy in happy mood. Bobo cukup, makan cukup dan pipis cukup, hihihi.....

Makanan yang disajikan saat acara. Pakai catering dari restoran namanya The Daun. Enak banget karena semua peralatan dari dia. Bahkan dikasih snack dan es cocktail. Makanannya juga yummy en bersih. Yg mau nomor telponnya, kabar-kabari aja yak...

Halloween Cookies...

I made this for Nathan's Halloween celebration at school. Due to limited time and no Halloween cookie cutter, I had some idea to try the royal icing to Marie Regal biscuit. It turns out quite ok. Yes, don't look at the decoration. Still ver-very amateur. But, I also think it's a great idea for kids because this biscuit is nutritious (or the claim so...).

Here is Nathan in his prince costume. He won one of the best costume prizes. But, I think it's because I'm bringing cookies to school and participate in trick-or-treat session. Because lot of other kids wearing better costume than him. Teeheehee...."nyogok, euy"

And here is a picture of me & Mowmow (Tim) inside the dollhouse playhouse. Isn't he look cute and adorable?

Bird's Nest Ice aka Es Sarang Burung!!!

I think this is the easiest kind of dessert that everyone could make. Yet, it is so good...especially to drink during the hot weather (well, actually any cold dessert will do as well).

Anyway, I found it's a perfect solution for those in my office who didn't or consume alcohol-based dessert. Please do bear in mind, I made this for around 15 people.

Here's the how-to....

Ingredients:

2 package of jelly powder (around 14 gr) - any color will do

250 gr of sugar - feel free to adjust

1800 ml of water

Lychee or longan

Cocopandan or Rose syrup (I liked Marjan brand)

• Dissolve jelly powder and sugar into water. Keep stirring until it's boiled. Pour it into mould. Refrigerate until hard.
• When it's hard, cut into rectangle. Grate until resemble of fine string.
• Mixed syrup with water. Add in jelly string and longan
• Serve cold

I found it's better to use small grate because it will make the string look more delicate and resemble to real bird's nest. Also, when I went to spupermarket to buy ingredients, I found that they sell this egg-like jelly. It's really cute and it's goes well with the theme.

Amarula Cheesecake

One day, I saw this bottle in the office drinking shelves. It read Amarula Cream. Now, that's strange...why do the office wants to keep a bottle of cream? I read it more...then it's said that it is a cream liqueur. Ahhh, now it makes sense. Apparently, Amarula is made from exotic Marula fruit from Africa. It really trigger me to try. Taste like Kahlua or Baileys Irish Cream but creamier. Hmm, I wonder what can I make with this stuff. Well, Sandra's bachelorette party is just round the corner. What could be more perfect to serve a liqueur dessert to this kind of party?

After asking Mia's permission... I decided to mixed this liqueur with chocolate cheesecake. And it's turn out really-really great. Perfect for a party!!!

Ingredients:

Base:

250 gr biscuit (Marie Regal or any chocolate biscuit will work) - crushed

125 gr unsalted butter - melted

3 tbs Amarula Cream

Mixed all the ingredient above. Press mixture evenly over base of 20cm spring form tin. Cover and refrigerate

for 30 minutes or until firm.

Filling:

3 tbs gelatin

100 ml water

250 gr cream cheese

100 gr sugar

500 ml heavy cream - whipped until soft peak form

50 gr dark cooking chocolate - melted

3 tbs Amarula Cream

2 tsp Rhum (I add this because I think it's not Rhumy enough, teheehee...)

1 tsp lemon juice (if you like)

• Mixed gelatin with water in a small bowl. Stand bowl in small saucepan of simmering water. Stir until gelatin dissolves and clear. Set aside to let it cool.
• Beat cream cheese and sugar until smooth and creamy. Gradually, add lemon juice, Amarula and rhum. Mixed well. Fold in the whipped cream, melted dcc and followed by gelatin mixture. Mixed it well again.
• Spoon mixture over the base. Cover and refrigerate it at least 8 hours.
• Serve and enjoy!!!

Based on last experience, it's better to refrigerate it rather than put it in the freezer. The base is easier to cut, hehehe... :) I think this kind of dessert will be great if served with black coffee or plain tea. Bitterness meet with sweetness in your mouth...hmm....