Spun Candy Making Class

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Last weekend we decided to attend a candy making class at Spun. Spun Candy is a UK based company. They opened their first store in Covent Garden London during the Summer of 2013. Since then they have grown across the UK and the Middle East. Each Spun Candy collection is vegetarian, full of natural fruit flavors and completely handcrafted.

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The store in Oman offers a few classes but I think the UK store offer more options. We opted for Children’s Masterclass. This class is designed for kids from 6-17 years old. But since there were no other Malaysian kids to join us, we did it as a family. The Children Masterclass for 6 to 10 people cost RO 7.5 per person. If you only have 5 people joining the class, they will still run the class for your but the cost will be higher.. about RO9 per person.

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Two members of staff took us into the little area away from the shop to make the candies. First they make sure we washed our hands and dried them. Then we put on hair nets, apron and gloves. They pointed out that the  station was hot and always remind us to be careful. The station needs to be hot as they want to make sure that the candy remain soft and pliable.

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They allowed us to mix colours up, knead and pulled the warm candy to bring out pretty colour. They showed us how to make lolly pops, heart shaped lollies and candy cane.

To make lolly pops, first…you need to make 2 medium size candy balls of different colours. Roll out the balls into thin rope. Stick them together with water and then twirl each end in the opposite direction so the twisted candy looks like a rope. Then you roll them in to one thin candy rope and cut the long piece in roughly in half. Roll the candy rope in upon itself to make a spiral and flatten out the round shape. Then you stick a lollipop stick into the candy.

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They also showed us how to hand craft roses from candy, make some fantastic faces and make our names from the sugar. We had a fantastic time as a family.

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I love the apron.. too bad that they wont allow us to bring back one hehehe.

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A great experience for kids and adults too. The class lasted for about 90 minutes.

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Haqeem joined us for 30 minutes and then decided to just lie down on the bench and chill hehehe.

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The best part of the whole thing is, the kids get to keep all the candies that they made. I’m gonna make sure Aina and Nurin bring back some of those candies back to UK… can’t afford to allow the small kids eat all those candies. Dr Mike will be cross at me should he knows about this hehehe.

Deep Chocolate Sour Cream Pound Cake

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Assalamualaikum and good morning to everyone where ever you are. Muscat is very quite at the moment.. all my friends are still in Malaysia enjoying their summer holidays. Cant wait for them to come back. Would love to lepak2 and kopi2 talking about everything under the sky. Thank you for making my life interesting friends… and just to let you know.. Chatime and Costa miss us very much hehehe. Come home soon please!

Last weekend we attended a candy making class at Spun in Avenues Mall. It was fun. I will tell you all about it in my next posting. Okay.. as for now, let me tell you something about this fabulous cake. To tell you the truth.. I have been wanting to make this cake since last year but the word ‘pound cake’ made me a bit skeptical. You see.. I love a soft and moist cake and the word pound kinda suggested that the cake would be dry and hard.. so I keep on pushing the recipe down my baking list.

What make me decided to bake it? Well.. Bisous A Toi’s last IG posting made me change my mind. She baked it in a very lovely bundt pan.. and not all cakes can be baked in a bundt pan, it has to be of certain texture. Since I have a bundt pan that I have bought loooong time ago and never been used.. I decided to  give this recipe a chance. And… I am so glad that I baked it. The texture is soft and definitely moist. My kids told me that even though the texture is different than my normal chocolate cake but it is a good kinda different… yeayyy!

This is where I took the recipe from.. Bisous A Toi blog. Rima is one of my favourite blogger.. love her cakes and recipes. May Allah bless her always.

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Ingredients

1.5 cups (181g) all-purpose flour
1/2 cup (57g) cake flour
1 cup (92g) Dutch-processed cocoa powder
2.25 teaspoons baking powder
1/2 teaspoon salt
1.5 cups (340g) unsalted butter, softened
2.5 cups (500g) granulated sugar
4 large eggs
2 teaspoons vanilla extract
1 cup (242g) sour cream
Method
  • Preheat the oven to 150C. Grease the inside of a 10-inch Bundt pan generously with butter and then dust with flour. (I baked mine at 160C and next time I am gonna dust it with cocoa powderso that it would not have white spots on the cake)
  • Sift the flours, cocoa powder, baking powder, and salt into a medium bowl. Set aside.
  • In a bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until very creamy, about 2 minutes. Gradually beat in the sugar. Increase the speed to medium-high and beat until the mixture is well-blended and light, about 4 minutes.
  • At medium speed, beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as necessary.In a small bowl, stir the vanilla extract into the sour cream. At the low speed, add the dry ingredients to the butter mixture in 3 additions, alternating with the sour cream mixture in 2 additions and mixing just until blended. Scrape the batter into the prepared pan and smooth the top.
  • Bake the cake for 65 to 75 minutes, until a cake tester inserted into the center comes out clean. Cool the cake in the pan on a wire rack for 15 minutes. Then invert the cake onto the rack and let it cool completely.

Butterscotch Chocolate Chip Brownies

Assalamualaikum all. We are in the middle of 3 months summer break at the moment. Kids were on leave since mid June and the school will only resume end of August. I was actually looking forward to days not having specific things to do.. days that I can just chill around the house… well after I month of doing nothing, I kinda miss my normal routine sending kids to school and attending some classes myself. How I wish the weather is not this hot.. at least we can go to the beach and relax. With the temperature well above 46C.. we would be ‘ikan kering’ kalau dok bercanda di pantai hehehe.

If it is up to me, I would be trying all the recipes that I have accumulated for the past 9 months but I am worried that with  no activity what so ever, my kids will be unrecognizable by the end of summer due to all the cakes and other sweet stuff. So.. I am trying to just bake once a week. And… the winner for this week is this Butterscotch  Chocolate Chip brownies. Recipe was taken from I am Baker blog and thank you for such a simple yet delicious recipe. This recipe is not huge, so if you have big family like me.. it will disappear the moment you put them on the table hehehe.  Maybe.. I can bake again this week since this recipe only yield 9 normal size brownies hehehehe.

Okay.. let me show you want are needed..

Dry Ingredients
  • 1 cup white sugar
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 100g butterscotch chocolate chip
Wet Ingredients
  • 1/2 cup butter melted, then cooled
  • 2 eggs
  • 1 teaspoon vanilla

Instructions

  1. Sift together all dry ingredients except chocolate chip in a medium bowl.
  2. Melt butter and set aside to cool slightly.
  3. Add two eggs and vanilla into the bowl and stir gently.
  4. Pour the melted butter into brownie mixture and mix until just incorporated. Add in the chocolate chips.
  5. Spread batter in a prepared 8-inch square pan and bake for 20-22 minutes at 350 degrees.”

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P/S: At the very moment I am writing this post.. there are only 2 slices of brownies left hehehe. Well done girls!

Red Velvet Layered Cake

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Assalamualaikum. Hopefully it is not too late for me to wish everyone Eid Mubarak. Ooppss.. some people maybe angry with the phrase that I use here.. Eid Mubarak.. hehehe. Why don’t I use Selamat Hari Raya? Perlu ke use arabic phrase? Melayu dah lupa their root ke? Well.. I don’t care what people say. If everything need to use the Malay words.. then every time I want to say Alhamdulillah, I need to say Terima Kasih Allah? Hmmm.. I don’t think so kan? Hehehe.. just saying.

Anyway.. this year is our 1st time celebrating Eid in Oman. Sedih? Sedih la jugak but I am grateful that even though we were celebrating Eid away from family and friends.. our daughters Aina and Nurin are with us in Oman to celebrate Eid. They were back from UK couple of days before Ramadan. As my other half said “.. the sense of completeness fills the heart..”hehehe. As usual.. the Malaysian Embassy did their Raya Open House on the first day of Raya. We did our own open house the next day… invited few families… dapat lah merasa suasana raya tu.

As for this cake.. I made it yesterday.. the cake is moist and delicious. Not that difficult to make.. took me a little over 2 hours from start to finish. Amount of eggs and butter used were very minimal except for the cream cheese.. it uses 500g. Quite a lot for just 3 layers of it. Anyway.. worth the effort and definitely a recipe to keep. The recipe was taken from here. Enjoy and happy baking peps!

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Ingredient  for Red Velvet Layer:

  • 250g Butter
  • 5 Grade A Eggs
  • 235g Flour*
  • 2 tbsp Cocoa* (* sift together)
  • 175g Caster Sugar
  • 150g Condensed Milk
  • 1 cup (135g) Mixed Berries Yogurt or 1 cup of buttermilk
  • 1 tsp Ovallette
  • Red Coloring 

Ingredient for cheese layer:

  • 500g Cream Cheese
  • 3 Grade A Eggs
  • 120g Caster Sugar
  • 1 tsp Vanilla Essence

Method:

Red Velvet:

  1. Beat butter & sugar until fluffy. Add in ovallette, egg one by one while continue beating until smooth.
  2. Add in condensed milk & mix well.
  3. Add in flour mixture* gradually & combine with slow speed. Add in yogurt or buttermilk and red color; mix well.

Cream Cheese:

  1. Beat cream cheese & sugar until smooth and combined.
  2. Add in egg and Vanilla Extract and mix until combined.

Baking:

  1. Preheat oven to 170 to 190C… grease 8″X 8″ baking pan
  2. Weigh the red velvet batter and divide it by 9 ( the number of layers..mine was about 155g per layer)
  3. Weigh the cheese batter and divide it by 3 (the number of layers.. mine was about 141g per layer)
  4. Place the greased baking pan in the preheated oven for 1 mins. Then take it out and pour 155g of red velvet batter into the batter and bake it for about 6-7 min.
  5. Repeat the process for red velvet batter for another 2 layers.
  6. Now pour the cheese layer. bake until cooked.
  7. Repeat the whole process.. it should be 3 red velvet layers, 1 cheese layer, 3 red velvet layers, 1 cheese layer, 3 red velvet layers, 1 cheese layer.