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Thursday, January 31, 2013

Bika Ambon (Medan Style Honeycomb Cake)




In Indonesian & English

Bahan
170 gr Tp. tapioka, 10 gr Tp. terigu     -  1 st Pewarna makanan kuning*, 10 Kng telur
450 ml Santan kental, 4 Pandan-ptg2     -  75 ml Air hangat, 1 st Kulit jeruk parut
1½ st Ragi instan, 1 Sereh bsr-geprek   -  1 sm Kac. kenari/almond-iris (opsional)
14 Dn jeruk, 250 gr Gula, ½ st Garam   -  Minyak/Margarin secukupnya

Cara membuat
-   Didihkan & aduk santan, sereh, pandan, dn jeruk & garam hingga aroma menyatu dng api kecil. Angkat, kmd biarkan hingga hangat/suam2 kuku. Saring & buang sereh serta daun2an.
-   Larutkan ragi di air hangat, beri 20 gr gula & terigu, aduk rata. Biarkan selama 15 mnt. Sisihkan
-   Kocok kuning telur & 230 gr gula hingga berbuih & kental. Mskkan tp tapioka, aduk melipat2 dng spatula hingga halus. Beri pewarna, klt jrk prt, adonan ragi & santan. Aduk melipat2 searah hingga rata. Tutup wadah, taruh di tempat hangat sampai adonan berbusa banyak (2-3 jam).
-  Alasi loyang persegi uk. 23X23 cm/bulat 23 cm dng kertas roti & olesi dng margarin/minyak. Panaskan oven & loyang dng api bwh 175° C (loyang hrs panas wkt adonan dimskkan). Ltkkan rak oven di posisi kedua dari bwh. Taburi dasar loyang dng kenari kmd tuang adonan ke loyang, diamkan 5 mnt. Mskkan loyang ke oven, panggang dng pintu oven sedikit terbuka hanya hingga permukaan adonan berlubang-lubang (± 10 mnt). Rapatkan pintu & panggang hingga kue padat & tusuk gigi yg ditusukkan di tengah2 kue, bersih saat dikeluarkan (30-35 mnt). Nyalakan api atas, panggang hingga permukaan kue kecokelatan (5-10 mnt). Keluarkan loyang, ltkkan terbalik diatas rak kawat, biarkan mendingin sampai suhu ruang. Keluarkan kue dari loyang & hidangkan.
* Hanya dipakai bila kng telur terlalu pucat. Lbh baik gunakan kuning telur yg berwarna lebih gelap.

Ingredients
170 gr Tapioca flour, 10 gr Flour                -  1 tsp Yellow food colouring*, 10 Egg yolks
450 ml thick Coconut milk, 250 gr Sugar    -  ½ tsp Salt, 1 big Lemongrass-bruised
1½ tsp instant Yeast, 1 tsp Lemon zest      -  1 tbsp sliced Pili nuts/Almond (optional)
4 Pandan leaves-cut, 75 ml warm Water    -  14 Kaffir lime leaves, Margarine/Oil

Directions
-   Boil & stir constantly the coconut milk with lemongrass, pandan, lime leaves & salt until the flavor blended over low heat. Remove from the heat; let it stand until luke warm. Strain the mixture into a bowl & then discard the lemongrass & all leaves.
-   Dissolve the yeast in warm water. Stir in 20 gr of sugar & flour. Set aside & let it stand for 15 min.
-   Beat the egg yolks & 230 gr of sugar with an electric mixer until foamy & thicken. Using a spatula, gently fold in the tapioca flour until the mixture smooth. Add in food coloring, lemon zest, yeast mixture & coconut milk. Repeat folding procedure in one direction until the mixture incorporated. Cover the bowl & place it in a warm place until plenty of small bubbles formed on the batter surface (2-3 hours).
-   Meanwhile, grease & line a square 23X23 cm/23 cm round baking pan with baking paper. Preheat the oven & baking pan to 175° C over bottom heat (the pan should be hot when you put in the batter later on). Place the oven rack on the 2nd part of the ovens bottom side. Sprinkle the pili nuts/almond on the pan; pour in the batter & let it stand for 5 min. Place the pan into the oven & bake with the oven door slightly open until you can see many holes formed in the batter surface (~ 10 min). Close the oven door up & bake until the center of cake just firm to the touch & a tooth pick inserted into the center of cake comes out clean (30-35 min). Turn on the oven upper heat; bake again until the cake becomes golden brown (5-10 min). Remove the pan; put it upside down in a wire rack & let it cool to room temperature. Remove the cake from the pan & serve.
* Just use the food coloring if the egg yolks color is too pale. For the best result, use eggs with darker egg yolks.

Tuesday, January 29, 2013

Keripik Bayam (Spiced Amaranth Greens/Spinach Chips)


In Indonesian & English
Bahan
-  35-40 lbr Dn bayam yg besar2, Minyak    Haluskan:
-  200 gr Tp.beras, 100 gr Tp.tapioka          -  10 gr (2 bh) Baw.pth, 14 gr (5 bh) Kemiri
-  250 ml Santan cair, 1 Telur-kocok             -  2 st Ketumbar, 1½ cm Kunyit, ½ st Gula
-  3 Dn jeruk muda-iris hls (opsional)             -  2 st Garam, 1½ gr Kencur (optional)
Cara membuat
-   Cuci & tiriskan bayam, sisihkan. Campur rata kedua macam tepung dlm mangkuk, sisihkan.
-   Campur rata bumbu hls dng telur & santan. Tuang sedikit2 ke campuran tepung sambil aduk hingga adonan lembut tak bergumpal. Adonan hrs cukup kental (tak terlalu cair).
-   Pnskan minyak yg bnyk di wajan dng pns sedang. Celup bayam satu persatu di adonan hingga kedua sisi terlapis. Angkat, mskkan perlahan ke minyak pns, susun rapi. Beri jarak antara bayam agar tak menempel. Sesekali aduk adonan krn tp.beras cenderung mengendap didasar mangkuk.
-   Goreng hingga kaku, crispy & kuning kecoklatan. Angkat & tiriskan di kertas penyerap minyak. Simpan di wadah kering tertutup.
Ingredients
-  35-40 leaves of large Amaranth greens/Spinach   Grind into a paste:
-  200 gr Rice flour, 100 gr Tapioca flour                 -  10 gr cloves Garlic, 2 tsp Salt
-  250 ml thin Coconut milk, 1 Egg-beaten                 -  2 tsp Coriander, 1½ cm Turmeric
-  3 young Kaffir lime leaves-thinly sliced                   -  ½ tsp Sugar, 14 gr Candlenuts
-  Frying oil                                                                          -  1½ gr Lesser galangal (optional)
Directions
-   Wash & then drain the amaranth greens/spinach, set aside. Combine both flours well, set aside.
-   Combine the ground spices with egg & coconut milk. Stir the egg mixture into the flour little by little until the batter smooth (no lumps). The batter should be thick enough (not too watery).
-   Heat plenty of cooking oil in a wok/pan over medium heat. Dip amaranth leaf/spinach into the batter one at a time until both side are slightly covered. Lift from the batter & then put it neatly into the heated oil. Leave enough space between each leaf as they will stick together. Stir up the batter occasionally since rice flour has a tendency to settles at the bottom of the bowl.
-   Fry until the batter is crispy & golden brown. Remove from the oil & drain on a paper towel. Store in a dry jar & cover tightly.

Monday, January 28, 2013

Sayur Bayam Bening (Clear Amaranth Greens/Spinach Soup)


In Indonesian & English
 
Bahan
-  250 gr Bayam-cuci & petik, 2 st Kaldu bbk  -  2 Daun salam, 800 ml Air
-  1 Jagung manis-sisir, ½ Labu siam-ptg2         -  5 Baw.mrh, 1 Baw.pth Iris tipis
-  30 gr Temu kunci & 1 cm Lengkuas-geprek    -  1 st Garam, 2 st Gula, ½ st Lada bbk
 
Cara membuat
-   Rebus air, kaldu, baw. mrh, baw pth & bumbu2 sampai mendidih & aroma menyatu.
-   Mskkan labu & jagung, masak hingga matang. Beri bayam, masak hingga layu (± 3 mnt).
 
Ingredients
-  250 gr Amaranth greens/Spinach                     -  800 ml Water, 2 tsp Broth powder
-  1 Sweet corn-shaved, ½ Chayote-cuted         -  5 Shallots-thinly sliced, 2 Bay leaves
-  30 gr Fingerroot & 1 cm Galangal-crushed    -  2 tsp Sugar, ½ tsp ground Pepper
-  1 tsp Salt, 1 clove Garlic-thinly sliced
 
Directions
-   Wash amaranth greens/spinach; drain. Take leaves & young stems; set aside. Boil the water with broth, shallots, garlic, spices & seasoning. Bring it to a simmer; cook until the flavor blended.
-   Add in the chayote & corn kernels; cook until they are tender/done. Put in the amaranth green/spinach; cook until the amaranth/spinach just wilts, then take off the heat (± 3 mins).

Sunday, January 27, 2013

Sayap Ayam Pedas Saus Sriracha (Sriracha Hot Chicken Wings)


In Indonesian & English
Bahan
-  1¼ kg Sayap ayam, 2 sm Bak.pwd       -  100 ml Saus Sriracha Thailand, 2½ sm Madu
-  2 st Garam, 1½ st Ketumbar bbk        -  1 st Cuka beras, ½ st Bawang putih bbk
-  3 sm Air jrk nipis, 1½ sm Saus soya   -  60 gr Mentega
Cara membuat
-   Lumuri sayap ayam dng 2 sm air nipis, diamkan 20 mnt. Keringkan ayam dng kertas penyerap cairan. Taburi & aduk rata dng bak.pwd, garam & 1 st ketumbar bbk. Mskkan ayam ke kulkas tanpa ditutup selama 2 jam.
-   Saus: Lelehkan mentega dng api kecil. Mskkan saus sriracha, madu, saus soya, ½ st ketumbar bbk, baw.pth bbk, 1 sm air lemon & cuka, aduk2 hingga mendidih. Angkat & sisihkan.
-   Pilihan cara memanggang:
* Dng panggangan menggunakan arang: Panaskan arang di alat panggangan besar bertutup. Posisikan arang di salah satu sisinya saja. Setlh arang siap/berwarna abu2, ltkkan rak kawat utk memanggangnya. Tutup panggangan & panaskan selama 5 mnt (sampai panas sedang-tinggi). Minyaki permukaan rak kawat kmd ltkkan sayap di atas rak tsb pd bagian yg tdk ada arangnya (jangan langsung di atas arang). Tutup panggangan & panggang sampai kulit ayam kecoklatan & crispy (± 30-40 mnt). Ulasi seluruh permukaan ayam dng saus, tutup & panggang lagi selama ± 5-10 mnt (sampai saus menyerap & mengering).
* Dng alat panggang gas/listrik: panggang di suhu ± 190° C. Selanjutnya lihat cara di atas.
* Dng oven: Ltkkan rak oven di posisi paling bwh. Taruh baking sheet/loyang di bwh rak oven utk menampung cairan yg menetes sewkt memanggang. Pnskan oven 225° C dng api atas. Ulas ayam tipis2 dng saus. Panggang ayam ± 30 mnt (sampai kecoklatan). Ulasi ayam menyeluruh dng saus. Balik posisi ayam, panggang dng suhu 250° C sampai saus menyerap & mengering. Angkat ayam, sisihkan. Campur sisa cairan yg menetes dng sisa saus & masak sebentar.
-   Ltkkan ayam di wadah bsr, tuangi sisa saus kmd aduk rata. Ltkkan di piring saji & sajikan segera.
Ingredients
-  1¼ kg Chicken wings, 2 tbsp Bak.pwd  -  100 ml Thai Sriracha sauce, 2½ tbsp Honey
-  2 tsp Salt, 1½ tsp ground Coriander    -  1 tsp Rice vinegar, ½ tsp granulated Garlic
-  3 tbsp Lime juice, 1½ tbsp Soy sauce  -  60 gr Butter
Directions
-   Rub the chicken wings with 2 tbsp of lime juice; let it stand for 20 mins. Pat the chicken dry with paper towels; then sprinkle with bak.pwd, salt & 1 tsp of coriander. Tossing to coat evenly; refrigerate uncovered for 2 hours.
-   Sauce: Melt butter over low heat. Whisk in sriracha sauce, honey, soy sauce, ½ tsp of coriander, garlic, 1 tbsp of lime juice & vinegar until bubbly. Remove from the heat; set aside.
-   Grilling method choices:
* Heat the coals in a pile to one side of the grill/charcoal grate. After the coals have turned gray, set cooking grate in place. Cover & allow preheating for 5 mins (medium high heat). Oil the grilling grate. Place the chicken wings over the cool side of the grill (not over the coals); cover & cook until skins are crisp & browned (± 30-40 mins). Brush wings all over with the sauce, cover & continue to grill for ± 5-10 mins (until the sauce bakes in).
* On a gas grill, go for a temperature around 190° C. See above for the next procedure.
* Place the oven rack in the bottom side. Put a baking sheet below the rack to accommodate the drippings from roasting procedure. Over upper flame, heat the oven to 225° C. Brush the wings lightly with the sauce. Roast the wings for ± 30 mins (until golden brown). Brush the wings all over with the sauce. Turn the chicken over & grill again at 250° C until the sauce bakes in. Remove from the oven. Heat the remaining sauce; stir in the drippings from roasting & cook until bubbly.
-   Place the chicken wings into a large container; pour remaining sauce over the wings & toss to coat evenly. Transfer the chicken wings to a platter & serve immediately.
Thanks to Nick Veinot for sharing me the recipe. Adapted from Joshua Bousel recipe, with some personal modification (http://www.seriouseats.com/recipes/2012/02/sriracha-hot-wings-recipe.html)

Wednesday, January 23, 2013

Buttermilk Fried Chicken


In Indonesian & English

Bahan
-  1 Ayam-potong2, 2 st Tarragon            -  400 ml Buttermilk/Krim asam, Garam
-  2 st Peterseli cincang, 200 gr Terigu   -  1½ st Paprika manis bbk, ½ st Ketumbar bbk
-  2 st Thyme, Minyak sayur/canola          -  2 st Lada, 2 Baw.pth & 3 Baw.mrh-hlskan
-  ½ st Baw.pth bbk, 1 st Cabai bbk
Cara membuat
-   Rendam ayam selama 5-8 jam di campuran buttermilk, baw.mrh & baw.pth hls, ½ st cabai bbk, garam secukupnya, 1 st dari masing2 peterseli, tarragon, thyme, paprika & lada. Angkat ayam dari rendaman. Lumuri dng 1 st dari masing2 peterseli, tarragon & thyme.
-   Campur terigu dng 1½ st garam, 1 st lada & ½ st dari masing2 cabai bbk, baw.pth bbk, ketumbar bbk, & paprika bbk. Lapisi ayam dng tepung berbumbu.
-   Pnskan minyak yg banyak (hingga ayam terendam) di wajan dng api sedang. Mskkan ayam, goreng ± 15-18 mnt (sampai kecoklatan). Balik ayam sesekali. Angkat & tiriskan.
Ingredients
-  1 Whole Chicken-cut into pieces           -  400 ml Buttermilk/Sour cream, 2 tsp Thyme
-  2 tsp chopped Parsley, enough Salt      -  ½ tsp Garlic pwd, 1½ tsp sweet Paprika pwd
-  1 tsp Cayenne pepper pwd, 200 Flour  -  2 tsp ground Pepper, ½ tsp ground Coriander
-  Vegetable/Canola Oil, 2 tsp Tarragon  -  2 cloves Garlic & 3 Shallots-grind into a paste
Directions
-   Soak chicken for 5-8 hours in buttermilk with ground garlic+shallots, ½ tsp of cayenne pepper, 1 tsp of each parsley, taragon, thyme, paprika, pepper & enough salt. Remove the chicken from the mixture. Rub them with 1 tsp of each parsley, tarragon & thyme
-   Mix the flour with 1½ tsp of salt, 1 tsp of pepper, ½ tsp of each cayenne pepper, coriander, garlic pwd & paprika pwd. Coat the chicken pieces with seasoned flour.
-   Heat lots of oil in a large skillet over medium heat. Deep fry the chicken for ± 15-18 mins (until golden brown). Turn the chicken over once in a while. Remove chicken & drain on paper towels.

Mie & Keju Schotel (Noodle & Cheese Casserole)


In Indonesian & English

Bahan
-  250 gr Mie, Air seckpnya, 2 Dn salam   -  150 ml Krim+150 ml Susu, 1 st Cabai bbk
-  2 sm Olive oil, 2 Bawang pth-hlskan       -  2 sm Tomat pasta, 2 st Mustar, 1 st Gula
-  200 gr Ayam & 75 gr Champignon-iris2  -  200 gr Cream cheese, 4 Telur-kocok
-  100 gr Bombay & 5 Daging asap-iris2     -  2 st Lada bbk, 2 st Garam, ½ st Kaldu bbk
-  3 sm Terigu, 2 sm Mentega+extra           -  2 st Pala, 3 sm Keju serut & Panir
 
Cara membuat
-   Tumis baw.pth & bombay dng olive oil di api sedang. Beri 2 sm mentega, salam, ayam, daging asap, jamur. Masak hingga ayam & jamur berubah warna. Mskkan terigu ke tumisan, aduk rata. Kclkan api, tuangi krim+susu sambil diaduk. Beri mustar, tomat pasta, bumbu2 & keju. Masak sampai keju larut & aroma menyatu. Angkat, buang salam. Biarkan hingga adonan suam2 kuku, beri telur, aduk.
-   Pnskan oven 190° C. Oles loyang dng mentega, taburi panir. Rebus mie di air mendidih sampai ¾ matang. Angkat & tiriskan. Mskkan mie ke adonan, aduk rata.
-   Tuang adonan ke loyang sampai ¾ tingginya, tekan2 agar padat. Panggang ± 15 menit. Ulas atasnya tipis2 dng mentega, taburi keju serut & panir, panggang lagi 10 mnt (sampai kecoklatan).
 
Ingredients
-  250 gr Noodle, 1 tsp Sugar, 2 Bay leaves  -  150 ml Cream+150 ml Milk, 2 tsp Salt
-  5 pcs Smoked beef-sliced, 2 tbsp Olive oil -  2 tbsp Tomato paste, enough Water
-  100 gr Onion & 75 gr Champignon-sliced     -  200 gr Cream cheese, 2 tsp Nutmeg
-  200 gr Chicken fillet-sliced, 3 tbsp Flour   -  2 tsp ground Pepper, ½ tsp Broth powder
-  2 cloves Garlic-grind, 4 Eggs-beaten            -  3 tbsp shredded Cheese, Breadcrumbs
-  1 tsp Cayenne pepper pwd, 2 tsp Mustard   -  2 tbsp Butter+extra
 
Directions
-   Saut√© garlic & onion with olive oil over medium heat. Add in 2 tbsp of butter, bay leaves, chicken, smoked beef & champignon. Cook until the chicken-champignon color changed; stir in the flour. Reduce the heat to low, pour in the cream+milk. Stir in the mustard, tomato paste, seasoning & cream cheese. Stir until the cheese dissolved & the flavor blended. Remove from the heat & discard the bay leaves. Let it stand until the batter becomes Luke warm.  Stir in the eggs.
-   Preheat the oven to 190° C. Grease a casserole dish & sprinkle with some breadcrumbs. Cook the noodle in boiling water until ¾ done, drains. Combine the noodle with the batter well.
-   Place the batter into the dish until ¾ full; press to compact. Bake for 15 mins. Spread the top lightly with butter; then sprinkle with shredded cheese & breadcrumbs. Bake for ± 10 mins (until golden brown).

Saturday, January 19, 2013

Red Velvet Cake


In Indonesian & English
Bahan
-  300 gr Terigu serba guna, 1 st Baking soda       Frosting Cream cheese:
-  300 ml Minyak sayur, 100 ml Kopi htm panas    -  225 gr Keju mascarpone-suhu ruang
-  4 gr Coklat bubuk tawar, ½ st Baking powder    -  225 gr Cream cheese-suhu ruang
-  1 st Garam, 350 gr Gula, 1 st ekstrak Vanilie  -  300 ml Krim kocok dingin
-  2 Telur & 240 ml Buttermilk-suhu ruang             -  120 gr Gula bubuk, 1 st Vanilie
-  1 st Cuka putih, Pewarna merah                            -  1 st Parutan kulit lemon
Hiasan:
-  5 sm Kelapa parut, Pewarna merah
-  1 st Gula bbk, 50 gr Kacang walnut panggang
Cara membuat
-   Panaskan oven 160° C. Campur terigu, bak.soda, bak.powder, coklat & garam, kmd sisihkan.
-   Aduk gula & minyak. Mskkan telur, buttermilk, vanilie & pewarna, aduk dng spatula. Beri kopi & cuka, kocok dng mixer kec.sedang ± 1 mnt. Tuang campuran terigu dng disaring sedikit2, kocok setlh tiap penambahan dng kec.rendah sampai adonan menyatu.
-   Minyaki & taburi terigu 3 bh loyang bulat uk. 20-23 cm, kmd tuang adonan sama banyak kedlm loyang. Ltkkan loyang di rak tengah oven kmd panggang ± 35-40 mnt, sampai tepi cake menjauh dari tepi loyang & tusuk gigi yg ditusukkan ditengah cake bersih saat diangkat keluar (jangan memanggang terlalu lama krn cake akan meneruskan memasak dlm proses pendinginan).
-   Ltkkan loyang di rak kawat sampai suam2 kuku. Jelujuri melingkar di tepi cake dlm loyang dng sisi tumpul pisau agar cake terlepas dari perlekatannya. Klrkan cake, biarkan hingga dingin.
-   Frosting cream cheese: Kocok krim dng mixer sampai kaku, sisihkan. Kocok cream cheese & mascarpone sampai lembut. Beri vanilie, parutan klt lemon & gula bbk, kocok sampai lembut. Mskkan krim kocok, aduk rata dng gerakan melipat2 sampai cukup kaku utk dijadikan pelapis.
-   Hiasan: Panggang kelapa parut di pan sampai kuning kecoklatan, taburi pewarna & gula bbk, aduk rata. Angkat & biarkan mendingin.
-   Penyelesaian: Ltkkan cake I ditengah2 piring saji secara terbalik. Semir rata permukaan kue dng frosting menggunakan spatula. Ltkkan cake ke II di atasnya, ulangi prosedur sampai cake ke III. Semir frosting di seluruh permukaan cake utk menutupnya dng sempurna. Hias dng bntk bunga2 dari frosting dng piping bag, kmd beri kacang walnut & taburi kelapa parut.
Ingredients
-  300 gr All purpose flour, 1 tsp Baking soda          Cream cheese frosting:
-  300 ml Vegetable oil, 100 ml plain hot Coffee     -  225 gr Mascarpone-room temp.
-  4 gr unsweetened Cocoa pwd, ½ tsp Bak.pwd        -  225 gr Cream cheese-room temp.
-  1 tsp Salt, 350 gr Sugar, 1 tsp Vanilla extract  -  300 ml cold Whipping cream
-  1 tsp White distilled vinegar, Red food coloring  -  120 gr Icing sugar
-  2 Eggs & 240 ml Buttermilk-room temp.                -  1 tsp Vanilla extract
Garnish:                                                                              -  1 tsp Lemon zest
-  5 tbsp grated Coconut, Red food coloring
-  1 tsp Icing sugar, 50 gr Caramelized roast Walnuts
Directions
-   Preheat oven to 160° C. Whisk the flour, bak.soda, bak.powder, cocoa & salt; set aside.
-   Combine the sugar & vegetable oil. Add in the eggs, buttermilk, vanilla & food coloring; mix with spatula until combined. Stir in the coffee & vinegar; beat with mixer on medium speed for 1 min. Gradually sift the flour mixture over the batter, beat after each addition on low speed just until combined.
-   Grease & flour 3 round (20-23 cm) cake pans & then divide the batter evenly among the pans. Bake in the middle rack for ± 35-40 mins, until the cake pulls away from the side of the pans & a toothpick inserted in the center of the cakes comes out clean (don`t over bake, cake will continue to cook as it cools).
-   Place the pans on a wire rack until they becomes lukewarm. Run a blunt side of a knife/an offset spatula between the edge of the cake & the pan to loosen the cake from the pan. Remove the cakes from the pans & let them cool completely.
-   Cream cheese frosting: Whip the cream with an electric mixer to stiff peaks; set aside. Beat the cream cheese & mascarpone until smooth. Add in the vanilla, lemon zest & sugar; beat until smooth. Fold in whipped cream until the frosting is thick enough to spread.
-   Garnish: Roast grated coconut until light brown in a pan, sprinkle the red colour & icing sugar, stir until blended; remove from the heat. Let the coconut to cool down.
-   To assemble the cake: Place 1st cake layer in the middle of a serving platter, bottom side up. Using a palette knife/offset spatula spread the frosting over the top of the cake evenly. Top with the 2nd cake layer; continue to frost & stack the other cake layers. Spread the remaining frosting to cover the entire cake. Pipe rosettes on top side & garnish with roasted walnuts & coconut.

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