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Sze Ting’s Blogpost:

Want to serve your guests with mouth-watering and eye appealing desserts? Need not to worry!! Here are some tip on how to make good looking desserts with some simple tools…

I chose to make a carrot cake using palm oil. Instead of just serving a plain carrot cake to the guest, I added some cream cheese frosting and carrot confit to go with it so that it gives a twist to the carrot cake when you consume together. It’s just a simple recipe but when you plate it on the plate, it looks just like what you can have in a restaurant or maybe even better!! Here are the recipes for all the 3 elements; carrot cake, cream cheese frosting and carrot confit.

The Recipe!!!

Carrot cake

Flour 60g

Sugar 85g

Salt 1g

Baking Soda 2g

Cinnamon Powder 2g

Palm Oil 65g

Carrot 80g

Walnut 20g

Procedure:

1) Mix everything in except for carrot and walnuts.

2) When the batter is form, add in carrot and walnuts.

3) Put in the cake tin and bake at 160°C for 7 to 8 minutes.

 

Cream Cheese Frosting

Cream Cheese 125g

Yoghurt 50g

Sugar 42g

Procedure:

1) Cream the cream cheese with yoghurt and sugar.

 

Carrot Confit

Carrot 50g

Water 50g

Sugar 50g

Procedure:

1) Boil sugar and water.

2) Then add in carrot and cook until soften

(Remember to put a parchment paper on the confit while boiling)

 

The Decorations!!!

Use a brush to dip into the chocolate, then hold the brush on the plate and turn the turn table and it will form an even circle. It’s that simple!! Practice a few times if you are not confident with it.

As for the chocolate feather (Which I didn’t manage to do it in the video) that I put on the cake is also very easy! Just use a small knife to dip into the chocolate and touch the chocolate side down on to the parchment paper strip lightly. Repeat the same steps for a few times, and then curl the paper strips into a bottle so that the chocolate will be curved when it sets. Remove it carefully from the parchment paper strip, and you get a chocolate feather as easy as that.

 

We’re giving RM10,000 and other amazing prizes to the winner of our first ever R.AGE Food Fight! 
The five finalists will get to learn from the best, our Food Fight mentors:
– Chef Wan, Malaysia’s original food celebrity
– Chef Rodolphe Onno, Le Cordon Bleu master chef
– Chef Darren Chin, of Restaurant DC
– KY Speaks, top Malaysian food blogger
– Chef Liang, performing artiste and up-and-coming restaurateur
They’ll also get media and video production training from us at R.AGE, before they face off against each other at the Food Fight finale for the RM10,000 grand prize. 
The competition’s closed, but you can always check out the other Food Fight submissions at  https://rage.com.my/foodfight !

 

BTW…

Ingredient of the week: Kepayang

THE kepayang “fruit” or buah keluak is actually the seed of the kepayang tree and has a rich history. Used to make nasi kebuli, a royal dish served to ancient Pahang royalty, it now has a place in Malaysian dishes like the Peranakan specialty, asam pedas keluak. Most kepayang trees are found in Pahang, but […]

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