Like the previous the french chef tahun2 habit, every 25 December the Mertowidjojo's definitely at home Pakdhe kumpul2 Doyo. Because this year I dah so bakulers ... so something was missing if I do not take anything ... hehe ... finally ... pikir2 overnight putusin make choco nut such as those ever contrived WH bbrp time ago. Afternoon asked Yun mb buy cake case of mica, I'll look cuantik .. my idea plus 26 cm diameter tart base that was hard. He does weve asked, white pedestal cake which was tah?? I answered yes, because I mean the white gloss, silver. Apparently, fitting he came, he brought cake mica case diameter of 28 cm and a thin lace cake pedestal ... glodhak!!! And I plan to make a sponge cake size 22 cm wrote. Not to mention really thin so that only its base. Muter brain .. right .. left .. finally yes silk lah. Tetep make sponge cake 22 cm. Ntar there anyway cake filling, so can add high cake. Then it also nambahin fruit garnish the cake height. For pedestal cake, remembering how moles BC on youtube, expertvillage ... fringe pedestal cake given piece of baking paper. So, if there are spills can be cleaned without contaminating BC pedestal cake baking paper lace .. and removed when BC was enough sets. Later that night, the french chef started at half past nine, eight egg sponge cake to make it a success NCC ... thank God ... fluffy, soft, not burnt. There were incidents the french chef in the evening yesterday. Would fit ngeluarin cake pan is rather difficult pulling Because I put it on the inside. Actually, the safest way is to remove the top rack rather interesting brass fitting confused. Because dah want cepet finished .. and .. I nggampangno shortcut. Hands not use an oven mit, just hold cempal, I immediately pull the pan. The result ... wadaw ... kenyos oven rack. Cepet2 flush water, then dry and rub with bioplacenton. Tolerable heat ... so aerated before bed. Fortunately it would fit dah bed was passable. Learning .. do not ever do a shortcut for any job!!! This morning, after playing with anak2 in rice (complete Navila come!! Plus orange instead) and leyeh2 (time to fall asleep instead .. hehe ..), start working on finishing. Kung fitting came, I was just about to start nyampur dough BC. Because the french chef mo Chocco make nut such as WH, so nyampur dough such as WH. The original recipe like this: DCC BC 400 gr 400 gr 200 gr There's peanut butter the french chef the rest of BC mas Ravi teach in class yesterday. Then still have peanut the french chef butter as well. So, I improvised mix .. hehe .. modifku: DCC BC 300 gr 250 gr 225 gr peanut butter that much DCC Because lazy cut 1 block .. hehe ... the existence of the BC ... peanut butter, all splurging. Once all is ready, begin decorating. Cake I finished 3 sides. Masing2 layers I give BC the filling mixture. Then all polished BC. Then stacking fruit. Get rid of parchment paper which was mounted on the bottom, enter the refrigerator for a while. After all ready ... tra ra .. we glide to Surabaya. Feedback from Budhe ... tasty Len. There is a sense gurih2nya peanut butter ... that blessing. Cake Navila .... guess not necessary anymore .... yummyyyy ...
Welcome, Sugeng the french chef Rawuh, Welcome! Thank you for stopping by on the blog Navila dah!! Navila derived from the name of the third son, Nana, Ravi and Kalila. They inspired me to always be creative to make cakes, cookies the french chef and puddings. Please mengexplore my humble blog ... Want cobain recipes and tips that I share .. monggo .. please. Want tanya2 tips and trick ... go head .. Want a message cake and embroidery .... please really!!!! Booking cake & cookies, received at the latest 7 days before delivery date. Confirmation max 3 days before delivery date yaa ... I'll be set schedule ... For more detailed information about pricing, ordering and payment procedures, please contact Navila in: helena_hariadi@yahoo.com 081-134491 88031-71312332 031 - 8068467 081 - 132 7033 warm regards, Helena
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