happy belated independence day with red velvet cupcakes

as what i've promised you before. wait for my red velvet cupcakes, this is the red velvet cupcakes. however, i'm not quite happy with the flavor and also the texture, i must have done some wrong again. but according to my research, many many people love red velvet cake. i should try making it again later.

and this is my red velvet shoes. i want to make my cake as cute as the shoes but i just can't, the limitation of time and equipment killed the chance. lol. so i should just feel happy and thankful with those messy cupcakes. i want to present them as an Independence Day gift, which has been late for exactly 2 weeks. so sorry, Indonesia. but at least it still on August and it still looks red and white.

i got this recipe from Sprinkle Bakes, another crazily amazing blog. she gives a lot of inspiration! please check it out.. and for now i think i won't blab too much, i'm not really in the mood of blabbering so i hope you'll just jump out to the recipe and excuse my self for posted such a short post today. at last, HAPPY BELATED INDEPENDENCE DAY INDONESIA, may you grow into a much more better country!

decorating with fondant and a little news from me

hello readers! to be honest, i feel so bad for not joining giving my country any present on independence day. but i have an excuse and also a story to tell, i have planned my self to post a red velvet cupcakes with cream cheese frosting for independence day, it's red and white like Indonesia's flag. i've made it actually, i have baked it too, but i failed to serve it, ask me why.. the muffin pans fell down when i took it out from the oven and because the cake is still fragile when its hot, automatically all of them couldn't hold its shape and crumbs on my floor. i was speechless and just couldn't stop cursing my self that time. hahaha. as a result of that, i don't have anything to post for our Independence Day. yes, come on and blame me.

however, i have something to tell you as well. as some of you might have already known, i'm on my holiday now, a long holiday - but the weird part is i don't post much huh? it's all because i am so busy with my life now, i'm growing up now, i'm starting to do this and that for my future. thankfully, pastry is involved there. i am now working on an Event Organizer with some friends and starting to sell my cakes (email me if you look for some information). one thing that really occupy me on this holiday is.. i am now studying pastry in a pastry school for 3 months. soo.. it doesn't really mean that i am having a holiday, i'm still going to school, pastry school though. i am so grateful to finally have that chance. on the other hand, i will still pursue my college degrees which are completely on a different field and it will start again next month.

so, to make this long story short, i just wanted to show you some cupcakes that have been ordered by my friend. this is only my second time doing fondant decoration, quite happy with the result though. i still need more tutorial from the masters to make some other beautiful and cute designs like angry birds and so on. if i got the chance to post the step by step on making those fondant decoration, i'll post it right away. and don't forget to wait for the red velvet cupcakes because i will make it this weekend and post it as a present for Independence Day no matter how late i am. hahaha. and last thing, i'll be joining The Daring Bakers next month, wait for it!

sorry, no recipes today.. just bye bye for now.. :)

thanks for reading anyway..

indonesian thousand layer sticky cake - kue pepe

hello readers, start from this month, i will give you a special monthly treat. what is it? it's indonesian traditional sweets. actually this is supposed to be a monthly event between me and TaBon, but she will give you the indonesian traditional foods while i do the desserts. this indonesian sweets post will be featured on the beginning of every month. and here come the first one! yay!

this kue pepe (read: coo-way peppay) has two original version, with more sago flour or with more rice flour. the difference is if using more sago flour you'll end up having a more elastic and transparent layers but chewy as well. on the other hand, if you use more rice flour, you'll end up having easier-to-tear-layers, but not chewy. my father and my grandma prefer the rice flour versions, while i personally love the sago flour versions. why? because it reminds me of my childhood.

when i was little, i used to be given this kue pepe by either my mom or dad whenever they visited traditional cake seller. and i love the color of this cake: chocolate, white, topped with red. always always always love the slightly thicker red one. but my most favorite part of this cake is eating it, up until now whenever i eat this cake, i eat it layer by layer , i always separate each layer and stretch it into a long ribbon before putting it in my mouth. lol. i just love this habit and i want to share it with all of you. i hope my habit will become contagious to all of you whenever you eat kue pepe.