HMX-50

Assalamualaikum & hello.

I just had this baby last week after thorough search around Mahkota Cheras for it. Syukur! I call it HMX-50 or Hanna Mahat X-factor. Hahaha..

Although not as famous as American product KitchenAid or others but Alhamdulillah it fits my current budget and order quantity.

I know how puzzled my neighbors were these few days listening to a new strange machine sound. Well I have been baking late at night and the grumpy sound comes from this. Rest assure then.

Be blessed.

Warm Regards,
hannamahat

Izzati & Luqman Wedding (Perlis)

Salam.

Dear all, this post is a compilation of a good friend's favor:- making her wedding cake and my sister's wish:- visiting Langkawi.

I am not expert at telling stories so the sequences might seem off somewhere.

Rewind. My name is hanna. My sister and I went to Kangar, Perlis to make a friend's wedding cake. We were given a homestay for the night and it is just next to a paddy field. So surprisingly calming..

While engaged with a call my sister took this. 

Realizing that the buttercream we brought couldn't be used we had a quick visit to the only bakery supply in Kangar. 

Alang alang menyeluk pekasam biar sampai ke lengan
Alang alang dah malam kita makan dulu
Tomyam Campur ala Thai

compliment with tomyam

Around 930pm I told myself  'You'd better get started' so I fold up my sleeve and start working on the fondant
Here in picture is the iced cake covered with buttercream
Inside are layers of :- 4 cakes + 2 choc buttercream + 1 peanut choc

First time dealing with fondant and the result was just a so-so.
Have to learn and practice more.

I hoped the cake matched with the wedding theme : Sea/Beach-like.

During the transportation due to my negligence the cake had a terrific disaster.
A simple heat made the fillings all squeezed out and broke the fondant wall. Oh my.
With great assistance of my sister we repaired the messed-up cake on site before the brides came.

This was the after look, which was still not as good as before but barely saved the wedding.

In meantime a secret recipe cake was ordered as back up in case we weren't able to repair the cake

My sister who helped a lot during the hard moments. Thanks bersabar dengan acik. Sob sob.

An old good friend Nurshieren Yahaya. Org Kangaq
background : akad nikah venue, masjid terapung kuala perlis

The brides! Congratulations seniors of vanderbilt university, Izzati Illiyes & Luqman Rohaizad.
May Allah bless your marriage until jannah.

Opsie. I said I wanted to share something regarding the trip to Langkawi but none of the pictures is currently with me. So next time yea.

Have a great blessed holiday. Take care.

Warm Regards,
hannamahat

My cake history

In the past
A long time ago when my family never owned any oven we normally bought the cakes from the store. We saw the necessity of cakes only during birthday celebration. Economy wasn't that great at that time so the cakes we brought home always with the lowest price possible.

What we had usually were sponge chocolate cakes topped layered and topped with cheap taste-like frosting. The cakes were normally decorated with chocolate rice and cherries. What a classic style.

Oh don't forget the flower. Macam makan kertas je.

As time passed we now have an oven. Just a modest, cheap one. Still, up until today it has baked hundreds of cakes in it! Indeed a lifesaver.

Equipped with an oven we learned making cakes on our own. The main chef was always me. And with no mixer on hand all ingredients were mixed by hand, using wooden spatula.

Beating butter and sugar always is the most tormenting process. I always spent 20-30 minutes in this for each cake. My mom would do the quality control check, making sure the beat mixture is pale in color.

Now
Since we own a hand mixer I make most of the cakes, faster. In fact I have been making 50-60 cakes of variety types for different occasions just using that tiny hand mixer. I started learning to drizzle/frost/ganache-ed the cakes too.

The exact version like mine

Sometimes the cakes were too dense or too jelly-ish that I had to throw them away. Slowly I saw the science behind each process and tried to understand it. Along time my cakes got better and looked edible.

Now I have mastered a few cake recipes which I believed are good enough for sale. Giving the best to customers has always been my priority ever since I started this business but sometimes there are leaks here and there and so I have my learning process over time.

Having cakes just only for special occasions is not applicable to me anymore. In fact seeing a cake each time I open the fridge always sparks a happiness inside especially when there is no food around. I'd take a slice of it and with a glass of plain water I am filled just enough for the next heavy meal.

I never think of a cake as expensive anymore. Now I make them so I know how hard a process sometimes can be. I use good quality ingredients which I believed have made distinct impact in the cake taste so I never jeopardize the ingredients, never.

You can always choose if not 8" cake, buy a smaller one. I sell 5" cake if you prefer a smaller one. The ratio of 8" to 5" is 2.56. So is an 8" cake is RM80, you'll know that the same 5" cake is 80/2.56 = RM 31.

Let's have a cake everyone. Ciao!

Classified cupcake

This should be classified of several reasons.

First, because of its look.

Second, because of its taste.

I can't stand looking and do nothing. Wished to make some of these babies but I have a red velvet in queue.

"Vanilla cake topped with whipped ganache (ga-na-ch), a mixture of heated whipping cream + dark chocolate compound, finished with sugar pearl"

At first when I looked at you I knew I had fallen hard in love.
The rose swirl is SO perfect that I thought it's alive!

What a Shakespeare -.-'

As I looked at the ganache closer, the dark creamy texture gives a glow.

Quickly I had a small bite. It immediately filled all my mouth before melted and went straight
into the stomach.

I was speechless.

Bride of The Month : AUGUST !

After a long due, thanks to my work and some travel, finally something is up on this page! Fheww.

Wedding details:-
   Bride & Groom ~ Amir & Zuhaira
   Date ~ 24 Aug 2013
   Venue ~ Dewan Saser ( I believed this school indeed has new complicated name yeah?)
   Package ~ A 4" tall chocolate cake filled with chocolate frosting & 50 vanilla cupcakes

meringue-based cupcakes
comment : a little bit dry & dense. okay but will never use this recipe again. tiresome.
kesian to my sisters who were forced to help with this.

my sloppy cake. the deco obviously was amateur-ish. I can't less agree with that.
actually this was done around 1-4 am, mind you.

assemble point:- cupcakes tier. not mine but I am interested in buying.
after further info digging, these lovely tiers were bought at Giant Senawang.
ha, mesti mahal.

the swirl looks yellow at the moment it shouldn't be.
anyway yellow looks weird with blue/turquoise.  avoid pairing them together!

another assemble on brides table

thinking that Menteri Besar Negri Sembilan attended this, and saw these turquoise (s), my heart leaped out!
this is the principal's son wedding anyway

officially marking something here. in the end the cake knife is not returned hehe but
I hope the cake tasted amazing. Dying to hear the taste feedback.