Kelas Semi Hands On di Teratak Chetam

Tawaran Istimewa Sempena Teratak Chetam berada di Batu 5, Simpang

Yuran serendah RM100.00 untuk kelas grup dan RM200.00 untuk kelas personal bagi modul berikut:

Aneka Buns
Cream Puff, Enclairs, Fruit Puff
Aneka Tartlets
Pastri Basket dan Tart Bentuk Buah
Sponge Cake utk deko guna whipping cream dan cheese leleh
Cup cakes dan deko

Untuk kelas personal, sila sms atau wassup utk tetapkan tarikh. Anda boleh pilih tarikh anda sendiri dan juga kelas yang anda ingin belajar. Yuran adalah berlainan dari kelas semi hands on.

Lokasi : Batu 5, Simpang, Perak
Landmark : Gerai Lemang dan Gerai Air Jambu Batu di depan rumah
Hubungi : 011-27046007 (sms/wassup)

November 28, 2011

Iklan Berbayar : Nak Cari Jersey Bola?

Semua jersey ada. Pasukan bolasepak Malaysia pun ada. Boleh request letak nama sendiri di belakang. Harga amat berpatutan. Untuk maklumat lanjut sila kunjungi Facebook ini :

RM35(gred B)Rm70(gred ori-quality superb)+6(poslaju)Saiz: S-XXL.kalau nak tampal nama sendiri 1huruf RM2.1nombor RM5

Red(home)black(away 2nd kit)white(3rd kit)RM35+6(poslaju postage)+RM8 custom made you own name.max 6 letter 1number.good quality

November 27, 2011


Molten Chocolate Cake

4 squares BAKER'S Semi-Sweet Chocolate
1/2 cup  butter
1 cup powdered sugar
2 whole  eggs
egg yolks
6 Tbsp.  flour
1/2 cup thawed COOL WHIP Whipped Topping

make it

HEAT oven to 425°F.
BUTTER 4 small custard cups; place on baking sheet.
MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted; whisk until chocolate is completely melted. Stir in sugar. Add whole eggs and egg yolks; mix well. Stir in flour. Spoon into prepared cups.
BAKE 13 to 14 min. or until sides of desserts are firm but centers are still soft. Let stand 1 min. Carefully run small spatula or knife around cakes to loosen; invert into dessert plates. Serve warm with COOL WHIP.

kraft kitchens tips

Looking for the perfect chocolate dessert? One serving of these indulgent molten cakes will hit the spot.
Prepare batter as directed; pour into 10 paper-lined muffin cups. Bake at 425ºF for 10 min. or until sides are firm but centers are still soft. Let stand 1 min. Makes 10 servings.
Prepare batter as directed; pour into prepared custard cups. Refrigerate up to 24 hours. Let stand at room temperature 1 hour before baking as directed

PHILADELPHIA New York Cheesecake

PHILADELPHIA New York Cheesecake

Prep Time: 15 min. | Total Time: 5 hours 25 min. (incl. refrigerating) | Makes: 16 servings.

What You Need!
20 OREO Cookies, finely crushed (about 2-1/4 cups)
3 Tbsp. butter or margarine, melted
5 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
3 Tbsp. flour
1 Tbsp. vanilla
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 eggs
1 can (21 oz.) cherry pie filling

Make It!
Heat oven to 325ºF.
1. Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix crumbs and butter; press 
onto bottom of pan.
2. Beat cream cheese, sugar, flour and vanilla with mixer until well blended.
Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. 
Pour over crust.
3. Bake 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Top with pie filling. 
Use foil handles to lift cheesecake from pan before cutting to serve.

How to Bake in Springform Pan:
Prepare and bake cheesecake as directed, substituting a 9-inch springform pan for the 13x9-inch pan 
and increasing the baking time to 1 hour 10 min. or until center is almost set. Run knife or metal 
spatula around rim of pan to loosen cake; cool before removing rim.

Easy Coffee and Walnut Cake (حلال)

All-in-one Walnut Sponge with Coffee Cream, the best sponge of all, and should work even if you've never made a cake before in your life.

110g / 4oz self-raising flour, sifted
1 teaspoon baking powder
110g margarine (whipped vegetable fat), at room temperature
110g / 4oz golden caster sugar
2 large eggs
1 tablespoon instant espresso dissolved in 1 ½ tablespoons of boiling water
50g / 2oz finely chopped walnuts

For the filling and topping;
250g / 9oz Mascarpone cheese
1 dessertspoon instant espresso powder
1 rounded dessertspoon golden caster sugar
8 walnut halves
Pre-heat the oven to 170ºC, 325ºF, gas mark 3


Take a very large mixing bowl, put the flour and baking powder in a sieve and sift it into the bowl, holding the sieve high to give it a good airing as it goes down. Now all you do is simply add all the other cake ingredients (except the walnuts and coffee) to the bowl and, provided the margarine is really soft, just go in with an electric hand whisk and whisk everything together until you have a smooth, well-combined mixture. This will take about 1 minute but, if you don't have an electric hand whisk, you can use a wooden spoon and a little bit more effort. What you should end up with is a soft mixture that drops off the spoon easily when you give it a sharp tap. Then add the coffee mixture and the chopped walnuts and whisk them together.

Divide the mixture between the prepared sandwich tins, spreading the mixture around evenly. Then give each tin a sharp tap to even the mixture out and place the tins on the centre shelf of the oven and bake them for 30 minutes.

While the cakes are cooking you can make up the filling and topping, and all you do here is place all the ingredients, except the walnut halves, in a bowl and whisk them together till thoroughly blended. Then cover the bowl with clingfilm and chill till needed.

When the cakes are cooked, i.e. feel springy in the centre, leave them in their tins for about 30 seconds then loosen the edges by sliding a palette knife all round and turn them out on to a wire cooling rack. Peel off the base papers carefully and, when cool sandwich the cakes together with half of the coffee cream, then carefully on top and spread the other half over.

Finally, arrange the reserved walnut halves in a circle all around. It's a good idea to chill the cake if you're not going to serve it immediately.

November 25, 2011



 (P/S: Harga promosi juga sah untuk majlis 2012, tetapi tempahan hendaklah dibuat sebelum tarikh tutup...)

November 12, 2011

Kelas Personal Asas Coklat Bersama Putri Farisa

Putri Farisa posing maut sebelum packing
Pops Cake dalam pembuatan

Rendang Daging - Lunch Provided by Buya

Udang Goreng - Provided by Buya
Masak Lemak Telur ngan Kentang - Lunch Provided by Buya
Pops Cake dah siap dihias


November 10, 2011

Coklat Moist dengan Edible Image ditempah oleh Puan Rozie

Keliling kek ditampal dengan coklat compund jenama Beryls. Swirls pink dan purple dilukis di atas kepingan coklat untuk mengikut warna kesukaan birthday girl.

Kalu nak tempah kek, boleh hubungi Chetam di atau call/sms 010-7850314

November 06, 2011

Iklan Berbayar : YMY Online Gallery (Wedding Crafts, Homemade Chocolate & Tailoring)

1.) Semua tempahan di terima melalui online atau datang terus ke premis kami; lokasi di Kelana Jaya, PJ (melalui temujanji). Untuk perkhidmatan penghantaran melalui pos/kurier, kos ditanggung oleh pelanggan. 

2.) Harga yang ditawarkan masih boleh dibincang atas budi bicara sesama pelanggan (untuk kuantiti tempahan yg banyak) 3.) Kami menyediakan perkhidmatan percuma (untuk jumlah tempahan RM500.00 ke atas) untuk lokasi-lokasi terpilih sekitar Kuala Lumpur/ Petaling Jaya/Kajang.

HP No: 012-271 7622
FB Page: 

November 05, 2011

Cheese Tart, Muffin dan Tart Buah-Buahan

Cheese Tarts dengan filling Strawberry, Blueberry dan Epal.
Harga RM10.40 satu set dengan bekas comel.

Cheese Tarts - Harga sebutir 80sen

Aneka Mufin dengan rasa berbeza.
Harga RM12.80 utk satu set dengan bekas comel

Mufin Blueberry dan Strawberry
Harga each mufin RM1.00

Mufin Epal dan Orange Poppy

Tart Buah-Buahan dengan inti jem nenas.
Harga RM6.80 dalam bekas comel

Harga 50sen sebutir