CONTACT US: 

Please complete our enquiry form for further details of our services.

Tel: 07-4344467/ 019-5417281
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Open:
Mon-Thurs 09:00am - 16:50pm
Friday 09:00am - 14:50pm
Sat: CLOSED
Sun: CLOSED

Our Address:
Adaa's Cake House,83000 Batu Pahat, Johor

                       CUPCAKE SALE


 







WE HAVE MAKE A SPECIAL PROMOTION FOR OUR CUSTOMER: 3 FEBRUARY 2016


        DELIVERY FREE FOR ALL  PURCHASES                   

                       BUY 1 FREE 1

  NO GST WILL CHARGES

    WE WILL SERVE YOU LIKE OUR FAMILY

 

Everything Cupcakes

Welcome to everything cupcake section. We have a large selection of Cupcake decorations, special cupcake piping tubes, sprinkles & cases.

• Cupcake Cases, Fairy Cake, Muffin & Petit Four Cases
• Cupcake Kits
• Sprinkles - Shaped
• Sprinkles - Sugars & Sugar Strands
• Sprinkles - Dragees & Coloured Balls
• Edible Glitters
• Boxes - For Cupcakes & Muffins
• Small Icing / Wafer Flowers Ideal For Cupcakes & Muffins
• Small Decorations & Plaques for Cupcakes
• Cupcake Stands
• Cutters For Cup Cakes
• Cupcake Wrappers
• Cupcake Piping Sets, Tubes & Accessories
• Cupcake Books
• Free Cupcake Piping Guide

 

                                   RECIPE OF CUPCAKE

Ingredients

• 110g butter, softened
• 110g caster sugar
• 110g plain flour
• 2 tsp baking powder
• ¼ tsp salt
• 2 medium eggs
• 1 tsp vanilla extract

Method

1. Preheat the oven to 180C/ 350F / Gas 4. Line a muffin tin with paper cases.
2. Put the butter and sugar in a bowl and beat until pale and fluffy.
3. Sift the flour, baking powder and salt into the bowl.
4. Beat the eggs and vanilla and add to the bowl. Beat until just combined.
5. Spoon the mixture into the paper cases.
6. Bake for 18 to 20 minutes until risen, golden and firm to the touch.
7. Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Fillings and Flavour Suggestions

You can add a filling to the cupcake by cutting a cone from the middle of each cake with a serrated knife. Fill the hole with jam, lemon curd or one of these fabulous fillings:
Raspberry and Chocolate Cupcakes
Fill each cake with 1 tsp seedless raspberry jam and ice with chocolate buttercream.
Lemon Cupcakes
Fill each with 1 tsp lemon curd. Ice with lemon buttercream.
Caramel Cupcakes
Fill each with 1 tsp dulche de leche, ice with a single quantity of vanilla buttercream and top with sliced banana
Chocolate Cream Cupcakes
Mix 75g mascarpone with 2 tbsp double cream and quarter tsp vanilla. Put 1 tsp of this in the centre of each cupcake. Ice with chocolate buttercream.

Buttercream Icing Suggestions
For plain buttercream, beat 110g butter until soft, then beat in 110g icing sugar, a tablespoon at a time.
For vanilla buttercream, add half teaspoon vanilla extract and beat to combine.
For lemon buttercream, beat in 1 tbsp lemon juice- add 1 tsp at a time and taste after each addition.
For chocolate buttercream, beat in quarter tsp vanilla, 60g (2oz) melted and cooled milk chocolate and 2 tbsp cocoa powder.

                                       MENU OF CUPCAKE

                                        HISTORY OF CUPCAKES

The cupcakes evolved in the United States in the 19th century, and it was revolutionary because of the amount of time it saved in the kitchen. There was a shift from weighing out ingredients when baking to measuring out ingredients. According to the Food Timeline Web, food historians have yet to pinpoint exactly where the name of the cupcakes originated. There are two theories: one, the cakes were original cooked in cups and two, the ingredients used to make the cupcakes were measured out by the cup.

In the beginning, cupcakes were sometimes called "number" cakes, because they were easy to remember by the measurements of ingredients it took to create them: One cup of butter, two cups of sugar , three cups of flour, four eggs, one cup of milk and one spoonful of soda. Clearly, cupcakes today have expand to a wide variety of ingredients, measurements, shapes and decorations but this was one of the first recipes for making what we know today as cupcakes.

Cupcakes were convenient because they cooked much quicker than larger cakes. When baking was down in hearth ovens, it would take a long time to bake a cake and the final product would often be burned. Muffin tins, also called gem pans, were popular around the turn of the 20th century, so people started created cupcakes in tins.

Since their creation, cupcakes have become a pop culture trend in the culinary world. They have spawned dozens of bakeries devoted entirely to them. While chocolate and vanilla remain classic favorites, fancy flavors such as raspberry meringue and espresso fudge can be found on menus. There are cookbooks, blogs, and magazines specifically dedicated to cupcakes.

 

Our mission is to produce exceptional baked goods with a personal and creative touch. We personally work with each client and will customize any order. Pastries are baked from scratch and made with only the finest all natural, premium ingredients. Signature items include hand-decorated sugar cookies, decadent brownies, yummy cupcakes and fabulous buttercream & fondant cakes.

Our cakes are amazing! Baked from scratch using the finest ingredients. Our cake decorates are true artists and will make the cake of your dreams for your wedding, shower, party or any occasion.

We are a boutique bakery. We believe cakes are works of art, that is why using high end raw materials, making everything from scratch, and having artists design and construct every single creation meticulously by hand makes us proud. Our brand stands for quality and beauty.

'Atiqah 'Adawiyah binti M.A Karim
241711
yayakorea35@gmail.com
0127477983