Review: Bisou Cupcake

Was having dinner at KLCC a fortnight ago and saw Bisou's little cupcake shop. It was a little island beside the centre court. No walls, open concept.

Business was brisk!
I looked around the cupcakes on offer, they were all so colourful.
It took me a while to decide which to get. Although there were many cupcakes, they were basically play arounds of classic tastes.

For example, vanilla cupcake with vanilla frosting (I'll call it vanilla on vanilla for ease of reference). They also have vanilla on chocolate; chocolate on vanilla; chocolate on chocolate; vanilla on chocolate ganache; chocolate on chocolate ganache; coffee on coffee; chocolate on coffee; vanilla on nutella; chocolate on nutella; vanilla on lemon etc. You get the idea. It seems a lot, but essentially, there are only 2 base flavours and about 8 frostings.

I opted for Candied Lemon, which turned out to be cupcake of the month!
It came in a real pretty box. At RM 5 a piece, it was affordable.


















The cupcake was regular sized and looked very pretty.
I took a bite into the frosting and cake.

The flavours were not overwhelming, just the right hint of citrusy taste with a hint of sourness. The cake is dense and moist, in a good way. It was not too airy, and had the right amount of sweetness.
















The frosting is buttercream, which essentially is butter + a lot of icing sugar.
Personally I have a slight aversion to buttercream. It usually is too sweet and the icing sugar gives a crunchy, almost sandy texture. There is no way to lessen the sugar unfortunately, because lesser sugar will make the frosting less firm and more prone to melt or not hold its shape.

My choice of frosting is Swiss Meringue Buttercream, consisting mainly of egg whites and very little sugar and butter. It holds its shape perfectly for piping and does not melt in humid weather. If you refer to my earlier post on Jenny's wedding, that was the frosting I used for the wedding cupcakes and everyone complimented on its taste. It was my mild dislike to buttercream that prompted me to search for an alternative which has the same properties as buttercream. SMB is the perfect choice and partner for a cupcake, in my humble opinion.

Anyway, back to the Citrus Lemon cupcake. There was a hidden surprise, a piece of candied citrus fruit (could be an orange / lemon) between the cup cake and the frosting, which was sweet and sour at the same time, an intense taste to say the least.

By the time I'd reach half the cupcake, I was on a mild sugar high! It would take me quite a while to finish the cupcake on my own, due to the intensity of the sweetness that comes after the 3rd or 4th bite.

It did satisfy my sweet craving and I was happy to have a little piece of dessert on a Friday night!

Check out Bisou's website here for more flavours.


My Ratings

Presentation: 6/10
Texture: 5.5/10
Taste: 6/10
Price: 8/10
Recommended: Yes, if you have a moderate to high sweet tooth

Photo credits: Taken with Mr O's Blackberry. Mr O also shared the cupcake.

The Anzac Biscuit

According to Wikipedia, the origins of the Anzac biscuit can be traced to "WWI, around 1914–15. While some believe the biscuits were first made by the troops in the trenches with provisions they had at hand to relieve the boredom of their battle rations, the most widely accepted belief is that the biscuits were created by Australian and New Zealand women endeavouring to create a treat for their loved ones that would survive the long journey to the front."

More interestingly, the article pointed that ANZAC is a term solely for use by the government. A term not usable in commerce, not open to intellectual property exploitation rights. One of those rare occasions where my work and hobby collide!

According to Wikipedia, "the term ANZAC is protected under Australian law and therefore the word should not be used without permission from the Minister for Veterans' Affairs; misuse can be legally enforced particularly for commercial purposes. Likewise similar restrictions on naming are enshrined in New Zealand law where the Governor General can elect to enforce naming legislation. There is a general exemption granted for ANZAC Biscuits, as long as these biscuits remain basically true to the original recipe and are both referred to and sold as ANZAC Biscuits and never as cookies.

This restriction resulted in the Subway chain of restaurants dropping the biscuit from their menu in September, 2008. After being ordered by the Department of Veteran's Affairs to bake the biscuits according to the original recipe, Subway decided not to continue to offer the biscuit, as they found that their supplier was unable to develop a cost-effective means of duplicating the recipe."

So there...We'd have to call it a BISCUIT, unless you're feeling particularly bold one fine day to break the law and call it a COOKIE..

Lucky too that it is not a protectable geographical origin by virtue of being protected by government, if it were, any cookie not made in Australia and NZ would not be able to name itself "ANZAC", a la "champagne vs sparkling wine".

Alright, enough about IP law... the biscuits are beckoning.

The cookie was easy enough to make, no mixer is needed. I've had Anzac biscuits in Australia but wondered how the homemade version will fare as compared to it's commercialized cousin. The outcome is... homemade is truly the best.

One unconventional step was to dissolve 1/2 tsp of baking soda with 1 tbsp of boiling water, and pouring it into the melted butter and honey mixture. The mixture bubbled and foamed, it was amazing to watch, like dropping an effervescent tablet into a cup of water.

Butter, honey, oats, coconut in a cookie, you can't go wrong with that combination of ingredients. Just typing it makes me salivate and feel hungry at the thought of these delicious yummies.

Once I bit into the warm biscuit out of the oven, I silently thought how lucky the WW1 soldiers were. If I were a soldier, these will be the epitome of hope and all that home represents, its scent, taste and simplicity. It would have been many a soldier's only link to their warm and comfortable home in 1914. Stories like these adds a whole dimension to baking and enjoying the end product, like we're allowed a glimpse into the past, a little reminder of how good our life is now!

Don't hesitate! Try it, it's easy and very fulfilling!

Anzac Biscuit
Makes 26

Ingredients:
125 g plain flour
120 g brown sugar
100 g rolled oats
90 g dessicated coconut (I used freshly shaved coconut)
90 g organic honey
125 g butter
1/2 tsp baking soda
1 tbsp boiling water

Instructions:
1. Greast a baking tray and preheat oven at 180C.
2. Sift flour in large bowl, add sugar, rolled oats and dessicated coconut. Form a well in the middle of the bowl.
3. Melt butter and honey over low heat. Remove once combined and melted.
4. Dissolve 1/2 tsp baking soda in 1 tbsp boiling water. Pour the mixture into the butter mixture, the mixture will foam. Immediately pour into dry ingredients.
5. Use wooden spoon and mix till combined.
6. Scoop 1 tbsp amounts and drop on baking tray. Flatten slightly. Allow room for spreading.
7. Bake for 10-15 minutes or until the biscuits turn golden brown.
8. Cool on wire rack and enjoy!