Joey's sweet 18th birthday

My grandniece Joey is 18th and she is a Hello Kitty fan so I made a cake using chocolate buttercake and Oreo butte rcake. Lemon cupcake with white and pink frosty whip cream. Hello kitty macaron with rasberry cream cheese filings.

 

Hello Kitty Cake
I used Oreo buttercake and sil's chocolate buttercake for the cake base and cover with fondant. Hello Kitty is hand made by hb.

Thanks lazymine at KC forum for sharing the recipe and I have make some changes to the recipe:

Oreo Buttercake
250g Butter

180g Sugar

4 eggs

250g Plain Flour

2 tsp baking powder

2 tsp vanilla essence

6 tbsp milk

200g Oreo cookies (clear the cream)

Method:

1) In a mixer, beat the butter and sugar till white and fluffy

2) Add in egg one a time, alternate with the sifted flour and baking powder

3) Add vanilla essence, milk and oreo cookies into it and stir slightly

4) Pour into 8 inch baking pan and bake at 180 degree for 45min

Chocolate buttercake (Pls refer to my previous post)
http://eileencreations.blogspot.sg/2015/06/growtopia-cake-for-davins-9th-birthday.html


Hello Kitty Macarons
I learned from my instructor Crystal Kuek, it is a Italian Macarons recipe.

Ingredients:
Group 1  - Ground almond 50g
                  Ground Hazelnut 50g (I used all 100g almond)
                  Icing sugar 100g
                  Egg white 37g 

Group 2  - Egg White 37g
                 Caster sugar 10g

Group 3 -  Caster sugar 100g
                  Water 33g

Method:
1) Mix all group 1 ingredient except egg white first with a spoon.  Then add in egg white to form a paste.  Cover and put aside.
2) In a pot, place group 3 together and heat it under low/med heat.  Do not stir the syrup while heating.  With a thermometer, measure the temp of the syrup when it is boiling and once it has reaches 110 degree, begin to whisk up group 2.  At the same time, lower the temp of the syrup.
3) Using a whisk, whisk up the egg white till foamy and add in sugar and mix lightly.  Whisking must be fast as the sugar syrup is still cooking at this process.
4) When the sugar syrup reach 118 degree, pour the hot syrup carefully into group 2 using low speed.  When all syrup has been added in, increase the speed to max high speed and whisk till meringue has cooled down.
5) Gradually fold half of the meringue into group 1 mixture, then fold in another half.  Ensure all the mixture is well folded.
6) Fill the batter into piping bag with nozzle 2A and pipe onto paper lined baking tray.  Pipe a round circle then use tooth pick to pull the ears.  Bake it at 130 degree for 20 min.
7) After bake and when it cool down, use edible marker to draw the eyes and nose.

Note: for about 10 min, feet will form, if no, then have to adjust temp higher. 

Growtopia Cake for Davin's 9th birthday

My grandnephew Davin asked for a Growtopia cake which I didn't know there is such a game, haha! Searched on the internet and made a simple one, the small character was made by my hb, haha!

Using my sil's chocolate buttercake to make this cake.
Chocolate Butter Cake
200g butter
140g sugar
4 eggs
150g self raising flour
1 tbsp condensed milk
2 tbsp cocoa powder
Rasin
Chocolate chips
Almond bits

Method:
1) Mix sugar and butter till butter turn white.
2) Add eggs slowly to mix well.
3) Add flour slowly, 1 tbsp at a time and mix well.
4) Add milk.
5) Take 1/3 of the batter and add in cocoa powder.
6) Mix raisn, chocolate chips and almond bits into the balance batter.
7) Pour a layer of plain batter, then pour the chocolate batter, follow by plain batter.
8) Bake in 8 inch pan at 180 degree for 45 min.

Frozen Cake & Agar Agar 2

My nephew requested me to make Frozen theme birthday cake for his dd, Joy 3rd birthday celebration.  Cake for lunch and Agar Agar for dinner celebration.  A bit stress to do but lucky the result seem quite good, haha!

The cake is made with my black forest cake recipe but replace coco powder with cake flour and omit the chcolate paste.  I made two times of the recipe with 10 inch pan and 7 inch pan. I made two tiers, top was with blueberry fillings and bottom tier was mango fillings. The staircases were made from small block chocolate, just stack them accordingly.

Recipe of Blackforest Cake from my creative culinaire Judy Koh but I modify a bit:

Cake Ingredient: (2 x 7 inch or 1 x 10 inch)
10 g Cocoa Powder
130g Cake Flour
1 1/2 tsp baking powder
70g Corn oil
5 Egg yolk
85g Water
1/2 tsp Chocolate paste
5 Egg white
1/8 tsp cream of tartar
120g sugar

Method: (Preheat oven at 180c)
1. Mix the yolk, oil, water and paste together well.
2. Sift the flour, cocoa powder and baking powder and mix into the yolk mixture till smooth.
3. Whisk the whites, cream of tartar till bubble foam then add in the sugar and whisk till stiff.
4. Fold in some white into the yolk mixture then pour it into the white mixture.

5. Bake at 180c for about 25 to 30 min.

For the Agar Agar, thanks my friend, Muna lend me her skirt mould to do.  I used two pkt of agar agar powder,  360g sugar, 2 tsp of instant jelly powder and 2400ml of water to fill up the skirt mould.  Then another half pkt of agar agar powder, 100g sugar, 400ml water and 100 ml of coconut milk to do the decoration.

Frozen Cake and Agar Agar

My grandniece Jeslyn suppose to celebrate her 7th birthday on one Saturday but my mil suddenly passed away.  She is a very good girl and agree to postpone her birthday celebration.  To praise her I decided to make a Frozen doll cake for her and a mini Anna Agar Agar cake for her younger sis, Jasmine whose birthday was over few weeks before her.

Used my black forest cake recipe, replace the coco flour with cake flour and omit the chocolate paste to make the cake.  I make 1.5 times of the recipe with one 8 inch, one 6 inch and one ball pan.

http://eileencreations.blogspot.sg/2010/10/2-tiers-fresh-cream-cake.html

Melt-in-mouth German Cookies

This year is Goat year and I saw many people doing cookies relating to it.  Someone share the link for the recipe of German cookies so I make it a try.  Is it cute? Haha!

Melt-in-mouth German Cookies

Ingredients (makes 60 pieces)

125g butter
40g icing sugar, sifted
125g potato starch
80g superfine flour (I use plain flour)
Sunflower seeds coated with chocolate
Chocolate chips

Method

1. Beat butter and icing sugar till fluffy and lighter in colour.

2. Sift in potato starch and flour, mix to form a soft dough.

3. Roll into small balls, top (about 2cm in diameter), top with three sunflower seeds and two chocolate chips on the both sides. 

4. Bake in preheated oven at 170 deg C for 25 mins.


Recipe adapted from: Min's blog and Cook.Bake.Love

http://smallsmallbaker.blogspot.sg/2011/01/aspiring-bakers-3-melt-in-mouth-german.html?m=1

Huggy Bear Cookies

Saw someone in FB baking corner gp sharing the link of this cookies and it looks so cute!  So decided to give it a try.  Can't find same size bear cutter as the link, use a smaller bear to do it but the almond look a bit too big.  So my friend FM suggest me to try another cutter and it is so cute, haha!

Author: www.ZoomYummy.com

Ingredients

• 1 cup (226 grams) butter, softened
• 1 cup (200 grams) granulated white sugar
• 1 tsp vanilla extract
• 1 egg
• 2 tsp baking powder
• 3 cups (420 grams) all-purpose flour
• almonds and jumbo raisins  (I use almond)

Instructions

1. Preheat the oven to 350 °F (175 °C).
2. In the bowl of your mixer cream butter and sugar until smooth.
3. Beat in vanilla extract and egg.
4. In a separate bowl combine baking powder with flour and add a little at a time to the wet ingredients. The dough will be rather stiff. If it becomes too stiff for your mixer, turn out the dough onto a countertop surface. Wet your hands and finish off kneading the dough by hand.
5. Divide into workable batches, roll out onto a floured surface into about ⅛ inch (0.3 cm) thickness.
6. Cut out bear cookie shapes and place them on a cookie sheet that you've lined with parchment paper. Insert an almond or a raisin on top of each cookie.
7. Fold the arms into a hugging position (press the arms firmer so they don't open while baking). You can use a wooden skewer to indent eyes and nose for each bear.
8. Bake at 350 °F (175 °C) for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.

http://zoomyummy.com/2014/11/20/huggy-bear-cookies/

2015 CNY Cookies - Hello Kitty Pineapple Tart

I seldom do wrap type pineapple tart till my friend share the link of Wen's delight. I tried to do it and get very good comment. Thanks Wen sharing the recipe and thanks FM gave me the idea of using Hello Kitty to make it. This year I did again and using own pineapple paste.

http://wensdelight.blogspot.sg/2011/01/golden-pineapple-balls.html

CNY Bakes - Golden Pineapple Balls

Ingredients:
230g Butter - thawed for 15mins before beating.
35g Castor sugar
1tsp Icing sugar
2 Egg yolks
1tsp Vanilla
340g Top flour
25g Milk powder
500 Pineapple filling (I used more than this amount)
1 no Beaten egg for egg wash (remove 1 tbsp of white & add 2 drops of oil) - I omit the egg wash.

Method:
Preheat oven at 170-180 C. Line the baking tray.
1. Beat butter, sugar, icing sugar & vanilla.
2. Add in egg yolks till well mix.
3. Add in sifted flour & milk powder by using a spatular. (do not overmix)
4. Divide the pineapple filling into 7g balls.
5. Split the dough into 9g and wrap the filling.
6. Egg wash & bake on the line tray at 170-180C for 20 mins.

2015 CNY Cookies - Kueh Bangkit

I don't eat Kueh Bangkit but every year will still do it.  Saw FB someone share using Hello kitty to make it so take it a try.  So happy it looks so cute, haha!  The recipe is shared by a friend many years ago.

300g Tapioca flour ( weigh after fried, I used mw)
30g Sago flour (weigh after fried)

100g coconut milk
A pinch of salt
3 egg yolks
130 icing sugar

Method
1) Boil coconut milk and salt for a while and let it cool.
2) Sieved Tapioca flour and Sago flour together.
3) Mix coconut milk, icing sugar and egg yolks.
4) Add into flour mixture slowly, make into a dough, roll flat and cut with cutter.
5) Bake at 150 degree for 25 minutes.