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.

Hazelnut Paillete Feulletine

I have been searching for this cake recipe so long till I saw Clementi CC has a hand on class and the instructor Crystal Kuek teaching this cake.  So happy to learn from her but this cake not easy to make as have a lot of steps.

I used half of the recipe to make this 7 inch cake for my 12th ROM anniversary. We all love the cake as it taste really nice.

Chocolate Sponge Cake recipe: (I used half recipe for 7inch cake, full recipe can make 9 to 10inch)

Group 1: 90g Veg oil
               30g cocoa powder

Group 2: 5 whole eggs
               2 Egg yolks
               90g sugar

Group 3:  29g Plain flour
                29g Corn flour
                (I replace all with cake flour)

1) In a mixing bowl, whisk all the ingredients from group 2 until thick.
2) Gradually add in group 3 and mix well.  Do not over mix.
3) Pour 1/4 of ready batter into group 1 and fold well.  Pour it back to the remaining 3/4 batter and continue to fold until the batter is well mixed.
4) Pour into the baking tray and bake at 160 degree for about 40 min.

Hazelnut Paillete Feuilletine (I used half for 7inch cake)
128g wafers
113g milk chocolate (I used dark chocolate)
75g Hazelnut Praline Paste

1) Melt chocolate and mix with hazelnut praline paste together.
2) Add in wafers into melted mixture, mix together, set aside.

Hazelnut Mousse (I used half for 7inch cake)

Group 1:  Fresh milk 113g

Group 2:  3 egg yolks
               23g sugar

Group 3:  Dark chocolate (55%) 120g
                Milk chocolate 120g
                Hazelnut Praline Paste 150g

Group 4:  Whipped Dairy Cream 390g

1) Place group 1 in a pot and heat it under low fire till mixture lightly boil.  While boiling, add in sugar to the yolk, mix well.
2) Pour 1/4 of the boiled milk into group 2, keep stirring until well mix.
3) Pour this egg mixture back to the remaining milk in the pot, keep stirring and bring it back to the heat.
4) Under low fire, continue to stir the mixture until slightly thickens or mixture has slightly boils.
5) Next, pour the hot mixture into group 3. Let it soak for 1 to 2 min and stir slowly till chocolate has been evenly melted.
6) Set aside till mixture has completely cools down.
7) Lastly, add in whipped dairy cream into the mixture and beat in using a hand whisk until even.  Mousse is ready for use.

Chocolate Glasage (I used half for 7inch cake)

Group 1 : 6g Gelatin

                30g water

Group 2: 60g water

               70g sugar

Group 3: 24g cocoa powder (sift)

               44g whipping cream

1) Combine group 1 together and set aside.

2) In a pot, lightly heat up group 2 under low fire. Reduce heat and add in group 3 and continue to cook under low fire till mixture is even.

3) Remove from heat.  Sieve the mixture and lastly add in group 1.

4) Stir well and set aside to cool down before use.

Assemble the cake

1) Slice the cake into two layers.  First layer lay the cake on a cake board with the cake ring slightly bigger.

2) Spread the Hazelnut Paillete Feuilletine nicely.

3) Use piping bag to pipe cream on the side and use knife spread the cream on top nicely.

4) Place another layer of cake, pipe cream on the side and use knife spread the cream and level it smoothly.

5) Put inside the freezer till the cream harden.

6) Pour the Chocolate Glasage and let it set in the fridge.

Ipad Fondant Cake

My grandnephew Davin likes to have an ipad but I cannot afford to buy for him.  Thus I made an ipad fondant cake for his 8th birthday.  Using my sil's marble cake recipes and covered with fondant.  All details works were done my hb.  The kids want to eat the whole ipad which was made of fondant but I refused, haha!

Thousand Layer Flaky Yam mooncake 2014 (Airfry Version)

Every year this is a must make mooncake though a lot of work.  This yr used Airfryer to airfry it and it is so much faster and the color so much nicer.  I also add into salted yolk in four pieces.  Same recipe from Aunty Yochana as it is so nice.

Thanks Aunty Yochanan for sharing the recipe:
http://auntyyochana.blogspot.com/2006/09/thousand-layer-flaky-yam-mooncake.html


Ingredient for water dough:
200g plain flour
1/2 tsp white vinegar
50g shortening
30g sugar
100g water

Ingredient for oil dough:
180g plain flour
100g shortening

Method:
a) For water dough, mix all the ingredients together into a dough. Rest for 20mins. Dividie into 4 portions.
b) For oil dough, mix all the ingredients. Divide into 4 portions.
c) Take water dough and wrap up the oil dough.
d) Roll into a long rectangle and roll up into a swissroll shape. Roll out again and roll into a swiss roll again.
e) Cut the roll into 4 pcs each. Roll out the cut dough, spiral side facing up and wrap up with the yam fillings. If using salted yolk, wrap the yam fillings with yolk first.
f) Preheat Airfryer at 180c for 5 min.  Then airfry for about 30min until golden brown.

Fillings:
500g Yam - steam and mached
160g sugar
80g cooking oil
25g wheat starch
5 shallots - slice

Method:
a) Fry the shallots in oil till fragrant. Discard shallots.
b) Add in mashed yam, wheat starch and sugar and fry till almost dry.
c) Cool fillings before wrapping.
d) Divide into 16 portions.

Rainbow Push Pop Cake

Bought the push pop mould so long but didn't try it.  Friend suggested to use it to make cake for Teacher's day.  I used Judy swissroll recipe and add in the colors.  First batch using cupcake case and bake in muffin pan but the cake shrink a lot.  Second batch just baked on a swissroll pan and used cutter to cut.  So much easier and cake texture nicer.

Swiss Roll Recipe:
(Two 10x10 cake pan)
Ingredient A:
60g sugar
1/4 tsp salt
60g oil
5 egg yolks
75g water
Stir n mix all ingredient together till sugar melt.

Ingredient B:
115g cake flour
1 tsp baking powder
1/4 tsp baking soda
Sift all ingredient n pour all in once to the yolk mixture

Ingredient C:
5 egg white
1/4 tsp cream of tartar
80g sugar
1) Whisk the white n cream of tartar till soft peak then add in sugar
2) whisk till stiff then use low speed to stablise
3) add some white mixture to yolk 1st n mix well
4) Then pour all into the white mixture
5) Fold gently till mix well. Divide the batter into two bowls and put in the colors.
6) Pour into two pans n bake at 200c for 10 to 15min

Pink Ombre Cake

My niece Xin Yi requested a Ombre cake with pink in color.  Quite a tough job for me as my piping skill is not that good.  Baking two times of recipes using Judy's Black forest cake recipe (modify a bit) and put in the color.  Using fresh non dairy cream plus Frosty whip (2 to 1) for the frosting.  Forgive me the messy piping of the cake, haha!

Cake Ingredient: (Two 8 inch pans)

140g Cake Flour
1 1/2 tsp baking powder
70g Corn oil
5 Egg yolk
85g Water
5 Egg white
1/8 tsp cream of tartar
120g sugar

Method: (Preheat oven at 180c)
1. Mix the yolk, oil, water together well.
2. Sift the flour 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 min.

Beary Cute Cheese Cake

Did these together with Zhe Lei. I find they look more like pig instead of bear, haha!
http://www.chiaangela.blogspot.sg/2013/10/beary-cute-baked-cheesecake.html?m=1 

This recipe makes 6 serving of muffin-sized cheesecakes.

Ingredients:

- 1 block (250g) of cream cheese - cubed and softened

- 65g of castor sugar
- 9 oreo cookies (separate 3 pieces of the cookies and remove the cream, 6 pieces in original form and retaining the cream)
- 1 egg
-1/2 tsp vanilla essence

For decor:
- 9 Ritz Bits biscuits (separate all the biscuits and remove the cheese)
- 18 pieces of chocolate chips

 Method

1) Line cupcake cases with 1 (original form) + 1/2 (cream removed) Oreo cookies. Set aside.

2) Beat cream cheese and sugar until combined. Add the egg and vanilla essence and continue to beat until just combined.

*Note: Do not over-whisk after beating in the egg. It will incorporate lots of air into the mixture causing the cake to crack easily during baking.

3) Scoop and distribute the mixture evenly into the 6 cases, decorate as shown in pictures above and bake in pre-heated oven at 150deg for 20mins.

**Do not worry if the cheesecakes still crack during baking. Any cracks will fuse after cooling in room temperature and a chance that it will disappear completely after chilling. Even if it did not disappear completely, it wouldn't look obvious after chilling.

4) Leave baked cheesecake to cool at room temperature prior to refrigerating. Refrigerate for at least 4 hours before consuming (best over-night).

 

Mini Corn Dog Muffin

When someone sharing the link, I immediately said I want to do this! But took me quite long to find the ingredients.
http://iowagirleats.com/2012/01/30/super-bowl-recipe-week-mini-corn-dog-muffins/

Makes 48 mini muffins

Corn bread recipe adapted from AllRecipes.com

Ingredients:
1/2 cup melted butter (or 1/4 cup butter + 1/4 cup unsweetened applesauce)
1/2 cup sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all purpose flour
1/2 teaspoon salt
8-10 all-beef hot dogs, cut into 1″ bites

Directions:
Preheat oven to 180 c. Combine butter and sugar in a bowl, and whisk to combine. Add eggs and whisk to incorporate. Add buttermilk and whisk to incorporate.
In a separate bowl, combine baking soda, cornmeal, flour, and salt, and stir to combine. Whisk into wet ingredients in two batches.
Spray a mini muffin tin with non-stick spray, and spoon 1 Tablespoon of batter into each mini muffin cup. Place one hot dog bite into the middle of each cup.
Bake for 8-12 minutes (oven temperatures vary), or until cornbread is golden brown. Cool in mini muffin tin for 5 minutes before serving. Store leftovers in the refrigerator, and re-heat for 20-30 seconds before serving.

Lemon Cream Cheese Pound Bundt Cake

Thanks FB friend sharing the link of the recipe for this cake.  I have reduced the amount of sugar.
   
http://www.delishar.com/2014/08/lemon-cream-cheese-pound-bundt-cake.html

Ingredient:
390g cake flour
350g castor sugar (reduce to 300g)
250g cream cheese, room temp
60g buttermilk, room temp (or 1/4 cup milk + 1/2 tsp lemon juice)
283g unsalted butter, room temp
6 large eggs, room temp
1 1/2 tsp vanilla extract
2 tbsp lemon juice
1/4 tsp salt

Method:

1) Cream butter and cream cheese together until light and fluffy on med speed.  Slowly add in salt & sugar.

2) Turn mixer to low.  Then drizzle in butter milk.

3) Add eggs one by one, wait till one is mixed in before adding another.

Fold in flour 1/2 cup at a time.

4) Add lemon juice and vanilla extract and mix well.

5) Pour into prepared bundt pan that is buttered or sprayed with baking spray.

6) Bake on 160C for 1 hr to 1 hour 20 mins.

Leave it in the pan to cool for 10 mins.

Then turn it out from bundt pan on to cooling rack to cool completely.

Oreo Banana Muffin

 

 

I have some over ripe bananas at home and thanks my friend for sharing the link of the recipe to make this.

 

http://www.ellenaguan.com/2010/09/banana-oreo-muffin.html

 

I double the recipes to finish the bananas and reduce the sugar too.

Ingredients: (make 6 medium-size muffins)110g Butter, soften
80g Sugar
110g Plain Flour
1/2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
2 Egg
2 Tablespoons Condensed Milk
2 Medium Banana, mashed with fork
6 - 8 pieces of Oreo Cookies
1/2 Teaspoon Vanilla Essence

Method:
1. Sift the flour, baking power and baking soda together and set aside.
2. Remove the cream from the cookies, place the cookies in a ziplock bag, use a rolling pin, crashed the cookie into fine crumbs.
3. Cream butter and sugar with electric beater till light and fluffy(about 3 minutes on medium speed).
4. Add in egg one at a time and beat till the mixture is well combine without any egg trace.
5. Add mashed banana, vanilla essence and condensed milk into the butter mixture and give it a quick whisk.
6. Lower the mixer speed, add flour mixture and blend the mixture till smooth.
7. Stir in the oreo cookies crumbs till combined, scoop the mixture into prepared muffin cups to 3/4 full.
8. Top the muffin batter with some extra banana slices and oreo cookies, bake them in preheated 180 degree oven for about 20 - 25 minutes or till a toothpick inserted in the center and comes out clean.