Thursday, March 22, 2012

Freshly Baked Scones

Things you'll need:

Krustraz Scone Mix
2/3 cup of milk
Baking tray
Measuring Cup
Mixing Bowl

Step 1 - you pour the scone mixture and milk together into the same mixing bowl and mix well.

Step 2 - you kneed the mixture into a dough and divide it into 3 round portions.

Step 3 - you cut each round portion into 4 pieces (which gives you 12 scones altogether)

Tahdaa~ After baking at 200C for 10 mins!

Serve with your favourite jam and tea

Tuesday, March 20, 2012

Baking Class - Handbag Fondant Decor

Went back to the same baking class at Yishun as blog in my previous post here.

All these handbag decor are made using gum paste and personally i feel gum paste is easier to make play around with than fondant. 
Kindly note that i will not be sharing the techniques learnt from this post as these are the hard work of the master.

If you are interested in going for the classes, you may drop me a mail or comment below.

Sunday, March 18, 2012

Red Velvet Cupcake


(Make 10 cupcakes - 6.5cm diameter)
125g plain flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tbsp cocoa powder
1 tsp red coloring
58g unsalted butter
1 egg
1/2 tsp vanilla essence
120g buttermilk 

1. Pre heat oven to 170C
2. Measure milk and vanilla essence into one bowl
3. Combine flour, cocoa powder, baking powder baking soda, salt together in another bowl. Shift the dry ingredients together.
4. Beat butter and sugar until light and fluffy
5. On low speed, add egg and make sure the mixture is well combined
6. Add in red coloring and mix well.
7. Add shifted flour slowly at low speed, alternating with milk mixture.
(1/3 flour, 1/2 milk, 1/3 flour, 1/2 milk, 1/3 flour)
8. Fill each cupcake till 2/3 full 
9. Bake at 170C for 17-20mins.
10. Toothpick check. Insert toothpick into the centre of each cupcake and make sure it comes out clean.
11. Cool cupcakes in pans for 5 to 10 minutes then remove from pans. Cool completely on wire racks before frosting.

Sunday, March 11, 2012

Fondant Party

Invited my gfs over for some cupcake baking and fondant decor session!

Gf's artwork!
Fondant in Garden, hello kitty, doreamon, artistic impression mainly using edible markers, etc.

Here's mine!

Vanilla Cupcake
(make 9 6.5cm cupcakes)
165g plain flour
1 tsp baking powder
1/8 tsp salt
105g full cream milk (room temp)
85g unsalted butter
120g caster sugar
1 egg
1/2 tsp vanilla essence

1. Pre heat oven to 170degree
2. Shift flour, baking powder, salt together into a bowl (A)
3. measure milk and vanilla essence into another bowl. (stir to make sure its well mixed) (B)
4. Beat butter and sugar until its light and fluffy. (i used the help of an electric mixer and took approx 3min)
5. On low speed, add in egg and con't mixing
6. Add in shifted flour mixture (A) alternating with milk mixture (B) at low speed.
(1/3 of A, 1/2 of B, 1/3 of A, 1/2 of B, 1/3 of A)
7. Fill each cupcake to 2/3 full
8. Bake at 170 degree for 15-20 mins. Insert a toothpick and make sure it comes out clean with no runny mixture stain. If it does, con't baking for a few mins.
9. Leave to cool before frosting.

Buttercream Frosting
(make 9 cupcakes)
130g unsalted butter
40g icing sugar
1/2 tsp vanilla essence
1-2 tsp full cream milk
coloring (optional) - this time round, we added in 2 drops of red coloring to achieve the pink frosting in photo above

1. Place butter in mixing bowl and mixed till smooth
2. Add in icing sugar and beat till its light and fluffy
3. Add in vanilla essence and milk and continute mixing
4. Add in coloring if desired.

Fondant Deor:

You may refer to the decor tutorial and you are ready to replicate or create your own designs: