Baking Class - Fondant Decoration

Finally i took some time off and allocated time for myself to really do what i want to do.

Fondant Decoration Making Class @ Yishun

Pretty little things. Seems easy but i really spent approx 4 whole hours doing this together with the class.

Here's Val and my team mate measuring the ingredients and getting ready to mix them.

2 helpful team mates for Val & I ~ they are experienced bakers

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Tahhhhhh DaaaaaA!

cupcake mixture for the 4 of us. and off they go into the oven!

Here's some close up's on my works:

little bee

sunflower to brighten up anyone's day

snail

roses

the cute caterpillar

mushroom figurines which later i decided to be too big for my cupcakes.

Kindly note that i will not be sharing the receipe for this post as these recipes are from the baking class and it doesn’t do justice for them if i publish their hard work.

If you are interested in going for the classes, you may PM me.

Potato Salad Recipe

POTATO SALAD
Ingredients: (serves 2 - 3)
4 Medium Size Potatoes, about 250g
1.5 Tablespoon of Mayonnaise Cream
Freshly Ground Black Pepper

Method:-

1. Boil potatoes in a large saucepan for 15 minutes or until tender. Add a little salt for taste.
2. Drained. Leave to cool. Peel and cut the cooked potatoes into chunks and place it in a large bowl.
3. Mix mayonnaise with potatoes, season with salt and pepper. Toss to mix evenly.
4. Set aside in the fridge

5. Serve with sour cream and/or bacon bits when ready.

Non Baked Original Cheesecake

I tried this today using a recipe from newspaper cutout.

Ingredients A
1 cup yogurt (250ml)
1 cup thickened cream (250ml)
1 piece cream cheese (250ml)
2 Tbs sugar
1 Tbs gelatine
2 Tbs hot water
1/2 packet jelly crystals

Ingredients B
125g butter (melted)
200g Digestive biscuit (i used approx 14)

Instructions

1. Dissolve gelatine in hot water and blend with Ingredients A until smooth
2. Crunch Digestive biscuits and add in melted butter. Mix well and press into pie tin to form a biscuit base.
3. Pour blended mixture over biscuit base.
4. Refrigerate cheesecake for about 2 hours or until the cheesecake is firm.
5. Cut & Serve.