Marshmallow chocolate dip

Treats for Nicole's class on her birthday

3D Laptop Cake

At the same day that I made the Princess Cake for Nicole, I noticed that one of my friend is also having a birthday the day after Nicole who he will come over for party gathering. I decided to make him a cake at the same time. For both cakes, I guess I used around a total of 8 hours to finished both. For my friend's cake, I use Green tea as cake base.

I used my Macbook as my reference. Especially the keyboard allocation.

This is the back of Laptop! I love the Apple logo!

Not really perfect for the words. It's too small! I use a toothpick to dip in the black icing colour to write on each buttons!

Cake base is Green Tea cake.

Green tea cake recipe:
綠茶蛋糕
材料:
1. 雞蛋 5 個(要退冰)
2. 低筋麵粉 80g
3. 綠茶粉 1Tbs
4. 糖 120g
5. 沙拉油 1/3cup
6. 牛奶 1/3cup
做法:
1. 將麵粉與綠茶粉混合過篩
2. 蛋白用電動打蛋器打至起泡後加入1/2 的糖,再打至硬性發泡
3. 將1/2 糖放入蛋黃,牛奶拌勻,再加入過篩的麵粉拌勻,最後再拌入沙拉油
4. 將打好的蛋白拌入蛋黃糊內,由底部往上拉起,盡量在最短的時間內拌勻
5. 烤箱預熱320℉
6. 將麵糊倒入烤模(不需抹油),將拌好的麵糊倒入,放入烤箱烤30 分鐘
7. 烤好後取出快速倒扣在盤上,待涼即可將蛋糕取出

For the cake cover, I use Marshmallow Fondant again!

Marshmallow Fondant Recipe:

Ingredients:

• 8 ounces miniature marshmallows (4 cups not packed, or half of a 16-ounce bag)
• 1 pound powdered sugar (4 cups), plus extra for dusting
• 2 tbsp water
• Food coloring or flavored extracts, optional

Preparation:

1. Dust your counter or a large cutting board with powdered sugar. Place the marshmallows and the water in a large microwave-safe bowl. Microwave on high for 1 minute, until the marshmallows are puffy and expanded.

2. Stir the marshmallows with a rubber spatula until they are melted and smooth. If some unmelted marshmallow pieces remain, return to the microwave for 30-45 seconds, until the marshmallow mixture is entirely smooth and free of lumps. If you want colored or flavored fondant, you can add several drops of food coloring or extracts at this point and stir until incorporated. If you want to create multiple colors or flavors from one batch of fondant, do not add the colors or flavors now. Instead, refer to step 6 below for instructions.

3. Add the powdered sugar and begin to stir with the spatula. Stir until the sugar begins to incorporate and it becomes impossible to stir anymore.

4. Scrape the marshmallow-sugar mixture out onto the prepared work surface. It will be sticky and lumpy, with lots of sugar that has not been incorporated yet--this is normal. Dust your hands with powdered sugar, and begin to knead the fondant mixture like bread dough, working the sugar into the marshmallow with your hands.

5. Continue to knead the fondant until it smoothes out and loses its stickiness. Add more sugar if necessary, but stop adding sugar once it is smooth--too much sugar will make it stiff and difficult to work with. Once the fondant is a smooth ball, it is ready to be used. You can now roll it out, shape it, or wrap it in cling wrap to use later. Well-wrapped fondant can be stored in a cool room or in the refrigerator, and needs to be kneaded until supple before later use.

6. If you want to add coloring or flavoring to your fondant, flatten it into a round disc. You might want to wear gloves to avoid getting food coloring on your hands during this step. Add your desired amount of coloring or flavoring to the center of the disc, and fold the disc over on itself so that the color or flavor is enclosed in the center of the fondant ball.

7. Begin to knead the ball of fondant just like you did before. As you work it, you will begin to see streaks of color coming through from the center. Continue to knead until the streaks are gone and the fondant is a uniform color. Your fondant is now ready to be used or stored as outlined above.

Storage:

Wrap the fondant in plastic wrap and store it in airtight container in room termperature.

Princess Cake for Nicole's birthday!

Nicole wants this cake for a long time. Last time we choose the Igloo cake for her party was because it matched the theme "Club Penguins" for the party only. She always wants a Princess Cake with "Purple" dress!                             

Valentine's day cookies

Made Mickey cookies for Jess, Nicole wants heart and I made Masked Rider (Kamen Rider) 幪面超人Fourze for my husband.

My first 3D Club Penguin and Hello Kitty Fondant Cake

My 1st 3D Fondant cake for Nicole's early Birthday Party on Feb 11, 2012. The theme for party is Club Penguin so I tried to do research on cakes about Club Penguin with Nicole. She picked the igloo cake! Ok, then I made it. The Cake is chocolate cake with basic Buttercream filling.

Remember:
Fondant cake cannot store in refrigerator. Therefore, please use filling that do not need to be refridgerated. You will need to put buttercream or jam on surface of the cake before applying the fondant. So that the fondant can appear smooth and nice.

Here are the photos for penguins, puffles and gift boxes decoration. I use Modelling Sugar Paste to do the modelling. And for the fondant, I use Marshmallow fondant! If you want to stick word or flowers or any other decorations on the fondant surface, stick it by applying a bit of water.

I use leftover fondant and cake to make this mini Hello Kitty cake for my friend's daughter 12th birthday!

Buttercream fillings recipe:

Yield Makes about 4 cups

Ingredients

• 12 ounces (3 sticks) unsalted butter, softened
• 1 pound confectioners' sugar, sifted
• 1/2 teaspoon pure vanilla extract

Directions

1. Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes.
2. Reduce speed to medium. Add sugar, 1/2 cup at a time, beating after each addition, about 5 minutes. (After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium-high). Add vanilla, and beat until buttercream is smooth. Use immediately, or cover and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed until smooth before using.)

Marshmallow Fondant Recipe:

Ingredients:

• 8 ounces miniature marshmallows (4 cups not packed, or half of a 16-ounce bag)
• 1 pound powdered sugar (4 cups), plus extra for dusting
• 2 tbsp water
• Food coloring or flavored extracts, optional

Preparation:

1. Dust your counter or a large cutting board with powdered sugar. Place the marshmallows and the water in a large microwave-safe bowl. Microwave on high for 1 minute, until the marshmallows are puffy and expanded.

2. Stir the marshmallows with a rubber spatula until they are melted and smooth. If some unmelted marshmallow pieces remain, return to the microwave for 30-45 seconds, until the marshmallow mixture is entirely smooth and free of lumps. If you want colored or flavored fondant, you can add several drops of food coloring or extracts at this point and stir until incorporated. If you want to create multiple colors or flavors from one batch of fondant, do not add the colors or flavors now. Instead, refer to step 6 below for instructions.

3. Add the powdered sugar and begin to stir with the spatula. Stir until the sugar begins to incorporate and it becomes impossible to stir anymore.

4. Scrape the marshmallow-sugar mixture out onto the prepared work surface. It will be sticky and lumpy, with lots of sugar that has not been incorporated yet--this is normal. Dust your hands with powdered sugar, and begin to knead the fondant mixture like bread dough, working the sugar into the marshmallow with your hands.

5. Continue to knead the fondant until it smoothes out and loses its stickiness. Add more sugar if necessary, but stop adding sugar once it is smooth--too much sugar will make it stiff and difficult to work with. Once the fondant is a smooth ball, it is ready to be used. You can now roll it out, shape it, or wrap it in cling wrap to use later. Well-wrapped fondant can be stored in a cool room or in the refrigerator, and needs to be kneaded until supple before later use.

6. If you want to add coloring or flavoring to your fondant, flatten it into a round disc. You might want to wear gloves to avoid getting food coloring on your hands during this step. Add your desired amount of coloring or flavoring to the center of the disc, and fold the disc over on itself so that the color or flavor is enclosed in the center of the fondant ball.

7. Begin to knead the ball of fondant just like you did before. As you work it, you will begin to see streaks of color coming through from the center. Continue to knead until the streaks are gone and the fondant is a uniform color. Your fondant is now ready to be used or stored as outlined above.

Storage:

Wrap the fondant in plastic wrap and store it in airtight container in room termperature.

Modeling Sugar Paste

 Ingredients:

20g Water

3g powdered gelatin

30g corn syrup

20g egg white

400g icing sugar

Directions:

1. Sift water and powdered gelatin into corn syrup. Dissolve mixture in container soaked in hot water

2. Sift icing sugar

3. Pour icing sugar onto working surface. Dig a hole at the centre.

4. Add corn syrup solution and egg white

5. Slowly mix and knead with rubber spatula and hands until even.

6. Modeling sugar paste is done.

Storage:

Wrap in plastic wrap and put in airtight container. Store in refridgerator.



2 3D cakes will be make this weekend!

First time ever to make 3D cake! February is Nicole's birthday month with Valentine's day in it! Cake cake cake! First time having a big birthday party for Nicole (not sure will that be the last??), invited all her classmates to have a birthday party to play with an hour of Gymnastics at Wayland Sports! This party is joint party with my primary school friend Louisa. Her son also has a birthday in Feb and he is at the same class as Nicole. Why not having fun together and making a birthday party with 2 birthday cakes!! His aunt will make him a cake and of course I will make one for Nicole. Since birthday party is a bit early than her real birthday day. Therefore, I will make 2 cakes for Nicole. One for the party and one for her real birthday day! She always want a princess cake. Yes I will make a 3D princess cake after one of my friend's encouragement. For the party, I will make another 3D cake. The theme for the party is Club Penguins. Therefore I did some research on computer for cake's idea. Nicole saw that and she chose an igloo cake. OK, I will make an 3D igloo cake with some Club Penguin models on it!

Recipe research started! Recipe for fondant and gum paste! I feel uncomfortable with the ingredients for those instant one out there! I decided to make my own. I chose to make Marshmallow Fondant (which is quite easy and cheap to make) and Modelling Sugar Paste for decorations.

Let's see how my cake goes! Hope it will be success. After the Igloo cake, I will make a Kamen Rider Fourze 3D cake for V day weekend party! Ivan, my husband, wants me to make that. Originally I want to make that for his birthday this year, but he wants to try now, so I will make it for V day. Then i will need to think of another one for his birthday in May then...........

Tiramisu Cup

This weekend we have invited friends over for dinner again. And I did not make dessert for a quite a while and it is time to do that again! I love Tiramisu, why not I make one and I can also enjoy a tiny bit of it???!!! It's very easy to do, but it is kind of expensive dessert to make. The mascarpone cheese that I bought at Safeway is $7.xx+tax for 275g only. And it is enough to make just 4 cups (I used small cups so I can make it up to eight). But of course it tastes sooo good! I like coffee dessert alot! I don't have Espresso coffee at home so I just use normal instant coffee. I put a bit more to the mixture to make the taste of coffee stronger!

Recipe:

Step 1: You will need:

• 3 egg yolks
• 100 g sugar ( I use light brown sugar instead)
• 250 g mascarpone cheese
• 400 g cream, whipped
• 250 ml strong espresso, or 3 tsp of strong instant coffee in 250 ml water
• 2 tbsp brandy
• 20 lady fingers
• 50 g cocoa powder
• 1 saucepan
• 2 bowls
• 1 spoon
• 1 whisk
• 4 dessert cups
• 1 small sieve
• 1 rubber spatula

Step 2: Cook the egg yolks

Place a saucepan 1/3 full of water onto the stove and bring to a simmer. Meanwhile, mix together the egg yolks and sugar in a medium bowl. Briefly whip them before placing the bowl over the simmering water. Continue to whip for a few minutes until the eggs are slightly cooked, and it has a smooth, runny consistency.
You can now remove it from the heat. Allow it to cool slightly.

Step 3: Add the cheese and cream

Next, spoon the mascarpone into a large bowl with your rubber spatula. Add the lightly cooked egg yolks into the mascarpone cheese. Mix together until the cheese is fully incorporated and lump free. Now slowly spoon in the whipped cream and combine it well with your whisk.

Step 4: Build the tiramisu

Start by combining the espresso and the brandy together with a large spoon. Now dip the entire body of lady fingers into the mix. Let them soak and absorb the mixture for a few seconds. Then place 2 fingers each horizontally into each cup. Next, spoon over the cream mixture, to half fill the cups.

Again, dip the whole body of the lady fingers into the espresso/brandy mix and place three fingers each horizontally into each cup, on top of the cream. Finally, add another layer of cream on top.

Step 5: Cool & Serve

Place it into the fridge for a few hours to set. Before serving, dust with a little cocoa powder.