Monday, January 24, 2011

Pororo Character Birthday Cake

My younger boy turns sixth this year and he requested a 'Pororo' cartoon character birthday cake, his latest favourite cartoon character. :)

Thursday, January 20, 2011

Chocolate Picture Transfer Sheet

1. White Coating Chocolate.

2. Cut about 20-25cm square of a piece of greaseproof paper and fold it in half diagonally to form a triangle. With the long side at the bottom, roll in to form a cone. Tape the cone to hold it in place.

3. Get your picture print out ready, use paper clips to hold the picture and cellophane plastic sheet together. Place it in a tray.

4. Melt the white colouring in a double boiler. Spoon out some melted chocolate and mix in few drops of colouring. (I used Wilton colour paste.) Fill the piping bag with coloured chocolate and fold the top down to the level of the icing to seal bag. Snip off the tip of the bag, a tiny little hole will do. Pipe along the outline of the picture, let it set. (For outline piping, the consistence of the chocolate must be thick.)

5. Spoon out some melted chocolate and mix in few drops of colouring again, work with one colour at a time. Fill the piping bag with coloured chocolate and start filling the picture with colours. Begin with the smaller details of the picture first, let it set then continue with the rest of the details. Please bear in mind that the white chocolate is creamy in colour and you can't get the exact colour as the picture print out. (For detail piping, the consistence of the chocolate must be runny.)

6. Leave it to set totally at room temperature. You can transfer it straight onto a frosted cake by flipping the chocolate picture onto the frosted cake then slowly peel off the plastic sheet. You can chill it in the fridge for later use. Cover the surface of the chocolate picture with a plastic sheet, place a light weigh on it and chill in the fridge. This is to prevent the picture bend and break during chilling. (All wordings must be piped mirror image.)

Thursday, January 13, 2011

Angel Biscuits

Recipe from Fresh with Anna Olson- Retro 50's Meal(season 2).
It look like scone but it taste like butter bun. The texture is as soft as bread, it is very easy to prepare too. Must try! :)
Following is half portion of the recipe which I had tried out.


Ingredients (yield about 8biscuits)
2g instant dry yeast (about 3/4tsp)
30g sugar
1tbsp warm water (body temperature)
190g plain flour
1/4tsp baking soda
1/4tsp baking powder
1/4tsp salt
60g cold unsalted butter, cut into pieces
120g buttermilk

1. Stir yeast, a pinch of the sugar and water together and set aside while preparing other ingredients.
2. Sift flour, remaining sugar, baking soda, baking powder and salt into a large bowl.
3. Cut the butter into the flour until it’s a rough crumbly texture.
4. Stir the yeast mixture into the buttermilk and add it all to the flour.
5. Mix until a sticky dough comes together, wrap and chill overnight.
6. The next day, preheat oven to 220C.
7. On a generously floured surface (dough will be sticky), roll out dough to 1cm thick and fold dough over in half, pressing down gently.
8. Using a 5 cm round cutter (I used a 4cm round cutter.), cut out biscuits and place on a greased tray.
9. Bake 10-12mins, until just lightly browned.
10.Remove from tray and cool it on a wire rack.
11.Serve biscuits warm or freeze and re-warm to serve later.

Saturday, January 8, 2011

Vanilla Buttermilk Cupcakes


Ingredients (yield 7cupcakes)
65g butter
100g sugar
1/2tsp salt
1 large egg
1/2tsp vanilla paste
125g cake flour
1/2tsp baking powder
1/4tsp baking soda
1/2cup buttermilk

1. Preheat oven to 180C.
2. Line muffin tin with paper casing and set aside.
2. Sift flour, baking soda and baking powder together, set aside.
3. Cream butter, salt and sugar until light and fluffy.
4. Slowly beat in egg and vanilla essence until well combined.
5. Fold in flour and buttermilk alternately until well combined.
6. Spoon batter into the muffin tin until 70% full.
7. Bake in a preheated oven for 25-30mins.
8. Remove cupcakes from tin and cool on a wire rack.

Sunday, January 2, 2011

Chocolate Rice Swiss Roll


3 eggs
55g fine sugar
2tsp cocoa powder
1tbsp milk
1/2tsp chocolate paste
65g cake flour
1/4tsp baking powder
35g veg. oil

butter cream
chocolate rice

1. Preheat oven to 200C.
2. Warm up the oil, remove from stove and stir in cocoa powder, chocolate paste and milk and leave it aside to cool.
3. Sift the cake flour and baking powder together and set it aside.
4. Use a cake mixer to whisk the eggs and sugar until light and fluffy.
5. Gently fold in the flour until well blended.
6. Pour some batter into the cocoa mixture and mix well.
7. Pour the cocoa batter into the the plain batter and fold until well combined.
8. Spread batter in a lined and greased 10" x 13" tray.
9. Bake in a preheated oven for 10mins.
10.Remove cake from tray immediately and cool on a rack with the skin facing up.

Assemble the cake:
1. Carefully transfer the cake onto a greaseproof paper.
2. Spread the butter cream on the cake.
3. Gently roll the cake by using the paper to lift the cake and guide roll.
4. Wrap up the swiss roll in a greaseproof paper.
5. Rest the roll in the fridge to stabilize it shape.
6. Pour chocolate rice on a tray.
7. Spread some butter cream on the surface of the roll and roll it in the chocolate rice.
8. Slice and serve.