Yesterday was Mishu's 7th Birthday..She is an official AngryBirds lover/fan-gal!! She requested yours truly to make Angry Birds Birthday cake or cupcakes for her "real" Birthday Day.This kind of project is really challenging especially to shape Angry Birds from fondant.The first time I touched fondant was from my Wilton's decorating classes and that was many many years ago until now!!*sigh* Imagine!!all these years all my fondant tools and material are sitting in the garage bins collecting dust as well as my decoration skill..It's took me 2 days plus and minus to prepared and shaped the Angrybirds fondant..At last minutes ,I was able to completed all the AngryBirds cupcakes on time before she came home from school..Viola!! *pat myself on the back* what a tiring project!! I'm quite satisfied with the out come consider I'm still amateur in cake decoration.Maybe I need to refine or practise my decoration skill more in future..
Ingredients:
1 3/4 cups cake flour
1 1/4 cup all purpose flour
2 cups sugar
1 tbsp baking powder
3/4 tsp salt
2 stick unsalted butter,room temperature ( 1 cup)
1 cup milk,2% or whole milk
4 eggs,room temperature
1 tbsp vanilla extract
Yield 30 cupcakes
Cream Cheese Frosting:
8 ounces,1 block (226 grams) cream cheese, room temperature
1/2 tbsp pure clear vanilla extract
1 cup confectioners' (icing or powdered) sugar, sifted
1 stick butter,cut
Method:
1:Preheat oven to 330 F.Line 2 pans cupcakes papers and set aside.Sifted flours,salt and baking powder in a bowl with cut butter and set aside.
2:In a mixer,beat eggs,milk and vanilla at medium speed until frothy.Pour in the flour mixture.Beat all batter ingredients until thoroughly combined.Do not over beat.
3:Scrap down the side bowl before each addition.Use a large table spoon to scoop the batter into the cup liners equally up to 2/3 full.
4:Bake for 20-22 minutes rotating,insert a toothpick into the center cake,comes out clean,then it's ready.Transfer to wire rack to cool down completely before icing and decorate with your desire shape and color fondant.
For Cream Cheese Frosting:
1:In a mixer bowl,combined butter and cream cheese .Cream the ingredients until well combined.Then slowly add in sugar powder and vanilla extract until thoroughly incorporated and smooth.
2:Pipe icing or spread icing on the cupcake before cover with decorated fondant.
For Fondant Ingredients:
2 x 5 lbs Wilton's White Fondant
Red-Red,Yellow,Green,Apple Green,Orange,Black and Blue food colors. bunch of clean toothpicks to remove colors
cookies cutters,various shape and size
small fondant roller
shortening :to knead the fondant if it's too hard
cornflour or sugar powder: add to stabilize if;the fondant is too soft
Gum Paste Mix :to glue the fondant together
Red Angry Birds
Piggy who stole the eggs
Yellow Angrybirds
Red Angrybirds,Blue AngryBirds and Black Angry Birds
used AB stickers to guide the shape and color of each bird
red Angry Birds
another red angrybirds
blue angrybirds
black angrybirds
vanilla cupcakes
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I baked this batch of Chocolate Chip with Raisin cookies for Christmas.I adapted this recipe from
best-chocolate-chip-cookies.This recipe proven to be great and delicious!! If you're chocolate and raisin lover,this recipe will suit you.Enjoy!!
Ingredients
1 cup unsalted butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 tsp vanilla extract
3 cups all-purpose flour,seive
1 tsp baking soda
1/2 tsp salt
2 cups semisweet chocolate chips
1 cup chopped walnuts *optional*
1 cup raisin
Method:
1:Preheat oven to 350 degrees F (175 degrees C).Prepare 2 cookies sheets with parchment paper or lining. Sieve flour and baking soda together
2:Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla.Add to batter along with salt. Stir in flour,baking soda, chocolate chips, raisin and nuts. Drop by large spoonfuls onto ungreased pans.
3:Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.Remove from oven and let it rest for 1-3 minutes in the cookies sheet.
4:Remove cookies with spatula to wired rack to cool completely before store on cookies tin or container
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I baked this chocolate yule log cake on Christmas Day for our dessert.This is my first time making yule log cake.The shape and decoration is not too bad...huh? I realized the process of making yule log cake is the same method as Swiss cake.Actually, the process of making this yule log is not too difficult or hard.I guess you don't need to be a scientist rocket to decorate the log cake.All I need is a fork!! Taa--dah!! a presentable log is ready for dessert after dinner!!
Ingredients
5 eggs, separated
1 cup sugar, divided
1/2 cup cake flour
1/4 cup baking cocoa
1/4 teaspoon salt
1/2 teaspoon cream of tartar
Chocolate Cream Filing:
1 cup whipping cream
1/2 cup confectioners' sugar
4-5 tbsp coco powder(baking)
Chocolate Cream Cheese Whipped Frosting:
1/3 cup butter, softened
1/2 cup baking cocoa
1 cups confectioners' sugar
2 cup heavy cream or whipping cream
4 oz cream cheese,softened
1 cup raspberry for decorating
Method:
1:Line a 15-in. x 10-in. x 1-in. baking pan with parchment paper; grease the paper.
2:Place egg whites in a small mixing bowl; let stand at room temperature for 30 minutes. In a large mixing bowl, beat egg yolks on high until light and fluffy.
3:Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Combine flour, cocoa and salt; gradually add to egg yolk mixture until blended.
4:Beat egg whites on medium until foamy. Add cream of tartar; beat until soft peaks form. Gradually add remaining sugar, beating on high until stiff peaks form. Stir a fourth into chocolate mixture. Fold in remaining egg whites until no streaks remain.
5:Spread batter evenly in prepared pan. Bake at 350 degrees F for 12-15 minutes or until cake springs back (do not over bake). Cool for 5 minutes; invert onto a linen towel dusted with confectioners' sugar. Peel off parchment paper. Roll up in the towel, starting with a short side. Cool on a wire rack.Trim the edges evenly.
6:In a mixing bowl, beat whip cream for filling until it begins to thicken. Add sugar and coco powder. Beat until stiff peaks form; chill. Unroll cooled cake; spread filling to within 1/2 inch of edges.Line some raspberry in the middle. Roll up again. Place on serving platter; chill.
7:In a mixing bowl, beat whipped cream until stiffed then add in cream cheese,sugar powder,coco powder and butter.Beat ingredients until smooth and well blend.
8:Cover frosting all over the cake. Use a fork, make lines resembling tree bark.Decorate with your favorite fruit.Chill for 30 minutes before served.
I was very happy with the result of
fried-donut-by-alex-goh in the previous post.So this time I used the same ingredients to make Sausage Doughnut!! Epic!!
Ingredients:(A)
Dough Starter:
100g bread flour
70g boiling water
(B)Main Dough
250g bread flour
150g all purpose flour
10g milk powder
1 tsp baking powder
6 g salt
50g granulated sugar
8g instant active yeast
(C)
1 nos cold egg
160g cold water
(D)
50g butter
Method:
1:Prepare boiling water and pour boiling water into flour(A) in a mixing bowl.Mix well with spatula to form dough.Cover and set aside to cool.Keep it in the refrigerator for at least 12 hours before used.
2:Mix ingredients(B) until well blended in mixer or bread machine.Add in (C),knead to form rough dough.Then add in (A) and knead until well blended.
3:Add in (D),knead to form elastic dough.
4:Cover the dough with clean clothes or saran warp at warm place or kitchen counter and let's proof until double size.
5:Remove dough and knead for few seconds before divide the basic doughnut dough into 50 gm each and mould it round.let it rest for 10 minutes.
6:Roll it into long strip about 25 cm.Use it to tide the sausage and let it proof for 35 minutes or longer.
7:Prepare clean canola oil at medium low heat 250F.Deep fry the dough in hot oil
until golden brown.Remove to paper towel to absorb the oil.Serve warm with coffee or tea.
dough
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Mishu requested Angry Birds cookies for her classmate as Christmas gift..Sorry to said that the Angry Birds cookies that I baked and the designs doesn't look like the Angry Birds in the game accordingly to Mishu.I tried my best to created Angry Birds cookies to my ability but sadly the design and shape is not really up to the expectation.You can see the cookies is croaked ,the icing tracing and color look so awful!! The most difficult parts was to make the consistency of royal icing for makeup..I don't have proper Angry Birds cookies cutter,so to make the best out of the shape I used pumpkin shape cookies cutter for Red Angry Birds and Piggy .As for the Yellow Birds cookies,I just used knife and cookies spatula to cut the triangle shape..Tada!! that done to shape the cookies!! The most difficult part is to trace the face with icing and make up the cookies with various color using royal icing..Since it's my 1st time making icing cookies,I have problem balancing the consistency of the royal icing for the smooth surface.Honestly, it's a painful project that my daughter gave me.Maybe I should practice more using royal icing on cake and cookies? As the they said Practice make perfect? By the way I adapted the sugar cookies recipe
HERE!! Merry Christmas and Happy Holiday to all my faithful readers,friends and family!!
Ingredients
For Dough:
1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 tsp All Spice powder
1 tsp nutmeg
1 teaspoon salt
Royal Icing:
2 pounds sugar powder,sifted
10 tbsp warm water or more
6 tbsp meringue powder (I used Wilton's)
1 tsp cream tartar
Thinned Royal Icing:
To thin for pouring, add 1 teaspoon water per cup of royal icing. Use grease-free spoon or spatula to stir slowly. Add 1/2 teaspoon water at a time until you reach proper consistency.
Method:
1:In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder,nutmeg,All Spice and salt. Cover, and chill dough for at least one hour (or overnight).
2:Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter.(I used pumpkin cutter for Piggy and Red Birds face) Place cookies 1 inch apart on ungreased cookie sheets.
3:Bake 8 to 10 minutes in preheated oven. Cool completely in wire rack before icing.
Pig Angry Birds Cookies
ingredients for icing
mixing red color for royal icing..for cookies icing the consistency have to be thin if not it's not spread out evenly because it's harden too fast.. adjust the thin consistency and amount of water needed by 1 tbsp each pouring
shapes cookies ready to icing
can you see the pumpkin shape cookies?
1st batch of icing with Red Angry Birds cookies ...The cookies don't really look good...tracing the black line look awful..
second batch of icing,pipping get much easy because able to balance the consistency of royal icing
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These nutty and chocolaty cookies is delicious and easy to make.They are crunchy and puff up when sinking your teeth into it..I like this drop cookies because it's has strong flavoured roasted almondnuts.These cookies is ideal to bake for any occasion especially as gift for Christmas.
Ingredients:
8 tbsp unsalted butter, softened
3/4 cup sugar powdered(confectioners sugar)
1 cup all purpose flour,sifted
3/4 cup ground roasted almondnuts
1 tsp baking soda
1 egg
1/2 cup mini chocolate chips
1 cup roasted cashewnuts or almondnuts to decorate
Method:
1:Roast almondnuts in oven for 15-20 minutes at 350 F.Cool completely before ground fine,set aside.
2:Preheat oven at 250 F.Prepare 2 baking sheets with parchment paper.Beat butter and sugar power in mixer at medium speed until light and fluffy.
3:Add in egg,beat for 1 minute then add flour and baking soda,mixed well..Lastly add in chocolate chips and ground almondnuts, stir until evenly mixed.
4:Take a teaspoonful of mixture at a time and shape it into a smooth ball with your fingers.Place the rounds well apart on the baking parchment,to allow room for spreading.Flatten slightly with your thumb and then press a whole cashew nuts or almondnuts into the center of each one to decorate.
5:Bake the cookies for 10 minutes or until golden brown.Allow to set slightly for 1 or 2 minutes then transfer them to wire rack using metal spatula.
6:Leave completely cool before serving or packing.
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About the Author:
Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917(at)yahoo(dot)com. To know more about my life or my kitchen you can always hop over to my other 2 blog.
Red Angry Birds
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