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Fondant Angry Birds Vanilla Cupcakes


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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Chocolate Chip and Raisin Cookies



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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Chocolate Yule Log Cake with Chocolate Cream Cheese Frosting



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.



















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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.