Princess crown cake

March 15, 2010

I actually have made a sugar crown out of royal icing but when i put it on, it looks dull .. i think because all the colours on the cake are too soft and the crown i made was also white.. so i use a plastic crown instead… that bling-bling effect gives the cake more spirit (i think) 😀 😀 😀

I forgot what kind of  cake for this one .. it is covered with rolled fondant though 😀

The princess wand was made out of pastillage, it is rock hard and i doubt anyone can bite on it although it is made out of sugar 😀 😀

30th Birthday cake

February 4, 2010

The numbers are chocolate cake with mocca buttercream filling

The base cake is vanilla cake also with mocca cream filling.

First cake is 3 layers of spanish marzipan cake with almond buttercream filling.

Second cake is 3 layers of chocolate devil’s cake with ganache filling.

The base cake with 3 layers of vanilla cake with bavarian cream filling.

Eggnog Bread Pudding

August 16, 2008

 

Yield: 8 servings

For the pudding:

3 lg Eggs
1 lg Egg yolk
3/4 c  Sugar
4 tb Unsalted butter; melted
1 3/4 c  Half-and-half
3 tb Brandy
2 tb Pure vanilla extract
3/4 ts Freshly grated nutmeg
1/8 ts Salt
6 slices Dry cinnamon raisin bread quartered

For the Cranberry-Maple Sauce:

1/3 c  Pure maple syrup
2 tb Sugar
1 1/2 c  Cranberries – if frozen, do not thaw
3 tb Unsalted butter
1 1/2 tb Bourbon
 

PREHEAT OVEN TO 350F 15 minutes before baking, with the rack in the center of the oven.

Butter a 6-cup soufflé dish. Have a kettle of boiling water ready and a baking pan large enough to hold the soufflé dish. Whisk the eggs, egg yolk and sugar until light. Mix in the butter, the half-and- half, brandy, vanilla, nutmeg and salt.

Place the bread in the soufflé dish and pour the custard over it. Press the bread into the custard so it gets well soaked. Let rest 20 minutes. Put the soufflé dish in the baking pan and place on the oven rack. Pour boiling water into the baking pan so it comes halfway up the sides of the soufflé dish.

Bake until the custard is softly set in the center, about 1 hour. Remove from the water bath. Serve warm or at room temperature with Cranberry-Maple Sauce.

Once cooled, the pudding can be refrigerated for up to 3 days. To reheat, cover with aluminum foil with several slits in it. Bake in a preheated 350F oven for 20 minutes.
Serve warm, or at room temperature with Cranberry-Maple Sauce.

CRANBERRY-MAPLE SAUCE: Bring the maple syrup and sugar to a boil in a small non-aluminum pan, then cook for 3 minutes. Add the cranberries and cook until their skins burst and they begin to pop, 6 to 8 minutes, or slightly longer if they are frozen. Cut the butter into 3 pieces.

Remove the pan from the heat and whisk in the butter, 1 piece at a time, waiting until each is incorporated before adding another. Add the bourbon. Sauce can be served immediately or refrigerated for up to a week. Reheat gently and thin with 2 to 3 tablespoons water before serving.

Adapted from: Holiday Recipes Booklet

Frangipane Tart

August 16, 2008

 

 

I’ve got interested to make this because the filling ask for almond paste, my favourite! 😀

Originally, it calls for fresh fruits as topping but as lazy as I am, I just put left over crust as decoration 😀

I think you can exchange the filling ingredient with some other paste.. i am thinking of durian paste at the moment 😀 😀 😀

Ingredients:
Sugar Cookie Dough:
150 gr butter
200 gr granulated sugar
3 eggs
1 teaspoon vanilla extract
500 gr all-purpose flour
1 teaspoon baking powder

Almond Cream:
150 gr butter
125 gr granulated sugar
250 gr almond paste
2 large eggs
25 gr all-purpose flour
1/2 teaspoon salt

Fruit:
Sliced fruit of your choice

Directions:
This is for a 26 cm mould but you can use small tart pan too 🙂

To make the crust:
Cream butter and sugar until creamy. Beat in eggs and vanilla extract.
In a separate bowl, mix flour, salt, baking powder and gradually add to
creamed mixture. Refrigerate for one hour. Roll out to 1/8-inch thickness and cover tart pan.

To make the filling:
Cream butter and sugar. Add almond paste and cream again.
Add eggs.
Add flour and mix until incorporated into mixture.
Fill the tart shell with almond cream filling to the top of pan.
Bake for 25 minutes at 350 degrees.
Make sure top is brown and cake is firm.

Cool and top with fresh fruit such as mango, kiwi, raspberries and strawberries.

Hello Kitty Cake

August 15, 2008

 

 

This is a celebrating going to school cake. Everything are edible, the kitty’s handmade.

The cake itself is a vanilla butter cake with cream cheese filling, covered with rolled fondant on top and buttercream on the side. I used my new tappits to make the letter… they are cute, right? 😀

This is the cake I made for my nephews 🙂

Iced with cream cheese buttercream. The cake was taiwanese sponge cake (very soft and fluffy :D) and the filling is vanilla custard cheese. It got a really good response. I am happy 😀

The modelling was made with homemade rolled fondant, representing the b’day boys.