She even offered to prepare the cheesecakes for me!
Follow me on Instagram (MrsTanTheBakingMama) #mrstanthebakingmama | Enquiries: priscillateows@yahoo.com.sg
Saturday, 30 July 2016
DIY Mickey and Minnie Dessert Table
Brownies with Mini M&M
I did a few rounds of brownie before my kids' party tonight.
Here are the first few attempts:
26 July 2016
28 July 2016
Decided to improvise a little to enhance the look of the brownie. Really thanks Zoe for the wonderful easy to follow recipe, else i could not prepare anything for my kids too.
Rainbow Cake
It took me about 5hrs to complete this cake. Sorry for the ugly frosting, it's really my first baking such cake with frosting. The whole cake weighs about 2.2kg.
4 layers of 6inch
2 layers of 8inch
Red, orange, yellow, green, blue and violet
I was a little sad that i did not manage to capture the sliced version of my cake =(
Anyway, i used BakingTaiTai's rainbow cake recipe for the whole cake: http://www.bakingtaitai.com/2013/09/rainbow-cupcake-cake-recipe.html
(top 4 colours, one time recipe)
(bottom, 2 colours, one time recipe)
in short, times two the recipe. =)
As for the cream cheese frosting, i always like to use Munira's recipe:
Whipped Cream Cheese Frosting
Ingredients:
240ml Rich Bettercreme (Non-dairy Whipped Topping)
70g Cream Cheese, softened
1/4 cup Icing Sugar
A few drops of Vanilla Extract
Method:
1. Combine cream cheese, vanilla and icing sugar together until smooth.
2. In a separate bowl, I whip the cream until thick, add the cream cheese mixture and continue to whip until stiff. Can be used immediately to pipe over cupcakes or layer and frost cakes.
Note: This frosting last for long hours at room temperature and doesn't melt.
240ml Rich Bettercreme (Non-dairy Whipped Topping)
70g Cream Cheese, softened
1/4 cup Icing Sugar
A few drops of Vanilla Extract
Method:
1. Combine cream cheese, vanilla and icing sugar together until smooth.
2. In a separate bowl, I whip the cream until thick, add the cream cheese mixture and continue to whip until stiff. Can be used immediately to pipe over cupcakes or layer and frost cakes.
Note: This frosting last for long hours at room temperature and doesn't melt.
***FYI, The above whipped cream cheese frosting is meant for 12 cupcakes, i use the recipe and x3 the amount to frost the whole rainbow cake.
Thursday, 28 July 2016
Tuesday, 26 July 2016
Brownie (Zoe's Recipe)
Sometimes being a SAHM once in awhile it feel so great.. haha.. Today is hubby's Masters Degree convocation at NTU, so i had to be on leave for a day to send and fetch kids.... I remembered Zoe baking Brownies and so i decided to try. She always have nice good recipes (and it's easy for me to try) hehehe!
You may like to see Zoe's recipe here.
And so because the first brownie i felt there isn't enough for everyone to try, hence i baked TWO brownies..
The above was my first try without baking powder.. haha! shortly after baking i notice there was an update that must add 1/6 tsp of baking powder. *opps
So, i tried a second brownie below...
tada~
Famous Amos Cookies
Time to prepare for Jays' upcoming birthday party this saturday! After Baking Brownie, i quickly bake the copycat famous amos cookies, recipe by Munira:
Ingredients:
50g Caster Sugar
150g Brown Sugar
1/4 tsp Salt
120g Butter
30g Shortening
1 Egg
1/2 tsp Vanilla Extract
220g Plain Flour
1/2 tsp Baking Powder
1/2 tsp Baking Soda
250g Chocolate Chip
50g Chopped Almonds
(For Double Chocolate version, use 205g Plain Flour + 15g Cocoa Powder)
Method:
1. Preheat your oven to 170°C. Combine flour, cocoa powder, baking powder, baking soda and salt, set aside.
2. Cream butter and shortening together with both sugars. Add egg and vanilla extract and beat until combined.
3. Start incorporating the flour mixture into the batter to form a dough. Fold in chocolate chips and almonds.
4. Using a teaspoon to measure, drop the dough in small balls onto a baking tray and bake for 15 minutes. (For 1/2 teaspoon measure, bake for 13-14 minutes)
5. Remove from oven and transfer cookies to a cooling rack to cool completely. Once completely cooled, store in an airtight container.
50g Caster Sugar
150g Brown Sugar
1/4 tsp Salt
120g Butter
30g Shortening
1 Egg
1/2 tsp Vanilla Extract
220g Plain Flour
1/2 tsp Baking Powder
1/2 tsp Baking Soda
250g Chocolate Chip
50g Chopped Almonds
(For Double Chocolate version, use 205g Plain Flour + 15g Cocoa Powder)
Method:
1. Preheat your oven to 170°C. Combine flour, cocoa powder, baking powder, baking soda and salt, set aside.
2. Cream butter and shortening together with both sugars. Add egg and vanilla extract and beat until combined.
3. Start incorporating the flour mixture into the batter to form a dough. Fold in chocolate chips and almonds.
4. Using a teaspoon to measure, drop the dough in small balls onto a baking tray and bake for 15 minutes. (For 1/2 teaspoon measure, bake for 13-14 minutes)
5. Remove from oven and transfer cookies to a cooling rack to cool completely. Once completely cooled, store in an airtight container.
There are about 60 pieces of cookies above.. My target is to bake 200 pieces! haha.. it will take me days before the party...
Sunday, 24 July 2016
Devil Cupcakes
Baking in progress
i used a corer (courtesy from Dianna) to dig a hole.. i used to call it cupcake digger *hahahah
filled with 1/4 tsp of Valrhona Crunchy Balls
Added Dark Chocolate Ganache
Frosted with Cream Cheese
Thank goodness it was well received.
Tuesday, 19 July 2016
Milo Cupcakes
I got the recipe from here. Personally i feel the Milo Taste is not there. Overall, the cupcakes were very soft. Not too bad. I am just not sure if is it due to my cutting down in sugar causing the "not-enough-Milo-taste"
Monday, 18 July 2016
Fish Pancake (Kueh Bulu)
i added dark compound chocolate for my kids, still trying to perfect it =)
White Bread Loaf
Used MyMindPatch recipe: Sugar Twister Bread but i used my bread machine to make as a whole loaf. Select "sweet", 500g dough and start.
tada: fresh bread everyday for my kids.
tada: fresh bread everyday for my kids.
Subscribe to:
Posts (Atom)