veronicachia
New Member
Eileen...heee maybe need to freeze the whole thing then can unmould nicely 
Cup cakes for birthday
- Thread starter n2inpink
- Start date
veronicachia
New Member
Eileen...yah in freezer but not sure this can work or not lah...
little_pony
Active Member
Kendy
the swissroll looks so pro and nice
the swissroll looks so pro and nice
Fatmum,
Thanks. Carrefour out of stock. hee Dunnoe when the stock will be in.
Today I attempt to make bread without using bread maker n mixer (cos my no brand mixer cant handle, scare spoil), hee, veri shiong but happy with the results.
assorted bread
sausage & chicken floss buns
with nutella fillings
pandan buns n crown buns
Veri soft. Yummy. hee
Eileen n Kendy,
Nice nice fruits lei.
Thanks. Carrefour out of stock. hee Dunnoe when the stock will be in.
Today I attempt to make bread without using bread maker n mixer (cos my no brand mixer cant handle, scare spoil), hee, veri shiong but happy with the results.
Veri soft. Yummy. hee
Eileen n Kendy,
Nice nice fruits lei.
Ladies
I'm new to this thread, would it be possible I join in?
Been a keen baker but always get my recipe wrong or things turn out awfully bad.. Like to join this thread to get some pointers.
Currently also learning to make fondant decorated cakes, cos my gals' bday is this weekend, hope I can make it..
I'm new to this thread, would it be possible I join in?
Been a keen baker but always get my recipe wrong or things turn out awfully bad.. Like to join this thread to get some pointers.
Currently also learning to make fondant decorated cakes, cos my gals' bday is this weekend, hope I can make it..
Kendy,
Shiong to do w/o a mixer or bread maker. Super tiring. I use the recipe from Bread Magic (Y3K) by Alan Ooi. I wish I have a good mixer when I doing the bread. Think I wont attempt to do bread again unless I get a bread machine. hee
Here u go:
*Basic Sweet Bun Dough(Straight Dough Method)
Ingredient A:
330g high protein flour
1/2 tsp salt
1 1/2 tbsps milk powder
60g caster sugar
Ingredient B:
1 egg (grade A)
Ingredient C: mixed together
120ml water
10g instant yeast
Ingredient D:
40g butter
Method:
1. Combine ingredient A together in a mixer. Give it a slight blend before adding in ingredient B and ingredient C. Beat combined ingredients for approximately five minutes to form a dough. Add in ingredient D and beat dough for a further five minutes till dough has a smooth surface. Check whether dough is fully developed by stretching a small piece of dough with your fingers. If the dough can be stretched into a thin layer without tearing, it is ready. But if it does not stretch well, beat dough further till it passes the next stretch test.
2. Remove dough and leave it in a big bowl, covered with a piece of damp cloth or wrapped the whole bowl with a plastic bag and tie bag loosely. Leave bowl in a warm place and proof dough for about 30-40 minutes till doubled in size.
Important Hints:
1. Dough must be well kneaded till fully developed whether it is a process done manually or by a machine.
2. Do not pour in all the water at once as different grades of flour have different absorbing strength.
3. Covering the bowl with clingfilm or a damp cloth or wrapping the whole bowl with a plastic bag can help to seal in moisture.
4. Bread dough can be left to proof in an electric bread proofing unit with instructed temperature maintained. But if dough is left to proof at room temperature, it must be fully developed before working on the intended recipe. Do not hasten the proofing time as a slow proof gives better results. Sometimes a place may not be warm enough, hence an extended proofing time is needed before it can doubled its bulk.
Shiong to do w/o a mixer or bread maker. Super tiring. I use the recipe from Bread Magic (Y3K) by Alan Ooi. I wish I have a good mixer when I doing the bread. Think I wont attempt to do bread again unless I get a bread machine. hee
Here u go:
*Basic Sweet Bun Dough(Straight Dough Method)
Ingredient A:
330g high protein flour
1/2 tsp salt
1 1/2 tbsps milk powder
60g caster sugar
Ingredient B:
1 egg (grade A)
Ingredient C: mixed together
120ml water
10g instant yeast
Ingredient D:
40g butter
Method:
1. Combine ingredient A together in a mixer. Give it a slight blend before adding in ingredient B and ingredient C. Beat combined ingredients for approximately five minutes to form a dough. Add in ingredient D and beat dough for a further five minutes till dough has a smooth surface. Check whether dough is fully developed by stretching a small piece of dough with your fingers. If the dough can be stretched into a thin layer without tearing, it is ready. But if it does not stretch well, beat dough further till it passes the next stretch test.
2. Remove dough and leave it in a big bowl, covered with a piece of damp cloth or wrapped the whole bowl with a plastic bag and tie bag loosely. Leave bowl in a warm place and proof dough for about 30-40 minutes till doubled in size.
Important Hints:
1. Dough must be well kneaded till fully developed whether it is a process done manually or by a machine.
2. Do not pour in all the water at once as different grades of flour have different absorbing strength.
3. Covering the bowl with clingfilm or a damp cloth or wrapping the whole bowl with a plastic bag can help to seal in moisture.
4. Bread dough can be left to proof in an electric bread proofing unit with instructed temperature maintained. But if dough is left to proof at room temperature, it must be fully developed before working on the intended recipe. Do not hasten the proofing time as a slow proof gives better results. Sometimes a place may not be warm enough, hence an extended proofing time is needed before it can doubled its bulk.
Kendy, nice looking swiss roll!
Sally, happy to hear from you again and seeing your bread creations....keep it up!!
Mrs Teng, you are welcome to join us. We are all amateurs too with plenty of "oh no, WHAT THE !!!!" encounters
However, we do have plenty of helpful shifus here as well...enjoy.
Sally, happy to hear from you again and seeing your bread creations....keep it up!!
Mrs Teng, you are welcome to join us. We are all amateurs too with plenty of "oh no, WHAT THE !!!!" encounters
Kendy , Keng
Thanks for welcoming me to this thread.
Kendy
May I know what type of cream did you use for your swiss roll? I'm searching for a fresh cream recipe for layered or swiss rolls. Been using the buttercream recipe from most American recipe book which used a huge quantity of icing sugar, seemed very sinful for some ppl lor.
Anyway, my Twin's 1st Birthday Party was held yesterday and I made a Precious moment fondant cake for them...Also cupcakes for the kids. On the exterior it look just okay but the interior was a great disappointment. My fruit cake was a bit too dry..
Thanks for welcoming me to this thread.
Kendy
May I know what type of cream did you use for your swiss roll? I'm searching for a fresh cream recipe for layered or swiss rolls. Been using the buttercream recipe from most American recipe book which used a huge quantity of icing sugar, seemed very sinful for some ppl lor.
Anyway, my Twin's 1st Birthday Party was held yesterday and I made a Precious moment fondant cake for them...Also cupcakes for the kids. On the exterior it look just okay but the interior was a great disappointment. My fruit cake was a bit too dry..
TL, Keng, Eileen
Seriously, I'm not expert in that, still got lots of things to learn.. din even have time to go for any classes, everything learnt from books, hopefully I din do it wrong. Bcos of my twins, I can't afford to leave the house for more den an hour.. so can't go for courses lor.. only way is look n learn from other's baking experiences. This is my 4th time making a fondant cake but first time making a tiered one.
Eileen
The cupcakes are beautiful, I like the clown. I'm still having problem learning how pipe.
Seriously, I'm not expert in that, still got lots of things to learn.. din even have time to go for any classes, everything learnt from books, hopefully I din do it wrong. Bcos of my twins, I can't afford to leave the house for more den an hour.. so can't go for courses lor.. only way is look n learn from other's baking experiences. This is my 4th time making a fondant cake but first time making a tiered one.
Eileen
The cupcakes are beautiful, I like the clown. I'm still having problem learning how pipe.
little_pony
Active Member
Mrs Teng
your cake is so beautiful. Very nice
Eileen
ha ha nothing to comment but your baking is very very good now
your cake is so beautiful. Very nice
Eileen
ha ha nothing to comment but your baking is very very good now
mrs Teng, welcome... and WOW... like that call is NOT amateur lor...
1-0... finally i've logged in!!! phew... these two days kee-siow... busy packing the house... flooded with toys and LOTS kids stuffs... *sigh*...
suddenly evening down with flu, sorethroat and cough... H1N1??? *choy!!* hahahahahaha... itz the weather bah... *sigh*...
1-0... finally i've logged in!!! phew... these two days kee-siow... busy packing the house... flooded with toys and LOTS kids stuffs... *sigh*...
suddenly evening down with flu, sorethroat and cough... H1N1??? *choy!!* hahahahahaha... itz the weather bah... *sigh*...
I have been in for such a long long time as i thought this thread was removed till pink told me abt this...
WOW, mrs teng, ur cake looks SO SO GOOD...
I need some help!! I havent been practising for such a long time as no motivation.. ehhe.. Hence, can't do any fondant. Can I check where can i get cakes figuries e.g. snow white.. wanted to play cheat and add some design to my cake without the hard work..
WOW, mrs teng, ur cake looks SO SO GOOD...
I need some help!! I havent been practising for such a long time as no motivation.. ehhe.. Hence, can't do any fondant. Can I check where can i get cakes figuries e.g. snow white.. wanted to play cheat and add some design to my cake without the hard work..
Kendy
Thanks for the buttercream recipe... will love to try it.. cos yesterday I tried using the Wilton Buttercream recipe... my goodness!!! it was soooooooo sinfully sweet.. Will try out yours. Thanks very much again!!! BTW can I substitute with shortening or margarine?
Catika
Thanks for the comment... ummm... I still got a long way to go..
Yve
Wowww! Durain cake!!! yummy.
Here's a pic of the cupcakes that I also made together with the PM fonant cake on my twin's bday!
Kendy
This was the super sweet buttercream cake I was mentioning... First attempt. honestly, I've not learnt piping so dun have the proper skills. Admire those who can go for Wilton Decoration course. I can't even leave my house for more den an hour.
Put longan and peach for the fillings
Thanks for the buttercream recipe... will love to try it.. cos yesterday I tried using the Wilton Buttercream recipe... my goodness!!! it was soooooooo sinfully sweet.. Will try out yours. Thanks very much again!!! BTW can I substitute with shortening or margarine?
Catika
Thanks for the comment... ummm... I still got a long way to go..
Yve
Wowww! Durain cake!!! yummy.
Here's a pic of the cupcakes that I also made together with the PM fonant cake on my twin's bday!
Kendy
This was the super sweet buttercream cake I was mentioning... First attempt. honestly, I've not learnt piping so dun have the proper skills. Admire those who can go for Wilton Decoration course. I can't even leave my house for more den an hour.
Put longan and peach for the fillings
mrs teng.... think your cake skill and deco skill... can surpass some people who even had taken course before....
which book is your teacher? ... maybe i should flip through also... i'm also stuck at home with 2 kids and can't attend any lessons at all... be it weekday or weekend!! *sigh*
which book is your teacher? ... maybe i should flip through also... i'm also stuck at home with 2 kids and can't attend any lessons at all... be it weekday or weekend!! *sigh*
Catika, Kendy and MissyLing
Thanks for the comments! Aiyo.. really a novice lah! Anyway, these are the 3 books that I learnt my fondant decoration and gets most of my inpsiration from. Didn't follow any of them but improvise lor!
First 2 books are my favorite ~ cos it really show step by step methods
This one Wilton's collections ~ give me the basic ideas
This one super professtional ~ can't follow any
This is my Second attempt on fondant cake ~ can see that my fondant a bit too dry, cracking already!
My first try on Fondant Cupcake
First time doing figurine modeling ~ The bear a bit fierce lor!
Thanks for the comments! Aiyo.. really a novice lah! Anyway, these are the 3 books that I learnt my fondant decoration and gets most of my inpsiration from. Didn't follow any of them but improvise lor!
First 2 books are my favorite ~ cos it really show step by step methods
This one Wilton's collections ~ give me the basic ideas
This one super professtional ~ can't follow any
This is my Second attempt on fondant cake ~ can see that my fondant a bit too dry, cracking already!
My first try on Fondant Cupcake
First time doing figurine modeling ~ The bear a bit fierce lor!
Catika, MissyLing
aiya! mine one 'packaging' only.. outside looks good, inside horrible. But I must say, this really need a lot on inspiration to keep you going. Back den, I was inspired bcos of my gals' 1st birthday.. Now, not time liao.. Even cooking their meals also need inspirations.. dun know what to give them also..
aiya! mine one 'packaging' only.. outside looks good, inside horrible. But I must say, this really need a lot on inspiration to keep you going. Back den, I was inspired bcos of my gals' 1st birthday.. Now, not time liao.. Even cooking their meals also need inspirations.. dun know what to give them also..