Cup cakes for birthday
- Thread starter n2inpink
- Start date
dearie_e
Member
pink,
I think you missed my posting..
I repost again.
My donut always taste chewy even though I didn't stir very long. I just stir till all the dry ingredients are mix into the wet one. And my donut always have a shiny coat on top and it's flat leh.. not as huat as your.
hmm.. have you found the sponge cake recipe? (I'm thinking of practising it so I can bake it for my gal b'day in May)
I just buy a bottle of chilli shrimp floss as well at Clementi NTUC. Will try it tomorrow if got time, cos got to do pineapple tart as well tomorrow.
I think you missed my posting..
My donut always taste chewy even though I didn't stir very long. I just stir till all the dry ingredients are mix into the wet one. And my donut always have a shiny coat on top and it's flat leh.. not as huat as your.
hmm.. have you found the sponge cake recipe? (I'm thinking of practising it so I can bake it for my gal b'day in May)
I just buy a bottle of chilli shrimp floss as well at Clementi NTUC. Will try it tomorrow if got time, cos got to do pineapple tart as well tomorrow.
blessedmommy
Active Member
pink and vanessa
thanks! i figure that i over whip too. do i need to add icing sugar to the whipped cream? and whisk at high speed or medium. normally i do butter cream i tot use whipped cream less troublesome esp since i saw ur MIL cake also can do so nice with whipped.
vanessa
i tot need to whip till firm peak? like the egg white? i saw the peak still soft mah thats why i whip longer who knows become curd and watery.
thanks! i figure that i over whip too. do i need to add icing sugar to the whipped cream? and whisk at high speed or medium. normally i do butter cream i tot use whipped cream less troublesome esp since i saw ur MIL cake also can do so nice with whipped.
vanessa
i tot need to whip till firm peak? like the egg white? i saw the peak still soft mah thats why i whip longer who knows become curd and watery.
blessedmommy
Active Member
fatmum
oh so u r nlh! yah lah never see ur nick appear anywhere else only the july babies thread! haha... u know abt that "free woman" i think her bf the lawyer passed away leh. so young, what a waste!
oh so u r nlh! yah lah never see ur nick appear anywhere else only the july babies thread! haha... u know abt that "free woman" i think her bf the lawyer passed away leh. so young, what a waste!
little_pony
Active Member
Pink
ok, Later I go sneak out buy kopi and buy 2 packs for you. Pass to Hwee tomorrow then.
Very nice cupcakes leh.
Hwee,
Ok next time send me to more shopping trip at sun lik then I can learn what are the stuff there before i embark on baking journey. Otherwise buy all the wrong thing to bake
ok, Later I go sneak out buy kopi and buy 2 packs for you. Pass to Hwee tomorrow then.
Very nice cupcakes leh.
Hwee,
Ok next time send me to more shopping trip at sun lik then I can learn what are the stuff there before i embark on baking journey. Otherwise buy all the wrong thing to bake
dearie_e
Member
Pink,
Your cupcake so nice, if I fail in my cupcake, I think I'll just buy from you for my gal b'day in May.
I'm thinking of giving the cupcake as full month cake to colleague in June, you got free delivery anot? or must collect from your house? How much is one cupcake? Must order how many days in advance? Can PM me? Thanks.
Your cupcake so nice, if I fail in my cupcake, I think I'll just buy from you for my gal b'day in May.
I'm thinking of giving the cupcake as full month cake to colleague in June, you got free delivery anot? or must collect from your house? How much is one cupcake? Must order how many days in advance? Can PM me? Thanks.
mamato5Js,
Dairy cream are very tricky, it's either under whipped and not stable enough to hold ur deco or over whipped that u will need to throw it away. That's y I always use non-dairy cream.
I've nvr add icing sugar to whipping cream, cos it will be tooooo sweet!!! I will jsut whip up the cream as it is and use medium speed. Whipping it at high speed will cause ur cream to be unstable and melt faster then cannot hold ur deco.
Dairy cream are very tricky, it's either under whipped and not stable enough to hold ur deco or over whipped that u will need to throw it away. That's y I always use non-dairy cream.
I've nvr add icing sugar to whipping cream, cos it will be tooooo sweet!!! I will jsut whip up the cream as it is and use medium speed. Whipping it at high speed will cause ur cream to be unstable and melt faster then cannot hold ur deco.
Hi Dearie_e,
Here's the recipe from pink, I got it from her think 2 or 3 weeks ago... it's in one of the archive. Shd be the same sponge cake recipe u wan rite?
Pink shi-fu, pls confirm hor, sorrie if i k-po abit...
Traditional Sponge Cake
Ingredients:
7 small eggs (50 gm) or medium eggs about 60 gm. each or 5 triple "A" size eggs (85 gm)
185 gm. castor sugar
185 gm. plain flour
40 gm. cornoil
Method:
(1) Whisk eggs and sugar till fluffy and pale in colour.
(2) Fold in flour and cornoil lightly...taking care not to deflate the eggs. Preferably use your palms to do the job and you can feel some rough flour, press them into the eggs with your fingers.
(3) Pour into a 9" round cake tin and bake at 175C for about 40 to 45 mins.
(4) Remove from oven and leave to cool before slicing.
For chocolate sponge cake, add in about 25 gm. of cocoa powder and cut down the flour to 160 gm. Increase your sugar to 200 gm. If the colour is not dark enough, add in 1 tsp. or more of chocolate emulco. Each individual cocoa powder gives out a different colour.
Here's the recipe from pink, I got it from her think 2 or 3 weeks ago... it's in one of the archive. Shd be the same sponge cake recipe u wan rite?
Pink shi-fu, pls confirm hor, sorrie if i k-po abit...
Traditional Sponge Cake
Ingredients:
7 small eggs (50 gm) or medium eggs about 60 gm. each or 5 triple "A" size eggs (85 gm)
185 gm. castor sugar
185 gm. plain flour
40 gm. cornoil
Method:
(1) Whisk eggs and sugar till fluffy and pale in colour.
(2) Fold in flour and cornoil lightly...taking care not to deflate the eggs. Preferably use your palms to do the job and you can feel some rough flour, press them into the eggs with your fingers.
(3) Pour into a 9" round cake tin and bake at 175C for about 40 to 45 mins.
(4) Remove from oven and leave to cool before slicing.
For chocolate sponge cake, add in about 25 gm. of cocoa powder and cut down the flour to 160 gm. Increase your sugar to 200 gm. If the colour is not dark enough, add in 1 tsp. or more of chocolate emulco. Each individual cocoa powder gives out a different colour.
Dearie_e (dearie_e),
sorry sorry, tis thread too many posting liao... one day oso archived 3 or 2 times...
I've two sponge cake recipe, the simple and the traditional one, i always use the traditional one.
Simple Sponge Cake
Ingredients:
4 eggs
120 gm. sugar
100 gm. cake flour
65 gm. melted buter or cornoil
1 tsp. vanilla essence
Method:
(1) Whisk eggs and sugar till light and fluffy.
(2) Fold in the cake flour, preferably use your palms (open up like a claw) and fold lightly taking care not to deflate the eggs.
(3) Pour in melted butter and vanilla essence and stir lightly.
(4) Pour into a 9" round cake tin and bake at 175C for about 40 mins or till a skewer comes out clean.
** for chocolate sponge cake, use 80 gm. cake flour + 20 gm. cocoa powder but increase your sugar to 130 gm.
Traditional Sponge Cake
Ingredients:
7 small eggs (50 gm) or medium eggs about 60 gm. each or 5 triple "A" size eggs (85 gm)
185 gm. castor sugar
185 gm. plain flour
40 gm. cornoil
Method:
(1) Whisk eggs and sugar till fluffy and pale in colour.
(2) Fold in flour and cornoil lightly...taking care not to deflate the eggs. Preferably use your palms to do the job and you can feel some rough flour, press them into the eggs with your fingers.
(3) Pour into a 9" round cake tin and bake at 175C for about 40 to 45 mins.
(4) Remove from oven and leave to cool before slicing.
For chocolate sponge cake, add in about 25 gm. of cocoa powder and cut down the flour to 160 gm. Increase your sugar to 200 gm. If the colour is not dark enough, add in 1 tsp. or more of chocolate emulco. Each individual cocoa powder gives out a different colour.
both recipes adopted from my shi fu, aunt yo.. THKS!
sorry sorry, tis thread too many posting liao... one day oso archived 3 or 2 times...
I've two sponge cake recipe, the simple and the traditional one, i always use the traditional one.
Simple Sponge Cake
Ingredients:
4 eggs
120 gm. sugar
100 gm. cake flour
65 gm. melted buter or cornoil
1 tsp. vanilla essence
Method:
(1) Whisk eggs and sugar till light and fluffy.
(2) Fold in the cake flour, preferably use your palms (open up like a claw) and fold lightly taking care not to deflate the eggs.
(3) Pour in melted butter and vanilla essence and stir lightly.
(4) Pour into a 9" round cake tin and bake at 175C for about 40 mins or till a skewer comes out clean.
** for chocolate sponge cake, use 80 gm. cake flour + 20 gm. cocoa powder but increase your sugar to 130 gm.
Traditional Sponge Cake
Ingredients:
7 small eggs (50 gm) or medium eggs about 60 gm. each or 5 triple "A" size eggs (85 gm)
185 gm. castor sugar
185 gm. plain flour
40 gm. cornoil
Method:
(1) Whisk eggs and sugar till fluffy and pale in colour.
(2) Fold in flour and cornoil lightly...taking care not to deflate the eggs. Preferably use your palms to do the job and you can feel some rough flour, press them into the eggs with your fingers.
(3) Pour into a 9" round cake tin and bake at 175C for about 40 to 45 mins.
(4) Remove from oven and leave to cool before slicing.
For chocolate sponge cake, add in about 25 gm. of cocoa powder and cut down the flour to 160 gm. Increase your sugar to 200 gm. If the colour is not dark enough, add in 1 tsp. or more of chocolate emulco. Each individual cocoa powder gives out a different colour.
both recipes adopted from my shi fu, aunt yo.. THKS!
Hi christine,
Thanks for ur encouragement... also trying hard to understand and "tame" my new oven.
Hi Pink,
think the oven brand is Iona... I put between 170-180 degree indicator, cos the oven don't have 175 degree indicator. Lousy oven? Hee, cannot hiam cos it's a xmas gift from hubby, so have to impress him with edible food...
Will definitely try to bake again soon, now tat I've remembered wat's wrong with my steps...
Thanks for ur encouragement... also trying hard to understand and "tame" my new oven.
Hi Pink,
think the oven brand is Iona... I put between 170-180 degree indicator, cos the oven don't have 175 degree indicator. Lousy oven? Hee, cannot hiam cos it's a xmas gift from hubby, so have to impress him with edible food...
Will definitely try to bake again soon, now tat I've remembered wat's wrong with my steps...
Dearie_e (dearie_e),
for donuts, i use hand whisk to mix it, not stir, juz gently make all combine and even.
you use milk or yogurt?
chewy taste, hm... i suspected over mix and over bake?
chrilee (christine) & mommies,
thks for your compliment.....
yes those can eat one.
the fish is gummy candy.
the elephant, giraffe, hippo, are fondant.
niko,
dun like tat lah... my boss hire u as a spy issit?
Snowyin (snowyin),
yes, tats the one
thks for your help to post it..
doink (doink),
my record for highest cuppies production for one day is ard 160pcs... but hor, no need to sleep liao leh... cos i do it after work...
baking is perfectly alright, spent time for decorating lor.
for donuts, i use hand whisk to mix it, not stir, juz gently make all combine and even.
you use milk or yogurt?
chewy taste, hm... i suspected over mix and over bake?
chrilee (christine) & mommies,
thks for your compliment.....
yes those can eat one.
the fish is gummy candy.
the elephant, giraffe, hippo, are fondant.
niko,
dun like tat lah... my boss hire u as a spy issit?
Snowyin (snowyin),
yes, tats the one
doink (doink),
my record for highest cuppies production for one day is ard 160pcs... but hor, no need to sleep liao leh... cos i do it after work...
baking is perfectly alright, spent time for decorating lor.
thanks thanks and many thanks to Pink...
the cuppies were wonderful....all the kids rush to the cuppies placing their orders.....the fishes were more popular among the kids....the teachers were singing praises about the cuppies....how spongy they were and not sweet
they asks if they can order from you if they have functions or party?
anyway thanks so much....
the cuppies were wonderful....all the kids rush to the cuppies placing their orders.....the fishes were more popular among the kids....the teachers were singing praises about the cuppies....how spongy they were and not sweet
they asks if they can order from you if they have functions or party?
anyway thanks so much....
Snowyin (snowyin),
not true leh, mine is ARISTON, spent more than S$680 leh, oso dun have all degree there, cos mine is not digital one....
if digital hor, muz top up another S$200 leh.. heart pain.
3rascals (june06),
under beat whpping cream? have oso, tat's mean not ready lah
you need to get the texture like the buttercream texture.
use the highest speed.
my cuppies, not oily at the bottom leh.
next rd when u try still oily, can take pix? so tat i can try to find out what's wrong.
CL,
THANKS A TON !!!
not true leh, mine is ARISTON, spent more than S$680 leh, oso dun have all degree there, cos mine is not digital one....
if digital hor, muz top up another S$200 leh.. heart pain.
3rascals (june06),
under beat whpping cream? have oso, tat's mean not ready lah
you need to get the texture like the buttercream texture.
use the highest speed.
my cuppies, not oily at the bottom leh.
next rd when u try still oily, can take pix? so tat i can try to find out what's wrong.
CL,
THANKS A TON !!!
Mylollipopdays
Active Member
Dear Pink
I like your cupcake decor, so colourful and inviting! No wonder all snatched up by the kids at the party
Thank God mummies can order from you for special occasions.
For the sponge cake recipe, can I
1)use normal vegetable oil or must cornoil?
2) use the spring-form cake pan (with detachable base) which I use to bake cheesecake? cos that's the only cake pan I have. hehe
Need to grease the pan?
3)I don't understand the step about not deflating the egg. So we use our bare hands to mix the flour into the egg and sugar mixture gently issit?
I've never baked sponge cake (and many other things) before leh...very 'sotong' rite? sorry
I like your cupcake decor, so colourful and inviting! No wonder all snatched up by the kids at the party
For the sponge cake recipe, can I
1)use normal vegetable oil or must cornoil?
2) use the spring-form cake pan (with detachable base) which I use to bake cheesecake? cos that's the only cake pan I have. hehe
3)I don't understand the step about not deflating the egg. So we use our bare hands to mix the flour into the egg and sugar mixture gently issit?
I've never baked sponge cake (and many other things) before leh...very 'sotong' rite? sorry
maruolin (maruolin) ,
every friday I've cell group meeting.
last week 'coz our sell group hvn't start...
Dearie_e (dearie_e) ,
yes corn oil
angel,
kids are like tat, see cakes sure rush to it one
1. yes you can use vegetable oil, but try to do not use KNIFE brand, 'cos the smell is strong, will spoiled the cake flavour and hv a funny smell...
2. is your spring form pan non stick? or the normal one? if non stick, it's not suitable for my sponge cake recipe.
if it's the normal /aluminium/ stainless steel material spring form, that's the best!
no need to grease the pan.
3. haha! tat's step#2 rite? yes i'm using my palm to mixed it, i wear the plastic glove
, when i feel some rough flour, i'll use my thumb and pointer to pinch it.
not sotong lah.... step#2 is kinda difficult
every friday I've cell group meeting.
last week 'coz our sell group hvn't start...
Dearie_e (dearie_e) ,
yes corn oil
angel,
kids are like tat, see cakes sure rush to it one
1. yes you can use vegetable oil, but try to do not use KNIFE brand, 'cos the smell is strong, will spoiled the cake flavour and hv a funny smell...
2. is your spring form pan non stick? or the normal one? if non stick, it's not suitable for my sponge cake recipe.
if it's the normal /aluminium/ stainless steel material spring form, that's the best!
no need to grease the pan.
3. haha! tat's step#2 rite? yes i'm using my palm to mixed it, i wear the plastic glove
not sotong lah.... step#2 is kinda difficult
mdl
Muz put the shrimp roll in the fridge or sun it (even better) so dat the shrimp roll will b crispy
Shers
BB got previledge over the liquid restriction. The liquid restriction is to prevent terrorist fm making bomb. They let go when they c u check in wif bb. Feed your gal during take off n landing. Tis will relief the air pressure in her ears
Some ppl drug their young child to make the child sleep. Definitely out for me. My son doze off but enjoyed the SIA in flight games when landing n the way back. Well, he is 3 yrs old. Perhaps can cope better
The scientific approach is bb dance on ovulation day coz Y sperm swim faster but shorter life spend
The experience proved mtd I heard is hubby to eat more red meat. My hubby meat eater. I blame on him for getting boi agn
n2inpink
Ai say man, u took rocket to visit Suharto?
If u not in a hurry, I can help u get pineapple tart fillings fm Sun Lik. Can go only on next wk. How?
I add clove to pineapple fillings oh yes n the pineapple juice. Long time since I last bake for CNY ......
Beautiful cup cake. Is the frosting fondant or buttercream?
Can use the whip for mixing cup cake or not?
Aye, can email me your cuppie px list too. I may order if I m unable to bake for my bb full mth
Nikonnet
I prefer the seaweed roll. More healthy as compared to shrimp roll
Muz put the shrimp roll in the fridge or sun it (even better) so dat the shrimp roll will b crispy
Shers
BB got previledge over the liquid restriction. The liquid restriction is to prevent terrorist fm making bomb. They let go when they c u check in wif bb. Feed your gal during take off n landing. Tis will relief the air pressure in her ears
Some ppl drug their young child to make the child sleep. Definitely out for me. My son doze off but enjoyed the SIA in flight games when landing n the way back. Well, he is 3 yrs old. Perhaps can cope better
The scientific approach is bb dance on ovulation day coz Y sperm swim faster but shorter life spend
The experience proved mtd I heard is hubby to eat more red meat. My hubby meat eater. I blame on him for getting boi agn
n2inpink
Ai say man, u took rocket to visit Suharto?
If u not in a hurry, I can help u get pineapple tart fillings fm Sun Lik. Can go only on next wk. How?
I add clove to pineapple fillings oh yes n the pineapple juice. Long time since I last bake for CNY ......
Beautiful cup cake. Is the frosting fondant or buttercream?
Can use the whip for mixing cup cake or not?
Aye, can email me your cuppie px list too. I may order if I m unable to bake for my bb full mth
Nikonnet
I prefer the seaweed roll. More healthy as compared to shrimp roll
icelim
Active Member
pink,
Next time i oso want to tell my boss, office aircon too strong need to work at home instead liao...heh heh heh......
Niko,
Gd idea hor, seaweed roll my favourite. yum yum yum...
For shrimp floss which brand is gd? Later go bt timah ntuc search for it... Use egg white better or starch better to seal the tip huh?
Next time i oso want to tell my boss, office aircon too strong need to work at home instead liao...heh heh heh......
Niko,
Gd idea hor, seaweed roll my favourite. yum yum yum...
For shrimp floss which brand is gd? Later go bt timah ntuc search for it... Use egg white better or starch better to seal the tip huh?
sweetie_hamster
Member
Pink,
those animals on yr cupcakes is fondont? or gummy sweet? where u buy them?
those animals on yr cupcakes is fondont? or gummy sweet? where u buy them?
Mdl
Just log on saw u paging me for me. Busy baking from morning till now. Sorry for the delay in answer. Yes, I roll the prawn roll in advance & kept in the freezer till fry. I don't know can keep how long but I think 2 to 3 weeks shld be no problem.
Thanks for yr recipe. May I know it can make how many love letter?
Just log on saw u paging me for me. Busy baking from morning till now. Sorry for the delay in answer. Yes, I roll the prawn roll in advance & kept in the freezer till fry. I don't know can keep how long but I think 2 to 3 weeks shld be no problem.
Thanks for yr recipe. May I know it can make how many love letter?
