Macarons: A Cookie Tutorial -Part 3

This is my first cookie tutorial! And its in fondant...normally my preferred choice would be royal icing, but this macaron cookie looks more realistic with fondant. Its done by the request of my "cakie" FB friend by the moniker Dusty Crow, who operates B'Jewel Cuppies. Let's get to it...

Tools needed: Wilton rolling pin with guide rings (use the purple one), pizza cutter, Wilton round cutter (medium size), toothpick, dusting bag, and coloured fondant. 

For the cookies, use the round cutter to cut out cookie dough, flatten them top and bottom to get slightly oval shape, then bake them.

Using the same round cutter, cut out fondant. Half the fondant, and cut away two strips, equal in size...this gives you macaron shells, top and bottom.

Paste them on the cookie. Roll out white fondant.

The white fondant acts at the buttercream for the macaron...make sure it is bulging and not flat, so that it looks like buttercream oozing out...yumm! Score two lines where the feet should start from.

Use a toothpick to make feet. My toothpick has only one sharp end. Firstly, use the blunt end to indent (as in the bottom shell), then use the sharp end to poke all over it (as in upper shell).

And you have Macaron Cookies!

Macarons: A Cupcake Tutorial -Part 2

Gotten side-tracked from cupcakes doesn't mean I have forgotten my cupcakes! Here's a cupcake tutorial...How to Shape A Macaron from Fondant.

Tools needed: Wilton small rolling pin with guide rings (use the purple ones), blade, pincher (or anything sharp like toothpicks), Wilton round cutter  ( it comes is a set of 3 sizes, use the medium one), dusting bag, and some coloured fondant. 

Roll out (using purple guide ring) coloured fondant (for the macaron shells) and white fondant (for the buttercream filling), use 1/3 only.

Roll them into balls and press them into circles of the same size, in diameter.

Sandwich them together.

Use a blade to score a line in the middle of both shells.

Use a pincher to make holes for macaron feet. At this point, the macaron most probably will be out of shape...just barrel roll it on the table, let it stand and lightly press again with your palm. Use the centre of your palm as it will give a dome shape.

That's it! A macaron made out of fondant...cute and sweet!

Macarons (on the Side) - Part 1

This has been the longest break from blogging ever! Glad you are still with me.

I've ventured into macarons...making, playing, eating and selling them. To justify the long absence, here are some pictures...aren't they sweet? Exactly as how they should taste, just sweet!

My rainbow! 

Did I find the pot of gold at the end? I've not reached the end yet...but there is a clear path shown, just taking my own sweet time, follow the rainbow, smell the roses along the way, and the journey will be sweet as well! Its all about the journey, and I don't wish it to end as I would not know what to do when I reach the end...period.

Let me introduce someone whom I am working with in this macaron business, Andrea, who manages the marketing part, get to know her through her blog. Its was through a mutual friend, Hansel, that we got to know each other...by the way, she's just as crazy about macarons as I am...me, more to the making part, she, for its aesthetics and Hansel, the tasting and eating part.

I just love working with young people, they have taught me much.

The Ciccone Wedding • April 30, 2011

The bride visualize a "romantic-vintage" wedding, so she went with a cake inspired by milk glass. It was a yellow butter & devils food cake with a whipped cream & chocolate mousse filling. It was complete with butter-cream icing.

  

The Comella Wedding • April 16, 2011

This was a chocolate and yellow butter cake, filled with whipped cream & raspberries. It had butter-cream frosting with white chocolate curls.

Wilton's New Syllabus 2011

Much as I love the Wilton old syllabus, the new one offers fresh new ideas in cake, cupcake and cookie decorating. Scroll down, and if you see like what you see, just enroll for classes.

The four new syllabus, from top left (clockwise): Decorating Basics (everything buttercream),  Flowers & Cake Design (royal icing and fondant flowers), Gum Paste and Fondant (gum paste flowers), and Extra Flowers (extra flowers in royal icing and gum paste which can be included in the main syllabus or offered on its own). 

The instructions in the new books are clearer as they have bulleted points below each picture.  

Introducing cookies, for star piping.

The first cake, pressure piping. 

The Pompom, a new flower.  

Introducing the Bismark Tip 230 for cupcake fillings. Another new flower, Shaggy Mum.  

A change in the rose...this is the Ribbon Rose.

Most of the royal icing stays the same, changes are made on the tips used, and new Lily Stamens.  

Some ideas to transform Lilies.  

 A royal icing hibiscus under the Extra Flowers syllabus.

The gum paste Mum (chrysanthemums). 

Overlays and Inlays 

The Water Lily or Lotus (Extra Flowers)

 Plumeria (Extra Flowers)

Final outcome for the cake under Gum Paste and Fondant course.

All these course can now can be taken individually, without pre-requisites as in the old pathway method. And as before, all courses comes with Tools, Book and Certificate. Prices are:

• Decorating Basics RM500.00
• Flowers and Cake Design RM650.00
• Gum Paste and Fondant RM750.00 

Kids and Cupcakes...and Grown-ups too!

Its Kinderland Sports Day again!!

Opening speech by the kids.

This year, I have the pleasure of Rokiah from UmieDelite to share my multitasking work of ad-hoc preparation, selling and showing kids how to decorate, so that i have a little time for phototaking.  

Introduction of cookies-on-a-stick and macarons to raise more funds this year. Thank you to parents who have forked out RM25 per cookie (2 for RM15) and RM5 per macaron. Next year we shall have Rokiah contributing cupcakes on a cupcake tier. :) 

Our young customer...2 years old...cute!

Kinderland's mascot dropping by our stall. See the girl's reaction...haha.

Who says only kids can decorate...

Mothers can too!! Its only RM3 to decorate and bring a cupcake home. We keep the price low so that every kid a afford to at least one...many ended up with second and third.

Creative!

A family affair.

Full house! At this stage, all we can do is hand out cupcakes and collect money. Its self-service decorating time...can get messy though.

A counter for The Society of the Blind promoting handmade rattan baskets at reasonable prices. Baskets can be customized for large orders. Further details on how to contact them are below.

Name 1	Society of the Blind in Malaysia, Perak Branch
Name 2	(Pertubuhan Orang Cacat Penglihatan Malaysia, Cawangan Perak)
Address	No 22, Selasar Rokam 28, Taman Ipoh Jaya, 31350 Perak
Telephone	05-313 4248
Fax	05-313 4248
Description	Formerly known as SBWM Perak Region. Provides educational training, welfare services, social/recreational activities and assistance to the blind in Perak.
Category	Associations and Support Groups
State	Perak                                                      (source)