Cookies for Kinderland

Since its Sunday, there's no better day to get started on cookies for Sports Day in Kinderland. Recipe was taken from Flavours magazine, the Nov-Dec 2008 issue, contributed by Joanne Fam.

Basic Cookie Dough

420g plain flour

1 1/2 teaspoon baking powder

250g butter

220g caster sugar

1 egg

1 teaspoon vanilla essence

Sift the flour and baking powder into a mixing bowl. Using an electric mixer, beat the butter and sugar on high speed until light and fluffy, scrapping the mixture from the paddle and the sides of the mixing bowl at intervals.

Reduce the mixer speed to medium, add the egg and mix well. Add the vanilla essence, reduce the mixer speed to low and add the flour and baking powder a little at a time. When the dough comes together, turn off the mixer. 

Divide the dough into two equal portions. Place each portion between two sheets of greaseproof parchment paper and rool out until about 3mm thick. Place on baking trays and refrigerate for at least 1 hour. 

Cookie sheets ready for cutting.

Dug out my collection of cutters... 

Qarina having fun... 

Cookies in the shape of gingerbread man, house, flower, heart and star...designs which provides for lots of decorative ideas. Cookies were baked at 180 degrees Celsius for 12 minutes.

Looking for volunteers...

My daughter's kindergarten and child care centre will be having their annual sports day on Saturday, 7th March from 8am - 11am. I will be setting up a D-I-Y cookie decorating stall this year. Last year was a D-I-Y cupcake decorating stall. Basically, anyone from kids to parents can pay for a cookie, decorate them and eat their own decorated cookie, or take them away in a nice cookie bag. All proceeds go to the Blind Association of Ipoh, which is the CSR of Kinderland, Ipoh.

If you are available on that date, and would like to join me, leave a note at the comment below. 3 volunteers needed!

These are photos of last year's event.

Cupcake Decorating Class in Ipoh!

                                                                       

                                                                           This is a notice on

                                                          **Cupcake Decorating Class**

                                                           Date      : Saturday, 28th March, 2009

                                                           Time     : 2:00pm - 5:00pm

                                                           Venue   : Wah Seng Sdn Bhd

                                                                             131-133, Jalan Dato Onn Jaafar

                                                                             Ipoh, Perak, Malaysia

                                                     Tel        :05-241 6862

Its a hands-on class for 4 cupcake designs using buttercream and fondant. Students get to try out Wilton tools like

Floral Fantasy Fondant Imprint Mat,
Button Flower Fondant Cut n Press Set, (tutorial here)
Fondant Shaping Foam Set,
Floral Garland Ejector Set
Cutter/Embosser.

If you have these tools, bring them during class. If you wish to buy them, you could try asking Mrs. Lai at Wah Seng for product discount upon class registration. 

Tools to bring are: spatula, scissors, tissue papers, leaf tips and an empty container to take away decorated cupcakes. 

See you in class! :)

How to make Button Flowers

Who says cupcakes topped with chocolate ganache has to look boring?

TADAA!!

Funky button flowers to brighten up your cupcakes. Create them using this Fondant Cut and Paste kit shown below. Its one of the new products found in the Wilton 2009 Yearbook. Is now available in ICCA and for Ipohans, at Wah Seng, priced at RM31.80

Have a peek on the insides of the tool.

Follow the tutorial below.

Roll out fondant using roller and 1/8 inch ring guide. 

Use the base to mark and cut out the size required.

Dust the insides of the cutter with icing sugar, place the fondant on top, and dust on the fondant. This makes it easier to be removed from the cutter.

Join and press two parts of the cutter together. Open up and check the impression made. If it is not clear, you can join them and apply more pressure.

Place in egg cartons to harden. I am using a Ferrero Roche container.

A small sauce dish like this works best for the bigger petals.

Those who are waiting for my cupcake class, you will get to try out this tool (my own, so its sharing basis) on Saturday, 28th February, 2pm - 5pm. 

Register now at Wah Seng. 

Tip: negotiate for a discount on this tool when you register.

Valentine Teddies as Cake Toppers

Aren't they cute?! Two teddy bears exchanging hearts for Valentine's Day. Want to own them or give them to loved ones? Three ways to do it:

1. Follow the the tutorial below
2. Order them from me as cake toppers. A pair cost RM10.00 only!
3. Order a nicely custom-decorated cake with these two teddies as toppers. Cake is priced according to your specifications.

For No. 2 and 3, kindly email me at ttyhien@acupcakeproject.com

Acknowledgement must be made to Perfect Party Cakes Made Easy by Carol Deacon.

These are the tools needed.

Divide and colour fondant into 2 shades of brown. The bigger fondant uses a ratio or 3:1 of Wilton Brown : Wilton Cooper. The smaller fondant uses 1:1 of Wilton Brown : Wilton Cooper.


Mould and shape.

Assemble and stick using gum glue (Gum Tex + water)

Mould and stick muzzle. Use toothpick to make pads on soles.


Use food writer draw eyes, nose and mouth. Another option is to draw before assembling muzzle to prevent smudges.

Use heart shape cutter to cut out hearts and attach to hands. Alternatively, substitute with chocolates or sweets, as originally shown in the book.

Tip: The size of teddies must be dependent on size of cookie cutter or sweets.

Wilton Course 2

Over the weekend, I conducted the Wilton Course 2 in Wah Seng, Ipoh. There were only 4 students though it was planned 2 months ago. I still have students wanting to attend the Course 2, however, due to Chinese New Year approaching, many were not available. Therefore, the next session of Course 2 shall be either February or March. Below are selected photos from the Course 2 session.

Here is Haslinda in action.

Our creations for Wilton Course 2.

My version of Wilton Course 2...a Chinese New Year themed cake. Two sizes of apple/cherry blossoms. Original uses tip 101 & 1. To make bigger size, use tip 103 & 3. Technique is the same.

Me and my group of students who can't wait for Wilton Course 3.

Just Heavenly's Traditional Butter Cake

Owners of Just Heavenly, Nigel Skelchy and Allan Yap were featured in Flavours (a mag covering the Malaysian F & B scene) May-June 2007. A Just Heavenly cake is one of the most sought after for weddings and birthdays. The recipe of their traditional butter cake,being in Nigel's family for generations, was gracious shared. The below is the exact word for word recipe from the magazine. I have attached photos which were taken during my experiment with the recipe.

450 g unsalted butter, slightly softened

450 g caster sugar

12 eggs, separated

60 ml milk (or brandy)

1/2 tsp vanilla essence

1 1/2 tsp salt, sifted with

450 g cake or low protein flour

1/4 tsp lemon juice

2 tsp rose water, optional

1/4 tsp nutmeg powder, optional

Preheat oven to 170 C. grease and line 2 loaf tins or 1 round 23cm tin.

Cream the butter in mixer on medium speed until pale and light.

Set aside 1 tablespoon of sugar and add the rest into the butter. Continue to cream for another 2 minutes.

With a mixer on medium speed, add egg yolks, two at a time, waiting for about 15 seconds between each addition.

Add the milk and vanilla; mix well. Fold in the flour.

Whisk the egg whites until slghtly frothy. Add the lemon juice and slowly drizzle in the sugar that was set aside earlier. Whisk until the mixture forms soft peaks.

Using a spatula, gently fold the egg whites into the batter.

Pour the batter into the prepared pan and smooth the top with a spatula.

Bake in the prepared oven until golden brown and top of cake splits slightly. A cake skewer stuck into the cake at this point should come out with a few crumbs stuck to it.

Place cake tin on a wire rack and cover with a dry tea towel to prevent cake from drying. Allow for 30 minutes before unmolding.

One recipe will provide approximately 60 cupcakes. Just follow the recipe and you will get the exact results, right down to the cracks in the middle. I baked them for 25 minutes. Also kindly ensure egg whites are beaten right before they are folded in. This gives a light airy texture. Have fun!