Impromptu Bake - Cornflakes Cookies & some variations

Made a last min decision and decided to make some cornflakes cookies for trial and also tot of rolling some in crushed Oreos to see if its as yummy as rolling in crushed cornflakes. The end results was so yummy, including the cornflakes ones.. Got the recipe from TheBakingBiatch but her blog is temporarily 'blocked' due to some reasons. Therefore, I can't linked up the recipe to her blog but once it's back up, I will definetely linked it up. So, pls try this out. You definetely won't regret...

Cornflakes Cookies (adapted from TheBakingBiatch) *i halve the recipe

88g self-raising flour

1/2 egg

50g butter

50g sugar *i reduce to 40g

1) cream butter & sugar til fluffy, add in egg

2) Add in flour and mix well

3) Roll into small balls and roll over the crushed cornflakes

4) Bake at 160deg for 15-20mins

Baby Shower for Baby Chloe

My aunt asked to make some cupcakes for Baby Shower, therefore I used 2 recipes - my fav Chocolate Cupcakes & Vanilla Cupcakes. Added confetti to the vanilla cupcakes to make it more colourful. And this time, I use MMF (means Marshmallow Fondant). 

Overall, I am very pleased with the end results as almost all were gone.. Happy happy..

Trial run using ready pineapple paste

Introduced to this pineapple paste from Ailin Bakery at Tanjong Katong Complex by my friends in MFWL. Claimed to be the nicer ready-made paste as compared to those selling outside. And the only place that carry them is Ailin Bakery themselves. 

So this year, I did a trial with my favorite recipe from Table for 2 - Melt in the mouth Pineapple Tarts. I love the combination of cream cheese and butter that makes the pastry very fragrant. The paste itself, not too sweet but a bit sour for me. It's like sourish sweet kind, I think most ppl can accept as compared to some ready paste tt is very sweet. Try it.

Here is my trial, using milk wash as egg yolk always get burnt very fast. Pls make do with the pics as I know it doesn't justify the taste at all.. Will come back with better pics once I bake them again...

Pineapple Tarts, melt in your mouth (adapted from Table for 2)

250gm butter (I used unsalted)

75gm caster sugar

170gm cream 

50gm cream cheese
3 egg yolks
400gm cake flour
30gm corn starch

**i used milk for glazing & Pineapple paste from Ailin Bakery

1. Cream butter, sugar and cream cheese together. 
2. When it comes together, pour in cream and whip on medium speed (I used speed 2 on my hand mixer) for 10 minutes. Scrape the sides from time to time. It may look lumpy, don’t worry, later it’ll turn all creamy.
3. Beat in egg yolks for 1 minute. 
4. Sift both flours and pour half of it into buttery mixture. Mix on low speed until it comes together and pour in the remaining flour and beat until it comes together. Do not over mix.
5. Let dough sit for 10 minutes minimum before you start wrapping with it. 

My 1st BIG project - Miffy

Why do I call this my 1st 'big' project though I have made many customized cakes and cupcakes before - reason cos it's the first time baking a close to 2kg Buttercream Cake on a 14" cake board! I top it up with another 14 chocolate cupcakes which everyone likes.

My niece is celebrating her 1st birthday, so my sis 'ordered' her cake thru me. A cake with the shape of number '1' and to be rabbit theme. Then her hubby says, oh Miffy Rabbit. So here I go, racking my head over Miffy. 

I goggle and see what I could find. Managed to find a short tutorial after browsing thru some links, but I have to get down to it, hands on and modify along the way. My 1st attempt - standing up. Didn't kinda like it cos the Miffy kept on 'falling' due to the heavy ears. 

My 2nd attempt, I made them sitting down, each holding an alphabets to form my niece's name. This time I like it better. I follow up with some little roses, pressie. And there it goes, after a few afternoon, I finally made all the toppers.

Then came the headache, the fondant doesn't dry up well. I use toothpicks, gum paste powder and cornflour too. Trying the best to add in little portion and hoping it dries up. Everyday, without fail, I would check on them, making sure it is getting 'drier' as the days goes. Luckily all went well.

So the big day came, baking and baking. Deco and creaming etc. Then actual morning came, deco with all the toppers and there u goes, the finale.. As for the recipe, I used my previous Chocolate Chiffon(x5) and Swiss Meringue Butterccream (x2) and it covers nicely a 14" cake and 14 cupcakes. 

My variation of Double Choc Chip Cookies

This is my 1st post for 2013 and I tot I start with something simple, and also 1 of my fav - Chocolate!!! And yes, a belated Happy 2013 ahead!

I modified the Chocolate Chip Cookies that I took from Baking Wonderland from Facebook and modified to Double Chocolate Cookie with loads of nuts and Choc chips. Added some with M&M for my kiddos who simply cheer up at the sight of M&M on their cookies. Reason why? Cos mummy seldom gives them sweet treat at home, unless required to coax them or encouragement. 

I replaced brown sugar with caster sugar completely as I ran out of brown sugar at home and I didn't wanna delay the baking cos wanna bake them for hubby to go with his cup of coffee. So here I go, end up with a result that isn't too sweet, still crunchy and yummy... It's a bit of bittersweet from the Hershey Cocoa powder and coupled with the semi-sweet Hershey mini Choc chips. Viola! I love them. 

Try it and I hope u will love them as much as I did.

Double Chocolate Chips Cookies (modified from Chocolate Chip Cookies )

250g Butter, soften

150g Caster Sugar

1tsp Vanilla Extract

2 Egg

320g Plain Flour

40g Cocoa Powder

1tsp Baking Powder 

2g Cinnamon powder

Semi-sweet Chocolate Chips

Chopped nuts

Mini M&M 

1) Cream butter and both sugar

2) Add vanilla extract and egg

3) Stir in flour til mix, add in Choc chips, nuts

4) Pour spoonful of dough, leaving space as it will spread during baking

5) Bake at 170deg for 13-15min

6) Store in airtight after cookies are cooled.