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.

A total of 10 Logcakes for 2012

Made a total of 10 Logcakes this year. Chocolate, Nutella, Pandan, strawberry & Blackforest!! Belated Merry Christmas!!

Chocolate Sponge with Vanilla SMBC

Chocolate Sponge & Nutella SMBC

Blackforest Sponge with Fresh Cream

Choco

Chocolate Sponge with Nutella SMBC

Pandan Sponge with Vanilla SMBC

Chocolate Sponge with Nutella SMBC

Chocolate Chips Cookies

Made some chocolate chips cookies for my sis after baking an order of Danish Butter Cookies from her collit. Gotten this recipe a while back from Facebook - Baking Wonderland and have been on my to do list.

The recipe require to cream sugar and butter then add in liquid then flour. But I jus mix all together to speed up the process as it was my boy's nap time soon. Anyway, it still turns out nice and yummy. Been wanting to achieve the super crunchy texture like Famous Amos but seriously can't find the crucial ingredients to make it that crunchy. 

Do try out this recipe as it is simple and nice, fragrant with the chocolatey taste that lingers after eating them.. Mmmmm....

Chocolate Chips Cookies (adapted from a member in Baking Wonderland)

125g Butter, soften

50g Caster Sugar

40g Brown Sugar

1tsp Vanilla Extract

1 Egg

180g Cake Flour (used Self-Raising Flour instead as per above member)

1tsp Baking Powder (use if u didn't use self-raising flour)

150g Semi-sweet Chocolate Chips

1) Cream butter and both sugar

2) Add vanilla extract and egg

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

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.

Log cake using fresh cream

Yes, I had another 2 more orders for collection on Thursday and was busy with baking Danish cookies from mon-wed. Tired tired but was fulfilling. All I recvd was compliments and I even had a order for a tub of Danish cookies from my sister's collit after she tasted the cookies that my sis gave out as Xmas favour. Heee =) 

Tis time round, I replaced buttercream with fresh cream. I made Blackforest Logcake with fresh cream and also a mini Nutella Logcake with fresh cream.

I used the same chocolate sponge recipe for the Swiss roll, used whipping cream to whip up to cover the cake, as well as for the fresh cream for the Blackforest Logcake. 

I added about 2Tbsp of Nutella to 100g of Whipped cream for covering the Swissroll, use pure Nutella to coat the Swissroll. Using those candy Xmas snowman and Santa to deco the Logcake.

As for Blackforest, I brush a layer of liquor (hard liquor used) for Swiss roll, spread the fresh whipped cream, put the pitted cherries that was cut into halves. Then using the fresh whipped cream to coat the coat and use shaved chocolate to deco, as well as some Xmas deco. *i use 100g whipping cream to whipped into stiff*

It's a simple recipe to replace the usage of Swiss Meringue Buttercream. So give it a try if you are not confident of making smbc. =)

My 2nd Xmas Log Cake

Had some balance of vanilla buttercream from my 1st Xmas log cake, and I am going for another gathering on Sunday at a GF's Plc. So here I am, chocolate log cake with Nutella Buttercream.

I added 1 Tablespoon of Nutella to 1/2 of the buttercream that I made from this recipe, and used the Swiss roll recipe from here. I replaced with 45ml hot water + 2Tbsp coco powder and topped up to make up 60ml to replace the liquid for the batter.

Mmmm..... Hope my fren will like the log cake this sun... =)

Chocolate Swiss Roll (adapted from prev post)

(A) Whip whites to stiff peaks

3 whites

50g sugar

(B) Mix all well

3 yolks

40ml canola oil

15g sugar

1tsp vanilla

45ml hot water + 2 Tbsp coco (add more water to make up 60ml water)

1) Fold in 1/3 whites into batter, mix well

2) Fold in remaining batter into whites gently

3) Bake at 180deg for 10-15mins

Nutella Buttercream (modified from here)

* I used half the amount of buttercream made from above recipe*

Added 2Tbsp Nutella and whip well

Danish Butter Cookies (II)

A very nice fellow member from MFWL search for another Danish Butter Cookies after the much craze about it in Baking Wonderland and MFWL. And of cos, my hubby is a lover of the Danish Butter Cookies from Kjeldsens, the usual blue tin cookies and it is so costly for that little amount. I definetely have to give it a try again.

Alan, fellow member from MFWal assured that it is a simple, straight-forward recipe and so, I simply love the tots of knowing that from him. And I am so gonna buy the Vanilla paste after baking them today. It is not powdery like my 1st attempt using another recipe. And I simply love that buttery fragrant from Lurpak. So yes, this is my final recipe that I will always use for Danish Butter Cookies. Try them, it's a 1-bowl Butter Cookie recipe!!

Danish Butter Cookies (modified slightly from Travelling Foodies)

1 yolk (as I had a yolk leftover from making SMB)

65g Icing Sugar

200g Plain Flour

100g Lurpak Butter, soften to rm temp

10g Vanilla Essence

1) Mix all ingredients in mixing bowl til well mixed

2) Either using a piping bag, pipe out desired shapes or swirls like Alan did or

Roll in between baking paper and cut out desired shapes like me! 

**Gonna try again when my big flower tips are in....