Happy Birthday PP!!!

Not sure what type of cakes PP likes as I see she is a small eater... Not really a dessert person as well. So I decided to make her some cupcakes with fondant .

Hope she will like these cupcakes I made for her.

Happy Birthday PP!!!

& Hope you like those cupcakes...:))

And of course, Nic & Nat got to make the own cupcakes for school again, plus 2 small lil cupcakes for my colleagues.:))

Pretty cupcakes with fondant for Nic & her classmates

It's Thursday again... I am going to prepare some snacks for Nic to bring to her dancing class.

I actually wanted to do just a strawberry sponge cake for her to bring to school. But Nic had requested for cupcakes with icing onto of it..

The cupcakes were done by Nic.

Of course, I baked the sponge cakes, rolled the fondant, and cut out the shapes.

Nic cut out the alphabet for her classmates' names and placed the fondant on the cupcakes and decorated them.

Nice??

And the 12 lil cupcakes all nicely packed in box of 6 each...

Hope her classmates like them:))

Nic said next time she wants to be a baker, just like me... hmmmm....

Patsy Birthday - Buttercake with Fondant

It is my friend's birthday on 20th August. And I wanna make a cake for her.

This time, instead of using the madeira cake, I used buttercake, snadwiched with buttercream.

Hmmm, there were some hiccups while doing this cake. The buttercake was rather soft as compared to the Madeira cake, thus making it rather difficult to put the cream onto the cake, plus it was messy and oily... :-P. Not forgetting, my layering of the fondant was still quite a task and challenge for me... hehehehe... I think I need to practise more often on the covering of the fondant over the cake...

HAPPY BIRTHDAY PATSY!!!!

Finally....



My cake looks okie???

Hehehehe, that was because the over-layered fondant was behind and the bottom side was covered with small lil hearts... Oopsie...

The best part was....

I did not even realised that her name was placed wrongly...

I only realised that when I was posting this up in my blog... OOPS!!!

Luckily I have yet to pass her the cake and I quickly change it...

It should be like this... hehehehe... silly me...

Happy Birthday Hui Mien - My very 1st Fondant Cake

It is Hui Mien's birthday this Wednesday. She has always loved all the cakes I made, whether it's nice or not... hehehehe

So I decided to bake her a cake for her birthday, my very 1st fondant attempt though...

Let's see how I fair....

This is the MADEIRA CAKE, a recipe from Peng's Kitchen.

I had used a 6" cake pan and I was so afraid that my cake will not be fully baked as my small oven does not permit me to bake any cakes use a big pan or a deep pan.

Indeed, after 60mins of baking, the top crust was nicely baked but I just didn't believe it was baked... So I slice off the top part, and to my horror, the inner cake was still unbake... I quickly put it back to the oven for another 30mins of 200deg... Ingredients for Madiera Cake:

225g unsalted butter

200g sugar

225g self raising flour

115g plain flour

4 eggs

1/2tsp vanilla essence (I use 1 tsp)

1 lemon zest (I omit this)

Method:

1. Cream butter and sugar till creamy and pale.

2. Beat the eggs, one by one, and mix well.

3. Add in the vanilla essence.

4. Gradually add in the sifted flour and mix well.

5. Pour the batter into a 7" cake pan, bake at 160deg for 60mins, or until a skewer comes out clean. (I use a 6" cake pan)

6. Cool slightly before unmoulding.

The cake was creamed with Buttercream before I placed the fondant skin onto the cake.
And finally, I managed to get the fondant nicely onto the cake. But there some cracks and some parts of the cake wasn't folded in nicely... ooops:-p

Ta-da!!!! The cake has been completed... A very tedious task, or should I say, a very challenging task for me...


My hand made fondant rose.
Natalie can't wait to try the mashmallows fondant.... :-D
Off it goes into the box now... to the office for Hui Mien...

Hope she will get a pleasant surprise...!!!

Here is Hui Mien!!! And of me, the baker, with my boss and my colleague... hahaha...

HAPPY BIRTHDAY HUI MIEN!!!

Updated this comment by HuiMien (19th July 2011)
Huimien said the cake is abit hard, hahaha..., due to the 2x baking of the cake. Otherwise, she said the cake and the fondant tasted as delicious and yummy as they looked. She finished all the fondant... ;))

With very special thanks to Veronica from Peng's Kitchen, for her kind help and answers to my fondant cake making... All recipes and with compliments from her. Thanks Veronica:-)

Buttercream

Ingredients:

• 100g unsalted butter


• 100g shortening


• 400g icing sugar (sifted)


• 1 tsp vanilla essence

Method:

1. Beat butter and shortening.


2. Add in the vanilla essence and mix well.


3. Gradually add in the sifted icing sugar and beat till smooth and creamy.

For color buttercream, just add a little color paste into the cream and mix well.

Buttercream can be used immediately or chilled in the fridge in an air-tight container. Can be stored up to 2 weeks.

When I get a chance I will take a picture of the cream. :-p

Mashmallows Fondant

Updated 23 Jul 2011 with pictures of homemade fondant.

Here below is the plain white mashmallow fondant I made, and a pink mashmallow fondant(using pink mashmallows)

I went to Phoon Huat, saw the prices of the ready made Marzipan for the fondant cake. Gosh... It was really expensive... A small little pack, probably about 250g had cost up to ablout $9+.

Veronica from Peng's Kitchen had made her own mashmallows fondant... It was indeed cheap and good!!! Thanks to all her information about making the Mashmallows fondant. :-D

Ingredients:

150g mashmallows

300g icing sugar

1 tbsp water

shortening

colorings

Method:

Coat a mixing bowl with shortening. Sift in the icing sugar.

Spread some shortening in a ovenproof bowl. Mix water evenly over the mashmallows and melt them in the microwave for about 30 sec till fully melted. Stirring in between. (I do not have microwave, so I double boiled my mashmallows.)

Make a well in the mixing bowl of icing sugar. Pour in the melted mashmallows and mix well, using a wooden spoon coated with shortening to prevent it from sticking.

Spread some shortening on the palm and knead till a soft dough is formed.

Wrap tightlyw ith cling wrap and store it in an airtight container for a few days before using it.