1st Birthday Cupcakes

Was approached by my neighbour's daughter looking to celebrate her little girl's first birthday party. She was interested in cupcakes with bright yellow ducks and green frogs on top of the cupcakes and emailed me some birthday cupcake decorating ideas.

Fondant frogs

Fondant ducks

3 tier Cupcake birthday cake - testing out the cake stand

Her final order was for vanilla cupcakes with green, pink, blue and purple icing.

1st Birthday Cupcakes

Cupcake birthday cake

Vanilla cupcakes to celebrate the 1st birthday

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Mini Snow Skin Mooncakes

The order of Snowskin Mini Moocakes have begin!

As this is my first year making mooncakes for sale, I will only be doing certain quantities. So please make your reservations in advance so you will not be disappointed.

In order to keep the mooncakes fresh, they will only be made 1 day before collection.

Please note that snow skin mooncakes must be kept chilled and last between 4 - 5 days.

For best results, leave snow skin mooncakes out at room temperature before consuming.

Flavours to choose from

1) Banana Snowskin with Low Sugar White Lotus Lotus Paste @ S$16

2) Pandan Snowskin with White Lotus Lotus Paste @ S$16

3) Mango Snowskin with Mango Lotus Paste @ S$16

4) Durian Snowskin with Durian Lotus Paste @ S$18

5) Pandan Snowskin with Pandan Lotus Paste @ S$16

6) Green Tea Snowskin with Green Tea Lotus Paste @ S$16

7) Yam Snowskin with Yam Paste @ S$16

Mini Snow Skin Mooncake Flavours to choose from :

1) White Lotus Paste with Champagne Truffles

2) White Lotus Paste with Macadamia

3) White Lotus Paste

4) Pandan Lotus Paste

5) Green Tea Lotus Paste

6) Coffee

7) Red Bean

8) Green Bean

All mooncakes come in a box of 8 pieces in 1 flavour.

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Nut Free Chocolate Cornflakes Recipe

Chocolate Cornflakes - a nut free chocolate recipe so loved by kids and adults alike. Great tasting and yet so simple to do. Requires no baking. Kids will love making this and, of course, eating them too!

Ingredients

220 gm semi sweet chocolate, chopped

90 gm cornflakes

12 medium paper cases or 30 small paper cases

Method

1. Melt the chocolate in a bowl over a saucepan of simmering water. Stir the chocolate from time to time until it is smooth.

Fully melted chocolate

2. Add the cornflakes to the melted chocolate and mix well.

Stir till well mixed.

3. Use a spoon to scoop out the mixture into the paper cases.

Preparing the paper cases Scoop the mixture into the paper cases.

4. Leave until the chocolate sets.

5. Store in an airtight container.

Chocolate Cornflake Cookies



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Baking For Kids Fun With Chocolate (1)

Conducted on 6th June, the theme for the Baking For Kids workshop was Fun With Chocolate (1). As there was no baking today, it was more a cooking with kids session.

The chocolate rocher, which the kids learned how to make, is one of the top 3 best-sellers for the past few years. They make excellent desserts for kids, young and old alike as well as great gift chocolates.

What the kids learned in this workshop:-
• Nuts dipped in Chocolate – Make their very own nutty chocolates
• Double Chocolate dipped fruit – Creativity and design comes into play
• Chocolate Cornflakes – Simple to make and tastes equally good
• Chocolate Rocher – one of the 3 top sellers, this is a mix of nuts, raisins and cornflakes in fine chocolate. Something new and delightful.

Here are some pictures of the Fun With Chocolate (1) Workshop:-

Chocolate Cornflakes

Chocolate Rocher

Double Chocolate Coated Strawberries

Having fun with chocolate

Adding white chocolate on the nuts

Engrossed with decorating the strawberries

Mixing the chocolate

Voila!!! Here's our gift chocolate creations... :) They are great as desserts for kids.

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Indonesian Kek Lapis Recipe

Prune Kek Lapis

The Indonesian Kek Lapis is a layered spiced cake. Originally from Indonesia, there are now many versions of the recipe. This cake is also popular in Singapore and Malaysia and is predominantly sold during festive seasons. Also known as Kuih Lapis or Kueh Lapis, this cake is truly a labour of love as it takes approximately two hours to bake since each layer is cooked in an oven with a top grill. Some variations include the all popular prune lapis as well as coffee lapis, chocolate lapis, pandan lapis and even durian lapis.



Here is a recipe that was from a lady teaching Indonesian specialties.


Kek Lapis Recipe

Ingredients
A
170 g butter
4 oz condensed milk
3 tsp mixed spices
1 tbsp ground almond
1/2 tsp vanilla essence

B
9 egg yolks (cold)
2 egg whites (cold)
100 g castor sugar
100 g plain flour
1/2 tbsp ovalett
12 cc cold water
1 tsp yellow colouring

C100 g prunes (optional unless baking prune lapis)


Method
1. Preheat grill for 5 minutes. Grease 8" cake tin and line base with baking paper
2. Beat A till creamy
3. Beat B till creamy
4. Combine A and B
5. Place 3 tablespoonful of mixture into the cake tin, place some prunes and bake in an open grill for 5 minutes
6. For 2nd layer and succeeding layers, spread 2 tablespoonful of mixture, push to the sides of the tin, place some prunes and bake in an open grill for about 3 - 4 minutes till golden brown.
7. Press down slightly any bubbles that may appear from time to time with a spatula.
8. After the mixture has been used up and the last top layer is cooked, switch the grill off and bake the cake in the oven at 160 degrees C for 10 - 15 minutes

Kek Lapis (Thousand Layer Cake)



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White Snowskin Mooncake Recipe

Here is a recipe for the white snowskin mooncake which I modified a little in order to achieve a smoother 'skin'. Have also included some pictures especially for newbies to follow. Once you get the hang of it, it is really simple to do and you can whip out a batch of delicious tasting snowskin mooncakes in approximately 2 hours.

White Snowskin Mooncake Recipe

Ingredients

Snowskin pastry

A

75 g kou fien (fried glutinous rice flour)

75 g icing sugar

B

28 g shortening

C

75 g cold water

10 ml evaporated milk

1/4 tsp vanilla essence

Filling

500g lotus paste

Method

1. Sieve A

2. Mix A & B with the tips of your fingers until mixture is crumbly

Mix A & B

With fingertips

Until mixture resembles crumbs

3. Make a well in the centre and add C.

4. Knead approximately 2 minutes until mixture becomes a dough

Dough ready to be chilled

5. Wrap dough in clingwrap and chill in refrigerator for approximately half an hour

6. Meanwhile roll your filling into balls of 30g each

You can either make your own filling or buy ready made filling

For my mini mooncakes, I use 30g of filling each. Size depends on your mould. Adjust accordingly. Getting them ready and rolled into balls makes it easier

7. Remove dough from fridge and separate into balls of 15g each (for mini mooncakes)

15g balls of dough

8. Take one 15g ball of dough and roll into a rough circle. Wrap the filling in the dough and place into mould which has been floured

9. Flatten the dough into the mould with the palm of your hands till dough fills the mould evenly

10. Knock each side of the mould and overturn mould to let the mooncake drop out of the mould

11. Pack individually and chill in refrigerator before serving

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