Cake Stenciling

This is my first cake stencil design.

Looks easy but not exactly hehheheh quite challenging I must admit. 
Lots of practice and exploring to do. 

Now butterfLai needs to buy more cake stencil hehehheheh.....

With matching inner designs ....

Oppa Gangnam Kimchi ....!!!

Classic Cabbage Kimchi 

1 Large Chinese Cabbage
3 liter water
250g Sea Salt 


1. Remove the outer leaves of cabbage
2. Cut into 4 lengthwise and rinse in between.
3. Rub half of the sea salt in between all the leaves       and set aside .
4. Balance half of the salt mix into the water and stir till salt desolved. Soak the cabbage into the salt water about 5 hours. 
Afterwhich please drain it and retain some salt water.


Stuffing

1 white radish peel and cut into thin strip
5 tbsp of korean chillie powder ( gochu-garu , available in any Korean marts )
10 cloves galic , minced fine
4 tbsp minced fresh ginger root
250ml fish sauce 
1 onion - finely chpped
1 brunch of chinese chives cut into lengths
1 carrot cut into stips 
1 tbsp sugar 

1. Prepare above stuffing, mix all together.
2. Speard the stuffing in between the cabbage leaves, make sure all the leaves are coated on BOTH sides.
3. Place the stuffed cabbage in an airtight container and allow it to sit at room tempreture for at least 12 hours. After which place it into the fridge for anothe 4 days and ready to be served.....yummmmm 

Healthy and high on pro biotic.......

I added coriander too ....besto hehhehehhehe

Inner Cake Designs ....Ta Da !!!

    InSide Cake Design ..... 
A new baking concept introduced in 2012.
I truly find it interesting. 
I decide to explore and lots of exploration , research, testing, trail and errors etc...
So its getting challenging ...

Here are some that I have baked and designed ....



Zebra Strip Design 

Rainbow Design 

Colourful Circles 

How to do :

Use any Butter Cake Recipe and divide into 6 different colours

Use a Cake  Pop Mould to make several different cake pops

Place a layer of unbaked buttercake batter and place the ready cake pops in between and cover with another layer of buttercream batter and bake as usual .

The result is liked this ....so pretty and so pretty easy too ;-)

 I did square for my son's Lego cake too .....
The same simple steps, prepare several colourful square cakes ( I used the hokkaido paper cups ) .
Once ready placed them into the buttercream batter and bakie!!! and the result is as below....ta da!

Gluten Free Cup Cake

Gluten Free Cuppie.....
Easy Easy , 

Here's the recipe :

115g unsalted butter
115g Caster Sugar ( I usually reduce 25% )
2 Eggs 
115g Gluten Free Flour
1 tsp of Gluten Free Baking Powder
3 tbsp of Milk ( if you want it extra moist add one more tbsp )
1 tsp Vanilla Extract


Pre heat Oven to 180C

Mix butter and sugar till light and pale, fluffy
Add eggs one by one and beat on slow 
Add all dry ingredients alternately with milk on slow beat.
Place it into cup cake cases and bake for 20 mins .

Above is vanilla flavour 

You can add 1 tbsp of coffee flavour for coffee flavour cuppie.

Chocolate add 2 tbsp of Gluten Free chocolate powder 

and 5 tbsp of milk instead of 3 tbsp.

Icing

200g of Shorterning

30g butter

100-150g of sugar icing

1 tsp of Vanilla 

Colouring please use food grading - Wilton 

I baked GF rainbow cuppie

Divide the batter into 6 equal portions and add the 6 colours ie
Red , Orange , Yellow , Green , Blue and Purple

Place the first colour Purple onto the base and follow by the rest
on top of each other ( reverse of the abovementioned ).
A thin layer will do.

Ta da!!!

Cake Pop by Cake Pop mold hehehhehhe

Cup Cakes Cup Cakes Cup Cakes

I usually use my Basic Buttercake recipe for all my cupcakes ...;-)

If I need to produce different flavour I just need to eliminate the vanilla first and once the batter is ready divide them into equal potions ie if I need three flavours , I just devide into three portions.

My usual flavours are 

Vanilla - add vanilla essence

Chocolate - add cocoa - every tbsp of cocoa added 
please add one extra tbsp of milk because cocoa is very dry 

Rainbow Cupcakes 

You need to prepare 6 bowls and divide your 

buttercake batter equally.

each bowl please add the required colour - 

Red

Orange

Yellow

Green

Blue 

Purple 

Please use food colouring ie Wilton

Use souffle cups 

Once all ready use a small spoon.

Scoop a small amount of each 

colour into the souffle cup 

please start with 

Purple

Blue

Green

Yellow

Orange 

Red

Scoop purple and lay it evently and 

follow by Blue and lay it evently and so on.

Ensure the batter is filled up to 70% only otherwise it will over spill from the cup.

Zebra Strip Cupcake

as for the zebra strip it is of vanilla & chocolate flavour 

Add vanilla and top with chocolate and 

vanilla and chocolate and lastly vanilla 

Coffee - add coffee essence 

Bacon Cheese Cookies - Gluten Free

Anyone interested in savoury Cookies?

Gluten free Bacon Cheese Cookies,

Ta da !

Gluten free Bacon Cheese Cookies, to prepare it it is as simple as A B C.......

Here's the recipe :

A
1/2 cup polenta 
2 tbsp rice flour
1/4 cup ground almonds
1/2 tsp gluten- free baking power 
3 tbsp icing sugar
4 tbsp butter, cubed
3 tbsp chedder cheese

B
3 tbsp bacon
1 egg yolk, beaten

***************

Bacon - you can either buy the bottled minced bacon or you can do it yourself.

DIY - panfry the bacon till crispy and lay it on kitcken towel and pat dry the oil.

put into a mixer to mince it and leave aside.













1) Prepare your baking tray with NON-stick sheets or wax paper

2) Put A into a food processor and whiz till mixture resembles fine bread crumbs OR you can rub it by hand in a large bowl ( less washing ) heeheeheehee .

3) Stir in the beaten egg yolk an bring it togather to make a dough. Divide into two, wrap closely and chill for 30 mins.

4) Pre heat oven 180C for 10 mins .

5)Remove the dough from the fridge .










Dust the surface lightly with rice flour.
Roll it to 5mm thickness and use a round cutter to cut it ( size of cutter 3 cm )
Transfer to the baking tray and bake it for 8-10mins, until golden brown.




Please let it stand for a few mins to harden and then transfer to a rack to let it fully cool.

Happy baking }}'{{
  

Roasted Chicken

I love roasting chicken, just marinate & put into the oven, 
time it ...TING! ta da......ready 

But everytime I roast a chicken the skin turned out  soft ........I did many trials & errors ....final I am so happy with the result.......yeahhhhhh

The trick is , a fresh chicken, wash & clean it ,  
afterwhich please dry it with kitchen towel.

The marination, its up to you how you want to marinate it ie below was a simple marination for chicken rice .....ie 
Sesame oil, salt and sugar.

Once its marinated ( ensure the sauce is rubbed onto the entire chicken plus under the skin & inside the chicken) , leave it uncovered into the fridge for one to two days for it to dry. 
Place the chicken onto a roasting rack.

After two days you can see the skin frying up.....

Pre - heat your oven to 220C on fan for 10-15 mins.

When its ready, bring the chicken out , 
drizzy some virgin olive oil onto it and put it ito the 
oven for 15 mins. 

After 15 mins turn the chicken onto 
the otherside for another 15 mins.

Please roast your chicken onto a roasting rack.

After the first 1/2 hour is completed, 
please turn the chicken back to the top side and 
lower down the oven tempreture to 190C WITHout fan 
and let roast for 20 mins and 
turn the chicken to the other side for another 20 mins .

Depending on the size , this a medium to large size chicken, if your chicken is large size perhaps you need more time .

Happy Roasting ....

But everytime I roast the skin is not crisp but soft ........I did many trail & errors ....final I am so happy with the result.......yeahhhhhh