I have been busy these days and didn't have time to update my blog..
I will just post new pictures of my cake/cooking projects,
feel free to leave a comment below or ask for recipes =)
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I made this dessert in a welcome dinner for Tina..
I wanted them to be individual, easier to server since I needed to prepare 4 other courses,
It is expensive to keep all kind of different mousse molds,
so I decided to make my own by cardboard and aluminum foil,
Just fold them into the size and shape you want and staple up the open..
Mix Berry Mousse: frozen mix berry 3/4 cup water 1/3 cup strawberry syrup 1 Tsp sugar 2 Tsp yolk 1 gelatin 1 tsp Whipped Cream 1 cup
1- Blend the mix berry with water and strawberry syrup, strain 2- Beat egg yolk along with sugar on top of a pot of boiling water, add gelatin to melt, remove from heat 3- Add mix berry juice to egg yolk mixture, combine well with a egg beater 4- Add half of the whipped cream into the mixture, fold the rest of mixture to the rest of whipped cream
Chocolate Mousse: Chopped dark chocolate 1/3 cup Whipped cream 1 cup
1- Microwave chocolate for 1 min, stir to melt 2- Add 1/3 of the whipped cream to the chocolate, stir 3- Fold the chocolate mixture to the rest of the whipped cream Read more...
Our chef showed us of how to make swan before,
but we did not have time to try it in class,
yesterday I made my very first swan,
they are kind of easy to make..
Recipe: Bread Flour 150g Eggs 4 Milk 20ml Water 200ml Shortening 100g Salt a pinch
1- Boil milk, water and shortening 2- Add bread flour and salt, stir with a wooden spoon, when the dough starts to form and the bottom of the pot show, remove from heat 3- Use a eggbeater to cool down the mixture to about 65'C 4- Add egg one at a time 5- Ready to pipe, Bake 400'F 20-25min
For Swan piping, the body will be a shell, the neck will be a question mark, be sure the neck take shorter time to bake, around 15min
To assemble the Swan, cut off the top of the shell, and divide the top part into 2 small pieces as wings
As mom's request,I made a mocha mousse cake for her friend
She wanted me to make a Tiramisu at first,
but then we ran out of time for grocery,
so I made this cake within 1 hr..
Recipe: Chocolate Sponge: Egg 4 Sugar 4 oz All-purpose flour 3 oz Melted butter 2 oz Vanilla extract 2 drops Baking power 1/4 tsp Salt 1/8 tsp Cocoa powder 2 tsp
1-First separate egg whites and egg yolks, whites in a large mixing bowl 2-Add sugar to the whites, beat until the foam stand up 3-Add yolks, butter and vanilla 4-Swift the flour, baking power, cocoa powder and salt, gentally fold in the foam with a spatula 5-Bake in non-stick 9" cake mold with 350'F for 35min, put the cake upside down on a rack to cool 6-You may put the cake in the freezer for 15-20min for a faster cool down
Mocha Mousse Filling: Yolk 1 Gelatin 2 tsp Sugar 3 Tsp Cocoa powder 1 tsp Coffee powder 2 tsp Hot Water 1/2 cup Whipping Cream 2 cups
1- Whip the cream, set in the refrigerator 2- Combine gelatin cocoa powder and coffee powder in hot water, set aside 3- Boil half a pot of water, set a large bowl on top of it, whisk the yolk with sugar untill it turns creamy, remove from heat 4- Whisk half of the mocha mixture in the yolk mixture, then add in the rest of them 5- Fold the mixture into the whipped cream
Coffee Syrup: Coffee powder 1tsp Sugar 1 Tsp Hot Water 1/2 cup Rum 1 cap
1- Combine everything but rum, microwave 30sec 2- Let cool, add rum
Assumable the cake: 1- Cut the cake into 3 layers 2- Layer the top piece at the bottom, brush syrup, add mosses mixture, spread evenly 3- Continue for the 2nd and top layer 4- Spoon 8 balls on the surface 5- Dust cocoa powder and chop some chocolate for the center 6- If you have chocolate left, you can use for writing or drizzle the cake as decoration Read more...
Successfully made some pineapple cookies,
Mark's favor pineapple cookies!
Recipe: Pineapple Filling Recipe: Fresh pineapple 400g Sugar 100g Maltose 1 Tsp (what is maltose?) Butter 20g Glutinous rice flour 35g (can be purpose in most oriental store) Lemon Juice 1 tsp
1- Cut pineapple into small pieces about 2-3cm, put the fruit and juice in the sauce pan 2- Cook the pineapple on high heat, add sugar, maltose and butter, keep stirring with a wooden spoon, until the juice reduced to 1/4 3- Toast the rice flour in the oven for 10-15min, add to the pineapple jam, stir for 5 min so it doesn't taste like raw flour 4- Turn off the heat and stir in lemon juice, let cool and store in refrigerator
1- Cream butter, sugar, add milk powder, custard powder, then egg continue beating on low 2- Using a specular, mix flour and baking powder, roll into a ball, refrigerate for 20min before using 3- Divide the dough into 24 equal piece 4- Dust some flour on working surface, roll the dough out flat, spoon about 1tsp pineapple filling, roll into a ball again
5- Dust flour on a cookie cutter, place the filled cookie dough inside press the top lightly for a flat top, remove gentaly, place on a baking sheet 6- Leave about 2 fingers space in between each cookie, because they will get bigger when they bake 7- Bake 350'F for 30min, cool on rack when it comes out the oven, store in air tight container
5- Push each rolled balls into a 24 mini muffin tin, ungreased and without cupcake paper 6- Bake 350'F for 20min 7- Once it is out from the oven, flip the whole muffin tin upside down on a cutting board, the best is to place a baking paper on the cutting board, this way the dome shape top will become the bottom and flat, let cool Read more...
I have this recipe up on facebook long time ago,
my friend Becky was asking me about the dish..
so I am re-posting this here
Recipe: Burdock 1 Carrot 1 Veggie oil 2 tsp Soy sauce 1.5 Tsp Saka 1.5 Tsp Sugar 3/4 Tsp Salt 1/2 tsp Sesame oil few drops Sesame a pinch Japanese fish seasoning a pinch
1- Remove the skin from burdock and carrot, cut into 3" long, slice and cut into long strips 2- Allow the burdock to soak in ice water, to prevent it turn brown, drain before use 3- Add veg oil in a frying pan, stir fry carrot and burdock with the rest of ingredients and seasoning Read more...
You wonder why the cake is called Mila?
It is because this cake is for my friend Sherrie,
she has a teddy named Mila,
so this cake is named after her
This is my 2nd fondant cake,
the fondant is a lot thinner than the Chanel cake (about 2mm)
Just to make it less sweet and easier to eat,
I did not try the cake,
but it could be a bit sweet since a lot of butter cream was used in the cake
1-Cut the sponge cake into 2 layers 2-Brush pineapple juice on the cake, spread butter cream, add pineapple chunks, continue for the 2nd layer 3-Mask the cake with the rest of butter cream 4-Cover and design your cake with fondant
I am a Cake Decorate Artist.
If you like my recipes and crafting tutorials, or like to share any ideas, please leave a comment below the post =)
I accept customize cake orders in Toronto area. If you are interested, please check out Price Chart for price and available flavors
Welcome to E-mail me for more details at email@example.com