Afternoon Tea Party

So after I finished my cake decorate class,
I decided to throw a afternoon tea party with my dear friends


I don't know where I should start with,
I really made a lot of things that day and the night before =)
Recipes are coming soon!

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Food Projects

Onion Mushroom Tart

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 =)
=click to see more=

Strawberry Mousse Cake

No-baked Strawberry Cheesecake

Whipped Topping Rose Cake with Rasberry filling

New York Cheesecake

Chocolate Bite-size Cookies

Coffee Jelly Cake

Basketwaves Buttercream Cake

Sushi

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Mix Berry Chocolate Mousse

Successfully done!
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..


Recipe:

Chocolate Spong Cake Recipe(square shape)

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
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Creampuffs

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

Filling:
Whipping Cream 250ml
Sugar 2 Tsp
Vanilla 2 drops
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Mocha Mousse Cake

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
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Taiwanese Pineapple cookies

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

Cookie Dough Recipe:
Salted butter 230g
Sugar 100g
Milk powder 35g
Custard powder 1/2 tsp
Egg 1
All purpose flour 320g
Baking powder 1/2 tsp

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

OR

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
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Green Tea Cheese cake

Double the original cheese cake recipe
Add 1 tsp of green tea powder at last,
mix well and bake for 1hr40min
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Japanese Side dish - Burdock

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
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Mila Pinapple Fondant Cake

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




Recipe:
Sponge cake 8"
Can pineapple 1/2
Pineapple juice (save it from the can, and brush it on the sponge cake)
Butter Cream 1 cup
Fondant
Food coloring

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


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