CHRISTMAS!

Christmas is just around the corner and after all the dazzling goodies and log cakes, I must say I still love cookies the best! Though I haven't really been to orchard road to soak myself in the Christmas atmosphere and pretty lights these cookies sure edged me into the Christmas mood. From the dough, to the aroma when they're baking away in the oven, till the time their out and finally with that icing that makes all the difference (appearance I mean)! I'm so lovin it! =p

I'm ashamed to say that after years of baking, its my very first making a gingerbread man (though not gingerbread flavoured) but hey! it's still a milestone isn't it. haha. And the thought of those few wiggly lines, dots and ribbons making the whole gingerbread come to life, I couldn't contain that excitement and I knew I had to make a few more batches to give away as gifts. 

D was also really psyched when he saw those lying on the baking tray and immediately asked if I was free to bake some for his colleagues! Though it meant I had to spend more time baking extras (other than the order on hand), but it also meant some fun time together! Well, now I'm toying with the idea of making these for my friends. Packed nicely in a plastic pack, sealed and tied with a pretty ribbon, just how I love it!

Now, I hope I've spurred YOU (yes, you who is reading this post now) to get crackin and make some homemade goodies for your friends. Though "inexpensive", but sure packs a load of love and sincerity. No?

Recipe below!

Gingerbread cookies

Ingredients:

100g Salted butter, cubed and softened

  80g Caster sugar

    1   Egg Yolk

190g Plain Flour

1 tsp Vanilla Extract (or Vanilla bean paste if you have)

Method:

1. In a medium mixing bowl, cream together butter and sugar until well combined. 

    *Mixture doesn't have to be light and fluffy as we do not want the cookies to expand too much 

      during baking

2. Stir in the egg yolk until well combined.

3. Add in the flour, 1/3 at a time until a dough is formed. If dough is too soft to handle, cling wrap the dough and place it in the refrigerator for about 15-30 min to allow it to firm up a little. 

    *I usually split the dough into 2 and refrigerate one portion while I start working on the other. 

4. Roll out the dough on a piece of parchement paper in between 2 chopsticks (one pair) to ensure uniform thickness.

5. Get your favorite cookie cutter and stamp away! Gather the scraps and re-roll until the dough is used up. 

6. Place the cut-out dough on the baking tray and bake at 180C for 10-15 min (longer baking time require for larger cookies) or until the edges are lightly browned.

variations: 

Chocolate cookie

*Use 20g cocoa powder + 170g Plain flour instead

Orange/Lemon cookie

*Use 1 tsp or orange/lemon oil + finely grated zest of 1 orange/lemon

Royal Icing recipe

Ingredients:

2 tsp   Meringue powder

2 tbsp Water

165 g  Icing sugar

Method:

1. In a small mixing bowl, mix together meringue powder and water. Using an electric mixer, whip will soft peaks form.

2. Add icing sugar gradually and mix on high speed until medium peaks. *This consistency is good for piping

3. To colour (or flood the icing), add water, bit by bit until you get a consistency that resembles a syrup. 

Stunning 2-tier cakes...

If you're wondering whether work have been keeping me really busy, then you're wrong. In fact, I haven't started =( I really want to come back to blogging, but the break is so comfortable. Especially when you don't have to compose shots, edit and write a story. =p

Nonetheless, I'm happy to say that I'm coming back soon! Probably with less frequent updates, but, you'd still be hearing from me =))

So anyway, sometime back, Philia and I met up with Anna and we had a great time coming up with new ideas for the "Stunning 2-tier cake" class. I always look forward to group baking/decorating sessions hehe! And many thanks to D for always bringing my masterpieces  to work. =p Thank God for that or imagine the extra calories on me. yikes!

The one above is Philia's handiwork and don't you think black and white simple says "timeless"? It's such a simple yet absolutely beautiful combination. Classy and elegant. Nice. The ruffles may seem daunting, but you'll find out how easy it is to put it together. Randomness is the key. If you're a perfectionist, or a mathematician in the making, you'd probably have to lock your symmetrical side away while you venture into art and decoration. ha~

Next up! We have Anna's beautiful beautiful design. This is something I've ALWAYS dreamt of trying out. Cherry Blossom. Don't they just reflect serene romantism (If there's such a term), complete with an asian-touch?

Once again, don't be put off by this seemingly elaborate design, it's far more simpler than you think it is. Look at the stumpy, fat branches. Guess what? They're piped melted chocolate. Chocolate is such a brilliant substitutute. Its yummy, easy to pipe and the branches will be done in no time. As for how to pipe them nicely, I couldn't stress enough, randomness brings out the beauty in it. 

I guess that's probably why I love decorating. No rights and wrongs, just go..with the flow..=pp

And then comes mine!! Well, although I was part dying to try out the romantic cherry blossom design, I was also eager to make a really cute, happy, childish child-like cake. There are a couple of reasons why I wanted to accomplish this.

1. I wanted to let people know that tiered cakes aren't just meant for weddings. They are perfect for birthdays too! In fact, they're really good for children's parties. =D

2. A cake like that looks seemingly more difficult than the cake with flowers with the amount of details, but no! It too can be accomplish in that wonderful 4 hours.

3. More importantly, I want people to know that the skills that they'll learn in this class can be applied to almost any cake design they might ever have. Be it sweet, loud, whimsical, or romantic. Who says wedding cakes are just about flowers and who says birthday cakes are not meant to be as pretty as a wedding cake?

So, I decided on this simple hmm...garden theme. I deliberately had 2 different colours for the 2 tiers so that I could exhibit the contrast and I was pretty happy with the out come. Very happy in fact. Thanks Anna for suggesting to me to make that pot of honey =p It added a really sweet touch to it (pun not intended hehe!)

So, if you're itching to learn how to decorate a cake AND making a tiered cake, why not make an appointment with us at Sugar Inc this coming Sunday (1st November 2009) and let your creative juices flow. From timeless, to romantism to happy and child-like. Take your pick or simply be inspired by the people around you that day itself =)

Hurry now as there are only two seats left for this workshop!

To register, hop on over here!

See you on Sunday!

graduation piece

I'm a little late in this post (What's new), I've actually completed this last Saturday and the pictures were sitting in my camera until I decided to take them out late last night. =p

I don't recall having mention this before, but yea, I've been attending Cake Decorating Classes at BITC (Baking Industry Training Centre) for the past 8 weeks.

As a course requirement, everyone was supposed to make a "Sugar Plaque" (Not sure if I got the spelling right) at the end of the lesson as a piece of assignment. In case you were wondering, the plaques were made of sugar paste which were left to harden and dry up. On the other hand, the pictures/flowers were made up of a combination of royal icing and fondant.

Each student had to complete two plaques and we sorta agreed that one would be a floral one and the other would be something with a picture or some sort.

Here's a collage of the sugar plaques my other classmate completed! Aren't they pretty? Although made up of entirely edible ingredients, I don't think anyone actually eats them. They become more like pieces of art. Frame them up and I think they'd make a good decorating ornament haha! Or better still, some speacial design to go along with your pretty cake. Perhaps, a wedding cake =p

After 8 weeks of burnt Saturdays, I suddenly feel a little lost having my Saturday free, but I'm not complaning! More time to try new recipes and more time for rest!