Covering a cake with fondant

This cake was made specially for a girl at work on her birthday. A girl who has strong affection to everything purple. When she sees purple, her eyes sparkle.

Val is originally from Eastern Europe. She is the most positive thinking person I've ever seen. Being with her make me realize what is the positive energy. Have you ever feel drained when you're with someone? She would tell you because that person is sucking up your energy. Don't worry, she is not phychic or anything like that. She loves yoga and read books related to health, foods and well being. She would tell you life is good, life is beautiful, you're beautiful...

She is one of my favourite person in the office, and of course she is liked by many for her positive and playful characters.

Happy Birthday Valeriya and Many Happy Returns!!



How to cover a cake with rolled fondant.

1.  Prepare a cake by applying thin layer of frosting, this is called crumb coat. It seals in the moisture of the cake. Chill the cake in the fridge (or freezer) before you cover them with fondant for a few minutes.

2.  Roll fondant into a ball, kneading until it's soft and pliable. Using a toothpick, add dots of color in several spots.

3.  Knead color into your fondant ball. Continue kneading until color is evenly blended; add a little more color if needed to achieve your desired color.

4.  Knead it until it is a workable consistency. If fondant is sticky, knead in a little confectioners' sugar. Lightly dust your work station or mat and rolling pin.

5.  Roll out fondant sized to your cake. (for a 8"cake with 4" height, the optimal size will be a fondant circle about 17" across, with a thickness of about 1/8" - use rolling pin rings for consistent thickness)

6.  Gently lift the mat and fold the opposite side, and position on cake.

7.  Shape fondant to sides of cake with smoother (if you don't have smoother, use your hands, make sure you dust your hands with confectioners' sugar). Beginning in the middle of the cake top, move the smoother outward and down the sides to smooth and shape fondant to the cake and remvoe air bubbles. If an air bubbles appears, insert a pin on an angle, release air and smooth the area again.

8.  Trim off excess fondant using a spatula or knife.

9.  Your cake is ready for decoration.

  

~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~



Homemade Marshmallows

Homemade marshmallows are nothing like the store bought marshmallows. Homemade marshmallows are so perfectly light and springy. They just melt in your mouth.

Tossed a few homemade marshmallows into a cup of hot chocolate or coffee. Mmmmm...perfect!

Homemade Marshmallows

 

Ingredients:

3 packets unflavored gelatin

1 cup cold water

1 1/2 cups granulated sugar

1/4 cup confectioner sugar

1/4 cup corn starch

1 cup light corn syrup

1 tsp vanilla

cooking spray

Steps: 

Coat a 9 x 13 baking pan with nonstick spray.

In a small bowl, combine the corn starch and confectioner sugar. Sprinkle some of the mixture into the pan and set the rest aside for later. Shake the pan around so that the mixture completely coats it. Pour the excess sugar mixture back into the bowl.

Combine the gelatin and half of the water in the bowl to allow to bloom. Set aside.

In a small saucepan set over medium high heat, combine the remaining water, sugar, and corn syrup. Cook for 4 minutes. Place a candy thermometer on the pan, and continue cooking until the mixture reaches 240 degree, about 8 minutes.

Remove the thermometer. With the mixer on low speed, pour the candy mixture into the bowl. Slowly increase the speed to high, being careful to prevent splatter. Whisk on high for 10 minutes, adding the vanilla towards the end of the process.

Using a spatula sprayed with cooking oil, transfer the fluff to your prepared pan. Generously coat your hands with remaining starch/sugar mixture and press the fluff into the pan until it's evenly distributed. Allow the marshmallows to sit in the pan for everal hours or overnight.

After the marshmallows have set up, remove them from the pan, and place them on a cutting board, or countertop, lightly dusted with the starch/sugar mixture. Using a pizza wheel, cut strips into the marshmallows. Periodically dust your wheel, as needed. After cutting the marshmallows into strips in one direction, cut them into cubes by crosscutting in the opposite direction. Pull apart the cubes, tossing them in the sugar mixture to coat them.

~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~

Happy Baking!

Duo color bagels

I think this is the most difficult post I've ever write so far. It took me hours to complete. Don't get me wrong, this recipe really not that difficult and time consuming to make either. I use a recipe I've adapted from Carol-Jay, a taiwanese blogger, apparently her blog is in Chinese, translating the chinese recipe is far more harder than to write a new one :P

This bagel is so good just to eat it plain. If you love bagels, you sure will adore this duo color homemade bagels. So, try make your own today!

Happy Baking!

Blueberry Duo Color Bagels

adapted from Carol-Jay

You'll need:

(a)  Blueberry dough

200g bread flour

50g cake flour
1/3tsp instant yeast

1/8tsp salt

15g sugar
100g blueberry
50g cold water
10g lemon juice

10g unsalted butter

(b)  Plain dough

200g bread flour

50g cake flour

1/3tsp instant yeast

1/8tsp salt

15g sugar

150g milk

10g unsalted butter

(c)  Syrup

500ml water

1tbsp brown sugar

1tbsp honey

(boil all ingredient until bubbly)

Steps:

1.   In the food processor, combine blueberry, water and lemon juice until well blended (lemon juice is to enchance the color)

2.   In large bowl, combine all the blueberry ingredients (a) - except for the butter. Mix on low speed (1-2) for 2-3 minutes until all ingredients form a ball. Increase the speed to 4 and beat for 3 minutes.

  

Blueberry dough

Plain dough



3.   Add in the butter, beat at speed 1 for 1 minutes. Then, increase to speed 4 and beat for 15-18 minutes. Occasionally scrap the dough down the hook to achieve the even stiffness. When the dough is ready, you should be able to stretch it without sticky feeling.

4.   Transfer the dough to a lightly greased container. Mist the dough with water and cover with damp cloth.

5.   Repeat step 2 - 4 with plain dough ingredients (b).

6.   Allow them to rest for 40 minutes.

7.   Punch down the doughs and place on a floured work surface. Use a food scale if you want consistency and cut into 8 equal portions, shape into small balls (approximately 50g each). Cover with damp cloth and rest for 20 minutes.

8.   Gently roll the ball out into approx. 30cm long oval shaped dough with a floured rolling pin. Stack the two rolled dough together and carefully seal them. Gently roll the combined dough with your hand. Flatten the edges with rolling pin and pinch it together. (proper connection will help avoid it from coming apart). Mist the bagels with water and rest on a baking sheet for 30 minutes.

  

9.   Meanwhile, boil the syrup (ingredient c). Reduce the heat when it start bubbling.

10.  When the bagels are ready, boil the bagel in the water one at a time for 15 - 20 seconds per side. When all the bagels have been boiled, bake for 15 - 18 minutes at 425F degree.

~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~





Ghee (clarified butter)

Ghee is a traditional Indian clarified butter used for cooking and baking. Traditional way of making ghee is from boiling raw milk to get cream, churn the cream to make fresh butter, and then boil the butter to make ghee. Over here, it is pretty easy, we just start from boiling butter  to turn into ghee.

Ghee is considered healthy choice in comparison with any other butter and cooking oil. Ghee is a saturated fat as it comes from animal fat. It is not good to eat in large quantities, or if you have high cholesterol or heart problems. However, ghee has no hydrogenated fat if made from pure butter, and is considered healthier for that reason, if eaten in moderation.

According to Ayurveda (a form of alternative medicine, originated from India), ghee aids digestion more than butter or any other cooking oil. It also helps boost the imune system. Ghee helps balance excess acid secretion in the stomach, and it is also more digestible for the lactose intolerant than butter, because milk proteins are removed when the butter is clarified.

Ghee is great for cooking because it cooks at high temperatures without burning. It gives you a rich, delicious taste than no other oil can, and just a little bit packs a punch of flavor. Try it and you'll know it :)

Note: Ghee can be stored at room temperature, due to its lack of moisture. Please be reminded, don't let any moisture get into your jar. That way, it can last forever!

(some of the information was adapted from Naturopath)

Ghee (clarified butter)

All you need is this

1 lb of unsalted butter (500g)

Heat the butter in a clean stainless steel pot at medium heat. When all the butter is melted, turn the heat to low. While boiling, the foam is formed on the top. Remove the foam (or leave it until the end).

Let it boil for 15 minutes. Do not cover. Milk solids will separate and settle at the bottom.

  



The translucent, golden liquid is ghee. Strain the ghee through a cheese cloth or fine sieve, and store it in airtight glass jar, at room temperature (or in your fridge).

The final product is creamy, light yellow.