Sugar Cookies

When I was young, maybe around 12-13yrs old, I remember making sugar cookies with my 3rd elder sister for Hari Raya.. We followed this Pillsbury recipe book.. I remember vaguely she said to me that Sugar Cookies actually must be rolled and cut using cutters but she lazy and we shall take the easy way out. So we end up making Drop Sugar Cookies and sprinkle some rainbow sprinkles.. It was one of my favourite Raya cookies that we made.. Those were the years when she was still free to bake and I would be helping her around... I love and miss those times actually..

I never knew sugar cookie dough was so hard to handle till now.. I tried different recipes and all the receipe, the dough became soft and sticky and I just had no idea how to solve it.. My incessant trips thru and fro the fridge was useless.. and I still ended up with ugly cookies that I was not satisfied with. But I never gave up trying new recipe and reading up and watching videos on sugar cookies.. Asking fellow bakers around for a good recipe and method.. And whether they face the same problem.. I can never understand why the recipe I made is so hard to handle, it's just sticky and I can't even cut it nicely.. And I will end up getting frustrated and just blame the weather in Singapore.. Hmmm..

But.... I was fortunate enough to found this sugar cookie recipe.. And it was so much easier to handle.. It wasn't sticky and it's a faster way and definitely less hassle. All thanks to being a member of the Daring Bakers. :) It was the Sep challenge where they had to make decorated sugar cookies..

Sugar Cookie are naturally sweet if you can't tell by their name.. haha.. However, I realize that I have no patience to decorate with Royal Icing flooding method.. The top reasons being I have to let it out to dry, I worry that the cookies become soft after exposing it in the air so long. Secondly, I realize the flood makes the cookies soft and lose the crunchy texture of the cookies.. Hmmm.. Or isit just me?? hahaha.. Last reason why I dislike flooding is, it adds more to the sweetness and the cookie become excessively sweet.. Just too bad I no longer have a sweet tooth but I'm pretty sure kids will like it.. I stick to Royal Icing in medium consistency as it dries faster and you can always use fondant too.. :) Fondant is good because if you're not a fan of fondant, you can always peel it off.. Hehe..

This recipe has a whole different method and it works really great and much faster and I totally dig it.. You roll the dough before putting in the fridge.. That's the secret to efficient-ness.. But it's really sweet.. Maybe I should lessen the sugar.. Oh, Make sure you prepare alot of parchment paper..

Basic Sugar Cookies (taken from Sep challenge of the Daring Bakers by Mandy of "What the Fruitcake?!")
(my notes in red)

200g / 7oz / ½ cup + 6 Tbsp Unsalted Butter, at room temperature400g / 14oz / 3 cups + 3 Tbsp All Purpose / Plain Flour
200g / 7oz / 1 cup Caster Sugar / Superfine Sugar
1 Large Egg, lightly beaten
5ml / 1 tsp Vanilla Extract / Or seeds from 1 vanilla bean

1. Cream together the butter, sugar and any flavourings you’re using. Beat until just becoming creamy in texture. (Tip: Don’t over mix otherwise you’ll incorporate too much air and the cookies will spread during baking, losing their shape).

2. Beat in the egg until well combined, make sure to scrape down the sides of the bowl.

3. Add the sifted flour and mix on low until a non sticky dough forms. (Tip: I don’t have a stand mixer so I find it easier to switch to dough hooks at this stage to avoid flour flying everywhere).

4. Knead into a ball and divide into 2 or 3 pieces. ( I divided into 4. Smaller sizes makes it easier to keep in the fridge; takes up lesser space).

5. Roll out each portion between parchment paper to a thickness of about 5mm/1/5 inch (0.2 inch)

6. Refrigerate for a minimum of 30mins. (Tip: Recipes commonly just wrap the whole ball of dough in clingwrap and then refrigerate it for an hour or overnight, but by rolling the dough between parchment, this shortens the chilling time and then it’s also been rolled out while still soft making it easier and quicker).

7. Once chilled, peel off parchment and place dough on a lightly floured surface. (I didn't have to flour at all cos it is not sticky at all to me. Adding no flour is good news to me as adding more flour will makes dough tougher and will end up will tougher cookies, I think.. haha).

8. Cut out shapes with cookie cutters or a sharp knife.

9. Arrange shapes on parchment lined baking sheets and refrigerate for another 30mins to an hour. (Tip: It’s very important you chill them again otherwise they’ll spread while baking).

10. Re-roll scraps and follow the above process until all scraps are used up.

11. Preheat oven to 180°C (160°C Fan Assisted) / 350°F / Gas Mark 4.

12. Bake until golden around the edges, about 8-15mins depending on the size of the cookies. (Tip: Bake same sized cookies together otherwise mixing smaller with larger cookies could result in some cookies being baked before others are done).

13. Tip: Rotate baking sheets half way through baking if your oven bakes unevenly.

14. Leave to cool on cooling racks.

15. Once completely cooled, decorate as desired. (Tip: If wrapped in tinfoil/cling wrap or kept in airtight containers in a cool place, un-decorated cookies can last up to a month).

~You know I'm such a fool for you
You got me wrap around your finger...~

1st Wedding Cake

I read a wall post on Facebook once.. I can't really remember it.. But it goes something like this.. "Do something for yourself, nobody will know.. But do something for others, people will remember it forever.." It's very general but its very inspiring for me.. :) I use that believe to motivate me why I like baking and making cakes for people..

I am so relieved as of yesterday night, after delivering my very first wedding cake order... I spent more than 2 weeks on that cake.. Sacrificing my social life and nights on it.. But I think it was all worthwhile.. It makes me happy and I enjoyed the ups and downs throughout the process... For more picture, you may search Simply Baked in Facebook..

The bride was my secondary school friend.. And she's marrying my secondary school friend too.. :) Anyway, Congraulations Hatta and Liyana!! You both look really good together..

The first step of the whole process was making the flowers.. Bride requested dark red or something close to maroon Roses and Golden Yellow Calla Lilies.. In cascading style... The flowers took one whole week from start to finish including the dusting and wiring and all.. I was barely satisfied with the colour I got for the roses.. I had to use 2 different lustre dust to get the colour which I was still not really satisfied with... But I think that's it.. I can't do anything with it anymore.. haha..

Next step was to prepare all the different fillings and buttercreams for the cake.. Then, making the marshmallow fondant.. Yes, I make my own fondant because I find the store bought fondant hard to handle(sticky) and expensive.. I rather work with something easy to handle although it's hard work to make your own... But I think it's quite easy and cheaper.. As for the taste, I think it taste like marshmallow.. I don't really like fondant but I think this is acceptable and taste like marshmallow itself.. sweeeet~ I shall share with you the recipe below.. Try it!!

3rd step is to prepare all the cakes.. 3 different flavours of cake: Strawberry, Lemon and Chocolate.. I took the last 2 days to bake and level the cakes so as to keep my cakes fresh.. And also to bake the cupcakes..

Last step, is filling/layering the cake, covering and decorating... The cakes I do is usually a 3 layer cake.. I always try my best to make a nice tasting cake which is not so dry.. I know usually fondant cakes are dry and not much filling.. As cake decorator.. dry and firm cakes are easier to handle and looks nicer overall... But I always want my cakes to taste good.. Cos I want people to enjoy eating it.. But I got to stike a balance somewhere between nice tasting and nice looking although it's kinda tough sometimes..

I covered the cake in pale peach colour because I remembered the bride saying she wanted to stray away from the traditional wedding colour: white.. I couldn't really find a nice maroon ribbon to put on the cake.. But I got a close pinkish-maroon colour which I think is the best that I can get.. I made an egg yellow dots above the ribbon to spice up the design a bit.. But it's quite insignificant from far.. Maybe it's the colour.. Hmm.. But I like the touch the dots added.. It was a tiresome work though and my eyes got crossed after that.. haha..

 

The cupcakes were a gift from me to the couple.. I made a pink-maroon-ish heart shape fondant topper for the cupcakes and gave it my signature swirl cream buttercream... In peach... I thought the colour was so romantic and pretty.. I fell in love with it.. 2 butterflies to signify the bride and groom flying towards the heart... Simple and pretty.. I love~

I wanted to achieve a clean, simple, modern look to it.. But I guess I'm still an amateur in wedding cakes or cakes.. :) I'm slowly getting there, I hope.. I hope the bride and groom likes the cake.. especially the taste.. 

The cake stand and decor was done by the bride's friend.. It was matching wit the whole event decor at the venue although I wish it was not feathers... to be honest.. I don't really like feathers.. haha.. But overall it was really nice and pretty although I wished it had more height.. But nice and simple..

The bride also surprise her husband and his twin a birthday cake at the dinner event.. I made something new.. Chocolate cake with Peanut Butter Cream Cheese Filling and Chocolate Glaze.. :)

It was a truly good exposure and definitely a learning experience.. Thank you Liyana for ordering! and Thank you to Mr Wafi for helping me throughout.. And my handsome and trusty friends for helping me transporting the cakes..

Marshmallow Fondant (taken from Design Me a Cake)
(I always half the recipe becuase it's easier to handle)

15 oz. mini marshmallows 2 Tblsp water
1/2 tsp salt
2 tsp lemon juice (fresh or bottled) (I omit)
2 tsp light corn syrup (helps w/ pliability)
1 tsp vanilla
1/2 tsp lemon extract (I omit)
2 lbs (approx 7 C) confectioner's sugar, sifted
1/2 C Crisco or vegetable shortening (For greasing appliances and tools and covering the fondant)

1. Grease microwave proof bowl w/ Crisco (I was lazy and use a spray oil, doesnt affect anything). Also grease wooden or heat proof spoon.

2. Pour marshmallows and water into bowl. Microwave for approximately 2 minutes stopping and stirring at 40 second intervals (mine took shorter than this). Mixture should be soupy.

3. Take out of microwave and immediately add corn syrup, lemon juice, salt and extracts. Stir well. Sift confectioner's sugar into mixture, one cup at a time. After approximately 5 cups (3 cups if you're halving the recipe), grease your hands well with Crisco and knead the mixture in the bowl. Add the sixth cup and continue to knead. Now grease your work surface well and turn mixture out of bowl onto counter. Sift remaining sugar, regrease hands, and knead well. If mixture seems soft, add one additional cup of powdered sugar.

4. Shape into a mound and put a coating of crisco on outside. Double wrap in cling wrap and insert into ziplock bag. Press air out of bag and seal. Allow to rest overnight, but, can be used after sitting for a few hours.

Daring Bakers - Crostata

I feel guilty..  Guilty for having the Daring Bakers logo on my blog but I haven't done one challenge since I don't know when.. Time have caught up with me and I shall make it a point to be a loyal member again.. ;) And now, I am a happy baker once more!!

I've made tarts before this. This recipe was so much easier to handle than my previous experience, which was good. As the weather at my place can be quite humid, tart dough tends to be sticky. However, this recipe was easy to handle which made me really happy.

The made the pasta without using any machines. It was the first time I did that and I am so happy and proud of the results. :) Of course you can do the pasta frolla using a food processer which is much easier. But unfortunately, I have not got any food processor and decided to use my hands instead of my KitchenAid. I think it was easy to do it without any machines and there's lesser things to wash! haha.. It's more satisfying, trust me..

In terms of taste, the pasta frolla had a mild sweet taste but it was buttery. But it's okay to me cos I filled mine with pastry cream which was sweet and the glazed fruits made it sweet too. So the tart did not add much more sweetness. So it's just lovely for me. Definitely, my go-to pie crust recipe next time.

I made mini tarts using some leftover strawberries, some baked with pastry cream and some with Lingonberry Jam. The strawberry tarts were delightful. I feel that lingonberry jam in itself is an acquired taste. It has a sharp tang (tartiness) taste. But luckily the pastry cream kinda neutralize it. I can take a few bites of it but not more than that. I think lingonberry taste better with savoury food like steak. The pastry cream didn't look that successful but taste quite good. It kinda bloated up in the oven, then sank a lot when it was cooling down outside. 

But overall, this was a good challenge. I love the recipe and loved all of it. :) For more information on the recipe alternative method, you can click here.   

The 2010 November Daring Bakers’ challenge was hosted by Simona of briciole. She chose to challenge Daring Bakers’ to make pasta frolla for a crostata. She used her own experience as a source, as well as information from Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well.

Crostata di Frutta Fresca
Pasta Frolla
1/2 cup minus 1 tbsp (100 g) superfine sugar (caster) OR a scant 3/4 cup (90g) of powdered sugar
1 3/4 cup [420 ml, 235 g, 8 1/4 oz.] unbleached all-purpose flour
Pinch of salt
1 stick [8 tablespoons / 4 oz. / 115 g] cold unsalted butter, cut into small pieces
Zest of half a lemon
1 large egg and 1 large egg yolk, lightly beaten in a small bowl

1. Whisk together sugar, flour and salt in a bowl.

2. Rub or cut the butter into the flour until the mixture has the consistency of coarse crumbs. You can do this in the bowl or on your work surface, using your fingertips or an implement of choice.

3. Make a well in the center of the mounded flour and butter mixture and pour the beaten eggs into it (reserve about a teaspoon of the egg mixture for glazing purposes later on – place in the refrigerator, covered, until ready to use).

4. Add the lemon zest to your flour/butter/egg mixture.

5. Use a fork to incorporate the liquid into the solid ingredients, and then use your fingertips.

6. Knead lightly just until the dough comes together into a ball.

7. Shape the dough into a flat disk and wrap in plastic wrap. Place the dough in the refrigerator and chill for at least two hours. You can refrigerate the dough overnight.

Pastry Cream (taken from Baking from my Home to Yours by Dorie Greenspan)
2 cups whole milk
6 large egg yolks
1/2 cup sugar
1/3 cup cornstarch, sifted
1 1/2 tsp pure vanilla extract
3 1/2 (50.2g) unsalted butter, cut into b its at room temperature

1. Bring milk to a boil in a small saucepan

2. Meanwhile, in a medium heavy-bottomed saucepan, whisk the yolks together with sugar and cornstarch until thick and well blended.

3. Still whisking, drizzle in about 1/4 cup of the hot milk - this will temper, or warm, the yolks so they won't  curdle.

4. Whisking all the while, slowly pour in the remainder of the milk.

5. Put the pan over medium heat and whisking vigorously, constantly and thoroughly (making sure to get into the edges of the pot), bring the mixture to a boil.

6. Keep at a boil, still whisking for 1 to 2 minutes, then remove the pan from the heat.

7. Whisk in the vanilla extract. Let sit for 5 minutes, then whisk in the bits of butter, stirring until they are fully incorporated and the pastry cream is smooth and silky.

8. Scrape the cream into a bowl. Put the bowl into a larger bowl filled with ice cubes and cold water and stir in the pastry cream occasionally until it is thoroughly chilled, about 20 minutes. OR

8a. Press a plastic wrap against the surface of the cream to create an airtight seal and refrigerate the pastry cream until cold. 

Building the  Crostata di Frutta Fresca
You will need:
A layer of pasta frolla base
A layer of pastry cream
A layer of fresf fruits

1. Preheat the oven to 350ºF [180ºC/gas mark 4].

2. Roll out a batch of the pasta frolla and cover the base of the tart pan. (I took out the pasta frolla from the fridge and left it to warm up a little bit for easier rolling. Put the pasta frolla in between 2 sheets of parchment paper and roll).

3. Cut a piece of parchment paper or aluminum foil large enough to cover the bottom of the crust and extend out a bit over the edges of the pan.

4. You can use pie weights or dry beans to blind bake. Place whatever weight you’re using directly on the parchment paper or aluminum foil in an even layer. (I used uncooked rice grains as that was all I have at home). 

5. Place the crostata shell in the oven and bake for 20 minutes. (The mini tarts took around 15min in my oven. Do not overbake as it results in very hard and crispy shells like mine. *grins* It's still edible though). 

6. Remove the weights and parchment paper and continue baking the crostata shell until the border is light golden, about 5 minutes (watch carefully to avoid over-baking, which results in a hard shell). In the absence of weight, the crust may rise in the middle: if that occurs, gently push it back down with the back of a spoon.

7. Remove from the oven and let the crostata shell cool completely before proceeding.

8. If you use a tart pan with removable bottom, release the base from the fluted tart ring, then slide the cooled crostata shell on a serving plate for filling. (Note: If you’ve used a cake pan or pie plate, use a bit of care in taking the shell out of the baking vessel.)

9. Spread the prepared pastry cream over the cooled shell.

10. Decorate the surface with fresh fruit. The crostata must be cool, but not cold, so if you refrigerate it, take it out of the fridge half an hour before serving. This crostata is best eaten the same day it is prepared.

11. I warm a bit of glazing gel with some water to put as glaze on top of the fruits to make it last longer and look nicer. :)

~I'm counting  UFOs
I signal them with my lighter
And in this moment I am happy, Happy~

Im feeling Orange-y~

Lately, I've been doing a few recipes that has got to do with oranges.. Not sure whether it's because of the oranges that I bought since so long ago or I just feel like using it.. Maybe it's more to feeling citrus-ey and zest-y that made me want to use it... Plus maybe 20% of it is because the oranges have been sitting there for so long.. *grins*

I've been wanting to make this recipe for quite long.. I've always like Biscotti.. Good for my coffee breaks or breakfast.. In my dreams of course... Hahaha.. I rarely have breakfasts and coffee breaks... But that's what I imagine how I would like to have my biscotti..Coffee on my side while flipping through a magazine and dunking the biscotti in the coffee... The mood and ambience.. Lol..

Biscotti originates from the midieval Latin word "biscoctus" meaning twice cooked/baked. It has that hard and crispy characteristics because when it is baked the 2nd time, moisture is removed.. hence, it should be able to keep for a longer period of time provided if you keep it in an airtight container. 

The recipe used almond extract.. I'm not a big fan of almond.. To me, it smells like medicine and I hate the smell.. When cookies or cakes have almond smell or taste, I just avoid it.. Unless it bearable.. I don't know why people like it?? Why?? *wondering looks* But I can eat almond nuts.. But i'm not really a fan of nuts except for Peanut Butter and anything Reese.. hehe..

To overcome the strong almond smell and taste, I decided to add orange and cranberries.. That is my favourite combi of all time.. Nothing goes so well like orange and cranberries.. Just like how the forest needs the rain, cranberries need orange to perk it up... -_-' I know it's lame.. 

I had to search for cornmeal flour up and down.. It's so hard to get cornmeal flour in Singapore.. Or maybe I've been searching at the wrong places.. Thank god Phoon Huat manufactures it now.. Anywaayy.. It's really yummy addictive.. but I think I like my bicotti thinner..

Almond Biscotti (adapted from Baking from my Home to Yours by Dorie Greenspan) 
[my notes in Red]

1 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup yellow cornmeal flour
1 stick (~115g) unsalted butter, room temperature
1 cup sugar
2 large eggs
1 1/2 tsp pure almond extract
1/4 cup sliced almonds, blanched or unblanched
1/3 cup dried cranberries, cut into small pcs (optional)
Zest of one orange (optional)

1. Centre a rack in the oven and preheat the oven to 350 deg F (~175 deg C). Line a baking sheet with parchment or a silicone mat.

2. Whisk the flour, baking powder and salt together. Add the cornmeal and whisk again to blend.

3. Add the orange zest to the sugar and rub it with your fingers.

4. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and "oranged-sugar" together at medium speed for 3 minutes, until very smooth.

5. Add the eggs (all the eggs) and continue to beat, scraping down the bowl as needed, for another 2 minutes, or until the mixture is light and smooth and creamy.

6. Beat in the almond extract. Reduce the mixer to low and add the dry ingredients, mixing only until they are incorporated. You'll have a soft stick-to-your-fingers dough that will ball up around the paddle or beaters. (it won't really ball up but you can somehow see that it will clump together more after a while) 

7. Toss in the almonds and dried cranberries and mix just to blend.(remember not to blend so long. Stop when u you see it mixed enough.) 

8. Scrape half the dough onto one side of the baking sheet. Using your fingers and rubber spatula or scraper, work the dough into a log about 12 inches long and 1 1/2 inches wide(these are estimated lengths). The log will be more rectangular than domed, and bumpy, rough and uneven.

9. Form a second log with the remaining dough on the other side of the baking sheet. (Leave a space in between two logs as it batter will tend to expand slightly, upwards and sideways).

10. Bake for 15 minutes, or until the logs are lightly golden but still soft and springy to touch. Transfer the baking sheet to a rack and cool the logs on the baking sheet for 30 minutes

11. If you turned off your oven, bring it back up to 350 deg F (~175 deg C).

12. Using a wide spatula, transfer the logs to a cutting board and, with a long serrated knife, trim the ends and cut the logs into 3/4inch thick slices (I assume it can be thinner if your knife is sharp enough).

13. Return the slices to the baking sheet - this time standing them up like a marching band - and slide the sheet back to the oven (Doesn't really matter if it can't stand, Just lay them nicely).

14. Bake the biscotti for another 15 minutes, or until they are golden and firm. Transfer them to racks and cool to room temperature.  

~You and me, we can ride on a star
If you stay by my side
We can rule the world~

New Beginning



I think it's time I start this back... I've got almost everything sorted out.. Almost I guess. :) Well, here goes nothing..

I think it's been a long road for me.. Of course it hasn't ended.. It just started... I started out baking for the fun of it.. Just to make goodies good enough to make the NS boys at work satisfied.. to wanting to make nice looking cakes... Then I realize that I wanted to make more great tasting cakes, not just nice looking.. ahuh.. Anyway, my passion spurred me to invest in a new oven, my dream machine: KitchenAid.. ahaha... Till now, I am forever learning.. I'm loving how I can make flowers from sugarpaste.. It's just amazing.. How much you have to / can learn from just one passion.. It's cool..

Basically, this blog will just be an avenue where I rant about my baking problems and theories and reviews and comments where I can't do it anywhere else and where pictures can't describe what goes behind all that beauty.. haha.. Does it make sense?? See, I'm ranting... hahaha..

If you think you wanna try some of the goodies I make, you can visit my website at http://www.simplybaked.webs.com/ ... For more detailed pictures of my goodies, you can visit Facebook.. Just search for Simply Baked.. Or you can just click here if you're signed in to FB.

Fuchsia

I just finished my PME Diploma in Sugarflowers.. It was really a fun course... Though it burned the major time of my Saturdays, my weekends, I think it was well worth it.. And the results are satisfying and very very beautiful and will make you happy, really happy..

Next up, is my first wedding project... In 3 weeks time, hopefully you'll see a masterpiece.. haha.. i really hope so..

And I shall try to make time for my own real baking.. I really missed those times where I baked for myself.. To test recipes, to relieve my craving.. though, actually I don't really like to eat my own baking.. But I just wanna bake.. Can't wait!!

P/S: I love the new background!! So pwetty... ;)

*Khas*

Monkey Bread

Thought I was gone didn't you.. I've been very busy and tired lately.... Busy with my side business.. Anyway.. I did this recipe a while back during the holidays.. I missed making bread and wanted to do something new... Hence, I decided to make Monkey Bread...

It turned out to be a success... I was kinda worried at first cos it did not really rise the first hour.. I had to wait around 2 hours and it rose nicely.. And I baked it and it was totally lovely.. It was awesome and picture worthy..

McDonalds Cinnamon Melts is actually monkey bread.. A really sweet version of it.. I like mine cos I don't really have a sweet tooth anymore. And it taste really good with the Cream Cheese frosting I had leftover in the fridge... My intentions exactly why I made the Monkey Bread...  

Remember, it's always best to make bread earlier part of the day because of the long waiting time.. Then you will get to enjoy it by dinner time.

Monkey Bread (taken from Martha Stewart's website)

For the bread:
1/4 cup warm water (exclude if you're using instant yeast)
3 1/4 cups flour
1 large egg
1 tsp salt
1/4 cup granulated sugar, plus a pinch for the yeast (exclude the pinch of sugar for the yeast if you're using instant yeast)
3/4 cup milk ,warmed (I did not warm mine)
2 tbsp shortening, plus more for pan and bowl (I used spray oil for the pan)
1 package yeast

For the coating
1 stick butter, melted
1/2 cups nuts, chopped (Optional; I excluded cos I don't like nuts in my bread. I substitute it with mini chocolate chips)
2 tsp ground cinnamon
3/4 cup light brown sugar

For the icing (I just halved the recipe as I only used it for decorating purpose and mainly eat it with cream cheese frosting)
2 cups confectioners' sugar
1/4 cup milk

1. Put the warm water and a pinch of sugar in a small bowl, sprinkle yeast over the top. Stir; let the yeast soften and dissolve, about 5 minutes. (Exclude this whole process if you're using instant yeast)

2. Place shortening, warm milk, sugar, salt, and egg (and instant yeast) in a mixer bowl. Grease Bundt pan and a medium bowl. 

3. Once yeast is dissolved and foamy, add it to the mixer bowl (ignore this step if you're using instant yeast); mix well with dough hook (I mixed with the paddle attachment first). Slowly add the flour. Knead on medium low (once it gets heavier, I changed to the dough hook) 1 minute or by hand 5 minutes. Place in the greased bowl and let rest for 20 minutes. 

4. Make coating. Put melted butter in a bowl. In another bowl, mix brown sugar, cinnamon and nuts. Sprinkle 2 tbsp of nut mixture in Bundt pan. Cut dough into 1/2 inch pieces. Roll into balls. (the dough is still kinda sticky at this stage; hence I just floured my hands to reduce the sticky-ness)

5. Dip balls in butter, then roll in nut misture; place in prepared Bundt pan. 

6. Cover with plastic wrap; let rise about 1 hour or until double in size. (mine was around 2 hours plus)

7. Preheat oven to 350 deg F (175 dec C). Bake 30 to 35 minutes. Let cool for 15 minutes in oan.

8. Turn bread out of pan; cool 20 minutes on rack or plate.

9. Make icing. In a small bowl. Stir milk into confectioner's sugar. Drizzle over bread.

~Bersama kita bagai hutan dan hujan
Aku ada kerna kau telah tercipta..~

Nanaimo Bars - Daring Bakers

I know I've not been doing a lot of Daring Bakers.. I apologize deeply.. Life has been hard on me the past few months.. Hence, I shy-ed away from a lot of things.. But I'm coming back.. So.. it's gonna be cool.. Hopefully..

Well.. The January 2010 Daring Bakers’ challenge was hosted by Lauren of Celiac Teen. Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and http://www.nanaimo.ca/.

The challenge this month required us to make graham biscuits from scratch.. Actually it was to make gluten free graham biscuits.. But since, Im kinda short on money and I don't want to waste the gluten free ingredients if I have them, I decided to make a normal graham biscuits.. It was really challenging to make the biscuits pretty and perfect because of the hot weather here.. When I tried taking the dough out.. it would turn sticky after a few minutes.. I had to go back and forth the refrigerator to make nice biscuits.. It still turn out uneven but taste great though.. I finally know what graham biscuits tasted like.. cause it's not really available here in Singapore.. And I suddenly remember that I ate it before.. It's those teddy bear biscuits that supermarkets used to sell!! hahaha..  

The bars were easy to make.. and you don't have to bake it.. I didn't add coconuts and nuts to that base because I don't like coconuts and I don't realy like nuts in the things I bake.. Hence, I just used more graham biscuits.. It was really sweet though.. and rich..  brought it to work and the boys like it.. They kept asking is the middle layer white chocolate?? I couldn't eat more than 1 bar.. But it was really nice.. I wouldn't mind making them again.. If only it's for kids to eat.. or those people who really like sweet stuffs..  

Gluten Free Graham Wafers (adapted from http://www.101cookbooks.com/archives/000126.html)

Ingredients:

1 cup (138 g) (4.9 ounces) Sweet rice flour (also known as glutinous rice flour)
3/4 cup (100 g) (3.5 ounces) Tapioca Starch/Flour
1/2 cup (65 g) (2.3 ounces) Sorghum Flour
1 cup (200 g) (7.1 ounces) Dark Brown Sugar, Lightly packed
1 teaspoon (5 mL) Baking soda
3/4 teaspoon (4 mL ) Kosher Salt
7 tablespoons (100 g) (3 ½ ounces) Unsalted Butter (Cut into 1-inch cubes and frozen)
1/3 cup (80 mL) Honey, Mild-flavoured such as clover.
5 tablespoons (75 mL) Whole Milk
2 tablespoons (30 mL) Pure Vanilla Extract

Directions:
1. In the bowl of a food processor fitted with a steel blade, combine the flours, brown sugar, baking soda, and salt. Pulse on low to incorporate. Add the butter and pulse on and off, until the mixture is the consistency of a coarse meal. If making by hand, combine aforementioned dry ingredients with a whisk, then cut in butter until you have a coarse meal. No chunks of butter should be visible.

2. In a small bowl or liquid measuring cup, whisk together the honey, milk and vanilla. Add to the flour mixture until the dough barely comes together. It will be very soft and sticky.

3. Turn the dough onto a surface well-floured with sweet rice flour and pat the dough into a rectangle about 1 inch thick. Wrap in plastic and chill until firm, about 2 hours, or overnight.

4. Divide the dough in half and return one half to the refrigerator. Sift an even layer of sweet rice flour onto the work surface and roll the dough into a long rectangle, about 1/8 inch thick. The dough will be quite sticky, so flour as necessary. Cut into 4 by 4 inch squares. Gather the scraps together and set aside. Place wafers on one or two parchment-lined baking sheets. Chill until firm, about 30 to 45 minutes. Repeat with the second batch of dough.

5. Adjust the rack to the upper and lower positions and preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

6. Gather the scraps together into a ball, chill until firm, and reroll. Dust the surface with more sweet rice flour and roll out the dough to get a couple more wafers.

7. Prick the wafers with toothpick or fork, not all the way through, in two or more rows.

8. Bake for 25 minutes, until browned and slightly firm to the touch, rotating sheets halfway through to ensure even baking. Might take less, and the starting location of each sheet may determine its required time. The ones that started on the bottom browned faster.

9. When cooled completely, place enough wafers in food processor to make 1 ¼ cups (300 mL) of crumbs. Another way to do this is to place in a large ziplock bag, force all air out and smash with a rolling pin until wafers are crumbs.

Nanaimo Bars
Ingredients:

For Nanaimo Bars — Bottom Layer

1/2 cup (115 g) (4 ounces) Unsalted Butter
1/4 cup (50 g) (1.8 ounces) Granulated Sugar
5 tablespoons (75 mL) Unsweetened Cocoa
1 Large Egg, Beaten
1 1/4 cups (300 mL) (160 g) (5.6 ounces) Gluten Free Graham Wafer Crumbs (See previous recipe)
1/2 cup (55 g) (1.9 ounces) Almonds (Any type, Finely chopped)
1 cup (130 g) (4.5 ounces) Coconut (Shredded, sweetened or unsweetened)

For Nanaimo Bars — Middle Layer

1/2 cup (115 g) (4 ounces) Unsalted Butter
2 tablespoons and 2 teaspoons (40 mL) Heavy Cream
2 tablespoons (30 mL) Vanilla Custard Powder (Such as Bird’s. Vanilla pudding mix may be substituted.)
2 cups (254 g) (8.9 ounces) Icing Sugar

For Nanaimo Bars — Top Layer

4 ounces (115 g) Semi-sweet chocolate
2 tablespoons (28 g) (1 ounce) Unsalted Butter

Directions:

1. For bottom Layer: Melt unsalted butter, sugar and cocoa in top of a double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, nuts and coconut. Press firmly into an ungreased 8 by 8 inch pan.

2. For Middle Layer: Cream butter, cream, custard powder, and icing sugar together well. Beat until light in colour. Spread over bottom layer.

3. For Top Layer: Melt chocolate and unsalted butter over low heat. Cool. Once cool, pour over middle layer and chill.

I halved the recipe of the Nanaimo bars and made it in a 6" square pan. I would prefer if the middle and top layer were thinner beacuse it was really sweet.. But I don't mind having one again.. And it's really nice eaten cold..

~On a moonlit walk on the beach..
Watching the sunrise for the first time
I'm in a trance.. to the one slow dance.. ~

Wilton Course 3 - Finale Cake

Today I learned life has to move on.. The past may hurt us so bad.. leave us alone and hanging.. so many questions running around.. doubts dangling in your head.. and there will never be answers.. Filled with utter sadness, anger, vengeance.. :'( At some point of time, you know things will never be the same again.. So what are you to do? Well, just accept things as they are.. What can you do?? Where can you go?? Hence, just accept it and learn from it.. Hopefully.. :)

Well, I've completed my Wilton Course 3.. Wow.. What a challenging course! I dare say that.. Maybe cos I am troubled with other matters too which is why it was so challenging for me.. But the challenge was the one that made it all worthwhile to see the results.. Seriously, it is the most satisfying course out of all 3.. It took me a lot of planning and preparation too..

The flowers took like 1.5 days to dry.. I had to do 2.5 batches of recipe for the cake.. The covering of the cake with fondant was so intimidating.. and I failed cos there was not enough fondant to cover the whole cake.. Haha.. Colouring the fondant was so tiring.. I had to knead the fondant until I developed muscles.. hahaha.. But thinking of ideas on how I envisioned the cake to be was the most stressful.. I wanted a more modern, funky, contemporary looking cake.. But I had class requirements to make it kinda formal with the flowers and borders.. I was stressed for a few days thinking of how I want the cake to be and the colours to choose from.. Thank you to my 3rd sis and Wafi for giving opinions.. 

Finally, the dream came came to be.. haha.. I chose a stacked cake cos the pillars were kinda formal looking and didn't go with the cake that I envisioned to be.. I wanted to make it orange colour cake cos I just love my orange colour and people always ask me what colour did I buy.. I assume it's the most attractive colour of all.. I decided to do laces border around the cake cos i hated the frill borders that I learn in class cos I think it looks typical and boring.. and hated doin it cos it never looks as nice as the ones in the book.. haha.. At first, I wanted to colour the lace pink but my sis said purple would be nicer.. It was challenging to get the deep purple that I wanted.. I had to mix my violet, red and bue colours.. And still it wasn't what I really wanted but I was too tired to mix anymore.. The flowers took 1.5 days to dry and I was worried it won't be enough.. I've always like lilies and I think it was the easiest to make.. Hence, I chose lilies.. I wanted to use Petunia too but my sis told me it would be too much have 2 different flowers.. Ok.. Lesser work for me anyway.. As a result, you got what you see.. trust me.. It's a lot of work but it's really really worth it.. *Pats on tha back.. Alright.. here's the inside

The whole class did a good job.. All the ladies did a wonderful job.. really.. I think it was really stressful for all of us cos while we were decorating our cakes, the class was so quiet and you can see each one of use intently decorating the cakes.. Only stopping to take a short break and give our fingers and wrist a short time off.. haha.. Here's the  lovely ladies.. Germaine in black.. Im in green.. out instructor Chermaine with the blue apron.. Indul in pink t-shirt beside me.. Melody with the rainbow top.. Su in white apron and Veronica in pink in front.. Thank you all of you for making the class enjoyable..  

This is Germaine's sweet looking cake.. Just lovely..

Melody's masterpiece.. Her garden.. It was really beautiful.. Especially her roses.. It looked so real.. with the different tones and the lustre dust that she used with it on the edges.. The cake also had some imprints which she highlight with some lustre dust.. She has like a whole collection of lustre dust.. with all the interesting colours.. One passionate lady for decorating cakes I would say...

This is Indul's cake.. The wonderfully crafted and colourful roses.. I love her borders too.. I don't even dare to make borders.. But she did a very good job..

This is Veronica's cake.. She used chocolate fondant.. Which was really cool and unique.. It smelled really nice when she took the cake out.. I'm sure it taste nice too..

This is Su's cake.. She mentioned the word gothic.. She also said it wasn't really completed yet.. She wanted to put some feathers on it.. I'm sure it will be really prettier after that..

As you know already.. That's my work of art.. Finally.. Alright.. I'm ready to take orders!! Ahaaks.. :P

~I'm missing your laugh..How did it break
When did your eyes..Begin to look fake

I hope you're as happy as you're pretending to be~

Wilton Course 3 - Fondant and Tiered Cakes

Life has so many ups and downs.. Sometimes it becomes to overwhelming for you that you don't know how to handle it.. But no matter what, you stil have to move on cause time waits for no man.. Time won't stand still.. Time won't go back to where you want it to be.. Go on.. Be strong.. That's what we should do..

I attended my Wilton Course 3 class yesterday.. I came like one hour late.. Some tragedy happened in the morning and I couldn't find a cab and I had to take bus.. And the bus was ultra slow and there was traffic jam.. and the traffic lights were not in my favour.. I hated yesterday except for the fact that I completed the cake...

Yes.. I made the cake above.. We did it halfway in class and I decided to complete it at home since I made some effort baking the cake and all.. Why not just enlarge my baking portfolio rite??

Inside in was a chocolate cake with layered with chocolate buttercream.. It was a really a perfect cake to be wrapped with heavy fondant cos it was dense and tasted nice enough.. But I won't put cinnamon agin the next time cos I think it's nicer without it.. Or maybe put lesser.. And remember, I always love the contrast of black cake with white cream.. Hmm.. I didn't take a picture of the inside though.. Sorry..

It was really fun and exciting to play with the fondant although the cleaning up part is the most dreadest thing.. I couldn't wait to complete the cake and take pictures of it.. It was like the most proudest moment for me to see the completed cake.. It was really really really pretty.. I can't believe I made it.. I could have made it more colourful though but I was lazy to mix the dough with other colours..

The next thing I couldn't wait was to cut and try it.. cos I always wondered how a fondant cake tasted like.. Okay.. It tasted kinda like sweet chewing gum.. texture-wise and taste-wise.. I think it's because of the gumtex/tylose that we put inside.. ate a bit and I didn't dare to eat more.. I should have rolled the fondant thinner to cover the cake.. Well.. All well for a first try huh??

I'm definitely sticking to a traditional tiered cream cake for my wedding.. or maybe  simple cupcakes.. I don't know.. I hate the thought of wedding actually.. :S

~So don't go away..
Say you want to stay
Cos I need more time just
to make things right~

Boston Cream Pie Cupcake

Finally.. all the weddings that I know of has been gone through and ended as of today.. Haha.. Sometimes, it so tiring to go to weddings and to think of what to give and how much to give and what to wear and how to get there.. But it's really sweet to see two people in love getting together finally.. officially.. to see their happy faces..

I envisioned my wedding to be simple.. and at the beach.. it would be really cool.. David Tutera style.. hahahaha.. I hope it will come true anyway..

I made Boston Cream Pie and I totally fell in love with it.. The taste of the sponge cake is nice.. unlike a simple vanilla cake.. Okay, I'm not so good at describing actually.. But it's simple to bake the cake and it taste wonderful.. I llooooovvvee anything with custard.. And that's the basis of a Boston Cream Pie.. AND then coated with Chocolate Ganache.. Just awesome.. Simple awesome!! And it reminds me of my favourite childhood cake that I used to buy for 50 cents in primary school.. HIRO..

I made a 6" cake for the first try and found out that the ganache was to thin.. Hence the next attempt was a cupcake of course.. Cos I simply adore cupcakes.. I decided to make Boston Cream Pie Cupcakes and fill it with the custard filling and top it with dark chocolate ganache because I was not in the mood for anything too sweet... 

The funny thing was when I was making the ganache on my 2nd attempt at the recipe.. Okay, I had this packet of very strong bitter chocolate that was in the fridge and I have yet to use it.. I bought at the baking supply store.. The percentage of the cocoa was not stated.. And it was quite cheap.. Because of the low value of the chocolate, I didn't really believe that the chocolate very very bitter... Buuuuuut.. When I taste it after the ganache was done, it was so, extremely bitter.. I think it was like 80-85% cocoa.. hahaha.. Although I never tasted cocoa percentage that high.. Lol.. But I tasted 70% before.. It was definitely higher than 70%.. I had no choice but to quickly add confectioners sugar and mix it in.. Gosh~ Never underestimate a cheap strong bitter chocolate.. hahaha..    

I felt that even after adding quite an amount of confectioners sugar, it was still quite bitter when I ate the cupcake.. Buuuuuut, i tasted it the next day... and it was PERFECTO!! A-hah! It wasn't bitter like yesterday and it was not sweet at all.. I just llooooovvvee it.. I think you need to wait a few hours or overnight for the sugar to sink it.. I think.. Anyways... Enough of my stories..

Boston Cream Pie Cupcake (adapted from 500 cakes by Susannah Bake)
(my notes in red) (I got about 11 regular sized cupcakes)

CAKE
170g / 6oz butter, at room temperature
140g / 5oz caster sugar
3 eggs
140g / 5oz self raising flour
1 tsp vanilla extract

CUSTARD
120ml / 4 fl oz milk
175ml / 6 fl oz single cream
3 egg yolks
2 tbsp caster sugar
2 tbsp plain flour
1 tsp vanilla extract

DARK CHOCOLATE GANACHE (my own recipe)
4.5 oz dark chocolate chip or chopped into small pieces (or semisweet chocolate, if using semi-sweet, exclude confectioners sugar)
3 oz heavy cream
Confectioner's sugar (amount varies to your own preference)

Directions:
CAKE
1. Preheat oven to 180C /  350F / gas mark 4. Grease two 20cm / 8in round cake tins, then line with greaseproof paper (put cupcake liners into muffin tins if you're doing cupcake versions).

2. Beat together butter and sugar until pale and fluffy (around 3-5 minutes). Beat in the eggs one at a time.

3. Sift in the flour over the bowl, add the vanilla extract and stir until thoroughly combined (it says stir but I still used the standing mixer.. be careful not to overmix).

4. Spoon the batter into the cake tins and spread out evenly using the back when pressed lightly. (I filled the batter until 2/3 of the liners as it will rise quite considerably..but will shrink abit after cooling down).

5. Bake for 20 to 25 minutes until golden brown and the cake springs back when pressed lightly. Turn the cakes out onto a wire rack, gently peel off the waxed paper and leave to cool.

CUSTARD (while the cake is baking, you may want to prepare the custard)
1. Warm milk and cream in a pan until almost boiling, then set aside.

2. In a bowl, whisk together the egg yolks and sugar until creamy, add the vanilla extract, then whisk in the flour.

3. Whisking constantly, slowly pour in the hot milk, then pour back into the pan. Heat gently, stirring, for about 2 minutes until thick. Pour into a bowl, press clingfilm over the surface, cool, then chill.

To serve, spread the chilled custard over one of the cakes, then place the second cake on top (for cupcake version, I used a Wilton Tip 230 to fill the cupcakes. Otherwise you may just cut a cone shaped  at the middle of the cake n fill the custard and cut a bit of the tip from the cone and place back to cover the filling).

GANACHE
1. Chopped the chocolate into small pieces and placed it a bowl.

2. Heat the cream until almost boiling, then por it over the chocolate and leave it to stand for 3-5minutes. Then stir until smooth. Allow to cool and thicken slightly.

3. Taste test and then add confectioners' sugar and mix thoroughly until the taste is right to you.

~These tears that I've cried
Want you by my side..
A perfect love story that we made
Cos you're my only one, you're the only light
Don't you ever fade away~