Showing posts with label fondant. Show all posts
Showing posts with label fondant. Show all posts

Thursday, 20 August 2009

Pretty cupcake

Day one of project muffcup. I must say, its really not as easy as I thought to create beautiful cupcakes. How to achieve pretty appearance and have it taste just as awesome? Its something to work on. So we plunge into this project not really know how to go about doing it.
Started by shopping at poon huat. Awesome place to get baking materials. Then baking simple vanilla cupcakes as our canvas. Last but not least the decorations.
For the butter cream. I cant remember the exact recipe quantity. But its simply, butter, icing sugar and vanilla and colouring.
Used the jelly heart shaped mould to bake the first batch of cupcakes and the result was pretty good. Easy to remove, easy to wash.
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How to get purple with primary colours? Proportions are important. We did trial an error.

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The recipe for the butter cream (from memory)
115g Butter
1 tsp vanilla extract
Icing sugar ( start by adding 1 cup, at a time till you achieve the consistency desired.)
2 tbss milk
Cream butter and vanilla.
Add Sugar.
Beat in Milk
*Important not to over beat the mixture or it might become too watery.

Thursday, 30 July 2009

Chocolate fondant for Two

Saw a Chocolate Fondant recipe last sunday and decided to bake it today. 
Simply Heavenly
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Warm Chocolate oozing out. OMG!
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100g couverture dark choco (preferably with 70% cocoa solids)

90g butter

1 whole egg

2.5 egg yolk 

50g sugar

25g flour 

 

1. Pre-heat oven to 250 deg C

2. Grease 2 large muffin tins or cup with butter then dust flour

3. melt choco and butter in bowl set over a pot of hot water on low heat

4. beat whole egg, egg yolks and sugar together with a whisk 

5. sift flour into bowl of egg mixture and fold it in till well incorporated 

6. fold melted butter and choco mixture gently till well incorporated 

7. pour choco mixture into muffin tin and bake at 250 deg C for 8-10min. The top should form a crust and begin to come away from the sides of the mould 

8. Slide a small paring knife along the inside of the mould to loosen the fondant. 

Tip if from the mould onto a plate and serve warm! 

 

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