Bonnet Season Cupcakes

What a bonnie way to celebrate spring! Cupcakes topped with Easter bonnets are created using the Floral Collection Flower Making Set and the Blossom Nesting Metal Cutter Set.

Ingredients:

• Lemon Yellow Icing Color
• Rose Icing Color
• Violet Icing Color
• Royal Blue Icing Color
• Leaf Green Icing Color
• Ready-To-Use White Rolled Fondant
• Buttercream icing
• cornstarch

Makes:

Each cupcake serves 1.

Techniques Used:

• Leaves
• Dots
• Outline

Tools:

• Standard muffin pan
• Tip: 1
• Tip: 2
• Tip: 349
• Rolling Pin
• Roll & Cut Mat
• Cutter/Embosser
• Brush Set
• White Standard Baking Cups
• Floral Collection Flower Making Set
• Blossom Nesting Metal Cutter Set
• Cake Board

Instructions:

step 1

In advance: Make fondant flowers. For every 3 cupcakes in colors shown, tint a 1 in. ball of fondant blue, 2 in. balls yellow, rose and violet. Roll out colors 1/8 in. thick. Using Flower Making Set cutters, cut 6 apple blossoms in violet and 12 forget-me-nots in rose. Place flowers on thick foam and cup centers using round stick from set. Let dry overnight on cornstarch-dusted board.

step 2

Ice cupcakes smooth. Roll out remaining fondant colors 1/8 in. thick. Cut blossom brims using 2nd smallest metal cutter; position on cupcake.Roll a matching color fondant ball, flatten to 1 1/2 in. wide x 3/4 in. high; attach in center of brim with damp brush.Cut blue hat bands, 1/4 x 51/2 in.; attach with damp brush. Outline brims with tip 1; add tip 1 dots at petal points. Attach flowers with dots of icing. Pipe tip 2 dot centers in buttercream. Pipe tip 349 leaves.

*Combine Violet with Rose for violet shown.

Standing Up For Their Country Cupcakes & Cookies

Playfully present patriotic figures on top of star-splashed cupcakes. Add black licorice appendages and spice-drop feet and hands to cookies shaped with the smallest star cutter in the 101 Cookie Cutters Set.

Ingredients:

• Christmas Red Icing Color
• Red-Red Icing Color
• Royal Blue Icing Color
• Black Icing Color
• Buttercream icing
• Royal Icing
• Patriotic Mix Sprinkle Decorations
• Roll-Out Cookie Dough
• Meringue Powder
• Premium White Candy Melts®
• Black shoestring licorice
• White and black spice drops
• Uncooked spagetti
• granulated sugar

Makes:

Each Cupcake or Cookie serves 1

Tools:

• 6-Cup Standard Muffin Pan
• Cookie Sheet
• Cooling Grid
• Tip: 3
• Patriotic Standard Baking Cups
• 101 Cookie Cutter Set
• Wide Glide™ Rolling Pin
• Knife
• Waxed paper

Instructions:

step 1

In advance: Make cookies. Prepare dough, roll out and cut using smallest star cutter from set. Bake and cool. Cover with thinned royal icing (link to technique on p. 128); let dry overnight.

step 2

Use tip 3 and royal icing to pipe dot eyes, noses and pupils, outline mouths. For each cookie, cut four 1 1/4 in. pieces of black licorice and attach to backs of stars for arms and legs with melted candy; let set.

step 3

On waxed paper sprinkled with sugar, roll out white spice drops 1/8 thick, black spice drops 1/4 in. thick. Cut into hand and shoe shapes with knife. Insert into licorice arms and legs. Cut uncooked spaghetti into 2 1/2 in. lengths and attach to backs of legs for support with melted candy, leaving 1 1/4 in. open on one end to insert into cupcakes; let set.

step 4

Bake and cool cupcakes. Ice smooth with spatula and add sprinkles. Insert cookies.

* Combine Christmas Red with Red-Red for red shown.

Cupcake Critters

Ingredients:

• Golden Yellow Icing Color
• Lemon Yellow Icing Color
• Brown Icing Color
• Red-Red Icing Color
• Rose Icing Color
• Royal Blue Icing Color
• Violet Icing Color
• Orange Icing Color
• Kelly Green Icing Color
• Black Icing Color
• (24 oz. for 10-12 animals) Ready-To-Use White Rolled Fondant
• Meringue Powder
• Buttercream icing
• Thinned Fondant Adhesive
• Royal Icing
• cornstarch

Makes:

Each cupcake serves 1.

Instructions:

step 1

In advance: Make fondant hats. Tint portions of fondant green, rose, blue and violet. Shape a fondant cone 3/4 in. high, 1/2 in. diameter at base. Stand on waxed paper-covered board. Use royal icing and tip 1 to pipe pull-out fringe at base and tip. Let dry.

step 2

Also in advance: Make fondant animal heads and tails. Tint about 1 1/2 oz. fondant for each in rose, brown, blue and yellow. Attach fondant pieces using a damp brush. Pipe details using royal icing. Let heads dry on cornstarch-dusted surface at least 24 hours.

step 3

For pig: Roll a 1 1/2 in. ball of fondant for head and flatten slightly. Use knife to cut mouth. Roll 2 teardrops 3/8 x 1/2 in. high for ears; pinch to shape and attach. Roll a 1/2 in. ball for nose; flatten and attach. Use round end of thin handle modeling stick to indent nostrils. Pipe tip 3 features. Roll a 3/16 x 4 1/4 in. fondant log for tail; wrap around lollipop stick to curl then remove stick. Let dry.

step 4

For horse: Roll a 1 3/4 in. ball of fondant into oblong shape. Use knife to cut mouth. Roll out fondant 1/16 in. thick. Cut two 5/8 in. high triangles for ears; attach. Use round end of thin modeling stick to shape inner ears and indent eyes and nostrils. Cut two 1 1/4 x 3/4 in. rectangles for sides of mane; cut partial slits 1/8 in. wide with knife and attach. Cut two 2 1/2 x 1 1/2 in. rectangles for center mane areas and one 1 x 3/4 in. rectangle for forehead. Cut slits as above and attach. Cut a 2 1/2 x 1 3/4 in. rectangle for tail; cut partial slits, roll and pinch to secure end. Pipe tip 3 features. Let dry.

step 5

For lion: Roll out fondant 1/16 in. thick. Using large round Cut-Out, cut back mane support base. For head, roll a 1 1/2 in. ball of fondant; flatten slightly. Attach to mane base with damp brush. Shape 1/2 in. balls for ears; cut 1 side and attach. Roll a 1/2 in. long teardrop for nose; attach. Pipe tip 3 features. Roll a 3 x 1/4 in. fondant log for tail; curve. Let dry.

step 6

For elephant: Roll out fondant 1/16 in. thick. Cut 2 ears using medium heart Cut-Out. Flatten top half of heart with finger for upper ear section. Reverse for opposite ear. For head, roll a 1 1/4 in. ball of fondant; flatten slightly. Attach to ears with damp brush. Roll and curve a 1 x 1/2 in. log for nose; indent tip with round end of thin modeling stick and attach. Pipe tip 3 features; outline and fill in inner ears. Roll a 1 3/4 x 1/4 in. log for tail; curl. Let dry. Attach a 3 in. lollipop stick to back of all heads for inserting into cupcake. Insert the end of the stick into the back of head, approximately 1/4 to 1/2" depending on the thickness of each head. You might have to make a small hole in the back of the head with the end of the stick or small knife. Attach in place with thinned fondant adhesive and allow them to dry. Angle the stick down slightly rather than straight out so it will go into the cupcake.

step 7

Bake and cool cupcakes in silicone cups supported by cookie sheet. Tint buttercream icing to match heads. Cover tops and build up icing with tip 2A; smooth with spatula. Position heads; insert tails. Pipe tip 3 pull-out dot fringe for lion's mane and tip of lion, and elephants tail.

Tools:

• Tip: 2A
• Cookie Sheet
• Cooling Grid
• Tip: 1
• Tip: 3
• Confectionery Tool Set
• Round Cut-Outs™
• Heart Cut-Outs™
• Silly-Critters™ Silicone Baking Cups
• 4 in. Lollipop Sticks
• Knife
• Waxed paper

King of Cupcakes! Cake

Dimensions® Giant Cupcake Pan bakes a jumbo cupcake over 8 inches high! Cute King of Cupcakes! fondant bear seems to be bursting out of the top, prepped and ready to join the birthday party.

Ingredients:

• Violet Icing Color
• Rose Icing Color
• Royal Blue Icing Color
• Orange Icing Color
• Brown Icing Color
• Red-Red Icing Color
• Black Icing Color
• Ready-To-Use White Rolled Fondant (24 oz needed)
• Gum-Tex™
• Jumbo Confetti Sprinkles
• Buttercream icing
• cornstarch

Makes:

Cake serves 12.

Tools:

• Dimensions® Giant Cupcake Pan
• Decorator Brush Set
• Tip: 4
• Fondant Ribbon Cutter and Embosser Set
• Flower Former Set
• Rolling Pin
• Roll & Cut Mat
• Cake Board
• Fanci-Foil Wrap
• Small angled spatula
• Ruler

Instructions:

step 1

In advance: Make fondant paper tears. Combine 4 oz. white fondant with 1/4 teaspoon Gum-Tex. Roll out fondant 1/8 in. thick and cut 8 triangles 1 1/2 in. wide in various lengths from 2 to 2 1/2 in. Let dry 48 hours in medium and large flower formers dusted with cornstarch.

step 2

Also in advance: Make fondant bear. Tint 4 oz . fondant brown, 1/8 oz. light brown and 1/2 oz. orange. Use brown fondant to make a 1 3/4 in. ball for torso and a 1 1/2 in. ball for head. Shape and attach together with damp brush.

step 3

Roll and attach 1 x 1/2 in. logs for arms, 1/2 in. flattened balls for ears. For muzzle, roll out light brown fondant 1/8 in. thick; cut 1/2 x 3/4 in. oval and attach. Using buttercream icing and tip 1, pipe dot eyes, pipe-in nose and string mouth. Using orange fondant, shape a 1/2 in. wide x 3/4 in. high cone for hat; attach. Pipe tip 1 pull-out fringe.

step 4

Bake and cool cake. Trim 1/2 in. off top of cupcake. Ice bottom section smooth; position top section and use spatula to ice with swirl effect.

step 5

Tint 8 oz. fondant blue; roll out 1/8 in. thick. Cut 16 strips, 3 1/2 in. long using Cutter/Embosser with 2 zigzag wheels and 1/4 in. spacer; attach to bottom section sides with dots of icing.

step 6

Attach confetti sprinkles. Pipe tip 4 message. Position bear and fondant paper tears.

Chicken Relleno

This is my Rellenong Manok... handa ko last Christmas2010...so yummy

This Recipe from Delicioso Cooking Show QTV Chanel 11 hosted by Sam Oh and Jackie Ang-Po

Delicioso Chicken Relleno

CHICKEN RELLENO by Chef Jill Sandique

Ingredients:

For the chicken:

1 whole chicken, about 2 kilograms, washed and deboned

1 teaspoon Worcestershire sauce

1½ teaspoons soy sauce

1 teaspoon lemon or calamansi juice

salt and pepper, to taste

For the stuffing:

2 tablespoons vegetable or corn oil

1½ cups chopped onion

2 teaspoons minced garlic

¼ cup celery

1¾ cups diced white bread, about 70 grams

1/3 cup fresh milk

500 grams ground pork

¼ cup chopped chorizo Bilbao

½ cup chopped sweet ham

2 tabespoons chopped pimiento

¼ cup sliced green olives

¼ cup dark raisins

1 teaspoon Worcestershire sauce

1 teaspoon soy sauce

½ teaspoon salt

¼ teaspoon ground black pepper

2 large eggs, lightly beaten

olive oil or melted butter, for brushing

Method:

1. In a bowl, marinate chicken in Worcestershire sauce, soy sauce and lemon or calamansi juice. Season with salt and pepper. Refrigerate for 30 minutes.

2. In a sauté pan, heat oil. Add the onions and cook until translucent. Add the garlic and cook briefly. Add the celery and cook a few minutes more. Remove from heat and cool completely.

3. Meanwhile soak bread in milk until softened.

4. In a large bowl, mix together ground pork and the rest of the ingredients. Add the cooled onion mixture and the soaked bread. Blend well.

5. Preheat oven to 350F. Fill chicken with meat stuffing. Sew up with a cotton twine, if necessary. Place stuffed chicken in a roasting pan, together with the bones, liver and giblets. Brush with olive oil or butter. Roast for 2 hours. Cover with aluminum foil if necessary. Remove from oven and allow chicken to rest for 30 minutes.

6. Transfer chicken to a serving platter. Cut into 1/2 - inch thick slices. Serve with Chicken Relleno with catsup or gravy.

7. Optional: To make the gravy, deglaze roasting pan with a little red or white wine. In a saucepan, melt ¼ cup butter. Add ¼ to ½ cup flour and cook until bubbly. Add 2 cups chicken stock and the pan juices. Whisk well. Chop the liver and giblets and add to the pan. Season with salt, pepper and thyme.