Thursday, June 30, 2011

My Customer Order "Pattern Design" Use Icing


1st & 2nd Layer
Hexagon Baking Pan, Color Purple White "Customer Request"



Barbie Doll Cake "Topper"






Schedule Pick-Up
July 22,2011
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Wednesday, June 29, 2011

Yummy Magazine


Chicken and Soda Casserole


Ingredients:

2 Tbsp garlic, minced
2/3 cup onion,slice
1/4 oil
1 whole chicken, cut into pieces
Worcestershire Sauce
7Up or Sprite
tomato sauce
Marjoram
Salt and pepper to taste

Procedure:

* Saute garlic and onions in oil and cook until onions are translucent.Add chicken and cook until it renders its fats, about 15minutes.

* Add worcestershire sauce and soda. Bring to boil, then add tomato sauce. Simmer for 20minutes.

* Season with salt ground pepper and marjoram. Taste and adjust seasoning


Recipe From:

Yummy Magazine



















Bagnet Chicharon with Sour Cream Dip and Spice Seasoning



Bagnet Chicharon with Sour Cream Dip and Spice Seasoning

For the perfect beer match, indulge in these crispy pork cracklings (chicharon). Sprinkle with paprika seasoning or dip in tangy homemade sour cream for a gourmet twist.

Serves 3 to 4 Prep Time 10 minutes Cooking Time 10 minutes

For the pork cracklings
200 grams store-bought bagnet
(To make it from scratch, click on recipe: Home-style Bagnet)
oil for deep-frying salt, to taste

For the sour cream dip
1/2 cup cream juice from 2 lemons
1 teaspoon salt

For the spice seasoning
1/2 teaspoon salt
1 teaspoon brown sugar
1 teaspoon paprika
1/2 teaspoon chili powder
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1/2 teaspoon cumin

1 Make pork cracklings: Cut the fat from the bagnet rack. Slice into strips and deep-fry in oil on medium-high heat until crispy. Drain pork cracklings on paper towels. Sprinkle with salt.

2 Make the sour cream dip: Combine cream and lemon juice. Whip until smooth and season with salt. Serve as dipping sauce for the pork cracklings.

3 Make the spice seasoning: Combine all the ingredients.

4 Sprinkle spice seasoning on the cracklings and serve sour cream dip on the side.

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Excuse Me... BIRTHDAY KO 'TO...



Huh... it's My Birthday today... Again...




I Thank God, he gave me more Life.
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Monday, June 27, 2011

Romance in the Rain Cake

Romance in the Rain Cake
Shower the bride with a cake as memorable as her day’s celebration. Create a beautiful umbrella in advance with our easy-to-use Gum Paste Mix shaped on the outside of the Sports Ball Pan Set. Add dainty fondant flowers and clouds. Serve an abundant shower of good wishes with this beautiful dessert.

Instructions:

step 1

At least 3 days in advance: Make large umbrella cake top and flowers. For umbrella, prepare 1 recipe of gum paste. Add 2 oz. of neon yellow fondant to 6 oz. of prepared gum paste. Roll out 1/8 in. thick and cut an 8 in. circle; reserve remaining mixture. Generously dust the outside of one ball pan half with cornstarch and position circle on top. Trim to 3/4 in. above bottom of pan. While still on pan, using Cake Dividing Set, divide circle in 12ths. Using large round Cut-Out, cut a scallop between each division, so that edge of Cut-Out just meets division marks, approximately 3/8 in. deep. Let dry on pan for several days.

step 2

For handle, cut a dowel rod to 11 in. long. Wrap top 7 in. of rod with reserved gum paste mixture. For curve of handle, roll a log 1/2 in. thick x 3 1/2 in. long, then flatten to 1/4 in. thick x 5/8 in. wide. Shape into a "J" and let dry 48 hours on waxed paper-covered board. Attach curved piece to side of covered dowel rod with royal icing; let dry. Using 16 in. of ribbon, tie a bow on top of handle. To decorate umbrella, cut 1/8 in. wide x 3 in. long strips of gum paste mixture. Attach from top of umbrella to division points with damp brush. Attach drop flowers at top and division points with royal icing.

step 3

For flowers, tint 3 oz. portions of white fondant violet, yellow and pink by kneading in 1/2 in. balls of neon fondant. Roll out colors 1/8 in. thick. Using apple blossom cutter from Flower Making Set, cut 45 yellow and 30 each pink and violet flowers; reserve remaining fondant for umbrellas. Move flowers to thin foam and soften edges with medium ball tool from Confectionery Tool Set. Move flowers to thick foam and cup center with ball tool. Let dry on cornstarch-dusted board. Pipe tip 2 dot centers in royal icing.

step 4

Prepare 2-layer round cakes for stacked construction. Prepare cakes for rolled fondant. Cover cakes with blue fondant; smooth with Easy-Glide Smoother. Position on cake base.

step 5

Make cake side umbrellas. Tint 3 oz. of white fondant green using icing color. Roll out green and reserved fondant 1/8 in. thick; cut 2 circles in each color using large Cut-Out. Cut each circle in half and, using wide end of tip 1, cut 4 scallops at bottom edge. Imprint ribs of umbrella with straight-edge wheel of Cutter/Embosser. Attach on cake sides, approximately 1 1/2 in. apart, with damp brush. For tops, roll a small ball; for handles, cut a 1/8 x 2 in. long strip. Attach with damp brush. For bottom borders, roll balls of white fondant from 1/4 to 1/2 in. diameter. Flatten slightly and attach with damp brush, overlapping to resemble clouds. Attach flowers to border with royal icing.

step 6

Tie ribbon bow to umbrella cake top handle. Insert umbrella cake top in cake. Using piping gel, pipe tip 1 bead raindrops. Attach ribbon to cake base edge.

Umbrella

UMBRELLA

Make theenchanting umbrella several days in advance to allow sufficient drying time on the Ball Pan. You may use a Fondant/Gum Paste mixture or Gum Paste alone.

Instructions:

step 1

To make umbrella, tint 8 oz. of gum paste light green. Roll out fondant 1/8 in. thick and cut a 6 in. circle with knife, using a cake circle as pattern. Generously dust the outside of one ball pan half with cornstarch and position circle on top. While still on pan, using Cake Dividing Set, divide circle into 10ths. Using large round Cut-Out, cut a scallop between each division, approximately 3/8 in. deep. Let dry on pan for 3 days.

step 2

Pipe tip 2 rib lines in royal icing from top center of umbrella down to each scallop point. Roll a small gum paste ball for button and attach with damp brush.

step 3

Remove from pan. Attach cookie treat stick or wooden dowel for handle with melted candy; let set. Let dry overnight.

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Duck Under Cover Cake

Duck Under Cover Cake
This duck loves fowl weather and he’ll brighten any baby shower! The Duck Under Cover Cake features a 3-D Rubber Ducky Cake holding a big fondant umbrella made in our Sports Ball Pan.

Instructions:

step 1

At least 3 days in advance: Make large fondant umbrella. Combine 1 pk. each yellow and green fondant from Multi Pack; add 1/2 teaspoon of Gum-Tex to fondant.

step 2

Also in advance: Make fondant side ducks and umbrellas. Tint 12 oz. pastel yellow fondant with Lemon Yellow color to deepen color.

step 3

Roll out 1/4 in. thick. Cut 6 large ducks using plastic cutter. Let ducks dry on waxed paper-covered board dusted with cornstarch.

step 4

For small ducks, dust candy mold cavities with cornstarch. Press 1/2 oz. of yellow fondant into each cavity; unmold and let dry on board dusted with cornstarch. When dry, add eyes and beak to all ducks with FoodWriter markers. Make 6 small umbrellas.

step 5

For violet fondant, combine 1 oz. each pink and blue fondant and tint with Violet color. Roll out pink, blue and violet fondant 1/8 in. thick and cut circles using cutter; cut circles in half and cut scallops using wide end of tip 6.

step 6

Score rib lines on umbrellas using straight-edge wheel of Cutter/Embosser. Roll small balls of fondant and attach for top button using damp brush.

step 7

Let umbrellas dry on waxed paper-covered board dusted with cornstarch. Attach lollipop stick to back of each small umbrella with melted candy.

step 8

Prepare cakes for Alternate 2-Plate construction. Position duck on 10 in. plate and ice beak smooth. Add tip 6 dot eyes.

step 9

Cover body with tip 18 stars. Overpipe front wing with tip 18 pull-out stars, piped to point toward front of duck. Ice hexagon cake smooth.

step 10

Attach small umbrellas to large ducks with melted candy. Roll out deep yellow fondant 1/4 in. thick; cut wings using medium Leaf Cut-Out.

step 11

Attach wing to large ducks with melted candy. Attach large and small ducks, 1 in. from bottom of cake with dots of icing.

step 12

Spatula stripe bag with light and dark blue icing; pipe tip 32 C-scroll bottom borders. Cut curling ribbon into five 25 in. lengths. Tape center of ribbon inside top rim of Fluted Bowl Separator.

step 13

At reception: Assemble cakes and insert large umbrella.

*Brand confectionery coating.

Umbrella

UMBRELLA

Make theenchanting umbrella several days in advance to allow sufficient drying time on the Ball Pan. You may use a Fondant/Gum Paste mixture or Gum Paste alone.

Instructions:

step 1

To make umbrella, tint 8 oz. of gum paste light green. Roll out fondant 1/8 in. thick and cut a 6 in. circle with knife, using a cake circle as pattern. Generously dust the outside of one ball pan half with cornstarch and position circle on top. While still on pan, using Cake Dividing Set, divide circle into 10ths. Using large round Cut-Out, cut a scallop between each division, approximately 3/8 in. deep. Let dry on pan for 3 days.

step 2

Pipe tip 2 rib lines in royal icing from top center of umbrella down to each scallop point. Roll a small gum paste ball for button and attach with damp brush.

step 3

Remove from pan. Attach cookie treat stick or wooden dowel for handle with melted candy; let set. Let dry overnight.

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