Ben 10 edible image for cupcakes for sale!!

Ben 10 edible image for cupcakes ... anyone?
Thing is I have some extras that I do not need. A customer changed her mind and wanted another theme, at the very last minute, so I'm stuck with these images of Ben 10.

I have four sheets, there are 24 images per sheet.
I'm selling them at RM 30.00 for all four sheets.
Interested? Call or sms me and then we'll set a meet, ok? 017 6843557
Thanks!

The images are as below

Hokkaido Chiffon Cupcakes

Made a batch of Hokkaido Chiffon Cake for a birthday party last weekend. Air ada ke tak ada the party must go on, so says the poor mama after the birthday girl cried when told she can't have one. That being that it was then my honour to supply the cupcakes! Happy Belated Birthday Diana!

Right back to the recipe, it is an easy one. Doesn't require that many eggs, as some do. Sponge cakes tends to be a little eggy - something I do not like - if there are too many eggs.
I have done this before but tak sempat take any photos but this time I manage to do it.
Unfortunately I don't remember where I got this recipe from but I want to say thank you to the person who shared this sedaps recipe!!

Hokkaido Chiffon Cupcakes

Ingredients

A
4 egg yolks
30g castor sugar
2 tsp vanilla
40ml milk
40ml oil (I used Naturel Blend - Canola & Sunflower)
55g cake flour (didn't have any so I just used self raising flour)
20g custard powder (about 1 Tbsp)
1 tsp baking powder

B
4 egg whites
1/4 tsp salt ( didn't do this)
80g castor sugar


Method
Whisk together egg yolks and sugar. You can do this by hand or using a handstand.
Once foamy, add in the oil, milk and vanilla. Beat well. Then gently fold in the flour, custard
powder  and baking powder. Put aside.
In another bowl whisk the egg whites, I recommend you use a handstand unless you are very, very strong as it takes a while to get them whipped! Lenguh tangan!!

Gently, in three batches, add in the sugar. Keep on beating until you get soft peaks.
Add 1/3 of the whites into the yolk mixture. Gently fold until just combine before adding in the remaining whites. Fold gently and slowly and take care not to over stir.

Arrange the paper cups on a baking tray and fill the batter 2/3 full. The batter will rise.
Tap the tray to allow air bubbles to escape before baking.
Bake at 170C for 20 min.

These have no custard filling and are plain. They are good too!

 

 

Custard Filling

 

3/4 cup milk

2 Tbsp custard powder

2 Tbsp castor sugar

1/4 cup water

 

Method

In a pot mix the custard powder first with a little bit of the milk, mix well until no more lumps

before adding the rest of the milk, water and sugar. Custard powder tends to be lumpy if mixed with a lot of liquid at first.



Cook over slow fire and keep stirring. Custard tends to burn, so keep watch and don't forget to stir.
The custard is cook once it is smooth and thickens.



Assembling the cupcakes.
Using a piping bag fitted with nozzle (like pic) I don't know the name or number... anyway just insert it right into the middle of the cake and gently press the custard in.

Lastly dust some icing sugar and decorate as you like.


Happy Baking!

Baked Pasta

 

Made this the other day for lunch.

Yang picture on top is before baking and the

bottom one is after, sorry bawang hangus sikit!!

Moist Chocolate Cake

I was feeling rather hungry and I only got a small piece of the birthday cake. There were a lot of people and tak kanlah I want to eat a big piece just because I baked it!!
The next day I felt like eating cake, so after deciding on which recipe I wanted I checked and made sure I had all the ingredients at home before taking out the baking tins.
Nothing is more sad when you realize after all the excitement and hype that you don't have enough of something or that something memang tak ada at home! Nak go to the shop, malas. But I was fortunate that everything ada!

I haven't made this chocolate cake for a while and to be honest I forgot how it tasted like. I just seldom make this because the recipe is quite big and well, that just means I have to eat more - something I am desperately trying to cut down!

I left out the fudgy topping and opt for a chocolate ganache instead.

I used two 22 cm cake tins instead of one larger one.

For the cream in the middle, I used a few scoopfuls of the cooled ganache. I just whipped it with a whisk and then applied it to one layer before topping it with the other.

Then I poured the rest of the ganache over the cake.

A little messy I admit, but it taste much better than it looks!!

Moist Chocolate Cake

2 cups of flour (I used Tepung Gandum Blue Key)
1 cup of cocoa powder  (I used Meriah)
1 tsp baking powder
1 tsp bicarbonate soda
4 eggs
2 cups sugar (I lessened it to 1 3/4 cup)
1 cup condensed milk
1 cup oil (I used Daisy Corn Oil)
1 1/2 cup of boiling water (optional - add 1 tsp of instant coffee)


Method
Beat eggs and sugar with a whisk until frothy and foamy.
Add milk and oil.  Mix well.
Fold in dry ingredients little by little until combined.
Lastly add in hot water.
Pour mixture into greased tins, I used two 22 cm.
Bake in oven at 175 C, for 40 min or until cooked.
Once cake cools, do the topping.

Chocolate Ganache

200ml whipping cream (I used Emborg)

300g chopped cooking chocolate (I used Meriah Dark Chocolate)

1 Tbsp butter (I didn't)

Method

Chopped the chocolate, the smaller the pieces the better and put it in a bowl.

In a pot warm the cream, once the small bubbles at the side appear, tip the bowl of chocolate into the pot.

Let it be don't stir, if some of the chocolate is not submerged, tilt or move the pot around a bit. Let it rest and after a few minutes, gently stir to mix.

Allow the ganache to cool and thicken, about 2 to 3 hours. Best to make the ganache first before the cake.

For the creamy center, I agak-agak an amount just enough to cover the cake. Wait until the ganache has thickened then take out about 8 Tbsp and whisked until it turned light brown. Whisking ganache makes it creamy and not glossy. This can also be used on cupcakes or the cake itself.

Happy Baking.

Birthday Cake

Recently I received an order for a birthday cake. It was for someone's 27th birthday, and the design and type of cake of were left up to me.
Hmm...It was kinda hard because a cake especially a birthday cake has to reflect a person's personality. I barely know having only met her three times with a few hellos and a casual word or two thrown in!
I pondered and thought for a bit, only a bit as I had tons of other things to do and decided that an Ombre Cake would suite the occasion best. As for the color scheme, I opted for something neutral - in between color... orange.
The recipe I posted before and is the very same one, only I changed the topping. No cream cheese since I wasn't sure if she liked it. Instead as the dirty icing I made a regular butter cream one and later the top was a fresh cream with orange juice, in following with the color!
I also used 3 larger cake tins, 22 cm so the cake was wider but thinner. I got four layers! Ha! Ha! A big achievement for me, as I previously made Ombre Cake with only 3 layers.

I hope Su had a fantastic birthday and enjoyed the cake too.

I was fortunate to be invited to the birthday party as I was curious to see how the cake turned out!

I even, after the candles were blown of course, volunteered to cut the cake!!

I managed to snapped pics of the cake and I thought it looked better then I expected!

                                                                                              

The recipe for the icing I made :
Buttercream Icing
3 cups sieved icing sugar (It was a little too sweet, so next time I have to lessen it a bit)
1 cup of butter (I added 1/3 cup of shortening to this)
1/3 cup of milk (it depends how stiff your icing is, so add milk accordingly until icing is spreadable)
1 tsp of vanilla

Method
Cream the butter and shortening (if adding) until smooth and creamy. Add in half the icing sugar first and continue beating. When fluffy add in the rest and beat until smooth. It is ready to be used.
Topped each layer with the cream and cover the rest of the cake with the remaining cream. Preferably chill the cake in the fridge before piping the fresh cream.


Fresh Cream Topping
300 ml non dairy whipping cream
I didn't put any sugar because this cream is already sweet, depending on the brand you might have to add a little bit of icing sugar.
1 tsp of vanilla
enough food colouring of your choice.

Method
Beat at low speed first, the cream then speed up until the cream is stiff. Add the vanilla and divide the whipped cream into 3 or 4 portions depending on your cake. Add just enough colouring to each and decorate your cake.

Happy Baking.