Bear Fondant Ice-cream Cake

Preparing ice-cream:

Freeze ice-cream using a 1 liter mixing bowl for 2 hours

Cake Ingredients:

3 eggs

30g vegetable oil

60g milk

60g suger

90g cake flour

A pinch of salt

Preparing sponge cake

Preheat the oven to 180 degrees C

Whisk eggs for 30 seconds, then add vegetable oil, whisk until fluffy

Sieve flour and gently fold the flour into the mixture

Pour the mixture into non-stick 7 inch (18cm) tins.

Place them in the oven till golden brown 15-25 minutes.

Cool on a wire rack

Cut cake into triangular shape

Place ice-cream onto the cake base

Quickly cover the ice-cream with cake layers. 

Put back into the fridge for 15 minutes

After fondant parts are done, decorate the cake and its done!

Snowy Moon Cake - Strawberry

Skin Ingredients:

50g glutinous rice flour
50g wheat starch
50g rice flour

50g icing sugar

100ml milk
40ml condensed milk
40ml vegetable oil

3 tbsp cooked glutinous rice flour

Filling:
180g Red Bean paste (how to make red bean paste).

6 pcs Strawberries


Direction:

(a) Making the Skin Dough

Mix all flour & starch, add in sugar

Stir the mixture evenly into milk as you sift.
Filter the mixture and put it into a plate.
Steam the mixture for 30 minutes.
Let it cool, knead it until it form a smooth dough.
Chill for 2 hours.

(b) Making the Mooncake

Separate the red bean paste into 30g each and roll them into balls.

Wrap strawberry with red bean paste, set aside.
Separate the skin dough into 28g each and roll into balls with smooth surface.

Dust hands with cooked glutinous rice flour. Flatten the dough.

Place the filling into the center of the dough.
Wrapped it up tightly and seal the edges.
Put in a floured mooncake mould. Tap and  remove it.
Chill for at least 6 hours before serving. Enjoy!

Tiramisu (without egg)

Ingredients:
1 cup heavy cream
1 cup mascarpone cheese
1 tsp vanilla extract
3 tbsp Marsala
6 tbsp powdered sugar, divided
1 cup strong cold coffee
22-24 savoiardi biscuits

Decoration:
unsweetened cocoa powder

Steps:
1. Whip cream and 4 tbs powdered sugar to almost stiff peaks.
2. Add mascarpone cheese and vanilla to the cream. Whisk till medium peaks.
3. Combine coffee plus 2 TBS powdered sugar and Marsala wine.
5. Dip savoiardi biscuits in coffee mixture and place in pan...breaking biscuits to fit.
6. Add a portion of the mascarpone cream mixture and level out. Repeat layer once more or two more times if doing a 3 layer cake. You can sprinkle some cocoa/shaved chocolate between teh layers, if you like. Enjoy!

Dorayaki - Red bean pancake

Ingredients:

3 eggs
80g  sugar
2 Tbsp. honey
6 tsp. milk
160g (1 cup) all-purpose flour
1 tsp. baking powder
1 can Ogura-An (sweetened red bean paste)

Instructions:

Mix eggs and sugar in a large bowl until mixture becomes fluffy.

Add honey and milk to the mixture, stir and mix well.

Sift in flour and baking power, mix well with the egg mixture.

Heat a large non-stick frying pan on medium-low to medium heat. Grease the pan with oil.

Drop 3 tbsp. batter to the pan to create 3 inch diameter “pancake”.

When the surface of batter starts to bubble, flip over and cook the other side.

Make sandwich with red bean paste. Enjoy!

Banana Muffin

Ingredients:
230 g all-purpose flour
15g granulated white sugar
 1 teaspoons baking powder
 1/4 teaspoon baking soda
 1/4 teaspoon salt
 2 large eggs, lightly beaten
113 grams unsalted butter, melted and cooled
 3 ripe large bananas, mashed well
 1 teaspoon pure vanilla extract

Preheat oven to 180 degrees C and place the oven rack in the middle of the oven.
Line a 12 - 1/2 cup muffin pan with paper liners.
In a large bowl combine the flour, sugar, baking powder, baking soda, salt.
In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla.
With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky.
Spoon the batter into the prepared muffin tins.
Bake about 20 - 25 minutes or until a toothpick inserted in the center comes out clean.
Place on a wire rack to cool for five minutes and then remove muffins from pan.
Serve warm or at room temperature.

Makes 12 regular sized muffins. Read more: http://www.joyofbaking.com/breakfast/BananaMuffins.html#ixzz21uK5BS1G

Japanese Cheesecake

Ingredients:
100 ml milk
200 gm cream cheese, cubed and softened at room temperature
60 gm butter, softened at room temperature
6 egg yolks
80 gm cake flour
1 tsp lemon juice
6 egg whites
70 gm sugar

Method:

Preheat oven to 150C (302F).

Melt butter, cheese into milk over bath of hot water over heat. Stir occasionally, until completely dissolved and the mixture turns smooth. Remove from heat. Let cool down.

Add the egg yolks and combine well. 

Sift in the flours into the cream cheese mixture, a small amount at a time. Add lemon juice and mix well.

Beat egg white  until very stiff peaks form. 

Fold-in the egg whites into the cream cheese mixture.

Pour the mixture into the two baking pans.  Add hot water in the tray up to half way. Bake for about 50 to 60 minutes. Test with a needle or skewer that comes out clean.

Turn off the oven. Leave the oven door ajar for 10 minutes. Remove from the oven and remove from the pans. Let cool completely on a wire rack. 

Adapted from: http://en.christinesrecipes.com/2011/02/japanese-cheesecake-fluffy-creamy.html#ixzz1yZlY1cIK

Green Tea Creamy Cup cake

Ingredients:

Cup Cake:
2 Eggs
10g Sugar
10g Olive Oil
20g Milk
60g Flour
10g Chocolate Chips (optional)

Cream:
1 cup Whipped Cream (Cold)
5 tsp Confectioners' sugar 
3 tsp Green Tea Powder

Instructions:
Preheat oven at 160 degree
Separate egg white and yolks

Mix 1/3 sugar with egg yolks
Add oil, milk and salt to the yolk mixture


Sift in cake flour
Mix until batter can draw

Whisk egg white with 2/3 sugar until peak form
Add 1/3 egg white mixture to yolk mixture, stir well
Add all egg white mixture and mix well.
Pipe batter in cupcake linerAdd chocolate chip on top of the batter. (optional)
Bake in oven at 160 degree for 10-15 mins
After baking, put to cake to cooling rack upside down


Cream:
Whip the cream, and add confectioner's sugar.
Add green tea powder
Continue whipping until the green tea powder is incorporated.
Pipe cream on top of cup cakes when they are cool.

Water Chestnut Pudding

Ingredients:

Water chestnut flour – 250g

Fresh water chestnuts – 250g

Brown Sugar – 150g

Oil – 1 tbsp

Water – 2 cups + 5 cups

Cornstarch - 1 tbsp

1. Skin and wash water chestnuts.  Smash and chop roughly.
2. Mix water chestnut powder with 2 cups water.  Stir well and strain mixture.
3. Bring 5 cups water to a boil.  Add in the brown sugar and stir till sugar is dissolved. Pour 1/3 water chestnuts powder mixture solution into the sugar water and stir quickly.
4. Add 1 tbsp of oil to the mixture.  Cook over low heat, stir all the time, immediately turn off fire when mixture starts to thicken. Let it cool down. The mixture now is transparent brown colour.
5. Add the remaining mixture and stir till well combined. The mixture now is solid brown colour.
6. Pour into a greased round tin or any mold of your choice, steam over high heat for 30 minutes.  Cool thoroughly before cutting.  Chill before serving.

Fresh Fruit Puff Pastry

Puff Pastry Ingredients

400g flour sifted
220ml water room temperature
10g salt
80g butter (melted and cooled)
260g unsalted butter (solid)

Instructions

In a mixing bowl put flour and salt.
Pour over water and melted butter and mix quickly to form a ball.
Knead dough in bowl until it has a smooth surface.
Rest dough for 10 minutes in refrigerator covered with plastic wrap before starting pastry turns.

After 10 mins

Dust workspace with flour.
Put dough ball on surface and make a cross with a slight lump in the middle by rolling out the edges.
Place butter in a square on top of mound and fold flaps over it like an envelope.
With a rolling pin, press down in an "X" on top of envelope.

Pastry turns:
a. Roll out dough carefully the length and width of the rolling pin.
b. Fold in thirds. Turn dough towards you like a book.

Repeat the pastry turns (process a-b)
Cover with parchment paper and chill in refrigerator for 10 minutes.

After 10 mins

Take dough out of fridge
Repeat pastry turns twice
Chill again for 10 minutes.

Take dough out again and finish 5th and 6th pastry turn.
Roll out 1/8" and cut to desired shape
Brush with fruit jam and cut fresh fruit on top.
Bake about 10-12 minutes at 190 degree celsius or until pastry turns golden brown.

Chocolate Whoopie Pie

Ingredients:

Servings:

36

Whoopie Pie

1 cup sugar

6 tablespoons vegetable oil

2 eggs

2 cups all-purpose flour

1/2 cup baking cocoa

1 teaspoon baking soda

1/2 teaspoon salt

4 tablespoons milk

Filling

1 cup whipped cream  

1/2 cups confectioners' sugar 

1/4 teaspoon vanilla extract (OR mint extract is good)

Directions:

1. Preheat oven to 218 degree celsius. Lightly coat cookie sheets with nonstick cooking spray.
2. Whoopie Pies: In a mixing bowl, beat sugar and oil until crumbly. Add eggs and beat well. In separate bowl, combine flour, cocoa, baking soda and salt.
3. Gradually beat flour mixture into sugar mixture. Add milk and mix together well.
4. With lightly lightly floured hands, roll dough into 1 1/2" balls. Place balls 2" apart onto cookie sheets lightly sprayed with nonstick cooking spray. Flatten balls slightly with bottom of lightly greased flat-bottom glass.
5. Bake at 218 degree celsius for 5-6 minutes or until tops are cracked. Cool for 3 minutes before removing to wire racks to cool.
6. Filling: In a mixing bowl, beat together cream and confectioners' until fluffy.
7. Pipe filling using pastry bag (or spread w/ knife) on to flat bottom of cooled whoopie pie and top with another whoopie pie to make a sandwich.

Cake Pops

Cake Pops

1 (14.25 oz) box cake mix, any flavor
1 (16 oz) tub frosting, any flavor (you will not need all of it)
or 1/3-3/4 cup homemade frosting
1 (24 oz) package of almond bark/candy coating (white or chocolate)
Sprinkles
Lollipop sticks
3″x4″ cello bags*
Curling ribbon

Directions:
Bake the cake mix according to package directions. Once it’s cool, crumble the cake into a large bowl. I prefer to process mine in the food processor to fine crumbs. Place in a large bowl and stir in about 1/3 cup of frosting. Mix with your hands until thoroughly combined and thick like a truffle center. Mix in additional frosting if necessary. You only need enough to get the crumbs to stick together when you roll them into balls. Do not add so much that the mixture becomes soft and mushy!

Roll mixture into 1″ balls and place on a cookie sheet. Cover with plastic wrap and refrigerate for an hour or overnight. I usually do this step the day before and then dip them the following day. Do not freeze them before dipping or the chocolate coating may crack.

Melt chocolate in the microwave per directions on package. Dip the tip of your lollipop stick in a little of the melted candy coating and insert into the flat end of the cake balls. (Bakerella says to insert a little less than halfway, but I go more than halfway b/c I imagine they stay put a little better when dipping.)

Carefully insert the cake ball into the candy coating by holding the lollipop stick and rotating until covered. Once covered, remove and softly tap and rotate the stick on the edge of the bowl until the excess chocolate falls off. Don’t tap too hard or the cake ball will fall off, too. Immediately cover with sprinkles before the chocolate has a chance to set, then insert in a styrofoam block to harden. Continue with remaining cake balls.

Once finished with all the cake pops, begin packaging them in the same order they were dipped. This part is easiest if you have a helper. Place a cello bag over the top, bring it down and while someone holds it, tie some curling ribbon below the base of the ball. Curl the ribbon and continue with the remaining pops. Store in an airtight container at room temperature for two days, or in the refrigerator for up to a week. If you want to freeze them, I'd recommend moving them to the refrigerator the day before serving so they can thaw at a slower rate and you don't risk as much condensation. They will get quite wet if you move them directly from the freezer to the counter top, and if you have sprinkles, the color will run. Serve cold (not frozen)or at room temperature.

Makes 40-50 pops

Basic Waffles Recipe

To make an amazing waffle dessert, try drizzling the waffles with fresh berries.

Yield: Makes 10 to 15 waffles

Ingredients:
2 eggs
2 cups all-purpose flour
1 3/4 cups milk
1/2 cup vegetable oil
1 tablespoon white sugar
4 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract

Directions
Preheat waffle iron.
Beat eggs in large bowl with hand beater until fluffy.
Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth.
Spray preheated waffle iron with non-stick cooking spray.
Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.

Stabilized Whipped Cream

Ingredients:

2 teaspoons gelatin
4 teaspoons cold water
1 cup (240ml) heavy whipping cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract

Method:

1. Combine gelatin and cold water. Place over hot water bowl, stirring constantly, just until the gelatin dissolves.
2. Whip the cream, and add confectioner's sugar.
3. Add gelatin mixture and vanilla extract.
4. Continue whipping until the gelatin is incorporated.

Lovely firm texture and beautifully spreadable. Can put in piping bag for decorating!

Chiffon cake

Pan measures 8-inch diameter and 5-inch deep

Egg 1 pcs
Oil 10g
Milk 20g
Cake Flour 30g
Sugar 30g
A pinch of salt

For 5 eggs recipe:

Egg yolks 5 pcs
Oil 50g
Milk 100g
Cake flour 150g
Sugar 50g
A pinch of salt

Egg white 5 pcs
Sugar 100g


Preheat oven at 160 degree
Separate egg white and yolks

Mix 1/3 sugar with egg yolks
Add oil, milk and salt to the yolk mixture

Sift in cake flour
Mix until batter can draw

Whisk egg white with 2/3 sugar until peak form
Add 1/3 egg white mixture to yolk mixture, stir well
Add all egg white mixture and mix well.

Bake in oven at 160 degree for 10-15 mins
After baking, put to cake to cooling rack upside down

Strawberry Mousse Cake

8" round strawberry mousse cake


Mousse:
12g unflavored gelatin + 50g cool water
200g whipped cream
40g sugar
150g fresh strawberries puree
50g milk

1. Sprinkle the gelatin powder over the 50g cool water and let sit for 5 minutes.

2. Using an electric mixer, whip 200g whipped cream and 40g powdered sugar. Beat on medium-high speed until medium peaks form.

3. Using a large rubber spatula, gently fold the strawberries purée and milk into the mixture.

4. Stir the gelatin mixture into the cream and strawberries mixture.

5. Pour the mousse mixture on top of cooled sponge cake.

Refrigerate for 1 hour.

After 1 hour, prepare the jelly.

Jelly:

45g Strawberry flavor jelly powder
1 tsp gelatin
180g water

1. Mix water with Strawberry flavor jelly powder and gelatin powder

2. Add a few slices of strawberries on top of the mosse

3. Pour in jelly mixture.

4. Keep in refrigerator for several hours, or even over night (cover with plastic wrap)

If it's difficult to remove the ring, use hot towels to surround the mousse ring to soften the mousse till it can be easily removed from cake.

Red Bean Paste

Ingredients:
 
1 cup (180 grams) red beans
1 cup granulated sugar
pinch of salt

Instructions:

To Prepare the red beans:
Wash the red beans and place in a large pot filled with water. Bring to a boil over high heat, drain, and discard the water.

Add about 3 cups of water to a pot containing the par-boiled red beans. Bring to a boil over high heat. Reduce the heat to medium, cover the pot, and simmer the red beans until soft, approximately 45 minutes to 1 1/4 hours. The water should be almost completely absorbed by the time the beans are done. Add water as needed while simmering to prevent the beans from scorching.

Add the sugar, stirring gently until the red bean paste is heated through and glossy. Season with a pinch of salt and mix well. The paste should be thick with some whole and half-crushed red beans.

Matcha and Red Bean Cake Roll

Matcha and Red Bean Cake Roll

For the cake:


- Egg 2 pcs
- Olive oil 20g
- Milk 40g
- Cake Flour 60g
- Sugar 60g
- A pinch of salt

- 1 tablespoon matcha (finely powdered green tea)

For the filling:
- 280 grams sweetened red bean paste (see Red bean paste instructions)
- 80 grams whipped cream

For the topping: (optional)
- confectioner's sugar
- matcha (green tea powder)

Prepare the cake. Preheat the oven to 200°C (400°F) and line a 35-by-25-cm pan with parchment paper

In a medium mixing bowl, combine the egg yolks with 1/3 sugar.
In another bowl, sift together the flour and matcha. Stir the flour mixture into the egg yolk mixture until just blended, without overmixing.

Place the egg whites, 2/3 sugar and the pinch of salt in a clean, grease-free mixing bowl, and whisk until stiff. Stir one third of the egg whites into the batter, then fold in the rest with a spatula, lifting the mixture to keep as much air as possible in the egg whites.

Pour the batter onto the prepared pan or sheet, making sure it reaches the corners, and smooth out the surface gently with the spatula. Bake for 6 to 8 minutes, keeping a close eye on it, until just set.

While the cake is baking, prepare the filling: combine the red bean paste and whipped cream in a bowl, and stir well. Set aside.

Once the cake is baked, you have to work quickly while the cake is still warm, otherwise it will be too stiff to roll. Slide the parchment paper and cake on a cold baking sheet or a tray. Using a sharp knife, trim the edges of the cake if necessary to get a neat rectangle, or if the edges have gotten a bit crisp in the oven.

Cover with a clean dishtowel (or a fresh sheet of parchment paper, which you can reuse several times) and flip cautiously onto your work surface, so that one of the short edges is close to you. Remove the cold baking sheet or tray and carefully peel off the sheet of parchment paper on which the cake baked. The cake will now be upside-down, the spongiest side facing the ceiling.

Spread the filling onto the cake, leaving a margin all around. Roll the cake tightly onto itself, starting from the edge closest to you. It will feel a little awkward at first -- you can use the dishtowel to help your grip -- but will get easier after the first few inches. Wrap the rolled cake tightly in the dishtowel and place it seam side down in the fridge to set for a few hours or overnight.

Just before serving, slice off the ends of the roll -- at an angle if you like -- for a neater look, place the cake on a serving dish, and dust with confectioner's sugar and/or a little matcha powder. Serve on its own, or with a dollop of yogurt. The leftovers will keep for a few days, well wrapped in the fridge.

Blueberry Mousse Cake

Adapted from: http://www.wildblueberries.com/recipes/cassis.php

Ingredients

• 2 eggs
• 1/2 cup sugar
• 2-3 tablespoons hot water
• 1/2 cup flour
• 1/3 cup cornstarch
• 1 teaspoon baking powder
• 4 cups frozen Wild Blueberries, thawed
• 3 envelopes unflavored gelatin
• 6 tablespoons crème de cassis (blackcurrant liqueur)
• 2 cups heavy cream
• 1/3 cup sugar
• Zest of 1/2 lemon
• 8 vanilla meringue cookies
• materials: 10” springform pan
• materials: parchment paper

Preparation

Preheat oven to 325°F. Separate eggs. Beat egg whites with a third of the sugar until stiff. Beat egg yolks with remaining sugar and water until creamy. Combine egg mixtures. Mix flour with cornstarch and baking powder and sift into the egg mousse; stir in with whisk. Cover base of springform pan with parchment paper. Pour in mixture and smooth it out. Bake for approx. 15 to 18 minutes. Remove from oven and let cool.
Sprinkle gelatin packets over 1/2 cup of water in small saucepan; let stand 1 min. Cook on low heat 3 minutes or until gelatin is completely dissolved, stirring constantly; set aside.
Purée 2 1/2 cups of Wild Blueberries. Add 1/2 cup of purée to slightly cooled gelatin mixture and combine throughly. Add cassis and remaining purée to gelatin mixture. Refrigerate until it begins to set. Whip cream in medium bowl and gradually add sugar; beat until stiff peaks form. Fold blueberry gelatin mixture into whipped cream and then add the rest of the Wild Blueberries.
Run a knife around the edge of the cake base layer, but do not take off springform ring. Top the cake layer with the blueberry-cream layer, spreading evenly. Refrigerate the cake for 3-4 hours.
Carefully loosen the cake from the springform pan with a hot, wet knife. Remove the pan ring and transfer the cake to a cake plate. Crumble the meringue cookies and sprinkle them over the top before serving. Preparation Time: Approximately 40 minutes, plus thaw and cooling time. Serves 12.

Chocolate pudding

Thanks my dear friend Meiling for this secret receipe!

Ingredients :
100g 60% - 85% dark chocolate button
100g Unsalted butter (room temperature)
2pcs Egg yolks
2pcs Eggs
50g Sugar (depends on personal flavor)
50g Cake flour (sifted)

Instructions:
1. Preheat oven at 180
2. Grease 6 muffin tins
3. Beat egg yolks, eggs and sugar by mixerfor 7 mins
4. Melt butter and chocolate button in another bowl, mix well
5. Fold eggs into chocolate mixture in step 4 , mix well
6. Fold sifted cake flour into the above mixture, mix well
7. Fill 6 muffin tins with well prepared chocolate mixture (70% full)
8. Insert a chocolate button in the middle of mixture in each tin
9. Keep in fridge for 15 mins
10. Bake in the preheated oven at 180 for about 9 mins

While serve, sift icing sugar on top
Eat with ice cream, grapes, strawberry or other fruit
Remember, eat it when it's still warm.

Cream Cheese Filled Pumpkin Muffins

Ingredients

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup packed dark brown sugar
2 eggs
1/2 cup vegetable oil
2 tablespoons vegetable oil
425g cooked pumpkin
100g cream cheese
sunflower seeds, as garnish (optional)

Instructions

Preheat an oven to 350 degrees F (175 degrees C).
Grease 12 muffin cups or line with paper muffin liners.
Stir the flour, salt, and baking soda together in a bowl.
Beat the brown sugar and the eggs together with an electric mixer in a large bowl until smooth.
Add all the vegetable oil and the pumpkin; continue beating until integrated.
Pour the flour mixture into the egg mixture and beat until just incorporated.
Fill the prepared muffin cups about half-full with the batter.
Spoon about 1 teaspoon cream cheese into the center of each muffin cup and poke it down into the middle of the batter with a finger. Sprinkle the sunflower seeds over each muffin.
Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes.
Let cool in pan 5 minutes and remove to a rack to cool completely.
Be extra careful; the cream cheese stays hot for a while!