Posts Tagged ‘Cupcake’

Paper cups come in many sizes from as small as 1 inch to as big as 4 inches. It mostly  used for baking cupcakes or muffins. Now in the market, paper cups can be used with or without the muffin tray. It also comes in various of colours and pattern. Baking trays come in various sizes and functions.  Most of the time, these baking trays are made...

Mixers comes with hand-held or self-standing types.  They are used to make creaming mixtures, mixing  batters and whisking whites (easier than by hand). There are few types of mixing bowls.  Stainless steel mixing bowls are durable and are good conductors of heat and cold.  Heatproof bowls are essensial for slow heating over a water bath.  Glass and ceramic bowls need to be sufficiently heavy to sit...

Wooden Spoon is useful for beating, mixing and stirring because they do not conduct heat or scratch non-stick surfaces.         Piping bags comes with reusable and disposable bags.  The reusable bags should be washed thoroughly after use and dried inside out to prevent odours occuring.  Disposable bags are more convenient and hygiene.  It comes in the form of transparent plastic.     Nozzles comes in different sizes and various shaped...

The base of the smilley face i put in the cream.  The face i used a line nozzles to draw from melted choc. As for the flowers deco, I've use cream and piped onto the cup cakes using star nozzles. Then spinkle the colour chocolate rice on top to makes it more colourful.      This cup cakes deco is how you make the tiramisu. Covered the top of the cup...

  Whipping cream or some of us called it as fresh cream is the most convenient cream used for cake or cup cakes decoration.  Now you can even buy the ready made Whipping cream at the supermarket.  It is also the most healthy cream to be usedas compared to butter cream and icing cream.  Despite it is convenient and healthy, it also more expensive comparatively (1 liter Whipping Cream can...

8 oz self rasing flour 7 oz castor sugar 4 eggs 8 oz butter / margerine 4 - 5 tbsp milk 100 grams raisins   Beat the sugar and butter/margerine until fluffy.           Add in the flour, milk and eggs into the butter mixture and stir well.              Add in the raisins & mix well. You may replace the raisins to other dried fruits.  If you intend to replace the raisins with nuts, use 8 oz of sugar.                               The mixture should be smooth and creamy.  Bake...

          6 to 7 cups icing sugar (to reduce if not intend to be too sweet) 3/4 cup margerine/butter 1/2 cup water 1 1/2 tsp. vanilla 1/4 to 1/2 tsp. salt Combine about four cups of sugar with the rest of the ingredients. Using electric mixer, beat the mixture until fluffy and a form is achieved.  Add the remaining sugar & try the taste from time to time to get the right...