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 from metals as it is easy to conduct heat to expediate baking.  Baking trays also comes in various shapes from rectangular for breads, round for cakes, shallow round for tarts and holes for muffins and cupcakes.

These pineapple tart rollers are used to shape the pineapple tart base. It comes in few sizes for different shapes and thickness of the tart biscuits.

Scales are essential for weighing ingredients.  Kitchen scale vary from balance scales (as per pic) to digital.

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 firmly in place while ingredients are combined.

Flour sieves and ideal for incorporating air into flour or dusting flour onto work surfaces.  Siever also be used when decorating or dusting with cocoa powder or icing sugar.

Whisks beat air into ingredients and remove lumps.  Balloon whisks consist of loops of stainless steel joined by a handle.  They range from large ones for whisking egg whites to smaller ones for batters and sauces.  While the normal spring whisk (as in pic) is used for whisking eggs.

Pastry brushes come in many types of sizes.  Some made from plastic (commonly used as it is more economical) and some made from nylon or natural bristles.  Pastry brushes are used for glazing.  Brush should be washed and dried thoroughly before storage and seperate brushes should be used for oil and butter.  Note: Care should be taken when using nylon bristles with very hot liquids as the bristle may melt.

Spatulas are used for scraping a bowl completely clean and getting residue out of blenderand food processor bowls.  Rubber spatulas are more flexible than plastic ones but do tend to absorb colour and flavour, so you may need to keep seperate spatulas for sweet and savoury use.  Plastic spatulas are more convenient to use and easy to clean but not as flexible as the rubbers.

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 opening.  In the market, nozzles can comes in the form of plastic or metal.  Nozzles must be washed thoroughly to prevent the cream sticking at the corner of the nozzles and harden.  It makes cleaning of the nozzles more difficult next time you want to use it.

Graters with perforations of different sizes are designed for specific functions, from grating cheese to citrus zest or even spices.

Cooling Rack with footed metal grids enable air to circulate around food during cooling.

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 cakes with cream.  Then sieves the cocoa porder on top.  Just use a small dash of cocoa powder for each cup cakes will do.  You may add on to the cup cakes other deco such as lines or flowers using coloured cream or melted choc or you may even sprinkle some chocolate rice onto it.

I just love the smiley face.  Its makes me happy everytime i decorate the cupcakes.  I makes your imagination go wild.  As usual, put the cream on top of the cupcake.  Normally I will use the white cream as the base as it is easier to decorate the cupcakes later.  For the face, you may draw anything you wish by using melted choc, fruits jam (smash until cream is form and easily to pipe) or coloured cream. 

For anyone who have ideas or interested in cupcakes, do share with us your photos or idea by dropping us an e-mail or comments.  Lets share your happiness with your love ones……..

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 be ranged from RM11.00 onwards).

Before using the Whipped Cream, put into the chiller until completely dissolved (Looks like milk).  Note: Unused Whipped Cream must be refrigerated and can be frozen.

Pour the liquid cream into a chilled bowl.  Note: Cream should not exceed 20% of the bowl capacity.

Whip at medium or high speed until peaks form and cream not sticking to the bowl.  Best whipping temperature should maintain between 4 to 6 degree celcius.

Whipping Cream can be used as a base to cakes or put into piping bags as decorative.  You may put in colouring for decorative purpose.  Whipping Cream can be used for more than a week if stored into refrigeration.

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 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 at 180 – 190 degree celcius around 15 minutes (for medium cup).  Increase baking time for bigger cup. Estimate serving: 50 cup cakes (medium).

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 sweetness.

1 cup butter or margarine (unsalted)
1 tsp. vanilla flavoring
4 cups (1 lb.) sifted icing sugar (to be reduce if intend to be less sweet)
2 tbsp. milk

Using mixer, cream butter/margerine and then add vanilla. Add sugar gradually (try the taste from time to time to get the right taste). Once mixed, add milk and beat on high until fluffy. 

Put in the icing into piping bag and decorate as you wish!