tag:blogger.com,1999:blog-24058617327108282042024-03-18T20:57:35.101-07:00Mandy's baking journeyMandy's baking journey Mandyhttp://www.blogger.com/profile/04359957795092337604noreply@blogger.comBlogger132125tag:blogger.com,1999:blog-2405861732710828204.post-82607536252028401942015-05-25T03:45:00.001-07:002015-05-25T03:45:54.204-07:00Lemon cream cheese cupcakes<div dir="ltr" style="text-align: left;" trbidi="on">
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These yummy cupcakes are full of flavour. With cream cheese added to the ingredients it's taste like a cross between a butter cake & Japanese baked cheese cake. </div>
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Flavour is amazing as the zesty lemon is refreshing. </div>
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(Recipe adapted from Tempt: cupcakes to excite by Betty Saw with slight adjustment) </div>
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<u><b>Ingredients:</b></u></div>
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135g Plain flour</div>
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1/2. Tsp baking powder </div>
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1/2. Tsp bicarbonate of soda</div>
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125g butter (softened at room temperature)</div>
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100g cream cheese</div>
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130g caster sugar</div>
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2 eggs</div>
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Grated zest of one lemon. </div>
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1. Tbsp lemon juice. </div>
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<b>Method:</b></div>
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Preheat the oven at 180c. </div>
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Sift the flour with baking powder & bicarbonate of soda together. Set aside.</div>
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Cream the butter & cream cheese till light and fluffy then add the sugar and whisk for a few minutes so its all combined. Scrape down the sides to make sure everything is mixed together. </div>
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Add the lemon zest and mix it in.</div>
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Whisk in the eggs one at a time.</div>
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Add flour and lemon juice and whisk till combined. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd_39Fy9MG4oxZUZI1nWzbzKyV2ys3vBColOwAmCq3V-CZfu8GwVYcCQfXFiTWnKLM9XgcapCH9DjljECE2eirZcENACl2WAUV0PjN5OzBITpY2xoKkUikBDepQ0OowesLWHi1WCvLqQ/s1600/IMG_1505.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd_39Fy9MG4oxZUZI1nWzbzKyV2ys3vBColOwAmCq3V-CZfu8GwVYcCQfXFiTWnKLM9XgcapCH9DjljECE2eirZcENACl2WAUV0PjN5OzBITpY2xoKkUikBDepQ0OowesLWHi1WCvLqQ/s320/IMG_1505.JPG" width="240" /></a></div>
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My son checking them before it goes in the oven.</div>
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Spoon into cupcake cases 2/3 full and put into the oven and bake for 20 minutes. </div>
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Take out of the oven and leave to cool on a cooling rack. </div>
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As you can see the texture is more dense than the normal cupcakes. But the flavour of the lemon and cream cheese really comes through with the first bite.</div>
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I have kept one in an air tight container for up to 2 days to see if it changes in texture & flavour. </div>
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I must say it actually tastes better and the texture has firmed up which I prefer it better than when eaten on the day. </div>
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Mandyhttp://www.blogger.com/profile/04359957795092337604noreply@blogger.com10tag:blogger.com,1999:blog-2405861732710828204.post-83975644478290369842015-04-30T14:44:00.001-07:002015-04-30T14:44:06.794-07:00Strawberry and chocolate mousse cake<div dir="ltr" style="text-align: left;" trbidi="on">
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I miss my baking so much, since moving to my new house I don't have the time like I use to have. Because I am now so busy, I can only bake something easy and less time consuming.</div>
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Although my plan was to make a simple mousse cake, I somehow made a two layer mousse cake to then bake a chocolate sponge for it and made a chocolate mirror glaze!! Phew!<br />
Did I make it easy for myself? Well, not when you see the washing up I had after!</div>
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Anyway I felt amazing, despite all the washing up cos my kids were both super impressed!<br />
Mummy have done it again!<br />
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I had this vision in my head how I want this cake to look.<br />
I realised I had nothing to decorate it with so I rushed out to buy more strawberries but only to find that the strawberries the supermarkets had were way too big for my cake, so I ended up using raspberries instead.</div>
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Which is why so many people thought I have accidentally typed in strawberries mousse instead of raspberries!<br />
I should have said it's a Strawberry mousse cake topped with fresh raspberries.<br />
When you make this cake feel free to use raspberries or strawberries.<br />
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Ok I guess you have been waiting too long for my recipe, so shall we crack on!<br />
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<u>Right first of all this cake consists of 4 parts</u><br />
<strong><span style="color: #783f04;">Chocolate mirror glaze (top layer)</span></strong><br />
<span style="color: #e06666;"><strong>Strawberry mousse (3rd layer)</strong></span><br />
<span style="color: #7f6000;"><strong>Chocolate mousse (2nd layer)</strong></span><br />
<strong><span style="color: #783f04;">Chocolate sponge (Bottom)</span></strong><br />
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I used an 8 inch spring form tin to bake the chocolate sponge, and used a small an 8 inch loose bottom tin to assemble the layers. You'd be surprise that 8 inch tins are not all the same.<br />
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First of all let's bake a chocolate genoise cake working our way from the bottom layer first.<br />
Line an 8 inch spring form tin with baking paper and preheat the oven at 180c (take note that different oven provides different temperature)<br />
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<strong><span style="color: #783f04;">Chocolate sponge (Bottom)</span></strong><br />
<u>Ingredients:</u><br />
2 large eggs<br />
60g caster sugar<br />
40g plain flour<br />
20g cocoa powder<br />
20g melted butter<br />
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Refer to the method on <a href="http://mandysbakingjourney.blogspot.co.uk/2014/10/genoise-sponge-recipe.html" target="_blank">here</a> for the genoise sponge.<br />
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Once the sponge have cooled down, line a loose bottom cake tin and place the chocolate sponge at the bottom. Set aside.<br />
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<strong><span style="color: #7f6000;">Chocolate mousse (2nd layer)</span></strong><br />
Ingredients:<br />
(A)<br />
Ganache;<br />
100g milk or dark chocolate<br />
50g double cream<br />
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Melt the chocolate and fold the cream in carefully until combined.<br />
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(B)<br />
150g double cream<br />
1/2 tbsp icing sugar<br />
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Whisk the cream with icing sugar until medium firm peaks.<br />
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Fold A into B until light and fluffy. There you have a simple chocolate mousse.<br />
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Pour this straight on top of the chocolate sponge, smooth off the top and chill in the fridge.<br />
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<span style="color: #e06666;"><strong>Strawberry mousse (layer 3)</strong></span><br />
<u>Ingredients:</u><br />
150g fresh strawberries, washed and hulled<br />
15g caster sugar<br />
150g double cream<br />
25g icing sugar<br />
8g gelatine soaked in 50g water to bloom<br />
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Method:<br />
Once gelatine have bloomed, dissolve into liquid.<br />
Whisk cream to firm peaks and add icing sugar set aside.<br />
Blend the strawberries with sugar into puree and mix in the cooled gelatine liquid.<br />
Fold in the strawberry puree into the cream and mix until combined.<br />
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Remove the chocolate sponge and mousse from the fridge, pour over the strawberry mousse and smooth off the top. Put back into the fridge to chill.<br />
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<strong><span style="color: #783f04;">Chocolate mirror glaze (top layer)</span></strong><br />
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<span style="color: black;">Link below is the recipe for the mirror glaze.</span><br />
<a href="http://mandysbakingjourney.blogspot.co.uk/2013/12/chocolate-lacquer-glaze-mirror-glaze.html" target="_blank"><span style="color: black;">http://mandysbakingjourney.blogspot.co.uk/2013/12/chocolate-lacquer-glaze-mirror-glaze.html</span></a><br />
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You can make this first as it does require to cool down before you pour it over the cake.<br />
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Once you have chilled the cake for 2 hours, remove from the fridge and push the cake out then tidy up the mousse using a warm knife to smooth off the edges and seal off any gaps.</div>
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Pour mirror glaze over the cake and cover it up completely, you may have extra glaze so you do not need to use up all of it. If you want to create the effects on the glaze like my cake, chill for 20 minutes and using a small warm palette knife holding horizontally, starting from the bottom, press onto the side of the cake and turn until it has gone all the way round, repeat to the top of the cake.<br />
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I used raspberries as explain on the top of my post, you can use anything you like to decorate.<br />
Maybe biscuit crumbs, hazelnuts, chocolate shavings etc.....<br />
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Chill for 2 hours and its ready to serve.<br />
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Hope you like this recipe, if you don't like it too sweet you can reduce the sugar in the mousse and taste it before you pour into the tin. But don't reduce the sugar in the glaze.<br />
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Mandyhttp://www.blogger.com/profile/04359957795092337604noreply@blogger.com16tag:blogger.com,1999:blog-2405861732710828204.post-13751331755880590572014-12-09T04:29:00.000-08:002014-12-09T04:29:58.547-08:00Kuromi birthday cake<div dir="ltr" style="text-align: left;" trbidi="on">
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My first chocolate art, piping Kuromi onto acetate sheet and placing on a cream cake.<br />
This cake was requested by my brother for his girlfriends birthday. Ivy loves the character Kuromi and I never heard of it until today. I sketched the character on to paper and place an acetate sheet over the sketch and piped chocolate to draw the face out. First time making this and I'm very excited and the results was good. I can actually draw!! haha. <br />
I know where I get my artistic side from, my dad. <br />
Whipped cream with a few drops of red gel colour and pipe rosettes using Wilton 1M nozzle.<br />
And that's how simple it is.<br />
Now I can draw other characters for cakes, can't wait to make another one soon.<br />
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Mandyhttp://www.blogger.com/profile/04359957795092337604noreply@blogger.com5tag:blogger.com,1999:blog-2405861732710828204.post-47028333918782663362014-12-09T04:18:00.000-08:002014-12-09T04:18:35.007-08:00Candle cake<div dir="ltr" style="text-align: left;" trbidi="on">
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My first fondant cake! This is really fun to make and I call it my edible Play-doh cake.</div>
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Though it is not perfect but I pretty happy with the outcome.</div>
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It tastes really yummy, chocolate cake with mocha spread as filling.</div>
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Mandyhttp://www.blogger.com/profile/04359957795092337604noreply@blogger.com0tag:blogger.com,1999:blog-2405861732710828204.post-30884325443265910252014-12-09T03:44:00.000-08:002014-12-09T03:44:09.752-08:00Gingerbread cookies<div dir="ltr" style="text-align: left;" trbidi="on">
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The time has come and lets start off with some Christmas cookies.</div>
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This year I have bought some mini cookie cutters and want to make tiny cute little gingerbread cookies.</div>
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<strong><u>Gingerbread cookies recipe</u></strong><br />
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<strong>Ingredients:</strong><br />
200g plain flour <span class="text_exposed_show"><br /> 85g soft brown sugar<br /> 55g butter<br /> 1/2 egg<br /> 2. Tbsp golden syrup<br /> 1/2. Tsp bicarbonate of soda<br /> 1. Tsp ground ginger<br /> 1. Tsp mixed spice (I left out) </span><br />
<span class="text_exposed_show"><br /><strong> Method:</strong><br /> Place the flour, ground ginger, bicarbonate of soda and butter into a bowl. <br /> Rub butter into the flour until it looks like bread crumbs.<br /> Add brown sugar, syrup & egg mix to the dry ingredients to form the dough into a ball.<br /> Then chill dough for 15 minutes in the fridge.<br /> Roll out onto a lightly floured Worktop about 1/2 cm thick<br /> Bake in a preheated oven at 180c for 10 - 15 minutes. <br /> Take out the oven to cool completely.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjTmxNbj_5jK6xcCTnkNa1V5SHHypgrJD9jmpOZud9MdbQLOLUqLVn2lyZZHqXPAQbQLYZb23Hrb8Fd2pPDR4uIiuyPZqD1Yn5cz4FfHs1I0KBXx5CxJOjs0UHhzKhOk2pV7WgQHHWWck/s1600/6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a>To make gingerbread Christmas tree click <a href="http://mandysbakingjourney.blogspot.co.uk/2014/12/christmas-tree-gingerbread-cookies.html" target="_blank">here</a> </div>
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Mandyhttp://www.blogger.com/profile/04359957795092337604noreply@blogger.com1tag:blogger.com,1999:blog-2405861732710828204.post-24800190674364112452014-12-09T03:40:00.001-08:002014-12-09T03:40:59.719-08:00Christmas tree gingerbread cookies<div dir="ltr" style="text-align: left;" trbidi="on">
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Bake some gingerbread cookies and you need green fondant, I used ready made fondant.</div>
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Royal icing and small edible balls for the lights.</div>
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Gingerbread cookies recipe <a href="http://mandysbakingjourney.blogspot.co.uk/2014/12/gingerbread-cookies.html" target="_blank">here</a></div>
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Mandyhttp://www.blogger.com/profile/04359957795092337604noreply@blogger.com0tag:blogger.com,1999:blog-2405861732710828204.post-63011262293588120832014-12-09T03:22:00.000-08:002014-12-09T04:19:01.894-08:00Chocolate christmas pudding<div dir="ltr" style="text-align: left;" trbidi="on">
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This is the latest trend for cake makers and hobby bakers. I've seen so many people make them, I can't help but to try it out myself. This is so easy and fun to make it would only take you 10-15 mins. </div>
Great gift ideas or just to treat yourself. Hope you would try it too. <br />
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<strong>All you need is:</strong></div>
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1 Terry's chocolate orange </div>
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1 bag (121g) Maltesers</div>
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Some melted chocolates to stick on the Maltesers.</div>
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Fondant (white, green & red)</div>
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A Christmas chocolate pudding with my candle cakes.</div>
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Mandyhttp://www.blogger.com/profile/04359957795092337604noreply@blogger.com0tag:blogger.com,1999:blog-2405861732710828204.post-39974097031509297912014-12-09T03:03:00.000-08:002014-12-09T04:19:14.889-08:00Halloween 2014<div dir="ltr" style="text-align: left;" trbidi="on">
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My Halloween cake 2014, have been too busy to update this post and I'm over 5 weeks behind.</div>
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Here is a 5" and 7 1/2" 2 tier cake.</div>
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Chocolate cake with Black cherry filling.</div>
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You can find the chocolate sponge recipe for this cake <a href="http://mandysbakingjourney.blogspot.co.uk/2014/02/black-forest-cake.html" target="_blank">here</a></div>
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I used whipped cream and add few drops of black colouring for a grey cake.</div>
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Sketch head stones and gates for the decorations and piped dark and white chocolate on a acetate sheet. Once the chocolates dries it will come off easily.</div>
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Made mini pumpkins with marzipan and used orange gel colour to colour it.</div>
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Assembling the chocolates on the cake.</div>
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Piped grass using Betty Crocker cream cheese frosting as it is more stable.</div>
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And not forgetting my pumpkin :)</div>
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Mandyhttp://www.blogger.com/profile/04359957795092337604noreply@blogger.com0tag:blogger.com,1999:blog-2405861732710828204.post-45951535731838914272014-12-09T02:30:00.001-08:002015-05-25T03:17:49.201-07:00Doughnut muffins (Duffins)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="_5yl5" data-reactid=".u.$mid=11417772956471=22d73f3b56dc3888e34.2:0.0.0.0.0"><span data-reactid=".u.$mid=11417772956471=22d73f3b56dc3888e34.2:0.0.0.0.0.0"><br data-reactid=".u.$mid=11417772956471=22d73f3b56dc3888e34.2:0.0.0.0.0.0.$end:0:$1:0" /><span data-reactid=".u.$mid=11417772956471=22d73f3b56dc3888e34.2:0.0.0.0.0.0.$end:0:$2:0">Makes 6 duffins or double the recipe to make 12. </span><br data-reactid=".u.$mid=11417772956471=22d73f3b56dc3888e34.2:0.0.0.0.0.0.$end:0:$3:0" /><span data-reactid=".u.$mid=11417772956471=22d73f3b56dc3888e34.2:0.0.0.0.0.0.$end:0:$4:0">(A)</span><br data-reactid=".u.$mid=11417772956471=22d73f3b56dc3888e34.2:0.0.0.0.0.0.$end:0:$5:0" /><span data-reactid=".u.$mid=11417772956471=22d73f3b56dc3888e34.2:0.0.0.0.0.0.$end:0:$6:0">70g caster sugar </span><br data-reactid=".u.$mid=11417772956471=22d73f3b56dc3888e34.2:0.0.0.0.0.0.$end:0:$7:0" /><span data-reactid=".u.$mid=11417772956471=22d73f3b56dc3888e34.2:0.0.0.0.0.0.$end:0:$8:0">100g plain flour </span><br data-reactid=".u.$mid=11417772956471=22d73f3b56dc3888e34.2:0.0.0.0.0.0.$end:0:$9:0" /><span data-reactid=".u.$mid=11417772956471=22d73f3b56dc3888e34.2:0.0.0.0.0.0.$end:0:$10:0">1/4 tsp bicarbonate of soda </span><br data-reactid=".u.$mid=11417772956471=22d73f3b56dc3888e34.2:0.0.0.0.0.0.$end:0:$11:0" /><span data-reactid=".u.$mid=11417772956471=22d73f3b56dc3888e34.2:0.0.0.0.0.0.$end:0:$12:0">(B)</span><br data-reactid=".u.$mid=11417772956471=22d73f3b56dc3888e34.2:0.0.0.0.0.0.$end:0:$13:0" /><span data-reactid=".u.$mid=11417772956471=22d73f3b56dc3888e34.2:0.0.0.0.0.0.$end:0:$14:0">50g plain yoghurt (I used sour cream)</span><br data-reactid=".u.$mid=11417772956471=22d73f3b56dc3888e34.2:0.0.0.0.0.0.$end:0:$15:0" /><span data-reactid=".u.$mid=11417772956471=22d73f3b56dc3888e34.2:0.0.0.0.0.0.$end:0:$16:0">1 large egg</span><br data-reactid=".u.$mid=11417772956471=22d73f3b56dc3888e34.2:0.0.0.0.0.0.$end:0:$17:0" /><span data-reactid=".u.$mid=11417772956471=22d73f3b56dc3888e34.2:0.0.0.0.0.0.$end:0:$18:0">1/2 tsp vanilla extract </span><br data-reactid=".u.$mid=11417772956471=22d73f3b56dc3888e34.2:0.0.0.0.0.0.$end:0:$19:0" /><span data-reactid=".u.$mid=11417772956471=22d73f3b56dc3888e34.2:0.0.0.0.0.0.$end:0:$20:0">70g melted butter </span><br data-reactid=".u.$mid=11417772956471=22d73f3b56dc3888e34.2:0.0.0.0.0.0.$end:0:$21:0" /><br data-reactid=".u.$mid=11417772956471=22d73f3b56dc3888e34.2:0.0.0.0.0.0.$end:0:$23:0" /><span data-reactid=".u.$mid=11417772956471=22d73f3b56dc3888e34.2:0.0.0.0.0.0.$end:0:$24:0">Nutella or jam filling of you choice, I used Nutella.</span><br data-reactid=".u.$mid=11417772956471=22d73f3b56dc3888e34.2:0.0.0.0.0.0.$end:0:$25:0" /><br data-reactid=".u.$mid=11417772956471=22d73f3b56dc3888e34.2:0.0.0.0.0.0.$end:0:$27:0" /><span data-reactid=".u.$mid=11417772956471=22d73f3b56dc3888e34.2:0.0.0.0.0.0.$end:0:$28:0">Preheat oven 190c </span><br data-reactid=".u.$mid=11417772956471=22d73f3b56dc3888e34.2:0.0.0.0.0.0.$end:0:$29:0" /><span data-reactid=".u.$mid=11417772956471=22d73f3b56dc3888e34.2:0.0.0.0.0.0.$end:0:$30:0">Grease muffin tin generously with butter or use muffin cases.</span><br data-reactid=".u.$mid=11417772956471=22d73f3b56dc3888e34.2:0.0.0.0.0.0.$end:0:$31:0" /><span data-reactid=".u.$mid=11417772956471=22d73f3b56dc3888e34.2:0.0.0.0.0.0.$end:0:$32:0">Mix ingredients (A) together.</span><br data-reactid=".u.$mid=11417772956471=22d73f3b56dc3888e34.2:0.0.0.0.0.0.$end:0:$33:0" /><span data-reactid=".u.$mid=11417772956471=22d73f3b56dc3888e34.2:0.0.0.0.0.0.$end:0:$34:0">Whisk (B) to combine. </span><br data-reactid=".u.$mid=11417772956471=22d73f3b56dc3888e34.2:0.0.0.0.0.0.$end:0:$35:0" /><span data-reactid=".u.$mid=11417772956471=22d73f3b56dc3888e34.2:0.0.0.0.0.0.$end:0:$36:0">Pour (B) into (A) and fold until it's all mixed together. </span><br data-reactid=".u.$mid=11417772956471=22d73f3b56dc3888e34.2:0.0.0.0.0.0.$end:0:$37:0" /><span data-reactid=".u.$mid=11417772956471=22d73f3b56dc3888e34.2:0.0.0.0.0.0.$end:0:$38:0">Spoon half of the batter into the muffin tin and add 1.tsp of Nutella in the centre of the batter. Then add the remaining batter over the top covering the filling. Use a fork to make sure the filling is completely sealed. </span><br data-reactid=".u.$mid=11417772956471=22d73f3b56dc3888e34.2:0.0.0.0.0.0.$end:0:$39:0" /><span data-reactid=".u.$mid=11417772956471=22d73f3b56dc3888e34.2:0.0.0.0.0.0.$end:0:$40:0">Bake in the oven for 18 mins. </span><br data-reactid=".u.$mid=11417772956471=22d73f3b56dc3888e34.2:0.0.0.0.0.0.$end:0:$41:0" /><span data-reactid=".u.$mid=11417772956471=22d73f3b56dc3888e34.2:0.0.0.0.0.0.$end:0:$42:0">Take out the oven and roll into caster sugar with a sprinkle of cinnamon powder (optional) I do like the cinnamon taste. </span><br data-reactid=".u.$mid=11417772956471=22d73f3b56dc3888e34.2:0.0.0.0.0.0.$end:0:$43:0" /><span data-reactid=".u.$mid=11417772956471=22d73f3b56dc3888e34.2:0.0.0.0.0.0.$end:0:$44:0">Ta da! It's that easy!</span></span></span></div>
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Mandyhttp://www.blogger.com/profile/04359957795092337604noreply@blogger.com0tag:blogger.com,1999:blog-2405861732710828204.post-14125457632101774622014-11-01T05:13:00.000-07:002014-11-01T05:13:11.942-07:00My Blog's 1st Anniversary<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><strong>It's one year already!! I can't believe how time flies.</strong></span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><strong>Today is my Blog's 1st Anniversary.</strong></span></div>
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<u>Here's a quick look back at the cakes I made for my special occasions</u> </div>
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Hubby's birthday cake - Chocolate cake with mirror glaze.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-cuKYjmtzh3PhHOp3HfQjAgaqqCksLS67beHUdFo9VhaQvJw6G6YgQvf4Kn8A-hzR3uOW3BBBJ2j2JBN8I6g0Qn2qzHcaakbjpw_2jOuEAFM4RXD2z1bBv0wdw_bGzJBVZnRoNfoOgWU/s1600/12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-cuKYjmtzh3PhHOp3HfQjAgaqqCksLS67beHUdFo9VhaQvJw6G6YgQvf4Kn8A-hzR3uOW3BBBJ2j2JBN8I6g0Qn2qzHcaakbjpw_2jOuEAFM4RXD2z1bBv0wdw_bGzJBVZnRoNfoOgWU/s1600/12.jpg" height="400" width="400" /></a></div>
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Christmas - Reindeer's and Christmas pudding Cake pops.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY9T6SPCdYrEqqSjupW4gqSUU_0y7MN6BaTYZZ-9TAtFJdRCNGgOjJkfVi9dIHOksq4dglS7AkmkmJHL7HpjaZtusN-RpoHPiCd-O_nCpLrOr8QPa2jy8prekw-o29BdpSjPMDwFQ2UDc/s1600/14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY9T6SPCdYrEqqSjupW4gqSUU_0y7MN6BaTYZZ-9TAtFJdRCNGgOjJkfVi9dIHOksq4dglS7AkmkmJHL7HpjaZtusN-RpoHPiCd-O_nCpLrOr8QPa2jy8prekw-o29BdpSjPMDwFQ2UDc/s1600/14.jpg" height="400" width="400" /></a></div>
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Christmas Tree Sugar Cookies</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8WMV2Crw7bQAW9_yLGhotUEnQ_sbAeeUIX1vaDMgfCzg4ylvUDK3-CM6Qr10YLJUv9lKJoicOa9qD4wGhCVlzQB7jz21NPnDbr4Sk9BoAI_A49XtqSmBUNGJVh5KJWQeJtm5mteeR8MI/s1600/15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8WMV2Crw7bQAW9_yLGhotUEnQ_sbAeeUIX1vaDMgfCzg4ylvUDK3-CM6Qr10YLJUv9lKJoicOa9qD4wGhCVlzQB7jz21NPnDbr4Sk9BoAI_A49XtqSmBUNGJVh5KJWQeJtm5mteeR8MI/s1600/15.jpg" height="400" width="400" /></a></div>
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Father's Day cake - Green tea and red bean cake</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirwFnvD2fjPZXe8t5D2lr6ybbte8iHYlr0pc_kB_YDabG3zfkD9jV4sVJTkHHdoV0VNrMJwESnqTP1gD2nIwcBN1OKMEgq6m0Buin0lJkqqqyuALhH2GkdyjvDnnMbd2_52y2I03BT6Sc/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirwFnvD2fjPZXe8t5D2lr6ybbte8iHYlr0pc_kB_YDabG3zfkD9jV4sVJTkHHdoV0VNrMJwESnqTP1gD2nIwcBN1OKMEgq6m0Buin0lJkqqqyuALhH2GkdyjvDnnMbd2_52y2I03BT6Sc/s1600/5.jpg" height="400" width="400" /></a></div>
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Daughter's birthday cake - Ombre Rosette cake<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Ixli7vLcCrU8230RZMdcX2WOBot3PGT2l0caKhGpbqwBJXVdY5gD6T-rk6HT9l6XmkIMiDMpD3_cXBjLGi2ydMU7oJcOh6O9NA8BcJEtI-eNehoVZInQSiUJlbvpKarSkwIiAIfRhoU/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Ixli7vLcCrU8230RZMdcX2WOBot3PGT2l0caKhGpbqwBJXVdY5gD6T-rk6HT9l6XmkIMiDMpD3_cXBjLGi2ydMU7oJcOh6O9NA8BcJEtI-eNehoVZInQSiUJlbvpKarSkwIiAIfRhoU/s1600/2.jpg" height="400" width="400" /></a></div>
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Easter cake - Chocolate mousse cake with basket weave.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEise5_O2czLeD2-bFa3WBWXOwAiqikfAueZpQbZzIZab84kdHXnVA-1OzJzpE0mWiPJZYEVYrMVy3M-tGoGM-yHtk5V3kd_p8QyBVaR4GBSol48SaTtbz_rVJ5F9dvJoXgxUrLAuHlKHyE/s1600/6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEise5_O2czLeD2-bFa3WBWXOwAiqikfAueZpQbZzIZab84kdHXnVA-1OzJzpE0mWiPJZYEVYrMVy3M-tGoGM-yHtk5V3kd_p8QyBVaR4GBSol48SaTtbz_rVJ5F9dvJoXgxUrLAuHlKHyE/s1600/6.jpg" height="400" width="400" /></a></div>
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Mother's Day cake - Le Fraisier cake</div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYYNFrSL-Xm2DLGJMHIP-q7kDALCp5hbR4A6n6R-s1Qq3C_CeFXH7PlryONpLgJYAQWAdYu8w_g2hWeiRUMrF9cgYv_eaDlGoHj-6ee0u5qveJBAfyCKFSMjC3Rf5TyAGvyx59h-Klv0c/s1600/8.jpg" height="400" width="400" /></div>
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My Birthday cake - Mango mousse cake.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpt31PKQj076ClgJCQVBhWN9OoshVuN7dMc44K7D7Y17ddnPJXuPPoYTPxonhLqRDUHwY-FS5thRXG4JLnpPP_N5LmSCSJA_f5ausS06s15bepzQgcdRBZnsGGW4Th4pLwRvrud5qKAPE/s1600/7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpt31PKQj076ClgJCQVBhWN9OoshVuN7dMc44K7D7Y17ddnPJXuPPoYTPxonhLqRDUHwY-FS5thRXG4JLnpPP_N5LmSCSJA_f5ausS06s15bepzQgcdRBZnsGGW4Th4pLwRvrud5qKAPE/s1600/7.jpg" height="400" width="400" /></a></div>
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My Wedding Anniversary cake - Vanilla cake with white modelling chocolate ruffles.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRrosNnz398JJcoulDE79BQEfgVXLfQs4ps-0MubKYVnxWFBl6J78Y3ySp2we0LCDXIfjIeC7no5DlqH0-hWmuibCXoWHQKeu5A578qrZ9GI3ecPWeCCf_cTf2vH_X9xTt9l9BASPZ364/s1600/10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRrosNnz398JJcoulDE79BQEfgVXLfQs4ps-0MubKYVnxWFBl6J78Y3ySp2we0LCDXIfjIeC7no5DlqH0-hWmuibCXoWHQKeu5A578qrZ9GI3ecPWeCCf_cTf2vH_X9xTt9l9BASPZ364/s1600/10.jpg" height="400" width="400" /></a></div>
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Snow Skin Moon cakes - Red bean and Lotus paste </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV7opNQ6SIhyphenhyphengVxIybIzda01bdnIKZk3KiHmicVhKrzaSOT7tjBnmfxtMOfmaB3q4gwbd_eKTKD3csbzc_JChgvV9oyJRymrveO4wHqLWtT6rraukwrEAp7nsOI94-QIbm9R1HzLqKbQk/s1600/11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV7opNQ6SIhyphenhyphengVxIybIzda01bdnIKZk3KiHmicVhKrzaSOT7tjBnmfxtMOfmaB3q4gwbd_eKTKD3csbzc_JChgvV9oyJRymrveO4wHqLWtT6rraukwrEAp7nsOI94-QIbm9R1HzLqKbQk/s1600/11.jpg" height="400" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia_2F8rUbsgPfwHXkQFXFsd7n-oCxz6YFi-1uJqduVuicUwdq2_-6BdY1u5BVY8FFMynbvf-SiXxmtnfeYfMaSpEda5SRiH5glbrDTmjF0cez7_nECmvUNZikqfItfxBwOfVETQSRCPWQ/s1600/11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a> </div>
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Son's Birthday cake - Spider-Man Pull apart cupcake cake.</div>
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Last but not least Halloween Cake - Black Forest cake with whipped cream frosting.</div>
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Hope you have enjoyed following my journey.</div>
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What an amazing year it's been. </div>
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Mandyhttp://www.blogger.com/profile/04359957795092337604noreply@blogger.com3tag:blogger.com,1999:blog-2405861732710828204.post-80367780871596575722014-10-29T18:30:00.000-07:002014-10-29T18:30:08.778-07:00Swiss meringue buttercream<div dir="ltr" style="text-align: left;" trbidi="on">
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I've always wanted to try out Swiss meringue buttercream (SMBC) but the fear of failing always puts me off. The method sounds complicated and I don't know anyone that's made it to give me advice.</div>
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What made me try this for the first time, it's because my son's birthday party was coming up, he wanted a Spiderman cake. The party is held at a soft play center and the cake would be left out for 2 hours. Ok, so cream cake is definitely a no no! </div>
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But I dislike buttercream as its too sweet.</div>
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So I had only one choice and that is SMBC! </div>
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So, I googled Swiss meringue buttercream, there's like a million recipe but which one should I try?</div>
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I follow <a href="http://sweetapolita.com/" target="_blank">Sweetapolita</a> and I love her site, I remember seeing a SMBC she's made for a ruffle cake and I decide to try her version. I have made 1/3 of the recipe to try it out, after a successful attempt I made more! </div>
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Surprisingly, it's not difficult to make and it is smooth and very fluffy!</div>
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<u><strong> Ingredients:</strong></u></div>
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100g egg whites (3 large eggs)</div>
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165g granulated sugar</div>
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226g unsalted butter</div>
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1/2 tsp. vanilla extract</div>
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Before you start, leave the butter out on the worktop to reach room temperature and cut into cubes.</div>
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In a mixing bowl, add the sugar and egg whites together over a saucepan of simmering water.</div>
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Making sure the mixing bowl doesn't touch the water.</div>
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Whisk constantly but gently until it reaches 160f (this took 6 minutes) </div>
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Transfer the egg mixture into a stand mixer bowl.</div>
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Using the whisk attachment beat on high to stiff peaks and the meringue should be stiff and glossy, I beat for 6 minutes and the meringue have cooled down and the bowl should feel warm but not hot.</div>
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Switch to a paddle attachment and on medium speed, add the cubes of butter piece by piece and beat well in each addition. Once all the butter have been added, whisk on high speed.</div>
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The buttercream at this stage looks curdle but don't fret! Keep beating and after a few minutes it would come together and slowly the buttercream becomes fluffy and silky.</div>
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Add the vanilla extract or colour you desire and this can be used immediately.</div>
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Look how fluffy it looks! So happy with the results and if you haven't tried SMBC yet, what are you waiting for?</div>
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I will be making this again! </div>
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Recipe adapted from <a href="http://sweetapolita.com/2011/04/swiss-meringue-buttercream-demystified/" target="_blank">http://sweetapolita.com/2011/04/swiss-meringue-buttercream-demystified/</a></div>
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Mandyhttp://www.blogger.com/profile/04359957795092337604noreply@blogger.com0tag:blogger.com,1999:blog-2405861732710828204.post-8844795576418218372014-10-29T18:29:00.000-07:002014-10-29T18:29:40.901-07:00Spiderman cookies<div dir="ltr" style="text-align: left;" trbidi="on">
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My little boy is having a birthday party and this year he knows exactly what he wants.</div>
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He said he wants a Spiderman cake and cookies.</div>
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Hmmm... ok, shall we start with some cookies first?</div>
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I love making cookies but I've never made Spiderman ones?</div>
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I remember seeing a photo on Pinterest and they used an egg shape cookie cutter to make the Spiderman's head. Great!! I have an egg shape cutter which I bought during Easter to make e</div>
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Egg shaped cookies.</div>
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So I drew around the cutter as a template and copied a photo I saved from Pinterest </div>
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I drew the lines that goes on Spiderman's face. It's not that hard really?</div>
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So, lets bake some cookies first.</div>
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<b><u>Ingredients:</u></b></div>
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115g unsalted butter</div>
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110g sugar</div>
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1/2 egg</div>
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1/2. Tsp. vanilla extract </div>
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210g plain flour</div>
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1/4. Tsp. salt</div>
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1/2. Tsp. almond extract (optional but would make them tasty) </div>
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<b><u>Method:</u></b></div>
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Whisk lightly the butter & sugar together, until it is combined. Do not over mix or cream it. </div>
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Add egg, vanilla & almond extract, whisk on low speed.</div>
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Add flour and combine with your hands until you form a firm dough.</div>
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Roll into a ball then flatten it down and place inside a zip lock bag, refrigerate for 1 hour. </div>
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You can refrigerate the dough overnight but leave out at room temperature for 30 minutes before you use it. </div>
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Take out the fridge & roll out about 1/2cm thick and cut out shapes with the cookie cutter.</div>
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Cover with cling film and refrigerate for 15 minutes, by chilling it the cookies will keeps its shape when baking. </div>
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Place on a baking tray with baking paper and bake in a preheated oven at 190c for 12-14 minutes.</div>
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<strong><u>Decorating the cookies</u></strong></div>
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I've tried making these cookies in 2 versions.</div>
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One batch using all royal icing and the other batch by part fondant.</div>
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I found the royal icing took way too long as I have to wait for the next day for the icing to dry before I could pipe the black lines so a friend suggest using roll out red fondant just for the face.</div>
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I tried the fondant method and I found it so much easier and neater.</div>
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But both types of method had no short cut for piping the black web lines for the face, I piped 20 Spiderman cookies free hand!!</div>
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<u><strong>The royal icing method</strong></u></div>
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Make up lots of royal icing, I bought a box from the supermarket where I only need to add water to it.</div>
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You need red, black and white icing.</div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0Ltt0q9fC4K9IFmnWrHP0pE8aR2Nwl8rGPkC12NG8dIaSZsyBA6Jw_ca00wlMq-PKyO52Cwlj15gJFPH42QFScHabK1Y_EA9qeXdem-sjnBLB2ReTMxiCkLFGb7BuAXejf1xf-nnhCl8/s1600/i1.jpg" height="400" width="400" /></div>
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<strong><u>The fondant method</u></strong></div>
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<u>You need:</u></div>
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Red fondant for the face</div>
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Black icing for the web lines</div>
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White royal icing for the eyes</div>
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I used ready made black icing in a tube as I don't think I can achieve a jet black colour if I made my own. </div>
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Roll out a thin layer of red fondant and use the same cookie cutter to cut out the shape, make up some royal icing and brush over the cookie the stick the fondant down.</div>
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And here's the cookies!! I am so pleased with these and so glad to have made it all in a day!</div>
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Mandyhttp://www.blogger.com/profile/04359957795092337604noreply@blogger.com0tag:blogger.com,1999:blog-2405861732710828204.post-6674492771330647692014-10-29T17:15:00.000-07:002014-10-29T18:29:19.571-07:00Pumpkin shaped Macarons<div dir="ltr" style="text-align: left;" trbidi="on">
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It's Halloween!! One of my favourite time of year as kids are usually excited about going to Trick or Treat.</div>
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But it seems like the weather have got the better of us as we are all poorly and both kids have temperature and not been well all week.</div>
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It's schools half term and kids have a week off, we done nothing apart from cuddled up to watch telly and drink medicine!! But that doesn't stop the fun from baking.</div>
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First Halloween bake off are these cute little pumpkin shaped macarons.</div>
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Here's my recipe.</div>
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<strong><u>Ingredients:</u></strong></div>
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50g ground almonds</div>
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60g icing sugar</div>
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40g egg white</div>
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45g caster sugar</div>
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1/2 tsp. orange food gel colour</div>
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Follow the method <a href="http://mandysbakingjourney.blogspot.co.uk/2013/12/making-of-french-macarons.html" target="_blank">here</a>.</div>
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Before you start, draw a template of pumpkins on a piece of paper.</div>
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Place a piece of baking paper over it and pipe your mini pumpkins.</div>
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Pipe the stalk first then pipe the pumpkin shape.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9rblaOFApHVlYWGxu2QATPGlZvL6RTJk2_12FXzOtEetDd_x-68G0SWTwesHrF_bD4QE5N8vRO1Ga0ctHTrSDEu-R49ey33ynw_3HhJKZj2pVdokcze6r05sfguVmOzXc3jV8bTFG49o/s1600/6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9rblaOFApHVlYWGxu2QATPGlZvL6RTJk2_12FXzOtEetDd_x-68G0SWTwesHrF_bD4QE5N8vRO1Ga0ctHTrSDEu-R49ey33ynw_3HhJKZj2pVdokcze6r05sfguVmOzXc3jV8bTFG49o/s1600/6.jpg" height="300" width="400" /></a></div>
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Tap on the worktop to release any trapped bubbles in the macarons.</div>
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Rest the macarons until they are dry to touch.</div>
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Bake in a preheated oven on 130c for 15 mins.</div>
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I baked these on the lowest rack.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjwmVnAfVruAjr4y_MNteLqsAX_2s_vkoB2uKnTnX72Fp1DJG-Lto7VUt7FF0Cr-w504tun7KxzEwh6MZi2t9AkTFftQ17AazcAwHJ4NTSSyp7bK1lyzkapbjJAn0QYtitZv-0J7Zpxl8/s1600/15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjwmVnAfVruAjr4y_MNteLqsAX_2s_vkoB2uKnTnX72Fp1DJG-Lto7VUt7FF0Cr-w504tun7KxzEwh6MZi2t9AkTFftQ17AazcAwHJ4NTSSyp7bK1lyzkapbjJAn0QYtitZv-0J7Zpxl8/s1600/15.jpg" height="400" width="400" /></a></div>
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Once they are done, leave to cool completely before removing them.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxIntlI4D8Eqlx834dOQfgIzYDgT5FaE9l2ScJW7usCS9MTxuO6pplYgI4xdQod3l9_8vgNtjq58J11gl5lYfk6K-qvgirMbcOE2sd_NcNRXmyhF4W4K0gkJcoBj2dbDa9zXrOdzTfUXc/s1600/8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxIntlI4D8Eqlx834dOQfgIzYDgT5FaE9l2ScJW7usCS9MTxuO6pplYgI4xdQod3l9_8vgNtjq58J11gl5lYfk6K-qvgirMbcOE2sd_NcNRXmyhF4W4K0gkJcoBj2dbDa9zXrOdzTfUXc/s1600/8.jpg" height="400" width="300" /></a></div>
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I've baked half using baking paper for the pumpkin shaped macarons, the other half I used the macaron mat and piped round shape. I wanted to see if it made a difference.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP3rMrCr4Ca3vQCVQlTBUj18uGVOj1A4Jx4BtzFZo0i3CSgSZShqpCGE1agz7sd08s-Ts7_PUtZr7w0U_GhJ_QnPVJVRndUmWuJaPcSGHP18ublH9n-gWfDiolol5FdBGnVYNTPiarWaY/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP3rMrCr4Ca3vQCVQlTBUj18uGVOj1A4Jx4BtzFZo0i3CSgSZShqpCGE1agz7sd08s-Ts7_PUtZr7w0U_GhJ_QnPVJVRndUmWuJaPcSGHP18ublH9n-gWfDiolol5FdBGnVYNTPiarWaY/s1600/2.jpg" height="400" width="300" /></a></div>
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I found that using baking paper, the macarons came off easily and none have stuck the paper.</div>
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On the other hand, using the macaron mat the macaros baked unevenly and the ones in the middle of the mat were stuck slightly. <br />
The conclusion is that the baking paper worked better but the mat gave perfectly round shapes and all equal in size.<br />
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Video of macarons baked on baking paper (<a href="https://www.facebook.com/video.php?v=306579486212574&set=vb.175656895971501&type=3&theater" target="_blank">watch video)</a><br />
Video of macarons baked on silicon mat (<a href="https://www.facebook.com/video.php?v=306581292879060&set=vb.175656895971501&type=3&theater" target="_blank">watch video)</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP1A7lPDkTyV4NNp_PXf1oHCRuA6gx1VGJ3dHebngT6d9PNPxZvReS-nVFonnoIEzxOM7lZKTgcJNYaWK1NaERlH-TnskmVQyRkEK9vaqu2Y18l6Isd7-NCHGLwVimFuC0KkyhZZvN1Pk/s1600/13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP1A7lPDkTyV4NNp_PXf1oHCRuA6gx1VGJ3dHebngT6d9PNPxZvReS-nVFonnoIEzxOM7lZKTgcJNYaWK1NaERlH-TnskmVQyRkEK9vaqu2Y18l6Isd7-NCHGLwVimFuC0KkyhZZvN1Pk/s1600/13.jpg" height="400" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNeW8DRxbh6Qmo9mOj_W-R2nNJgdKgC10RZZgnyT4m9ele0Jpu8gdEexakMm1BHPm_pSspTWgBoLmVSOZtf0Lz6eub3kYXJ5J5nKIZT1M-UOngdfiIjP0BoVzXGRu_8uzac2BZAuuGl40/s1600/21.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNeW8DRxbh6Qmo9mOj_W-R2nNJgdKgC10RZZgnyT4m9ele0Jpu8gdEexakMm1BHPm_pSspTWgBoLmVSOZtf0Lz6eub3kYXJ5J5nKIZT1M-UOngdfiIjP0BoVzXGRu_8uzac2BZAuuGl40/s1600/21.jpg" height="300" width="400" /></a></div>
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Me and my daughter drew faces on the template so we can draw faces on the macarons with edible pens before we pipe black icing on it.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLG9cdMVoz6-jzSR4KqtKgtoasSBojNlj1AALjKy3Lq3D-edVVL5kzs4XoLn57RMOKH3uqbsH6GPoiEpnBnWqQe9HRcQ1l8BpUzjKt_VJA6BompAspvcJ025pNaACfeDZdppHbUIxGwK8/s1600/18.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLG9cdMVoz6-jzSR4KqtKgtoasSBojNlj1AALjKy3Lq3D-edVVL5kzs4XoLn57RMOKH3uqbsH6GPoiEpnBnWqQe9HRcQ1l8BpUzjKt_VJA6BompAspvcJ025pNaACfeDZdppHbUIxGwK8/s1600/18.jpg" height="400" width="300" /></a></div>
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I used black icing and it is shop bought.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX9rBfd2Jxejsn-HBUbHs09WTYbFOjHLsqom0LF2vXQUenLZFhN28IF-cTl_kYrKiOe0-b8Kc7ZP8KvPsvAQgtcxGa4Tvtxmi7OGpr27T_LkwrZtCVeOItTrwwp6YN_OXtAtYKZhJpczQ/s1600/22.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX9rBfd2Jxejsn-HBUbHs09WTYbFOjHLsqom0LF2vXQUenLZFhN28IF-cTl_kYrKiOe0-b8Kc7ZP8KvPsvAQgtcxGa4Tvtxmi7OGpr27T_LkwrZtCVeOItTrwwp6YN_OXtAtYKZhJpczQ/s1600/22.jpg" height="400" width="400" /></a></div>
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Pipe the designs onto the macarons and wait for it to dry before filling it.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTPpOz_0L_AOkLedKZ7fxap5l15qReZaJjrN6lN4s_-LCVEnkocbDEH4agfWT-KsHre3T3cK_NogNuIeusBLt2-eNtLBEZ-tpzN2rl1n9TSAImTAUPEKJ9NVPF7yL1w3F1wDHDJuSLWss/s1600/17.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTPpOz_0L_AOkLedKZ7fxap5l15qReZaJjrN6lN4s_-LCVEnkocbDEH4agfWT-KsHre3T3cK_NogNuIeusBLt2-eNtLBEZ-tpzN2rl1n9TSAImTAUPEKJ9NVPF7yL1w3F1wDHDJuSLWss/s1600/17.jpg" height="400" width="400" /></a></div>
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Here we have our Pumpkin shaped macarons. </div>
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<span style="color: orange; font-family: "Trebuchet MS", sans-serif; font-size: large;"><em>Happy Halloween!!</em></span></div>
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Mandyhttp://www.blogger.com/profile/04359957795092337604noreply@blogger.com0tag:blogger.com,1999:blog-2405861732710828204.post-86830060581783186402014-10-24T03:22:00.000-07:002014-10-24T03:23:18.033-07:00Genoise sponge recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<strong><u>Genoise sponge</u></strong></div>
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This is one of my favourite sponge I use for most of my cakes. </div>
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It uses the whole egg method and does not need baking powder as the eggs are beaten to ribbon stage, the air helps hold the sponge during baking. </div>
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Here's a video clip to show you what the egg and sugar mix to ribbon stage looks like <a href="https://www.facebook.com/video.php?v=246138325590024&set=vb.175656895971501&type=3&theater" target="_blank">here</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTN6InpMiRCBfNc3y22xCp4VmyTknAftvNHL6EialaZvcwQ0swa0n9h5q6tMYHBu89OfDK1ZIl4ccl_opo6Cd7o8qJuBm_hWgl_Zpu_OFZE8mZKuN2Iq_-F4xxxAXLG4rjkHsenDBRwcc/s1600/genoise.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTN6InpMiRCBfNc3y22xCp4VmyTknAftvNHL6EialaZvcwQ0swa0n9h5q6tMYHBu89OfDK1ZIl4ccl_opo6Cd7o8qJuBm_hWgl_Zpu_OFZE8mZKuN2Iq_-F4xxxAXLG4rjkHsenDBRwcc/s1600/genoise.jpg" height="201" width="400" /></a></div>
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The recipe below can be used in an 8 inch cake tin, bake at 25 minutes.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDDENeYqOcn484Coywz-NQRv5XjSjhWg86FHDWq3ip-danyzinWoqvuX1cT1F7T80lj1rDMdXTCL5TBEmNjmDtBdUR-jZNkD97q5-si-4y2dtBrTC7RFbgPtV5_3j9GzGSyNlRPeisJMc/s1600/genoise+sponge+recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDDENeYqOcn484Coywz-NQRv5XjSjhWg86FHDWq3ip-danyzinWoqvuX1cT1F7T80lj1rDMdXTCL5TBEmNjmDtBdUR-jZNkD97q5-si-4y2dtBrTC7RFbgPtV5_3j9GzGSyNlRPeisJMc/s1600/genoise+sponge+recipe.jpg" height="400" width="400" /></a></div>
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This is for a 7 inch cake tin.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2DmC_CRxujXzKPJglUQlhYEr218AEQrvLUAeuODfA_znD8B0shngFPgTFY-GAYLxtliffRcrFOLUGqeQBxk1XkF6GbrmZU1fQ2tmjL5inREs-uEWevyUzgLGTk0q9L3yr_mKdCvh0CZg/s1600/genoise3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2DmC_CRxujXzKPJglUQlhYEr218AEQrvLUAeuODfA_znD8B0shngFPgTFY-GAYLxtliffRcrFOLUGqeQBxk1XkF6GbrmZU1fQ2tmjL5inREs-uEWevyUzgLGTk0q9L3yr_mKdCvh0CZg/s1600/genoise3.jpg" height="400" width="343" /></a></div>
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Mandyhttp://www.blogger.com/profile/04359957795092337604noreply@blogger.com6tag:blogger.com,1999:blog-2405861732710828204.post-75166378354582725502014-09-23T04:15:00.004-07:002014-09-23T04:17:55.433-07:00Oreo cheesecake (non bake) <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZHemyqXrHY3KYSmlFdiaDWstzC3EdaKpx-_VOPmwlvJvvtBdhC0excsMB4Fv9MU-SE3FuC99sUTCTt7qFJMTRCgTdz5-WVufNsrzmqcuGvZmwPUVne12a0T-G5svv0qtc41Bk-gQh9Y0/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZHemyqXrHY3KYSmlFdiaDWstzC3EdaKpx-_VOPmwlvJvvtBdhC0excsMB4Fv9MU-SE3FuC99sUTCTt7qFJMTRCgTdz5-WVufNsrzmqcuGvZmwPUVne12a0T-G5svv0qtc41Bk-gQh9Y0/s1600/1.jpg" height="400" width="400" /></a></div>
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I asked my brother what kind of cake he would like for his birthday this year, he immediately said "Oreo cheesecake!" A Cheesecake for your birthday? Strange request but I guess it's still OK as long as it looks like a birthday cake. So being a lovely big sister, I made him an Oreo Cheesecake!</div>
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Kids were excited and as I was in the process of making it, they kept coming over pinching the Oreo biscuits. I've lost count of how many biscuits I used but it was almost 3 packets!! </div>
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I can't believe how heavy this cheesecake is and not to mention how many calories it contains! </div>
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So, who said cheesecakes can't be used for birthdays!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNG6uSDltqpVhJ7l9Q-SFIfXPT3uRBGnmh0xiwEyPdP6uS8hGx0Vto9MfRfBkHAeKnR4N8K6XhErVHBEDMJNzjwpfdqp0X3ZP_Y-GlDe3YO_0AlAztDtj-pIoo1WT2L0TChDNfa9yiCjQ/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNG6uSDltqpVhJ7l9Q-SFIfXPT3uRBGnmh0xiwEyPdP6uS8hGx0Vto9MfRfBkHAeKnR4N8K6XhErVHBEDMJNzjwpfdqp0X3ZP_Y-GlDe3YO_0AlAztDtj-pIoo1WT2L0TChDNfa9yiCjQ/s1600/4.jpg" height="400" width="400" /></a></div>
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Here's the recipe to the non bake Oreo cheesecake.</div>
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<u><strong>Ingredients:</strong></u><br />
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100g Oreo cookies (discard the filling)</div>
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50g melted butter</div>
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<strong><u>Method:</u></strong><br />
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Line the base of an 8 inch spring form tin.</div>
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Crush the Oreo cookies and add the melted butter.</div>
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Press firmly into the base of the tin and chill for 30 minutes in the fridge.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWnQHX_1MSOrRWBoLl9PAsxJk91tb3hU6XlsL79CroFsPY3349Ncv1waCVFA24jL0L6HBigCMlauVlPRYTMqw6pUHDMj3MR3tSz6np_8-xE2Ujg7ptmWYPRI-2irIgJ1v9hQ66-SSOPoQ/s1600/ccwm4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a> </div>
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<u><strong>For the filling:</strong></u></div>
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300g cream cheese</div>
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80g icing sugar<br />
10g lemon juice<br />
50g milk<br />
1 tsp. vanilla extract<br />
200g whipping cream</div>
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10g gelatine soften in 50g water<br />
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Prepare the gelatine by softening it in 50g water, let it bloom for few minutes and then dissolve into liquid, set aside.</div>
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Make extra crushed Oreo biscuits for the filling and to coat the sides of the cheesecake, cut 6 biscuits in half with a sharp knife for decorating later.</div>
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<u><strong>Method:</strong></u></div>
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Whisk the cream cheese with icing sugar the add the milk and combine until smooth.</div>
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In a separate bowl, whisk the cream to soft peaks. Pour the cooled gelatine slowly and keep whisking until it has completely mixed in well.</div>
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Fold in the cream cheese mixture with the cream then pour in the lemon juice and vanilla extract and whisk quickly to combine.</div>
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Add more crushed Oreo's and fold until it is mixed evenly.</div>
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Chill in the fridge for at least 5 hours or over night.</div>
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Once ready, remove the cheesecake from the tin and add crushed Oreo's around the cheesecake.</div>
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Pipe cream around the top and add half a biscuit to decorate.</div>
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And it's ready to serve.</div>
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It's really is that easy!</div>
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<u><strong>Optional</strong></u></div>
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Split the cheese mixture into two.</div>
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Add one half with crushed Oreo's and the other half plain.</div>
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Pour the mixture with Oreos first then the plain on top and chill in the fridge.</div>
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Coat with chocolate ganache recipe is <a href="http://mandysbakingjourney.blogspot.co.uk/2014/01/chocolate-ganache.html" target="_blank">here </a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj05gHEa7LN0afVWHJuXqsEjb_1qm7IjFlu03DKkUIA7239KYMJwj4tJyTtkqK2fjMtL6uMvTLtRoQQU77EIodJ9feXjNtPmX4KjmJqspk3JrKYGiJiRwrK2Y8-YZgrRy27FbEHkfGZXNk/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj05gHEa7LN0afVWHJuXqsEjb_1qm7IjFlu03DKkUIA7239KYMJwj4tJyTtkqK2fjMtL6uMvTLtRoQQU77EIodJ9feXjNtPmX4KjmJqspk3JrKYGiJiRwrK2Y8-YZgrRy27FbEHkfGZXNk/s1600/2.jpg" height="400" width="300" /></a></div>
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You can make a chocolate plaque by melting white compound chocolates and set on acetate sheets or projector film. This would leave the chocolate a shiny surface when removed, I used to use baking paper and it doesn't give the chocolate a glossy finish.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ-XWXCqL-9IXH-qygTEqfhMuLQ21sc-bfrfH2V0VHWzYfyVb4AWWkXKI_UoXN0PKpCBehR0nxrujqrt76FP7cOAIUog9gSZuFPRKawGm-jnqkuAextL7Zw8IaThwLyl1SvERpNOGQ8fo/s1600/7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ-XWXCqL-9IXH-qygTEqfhMuLQ21sc-bfrfH2V0VHWzYfyVb4AWWkXKI_UoXN0PKpCBehR0nxrujqrt76FP7cOAIUog9gSZuFPRKawGm-jnqkuAextL7Zw8IaThwLyl1SvERpNOGQ8fo/s1600/7.jpg" height="400" width="300" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9aXffjY0Qnpmw69v8aKhpn9iEpgU3Uq3_2zNoldEjOhxRM0WRto5mTvidufslpkAo6-S_ZJ-cm4ZwOTpQH1Pd-1NVNj_7jXcq48lelkJApzLQztK3yFKRXugUpeD3C3dwvKe_863ByIs/s1600/8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9aXffjY0Qnpmw69v8aKhpn9iEpgU3Uq3_2zNoldEjOhxRM0WRto5mTvidufslpkAo6-S_ZJ-cm4ZwOTpQH1Pd-1NVNj_7jXcq48lelkJApzLQztK3yFKRXugUpeD3C3dwvKe_863ByIs/s1600/8.jpg" height="400" width="400" /></a></div>
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Mandyhttp://www.blogger.com/profile/04359957795092337604noreply@blogger.com4tag:blogger.com,1999:blog-2405861732710828204.post-46947302535271425952014-09-23T03:10:00.001-07:002014-09-23T03:13:20.098-07:00My Wedding Anniversary cake<div dir="ltr" style="text-align: left;" trbidi="on">
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This year it is me and my hubby's 19th Wedding Anniversary.</div>
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I wanted to try a naked cake as it's the latest trend for Weddings and Anniversary's but hubby say they look terrible. Stuck with ideas, I saw a photos of a cake with flowers. I thought it would be nice to keep it a romantic theme. I wanted to add ruffles and made white modelling chocolates to wrap around a pink sponge layered cake. Though the cake is a bit small, it was perfect size for me and my little family. I think this cake would look amazing if it had a bottom tier. Maybe I will make something similar or a 3 tier cake next year for our 20th Anniversary. </div>
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Please be very careful when using fresh flowers on your cakes, I wrapped the stem with foil before I put it in. Have been advise that using fresh flowers isn't safe and I have taken these out afte the photos were taken.</div>
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Mandyhttp://www.blogger.com/profile/04359957795092337604noreply@blogger.com4tag:blogger.com,1999:blog-2405861732710828204.post-50074785473240622014-09-17T01:36:00.000-07:002014-10-29T18:30:57.223-07:00M&M's cookies<div dir="ltr" style="text-align: left;" trbidi="on">
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I have totally forgot about updating this cookies recipe, I made this after my kids demand for cookies in the supermarket. The kids have been off school for the summer holidays, so food shopping means taking them with me. We always come home with lots of junk food. </div>
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I rememeber that we had a bag of M&Ms at home so rather buy the cookies, I decided to make it when we got in.</div>
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These are really easy to make and the kids had fun helping me.</div>
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Well, that did help kill some time too.</div>
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<strong><u>Ingredients:</u></strong></div>
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300g plain flour</div>
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1/2 tsp. baking soda</div>
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1/4 tsp. salt</div>
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160g unsalted butter (melted)</div>
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120g light brown sugar</div>
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90 caster sugar</div>
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1 egg</div>
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1 yolk</div>
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2 tsp. vanilla extract</div>
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A bag of M&M's chocolate</div>
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<strong><u>Method:</u></strong></div>
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Preheat the oven at 180c</div>
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Line a baking tray with baking paper</div>
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Sift the flour, baking soda and salt, set aside.</div>
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Place the brown and white sugar together in a mixng bowl, pour in the melted butter and mix until it becomes like wet sand.</div>
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Add the egg, yolk and vanilla and mix to combine.</div>
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Pour the sugar mixture into the flour and stir .</div>
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Keep mixing until it becomes a smooth dough.</div>
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Add the M&M's into the cookie dough and mix.</div>
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To make even batches of cookies, weigh each cookie to the same weight.</div>
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Place onto the baking paper and flatten slightly, once they are baking they will expand. So leave enough space between them.</div>
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Bake for 15 minutes or until golden brown.</div>
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Leave to cool and remove from the baking paper.</div>
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These make great snacks or for kiddies birthday party.</div>
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You can keep these in an airtight container.</div>
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And my kids really love these.</div>
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You can make these adding dried fruits and nuts instead.</div>
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Mandyhttp://www.blogger.com/profile/04359957795092337604noreply@blogger.com6tag:blogger.com,1999:blog-2405861732710828204.post-36193773777026391902014-09-07T18:08:00.000-07:002014-09-07T18:08:46.042-07:00Snow skin moon cakes<div dir="ltr" style="text-align: left;" trbidi="on">
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It's here!! Mid Autumn festival. Have you made moon cakes yet?</div>
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This year I wanted to try something different apart from the traditional moon cakes. <br />
You can find my traditional moon cake post <a href="http://mandysbakingjourney.blogspot.co.uk/2014/08/moon-cakes-2014.html#more" target="_blank">here</a>.<br />
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A fellow Blogger <a href="http://www.jennyong.co.uk/" target="_blank">Jenny Ong</a>, which I have been in touch with lately, have shared with me one of her Snow skin moon cake recipe. As her blog is in Chinese which I can't read, she kindly translated her recipe in English for me and have given me the confidence to try it.</div>
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And the results were amazing!!</div>
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Here is Jenny's Snow skin moon cake recipe <a href="http://www.jennyong.co.uk/%E5%BD%A9%E8%89%B2%E5%86%B0%E7%9A%AE%E6%9C%88%E9%A5%BC-2013/" target="_blank">link </a></div>
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I took her recipe and divided the dough into two and made half with Green tea flavour and the other half chocolate. The filling for the green tea moon cake is home made red bean paste which was given to me by my mums friend. </div>
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For the chocolate moon cake, I used shop bought lotus paste.</div>
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<strong><u>Ingredients:</u></strong></div>
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(A)</div>
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30g plain flour </div>
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60g
glutinous flour</div>
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60g
rice flour</div>
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50g
sugar</div>
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(B)</div>
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230ml fresh milk</div>
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60g corn oil</div>
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1 tsp green tea powder with 20ml of warm water</div>
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1 tsp cocoa powder with 20ml warm water</div>
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You will need cooked glutinous rice flour for moulding the moon cakes as they are very sticky.</div>
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Sift ingredients (A) together and set aside.</div>
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Mix ingredients (B) together and mix it into (A) </div>
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until it is smooth and strain.</div>
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You will have a loose batter.</div>
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I have split the batter into two, so that half is green tea and the other half is chocolate flavour.</div>
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In Jenny's method she made one batch and place the batter into a 6 inch tin and using a 7 inch tin under it filled with water. I did the same using a smaller bowl and a larger one and covered it with tin foil but I steamed mines in a rice cooker (as pictured above)</div>
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I steamed this for 30 minutes.</div>
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Once it have finished steaming, you might find the cooked dough greasy, Jenny said this is normal and just keep folding with a spatula until it's smooth, after 10 minutes of folding the dough became lovely and smooth.</div>
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When it cools down, wrap with cling film and place in a container and chill in the fridge overnight.</div>
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The next day I have weighed and prepare the fillings and snow skin dough, 30g filling and 20g snow skin dough. I am using a 50g mould so this is the correct ratio.</div>
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This is the cooked glutinous rice powder I used it so that it doesn't stick to everything.</div>
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If you find the snow skin very sticky, you can wear latex gloves to wrap it.</div>
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I used quite a bit of the cooked rice powder, the moon cakes may appear to be coated wit hflour but it will gradually soak into the snow skin.</div>
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Once these are done, place into an air tight container and leave in the fridge.</div>
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Jenny have also made Pandan and chocolate flavours, here's the <a href="http://www.jennyong.co.uk/%E5%86%B0%E7%9A%AE%E6%9C%88%E9%A5%BC/" target="_blank">link</a> if you like to try them.</div>
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I would like to take this opportunity to Thank Jenny, she is always there to give me guidance.</div>
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I will defiantely make these again next yeat and hope to try different flavours and filling.</div>
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Mandyhttp://www.blogger.com/profile/04359957795092337604noreply@blogger.com3tag:blogger.com,1999:blog-2405861732710828204.post-19115036235247959902014-09-06T17:29:00.000-07:002014-09-06T17:29:01.915-07:00White modelling chocolate<div dir="ltr" style="text-align: left;" trbidi="on">
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I have found the next best thing for my cream cake decorations. <br />
White modelling chocolates. </div>
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<strong><u>You need :</u></strong><br />
12oz of Wilton's candy melts <br />
70ml of glucose syrup</div>
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Melt the Candy melts in the microwave, heat it for 30 seconds and mix, another 30 seconds and it should be half melted and mix then lastly 20 seconds and it should have completely melted.</div>
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Warm glucose syrup for 10 seconds in the microwave and pour into the melted chocolates. Stir immediately. </div>
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Keep mixing until it stiffens and stop. <br />
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Knead with hand gently for 30 seconds and wrap in a ziplock bag. </div>
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Leave over night.<br />
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By the next day it should have harden, remove from the bag and break into smaller pieces.<br />
Start knead in a clean work top coated with icing sugar. Now your modelling chocolate is ready to use. </div>
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I made chocolate ruffles for this cake.<br />
Roll out a flat piece of modelling chocolate on to work top, dust with icing sugar to avoid sticking and cut into strips. Wrap it around your cake. </div>
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You can refer to this link for dark and milk modelling chocolate <a href="http://www.wickedgoodies.net/modeling-chocolate-recipe/" target="_blank">http://www.wickedgoodies.net/modeling-chocolate-recipe/</a></div>
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Mandyhttp://www.blogger.com/profile/04359957795092337604noreply@blogger.com5tag:blogger.com,1999:blog-2405861732710828204.post-57132097530031840432014-08-30T16:33:00.001-07:002021-02-19T08:23:02.471-08:00My late Birthday cake post<div dir="ltr" style="text-align: left;" trbidi="on">
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Have been looking back at some of my cake photos and happen to realise I haven't blogged about my birthday cake on here. I must have been carried away with thoughts for being another year older.</div>
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Yes, it's scary to say I've reached my 40th Birthday already!! Ekkk!!</div>
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Summer is almost over and today is the last day of August. </div>
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But it reminds me that my Wedding Anniversary is only round the corner.</div>
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With preparing the kids for going back to school, I haven't had time to think about what cake I'll be making this year.</div>
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My hubby loves Black Forest, I have made one for him on Valentine's Day. I guess I can make one again as it's been over 6 months since we've had one.</div>
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Time have been flying by. Soon my baby boy will be 4 in October, he wants a Spider-Man cake!</div>
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How am I going to make a Spider-man cake using fresh cream and fruits?</div>
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I think I'll have to start expanding my cake knowledge and brave myself into making fondant cakes.</div>
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At least they won't melt and I can make them in a few days in advance.</div>
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But at the moment, I still enjoy eating as well as making fresh cream cakes.</div>
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Here are some of my photos I've captured while I made my Mango and passion fruit mousse cake.</div>
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Mandyhttp://www.blogger.com/profile/04359957795092337604noreply@blogger.com11tag:blogger.com,1999:blog-2405861732710828204.post-17205823694000185812014-08-30T15:14:00.000-07:002014-08-30T15:15:11.212-07:00Moon cakes 2014<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoOaksKNqNypImNCEbs9bId1g7VMsgCR8poqfN-nrGCitgHnn_kAMW0LyPt3rF-sybPKashAcqW5C7yuxcn1Yqfschns5lvTstDhx2k8izcQtup2M3HAjeg-ZwHBilLSdWsIXMrAan-iI/s1600/15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoOaksKNqNypImNCEbs9bId1g7VMsgCR8poqfN-nrGCitgHnn_kAMW0LyPt3rF-sybPKashAcqW5C7yuxcn1Yqfschns5lvTstDhx2k8izcQtup2M3HAjeg-ZwHBilLSdWsIXMrAan-iI/s1600/15.jpg" height="400" width="400" /></a></div>
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It's almost Mid Autumn festival, this year it falls on the 8th September.<br />
The festival occurs on the 15th day of the 8th lunar month on the Chinese calender every year.</div>
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When I was a child, my parents would invite relatives over and they will make a feast, it is a tradition to bring families together from near and far.<br />
It is as exciting as the Chinese new year celebration.<br />
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In our custom, during the Mid Autumn festival we buy moon cakes as gifts. <br />
Traditionally, moon cakes are made using salted egg yolks as it resembles the moon and a sweet filling of lotus paste or red bean paste .<br />
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Moon cakes symbolising the full round moon of the Mid Autumn festival, when you cut the cake in half, the yolk will looks exactly like the full moon in the night sky. <br />
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Nowadays there are more varieties of moon cakes, this is because the traditional flavours are not as well received by the younger generation. <br />
I have seen Green tea flavour, Black sesame flavours even Tiramisu!<br />
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But as I am unable to buy salted egg yolks or new trendy fillings, my version will be based on lotus paste and red bean paste. I have added a piece of chestnut to resembles the moon. <br />
Today, I will be joining many bakers by making home made moon cakes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib0sGXIYf_E_Thme7fNs9YWb077Hl6H14ESpMnEumVIJNNldvJX0DXAHMxSJnO0TIeF3nWIW-7Nj3A9B849We0KO_fLfo6B8XzMqcEnq-Z1-Yq_w25KiLE70S1LS1dtk6LzLI4ARzACfg/s1600/18.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib0sGXIYf_E_Thme7fNs9YWb077Hl6H14ESpMnEumVIJNNldvJX0DXAHMxSJnO0TIeF3nWIW-7Nj3A9B849We0KO_fLfo6B8XzMqcEnq-Z1-Yq_w25KiLE70S1LS1dtk6LzLI4ARzACfg/s1600/18.jpg" height="400" width="400" /></a></div>
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If you like to find out more about this festival you can click <a href="http://www.chinatravel.com/focus/mid-autumn-festival/" target="_blank">here</a> and it will explain the history of this festival.<br />
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This year will be my second year in making my own moon cakes, and I have ordered a mini mould to try and make smaller size moon cakes. </div>
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<u><strong>Ingredients:</strong></u></div>
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300g plain flour</div>
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180g golden syrup</div>
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6g alkaline water</div>
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76g corn oil </div>
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<u><strong>Method:</strong></u></div>
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Mix golden syrup, alkaline water and corn oil in a mixing bowl to combine.</div>
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Mix syrup mixture into the flour and mix.</div>
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Knead gently to form a smooth dough.</div>
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Let the dough rest for 1-2 hours.</div>
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I used two fillings for the cakes, lotus and red bean.</div>
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I bought lotus paste, you can buy this from most Chinese supermarket.</div>
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Red bean paste also from the Chinese supermarket, these cam be found in pouches or tin.</div>
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I've added a piece of ready to eat chestnuts in each filling, you can buy these chestnuts vacuum packed from Chinese supermarkets.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhez_gRe2SsLZnhNmILokWaM0F8q8XAWZu1B_ESFRkY0CE-fH_t1F6qN6U6HGICGqKdV9mUzzU6SNCGImNh-YjDa47Ka8XK4Qhv5BfBKPAYbV-fAlSHLgJdiERynrayTNinxD6YCZfRYEE/s1600/6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhez_gRe2SsLZnhNmILokWaM0F8q8XAWZu1B_ESFRkY0CE-fH_t1F6qN6U6HGICGqKdV9mUzzU6SNCGImNh-YjDa47Ka8XK4Qhv5BfBKPAYbV-fAlSHLgJdiERynrayTNinxD6YCZfRYEE/s1600/6.jpg" height="400" width="300" /></a></div>
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Weight 20g of dough and 30g of filling together with a piece of chestnut.</div>
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This makes 50g which allows it to fit into the 50g mould casing.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFbELyUGaD7i0FOgsPZxBrpxKvPHfm94zOFi_YZD0siNr716NZVBTW5CH8M2AwMICFC2NDr-jC3eMH742mnhEJBD5HFemK9CAmtjFtTfppqH0bUO6aUJg5tEpTMGcvi7S_05cZyhJi9U0/s1600/7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFbELyUGaD7i0FOgsPZxBrpxKvPHfm94zOFi_YZD0siNr716NZVBTW5CH8M2AwMICFC2NDr-jC3eMH742mnhEJBD5HFemK9CAmtjFtTfppqH0bUO6aUJg5tEpTMGcvi7S_05cZyhJi9U0/s1600/7.jpg" height="400" width="300" /></a></div>
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Flatten out the dough into a disc and place the filling in the center, wrap it up and covering the filling completely. This will take a bit of practice but there should be enough dough for the filling.</div>
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Roll into a ball shape. Smooth out any cracks with your finger tips.</div>
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Sprinkle some flour on a dish and place the dough in the middle.</div>
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Make sure the dough fits into the mould and press firmly and release.</div>
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You should have a lovely moon cake like this.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPmXdY49vDOZvILUsbp2LN2vcL92VKeOKN4hcTT-nlwdNmR2zK7ZlPGnD9folGnpP17a_G6SUK4seSEjtVEjL2mTA3G127mKCppkh7OdhKdjI25W9VsWcin5JpIzLynTJDk3_rQr7Ox0k/s1600/11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPmXdY49vDOZvILUsbp2LN2vcL92VKeOKN4hcTT-nlwdNmR2zK7ZlPGnD9folGnpP17a_G6SUK4seSEjtVEjL2mTA3G127mKCppkh7OdhKdjI25W9VsWcin5JpIzLynTJDk3_rQr7Ox0k/s1600/11.jpg" height="400" width="300" /></a></div>
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Not forgetting all the mess I have made! haha!!</div>
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Repeat the process until you have made all your moon cakes.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixa6O-7Qz7q0KEotJ2MJc0XXssvkNwkr1fjpEUAcX-l8XMNIte3PN-ZcwYjIsvQyKkpjS4vzosIMiuHK9tjIcvr8IZaP13HKsvBU8516_XX6bnroxdeVwzpIHKmXJumRs2OIvpYFDbnR8/s1600/13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixa6O-7Qz7q0KEotJ2MJc0XXssvkNwkr1fjpEUAcX-l8XMNIte3PN-ZcwYjIsvQyKkpjS4vzosIMiuHK9tjIcvr8IZaP13HKsvBU8516_XX6bnroxdeVwzpIHKmXJumRs2OIvpYFDbnR8/s1600/13.jpg" height="400" width="300" /></a></div>
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Preheat the oven at 180c and bake for 7 minutes.</div>
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Take out the oven and rest for 15 minutes.</div>
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Brush with egg wash and bake again at 170c for 15 minutes.</div>
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Once cooled, place in a cake box.</div>
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Moon cakes are usually ready to eat 2-3 days after baking.</div>
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This is because you want the oil to soak back into the pastry making the pastry skin soft and deepen in colour.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNWOI4U7bSV_eT3yCw4mIbdEuuFInpzjrmWXiHV5qS4r_de2rPn8SJeBs1FlpJj9xeYfWQEquEneUDsx5Sjmh3d-45lLqvt2pgwJ3G_rq2AhDaKlvThCoYW9pbP-7A-83h2s7ka3gr9D8/s1600/14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNWOI4U7bSV_eT3yCw4mIbdEuuFInpzjrmWXiHV5qS4r_de2rPn8SJeBs1FlpJj9xeYfWQEquEneUDsx5Sjmh3d-45lLqvt2pgwJ3G_rq2AhDaKlvThCoYW9pbP-7A-83h2s7ka3gr9D8/s1600/14.jpg" height="400" width="400" /></a></div>
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Here's my moon cakes on Day2.</div>
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The colours have darken and the pastry is very soft.</div>
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Looks just like shop bought.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg1QGPv4B3SnMW-h4hKq5hGcF53_LIn02ts2bFOpLlxDkia-xWL_VunzO5x4jIzslvcMRAuhHe_y2-CNhxqBTELz39Eo_ibEXlkDDfBMidBrFL1ayOdk5LVRV1jgdHXsr_avcHAGMek7w/s1600/16.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg1QGPv4B3SnMW-h4hKq5hGcF53_LIn02ts2bFOpLlxDkia-xWL_VunzO5x4jIzslvcMRAuhHe_y2-CNhxqBTELz39Eo_ibEXlkDDfBMidBrFL1ayOdk5LVRV1jgdHXsr_avcHAGMek7w/s1600/16.jpg" height="400" width="400" /></a></div>
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You can see the chestnut in the middle, it makes the moon cake less sweeter and a more healthier option than using salted egg yolks. <br />
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So, if you haven't made moon cakes yet, why not start now?</div>
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It's not hard to make and extremely fun!<br />
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Recipe source (adapted from <a href="http://nasilemaklover.blogspot.co.uk/2013/09/mr-mrs-piggy-mooncakes.html" target="_blank">Sonia @ Nasi Lemak Lover</a>)<br />
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I made Moon cakes last year, and these were my first attempt.</div>
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This is also adapted from <a href="http://nasilemaklover.blogspot.co.uk/2013/09/mr-mrs-piggy-mooncakes.html" target="_blank">Sonia @ Nasi Lemak Lover</a></div>
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Her recipe have also a detailed step by step by how these cute little piggies were made.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4813bsM9iOESBDwNM3dK_kABtxP4CwGRsAFrvBc_jaD0MPyc-m_cPTXOfTG0z7GjXTrmbz02RKmKnS-2UWKsGWJrrKwdB6YFcEtOgOhwBWb73Sd7hoGwy4gfHgQlb1cRm5OVGCD7HzbM/s1600/11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4813bsM9iOESBDwNM3dK_kABtxP4CwGRsAFrvBc_jaD0MPyc-m_cPTXOfTG0z7GjXTrmbz02RKmKnS-2UWKsGWJrrKwdB6YFcEtOgOhwBWb73Sd7hoGwy4gfHgQlb1cRm5OVGCD7HzbM/s1600/11.jpg" height="400" width="300" /></a></div>
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Aren't they cute?<br />
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Mandyhttp://www.blogger.com/profile/04359957795092337604noreply@blogger.com3tag:blogger.com,1999:blog-2405861732710828204.post-81757746591523864782014-08-30T09:25:00.001-07:002014-09-03T15:34:48.034-07:00Lemon Olive oil cake<div dir="ltr" style="text-align: left;" trbidi="on">
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Looking for something light and fluffy and don't want to bake with butter or veg oil?</div>
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Then you should try this. The fragrant from fresh lemons are so refreshing, this cake is so light it crumbles and melts in the mouth.</div>
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It also makes me feel better for baking this as it's healthier than using butter.</div>
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So for those who are also in love with cooking with olive oil, you can also use it to bake a cake.</div>
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<u><strong>Ingredients:</strong></u></div>
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4 eggs </div>
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160g caster sugar<span class="text_exposed_show"><br /> 125ml extra virgin olive oil <br /> Juice of 2 lemons (85g)<br /> Zest of one lemon<br /> 150g plain flour<br /> 1 tsp baking powder<br /> 1/4 tsp salt<br /> Icing sugar for dusting</span></div>
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Line a 9 inch round spring form tin. <br />
Preheat oven at 180c.</div>
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Measure out the olive oil and lemon juice.</div>
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In a separate bowl sieve flour, baking powder and salt. </div>
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Add the lemon zest to the flour.</div>
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Whisk eggs and sugar together until light and fluffy. </div>
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Add the olive oil and lemon juice to the egg mixture and whisk. <br />
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Fold in the flour until combined. </div>
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Pour batter into the lined baking tin.</div>
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Tap on the work top a couple of time to release large air bubbles.</div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNuZZorP0tB9SEEAYb6rV7pxv0j2dW9Pwr6bZNyoleiUq_4Eo1jREUeOMQeK4m51P6lS11Npu1oMzMntEFSannKX3xGV4Wc7O7i8PfbJn6tJ93i3_5uk0-1keIt7-k4oX-OVvpOn9KVFE/s1600/9.jpg" height="400" width="400" /></div>
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Bake in a preheat oven 180c for 40-45 minutes. </div>
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The top of this cake will be nice and flat.</div>
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Test center of the cake with a wooden skewer at 40 mins. </div>
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When it is done take out to cool on a wire rack and wait a few minutes before you release from the cake tin. </div>
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Once cooled, dust with icing sugar.</div>
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Even my son enjoyed it, he clean the plate in minutes.</div>
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Mandyhttp://www.blogger.com/profile/04359957795092337604noreply@blogger.com5tag:blogger.com,1999:blog-2405861732710828204.post-54763820219301624912014-08-25T05:00:00.000-07:002014-08-25T05:24:20.156-07:00 Raspberry Friands<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNaEHNbCzspaHonV8GOvoAVm6jF9cdel9N4k4QS2n9V4G-0pi1J7LfIZ7TaFb2-R9XI34VZRBCoVlyfnwxGM5Bi30AXIasoeb6k31cXpliDzixqC47wEvY3S3TmRo2UGbgsduMS_a_j5w/s1600/14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNaEHNbCzspaHonV8GOvoAVm6jF9cdel9N4k4QS2n9V4G-0pi1J7LfIZ7TaFb2-R9XI34VZRBCoVlyfnwxGM5Bi30AXIasoeb6k31cXpliDzixqC47wEvY3S3TmRo2UGbgsduMS_a_j5w/s1600/14.jpg" height="400" width="400" /></a></div>
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Have you had lots of egg whites left over after making custard or egg tarts? </div>
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Wonder what to do with it other than baking a pavlova or meringue nests! </div>
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Well, let me introduce to you these little beauties, Raspberry Friands. </div>
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Usually baked in oval moulds, this French cake is sometimes mistaken for a muffins. Texture is similar to a madeleine and it only uses egg whites, butter, icing sugar, ground almond and very little flour. This is very simple to make and ready in under an hour! </div>
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Would you like to try this too?</div>
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I only have a muffin tin so that is what I will be using, you can use silicon tart cases.</div>
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Friands can be baked with any other fruits, nuts or even chocolates.</div>
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Add fruit zests or desiccated coconuts.</div>
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It's endless of what you can add to it.</div>
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This recipe makes 6 Friands, double the recipe to make 12.</div>
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<strong><u>Ingredients:</u></strong></div>
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3 egg whites</div>
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90g butter (melted)</div>
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110g icing sugar</div>
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50g plain flour</div>
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70g ground almonds</div>
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Raspberries to decorate</div>
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<strong><u> Method:</u></strong></div>
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Preheat the oven to 180c<br />
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Grease and dust your muffin tin with flour.</div>
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Whisk egg whites briefly just for it to come together.</div>
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Sift the flour and the icing sugar together to remove any lumps and mix in with the ground almonds.</div>
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Then pour this into the egg whites mixing gently to combine together.<br />
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Pour the melted butter into the batter and mix to combine, you don't need to whisk it, I only prefer mixing with a balloon whisk. You can mix with a wooden spoon.</div>
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Pour the batter into the muffin tin about 3/4 full and add your raspberries.</div>
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Bake in a preheated oven at 180c for 20-25 minutes, the top will be a lovely brown colour and test with a skewer in the center to see if it's done.</div>
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Let it sit in the tin for 5 minutes for before you take them out, tip them upside down and they should all fall out on its own.</div>
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Once cooled, dust lightly with icing sugar.</div>
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Mandyhttp://www.blogger.com/profile/04359957795092337604noreply@blogger.com0tag:blogger.com,1999:blog-2405861732710828204.post-14205916370413087652014-08-18T17:21:00.001-07:002014-08-18T17:42:36.342-07:00Mandarin Orange cream cheese cake<div dir="ltr" style="text-align: left;" trbidi="on">
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This is something I put together after a reader have private messaged me to see if I could make a cake she tried at a café. The cake she had was a Tangerine cream cheese triangle, it looked simple and I was confident that I can copy it. But after making my cake, I put the two together to compare, it looks nothing like it! Ha-ha! I think mines were a little too over decorated!</div>
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So this is the recipe you have all been waiting to try at home. I would say it's a little complex to make but if you're feeling adventurous then this would be the one to try!</div>
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First of all, you need to bake a square sponge.</div>
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I used a 8x8 loose bottom baking tin.</div>
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Line the tin bottom and sides.</div>
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<strong><u>Ingredients:</u></strong></div>
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4 eggs</div>
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120g plain flour </div>
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120g caster sugar</div>
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40g melted butter</div>
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1/2 tsp. vanilla extract</div>
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<strong><u>Method:</u></strong></div>
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Whisk eggs and sugar together until ribbon stage.</div>
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Fold in flour until combined.</div>
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Add melted butter and vanilla and fold.</div>
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Pour into the baking tin and bake in a preheated oven 180c for 25 minutes.</div>
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Cool on wire rack and cut the sponge in half, set aside and move onto making the cream cheese filling.</div>
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<strong><u>Mandarin cream cheese filling:</u></strong></div>
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<strong><u></u></strong> </div>
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300g cream cheese</div>
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100g icing sugar</div>
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2 tbsp. lemon juice</div>
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1 tins of mandarin oranges in light syrup</div>
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120g juice from the tin mandarin</div>
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200g double cream</div>
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10g gelatine soften in 50g water</div>
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<u></u> </div>
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<strong><u>Decorating the cake</u></strong>:</div>
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1 tin of mandarin oranges in light syrup</div>
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3g gelatine</div>
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100g cream</div>
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1/2 tbsp. icing sugar</div>
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<strong><u>Method:</u></strong></div>
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Prepare the gelatine by soften in 50g water, let it soak for few minutes and then dissolve into liquid, set aside.</div>
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Weigh the mandarin juice and add the lemon juice to it, set aside.</div>
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If there isn't enough juice from 1 tin then use the juice from the second tin.</div>
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Whisk cream cheese with 50g icing sugar, in a separate bowl whisk cream and add 50g icing sugar. </div>
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Add the glass of mandarin juice to the cream cheese can whisk until combined.</div>
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The mixture will appear slightly runny like yoghurt.</div>
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Add in the cool gelatine liquid to the cream cheese mixture and whisk to combine.</div>
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Fold in the cream gently in the cream cheese mixture and mix to combine.</div>
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Prepare the same baking tin you used for baking the sponge and line with foil or cling film, the sponge will have shrunk a little so lining it the cream cheese mixture won't leak from the bottom of the tin. If you have a square mousse tin, use that instead.<br />
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*<strong>RESERVE 1/2 CUP OF CREAM CHEESE MIXTURE !</strong><br />
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Pour half the cream cheese mixture on to the sponge.</div>
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Lay one tin of the mandarins on top.</div>
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Pour the other half of the mixture over the cake.</div>
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Lay the other half sponge on top and use half of the reserved cream cheese mixture to spread a thin layer on top of the sponge. This will act as a barrier when you lay the mandarin and jelly topping to stop it getting wet!</div>
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Chill the cake for at least 4 hours then remove from the tin and peel off the foil.</div>
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I added cling film for extra protection.</div>
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Trim off the 4 sides to reveal the perfect layers and pieces of mandarin, and taste the scrap! These are the best bits!! </div>
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This is your cake naked! </div>
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So now you need to dress it with cream and top with mandarins.</div>
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Whisk 100g cream add 1/2 tbsp. of icing sugar and add the remaining cream cheese mixture you have reserved, there should be 1/4 cup. mix both mixture carefully and you should have a mousse like cream. Place into a piping bag and fit a star nozzle, I used Wilton 1M nozzle.</div>
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Pipe around the boarder of your cake, smear the inside of the piping line to seal off any gaps.</div>
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Lay the second tin of mandarins on top of the cake. </div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOx2refFHDuMvIqCM7u28Bkql_tON827xdGALiTQLRU_ZGgdmC7x4bfBEjrp6aIvxdlLRrpomZecfllv7o6rmyNIF1XPJ8B4o8Q8vXu5HCj7QySnwtPnXCq3rC4bFxpaeu6q77bfIOTNw/s1600/24.jpg" height="400" width="300" /></div>
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<strong><u>To make the jelly topping</u></strong>:</div>
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50g mandarin juice</div>
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3g gelation plus 15g water to soften</div>
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Dissolve the gelatine and stir into the juice, spoon over the mandarins and chill in the fridge to set the jelly.</div>
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Cut to your desired size, this is for 10-12 servings.</div>
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Mandyhttp://www.blogger.com/profile/04359957795092337604noreply@blogger.com6tag:blogger.com,1999:blog-2405861732710828204.post-64292385420665655022014-08-01T17:23:00.001-07:002014-08-12T10:57:16.282-07:00Oreo chiffon cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU2qwKbhKa9ihmJL7MqEVuvJKN3XwOKyGQgduMEpATIENkLMjgTNJcqWGbcEnmXBS7JrZF-Fb6oWa5eXmgOmfr-HqduJR0Xpeqb2pjn2HNLXkIZlle_CTYqY8quEi5yuFah3W50lUhZIs/s1600/19.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU2qwKbhKa9ihmJL7MqEVuvJKN3XwOKyGQgduMEpATIENkLMjgTNJcqWGbcEnmXBS7JrZF-Fb6oWa5eXmgOmfr-HqduJR0Xpeqb2pjn2HNLXkIZlle_CTYqY8quEi5yuFah3W50lUhZIs/s1600/19.jpg" height="400" width="400" /></a></div>
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After seeing a few post of a chiffon cake sent in to me by my readers, I couldn't resist on making one.</div>
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I haven't made a chiffon cake for a while so I decided to make an Oreo chiffon cake.</div>
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My kids loves Oreos but daughter isn't too keen on chiffon cakes.</div>
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But my son who loves Chiffon cakes and Oreo's can't wait to eat it! </div>
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Here's my version of the Oreo chiffon cake, I hope you like it as much we did.</div>
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<u><strong>Ingredients:</strong></u></div>
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6 egg yolks</div>
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70g caster sugar</div>
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90g oil</div>
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1/4 tsp. salt</div>
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155g plain flour</div>
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1 1/2 tsp. baking powder</div>
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110g milk</div>
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1 tsp. vanilla extract</div>
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7 egg whites</div>
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70g caster sugar</div>
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3/4 tsp. cream of tartar</div>
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5 Oreo cookies, discard the fillings</div>
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<u><strong> Method:</strong></u></div>
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You need a 24cm chiffon cake tin.</div>
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Preheat the oven at 180c.</div>
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Whisk egg yolks with caster sugar until light and fluffy.</div>
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Add oil and whisk, add vanilla extract and milk and mix until combined.</div>
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Sift flour, baking powder and salt together. Fold in the flour gradually and keep mixing until combined, set aside.</div>
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Whisk egg whites until foamy and add the cream of tartar. Add sugar slowly and whisk until the meringue reaches stiff peaks.</div>
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Fold in the meringue in 3 separate batches until combined.</div>
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Crush 5 Oreo cookie, discard the fillings.</div>
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Sprinkle and fold until combined.</div>
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Pour into the chiffon cake tin slowly.</div>
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Smooth off the top and bake in a preheated oven at 180c for 1 hour.</div>
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Once the chiffon cake is baked, remove from the oven and invert upside down to cool.</div>
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Release the chiffon cake when completely cool.</div>
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You can add more Oreos or break into larger pieces to bake.</div>
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This recipe is so versatile, you can add fruits, seeds or nuts. </div>
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My son absolutely loved it! He's my number one fans when I make a chiffon cake.</div>
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<strong><u>Special request for readers with smaller cake tin</u></strong>.</div>
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Oreo chiffon cake for a 20cm chiffon cake tin: </div>
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Ingredients:<br />4 egg yolk<br />45g caster sugar<br />75g milk <br />65g oil<br />105g flour<br />1 tsp baking powder<br />Pinch of salt <br />3 Oreo cookies crushed, discard filling <br />1/2 tsp vanilla extract<br />5 egg whites<br />45g caster sugar<br />1/2 tsp cream of tartar </div>
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I would bake at 160c for 1 hour but if you have baked before using a 20cm or smaller cake tin, follower your baking method. Every oven works differently. Baking times usually a guideline. </div>
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Enjoy </div>
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Mandyhttp://www.blogger.com/profile/04359957795092337604noreply@blogger.com14