Cake Decorating Course Week VIII

COLOURING THE FLOWER, BUTTERFLY, STAR, AND HEART

Scraped the chalk (any colour you like for) and dust to your rose with fine brush. To dust the edges, mix chalk with a drop or two of alcohol. If you want gold or silver colour you have to mix with alcohol first then apply to your flower/star/heart /butterfly or any decoration.

Chalk for decorating in 48 shades
You can use normal chalk

Finished Decorated 9 th Wedding Anniversary

Cake Decorating Course Week VII

Embroidery on the cake with royal icing

My Cake with green ribbon

Cake Decorating Course Week VI

Roll out some modelling paste, and cut 5 petals with frangipani cutter.

soften the edges with frilling stick

with the dog bone, to shape the petals

arrange like a fan, use the glue sparingly, or the petals will wet

roll the flower like a cone, insert into hole of top of egg carton

shape the petal using tooth pick, now you have your frangipanis, whawww...xi xi..

Cake Decorating Course week V

Making butterfly in wire:

Roll out some modelling paste, and cut with butterfly cutter. Insert wire in each wing (dip into the flower glue first). Let it dry for a week.

Insert the posy pick into the cake. It is up to you where you want to put the flower. You put your arranged flower in posy, so the wire don't touch the cake which can make wire rusty. And of course you don't want eat cake with rusty thing in it...;)

Roasted Corned Beef

Last weekend , I made this roasted corned beef. We love this kind of roast. It is easy and taste very nice. This recipe is from Australian Womens Weekly. Here is the recipe.

INGREDIENTS

2 tablespoons grainy mustard
3 tablespoons marmalade (orange)
juice of half a lemon
1 clove garlic, crushed
a good grind of pepper
2 tablespoons olive oil
1.2 kg corned beef
6 cloves

For the salad:
2 boiled eggs, peeled and broken into chunks
175g baby green beans, blanched
500g steamed new potatoes
½ cup whole egg mayonnaise
juice of half a lemon.

METHOD

Preheat oven to 220°C.

Combine mustard, marmalade, lemon juice, garlic, pepper and olive oil in a small bowl.

Make 6 small slits in the beef. Poke a clove in each. Smother with the marmalade mixture. Place the beef in a baking dish.

Roast for 10 minutes. Drop the temperature to 140°C. Roast for a further 3 hours, basting occasionally. Remove from heat and let rest, covered in foil, for 30 minutes. Serve with salad.

For the salad:
Place eggs, beans and potatoes in a bowl. Mix together mayonnaise and lemon juice and toss through salad.

Soes NCC

Pulang sekolah anak2 cari camilan. Cari resep di NCC dapet resep soes ini. Enakkkk banget, kulit soesnya lembut. Aku bikin isiannya 2 macam ragout ayam dan vla pandan. Resep sama persis di NCC hanya untuk vla aku kasih pasta pandan. Yang isi vla lebih cepat lenyap..he..he..

Cake Decorating Week IV

Making Briar Roses (open rose single and double):

1. Use the rose cutter size 3 and 4 (from 6 set of double side rose cutter) or any rose cutter do you have. Roll out some flower paste, and cut 5 petals (from size 4) and 4 petals from size 3. To make single roses , you only need 5 petals. And to make double roses you need 9 petals.






2. Frill the side of the petal with a frilling stick to soften the edges and make it frill. And with the ball tool, slightly roll the middle of the petal to make it curved. Try to make the petal looks natural.









3. Put 1 petal to the aluminium layered patty pan, and smear little bit glue in one side of the edge. Stick the other petal overlaped to other petal. Do it until all 5 petals finish. Take the 4 smaller petals and stick 1 petal in the middle of 2 petals underneath with glue. Arrange the petals to make open rose.








4. Make yellow royal icing. Put in the piping bag. Cut the tip and drop some yellow icing in the centre.
Cut 4 stamen in half (become 8 pieces). Cut half the stamen in half again (16 pieces). Stick 4 top stamen and 4 middle white wire to icing. You can colour the stamen with brown colour just in the top.

Cake Decorating Course Week III

Making small flowers (Lily of the Valley, forget-me-not, blossom)
1. Blossom and forget-me-not
Using blossom cutter, cut the flower paste and push the centre of the flower gently using ball tool and foam. Cut the stamen in half. Dip the top into flower glue, and insert in the centre . Dry up side down overnight.





2. Lily of the Valley
Roll out the flower paste, and make a blossom shape using medium blossom cutter. Make a small ball and stick in the back of the flower with flower glue. Push the centre with frilling stick gently. Do not push to much. Insert the stamen in the centre (don't forget to dip the top to the glue...). Dry up side down overnight. After dry you can arrange the flower.

Cake Decorating Course Week II

Week II (19-4-2008) : Applying almond icing to cake.

This is how to bake a fruit cake. Greased inside tin with butter and use fine bread crumbs to dust instead of flour. Wrapped along the side of pan with 3 sheets of newspaper secure with baking tie or clips. Leave about 5 cms above tin to keep cake level. The tin ready to use.


Unfortunately, I don't have the pic of the almond iced fruit cake :(, I forgot to bring my camera again....., but the methods are the same if you iced with fondant. I used 1 kg of almond icing to cover 8" square/9" round. And brushed the cake with apricot jam before applying almond icing.

Cake Decorating Course Week I

Week 1 (12-4-2008) : Making stars , hearts in wire and plaque.

How to make pastilage: Knead 250 gr of white fondant with 1 teaspoon of gum trag until well combined. To prevent dough stick dust the board with pure icing sugar. Roll out the dough with rolling pin around 0.5 cm thickness, and make the star , heart and plaque shapes with the cutters.
Use gauge wire #18, dip one the end to flower glue and insert to the star carefully. After all wired, put them in the flat surface to dry. Every day turn every shape to the other side for 7 days. And they are ready to use.

Mother's Day Cupcakes

Before

After

voilaa...24 cupcakes ready to sale on Saturday 2 nd May 2008

I made this cupcakes for Mini Cakes Stall to celebrate Mother's day in All Souls Anglican Church in Sandringham. Unfortunately I can't come to see the stall. The next morning, when we went to the church on Sunday 3 rd May 2008, everybody said the cupcake was fantastic, and taste as good as it's look. The cupcakes sold very quickly. Nobody believed that I made the cupcakes. But I did. Enjoy the pics....