╰⊰✿´•*¨*•.¸¸❥¸ Just For Fun Cuppies for ESDS ╰⊰✿´•*¨*•.¸¸❥¸

Ku gagahi jua membuat cuppies ni malam tadi, even in the midst of working days, sekali tengok clock dah 11.45PM huhuhu ..... sbb dah lama bebenor x make cuppies for 'my theraphy' session ..heheh ..sbb ke'bz'an terlampau ngan  kerja and out station je sokmo .....mcm penat je, mcm bz je !!

Sebahagian dari off-mate, x larat nak buat nama everybody unless weekend byk masa then boleh la ngadap cuppies design for the whole day .... jadi la untuk my blog photo session ...sebab rindu sangat nak buat N3 pasal cooking ...

cara2 buat Rosette - http://www.youtube.com/watch?v=8cvyBz2a4DY

buat sponge cake - Joy of Baking
buat huruf - Brand Windsor Clikstix

semoga video dia atas membantu ....

 BFF forever merangkap SOUL-MATE 4eva dunia akhirat (selain suami masing2 la heheh) InsyaAllah ... :D

ESDS is the name of out dept - Enterprise System Development & Support...."ESDS always in the heart" agaknya tahun depan nama baru kot ..

•*¨*•.¸¸❥¸ Cake Decor Techniques - ButterCream Roses •*¨*•.¸¸❥¸

The Basic Butter Buttercream

• 1 cup salted butter, softened
• 4 cups fresh confectioners sugar (icing sugar)
• 4 teaspoons vanilla (clear if you want very white icing)
• 6 tablespoons milk or cream(makes about 5 cups of frosting)

Butter and Shortening Buttercream

• 1/2 cup salted butter, softened
• 1/2 cup shortening
• 4 cups fresh confectioners sugar (icing sugar)
• 1 teaspoon vanilla extract (clear if you prefer)
• 2 tablespoons milk(makes about 3 cups of frosting)

Citrus Buttercream

(follow either of the above recipes)

substitute lemon or orange juice for the milk

omit vanilla

Stir in 1/2 teaspoon grated lemon peel or 2 teaspoons grated orange peel

Shortening Buttercream

• 2 cups shortening
• 8 cups confectioners sugar
• 1/2 teaspoon salt
• 2 teaspoons clear imitation vanilla extract
• 6 fluid ounces heavy cream(makes about 5-1/2 cups of frosting)

Instructions

In large bowl, cream shortening and/or butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

Swiss Meringue ButterCream

Ingredients

• 1 pound (4 sticks) unsalted butter, room temperature
• 1 1/2 cups sugar
• 6 egg whites
• 1 teaspoon pure vanilla extract

Directions

• Beat butter with electric mixer until fluffy and pale. Transfer to small bowl.
• In double boiler over simmering water, whisk sugar and egg whites until warm and sugar is dissolved, 2 to 3 minutes. Transfer to clean bowl of electric mixer; beat on high with whisk attachment until fluffy and cooled, about 10 minutes.
• Reduce mixer to medium-low; add butter a scant 1/4 cup at a time, beating well after each addition. Mix in vanilla.
• Switch to paddle attachment; beat on lowest speed 3 to 5 minutes. Leave at room temperature if using same day.

Video2 dari youtube :-

• Buttercream Basics: How to Make A Buttercream Rose

•  Two-Tone Buttercream Rose Cupcake Tutorial 

• How to Make Buttercream Roses

 

~* Selamat Mencuba *~

Cuppies for Kenduri Aqiqah N' Cukur Jambul

Learn How To Swirl a Cupcake with ButterCream - Click Here

How to Make LadyBug/LadyBird - Click Here

You'll will need the Fondant/GumPaste Tools Set like this :-

use no 3 (top) from the LEFT to make to center line of the bug

8-pc set includes: bone tool, shell and blade tool, ball tool, scallop and comb tool, serrated and tapered cone tool, tapered cone tool, bulbolous cone tool, and flower/leaf shaper tool. Complete set. Made of durable, hygenic plastic

Learn to make Fondant Butterfly - Click HERE

✿✿ Roses Cake - My Try N' Error Version ✿✿

I've baked this cake last sunday (04/12/2011), this is a try N error 'Sponge Cake' version and Shortening buttercream ..turn out the Sponge Cake not 'gebu' as what it should be and the 'Shortening' buttercream' version get me so so frustrated !! huwaaa ..:((, I've declared myself as a failure/loser in Sponge Cake baking !!! But i'll not stop here, will try somemore till i've got the RIGHT 'springy' texture/track !!

So, i just move on with The Roses Cake design that i just discovered lately from iambaker.net, just wanna try out the lovely design (but not the inside which is VERTICAL' layer ... Check out the Vertical Cake Tutorial HERE

Due to frustration, i try and try to make the transformation to the cake, just to please myself within ..huhuhu ...Start with the cute flower ....

This cake required a lot of ButterCream usage, it's about 5 - 6 cups of BC for the Round 8" pan .. I just 'rasmi' my 8" pan ..hehehe ..

and then the cute 'LOVE'...

and taraaaaa ..here it goes ..the final touch !! ...BUT the only problem is the TASTE is NOT GOOD as it LOOKS !! ...Frust ..Frust ..Frust !!!

as for the 'Shortening Buttercream' that get me MAD about, i just combined another 1 Cup of Butter ..and then ..PERFECTO !! ..Shortening itself it's not stable i think ...better do the Butter + sugar Version or Butter + Shortening + sugar Version ...Different version of Shortening may click HERE

supposely i've made the Chocolate Sponge Cake not the Chocolate Cake ..huhuhu ..coz the texture as not 'sponge' as suppose to be !! ...may b got an error in my techniques or otherwise ...will try again and again ...InsyaAllah ...in GOD's will !

Apa la ada pd rupa if the taste is 'TASTELESS', bkn x sedap, as not as should be !! ..try to make Sponge Cake but sort of jadik Chocolate Cake plak ...huwaaaa ...frust menonggeng la !!

this slice i'll take out and eat it, the rest 'kak pah' @ TONG SAMPAH punya bahagian kot !! hehehe ...mcm biasa la ...SEGAN nak bg kengkawan plak sbb takut kene kutuk ler plak, adess ...but still tgh fikir fikir lagik as i'm writing this ...to KEEP-IN or KEEP-OFF

but one thing, i've nailed the design ..ciss, perasan !!, got to 'hide' the 'dead' space with the same swirl so that it's not obviously seen though !! Designwise A++