Matcha crepes for tea timeย 

Matcha ๐Ÿต is an antioxidant rich tea made from tea leaves grown in the shade which allows leaves to develop higher(and very impressive) levels of chlorophyll and amino acids. Matcha also happens to be natural energy booster, as its highest caffeinated green tea around. The natural fibre in Matcha however, help to keep your energy level stable by slowing down the absorption of caffeine. In short Matcha is very healthy tea. That’s why it’s my favourite flavour when it comes to desserts like crepes . It’s easy to make similar to pan cake but more thinner than pan cake. So let’s make crepes.

Recipe:

For the crepes:

  • 1 cup all purpose flour 
  • 1 cup whole milk 
  • 1/2 cup warm water 
  •  4 eggs 
  • 4 tbsp unsalted butter (melted)
  • 3 tbsp super fine white sugar 
  • Pinch of salt
  • 2 tbsp Matcha powder 
  • 1 tbsp Cointreau 
  • 1 tsp vanilla extract 

For the cream filling:

  • 1 cup heavy cream 
  • 1/2 cup super fine white sugar 
  • 1 tsp vanilla extract 
  • 1 tbsp Cointreau 
  • Chocolate for garnish 

To make the crepes;

  1. In a large cup or bowl combine the flour, salt, Matcha powder and sugar.
  2. Add the milk, melted butter, vanilla extract, warm water, Cointreau and eggs. Blend with blender or hand blender until the batter smooth
  3. Heat the skillet or non stick pan on medium low heat, spray with vegetable oil then wipe with paper towel to remove excess oil.
  4. Pour 2 tbsp of batter then spread it quickly using crepe spreader or just lift, tilt and rotate the pan so that batter forms evenly, very thin layer. Cook until golden brown then turn over the crepe for the other side. Remove crepe from the pan and lay on cake plate. Continue cooking for the rest of crepes in the same process, then let it cool.

To make the cream filling;

  1. In small bowl combine the heavy cream, sugar and vanilla extract whisk until incorporated. Then using large bowl put some ice cubes put on the top the small bowl with the cream mixture.
  2. Then continue whisking until become thicker and smooth then put the Cointreau mix until well incorporated. 

To assemble the crepes;

  • Lay one create on the cake plate, using the spatula completely cover with thin layer of cream, then cover the crepe with the crepes.
  • Repeat to make a stacked of 15 to 20 layers.
  • Chilled for around one hour then arrange and cut the excess to make a perfect round crepes garnish with chocolate 

Hope you will give a try on this recipe ๐Ÿ˜Š

Sugar cookie turn to versatile cookieย 

With the holidays around the corner I thought I would share some ideas how to turn you sugar cookie into fabulous cookie. I Always seen those cookie in the bakery and I wanted to make myself. I am not certainly professional but this way can help you make cookie more good looking. So here we go;

Recipe:

Cookie: I used sugar cookie 

Royal icing:

  • 2 cup powdered sugar 
  • 3 tbsp warm water 
  • 2 tbsp meringue powder 
  • Food colour ( light blue, pink)

Decorations: 

  • Gumpaste flower 
  • Sprinkle ( small pearls, gold, silver)
  • snowflakes 
  • Some fondant for raffles 

Procedure: 

  1. I made the sugar cookie one day in advance.
  2. Mix the royal icing beat on medium speed using hand mixer until peaks and loses seen atleast 8 to 10 minutes or until reach the proper consistency.
  3. Then divide the icing into two part the add the food colour mix until color even.
  4. Then put to small bottle or parchment paper. For I used parchment paper has great works.
  5. Then pipe to your cookie gently.
  6. Add the decorations of your desired. 
  7. It’s very easy to make right?
  8. To make snow flakes is used small snow flakes cutter and small fondant flowers.
  9. For the raffle I cut fondant for 1 cm then using the toothpick rolled slowly to create raffle.

How you give a try for this cookie idea.

Petit Poursย 

The small bite sized confections, served as dessert or a sweet treats with coffee or tea. The name petit pours is French which translate to “small oven”. There are many types of petit pours but the most of common are little cake ( often with some sort of filling) which are glazed and decorated.

For the cake you can used any basic white cake, vanilla cake, or pound cake just bake in “9×13” cake pan. Make petit pours consume more time. But it’s fun there very little cute cake. It’s very versatile because it can combine with any various flavours and filling combinations. So here we go let make petit pours……๐Ÿ˜Š

Recipe:

For the cake;

  • 1 cup cake flour 
  • 1/2 cup unsweetened cocoa powder 
  • 3/4 cup sugar 
  • 2 large egg 
  • 1/4 cup milk 
  • 1/4 cup melted butter 
  • 1 tsp baking powder 
  • Salt 

Filling:

  • 1/4 cup chocolate ganache 

Glaze:

  • 4 cup sitfed powder sugar 
  • 1 tsp coffee liqueur 
  • 3 tbsp shortening 
  • 1/2 cup corn syrup 
  • 1 cup cocoa powder 
  • 1 tsp vanilla extract 
  • 1 1/4 cup warm water 

Garnish: Gold flower gumpaste and gold sprinkle 

Procedure:

  1. Line 9x 13 inch cake pan with parchment paper and set aside. Pre heat your oven at 170 C.
  2. In large bowl sift the dry ingredients: cake flour, cocoa powder, baking powder, and salt. Then on the other bowl whisk the egg, milk, butter, sugar until combined. Mix the dry mixture to the wet mixture using the hand mixer beat until well combined.
  3. Pour the batter to the cake pan drop few time to remove air bubbles and bake for 8 to 10 minutes or when toothpick comes out clean.
  4. Remove from the oven let it cool completely then  cut into half spread the chocolate ganache and put to the fridge to chill and firm for 1 hour.
  5. After chilled the cake cut the cake into small round using round cookie cutter.
  6. Then start to make the glaze.
  7. In a large bowl sift the powder sugar and cocoa powder, then pour the melted shortening, corn syrup and warm water mix well until smooth.
  8. Then put to the double boiler to reach the consistency of the poured fondant using the candy thermometer at least 105 F is best.
  9. Then pour the glaze mixture to the petit pours gently to make it even 
  10. Let it cool and set its shape.
  11. Then put some garnish: I used gold flower gumpaste and gold sprinkle 

Hope you give a try on the sweet treats๐Ÿ˜Š๐Ÿ˜.

Mini Square Matcha Cakeย 

Matcha ๐Ÿต is a Japanese green tea ground into a powder form. Because it includes the entire leaf ๐Ÿƒ, it’s said to be extremely healthy. Once you hunt down a package which you ‘ll be able to find it at any Asian market or most grocery store. So let start to make.

Recipe:

For cake:

  • 3/4 cup cake flour sifted 
  • 5 grams baking powder 
  • 10 grams Matcha powder 
  • Pinch of salt 
  • 4 large egg ( separated)
  • 1/2 cup granulated sugar 
  • 45 ml whole milk 
  • 2 tbsp vegetable oil 

For frosting:

  • 110 grams unsalted butter 
  • 2 cups powdered sugar 
  • 1 tsp vanilla extract 

For decorations:

  • 200 grams rolled fondant (white)
  • Gel paste food colour (green &yellow)
  • Edible glue 
  • 50 grams gumpaste 
  • Sprinkle (pearls)
  • Shortening 

Instructions:

  1. Line the baking pan or deep baking dish with parchment paper and set aside. Pre heat your oven to 400 F.
  2. In a medium bowl sift the cake flour, baking powder, salt and matcha powder. Then set aside.
  3. In separate bowl whisk together the sugar, egg yolks, milk and oil until pale and thick using hand mixer for about 2 to 3 minutes.
  4. Add the flour to the yolk mixture beat until well incorporated and set aside.
  5. Using the stand mixer or hand mixer beat the egg whites on medium speed to high speed until stiff peaks form. 
  6. Then divide the egg whites mixture into 3 parts, first part gently fold to the yolk mixture then followed by the second part continue folding until on the third part do not over mix. Texture should be light but not fluid like water it should be thick but slightly fluffy.
  7. Pour the batter evenly on the baking pan, bake for 8 minutes until the toothpick comes out clean.
  8. Remove the cake from oven let it cool on the wire rack wait until completely cool, then cut the cake using 3 inch square cutter and set aside 
  9. To make frosting, beat the butter using hand mixer until smooth and pale then gradually add the powdered sugar in medium speed after all add the powder sugar increase to high speed and add vanilla extract until become smooth and stiff peaks form and fluffy. Then pipe on the cake and layered until reach 3 inch high. In this recipe you can make 2 mini square cake.
  10. Then put the cake on the fridge to chill before covering the fondant need the cake to firmed. While waiting for the cake, knead and roll the gumpaste to make flower and leaf, for the flower I used the daisy cutter and for the leaf I used leaves cutter of course you need to put some gel paste food colour for leaf (green) and yellow for the center of daisy. Dnt forget to grease some shortening on your hand to avoid sticking the gumpaste after cut let the flower and leaf dry, you can make this in advance is fine 
  11. After the cake well chilled and firmed, knead the fondant put gel paste food colour (green) knead until colour is even. Rolled using small rolling pin and slowly cover the cake gently press by your hand and cut the excess fondant
  12. Then put the gumpaste flower on top of cake, and line the pearls sprinkle on the edge of the cake 

Hope you give a try for this mini lovely cake ๐Ÿ˜Š๐Ÿ˜Š.

Triple Chocolate Cake from scratch:

A double layer homemade chocolate cake come from scratch. I love โค๏ธ chocolate that why I’m fascinating of the chocolate cake. Why we call it Triple chocolate layer cake, but has two layers only? Well chocolate is used three times: chocolate cake, chocolate frosting, and chocolate decorations. That’s it now you know.

I strongly encourage you to give it a try, to make even youre a newbie or beginners as it’s really not difficult to make. You may have feelings of little guilt though if you’re on diet, well little won’t hurt you.  This recipe is come from scratch it simple as that. So let start.

Ingredients:

  • 1 cup plain flour 
  • 1 cup cocoa powder 
  • 1 tsp baking powder 
  • 1/2 cup brown sugar 
  • 1 large egg 
  • 1 tsp vanilla extract 
  • 1/3 cup vegetable oil 
  • 1/4 cup fresh milk 

Syrup:

  • 1/4 cup of cocoa powder 
  • 1/2 cup of water 
  • 1 cup of raw sugar 
  • 1/8 tsp salt
  • /4 tsp vanilla extract 
  • 1 tsp of cornstarch dissolved in 1 tsp water 

Chocolate frosting:

  • 2 tbsp of unsalted butter 
  • 1/2 cup heavy whipping cream 
  • 8 oz semi sweet or dark chocolate 
  • Hazelnut waffer stick 
  • Chocolate sprinkles, chocolate flakes for garnish 

Instructions:

  1. To make the cake.
  2. Pre heat your oven to 350 F , Grease and flour the 6 inch round cake pan.
  3. In a medium bowl or stand mixer if you have; add the egg,fresh milk, oil,sugar and vanilla extract then whisk well until combined and fluffy. 
  4. On the other bowl sift the cocoa powder, flour, baking powder gradually add to the wet ingredients then beat until well incorporated.
  5. Then transfer cake batter to the greased pan drop few times to remove air bubbles.
  6. Place the cake pan to the oven and bake for 18 minutes or until a toothpick comes out clean
  7. Remove cake from oven let it cool completely.
  8. While waiting for cake cool start to make syrup. Add all syrup ingredients in small saucepan bring to boil, stirring frequently. Just boil for about 3 minutes.then let it cool.
  9. To make chocolate frosting; put the chocolate chip in medium bowl. Them heat the cream and butter in sauce pan over medium heat and bring until just boil, do not over boiled. Remove from the heat and pour to the chocolate let the mixture sit for about a minute. Gently stir until very smooth. Let cool and refrigerate until firm. Once cooled and firm beat on medium speed using hand mixer until light and fluffy. Set aside.
  10. Then layer the cake spread the syrup each layer then pipe the chocolate frosting all over the cake.

 Sprinkle with the chocolate sprinkles on top of the cake and put the hazelnut stick waffer all around the side. Garnish with chocolate flakes.
Enjoy eating..๐Ÿ˜Š๐Ÿ˜„

Mini Cake ๐ŸŽ‚ย 

You know the saying ” Bigger is Better “? Well, as a short and generally small  person I prefer this one: ” Good things makes in a small packages ๐Ÿ“ฆ “. Because small is cute, lovely and fun… So i decided my self to mini cake ๐ŸŽ‚.

Recipe:

  • Cake Mix 
  • 200 grams Rolled Fondant (white)
  • 1 cup butter cream 
  • Edible glue 
  • Sprinkle (pearl)
  • Gel paste food colour ( pink)
  • 50 grams Gumpaste (pink and white)
  • Vegetable shortening 
  • Cornflour 

Materials:

  • Small rolling pin 
  • Small spatula 
  • Cutter 
  • Ball tool 
  • Small paint brush 
  • Round cutter (3 and 1.5 inch )
  • Foam (for drying the flower)
  • Fondant cutter for flower ๐ŸŒบ 

Procedure:

  1. After you prepared all the things that you need first cut the cake using the 3 inch round cutter for the big and 1.5 inch for the small.
  2. Icing the cake with butter cream as crumb coat then pop to the fridge. Leave for 30 or until firm. Then apply again the second coat and bring back to the fridge. Need to chilled the cake before put the fondant.
  3. While waiting for the cake, time to make the flower gumpaste. Knead the gumpaste make sure you put vegetable shortening on your hand so that gumpaste will not stick on your hand. Then rolled the gumpaste using small rolling pin then cut using the flower cutter Always brush with corn flour the cutter for the clean cut of flower ๐ŸŒบ.
  4. Then put the flower on the foam and slightly roll the edges using the ball tool. Then let the flower dry and put some pearl sprinkle in the center of flower. You can make the flower in advance to make dry completely. Or make one day ahead.
  5. Then kneading the fondant until smooth and roll using the small rolling pin the put to the cake gently press down all around using your hand until cake completely covered then cut the excess fordant using the cutter.
  6. Then put a little bit drop of gel paste food colour to the remaining fondant knead until the colour incorporated the roll and apply to the small cake.
  7. Then slowly drop the small cake on the top of the big cake and starts to put all the decorations.

Carrot cupcakes with cream cheese fillingย 

We put the creamy filling on the inside of our carrot cupcakes, because, why not? It’s different totally delicious and mouth ๐Ÿ‘„ watering dessert. 

Some filling will get absorbed into the cake during baking process. Making the extra moist, flavourful cupcakes. The rich sumptuous cream cheese filling plus additional butter cream frosting. So let’s start to bake.

Recipe:

For cupcakes….

  • 2 1/4 cup flour 
  • 1/2 cup granulated sugar 
  • 1/4 cup light brown sugar 
  • 1 1/2 tsp baking powder 
  • 1/4 tsp baking soda 
  • 1 1/2 tsp cinnamon powder 
  • 3/4 tsp ground ginger 
  • 3/4 tsp salt 
  • 2 large egg
  • 1/2 cup water 
  • 1/4 cup sour cream 
  • 1/3 cup vegetable oil 
  • 1 cup grated carrot 

For filling…..

  • 8 oz. cream cheese 
  • 1/4 cup granulated sugar 

For buttercream…..

  • 110 grams unsalted butter 
  • 2 cup powdered sugar 
  • 1 tsp vanilla extract 

Procedure:

  1. Pre heat the oven at 400 F.
  2. Put the cream cheese in microwave and heat at low power for 40 seconds     Dnt over heat. 
  3. Stir in 1/4 cup granulated sugar or you can use hand mixer beat until become smooth.set aside while making the batter.
  4. Whisk together the: flour, sugar, light brown sugar,baking powder, baking soda, cinnamon powder, ground ginger and salt.
  5. In separate bowl add egg, water vegetable oil and sour cream whisk until well combined. 
  6. Stir the wet ingredients into the dry ingredients then add grated carrot mix well until incorporated.
  7. Line up cupcakes liner in the cupcakes pan scoop about 1 1/2 tablespoons of cake batter in cupcakes pan spread to cover the sides.
  8. Drop a heaping tablespoon of cream cheese filling on the top of the cake batter.
  9. Then cover the cream cheese filling with the cake batter. Bake for 17 minutes.
  10. They are done when you insert toothpick comes out clean. Remove the cupcakes in the oven let it cool completely before frosting.
  11. Beat the butter medium speed using hand mixer until pale and smooth then vanilla extract and gradually add on the powdered sugar continue beating until stiff peaks and fluffy.
  12. Pipe the butter cream frosting on the cupcakes I used the open star tip then add some decorations as you like…. enjoy ๐Ÿ˜Š eating….