Sebastian's Dinasour birthday party

Sebastian is turning 3 this April and this year party theme is Dinosaur. I have booked a Dinosaur room in an indoor play centre and I think Sebastian and his friends are going to have so much fun!


Most of the food is prepared by the centre and I am planning to make a Dinosaur "inspired" cake and cupcakes. For the cake, I am planning to make a Volcano cake.  I found this Volcano cake from Cupcakes Addiction and I thought it looks easy enough for me to make it.(Just some information about myself, I am pretty clueless in baking) Cupcakes Addiction used mud cakes for the Volcano and I found this Mudcake recipe from thrumykitchenwindow. The mud cake looks amazing and I am going to try this out. Finger-crossed, this cake is going to be amazing. (If everything works out!)

The Very Best Chocolate Mud Cake (adapted from Family Circle)

250gm butter
250gm dark cooking chocolate
2tbsp instant espresso coffee powder or granules
150gm self-raising flour
150gm plain flour
60gm cocoa powder
1/2tsp bicarb soda
550gm caster sugar
4 eggs
2tbsp vegetable oil or light olive oil
125ml milk

Chocolate Ganache

150gm dark cooking chocolate
60gm melted unsalted butter

Grease a deep 23cm round cake tin. Line the base and sides with baking paper, making sure the paper extends well above the top of the tin.

Dissolve the coffee in 185mls hot water. Put the butter, sugar, chocolate and dissolved coffee and water in a pan. Stir over a low heat until smooth, completely melted and well incorporated. Set aside.

Sift the flours, cocoa and bicarb of soda into a large bowl. Sift a couple of times. Make a well in the centre.

Add the combined eggs, oil and milk; using a large spoon or spatula mix well into the dry ingredients. Add  half the cooled melted chocolate mixture; stir well till there are no lumps.  Add the remaining half; make sure the mixture is well combined.  It should be of a pourable consistency.

Pour the mixture into the carefully lined cake tin. Place into a preheated oven set at 130 - 150degrees celcius. No higher.  I feel the mud cake requires baking a bit like a christmas cake;  long, slow and low heat. Bake for approx 1 3/4 hours. It is not unusual for the top of the cake to develop a crust or for the centre to be slightly sunken. Place the cake on a rack; leave in tin until completely cold. Once cold; cover securely with a tea towel.  Leave overnight.

Turn cake out, remove all of the lining. Examine the cake. You want a level cake when it comes to decorating; therefore if it is not even it may be necessary to slice off some of the crusty bits until it is level with the centre of the cake. Sometimes the cake may have a slight rise. In this instance simply cut off the risen bit in the centre. Sometimes you won't have to do a thing.

Once you have achieved a flat, top surface, turn the cake upside down. It is wise to do this on the serving plate with some cutouts of baking paper around the edges and under the cake. This alleviates any messiness and once the icing becomes firm, the baking paper can be removed leaving your cake looking immaculately decorated.

In a small glass bowl over a pan of simmering water, melt the chocolate. Do not overheat. In another bowl, melt the butter in the microwave. Once again, do not overheat or 'sizzle' the butter; just till almost melted. Pour this into the melted chocolate and slowly incorporate the two together. Stir until well combined and you have achieved a nice glossy, pouring chocolate.

Pour ganache onto the centre of the cake. Using a spatula or a knife, spread the ganache all over the cake. If the weather is hot or humid you can take a little more time to get it right. If the weather is cold you may have to work more quickly as the chocolate ganache may begin to harden.

Allow the topping to set at room temperature. If at any time you place it in the fridge you will lose the glossy shine. It won't affect the taste, it just won't look as silky smooth.

This cake keeps moist easily for about two weeks.


Chocolate Ganache by Cupcakes Addiction


Dark Chocolate Ganache:

• 600g / 21oz Dark chocolate
• 300ml/g / 10.5oz whipping cream (35% milk fat)

Milk Chocolate Ganache:

• 650g / 23oz Milk Chocolate
• 300ml/g / 10.5oz whipping cream (35% milk fat)

White Chocolate Ganache Recipe:

• 700g / 25oz White Chocolate
• 300ml/g / 10.5oz whipping cream (35% milk fat)

Method:
I prefer the microwave method because I'm impatient and have a habit of walking away from stovetops and letting the chocolate burn or the cream boil over... Thats just me, but here are your two methods for making ganache:
#1: Microwave

1. Combine chocolate and cream in a heatproof bowl
2. Microwave on high for 1 minute interval, stirring for 2 minutes in between
3. This should take 2-3 minutes max
4. Stir until there are no lumps

#2: Stovetop

1. Bring your cream to a rolling boil (this just means a boil with bubble all over the surface, to just around the outside edges.
2. Turn off the heat and add the chocolate to the saucepan
3. Stir until there are no lumps

Tips:

• Cover your ganache with plastic wrap and make sure the wrap touches the surface of the chocolate
• Watch the video to see how to achieve the perfect pouring, whipped and spreadable consistencies for your ganache
• Try to at least frost your cake before you commence eating the ganache straight from the bowl
• Don't be afraid to dip marshmallows and strawberries into freshly warmed ganache - its delicious
• 1 heaped tablespoon of room temp ganache folded into 1 cup of whipped cream makes and amazing chocolate mousse

DIY Sebastian's invitation card
I love making my own invitation card. There are a lot of free invitation card templates available online.

Edible Glaze Molding glaze recipe

I am so excited! Finally found the edible glaze moulding clay. At last I can start preparing the baby showers cake decoration using these edible clay and my newly bought silicon moulds. I found this recipe from CookieCrazie

Ingredients

1/2 cup butter

2 pounds powdered (confectioners) sugar

3/4 cup corn syrup

1 teaspoon vanilla

1/2 teaspoon salt

1 Tablespoon water

Instructions

Using the paddle tool of a stand mixer, soften the butter on low speed.

Add the remaining ingredients.

Starting with low speed, and eventually increasing speed, mix the ingredients into a grainy "dough". 

Remove the clay from the bowl and place on a silicon mat or parchment paper.

Knead the "dough" by hand to achieve a smooth clay texture.

Note: To create different colors, add food color gel and knead it into the dough evenly.

If lots of gel is required for desired color, add additional powdered sugar to firm up the clay.

Refrigerate unused clay for future decorating.

Once the desired texture and color is achieved, press the clay firmly into a silicone mold

being certain all the nooks and crannies are filled.

Use a knife to cut off the excess above the mold rim. (see photo below)

Freeze the mold for a minimum of 10 minutes.

(The longer it freezes, the better the shape is retained.)

Push the frozen clay out of the mold carefully. 

Either add it immediately to a cookie covered in dried icing

or allow it to dry and harden a bit before topping a cookie.

(The latter will require a bit of wet icing to "glue" the clay to the cookie.) 

The newly molded clay needs to dry out and harden at least overnight 

to prevent it from being easily misshaped. 

After this, the clay is still somewhat pliable (which definitely makes it more palatable)......

but it can be packaged without damaging the shape.

Certain thicker molds may not handle heavy cookies being stacked on top.

Perfect Vanilla Cupcake Recipe by Natasha's Kitchen

I love trying out new recipe and if my mum loves it, the recipe is going to my blog. I made these yesterday and she loved it! I copied this recipe from Natasha's Kitchen


Ingredients for Perfect Vanilla Cupcakes:
1 1/4 cups cake flour
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs
3/4 cup sugar
1 1/2 tsp pure vanilla extract
1/2 cup canola oil (vegetable or extra light olive oil also work)
1/2 cup buttermilk or (According to Glorious Treats, you can substitute the buttermilk with 1/2 cup milk plus 1/2 teaspoon white vinegar or lemon juice- add acid to the milk then set aside for 5 minutes before using)


Cake Flour Ingredients: 1 cup all-purpose flour, minus 2 Tbsp
2 Tbsp corn starch
Note: If your recipe calls for more cake flour, increase the ingredients proportionally; i.e. 2 cups flour (minus 4 Tbsp flour) with 4 Tbsp corn starch, etc.


How to Make the Best Vanilla Cupcakes:
Preheat the oven to 350 °F and line a cupcake/muffin pan with cupcake liners.
 In a medium bowl, whisk together 1 1/4 cups cake flour (or Canadian flour), 1 1/4 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp salt. Set flour mix aside.


In the bowl of an electric mixer, beat 2 eggs with the whisk attachment on medium speed (15-20 seconds). Add 3/4 cup sugar and continue to beat on medium speed (30 seconds).Add vanilla and oil and beat on medium speed (1 minute).Reduce mixer speed to medium/low and slowly add about half of the flour mixture. Add half of the buttermilk, then the rest of the flour mix and the rest of the milk. Beat until just combined and smooth, scraping down the sides of the mixing bowl. The batter should be thin. Pour batter into a lined muffin pan. Fill to about 1/2 full.Bake for 12 -14 minutes at 350 °F (176.667'c).


Cupcake Frosting Recipe
Ingredients

• 1 (8 oz/226.796gms) pkg cream cheese, at room temp
• 1.5 cups powdered sugar
• 1.5 cups cold heavy whipping cream
• ½ tsp vanilla extract

Instructions

Cooks Tip: For best results with whipped cream, freeze your mixing bowl and whisk attachment 10-15 minutes before using. Also keep the heavy whipping cream refrigerated until ready to use.

1. Whip the cream on high speed (1-2 minutes) until fluffy.
2. In a second mixing bowl, beat cream cheese and powdered sugar (start on low speed unless you want to be standing in a cloud of powdered sugar), then beat in ½ tsp vanilla extract
3. Fold the whipped cream into the cream cheese mix. Keep it covered in the fridge until ready to use on these cupcakes.

Gingerbread Cupcakes

Gingerbread Cupcakes

I love Christmas and it is the only time I can give myself an excuse to get fat. I love cakes, cupcakes and cookies. I can't wait to make this gingerbread cupcake from bakedbyrachel. These moist gingerbread cupcakes with brown sugar cinnamon cream cheese frosting are the best. Can't wait to share these cupcakes with the rest of my family and friends.

Ingredients:

Cupcakes:

• 1/4C unsalted butter, softened (55gm)
• 1/2C light brown sugar
• 1 large egg
• 1/2 tsp vanilla extract
• 3/4 tsp cinnamon
• 1/4 tsp all spice
• 1/2 tsp ground ginger
• Pinch of cloves
• 1/4 tsp salt
• 1/2 tsp baking soda
• 3/4C all purpose flour
• 1/4C sour cream or yogurt
• 2Tb hot water

Frosting:

• 171 grams cream cheese, softened
• 1/4C unsalted butter, softened
• 1/2 tsp vanilla extract
• 1 tsp cinnamon
• 1/4C brown sugar
• 3C powdered sugar, sifted
• Gingerbread cookies, for decoration

Directions:

1. Preheat oven to 350°F. Line a cupcake pan with 7 paper liners. 
2. In a large bowl or stand mixer, cream together butter and brown sugar. Mix in egg and vanilla, beating until smooth. Scrape bowl as needed. Add spices, salt and baking powder, mixing until just dispersed. With mixer on low, alternate additions of flour and yogurt, finishing with 2 tablespoons of hot water. Continue mixing until no streaks remain. 
3. Divide batter between prepared paper liners, using a large cookie scoop.
4. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Cool in pan until easy to handle, then transfer to a wire rack to cool completely. 
5. In a large bowl or stand mixer, beat together cream cheese and butter until smooth. Mix in vanilla, cinnamon and brown sugar until just combined. Add powdered sugar in small batches, mixing well between additions. Transfer frosting to a large piping bag fit with a piping tip. Pipe as desired. Alternately a gallon storage bag may be used with the corner snipped off. Decorate with a small gingerbread cookie.

Simple Carrot Cupcakes with Cream Cheese Frosting

I have been looking for a simple carrot cupcake recipe for my little Sebastian and I stumble into this recipe from pinchofyum. It is absolutely perfect, simple ingredients and easy to make.

Ingredients

For the cupcakes

• 1 cup flour
• ¾ cup sugar
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1½ cups grated carrots (heaping)
• ⅔ cup oil
• 2 eggs, beaten

For the frosting

• 114 grams cream cheese
• 57 grams butter
• 2 cups powdered sugar
• 1 teaspoon vanilla

Instructions

1. Preheat the oven to 350 degrees. Combine the flour, sugar, cinnamon, baking soda, baking powder, and salt in a large bowl. In a separate bowl, combine the grated carrots and the oil. Slowly add the flour mixture, stirring until just mixed. Add the beaten eggs and stir a few times (like 15 or less around the bowl - the fewer the better)!
2. Grease a muffin tin or use paper liners. Scoop the batter into a muffin tin, filling each muffin tin about ⅔ of the way up the side. Bake for 13 minutes, check how they're doing, and add a few minutes if necessary. I find that the baking time varies greatly with oven, so just check for the right golden brown colour and springy tops. Allow the cupcakes to cool.
3. For the frosting, blend the cream cheese, butter, and vanilla until smooth. Slowly beat in the powdered sugar until smooth. Transfer to a plastic bag or similar tool for piping the frosting evenly on the cupcakes.

Woofie Christmas cookies - peanut butter dog treats recipe

I was thinking what would make my dog, #Mallowcheng, happier this Christmas. Then this great idea came to my mind. I am going to make her some Christmas cookies. I found this recipe in Pinterest and it is great. I didn't try it myself but Mallow loves it. My son, Sebastian, loves to feed Mallow so I was thinking this recipe is good and I don't mind him eating it too.

Ingredients:

1 cup peanut butter
1 cup rolled oats (optional, when you want to add extra texture to your biscuit)
1 cup milk
2 cups flour
2 tablespoon baking powder


Instructions

Preheat your oven to 375 degrees Fahrenheit while preparing the ingredients. Mix all the dry ingredients in a bowl and then add the milk. Mix the peanut butter last. Mix these ingredients until you get the consistency of bread dough which you could later on flatten and create different shapes out of it.Once ready, put your dough cuts in a baking pan and let it cook in the oven for about 18 minutes or until it is golden brown.

Decorative scented ornament with coffee salt dough



I just love making these ornaments. I use it as an air freshener by adding a few drop of essential oils to the flower. It makes my home smells so good. I even put one of this ornament in my toilet. I mix lavender oil and mint oil to it. I smells so refreshing! I guess the coffee ground in the salt dough plays an important role to neutralise the bad odour in the toilet as well.


Coffee Salt dough recipe:

1 cup of used coffee grounds

1cup of salt

1cup of flour

1 cup of water (You don’t need the full cup)

 

Salt dough recipe:

1cup of salt

2 cups of flour

1 cup of water

A few drops of food colouring
(I used red and blue colouring and I mixed the blue and red to make the purple)

 

Instructions

Mix both recipes separately using different bowls. Then, slowly add the water to the dry mixture and knead the mixture into dough. If it is too sticky add more flour.

Once you are happy with your project, bake it for 1 to 2 hours at about 100’c.

Once the ornament cools down to room temperature, add about 20 drops of the lavender essential oil to the ornament. I top it with some coffee beans just for decoration.

To make the leaves, I used these cutters. 

To make the butterfly, I used these cutters. 

 

To make the flower, I used these cutters.