5.27.2013

Homemade Puff Pastry Bowties

Since today is Memorial Day and I'm not going anywhere special, I chose to conquer puff pastry. Puff pastry is a type of labor- and time- demanding pastry, but yields light and flaky cookies, tarts, etc. It can also be easily bought at a grocery store, but the homemade version tastes much better if you have five hours to spare. It's an amazing sense of accomplishment when you taste the finished product.
The black bits on the parchment paper are burnt egg wash. Just peel them off, it'll be fine.
I used the classic puff pastry recipe from The Art of French Baking by Ginette Mathiot, then shaped them as little bowties. The book is not too descriptive so I may have done it incorrectly, but it still tasted and looked great.

5.26.2013

Rainbow Cake

Hello wonderful Shortie Cake fans!
Today, we're making rainbow cake. This cake was made from box mix, and while it may be time consuming, the outcome is definitely worth it!
The layers are beautiful, it starts from red then goes down, in the colors of the rainbow.
The ingredients are quite simple and you can decorate it any way you'd like.
The outside may seem to be a plain, boring cake, but as soon as you cut it open it's like a unicorn exploding-exactly why we put a unicorn on top.
This cake is not the most professional cake-it was made by 5 seventh graders over a period of 120 minutes and 3 days.
It says: "Don't judge a cake by its fondant"

5.23.2013

Nutella Stuffed Cinnamon Sugar muffins

Every baker makes mistakes. Some mistakes make you angry, others make you cry.
Today, I cried over muffins.

5.20.2013

DIY Cake Turn Table

I always wanted a cake turn table.
I found out how to make my own.
I found it inside my microwave, by accident.
Even better, it spins! :) You can even use the plate just as a cake board/stand.
Here's how to do it:


DIY Cake Turn TableWhat you need
  • Microwave plate (can be old or new, it can even be the one you currently use)
  • Microwave spinner (The thing under the plate)
Directions
  1. Take it out of the microwave; it should come out easily, no tugging or pulling needed.
  2. Place it on the table so it places evenly. If it has a little spout like mines does, put it over something like a vase or bowl (or something with a hole in the middle.). Make sure it is a perfect circle, otherwise it probably won't be even.
  3. Plop your cakes on and decorate.
  4. When your done, use a spatula to lift the cake up and put it on your cake board.
  5. When your done using it, clean it and DRY IT COMPLETELY, then put it back in the microwave.

5.18.2013

Chinese Bakery Cake // Fruit and Custard Cake

Today, May 18, 2013, is my sister's eighth birthday, and so in celebration I made a cake based on a classic cake you would find at Sheng Kee or L'epi Dor or any good Chinese bakery.
do excuse the poor lighting, as this was taken indoors, 8 pm, with only candlelight.
This cake has three components. The cake holds up to all the cream and fruit very well. The frosting is not very sweet, but is outrageously light and fluffy. The filling is a great balance of fruit with creamy custard/pudding.

Although our family only has four people, half of the cake was gone in ten minutes. It doesn't look as professional, but it certainly tasted like it!