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Recipe: Cappuccino Cake Ingredients: ============== 2 cups flour 1.25 cups fine white sugar 3/4 cup milk 4 eggs 2 tablespoons, heaped, instant coffee powder 200g butter, at room temperature 1 tsp vanilla extract 1/2 tsp baking powder 1/2 tsp baking soda Method: ========= Preheat the oven to 170 C. Beat the sugar and butter in a bowl till pale. Add the eggs one at a time and beat well. Add the vanilla extract. Sift the flour, baking powder and baking soda and keep aside. Mix the coffee powder in the milk in a cup. Alternate between the flour mix and the milk+coffee and add to the batter, mixing just enough to incorporate it. Pour into a greased baking tin and bake for 50 to 55 mins. Allow to cool. Frosting: =========== 1/2 cup curd cheese 1/4 cup cream 5 to 6 tablespoon white sugar 1 tbsp instant coffee powder 1 tsp butter In a medium bowl, whip all the ingredients until smooth and spread onto the cake.

========================================== Stabilizing Whipped Cream: ========================================== --------------------- Gelatin method: --------------------- Add one teaspoon of bloomed gelatin to peaked whipped cream. -------------------------------- Q: What is bloomed gelatin? -------------------------------- Gelatin needs to be heated to go from the granulated form to the liquid form. Sprinkle the gelatin over cold water. Let gelatin stand for a minute or so until the gelatin is fully absorbed by the water. Microwave the gelatin for about 30 seconds at high heat. The gelatin will be clear and melted. Now you can use it to stabilize your whipped cream. ==================================== Ingredients: (gelatin method) ==================================== 1 tsp unflavored gelatin 1 tbsp cold water 1 cup cold heavy or whipping cream 3 tbsp sugar 1 tsp vanilla essence =========== Method: =========== 1) Place the whipping cream into a mixin...

You will need: =============== 200ml of whipping cream 1 tbsp icing sugar / brown sugar 1 tsp vanilla essence Method: ========= 1) Place the whipping cream into a mixing bowl. 2) Whip the cream with a whisk or electric mixer. If by electric mixer, be careful with the splashing and start with low speed, in a clockwise motion. Continue until soft peaks form. 3) Add icing sugar and vanilla essence. 4) Continue beating till it resembles thick cream form. Do not overbeat, if not it will curdle and resemble cheese. To check if it is ok, try to dip a spoon and hold it 90 deg to see if it will adhere to the spoon. Note: ======= It is recommended to freeze the mixing bowl (metal) and the metal beaters for 15 mins in freezer pior to beating.

Ingredients: ============= 250g self raising flour (sieved) 50g cocoa powder 260g brown sugar 250g milk chocolate bar (break into pieces) 250g butter, softened 200 ml plain water 4 eggs Rich chocolate frosting (Icing) and filling: ============================================ 380g semi-sweet dark chocolate or milk chocolate(melted) 150g icing sugar 60g cocoa powder 30g butter (melted) 30 to 50 ml milk Method: ======== 1) Melt milk chocolate and butter together with double boiler on stove over slow fire. Be careful not to over-boil it. 2) In the meantime, place flour, sugar and cocoa powder in a large mixing bowl. 3) Add eggs and water into the dry mixture. Beat with electrical mixer with low speed for 1 – 2 minutes. 4) Add in warm melted chocolate and butter mixture. Continue beating with medium-low speed (speed no.2 out of 5) for 6 – 8 minutes, or until it looks smooth and lightly foamy kind of consistency (you may test its readiness by scooping a spoonf...

This fondant icing recipe yields a very versatile cake decorating fondant. Not only can it be used to cover a cake, it can also be used for modeling on cakes, from flowers to fruits and human figurines. With the right texture and color, this icing can be used to decorate a cake in any way you want. Ingredients : ============= 1 kg icing sugar, sifted 3 tsp gelatine 1/4 cup water 1/2 tbsp liquid glucose 1 tbsp glycerin 1/4 tsp rose essence Method: ======== Pour water into a heatproof bowl. Add gelatin and mix. Double boil the mixture until gelatin is dissolved. Add liquid glucose and glycerin. Stir well. Remove from heat and leave aside to cool slightly. Meanwhile, place half of the icing sugar in a bowl. Make a well in the centre. Pour the gelatin mixture in the centre and using the back of a spoon, stir the sugar into the gelatin slowly. Add icing sugar gradually and knead well. Keep unused icing covered or it will dry up and harden. Color and use the it as de...

This glaze icing recipe, also known as cake glaze recipe, yields smooth and glossy icing made using icing sugar and hot water. When poured over cakes and cup cakes, this icing gives a very presentable appearance. Ingredients: ============= 170g icing sugar, sifted 2 – 2 ½ tbsp hot water 10 drops of lemon juice food coloring, optional Method: ======== Place icing sugar in a heat proof bowl. Add hot water to the icing and stir. Place the mixture in a double boiler and double boil until sugar has dissolved. Add lemon juice and coloring (optional) and stir well. Remove from heat and use immediately to prevent the icing from hardening. This amount is sufficient to coat the top of an 8 inch round cake.

As the name suggests, Royal Icing yields a smooth and silky white icing, suitable for wedding cakes and cakes for other such grand occasions. Ingredients: ============= 225g icing sugar, sifted 1 egg white A few drops of rose essence A few drops of lemon juice Method: ======== Beat egg white until it is stiff and frothy. Add icing sugar, a little at a time and continue beating. Finally add the rose essence and lemon juice and beat the mixture until stiff peaks are formed. Use the icing immediately, otherwise, cover it with a damp cloth to prevent crusting. Color the icing as you wish.

Ingredients: ============ 120g butter 120g icing sugar 1/2 tsp vanilla essence Food coloring (optional) Method: ========= Sieve icing sugar to break lumps. In a separate bowl, cream butter till soft. Add icing sugar, a little at a time, beating continuously. Add vanilla and continue beating until icing is creamy and fluffy. Color as you wish. Variation: =========== Chocolate buttercream: ------------------------ Add 3 – 4 tsp of sifted cocoa powder to the icing above and beat until the cocoa powder is well blended in the icing. Coffee buttercream: --------------------- Prepare the butter icing as above, but omit vanilla essence. Instead, add 1 tsp of instant coffee powder diluted in ¼ tsp water into the icing. Beat well. Mocha buttercream: -------------------- Add 3 tsp of sifted cocoa powder into the coffee buttercream above. Beat well. Use as desired.

Ingredients: ============= 25g glucose syrup 250g fresh cream 250g cooking chocolate 25g butter Method: ========= Chop cooking chocolate into small pieces. Leave aside. Place the whipping cream in a pan. Double boil until the cream is melted. Add butter and glucose syrup. Stir the mixture. Remove from heat and add the chopped chocolate. Mix with a spatula until chocolate has melted. Cool the ganache before pouring over a cake. Smoothen with a palate knife. If you wish to use the gananche to pipe designs on your cake, then leave the ganache to cool completely. It will thicken when cooled and can be used to decorate your cake. Note: Only add chocolate into the heated cream mixture once the cream has been removed from heat, or else the ganache will be runny and will not thicken properly.

Oven temperatures ====================== Celcius Fahrenheit Gas Mark ------------------------------ 120 ~ 250 1/2 150 ~ 300 2 170 ~ 325 3 180 ~ 350 4 190 ~ 375 5 200 ~ 400 6 220 ~ 425 7 230 ~ 450 8 240 ~ 475 9 Linear Measures =================== Metric Imperial ------------------- 5 mm ~ 1/4 inch 1 cm ~ 1/2 inch 2 cm ~ 3/4 inch 2.5 cm ~ 1 inch Dry Ingredients ================ Metric Imperial --------------- 15g ~ 1/2 oz 30g ~ 1 oz 60g ~ 2 oz 90g ~ 3 oz 100g ~ 3 1/3 oz 125g ~ 4 oz 150g ~ 5 oz 250g ~ 8 oz 300g ~ 10 oz 375g ~ 12 oz 500g ~ 16 oz (1 lb) 1 kg ~ 2 lb Liquids ========= Metric Imperial Cups --------------------------- 60ml ~ 2 fl oz ~ 1/4 80ml ~ 2 ½ fl oz ~ 1/3 125ml ~ 4 fl oz ~ 1/2 250ml ~ 8 fl oz ~ 1 500ml ~ 16 fl oz ~ 2 600ml ~ 1 pint Spoon Measures ================ Spoon Metric ---------------- 1/4 tsp ~ 1.2...

Choc Chip Cupcake Mix (contains Herseys choc chips) 3/4 cup water 1/4 vegetable oil 2 eggs First you've got to beat the eggs till light and fluffy. Next add in the vegetable oil. Add in the water a bit at a time while beating the eggs with a mixer. Lastly add in the cupcake mix and fold it in, till it remsembles the below photo. Next prepare the cupcake trays and the paper cups. Place the paper cups into the trays. Scoop up tablespoons of batter and place it in the cups. Do not fill the batter to the max. Leave it till about 3/4 full. Then, chuck in the tray and turn on to 220 deg C and for 15 min or less, or until your cupcakes turn golden brown, they are done. You may use a toothpick to prick deep into the cupcake to see if it is fully cooked. The cupcakes raised up. See below pic. About 10 minutes later, they are done!

Chocolate Frosting: -------------------- Baking choc 200g Butter 100g Melt both butter n chocolate at low heat and mix till even. Spread it on the choc cake evenly with spatula. Freeze it in fridge for the frosting to set. Before serving, top it with whipped cream and m&ms.

Ingredients: ---------------- 4 eggs + 1 egg yolk 100g sugar 90g plain flour (sifted) 100g butter (melted) 10g cocoa powder (sifted) Methods: ------------- 1) Preheat oven to 160 degrees C. 2) Grease & line a deep 9 inches round baking tin with paper. 3) Whisk eggs and sugar until stiff. 4) Fold in sifted flour and cocoa powder by hand, using an upward circulating motion. 5) Then add in warm melted butter & mix well until batter is shiny. 6) Pour into baking tin & bake for 35 mins. 7) When done, place inverted cake on a rack to cool down for about 30 minutes.

Ingredients: 4 eggs + 1 egg yolk 100g sugar 100g plain flour (sifted) 100g butter (melted) Methods: 1) Preheat oven to 160 degrees C. 2) Grease & line a deep 9 inches round baking tin with paper. 3) Whisk eggs and sugar until stiff. 4) Fold in sifted flour by hand, using an upward circulating motion. 5) Then add in warm melted butter & mix well until batter is shiny. 6) Pour into baking tin & bake for 35 mins. 7) When done, place inverted cake on a rack to cool down for about 30 minutes.