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Making of the tiaras...you need these Baking paper / Wax paper (cut into small rectangles) Battery (for wrapping the tiara into round shape) Scotch tape Piping bag (for piping the chocolate) Dark chocolate melted in double boiler Rainbow sprinkles After piping the dark chocolate on the baking paper and with some rainbow sprinkles. Enlarged photo of tiara. Shaping the tiara into circle. Taping the wax paper with tape. Remove the wax paper from battery. Place the wax paper into freezer to shape for few minutes. Place the wax paper into freezer to shape for few minutes. Beating the 120g icing sugar and 240g butter. Sift the 120g of self raising flour. Adding sifted flour into the mixer. Transferring the mixture using 2 spoons into the cups. Adding the rainbow sprinkles on top of the mixture. Bake in a preheated oven at 180 deg C for 20 to 25 min. Leave it to cool and top it up with some whipped cream and rainbow sprinkles. Chill it in freeze...

================ Ingredients: ================ * 24 cupcake papers or 1/2 sheet pan / 350 degree oven * 1 cup (2 sticks) unsalted butter, room temperature * 2 cups sugar * 2 large eggs * 2 large egg yolks * 3 cups all-purpose flour * 2 teaspoons baking powder * 1/8 teaspoon salt * 1 cup milk * 2 tablespoons matcha tea ================= For Cupcakes ================= * Beat butter on high until soft, about 30 seconds. * Add sugar. Beat on medium-high until light and fluffy, about 3 minutes. * Add eggs/egg yolks one at a time, beat for 30 seconds between each. * Whisk together flour, baking powder, and salt in a bowl. Add to batter and mix to combine. * Mix matcha in with the milk. Add to the batter and mix until combine. * Scoop batter into prepared into cupcake papers. * Bake for 22-25 minutes until a cake tester comes out clean. =================== For Sheetcake =================== (cu...

Makes 20 cakes Ingredients: * 1 lb. chocolate (we used those chocolate chips you buy for cookies) * 1 lb. butter * 5 oz sugar * 4 oz sifted flour * 10 eggs * 10 egg yolks * 20 aluminum tins (butter & floured)* * Powdered sugar for dusting at the end How to Prepare Molten Chocolate Cakes: Set up a double boiler by putting a large stainless steel mixing bowl over a pot of simmering water. You can buy a double boiler, but it is just as easy to set one up using the pans you already own. Just make sure that no water can splash up and get into the chocolate. Melt the butter and chocolate in the double boiler using a spatula to keep the chocolate from burning while you are combining the two ingredients. You want the consistency at the end to be silky. While the chocolate is melting, whip the sugar, eggs and egg yolks together in a kitchen aid mixer until it triples in volume. Once the eggs and sugar reach triple volume, slowly fold in the melted chocolate using...

Equipment ============= stand or hand mixer with whip attachment heavy saucepan 2 ½ quart soufflé dish, or individual ramekins large silicone spatula, for folding INGREDIENTS =============== * 3 tablespoons all purpose flour * 3 tablespoons unsalted butter * ½-1 teaspoon salt, to taste * 1 1/2 cups milk * 12 oz bittersweet baking chocolate, coarsely chopped * 1/2 cup brewed strong coffee * 1 teaspoon vanilla extract * 1/2 cup granulated sugar, divided * 5 egg yolks * 7 egg whites * Confectioners sugar PREP WORK ============= Make ahead: -------------- Get all the ingredients together and prepare the coffee, make sure the chocolate is chopped. Make the base and chill up to a day before. The Day of Baking: ====================== Preheat oven to 375ºF. Coat the inside of the baking dish with butter and sugar. HOW TO MAKE AT HOME ------------------- Make ahead: Melt butter in a sauce pot over medium heat, whisk in flour, salt and then milk and cook u...

Ingredients: -------------------- 3 Tbl. all purpose flour 3 Tbl. unsalted butter 1 1/2 cups milk 12 oz bittersweet baking chocolate, coarsely chopped 1/2 cup brewed strong coffee 1 tsp. vanilla extract 1/2 cup granulated sugar 5 egg yolks 7 egg whites Garnish - Fresh Strawberries Method: ------------ Preheat oven to 375º. Melt butter in a sauce pot over low heat, whisk in flour and milk and cook until it thickens. Stir in chocolate and stir constantly until it's melted. Remove from heat and add coffee, vanilla, and half the sugar. One at a time, add the egg yolks while whisking constantly. Butter a 2-2 1/2 quart soufflé or 8 individual ramekins. In a perfectly clean and dry bowl , whisk the egg whites to soft peaks and gradually whisk in the remaining sugar and continue to whisk until the peaks stiffen. Gently fold the egg whites into the soufflé base and pour into the prepared baking dish(es). Bake for 35 - 40 minutes until the soufflé rises 2 inch...

Ingredients ---------------- (makes three 6-oz cakes) - 100g dark chocolate, cut to small cubes - 100g unsalted butter, cut to small cubes - 2 eggs - 50g caster sugar - 20g self-raising flour To decorate (optional) ---------------------- - icing sugar and small sieve - berries - vanilla ice cream Directions ----------- 1. Melt dark chocolate and butter using either the microwave (see cooking note 3), a hot water bath or a double boiler (note: do not use direct stove heat or the ingredients will burn). 2. In a large bowl, use an electric whisk (you can whisk by hand too but it’s more tedious) to beat the eggs and sugar till the mixture turns pale and frothy. This will take a few minutes. 3. Pour melted chocolate/butter you prepared in step 1, into the egg mixture prepared in step 2. Stir in the flour. Use a spatula to mix everything evenly. 4. Grease your ramekins with some melted butter (so that the cake will come off cleanly when it is baked). Fill the...

Ingredients: ---------------- Blue food colouring (few drops till you get the right tone of colour) Desiccated coconut Toothpick (for adding colour into the desiccated coconut) White chocolate (for eye) Dark chocolate (for eyeball) Bowl of hot water Mini biscuits Knife Method: ------------ Take about 4 tablespoons of desiccated coconut and add few drops of blue food colouring, a bit at a time, until you get the right tone of blue. Mix the desiccated coconut with a spoon, For best effect and lesser effort, place the desiccated coconut into a air tight ziploc bag and shake the mixture. To melt the chocolate, place it in a piping bag and place it in a bowl of hot water. To use, just press out the eye and eyeballs. Left eyeball down, and right side eyeball up. Cut a small slit below and push the mini biscuit into the slit. Chill it in fridge to freeze the chocolate and serve.

This recipe makes 12 regular sized cupcakes. Ingredients: ------------------ 120g unsalted butter 120g caster sugar 120g self-raising flour 2 beaten eggs 1/2 teaspoon vanilla essence Chocolate chips Medium sized paper cases Method: ------------ Preheat oven at 180 degrees Celsius for 10 minutes. Cut butter into cubes and cream it in an electric mixer. Add sugar and cream till sugar dissolves and mixture is light and creamy. Sift flour into a bowl. Keep the mixer on and add eggs and vanilla essence. Beat till well combined. Add flour gradually into the electric mixer. Arrange paper cases into muffin tray. Use 2 spoons to scoop the butter mixture into the paper cases. Sprinkle chocolate chips onto the mixture. Bake for 20 to 25 minutes till golden brown. Ingredients such as chocolate chips taste great with these cupcakes. Do not mix these ingredients into the cake mixture and stir, as they will sink to the bottom during baking. Instead, sprinkle them...

Ingredients: --------------- 3 cups all-purpose flour 2 cups sugar ½ cup cocoa powder 2 tsp baking soda 1 tsp salt 2 cups milk 1 cup oil 2 tsp vanilla Method: -------------- Combine flour, sugar, cocoa, baking soda and salt in large mixer bowl. Add milk, oil and vanilla. Beat with electric mixer at medium speed 1/2 minute or just until blended. Spoon batter into greased or paper-lined muffin cups, filling 3/4 full. Bake at 350ºf for 15 to 18 minutes or until toothpick inserted in center comes out clean. Remove from pans; cool.

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!