isimplyluvbaking.blogspot.com

Matcha Green Tea Ganache * 3.5 oz best quality white chocolate, finely chopped * 1 cup cream * 2 teaspoons Matcha powder Start out by chilling the mixing bowl and the beaters. Melt the white chocolate and 1/4 cup of the cream over low heat, stirring continually. Remove from heat and cool completely. Put the rest of the cream into the chilled mixing bowl, then sift the Matcha powder into the cream and whisk until thoroughly blended. Beat until beater marks just begin to show, then add the cooled white chocolate/cream mixture and continue beating until soft peaks form. Be careful not to over-beat as it will turn to butter.

This buttercream Icing recipe is perfect for spreading or decorating. (Adapted from Wilton's website) Ingredients: * 1/2 cup solid vegetable shortening * 1/2 cup (1 stick) butter or margarine softened * 1 teaspoon clear vanilla extract * 4 cups sifted confectioners' sugar (approximately 1 lb.) * 2 tablespoons milk Makes: About 3 cups of icing. Instructions: Step 1 In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. Step 2 For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using. Step 3 For thin (spreading) consistency icing, add 2 tablespoons light cor...

========================================== 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.

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.

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.