Choco Crinkles

My dearest husband had been bugging me about baking him some chocolate crinkles. 

Last Friday i was able to fulfill his dream by buying Crinkle Cookie Mix of Celebrations by Sharon from the Maya Kitchen line of products.

What i love about this mix is that It's super duper easy to make. 

The ingredients are:

1 pack of Crinkle Cookie Mix (Celebrations by Sharon) - the Sharon Cuneta!

2 tablespoons of oil

1 medium egg

Confectioner's Sugar

After the mixture had been made:

*Scoop a ball of the mixture and drop into a plate with confectioner's sugar.

*Roll it back and forth until ball is fully covered with confectioners.

*Place it in baking sheet. 

The recipe calls for 370F for 3 to 5 minutes.

*DO NOT OVER BAKE*

Once you remove it from the oven, it will look like this:

Go forth and Bake,

Dina

Grease & Flour a Cake Pan

Making cakes can be fun, but the fun goes down a notch if your cake sticks to the baking pan. In order to prevent this, you must grease and flour the cake pan before you bake the cake. Greasing and flouring a cake pan is not difficult as long as you have the proper ingredients. Plus, you only need to grease and flour a cake pan if you are making a cake that must be removed from the pan completely, such as a layer cake.

Dip the pastry brush into the shortening. Make sure the pastry brush has a generous amount of the grease on it.

Cover every inch of the pan, from the base up to the top of the sides of the pan, with shortening. Be sure to coat it evenly.

Sprinkle flour into the greased cake pan. Sprinkle about 2 tablespoons of flour at a time.

Hold the cake pan upright and shift it back and forth in order to spread the flour around the cake pan. Once the bottom of the pan is coated in flour, turn the pan on its side to coat the edges. Turn the pan in a circle while it is on its side to completely coat the entire pan. Add more flour as needed.

Tip: If you are making a chocolate cake, use cocoa powder instead of flour to prepare your pan. Flour will give the chocolate cake a layer of white on the outside, while cocoa powder will not.

DID YOU KNOW? 

Always grease and flour your cake pans before you mix the ingredients or your cake might not come out right. Most batters need to start cooking immediately after being mixed, and they shouldn't sit around waiting for you to prepare the cake pans.

Bake Me, 

Dina

Thanks to: ehow.com and google.com

Betty Crocker Chocolate Chip cookie mix

I always store cookie mixes and cake mixes in my baking drawer. They are my "emergency stash", i use them when we have unexpected visitors or when my baking mood arises.

This cookie mix never fails to make my husband, son and friends drool. 

It's very easy to make and it's also awesomely delicious.

This cookie mix calls for a 1/2 cup of butter. Just divide your butter bar into two and basically that's the 

half of it. You need to cream you butter before adding the cookie mix.

*make sure that you butter is SOFTENED and NOT melted.

After creaming the butter in your mixer you can now add your chocolate chip cookie mix.

Once your butter and cookie mix become incorporated with each other, you can now add

you eggs.

Mix it for another minute and turn off you mixer.

*DO NOT OVERMIX.

Sometimes i add more chocolate chip into my cookie mixture.
*death by chocolate chip*

Once your mixture is done, use an ice cream scoop to equally divide your cookies into your cookie sheet. 

Follow the baking instructions indicated at the cookie mix box.

I always aim for soft and chewy cookies, so i remove my cookies in the oven 5 minutes before time.

*COOKIES BAKE/HARDEN EVEN AFTER YOU REMOVE FROM YOUR OVEN*

I usually let them cool and then i place them in a airtight container to maintain moisture and quality.

Try this: before indulging this cookies, put them in the microwave for 15 seconds. They will taste

like freshly baked cookies. 

Cookie Time, 

Dina

Frosting a cake

A pretty cake adds a bit of ceremony to an occasion, don’t you think? As far as birthdays and moments of congratulations go, I think flowers and cakes are the perfect thing for celebrating. I had a friend who used to make a pretty little cake for each friend on their birthday. So I thought I’d share with you a new little trick I learned in case you’d like to do the same: how to frost a smooth, level cake, with no crumbs in the frosting

Of course you will need a cake, buttercream (recipe of choice) and some leveled spatula. 

Once the cake is cooled, level it using a cake leveler or serrated knife. Whenever possible, I like to level the cake right in the pan, then take it out and let it finish cooling.

I was recently introduced to the cake icer tip, which I use with a 16-inch pastry bag. It is fantastic for laying frosting on the cake. If you don’t have one, you can improvise by piping your buttercream frosting out of a ziplock bag and using a knife to keep it on. The trick is to lay frosting on the cake, not rub it over the cake, which will pull crumbs up into your frosting.

If you use the cake icer tip, the jagged edge faces towards the cake, the smooth edge away from the cake.

Use a spatula or knife to level the frosting. It doesn’t have to be perfect, just mostly level. Again, try to press the frosting against the cake, not rub it up from the cake.

If you put strips of parchment under the cake, carefully pull them out.

Let the cake sit for 15 minutes to let the frosting dry a bit on the outside.

This is the last step, the fun part. Use a piece of parchment paper or a paper towel and lay it right on the cake. Use your finger to press lightly over the cake and smooth the icing, then peel the paper away. Do the same for the sides. You can pull it  up and press it back on several times to get the cake as smooth as you like it.

Note: If you use a papertowel with an embossed pattern, you can have the pattern transfer to your cake. If this is the effect you’re going for, make sure you use the embossed side of the paper towel against the cake. And for this effect, you get only one shot of laying down the paper and peeling it away; you can’t re-lay the paper once you’ve peeled it away.

Happy Frosting, 

Dina

Techniques from: http://www.giverslog.com/?p=1502

Wilton Script Message Press Set

One of my frustrations as a baker is to learn how to write messages and dedications on cakes. I want to be like the bakers from goldilocks who writes dedications on cakes in a free-hand basis. They dont have patterns, all they have is a small piping gel and they scribble "happy bday to you, you belong to the zoo" without breaking a sweat. 

*that message was just an example, i usually just put happy birthday to cakes".

Moving on, sometimes i want to talk to goldilocks bakers/employees and ask them to teach me how to pipe wonderful letters, also i'll ask them for their choco roll recipe and i'll make big bucks out of it. LOL. (I'm just laughing but im dead serious regarding the choco roll recipe). 

My frustrations was semi-solved when my sister sent me this babies.

Icing tips and Buttercream

I've been using buttercream and boiled frosting for years now. If i have to choose, ill still choose liquid frosting (royal icing, butter cream and boiled icing)over fondant. I love decorating cupcakes with buttercream while using different icing tips. 

There are different icing tips available on the market. 

(I personally buy in sweetcraft or chocolate lovers castle) 

Rainbows Frosting and Rainbow Cake

Brilliant Rainbow Frosting Idea. Your colors will depend on how dark you want it to be. Sometimes i do lighter versions of the rainbow colors.

You can also try this technique:

Try this: cupcake cones

A step-by-step procedure on how to bake cupcakes with the use of ice cream cones. 

Thanks to: google.com for the images. 

How to make Gumball Cupcakes

Besides from rainbows, i am also fascinated by gumball machines, cameras and tin can lunch boxes.

For now, lets focus on my fixation regarding gumball machines. There's something about gumball machines that makes me all happy and bubbly. I'm really not into the whole bubble gum thing but i just love how it looks and how the different colors of the bubblegum burst into one attractive sight.

Anyway, i was browsing online when i came across this picture.

it's too cute to be unnoticed and i really need to make this one.

*Id like to take this opportunity to thank the "INTERNET", you make all things possible.*

After minutes of research, i came across this detailed instructions on how to turn ordinary cupcakes to outstanding gumball cupcakes.

The picture lack steps but you can pretty much figure out how its done.
Obviously, you need 2 cupcakes, a spatula, buttercream frosting and m&m's. 

I will try this one really really soon. 

Happy baking, 

Dina

Cake Pops

I love Cake Pops! They are fun and easy to make. A Cake Pop is a Ball of cake with icing on a stick. Cake Balls and Cake Pops make great treats as well as giveaways to children's party and other occasions, its like a lolli-cake (lollipop  cake on a stick) with super duper cute design. 

My first attempt with cake pops was last July2011. All i did was i baked some cake, then i mashed it into tiny little pieces, i added some butter cream to the cake and when it was firm enough to make a shape, i made balls out of the mixture. 

I then placed my cake balls into the ref and let them rest for an hour or so.

I poked each cake balls with sticks and then i dipped them to my chocolate ganache. 

IT TASTED AWESOME. 

Anyways, Here's a step-by-step procedure on how to make cake pops..

How to Make Rainbow Cupcakes

If there's one thing i love more than rainy days, it's definitely rainbow days. I've always been a fan of the colors of the rainbow. ROYGBIV, i know it's colors by heart. For me, the rainbow is a symbol of happiness and it also brings back memories of me and my sisters when we were young. 


Anyway, since i'm super duper fond of rainbows i make sure to make rainbow cakes and cupcakes once in awhile.
NOTE: This cake contains happiness. When i bring rainbow cupcakes to friends they always seem to go "oohh" "ahhhh", "how did you do this?", "i love the color combination" and the compliment goes on and on.


Sometimes I struggle with what I want to bake and bring to parties. There are so many things that factor into my decision: portability, travel-bility, allergies, in/formality of event, age group of dessert eaters etc etc. But this time I knew exactly what I wanted to make. So I threw caution to the wind. I didn’t even think twice about it. Whenever i feel confused on what to bring, i always go for rainbow cupcakes with frosting. Trust me, it won't let you down. 


Let me share one of my favorite cupcake recipe of all times.

Anatomy of a Cupcake

cup·cake

   /ˈkʌpˌkeɪk/ Show Spelled[kuhp-keyk] 

1. a small cake, the size of an individual portion, baked in a cup-shaped mold.

We love the computer graphics, visual descriptions represented in a graphical way, very easy to understand, such as this anatomy of a cupcake, where its various parts are differentiated as the topping, frosting, cupcake mass and its infinite ingredients, and of course the liners.

Thanks to:  Oh Cupcakes for the image:)

Happy Caking,

Dina

wilton pattern press sets

I have a slight obsession with press sets. I really believe that making a beautiful cakes shouldn't cause you any trouble at all. Thank goodness that wilton answers all the unserved needs of bakers all over the globe.

My pattern press set had been helping me deliver wonderful cakes to friends and family.

Plug: Thank you Ate Michelle for giving me wonderful baking gifts. I love you.

Cake Stencils

Last year, i receive a package from my sister. Inside this lovely box are assorted wilton products. I cannot put into words the excitement I felt as soon as i opened that brown box. One of the goddies inside are Wilton Cake Stencils. I love this babies because its very easy to use and it gives your cake a make over with the blink of an eye. It's that fast and easy. You can use powdered sugar, cocoa, lustre dusts and of course buttercream frosting.

You need not to be a rocket scientist to figure this one out:

All you need for are the ff:

1. buttercream frosting (if you are

using buttercream)

2. food coloring of your choice

3. an elevated spatula

4. a cake

5. Wilton stencils

Practice makes perfect. While it is very easy, you still need a little practice to perfect the art of transferring stencils on to your cake. I usually practice over a sheet of paper or wherever. Just make sure to practice before layering it over to your cake.

Patience is a virtue and Practice makes perfect.

However, If you don't have patience then you better go for powdered sugar.

Awesome cake is awesome.

:)

Happy stencils,

Dina

Edible Lustre Dust

Sparkling dusts or lustre edible dusts are very visible in fondant designs now a days. Maybe its because it adds beauty to fondant and gum paste toppers. Im not sure if it can be used in gum paste since it hardens more easily than fondant. It kinda gives your cookies and toppers a metallic shiny look and what makes it more awesome is that its edible. Definitely Fabulously colorful and shimmering. These edible sparkling dusts add a magical element to your sugar craft creations and cake decorating.

Gumpaste Part2

Here's a continuation post, regarding my gum paste entry which can be seen right after this post. I was looking around sweet craft last week and i saw flowers and decorations made out of gum paste. Can you believe that 6 pcs of roses would cost you around 200 pesos.

That's pretty expensive.

Those expensive flowers inspired me to perfect the art of making roses with the use of gum paste.

I have this, (took this photo via the internet)

My sister gave me this for no reason at all. She just showers me with gift from time to time. *awesome sister is awesome*.

Anyway, i have tried this flower set and it really really delivers. This costs around 800 to

1,200 depends on where your buying it. You can also purchase this thru www.sulit.com.ph

i let my gum paste rest for 24 hours before i use them. This makes it easier to work with.I was swamped with orders last december and i am still familiarizing myself with the art of gum paste. Btw,I used cookie cutters on my gum paste.

Note: You can use them right after you make them but it has the tendency to break into little pieces. So if you can and if you have the time, try to make you Gum paste a day ahead.

I tried cutting the gum paste into different shapes with the help of cookie cutters. I was able to produce cute toppers for my cakes and cupcakes. The recipe i have will make about 300 grams of gum paste.

Store gum paste in an airtight container. Shelf life would be a month or two. Commercial gum paste can lasts for over a year. You can try them out too.

Happy Caking,

Dina

Gum paste Recipe

Sugar Paste icing also know as GUMPASTE is a very sweet edible sugar dough usually made from sugar and glucose. It can be used to cover cakes, mold features and create decorations for cakes and many other uses.

There are commercial gumpaste available on the market, i found one at sweetcraft. The brand name is Satin ice and it costs 520.00 for 500grams.

I on the other hand, tried to make gumpaste inside my kitchen. I used

Ferna's recipe.

While the recipe calls only for 450 grams or 3 cups of powdered sugar. I added a little more than 2 cups because the recipe is to runny.

i let my mixer do the job. AT first, it was a little runny then after a few minutes i was able to get this

It should look like a dough. Once it does, place your mixture in a cling wrap to prevent air from contaminating your gumpaste.

NOTE: never leave your gumpaste in open air it will dry out easily.

TAKE NOTE: EASILY.

Always keep it in an airtight container to prevent it from going down the garbage bin. Once its hard, its going to be useless. So make sure to store it in an airtight container AT ALL TIMES.

There are a lot of gum paste tutorial videos on you tube.

Be creative and most of all Have Fun.

Happy Baking,

Dina

Mass wedding and Devotion

My husband and i have been married for 28 months now.That's 2 years and 4 months. Unlike most of my friend, i didn't have a grand wedding, because hubby and i couldn't afford something grand during those times. I was 8 months pregnant when we tied the knot and we really didnt have much time to plan a wedding. I kind of like broke the news to my parents on June, hubby converted to Roman Catholic in July and my sisters arrived in august and hubby put a ring on my finger in September 8.

Hubby and i participated in the mass wedding held by our shrine every once in awhile. We got married on September.08 together with 6 or 8 other couples. It was a very intimate celebration because only our families were present during that day. I had the most number of guests compared to other couples and we celebrated our reception at Bread Box which is located a few steps from the parish.

Like i always say to my friends, "wedding is not the same with marriage" getting married is easy while maintaining a marriage is a alot of work. I am really thankful that God blessed me with such a wonderful partner. I could not ask for more.

Last december.08.2011 our parish held a kasalang bayan for 7 couples. I really wanted to give something to the participants so i decided to bake them a cake. I bought cake mixes, and then i frosted them with buttercream and i also made some roses out of the excess butter cream.

For the butter cream recipe, i've been using wilton's recipe for years. You can check it out HERE

and Finally, i was able to used my sisters christmas gift Wilton design pattern press set.

If you are curious about the mass wedding, you can call National Shrine of the Sacred Heart and they'll be more than willing to answer all your concerns.

Till death do us part!

Happy Baking,

Dina

Sugar cookies!:)

There are different sugar cookie recipes available on the internet. Some like their cookies sweet while some wants it plain. Use the one that works best for you and adapt it to your personal taste. I personally use this recipe that i found over the internet. This recipe is well adored and worshiped by my 2 year old son.

Basic sugar cookies you need:

• 1 c. {two sticks} of unsalted BUTTER, softened
• 1 1/2 c. confectioner’s sugar (you can either add or lessen this depending on your preferences)
• 1 large egg
• 2-3 tsp flavoring {pick what you like, I prefer almond}
• 2 1/2-2 3/4 c. all-purpose flour
• 2 tsp. baking powder

1. Cream together softened butter and confectioner’s sugar. Crack the egg into a separate bowl, and add the flavoring.

2.Add that to the butter sugar mixture and mix until the egg is thoroughly incorporated.

3. In a separate bowl, sift together the flour, baking powder, and salt, then add little by little to the mixture.

*I can tell the dough is ready when most of it sticks to the paddle.

When I touch it, it has a little give, but does not stick to my fingers.*

Roll out on parchment to about 1/4 an inch thick, use flour for dusting as necessary. Then, cut and bake at 400 degrees for 7-8 minutes. This version makes 2-2 1/2 dozen, doubled, it makes 4-5 dozen.

The cookies go into the oven for about 7 minutes. Sometimes i overcook them to

add a little crisp. However, if you want to keep your cookies white make sure to watch them as they bake inside your oven.

Once your cookies are baked, make sure to place them on an airtight container. Let them sit there for a day before you start decorating them. But with or without decorations, you can be certain that this sugar cookies is to die for.

Happy Baking!

Dina

Thanks to: http://www.sweetsugarbelle.com/