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These biscuits are the BEST and EASIEST biscuits I have ever made!! No kidding! These Viennese fingers just melt in your mouth, and with the chocolate coating, oh my, they are absolutely beautiful!!  All you need to do is to cream the butter and sugar together and mix the flour in. Pipe them out, bake them, dip them in melted chocolate!

With very little effort, you can make these beautiful biscuits! They taste and look even better than the ones from the bakery! Share them with your friends and family, trust me, you will be one popular girl! Or guy! 🙂

Viennese Fingers (make 26)

  • 250g unsalted butter, soften
  • 70 g icing sugar
  • 225g plain flour
  • 75g corn flour
  • 2 teaspoon of vanilla essence
  • 200g dark chocolate

Methods:

  1. Using a wooden spoon or electric cream butter and icing sugar until it is pale and fluffy.
  2. Add in flour and corn flour and mix with a wooden spoon until mixture is combined.
  3. Now mix vanilla essence in with the biscuits dough.
  4. Pipe the biscuits on the tray they will be baked on and make sure they are spaced sufficiently apart because they do expand.
  5. Bake the biscuits at 170°c for 15-18 minutes until lightly golden brown. Then place them onto a wire rack to cool to room temperature.
  6. Melt the chocolate and dip one third of the cooled biscuit into it to coat.
  7. Leave the chocolate to set completely.
  8. ENJOY!!

NOTES:

  1. My biscuits were a bit under done at the 15 minute mark, so I left them for another 2-3 mins and there they were – perfect! The biscuits were still quite soft at this point, but don’t picnic, they will firm up as they cool down.
  2. For presentation, I dipped half the biscuit into the melted chocolate, but next time I am gonna dip the biscuits side way so I get to have the chocolatey goodness for every bite of the biscuit!
  3. I used an oversize tip (about 25mm big) to pip out the Viennese fingers for about 6cm long.
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Pretty damn cool cake!

I love the subtle shinny/sparkly fondant and the colour is just perfect!

I love SLR and I love CAKE!

This is seriously COOL!!

Found on Gessato

I was on the search for an awesome vanilla cupcakes recipe on request from my boyfriend. I always get distracted by all the colourful, different flavours cupcakes so I hardly ever order just a vanilla cupcake! So I wasn’t quite sure what a good vanilla cupcakes involves. Lucky for me, the food blogging community always come to the rescue! Billy’s Bakery, located in New York, seems to have a great reputation on their vanilla cupcakes in the food blogging world, and so it happens I found him showing this recipe on Martha Stewart’s website! Bingo!

I topped these babies up with the Best Frosting I’ve Ever Had from Tasty Kitchen. And O M G , the frosting is absolutely divine and has this amazing texture: looks a bit like whipped cream and it just MELTS in your mouth! YOU HAVE GOT TO TRY THIS FROSTING!!

Billy’s vanilla vanilla cupcakes

Ingredients (Makes 30)

  • 1 3/4 cups cake flour, not self-rising
  • 1 1/4 cups unbleached all-purpose flour
  • 2 cups sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
  • 4 large eggs
  • 1 cup whole milk
  • 1 teaspoon pure vanilla extract

1. Preheat oven to 325°. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.

2. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.

3. Divide batter evenly among liners, filling about two-thirds full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.

4. Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.

Best Frosting I’ve Ever Had (from Tasty Kitchen)

  • 5 tablespoon of plain flour
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup caster sugar
  • 1 cup unsalted butter
  1. Begin by pouring flour milk.
  2. After adding the flour, whisk it together until combined, then place the saucepan over medium heat. Whisk it as it heats up and thickens, and stop when the mixture is very thick.
  3. Cool the mixture completely. The mixture will be very, very thick.
  4. Add vanilla to the cooled flour/milk mixture. Stir it around to combine.
  5. In a separated bowl, Pour in sugar and butter.
  6. Whip it around until it’s light and fluffy, scraping the bowl once or twice to make sure it’s all mixed well.
  7. Add the cooled flour/milk/vanilla mixture. Next, just whip it on medium-high until the mixture resembled whipped cream.

NOTES:

  1. I halved the recipe to make about 15 cupcakes.
  2. I over cooked my cupcakes a littleL I had a look my cupcakes at 17mins, the tops were looking quite wet so I thought they were still not ready, and didn’t bother testing them. So I left them in an extra 5mins, and in that 5 mins I have ruined my cupcakes!! Well, they were not ruin, they are jus a bit dry, still quite tender tho! So make sure you check and test them at 17mins, don’t judge them by just looking at them!
  3. Be sure to try out the frosting recipe !!! (above frosting recipe yield for about 12-15 cupcakes). Check out the recipe link to Tasty Kitchen, step by step to show you how to make this melt in your mouth frosting!

From left(flavours): Strawberry, milk chocolate, rose, hazelnut

Macaroons! I have finally jumped on the bandwagon as of Friday nite! The first time I had macaroons was about 3 years ago and they tasted horrible! They were overly sweet, had no flavours at all, all I could taste was sugar! And after that I just lost all interested in this little round shape French cookies.

But these ones from Lindt, they were just amazing!! They are not only just perfect looking with the perfect soft chewy texture, but the flavours! Oh my, the flavours were incredible! I cant believe I am going through life without them!!

Next Mission : To bake the perfect macaroon! (probably will take me forever to master this one!)

Recently discover this online cupcakes store Sugadeaux base in Melbourne, with flavours like the ‘hangover’ cupcake (cinnamon cupcake with maple syrup frosting and bacon crumbles), blood orange poppy, toffee apple, cosmopolitan, they are the cupcake store to look out for! Although Sugadeaux doesn’t have a store front yet, their cupcakes are available at selected cafes and you can order them online!

And this month for one day only 13th August (Friday)– Sugadeaux is offering a special sample pack of 5 cupcakes in 5 different flavours! Carmel popcorn, strawberry shortcake, licorice, salted caramel and chocolate crackle. They are available for purchase by pre-order for $20. I love the idea of the Carmel popcorn & strawberry shortcake cupcakes!