Tuesday, June 17, 2014

Milkless Pancake

My boyfriend requested that he want a pancake birthday breakfast today and heck! There's no milk in the ref. I hurriedly check Pinterest searching for recipes of pancakes without using milk. I've read a lot of bad comments on some of the milkless pancake recipes but thank God, I found this promising milkless pancake recipe which I adjusted a little of the ingredients. The recipe ask for 2 cups of water but I'm skeptical when I look at the amount of flour it needed which made me think the consistency will be too thin if I'll add the 2 cups of water right away. I pour half cup of water gradually and keep on checking the consistency of the batter. I decided that 1 cup of water is just the perfect consistency and the batter is still creamy and not watery. To get a uniform pancake size and thickness, it's better to use a mold. 


Ingredients:

2 large eggs
2 cups all purpose flour
2 tbsp. olive oil or vegetable oil
1/2 tsp. salt
4 tbsp. sugar 
4 and 1/2 tsp. baking powder
1 cup water

Procedure:

Beat the eggs until foamy. (Use hand whisk or electric whisk)
Combine wet ingredients (eggs, oil, water)
Combine the remaining dry ingredients to the wet ingredients.
Add gel or water based food color to your batter. (optional)
Mix until lumps are no longer visible or less visible.
Heat and grease cooking pan.
Use a pancake/egg molder or large round cookie cutter to get a uniform pancake size. (optional)
Sift confectioner's sugar on top of the pancake and add your favorite fruit preserves or syrup of your choice.

Servings: 8 or more pancakes depending on your choice of size

 The plus of this recipe is that the pancakes are FLUFFY!!!! OMG!!!!



Saturday, May 24, 2014

Simple Hello Kitty Cake Tutorial

In this post, I'll be showing you how to make a very simple but presentable Hello Kitty cake. Yep, I know there are already lots of tutorial on how to make Hello Kitty cakes out there but I just want to share how I did mine. Anyway, here are the things you needed:

Baked round cake (any flavor you like)
Color white, black, yellow and pink fondant (ready made or not)
knife or fondant tools
buttercream frosting you prefer (white color)
toothpicks or spaghetti sticks
sieved confectioner's sugar for dusting
roller pin 
star icing tip or grass tip you like 
icing bag
clean working table


Directions are below:
1. crumb coat the cake and when done, pop it in the fridge for 1 minute

2. make the ears, bow, nose, whiskers and other accents to go with your cake using fondant

To make hello kitty ears, you will need a medium size ball then divide it into halves then shape it into triangle using your fingers and poke a toothpick or spaghetti stick to hold them in when you stick them to the cake.
(Warning: Poke the cake first with a clean toothpick where the ears will be placed so your fingers won't smashed the fondant 'coz some cakes are hard to poke)
3. When done adding the ears, starts piping it in an upward direction and follow the direction of the arrow of the photo below as indicated.


4. Add the bow, eyes and nose made of fondant but I recommend you use sugarpaste if available because it won't melt easily even if you pop the cake into the refrigerator.

5. Add the toothpick covered with black fondant to create Hello Kitty's whiskers.

6. Finish the cake by adding more furs and fondant accents.

7.  Voila! Here's how it looks like when Hello Kitty's face is done. 

The truth be told, Hello Kitty's face is actually not a perfect round. The shape of her face is oblong but since I'm so lazy to make my own birthday cake, I didn't shaped her face into oblong and just continue with the shape of the round cake pan. *wink*

Another thing, I use butter cream cream cheese (Philadelphia) frosting to this cake and honestly, I don't really like the combination of Martha Stewart's ultimate chocolate cake recipe with this one. Also, if you use fondant, please don't pop it in the fridge because the fondant will melt but in our country it's so very hot right now and I can't control how the buttercream works. I guess it's better not to use fondant but use sugarpaste instead. 

Tuesday, May 20, 2014

Kamias Jelly Spread

I don't know what to do with all the Kamias fruits around me aside from making Kamias shake then I got this idea why not make them into jelly spread just like the way we do it with guavas. I was pessimistic at first since Kamias is such a sour fruit which I think it's more sour than Tamarind. In my mind, if Tamarind can be made into jelly spread why not Kamias? When I boiled the fruit, it's liquid consistency and color looks like a sinigang soup. It scared me a little bit that I might me wasting my time and money for this experiment. Well, it's an experiment right so it's a win-win situation. I let the boiled Kamias cooled down for a couple of minutes before straining the pulp and saving the liquid where the juice of the Kamias fruit was extracted. I then boiled again the juice and add almost a half kilo of brown sugar to it while stirring it occasionally. You may need to low down the heat when the mixture starts to bubble and stir it as much as possible to prevent it from boiling too much and it will cause spillage. Wait for liquid to become sticky and if the consistency looks like a honey then the jelly is ready. Prepare ahead your mason jars or any recycled glass jar with a lid. Cool the Kamias jelly spread for a couple of minute then pour it down to your jar. You can now use the spread to your crackers and sandwiches for your snacks. The sour taste of Kamias is barely there anymore if you add sugar to it. Try it now!!!

Homemade Kamias / Iba jelly spread/jam preserve

Saturday, May 10, 2014

Roses For Mothers

Happy Mother's Day to all the wonderful mothers out there. If you're looking for a unique gift for your mother or any occasion somewhat similar to this day, you may give her a cookie rose bouquet instead of using real flowers.  



Wrapping the cookies with thick cellophane then I'll stick a skewer at the back using glue gun to hold the skewer strongly during shipping. 



For now, I'm still a furry moms to all my adorable pets.
Happy Mother's Day!!!! 

For orders within Philippines just send me a msg thru my Facebook page.



Popeye The Sailorman Cookie Bouquet

It's been awhile I took a long break from baking and decorating cookies. This mother's day, my schoolmate from elementary want to order a cookie bouquet to surprise her mom this mother's day. Her mom's favorite cartoon character is Popeye and Bluto who is also known as Brutus.  After she told me what she would like her cookie bouquet would be, I dashed into Pinterest and find a Popeye inspired cookie. Unfortunately, I haven't seen a lot of Popeye cookies that's been made. There's no doubt that Cookievonster's version of Popeye is really amazing but how about those cookie artist like me who's not really that good like cookievonster? Of course, we need a simple cookie inspiration and something we can manage to do without breaking a lot of sweat. I copied the Popeye, Olive and Sweet Pea cookie designs from this blog but added the Brutus and Wimpy to complete them. I had a lot of fun making these cookies and the result is terrrific. 

 Since I don't have a cookie cutter, I draw the characters first and make a template out of it.
 This is how the template looks like. You will need overhead projector film to easily trace the details.
I'm done flooding the cookies and waiting for it to dry then I'll draw the facial feautures using edible pen.


 Facial expression are drawn using edible pen or a paintbrush with food color gel if you have no pen.
 My sister and my apprentice.LOL!

The final look of our Popeye The Sailorman cooki bouquet arrangement for Mother's day 2014. 

Saturday, May 3, 2014

Vegetable Garden Cake

Here's the first look of my garden cake. It was inspired by our backyard garden and this cake is for my mother's 54th birthday. I did not use any molds to make the veggies and no impression mats either because it's very easy to make them. All you need to do is just to look at pictures of real veggies and try to copy by just eye balling it. I love cake decorating but every time I do fondant modelling, the black ants will simply appear all over the kitchen counter. I really don't know where did these ants came from. My sister thinks they came from the plants outside and because it's summer they usually creeps all over the place to find food before the rainy season. Ugh! I wonder how to shoo them all away. They are such hassle to the kitchen and I can't use any pesticide since it's where the foods are stored and served. Tsk! tsk! tsk!

I use fondant to make the veggies and didn't use tylose to harden them since they just simply lay flat in the cake. (Decorations are made 3 days before)
Noticed I need water to put the cake on top because lots of ants are creeping up. Ggrrr!
I pretty much like the feature of my chicken laying eggs. By the way, my boiled icing turned hard when she added hot water to the bottom of the tray to keep the ants away. The steam of the hot water turned the boiled icing sandy in texture. LOL! (Don't you ever do that to your cake)
Sweet corns
 Apples (though apples don't grow in this country)
Taiwanese bok choy and radishes
 Carrots big and small variety
 Eggplants (I forgot to dust them off before taking pictures)
 Lemon and sweet pea
I use the cake crumbs for the soil because I don't like using crumbled Oreos.
I will need a lot of sleep after this party 'coz my eye bags are already visible. 

Wednesday, March 19, 2014

Avocado Popsicle For Summer

As promised, here is the recipe of my avocado popsicle. I love this avocado tree variety my mom planted in our garden since it doesn't have much of a roots or fibers inside the fruit. I don't know if you've encountered a kind of avocado which has a lot of brown that looks like roots inside them which makes eating unsatisfactory. I though this avocado variety won't turn into a violet color but it did. So, I am skeptical about the inside of the fruit until I opened it and it turned out to be flawless or else... Anyway, the recipe, instructions and the photos are below. Have fun!!!

Recipe:
1 kilo of avocado or about 3 to 4 pieces
1/2 cup or more of simple syrup (boiled sugar and water)
1/4 of lemon or lemonsito *optional*

Tools:
Blender or hand mixer
popsicle molds or ice candy wrapper
funnel or pitcher

Instructions:
Slice and take off the seed of the avocado.
Put the flesh in a clean deep bowl or plastic pitcher.
Make simple sugar by boiling sugar and water and then add it to the avocado.
Add a little bit of acid to prevent the avocado from turning into color brown.
Blend everything until it has a creamy consistency like "Cerelac".
Pour into molds using a funnel or use a pitcher to pour the avocado mix easily.
Freeze overnight and thaw for a while to easily slip off the popsicle.