Monday, April 30, 2012

Tinker Bell Cake


A cake dream come true for a birthday girl who's turned six last April 28, 2012.  A Tinker Bell Cake for my daughter Ellyza. First try for a Doll Cake, Chocolate Cake flavor with Butter Cream Icing.

Let me share you how to do this:


These are the things needed.... a three chocolate flavor mini cake around 3 or 4 inches in size with a hole in the center and a buttercream icing (sorry not in the picture) and a barbie doll (Ellyza's doll) with a butterfly wing to look like a tinker bell.


 Cover with a foil or clear wrap the half body of a barbie doll to protect from cake crumbs and icing and no hassle to clean after using it.


Layer the cake with Butter Cream filling and frost it in a very thin layer of icing and called that "Crumb Coat", it's okay if you can see a dark part of a chocolate cake because it cover up with the dress of a doll.



Insert the Barbie doll to the center of the cake, in my case my cake is short for the waist line of a doll, I add too much frosting and  I curve to make it skirt like, because my cake is flat.


Start layer the dress of a doll, I use large leaf tip for the dress of Tinker Bell and I started at the bottom to estimate how long to make it leaf. Take note, we usually use the tip leaf is pointed out, this time start half inch of the leaf where you started then going down.

Continue doing it till reach the waist line of the doll.


Start for the upper dress, start also to the bottom same as the skirt and follow the shape of the breast to make it a tube top.


In a hair dress, style and design any what you want, for me  I used large drop flower tip with color yellow butter cream icing and top it with also a medium drop flower tip in color green. I fix first the hair with scotch tape to make it neat and place for the icing.

Left Side View
Back View

Right Side View

Front View

Surrounded by a Cupcake (wait for the post of cupcake)

a piece of cake eaten
with the birthday celebrant
My Family

Tuesday, April 17, 2012

Banana Cake


Banana Cake Mixture

Freshly Baked from the Oven




At last, I found a better recipe of a Banana Cake from net. For the second time I think this recipe I always use in baking a Banana Cake unlike my first recipe I got and posted as Banana Cup Cake because it is dry, lack of liquid but this time it is almost perfect, I"m not saying perfect simply because I'm using an 8 x 12" baking pan and supposedly a loaf pan to make it perfect :-)

A cake without frosting, just added a slice of a banana on top to cover  the black portion on the center , the reason why is over baked :-)

Next time, I try to become a 100% perfect.

Tuesday, April 10, 2012

Easter Egg








An Easter cupcake, A Red Velvet Cupcake for the second time, this time it's not foamy  unlike the  first time I bake on Valentine's Day that's why it doesn't have frosting, cream cheese is very expensive here in the Philippines, if I put on frosting I doubt it's taste good. I'd rather make it plain red velvet cupcake.

The Design, Peanut M&M chocolate candies on top to look like an egg and a drawing of my daughter, an Easter Bunny (base on her :-) ...) and Egg...... and  the background, Easter Egg got her from Egg Hunting after she role as one of an Angel in "Salubong".

My Angel



Happy Easter!......... sorry for late posting! :-)

Tuesday, April 03, 2012

Ingredients







BASIC INGREDIENTS IN BAKING AND ITS FUNCTIONS
         
 1. FLOUR  -        The major ingredient in making bread.
-        It provides the structural framework of the bread because it contains gluten which gives the bread strength to keep its shape when baked.

KINDS OF FLOUR
a.     Cake Flour – weak flour and
  Gluten – elasticity, strength
b.     All Purpose Flour – gluten content to make bread
c.      Pastry Flour

2. SUGARS                    -        add sweetness and flavor and give crust color

 3.  COCOA POWDER  -     An unsweetened powder produced by grinding cacao beans and pressing out the cocoa butter (fat). This powder gives an intense chocolate taste to baked goods. It is commonly available in “Dutch-processed” (alkalized) or natural varieties. The alkalized version is lighter in color and has a less assertive chocolate taste. 


Without this I can't bake anything.....as of now I don't have this at home because out of my budget I can not buy any ingredients.......sad to say, almost two months without baking.......  :-(