Cuppy Fun !

Finally! I took the time and effort to settle down and finish what i have promised. Yes .. The cupcakes...and it turn out nice and lovely.. I will definitely make them again.. and prolly reduce the cake sugar a little so that the sweetness of the whole cupcake with the sugar art and glace woule not be too overwhelming.

In all I tried 4 types of designs this time round but fail to make some buttercream due to the lack of butter in stock.. well.. maybe for my next bake.

Seriously thinking to sell these cuties officially.. what do you think?

BUZy FleA & YQ+JH = ForeVer BliSS

First.. i must confess that I was so tired after my Flea Biz and Bouquet making.. I did not make the cupcakes that i have promised... Nevertheless, I am determined to do it this weekend (plus garantee plus chop!)

Well.. this entry would not be on bakes.. then what about?? Yes.. My successful Flea Biz and Wedding Bouquet making...
As all who have followed my blog would have know that my sis, jp, hsm and I joined a major flea market organised by mediacorp radio FM95.8. I am very proud to say that it was a huge success and we made some good money!! It was really tiring at the end of the day but it was all worth it! I am still having muscle ache still till today.. Running a business is definitely not easy.. but most fulfiling...

Woke up early next day to buy freah cut flowers from the nursery to make the wedding bouquet and corsarge for YQ's ROM recept at Botanic event. For those who missed the news. On 20/09/2009, there was a 168 couples solemnizing at the Botanic Garden and one of them is YQ and JH. And they were really lucky to have the MP Mr Lim Boon Heng dropping by at their solemnization table and took a photo with them!! and of course Hubby and I were also very lucky to have witness this and most importantly the nuptial of my good fren in Uni!

Enough said .. I shall let the pictures do the talking..Enjoy =)

MIA - Éclair Recipe for U ( from Everyday Treats by Anita @ Jam Bakery)

Well... I will be busy busy and Missing In Action for this whole week for several things. The flea market on Saturday, bouquet making on Sunday morning, attending the wedding recept of Y and J on Sunday evening... Luckily is a long weekend and probably I will get sometime on Monday to really get to make some cupcakes which I have been researching on for the pass week.. I even bought a book on it. =)

In the meantime, here is the recipe for the Éclair which I have done previously. Of which Coraine has requested.. here you go ..Happy trying gal.. will spy on your blog to see .. hahaha..
Hope to update all of you soon! =)

Choux Pastry Recipe:

56g Unsalted Butter
125g water
106g eggs
70g bread flour (This is the key to the puffiness.. read somewhere that due to high protein in bread flour, puffs can hold the puffiness better and not deflat easily =))
5g sugar
1g salt

1. Place butter, water, sugar and salt into a saucepan and bring to a boil on medium heat, stirring until dissolved.

2. Add in bread flour all at once and stir constantly until the dough is thick and smooth, and comes away from the sides of the pan easily.

3. Remove from heat, and tip dough into a large bowl. Using a hand-held electric beater, whisk dough to release the steam. Stop when the dough is still warm.

4. Add beaten eggs slowly and continue whisking on low speed until smooth. To test for right consistency, put a little dough between your thumb and forefinger. Pull your fingers apart: the dough should stretch and not break apart.

5. Pipe dough mixture into 1-inch buttons ( for Éclair pipe dough into 1-inch thick strips) on a baking tray. Bake for about 30 minutes on a preheated oven at 200 deg C.

6. When done, prick holes with icing tip on the mini puffs to pipe in the whipped cream or pastry cream. For Éclair, slice an opening across the length, pipe accordingly.

7. Dip the Éclair into the ganache mixture. Refridgerate at least 4 hours for the ganache coat to harden before serve. (Sieve some icing sugar on the Éclair for deco...Enjoy~)

Chocolate Ganache Recipe:

50g Thicken Cream (I use Bulla Brand)
50g Dark Chocolate Coverture

1. Heat cream to boil.

2. Remove from stove and add in the chocolate covertures all at once. Mix well and set aside.

Éclair

Friday I tried out on a puff recipe I got from the internet. The ingredients were simple, the only thing is that this is my first attempt on puff pastry. As I was left with a lot of whipping cream and Dark Chocolate Covertures from my last bakes, I decided to turn these puffs into Éclairs... A Yummy Plan... =)

Part of the instructions for making these puffs were to cook butter, suger and salt over medium fire and when all were well mixed, add in the flour. At first I was really skeptical about adding flour to the mixture while heating.. but hey... all went well.. I got a nice custard like mixture.

While these lovely puffs were baking, I started whipping the fillings, which were basically whipping cream and cocoa powder. I did not want to try anything fancy first since it was my first try on the puffs and I don't even know whether they will turn out to be good or not. I was really lucky to got it right on my first try. The puffs maintained the puffiness and did not sink. Below is a pics of the "naked" puffs.. luv the small ones.. very cute and can gobble down in jus one mouth.

As the batches I made were little and soon all the mini puffs and Éclairs were gobbled down in no time and I left none for my hubby on Saturday. And so, early morning the next day, I made another batch specially for my dear hubby. Jia You LAo GonG! 1 more week of reservist and you can come home for good! Miss You A LotTTT!!

I will definitely use this recipe again. I have also consulted my mother for the durian cream recipe so that next time I can make Durian Puffs! Well, till then.. stay tune to my next bake yar! Hopefully CUPCAKES! =p

Flea Affair @ D'Marquee

Announcement!

My sister, JP and I has officially signed up for a major flea biz event organised by FM95.8 Mediacorp Radio. Please show your support by being there with us! There will be over 50 stalls selling stuffs(Old/New) , you'll never know if you can find some treasure there! Information of this event as follows:

Location: Downtown East - D'Marquee 1 Pasir Ris Close

Our Stall No.: N6

Date: 19 September 2009 (Saturday)

Time: 10am - 8pm

For more information please go to website:

http://capital958.sg/portal/site/Capital958/menuitem.95e009848693ee3c561bc310618000a0/?vgnextoid=9d1ef5fac8733210VgnVCM1000001f0aa8c0RCRD&vgnextchannel=8106638896593110VgnVCM100000e101000aRCRD&mcParam=9d1ef5fac8733210VgnVCM1000001f0aa8c0RCRD

We will be selling mainly clothes, Accessories, Books and My sister's creations!

See you There!!

Back To BaSiCs (",)

As I have mentioned in my last post.. I will be going for my official cake decorating lesson. Just paid my fees yesterday and now is to wait till December. Yar it is a long wait and that's becuase all the classes are fully booked till then... Well, in the meantime, all of you will have to bear with my limited skill in cake decor. Next up...CUPCAKEs! Anyone? =p

Class Descriptions (Courtesy of www.b-i-y.com)

Discover Cake Decorating ? Course 1 (Icing Medium: Buttercream)
See Photos of Our Students & Their Creations
Thousands of people just like you have experienced the excitement of decorating their first cakes in a Wilton Method Class. With your Wilton Method Instructor as your guide, you will see how easy and rewarding it is to decorate wonderful cakes and other desserts that will delight your family and friends. Course 1 is the perfect place to start. Your Instructor will show you the right way to decorate, step by step. You will share the fun with other students, who encourage you along the way. As you learn each new decorating skill, you will gain a sense of pride in your accomplishments. Plus, you will be able to share your delicious results with family and friends!

Course Fees: S$270.00 net (no GST) (includes student starter kit and book)
2.5 hours per lesson, 4 lessons total.
Maximum Class Size: 6 students
Pre-requisite: None

Students who complete the course will receive the Wilton Method of Cake Decorating Course 1 Certificate of completion