14 September 2010

Bake Sale will be back on the 2nd & 3rd of October

Hi Friends & Family ,

I would like to inform you that 1780 CUPCAKES would not be having its Bake Sale on this two(2) consecutive weekends, however, 1780 CUPCAKES do welcome your orders. Please refer contact information which is available on this site. Sorry for the inconvenience. Hope all of you will check us back on the 2nd & 3rd Oct! Thank you so much!

Till my next post..Happy Baking :)

13 September 2010

Who Says Monday has to be Blue?

Hi All,

Thank you for checking back! Early this morning the thought of carrot moist cake keep on playing in my mind..the moist, softness, aroma & the fluffiness it brings in the cake..my goodness!! If  you have all the ingredients and tools which can create this amazing cake..of coz you won't waste anytime in making them right? Obviously that's what I did..while waiting for my cake to cool ..I whipped up a generous amount of orange cream cheese frosting to iced my awaiting cake! Of coz when I do the frosting..my sister & I would take a spoonful of these delicious freshly made cream to satisfy our taste buds for that moment only..mind u!  We won't wanna finish it all or else I don't anything left for the cake! *chuckles* Below are the final result of my Moist Carrot Cake with Orange Cream Cheese Frosting.

Side View

Top View





Till my next post...Happy Baking :) !

11 September 2010

Cakes?

Hiiiiiiiiiiiiiiiiiiiiii !!!

This week I happened to make 2 cakes for a customer's order in conjunction of Raya celebrations. Here are the final result :)  . If you would like to make it for urself, the recipes are below these pics. 
P/S: I know that my smoothing of the cake frosting aren't perfect, still need to practice more! If there's a will, there's way. :)

Chocolate Moist Cake with Fresh Cream Frosting
Fruit Cake with Fresh Cream Frosting
RECIPES


CHOCOLATE MOIST CAKE

p/s: I actually got this recipe from the very amazing & talented Ms.Nigella Lawson's website, however I changed a bit of the recipe as the muscovado sugar ingredient was not available in my place.
For a complete original recipe, u can check here : Recipe Here

Ingredients

FOR THE CAKE:
  • 400g plain flour
  • 250g caster sugar
  • 100g brown sugar
  • 50g cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon bicarbonate of soda
  • 1/2 teaspoon salt
  • 3 eggs
  • 142ml/small tub sour cream
  • 1 tablespoon vanilla extract
  • 175g unsalted butter, melted and cooled
  • 125ml corn oil
  • 300ml chilled water 
FOR THE FRESH CREAM FROSTING:
  • 3 tbsp Icing Sugar (Sifted)
  • 2 Cups Whipping Cream
  • 1/2 tsp Vanilla Extract

 

Method

  1. Preheat the oven to 180°C/gas mark 4.
  2. Butter and line the bottom of two 20cm sandwich tins.
  3. In a large bowl, mix together the flour, sugars, cocoa, baking powder, bicarb and salt. In another bowl or wide-necked measuring jug whisk together the eggs, sour cream and vanilla until blended. Using a freestanding or handheld electric mixer, beat together the melted butter and corn oil until just blended (you'll need another large bowl for this if using the hand whisk; the freestanding mixer comes with its own bowl), then beat in the water. Add the dry ingredients all at once and mix together on a slow speed. Add the egg mixture, and mix again until everything is blended and then pour into the prepared tins.
  4. Bake the cakes for 50-55 minutes, or until a cake-tester comes out clean. Cool the cakes in their tins on a wire rack for 15 minutes, and then turn the cakes out onto the rack to cool completely. 
  5. To make the icing, place metal bowl and whisk into the freezer for 10-15mins.
  6. Place the sugar and vanilla into the mixing bowl and add the whipping cream.
  7. Whisk using a low speed volume until soft peaks appears. Increase speed and whisk for 2-4 mins. 
  8. Don't over whisk it as it later appears buttery..and you won't be able to use it later.
  9. Spread your frosting on your cooled cake.


FRUIT CAKE

p/s: For this recipe, I was fortunate to find it from The Woman's Weekly Recipe and on the same time I feel I have to use this amazing recipe as it received plenty of good ratings! The final result of the cake was that it contains less cake/crumb as it was filled with lots of fruits! :D  It wasn't called Fruit cake for nothing!


U can check here : Recipe Here

Ingredients

FOR THE CAKE

  • 250g (8oz) butter, softened
  • 250g (8oz) dark muscovado sugar
  • 4 large eggs
  • 300g (10oz) plain flour
  • 1 level tbsp ground mixed spice
  • 750g (1½lb) dried mixed fruit
  • 250g packet soft dates, chopped
  • 200g (7oz) walnuts, chopped
  • 4-6 tbsp brandy
  • 20cm (8in) round, or a 18cm (7in) square, cake tin, lined with baking parchment

FOR THE FRESH CREAM FROSTING

  • 3 tbsp Icing Sugar (Sifted)
  • 2 Cups Whipping Cream
  • 1/2 tsp Vanilla Extract 

 

Method

  1. Position a shelf just below the centre of the oven so that the cake will be in the middle of the oven while it's cooking. Set the oven to gas mark 2 or 150°C.
  2. Place the butter and sugar in a bowl and beat until the mixture is light and fluffy, then beat in the eggs one at a time, adding a tablespoon of flour with each egg to help prevent the mixture curdling. Sift the remaining flour and mixed spice into the bowl, then add the dried mixed fruit, dates and walnuts and mix together.
  3. Spoon mixture into the lined tin and level the surface. Rub over the top with a wet hand to get the surface smooth, then bake cake in centre of oven for 3-3½ hours, or until the cake is firm to touch, and a warm skewer comes out clean after being inserted into the cake.
  4. Remove cake from the oven, place the tin on a wire rack and leave the cake for 10-15 minutes, then spoon brandy over. Leave the cake to cool in tin. When it's cold, if it's not being decorated immediately, it can be stored for up to 3 months wrapped in baking parchment and then foil.
  5. To make the icing, place metal bowl and whisk into the freezer for 10-15mins.
  6. Place the sugar and vanilla into the mixing bowl and add the whipping cream.
  7. Whisk using a low speed volume until soft peaks appears. Increase speed and whisk for 2-4 mins. 
  8. Don't over whisk it as it later appears buttery..and you won't be able to use it later.
  9. Spread your frosting on your cooled cake.

Happy Baking Peeps! :)

07 September 2010

Another Great Cupcake Time!

Hi guys!

It was a bit crazy in the kitchen during the 4th September early morning, as usual I was preparing my amazing cupcakes on this time of the week when in the that tiny moment my whole tray of carrot cupcakes feel on the floor as a result of sliding! It was a wreck, well of course I have to throw it out..better luck next time as I know better! Fortunately, the other cupcakes are doing well. 
On this week I managed to make fondant decorations for my vanilla cupcakes, it looks like I was having a baby girl shower..as I used a pink color for my fondant. The shapes that I had made was an ice-cream cone & butterfly..and they looked so girly..and I loved it! Wished that I've made that for my niece's fullmoon which happened few months ago! Oh well, maybe I can make for her during her birthday! Exciting! 

Here are some of the cupcakes that I managed to snapped of my bake sale last week. I hope you like it :)
P/s: There are still more room for improvement :)

Vanilla Cupcakes with Vanilla Buttercream topped with Ice-Cream Cone & Butterfly Shaped Fondant







Apple Cupcakes with Buttercream

♥ The Best Little Cupcakes In Penampang & Kota Kinabalu ♥

♥ The Best Little Cupcakes In Penampang & Kota Kinabalu ♥

Followers

Follow by Email

Cupcakes Comments

There was an error in this gadget

LinkWithin

Related Posts with Thumbnails

Need A Translator?

Popular Posts