I’ve been so busy to handle my business online for a week, making a cakes ordered by a customer on my Facebook page. Now sitting on a chair with hot chocolate and making a fondant cake for my cousin’s birthday. When baking a cakes for my younger cousin, I choose to make a fondant party kid’s cake. I like to decorate it with icecream, chocolate ball and lollypop in fondant.
I love decorating a cakes since I learnt it from Cakes Decorating Secret . Its an easy step-by step ebook to follow. Theres too much on Youtube but there are no good quality videos. Sometimes I don’t understand, sometime it didin’t show us their recipes, their tools, lots of talking and more.
Ok below is my picture, if you interested on decorate cakes and learnt online. This is the best ebook ever.. Cake Decorating Secret .
Tomorrow I have a candy buffet order by a customer from Insta, do wait for the next entry. I will tell you on how easy to make a candy buffet. 🙂
Yummy yogurt, fruit & oatmeal all mixed together. For those who love yogurt, this is the best recipes for you. I got this recipe in a blogspot a few days ago. I try to make it for my daughter. Love it. Ok, healthy eating is the best way to get a healthy body. If you on diet, this is the best food to eat for breakfast or brunch.
Well, my weight is reduce since I practice healthy eating habits from 66kg to 60kg. If you want to find a good healthy recipes, you can click here.. Paleo Book Lunch . This Birchermuesli is a very easy recipe, with an easy ingredient to find at a grocery store. Try it, you’ll love it.
1 cup yogurt cheese (directions to make below)
1 cup milk
2 tsp lemon juice
1/3 cup sugar
1 cup oatmeal, muesli or rolled oats whatever you care to use
1 peeled/cored shredded apple
1 cup strawberries, diced
1 cup blueberries
1 cup raspberries
Directions for Yogurt Cheese:
Use an all natural, Balkan style yogurt for this. I use Astro Balkan Style Yogurt in Canada, not sure what variety is available in the States.
Put a strainer into another bowl. Take the entire container (2 cups ish) of yogurt and put into the strainer (you can use cheesecloth to make sure the yogurt doesn’t go through the holes if they are big)… allow the yogurt to sit at room temp for at least 2 hours. When it is done you will notice almost 2 cups of whey in the bowl! The yogurt will now be a lot thicker.
Talk the oatmeal, sugar, lemon juice & milk and mix in a small bowl.
Mash half of the strawberries. Combined everything in one big bowl. Cover and put in the fridge for at least an hour prior to eating. This will stay good for up to 5 days in the fridge. If it lasts that long. 😉
Obviously you can change this recipe up to your taste. The main components are the yogurt cheese, oatmeal & fruit. Enjoy!!
Hi readers, today I’ll show you another beautiful cakes from my baking project at the kitchen. Trying to make a Barbie doll cake request from my cousin. Actually, I’m planning to do this cake for a months but having a busy schedule makes me delay my plan. Learning from magazine, cook book is not easier as you think. My friend said “why not try to learn on Youtube”. I have learning on how to make a Barbie doll cake on Youtube but the result is failed. Most of the video doesn’t help too much. Sometime the video is good but they don’t tell us on what nozzle do they use, what ingredient on the cream or cake, where to find a a cake ingredient and more.
Show: French Food At Home2 Chef: Laura Calder Category: Dessert
Ease of Cooking: E
Yields: 8-10 servings
3 eggs, separated
1/2 cup sugar
1/3 cup cornstarch
1/4 cup corn flour
1 pound/500 g/2 cups butternut squash or pumpkin purée
1/4 cup/60 ml rum
Zest of 1 orange
Heat the oven to 350°F/175°C.
Grease and line a 9-inch/23-cm spring-form pan.
Beat the yolks and sugar until light and pale.
Beat in the cornstarch and corn flour until smooth.
Beat in the pumpkin, rum, and orange zest.
Finally, beat the whites into peaks.
Stir some into the pumpkin mixture to lighten it, then fold the pumpkin together with the remainder.
Pour into the pan and bake until done, 45 minutes to an hour.
Let the cake cool slightly, before running a knife around the edges of the pan and removing the sides.
Serve slightly warm (not too warm, or impossible to cut) with cinnamon whipped cream.
10 stalks asparagus
2 tablespoons extra virgin olive oil
4 – 5 cloves garlic,
roughly chopped 500g shelled prawns, halved lengthwise
Salt and pepper to taste
1 spring onion, sliced thinly
4 – 5 Chinese rice rolls (chee cheong fun)
Peel the lower ends of the asparagus stalks and cut the asparagus into 3cm lengths.
Bring a small pan of water to the boil. Cook asparagus for 2-3 minutes. Drain well.
Heat olive oil in a medium frying pan and cook garlic till it is just beginning to colour. Add prawns and sauté till they are pink and firm. Season to taste with salt and pepper, add the spring onion and remove from heat.
Scoop the filling onto the rice paper rolls, roll up and serve.. nyuummy.