2-BITE CUPCAKES – and sorry.

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Hello!!

Sorry for not posting for SO LONG. Not that I have any avid readers…just yet. Despite moving back to uni and having no ingredients or spare time, I have done a bit of baking!

I have this crazy idea to start a bit of a baking/catering business with mini cupcakes. Mini cupcakes are actually so great because they are much more manageable to hand out at parties or events. They are basically finished in a bite or two so much easier to eat and handle. Also, for all those weight-watching ladies (or men!) they are low cal without missing out all together.

Overall, i think they are great and I hope you all do too.

Any normal cupcake or muffin recipe can be used here. I just have a smaller muffin tin! And cute little sleeves! I brought all my Wilton cake decorating equipment from home, so I did manage to make a few of the cupcakes look pretty good (If I do say so myself).

The first batch were fall inspired carrot cake cupcakes (with raisins and real carrot bits) and OFC cream cheese icing. REAL cream cheese icing.

2-BITE CUPCAKES - and sorry.

After that, I decided to make some 2 bite red velvets! Before homework got too time consuming. Also…I had more cream cheese! So below are some red velvets with cream cheese icing and skor bits!

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Spirulina Balls – Superfood!

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I have been trying to be healthy this summer…but it is not exactly working. However, I found  a store near where I live that sells Spirulina powder (along with fakes and pills). Spirulina is an amazing super food. Its a blue- green algae that has been around for thousands of years. It is high in protein, vitamins and minerals. I eat it because it is higher in protein than any fish or meet around. It is also a great appetite suppressant!

Spirulina balls are pretty popular form in which to incorporate Spirulina in to a diet.

I used hemp seeds, cocoa powder, honey, coconut oil and vanilla/mint flavoring. I like to make minty Spirulina balls.

First I added the hemp seeds.

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Then the cocoa.

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Then the Spirulina powder!

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And the final product!!! I rolled mine in hemp seeds to stop the stickiness when they are picked up.

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Bowling for Cupcakes!

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Bowling for Cupcakes!

I will take any excuse to bake. The other day my boyfriend had a rugby game and I decided to bring some cupcakes for the players after the game. I made light chocolate cupcakes with chocolate butter cream. Simple but, hopefully, good!

Later that week some friends went bowling and i used some leftover cupcakes to make some bowling themed cupcakes! I use fondant and Wilton Coloring to make little pins and bowling balls. I did not mesh the color in perfectly for the balls to create the swirly, marbled effect of real bowling balls. I was pretty proud! heh heh heh!

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Wilton Cake Course 1 – Decorating Basics

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Back in May, when I realized summer was fast approaching and I had no solid plans, I decided to look in to some cooking courses. Cooking/baking is something that I actually truly enjoy. Yeah, I’m aiming to complete a B.Sc so this isnt exactly….amazing work experience to pad my resume with. But unlike a lot of people my age, i’m spending my summer doing something I want to do! (Maybe i’ll regret it later, but oh well).

 

It is actually extreamly hard to find cooking courses in HK, let alone BAKING courses. There are the mega expensive 1 day rendevouz with Michelin star chefs in various 5 star, swanky hotels like the Mandarin. But I wanted something a bit longer (and cheaper). So, in my researching travels I stumbled upon Complete Deelites’ website. I had visited this cake/dessert shop before but I had not realized they had a little school. The shop sells almost EVERY Wilton product imaginable. It is a bakers DREAMLAND.

 

Turns out they provide these amazing Wilton Cake courses. And so I decided to do it!

ImageImageI cannot believe how much I have learned in only 3 short classes. Above was the final product of our second class. We were taught how to properly ice a cake using butter-cream icing along with many other piping, icing and tracing techniques.

 

Today was our third, and second last lesson of the first courses. There are 3 and I am planning to complete them all. Costs quite a bit but its totally worth it. It includes all the appropriate equipment which I was so happy about. I had no idea where to start in that department.

Today we iced cupcakes using techniques we had learnt on creating various flower decorations. I decided to go with pastel green and pink icing. I am very happy with the final result.

ImageImageImageI would love to get the chance to practice and use the techniques I have learned. If anyone has any parties/events that need cake/cupcake cateringggg needs let me know!

Cake Pops!….my nemesis

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So, I have a little confession when it comes to cake pops. I have tried to make them a couple of times and each time they never turn out QUITE the way I’d like.

I’m not going to “blame the tools” but there is a lack in availability of many baking ingredients in Hong Kong. To make proper cake pops you need candy coat buttons – which are readily available in most countries, but exceedingly hard to get your hands on here. However, I substituted white and dark chocolate hoping they would have the same effect.

Ingredients:

– 1 basic cake
– 1 cup of icing – butter cream is best
– candy coating
– cake decorations

Method:

1. Once you have your cake let it cool totally. Cut it in to four quarters. To break the cake in to crumbs its easiest to rub two of the quarters together.
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2. Mix in your icing. Do this slowly and be sure to mix up the mixture to achieve the best consistency for your balls. You don’t want them to be too mushy/soft. However, you need enough icing to ensure the balls stay together.
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3. Using an ice cream scooper or your hands form cake balls of any size you like. Place them on a baking sheet lined with parchment paper or wax paper.

4. Place the baking sheet in the freezer for about 15 minutes and then the fridge till they are ready to be dipped and decorated.

5. While the balls are setting you are ready to prepare your decorations. At this point melt you candy coats/chocolate. If you are using chocolate be sure to use a double boiler or microwave.
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I used white chocolate and colored it pink with food coloring to try and achieve the “candy” effect.

6. When ready, stick lollipop/satay sticks about half way in to each ball before decorating it.

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And the rest is up to you…!!!!

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Chocolate Cloud Cookies *A MUST TRY*

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Chocolate Cloud Cookies  *A MUST TRY*

My mom went on vacation to Singapore last week and came home raving about the amazing cakes and baked goods available there. I love, love, love Hong Kong but it really has a lack of high-quality (and variety of) baked goods.

I have always heard of “cloud” cakes, cookies and cupcakes. I always kind of avoided them because I like a good, dense, gooey-ness. Usually light, fluffy desserts require less chocolates – BIG no, no for me.

The best part about these cookies is they are super easy to make and are RELATIVELY low cal. The recipe calls for UNSWEETENED chocolate…which may seem crazy but honestly makes the cookies in the end.

Ingredients:

1/2 cup whole milk
1/2 teaspoon baking soda
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 cup packed dark brown sugar
1/2 cup (1 stick) butter, at room temperature

1 large egg
1 teaspoon vanilla extract
2 ounces unsweetened chocolate, melted

Method:

1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper (or use nonstick cooking spray). In a medium bowl, whisk together the milk and baking soda until all lumps are dissolved. Set aside.

2. In a large bowl, whisk together the flour and baking powder. Set aside.

3. Place the sugar and butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until creamy. Reduce the speed to low and add the egg and vanilla

4. Add the melted chocolate and mix until smooth. Add half of the flour mixture and blend. Slowly incorporate the milk mixture. Add the second half of the flour mixture and blend until smooth.

5. Drop the dough by heaping teaspoonfuls onto the baking sheet, leaving at least 1 inch between cookies. Bake for 8 to 10 minutes, until the cookies spring back when touched. Make the frosting while the cookies bake. Remove the cookies from the oven and cool for 1 minute.

Bon apetite! 🙂