Swiss Meringue Butter Cream

Do you want a stabilized buttercream that you may find its runny when the weather is hot??? 
Use this recipe : 



Swiss Meringue Buttercream
8 egg whites (about 1 cup or 240 ml)
1 cup (200 g) granulated sugar
3 cups (680 g) unsalted butter at room temperature
1 cup (125 g) confectioner's sugar (sifted)
Pinch salt
2 tablespoons (30 ml) vanilla extract
Directions
Over a double boiler, heat the whites and granulated sugar and salt, whisking constantly, until all the sugar is dissolved. Heat this slowly!! You don?t want scrambled eggs!

Place the mixture in a stand mixer and whip on high until a peak forms and the mixture is cool, about 5 minutes.

Turn the mixer to medium speed and add the softened butter a little at a time. Remember, depending on your area, you may need more or less butter.

Add the powdered sugar and vanilla and mix.


Tip: In warmer climates/seasons you will want to change the amount of butter to 4 sticks (2 cups) and also add 1 1/2 cups of vegetable shortening to the buttercream. This will give more stability when the weather is hot.

WEDDING CAKES

WEDDING CAKES

FONDANT COMPARISON SATIN ICE, WILTON FONDANT, FONDARIFIC AND FONDX - PROS AND CONS

SATIN ICE 

This is probably the most commonly used brand of fondant on the market in the United States. Endorsed by celebrity bakers and readily available, Satin Ice has earned its place in the cupboards of most cake decorators.

Pros:

• Wide range of colour available.
• Available from Spotlight and some independent cake decorating stores.
• Competitive price point, depending on where you buy. A 1lb pail is $19.95 from Spotlight, $17.99 from independent cake supplies but can be as expensive as $25 if purchased locally.
• Available in small and large quantities (2lb to 20lb pails).
• Dries to a crisp, smooth shell on the outside of a cake.

Cons:

• The novice decorator is more likely to experience tearing at the edges of a cake, especially if ganache is used. Very quick kneading, rolling and smoothing can lessen this likelihood.
• "Elephant skin" (wrinkled surface) may be experienced if you do not work quickly.
• Artificial chemical taste and smell.
• Tears more easily once kneaded with lots of food colouring

WILTON FONDANT 

Wilton fondant generally gets a bad rap, but I believe it's misunderstood. Wilton is seen as the "cheap and cheerful" cake decorating brand, and so the efficacy of its fondant is overlooked. I would never cover a cake in Wilton fondant, but I would not be without a box of every colour in my pantry.

Pros:

• Inexpensive. A 5 lb box of white fondant can cost as little as $14 with a hobby store coupon.
• Wide range of colour available including smaller multi-packs, perfect for the hobby decorator.
• Perfect for figure modelling with no need to add stiffening products like Tylose powder.
• Rolls smoothly with few air bubbles, cuts without dragging and dries quickly making it the best choice for accents like bows, stripes, polka dots and lettering, and for use in moulds.
• Readily available in all large hobby stores, at Ebay with free Prime shipping, and even in some local cake supplies.

Cons:

• Not really effective for covering cakes. Disintegrating and cracking can occur as the fondant dries so quickly.
• Artificial chemical taste.

FONDARIFIC 

Fondarific is a great choice for the novice baker. Its elasticity and softness makes it very forgiving for those still perfecting their cake-covering skills. Fondarific comes in many flavors and is definitely one of the tastiest fondants out there. Duff's fondant is actually Fondarific rebranded.

Pros:

• Extremely soft and stretchy making it one of the easiest fondants to use to cover a cake for the novice.
• Very wide range of colors.
• Delicious fruit flavors, plus vanilla, chocolate and even cinnamon bun!
• Available in any local independent outlets or Fondarific Australia online.
• Price point comparable with Satin Ice depending on retailer. A 1kg is $14.50.
• 8oz pails available in limited colour range if larger quantities are not needed.

Cons:

• The soft fondant makes the finished cake very easy to damage.
• Fondarific can turn oily if is exposed to the sun when on the cake.
• Not really suitable for creating accents like bows, stripes, lettering etc, due to its softness.
• Develops an unpleasant taste if kept for too long.

FONDX 

For me, FondX is a step up from Fondarific in that it is quite easy to use but gives a more reliable, crisper finish. It is my colored fondant of choice. The difference between the standard FondX, the Elite and Elite Plus are ease of use, taste and, of course, price!

Pros:

• Rolls thinly and rarely tears, even when used to cover a sharp-edged ganached cake.
• Widest color range of all fondant brands.
• Elite has delicious white chocolate flavor with hint of raspberry.
• Dries to a perfect crisp shell.

Cons:

• Not available in nationwide hobby stores or from Amazon. Not readily available in local, independent cake decorating stores.
• More expensive than Satin Ice and Fondarific at $35 per 2Kg pail and $18 for Elite. Shipping charges must be added. Some 'elephant skin' wrinkling may occur.

Vegan Chocolate Cake Recipe

Ingredients:
1 1/4 cups (160g) Flour
1 cup (200g) sugar
1/3 cup (40g) unsweetened cocoa powder
1 teaspoon (5ml) baking soda
1/2 teaspoon salt
1 cup (240ml) warm water
1 teaspoon (5ml) vanilla extract
1/3 cup (80ml) vegetable oil
1 teaspoon (5ml) distilled white or apple cider vinegar

Directions
Preheat the oven to 350F or 175C degrees
In mixing bowl combine the flour,sugar,cocoa,baking soda, and salt, whisking well to ensure all is incorporated.
Add the water,vanilla,oil, and vinegar, and mix on low-medium to combine,scraping down sides of bowl
Bake at 350F or 175C degrees until a toothpick tests clean.

This recipe makes 1 - 8 inch round cake
High altitude Adjustments: Increase flour by 1/4 cup. Bake cake at 325F or 150C degrees for 25 minutes.

Apricot Chiffon Buttercream Cake

Apricot Chiffon Buttercream Cake - 

I hope every one will love this cake...I made this for my Dad on his birthday and he really loves it :) Here is my own version of the cake. I received 236 likes in my Facebook page Slice of Heaven.


Building recipes method you are going to use are the following:
Chiffon Cake
Apricot jelly filling
Swiss Meringue Buttercream 
Dried Apricots as a topper

Ingredients to use:
3 layers cut of Chiffon Cake
1 packet of Aeroplane Orange flavour
1 can of Apricot nectarines
1/2 cup of dried apricots.
Swiss Meringue Buttercream ( 1 pint yield ) Use half a size on the ingredients of SMB recipe.

How to make an Apricot Sauce:
1 1/2 c apricot nectar
1/2 c sugar
1 tsp lemon juice
1/2 to 3/4 c dried apricots, quartered

Combine apricot nectar, sugar and lemon juice. Add apricots; cover and simmer for 20 to 25 minutes, until tender. Chill. 

To make a Apricot Jelly - 

Dissolve a packet of Aeroplane Orange Jelly (follow instruction on the packet) add 3/4 cup of Apricot pulp to jelly to set. Chill for a couple of hours. Use them for your fillings and toppers of your cake arranged with dried apricots.

For the Cake: 
Use our recipe for - ( you can substitutes an apricot juice for flavor same measurement follow instruction. )
Chiffon Cake

For the Buttercream :
Swiss Meringue Buttercream - just add 1/2 cup of apricot sauce to the buttercream and add a food colouring a drop of orange colour and mixed together until its incorporated.

Building recipes:
Cut the cake into 3 layers.
Fill in first layer on your Swiss Meringue buttercream.
Second layer fill in some Apricot Jelly.
Third Layer fill in SM buttercream.
Cover the cake the rest of your SM buttercream and use a swirl tip 2D Wilton tip for rose decoration on top. Comb scraper to designed your sides of the cake. Make a flower border around the cake. Your almost done filled with Apricot Jelly on your top in the middle and arranged about 6 dried apricots to designed.

Enjoy and Happy Baking!!!


Share a pic of your creations...

by: Nessy -x-

MANGO CHEESECAKE RECIPE

Its close to summer and mangoes are on season to the market. I love mango very much its my favourite. I saw this recipe from one of my favourite expert and revised the fruit that she was using. Actually, it can goes with Strawberry, Raspberries, and Mango passion fruit to use for your toppings.

 Here is the recipe:
Preheat oven to 350 degrees F ( 180 degrees C ) lightly spray your 8 inch springform pan with non stick vegetable spray and line with your baking paper.

Ingredients:
For the Crust - 
1 cup 100g Graham biscuits or Digestive biscuits.
1 tablespoon caster sugar
5 tablespoon melted butter
In the bowl stir in your graham or digestive biscuits to crumbs add sugar and your melted butter until all the crumbs are moistened. Press evenly over the bottom of your pan and bake it for about 8 mins. Remove from the oven and let it cool.

For Cheesecake Filling:
450 grams Regular Cream Cheese or Lite of your choice at room temp.
2/3 cup 135 grams caster/ granulated white sugar
1/8 teaspoon salt
2 Large free range eggs at room temp
1 teaspoon pure  vanilla extract
1/2 teaspoon freshly grated lemon zest ( use outer yellow skin of lemon )
1/2 cup 110 grams sour cream, at room temp
Cheesecake Filling  - In your electric mixer beat the cream cheese on low speed until creamy and smooth. Add sugar and salt and beat until combined. Scrape down the sides of the bowl as needed. Add the eggs, one at a time, beating until incorporated. Add the vanilla extract, lemon zest, and sour cream and beat until combined. Pour the filling over the crust. Bake for 50-55 mins or until firm yet the centre of the cheesecake is still little wet. Remove from oven and place on a wire rack to cool. Run a spatula around the side to loosen  the cheesecake. Let it cool completely and cover then leave it to your fridge for a couple of hours.

For Mango Filling:
8 OZ 225 grams frozen mangoes or fresh mangoes
3 tablespoon white sugar
1 teaspoon clear gelatin powder
1 tablespoon of cold water

Thawed your frozen mangoes then food process them with your white sugar until it smooth. Place the mango sauce in a saucepan and heat until warm. Dissolve your gelatin powder into your cold water and let it stand for 2-3 mins. Once it is set pour it into your warm sauce and keep stirring until combine then remove from heat. DO not boil it. Let it cool and slowly pour it over the top of your cheesecake. Cover and place in the fridge for several hours, best result overnight before serving. 
Serves about 10-12 

ENJOY!!!
please visit my website www.nessykeithsliceofheaven.com

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Banana choco chips with caramel swiss buttercream

What do you do if you have heaps of Bananas left over that turn into brown skin??? FREEZE THEM... Then make banana cakes or cupcakes. Don't waste it because they can be reusable and will turn into the yummiest cake or cupcakes like I do :)  So, I am very kind to share my recipes to you to make. I hope you enjoy them because I really do!!!




Preheat the oven 180 C or 350 F degrees. Can be used in 2 round 8' inch pan.

Ingredients:
For The Cake or cupcakes -

12 tablespoon of smoothen butter
1 cup of granulated sugar or caster sugar
2 large Eggs in Room Temperature
1 teaspoon Vanilla Extract
3 Frozen Bananas
2 1/4 cup Cake flour or Plain Flour (270g)
1 teaspoon of baking soda
A pinch of salt
6 tablespoon of Sour Cream or Buttermilk of your choice.
1/2 Cup of chocolate chip

For the frosting:
Use our recipe of Half of the ingredients on (Swiss Buttercream) can be found from our previous blogger please browse in our search engine.
Then,Add your 1/2 cup of caramel sauce then combine.
Sprinkles some of the cinnamon powder.

1. In your Electric Mixer  - Cream the Butter and Sugar until very light and fluffy.
2. Combine the eggs and vanilla extract. Then slowly add one at the time to the creaming mixture. Tips: When adding eggs make sure you put one first then wait until they are incorporated to avoid curdling DO NOT PUT ALL THE EGGS at one mixture. Follow my instruction so you don't break the mixture. Do not panic when putting eggs to the creaming method will create curdling let it mix to your electric mixer until its all incorporated.
3. Stop the mixer and scrape the side of the bowl then mixed.
4. Once it has all been incorporated, you can add 1/2 of the sifted dry mixture which consist of cake flour, baking soda and salt.
5. Mix well and scrape the side of the bowl before adding half of the mashed banana and your choice of  sour cream or buttermilk.
6. Last add the remaining dry mixture and mix just until combined. Then add the remaining banana/ sour cream  mixture. Add your 1/2 cup choco chips then mixed well until they are incorporated.
7. Pour it to your 8' inch pan or muffin tray will make 18 pieces.
8. Bake it for 30-35 mins or UNTIL ITS DONE!!!

HAPPY BAKING TO ALL!!! ENJOY