UNTIL ITS DONE

On the video and lesson I learnt from Gretchen and Joseph this people who live in USA they are the one who brings me into this stage. Make me inspired learning how to bake and decorate cakes.  I did not copyright there way I am making my own style but a more similar on there procedure.

Gretchen always saying on her video when baking her cake on a certain time but Until its done. I learn this because when I am baking a cake let say 50 minutes but when my alarm goes off to this time my cake was not still cooked. So, I have to add another 10 minutes then alarm goes off and still not cooked...Until i do what it say Until its done.

In my observation I also learn that if you pan is bigger or deeper the amount of time to bake is a bit longer than a small pan. Keep an eye on this everyone. This is the tricky part.

When it says about 30 minutes check your cake using your skewer on the middle when you see a crumbs or a clean stick come out meaning your cake is DONE!!!...but when you see there are still runny batter on it meaning add more minutes bake it again. Do not over bake your cake too because you ended up having a dry yucky cake.  Ok then so remember folks... UNTIL ITS DONE!!!

How to assemble cake in layers...

When assembling cake make sure you have your prepared
 icing,
 jam,
whipping cream ,
fruits for decorations,
sprinkles,
palette knife,
serrated knife to cut the cake,
cake rack,
revolving stand

I will show you how on my video that I link from my Youtube channel. Here are the results on my preparation for my Vanilla Sponge Cake with buttercream icing and whipped cream with strawberry chocolate sprinkle on top. Enjoy!!!

How to make a Vanilla Sponge Cake

 First of all, We have to preheat our oven into 180 Celsius and prepare our 2 baking pan size 20 cm then pan greased them and place a parchment paper.  Parchment paper is recommended to ensure you will have a clean release each and every time on baking pan.

Here are the ingredients:
4 large free range eggs at room temperature
2 cups of caster sugar
8 oz of Milk or skim milk
8 tbsp Butter
1 tsbp Vanilla extract
2 cups Plain Flour
2 tsp Baking powder
1/4 tsp Salt.

The Procedure:

As I mentioned before in our starter...You don't necessary need to have a Kitchen Aid Mixer  you can still use your old fashioned way electric mixer or hand mixers. So our first step is - Whip our 4 large eggs on a high speed with the whipping attachment until foamy, and gradually start adding in your sugar very slowly.
Whipping the eggs and sugar can takes 5 minutes to reach the ribbon stage, or can create a figure 8 on your batter.

Meanwhile, In the Microwave heat your milk and butter and reserved.

Always do not forget to sift all your dry ingredients ( Flour, baking powder, and salt )
Once the ribbon stage is created on our batter ( egg/sugar ) mixture, very thick. Add the vanilla in the mixture. We can start now adding our dry ingredients on a low speed so you do not have a flour shower all over your kitchen :)
Then you can gradually go up to a higher speed to make sure it is all incorporated evenly.

Next you will prepare a liason with the milk/butter mixture. A liason is a techinique in which rather than dumping the liquids straight into the main batter causing deflating of this delicate foam we took such care to achieve, you will have to take out about 2 cups of the cake batter into your reserve milk and butter. THen whisk it all together and then proceed to add this liason to the original cake batter in your Kitchen Aid bowl or electric mixer.

Bake the cake at 180 C for about 25 minutes, then lower the temp into 150 C to continue baking UNTIL IT'S DONE....
Cake is done when you gently press the center and its springs back immediately.

Happy Baking Everyone :)

My First Video done for today is How to make Icing glazed for your Lemon Chiffon Cake

For The Glazed Recipe:
75g Butter ( melted )
1 lemon juice squeezed
350 to 600 g Icing sugar

Procedure:
Just mixed it together with your spatula and top it on your cake.

Have you had a list of specialist baking tins???

Having all this different sizes in your cupboard you can build a bakery shop soon hahahaha...but this is important people because when we want to bake this best recipe we saw on the net or in a cookbook and you dont have this equipment then you ran into the Bulmers or House of gift to buy this tins or pans...am I right??? because its always happen to me :)
 Okey here are the following list :

• 20 cm nonstick deep round cake tin ( which I always use a lot )
• Two solid, nonstick baking sheet
• 20 cm nonstick round sandwich tins
• 23 cm nonstick round springform or cake tin
• 20 cm nonstick shallow square tin for brownies, gingerbread, various cakes
• 30 x 30 cm Swiss roll tin 
• A couple of muffin trays or cupcakes or fairy cakes
• a medium loaf tin about 20 - 22 cm long 10-12cm wide and 7 cm high
• two sturdy rectangular wire cooling racks that can hold a baking sheet or two cakes each.
• A roll of baking parchment for lining tins rolling up Swiss rolls, catching drips of icing and wrapping cakes. The usefulness of baking parchment  cannot be overstated ( it is much better than greaseproof paper.)
• An assortment of cake and cupcake paper cases
• A Palette knife or a knife with a round end is the best thing for icing cakes. 
• A rolling pin is very good for rolling out dough and breaking up biscuits, or for rolling fondants.
• Bundt tins and beautifully shaped cake tins
• 24-25cm tube tin known as Angel food cake tin
• Dolly Varden tin to bake Barbie dolls gown
• A heart shape tin
• Giant cupcake tin
• Springform tin are normally use for cheesecake
• Cutters
• Scrapers
• Thermometer
• Piping bags and a set of icing nozzles. I am using my Avanti brand and my profesional piping bag for decorating.

Essential Ingredients

These are the essential ingredients:
Eggs - all the eggs use in the recipe are large, free range eggs. Eggs can be safely kept at room temperature all year round. If you are not keen on this idea, keep your eggs in a cool place, but not the fridge.
Butter -  in our recipes we are using salted or unsalted butter. Tips : Do not use butter with salt crystals as this isn't good for baking. Unsalted butter has become popular in baking and pastry-making especially when making your icing or  frosting. Ok this is important, if you bake regularly, it makes sense to keep a pack of butter out at room temperature so you don't have to bother softening some every time you fancy making a cake ( it will be fine for a couple of days, except in really hot weather ).
If you find yourself wanting to bake but have only cold butter to hand, there are few ways of softening method.
- Microwave is quick and easy method.
- Place in a bowl standing in hot water, and warm gently, creaming it with a wooden spoon to softens.
Also using your fingers and palms cut into cubes and press it. This natural warmth from your hands can soften it.
Sugar - you can make most cakes with caster sugar, but it's worth using the various sugars specified in the recipes as they have been choosen to make a significant difference to flavour and texture.
White caster sugar is the standard type, but golden caster sugar, which is now easy to find, gives excellent results in cakes.
Icing sugar is always white although  it is very fine and dry, sifting ensures you dont get lumpy icing.
Other important sweet ingredients are:
Honey, Treacle and Golden syrup, and Condensed milk

Flour - Plain flour, Self- raising flour and Bread Flour. Due to improved quality and milling process, modern flours do not need to be sifted unless the recipe indicates it is necessary.
Raising Agent - The Yeast ( fast-action or dried ), baking powder, bicarbonate of soda and cream of tartar, which are all cheap and easy to find. Once opened should be replaced every six to nine months.
Lemons - indispensable ingredients in cakes and are best stored in the fridge where they will keep well for several weeks. 
Dairy products - requires milk, should use full or semi-skimmed milk, but not skimmed milk. Thickened cream or Double thick cream and cream cheese is full fat. 
Flavourings - make sure you buy a high quality flavouring rather than buying a poor imitations can spoil your good cake. 
Cocoa - should be a good quality cocoa powder and not drinking chocolate. It should be baking one with a decent minimum 70% cocoa solids. I am using Nestle Plaistowe Dutch processed. 
Vanilla - genuine extracts or vanilla bean.
Decorations - you can buy now in a supermarket shelves full of colorful, whimsical cake decorations. Adding the finishing touches to your cake is a matter of personal taste, but this can be a time to go wild, have fun and create fantastic flourishes.
Food Colouring Paste - we have brilliant selection of colors to choose from in the form of concentrated food coloring pastes.( Available at Spotlight or cake decorating supplies in the net ) Paste are better than liquid, as a tiny amount is needed, and you can obtain really deep colours should you wish.

Here are my few samples that I have done on baking...

 Belle Barbie Doll birthday cake I made for my niece.

 The simple chocolate cake

 Maltesers Giant Chocolate cupcake

 Anniversary sponge cake

 Sponge Cake with Swiss butter cream

 I made it for my nephew

 My green environmentalist cupcake

 Buttercream roses

 Chocolate cake with ganache icing and swiss buttercream

 Butterfly cupcake

 Italian style Cheesecake

 Swiss Buttercream icing and ganache

 Chiffon strawberry cake

 Dog cake"s Liver cake with non fat cream cheese and yohgurt icing

 Best Moist Chocolate Cake with simple ganache and rich french chocolate mousse

 Fudge Brownies with fudge icing and walnuts

 Raspberries cream cheesecake

 Red velvet cake

Red velvet cupcake

The Starter...

Good day everyone,
First of all I am new to this blogger. Well, I would like to introduce to you my name is Nessy. I am married and have to two cute Maltese dog both boys.They are my babies... Ok before I go ahead. I am writing this blog because I would like to share to everyone my knowledge in cooking and baking. But my speciality are baking.

Before we start doing our baking make sure that we have our complete stuffed in our kitchen.
GENERAL EQUIPMENT

• Kitchen aid Stand Mixer ( mine is an Artisan brand ) or if you don't have just use your handheld electric mixer if your budget stretches a little further it still works for mixing and whisking.
• Mixing bowl - buy the largest size you can find because you will using it a lot.
• Baking pan in any sizes but most important are my baking pan size 8 Inches or 20 cm nonstick round cake tin to make 3 layer cakes.
• Measuring cups
• Measuring tablespoon and teaspoon
• Measuring jugs 
• Accurate scales with tare on it.
• Flexible Spatulas
• Wooden spoons
• Cake knife
• Sifters
• Rack
• Pastry Mat
• Stencils
• Pattern for cutting flowers
• Piping sets and bag
• Rolling pin
• A pair of kitchen scissors for cutting your parchment paper or grease proof baking for lining your tins.
• Metal skewer
• Fine grater
• Free-standing timer
• A good pair of gloves, tea towels and your huge,ultra safe gauntlet type of oven gloves offer excellent protection.
• And finally your Apron :)

Using what you have -Its very easy to get carried away with beautiful, non-stick bakeware that is now widely available, and to feel you must buy the right tin for every cake. Tips for using different size of tins is the bigger your pan size is the longer you bake them and if you have the smaller one the short time you bake them. Happy Baking everyone... See ya soon for another topic in our blog. Nighty night...