Sliceofcake

Hi Everyone, my cupcakes have been selected as one of the finalists in Acer's "Who's Got An Impressive Cupcake" contest. If you like my cupcakes and think they should win, please cast a vote

Check out all the entries at www.facebook.com/acer.sg?sk=ap…

Thank you all for your continued support!

Thanks everyone for the congrats about getting on Cake Wrecks. Lol, don't worry I know all about the Sunday Sweets feature thing and my last post was deliberately worded to sound depressed as a joke! I'm in fact really honoured to have my work featured there!

Anyway, on to more good news. Some of you may have noticed that I've been posting less new deviations in the last couple of months. The reason for this is because I've left my previous job as Creative Chef of 1 Caramel in order to start my own business! Yup, scheduled to open on 15th May 2011 will be my brand spankin new Patisserie cum Customized Cake Studio cum Cake Decorating School. Renovations for my new shop are under way and I'm terribly excited!!!

Will keep you guys posted of new developments as they happen! Wish me luck!

So apparently one of my cakes is a wreck...

cakewrecks.blogspot.com/2011/0…

Hi everyone, for all those who are interested to have a go at making your own Bunny Pineapple Tarts, here's the tutorial with pics! Do post pics of your attempts and leave a comment/link in my journal! Have fun!

Recipe for Filling

4 large ripened pineapples
300 g sugar
1 clove
1 inch cinnamon stick
1/2 star anise
250 g liquid glucose
2 Tbsp corn flour

1. Slice and grate pineapples till fine. You can use a food processor to grate it.
2. Strain the grated pineapple till dry.
3. Let it simmer in a pot till the juice has dried up. Add sugar, star anise, cinnamon stick and clove.
4. Stir till the pineapple has thickened and dried. Add liquid glucose.
5. Stir till the pineapple filling is thick, sticky and dry.
6. Add corn flour. Continue to stir for about 10 minutes or until filling is dry.
7. Leave to cool and shape into small balls using a 1/2tbsp measurement (flat).

Note : You can/should make the filling in advance and refrigerate it.

Recipe for Pastry

- 450g plain flour
- 1/4 (heaped) tsp sea salt
- 180g cold, cubed unsalted butter (do not allow it to soften)
- 100g ghee
- 3 egg yolks, beaten
- 2 tbsp cold water
- 1 tbsp milk
- 6 tbsp castor sugar
- 1/2 tsp pure vanilla extract

- For glaze, mix 1 egg yolk + 1 tbsp milk

1. Sift the flour and combine with the sugar and salt.
2. Using the pointed ends of a fork, rub the butter and ghee into the flour until it looks like fine bread crumbs. Basically, just scrape/flake the butter with your forks. You essentially want to coat the butter crumbs in flour. Using forks prevents the cold butter from melting since there is no contact with heat.
3. Beat together egg yolks, cold water, milk and vanilla extract. Add it into the butter-flour mixture. Using your finger tips, gently coax all the crumbs into one large dough ball. Do not knead. As long as all the crumbs come together, stop. Chill in the fridge for 10mins, covered.
4. Scoop balls of dough using a 1tbsp measurement (flat). Roll into balls and chill in the fridge covered 10mins.

5. Flatten the balls of dough with the palms of your hands and place a ball of filling in the center, folding the dough around it. Roll it into an egg shape.

6. With a small scissors, make 2 slits to cut out the shape of the ears of the bunny.

7. I make my own special bunny face tool by tying a pointed and a half moon fondant tool together. This is purely for my convenience.

8. With the curved end of the tool, make 2 markings for the mouth. With the pointed end, make the eyes.

9. Once you have arranged the tarts on your tray, attach a small ball of dough for the tail. Refrigerate them for 10mins, then glaze them.

10. Bake at 160C for 24 minutes or until lightly browned, rotating the tray halfway through.


Enjoy! Or try your hand at making them in other shapes like Hello Kitty!