Monday, April 6, 2009

Busy weekend as usual, with part-time maid around, had to help with the housework. She's getting better with the cleaning, good job! Surprise! surprise, the jasmine plant by the bedroom planters are blooming again......the fresh sweet smelling of jasmine fills my room as the windows are opened on Saturday morning. What a lovely morning!
Holiday is coming this Friday and planning to bake vanilla cookies, decorated with icing. In the meantime, will check out wilton's websites for great recipe ideas. Will keep you updated on the cookies!
Looking around for cupcake box that can fill-up 12 cupcakes. Anyone out there can tell me where I can get them..have checked out at BIY...and its out of stock.
Last weekend baked some cupcakes for a friend as a surprise gift on her birthday. Well the easiest and fastest to make, with very basic ingredients. However, the creaming and decorating was time consuming. But the end result is superb! Just hope that she and family enjoyed the cake as much as I've enjoyed baking!
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Tips

Splitting Cake Layers: Split cake by pulling a piece of heavy sewing thread horiontally, back and forth through the cake.

Leftover egg whites can be stored covered in the refrigerator 7 to 10 days. To freeze egg whites, place in a plastic ice cube tray, then remove the frozen cubes to a plastic freezer bag for storage. Thaw frozen whites in the refrigerator.

Over creaming causes the cake to sink when its baked, under creaming gives a stiff textured cake

Perfect Buttercream Icing: Beat the mixture for long enough. Aim to beat it for several minutes until it is very smooth and creamy. Ensure that icing sugar is sifted (perferably twice) .

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