tag:blogger.com,1999:blog-7089714125710197092024-03-13T07:50:44.208-07:00The Cakes ManiaCakes, Decorating & Recipes, Cookies, Wedding Cakes, Birthday Cakes, Traditional Cakes, Cup Cakes, Macarons, Rainbow Cakes, Steamed Cakes.The Cakeshttp://www.blogger.com/profile/15557373114881303633noreply@blogger.comBlogger88125tag:blogger.com,1999:blog-708971412571019709.post-87738897209380543232016-04-25T22:13:00.000-07:002016-04-25T22:13:32.495-07:00Home Made Cake Decorating<div dir="ltr" style="text-align: left;" trbidi="on">
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Home Made Cake Decorating, </div>
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Step by step Butter Cream Cake Decorating</div>
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<div style="text-align: center;">
Home Made Cake Decorating, </div>
<div style="text-align: center;">
Step by step Butter Cream Cake Decorating</div>
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The Cakeshttp://www.blogger.com/profile/15557373114881303633noreply@blogger.com0tag:blogger.com,1999:blog-708971412571019709.post-31037879432941047602015-07-22T08:00:00.001-07:002015-07-22T08:00:19.191-07:00Step-by-step Cake Decorating<br />
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Ice Cream Macaroon Cake Recipe from the book of "Step-by-step Cake Decorating Recipes"</div>
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Published by Hinkler Books Pty Ltd</div>
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45 - 55 Fairchild Street</div>
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Heatherton Victoria 3202 Australia</div>
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<div style="text-align: center;">
Step-by-step Ice Cream Macaroon Cake Decorating Recipe</div>
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The Cakeshttp://www.blogger.com/profile/15557373114881303633noreply@blogger.com0tag:blogger.com,1999:blog-708971412571019709.post-89955892321942128012015-07-21T08:54:00.000-07:002015-07-21T08:54:18.780-07:00Step-by-step Cake Decorating<br />
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Pink Heart Fondant Cake Decorating from the book of "Step-by-step Cake Decorating"</div>
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<br /></div>
<div style="text-align: center;">
Published by Hinkler Books Pty Ltd</div>
<div style="text-align: center;">
45 - 55 Fairchild Street</div>
<div style="text-align: center;">
Heatherton Victoria 3202 Australia</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Step-by-step Pink Heart Fondant Cake Decorating Recipe</div>
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The Cakeshttp://www.blogger.com/profile/15557373114881303633noreply@blogger.com0tag:blogger.com,1999:blog-708971412571019709.post-91469332179469530512015-07-19T08:55:00.001-07:002015-07-19T08:55:36.567-07:00A Design Source of Wedding Cakes<br />
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Elegance Wedding Cakes from the magazine of "Wedding Cakes - A Design Source"</div>
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Published by Squires Kitchen Magazine Publishing</div>
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Elegance Wedding Cakes</div>
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The Cakeshttp://www.blogger.com/profile/15557373114881303633noreply@blogger.com0tag:blogger.com,1999:blog-708971412571019709.post-60875100637146133092015-07-19T08:44:00.001-07:002015-07-19T08:44:57.051-07:00Step-by-step Cake Decorating<br />
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Football Cake Decorating from the book of "Step-by-step Cake Decorating Recipes"</div>
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Published by Hinkler Books Pty Ltd</div>
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45 - 55 Fairchild Street</div>
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Heatherton Victoria 3202 Australia</div>
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Step-by-step Football Cake Decorating</div>
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The Cakeshttp://www.blogger.com/profile/15557373114881303633noreply@blogger.com0tag:blogger.com,1999:blog-708971412571019709.post-38830072977874255912015-07-17T10:57:00.001-07:002015-07-17T11:00:55.832-07:00Step-by-step Cake Decorating<br />
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Shoe Cupcakes from the book of "Step-by-step Cake Decorating Recipes"</div>
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Published by Hinkler Books Pty Ltd</div>
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45 - 55 Fairchild Street</div>
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Heatherton Victoria 3202 Australia</div>
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Step By Step Shoe Cupcakes Decorating Recipe</div>
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The Cakeshttp://www.blogger.com/profile/15557373114881303633noreply@blogger.com0tag:blogger.com,1999:blog-708971412571019709.post-70297576668239271152015-07-17T10:44:00.001-07:002015-07-17T11:01:22.080-07:00A Design Source of Wedding Cakes<br />
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Nice Floral Cakes from the magazine of "Wedding Cakes - A Design Source"</div>
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Published by Squires Kitchen Magazine Publishing </div>
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The Grange, Hones Yard, Farnham, Surrey, GU9 8BB</div>
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United Kingdom</div>
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Nice Floral Cakes and Wedding Cakes</div>
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The Cakeshttp://www.blogger.com/profile/15557373114881303633noreply@blogger.com0tag:blogger.com,1999:blog-708971412571019709.post-16732750974569472152015-07-15T10:49:00.000-07:002015-07-15T10:49:02.924-07:00Step-by-step Cake Decorating<br />
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Chocolate Rosebud Cake from the book of "Step-by-step Cake Decorating"</div>
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<div style="text-align: center;">
Published by Hinkler Books Pty Ltd</div>
<div style="text-align: center;">
45 - 55 Fairchild Street</div>
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Heatherton Victoria 3202 Australia</div>
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Step-by-step Chocolate Rosebud Cake Decorating</div>
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The Cakeshttp://www.blogger.com/profile/15557373114881303633noreply@blogger.com0tag:blogger.com,1999:blog-708971412571019709.post-29749195236894114152015-07-15T10:35:00.000-07:002015-07-15T10:35:33.549-07:00A Design Source of Wedding Cakes<br />
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Couture and Glamour Wedding Cakes from the magazine of "Wedding Cakes - A Design Source"</div>
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<div style="text-align: center;">
Published by Squires Kitchen Magazine Publishing</div>
<div style="text-align: center;">
The Grange, Hones Yard, Farnham, Surrey, GU9 8BB</div>
<div style="text-align: center;">
United Kingdom</div>
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Couture and Glamour Wedding Cakes</div>
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The Cakeshttp://www.blogger.com/profile/15557373114881303633noreply@blogger.com0tag:blogger.com,1999:blog-708971412571019709.post-14527809447198688132015-07-14T09:55:00.000-07:002015-07-14T09:55:08.007-07:00A Design Source of Wedding Cakes<br />
<div style="text-align: center;">
Fancy and Amazing Cakes from the magazine of "Wedding Cakes - A Design Source"</div>
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<br /></div>
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<div style="text-align: center;">
Published by Squires Kitchen Magazine Publishing </div>
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The Grange, Hones Yard, Farnham, Surrey, GU9 8BB</div>
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United Kingdom.</div>
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Fancy and Amazing Cakes</div>
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The Cakeshttp://www.blogger.com/profile/15557373114881303633noreply@blogger.com0tag:blogger.com,1999:blog-708971412571019709.post-90108708531290330832015-07-14T09:32:00.001-07:002015-07-14T09:32:47.391-07:00Step-by-step Cake Decorating<br />
<div style="text-align: center;">
Pistachio and Cherry Cake Recipe from the book of "Step-by-step Cake Decorating Recipes"</div>
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Published by Hinkler Books Pty Ltd</div>
<div style="text-align: center;">
45 - 55 Fairchild Street </div>
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Heatherton Victoria 3202 Australia</div>
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Step-by-step Pistachio and Cherry Cake Recipe</div>
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The Cakeshttp://www.blogger.com/profile/15557373114881303633noreply@blogger.com0tag:blogger.com,1999:blog-708971412571019709.post-21575595810413925082015-07-11T10:40:00.000-07:002015-07-11T10:40:01.155-07:00Step-by-step Cake Decorating<br />
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Ice Cream Cake Recipe from the book of "Step-by-step Cake Decorating"</div>
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<div style="text-align: center;">
Published by Hinkler Books Pty Ltd</div>
<div style="text-align: center;">
45-55 Fairchild Street</div>
<div style="text-align: center;">
Heatherton Victoria 3202 Australia</div>
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Step-by-step Cake Decorating of Ice Cream Cake</div>
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The Cakeshttp://www.blogger.com/profile/15557373114881303633noreply@blogger.com0tag:blogger.com,1999:blog-708971412571019709.post-67519649872551708662015-07-11T10:29:00.001-07:002015-07-11T10:29:29.040-07:00Step-by-step Cake Decorating<br />
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Yellow Chick Cake from the book of "Step-by-step Cake Decorating"</div>
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<div style="text-align: center;">
Published by Hinkler Books Pty Ltd</div>
<div style="text-align: center;">
45-55 Fairchild Street</div>
<div style="text-align: center;">
Heatherton Victoria 3202 Australia</div>
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Step-by-step Cake Decorating Recipe of Yellow Chick Cake</div>
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The Cakeshttp://www.blogger.com/profile/15557373114881303633noreply@blogger.com0tag:blogger.com,1999:blog-708971412571019709.post-14875497871544528162015-07-09T10:15:00.000-07:002015-07-09T10:15:16.669-07:00Modern Wedding Cakes<br />
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Nice and Unique Wedding Cakes from the magazine of "Modern Wedding Cakes & Chocolates" </div>
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Modern Wedding Cakes Issuse 14 , Published by Wildfire Publishing International.</div>
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Unit E, 134 Old Pittwater Road, Brookvale NSW 2100, Australia.</div>
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The Cakeshttp://www.blogger.com/profile/15557373114881303633noreply@blogger.com0tag:blogger.com,1999:blog-708971412571019709.post-79383331693802827172014-09-10T09:16:00.000-07:002014-09-10T09:16:55.693-07:00Decorating of Cakes<br />
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<b>Iced Butterfly Cake</b></div>
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Ingredients :</div>
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- Vanilla sponge cake</div>
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- 100 grams royal icing</div>
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- 400 grams fondant icing</div>
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- purple edible glitter gel</div>
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- edible copper shimmer dust</div>
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- edible icing pen</div>
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Cover a four inch sponge in purple fondant and allow it to harden. Using an icing pen, draw a butterfly design on a piece of baking parchment.</div>
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Gently place the parchment onto the cake and using a scribing needle, mark a series of small holes along the pattern.</div>
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Remove the parchment and pipe royal icing along the dotted lines and allow to set.</div>
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Using a soft small brush, gently apply the shimmer dust inside the piped butterflies.</div>
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Then carefully pipe on the glitter gel.</div>
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Using a scriber needle pull the gel out to the corners to match the butterfly design. To finish the cake, secure a ribbon around the base of the cake using adhesive tape.</div>
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The Cakeshttp://www.blogger.com/profile/15557373114881303633noreply@blogger.com0tag:blogger.com,1999:blog-708971412571019709.post-30804400339877045432014-09-06T10:45:00.000-07:002014-09-06T10:45:19.933-07:00Decorating of Cakes<br />
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<b>Chocolate Ganache and Raspberry Gateau</b></div>
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<b><br /></b></div>
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<a href="http://2.bp.blogspot.com/-UaoXIN0HtJY/VAtBOQHqYYI/AAAAAAAABl4/Fe2OHK4uykg/s1600/1111.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-UaoXIN0HtJY/VAtBOQHqYYI/AAAAAAAABl4/Fe2OHK4uykg/s1600/1111.jpg" height="320" width="215" /></a></div>
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<b><br /></b></div>
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Ingredients :</div>
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- 3 chocolate sponge cakes</div>
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- 400 grams dark chocolate, melted</div>
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- 350 ml double cream, whipped</div>
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- 110 grams white chocolate shards</div>
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- 150 grams raspberries</div>
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- icing sugar to dust</div>
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Spoon 50 grams of the melted chocolate into a small piping bag and pipe squiggles onto a sheet of greaseproof paper. Leave to set.</div>
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Fold the rest of the melted chocolate into the whipped cream and spoon the mixture into a piping bag. Pipe large beads of the ganache onto the first cake to fill the entire surface.</div>
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<a href="http://3.bp.blogspot.com/-x2hfWviEOss/VAtEpsBM1sI/AAAAAAAABmQ/pjIugsiu8OI/s1600/4444.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-x2hfWviEOss/VAtEpsBM1sI/AAAAAAAABmQ/pjIugsiu8OI/s1600/4444.jpg" height="290" width="320" /></a></div>
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Top with the second cake and repeat the beading to use up another third of the ganache.</div>
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Top with the third cake and pipe the rest of the ganache on top. Stud the cake with raspberries.</div>
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<a href="http://2.bp.blogspot.com/--NeG5VJSpSM/VAtGFs42JQI/AAAAAAAABmk/zEFwia9Xlxk/s1600/6666.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/--NeG5VJSpSM/VAtGFs42JQI/AAAAAAAABmk/zEFwia9Xlxk/s1600/6666.jpg" height="285" width="320" /></a></div>
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Position the white chocolate shards between the raspberries. Use a palette knife to lift the chocolate squiggles off the paper and transfer them carefully to the cake.</div>
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<a href="http://2.bp.blogspot.com/-f9846m0AkoM/VAtHQ-IZxCI/AAAAAAAABms/PTJfvNanDFU/s1600/7777.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-f9846m0AkoM/VAtHQ-IZxCI/AAAAAAAABms/PTJfvNanDFU/s1600/7777.jpg" height="244" width="320" /></a></div>
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Dust the cake with a little icing sugar to finish.</div>
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The Cakeshttp://www.blogger.com/profile/15557373114881303633noreply@blogger.com0tag:blogger.com,1999:blog-708971412571019709.post-26460486908096258082014-09-06T10:12:00.000-07:002014-09-06T10:12:15.128-07:00Decorating of Cakes<br />
<div style="text-align: center;">
<b>Hand Painted Cake</b></div>
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<b><br /></b></div>
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<a href="http://1.bp.blogspot.com/-QA2JRyzI0E8/VAs4LeFhSMI/AAAAAAAABkc/SSOcXoekIFM/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-QA2JRyzI0E8/VAs4LeFhSMI/AAAAAAAABkc/SSOcXoekIFM/s1600/1.jpg" height="320" width="206" /></a></div>
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<b><br /></b></div>
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Ingredients :</div>
<div style="text-align: left;">
- Sponge Vanilla Cake</div>
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- 500 grams / 2 cups white fondant</div>
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- edible food dust, various colours</div>
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- rejuvenator spirit</div>
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- ribbon, to decorate</div>
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Equipment :</div>
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- scriber needle</div>
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- paintbrushes</div>
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- icing pen</div>
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<a href="http://2.bp.blogspot.com/-m6TPzS3jAng/VAs5qAwgypI/AAAAAAAABko/pF72PNYvvmk/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-m6TPzS3jAng/VAs5qAwgypI/AAAAAAAABko/pF72PNYvvmk/s1600/2.jpg" height="279" width="320" /></a></div>
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1.Draw a design on parchment using an edible icing pen.</div>
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<a href="http://3.bp.blogspot.com/-TL9mHeM91YY/VAs6M-lXCtI/AAAAAAAABkw/VQ_4Oy0saB4/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-TL9mHeM91YY/VAs6M-lXCtI/AAAAAAAABkw/VQ_4Oy0saB4/s1600/3.jpg" height="266" width="320" /></a></div>
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2.Carefully lay the design on the cake and, using a scribing tool, prick the cake along the lines of the design.</div>
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<a href="http://4.bp.blogspot.com/-5c2y-JwxK_Q/VAs7ARUsVrI/AAAAAAAABk8/zjDdfxV4lLI/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-5c2y-JwxK_Q/VAs7ARUsVrI/AAAAAAAABk8/zjDdfxV4lLI/s1600/4.jpg" height="273" width="320" /></a></div>
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3.Remove the parchment and, using the icing pen, draw a faint outline along the marks in the fondant.</div>
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<a href="http://3.bp.blogspot.com/-8oFI8jX9T5k/VAs7tuX_OwI/AAAAAAAABlE/OUzngWRd84U/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-8oFI8jX9T5k/VAs7tuX_OwI/AAAAAAAABlE/OUzngWRd84U/s1600/5.jpg" height="277" width="320" /></a></div>
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4.Take the different coloured dusts and mix with rejuvenator spirit.</div>
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<a href="http://1.bp.blogspot.com/-uoXU8kI2WlA/VAs8VxTDnkI/AAAAAAAABlQ/0ptgu7V2ZSE/s1600/6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-uoXU8kI2WlA/VAs8VxTDnkI/AAAAAAAABlQ/0ptgu7V2ZSE/s1600/6.jpg" height="294" width="320" /></a></div>
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5.Use a thin brush to paint the outline of the petals.</div>
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<a href="http://3.bp.blogspot.com/-pjhN8V82E28/VAs9EmnhGiI/AAAAAAAABlY/6whge8xMyt4/s1600/7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-pjhN8V82E28/VAs9EmnhGiI/AAAAAAAABlY/6whge8xMyt4/s1600/7.jpg" height="287" width="320" /></a></div>
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6.Carefully fill in the lines using more dust and rejuvenator spirit.</div>
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<a href="http://2.bp.blogspot.com/-abLUvg0CObI/VAs9lrRnfUI/AAAAAAAABlg/aK742AhTBXg/s1600/8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-abLUvg0CObI/VAs9lrRnfUI/AAAAAAAABlg/aK742AhTBXg/s1600/8.jpg" height="150" width="320" /></a></div>
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7.Repeat step 5 and 6 for the leaves and the branches. Leave to dry for 2 hours.</div>
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<a href="http://1.bp.blogspot.com/-QAFxYSUw5n0/VAs_R7Iw41I/AAAAAAAABls/Vy_57S31ky8/s1600/9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-QAFxYSUw5n0/VAs_R7Iw41I/AAAAAAAABls/Vy_57S31ky8/s1600/9.jpg" height="153" width="320" /></a></div>
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8. Choose a complementary ribbon to fix along the bottom of the cake and secure using double sided adhesive tape.</div>
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The Cakeshttp://www.blogger.com/profile/15557373114881303633noreply@blogger.com0tag:blogger.com,1999:blog-708971412571019709.post-11449747704305054302014-09-03T09:24:00.000-07:002014-09-03T09:24:37.792-07:00Decorating of Cakes<br />
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<b>Chocolate Bay Leaf Cake</b></div>
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<b><br /></b></div>
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<a href="http://3.bp.blogspot.com/-OOJ0JhTJYds/VAc6TBN1OVI/AAAAAAAABjU/_KsXI-pEEFg/s1600/11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-OOJ0JhTJYds/VAc6TBN1OVI/AAAAAAAABjU/_KsXI-pEEFg/s1600/11.jpg" height="400" width="267" /></a></div>
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<b><br /></b></div>
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Ingredients :</div>
<div style="text-align: left;">
- 110 grams / 1 cup dark chocolate, chopped</div>
<div style="text-align: left;">
- 7 fresh bay leaves</div>
<div style="text-align: left;">
- 200 grams granulated sugar</div>
<div style="text-align: left;">
- 8 hazelnuts</div>
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- 2 tablespoons icing sugar</div>
<div style="text-align: left;">
- round chocolate sponge cake</div>
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<a href="http://2.bp.blogspot.com/-3GfN2zTPhB8/VAc7umQdQeI/AAAAAAAABjg/9uqxGUzWoqY/s1600/22.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-3GfN2zTPhB8/VAc7umQdQeI/AAAAAAAABjg/9uqxGUzWoqY/s1600/22.jpg" height="246" width="320" /></a></div>
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Melt the chocolate in a microwave or bain-marie. Paint the melted chocolate onto the back of the bay leaves and leave to set.</div>
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<a href="http://4.bp.blogspot.com/-AMptQb7w9eE/VAc8ek9N8_I/AAAAAAAABjo/PG5bArY1RQI/s1600/33.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-AMptQb7w9eE/VAc8ek9N8_I/AAAAAAAABjo/PG5bArY1RQI/s1600/33.jpg" height="269" width="320" /></a></div>
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Carefully peel away the leaves from the chocolate.</div>
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<a href="http://1.bp.blogspot.com/-tvbz0JA1wWQ/VAc8-47FgBI/AAAAAAAABjw/PfXYXVeIaTg/s1600/44.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-tvbz0JA1wWQ/VAc8-47FgBI/AAAAAAAABjw/PfXYXVeIaTg/s1600/44.jpg" height="277" width="320" /></a></div>
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Stick a cocktail stick into each hazelnut to help coat them in the caramel.</div>
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<a href="http://4.bp.blogspot.com/-z0BK7cWFbXo/VAc9lxfB9kI/AAAAAAAABj4/VtdxUxg6PRY/s1600/55.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-z0BK7cWFbXo/VAc9lxfB9kI/AAAAAAAABj4/VtdxUxg6PRY/s1600/55.jpg" height="270" width="320" /></a></div>
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Put the sugar in a heavy bottomed saucepan and heat until it starts to melt around the edges. Gently swirl the pan over the heat until it has all melted.</div>
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<a href="http://2.bp.blogspot.com/-hRox1hL4sIE/VAc-g5bPn-I/AAAAAAAABkE/kZrgtFQIrAo/s1600/66.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-hRox1hL4sIE/VAc-g5bPn-I/AAAAAAAABkE/kZrgtFQIrAo/s1600/66.jpg" height="290" width="320" /></a></div>
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Dip the hazelnuts into the caramel and leave them to drip upside down over the pan until the caramel has hardened.</div>
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<a href="http://4.bp.blogspot.com/-JUzHjo7AOTY/VAc_N89h6DI/AAAAAAAABkM/qm68wHECM4Y/s1600/77.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-JUzHjo7AOTY/VAc_N89h6DI/AAAAAAAABkM/qm68wHECM4Y/s1600/77.jpg" height="266" width="320" /></a></div>
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Dust the cake with icing sugar. Assemble the leaves and caramel coated hazelnuts on top of the cake.</div>
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The Cakeshttp://www.blogger.com/profile/15557373114881303633noreply@blogger.com0tag:blogger.com,1999:blog-708971412571019709.post-59867378126091727692014-07-06T10:16:00.000-07:002014-07-06T10:16:31.055-07:00Recipes of Rainbow Cakes<br />
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<a href="http://3.bp.blogspot.com/-c9GehN3aJ-k/U7l5P6YQ0BI/AAAAAAAABjA/JX2dAtOu_o4/s1600/013-compressed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-c9GehN3aJ-k/U7l5P6YQ0BI/AAAAAAAABjA/JX2dAtOu_o4/s1600/013-compressed.jpg" height="295" width="320" /></a></div>
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<b>Rainbow Whoopie Pies with Rainbow Butter Cream</b></div>
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<b><br /></b></div>
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Ingredients :</div>
<div style="text-align: left;">
- 75 grams unsalted butter, softened</div>
<div style="text-align: left;">
- 150 grams caster sugar</div>
<div style="text-align: left;">
- 1 large egg, beaten</div>
<div style="text-align: left;">
- 1 teaspoon vanilla extract</div>
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- 275 grams plain flour</div>
<div style="text-align: left;">
- 0.75 teaspoon bicarbonate of soda</div>
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- 0.125 teaspoon salt</div>
<div style="text-align: left;">
- 145 ml buttermilk</div>
<div style="text-align: left;">
- 5 food colourings</div>
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For The Filling :</div>
<div style="text-align: left;">
- 80 grams unsalted butter</div>
<div style="text-align: left;">
- 250 grams icing sugar</div>
<div style="text-align: left;">
- 2 tablespoons milk</div>
<div style="text-align: left;">
- 2 food colourings</div>
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<br /></div>
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Extra equipment :</div>
<div style="text-align: left;">
- 5 piping bags</div>
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- 2 small piping bags</div>
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- 1 large piping bag with a large round nozzle</div>
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Method :</div>
<div style="text-align: left;">
* Preheat the oven to 180'C.</div>
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* Grease the whoopie pie trays with a little butter.</div>
<div style="text-align: left;">
* Cream the softened butter and sugar together in a bowl until light and fluffy, then gradually add the beaten egg and vanilla extract.</div>
<div style="text-align: left;">
* Sift the flour, bicarbonate of soda and salt together in another bowl.</div>
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* Gradually add a third of the dry ingredients to the mixture, followed by a third of the buttermilk. Continue adding both alternately and mix well until all of the ingredients are combined to form a thick, smooth cake mixture. Be careful not to overmix.</div>
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* Separate equal measures of the prepared cake mixture into five bowls and add different food colourings to each bowl, mixing well.</div>
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* Transfer the different coloured cake mixtures into piping bags (do not cut the end until the bags are filled).</div>
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* Cut the tip of each bag and squeeze out a small amount of coloured cake mix into each pie tray compartment. Repeat this process with each colour until the tray is full.</div>
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* Bake in the oven for 12-14 minutes until risen and firm to the touch.</div>
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* Cool for 5 minutes in the trays before transferring to a wire rack to cool completely.</div>
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For The Filling :</div>
<div style="text-align: left;">
* Beat the butter and icing sugar together for a few minutes using a hand whisk or an electric mixer until well mixed.</div>
<div style="text-align: left;">
* Add the milk and beat together until the buttercream is light and fluffy.</div>
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* Separate the icing into two bowls and colour with two contrasting rainbow colours.</div>
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* Fill two small piping bags with the different coloured icing. Then snip the ends of both bags and insert them into the large piping bag.</div>
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* Carefully pipe the icing onto one half of the rainbow whoopie, ensuring that both colours are visible. Sandwich together and enjoy the eight yummy pies. </div>
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The Cakeshttp://www.blogger.com/profile/15557373114881303633noreply@blogger.com0tag:blogger.com,1999:blog-708971412571019709.post-70677569533735566272014-07-03T10:29:00.000-07:002014-07-03T10:29:50.326-07:00Recipes of Cookies<br />
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<a href="http://3.bp.blogspot.com/-qPa_fVzB_Uc/U7WAE3vOeYI/AAAAAAAABhs/B1vtgKhPSME/s1600/016-compressed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-qPa_fVzB_Uc/U7WAE3vOeYI/AAAAAAAABhs/B1vtgKhPSME/s1600/016-compressed.jpg" height="320" width="274" /></a></div>
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<div style="text-align: center;">
<b>Giant Mickey Mouse Cookies</b></div>
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<b><br /></b></div>
<div style="text-align: left;">
Ingredients :</div>
<div style="text-align: left;">
For the cookies :</div>
<div style="text-align: left;">
- 200 grams unsalted butter, softened</div>
<div style="text-align: left;">
- 200 grams caster sugar</div>
<div style="text-align: left;">
- 1 egg, beaten</div>
<div style="text-align: left;">
- 400 grams plain flour, plus extra for dusting</div>
<div style="text-align: left;">
- 0.5 teaspoon vanilla essence</div>
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<br /></div>
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For the decoration :</div>
<div style="text-align: left;">
- 500 grams icing sugar, sifted</div>
<div style="text-align: left;">
- 2 x 8 grams sachets of egg white powder</div>
<div style="text-align: left;">
- Black and Pink food colouring</div>
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<br /></div>
<div style="text-align: left;">
Special equipment :</div>
<div style="text-align: left;">
- Mickey Mouse cookie cutter and embosser</div>
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- Baking tray</div>
<div style="text-align: left;">
- Piping bags and nozzles ( no.3 and larger )</div>
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<br /></div>
<div style="text-align: left;">
Method :</div>
<div style="text-align: left;">
* Place the butter and sugar in a bowl and beat them until they are just creamy in texture ( do not overmix or the cookies will spread during baking ). Add the vanilla essence then beat in the egg until it is well combined.</div>
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<a href="http://1.bp.blogspot.com/-znxk6kmxiqg/U7WD1C226BI/AAAAAAAABh4/U5qSh0FJmRs/s1600/014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-znxk6kmxiqg/U7WD1C226BI/AAAAAAAABh4/U5qSh0FJmRs/s1600/014.jpg" height="233" width="320" /></a></div>
<div style="text-align: center;">
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* Add the flour and mix it in until a dough forms. Gather the dough into a ball, wrap it in cling film and chill it for at least 1 hour.</div>
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<a href="http://1.bp.blogspot.com/-R-5WccDI64U/U7WEuB44fwI/AAAAAAAABiA/WbAqemzJBEw/s1600/015.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-R-5WccDI64U/U7WEuB44fwI/AAAAAAAABiA/WbAqemzJBEw/s1600/015.jpg" height="226" width="320" /></a></div>
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* Place the dough on a lightly floured surface and, using a rolling pin, roll it out to an even thickness of approximately 5 mm.</div>
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* Dust the top of the dough very lightly with flour, then cut out a cookie and leave the cutter in place.</div>
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* Push the embosser section gently but firmly into the cookie dough to mark the features.</div>
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* Remove the embosser, easing it away from the dough to leave a deep impression on the cookie. Cut out more cookies and mark on the features in the same way.</div>
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<a href="http://1.bp.blogspot.com/-wNLJkDtnDoQ/U7WHc1N23tI/AAAAAAAABiM/O1el8A4SPsc/s1600/017.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-wNLJkDtnDoQ/U7WHc1N23tI/AAAAAAAABiM/O1el8A4SPsc/s1600/017.jpg" height="214" width="320" /></a></div>
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* Transfer the cookies to a baking tray lined with baking parchment and chill for at least 30 minutes before baking. Preheat the oven to 180'C. Bake the cookies for 8-12 minutes until they are a pale golden colour.</div>
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* Allow the cookies to cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely.</div>
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* To make the icing, reconstitute the egg white powder as directed on the packet. Strain it into a bowl, add 125 grams of the icing sugar and whisk it together. Add another 125 grams icing sugar and whisk it again. Continue adding the icing sugar until the icing forms soft peaks.</div>
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* Put about half of the icing in a separate bowl and colour it with the black food colouring. Place a small amount in a piping bag fitted with a no 3 writing nozzle. Pipe the outline of each cookie, then pipe Mickey's features using the impression as a guide. Thin the remaining black icing by adding a little water, a few drops at a time, until it is of a runny consistency ( do not over thin or the icing will not set ).</div>
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<a href="http://2.bp.blogspot.com/-2K4cmCt8Cs4/U7WNKq2e2aI/AAAAAAAABic/wZic7IZpFAw/s1600/018.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-2K4cmCt8Cs4/U7WNKq2e2aI/AAAAAAAABic/wZic7IZpFAw/s1600/018.jpg" height="120" width="320" /></a></div>
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* Spoon the thinned icing into a piping bag fitted either with a larger writing nozzle or, if using a disposable bag, cut a little bit off the tip. Pipe the icing onto each cookie to flood the ears, nose and pupils of the eyes. Let the cookies dry for at least 2 hours.</div>
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* Colour a little of the white icing with pink food colouring, and thin it slightly so it just starts to run. Using a clean larger nozzle, or a new disposable bag, pipe some onto each cookie to flood the tongue.</div>
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<a href="http://1.bp.blogspot.com/-iFol5AndVD8/U7WP8teallI/AAAAAAAABio/Kf0U6Cx8Fac/s1600/019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-iFol5AndVD8/U7WP8teallI/AAAAAAAABio/Kf0U6Cx8Fac/s1600/019.jpg" height="320" width="256" /></a></div>
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* Thin the remaining white icing and flood the rest of the face on each cookie, again using the larger nozzle. Allow the finished cookies to dry thoroughly.</div>
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<a href="http://3.bp.blogspot.com/-su2J_UL0zg0/U7WQ4hPwrdI/AAAAAAAABiw/z66ILONIdDw/s1600/020.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-su2J_UL0zg0/U7WQ4hPwrdI/AAAAAAAABiw/z66ILONIdDw/s1600/020.jpg" height="320" width="306" /></a></div>
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The nice and delicious Giant Mickey Mouse Cookies are ready to be presented.</div>
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<a href="http://4.bp.blogspot.com/-qPa_fVzB_Uc/U7WAE3vOeYI/AAAAAAAABhw/m4NxT79Jgpc/s1600/016-compressed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-qPa_fVzB_Uc/U7WAE3vOeYI/AAAAAAAABhw/m4NxT79Jgpc/s1600/016-compressed.jpg" height="320" width="274" /></a></div>
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The Cakeshttp://www.blogger.com/profile/15557373114881303633noreply@blogger.com0tag:blogger.com,1999:blog-708971412571019709.post-6625242375816217292014-06-11T09:46:00.000-07:002014-06-11T09:46:18.164-07:00Recipes of Muffins<br />
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<b>Banana and Walnut Muffins</b></div>
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<a href="http://4.bp.blogspot.com/-NM0JdBJgRf0/U5iCe896ZrI/AAAAAAAABhY/gDSu082x86A/s1600/image(4).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-NM0JdBJgRf0/U5iCe896ZrI/AAAAAAAABhY/gDSu082x86A/s1600/image(4).jpg" height="195" width="320" /></a></div>
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Ingredients :</div>
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- 3 ripe bananas</div>
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- 100 grams caster sugar</div>
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- 70 grams brown sugar</div>
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- 2 eggs</div>
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- 100 grams butter, melted</div>
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- 1.5 teaspoons bicarbonate of soda</div>
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- 110 grams plain flour</div>
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- 110 grams wholemeal flour</div>
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- 45 ml buttermilk</div>
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- 145 grams walnuts, chopped</div>
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Extra equipment :</div>
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- muffin cases</div>
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- muffin baking tray</div>
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Method :</div>
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* Preheat the oven to 160'C.</div>
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* Put the muffin cases into the muffin baking tray.</div>
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* Mash the bananas in a mixing bowl.</div>
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* Add the caster sugar, brown sugar and eggs and stir together until well mixed.</div>
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* Add the melted butter and mix.Sift in the bicarbonate of soda and plain flour, and then add the wholemeal flour, mixing well.</div>
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* Add the buttermilk and walnuts. Stir the mixture until well combined.</div>
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* Use a teaspoon to divide the mixture equally into the muffin cases. Bake the muffins for 20 minutes, or until golden brown.</div>
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* Leave the muffins to cool on a wire rack and then turn out and enjoy.</div>
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The twelve banana and walnut muffins are ready to be presented.</div>
The Cakeshttp://www.blogger.com/profile/15557373114881303633noreply@blogger.com0tag:blogger.com,1999:blog-708971412571019709.post-88405516746846918222014-06-10T10:20:00.000-07:002014-06-10T10:20:09.061-07:00Recipes of Muffins<br />
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<b>Lemon Poppy Muffins</b></div>
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<a href="http://3.bp.blogspot.com/-WTnmENjWHU4/U5c12xwd8YI/AAAAAAAABhE/AqmMAPKicRM/s1600/image(3).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-WTnmENjWHU4/U5c12xwd8YI/AAAAAAAABhE/AqmMAPKicRM/s1600/image(3).jpg" height="194" width="320" /></a></div>
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Ingredients :</div>
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- 375 grams plain flour</div>
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- 1 tablespoon baking powder</div>
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- 0.5 teaspoon bicarbonate of soda</div>
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- 2 tablespoons poppy seeds</div>
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- 140 grams unsalted butter</div>
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- 200 grams caster sugar</div>
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- 2 eggs</div>
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- 1 tablespoon lemon zest</div>
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- 350 ml plain yogurt</div>
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For the topping :</div>
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- 2 tablespoons fresh lemon juice</div>
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- 120 grams icing sugar</div>
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Extra equipment :</div>
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- muffin cases</div>
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- muffin baking tray</div>
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Method :</div>
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* Preheat the oven to 190'C.</div>
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* Put the muffin cases in the muffin baking tray.</div>
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* Grate the lemon, but be careful not to grate any of the white pith. Cut the lemon in half and squeeze the juice into a bowl and set aside.</div>
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* Mix together the flour, baking powder, bicarbonate of soda and poppy seeds, and set aside.</div>
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* In a large mixing bowl, cream the butter and sugar together, beating until fluffy. Beat in the eggs one at a time. Add the lemon zest and then beat in half of the dry ingredients and half of the yogurt.</div>
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* Next, beat in the remaining dry ingredients followed by the remaining yogurt.</div>
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* Spoon the mixture into the paper cases, and bake the muffins for 25-30 minutes, or until they are golden brown.</div>
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* For the icing, put the icing sugar into a bowl with the lemon juice. Mix together well, until it forms a smooth paste.</div>
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* While the muffins are still warm, spoon a little of the icing over each one. Leave to cool completely.</div>
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The twelve lemon poppy muffins are ready to be served.</div>
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The Cakeshttp://www.blogger.com/profile/15557373114881303633noreply@blogger.com0tag:blogger.com,1999:blog-708971412571019709.post-38470613634008046852014-06-09T10:08:00.000-07:002014-06-09T10:08:57.502-07:00Recipes of Muffins<br />
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<b>Orange and Cranberry Muffins</b></div>
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<a href="http://1.bp.blogspot.com/-iEV74aKPBao/U5XkrgFFW6I/AAAAAAAABg0/DN3XVKfEzA0/s1600/image(6).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-iEV74aKPBao/U5XkrgFFW6I/AAAAAAAABg0/DN3XVKfEzA0/s1600/image(6).jpg" height="195" width="320" /></a></div>
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Ingredients :</div>
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- 250 grams plain flour</div>
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- 150 grams caster sugar</div>
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- 1 tablespoon baking powder</div>
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- 1 egg</div>
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- 175 ml milk</div>
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- 3 tablespoons vegetable oil</div>
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- 80 grams chopped cranberries</div>
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- 2 tablespoons grated orange peel</div>
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- 2 tablespoons chopped pecans or walnuts</div>
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Extra equipment :</div>
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- muffin cases</div>
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- muffin tray</div>
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Method :</div>
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* Put the muffin cases in the muffin tray.</div>
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* Sift the flour, sugar and baking powder into a bowl, and mix them together.</div>
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* Pour in the egg, milk and vegetable oil and mix until all the flour is combined.</div>
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* Fold in the cranberries, orange peel and nuts until distributed evenly throughout the mixture.</div>
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* Use a teaspoon to transfer equal amounts of the mixture to the paper cases.</div>
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* Preheat the oven to 190'C.</div>
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* Bake the muffins for 20 minutes or until they are well risen and golden brown.</div>
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* Leave them to cool on a wire rack.</div>
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Note :</div>
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* We can use raspberries or blackberries in place of the cranberries.</div>
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The Cakeshttp://www.blogger.com/profile/15557373114881303633noreply@blogger.com0tag:blogger.com,1999:blog-708971412571019709.post-7277961600274648142014-06-06T10:33:00.000-07:002014-06-06T10:33:41.383-07:00Recipes of Cookies<br />
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<b>LadyBird Cookies</b></div>
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<a href="http://4.bp.blogspot.com/-Loue8Q-RenY/U5HyRZQ9kMI/AAAAAAAABgg/Td3mu-a4Av0/s1600/image(5).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Loue8Q-RenY/U5HyRZQ9kMI/AAAAAAAABgg/Td3mu-a4Av0/s1600/image(5).jpg" height="313" width="320" /></a></div>
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Extra equipment<b> :</b></div>
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<b>- </b>sieve</div>
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- rolling pin</div>
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- round cookie cutter</div>
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- palette knife</div>
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Ingredients :</div>
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- 100 grams butter</div>
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- 100 grams caster sugar</div>
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- 1 egg</div>
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- 1 teaspoon vanilla extract </div>
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- 275 grams plain flour</div>
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For the icing :</div>
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- 400 grams icing sugar</div>
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- 3-4 tablespoons water</div>
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- red food colouring</div>
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- dark chocolate, melted</div>
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Method :</div>
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* Preheat the oven to 190'C</div>
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* Line the baking tray with baking paper.</div>
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* Cream the butter and sugar together in a bowl until light and fluffy. Add the egg and vanilla extract, a little at a time, and mix well.</div>
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* Sift the flour into the creamed mixture and, using our hands, create a smooth, firm dough. Refrigerate the mixture for 15 minutes.</div>
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* Roll the dough out on a floured surface until it is 1 cm thick. Using the cookie cutter, cut the dough into circles and transfer to the baking tray.</div>
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* Bake the cookies in the oven for 8-10 minutes, or until golden brown, and then transfer to a wire rack to cool.</div>
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For the icing :</div>
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* Sift the icing sugar into a bowl and add enough water to make a smooth, thick paste. Add one or two drops of red food colouring to three-quarters of the icing, reserving some white for later. With the palette knife, spread the red icing over each cookie and leave to set. </div>
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* Use the melted dark chocolate to decorate each cookie with spots and a head and leave to set. To finish, use the reserved white icing for the eyes, topping them off with chocolate for the pupils. </div>
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The Cakeshttp://www.blogger.com/profile/15557373114881303633noreply@blogger.com0tag:blogger.com,1999:blog-708971412571019709.post-29194799224527274432014-06-05T09:15:00.000-07:002014-06-05T09:15:12.980-07:00Birthday Cakes<br />
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<b>Birthday Cakes</b></div>
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<a href="http://4.bp.blogspot.com/-Ph1xjZLSbNc/U5CU1BD5B6I/AAAAAAAABgA/W1dEzjcwq2E/s1600/IMG-20140518-WA012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Ph1xjZLSbNc/U5CU1BD5B6I/AAAAAAAABgA/W1dEzjcwq2E/s1600/IMG-20140518-WA012.jpg" height="320" width="320" /></a></div>
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There are many kind of birthday cakes decorating, this is the simple one. The decoration is made for teenage boy that was designed with a gentleman hat shape and decorated with two robots.</div>
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This cake is made for two young boys whose birthdays are on the day of adjacent.</div>
The Cakeshttp://www.blogger.com/profile/15557373114881303633noreply@blogger.com0