Recipes of Cookies

Yummy Pineapple Cookies

Nastar

One of the most famous pineapple cookies in Indonesia is called Nastar.

This is the recipe of making Nastar :

Ingredients :

- 250 grams Butter

- 250 grams Wheat Flour

- 75 grams Cornstarch

- 75 grams Milk Powder

- 75 grams Caster Sugar

- 1/2 teaspoon Vanilla

- 4 Egg Yolks

- 2 Egg Yolks to spread

Filling :

- 1 Pineapple fruit large size

- 150 grams Sugar

- 1/2 teaspoon Vanilla

Methods :

I. Making the Filling : Peeled Pineapple then grated. Put Sugar and Vanilla, cook until cooked and thickened, then chill.

II. Making the Dough : whipped Butter and Caster Sugar until half fluffy, put four Egg Yolks, Milk Powder and Vanilla, whipped again until fluffy. Enter Wheat Flour and Cornstarch little by little. Stir until a dough.

III. Shape the dough into half ball form and fill Pineapple jam in it. Each piece is as big as lychee fruit. Apply every surface with Egg Yolks. Baked in the oven with a temperature of 170 to 180 degrees Celcius until cooked and yellowish colour.

  

Nastar, yummy pineapple cookies are ready to be presented.

To make it more durable, we can place Nastar, yummy pineapple cookies into the jar.

Cakes for The Feast Day

Cakes for The Feast Day : Christmas Cakes

In celebrating Christmas, the cake maker will make a variety of Cakes, including various kinds of cake decorations. In the northern countries which are in the winter season, many Cakes will be decorated in white colour to look like snow.

Christmas Cakes are usually decorated with white, red and green colours. There is also cup cakes will be decorated with small dolls which contains three typical Christmas colours are white, red and green.

Some peoples make a ball-shaped cake that resembles a snowman and the others will decorate cup cakes with small doll, snow deer or small Christmas tree.

There are also cup cakes are adorned with paintings of Santa Claus or Church Bells.

We can decorate mini cakes with snowballs, snow trees and put cute Penguin on it.

Besides making  mini cakes, we can also make a Christmas cake with a larger size which are decorated with Stuffed Pork and some cute Penguins on the snow.

We can make cakes that are decorated with trees, leaves and Merry Christmas greeting made of chocolate.

Some peoples make a Christmas tree-shaped cakes made of the composition of some cup cakes that are put together.

The others make cookies that are adorned with frozen sugar or chocolate for celebrate Christmas.

There is also a cake decorated to resemble a gift.

We can also decorate cupcakes with Christmas tree made of butter cream.

Many ornate creations that can be made from butter cream.

Some peoples make a ball-shaped cake with snow doll decoration.

Also a ball-shaped cake decorated with chocolate.

We can make Rainbow Cakes with three typical Christmas colours : white, red and green.

These are some examples of decorating cakes for The Feast of Christmas, we can also develop with other creations, please try and Christmas congratulations to Christians.

Decorating of Cakes

Stencilling

Stencilling is a quick and easy way to decorate Cakes.

Ingredients :

- Medium to stiff peak royal icing.

- Cake or fondant base.

- Petal duss

Equipment :

- Small decorators Spatula.

- Stencils of choice.

- Clean damp cloth.

- Micropore dressing tape.

* Cover the Cake or plaque with fondant ( sugar paste, plastic icing ), and let it dry for a day.

* Plan the design we wish to put on the Cake by drawing it on a piece of paper as a trial.

* Position the stencil over the desired area and secure the top of the stencil to the fondant using micropore dressing tape, this ensures that the stencil remains in place and the tape does not rip off any sugar paste from the Cake.

* Mix royal icing to medium to stiff peak and ensure the consistency is correct. Should the royal icing be too soft, the stencilling design will run. If the icing is too stiff the pattern will have a coarse and uneven texture.

* Scoop a small amount of icing on the small decorator's spatula ( depending on the size of design chosen ) and holding one side of the stencil by gently pressing it against the sugar paste spread the royal icing onto the top of the stencil evenly and neatly. Work quickly. 

* Once the royal icing has been spread evenly over the area gently lift the base of the stencil in an upwards motion.

* It may be noted that various colours may wish to be used and therefore each colour should done at separate stages and it is important not to let one colour spread into another area of different shade. The stencilled area is adhered to the cake and the micropore is now ready to be removed.

* It is important to use a stencil which is not bent or distorted in any way. Ensure that our stencil is very clean before use. Choosing a stencil can be difficult as there are so many stockists from cake decorating shop stencils. After use, wash stencils under running water and try not to wipe them with a washing up cloth to remove any dried icing as this could damage the stencil. Dry them by laying them on a tea towel on a flat surface and dab them dry. Ensure they are completely dry before attaching them to sugar paste as water will eat icing and leave a crater.

* Stencilling with Petal Powder Colours can be a tricky business as the petal dust seems to get everywhere in application so extreme skill is needed to get a good result :

- Cover the area which is not being stencilled with plastic wrap to prevent marking.

- Application is best using a small dry sponge to apply the dry powder colour. Colour applies quickly and neatly as opposed to using a brush.

- Colour can be removed from fondant with the use of a little rose spirit which is bought at cake decorating outlets or isopropyl alcohol at the chemist. Use a clean white cloth and gently rub the area affected then rub over with a little corn flour.

* Don't use the Liquid Colour, Liquid Colour is generally quite runny so it is not advised.

* Stencilling can be quite effective without any embellishments however the design could be enhanced with the use of added paint texture.

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Decorating of Cakes

Ocean Party Cake

Ingredients :

- 6 inch x 4 inch Round Cake (or we can choose the other similar size)

- 9 inch x 4 inch Round Cake (or we can choose the other similar size)

- 2.5 kg Light Blue Fondant

- Blue Shimmer

- Pink Shimmer

- Apricot Shimmer

- Champagne Shimmer

- White Modelling Paste

Equipment :

- 12 inch Round Board

- Silver Cake Board Paper

- Wilton Sea Life Designs Mould

- Paint Brushes

- Sugar Glue

- Cake Smoother

- Palette Knife

- Wooden Skewers

- Food Colouring Paste (not Liquid Colouring) : Blue, Purple, Orange, Brown, Lime.

Methods :

* Covering the 12 inch Round Cake Board with Silver Cake Board Paper, spread glue over the board and place it on the back of the foil, trim around the foil leaving approx one inch all the way around. Spread a small amount of glue around the outer edge of the board. Cut "tabs" into the foil all the way around and then glue them down, pulling them firmly inwards to create as smooth an edge as possible, use masking tape to hold all the glued down tabs in place neatly.

* Cover each Cake with the Blue Fondant, using the smoother and small spatula trim and smooth to create an even surface.

* Prepare the Cake for stacked construction using wooden dowels as supports between each tier.

* Then we make the decorations. Use a tiny amount of Paste Colour to colour the Modelling Paste in our desired colours. Partially mix some Brown into the White to give a slightly marbled effect for the shells. Roll a small amount of the Coloured Modelling Paste into a ball and push into the Wilton Sea Life Designs Mould, spreading it out as evenly as possible until each part of the cavity has icing in it. For finer parts, it can be useful to roll small sausages of icing to press into the mould.

* Place the mould in the freezer for 5 to 10 minutes so that the gumpaste goes slightly hard. Note : if left for too long, the gumpaste will freeze and will then sweat when it is brought out and comes back to room temperature. Turn the mould over and gently push the shape out. Use a toothpick or the small spatula to help any that stick. Reshape any that may have slightly distorted. Use a small brush to apply shimmer dust to each piece as desired.

 * Now the decorations can be attached to the Cake using a small amount of sugar glue.

This is one of the Party Cake uses the Wilton Sea Life Designs Mould to create an underwater themed Cake.

Recipes of Cup Cakes

Vanilla Cup Cakes

This is one of the delicious recipe of Cup Cakes.

Ingredients :

* 250 g Unsalted Butter

* 2 cups Caster Sugar

* 250 ml Milk

* 4 whole Eggs

* 1.75 cups Self-raising Flour

* 1 cup Plain Flour

* 2 Vanilla Beans, cut lengthways

* 1 teaspoon Vanilla Extract

Equipment :

* Mixer ( hand held or bench top )

* Spatula

* Measuring Cups and Spoons

* Sieve

* Cupcake Pan

* Cupcake Papers

Methods : 

* First Step : Pre-heat oven (fan forced) 160 degrees Celcius. Line Cupcake Pan with Cupcake Papers.

* Second Step : In a small Sauce Pan heat Milk and Vanilla Bean until nearly boiled. Allow to cool for at least an hour. Scrape out Vanilla Beans and leave in Milk to naturally infuse. Discard the remaining Vanilla pod.

* Third Step : In a separate bowl sift the Plain Flour and Self-raising Flours together.

* Fourth Step : In an Electric Mixer fitted with paddle attachment, beat Unsalted Butter until smooth, about two minutes on medium speed. Then add Caster Sugar to the Butter and cream on high speed for five minutes, until light and fluffy pale yellow.

* Fifth Step : Add the Vanilla Extract and Eggs one at a time, mixing well after each addition, until all the Eggs are well incorporated.

* Sixth Step : Take the 1/3 of the mixture of Plain Flour and Self-raising Flour, alternately on low speed, add 1/3 of the Milk mix to the Butter and beat in on low speed until incorporated, scraping down the sides of bowl, and repeat the process until it is all incorporated, do not Overmix.

* Seventh Step : Pour the Batter to the Cupcake Pan. Divide the Batter evenly amongst Cupcake Papers.

* Eighth Step : Bake the Cup Cakes for 15-20 minutes until golden and the tops spring back.

* Ninth Step : Tip onto a wire rack and allow to cool completely.

The delicious Cup Cakes are ready to be presented, or can also be decorated before serving to make it look more attractive.

Favorite Cakes in Asia

Mooncakes

Every year on the Lunar Calendar on the fifteenth day of the eight month Chinese People in China, Taiwan and HongKong, also in Southeast Asia will celebrate The Mooncakes Festival. Not known with certainty when the celebration eating mooncakes started, estimated from Tang Dynasty.

But The Mooncakes Festival is celebrated every year since the founding of Ming Dynasty in China.

Mooncakes are made of cake flour on the outside and contains smooth beans inside.

There are many different kinds of smooth beans inside the mooncakes, some of which are Red Beans, Black Beans, Green Beans, Peanuts, there is also Lotus Seeds

The sense of the beans are also different and many kinds, there has a sense of Green Tea.

Some of the mooncakes contains only beans inside, but there are also containing Beans and Egg Yolks in it.

Mooncakes is one of the cakes that is preferred by the Asian community, particularly Chinese People.

Decorating of CupCakes

Flowers Blossom & Stripes CupCakes Decorating

Step by step CupCakes decorating :

* Roll out a small amount of white fondant quite thinly, run it through the pasta machine until it is about 2 mm thick, and then run it through the fettuccine attachment. This will give us a bunch of even strips to use for our decorating, repeat with a small amount of black fondant.

* With the back of our paring knife, mark a faint line on our cupcake where we want to start our stripes from. Using an artist brush dipped in water, paint a thin strip of water on the cupcake and place a white or black strip on it, straighten it with our paring knife.

* Then apply another water stripe next to the first stripe and apply the next stripe of fondant, alternate the colours, always use our paring knife to straighten the lines.

* When we have finished, use our paring knife to trim the excess bits of fondant strips.

* Roll out some white fondant very thinly, approx 2 mm. Using a plunger cutter, cut out some blossoms. The cutter size we have used allows for 7 blossoms per cupcake.

* Place the blossoms on a petal pad and then use a balling tool to thin the edges and cup the blossom.

* When the blossoms have dried a little, place them on the cupcake to cover the beginning of the strips. Attach the blossoms by piping a small amount of royal icing on the cupcake and then placing the blossom on it.

* Once all the blossoms are in place, use the black royal icing with a piping bag and a number 1 or 2 size nozzle, pipe a small dot in the center of each blossom.

The nice Flowers Blossom & Stripes CupCakes is finished decorated.