Decorating of Cakes

Iced Butterfly Cake

Ingredients :

- Vanilla sponge cake

- 100 grams royal icing

- 400 grams fondant icing

- purple edible glitter gel

- edible copper shimmer dust

- edible icing pen

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.

Gently place the parchment onto the cake and using a scribing needle, mark a series of small holes along the pattern.

Remove the parchment and pipe royal icing along the dotted lines and allow to set.

Using a soft small brush, gently apply the shimmer dust inside the piped butterflies.

Then carefully pipe on the glitter gel.

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.

Decorating of Cakes

Chocolate Ganache and Raspberry Gateau

Ingredients :

- 3 chocolate sponge cakes

- 400 grams dark chocolate, melted

- 350 ml double cream, whipped

- 110 grams white chocolate shards

- 150 grams raspberries

- icing sugar to dust

Spoon 50 grams of the melted chocolate into a small piping bag and pipe squiggles onto a sheet of greaseproof paper. Leave to set.

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.

Top with the second cake and repeat the beading to use up another third of the ganache.

Top with the third cake and pipe the rest of the ganache on top. Stud the cake with raspberries.

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.

Dust the cake with a little icing sugar to finish.

Decorating of Cakes

Hand Painted Cake

Ingredients :

- Sponge Vanilla Cake

- 500 grams / 2 cups white fondant

- edible food dust, various colours

- rejuvenator spirit

- ribbon, to decorate

Equipment :

- scriber needle

- paintbrushes

- icing pen

1.Draw a design on parchment using an edible icing pen.

2.Carefully lay the design on the cake and, using a scribing tool, prick the cake along the lines of the design.

3.Remove the parchment and, using the icing pen, draw a faint outline along the marks in the fondant.

4.Take the different coloured dusts and mix with rejuvenator spirit.

5.Use a thin brush to paint the outline of the petals.

6.Carefully fill in the lines using more dust and rejuvenator spirit.

7.Repeat step 5 and 6 for the leaves and the branches. Leave to dry for 2 hours.

  

8. Choose a complementary ribbon to fix along the bottom of the cake and secure using double sided adhesive tape.

Decorating of Cakes

Chocolate Bay Leaf Cake

Ingredients :

- 110 grams / 1 cup dark chocolate, chopped

- 7 fresh bay leaves

- 200 grams  granulated sugar

- 8 hazelnuts

- 2 tablespoons icing sugar

- round chocolate sponge cake

Melt the chocolate in a microwave or bain-marie. Paint the melted chocolate onto the back of the bay leaves and leave to set.

Carefully peel away the leaves from the chocolate.

Stick a cocktail stick into each hazelnut to help coat them in the caramel.

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.

Dip the hazelnuts into the caramel and leave them to drip upside down over the pan until the caramel has hardened.

Dust the cake with icing sugar. Assemble the leaves and caramel coated hazelnuts on top of the cake.

Recipes of Rainbow Cakes

Rainbow Whoopie Pies with Rainbow Butter Cream

Ingredients :

- 75 grams unsalted butter, softened

- 150 grams caster sugar

- 1 large egg, beaten

- 1 teaspoon vanilla extract

- 275 grams plain flour

- 0.75 teaspoon bicarbonate of soda

- 0.125 teaspoon salt

- 145 ml buttermilk

- 5 food colourings

For The Filling :

- 80 grams unsalted butter

- 250 grams icing sugar

- 2 tablespoons milk

- 2 food colourings

Extra equipment :

- 5 piping bags

- 2 small piping bags

- 1 large piping bag with a large round nozzle

Method :

* Preheat the oven to 180'C.

* Grease the whoopie pie trays with a little butter.

* Cream the softened butter and sugar together in a bowl until light and fluffy, then gradually add the beaten egg and vanilla extract.

* Sift the flour, bicarbonate of soda and salt together in another bowl.

* 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.

* Separate equal measures of the prepared cake mixture into five bowls and add different food colourings to each bowl, mixing well.

* Transfer the different coloured cake mixtures into piping bags (do not cut the end until the bags are filled).

* 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.

* Bake in the oven for 12-14 minutes until risen and firm to the touch.

* Cool for 5 minutes in the trays before transferring to a wire rack to cool completely.

For The Filling :

* Beat the butter and icing sugar together for a few minutes using a hand whisk or an electric mixer until well mixed.

* Add the milk and beat together until the buttercream is light and fluffy.

* Separate the icing into two bowls and colour with two contrasting rainbow colours.

* 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.

* 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. 

Recipes of Cookies

Giant Mickey Mouse Cookies

Ingredients :

For the cookies :

- 200 grams unsalted butter, softened

- 200 grams caster sugar

- 1 egg, beaten

- 400 grams plain flour, plus extra for dusting

- 0.5 teaspoon vanilla essence

For the decoration :

- 500 grams icing sugar, sifted

- 2 x 8 grams sachets of egg white powder

- Black and Pink food colouring

Special equipment :

- Mickey Mouse cookie cutter and embosser

- Baking tray

- Piping bags and nozzles ( no.3 and larger )

Method :

* 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.

* 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.

* Place the dough on a lightly floured surface and, using a rolling pin, roll it out to an even thickness of approximately 5 mm.

* Dust the top of the dough very lightly with flour, then cut out a cookie and leave the cutter in place.

* Push the embosser section gently but firmly into the cookie dough to mark the features.

* 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.

* 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.

* Allow the cookies to cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely.

* 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.

* 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 ).

* 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.

* 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.

  

* 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.

 The nice and delicious Giant Mickey Mouse Cookies are ready to be presented.

Recipes of Muffins

Banana and Walnut Muffins

Ingredients :

- 3 ripe bananas

- 100 grams caster sugar

- 70 grams brown sugar

- 2 eggs

- 100 grams butter, melted

- 1.5 teaspoons bicarbonate of soda

- 110 grams plain flour

- 110 grams wholemeal flour

- 45 ml buttermilk

- 145 grams walnuts, chopped

Extra equipment :

- muffin cases

- muffin baking tray

Method :

* Preheat the oven to 160'C.

* Put the muffin cases into the muffin baking tray.

* Mash the bananas in a mixing bowl.

* Add the caster sugar, brown sugar and eggs and stir together until well mixed.

* Add the melted butter and mix.Sift in the bicarbonate of soda and plain flour, and then add the wholemeal flour, mixing well.

* Add the buttermilk and walnuts. Stir the mixture until well combined.

* Use a teaspoon to divide the mixture equally into the muffin cases. Bake the muffins for 20 minutes, or until golden brown.

* Leave the muffins to cool on a wire rack and then turn out and enjoy.

The twelve banana and walnut muffins are ready to be presented.

Recipes of Muffins

Lemon Poppy Muffins

Ingredients :

- 375 grams plain flour

- 1 tablespoon baking powder

- 0.5 teaspoon bicarbonate of soda

- 2 tablespoons poppy seeds

- 140 grams unsalted butter

- 200 grams caster sugar

- 2 eggs

- 1 tablespoon lemon zest

- 350 ml plain yogurt

For the topping :

- 2 tablespoons fresh lemon juice

- 120 grams icing sugar

Extra equipment :

- muffin cases

- muffin baking tray

Method :

* Preheat the oven to 190'C.

* Put the muffin cases in the muffin baking tray.

* 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.

* Mix together the flour, baking powder, bicarbonate of soda and poppy seeds, and set aside.

* 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.

* Next, beat in the remaining dry ingredients followed by the remaining yogurt.

* Spoon the mixture into the paper cases, and bake the muffins for 25-30 minutes, or until they are golden brown.

* For the icing, put the icing sugar into a bowl with the lemon juice. Mix together well, until it forms a smooth paste.

* While the muffins are still warm, spoon a little of the icing over each one. Leave to cool completely.

The twelve lemon poppy muffins are ready to be served.

Recipes of Muffins

Orange and Cranberry Muffins

Ingredients :

- 250 grams plain flour

- 150 grams caster sugar

- 1 tablespoon baking powder

- 1 egg

- 175 ml milk

- 3 tablespoons vegetable oil

- 80 grams chopped cranberries

- 2 tablespoons grated orange peel

- 2 tablespoons chopped pecans or walnuts

Extra equipment :

- muffin cases

- muffin tray

Method :

* Put the muffin cases in the muffin tray.

* Sift the flour, sugar and baking powder into a bowl, and mix them together.

* Pour in the egg, milk and vegetable oil and mix until all the flour is combined.

* Fold in the cranberries, orange peel and nuts until distributed evenly throughout the mixture.

* Use a teaspoon to transfer equal amounts of the mixture to the paper cases.

* Preheat the oven to 190'C.

* Bake the muffins for 20 minutes or until they are well risen and golden brown.

* Leave them to cool on a wire rack.

Note :

* We can use raspberries or blackberries in place of the cranberries.

Recipes of Cookies

LadyBird Cookies

Extra equipment :

- sieve

- rolling pin

- round cookie cutter

- palette knife

Ingredients :

- 100 grams butter

- 100 grams caster sugar

- 1 egg

- 1 teaspoon vanilla extract 

- 275 grams plain flour

For the icing :

- 400 grams icing sugar

- 3-4 tablespoons water

-  red food colouring

- dark chocolate, melted

Method :

* Preheat the oven to 190'C

* Line the baking tray with baking paper.

* 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.

* Sift the flour into the creamed mixture and, using our hands, create a smooth, firm dough. Refrigerate the mixture for 15 minutes.

* 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.

* Bake the cookies in the oven for 8-10 minutes, or until golden brown, and then transfer to a wire rack to cool.

For the icing :

* 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. 

* 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. 

Birthday Cakes

Birthday Cakes

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.

This cake is made for two young boys whose birthdays are on the day of adjacent.

Recipes of Macarons

Chocolate Macarons

Ingredients :

- 140 grams ground almonds

- 275 grams icing sugar 

- 25 grams cocoa powder

- 4 egg whites

For the filling :

- chocolate spread

Method :

* Preheat the oven to 180'C 

* First, blend (use the blender) the almonds, icing sugar and cocoa powder until very fine.

* Next, in a clean bowl, whisk the egg whites until stiff peaks form and then fold into the almond mixture.

* Then, place into a piping bag and pipe circles onto a baking tray lined with baking parchment. Leave to set for 15 minutes.

* Place in the oven to bake for 7-8 minutes. Then, remove the macarons from the parchment to cool.

* Once cool, spread the chocolate spread filling onto one macaron, then sandwich with another macaron.

* Repeat with all of the macarons until they are all used up.

Note :

To remove the macarons without them sticking or tearing, lift one corner of the parchment. Pour boiled water onto the tray. As the water hits the base of the parchment the macarons will lift off easily.

Recipes of Cup Cakes

Mint Chocolate Cup Cakes

Ingredients :

- 60 grams dark chocolate

- 150 ml water

- 2 eggs

- 150 grams brown sugar

- 0.25 teaspoon peppermint essence

- 90 grams butter, softened

- 125 grams self raising flour

- 2 tablespoons cocoa powder

- 30 grams ground almonds

For the topping :

- 150 grams butter, softened

- 250 grams icing sugar

- a few drops of vanilla essence

- 2 drops green food colouring

- chocolate curls, to decorate

Extra equipment :

- bun tin and bun cases

- sieve

Method :

* Preheat the oven to 175'C. Put the paper cases in the bun tin.

* Place the dark chocolate and water into a small saucepan. Stir over a low heat until melted and smooth. Set aside to cool.

* Place the eggs, brown sugar, peppermint essence and butter in a large mixing bowl. Beat until light and fluffy.

* Sift in the self raising flour and cocoa powder. Add the ground almonds. Stir well to combine.

* Add the warm chocolate to the mixture and stir until just combined.

* Use a teaspoon to transfer equal amounts of the mixture to the paper cases. Bake the cupcakes for about 25-30 minutes. Leave them to cool on a wire rack.

* For the topping, beat together the butter and icing sugar. Once well mixed, add the vanilla essence and food colouring. Add 2 teaspoons of hot water and beat until smooth and creamy.

* Swirl over the cupcakes. Decorate with chocolate curls.

Decorating made of Chocolate

Making Chocolate Curls

These curls can be sprinkled over almost any chocolate dish for a delicate finishing touch.

Using a block of chocolate at room temperature, draw a vegetable peeler across the block. Vary the length of the scrapes to make shorter or longer curls.

Decorating made of Chocolate

Making Chocolate Leaves

Use unsprayed leaves and make sure we wipe over them with a damp towel, then allow to dry.

Using a fine brush, paint one side of rose, ivy or other non-toxic shiny leaves with melted chocolate. The underside will give a more defined result.

Allow the chocolate to set, then carefully peel away the leaf from the chocolate.

Decorating made of Chocolate

Making Chocolate Cups

Ice Cream , sorbet and mousse all look lovely served in elegant chocolate cups

Line the inside of brioche or other moulds with plastic wrap, then fill with water. Place the moulds in the freezer until frozen solid.

Melt the chocolate. Remove the ice from the moulds, grasping the plastic wrap at the top, and immediately dip the ice mould into the melted chocolate.

Lift the ice mould from the chocolate and allow the excess to drain away. The chocolate should set immediately. Carefully peel away the plastic and discard the ice.