Cupcake Mosaic♥

Ingredients:

- Sifted Cake Flour (375ml)
- Baking Powder  (5ml)
- Salt (1 ml)
- Icing Sugar (220ml)
- Margarine (85ml)
- 1 Egg
- Vanilla Extract (5ml)
- Milk (150ml)


Method:

1) Preheat the oven to 180°C
2) Line a muffin tin with paper liners
3) Sift together flour, baking powder, and salt; set aside
4) Cream sugar and butter together until light
5) Add the egg and vanilla extract to creamed mixture and beat until thoroughly mixed
6) Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Continue beating one minute
7) Pour into fairy size cupcake pan. Bake 18 to 20 minutes or until toothpick inserted comes out clean
8) Cool 10 minutes in pan on rack; remove and cool completely before decorating.

This is my Korea Flag Mosaic!

Gingerbread Church♥

This recipe makes 4 small houses.

Ingredients:

- Flour (1370ml) 
- Sugar  (250m)
- Shortening (250ml)
- 2 eggs
- Molasses (300ml)
- Vinegar (15ml)
- Baking soda (5ml)
- Salt (5ml)
- Ground ginger (5ml)
- Ground cinnamon (5ml)
- Ground cloves (5ml)

Method:

1) Cream shortening well
2) Gradually add sugar and cream well again
3) Beat in egg, molasses and vinegar
4) Stir together 250ml of the flour and spices into the creamed mixture and mix well
5) Gradually blend that first cup of flour and spices into the creamed mixture and mix well
6) Add another 250ml of the flour gradually, blending well. You may find that at this point the dough is stiff enough and the remaining flour may make the dough too dry and crumbly. Your dough should feel soft and workable but not sticky. If you think it has gotten too dry and crumbly then re-crumble into a bowl and sprinkle with a little water and work until it comes together and is workable
7) Gather dough into a ball and then flatten it into a disk and wrap tightly with plastic wrap
8) Roll out dough to 3mm thickness (*check this with a ruler)
9) Cut into shapes
10) Place 2.5cm on parchment lined cookie sheets or jelly roll pans
11) Bake at 375°F or 190°C for 5-6 min or until firm and lightly browned
12) Cool slightly on the sheet for about 5 min, in which time it will start to crisp, and then remove to racks to cool completely
13) Very often the gingerbread will distart slightly during baking. If you wish or feel the need to trim it to reshape, be sure to do it while the dough is still warm. If you allow it to cool and then try to trim it, it will break
14) Use your Royal Icing recipe as glue for your house as well as a tool for decorating.

 

This is my Gingerbread Church!

Boo! It's Jack and his treats♥

This lovely Jack-O-lantern is made by me! (One on the right)

 

 

Jack's Treat:

Ingredients:

- Pumpkin seeds
- Olive Oil  (15ml)
- Pinch of Salt

*Optional Spicy: Tabasco Sauce (1ml), Cayenne Pepper (5ml), Cumin (1ml), Chili powder (15ml)
*Optional Sweet: Sugar (15ml), Cinnamon (1ml), dash of nutmeg, dash allspice

Method:

1) Preheat oven to 350°F or 180°C.
2) Wash and slightly dry pumpkin seeds with paper towels.
3) In a small bowl, toss together pumpkin seeds and olive oil; season with salt.
4) Evenly spread pumpkin seeds on a baking sheet and transfer to oven.
5) Cook until toasted and fragrant, 10 to 12 minutes.

Fancy Spider Web Cookies♥

Ingredients:

- Flour (375ml)
- Cocoa Powder  (300ml)
- Salt (2 ml)
- Sugar (300ml)
- Margarine (185ml)
- 1 Egg
- Vanilla Extract (3ml)


Method:
1) In a large bowl, sift together flour, cocoa, salt. Set mixture aside.
2) Use an electric mixer to cream the margarine and sugar until fluffy. Beat the egg and vanilla. Add flour mixture; mix on low speed until thoroughly combined. Divide the dough in half; wrap in plastic wrap. Chill for 10 minutes in the freezer.
3) Heat oven to 350°F or 180°C. Roll the dough out between two pieces of wax paper until about 5mm thick. Cut out a tracer for the web shape from scale paper. Cut out each cookie.
4) Place cookies on a ungreased cookie sheet and bake for 8 to 10 minutes.
5) Cool completley on wire racks.

Royal Icing+Design:


Ingredients:

- Icing Sugar (250ml)
- Cream of Tartar (2ml)
- Whip Powder (15ml)
- Water (50ml)


Method:

1) Whip together the icing ingredients in a medium bowl.
2) To make the cobweb design, begin by icing cookie with white royal icing. To 50ml of the icing sugar, add 30 ml melted chocolate chips or use black icing paste.
3) Pipe out a spiral of black icing starting from the center to the edges of the cookies.
4) Get a bamboo skewer or use the tip of a sharp knife and drag it from the center to each point of the cookie, then from the inner curves back to the center.

Create your own design Cupcake♥

 

Ingredients:

- Sifted Cake Flour (375ml)
- Baking Powder  (5ml)
- Salt (1 ml)
- Icing Sugar (220ml)
- Margarine (85ml)
- 1 Egg
- Vanilla Extract (5ml)
- Milk (150ml)


Method:

1) Preheat the oven to 180°C
2) Line a muffin tin with paper liners
3) Sift together flour, baking powder, and salt; set aside
4) Cream sugar and butter together until light
5) Add the egg and vanilla extract to creamed mixture and beat until thoroughly mixed
6) Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Continue beating one minute
7) Pour into prepared pan. Bake 18 to 20 minutes or until toothpick inserted comes out clean
8) Cool 10 minutes in pan on rack; remove and cool completely before decorating.

 

 

 

 

 

 RAINBOW Icing:

 

Ingredients:

- Vegetable Shorting (250ml)
- Water (30ml)
- Icing Sugar (1000ml)
- Vanilla Extract (5ml)
- Egg White Powder (15ml)


Method:

1) In a large bowl, cream shortening, icing sugar, egg white powder, vanilla extract, and water
2) Add dry ingredients and mix on medium speed until all ingredients have been throughly mixed together
3) Blend together an additional minute until creamy. Add water if you want softer texture (the softer it is the easier to write on the cupcakes). This icing can be refrigerated or you can freeze it
4) Divide the icing into the number of how many colours you want. Add food colours (Liquid Gel Coloring)
5) After done colouring the icing, decorate your cupcakes! :)