La Casa Gelato♥

For foods art field trip, we went to "La Casa Gelato"

There were hundreds of flavours that you could choose from :)

 

You have to buy a token first in order to order gelato~!

Green token for one scoop, pink for 2, purple for 3 and etc..

 

And you can choose between cup or home-made waffle cones :)

I had a hard time choosing the flavours... and

my final choice was Strawberry Champagne and Death by Mango :)

It was really really good :D

I was very satisfied :)

There were about 10 stations like this

 

This really surprised me... a kimchi flavoured gelato..?

Even if I'm a Korean.. uhh... sorry.. eww..that is NOT FOR ME!!!

(I dared my friend to try it.. and he said it tastes like instant noodle flavour,,, gahh)

And another shocking flavour was... Wasabi...

EWWWW!!!!

Strawberry Ice-cream Sandwiches♥

Ingredients:
Ice Cream:

- Strawberries (250 ml)
- Sugar (80 ml)
- Light Cream (250 ml)
-1/4 Juice of half a lemon
Cookie:

- All-purpose Flour (315 ml)
- Cocoa (125 ml)
- Baking Soda (5 ml)
- Baking Powder (1 ml)
- Teaspoon Salt (1 ml)
- Granulated Sugar (250 ml)
- Room- Temperature Margarine (125 ml)
- 1 egg


Method:
1) Combine all ingredients (including the bean and its pulp) in a large saucepan and place over medium heat. Attach a frying or candy thermometer to inside of pan. Stirring occasionally, bring the mixture to 170°F
2) Remove from heat and allow to cool slightly. Remove the hull of the vanilla bean, pour mixture into lidded container and refrigerate mixture overnight to mellow flavours and texture.
3) Freeze mixture in ice cream freezer.
4) For cookies: Pre-heat oven to 350°F. In a medium bowl, use an electric mixer to cream together the margarine and sugar. Add the egg.
5) Sift together the flour, cocoa, baking soda and powder, salt, and sugar.
6) On the lowest speed add the dry ingredients. Continue mixing until dough comes together.
7) Using a tablespoon or a small ice-cream scooper, scoop out about 15ml of the dough. Roll into a ball and place on a baking sheet lined with parchment paper or a silicon mat.
8) Continue with the rest of the dough, leaving two inches of space around each ball on the cookie sheet. With slightly wet hands, lightly press down each dough ball.
9) Bake for 9-10minutes. Remove cookies to a cooling rack and cool completly.
10) While cookies are baking, transfer ice-cream in refrigerator to soften slightly, about 15 minutes.
11) Beat ice-cream on medium-high speed until soft enough to spread, about 2minutes, or beat with a wooden spoon. Spoon some softened ice-cream onto a cookie, and top with another cookie. Place sandwich in freezer, and continue process.
12) After the ice-cream has hardened, wrap sandwiches tightly in plastic wrap. Hill overnight in freezer. For best result, prepare these sandwiches the day before serving.

I loved making this product!!!

Mine melted so quickly... :( but it was very tasty!

The process of making ice-cream was very new to me but I enjoyed making it

and I thought it was very intereting :D

 

 

 



(Jazz Cabaret) Simple Bruschetta♥

For our school's jazz cabaret, our food art class helped out making Bruschettas :)
It was pretty fun making it and our result was successful!
That night in Jazz Cabaret, my friends said it was tasty so I was glad and proud :D

Ingredients:
-1 baguette, cut into 1-inch slices
-60mL olive oil, divided
-15mL balsamic vinegar
-3 small Roma tomatoes, seeded and chopped
-60mL finely chopped onion
-60mL fresh cilantro leaves, coarsely chopped
-2mL salt
-2mL pepper

Method:
1. Preheat oven to 325°F or 160°C.
2. Place bread on an ungreased baking sheet; brush with olive oil.
Bake for 10-12 minutes or until golden brown.
3. Meanwhile, in a small bowl, whisk the vinegar and remaining oil.
4. Stir in the tomatoes, onion, cilantro, salt and pepper.
Spoon about 15mL onto each slice of bread.
5. Put onto serving platter and garnish the bruschetta with grated cheest.
Serve immediately.

 

 

My Kitty Fondant Cake♥

With 1 month of preparing, I'm finally done my lovely fondant cake! :')

I've watched plenty of videos about fondant cake before making it

and that has helped me a lot while making the cake.

I have many stories behind this cake and one of them is my failed marshmellow fondant...

When I made the fondant, it was keep breaking apart and I couldn't fix it with water and shortening.. so I went to Michael's and bought a pre-made white fondant (with 40% off coupon :D)

That was a wise choice because I was able to work faster and easier.

Before making fondant cake, I planned my image on a piece of paper:

These sketches helped me a lot while making the cake

because I was able to plan ahead what to make next :)

This is my final product:

"Kitty with a Ribbon♥"

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This is my best example of the flower decoration..

It's a rose and I didn't put it on the cake because my cake's theme had nothing to do with flowers.

 :)

Snowman Cake POP♥

Hello~ :) Today is about CAKE POPS!!

 I've made these for the first time in my life

and it was pretty fun but I had lots of clean ups after... :(

 

Personally, I really like starbucks cake pops but after I made these "homemade" cake pops,

my mind changed :D

 

Different from traditional cake pop, I've tried a SNOWMAN cake pop :)

It was very hard for me because I didn't had plenty of time to freeze the cake

before dipping it into the melted chocolate... which caused the cakes to fall out of the sticks and it was just not PRETTY!! >:(

 

Here are pictures of my snowman cake pops after 2nd try (Haha..)

Enjoy~

 

 

 

I really like my pink snowgirl♥

 

 

 

Easter Egg Carrot Cake♥

 Ingredients:

- All-purpose flour (315 ml)
- Baking Powder (8 ml)
- Salt (2 ml)
- Cinnamon (5 ml)
- Nutmeg (1 ml)
- Ground cloves (1 ml)
- Vegetable oil (190 ml)
- 2 Large eggs
- Granulated sugar (250 ml)
- Vanilla (5 ml)
- Finely grated carrots (250 ml)
- Walnuts finely chopped (80 ml)



Method:
1) Preheat the oven to 325°F. Spray non-stick spray onto the pan molds and dust with flour.
2) Mix the flour, baking powder, salt, cinnamon, nutmeg, and cloves together in a medium bowl.
3) In another bowl, mix the oil, eggs, sugar, and vanilla together until they are well blended.
4) Add the carrots and walnuts and mix until blended.
5) Spoon the batter evenly into molds. Bake for 18 to 20 minutes or until a toothpick comes out clean when inserted into the center of a cake. Cool for 5 minutes before removing the little cakes from the molds. Trim the edges with kitchen shears if needed for a neat presentation.
6) After completly cooled, decorate them with icing


Comment:

I had a great time decorating the egg shaped cakes :) I used a lot of easter colours ( mostly pastel colours) and I think it came out great! I'm really satisfied with the result :D

Lovely Lovely Lovely♥

 

Yes, it's a Bunny :')

 



 

A full view :)

 

Ukrainian Easter Egg♥

Easter is almost coming! I have followed Ukrainian Easter Egg tradition and had lots and lots of fun :) It was really interesting that they make it with a raw egg. It took me such a long time covering the white background (almost an hour!) but after the background, the rest was easy as a pie :D

 

Here are my processes and finished product! Enjoy~!

(I personally think that my egg is really pretty haha :D)

 

 

Pulla♥

Ingredients:

- Milk (250 ml)
- Warm water (60 ml)
- White sugar (5 ml)
- Yeast (8 ml)
- White sugar (60 ml)
- Salt (3 ml)
- Ground cardamom (3ml)
- 2 eggs, beaten
- all- purpose flour (1 L)
- Margarine or butter, melted (60 ml)
- 1 egg, beaten
- course white sugar (15 ml)



Method:
1) Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.

2) Dissolve the yeast in the watm water and the 5 ml sugar. Stir in the lukewarm milk, 60 ml sugar, salt, cardamom, eggs and enough flour to make a sticky batter. Add the melted butter and stir well. Beat again until the dough looks glossy. Stir in the remaining flour until the dough is slightly sticky.

3) Knead the dough until smooth and satiny. Place in a lightly greased mixing bowl, and turn the dough to grease the top. Cover with a clean dishtowel. Let rise in a warm place until doubled in bulk, about 1 hr. Punch down, and let rise again until almost doubled.

4) Turn out again on to a floured surfacem and divide into 4 parts. Divide each third into 3 again. Roll each piece a strip. Braid 3 strips into a loaf. Lift the braids onto greased baking sheets. Let rise for 20 minutes.

5) Brush each loaf with egg wash and sprinkle with sugar.

6) Bake at 400°F for 25 to 30 min. Check occasionally because the bottom burns easily.

Here is my finished priduct :) Enjoy~!

The smell was really good when it was in the oven :)
and when it came out... I was so into it :D

Cherry Pie Cake Stacks♥

Ingredients:
Pound Cake:
- 3 Large eggs, room temperature
- Milk, room temperature (45 ml)
- Vanilla (7 ml)
- Sifted cake flour (150 g)
- Baking Powder (5 ml)
- Salt (1 ml)
- Granulated white sugar (190 ml)
- Margarine, room temperature (200 ml)

- Cherry Pie Filling (250 ml)
- Whipping Cream (250 ml)

- Nesquik chocolate syrup


Method:
Pound Cake:
1) Preheat oven to 350°F and place rack in center of oven. Line the bottom of the pan with parchment paper and spray the paper with non-stick cooking spray

2) In a medium bowl, whisk together the eggs, milk, and vanilla extract

3) In the bowl of your electric mixer, place the dry ingredients (flour, baking powder, salt, and sugar) and mix on low speed for about 30 seconds or until blended. Add the margarine and half of the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and neat for about one minute to aerate and develop the cake’s structure. Scrape down the sides of the bowl. Gradually add the remaining egg mixture, in 2 additions, beating about 30 seconds after each addition to incorporate the egg and strengthen the cake’s structure.

4) Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Bake for about 30 to 35minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean. If you find the cake browning too much as it bakes, cover with a piece of lightly buttered aluminum foil after about 30 minutes.

5) Remove the cake from the oven and place on a wire rack to cool for about 10 minutes. Remove the cake from the pan and cool completely on a lightly buttered wire rack.

 

 

Decoration:

Cut the cake with a can shaped cutter (round can). Then slice them into 3 pieces to make 3 circles.
Fill the insides with the cherry filling and wipped cream and decorate the top with chocolate syrup and cherry.

Here is my lovely finished product :)

 

Black and White Cheesecake with Strawberry Coulis♥

Ingredients:
Crust:
- Chocolate cookie crumbs (250ml)
- Margarine, melted (50ml)

Fillings:
- White Sugar (125ml)
- Cornstarch (20ml)
- Sour Cream (125ml)
- Vanilla (15ml)
- 1/2 Navel Orange
- 2 packages cream cheese, softened
- 2 large eggs

Strawberry Coulis:
- Strawberries (frozen and unsweetened) (500ml)
- White Sugar (60ml)
- Orange juice from your half orange


Method:
For the crust:

1) Position rack to the center of the oven. Preheat oven to 345°F
2) Remove the sides of a spring from pan and cover the bottom sides with foil
3) Use a pastry brush and margarine to cover sides
4) In a medium bowl, stir together the crust ingredients until combined
5) Press into the bottom of the pan. Bake for 15min
6) Cool on wire rack

Procedure for fillings:

1) Set oven temperature to 325°F
2) Zest one half orange. Careful, do not include the bitter white pith
3) In a medium bowl, blend the cream cheese with an electric mixer
4) In a small bowl, combine white sugar, cornstarch and zest
5) Add sugar mixture, sour cream and vanilla
6) Mix together until just blended
7) Break eggs into a custard cup and beat with a fork
8) Add to batter and mix for one minute or until very smooth
9) Pour carefully into the spring from pan
10) Bake 60 minutes or until the sides are puffy and the center quivers
11) Cool for another 20 minutes. Use a knife to loosen sides and remove from pan
12) Cool completely and then refrigerate


Procedure for Strawberry Coulis:

1) In a saucepan mix the sugar and the berries
2) Cook over a medium heat - about 10 min. Do not let mixture boil
3) Mash the berries and the strain through your colander
4) Discard pulp and refrigerate. Sauce may be thin but it will thicken when chilled.



This is baked and chilled cake :)

 



Ta-dah! After decoration with strawberry coulis and chocolate leaf :D♥

 



Truffles♥

Ingredients:

- Heavy Cream (210ml)
- Margarine (50ml)
- Semi-sweet chocolate (250ml)
- Flavouring (5-15ml)
- Cocoa powder or icing sugar for rolling balls


Method:

1) Put cream and margarine into a saucepan. Let margarine melt over medium heat then, stirring all the while, turn up heat and let the cream just come to a boil
2) Off the heat add the chocolate to the saucepan and stir until it is completely melted. Continue stirring until mixture thickens and cools somewhat
3) Stir in flavouring. Then let mixture thicken over an ice bath or refrigerate 1 hour.
4) To form truffles, scoop up portions of the chocolate with an ice cream scoop or spoon about the size of large marbles.
5) Dust a small plate with cocoa powder. Cover your hands with cocoa and then roll the balls in the cocoa.
6) Place the balls in candy liners.
7) Keep refrigerated!

Stir Stir Stir :)

This is just very lovely :D My finished product♥