As I said before, I don’t have many occasions to make a cake that I can experiment with the cake decoration… so making this cake for my little one 3rd birthday was a big deal to me, not only because I got the chance to decorate it but also because this was the 1st time for me to make her birthday cake. For her 3rd birthday cake, the theme is ladybug… I also made her dress with ladybug theme, I will post it later.
This was my 1st time to make fondant figure, ladybug… got the idea from pinterest. Lesson: wear gloves when mixing the color, it’s hard to clean once it stains our hands especially with red and black color.
The buttercream I used was American buttercream which is mixture of butter, powdered sugar, and vanilla. I’m happy with the final result, more important I’m happy that my daughter loved it.
Happy New Year!
Feels like just last month I wrote 1st posting in 2015… and here I’m now writing my 1st posting for this year. Everything seems so fast and quick nowadays… well talking about quick, this is a quick snack you can make anytime effortlessly, Raspberry Pastry.
Cut the pastry sheet square about 2″x2″, fold the corners onto the center, top with sweetened and softened cream cheese, top with raspberry, brush with egg wash, bake until golden brown, dust with powdered sugar. Serve!
I was very excited with this project and couldn’t wait to see them above the fireplace. The complete tutorial can be found here : http://blog.fabricworm.com/2010/12/christmas-stocking-tutorial.html
Initially I was planning to have them all in linen fabric but later I found out it’s only enough for 1 stocking. While digging my fabric stash, I saw this mocha color batik and decided to pair it with the linen.. so here they are!
I did snowflake beaded embroidery to add some sparkle on the linen fabric.
Also made mini wreaths.
My second felt project, Felt Donuts… they look pretty real to my little one she thought they are really for her afternoon snack 🙂
This is very fun project to make, you can personalized the frosting and sprinkles or toppings to whatever your imagination tells you.
The main material is brown felt for the donuts, as for the frosting I used whatever left over felt I had… you can also use scrap fabric.
Here is the tutorial, the pictures aren’t too good since I made them in the night.
- Prepare the felt for the donuts and frosting. For each donut you need 2 brown felt and 1 frosting. People usually use Disc as template, for this donut I cut it a litte bit smaller.
- Cut the outer edge of frosting felt to irregular shape, attach the sprinkle or toppings( buttons, felt pieces, beads) then sew the piece to the brown felt as pictured.
- Put another piece of brown felt on the top, sew the outer edge together.
- Flip inside out.
- Fill it with stuffings and hand sew close the inner edges.
This is a very pretty crochet pattern I got from RedHeart, here is the link: http://www.redheart.com/free-patterns/pretty-petals-potholder
I made this 2months ago, almost forgot to share it with you.
I’ve made this recipe several times, and have always been happy with the outcome… I can say that this is fool proof brioche recipe since even me who just started baking bread not long ago can not mess it.
The original recipe is by Simply Delicious, Brioche Loaf.
If you don’t have bread maker or fancy standing mixer, hand mixer and elbow grease will also do, hopefully this tutorial will help.
- In a bowl combine 125ml warm milk, 70 gr sugar, and 10 gr dried yeast.
- Let it stand for 5 minutes until creamy and start to froth slightly.
- Add 4 eggs, beat with mixer until well incorporated, light, and creamy.
- Slowly add 500 gr all purpose flour and 2 tsp salt, continue to mix until all the flour has been incorporated, then continue for another minute. At this stage, the mixture will start to form sticky rubbery dough and your hand mixture might not be able to go further. It’s ok, next step we will continue with hands so you can put aside the hand mixer.
5. Add 175 gr butter, cubed. Butter has to be slightly soft for our hands to knead it.
9. The next day, remove it from the fridge and allow to come to room temperature.
10. Add some raisins ( soak the raisins in warm water first), divide the dough into small buns, place them in muffin tin, cover with cloth and allow to rise for 2 hours.
11. Preheat oven to 180C.
12. Brush the buns with eggwash, bake about 20-30 minutes depending on the size of your bun, until golden brown.
13. Remove and let to cool.