Monday, May 21, 2012
Modelling chocolate is prepared from two ingredients, chocolate and corn syrup. Its like a play-doh which can be molded into any shape you want and can be generally used to decorate the cake accessories. It is a very good alternative for fondant and it tastes good though its very sweet. I had researched a lot of things about modeling chocolate on the internet and then gave it a try for the first time. I had a few difficulties, but the outcome was okay I guess. I had used the white modelling chocolate recipe for this one so that I could color the jungle animals in the color I wanted . I will be working with this more now as I am really happy I found something for my cakes that I will be able to play with however I like and create some wonderful designs.
It needs around 8 oz of white chocolate chips or chopped white chocolate and around 2 to 2 1/2 tablespoons of light corn syrup. Using the double broiler method, melt the chocolate and then let it cool down a bit. Then add the corn syrup and it will start stiffening up immediately. Place it on the wax paper and let it stay outside for about 2 hours. After 2 hours it will be completely hardened up. Break it into small pieces and with the warmth of your hand knead it into a ball and it is ready to use. Any unused portion can be kept in an airtight container. When you need to reuse it, just place it in the microwave for about 5-7 seconds and its ready to use again.
Friday, May 11, 2012
This is the recipe I have adapted from the Hershey's site..The brownies turned out awesome. I had to send them in to my son's school and everyone, including his teachers, munched on them and said that they really tasted divine!! It is a very easy recipe without any mess. I used my brownie pan which I had got recently and I just love the pan looking at the results!!
1/2 cup (1 stick) butter, softened
1-1/2 cups Hershey's Chocolate Syrup
1-1/4 cups all-purpose flour
1 cup sugar
1 cup chocolate mini morsels or chips
1. Heat oven to 350°F.
2. Beat butter and sugar in large bowl. Add the chocolate syrup, eggs, and flour; beat well. Stir in chocolate morsels. Pour the batter into brownie pan.
3. Bake for 25-30 minutes or until brownies begin to pull away from sides of pan. Cool completely on wire rack.
This batter made around 24 brownie pieces of 2x2 inches each.
I just prepared these muffins for our local library kids craft session. Since the craft was for Mother's day, I decorated them with flowers. This was my first time try for all these buttercream flowers but it was really fun. I got this recipe from the Taste of Home magazine.
2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1/3 cup vegetable oil
3/4 cup miniature semisweet chocolate chips
In a large bowl, combine the first four ingredients. In a small bowl, beat egg, milk and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips.
Fill greased or paper-lined muffin cups three-fourths full. Bake at 350°F for 15-20 minutes or until the toothpick inserted comes out clean.
For decorating the muffins, I used the buttercream frosting. I used the Wilton's buttercream frosting recipe. For the different flowers, I watched the videos on youtube and frosted accordingly!!
Wednesday, May 2, 2012
1 1/4 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 can of condensed milk
1/2 cup melted butter (you can substitute it by 1/2 cup veg oil)
1/3 cup crushed pineapples
1/4 cup pineapple juice (from draining 1/3 cup crushed pineapples)
1 tsp pineapple essence (you can use vanilla also)
FILLING AND GARNISHING:
2 cups whipped cream for filling and frosting
1 to 1 1/2 cups of finely chopped pineapple for filling and garnishing
Preheat the oven to 350 F. Line one 9- inch cake pan with parchment or wax paper and grease it with cooking spray. Sift and mix together the flour, baking powder and baking soda. Add the condensed milk, pineapple juice, and melted butter. Mix well with a whisk and then add the crushed pineapples to the batter and mix it again. Pour into prepared pan. Bake for 30-40 min or until the toothpick inserted comes out clean. Allow to cool.
For assembling the pastries, cut the cake midway and spread the whipped frosting on the lower half of the cake. Then cover it with the finely chopped pineapples all over. Place the upper half of the cake over it. Then cut into 2 inch x 2 inch pieces. With the fresh whipped cream, decorate the pastries as per your choice of decoration and garnish them with pineapples. Let it refrigerate for around 1 hour before serving.