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Sunday, January 29, 2012

How to make a cake stand for cupcakes or mini cakes


I think when serving cupcakes or mini cakes, they look so much better when served on a cake stand. So I have made a tutorial that will show you how to make a cupcake cake stand. When you have all the materials ready it is very easy and quick to make. You can adapt it to the colour or pattern on your cakes. I have used thick gift wrap paper to cover the cake boards. If you like you can place a 6″ cake on the top tier. I would not recommend to place any larger cake on top.

Note: Remember when you have assembled the cake stand with cakes on it, not to move it around too much.

 This is what I have used:
Cake boards: 1×8″, 1×10″, 1×12″
Note: If you want two more tiers on the stand, you will need 1×14″ + 1×16″ cake boards.
Styrofoam cake dummies Each 2″ high in the sizes: 2X6″ and 2×7″ (If you can get 4″ high Styrofoam cake dummies, then you will only need 1 in each size)
Note: You will need 2×8″ 2×9″ Styrofoam cake dummies for two more tiers.
Satin ribbon, enough for both cake boards and the Styrofoam cake dummies
Thick paper
Glue stick or double sided tape
Craft glue
Strong double sided carpet tape
Metal pins
A pair of scissors
A pencil
Step 1:
Start by glue the Styrofoam cake dummies together. So they can dry completely.

 Step 2:
Take the satin ribbon, and fasten it on the cake dummies with a metal pin. Then wrap it tightly all the way around the cake dummies.
Note: you can also glue the ribbon on the cake dummies if you like, just use a glue stick.
 Step 3:
Secure the satin ribbon with a metal pin or a small piece of double sided tape. Continue with the rest of the cake dummies.
 Step 4:
Place the cake boards on the paper and with the pencil draw a line around the cake boards. Cut out the paper circles with a pair of scissors.

Step 5:
Rub the glue stick all over the cake board and place the paper circles on top
Step 6:
To attach the satin ribbon around the side of the cake boards use either a glue stick or double sided tape.
Step 7:
Now it is time to assemble the cake stand. Use strong double sided carpet tape so that the cake dummies stays in place on the cake boards.
IMPORTANT!! If you are having problems finding the materials to make this cake stand. Then please take your time and read through the comment section as you may be able to find links and answers on where you can buy the materials.

Sunday, January 8, 2012

2nd attempt to make macaroon

Hi there...

Lately, I'm in the mood of baking..last week I made red velvet cake with cream cheese frosting and chocolate I made macaroon..lemon macaroon..this is my 2nd attempt of making it..last time I made, it didn't come out right..the 'foot' doesn't come out..but this time around, the feet came out and I could taste the soft and chewiness..because the macaroon itself is very sweet so I paired it with lemon curd filling to lessen the sweetness of the macaroon..


Saturday, January 7, 2012

Another Red Velvet cake

Last weeek I was in the mood of baking..I baked red velvet cake with cream cheese frosting and chocolate ganache..That was my second attempt of making red velvet cake..last time I made cupcake.enjoy the pics..

ni untuk nazhan..

Rainbow Cake by Dorie Greenspan

The reason why I tried this recipe is because the cake looks so pretty and colorful..I mean, look at this pic..

So here's the recipe:

Adapted from Dorie Greenspan

2 1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt (omit if u’re using salted butter)
1 1/4 cups  milk or buttermilk
4 large egg whites
¾ cup sugar (I cut the sugar. The recipe calls for 1 1/2 cup)
2 teaspoons grated lemon zest
120gm unsalted butter, softened
1/2 teaspoon pure lemon extract
Gel or powder food coloring
2 tsp vanilla essence

1. Preheat the oven to 375 degrees F and put a rack in the middle or upper third of the oven. Butter two 5 inch pans and line with buttered parchment paper.
2. Sift together the flour, baking powder, and salt. In another bowl, whisk together the egg whites and buttermilk. I whisked the mixture using hand for about 1 minute.
3. Cream the butter and sugar in a mixer on medium speed for a full 3 minutes until very light and fluffy.
Beat in half of the egg-buttermilk mixture, then flour mixture, then the last of the egg-buttermilk mixture, and finally the last of the flour, beating until the batter is smooth. Beat the entire batter on medium high for two minutes until completely smooth and mixed.
4. Divide the batter in 6, dye each batter with different colour. Bake 20 minutes, rotating halfway through, or until a thin knife inserted in the middle comes out clean. Cool in the pans five minutes, then turn out onto a cooling rack. To ensure moistness, once the cakes are cooled, wrap immediately and chill.

For the Cream Cheese Frosting:
4 ounces butter, at room temperature
4 ounces cream cheese, at room temperature
4 ounces mascarpone cheese, at room temperature
1 cup powdered sugar
1 tablespoon vanilla extract

To make the frosting: Using the whisk attachment, whip the butter and  cheese on high speed for about 5 minutes, scraping the bowl down as necessary. Reduce the speed to low and slowly add the powdered sugar until all is incorporated. Add the vanilla and mix to combine. Increase the speed to medium high and whip for a few minutes until the frosting is light and fluffy, scraping the bowl as necessary.

Happy Baking Folks!