Fondant Icing

FONDANT is a french word which means melting. There are two kinds of FONDANT. First type of fondant is a POURED FONDANT. It is a creamy confection used as filling or coating for cakes, pastries and other sweets like candies. I haven’t tried tis type of fondant. But I am very well-versed with the second type of fondant which is the ROLLED FONDANT or FONDANT ICING. This kind of fondant is generally used to decorate wedding cakes. It has a gelatin and glycerine to make the sugar pliable and like a dough texture. The best and easiest way to make fondant icing is by using powdered sugar and melted marshmallows. I never had a formal training in baking nor in cake decorating. But with faith and diligence, I tried tons of times to have a perfect consistency of the fondant I use to cover my cakes. I love to stare the beauty and elegance of fondant cakes. Fondant cakes make me feel the guilt destroying the perfectly designed cake once I wedge the knife into the cake. Anyway, I am sharing my basic recipe on how to make fondant icing. But I tell you, it will take you about 4-6 times to make this perfect and the fondant’s approach would vary with the microwave oven, weather, humidity, pressure and quantity. So never give up if you did not get this the first time. Click here to view some of my fondant cakes. FONDANT ICING 16 ounces marshmallows 2 lb confectioner sugar 2-4 tbsp. water 1/2 cup shortening flavoring food coloring Put all your marshmallows into the large bowl. Add water. Microwave for 30 seconds. Take the bowl out of the microwave and stir. Put it back again in the microwave oven for 30 minutes....

Valentine’s Day Dessert Ideas...

Valentine’s Day is just 4 days away. Here are some of my rich and elegantly baked and made sweet desserts to show your loved ones how much they mean to you. Let my top 10 sweet treats express the words I LOVE YOU! CHOCO OATMEAL BARS BEST OATMEAL RAISIN COOKIES PEANUT BUTTER COOKIES CHOCOLATE CRINKLES SUGAR COOKIES LECHE FLAN CARROT RAISIN BREAD OATMEAL COOKIES CHOCO BANANA MUFFINS LEMON...

Super Moist Chocolate Cupcake...

This is a tempting chocolate cupcake recipe that my cousin taught me. She assured me that this is the best chocolate cupcake recipe she ever had. I am so glad she shared this priceless recipe. So I am calling it SUPER MOIST CHOCOLATE CUPCAKE for it really is a chewey, chocolatey, bitter-sweet cupcake that everybody would want more. Cupcakes created several TV shows like the DC Cupcakes and The Cupcake Girls. Cupcakes are on trend this days. There are local shops dedicated in selling cupcakes only. There are hundreds of thousand of blogs featuring cupcakes. There are millions of online selling of cupcakes from a simple plain cupcake to a very exquisitely designed cupcakes. There is no sign of stopping these little cakes fever. You may also try HEAVENLY MUFFINS. SUPER MOIST CHOCOLATE CUPCAKE 3 cups all-purpose flour 2 1/2cup white sugar 1 cup butter or margarine, softened 1 tbsp. baking soda 1 1/3 cups sour cream 4 eggs, at room temperature 2 tsp. vanilla extract 3/4 cup cocoa powder, diluted in 1/4 cup water and 1 tablespoon sugar 1/2 tsp. salt 1 cup boiling water Combine flour, cocoa, baking soda and salt together. Set aside. Cream sugar and butter in a mixing bowl. Add eggs, one at a time, beating well, after each addition. Beat on high speed until light and fluffy. Add in vanilla. Add alternately the sour cream and flour mixture into creamed mixture. Mix on low just until combined. Stir in water until blended. Pour into paper lined cupcake tins. Bake at 350 degrees for 15-20 minutes or until insterted toothpick comes out clean. Cool in pans for about 10 minutes. Transfer to wire racks to completely cool. Serve your SUPER MOIST CHOCOLATE...

Lumpiang Kamote Jan28

Lumpiang Kamote

Last November, Royce and I had a chance to visit Bohol. And it truly was a great experience seeing wonderful places like Chocolate Hills and the white sand of Panglao Beach. My most exciting part is dining on a floating restaurant at Loboc River. I loved the river tour, the Filipino songs performed by the singer, and most specially the unlimited food adventure. While riding on the boat, we get to dine and enjoy all Filipino dishes, from appetizers, soups, main course, fruits and desserts. Since all dishes were our own, I thought that I won’t get to learn and discover much. But I was wrong. I thought the food attendant just misplaced the plate of Lumpiang Shanghai on the dessert table. I was wrong… just for a camote or sweet potato rolled in a lumpia wrapper. A crunchy and sweet lumpia with camote in it. It was indeed to be on a dessert table. I wasn’t able to get a chat to anyone from the kitchen about it, but I guess it is a Boholano dessert. CAMOTE LUMPIA or KAMOTENG LUMPIA was a great dessert or a snack discovery to share. LUMPIANG KAMOTE or CAMOTE LUMPIA kamote/camote or sweet potatoes, peeled and sliced into strips brown sugar cooking oil lumpia wrappers water Separate each lumpia wrapper. Set aside. Pour brown sugar on a shallow bowl. Also pour water on a separate bowl. Rest a wrapper on a plate. Get a strip of kamote and dip sides on brown sugar. Place the kamote on lumpia wrapper. Fold two sides of the circle over the camote then roll the wrapper up. Dip your finger on the bowl of water then spread the water on the end of the lumpia wrapper to seal it. Do same...

Carrot Raisin Bread

My mom came early this week and I thought it was just a usual visit that she wanted to say hi and check the kids. After a nice lunch, she hesitantly asked me if I could make some of the CARROT RAISIN BREAD like the ones I bake during her golden birthday. After having her saying that, I immediately browsed my picture files and checked blog if I already featured and posted this recipe. And oh yeah, I almost missed sharing this one. CARROT RAISIN BREAD has been hiding in my file for almost a year now. Everybody is always amazed with my CARROT RAISIN BREAD. And I want to give credit to my food blogger friend who I already mentioned in my previous CARROT WALNUT BREAD post. I just recreated the recipe by removing the crushed pineapples and walnuts. At first taste, I got worried for I might not have the same texture and taste but it was still at its best for a simpler and inexpensive dessert feast. I said big yes, yes, yes to my Mom to her request. You all know I love to cook and bake. I feel I am short change myself if I don’t take the opportunities to cook. So now, I have to pick things from the store and have to start with my kitchen work. If you can’t have enough of CARROT RAISIN BREAD, then bake CARROT BAR, PINEAPPLE CARROT MUFFINS and CARROT WALNUT BREAD. CARROT RAISIN BREAD 2 cups all purpose flour 1 tsp. baking soda 1 1/2 tsp. baking powder 1/2 tsp. salt 1 tsp. ground cinnamon 1/2 tsp. nutmeg 1/2 tsp. ground cloves 2 cups grated carrots 1/2 cup raisins soaked in pineapple juice for 10 minutes and drain 1 1/2 cups...

Chocolate Cupcake with Melted Marshmallows...

CHOCOLATE CUPCAKE is one of my favorite cupcake variants. I got this perfect CHOCOLATE CUPCAKE recipe from one of my loved baking site, joyofbaking.com. Almost all of its recipe are kitchen-tested which gave me an assurance that I will get the same exact result, as long as I followed the measurements of the ingredients and the procedure. But instead of putting a chocolate butter frosting, I wondered if baking it with marshmallow would do good. And it was not good, CHOCOLATE CUPCAKE WITH MELTED MARSHMALLOW is even great, it is the best pair of chocolatey cupcake and a sweet, soft and chewy melted marshmallow on top. Baking cupcake is so easy and can be a wonderful kitchen activity with kids. You can just bake the cupcake even without the marshmallow or frosting if you want to make it simple, the chocolate is equally tasty even without anything on top. You can bake it for a party and you will surely please all your guest. They are very cake-like and soft chocolatey cupcake. You can also bake HEAVENLY MUFFINS, PINEAPPLE CARROT CUPCAKES, and CHOCO BANANA MUFFINS. CHOCOLATE CUPCAKE WITH MELTED MARSHMALLOW 1/2 cup Dutch-processed cocoa powder, I used Bensorp brand 1 cup boiling hot water 1 1/3 cup all purpose flour 1/4 tsp. salt 1/2 cup unsalted butter, room temperature 1 cup granulated white sugar 2 large eggs 2 tsp. pure vanilla extract marshmallows Preheat oven to 375 degrees F. Lightly butter or line 16 muffin cups with paper cups. Mix the boiling hot water and the cocoa powder with fork in a small bowl until smooth. Let it cool to room temperature. In separate bowl, whisk the flour, baking powder, and salt together. Then in the bowl of your electric mixer, or with a...

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