Saturday, 14 October 2017

Ombre Blue Swirl Cupcakes for 1st Birthday Party


Oh My Goodness ( In a Good way)! I call September and October the party season. Everyone seems to have birthday parties, baby showers and weddings during this time of the year.


My oven is churning out cakes faster than the blocks of butter being replenished in the refrigerator.  I fear the day my oven decides to take sabbatical leave. One day 3 ovens decided to take a snooze in the middle of WORK!! When 3 cakes were baking, there was a short circuit due to an overloading of appliances in one port ( I suspect). From that day, 1 of them was shifted out into the living room.


So it was an honor to bake for my college friend’s Baby ( Emmanuel) 1st Birthday party. It was a Pastel Blue theme. Mummy wanted Ombre Blue and White Frosting for the cupcakes. Cupcakes were an assortment of Lemon, Red Velvet and Vanilla Bean! It was an enjoyable party with lottas food, goodies, fun and of coz cuteness overload (Think chubby cheeks) from the Birthday Boy!

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Friday, 13 October 2017

Step by Step Tutorial on how to make a Halloween Brain Cake



Halloween is just round the corner. Have you thought of your trick or treat surprise dessert? If not I have one idea that might scare the daylights out of some of you. The Bloody Brain.

Why would anyone wanna do an edible brain? Beats me. One day while scouring the internet for ideas, I thought it will be fun to do a brain drenched in blood that could be eaten. And so because I had left over red velvet cake from an order, it was a “kill 2 birds with one stone” action.

This is a fairly simple fondant customized cake. If designing your own cakes scares you, I assure you this brain cake takes less “brain cells” in designing than it actually looks. Below is a pictorial guide that I hope will help you make your very own brain cake. It doesn’t have to be for Halloween, it can be for other occasions where you just wanna surprise someone with something bloody disgusting yet bloody yummy. Ok enough of that… this is getting way out of hand..


1) You will need a cake in the shape of a brain. I first baked a red velvet cake in a hemisphere baking pan (It will be round but its ok because you will be carving out some of the cake to form an oval shape). You can use any of your favourite cake recipe but “red cakes” fit in more to the theme.

2) Because my dome cake was not brain shape, I used a knife to carve it to look more oval.

3) Spread your favourite buttercream frosting on the entire cake. You can use jam or whatever spread. The idea is to get the fondant to stick to the cake.

4) When you are done frosting, refrigerate cake for 30mins – 1 hr to set the frosting.

 

5) Prepare the fondant. I use homemade Marshmallow fondant for most of my cakes but you can get them in premade packages (I swear by Satin Ice Brand- It's soft and easy to roll) at any baking stores. Just start off with a white fondant and mix in Wilton’s Ivory edible gel to get that skin tone.

6) Take a pinch of fondant and roll them into long lines of 5mm thickness.

7) Remove cake from the fridge and twist and turn your fondant lines randomly around the cake. It doesn’t have to be neat so just go crazy and fill your brain up.

8) Repeat Steps 6-7 until the entire brain is filled. There should be a distinct line in the middle which separates the left brain from the right brain.


9) Using a brush, spread the red blood (Recipe below) over the brain. If the color is too light, add more red coloring or honey to get the shine.

10) Dip some tissues or knife into the blood and place them beside the plate. There you are ready to serve the brain to your guests.

11) The best part of this entire cake is then to cut it up. Enjoy!

12) Go crazy with the photos :) 


How to get the Red Blood


- Wilton's red food coloring ( I prefer this brand over the others as it's thick and not watery)
- Honey
- Water 
- Strawberry Jam (optional) 

Mix everything together. If you want a darker red, add in some dark blue. Honey/ Jam is to achieve some sort of shine in the cake. With that I wish you success should you attempt to make your own brain cake. 


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Wednesday, 11 October 2017

Healthy Avocado Chocolate Chunk Cookies


It’s almost a sin to walk pass Famous Amos cookies. The smell of freshly baked cookies is just overwhelming. It takes a lot of self-control to walk away from the store without buying anything. The assortment of cookies behind the clear counter display…the big moist muffins ( All eyes on the double chocolate ones). My mouth is crying out for just one bite. My dessert sweet tooth is sending signals to my brain to fish out some extra coins for this major situation.


There is an internal battle going on between the brain, the mouth/ stomach and the mind. Eventually, the legs made the ultimate decision to walk away. End of Story. Despite this very sad story, it doesn’t go on for long because when you’re a baker, you can make wonders happen in the kitchen.


Fishing out my 3-4 days old avocadoes.. They seem almost ripe with their green flesh. What am I gonna do with my favorite avocadoes today? A million and one things go through my mind again… I decided, it was time for some healthier cookies. *That’s the famous Amos brain* bugging me again. Temptation exists. FOR REAL and ALL the time. I chanced upon Josefine's from Sproutedfig healthy chocolate avocado cookies and was drawn immediately by how rich and moist the cookie looks. Who can resist chocolates? Double Chocolate ( Twice the temptation). If you’re not tempted, Mama will say you’re definitely crazy. Healthy Avocado cookies? Don’t they sound yum to you already?


I made 2 batches of cookies. I replaced honey for sugar in one of the batches. Texture was pretty similar btw these two batches. The one with honey was a little flatter than the one without ( See picture above).  Taste wise, the honey one tasting more like honey ( Well obviously). Bottomline is the cookies are so delicious!! I guarantee you cant stop at one. It’s good to know that they are healthy too!!

What are you waiting for! Bake a batch and share the love around.

Chocolate Avocado Cookies (Yields about 10 cookies)

Ingredients


100 g (3/4 cup) Ripe Avocado Flesh
1/2 cup  (80g) coconut sugar ( OR you can substitute with 1/2 Cup Honey) 
1 egg 
1/2 cup (30g) dark cocoa powder
1/2 tsp. baking soda

Steps


1) Preheat oven to 175°C / 350° F.

2) Using a hand mixer, mix together avocado and coconut sugar until smooth. 

3) Add in the egg.

4) Mix in the cocoa powder and baking soda

5) Stir in dark chocolate chunks.

6) Bake cookies for 8-10 minutes until cookies don't stick to the paper. 

7) Cool completely or if you're greedy like me, i like to eat them right after they are out from the oven when the chocolate chips are still melty. You can store in an airtight container in the fridge. 


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Saturday, 7 October 2017

Pastel Princess Cupcakes


Alyssa turns 1 year 2 months and here are some pastel coloured princessy fondant cupcakes for her Birthday Party! Ribbons, Tiaras, Rainbows, Wand, Butterflies and Flowers- Which one will you pick :) 


These cupcakes are perfect for a princess party. All you need is some props and appropriate attire to make it a smashing one :) HAPPY BIRTHDAY ALYSSA! 


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Wednesday, 27 September 2017

Skinny Pumpkin Banana Bread


It’s officially Fall! Are you in the mood yet because I certainly am. After seeing countless fall related desserts, it’s hard not to jump on the bandwagon and bake some of these yummy babies!!  ( I’m not kidding on the number of posts there are on fall). Everytime I refresh my Instagram, I see a pumpkin spice post. After 1 hr, someone posted an apple cinnamon related pie.. Another few mins, I see a pumpkin banana bread.


You multiply that by the number of active food bloggers, and you get flooded with all these addictive treats… It’s so hard to say no to teeth cavity. Anybody a fan of pumpkin related desserts? I know many of you guys are.. It’s no surprise because it spells the progression to the next season and with that comes all things yummy!


I was quite disappointed that the cherry season is over but looking back at the countless trips made to the supermarket to buy at least a kilo worth of those bright juicy fruit, ok.. I am fairly settled. At least we all had our fair share of those bright red indulgence. Maybe it's time to get over or maybe not. Some part of me is still missing the awesome FRESH CHERRY CRUMBLE tart I bake recently. Or the Lemon Curd and Cherry Tart . --> Do check the recipes out. So Deeelicious! 



Now don’t get bored with me if you happen to see an influx of pumpkin/ banana/ spices/ cinnamon/ apple related bakes. I guarantee you they taste as yummy as they look. ( I HOPE). This healthy pumpkin cinnamon bread was adapted from ChelseasMessyApron. It uses coconut oil which smells awesome in baked good ( Btw if you haven tried adding coconut oil to your bakes, you should.), pure pumpkin ( Cant emphasize how awesome something will taste with this added), chia seeds ( Gotta declare that im a super fan of this- Which means adding them into my everyday desserts, morning breakfast cereal yogurt mix, Hot chocolate etc) and greek yogurt ( Whooohoo.. im not sure why but I get super excited everytime I consume yogurt). It’s just comfort food really.. 



Healthy Pumpkin Banana Bread ( Makes 4 mini loaf) 


225g canned pumpkin
1/2 cup greek yogurt
1 egg
1 tsp vanilla extract
1/3 cup coconut oil, melted
3/4 cup brown sugar
1 tsp baking soda
1/4 tsp salt
2 tsp cinnamon
1 cup all purpose flour
1/2 cup oat flour blended oats ( about 50g of rolled oats blended in food processor)
1/2 cup dark chocolate chips or nuts
1 banana ( Sliced into half for decoration)

Steps


1) Preheat oven to 175Deg Cel (350 F)
2) Grease and line 4 mini loaf pans
3) In a large bowl, stir together pumpkin, greek yogurt, egg, vanilla, coconut oil and brown sugar until well combined
4) In another bowl, stir together baking soda, salt, cinnamon, flour and oat flour.
5) Add dry ingredients to wet ingredients and mix until just combined (Do not overmix).
6) Place sliced bananas on top and press in a little.
7) Bake for 30-35 mins until toothpick inserted comes out clean.

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Sunday, 24 September 2017

Perfect Crumb Topping


Crumb topped muffins, Apple Crumbles, Banana Crumble pie, Cherry Crisp, Oatmeal Crumble. Crumb Crumb Crumb. What do they all have in common? Their sweet buttery crust… so crispy when you sink your teeth into. The burst of flavor that circles round your mouth. It triggers the senses that make you do a happy dance.



I’m not shy to say that I’m a crumb eater. I pick those buttery crumbs from the top of muffins and cakes. Those that fall onto the plate or cake board don’t escape my clutches too. I’ve been truly inspired by the influx of Crumb and fall related desserts on Instagram. Every picture I see seems to spark my interest. It’s either people are doing a really great job with their photography skills and showcasing their art or I’m really really greedy. First is obviously true but the latter seems more believable in this case.


Today I made Cinnamon Oat Crumb topping. It was one of the easiest “desserts” I’ve ever made. Not sure if I could count that as a dessert, considering how simple it is. But anyway the point is, it’s so delicious, I have to share the recipe that was adjusted from the original recipe by Cupcakeproject. You can sprinkle the crumble on top of ice cream, cakes, muffins, cookies, over your cereal bowl or just plain. Let your imagination go wild this fall… It’s crumb-gaga time.


Crumb Topping


- ½ cup all purpose flour
- 50g butter, melted
- 3 tbsp rolled oats
- 3 tbsp brown sugar
- 1 tsp ground cinnamon

Steps


1) Preheat oven to 175 deg C
2) Place flour, oats, sugar and cinnamon in a bowl and mix well
3) Mix in the butter using  a fork until the mixture becomes crumbly
4) Spread crumbs over baking paper
5) Bake for 8- 10 mins until golden brown.


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Thursday, 21 September 2017

Healthy Baked Broccoli Patties


Broccoli has cancer preventing and anti-inflammatory properties that are beneficial to our health. They are also excellent sources of Potassium, Vitamin C, K, fiber and other vitamins.  Health researchers recommend eating ½ cup of broccoli everyday to reap maximum benefits but of course eating too much of the same kind of food can be rather uninteresting. Although broccoli is one of my favorite vegetables, sometimes eating them in its usual form “ quarters/ florets of broccoli on my plate” can be quite boring.  So I decided to turn to something different that makes it more pleasing to the eye – patties!

Burger patties, potato patties, fish patties- you have heard them all so why not broccoli patties. And because they are so easy to prepare, you wouldn’t mind making a big batch of them and keeping them over a few days. It can be eaten as sides to a meal, replace your “Bread” for breakfast or as a healthy on the go snack. Here’s my version of a guilt free nutritious power packed snack.


Baked Broccoli Patties ( Yields 9 2” patty)


Ingredients


200g Broccoli, fresh
½ onion (finely chopped)
1 egg
30g finely grated parmesan cheese
30g cheddar cheese ( I omitted this but if you like a cheesier taste, you can throw this in)
1tsp Italian herbs ( Or more if you like a stronger taste)
Salt and Pepper ( to taste)
1 tbsp vegetable oil

Steps


1) Preheat oven to 200Deg Celcius.

2) Wash Broccoli properly and cut into small pieces.

3) Heat a pot of water till boiling and cook broccoli pieces in it for 1.5-2mins.

4) While cooking, prepare a bowl of ice cold water. After 2mins, blanch the cooked broccoli into the ice water to stop the cooking process.

5) Drain the broccoli on paper towels to remove excess water

6) Chop broccoli finely into small bits and place in a bowl

7) Chop Onion finely and saute in skillet with oil until soft and transparent ( About 5- 10mins). Set aside to cool.

8) In the same bowl that contains the broccoli, add parmesan cheese, onions, salt and pepper (To taste), Italian herbs, egg. Mix well together.

9) Line a cookie sheet with non stick baking paper.

10) Shape Broccoli mixture into 2” Round patties.

11) Place on baking sheet and bake for 15mins. Remove sheet from oven and flip patties over and bake for another 10-15 min till golden brown.

12) Eat hot or slightly cool.


Enjoy your guilt free snack since it’s so healthy!

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