Just to start a thread about Cupcakes and Cakes and Share tips on recipes and methods to making certain things and such.

will update once i have more time but i just want to start a thread to remind myself later on

You are welcome to share photos of your own creations, ask questions about other people's creations and how to make them, ask questions on general baking and cupcake'ing tips

It will be easier to find dessert related help/recipes instead of surfing hundreds of pages in the food thread ^___^ will provide links of already pre-existing recipes/baking threads. oh! tutorials too! i saw a few one here so i'll go look for them later!

Feel free to toss in some questions and Samarie and I or anyone who's passionate and knowlegeable or want to learn about baking can freely discuss and teach here



** UPDATE** YES... i went through all 86 pages of this food section to find out all the dessert recipes and other cool stuff possible It took me awhile but if ppl are really interested in recipes and baking then those are the people that i did it for will notice that the post dates will get way older than the top ones p.s. i must have seen 30+ Bento Box threads in there -____-






TUTORIALS & RECIPES

Cupcake Bouquet Tutorial - Suki

Baking Cake with Rice Cooker Tutorial - Y0UNGiE☆★〃

Mini Cheesecake Recipe - ataraxis

Chewy Strawberry and Pineapple Cookies - mango_love

Red Velvet Cake - leek_riceball

Lemon Meringue Pie - SammyMac

Rocky Road Ice Cream Pie - Suki

Cheesecake Recipes - lil_mixed_cutie619

Strawberry Shortcake Recipe - Ji♥Ji

Sushi Cake Recipe - Japonesque

Croissant Recipe - cutegit

Strawberry Saeng Cream Cake Recipe - minwoogrl

Tiramisu Recipe - +Chique+

Valentine Cookies Recipes! - ITS_VIVIAN=D

Blueberry Cheesecake Recipe - prettypeach

KimSamSoon Cake Recipes - superyunji

Kitty Litter Cake Recipe - marrymehyori

Chiffon Pudding Cake Recipe - pinkunome

Peanut Butter Cookie Recipe - babyxsophie

Wholemeal Apricot & Walnut Cake Recipe - SammyMac

Oatmeal Choc Chip Cookies Recipe - SammyMac

Cake Mix Cookies Recipe - Malice_Kaiser

Chocolate Almond Biscotti Recipe - bite_meeh

Gâteau au Chocolat, French Flourless Cake Recipe - **ThatGirlPhuong

Mochi Recipe - hayabusa01

5 Minute Chocolate Cake in Microwave Recipe - tetsuya <--UPDATED!











How long does it take for cake to become stale? - O0OITSTIFFANYY

Will it matter if you leave the batter out? - O0OITSTIFFANYY

What is your favorite cake? (Poll) - L.Li-style

What are some popular bake sale items? - sarsee

Help on no bake cheesecake? - angelwingerz

How do you make cookies more "chewy"? - miye0nnshii

Can I use cake mix to make cookies? - malevolent

Does anyone know how to make coffee crumb cake? - xShOwMeYoUrLove





[color="#FF0000"]UPDATED! -->www.Bakerella.com- poop-shoop-a-loop

LOL Yeah!
I can't believe my idea was actually good! >.<
I'll be helping around too!

yay!!! ^___^ thank you suki and samarie for making this thread! ill be looking forward in participating in this thread

(: I'll be checking in and keeping tabs on this thread. BY THE WAY, I loved your cupcake bouquet tutorial! so yummm and prettiful.

Wonderful thread! Thank you for starting it, suki!

I was actually wondering if someone could suggest some frosting recipes that aren't too too sweet.

^ me too..does anyone have a nice, easy, quick, fool proof frosting
I've never decorated cupcakes before

ZOMG! Thanks for starting this thread Suki!!! I was waiting for you and Samarie to start it. XD

how cool. hrm...i got to try out a few recipes.
i know i'm gonna love this thread!

hi everyone! here's a simple cupcake design, sorry the pics aren't that great. have fun!
This is made out of marshmallow fondant..

I'm in love with this thread. Samarie thanks for the directions! Wow, that is so adorable!

ooo that's really pretty samarie!

extra tip for new decorators!!! if you are working with gumpaste or fondant it would be a good investement to buy some fondant shapers that you can find at the local arts and craft stores! they'll look something like this:



you can also see samarie working with them in the pics

Wow, I love this thread *tears up with gratitude* it's awesome >.<!
Thank you Suki and Samarie <3 ~!

thank you guys so much! (:
i was wondering if you guys have any good fondant recipes?

yay! thank you for starting this thread.
i've been wanting to try making cupcakes, and i'm sure i'll be coming back to this thread to check out tutorials and try out some recipes. :]

YAY. bookmarked.

here's a marshmallow fondant recipe, it's easier than regular fondant. Got it from recipezaar.com, try it!
MARSHMALLOW FONDANT by:Manny Ramirez
Ingredients
16 ounces white mini marshmallows (use a good quality brand)
2-5 tablespoons water
2 lbs icing sugar (please use C&H Cane Powdered Sugar for the best results)
1/2 cup Crisco shortening (you will be digging into it so place in a very easily accessed bowl)
Directions
1Melt marshmallows and 2 tablespoons of water in a microwave or double boiler: Put the bowl in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted.
2It usually takes about 2 ½ minutes total. Place 3/4 of the powdered sugar on the top of the melted marshmallow mix. Be careful, the mixture is hot.
3Now grease your hands GENEROUSLY - palms, backs and in between fingers, then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle.
4Start kneading like you would bread dough. You will immediately see why you have greased your hands.
5Keep kneading, this stuff is sticky at this stage! Add the rest of the powdered sugar and knead some more.
6Re-grease your hands and counter when the fondant is sticking. If the mix is tearing easily, it is to dry, so add water (about ½ tablespoon at a time then knead it in). It usually takes me about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake.
7Its best if you can let it sit, double wrapped, overnight (but you can use it right away if there are no tiny bits of dry powdered sugar). If you do see them, you will need to knead and maybe add a few more drops of water.
8Prepare the fondant for storing by coating it with a good layer of Crisco shortening, wrap in a plastic- type wrap product and then put it in a re-sealable or Ziploc bag. Squeeze out as much air as possible.
9MM Fondant will hold very well in the refrigerator for weeks. If I know that I have a cake to decorate, I usually make 2 batches on a free night during the week so it is ready when I need it. Take advantage of the fact that this fondant can be prepared well in advance.
http://www.recipezaar.com/255227

oh wow thanks for taking the trouble to do this!
i've been dying for someone to open a thread dedicated to baking and whatnot (:
<3

oh and this is the first time i've heard of those "sushi cakes" haha.

THANK YOU! (:
samarie , so like you can just add food coloring for different things uses right?

Wait, so you can "glue" the bear parts together just with water? Or do you use something else?

i usually just use water and it'll adhere just fine

hi lovE'y0u! yes you can add food color

Ahh :]. Thank you so much Suki <3!

you might also want to check out bakingschool.co.kr that have really good recipes, the're easy and quick ^^ but it's in korean... i might be able to translate if i have time =]

definitely bookmarking this! thanks

bookmarked!
i can't wait to try out some of these fabulous recipes!
thanks for all the hard work and effort you guys put into this, suki_* & samarie!

Baking Substitutions

You know how some recipe ask for cake flour but all you have is all purpose flour? Turns out you can just make it yourself at home. Here are some reasonable substitutions that you can use in your own kitchen. I use it all the time when I bake




Self-Rising Flour
Add 1 1/2 teaspoons baking powder and 1/8 teaspoon salt for every 1 cup flour



Cake Flour
Add 2 tablespoons cornstarch for every 3/4 cup aerated and sifted flour

Whole Wheat Flour
Add 2 tablespoons wheat germ for every 7/8 cup aerated and sifted flour

Buttermilk
Add 1 tablespoon white vinegar or lemon juice for every 1 cup whole milk minus 1 tablespoon



Molasses
Add 1/4 cup fresh cold water for every 3/4 cup densely-packed dark brown sugar

And since you've already made your own molasses:

Light Brown Sugar
Add 1 tablespoon molasses for every 1 cup white granulated sugar

ohhh thanks for this helpful thread. i will definately check out some of these links and try some of these things out myself :3

New Updates on first post from Samarie, V A L XD and bebepark!

thanks for the contributions girls

when i have time i will work on a gumpaste daisy tutorial sometime next week

suki and samarie, you're so awesome ^ ^ thanks for posting all those links and sharing~

you guys should check out bakerella.com
The person has some tutorials and she makes such cute/creative cupcakes! I love it~ lol.
I just recently tried the beach theme, which didn't turn out as pretty as I imagined. But that's cause we were busy working on other stuff for the tea party. We were too exausted to decorate the cupcakes so I let the little kids decorate the cupcakes.....

one of them decided to put the teddybears on "poisoned water" LOL <__<;

Woahhh must check all of these out later. Thnks. ^^

this definitely needs to be pinned

awww that's so creative of them!!! too much pirates of the carribean i reckon hehe nonetheless that's quite funny~ poisoned water ^___^;;



and so does your artwork <333 loving your vectors <333

how do you guys usually make whip cream for your cakes and cupcakes? i tried out your mini flower cupcakes and mines turned out okay although they werent as pretty as yours x] thanks for the tutorial though =]

Well, for me, I use:
-1 cup of heavy cream
-1 TBL spoong of powder sugar cause it disolve easier than regular suger and the crystal in it can ruin a good whip.

I keep everything I use cold. Before I whip, I put in the metel bowl and metal whisk into the freezer. Because cream is mostly fat, it's better to keep it cold that way everything stays together and not seperate or get watery. I also use a medium speed until it's soft speak or a really fluffy consistence. If you go beyond hard speaks, thats when the whipping cream starts to seperate the water and the fat and it doesn't stand up to decorating.

Afterwards, I'd put it back in the fridge before I use it so that it gives the fat from the cream is cold.

Ooohh! Uwaioh, thank you for the awesome conglomeration thread! :3 *squishyhuggles*

Thank you for putting the time and effort into making this thread! I'll be lurking it a lot

if your cupcakes were in a bouquet i want to see some photos!!!

i usually make buttercream frosting or just put icing on them. but Val pretty much answered how to work with whip cream if you wanted them on your cupcakes

just don't over whip the cream or you will get seperation also. you'll get milky water and butter hehe

GUYS!.. i have a few question..
and SUKI made me post in here since she made me feel bad for making a new thread for a cake question ahah =P

ANYWHO..!
I was wondering can i still use fondant if i have FRUITS in my cake?
like i was gonna make a two layered cake and have strawberries and coolwip in the middle
can i use Fondant to cover that up? i need to use butter cream frosting first right?

and suki! how much is fondant at Micahels

<3

Yep. you can use fondant to cover a fruit cake And yes, you use buttercream as a base. I would usually put the cake back in the fridge after I frost it than cover it with fondant.

Fondant cost about...$7 at Michael's just for one package of white fondant, but I guess the price ranges. The ones that are already colored cost more.

I suggest your make you own. Samarie made a mad tutioral on how to make your own marshmellow fondant. And it taste waaaaay better than the one you get a Michael's.

really?! thank you so much!
sorry i was also wondering. I wanted to make the cake heart shape.. so if i wanted it to be layered do you think i can just cut it in the middle and then like put cool wip + strawberries on top of one of the halves and them put the other half on top? then put buttercream frosting? just a think layer is good enough right? then i stick it in the fridge then put the fondant on? Should i stick it back in the fridge after i put the fondant on ?

yes you got it correct!
once u cut the cake in half and spread on the cream put it back together again. I usually put the buttercream frosting onto the cake (make sure the whole cake is cooled) in the fridge for 20-30 minutes or so for it to solidify a bit...

once you use the pre-rolled fondant you can heat it up the clump that you are using for around.. 10 seconds in the microwave so it is easier to work with and to color the fondant. It will be softer to roll out too and with the hot and cold buttercream it will adhere very well together

hehe sorry! i'm just trying to make this thread work so it's easier for people with cake/baking questions easier to refer to ^____^;;

thanks a lot suki! <3
ahah i was just kidding about that! (;
i hope this thread grows to 1000 pages!

Can someone help me with my sponge cake problem?
There's always a bit that isn't cooked inside, i even baked it once for 1hour in 180C. The outside was hard like a rock, but there's still some bits that aren't cooked near the bottom...

Does anyone know what the reason can be?

This is the recepe i used. I didn't used as much oil as in the recepe...
Sponge Cake

Ingredients:- 6 eggs seperate whites and yolks
- 80gm white sugar
- Cream of tatar 1/2 ts
- 170gm Self raising flour
- 2/5 cup vegetable oil
- 1/2 cup milk
- Melted butter - optional. DO not add if you are weight concious =]

Other needs- Electric beater (hand beating is not recommended.. your cake may turn out very flat)
- 2 large mixing bowls - oil the base and sides up)
- measuring equipment
- wooden spoon
- the white ... scraping tool (sorry, i forgot its name)

Method:
1- Preheat oven to 180deg
2- Beat egg whites, sugar and cream of tartar for 5mins/until white and fluffy and and leave fridge for later use
3 - Beat egg yolk, gradally add sugar, milk, oil, and (butter optional )and flour. Mix well.
4 - Add egg-white ingredients to egg yolk ingredients. Hand Fold gently using wooden spoon without changing direction of stiring.Try to allow as much air as possible into mixture for more fluffyness

WHEN POURING BATCH INTO TIN, pour like this
do not try to even it up in the tin by moving the tin about, it will cause the cake to lose its fluffyness.

5. Pour mixture into the cake tins and bake for 30mins. WATCH FOR BURNING, when golden brown or toothpick
6 - After baking, remove cake from oven and place tin upside down and leave to cool.- this allows the cake to stay fluffy--- (if ur cake is higher than the brim of the tin, try to find something to prevent the cake from getting squashed.)
7 - When cool, use a knife to remove the cake from the tin by scraping the inside edges.
8 - Serve as it is or if you want to decorate... add wiped cream, fruits or powdered sugar to your fancy.

^Sorry I don't think i can help :[ I usually steam my sponge cake.
But I will think about your problem and get back to you soon.

ohhh i love rose cupcakesss~~~~~~~~~~~~~~~~~

may i request for a tasty buttercream frosting recipe! (:

i'm not familiar with sponge cakes but steaming it might have been a better alternative. And maybe becase you opt out on not using too much oil, that might have contributed to the dehydration of the cake.

I was wondering ..
for those that have experience with prepared cake mixes, i dont know if its just me but like it gets a little dry? is there an ingredient i can add to it to make it less dry? (;

Oil is the key to keeping premade mixes moist. You can also add a bit more water too. Try lining the pan with parchment paper or with butter and flour. That usually what keeps my cakes really moist.

My take on the cake problem, is that there may be too much liquid in this recipe. You have 6 eggs, 2/5 cup of oil, and 1/2 cup of milk, and possibly the added butter. Most sponge cake recipes that I've looked through limit the liquids to 2 (excluding flavorings/extracts). That involves eggs and water, or eggs and milk, or eggs and oil. So you can give that a try or just find a new recipe ;