Fondant Cake

~Fondant Cake~

~Best Flower~

Basic White Cake

Ingredients:
-315mL flour
-13mL baking powder
-3mL salt
-60mL margarine
-190mL sugar
-1 egg
-3mL vanilla
-125mL milk

Method:
1. Preheat the oven to 375°F or 190°C. Centre the oven rack.
2. Grease a 20cm round cake pan.
3. Sift then measure the flour. In a medium bowl, combine the sifted flour, baking powder, and salt. Set aside.
4. In a large bowl, cream the margarine. Add the sugar and continue creaming. Add the eggs and vanilla and stir until combined.
5. Add the dry ingredients alternately with the milk to the creamed mixture, stirring until well combined.
6. Pour the batter into the well greased cake pan.
7. Bake for 25 minutes or until done (a toothpick inserted in the centre comes out clean).
   Cool the cake in the pan for 5 minutes, then remove carefully and let cool completely on a cooling rack.
8. Wrap the cake in plastic wrap or put in a ziploc bag and refrigerate or freeze until ready to use.
Makes one 20cm round cake OR two 6" or 15cm cakes.

Rolled Marshmallow Fondant

Ingredients:
-One 400g bag plus 250mL (or 16oz US measure) white mini marshmallows
-60mL water
-2L sifted icing sugar
-solid vegetable shortening
*Please note that you need 454g of marshmallows in total. If you buy bigger bags of marshmallows a scale should be used.

Method:
1. Place marshmallows and water in a microwave-safe bowl.
   Microwave 30 seconds on high; stir until mixed well. Continue microwaving 30 seconds more; stir again. Continue until melted (about 2 1/2 minutes).
2. Place 3/4 or 1750mL of the icing sugar on top of the melted marshmallow mixture. Fold sugar into marshmallow mixture.
   Flavoring could be added at this point if desired.
   Place some solid vegetable shortening in easily accessed bowl so you can reach into it with fingers as you are working.
3. Remove all your rings and other jewelry this is going to get messy!
   Grease hands and counter GENEROUSLY; turn marshmallow mixture onto counter. Start kneading like you would bread dough.
   Continue kneading, adding additional icing sugar and re-greasing hands and counter so the fondant doesn't stick.
   You can add up to 250mL more of the icing sugar while you knead it.
   If you are doing this at home and you have a stand mixer with a dough hook attachment the kneading can be done with a machine. You will still have to finish the fondant by hand.
4. If the marshmallow fondant is tearing easily, it is too dry; add water (about 5mL at a time) kneading until fondant forms a firm, smooth elastic ball that will stretch without tearing, about 8 minutes.
5. Prepare the fondant for storing by coating with a thin layer of solid vegetable shortening, wrap in plastic wrap and then place in resealable bag.
   Squeeze out as much air as possible. Marshmallow Fondant keeps well for several weeks but is easier to work if left overnight.
   When not working with fondant, make sure to keep it covered with plastic wrap and in a ziplock bag to prevent it from drying out.
6. When ready to use, knead fondant until smooth and roll out fondant approx. 3mm (1/8 inch) thick.

When you are ready to color your fondant...
If you need to tint the entire batch of fondant, add a little icing color to the melted marshmallow mixture before adding confectioners' sugar.
For smaller amounts of tinted fondant, add color to small portions of fondant and knead it until the colour is uniform throughout.

When covering a cake with fondant:
First calculate how wide you need to roll your fondant for your cake.
For a round cake, add the cake width plus twice the height.
For example, if it is a 6" (15cm) cake that is 4" (10cm) high, your measurement will be:
6 + 4 + 4 = 14" or 35cm. Add 4 inches (10cm) to this measurement 14" + 4" = 18" (45cm).
This is the diameter you will need your fondant to be.

Cake Pops

~Cake Pops~

Ingredients:
-315mL all-purpose flour
-125mL cocoa powder
-3mL baking soda
-5mL baking powder
-2mL salt
-125mL margarine
-250mL sugar
-2 eggs
-3mL vanilla extract
-185mL milk

Method:
Day 1
1. Preheat oven to 350°F or 180°C.
2. Grease and flour a 8 x 8" pan.
3. In a large bowl whisk together the flour, cocoa powder, baking soda, baking powder and salt. Set aside.
4. Cream the butter and sugar with a mixer. Add the egg to the creamed mixer until just combined. Scrape down the sides of the bowl and then add the vanilla. Mix until combined.
5. Add the flour mixture, a third at a time, alternating with the milk in two additions.
   (You'll begin and end with the flour mixture).
6. Spread the batter (it will be thick) evenly into the prepared pan.
7. Bake for 25-30 minutes until a toothpick inserted in the centre comes out clean.
8. Let the cake cool completely before crumbling for cake balls.
   Store in a ziplock bag.

Day 2
9. Crumble the cooled cake into a large mixing bowl. Add about 25mL of frosting and stir. Add more frosting (if needed) until the cake sticks together so you can roll it into balls.
10. Roll cake balls into 1 1/2 inch balls or 3.75cm. Cover and put into the freezer for about 15 minutes (or put into the refrigerator overnight) until they are firm but not frozen.
11. Put the candy into the top of the double boiler and then stir until melted. If the candy coating is too thick a small amount of shortening should be added to get the right consistency.
   Transfer the melted coating to a 250mL glass measuring cup.
12. Take one stick and put it into the candy coating and then into the flat side of the ball. Use a spoon to cover the ball. Do not stir the cake pop in the coating.
13. Lift the cake pop out and hold in one hand and tap with the other over the coating to knock off the excess. Stick the prepared cake pop into a drying block.
14. Repeat with the remaining cake balls.
15. To add décor use a small amount of coating with a toothpick and place sprinkles, candy or other food items.

Yellow Cake Recipe
-375mL flour
-5mL baking powder
-3mL salt
-250mL sugar
-125mL margarine
-2 eggs
-5mL vanilla
-125mL milk

Frosting options
Vanilla
-90mL margarine
-2mL vanilla
-375mL icing sugar
-5mL milk

Chocolate
-90mL margarine
-2mL vanilla
-375mL icing sugar
-5mL milk

Cream the margarine and vanilla with a mixer until combined.
Add the sugar to the creamed mixture in two or three batches scraping down the sides of the bowl after each addition.
If needed, add the milk to make the frosting creamier.

Simple Bruschetta

~Simple Bruschetta~

Ingredients:
-1 baguette, cut into 1-inch slices
-60mL olive oil, divided
-15mL balsamic vinegar
-3 small Roma tomatoes, seeded and chopped
-60mL finely chopped onion
-60mL fresh cilantro leaves, coarsely chopped
-2mL salt
-2mL pepper

Method:
1. Preheat oven to 325°F or 160°C.
2. Place bread on an ungreased baking sheet; brush with olive oil.
   Bake for 10-12 minutes or until golden brown.
3. Meanwhile, in a small bowl, whisk the vinegar and remaining oil.
4. Stir in the tomatoes, onion, cilantro, salt and pepper.
   Spoon about 15mL onto each slice of bread.
5. Put onto serving platter and garnish the bruschetta with grated cheest.
   Serve immediately.

Carrot Cake

~Carrot Cake~

Ingredients:
-315mL all-purpose flour
-8mL baking powder
-2mL salt
-5mL cinnamon
-1mL nutmeg
-1mL ground cloves
-190mL vegetable oil
-2 large eggs
-250mL granulated sugar
-5mL vanilla
-250mL finely grated carrots
Optional:
-80mL walnuts finely chopped
-80mL raisins

Method:
1. Preheat the oven to 325°F or 175°C.
   Spray non-stick spray onto the pan molds and dust with flour.
2. Mix the flour, baking powder, salt, cinnamon, nutmeg, and cloves together in a medium bowl.
3. In another bowl, mix the oil, eggs, sugar, and vanilla together until they are well blended.
4. Add the carrots (and optionally the raisins and walnuts) and mix until blended.
5. Spoon the batter evenly into molds. Bake for 18 to 20 minutes or until a toothpick comes out clean when inserted into the center of a cake.
   Cool for 5 minutes before removing the little cakes from the molds.
   Trim the edges with kitchen shears if needed for a neat presentation.

Ukrainian Easter Egg

~Ukrainian Easter Egg~

Equpment:
-An egg
-Kistka
-Beeswax
-Candle
-Dyes

Method:
1. Plan your design ahead of time.
2. Select a smooth egg.
3. Use a pencil and lightly transfer your design to the egg.
   *some people use elastic bands to help them make the line
4. Begin applying the wax. The dye will not go anywhere you apply wax.
   Heat the head of the kistka in the flame of the candle for 20-30 seconds.
   Then scoop a little beeswax into the funnel of the kistka. Reheat the kistka in the flame until the wax is melted. If you leave the kistka in the flame too long, it might catch on fire. (Don't worry, they are very easy to blow out!) After applying the wax for a color, double check your egg to make sure you didn't miss any lines.
5. Dip into the dye. Leave the egg in the dye until you have the colour you want. Remove the eggs with the spoon, and dab/dry with tissues.
   *remember you start with your lightest colour.
6. When the egg is completely finished and you have done your last colour the fun part begins!
   To remove the wax take the egg and hold it near the side of a candle flame.
   Do not hold it too close to the flame or it will get carbon on it and damage your design.
   Wait until the wax looks wet (only a few seconds) and wipe the wax off with a paper towel. Try to always use a fresh side for each wipe, or else you'll just be rubbing wax all over the egg, and it will take a lot longer to finish your egg.
7. Varnish can be applied to seal in the design.

I made the top one at school and the bottom one at Arbutus Mall~

Pulla - Finnish Coffee Bread

~Pulla - Finnish Coffee Bread~

Ingredients:

-250mL milk

-60mL warm water

-5mL white sugar

-8mL yeast

-60mL white sugar

-3mL salt

-3mL ground cardamom

-2 eggs, beaten

-1L all-purpose flour

-60mL margarine or butter, melted

-1 egg, beaten

-15mL course white sugar

Method:

1. Warm the milk in a small saucepan until it bubbles, then remove from heat. 

   Let cool until lukewarm.

2. Dissolve the yeast in the warm water and the 5mL sugar. 

   Stir in the lukewarm milk, 60mL sugar, salt, cardamom, eggs, and enough flour to make a sticky batter (approximately 250mL). 

   Add the melted butter or margarine, and stir well. Beat again until the dough looks glossy. Stir in the remaining flour until the dough is slightly sticky.

3. Knead the dough until smooth and satiny. Place in a lightly greased mixing bowl, and turn the dough to grease the top. Cover with a clean dishtowel.

   Let rise in a warm place until doubled in bulk, about 1 hour.

   Punch down, and let rise again until almost doubled.

4. Turn out again on to a floured surface, and divide into 4 parts (if four unit members). Divide each third into 3 again. Roll each piece a strip. Braid 3 strips into a loaf. Lift the braids onto greased baking sheets.

   Let rise for 20 minutes.

5. Brush each loaf with egg wash and sprinkle with sugar.

6. Bake at 400°F or 200°C for 25 to 30 minutes.

   Check occasionally because the bottom burns easily.

Icing Roses

~Icing Roses~

Ingredients:
-45mL Meringue Powder
-454g sifted pure cane confectioners' sugar
-60 to 75mL lukewarm water

Method:
Place confectioners' sugar and Meringue Powder in a bowl. Stir or mix at low speed until blended. Add water and mix 7-10 minutes at low-medium speed until icing loses its sheen. To prevent drying, be sure to cover the bowl with a damp cloth while working with icing.

Store in an airtight container for up to 2 weeks. To reuse, beat on low to restore original texture. Makes 750mL.

Rose Base

You will need:
-Parchment bag with tip 12 and royal icing
-Flower Nail with Rose Base Template
-Icing Flower Squares

Method:
-Use tip 12.
-Hold decorating bag straight up in one hand, Flower Nail in the other hand.
-End of tip should be slightly above center of Flower Nail.
-Using firm steady pressure, squeeze a heavy base of icing, keeping end of tip buried in icing as you squeeze.
-Start to lift tip higher and decrease pressure when the base fills out the circle on the template.
-Stop pressure, pull up and lift away.
-The Rose Base should be 1 1/2 times as high as the opening of tip 104.

Rose Center

You will need:
-Parchment bag with tip 12 and royal icing
-Parchment bag with tip 104 and royal icing
-Flower Nail with Rose Base Template
-Rose Practice Sheet
-Icing Flower Squares

Method:
-Use this as a reference for tip position.
-Wide end of tip should touch icing base at or slightly below the midpoint.
-Narrow end of tip should point up and slightly inward.
-Use tip 104.
-Hold nail with base in proper hand.
-Insert tip into Rose Base about halfway from the top.
-Squeeze bag, rotate Flower Nail and move tip up until the ribbon of icing overlaps itself at the top of the Rose Base.
-Move tip down to bottom of base.
-Stop, lift tip away.

Completing the Wilton Rose

You will need:
-Rose Practice Sheet
-Parchment bag with tip 12 and royal icing
-Parchment bag with Coupler and tip 104 filled with royal icing
-Flower Nail with Rose Template
-Icing Flower Squares

Method:
-Use this picture as a reference for the tip position for each row of petals.

Top Row of Petals 
(3 petals)
-With tip 104 straight up and down, touch base of tip to the rose center about half way down from the top.
-Turn nail as you squeeze bag with steady pressure and move tip up and down to form a shaped, upright petal.
-Stop squeezing, then lift tip away.
-Wide end of tip must touch Rose Base at all times so the petals will attach.
-Repeat for the next two petals.
-Be sure tip is clean before you start each petal.
-Start each petal slightly behind end of previous petal.
-Turn nail 1/3 of a rotation for each petal in this row.

Middle Row of Petals 
(5 petals)
Proceed exactly as you did for the top row of petals except for these two changes:
-Start middle row with wide end of the tip touching Rose Base directly beneath center of one of the petals of top row.
-Narrow end of tip is leaning out slightly.
-Make 5 petals instead of 3.
-Turn nail 1/5 of a rotation for each petal.
-Petals in this row should be the same length as petals in the top row.

Bottom Row of Petals 
(7 petals)
-Continue as you did for middle row, except narrow end of tip is angled out further so petals appear open. Wide end of the tip touches Rose Base directly beneath the center of one of the petals of middle row.
-Make 7 petals instead of 5.
-Turn nail 1/7 of a rotation for each petal.
-Each petal should be the same length as petals in the previous rows.