White Rocher Chocolate

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Cuties

Par Bake Loaf

Ingredients


Bread flour 592 gm
Wholemeal flour 18 gm
Water 427 gm
Salt 9 gm
Yeast 9 gm
Fat 3 gm
Castor sugar 3 gm


Mix all ingredients and mix dough until fully developed. Shape dough to 300 gm each and steam bake at temperature of 160 C for 25 mins. Let it cool and put in the freezer. Each time you want to consume, take it out to thaw for 20 - 30 mins and rebake at 220 C for 10-12 mins.

A Touch of Roses

Techniques needed for piping roses



Pan : 8 X 3 inch round


Tips : 16, 21,104, 352


Colours : pink, yellow and green for roses


Ingredients List


Cake: Prepared cake to at least 3 inches high
Icing recipe : Buttercream icing - 1 recipe


Cream cake with white buttercream icing and leave in the fridge
to set for about 30 mins.

Use tip 104 for piping roses, make a day earlier and leave to dry.

Decorate with the ready made roses and use tip 352 to pipe some leaves in between the roses. To pipe shell borders use tip 21. To further enhance use tip 16 to pipe stars randomly at the side. And the cake is done

Clowning with Cake

Clowning with Cake

No techniques needed

Pan : 8 X 3 inch round
Tips : 16, 21,
Colours : yellow, green,orange and purple for rainbow
Others : 1 clown head

Ingredients List

Cake : Prepared cake to at least 3 inches high.
Icing recipe : Buttercream - 1 recipe

Cream cake with buttercream in thin consistency. Put cake into the fridge for about half an hour before you start your decoration for easy piping.

Use tip 16 to pipe the rainbow.

Use tip 21 to pipe the clown's body in upright position of 90 degrees until you get the body shape, then pipe hands and legs and lastly pipe the shoes in ball shape. Lastly, top up with the clown's head and wah.... lah.. you get the most beautiful clown cake.