Monday, 4 December 2017

Princess Castle Cake

Princess Castle Cake



I really love making cakes (as if you had not already guessed!), but I have not made many themed celebration cakes. It is not because I do not have the ideas , I have plenty, it is just that I am no good with using fondant icing having not had any training or much practice, which is why I shy away from making elaborate character cakes. Therefore, when offering to make a special cake for someone’s birthday, I attempt my own style and prefer to use lots of frosting and sweets – afterall sweets can cover up many cake making mishaps!
Last month, a friend of Burton’s celebrated her 4th birthday and wanted a princess castle cake and wanting more practice at making celebration cakes I asked her Mum if I could make it for her because she was going to get a professional to make her one. Now, don’t get me wrong I am NO cake making professional but I am cheaper and full of enthusiasm so I won the ‘gig’ lol. I have a copy of  Birthday Cakes for kids by Anne Rigg                   which shows step by step instructions of how to make a castle cake , which I used as a guide. I used my own sponge recipe and made pink coloured sponges- perfect for any budding princess! The cake was constructed and covered in a white chocolate cream cheese frosting and then heavily laden with pretty chocolate sweets and I made turrets from ice cones covered in pink chcocolate, and for a finishing touch I added a princess crown for the birthday girl to remove and wear as she feasted on her cake.
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Sunday, 3 December 2017

Top 10 Wild Animals of India

Top 10 Wild Animals of India

1. Bengal Tiger
Name – Panthera tigris tigris
Family – Felidae
Total Population – 2,226
Kingdom – Indian Subcontinent
Conservation Status – Endangered
Majestic-Tiger
The Bengal tiger is the second largest species of wild cat after the Siberian tiger and also the national animal of India. Panthera tigris tigris listed as endangered mammal and there are 3,890 individuals tigers life in the wild forest of India.

2. Indian Elephant

Name – Elephas maximus indicus
Family – Elephantidae
Total Population – 31,368
Kingdom – Mainland Asia
Conservation Status – Endangered
Elephant-Ride
Elephants are classified as megaherbivores and has been listed as endangered, threatened by habitat loss, degradation and fragmentation. The largest population of Asiatic Elephant are found in South India, inhabits grasslands, evergreen and semi-evergreen forests.

3. Indian Rhinoceros

Name – Rhinoceros unicornis
Family – Rhinocerotidae
Total Population – 3,555
Kingdom – Indian Subcontinent
Conservation Status – Vulnerable
Great-Indian-Rhino
Indian Rhinoceros are also called great Indian rhinoceros are native to the Indian subcontinent, primarily found in north-eastern states of India. Pobitora Wildlife Sanctuary and Kaziranga National Park shelters the highest density of Indian rhinos in the world.

4. Asiatic Lion

Name – Panthera leo persica
Family – Felidae
Total Population – 523
Kingdom – India
Conservation Status – Endangered
Asiatic_Lioness
Indian Lions are one of the five big cats found in India and one of the largest of Indian cat, lives as a single population in Gujarat. The habitat area of Asiatic lion is very small, they survives today only in the Gir National park of Gujarat and only about 411 lions are left in the wild forest of Junagarh.

5. Indian Leopard

Name – Panthera pardus fusca
Family – Felidae
Total Population – 14,000
Kingdom – Indian Subcontinent
Conservation Status – Vulnerable

Indian Leopards are known for their ability of climbing the tress and are powerful swimmers. The Leopards share habitat with other predators but they are also threatened by loss of habitat and fragmentation.

6. Sloth Bear

Name – Melursus ursinus
Family – Ursidae
Total Population – 20,000
Kingdom – Indian Subcontinent
Conservation Status – Vulnerable
Black-Bear
Indian sloth bears are one of the 4 species of wild bears found in India and distinguished from Asian black bears by their lankier builds. Sloth bears species are native to the Indian subcontinent and listed as vulnerable.

7. Wild Water Buffalo

Name – Bubalus arnee
Family – Bovidae
Total Population – 4,000
Kingdom – Indian Subcontinent
Conservation Status – Endangered
The wild water buffalo is the ancestor of the domestic water buffalo and the second largest wild bovid found in Assam. Wild water buffalo are endangered and live only in a small number of protected areas stretching across Nepal and Bhutan

8. Ghudkhur – Indian Wild Ass

Name – Equus hemionus khurFamily – EquidaeTotal Population – 4,800Kingdom – IndiaConservation Status – Near Threatened
Indian Wild Ass also called Khur are only found in the dry land of Little Rann of Kutch in Gujarat. The Indian Wild Ass Sanctuary  is home to  large number of  Indian wild ass and the population was estimated at 4,451 individuals.

9. Gaur – Indian Bison

Name – Bos gaurus
Family – Bovidae
Total Population – 22,000
Kingdom – India
Conservation Status – Vulnerable
Gaur-Nagarahole-National-Park
The Indian Bison commonly known as Gaur is the largest extant bovine and one of the most strong species of bovine, native to the Indian-Subcontinent.  The Gaur is the tallest of wild cattle species and has been listed as vulnerable.

10. Nilgai – Blue Bull

Name – Boselaphus tragocamelus
Family – Bovidae
Total Population – 1 million
Kingdom – Indian Subcontinent
Conservation Status – Least Concern
Giant-Blue-Bull
Nilgai or blue bull is the biggest Asian antelope and one of the most commonly seen species of wild animals in India. Nilgai is a diurnal creature found inhabiting Indian grasslands their range covers national park plains and low hills with shrubs of India.

Saturday, 2 December 2017

Freezer Friendly Breakfast Idea

Ingredients
  • 2 cups flour
  • 1 tbsp. baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2/3 cup milk
  • 2 eggs
  • 1 tbsp. vanilla
  • 1/3 cup maple syrup
  • 1/2 tbsp. oil
  • pinch of nutmeg (optional)
  •  
    Toppings:
  • berries
  • chocolate chips
  • almonds
  •  granol

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    Wednesday, 29 November 2017

    Vietnam’s Mid-Autumn Moon Festival (Moon Cakes)

    Everyone gets one (or many) Bánh Trung Thu as gifts for the holiday. And so many are never unboxed. Instead, special friends pass them along as special holiday gifts to other special friends?

    Now, certainly many Vietnamese folk must love moon cakes – literally millions are sold each year in Vietnam as the mid-Autumn Festival arrives. But, I’ve never actually seen a Vietnamese friend go out and buy one to consume it for themselves. (I’ll await the onslaught of e-mails). And I’ve seen plenty of boxes of moon cakes sit untouched, week after week, on friends’ kitchen counters until, of course, I – a foreigner – arrive for a visit and am told, You must try a moon cake.
    Of course, I do. And certainly, I really have nothing against sitting down eating a heavy brick for the holidays. After all, it’s tradition!

    But it must be eaten in very small slices. And best consumed over the course of the several days surrounding the Mid-Autumn Moon Festival .

    Almost always heavy (thus my eating a brick reference), the ingredients comprising a moon cake varies from bakery-to-bakery, and from family-to-family. I’ve encountered numerous filling variations, involving bean pastes, ground seeds and nuts, salted egg yolk, dried fruits and shredded meats.

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    Vietnamese conjugal cake

    The conjugal cake is normally served at Vietnamese weddings and used as a wedding invitation or taken by the man’s family to the woman’s family on engagement day.

    The stickiness of the cake is said to signify the stickiness of the marriage ties. Traditionally, a guy would offer these to the girl he wants to marry. Now these cakes are still an essential part of a wedding banquet, or the gift packages that the groom's family send over to the bride's.

    “Banh Phu The” is a Vietnamese sweet with a jelly-like texture made of tapioca flour, pandan, mung bean paste, sugar, sesame seeds and coconut milk. It is very unique with a leaf covering that looks like a tiny square box, made from coconut leaves. The reason it is called Banh “Phu The” is because of how it is wrapped: a box on the top fits perfectly with the box on the bottom.

    “Banh phu the” is more interesting in texture and flavor. In the real one, the cake has it green color and flavor by being steamed inside its box...
    Source: Hanoitimes

     

    Sunday, 17 September 2017

    Penguin Christmas: Completed


    Oh, what a fun cake! This is for my co-worker and his wife for their family Christmas. I'm glad it's done, though ... I've been working on it for a week. It turned out even cuter than I planned.


    Stats:
    8" round
    Duncan Hines Dark Chocolate Fudge cake mix
    iced and filled with semi-sweet + milk chocolate ganache
    covered in white MMF
    a border with royal icing
    fondant accents
    This was my first chance to work with Satin Ice (brand of manufactured fondant). I ordered red, green, and black 2 lb. tubs from www.fondantsource.com. The price, including shipping, was the cheapest I could find. It shipped quickly and arrived on my doorstep last Thursday. I was so excited I started making the bodies for the penguins right away.



    The entire body is fondant except for the eyes and arms. I was able to pipe on those using the royal icing I had made for decorating cookies. I made the creases for the toes with the edge of an old clay tool. The nostrils indentations were made with a toothpick. These little guys ring out with a personality that I didn't expect.


    I also started the Christmas trees early. The large Christmas tree got scrapped because I ended up making it look ugly and figured it was too heavy for the cake anyway.



    I used scissors to snipe the branches ... it looked much better when I watched Buddy do it on Cake Boss. Mine came out dry and rough looking. Oh well. I hope the decorations detract from that.



    The cake baked up so nice ... this is the highest rising cake mix I've ever used. I tried making ganache with 12 oz of semi-sweet morsels plus a handful of milk chocolate morsels. When it came to icing the cake, I could see that the milk chocolate morsels didn't get incorporated into the rest of the chocolate. They were still soft and spreadable, but it looked like light brown splotches all over the cake. I let it chill in the fridge overnight to set. When I rolled the fondant onto it, I noticed the ganache might have been too hard. I could smooth out a lot of the roughness. You can see it along the edges in the picture below.



    Otherwise, icing and covering the cake went really well. I'm really getting the hang of eye-balling how I need my stuff to be. I'm not even measuring the sugar when I make fondant or royal icing.



    Typical bead border on the bottom. But the fun part was the top. All my little guys first got skewered with a toothpick. This cake was making a 3-hour car drive, and I wanted to make sure there were no casualties. Each got secured with some royal icing. You can see it peaking out underneath them.



    My previous cake proved I could make an icy/drippy border, which was perfect! Again, using icing I had made for decorating my sugar cookies ...



    This whole cake came together really well, and I was super-pleased. It feels pretty good to be proud of a cake. Oh and this was cool: I was worried about the cake for the 3-hour drive. I put it in a cake box with the top cut off (because the Christmas trees were too tall). Then I put that box into this little wooden crate that I took from work. The building management for our office had brought us a gift basket full of candy, nuts, etc. They came in this simple wooden box/crate things. The 10" cake box fit inside it PERFECTLY. The cake was now snug, safe, and very portable. I only have one more crate left ... I wonder if I can order them ...

    FAILs:
    I need to figure out how to mix semi-sweet and milk chocolate for ganache
    set too hard ... or maybe that wouldn't have been a problem if I iced it smooth, to begin with
    you know what? Satin Ice doesn't taste awesome all by itself ... it tastes chemical ... I may have to try coloring my own MMF with Americolor gel paste to get a rich red, green, or black without sacrificing taste ... I hope no one eats a penguin

    FTWs: 
    figures turned out super cute
    Satin Ice fondant was very easy to work with
    I really love that drippy snow border!!!
    wooden crate held the cake box safe and snug
    Merry Christmas, Hang, and Sandi!
    Now for more pics!


    source here

    Tuesday, 12 September 2017

    That's really funny that some people didn't recognize it as cake


    My baby is finally 1 year old! She had a wonderful birthday party filled with family and friends. Her party theme was storybook fantasy (blame her mom for recently re-reading Lord of the Rings and watching Game of Thrones). I wanted her party cake to look like an old time of fairytales (a la Grimm brothers).

    Stats:

    • 9" x 6" pound cake iced and filled with Swiss meringue buttercream
    • 8" x 5" chocolate cake iced with chocolate cream cheese frosting
    • cake boards covered with fondant
    • color washed with brown airbrush coloring
    • painted with gold luster dust + Everclear





    Unfortunately, I didn't take any photos of the cake in progress (I had a lot to do!), but I can explain the process. I have Sharon Zambito's Book Smarts DVD (which I love) but didn't quite do that same process for this cake.



    The book covers were fondant covered cake boards (2 per book). I textured the fondant after covering the boards by crumpling up the foil, flattening it out, then pressing it against the fondant.



    The cakes were sitting on a cake board slightly smaller than the book covers. A strip of ivory fondant textured with an all-thread rod covered 3 sides of the cake.




    A strip of fondant for the spine was sandwiched between the cake and the covers. The brown fondant spine accidentally didn't cover all of the cake at one end but instead of re-doing it, I left it looking elder than originally intended! This is probably the first time my crummy fondant job actually worked in my favor!



    I diluted brown airbrush coloring with Everclear and "washed" the fondant to make them look dingy. The embellishments were gold luster dust mixed with Everclear painted on. Specifically for the text, I had printed out "Happy Birthday Ezri" with Ruritania font on a piece of paper. Then I free-handed painted the letters using the printout as a reference. That's why the spacing is inconsistent for the different words!

    The cake was put right in the middle of the serving table surrounded by food. Apparently, some people didn't realize what it was and were really confused why I (of all people) didn't have any cake!


    Source here