Christmas Cookies!

I didnt intend to bake these. But, when my dear colleague, Bee Khim bought the cookie cutters for me, I cannot say no.  There are 6 cutters: Santa, Snowman, Christmas tree, Candy Cane, Gingerbread man and Socks.  Well, I chose 5 of the cutters instead. So, here goes.

  

  

 

All wrapped up!

Hello Kitty

I was so excited to start this kitties, until I found out that the fondants were sold out! I need lots and lots of white fondant!! Luckily, my friend - Pauline, generously offered hers to me!!  Thanks Pauline!!!! So, here goes....

hmmm... the pink looks neon....

These are for little Megan.

Yes, she is 4 years old. :-)

Christmas Logcake

Yup, the class includes logcake baking and deco as well! It goes like this... We started off baking a sponge cake. We had an option to sprinkle some rosemary and parsley on it. As I was sharing this cake with Pauline and she didnt mind the spices, I sprinkled these on the cake. (Note: Not to do this again! The taste was too pungent! hahahaha!)

11 X 22" pan. It is meant for 2 portions.

Spread a thin layer of dark chocolate ganache and put the wafers at the side.

Sprinkled some cranberries on the cake.

Roll the cake carefully and make sure its tight!

Once its rolled, wrapped it up and put the rolls into the fridge.

After 20mins, removed the wrapper and slice it into thick slices (as the log branch).

These are before the deco. Notice the cranberries? It was very sour!!!

With deco. Lots of whipped cream was used.

Another view. :-)

Stollen

I took up a special X'mas baking class with Phoon Huat, thanks to the encouragement of Pauline, whom I met at Wilton Course 2 and 3 (and hopefully, Course 4 coming up!).  We started off baking a Stollen.

Stollen - defined by Wikipedia as : A Stollen is a loaf shaped fruitcake, powdered with icing sugar on the outside. The cake is usually made with chopped candied fruit and/or dried fruit, nuts and spices. Stollen is a traditional German cake, usually eaten during the Christmas season, when called Weihnachtsstollen or Christstollen. A similar cake from the Dutch cuisine is called a Kerststol in Dutch while in Italian cuisine the Panettone also shows a likeness.

Anyway, here are the pictures.

Here we are, the dough with all the dried fruits. After proofing, this dough was sent to the oven.

And, the outcome is as below.

Melted butter was generously splashed on the stollen, right after it came out from the oven.  After that, the stollen is generously sprinkled with icing powder.

 

Very nice! Its Pauline's and mine. :-)

Our tired and satisfied look! The class started at 7pm and at this stage, it was 11pm.

Roses and Fondant

I called this cake Roses and Fondant because I don't remember what is the flavour of this cake. This is my grand finale cake on Wilton course 3.  Its the "TIERED CAKE" class. So, all about looking good... not about the taste. First off, view from the top.

Top tier - front view.

Bottom tiered view.

The whole cake.

Cakes from the class! Can you spot mine?

Haha... all looked the same huh? Mine is at the center.

Tadaaaa!!!

Wholemeal Bak Kwa Bread

These are done under my sis's supervision. So far, I've not done one batch independently. :-)

These are being proofed.

These are the outcome after  baking.

Curry Puffs

These are very good. We bought the puff pastry called Pampas and mum made the potato fillings. Very, very delicious!!

Yummm.. here is another closed-up picture. Looking at it made me wish, mum made more and I can bring home some. :-)