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Here's how to make self-rising flour if you don't have any on hand. Ingredients: 4 cups flour 2 teaspoons salt 2 tablespoons baking powder Preparation: Combine all ingredients; store in tightly covered can or jar. Use in any recipe calling for self-rising flour. Makes 1 pound of self-rising flour.

Royal Icing Menghasilkan 2 1/2 cawan Royal Icing. Bahan-bahan 3 putih telur 1 tsp esen vanilla 1 tsp jus lemon 4 cawan gula ising Pewarna (Optional) Cara-cara 1. Satukan putih telur dan esen vanila di dalam mixer. Masukkan gula ising dan jus lemon, gaul dengan speed perlahan hingga sebati. 2. Tukar kepada speed tinggi dan pukul sehingga kental (stiff,glossy peaks) lebih kurang 5-7 minit. Tambahkan pewarna jika suka. 3. Masukkan ke dalam piping bag guna nozzle bulat tips 2 atau 3 untuk menghias biskut dan kek. Tips : Icing pekat sesuai untuk membuat lakaran manakala icing tipis untuk memenuhi ruang lakaran. Jika terlalu pekat tambahkan air untuk mendapat icing yang tipis.

INGREDIENTS (Nutrition) 1 cup confectioners' sugar 2 teaspoons milk 2 teaspoons light corn syrup 1/4 teaspoon almond extract assorted food coloring DIRECTIONS In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup. Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush

Source :Crazy Cupcakes Ingredients 60gm--2 oz butter or margarine 1/4 cup--20z castor sugar 1/2 teaspoon of cinnamon 3/4 cup--6 oz cooked or canned mashed pumpkin,cold 1 egg 2 1/2 cups--10 oz self-raising flour 1/2 cup--2 oz walnuts 1/2 cup 4 fl oz milk Method Beat butter and sugar together Add the cinnamon, pumpkin, egg and beat well. Fold in one third of walnuts, flour, milk and then a second third and then the last. Put into cupcake cases about two thirds full Bake at 220C, 425F gas 7 for 12 to 15 minutes. Test with cocktail stick. Decorate when cool

Source:Crazy Cupcakes This recipe makes soft, moist and tasty cupcakes that can then be filled with different types of filling such as lime, lemon, orange and pineapple. They can also have icings and frostings with flavours and different textures such as coconut, yoghurt and cream cheese. Ingredients This makes 32 small cupcakes, half the ingredients for 16 large cupcakes. 4 oz or 4 tablespoons of black treacle 4 oz or 4 tablespoons of golden syrup 1 cup--8 oz--225gm butter or margarine 1 cup--8 oz--225gm brown sugar 3 cups--12oz--340gm plain flour (I used white but wholemeal may be good as well) 2 desertspoons of ground ginger 2 teaspoons of cinnamon 2 eggs (I always buy free range from the supermarket) 1/2 pint--1/4 litre of milk 2 teaspoons of bicarbonate of soda Method Put out 2 trays and fill with 32 large cupcake cases. Put the flour, ginger and cinnamon into a large bowl, set aside. Weigh the margarine/butter and the sugar, put on one side on a plate. Take a large non-stick pan

Source : Crazy Cupcakes Ingredients 2 cups--8oz self-raising flour 1/4 teaspoon of salt 90gm--3oz butter or margarine chopped 1/3 cup--3 oz castor sugar(fine) 1/3 cup--1oz desiccated coconut 2 teaspoons of grated lemon rind 1 egg 2 tablespoons of milk 1 teaspoon of vanilla essence or 1 pod Method Sift the flour and salt into a bowl. Rub in the butter until fine. Add the sugar, coconut, lemon rind and mix well. Beat the egg with the milk and the vanilla and mix into the coconut mixture. Add extra milk if it is very dry. Put into medium cup cases two thirds full. Bake at 190C, 375F, gas 5 for 20 to 22 minutes. Do not open for the first 15 minutes. Decoration Let the cupcakes cool. I suggest cherry or raspberry jam and sprinkle with coconut

Source : Crazy Cupcakes Ingredients 4 oz--110gm--1/2cup caster sugar 4 oz--110gm--1/2 cup unsalted butter or margarine 4 oz--110gm--1 cup plain flour 1 teaspoon of baking powder 2 eggs 1 tablespoon of milk vanilla essence or the seeds from 1 vanilla pod 1 punnet of fresh black currants, washed and dried Topping--butter cream , cream cheese or marscapone cheese Method Put the butter and sugar in a bowl and beat with a mixer or wooden spoon Add the eggs one at a time and beat each one well. Add the milk and vanilla flavouring of your choice and mix. Add the flour, baking powder (sieve together into the bowl with the other ingredients) and mix gently together. Divide into cup cases and fill 2/3 s full. Large cupcakes cook at for 15 to 20 minutes, small cupcakes for 12 to 15 minutes, both at gas 5, 375F or 190C in the middle of an oven. Remove and cool Put butter cream, marscapone or cream cheese on the top of the cupcakes. I topped off the cupcakes with fresh blackcurrants This makes abou

Source : Crazy Cupcakes Ingredients 1 1/4 cups--5 oz--175 gm self-raising flour 1/2 cup--4 oz--110 gm butter or margarine 1/2 cup--4 oz--110gm castor sugar 2 medium eggs 1 large lemon with the juice extracted 1/2 teaspoon of ground cinnamon 1 large cooking apple such as a Bramley or 2 eating apples of your choice, peeled, cored and chopped into very fine pieces(see the photo above) Toss the apples in the rest of the lemon juice. Method Beat together the sugar and butter or margarine. Add the eggs one at a time and beat well. Add 1 tablespoon of the lemon juice. Add the flour and cinnamon, mix together. Put the cupcake cases in the trays. Small cases makes about 15 or larger cases makes about 8. If you want more cupcakes double the ingredients especially if using large cupcake cases. Put half the mixture in each cupcase. Sprinkle in some chopped apple into each cupcake.(see photograph above). Put the rest of the mixture on top(see photograph. Small cupcakes cook at gas 5, 190 C, 375F fo

Source : Crazy Cupcakes This is a very gooey textured cupcake recipe which uses ginger and fresh apple to make Ginger and Apple Cupcakes. The recipe does not rise very high so fill the cupcake cases to the level you want the cupcakes at, I say this with caution as ovens do vary. Ingredients 150gm--5 1/2 oz--2/3 cup of unsalted butter 175gm--6oz--1 cup of soft brown sugar 2 tablespoons of black treacle/molasses 225gm--8oz--2 cups of plain flour(all purpose) 1 teaspoon of baking powder 2 teaspoons of bicarbonate of soda(baking soda) 2 teaspoons of ground ginger 150ml--1/4 pint--2/3 cup 0f milk 1 egg beaten 2 eating apples peeled, cored and chopped and tossed in 1 tablespoon of lemon juice Method 1. Put cupcake cases into a tray about 15 large 2. Melt the butter, sugar,treacle in a pan over a low heat and leave to cool. 3. Sieve the flour , baking powder, bicarbonate of soda and ginger into a mixing bowl 4. Add the milk, beaten eggs and the cooled butter mixture from the pan to the dry in

Source : Cake Central.com Topic: Cake Decorating Basics In the center are the primary colors - Red, Yellow, and Blue. From these, all others are made. In the inner ring are secondary colors - orange, green, violet, made by mixing equal amounts of primary colors. Mix red and yellow for orange, mix red and blue for violet, and mix blue and yellow for green. In the outer ring are the tertiary colors - achieved by mixing varying amounts of one primary color with the adjacent primary. Mix a large amount of red with a small amount of blue and you will get a red-violet color. Do the opposite for blue-violet. Increase or decrease amounts form many hues in between. White is an absence of color and black is a collection of the three primary colors in intense form. COLOR BLENDING: Color: Parts: Black Because it takes such a strong concentration of color to produce black, it is easier to buy black color. Mixing black color IS possible, but you need to use very strong paste colors and a LOT of it w

Crusting Buttercream for that perfectly smooth faux fondant effect. 1 1/2 cups crisco 1/2 cup cake flour 2 pounds powdered sugar 1/4 cup water* to 1/3 cup 2 teaspoons clear vanilla 1. Cream shortening and flour. 2. Add flavoring. Add sugar and *almost boiling WATER. 3. Mix on low. Add as much additional water till smooth. [Flour acted as a stabilizer like the meringue powder.]