Fondant Cakes

From the first fondant cake for the little girl Gwyneth's Birthday...

Comes the next... a tie-dye inspired cake for my mum's birthday!

 I really love the pattern created... the pastel colours blend in perfectly...

And the cutting... is the most exciting part ever, in creating every cake... I love playing with fondant, now that I discovered it... Its like re-living my childhood... where we don't really have "play dough" yet... and we play with those yuckky "Plasticine"? This is so much more fun... and the best part? Its EDIBLE... though I would say its too sweet for my family's liking... well, you know the older folks will not prefer this, but the prettiness this creates is beyond what you can do with buttercream or Chantilly/Whipped cream, so, I'll still make this once in a while to satisfy a sweet tooth ba!

Always welcome to enjoy baking together: http://www.facebook.com/groups/Chocolatecandyfloss.bakes/

Lets bake and eat cake!

Egg Tarts!

These... are one of my favourite... and finally I got down to making them! And this pic was from last night! They ROCK!!!

Egg Tarts

Make about 20 tart skins 7cm x 3cm

Tart Skin: Crumb Boss Basic Cookie Dough (with tweaks)
Plain Flour        1.5 cups (355g)
Butter            113.4g (4 oz)
Confectioner’s Sugar    1 cup (236.6g)
Egg Yolks        3
Vanilla Extract        ½ tsp

Egg filling
Whole eggs        3
Caster Sugar        100g
Hot Water        225g
Evaporated Milk    85g
Vanilla Extract        ½ tsp

Method:

Tart: Cream butter and confectioner’s sugar together for about 5mins till its creamy white and fluffy. Add in egg yolks, vanilla extract and mix well. Add in Sifted flour and work into a dough. Do not overmix/beat or you’ll end up with a tough product. Let it sit in the fridge for about ½ hr if its too soft or use immediately. Roll out on floured board and cut out circles with circle cutter and line tart base. Use a fork to poke the base a few times (to prevent air trapped below from mis-shaping the skin). Bake blind in preheated over at 180 deg for about 5mins.

Filling: Mix caster sugar with hot water and stir until all dissolved. Let it cool till lukewarm. Beat eggs with hand beater/fork and add in the rest of the ingredients together. Run the mixture through the sieve to remove bubbles and undissolved egg particles. This will ensure you get a smooth product.

Fill into tart blinds till brim and bake in the oven at about 160-170 degrees until tart skin is golden and the eggs are not longer watery in the middle when you shake them, about 20mins.