December 22, 2010
box, Cake, Cavite, Christmas, custom cakes, Fondant, gift, minicake, Norie's Kitchen, Philippines
Its barely days before Christmas and I still haven’t wrapped the gifts I will give. But at least these cakes are already wrapped and ready to go.
Norie's Kitchen - Mini Christmas Gift Cakes
Norie's Kitchen - Mini Christmas Gift Cakes
People have recently called Christmas parties as “Holiday Parties” maybe it’s because even non-christians are participating in the generosity of this season where people give gifts to their loved ones.
The pictures above are my mini-cakes. Cupcake sized pieces of cake that are covered with ganache and fondant icing. It’s individually wrapped making it the perfect Christmas giveaway or as a souvenir for your “holiday parties”.
November 24, 2010
box, Cake, Cavite, Christmas, custom cakes, Fondant, gift, giveaway, Norie's Kitchen, Philippines
These days you don’t need to look at your calendar to know that Christmas is near. You just need to look at the volume of vehicles in our major thoroughfares and the longer travel times we spend going home. People who don’t usually bring their cars are bringing them because they are on the lookout for the perfect Christmas gifts for their loved ones and for Sale Events in our numerous shopping malls. This goes to show that we Filipinos are generally generous and thoughtful.
If you are still looking for a Christmas giveaway, here is a suggestion:
Norie's Kitchen - Christmas Gift box Mini cake
To give you an idea on the size of this mini cake, I used this Ipod to give a sense of scale
Norie's Kitchen - Christmas Giveaway - Scale Shot
Size: 2.5 inches x 2.5 inches x 2 inches high without the bow
Box Size: 3.5 inches x 3.5 inches x 3.5 inches
September 10, 2010
Cake Recipes, Everyday Cakes
baking tips, Cake, Cavite, chocolate mousse, makati, Norie's Kitchen
Chocolate Mousse - Norie's Kitchen
Here are these week’s baking tips
A lot of people loves cake and cookies but not all of them would try to bake a batch for themselves. Baking may seem complicated but in reality if you know how to follow instructions you can bake a cake which would impress your family and friends. If you would like to try out baking, here are some tips that can help you make your baking life a lot easier.
If you really think that baking is too difficult for you, you can first try out making cakes that no need baking like my chocolate mousse.
If your interested to order my cakes or pastries you can reach me at :
facebook: Norie’s Kitchen Page
Temperature & Cookware
If your oven temperature is questionable, invest in an oven thermometer. Some ovens can be off by as much as 75°.
Before mixing the batter, prepare the pans, turn the oven on, and make sure the rack is in the center.
Shiny pans reflect the heat, and are your best choice for cake baking.
Reduce the oven temperature by 25° when using glass pans.
Substitute 8-inch square pans for round if you want, or use 2 to 3 8 X 4-inch loaf pans. The baking time will be less, so begin checking about 15 minutes before the time suggested.
Have all ingredients at room temperature for best results.
Grease pans with about 1 tablespoon of fat per layer pan.
Use cocoa (or carob powder) instead of flour for dusting a greased pan when making a chocolate cake.
Ingredients & Techniques
When measuring flour, fluff it in the bag then spoon into the measuring cup; level off with a knife.
To “lighten” a hard wheat flour, spoon 2 to 4 tablespoons of cornstarch into a 1-cup dry measure, then sprinkle the flour in until full and scrape off the excess with the back side of a knife.
For better texture, try substituting buttermilk for regular milk in your cake recipe. For each cup of buttermilk used, add 1/2 teaspoon of baking soda to the dry ingredients.
Beat butter and sugar for as long as the recipe directs.
To make a lighter cake, separate the eggs first. Add the yolks to the butter mixture, beat the egg whites then fold into the batter.
In general, use 1 1/2 teaspoons baking powder for every cup of flour in cake batters.
To speed up the softening of cold butter, grate or thinly slice it and let stand for about 10 minutes over a bowl of warm water.
Toss nuts, raisins and chopped fruits in flour first. This will help keep them suspended in batters.
To split layer cakes loop a long strand of unflavored dental floss around the center of the cake horizontally. Cross the ends and slowly and firmly pull on each end to cut cleanly through the cake.
Cool the cake thoroughly before frosting.
To moisten confectioners’ sugar frostings, use other liquids in place of milk. Melted jelly, fruit juices, coffee, peanut butter (with a little milk), honey, or maple syrup are just a few alternatives.
Make chocolate whipped cream by combining 2 tablespoons each unsweetened cocoa powder and confectioners’ sugar in a mixing bowl. Gradually stir in 1 cup whipping cream, then refrigerate for at least 30 minutes before beating.