Christmas Celebration Cake #2

My final Christmas project in 2015. Pardon me of the incomplete step by step photos, it wasn't easy to do two things in one go, hope you all enjoy to read this post... :) 

Butter cake recipe adapted from the domestic goddess wannabe .

This recipe is enough to bake three layers of 6 inches cake.

Sugar syrup (1/4 cup sugar: 1/4 cup hot water) each cake.
Then, fill each layer with rose scent buttercream, crumb coat along the sides and top of the cake. 

Let it chilled in the fridge for about 30 minutes. 

Then, tinted 1/3 of the remaining buttercream with pastel green color, filled them in a piping bag. 

Working from top to bottom, add "stripes" around your cake.
Repeat the previous step for your remaining buttercream.
Using a turntable and a bench scrapper, smooth out the final coat of your icing.

On top of the cake, sprinkle some biscuit crumbs (any kind of your favorite) and desiccated coconut to create a lightly snowy land effect.

Final touch are inserting these three adorable Christmas tree sugar cookies on top, and one on the side with a gingerbread man as accompany... Hi Hi... Cookies recipe you may click over here .

this post is linked to Cook&Celebrate: Christmas 2015, hosted by Yen from GoodyFoodies , Diana from The Domestic Goddes Wannabe and Zoe from Bake For Happy Kids .

 

 and Cook Your Book #29 hosted by Joyce from Kitchen Flavours

Gingerbread Man Cookies

上一年的Cook&Celebrate我也做了gingerbread man cookies，但比起上一个batch，这次的饼干在口感上和甜度都刚刚好。而这次的recipe是参考Kokoma出的糖霜饼干书，里面有好多精制又美丽的糖霜设计，教学方式也是图片化的，是一本值得推荐的烘焙书。

[Cookies]

Ingredients:

• 100g salted butter
• 40g icing sugar
• 200g low protein flour 
• 4tsp cinnamon 
• 1 beaten egg (room temperature) 

Steps: 

1. Cream the butter& sugar until pale yellowish.
2. Whisk in beaten egg little by little to avoid curdling.
3. Fold in sifted flour until well combine.
4. Let the cookies dough sit in the fridge until firm (at least one hour).
5. On lightly floured surface, using two chopsticks as a guide, roll the dough to 4mm thickness.
6. Use a gingerbread cutter to cut out the cookies.
7. Transfer the cookies to a cookies tray line with parchment paper, bake for about 170 Celsius in 25 minutes.

[Confectioner Frosting]

Ingredients: 

• 200g sifted icing sugar (about 1& 1/2cup)
• 1 egg white (room temperature)

Steps:

1. Pour the egg white into sifted icing sugar.
2. In an electric mixer, beat them until well combined. In conjunction, scape down the side of the bowl.
3. Stop beating when the icing become glossy and shinny.
4. Tint the frosting with food color, if desired. 
5. Place the frosting into a piping bag and cut a tiny hole at the end, start decorate as you like.

this post is linked to Cook&Celebrate: Christmas 2015, hosted by Yen from GoodyFoodies , Diana from The Domestic Goddes Wannabe and Zoe from Bake For Happy Kids .

 

 and Cook Your Book #29 hosted by Joyce from Kitchen Flavours

Christmas Celebration Cake

原本想写yule log cake，但这看起来像yule log，不过里面并不完全是，想想还是命名它为圣诞节庆蛋糕比较好。我这人呀，就不喜欢按步就班，爱搞新花样，这次把传统的yule log cake里面的swiss roll换成了心形图案，这看似复杂的蛋糕，其实做起来蛮简单的。

蛋糕的做法请点击 ---> 这里

接下来就要把它扮美美啦!

Cut the side border of the cake to half-moon shape.

Next beat the cream.
Ingredient: 

• 500ml non-dairy whipping cream
• 1cup icing sugar 

Beat them well in stand mixer until stiff peak.

 Fill the cream in a pastry bag with a round tip nozzle.

Keeping even pressure, start piping from the side of the cake vertically from left to right end or either way. 

Same piping method to the front and back of the cake, then draw a swirl with Nutella on both ends.

Sprinkle the whole cake with generous amount of desiccated coconut to create a fallen snow effect. 

 this post is linked at Cook and Celebrate: Christmas 2015 hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.