Thursday, February 24, 2011

How To Make Royal Icing

This simple royal icing recipe produces a white, hard icing that can be used to decorate candies, cookies, cakes, and gingerbread houses. Royal icing dries into a very stiff consistency and does not have an appealing texture, so it should be reserved for small decorative touches or products that are not meant to be eaten.

Prep Time: 10 minutes

Total Time: 10 minutes


  • 3 egg whites, at room temperature
  • 4 cups powdered sugar
  • 1/2 tsp cream of tartar
  • food coloring (optional)


1. Make sure the egg whites are at room temperature before beginning.

2. In the clean, dry bowl of a stand mixer, place the egg whites, powdered sugar, and cream of tartar. Using the whisk attachment, beat all together on low speed until combined. You can use a hand mixer if you desire, but it will likely take longer for the icing to reach the right consistency.

3. Stop the mixer and scrape down the sides of the bowl. Restart the mixer and beat the mixture on medium speed until very thick, shiny, stiff and white. This should take about 7-10 minutes.

4. Check the texture to ensure that it is suitable for your needs. If you require a stiffer icing, add a little more powdered sugar at this point.

5. If you want to dye your icing just one color, you can add a few drops of food coloring into the bowl and mix it for a few seconds until the coloring is evenly distributed. If you want to make several different colors, divide the icing into several different bowls and stir in the food coloring by hand.

6. Royal icing dries to a very hard consistency, and it will begin setting as soon as it is made. To prevent the icing from getting hard before you use it, thoroughly wet a paper towel and place it over the top of the icing in the bowl. It is very important to keep the icing covered! Likewise, if you are using a pastry bag and piping tips with the icing, twist the back end of the bag tightly, and wrap a wet paper towel around the tip when not in use so the icing will not dry in the tip.

7. Depending on the temperature, humidity, and amount of icing used, royal icing should harden within 15-60 minutes of application. Do not refrigerate products with hardened royal icing, as the icing can become soft and sticky.

Thursday, February 17, 2011

Choux Pastry (Fried & Baked)

fried choux

Choux Pastry

130 gr flour
(better to use flour for making bread/donut and if you are in Indonesia, you may use Cakra flour)
1tsp salt

100 gr margarine/ butter

4 eggs
250 ml water


Custard Cream

2tbs of custard powder
2tbs of caster sugar
1 cup of milk
300ml of thickened cream
icing sugar for dusting

How To Make:

choux pastry

In a medium saucepan, melt the margarine/butter in the water. Add salt and flour, and stir until a sticky batter is formed. Keep aside until warm. Preheated the oven in 200C. Beat in the eggs, one at a time, until the batter is smooth (you may use electronic hand-mixer).

Use a piping bag with a 1cm nozzle and pipe small mounds on the tray or just use 2 table spoons to shape large buns.

Bake in the oven for 30 minutes or another 5 to 10 minutes if you have bigger buns. When cooked make a hole in each bun to release any steam. Cause once cooled the buns will go soggy so you need steam to escape.

Cool and set aside.

Custard Cream Filling.

Combine the custard powder and sugar into a small saucepan and add the milk on low heat. Whisk til it goes thick.

Add the mixture into a small bowl.

Cover with plastic wrap to prevent skining.

Refrigerate for half an hour or til cool.

Then in the same bowl add the thickened cream and with a mixer, mix til it goes thick and forms peaks.

Now The Yummy Part!
To serve the buns, carefully slice in half horizontally before filling and then spoon the custard cream filling and dust with icing sugar!

NOTE: You also can fry this choux dough, using a pastry bag and pipe onto hot oil. Fry until golden yellow. Served by dusting with icing sugar.

*on the picture..i didnt use the filling as we prefered our choux pastry plain :)


Wednesday, February 2, 2011

Sus Isi Vla

Bahan :

Kulit Sus :

200 ml air
125 g margarin
1 sdm gula pasir
150 gr tepung terigu
4 butir ( 200 g ) telur ayam

Isi :
2 kuning telur
50 g tepung maizena
500 ml susu cair
75 gr gula pasir
1 sdm rum (untuk menghilangkan bau amis dari telur)

Taburan :

50 gr gula bubuk

Cara membuat :
Kulit Sus : Didihkan air, masukkan margarin dan gula pasir.Masak di atas
api kecil hingga margarin meleleh.Masukkan tepung terigu sambil
aduk-aduk hingga adonan matang dan kalis.biarkan uapnya hilang.
masukkan setiap 2 butir telur ke dalam adonan kulit sus,aduk cepat
dan rata hingga menjadi adonan yang lembut ( pake mixer)
Masukka adonan kulit sus ke dalam plastik segitiga yang dihubungkan
dengan spuit,semprotkan adonan di atas loyang datar bersemir margarin
beri jarak, panggang selama 30 menit dengan suhu 200/c.

Isi : Aduk rata kuning telur,tepung maizena,dan 50 ml susu,sisihkan.
Disihkan sisa susu dan gula pasir sambil di aduk-aduk di atas api
kecil hingga gula larut.Tuang larutan telur -maizena sambil aduk
cepat dan rata hingga menjadi adonan yang kental dan mengkilap.
Tambahkan rum,aduk rata.

Penyelesaian : Belah sertiap kue sus atau gunting,tidak sampe putus beri 1 sdm
adonan isi.Taburi bagian atas kue sus dengan gula bubuk,sajikan.

Tuesday, February 1, 2011

Black Forest Cake

I made this cake as Lydia's order for her future father in-law.
Thanks Lydia :)