Haniela's: October 2013

Play Station Controller Buttons Mini Desserts

Wednesday, October 30, 2013



Why not turn Play Station Controller into  delicious mini desserts?! Aren't they adorable, and they are tasty too.
This hole recipe is based on one of my favorites. Dobos Cake. Dobos cake consists of multiple  super thin layers of sponge cake and it is layered with luscious chocolate buttercream. When I was in Elementary School, on my way home from school, with my best friend, we'd stop at a Patisserie shop. It was just around the corner from our house. The only pastry shop in the whole town. I loved their Dobos Cake Roll. Which basically was just a vanilla sponge cake roll filled with chocolate buttercream.
 
Bellow you'll find all the recipes that are used to make this fun desserts and also a video tutorial on the process.
These little cakes can be made ahead of time, store them in the fridge, for up to 5 days.
 



Recipes

Chocolate German Buttercream
Marshmallow Fondant
Small Batch Royal Icing


Basic Sponge Cake
4egg whites
4egg yolks
1 1/3cups(200 grams all purpose flour
1cup (200 grams) granulated sugar
4tbl oil
4tbl warm water
1tsp baking powder
1/2tsp salt
1/2tsp vanilla extract

 Preheat oven 350F
 Spray a jelly roll pan with non stick spray, line the bottom with parchment paper.
Sift together flour, baking powder and salt, set aside.
 In a clean bowl, whip egg whites with a pinch of salt, once soft peaks are formed, gradually add 1/2 of  the sugar, beat until shiny and stiff peaks are formed. Don't over beat you want the egg whites to retain moisture, turn the mixer off at once when stiff peaks are formed.
 Scrape the meringue  into another bowl. Set aside. Put all the egg yolks into the mixing bowl you just used for making the meringue. It is okay, it doesn't have to be spotless. Add remaining sugar to the egg yolks, using wire whip attachment, mix the egg yolks, first at medium speed and then at high speed, once your egg yolks have doubled in volume and became pale in color, add oil, by tablespoon, mixing well after each addition, then add warm water, by tablespoon, mixing well after each addition. Add vanilla extract and beat until combined. Turn off the mixer.
FOLDING
The most important part about making the sponge cake is the process of combining egg yolk mixture, egg whites and flour.
 Using fine mesh strainer  sift about 1/3 of flour into the egg yolk mixture and carefully fold the flour in with a spatula, then add about 1/3 of meringue  and fold in. Continue with rest of the flour and whipped egg whites, until no streaks are visible. Be gentle and don't over mix. You are looking for a light and airy batter.
Pour the batter onto the prepared baking sheet, spread evenly with spatula.
Bake in the preheated oven, for 10-15 minutes, until golden around the edges, it won't take too long.

Ganache Glaze about 1 1/2 cup 10 oz,(283grams)semisweet chocolate chips
 2/3cup(160ml ) heavy cream
  • Heat heavy cream  until it is hot and bubbles are forming on the surface, pour over small pieces of chocolate, cover and let stand for 2-3 minutes. Whisk until smooth. Cool slightly to desired consistency. If it gets to thick, microwave in 5 second intervals. Store covered in the fridge.
 
Tools
Round cookie cutter
Mini accent cutters
Americolor food gel coloring(blue, red, pink, green, black)
Jelly roll pan
Parchment paper
Wax paper
Star or Round piping tip, by Ateco
Piping bag







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Decorated Ghost Haunted Pumpkin Cookies

Monday, October 28, 2013



There are only few days  left before Halloween. Time is running out but there is still some time to decorate cookies.  I wanted to share with this fun cookie project before we head for all things Thanksgiving and Christmas.
Here they are - Ghost haunted pumpkin cookies. This idea came to make when I was decorating sunglasses cookies.



To make these cookies you need
about 3 inch pumpkin cookie cutter
Royal Icing
15 Second icing : white, black, orange, yellow, black
Stiff royal icing : white - for the stem
Simple Template(below)
Airbrush
Black Airbrush Color
Stainless Steel Tool
Brown Gel Food Coloring




How To Decorate Pumpkin Cookies for Halloween Video




Spaetzle/Flour Dumplings Recipe

Sunday, October 27, 2013


Spaetzle  are basically flour dumplings made out of flour, eggs, water.  Alternatively you can flavor them with spices and purees.  Make them savory or sweet.  They are perfect. I love them with Hungarian Paprikash. Dusted with sweetened cocoa or chunks of  cheese and roasted bacon, with roasted cherries and honey  ricotta. Cooked with scrambled eggs, dusted with red paprika.
 
Cooking process is pretty straight forward. Thick batter is thrown into the hot/boiling water and dumplings are collected with a strainer once they start to float on the top. 
Traditionally a wooden board, chopping board was used to make them but now there are tools that make the process easier and a lot faster. I use a spaetzle maker, see the picture below.



Basic SpƤtzle/Spaetze Recipe
3cups(450grams) all purpose flour
3eggs
1 to 1 1/2cups(240ml to 360ml) water
  • Stir all the ingredients together forming a medium stiff batter. Don't over mix.
  • Bring water to boil, season water with salt.
  • Reduce heat to simmer. Using spatzle maker drop dumplings into water. Stir, increase heat to high. Once dumplings start to float on the top. Cook for one minute. Remove dumplings with the stainless steel strainer and drain them in the colander.
  • To prevent excessive sticking run the dumplings under hot water and then drain.
    Drizzle little olive oil over them and gently stir.
 



Fondant Inlay on Cookies, Day of the Dead Cookies

Saturday, October 26, 2013


Let's decorate some cookies. Decorated skull cookies are really popular during  the Day of the Dead  celebrations. Though mostly made using royal icing decorations they can be simplified and made with fondant, too.
If  you don't like to work with royal icing, fondant  is a super easy alternative for you. Now when it comes to what kind of fondant to use.  You can either buy what's readily available(I hear some of them taste weird and others taste great, I literally have no experience with store bought fondant) or you can make it from scratch.  I always make my fondant. Making  marshmallow fondant  is  a lot easier than it sounds. You can find a recipe I like to use here.

Bellow is a video of how I made these cookies. I used a simple inlay technique that is super easy and delivers results.

To make these cookies you need
Marshmallow Fondant - small batch recipe
Sugar Cookies
Rose Calyx Cutter Set
Blossom Fondant Plunger Cutter Set
Mini Cutter Set 12pc
Fondant, Gumpaste Sculpting Tool Set
Skull Copper Cookie Cutter
Black Sugar Pearls
Wilton Fondant 9 Inch Rolling Pin
Black, Red Americolo Food Gels
Corn Starch
Crisco, vegetable shortening
Paint Brush
Water
Wax Paper

Mini Cutter Set 12pc


Fondant Inlay on Cookies, Day of the Dead Cookies Video Tutorial





More Day of the Dead Cookies:

Day of the Dead Cookie by Sweet Sugarbelle
Sugar Skull Cookies by Montreal Confections
Day of the Dead Owl Cookies by Tami Rena's Cookies


Gingerbread Haunted House for Halloween

Saturday, October 19, 2013


Over the years I had fallen head over heels for gingerbread decorations. I've been making gifts out of gingerbread and giving them to my friends for many years. It's become a tradition and every year I'm looking forward to this time of the year.  Even though I've never made Halloween decorations, the thought had been there I just never took the time to examine it. And finally here it is, long overdue, my first Halloween Gingerbread House.


To make this house you need
Gingerbread dough for centerpieces
Royal Icing
Template - from Sweetopia
Isomalt - Clear
WILTON LEAF TIP #352
Wilton Round #3
Wilton Petal Decorating # 101
Flower nail or Meat Thermometer on a nail.
Mini Metal Cutter Set (bell cutter)
AmeriColor of Gel Paste Food Colors 12 Pack Kit
 Moss Green Food Coloring
6-Inch Cake Boards



Gingerbread Haunted House for Halloween Complete Video Tutorial(includes how to make ribbon roses)



Front of the house.


Back of the house.


Ghost on the roof.

Ghost coming out from the chimney.


Broken window on the side.


60 Minute Dinner Rolls, Hamburger Rolls

Thursday, October 17, 2013


Time is running out and you are in the need of some dinner rolls or hamburger buns?  Try these super easy homemade rolls. Ready steady go! 60minutes later...freshly baked rolls are in the bread basket on a table. Dinner is about to start.

60 Minute  Burger Buns/Dinner Rolls (time includes prep, baking, clean up, makes 8 large buns, recipe adapted from Taste of Home)

2 tablespoons active dry yeast
1 cup plus 2 tablespoons warm water (110° to 115°)
1/3 cup vegetable oil
1 tbl honey
1 Egg
1 teaspoon salt
1/4 tsp fresh ground pepper
3 to 3-1/2 cups all-purpose flour

Egg wash: one egg, beaten with 1tbl water
Sesame Seeds

  • In a small bowl stir honey, warm water and yeast, let sit for 5 minutes.
  • In a mixing bowl combine flour, salt and pepper.
  • To flour mixture add yeast mixture, egg, oil. Knead for 5 minutes until dough gathers around the hook.
  • Turn dough onto a floured surface and knead for about 5 minutes, until smooth.
  • Divide into equal portions. Form buns.
  • Using kitchen shears make cuts along the outer side of the bun. Put the buns on a baking sheet lined with parchment. Cover with damp paper towel. Let rise for 35 minutes.
  • Preheat oven to 425F.
  • Brush with egg wash, sprinkle with sesame seeds. Bake for 8-12 minutes, until golden brown.
    Use small pretzel sticks as stems to make the pumpkin shaped buns.
 
 
 60 Minute Dinner Rolls Video Tutorial



Halloween Treat Bags Tutorial


Halloween is creeping up on us. It's time to act : decorate the house, get the candy, carve the pumpkins, get the costume, plan the party...
Here is super cute project for you. Halloween Treat bags, perfect for little favor treats for the kids to take to school or you can double the use and use them as favors and decorations at your Halloween Party Table Setting.
To make Halloween Treat Bags you need:
Iron

Halloween Treat Bags Video Tutorial


Once you make the treat bags fill them with treats or if you want to make it really special make Candy Corn Peppermint Patties. Wrap them into candy wrapping and fill the bags.




Looking for more Halloween Ideas? Here are just a few to get you started. You can learn how to make all of these Halloween inspired treats - check out Halloween Video Parade created by Haniela's and Montreal Confections.




Pumpkin Sponge Cake with Chocolate Bats for Halloween

Friday, October 11, 2013


Halloween  Parade has ended. I hope you enjoyed all the Halloween inspired recipes and tutorials. Today marks 14 new tutorials we shared with you.
If you are just tuning in or are new Haniela's.  You can check out all the Halloween Inspired Tutorials from Halloween Video Parade  in  playlist  we created just for you for easy access.

HALLOWEEN VIDEO PARADE(complete 14 tutorials)


I thought I'll end  Grand Halloween Extravaganza with a Halloween Inspired Cake. You can dress it up to your liking I decided to add chocolate bats to it to make it perfect for Halloween.
You can use any cake recipe you like. I used a sponge cake. This cake great with tea or coffee.



Sponge Cake
5 eggs, separated
1/2 cup oil
1/2cup  lukewarm milk
1tbl vanilla extract 
2tsp baking powder
2cups all purpose flour
2cups powdered sugar, divided into 1/2cup and 1 + 1/2cup
2tbl sifted cocoa powder
pinch of salt
butter and flour for greasing the pan, pastry brush
  •  Preheat oven to 385F.
  • Butter and flour the Pumpkin Cake Pan. If using more complex pan pattern I use a pastry brush. Brush the pan with a very soft butter. Making sure you grease all the little details. Then flour the pan. Shake out the flour excess.
  • Sift together flour and baking powder, set aside.
  • In a clean bowl, whip 5 egg whites with a pinch of salt. Once soft peaks are formed, gradually add 1/4 cup powdered sugar. Beat with wire beater until stiff and glossy peaks are formed. Scrape all the whipped egg whites into a clean bowl, set aside.
  • In the same bowl you used to whip the egg whites, beat the egg yolks with remaining powdered sugar, until pale in color, 5 minutes.
  • Add vanilla extract.
  • In one continuous streak, add lukewarm milk, beat until well combined.
  • Then  to the egg yolk mixture, with mixer on low speed, add oil. Beat until just well combined.
  • Alternatively, in 3-4 additions, using a spatula or a large whisk, fold flour and meringue(whipped egg whites) into the egg yolk mixture.
  • Divide batter in half.
  • Color one half it orange food coloring, fold in the color. Add cocoa powder to the remaining batter fold in the cocoa powder.
  • Divide batter between the pans, alternating orange and chocolate.
  • Bake for 30-35 minutes. Don't open the oven or cake may fall. Check with at tooth pick or a bamboo stick. Insert the stick into the cake. If stick comes out clean, cake is done. If not, leave the cake in the oven for additional 5 minutes and check again. Cake is done if the sides are pulling away from the pan.
  • Let the cake cool in the pan for 5 minutes. Then invert onto a cooling rack and let cool completely.
Glaze
1tbl melted butter
1/2tsp vanilla extract
5 - 5 1/2tbl milk
1 1/2 cups powdered sugar
orange and yellow food gel coloring
1/4tsp cinnamon(optional)
  • Melt butter. Whisk together butter, vanilla extract and milk, add powdered sugar and whisk until smooth. Add food coloring and whisk again. Use as glaze on cakes.

Chocolate Bats - view the video, select section 2  and learn how to make chocolate bat toppers
Chocolate Candy Melts (Wilton Candy Melts or Merckens Candy Melts )
Toothpicks

Bat Template

Fondant Leaves - view the video, select section 2 and learn how to make fondant leaves for the cake
fondant (Mini Batch Marshmallow Fondant - RECIPE)
Fall Mini Metal Cookie Cutter Set (Small leaf cookie cutter)
piece of plastic wrap for the forming

Marshmallow Stem
One regular size marshmallow
Chocolate Candy Melts
Toothpick
  • Melt the chocolate, in 15-20 second intervals, agitating chocolate after eat heating.
  • Stick toothpick into the marshmallow and then dip marshmallow into the chocolate, coating it whole. Put coated marshmallow on a piece of wax paper. Let harden. Use as a stem on the cake.


Pumpkin Sponge Cake  with Flying Chocolate Bats Video Tutorial