Pink Piggy Cake

This a birthday cake for my friend who insisted a piggy cake, and there you go! He showed me a photo of his cake, this cake, I can say it resembles maybe 60% of the model he showed me. The 40% is left for the viewers to judge. Haha. =D. I have had a rough idea how to make it, but the only problem I got was the nose because it is hard to make a 3D nose. I found a person who decorates a piggy cake using melted white chocolate that is dyed pink. What a wonderful idea! The youtuber is called "pankobunny". She has wonderful recipes, take a look at hers.

It is consists of one pink-colored vanilla cake, and one chocolate cake. The filling is whipped cream. The pink piggy cake is dyed pink whipping cream. Lovelt!

Happy baking =)

Mini Checkerboard Cookies

Checkerboard cookies is always on my to-do baking list. Here it goes. This is a failed one actually, cos it has only 4 instead of 9 combination. I changed it in the beginning because my dough fail to stick. It will only stick to 4, 4 it is. Mini checkerboard cookies then. Haha. =P

Ingredients:
"Black" Dough:
60g butter
30g sugar
1/2 egg
20g milk
90g cake flour
20g cocoa powder
1 tbsp salt
1 tbsp vanilla extract

"White" Dough:
60g butter
30g sugar
1/2 egg
20g milk
110g cake flour
1/2 tbsp salt
1 tbsp vanilla extract

Steps:
1. Beat the butter, sugar and egg till combine. Add in milk and then the dry mixture and mix till combines. It is the same for both dough. Shape each dough into rectangular log shape. Wrap with cling wrap and put in the freezer for 1-2 hours. (Is a MUST!)
2. Take it out and cut into 4 square small long logs. Assemble alternately with one black dough and one white dough (as seen in the picture above). Wrap with cling wrap again and put in freezer for another 1-2 hours.
3. Preheat oven to 350F. Cut the firm cookie dough into 1-inch cookie, and place on baking sheet. Bake for 15-20 minutes. Be careful not to burn the cookies.
4. Cool completely on wire rack and enjoy!

The shape is not very pretty, because I did not push the dough against each other firmly, so it shows a little broken. Be sure to push them towards each other to form a nice, clean checkerboard cookie dough before putting it into the freezer at the second time.

Happy baking =)

Egg-less Vanilla Chocolate Chips Cupcake

Egg-less Vanilla Chocolate Chips Cupcake
In this cupcake, there is no eggs, and I use unsweetened soymilk and vanilla yogurt in this cupcake. The end product of this cupcake is quite dense and still soft. The cupcake has a very strong vanilla smell/taste to it, the chocolate chips are just to add the texture of this cupcake. I love how it came out even though the cupcake does not look that appealing.>.<.

Ingredients:

80g sugar

80g vegetable oil

200g vanilla yogurt

60g soymilk, unsweetened

130g flour

80g chocolate chips

Steps:

1. Preheat oven to 350F.

2. Mix all ingredients in a mixing bowl using a hand mixer.

3. Scoop batter into cupcake liners till 3/4 full.

4. Bake in oven for 20-25 minutes or till toothpicks inserted come out clean. 

5. Cool completely on wire rack.

Enjoy =)

Reese's Peanut Butter Cup w/ Vanilla Buttercream Cupcakes

     This is a Reese's Peanut Butter Cup w/ Vanilla Buttercream Cupcakes that I have created since I saw that I have so much peanut butter and peanut butter cups left. This cupcake turns out to be better than I expected. I have no idea what I was doing when I was actually making it..LOL..

Reese's Peanut Butter Cup w/ Vanilla Buttercream Cupcakes

Ingredients:

3 eggs 

100g sugar

100g vegetable oil

50g milk

200g all-purpose flour

1 tbsp baking powder

1 tsp vanilla extract

15-20 pieces of Reese's peanut butter cup

Vanilla Buttercream:

1 cup butter, softened

2 cups powdered sugar

1 tbsp vanilla extract

3 tbsp milk

20 pieces crushed Reese's (toppings)

Steps:

1. Preheat oven to 350F. Prepare 12-15 cupcake liners. 

2. Mix the flour and baking powder till mix and put aside.

3. In another bowl, mix eggs and sugar, beat till slightly pale.

4. Add in oil, and incorporate until mix. 

5. Mix in the flour mixture and milk alternately. Adjust according to consistency. Mix the mixture till the batter reaches ribbon stage consistency.

6. Scoop the batter int cupcake liner till half. Then, add in 1 piece Reese into the cupcake liner. Then, add another scoop of batter till cover the Reese. The cupcake liner should be 3/4 full. Do the same for the rest of the cupcakes.

7. Bake in oven for 20-25 minutes or a toothpick inserted comes out clean. Cool in pan for 5 minutes and shift to a wire rack till completely cool.

8. At the mean time, prepare the vanilla buttercream. 

9. Beat softened butter in room temperature till creamy, and add powdered sugar little at a time. 

10. Add the vanilla extract.Adjust the consistency with milk.

11. Assemble the cooled cupcake with some buttercream and topped with crushed Reese peanut butter cup.

Enjoy!