God has proven, that what I experienced so far, all it is the best plan.

Maybe I’m thinking negative about my past that made ​​me have to move from my hometown, central Borneo. I really hate those who hurt my parents, not hate those who turned out for the hypocrites.

Those who have dropped my ideals that I dreamed of since childhood.

I was very angry, because I’ve set up my future, what I would do. must be able to bridge my brothers so they too can be successful. And prepare a wonderful future for my parents, so they do not bother to send my brother and sister in the best schools.

And I was more upset because they have distanced me from my youth, which I should enjoy with my friends.

 I get the best of friends ever, which I had founded his own work from scratch until now, being an athlete is to increase revenue, as well as getting the best man I ever had ..

If all this is not the plan of God .. that’s bullshit.

I just hope, what is the plan I’m ahead, what me and my boyfriend for 3 years this plan, all be going well, with the plan of god pl.

Teach me and my heart to continue to spread the love, god .. amen…

Pretty Pink Very Berry Macaron Recipe

I have been playing around with this recipe for a while now and I absolutely love the bold, sharp flavour the freeze dried berries give these macarons.  

These beautiful, bold, berry macarons are especially delicious when combined with the smooth, sweet and creamy vanilla buttercream.

You should be able to find some freeze dried berries at your local health food store, the berry mixture I use includes, strawberries, blueberries, blackberries, raspberries and pineapple. 

I grind my freeze dried berry mixture into a fine powder in the food processor but be careful not to grind the mixture too much as it will begin to turn to a paste.

Very Berry Macarons

Makes about 70 macarons

30g freeze dried mixed berries

275g ground almonds

300g icing sugar

110g egg whites

300g caster sugar

75g water

pink food colouring paste

110g egg whites

French Vanilla Buttercream

250g unsalted butter, very soft

100ml water

100g caster sugar

2 eggs

1 tsp vanilla extract

To Make the Macarons:

Line 3 baking trays with parchment paper.

Using a food processor, blitz the freeze dried berries into a fine powder.

 

Sift together the icing sugar, dried berry powder and ground almonds into a large mixing bowl.  Add the first batch of egg whites to the bowl but do not mix.

Place the sugar, water and food colouring into a small saucepan, stir to mix in the colour before placing over a medium heat. Boil until the syrup reaches 118C. Once the syrup reaches 110C, simultaneously, begin to whisk the second batch of white eggs on the high speed of an electric mixer.

Pour the 118C sugar syrup onto the whipped egg whites, in a thin stream, avoiding the whisk. Continue to whisk until the meringue cools to 50C.  Fold the meringue into the almond mixture with a rubber spatula, turning the bowl a quarter turn on each fold.

 When the macaron batter just begins to shine, it is ready, the batter should form a ribbon that falls from the spatula and holds its shape for around 20 seconds before sinking back into the mixture.

Pour the macaron batter into a pastry bag fitted with a plain round tip. Pipe the mixture into uniform rounds onto the prepared baking trays.  Tap the baking sheets on a work surface to let any air bubbles rise out.

Let the macaron shells sit for around 30 min or until they form a skin, (no batter will stick to your finger if you touch one).

Preheat oven to 160C.

Bake the macarons for around 14 minutes depending on their size. Once they are baked the macaron shells will no longer wobble when touched.

To Make the French Vanilla Buttercream:

Using an electric mixer, beat the butter until very soft, smooth and creamy, around 2 minutes.

Place both eggs in a large mixing bowl or the bowl of a free standing mixer.

Combine the sugar and water in a saucepan and boil until the mixture reaches 118C.

              Once the sugar syrup reaches 110C start to beat the eggs on a medium speed. 

Turn the mixer down to a low speed and pour the 118C syrup onto the beaten eggs in a thin stream, avoiding the whisk.  Continue to beat the mixture until the bowl is no longer hot and the mixture has become white and heavy.

Gradually add the butter to the syrup mixture and beat on a medium speed until smooth and creamy.

While beating the butter and syrup, the mixture may appear to separate and begin to look curdled. Do not panic! Continue beating the mixture until it becomes smooth and creamy. Add the vanilla extract and beat well.

To Assemble:

Pair up your macaron shells and pipe around a tsp of buttercream onto the flat side of one macaron in each pair and top with the remaining macaron shell.

Buttercream Bakery Cupcake Catch Up

Hi Everyone!

It feels like it has been so long since my last post.

I actually had a little holiday mid April and spent an amazing week in Las Vegas with my favourite people in the world.

I had the most amazing time and I am so glad I got a little break because the second we landed back in the U.K. the cupcake chaos began and I haven't stopped since then.

Never the less I have finally found the time to put together a little cupcake catch up, I have lots of new cupcakes and decorations to show you.

I am going to start with these adorable cupcake topped cupcakes.

How awesome are the little silver forks!!!

All the cupcakes (the fondant ones that is), are totally unique, some are topped with coloured sprinkles, others chocolate coffee beans and chocolate bars.

I particularly love the fondant cupcake above with a tiny little Oreo cookie on top.

I opted for a wooden effect for the bases and brushed them with a little gold lustre dust for added sheen.

 I will definitely be listing these adorable cupcake toppers in our Etsy store.

I have also added an online store to the Buttercream Bakery website.

Buttercream Bakery Cake Toppers and Decorations Store

I will be updating the store regularly with our new designs and characters.

 

Next up in topper form and then proudly atop their cupcakes, we have a huge selection of fondant handbags.

I made 35 handbags in total, every single one was completely unique.

I used various techniques to texture the bags and hand painted the details, such as zips and clasps in gold or silver edible paint.

My sugarcraft table looked like a department store.

Can you believe this was my first ever handbag order! I've been dying to make some handbag cupcakes for ages so I was so pleased to get the chance and I honestly couldn't have asked for a lovelier client to make them for, her reaction to the cupcakes really made my day.

If only I had this many real life handbags!

I thought I would get all the girly cupcakes out of the way in one go and follow our gorgeous handbag cupcakes with our pretty Ballet shoe cupcakes.

I love these ballet shoe cupcake toppers, the toppers will be available in our store and available to order in various colours. 

 I'm hoping to get the chance to make a pair of red satin ballet shoes one day soon.

OK girly is over and the zombie bears are back.

I already posted the full set of zombie bears as toppers so I won't show you all of them again but I couldn't leave this guy out, he's my favourite.

'Grrrr brains....'

 

Hello Sailor!

You all know I love a bear with a job and this adorable not so little sailor bear is no exception.  His little outfit is just too cute and yes, I know I shouldn't call it an outfit, it's a uniform and an oh so stylish one at that.

Next up 99 Cupcakes...

It way not be warm enough for a 99 ice cream but it's always the right climate for a cupcake version.

Our 99 Cupcakes feature a vanilla bean sponge cake topped with vanilla bean buttercream and lots of flaky chocolate.

I made the adorable toppers below as part of a custom order.

 I absolutely love the clown fish, especially the one with the little shocked face.

The accompanying toppers are what I call a sea-life topper, I love the bright colours and the textures really bring them to life.

I will leave it there for today, before you are all cupcaked out.

I have loads of posts planned for this week, including lots of new recipes that I know you will all love.

Until then...

Ted says 'Bye'!

Teddy Bear Milk Chocolate Mousse Recipe

Not only are these delicious chocolate mousse teddy bears utterly adorable but they may actually be one of the most scrumptious desserts of all time. 

The mousse is beautifully light, rich, smooth & decadent and the addition of white, milk and dark chocolate details just amp up the unbelievable chocolatey deliciousness even more.

The mousse recipe itself is wonderfully simple, the only difficult part was figuring out how to get them out of the spherical moulds!

After many trials and tribulations, in the end I froze the bears overnight and used a palette knife to push one side of the base and as I did the mousse round began to slide out of the other side.  As the mousse is frozen solid this causes no damage to the shape and trust me no amount of shaking, banging or slamming will get that bad boy out.

If you are not using moulds, rather than freezing the mousse overnight simply place the mousse in a suitable container and refrigerate for a few hours to set. 

If you would like to try teddy bears but do not have any half sphere moulds, be inventive! Small round bowls will work just as well.

Milk Chocolate Mousse

Serves 4 hungry chocolate lovers or makes 3 large bears

For the Milk Chocolate Mousse:

10 oz milk chocolate

1/2 tsp gelatin powder

125ml milk

250ml double cream

To Decorate:

cocoa powder

giant milk chocolate buttons - 2 per bear

giant white chocolate buttons - 1 per bear

semi sweet chocolate chips 3 per bear

If using, grease moulds with non stick baking spray, wiping off any excess with a paper towel.

Melt the chocolate in a heatproof bowl resting over a pan of gently simmering water, stirring constantly until completely melted. Remove from the heat and set aside.

Place the milk in a small saucepan and stir the gelatin powder, place over a low heat, warming until the milk reaches the same temperature as the chocolate.

Gradually whisk the milk into the chocolate and set aside to cool to room temperature.

In a separate bowl whip the cream until it reaches soft peak.

Gently fold the cream into the chocolate mixture until fully combined. 

Fill the moulds with mousse, cover with cling film and place in the freezer overnight.

Once the mousse is frozen solid, remove from the freezer one at a time and use a spoon or palette knife to push down on one side of the base.  The round will begin to slide out of the opposite side of the mould..

 Dust the rounds with cocoa powder and add chocolate chips for the eyes, two large chocolate buttons for the ears and a white chocolate button with a chocolate chip attached for the nose. Attach the chocolate chip by melting the top slightly and pressing it on to the giant white chocolate button.

Store the mousse in the refrigerator and bring to room temperature before serving.

 

I will definitely be making these again very soon, Mr.P. absolutely loved the mousse and I'd like to try adding a base to the bears, I'm thinking biscuit, brownie or even a chocolate macaron. I also have some really cute ideas for Strawberry Mousse and Lemon Mousse.

Turtorial Green Mouse Clay

LUCU WINNIE METODE PEMBUATAN CLAY

16 DESEMBER 2012   IMP   1 KOMENTAR

Bulan lalu beberapa waktu, anak akan memahami, menghasilkan serangkaian hewan tanah liat, yang merupakan paragraf ketiga, lucu liat beruang, harap Anda menyukainya.

Lucu Beruang liat

Suasana hati yang sangat baik karena anak baru-baru ini, tidak ingin bermain dengan suasana hati yang buruk tanah liat, kemudian berhenti untuk anak-anak,

Ini adalah bulan terakhir telah siap dengan tangan, karena anak merasa petunjuk yang baik adalah suasana hati yang baik untuk melakukannya.

Titik Jadi posting juga lebih kecil, kami tidak keberatan ah> "<

Cubs, anak kecil dengan desain hijau, adalah beberapa khusus, kami ingin juga mencoba ah!

Metode produksi

Sebuah hijau dipilih, aduk, pertama kali dibuat bulat, akan menjadi ukuran tubuh yang baik.

2 kaki dengan bagian produksi hijau.

3 Selanjutnya adalah lengan.

4 Membuat syal merah, renda tekanan alat.

5 dengan syal merah tanah tipis gelap yang dihasilkan kurang dari sebelum kue bulat kecil, lengket khaki atas.

6 Membuat Ribbon x2.

7 diproduksi dengan memilih permukaan kepala hijau dengan warna, pasta bisa, lokasi mata,

Alat gambar Line dengan mulut ditarik.

8 ditambah hidung hitam dan gigi make putih.

9 Kombinasi tubuh.

10 hijau dengan alis hitam dan telinga (telinga hati dengan pasta hijau tua).

dan hasilnya ... ^^ Taddaaa