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Florya, Istanbul, Turkey
Tel: 0536 2798419 HER CUMARTESİ KURABİYE YAPIMI VE SÜSLEMESİ EĞİTİMİ Eğitim saatleri:10:00-16:00 arasında 6 saat olarak düzenlenmiştir. Eğitmen: Melanie Yılmaz Yer: Florya / Istanbul Program Kalıp kullanımına uygun Kurabiye hamuru tarifleri Royal Icing hazırlanması ve süsleme tekniği Şeker hamurunun tanınması ve renklendirilmesi Şeker hamuru süslemeye uygun malzemelerin tanıtımı ve kullanım alanları Desenli merdane, silpat ve baskı malzemeleri ile desen efektlizemin hazırlanması Kurabiyelerin Şeker Hamuru ile modellendirilip süslenmesi Cam Şekerli Kurabiye Yapımı Eğitim sonunda tarafınızdan hazırlanan kurabiyeleri evinize götürebilirsiniz. Kurs ücreti 150.-TL katılım kişi sayısı 6 kişi ile sınırlıdır. Kayıt için lütfen melaniedalton2002@yahoo.com e-posta göndererek bilgi alabilir veya 0536 2798419 nolu telefon ile ulaşıp gerekli bilgileri alınız. Facebook Cookie-licious Kurabiye kursu.

Thursday, 12 April 2012

Happy Easter

This year my son wanted to take something special to school so we went to http://www.euroflora.com.tr/ and found theses really sweet bags.

We filled them with all sorts of goodies.

His friends loved them.

Wednesday, 11 April 2012

Rainbow Birthday Cake

I wanted to make a birthday cake for my friend Şebnem that was absolutely breath taking when I came across 'The Rainbow Cake' on Martha Stewarts web site. What looks like a simple frosted cake really makes the whole room gasp when cut into.

Try out this delicious and fun recipe. You can make it as fun or as romantic as you want. I'm planning on making a pink one for my friends birthday next month.

Basic  White Cake Recipe
226 g butter, room temp
466 g sugar

5 egg whites, room temp
2 teaspoons vanilla
375 g flour
4 tsp baking powder
½ tsp salt
355 g milk, warmed for 30 sec in microwave to bring to room temp

Red, orange, yellow, green, blue and purple GEL food coloring. Liquid will not be vibrant enough!

How to make it:
  • Preheat the oven to 350F degrees. Oil and line how ever many 9” cake pans you have (I have three and I just reused them).
  • Sift together the flour, baking powder and salt. Set aside.
  • Cream the sugar and butter, then add the egg whites (I cracked them all into one bowl) and add them a little at a time. Add the vanilla and mix until fully incorporated. Then, alternating between wet and dry, add the milk and flour mixture in two parts.
  • Divide the batter between 7 bowls (I didn't weigh mine) and then whisk in a small amount of  the appropriate food color untill you are pleased with the colour. Pour into the pans and bake for 15 minutes each.
  • When you remove them from the oven, let them rest on the cooling rack, in the pan, for ten minutes. Then flip out and let them cool down.
I covered mine with a classic Ganja but the original recipe is  made with frosting. Here is a great one.

Lemony Swiss Meringue Buttercream

Ingredients to fill and crumb coat:
9 egg whites
350 g sugar
532 g of butter, room temp
2 tsp lemon extract

Ingredients to frost:
5 egg whites
200 g sugar
226 g butter, room temp
1 tsp lemon extract
How to make it:
  • Cook the egg whites and sugar in a small saucepan over medium heat, whisking constantly, until the sugar is completely dissolved.You can test by rubbing some between your fingers. If it's smooth, it's done.
  • Pour into another bowl and whisk on a high speed.
  • Then, on a medium-slow speed, add the butter, waiting until each piece is completely incorporated before adding the next.
  • After all the butter has been added, turn the mixer back to high speed and whisk until it has all come together (about five minutes).
  • Add the extract, beat briefly and then use.

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