Christmas Round the Corner????

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Before you know it, it’s almost the end of the year. Christmas is coming in about 3 months time, and so, it’s about time to make some fruitcake to cure. Made 6 to gift, and 2 to keep for Christmas parties held at home. 8 in total. The fridge is packed.

If you are like me, and you are looking to either have some fruitcake during Christmas, or to gift these to friends and family, then now is the time to make them. 🙂

Recipe is taken from Anna Chan of Sugar Inc.

Ingredients:

Group A:

200g Dried Fruits

400g Grand Marnier/Gold Barcardi

Group B:

75g Good Quality Butter

60g Fine Sugar

1tsp Mixed Spice

1 tsp Vanilla Essence

Group C:

1/4 tsp Bicarbonate Soda

2tsp Orange Zest/Lemon Zest

50g Good Quality Butter

13g Whipping Cream

Group D:

100g Eggs

150g Cake Flour

1.5tsp Double Acting Baking Powder

Method:

  1. Soak dried fruit and rum overnight. Do not soak longer than 12 hours, or fruit may be too alcoholic and bitter
  2. Cook 255g of Group A ingredients (all the fruits and part alcohol) with Group B ingredients in a saucepan over medium heat. Cook until butter is half melted. Turn off the heat and continue stirring until the butter has completely melted and mixture is even. Cover the mixture with a lid to prevent too much alcohol from evaporating.
  3. Stir in Group C ingredients, one at a time, into the above mixture. Keep mixture under wraps constantly.
  4. Sieve cake flour, and double acting baking powder together. When the mixture is cool, stir in the eggs, followed by the flour mixture.
  5. Divide the batter into 2 4/5 inch greased cake pans. Each pan should contain around 370g of batter.
  6. Bake at preheated oven, 170C for 25 mins.
  7. Test the cake with a wooden skewer for doneness. Brush the cake with the remaining rum liquid from Group A whilst the cake is still hot.
  8. Cover the cake with aluminium foil. Brush the cake weekly with rum for a month, and bi-weekly for the next 2 months, and monthly thereafter. Cake keeps 6 months in the fridge. Keeps for 1 year in the freezer.
  9. Please heat up the cake at 160C for 5 mins when you want to eat it.

Happy baking. 🙂

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Merry Christmas

Sitting here in front of my laptop, television on, tuned to channel 5. Michael Buble is on. Time? 12 midnight exactly. Merry Christmas everyone! The kitchen is up for 1 last chocolate log cake and 1 last turkey to roast, for 1 last customer tomorrow. And after that, no more Gingerbread Man and log cakes till 2013’s christmas. 🙂

I’m really glad you guys enjoyed the gingerbread you got from me, glad you guys loved the cakes, whether it be the pure chocolate log cakes or the rummy chocolate log cakes (home made chocolate rum ganache + rum raisins in a moist sponge roll).

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The last order for gingerbread man for 2012. Design was done according to what customer requested.

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One of the two rummy chocolate log cakes done up. I’m gonna turn into an alcoholic. Kept digging into leftover rum chocolates, haha. So anyway, I’m gonna rest a little before going into full force for the upcoming CNY. See you guys soon. Merry Christmas all, and have a jolly good new year! 🙂

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Christmas Log Cake – Chocolate

Christmas is in 5 days time! Woohoo!

As the time draws near, orders for log cakes to be brought to parties increases. The eldest sister ordered a chocolate log cake to be brought to work for colleagues today. 🙂

So late last night, I made a rich chocolate ganache log cake for her. Wanted the cake to be as fresh as possible.

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Proceeded to make the chiffon cake. No more wrinkled top, thanks to a brand new technique. Loving the color of the cake. Its chocolate! not the deep rich chocolatey kind of chocolate cake, as the home made ganache would be very rich. Wouldn’t want the entire cake to be too rich giving you the “jelat” taste after a few mouthful. 🙂

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Bought a little too many decorations this year. Didn’t manage to use most of the designs. lolx!

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So anyway, here’s a picture of the finished cake. Slathered thickly with the chocolate ganache, donned with pretty Christmas decorations. Another 3 more cakes to be made over the next few days. Baking baking baking! Happy happy me! 🙂 Merry Christmas all, and a jolly New Year!

For more information on getting my Chocolate Christmas Log Cake please contact me at marianbakes@gmail.com . Alternatively, you could leave me a comment over at http://www.facebook.com/marianisbaking or leave a comment here on the blog itself. :)

Cheers and have a jolly good Christmas.

Love,

Marian

Hello Mr Gingerbread Man/Woman/Snowman

Received an order for 50 gingerbread cookies last Friday. 20 snowman, 15 gingerbread man and 15 gingerbread woman. To be pretty honest, I was shocked to receive such a large order for gingerbread cookies, because the people around me have never really liked gingerbread cookies. They’ve always complained about how they found the smell of ginger in a cookie odd. The spices yield a weird taste, etc etc etc. The thing about home baked cookies is that you get to put what you like in them and take out what you didn’t. Like many others, the lady who ordered this batch of gingerbread cookies requested for reduced spices and ginger. Minus-ing out a large portion of what gave the the cookie its “punch”, it was pretty much just a cookie with no character. Hence, I added a little something else just to balance out the smell and taste of the cookie. Result = extreme satisfaction. The cookie had a little spiced smell as like what it was originally supposed to be smelt like, and it had a little extra maple syrup-ish smell that blends so well with the spices.

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Working on the dough took a little longer then expected, because it was so soft and hard to handle. Managed to cut them out and had them baked in a day.

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Icing them took quite a while too, outlining them, flooding them and later adding little designs to it. I’m no creative designer when it comes to designing cookies, but I was pretty pleased with what I got at the end of it all.

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Whilst waiting for the icing to dry, I drove out to get packaging for the cookies from the local baking supply store. Happy to find pretty designed cellophane bags and Christmas ties to bag the little darlings up.

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“Run, run, run away Mr Gingerbread man”

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Sweet little treats in a sweet little bag. 🙂

Merry Christmas everyone

For more information on getting a once-off special bake for a special occasion, please contact me at marianbakes@gmail.com . Alternatively, you could leave me a comment over at http://www.facebook.com/marianisbaking or leave a comment here on the blog itself. :)

Cheers and have a jolly good Christmas.

Love,

Marian

White Chocolate Chip Macadamia Nut Cookies

 

 

 

 

With Christmas just round the corner, orders from family and friends have been jacked up a notch. Not that it is a bad thing, considering how much I love to bake. 🙂

Just received an order for 2kg worth of White Chocolate Chip Macadamia Nut Cookies back last week to be given as Christmas gifts for friends and colleagues. Completed these loves in a good 6 hours. I’ve only came up with the recipe for these babies back 6 months as a favor for a friend. Never knew from then on, it took off and became a favorite for many.

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Unlike those found in subway, my version is mini. Bite sized cookies for easy wrapping and gifting.

Popping these loves in for a good 15 minutes,

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and out came crisp golden brown cookies. Mum came by and started pinching a few cookies. Dad woke up from his afternoon nap, and grabbed a few for his afternoon tea. Fortunately I made extra. Good thinking. Lolx!

Seeing I had extra, Da Jie asked if i could wrap some up for her students whom she’d be seeing that fateful afternoon I did my baking. They’d be having a piano recital and she wanted to give them something special on top of gift bags and vouchers she’d originally purchased.

 

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A jolly good thing I’ve always had extra packing supplies. Grabbed them out and started packing the cookies.

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Pack, packing, packed. All ready to be given out. 🙂

Who wouldn’t love a good cookie paired with a tall glass of cold milk. Glad my recipients loved the cookies, glad that I made plenty of joy and comfort to their tummies.

For more information on getting my White Chocolate Chip Macadamia Nut Cookies, please contact me at marianbakes@gmail.com . Alternatively, you could leave me a comment over at http://www.facebook.com/marianisbaking or leave a comment here on the blog itself. 🙂

Cheers and have a jolly good Christmas.

Love,

Marian