Junior Cake Chefs!

The week after the Cookie Decorating class for No.3, I held a Cake Decorating class for No.2's class.

Their cooking brief was simple: to decorate a cake given to them into one of the 4 transports they've learnt as part of their module on Transportation.

I first got the kids to discuss and plan on paper how best to cut their cake into a 3D version of the transport (Car, Plane, Ship or Train), and how they would decorate it.

Next, I showed them the resources they will be given for decorating the cake: buttercream frosting, Smarties, Rolled Biscuits, and Oreos.

Then the kids got down to decorating their cakes... and eating it too! ;)

Here are the highlights:

The cakes in the box, the ziploc packets of buttercream frosting, Oreos, Smarties and Rolled biscuits.  All the kids are given are cake board and a butter knife, and are taught knife safety. :)

How many of you like chocolate cakes?

Great plan.  Now how should we cut the rectangle cake to get the design we want?

So the next step is?

Plan done.  Now to get the decorative bits!

Cutting the cake to assemble. 

It's beginning to take shape.

What does this look like? ;) 

More frosting, please!

Messy fun!

See our sticky hands?

Morning class' CAR.

Morning class' SHIP.

Morning class' PLANE.

Morning class' TRAIN.

Yummy!

Afternoon class' turn at decorating.

Afternoon class' CAR.

Afternoon class' SHIP.

Afternoon class' PLANE.

Afternoon class' TRAIN.

Say 'Cakes!'

Yum!

Yay!

The recipe for the chocolate cake can be found here, which is my favourite go-to chocolate cake recipe.  I just baked in an 8x8-inch square cake tin, and cut it into 2; half for each of the group.  Because that was a busy week for me in terms of work, I wrapped the cake in baking parchment, and then in plastic wrap and froze all 4 cakes, defrosting them in the fridge the night before the session.

The buttercream frosting I used was a simple one, but with the Kitchenaid beating it, the texture was really, really good.


Buttercream Frosting
Ingredients:
1 block unsalted butter, softened
1 teaspoon vanilla extract
2.5 cups confectioners' sugar
2 tablespoons milk


Directions:

1. In a mixer, cream the butter and vanilla.
2. Add in the sugar, one cup at a time, beating well after each addition.
3. Beat in the milk, and continue mixing until light and fluffy. 
4. Keep frosting covered until ready to decorate.

I just scooped the frosting into ziploc bags and put it in the fridge.  Because of our tropical weather, the frosting gets pliable quite easily, but it holds relatively well nonetheless.  When the kids need the frosting, I just cut a corner of the bag and the kids can pipe it onto the cake and use the butter knife to spread the buttercream.

Another Rainbow Cake... Steamed!

Rainbow cakes are such fun to eat... and these are much easier to make than the baked version.

Call me a lemming, but when I saw this recipe being circulated on my Facebook, I just couldn't resist trying it out. :)

The original recipe can be found here.

Steam Rainbow Cake

Ingredients:

6 Eggs

200g Sugar

2 tsp Vanilla Extract (or almond extract or lemon juice or whatever flavour you prefer or have on hand)

280g Cake Flour, sifted, and add in ¼ tsp salt

200ml Coconut Cream/Milk (from packet.  I used Kara brand.)

Liquid food colouring

Method:

1. Prepare wok steamer. Line an 8" round tin. 
2. Beat eggs with sugar and vanilla until the mixture increases in volume and is pale in colour.  I beat the mixture with the Kitchenaid from medium to high speed for about 10 minutes.
3. LIGHTLY fold in a third of the flour, then half the coconut cream, another third of the flour, the last of the coconut cream and finally the last of the flour.
4. Ladle the batter into 7 bowls and colour with the liquid food colouring.  I found that gel food colouring doesn't work well because to incorporate the gel into the batter required a lot of stirring, and that resulted in the batter losing all those precious air bubbles which makes the difference between a light cake and a denser cake.
5. Pour the bottom-most colour (Reddish-Purple) into the cake tin, and then give it a light bang on the counter.  This is to allow the batter to flatten evenly as well as to remove the larger (and uglier) airpockets.
6. Put the cake tin in the wok steamer and steam for 5 minutes on medium heat.
7. Remove cake tin from wok steamer and pour in the second layer (Bluish-Purple), and spread the batter evenly with the back of a spoon.  Then bang the cake tin lightly on the counter and put the cake tin back into the wok steamer.  Steam for 4 minutes on medium heat.  Repeat until all layers are done.  For the final layer (Red), steam for 15 minutes before removing from the wok.
8. Remove cake from the cake tin unto a wire rack and leave to cool. 

My preference is still the baked Rainbow Cake.  Slicing into the white frosting, revealing the hues of the rainbow is a lovely surprise, and any cake with frosting is a lovely treat. :)

Nonetheless, this is a quick and easy version - no messy frosting, and a quick and clean snack that will appeal to both young and old.  Best of all is that more people have the means to steam a cake than to bake one - especially families without an oven. ;)

Butter Cookies and a Sugar Icing Class

No. 3 couldn't resist dipping into the icing for a lickity lick! :)

No. 2 and 3's school has asked me to give a cookery class for the kids of their level.  After discussions with the form teachers, I've decided that since No. 2's class was on the topic of Transportation and No. 3 on the topic of Shapes, to create a cookery class based on those themes.

No. 3's lesson was this morning.  I've decided that instead of having them use cookie cutters to cut out shapes of triangles, squares and circles, to make it 'easy' and time efficient to get them to ice cookies with shapes instead.

Icing requires the Nursery kids (4-year-olds) to activate their fine motor skills - not that easy a task.  But no matter... it was the sensory experience of taste this cookery class was about, and in which playing with food a key factor! ;)

To this end, I decided that the smaller the child, the bigger the cookie needs to be.  So I made square cookies the size of a slice of bread for each child to use as an edible icing board.

It was not easy at first to look for a rolled cookie recipe that enabled me to cut and bake that size of a rolled dough.  The first recipe I used from Allrecipe was too sticky and melted very fast in our hot weather.  Furthermore, it was almost impossible to cut and move out a large square cookie shape.  In the end, I found a butter cookie recipe that worked well.  However, I had issues with transferring the cut-cookie to the baking tray, until I hit upon an idea which I've made a photo-tutorial after the Butter Cookie Recipe:

Butter Cookie Recipe

Ingredients:
(For about 11 bread-slice-size squares... I'd suggest halving this recipe if you're making it for home.)
450g Plain Flour
2 tsp Baking Powder
200g Butter
210g Sugar
2 eggs
2 tsp Vanilla Extract

Methods:

1. Sift flour and baking powder. Set aside.
2. Cream butter and sugar until butter lightens.
3. Add eggs one at a time. Add vanilla extract.
4. Add flour and beat on very very low speed for 10 seconds. You only want the flour to gather and form a dough - not create gluten. The lighter the forming, the better the texture of the cookie. At this point, I put the dough in a plastic wrap and put it in the fridge to harden a bit before rolling out.
5. Bake 180deg C for 10 minutes, then turn tray to even out the baking for another 4 minutes. Cool on rack.

Cutting the Bread-Slice-Sized Cookie:

Cut the silicon-coated baking sheet to a size slightly larger than the cut-cookie size.  Sprinkle icing sugar on it to help prevent it from sticking.

Put some cookie dough on top of that, and sprinkle more icing sugar on top.

Place another sheet of the baking paper over that to roll out.

Using a rolling pin with a height guide (this one is about 0.5cm) helps tremendously!

I used an air-tight container that's square-shaped to cut the cookies.  Dip the edge into the icing sugar to help prevent the dough from sticking to it.

Make sure that the rolled dough is larger than the square box.

Remove the excess dough.

Ta-da!  What the dough looks like after removing the box.

Then put the entire cut-cookie dough on the baking tray.  This way, you don't have to handle the cookie by tranferring onto the tray.

When the tray is filled, use cookie cutters to press in shapes so that the kids can ice, following the lines.  Or just leave it blank for the kids to use their imagination in icing.  I didn't have square or triangle cutters, so I used a butter knife to form the shapes. :)  You can also use a toothpick to draw lines or pictures etc.  This helps later in icing.

These are done baking.

A close up.

The lesson today was really simple and fun.  I taught the kids how to make icing.  Of course, the icing were pre-made and coloured and put into tiny ziploc bags that I bought from Daiso (70 pieces for S$2!).  When the kids need to ice, I just cut a tiny hole at the corner of the bag, and the kids are good to go.

Icing Sugar Recipe
Ingredients:

(This is sufficient to make 4 packets of colour.  I used double this recipe to make 8 packets of the same colour because there are 8 groups to prepare for - 4 each for AM and PM class.)
120g confectioners' sugar/icing sugar
20g milk
24g light corn syrup
Food colouring gel

Directions

1. Put all the ingredients except the food colouring gel in a small bowl, and stir together until it comes together.  If needed, thin the mix with the addition of milk, half a teaspoon at a time.  If you're going to use liquid colouring, add this to the ingredients before you start thining the icing with milk.  You may also add flavouring extract if you want - almond or rose, or lemon would be good.  If you're going to add extract, again, hold off thining with milk until you used the extract first.
2. Separate the mix into different bowls to add the gel colouring of choice.
3. Spoon the icing into tiny ziploc bags and cut the edge to enable piping.  Otherwise you may add a little more milk to the icing to make it a thick paint - use a paintbrush to help paint on a design to your cookie.

The icing in the rectangle packs - Red, Yellow, Green, Blue and Purple.  The lesson was making Orange... mixing a dot of red gel and yellow gel. :)

The kids tracing the shapes with the icing... of course with adult help! Then after they got the shape, it was really up to them how they wanted to decorate their cookie.

I love how their tiny hands measured up to the cookie. :)  I helped this girl play with the idea of the square as a window. :)

Tune in next week for No. 2's class - cake decoration! :)

Happy Call Pan Diced Potatoes and Peas with Minced Pork

A simple dish to be eaten with rice, this dish is so easy to do with the HCP!

Ingredients:

2 potatoes, diced
100g minced pork, marinated with light soya sauce, cornflour, pepper, and sesame oil (about 1 tsp each, or to taste)
1/2 an onion, chopped
Frozen green peas
1 tbl cornflour + 1/4 cup cool water
Pepper and Salt to taste

Method:
1. Into the pan goes the potato with a bit of oil. Then lower the heat to have it bake/cook until half done.

2. Once the potato is done, remove it from the pan and fry the onion. I closed the pan to sweat the onions a bit before stirring it around.

3. And then, the minced pork which has been marinated with light soya sauce, some cornflour, pepper and sesame oil goes in to be fried. I added a bit of cooking oil to break up the minced pork.

4. Once the meat is in this stage, in goes the potato and peas to be cooked until the potatoes are done. Do add in a little water to create a steamy environment for the ingredients to incorporate. Also, add in pepper and salt to taste.

5. Once the potatoes are soft enough, add in a mix of cornflour and water, and stir it up to thicken the dish.

Done! :)

6. Serve with rice.