How To Make Goku Fondant Figurines

 Here are the steps on how to make Goku figurines out of ready made Fondant. I used this for cupcake toppers.

 
Prepare the cake decorating tools,

such as knife, fondant ball tool
Fondant rolling pin, Wilton icing tip #10 and toothpick. 

Gel food colors such as 3 parts orange, 2 parts sky blue, black, red & very light brown to form a skin tone.While adding the colors to form a balls dashed it with tylose powder.

Prepare the head of goku.

In your orange fondant
Form a small line just the same size of your fingers, fold it half way to form the legs.

Insert toothpick in between the legs to stand.
prepare the body..
With your orange fondant
Make a 2 small square shape
For goku's shirt

Form the light brown fondant into goku's body and put the orange shirt
To the front & back

 

Add it on top of the legs inserted to the toothpick.
Put the head on
Prepare the hair.

Use water to stick the parts using the paint brush.

Enjoy making fondant!

Here's my final Goku cupcake toppers.

by: LipslikesugarCakes

Chocolate Chiffon Making

Chiffon Cake is a very light cake. It is a combination of both batter and foam type cakes. In contrast to butter, the traditional fat used in cake making, it is difficult to beat air into oil, so chiffon cakes achieve a fluffy texture by beating egg whites until stiff and folding them into the cake batter before baking. Here is how Cookinghub make their chiffon cake.

1.  Using the Right Pan --- Traditionally, chiffon cakes are baked in tube pans because of their unique sides that allow the cakes to rise higher. In Cookinghub we tried that already. This time we used other size of pan, but the result is still good. Do not grease the pan because chiffon cakes cling to the sides to rise, if you did, then your cake will not rise as high.

2.  Sifting the Flour Before Measuring --- It will help to lighten the flour and remove the flour crumbs. Some recipe uses cake flour, it is the best flour for chiffon cakes. But if it is not available sifting all purpose flour will give you the same result. Do not tap the measuring cup, after spooning little by little, use a flat spatula to level. You will noticed that after sifting, excess flour will remain in the bowl. Combine the dry ingredients into a big bowl and make a well in the middle.

3. Separate the Egg yolks from Egg Whites --- We recommend using fresh large eggs and do not refrigerate. Room temperature eggs  must almost always be used in baking because they ensure a better texture and shape, not only eggs, but other baking ingredients. Fresher the eggs will whip up better as well.

Do not forget to put the cream of tartar on the egg whites before beating.










4.  Beating the Egg Whites --- When whisking the egg whites make sure the bowl is clean and dry. Any oil or grease in the bowl will result the egg whites not to whip up well. We add the sugar little by little when the mixture is already fine in texture, no more big bubbles, and continue beating. Do not remove the whisk until you did not put all the sugar. It's quite long to make this step, but it's worth it! You will have the light and fluffy chiffon cake!

5. Using the Right Oil --- Oil is used instead of butter in chiffon cakes to give the cakes light and softer texture. We used corn oil, but any vegetable oil will do. Combine egg yolks, oil, and chocolate liquid or any liquid you want to dry ingredients and mix well using spatula.

6. Folding Method --- Fold the egg whites onto the chocolate batter using a rubber spatula. Cut and fold carefully and slowly to not deflate the egg whites, until the mixture is well combined. 

7. Pour the Batter --- Pour onto the prepared pan, trying not to move the pan while pouring, this ensures that more bubbles will not form. After pouring, avoid hitting the pan against the table or counter. To minimize the cracking, smooth the top with an angled spatula. If you don't have one, avoid using anything else as it could create more cracks. Do not forget to invert the pan after baking. Set aside and cool completely. And here it is a soft and fluffy Chocolate Chiffon Cake from Cookinghub.

How to Make a Two Tier Cake Stand

 Are you looking for a two tier cake stand? Here's how:

1. The cake was then left overnight to firm up the icing and then put onto the cake board - I used Wilton's wooden dowels but its the same technique for the plastic ones too.

2. I used  board the same size as the cake that is going on top and slightly press it to form an indent - this will let me know where i am going to place my dowels.

3. Then insert the dowels into the cake and use an edible pen to mark where it stops. Take it back out and cut just below the marked line so that it just sits under the icing.

4. Then add some buttercream or ganache to hold as a glue but not over the dowels so they are visible. Repeat until all the dowels are in place.

5. Place on the same board used to mark the top of the cake for the top tier to sit on and cover that with buttercream or ganache.

6.  And place on the top tier.









Article and Photo:
Contributed by: LipslikesugarCAKES

How to Make Minnie Mouse Fondant Figurine

 In making fondant toppers like minnie mouse figurine you will need the following:

Ready Made Fondant (brand of your choice)

with Tylose Powder.

Gel Food Colors. ( your choice)

First one that we will discuss is about tylose powder and this is one that I always use. Tylose Powder is less expensive than most gums in the market however it can be tough to locate since it is mostly available through the internet, you can find them at some of the specialty cake supply stores. Tylose powder is used in some gum paste recipes but you can add it to plain fondant to create a quick version of gumpaste for  creating figurines and sugar flowers. Tylose powder is a  fine powder you can work into fondant to make a really quick transition to gumpaste.

Contributed by: LipslikesugarCAKES

Steps in Making a Roll

Making a jelly roll or cream roll (when so filled) is  simple yet challenging in a way that you need to prevent the cracks while rolling them. Here are some steps that I wanna share to all of you.

1. Prepare all the utensils and ingredients that you will need. Using a stand mixer beat the eggs and sugar until it leaves a trail when beater is lifted.

Lined baking sheet

First sifting of dry ingredients

Melted Butter

sugar and egg mixture 

2. Sift again the dry ingredients into the mixture little by little and gently fold.

sifting dry ingredients- second time

flour folded into the batter

 

3.

 3. Put 1 cup of the batter into the melted butter and gently fold, before adding to the remaining batter in the mixing bowl. Add them little by little, so that the batter will lighten.

"batter in melted butter'

4. When the batter is well blended enough, pour into the prepared baking sheet and bake in a preheated oven and set your alarm for about 10-12 minutes.

NEXT STEPS

Roll with the Filling

After baking, remove from oven and  cool completely on a wire rack. But before that :
1. Prepare another baking paper and sprinkle with powdered sugar.

sheet with icing sugar

2. Invert the baked sponge on the prepared sheet, lift off the baking paper carefully and let it cool completely.

inverted position

3. While in the process of cooling the sponge, prepare the cream and the filling. You can use ready made filling like jam (any flavor). In preparing the cream, put the bowl and the beater inside the fridge together with the cream for about 15 minutes. It will help you to have a good cream consistency.

4. Beat the cream and spread on the cooled sponge, then spread the filling or jam that you prepared. Spread them evenly using spatula.

 

spread the filling (blueberry jam)

5. Gently roll the sponge.



See the result: Cookinghub Blueberry Roll

How to Make Cream Puff Pastry

There are some pointers for successful cream puffs.

1. The proper amount of liquid in the dough is maintained by not allowing the water to boil off and using a liquid measure to ensure using full quantity of eggs.

2. Sifting the flour is not absolutely necessary but if you did after measuring, it will be incorporated more easily into the liquid mixture.

3. Water makes a lighter puff than milk because milk causes the eggs to coagulate sooner. Bring to a full boil the water, butter, salt and sugar.

4. Remove from heat and add the flour, stirring vigorously with wooden spoon if using a hand method and the dough will form into a ball.

5. Do not add all the eggs at once. Put them one by one while stirring and until combined.

6. Using a piping bag, put the dough and pipe onto the prepared baking sheet, lined with parchment paper.  Align the dough with 1 1/2 in diameter to 3/4 inch high. Leave spaces in between. Bake on preheated oven.



See the results: Cream Puff Pastry.