Nia enzelia

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Tutty frutty
• Bahan-bahan
• 60 gr Terigu serbaguna
• 7 gr Maizena
• 3 btr Telur
• 60 gr Gula Pasir
• 24 gr Margarin di cairkan
• 1/2 sdt Vanili bubuk
• *Glasur;
• 70 gr Gula Halus
• 3 sdt Air Hangat
• Pewarna Merah Rose,Biru & Oranye
• *Butter Cream (mix jadi 1);
• 1 sdm mentega putih
• 1 sachet Susu Kental Manis
Method

Petits Fours foto resep utama

Petits Fours

4 Suka

sesuai dengan Judulnya,maka kue ini harus Kecil & Cantik penampilannya :))

Tutty Frutty Tutty Frutty

Bahan-bahan

60 gr Terigu serbaguna

7 gr Maizena

3 btr Telur

60 gr Gula Pasir

24 gr Margarin di cairkan

1/2 sdt Vanili bubuk

*Glasur;

70 gr Gula Halus

3 sdt Air Hangat

Pewarna Merah Rose,Biru & Oranyeg

*Butter Cream (mix jadi 1);

1 sdm mentega putih

• Ayak; terigu,maizena & vanili

• Kocok dengan mixer kecepatan tinggi; telur & gula pasir hingga mengembang & berjejak

• kecilkan kecepatan mixer,lalu masukan ayakan terigu,mix sebentar saja,lalu matikan

• Terakhir masukan margarin cair,aduk balik dengan spatula hingga rata

• Lalu tuang adonan ke Loyang 18X18 cn yang di alasi kertas roti & di olesi margarin,hentakan loyangnya

• Lalu panggang 15 menit

• Lalu celupkan bagian atasnya ke Glasur

• Terakhir hias dengan Butter Cream

Lalu panggang 15 menit

Baby shower petit four
•
• Ingredients
• 1/4 cup butter, softened
• 1/4 cup shortening
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1-1/3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2/3 cup whole milk
• 3 large egg whites, room temperature
• GLAZE:
• 2 pounds confectioners' sugar
• 2/3 cup plus 2 tablespoons water
• 2 teaspoons orange extract
• FROSTING:
• 6 tablespoons butter, softened
• 2 tablespoons shortening
• 1/2 teaspoon vanilla extract
• 3 cups confectioners' sugar
• 3 to 4 tablespoons whole milk
• Directions
• In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in vanilla. Combine the flour, baking
powder and salt; add to creamed mixture alternately with milk, beating well after each addition. In a small bowl, beat
egg whites until soft peaks form; gently fold into batter.
• Pour into a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center
comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
• Cut a thin slice off each side of cake. Cut cake into 1-1/4-in. squares. Place 1/2 in. apart on a rack in a 15x10x1-in. pan.
• In a large bowl, combine glaze ingredients. Beat on low speed just until blended; beat on high until smooth. Apply glaze
evenly over tops and sides of cake squares, allowing excess to drip off. Let dry. Repeat if necessary to thoroughly coat
squares. Let dry completely.
• For frosting, in a small bowl, cream the butter, shortening and vanilla. Beat in confectioners' sugar and enough milk to
achieve desired consistency. Place 1/2 cup each in two bowls; tint one pink and one green.
• Cut a small hole in the corner of a pastry or plastic bag; insert #104 tip. Fill with pink frosting; pipe a rosebud on each
petit four. Insert #3 round tip into another pastry or plastic bag; fill with green frosting. Pipe a leaf under each rose.
• Nutrition Facts
• 2 each: 274 calories, 7g fat (3g saturated fat), 11mg cholesterol, 114mg sodium, 53g carbohydrate (46g sugars, 0 fiber),
1g protein
Fondant glazed petit four
• Ingredients

• Cake:

• 200 g marzipan

• 3/4 cup175 g unsalted butter, at room temperature

• 3/4 cup 150 g sugar

• 4 large eggs, at room temperature

• 3/4 cup 90 g cake & pastry flour, sifted

• 1/2 cup 125 mL raspberry jam (for assembly)

• Rolling Fondant:

• 1/3 cup 80 mLcool water

•
• Method
• 1.
• For the cake, preheat the oven to 375 ?F (190 ?C). Line a 10-x-15-inch (25-x-38-cm) jelly roll pan or baking tray with sides with parchment paper.
•
• 2.
• Use a box grater to grate the marzipan into pieces (this will make it easier to blend into the cake batter). In a large mixing bowl with beaters or in a stand mixer
fitted with the paddle attachment, beat the butter, sugar and grated marzipan together until light and fluffy. Add the eggs one at a time, blending well after
each addition. Add the flour and mix until blended. Spread the batter into the prepared baking pan to level and bake for 20-25 minutes, until the cake is a rich
golden brown. Cool the cake completely in the pan.
•
• 3.
• While the cake is cooling, prepare the fondant. Place the water in a small saucepot and sprinkle the agar agar powder over, stirring in. Let this sit for 5 minutes
and then heat on medium-low heat, stirring gently until the agar agar melts in. Remove the pot from the heat and add the corn syrup, shortening and glycerin
and stir until the shortening has melted. Have 4 ½ cups (585 g) of icing sugar sifted in a large bowl and pour in the liquid. Stir the mixture until it becomes too
difficult, adding more sifted icing sugar as needed, until the fondant comes together. Then turn the fondant onto the counter dusted with icing sugar and knead
it until it is smooth. Add any flavouring your wish at this point. Wrap the fondant very well in plastic wrap (and a re-sealable bag or airtight container) until
ready to use.
•
• 10.
• Dipping – using large tweezers or truffle forks, immerse the little cake upside down into the fondant and carefully lift up, ensuring that all sides are covered (you
can’t double dip) and leaving the bottom exposed. Carefully turn the cake upright and place it on the cooling rack to set.
•
• 11.
• If decorating the petits fours with dragees set them on top very soon after covering with fondant, before it fully sets. If decorating with fondant shapes (flowers,
hearts of any colours) they can be attached with a little brush of water or royal icing.
•
• 12.
•
• 4.
• To ready the cake for dipping, run a knife around the inside edge of the baking tray to loosen the cake and turn it out onto a cutting board. Peel away the
parchment and cut the cake in half. Stir the raspberry jam to soften in and spread all but 2 Tbsp (30 mL) of it on one half of the cake portions and top it with the
second. Spread the remaining 2 Tbsp (30 mL) of jam in a sheer layer on top of the cake.
•
• 5.
• On a work surface dusted with icing sugar, cut the rolling fondant in half and roll it to just under ¼-inch (6 mm) thick in a rectangle the same size as the cake.
Place this on top of the cake and trim away the edges (it should only cover the top). Wrap the cake and freeze it for an hour or until ready to cover with the
pouring fondant.
•
• 6.
• Unwrap the cake and place it on a cutting board. Using a 1 ½-inch round or square cookie cutter (round petits fours are easier to coat than square) cut out
individual cakes and place then on a cooling rack over a clean baking tray.
•
• 7.
• To prepare the pouring fondant, place the sifted icing sugar in a large metal bowl and have a pot with an inch of barely simmering water. In separate bowl,
whisk the hot water, corn syrup and glycerin and add this to the icing sugar, stirring until fluid. Check the temperature with an instant read thermometer – if it is
less than 105 -110 ?F (41 – 43 ?C) then place the fondant on the water bath and whisk until it reaches this temperature range. Do not let it get warmer than 110
?F (43 ?C) or this will create a finish to the fondant that is matte and possibly grainy. If the fondant is too thick at the desired temperature, you can add a little
water, but just a few droplets at a time and fully whisking it in. If the fondant cools too much while pouring, re-heat it to within the desired temperature range.
•
• 8.
• You will want to whisk the fondant in the bowl often to keep it from setting, and you have 2 options for coating the petits fours:
•
• 9.
• Pouring – using a ladle, pour the fondant over each little cake one at a time, checking that all sides are completely covered. And excess will run off the petits
fours and onto the baking tray – you can scrape this back into the bowl and re-melt it for use a second time.
Stenciled petit four
• Here’s What You’ll Need:
•
• 1 10 oz Store Bought Pound Cake, Frozen
•
• 2 Tubs of Vanilla Store Bought Icing
•
• 1 1/2″ Diameter Circle Cutter
•
• Pink Gel Paste Food Coloring
•
• Damask Cake Stencil
•
• White Fondant
• Small Portion of Pink Fondant
•
• Mini Alphabet Cutter Set (if creating a message)
•
• Sheet Tray Fitted With A Cooling Rack
• Step 1: Cut And Ice Petit Fours
•
• Remove the pound cake from the freezer and let it soften for a few minutes and then slice it into
8, 3/4″ thick slices. Use your circle cutter to cut two discs from each slice (save your extra scraps
for cake pops!).
•
• Place the discs on a sheet tray fitted with a cooling rack. In the microwave, heat one of the tubs
of vanilla icing for 10 seconds, remove and stir and reheat for 5 -10 more seconds.
•
• You are looking for a consistency that is like a thick glaze so adjust your heating as necessary. (If
you accidentally overheat the icing, let it sit for a few minutes to thicken up).
•
• Next, pour the icing over each disc of cake being sure to cover each one completely. If you run
out of icing, remove the rack, scrape up the icing from the tray and reuse it, reheating the icing
again if necessary.
• Step 2: Roll Fondant And Stencil In Buttercream
•
• Next, roll out a sheet of white fondant larger than
your stencil and about 1/8″ thick. Cut out 4 plain
discs along the edge of the fondant sheet and set
them aside. (These discs are for the each letter of
the “BABY” message, so adjust depending on what
message you want).
• Then, tint the remaining tub of icing bright pink.
You definitely want some color contrast so make
sure to make this color bold
• Hold the stencil in place and smear a generous
layer of icing on top of it, making sure to cover it
completely. Do not let the stencil shift or you will
have a blurred pattern
• Next, go back and evenly remove excess icing so
that you have a nice flat, thin layer. You should be
able to see the stencil clearly after scraping off the
excess
• Step 3: Decorate the Petit Fours
•
• Top four of the petit fours with the white fondant
discs. Brush the petit fours with a touch of water to
adhere the fondant, if necessary.
•
• Next, roll out a small portion of pink fondant and cut
out “BABY”. Adhere those to the tops of the four
white petit fours with a touch of water
• Then cut out a circle from the patterned section of
the fondant and place it on top of each petit four.
Once again, brush the petit fours with a little water to
adhere the fondant, if necessary.
•
• Once the petit fours are finished, use a small offset
spatula to gently remove the petit fours from the tray
and place them on a serving tray or in individual mini
liners
Strawberry panna cotta
• Ingredients
• Makes about 4 servings
• 7 oz (200 ml) milk
• 7 oz (200 ml) whipping cream
• 1/2 tbsp (5 g) gelatin powder
• 1/4 cup sugar
• 1 tsp vanilla extract
• Strawberry Sauce
• 1 pound (450 g) fresh strawberries
• 2 tbsp water
• 1/3 cup (70g) sugar
• Directions
• Dissolve gelatin in 2 tbsp cold water and let it swell for about 5 to 10 minutes.
• In a medium saucepan bring the cream, milk and sugar to a simmer over medium-low heat
(Do not boil). When sugar has dissolved remove from heat and add vanilla extract. Let cool
for 5 minutes before adding the gelatin.
• Add gelatin in the milk mixture and stir until the gelatin has completely dissolved. Pour it
in the serving glasses (I've used 5 oz - 150 ml capacity glasses) or ramekins and refrigerate
until it sets, for about 4 hrs or better overnight.
• To prepare the sauce wash the strawberries, drain well and remove leaves. Cut
strawberries in quarters. In a small saucepan put the strawberries, sugar and water. Bring
to a simmer and remove from heat immediately.
• Pour into the bowl of a blender or food processor and blend the mixture to make a
smooth sauce. Pass through a strainer to remove the seeds out of the sauce. Cover and let
it cool to room temperature then refrigerate until ready to serve.
• Before serving pour the strawberry sauce over the panna cotta and serve.
Raspberry tiramisu bites
• Ingredients
•
• 3 tablespoons seedless raspberry preserves
• 1 tablespoon orange liqueur
• 1 (3-oz.) package cream cheese, softened
• 1/4 cup sugar
• 1/2 cup heavy cream
• 8 ladyfingers, halved crosswise
• 8 fresh raspberries
• Garnish: fresh mint sprigs
• Directions
•
• Microwave raspberry preserves in a small microwave-safe bowl at HIGH 20
seconds. Stir in liqueur.
•
• Beat cream cheese and sugar at medium speed with an electric mixer until
creamy (about 1 minute).
•
• Beat heavy cream with an electric mixer until soft peaks form. Fold into
cream cheese mixture. Spoon into a zip-top plastic bag. (Do not seal.) Snip 1
corner of bag with scissors to make a hole (about 1/2 inch in diameter)
• Press 1 ladyfinger half onto bottom of 1 (1 1/2-oz.)
shot glass. Repeat procedure with 7 more shot
glasses. Drizzle about 1/2 tsp. raspberry mixture into
each glass. Pipe a small amount of cream cheese
mixture evenly into each glass. Repeat procedure
with remaining ladyfingers, raspberry mixture, and
cream cheese mixture. Top each glass with 1
raspberry. Cover and chill 2 hours. Garnish, if desired
• Ingredients
• 1/2 cup heavy cream
• 2 T . powdered sugar
• 1/2 tsp . peppermint extract
• small drop of leaf green gel paste color optional
• 1 cup Kozy Shack chocolate pudding
• 7 mint chocolate cookies coarsely chopped
• 1 mint chocolate cookie quartered for garnish
• Mint leaves for garnish
• Instructions
• In a medium mixing bowl, add in the heavy cream. Mix on medium until the heavy cream thickens up and
reaches soft peaks.
•
• Add in the powdered sugar, peppermint extract and leaf green gel paste color. The food color is completely
optional, but adds to the look. Mix on high until stiff peaks form.
•
• Add the 1M tip in a piping bag. Fill the bag with the colored whipped cream.
• Place the pudding into a sandwich bag. Press out the air and seal the bag.
•
•
• Place about 1 tablespoon of the coarsely chopped cookies in the bottom of a 3.5 inch glass. It can be a size of
your choice, but this is what I used.
• Cup a small hole in the tip of the sandwich bag with the pudding in it. Pipe a nice layer on top of the cookies.
• Layer the pudding with a layer of whipped cream. Repeat layers.
• Top with a piece of cookie and mint leaves.
• Refrigerate until you're ready to serve!
•
Lemon meringue pie shooters
• For the lemon curd:
•
• 3 large eggs, plus one yolk
• 1 cup granulated sugar
• 1/2 cup fresh lemon juice
• 6 tablespoons unsalted butter, cut into 1″ chunks at
room temperature
• zest of 1 whole lemon
• Directions
•
• Place the eggs, the yolk, sugar and lemon juice in a medium size heat-resistant
(stainless steel or glass) bowl and whisk the ingredients together.
• Next, place the bowl over a low simmering pot of water. Using your whisk, you will
constantly stir the mixture until it begins to thicken to the consistency of pudding.
This took me about 11 minutes. If you have a candy thermometer that will be helpful
as you want the mixture to reach 160 degrees F.
• Once the mixture is thickened, remove it from the heat. Pour the mixture from the
one bowl, through a fine mesh sieve to remove lumps, into another bowl. Add the
room temperature butter and stir until all the butter has melted. Then add the lemon
zest and stir until incorporated.
• Cover the surface of the curd with plastic wrap so a skin does not form on the curd,
and place it in the refrigerator to cool for 2 hours or over night.
• Makes 2 cups lemon curd
•
• For the crust:
•
• 3 graham crackers
• 1/4 cup sliced almonds (optional)
• 1 tablespoon granulated sugar
• 1 – 1 1/2 tablespoons, unsalted butter, melted
• Directions:
•
• Place the graham crackers, almonds and sugar in the bowl of a food processor, and
process until you have crumbs. Alternately, you can crush these ingredients inside a
plastic bag using a rolling pin. Transfer to a small bowl and add the melted butter,
stirring to moisten the cracker mixture.
• Meringue Frosting
•
• 4 egg whites
• 1 cup sugar
• 1/4 teaspoon cream of tartar
• 1 teaspoon pure vanilla extract
• Directions
•
• You will need an electric mixer to make this frosting, and make sure the metal bowl is free of any grease since
you are adding egg whites. Place the egg whites, the sugar and the cream of tartar in the metal bowl.
• Place the metal bowl on top of a simmering pot of water, but make sure the bowl is not touching the water,
the steam from the water will heat the bowl.
• Gently whisk the mixture until it is hot to the touch, or when a candy thermometer reads 140 degrees. (60
degrees celsius).
• Next, using the whisk attachment on your mixer, you will add the vanilla and beat the mixture on medium-high
speed for about 5-8 minutes until the frosting holds medium peaks when lifted from the bowl.
• If you have a kitchen torch, you can lightly toast the surface of the meringue by moving the flame continuously
in small circles over the surface until the frosting is lightly browned.
• To Assemble: Spoon the crumbs into the bottom of
the shot glass (I used a funnel to keep the sides of the
glass clean). Using a large round tip and a piping bag,
pipe the lemon curd on top of the crumbs. Using a
large star tip and a piping bag, pipe a layer of
meringue on top of the curd. Repeat two more layers.
If you have a kitchen torch, you can toast the
meringue. Add a small wedge of lemon for garnish
Cake batter cheesecake dessert
shooters
• Ingredients
• oz I use these 2 plastic shotglasses from Amazon.
• Crust
• 10 Golden Oreo Cookies (I used the "Birthday Cake Golden Oreos", but just
regular Golden Oreos would be fine, too)
• 2 Tbsp butter melted
• Filling
• 16 oz cream cheese softened to room temperature
• 1 tsp vanilla extract
• 1 cup + 2 Tbsp white cake mix
• 1/2 cup powdered sugar
• 12 oz thawed Cool Whip
• Sprinkles and cherries for toppin
• Instructions
• In a food processor blend your Oreos to fine crumbs.
• Transfer to a medium-sized bowl. Add the melted
butter and use a fork to combine.
• Set out 22 2-oz plastic shot glasses and use a small
spoon or teaspoon to press about 1 1/2- 2 tsp of cookie
crumbs into the bottom of each shot glass.
• Prepare your filling.
• Filling
• In a stand mixer or with an electric mixer stir together cream
cheese and vanilla extract. Gradually add cake mix and
powdered sugar until completely combined. Scrape down
sides and bottom of bowl periodically to ensure ingredients
are well-combined.
• With mixer on low-speed, add cool whip and stir to
combine. You will need to pause frequently and use a
spatula to scrape the sides and bottom of the bowl to make
sure it is well-combined. You want the filling to be creamy
and smooth -- not lumpy.
• Transfer the filling to a piping bag fitted with a large
tip (I used an Ateco 846 closed-star tip--if you do
not have this tip you can simply transfer the filling
to a large Ziploc bag, snip a corner off, and pipe the
frosting in that way).
• Top with sprinkles and cherries, if using, and serve.
• Keep any uneaten dessert shooters refrigerated in
an airtight container