Yesterday I baked cupcakes for her. I planned to give her cupcake with nice paper cup but I did a mistake which is I poured too much mixture into the paper cup and it overflew. Sigh! So, I brought the cupcake with aluminium mold to college today to celebrate her birthday. Although it looked not nice as expected but the taste is still nice! Esther brought some cupcakes and did some decoration on the cupcakes. She printed Celine's name and her photos. Hmmm... NICE
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| Happy Birthday, Celine! |
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| Esther with the cupcakes |
After we settled all the things, it's time to wait for her to come to here! Someone with red shirt was coming from the stair near the lab. It's so dark and I didn't wear my spectacles that time. Who's that? OH! IT'S CELINE! After she made 3 wishes and blew off the candles, we started to eat the cupcakes, WAHAHA!
Happy Celine!
Now, let's talk about my baking yesterday.
I baked butter cheese cake. I used the instant mix to make it. First time used 6 eggs in a time for my baking. Last time when I saw "6 eggs" on the list of ingredient, I gave up, haha!
But let me state it out at here:
【Butter Cheese Cake - Instant version】
Ingredient:
Butter - 280g
Butter cheese cake mix - 500g
Egg (egg yolk + egg white) - 400g (I used 6 eggs)
Method:
1. Beat butter by using medium speed till light.
2. Add in butter cheese cake mix and mix well.
3. Lastly, add in egg slowly and beat untill fluffy.
4. Pour into 9" cake tray (I used paper cups) with grease proof paper and bake at 150 degree Celcius for 45 minutes or until cooked.
Reminder: Don't pour the mixture into the paper cup until full, 2/3 or 3/4 of its height is enough. Unless you want the mixture overflow while baking it.
Next, I made ice-cream while waiting my cake to be cook.
Of course, I was using the instant pack again.
【Strawberry Ice-cream - Instant version】
Ingredient:
Strawberry ice-cream mix - 85g
Cold water (5 degree Celcius) - 150ml
Method:
1. Mix all the ingredients together.
2. Beat it with high speed for 3-5 minutes or until it becomes foamy.
3. Pour it into a container.
4. Keep it in fridge for at least 8 hours.
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| Ready to keep in the fridge |
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| ^3^ |
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