Bake Happy Bloopers: Never Been Seen Pictures

Ahem... I feel the need to explain the post title.

You see, at the end of the film or when you buy a DVD, often featured is the bloopers in making the movie. The funny boo-boos, hilarious mistakes, the great stuff (at least for us watching) actors are glad that didn't make it to the film.  That is one thing I always love to see :). A bit of laughter is always welcome, isn't it?

So I'm thinking, as a year ender, I would post a series of pictures that (fortunately for you and unfortunately for me) didn't make it to this blog for several reasons, like:

• Recipe is good but not photographed nicely
• Recipe didn't meet the expections :(
• Basically just cringeworthy.
• The "It's not you, it's me" reason - I can't pinpoint the reason but I just can't upload it to Bake Happy

These pictures have a special folder in the Bake Happy documents - a folder aptly named: ZZZ - never to be published. Yeah "Never to be Published", because I probably will cringe if these pictures somehow find their way to the internet. But then again I changed my mind :) In the spirit of fun, I am sharing some ("some" because there are more - much more!) Wanna see the pictures?

Peanut Butter Cup Brownies

I am officially on the hunt for the perfect brownie recipe. I tried these Peanut Butter Cup Brownies but I don't like how it came out. Though it does look yummy here, no?

Cherry Squares

What can I say? Nothing. I am cringing. Hahaha!
Kidding aside, I think there are just too much eggs on this recipe. Plus, picture-wise, everything's just too unfocused. 

Donuts

Ahh donuts. I had this "bread phase" when all I loved to bake are those involving some yeast and a lot of kneading. Yummy but a lot of the pictures turned out overexposed. Too bad. 

Ginger Mini Cupcakes

I guess ginger for me is an acquired taste - at least when used in baking [because I can totally munch on it raw when my throat hurts - like what I am doing right now cause unfortunately I am sick :( ]

Cinnamon Rolls

Another one baked as part of my bread phase. I was going for a thinly rolled cinnamon rolls but I guess fate (I mean the yeast) has other plans. 

Sachertorte

I first learned of this classic Austrian dessert from Wolfgang Puck. When I tried a version I got from a book, I'm pretty sure it was me, but the cake didn't turn out as smooth as it should be. Tastes great though, according to my mom. 

Vanilla Cupcakes

Who doesn't love Vanilla Cupcakes? Although the cupcake itself was great, I was having a bad frosting day that day I was making it. See how totally un-smooth it is? But I must admit, I love the bubblegum colors of the frosting. 

Wishing you the merriest 2013 my dear Bake Happy friends! Thank you for sharing this baking journey with me :)

Marshmallow Fudge Recipe

Wow! That was one great Christmas! I am pretty sure you all are  still on holiday mode as I am.  After all, there are just three more days before we usher in the New Year! That doesn't leave us to think of anything but food, food, food, right? Okay, while we're at it, let's throw in two more important f's, family and friends. The ones we should celebrate this joyous season with.

With all the celebrations going on, I know we really can't do complicated desserts at this point. I'm all for simplicity, so my dearest oven, you are officially on vacation, too. Let's reconnect on 2013, yeah? :) Here's a quick and easy recipe to usher in the New Year! Hope you like it!

Marshmallow Fudge
adapted from Real Simple

You will need:
12 ounces semisweet chocolate, chopped
2 14-ounce cans sweetened condensed milk
1½ cups miniature marshmallows

Here's how:
(1) Heat condensed milk in a pan, do not allow it to boil.

(2) Add chopped chocolate

(3) Mix until melted and combined really well. By this time, I transferred everything to a bigger bowl because I overestimated using a small pan :)

(4) Add the mallows

(5) Pour the fudge into an 8x8 pan which has been lined with wax paper

(6) Chill overnight. Quickly cut up and serve.
Quickly because...well they melt easily and you'll see they'll quickly be gone :)

Happy New Year! :)

Ambrosia (Food of the Gods) Recipe

Instead of being reminded of Christmas, Ambrosia reminds me of the Greek Gods. It is their food of choice after all. But really, in the Philippines, it's something we make during the holidays. Now, weather this is the same "Ambrosia" the Greek Gods eat, I am not sure. But this I am: it's one of the most refreshing fruit salad version I have ever tasted.

I'm not sure if this treat is more popularly known by another name but basically it's fruit salad with a tropical twist. Simple to make really. My mom learned how to make it from a family friend we have during our stay up north.

In our home up north, we had a Valencia Orange Tree in our front yard which bears fruits year round. And one the things we do with it (aside from eating it at it's purest form) is to make Ambrosia. Unfortunately, Valencia Orange is not readily available in Manila so I used suha from Davao instead. 

Ambrosia (Food of the Gods) Recipe

What we need:
Papaya
Suha
Bananas (the one I used if from one of our trees back home! #proud)
Raisins
1 can Nestle Cream 
1 can condensed milk

Here's how:
(1) Prepare the fruits, like so.

(2) Combine them all in a big bowl. Add raisins.

(3) Add the cream and the condensed milk.

(4) Mix well. 

Chill for 2-3 hours and serve.

Happy holidays everyone!!! :)

How to Make Christmas Bauble Cupcakes

The Magical Cupcake Company has an amazing tutorial on how to create the perfectly domed cupcake topper. You can use gumpaste, fondant or marshmallow fondant (like I do) and whatever you choose you use, amazingly, you get perfect dome consistently. Another amazing "so that's how they do that" question answered!  Thanks a lot The Magical Cupcake Company!

You can apply the technique a number of creative ways as shown in the tutorial but being Christmas and all, I wanted to make some  baubles as part of my holiday posts this year. Plus, I have some really nice texture sheets I bought last June and I can not just let the year pass by with using at least one :)

How to Make Christmas Baubles Cupcakes

What we need:
Fondant in ivory and purple
Stress ball or Squeeze ball
Found fondant cutter
Texture Sheet (design of your choice)
Luster dust in plum (a combination of red and blue - I just mixed them up) and gold
Brush
Rolling Pin
Cornstarch

Here's how:
(1) Liberally dust the texture sheet with cornstarch and roll the purple fondant on it

(2) Gently peel it off and you can see the amazing design.

(3) Cut out the circles we need.

(4) Place them on top of a (clean) squeeze ball. Let it sit overnight to help shape it up.

(5) Brush the dome with the plum luster dust. (do not add any liquid  - like vodka or a clear extract) Make sure to apply it dry. Set it aside for the color to settle.

(6) Make the handle using the ivory fondant.

(7) Brush it with gold luster dust

(8) Liberally brush your palm with gold luster dust

(9) Rub the dome onto your palm back and forth until everything has been covered.

You should now have something like this afterwards.

(10) Pipe some frosting into your cupcake

(11) Add the dome on top.

(12) using a tootpick, attach the handle into the cupcake.

So, how are your holiday preparations coming along? Hope everyone's enjoying the merriest season ever!!! 

Happy holidays!!!

How to Make a Christmas Bunting Cake

To say that I have the best sister ever is an understatement. Totally. 

She's way more than amazing! I could go on and on (yeah I love lists, don't I?) as to why she is the world's best sister but let's leave that for her birthday. 

Anyway, for my Christmas gift this year from her, we're going on an island getaway!!! "Oh no, I'm not beach ready!" says my muffin top but I am bubbling with excitement!! Thanks, T__e_g! :)

I don't know about you but I am what they say a laid back vacationer. I am content to spread a beach towel on the white sand, sit comfortably and read (and enjoy a mojito if I'm feeling fancy). So instead of searching the web for the best of what the island has to offer, I am up over at Amazon searching for the best beach read this Christmas. Here are my  choices (in no particular order) -

• The Particular Sadness of Lemon Cake by Aimee Bender 
• The Thirteenth Tale by Diane Setterfield
• Evertaster by Adam Glendon Sidwell 
• The Shadow of the Wind by Carlos Ruiz Zafon
• The Kitchen House by Kathleen Grissom

I not sure if you've noticed, but my current state of mind seems to scream that I'm totally gravitating towards books with food as the theme. Hmmm, I'm not sure if that means anything *wink*

Anyway, before we leave for the island in a few days, I made you a bunting cake - Christmas style. Here's a shot of the red bunting flags. 

And what is Christmas with out giving gifts? Here are some waiting for Santa to pick them up for nice little kids all over the globe (and probably beyond? Who knows.)

And if you've been very good little boys and little girls who are really nice and patient enough to still be reading at this point, here is a little surprise inside.

Want to know how I made the cake? Today's you're lucky day because I'm going to show you how it's done, Bake Happy style.

How to Make a Christmas Bunting Cake

What we need:

Vanilla Cake

Your choice of buttercream or creamcheese frosting

Red Striped Straws

Red Striped Baker's Twine

Fondant Gift Toppers

Barbecue sticks

Red Wooden Beads

Red Construction Paper

Paste/Scissors

Here's how:

(1) Make the vanilla cake. I used Magnolia Bakery's recipe

Magnolia Bakery's Vanilla Cake Recipe
adapted from the The Complete Magnolia Bakery Cookbook


2 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract

1 bottle McCormick Red Food Coloring
1 bottle McCormick Green Food Coloring

Sift together/dry whisk flour, baking powder and salt. Set aside. Cream butter and sugar until light and fluffy. Add eggs one at a time, slowly. Add a third of the dry ingredients, then half of the milk. Repeat till all is combined. Lastly, add vanilla. 

Then divide the batter into two, coloring one red. In my case, there was more red than green (sorry po, tao lang :) )

And the other half green.

Bake in 7-inch round pans for 30-40 minutes or until done at 350F. Let it cool

(2) Make the frosting
(3) So, as I said, there were more red cake than green cake in my cake and luckily it worked on my favor since I get to divide the red cake in three parts and the green one in to two. Let's start assembing (Ohh.. this is where the fun starts!!!). Place a red layer as a base, then spread some frosting.

(4) Followed by a green one, then a red, then a green... you get the picture :)

(5) Until you come up with this. Then, cover the whole thing in frosting.

(6) Make the fondant gifts.
How to make Fondant Gift Topper
What we need:
Fondant in green, pink, yellow and blue
Silicon mold for ribbons

Create some ribbons from the fondant using the mold

Shape squares from the fondant.

Cover it with a thin fondant stripe resembling a ribbon

Top with the mold we made earlier.

Here are the mixed and matched gifts

(7) Poke two barbeque sticks onto the cake in a slanting position. They will be the guide for the straw.

(8) Now add the red striped straws

(9) Add wooden beads (luckily, I was able to find some at home bought at Divisoria a few years back), I don't know how I pulled it off but I attached the beads to the straws using red fondant.  Tie the baker's twine to connect the two poles.

(10) Make some red bunting flags and paste to the baker's twine.

And viola, we know have a Christmas Bunting Cake!

Hope you like this one! :) Happy holidays everyone!