Micro Cupcakes

These micro cupcakes were also from my weekend job. Thanks to Wanie, this micro cupcakes was her idea many months ago. And yet, I couldn't attend to her order this week because of the overflooding of cake job at hand. I am truly sorry, my dear. I should have received your order earlier. I hate turning down request, but this week, I had to.

Anyways, these micro cupcakes were the usual chocolate cakes baked in tiny, tiny cups. With just a dollop of icing, because that is all these micros need or they will have too much icing for a tiny cake to handle. I finished them off with sugarpaste alphabets, and then they're done. Easy as ABC!

Birthday Cookies

Last weekend was a busy one and the week ahead will still be very busy. These cookies were made for a child who just turned one.

I made simple butter cookies into the shape of gingerbread boy. Only, they're not ginger flavoured. The cookies were decorated very simply as shown above.

I also made some into the shape of gowns and iced them according to the birthday theme colour.

The not-a-gingerbread boy cookies were packed into gift bags for children and the dress cookies and other extras were placed in a big basket attached to thank you tags for the adults to grab.

My Traditional Quiche Lorraine

This, I made about a week ago. Quiche is a good way to use up leftovers and most importantly, it's economical.

To make it you will need :

1 1/4 cups plain flour
90 g butter, chopped
2-3 tablespoons iced water

For the filling :

3 smoked chicken slices, chopped
6 button mushrooms. sliced
1 teaspoon oil
60 g grated gruyere cheese (you can use mozarella if you can't find gruyere)
3 eggs, lightly beaten
1/2 cup cream
1/2 cup milk
1/2 teaspoon nutmeg

1. First of all, sift the flour and add the butter to it. Rub butter into the flour until the mixture is fine and crumbly. Add almost all the water and mix it to a firm dough (add more water if necessary). Then, roll the dough out and line a medium size tart tin. Cover it with plastic wrap and refrigerate for 20 minutes.

2. Prepare the oven and cut a sheet of greaseproof paper, big enough to cover the pastry-lined tin. Take out the pastry and line it with the paper and spread a layer of dried beans or rice over it. Bake for 10 minutes and then remove the paper and grains. Put the pastry back in the oven and bake for a further 10 minutes.

3. For the fillings, lightly cook the chicken slices and mushrooms in a tablespoon of oil. Drain them and spread over the pastry. Sprinkle with the cheese.

4. Combine the eggs, cream and milk and pour into the base. Finish it with a sprinkle of nutmeg.

5. Bake for 30 minutes, until the whole quiche is set and golden.

So here's the quiche. You can serve it hot or cold.