Sugar Cookies with Royal Icing

Assalamualaikum!

Munie is HERE! First thing we did was Juliette et Chocolat. As usual!=)

I love Rue St. Denis. I just do!

It has been a slow holiday break for me. Spending my days watching Dr. Phil shows (I know), movies, or experimenting in the kitchen!:)

Latest experiment was sugar cookies with royal icing! After I saw the cookies made by Sweetambs I had an epiphany. I JUST HAD TO TRY MAKING THEM! One thing I’ve learnt from baking these cookies was that, although sugar cookies required very minimal ingredients, I had to be patient in freezing, rolling, freezing the dough again. Not to mention the decorating part. One layer, dry, another layer, dry. Drying itself might take up to 24 hours. Oh boy.. Patience was ABSOLUTELY needed in making these beautiful cookies.

Original Recipe: here

Sugar Cookies

3 cups all purpose flour

1/2 teaspoon salt

1 teaspoon baking soda

1 cup butter, room temperature

1 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

1. In a bowl, beat butter and sugar until light and fluffy.
2. Add eggs and vanilla extract until well incorporated.
3. In another bowl, sift the flour, baking soda, salt.
4. Add the dry ingredients into the egg mixture until you have a smooth dough.
5. Divide the dough in half and wrap each in a plastic wrap. Refrigerate for an hour or until firm enough to roll.
6. Preheat oven to 350 degree F and line two baking sheets with parchment paper
7. Remove one half of chilled dough and roll it out to a thickness of ¼ inch (1cm) on a well floured surface.
8. Cut out desired shapes and place on cookie sheets.
9. Put the cookie sheets back in the fridge for another 15 minutes.
10. Bake cookies for about 8-10 minutes or until golden brown depending on the size.

Royal Icing

2 large egg whites

2 teaspoons fresh lemon juice

3 cups confectioners’ (powdered or icing) sugar, sifted

1. Beat the egg whites and confectioner’s sugar.
2. If it is thicker than it should (using the 10 seconds rule), then add lemon juice one teaspoon at a time.

Have fun decorating the cookies!

I tried the lace flower ones and as you can see, they weren't as pretty and neat as it should be. So I ended up making polka dots instead. Why do I have only 3 small heart shaped cookies you may ask? I ate one and had four left. Then I forgot and ate another one. Yeap…=.=’

In all honesty, will I try making them again in the future? We’ll see. I don’t really fancy these kinds of cookies but I figured decorating them would be fun. Indeed it was. It sure tests my patience but still.Although it takes such a long time to make them, these cookies tasted like…well..sugar cookies. Even if you take two minutes to ice it, it’ll taste the same with the ones that takes you 20 minutes o decorate. These cookies are definitely eye candies rather than being out-of-the-world-oh-my-God-are-you-kidding-me delicious cookies.

Snow was pouring like there’s no tomorrow. The weather outside is cray cray. Reaching -12 now. COOOOLLLLLDDDD! Brr. I’m a summer baby, I don’t do snow. I just don’t

Happy New Year everybody! It’s time to look back at this year’s resolution and see how much have you improved before setting new ones!:)

 

Till then, Wasalam.

Love,

Sofhan Hasni.

Roasted Lamb Ribs and Creamed Spinach

Assalamualaikum!

Since earlier this month, I've been dreaming of roasted leg of lamb. So two days ago, it was my first time buying lamb which lead to a lamb anatomy learning session. The leg of lamb WAS HUGE. It could be my only meal for the whole week. SOOOO BIG! So I bought the back ribs instead. When I told the butcher my choice, he said “you’ll get hungry again by JUST LOOKING at it”. Hahaha. I wasn't so sure how expensive it would be since I have never bought lamb on my own. But I must assure you, whenever you buy lamb, it is money worth spent.

Original recipe of creamed spinach from: here

Roasted Lamb Ribs

For 2

300-500g of rib chops ( about an inch of thickness)

1 tablespoon of dried rosemary

1 clove of garlic, grated

Salt and pepper

2 tablespoon of oil + more for spraying

1. Marinate the ribs with rosemary, salt, pepper, garlic and oil for 15 minutes
2. Preheat oven to 300 degree Fahrenheit
3. On a baking dish place the ribs and spray with a thin coat of oil.
4. Bake for 30 minutes.

 DONE.  I don’t think you really need any sauce of go with it, but if you have mint sauce.. Why not?=)

Creamed Spinach

For 2

Half a bag of spinach about (100g)

½ cup of milk/cream

A tablespoon of butter

A tablespoon of flour

Salt and pepper to taste

½ onion, chopped

1 clove of garlic, grated

 Water

1. Fill a saucepan with about 3 cups of water and some salt and bring it to a boil.
2. Put in the spinach and cover. Cook until the spinach wilts.
3. Strain and press the spinach to remove as much water as you can. Set aside.
4. In another saucepan (or the same that is patted dry), on a medium heat, melt butter and sauté the onion and garlic.
5. Add the flour and stir constantly
6. Pour in the milk/cream to make a roux
7. As the roux thickens, add in the spinach, salt and pepper. Mix well.

 

Easy yet delicious dinner! You don;'t need to spend a hundred bucks on a dinner outside when you can make your own just as good.=)

Will be heading out to watch Cirque Du Soleil soon.Finally!YEAY!

Stay warm peeps!

Till then, Wasalam.

Love,

Sofhan Hasni 

Huevos Rancheros

Assalamualaikum!

I love food.Breakfast, brunch, lunch, dinner…you name it! Living in Malaysia and having a Kelantanese father sure changed the way I look at breakfast. I need A BIG HUMNOGOUS breakfast. We don’t only eat Nasi Lemak for breakfast, but we also eat nasi berlauk with ikan gulai and sambal, nasi kerabu with barbequed meat and also nasi dagang with ayam gulai for breakfast. I don’t do oats and cereal. I’ll get hungry again soon after..I am the kind of person who would dream/think about what I’ll have for breakfast the next day. Breakfast is definitely something that I look forward to once I get up.

I followed Joy the Baker on Facebook and Hilah Johnson on Youtube. Both of them made something quite similar which was salsa and eggs for breakfast or something called Huevos Rancheros. Yumm-o. Awhile ago I bought a bottled mango and lime salsa to eat with nachos. It’s a bit too sweet to my liking. However I can’t waste it by throwing it away. So for me, this is a win-win situation. I get to use my salsa and enjoy a delicious breakfast! Traditional Huevos Rancheros requires taco shells. Since I don’t have any, I used toasted bread instead.=)

If you don’t have any salsa on hand, you could always make your own. Head on to the original recipe to make your own. Original recipe here

Huevos Rancheros 

For 1 person

  

3 tablespoon of store bought salsa

1 tomato

1/4 of onion

1 garlic

Chili powder as desired

Salt and pepper to taste

2 tablespoon of oil

1/2 teaspoon Butter

1 Egg

1 Taco/toast

Cheese and scallions for garnishing (optional)

1. In a pan, sauté the onion and garlic on medium heat
2. Add tomato and cover the pan for a few minutes
3. Once the tomato softens, using the back of your spoon crush the tomato
4. Add salt, pepper and chili powder
5. Gather the salsa mixture to the middle of the pan and create a well at the center of the mixture
6. Dollop butter in the well and crack an egg into it
7. Cover the pan for 3-5 minutes or depends on the egg constancy of your liking
8. Serve on a piece of toasted taco or bread
9. Garnish with cheese and scallions

My picture is obviously not as pretty as Hilah’s! I was on the phone the whole time with mummy. I was too hungry to actually wait for the conversation to finish to snap a proper picture.

Till then, Wasalam.

Love, 

Sofhan Hasni

Montreal Cake Show

Assalamualaikum

The Montreal Cake Show was awhile ago.I was extremely excited about it. It was a lot smaller than I thought it would be. Still, there were quite a number of booths selling and array of cake decorations and materials. There is this one booth that sells baking pans and molds at warehouse price.I went cray cray.Legit.Cray cray...Also, I met such a nice couple while looking for black coloring  Since they don't have the brand that I want at that moment, they brought me to closed store and opened it just for me. Inside, it was a Wilton heaven. My eyes were wandering from one wall to the other!They even had stuffs hanging down their ceiling. AMAZEBALLS. So I took my time browsing through heaven. I bought a couple of stuffs and even got a discount because I visited their booth earlier. God bless them.
Here are some of the cakes on display:

anddd here are the stuffs I got!

Heart shaped cookie cutters

Silicone mat

Cake pop sticks

Pink coloring

Black coloring

Rotating cake stand

Fondant scraper

9 inch springform

Mini cupcake pan

9x9 baking pan

YEAY!!

Till then,
Love,
Sofhan Hasni

Oven "fried" Chicken with Sweet and Spicy Glaze

Assalamualaikum!

Finalllllllyyyyyy done with exams! It felt like FOREVER! Okay..over. I was about to make sugar cookies but then my butter is still cold. SO it’s resting nicely on the heater. LOL! Just to speed up the process. I am one impatient baker!=P

Awhile ago, I had fried/baked chicken cravings! I came across Chef John’s Spicy Orange Chicken Wings and DING! A light bulb on top of my head went on.But then I didn't have marmalade or orange jam in my fridge...oh well..then I came across his other recipe called Clifton Springs Chicken Wings.So I made that instead. Since I wasn't so sure if I’m going to like it or not, I didn't really document the whole process. IT WAS DELISH! I used half of chicken and not just wings. Wings are not exactly my favorite.But nonetheless, I eat so much meat I am practically meatarian.=P

Original recipe here.

Oven "fried" Chicken

500 g of chicken cut into pieces

1 tablespoon oil

1/2 cup of flour

A dash of hot sauce

Salt and pepper to taste

1. Preheat the oven to
2. In a bowl, marinade the chicken with hot sauce, salt, pepper and oil.
3. In a Ziploc or clean plastic bag, put the marinated chicken and flour. Shake plastic bag until the chicken pieces are well coated.
4. Spray baking pan with oil.
5. Arrange the chicken on the pan and spray or brush the chicken with oil.
6. Bake for 30 minutes on one side and another 30 minutes on the other.

Sweet and Spicy Glace

3 crushed garlic cloves

2 tbsp grated ginger

1 tbsp sambal oelek/chili sauce (or 1/2 tsp hot pepper flakes)

1/2 cup rice vinegar

1/2 cup packed brown sugar

1 tsp soy sauce

1. In a saucepan on slow heat, mix everything together
2. Once it starts to simmer, turn off the heat.
3. Coat chicken with glaze and serve.

God I'm hungry all of a sudden.I just ate rice and mihun sup.Blame the weatherrrr!I could make ABC from the snow outside..EEK!

Happy holidays everyone!

Till then, take care,

Love,

Sofhan Hasni

Cream of Roasted Mushroom Soup

Assalamualaikum!

Phew.Submitted my super long oh-my-goodness-gracious-me review paper. If I get into grad school, I might probably have to write similar reviews all the time..=.=’

Anyhoots, I bought some mushrooms and didn't really know what to do with it. I was thinking of making pasta but doesn't really feel like making pasta..It’s getting really cold now. The negative temperature is slowly kicking in..What’s better than having a bowl of soup in this weather? So yeap. I decided to make some soup. Cream of roasted mushrooms because cream of mushroom is too mainstream.=P

I rarely buy porcini mushroom, but let me tell ya, I went out and got more. There are some wooden and earthy flavors to it that makes any dish tastes classic. It’s that good! If you are wondering, porcini mushrooms are the brown “version” of button mushrooms. When I first tasted this soup,I was like..”Oh yeah! Mummy would love it!”.You'd love it too!

Cream of Roasted Mushrooms

8 oz of mushrooms/1 packet

½ cup of cooking cream

2 cups of water

1 cube of beef stock

4 tablespoons of olive oil

3 tablespoons of butter

1 ½ tablespoon of flour

1 tablespoons of dried parsley

Salt and pepper to taste

1. Preheat the oven to 350 degree Fahrenheit
2. Chop mushroom into thinner slices/pieces
3. In an oven-safe bowl, coat the mushrooms with olive oil. Season it with salt and pepper.
4. Bake for 20 -25 minutes or until cooked through.
5. Once the mushroom is cooked, set aside. Do not drain the mushrooms!
6. In a saucepan on a medium heat, melt butter and add the flour. Stir for 30 seconds-1 minute.
7. Add cream, water, beef stock, roasted mushrooms along with the liquid that is collected in the oven-safe bowl.
8. Stir constantly and let simmer. Once it simmers, turn off the heat and let cool for 15 minutes -20 minutes
9. Pour ¾ of the soup in a blender and blend well.
10. Pour the well blended soup back in the saucepan.
11. Season with salt, pepper and parsley. Again, let simmer.

Porcini Mushrooms

Before

After

When we bake the mushrooms, it’ll emit some juice that is very flavorful. Adding that to your soup would give you extra points. I kid you not.

Serve this soup with some toasted bread. Yuh-mie!

(Pardon the pictures.I was hungry and I had a paper to write)

Take care.Remember to breathe..

In life, take one thing at a time. I sure have to remind myself that!

Wasalam.

Love,

Sofhan Hasni

Mushroom Quiche

Assalamualaikum!

Whenever I fast, I always make sure that my iftar is something delicious. I was about to say feast, but we all know I feast on food every single day of the week. Ahah.

I wanted to fast today but tettt, I didn't wake up for sahur. Yeay. Not.

Last time I fasted, I made myself some mushroom quiche. Oh my Lord. It’s incredibly delicious.=O

Mushroom Quiche

3 large eggs

1 cup of mozzarella, shredded

2 tablespoons olive oil

1/2 large onion, chopped

1/4 cup of bell pepper, chopped

6 ounces button mushroom, chopped

1/3 cup milk

1/3 cup cream

Salt and pepper (to taste)

9 inch-pie crust

1. Preheat oven to 350 degree Fahrenheit.
2. Cover the pie crust with parchment paper and fill it in with baking weights. (I used rice c=grains)
3. Bake for 15 minutes.  Take it out of the oven and remove the parchment paper along with the grains.
4. Poke some holes on the pie crust using a fork. Bake for another 10 minutes or until the pie crust is golden brown. Set aside.
5. In a large skillet, drizzle olive oil and caramelize the mushroom, onion and bell pepper (About 5 minutes). Season with salt and pepper. Set aside
6. In a bowl, mix the eggs with the milk and cream. Season with salt and pepper.
7. In the pie crust, sprinkle half cup of the cheese at the bottom of the crust. Spread the cooked mushroom, onion and bell pepper on top of the cheese. Top with the remaining cheese.
8. Slowly, pour in the egg mixture.
9. Place the pie pan on a cookie sheet in case of over pouring. Bake for 30 -35 minutes.

  

I used ½ cup milk, ½ cup cream. My mixture was over flowing!!!ayayay! Hence the reduced measurement.=)

  

Original recipe from: here

Okay, back to printing studies. I’ll be writing about the effects of marriage conflicts on children. Sigh. Poor kids.=/ On the bright side Nasi Lemak for breakfast andddd there will be a talk on Psych degree later on! I really need to start my research on grad schools. Yes kids, I’ll be a nerd for a LONNNNGGGGGG time.

Oh yes, my sister is MARRIED! Alhamdulillah! Everyone is all grown up...and saving China.

Guess who is next in the line? *wink*

Take care.

Wasalam.

Till then,

Love,

Sofhan Hasni 

Roast Chicken with Potatoes

Assalaamualaikum!

What do you know?!Third post for the day. It is my day off..so…I blogged and of course, pigged out. I really did.

I am a BIG fan of Laura Vitale. I came across her Roast Chicken video and boom..I just had to try making one for myself. I really do. I wanted to make it for yesterday’s potluck but I had a crazy day and my freezer weren’t cooperating with me. So I decided to make one today. YEAY! I’ve always wanted to try roasting a turkey or chicken with fillings but where can I get a Halal turkey? Plus, I never roasted whole chickens ever in my life. EVER! But Alhamdulillah, today’s experiment was a success. Kudos to Laura’s recipe. The chicken was well cooked, tender, juicy, delicious, flavorful…EVERY INCH OF IT WAS DELICIOUS! The buttery taste compliments the tanginess of the lemon. The rosemary and garlic…need I say more?!

Original Recipe: here

Roast Chicken with Potatoes

Roast Chicken:

1 whole chicken (1.5kg)

3 tablespoons butter

2 tablespoons of dried rosemary

1 large onion

3 cloves of unpeeled garlic

1 lemon

Salt and Pepper (to taste)

For potatoes:

2 tablespoons of dried rosemary

3 cloves of unpeeled garlic

3 tablespoons of olive oil

Salt and Pepper (to taste)

1. Preheat oven to 375 degree Fahrenheit
2. For the potatoes, in a roasting pan (I used 9x9 baking pan), drizzle the olive oil.
3. Cut potatoes into 1 inch cubes and add the potatoes into the pan
4. Also add in the dried rosemary, salt and pepper.
5. Mix them well and push them to the sides of the pan to make way for the chicken
6. Slice the onion into 4 big slices and arrange them in the middle of the pan. Set aside.
7. For the chicken, in a bowl, mix the butter, rosemary, salt and pepper together.
8. With the chicken (both drumstick) facing you, slowly make your way through the skin at the top of the chicken to create a small “pocket”,
9. Fill this “pocket”with  ¾ of your butter mixture and slather the rest on top of the chicken.
10. Cut the lemon in half and insert it in the cavity of the chicken along with the garlic.
11. Tie the drumsticks together using a kitchen string
12. Place the chicken on top of the arranged onion slices.
13. Sprinkle a generous amount of salt (especially) and some pepper on the chicken.
14. Tuck the tip of the wings under
15. Bake for 1 hour and 15 minutes. =)

Ingredients

Compound butter

Watch her video to understand the steps better: here. Her chicken is bigger than mine that is why our measurements and baking times are different. Why so few garlic..because I’m out of unpeeled ones.=P

There’s something about this chicken that is FANTABULOUS! When I was cutting it, the juices were pouring out. It’s nicely cooked. Tender and juicy on the inside and incredibly crispy on the outside. It’s amazing how these few ingredients could make such a wow-zaa dinner. It may sound a bit hard because of the steps, but really, once you try it, it’s not as hard as it seems. What’s hard is the waiting. So..snack on something while you wait. It.is.worth.the.wait!

Have fun in the kitchen!You'll have even more fun eating your home cooked meal afterwards!

Happy Sunday!

Wasalam.

Till then, 

Love,

Sofhan Hasni

Cold Soba Noodle

Assalamualaikum!

So I told myself that I shouldn’t be working on any school work today.I need to breathe..But of course being a McGill nerd that I am, I’m already thinking about my third term paper that is due in about a week from now.Breathe..So I decided to make a feast for myself. Roasted whole chicken is nicely sizziling in the oven. At the moment, that’s my background music. For the time being, I shall write about my cold soba noodle.

I was writing my term paper for ANTH 206 class. The paper was fun to write. I leanred so much about the Mro Tribe in Bangladesh. But at the same time, I WAS CRAVING FOR JAPANESE FOOD!

Last time I came back to Montreal, I took the Malaysian Airlines flight and transited in Narita Airport in Japan. On the flight, the food was AMAZEBALLS.So delicious. I can’t remember what I ahd for the main course but I distinctively rmemebered the side dish. It was a cold green noodle with soy-ish sauce with strips of seaweed on the top. It was goooooood. I am of course the jakun one who have no idea what its called. I even googled and twitted about it. I even googles (Malaysian Airlines inflight menu)I’m so oathertic sometimes.*head down* Then my friend Munie was telling me perhaps its soba noodles.

So I did more resaech and true enough. It’s the cold version of soba noodle served with dipping sauce. I was ecstatic! I found the rcipe. BUT. It calls for mirin, which ,most of the time has alcohol in it. Then I did what anyone would do…find its substitute.So I made my own. Halal one.WEE!

I halved the dipping sauce recipe but I still have more! I already had a whole *cough* packet *cough* of soba noodles which was about 5 servings and I still have about half of the dipping sauce I made. The next time I have cravings for soba noodles, I only have to cook more noodles.Thats all!:)

Also, we won’t be using all of the mirin. You cpould also keep that and perhaps make some teriyaki with it.

The original recipe : here

Homeamde mirin: here

Mirin

1 cup water

1 cup sugar

3 tablespoon of rice vinegar

1. Put the water and sugar in a sauce pan on medium high heat. Wait till all of the sugar dissolved.
2. Turn off heat and wait for a few minutes to let the syrup slightly cool
3. Stir in the rice vinegar

Cold Soba Noodle with Dipping Sauce

1 packet of soba noodle

1. Cook as instructed on the label
2. (reserve some of the cooking water)
3. Using a  colander, wash the cooked soba noodle under cold water for 30 seconds or until the noodle is cold.
4. Put in the fridge before serving

  

Dipping sauce

1 small bottle of Japanese soy sauce (148 ml)

1/2 cup of mirin

1/2 cup of sugar

1. In a saucepan, heat everything together until the sugar dissolved.
2. Let cool.

To assemble:

1. Garnish the soba noodle with shredded seaweed sheet and some sesame seed.
2. Serve with dipping sauce and wasabi on the side.
3. The dipping sauce is very salty and strong in flavor. Add little by little to make sure that you put the right amount of sauce on your noodle.

Variation:

Add some of the cooking water or what is called “sobayu” in Japanese in a bowl along with the noodle and dipping sauce. SO it’ll be a soba noodle soup instead. So yummeh!

One thing to note is that Japanese soy sauce and Chinese soy sauce are not the same.Their brewing styles are different thus taste different as well. 

Enjoy!

Wasalam.

Till then, 

Love,

Sofhan Hasni

Mini Pumpkin Pies

Assalamualaikum!

I could breathe in and out slowly now. Phew. Two more term papers and 3 weeks of finals. I can do this. I can do this!

Prior coming to Montreal, I've never had pumpkin pies. Ever. Pumpkin is not something we use much in our cooking and the pumpkins back home are like apples compared to the ones here. HUGENORMOUS! I made pumpkin pie last year for a potluck. but didn't even try it. I made mini pumpkin pies for a bakesale. Still didn't try any. I finally had my first pumpkin pie after my third batch. What was I thinking? Letting people eat things that I didn't even try first. Alhamdulillah my friends are still alive.=p

I have a lazy butt so I don’t even bother making small pie crusts. I bought them at the grocery store. =)

Oh! Check the ingredients please. Some of them contain lard. And..we don’t want that in our food do we?

Original recipe: here

Mini Pumpkin Pies

Make 45

1 can (796ml) of pumpkin pie filling

1 can (375ml) evaporated milk

1 teaspoon cinnamon

1/4 cup of brown sugar

1 egg

¼ teaspoon of salt

1 teaspoon of vanilla extract

45 small pie crusts

1. Preheat the oven to 350 degree Fahrenheit
2. In a large bowl mix everything together, except the crust of course. Set aside.
3. Arrange the pie crust on a cookie sheet.
4. Pour in the filling mixture evenly in all the crusts.
5. Bake for 15-17 mins. DONE!

Tip: This actual recipe calls for pumpkin PUREE and not pie filling. But I still add the sugar and loved it. However, if you’re not into extremely sweet desserts, add the sugar last and  reduce the amount of sugar if you like.

When buying canned pumpkin, pay more attention to what it is you are buying. One of the things that pie filling has is the pumpkin pie spice. Which is nutmeg, cinnamon, and a few more that I can’t remember  But for me, if I have cinnamon, I’m good.=)

Mix em goood!

 My pumpkin pies were well behaved. In the sense that they didn't really crack on the top. Wee!Feel free to serve it with whipped cream.*drool*

I woke up really late today and I’m still sleepy…whatevs..

Bundle up everybody!

Take care.

Wasalam.

Till then, Love,

Sofhan Hasni 

Krista is 21! :White Rosette Cake

Assalamualaikum!

Last Thursday was our dearest friend, Krista's birthday. They invited me to a surprise birthday dinner but I can't make it. =( She is the nicest,sweetest,kindest girl I've met.So sweet it's hard not to fall in love with her. Now that I think of it, the first time we met was 2 years ago at Juliette et Chocolat and she was wearing a white dress with a red coat.I know.I still remember what my friend Zainab was wearing during Frosh two years ago.I'm a creep like that.=P

Anyhoots,since I can't make it to the dinner, I decided to make her a birthday cake instead. I settled for cupcakes at first, but , no no, she's too special, cupcakes won't do. I learnt that she loves chocolate and berries. With the time constraint, I decide to make somewhat the same cake I made for Trisha and Justine's Birthday. Chocolate cake with strawberry cheesecake filling. BUT, this time, I used vanilla icing and  I put chocolate coated strawberries on the top. I cheated by the way. I didn't have enough time (term papers due and a friend is coming over to make red velvet cuppies ) plus I don't have enough ingredients, I used the  boxed ones. Honestly, if you'r making a two layer cake, please spent some time making them from scratch.SO MUCH BETTER.

Wee!

Vanilla Buttercream Icing

1 Cup shortening
1 cup butter
2 1/2 cup icing sugar
2 tablespoon of vanilla

Beat everything together.Boom!done.

ahhh, mine is so messy!Oh well!

Chocoloate cake with strawberry cheesecake filling, recipe: here
Youtube video on how to make rosettes: here
try watching that and google for more tutorials.The ones on youtube were very helpful!

 

Happy 21st Birthday Krista!Lots of love!

Okay lovelies, take care!
Wasalam.

Love,

Sofhan Hasni