What’s Bakin’? #12

“Find something you love to do and you’ll never have to work a day in your life.”

I can’t believe my last What’s Bakin post was in May. Sorry for the lack of updates!!! I remember how last year I used to overwork myself so much to the point I dreaded replying emails in my inbox every single day, and HATED the thought of cakes. I felt like a slave to my job. A hobby turned nightmare. I didn’t just hate working with cakes, I hated any cake for that matter… the smell of one could possibly make me throw up. Looking back now, those times seem so far away. The more I think about it, the more appreciative I am of Shiberty’s Sweets, every single day.s

So here’s some of the recent(ish) creative work from shibertys.blogspot.com… My pride and joy. ♥ Feast your eyes, and enjoy!!! It’s going to be a pretty picture intensive post because I haven’t showed you guys my work on here in ages! I do post often on Instagram and Twitter though :)

How our rainbow cakes pretty much look like before they’re frosted with cream completely. Working with bright colours all the time puts me in a cheery mood. I mean how could you possibly be upset, surrounded by rainbows?

Besides rainbow interiors, we now offer gradient colored cakes aka ombre interior cakes. Sooo pretty! We’ve done pinks, yellows, hues of blue.. just gorgeous, and definitely more unique than the rainbow cake because that’s just so overdone now. Too many people copying the concept!

“I am the Lorax, and I speak for the trees.”

Am I the only one who didn’t enjoy the movie so much?? Even though it had ma girl Taylor Swift in it. I thought the little marshmallow nomming ?bear? creatures were cute though. I guess it’s cuz I’m not a fan of Dr Seuss (but Horton Hears a Who was hilarious)

My favorite giant cupcake cake so far! The shape and colors really appeal to me. This thing weighs a ton, and probably feeds a ton… I have no idea how my clients even cut and serve this oddly shaped ball of a cake? LOL. I’ve never even attempted cutting a two tiered cake myself before. How very odd.

Awww. Lookie.

It’s a Hello Kitty in a Totoro costume!!!! :’) This received a lot of likes on my Instagram. It looks like a wittle baby!!! Soooo cute if I do say so.

Snoozing snoopy!

Classic cupcakes never get old

This lady asked for a “pink and violet with ribbons and hearts and a chanel bag on top” theme for her 21st… I hope I delivered!!

Silly little lions – with the top left one being my personal favorite ;)

Can’t read my, can’t read my no he can’t read my poker face

I wanna be the very best that no one ever was. To catch them is my real test, to train them is my cause. OMG why do I have a theme song for every cake

LOL… this one goes “du du du du du du du~ du du du du du du du~” and “bloop bloop bloop”. High 5 if you know what I’m talking about.

Normal cute kitty cat.

WTFJUSTHAPPENED kitty cat.

Cheekopek kitty cat.

MyfacewhenOppaGangnamStylegetsplayed kitty cat.

Just so you know it takes a long time to make that many roses…

So imagine my horror when the same-ish design was ordered twice, one week after another!!

Look at this stuff, isn’t it neat?

PS I like your hair Ariel, you inspired me.

Moooooo. Done for Greenfields Singapore, who held weekly contests on their Facebook page giving away a box of my cupcakes to the winners! How nice!

Because girls never get enough of Hello Kitty.

Someone asked for a simple design with the Tiffany blue color in mind for her 2 birthday gal friends, and this was the end result! I quite love it! So basic but timeless. I saw her Twitter feedback as well which said “pretty cake. so much better than expected!” and I’m not sure what that means. Does that mean she expected not so good results, but ordered anyway, or was she expecting wow but got WOWOWOW instead?! I hope it’s the latter..

Ahoy, Sailor!

The “sand” is made from crushed digestive biscuits. I like it when new opportunities to be creative surface!

For the footy fans

Cream covered Candyland themed two tiered cake!!!

Cheerful garden with bright flower and cute bumblebees was requested. I don’t normally like bees, but anything cake-fied turns adorable.

An army of pastel penguins!!!! I LOVE PENGUINZZZZZ ♥•♥

What’s better than a yummy rainbow cupcake?  A yummy rainbow cupcake with an edible version of a girl’s favorite nail polish on top of it.

WARNING: NSFW content ahead.
Those viewing with younger siblings or parents or bosses or colleagues around… be forewarned!!!

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I mean, what’s not to love about my job, right?

Recreating human genitals with edible sugar art. Something everyone should try at least once. Guaranteed fits of giggles no matter how old you are.

xoxo,
Jess

xoxo,
Jess

Baking Tutorial: Shiberty’s 3 Steps Butter Cookies!!

Been in the baking mood once again recently, I made a batch of butter cookies that were so insanely yummeh, I just had to churn out a blog post to share with you guys!

Say what, Jess? Have you ever been “out of the baking mood”, considering you work with cakes day in, day out? Lol… I guess what I mean is baking outside of work – just doing it purely for the fun, the way I started out in the beginning.



Behold, my butter cookies!!! 

Quite similar to shortbread but more crumbly and more moist – topped off with lemon curd and sugar sprinkles! This got high raves from every single person who’s tried them (about 8 different people)

I’ve been craving good cookies for so long – I’m a pretty fussy cookie eater. I like it either super crumbly / crispy, or super soft and chewy like Subway cookies. But my problem with cookies is that the crumbly / crispy ones, like from Famous Amos, are usually sooo oily. I don’t know if they actually have a lot of oil or butter in their recipe, since I don’t work there, but I’m pretty sure they do – how else do you explain the “deep fried” texture? LOL. And, I prefer my cookies plain without any chocolate chips or nuts, which too many stores never fail to include. (and I also find Famous Amos cookies expensive… lol /cheapo/)

Then my issue with soft and chewy american type of cookies is that they’re sickeningly sweet. I like sweet stuff, but not when they taste like they’re going to give me diabetes. So, I dug up one of my old recipes, re-invented it a little and bake tasted a batch the other day…. Fwah!!! Perfect batch the first try – I’m so pleased :) The most amazing part is how SIMPLE and fuss-free it is. This is as basic as baking is ever going to get, I find this even easier than baking premixed cakes from Betty Crocker!

So let’s get started.


YOU WILL NEED:

♥ — 2 cups salted butter, softened
♥ – 1 cup white sugar
♥ – 3 teaspoons vanilla extract (or any other flavored extract you prefer – I like plain vanilla)
♥ – 4 cups plain flour (don’t use self-raising or any other type of flour except PLAIN)

That’s all. O_O It’s so stupidly straightforward, I will be very surprised if anyone manages to screw this up. Most of the time, what I cook / bake highly depends on what ingredients I already have in stock at homes. This was an instant winner. I believe most households should have all of these ingredients, if not head out and buy some, everything will only cost you a few dollars.


Q:
How much is “1 cup of X-ingredient?”

A: I googled how much “1 cup for baking” is, and everyone seems to have a different answer. Sigh. The cup I’m using is directly equivalent to 300ml of water. Even if your cup only holds 250ml of water, that doesn’t really matter – it just means your batter will end up being of a lesser quantity than mine. The texture will not be affected since we’re using the same cup to measure everything. Cookies are fuss-free and non-complicated, doesn’t call for fancy equipment or intricate knowledge of baking.. that’s why they were the very first things I attempted to bake 7 years ago ^.^

Step 1: Preheat your oven at 180 degrees C.

Make sure your butter is softened, but not melted into oil, and cream together the butter and sugar in a large mixing bowl for several minutes until butter is light and fluffy. If you use an electric mixer, this task only takes less than 5 minutes, but you can also do it by hand.. you’ll just build some serious arm muscles!

Step 2: Add in the vanilla extract. Stir it in, then pour in the flour, 1 cup at time, mix well until batter / dough looks something like the above. It should be very moist, not at all runny, and it will already start smelling like cookies! If your dough is even the slightest bit runny, your butter was too melted.

Step 3: Either grease a baking pan with butter, non-stick cooking spray or just use a baking paper sheet like I did, then line your tray with cookie dough!

You can use your hands to press the dough into circular balls, however I used a piping bag and a large circle piping tip to pipe small circles on. For those who wanna have fun with cookie cutters, unfortunately this recipe is a little too soft and moist for it to work, it will stick to metal. Bake the cookies for 15 minutes at 180, or until slightly golden brown, like in my pictures. You want to leave an adequate amount of space in between the cookie lumps and each cookie lump should only be slightly bigger than a 50 cents coin, because it expands quite a lot when it’s baking. 

Oh yes!! Meet my adorable baking apprentice and sidekick, Sarah, my little next-door-neighbour. Only 4+ years old and she’s already had first hand baking experience with yours truly… I wish I started out experimenting in the kitchen as young as her! I had brought over the first batch of cookies for my neighbours, after which they kindly invited Sam & I over for dinner in their home where we chatted over a meal and some beers. Those cookies must have been good :P After dinner I stole Sarah (actually she insisted on coming along hehe) back to my place where she and I baked the remaining batches together.



Voila!!!!!


Absolutely delicious butter cookies in 3 steps. Come on, admit it - that was easy. Easy peasy lemon squeezy!  These remind me so much of the great butter cookies that come in an old school blue tin, used to love that when I was a kid.. except this is less sweet, and tastes totally of home made goodness.

They taste especially incredible when they’re fresh out of the oven, still warm in your hand.. It melts away in your mouth like a crispy cotton candy of sorts. It’s not too sweet, has a great butter taste, is crumbly in the center and has a crispy outside. 

The perfect cookie, in my opinion! ♥


Sam was blown away even more than myself… I think he had 15 cookies that night. Be forewarned that these crisp little treats are super addictive!! I can’t remember how many cookies in total this recipe made, I think perhaps 50? A lot!!!!!!!! You’ll probably end up giving away most of it to friends like I did, it makes a great surprise gift. Make sure to store them in an airtight container – they’ll go soft in a day if they are left to soak up Singapore’s humidity.

I like them best just on their own, but because I had so many cookies at the end of the night, I decided to experiment with different toppings – this has lemon curd swirled onto the center with some sugar sprinkles – elegant and refreshing! The lemon curd I used was from the Waitrose brand. It has a sweet yet zesty & tangy taste with a smooth jam texture. Yum.

Sarah, however… has something else in mind.

This little cutie adores rainbow colored things & heart shapes – of course she was going to have me let her decorate some her way!

This batch was topped off with cream cheese frosting (philadelphia cream cheese + icing sugar + salted butter) which also turned out to be very popular. I personally prefer the lemon curd because it’s less sinful and more tart tasting, but both are fabulous variations.

My next baking tutorial should be macarons.. they won’t be just any macarons – some VERY special ones. You’ll find out soon-ish, meanwhile I’ll keep y’all in suspense ;) I’ve been meaning to start on this baking project for awhile now.




Good luck and have fun baking, everyone!!!

xoxo,
Jess

xoxo,
Jess

What’s Bakin’? #11

On days like these, I am really thankful for my job.

It’s not easy, or as fun and relaxing as people think it is, baking is anything but a piece of cake. It is actually incredibly stressful most of the time, rushing to meet deadlines and customer’s expectations. But at the very least, it is extremely gratifying, allowing me to express my creativity and not a work day goes by that I find mundane or boring. I have never once looked at the clock and wished it moved a little faster. When I’m working, time just flies by, and they say when time flies, you know you’re having a good time. I love my job because it is always challenging, always new, and I am constantly learning new lessons, with regards to advancing my baking skills and discovering more about life itself.

So thank you guys from the bottom of my heart for giving me the opportunity to make a living doing what I love, because without other people who also love what I do, my life as is would not be possible.

All creations done by Shiberty’s Sweets @ shibertys.blogspot.com – where diet goes to die and delectable dreams come true ♥
Please do not re-distribute my images and work without proper crediting (a link back to my site) or permission. :)
I solemnly swear that I am up to no good.
Minnie mouse will never go out of style!
Go on…
Take a bite of the rainbow. You know you want to.
Another icon that will also never go out of style ;)
This particular Chanel bag design was requested by a customer. We could do the classic flag bags as well!
2 tiered Rilakkuma cake – it was too cute, I just had to add special effects on the border!
The recipient of this cake kindly sent me this photo of her matching rainbow Rilakkuma cupcakes & rainbow cake being served at her 21st party! Love the way she sets up the cakes, a tiered cake looks the best when surrounded by cupcakes as well. It’s like a shrine of cuteness. 
Or, if you can’t decide to get a cake or cupcakes… Get 2 in 1! A giant cupcake cake!!!!
A panda cake design that was requested – I think it looks a little ghostly with the hollow white eyes, but cute nonetheless :P
You can never go wrong with present cakes!
One for the macho men – the girl who ordered this cake was so sweet and sent me this message the following day:
There are few color combinations in this world that looks better than white, black and red. 
As I was saying…….
It amazes me how many different types of hello kitty cakes we’ve done. I see this cat even when I close my eyes now.
Nyan nyan nyan nyan nyan nyan nyan Nyan nyan nyan nyan nyan nyan nyan Nyan nyan nyan nyan nyan nyan nyan Nyan nyan nyan nyan nyan nyan nyan Nyan nyan nyan nyan nyan nyan nyan ~~~
So you can’t tell, but this whole Barney cake was decorated with hearts & kisses!
I adore the deep wine red color, and how clean cut this cake is.
For a princessy girl who loves the color lime green, blue, ribbons & stars. Even if you don’t have any particular design in mind, you can just let me know the key elements you’d like to see on your cake and I’ll come up with something for ya! 
If only Aliens were this cute in movies.
Every time I see a cute turtle, I think of Finding Nemo. The best animated movie ever!!!
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So, the following project is something new.
I’ve decided that soon enough, I will be releasing a new cupcake series that offers ZERO customization, but focuses fully on the taste. You see, when we offer customized cakes, we can’t give you super soft sponge cake because the fondant is heavy and the soft cake will get squashed underneath. We need something of substantial density and compactness so that it holds the crazy designs we pile onto it.
Same thing goes for cupcakes and the cream we use, we can’t use super smooth or soft frosting (like cream cheese frosting which tastes amazeballs, or the really light and non-sweet cream that neighbourhood bakeries use) because it melts faster and is less reliable in consistency than the buttercream we use. I think our cupcakes now are yummy, but I also think they can be even YUMMIER if the taste wasn’t restricted by the design.
Now what I wanna do is come up with a new range of cupcakes that is 100% about the taste!!! That means you can’t customize it – what you see is what you get. The recipe will be different from our normal cupcakes.  The toppings will be insanely finger-licking good.
For example, these amazingly light & fluffy lemon cupcakes baked with lemon juice & zest is topped off with fresh fruit. The strawberry one was kept simple with classic cream cheese frosting (SO SO GOOD SERIOUSLY) and the blueberries one has raspberry cream cheese frosting instead!!! No artificial flavors in these ones, all real fresh fruit!!! :D
The real surprise is when you bite into the cupcake and juicy blueberries burst with flavor. :D:D:D
And how incredible do these red velvet cupcakes look?! Also topped off with cream cheese frosting, and dusted with cocoa powder! It does not get any moister or richer than this. I think this is the epitome of red velvet. It tastes completely different from the red velvet that we are offering currently. My friend ate 7 of this at one go, wtf. 
Warning: it’s stupidly addictive. I never understood the craze about red velvet, until I had this. It took a while  and several tries to perfect the recipe, but I’m glad I did, because I dare say it’ll blow your mind right off. Red velvet lovers, STAY TUNED. 
Well so that’s all I’m going to show you for now, I’m still experimenting with new recipes & more exciting flavors will be coming your way soon, but I don’t wanna reveal all my goodies right away!!!! Hint: There’s going to be caramelized bananas, peanut butter & nutella, to name a few combinations. If you have a gourmet flavor to suggest, let me know as well!
For the chocolate lovers I’m thinking of doing something with kinder buenos / maltesers / nutella. I mean, COME ON, does chocolate get any better than those 3 items?!?!?!
xoxo,
Jess
xoxo,
Jess
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