Edito�s le�er Hello! this is Sif, just wanted to let you reader know that aside from the logos and name of the magazine I do not own the articles, pictures or recipes; however they are taken from different websites, and these recipes are made by people like you and me, no robots or anything. The reason why I am publishing this magazine in this website is because I am a graphic design student and this is all part of a project, just as designing a hole display for it, however, I love to bake and the “Sweet Tooth” magazine is something that I would love to make a reality one day just like my personal baking brand “Siffle”. Baking is my passion and I love creating stuff so this is why I decided to combine both of them. I hope you find these recipes fun and do-able. And remember to always.....
Siffle logo: Sili
Have Fun Baking
Siffle bakery “cake by the ocean” different view display
1
Puff Pastry Fruit Tarts with Ricotta Cream Filling Ingredients Filling and toppings *1 1/2 cups (380g) whole milk ricotta cheese, strained* *1/2 cup (120ml) heavy cream *3/4 cup (90g) powdered sugar, divided *6 oz. cream cheese, softened *1/2 tsp vanilla extract *Fresh blueberries, raspberries or strawberries *Fresh mint, for garnish (optional)
Tarts *2 sheets frozen puff pastry (17.3 oz total) *1 large egg mixed with 1 Tbsp water *1 1/2 Tbsp (19g) granulated sugar
2
LET THE FUN BEGIN For the filling: Whip heavy cream in a medium mixing bowl using an electric hand mixer set on high speed until soft peaks form. Add 1/4 cup of powdered sugar and whip until stiff peaks form, set aside. In a separate medium mixing bowl whip cream cheese until fluffy, about 1 minute on high speed. Add remaining 1/2 cup powdered sugar and vanilla and mix until combine. Add ricotta and whip until fluffy, about 1 minute longer. Fold in whipped cream mixture. Cover and chill through. Keep chilled until ready to serve pastries (use within the day for best results).
For the pastries: Thaw puff pastry about 20 - 30 minutes (it should still be cold, don't thaw entirely through it should hold a fairly stiff shape). Preheat oven to 400 degrees about halfway through thawing puff pastry. Unfold dough then cut each sheet into 9 squares (I used the folds as a guide cutting those into strips, then from there each strip the into thirds). Without cutting all the way through the dough, cut a square inside of each pastry square, coming about 1/2-inch from the edge on all sides. Transfer pastries to two 18 by 13-inch baking sheets lined with silicone baking mats or parchment paper, spacing them at least 1 1/2-inches apart. Transfer one baking sheet of pastries to refrigerator to keep cold.
3
Brush remaining sheet of puff pastries with egg mixture and sprinkle with sugar. Bake 10 - 15 minutes until well puffed and golden brown. Remove from oven and immediately (and gently), follow square previously cut and cut once more using a sharp knife so the pastry will collapse in the center while it's still warm. Repeat process with second chilled sheet of pastries. Let pastries cool on a wire rack.
To assemble pastries: Transfer filling to a piping bag fitted with a star or round tip. Pipe filling into puff pastry squares just before serving then top with fresh fruit and mint. (They will stay crisp for about 2 hours after filling (and should be kept cold), I just recommend filling right before serving). *I recommend Galbani, it has a nice rich, thick consistency and doesn't need to be strained much. To strain it I did a cheater method. I simply place it on several layers of paper towels then wrap and fatten and press to extract some of the excess liquid. 4
You only need to get rid of about 1 oz of moisture from the Galbani. The ricotta should hold it's shape pretty well at this point.
5
6
INGREDIENTS *cupcake mix {or you can be fancy and make your own!} *white icing {vanilla or cream cheese} *1 C graham cracker crumbs *1/2 C brown sugar *1/4 C butter *candy eyes *gummy orange slices *gummy fuzzy peaches *round orange gummies {I had to buy a *multi-color pack for these and pick out the orange ones!} *toothpicks
To Do *Bake and ice cupcakes. *Mix graham cracker crumbs, brown sugar, and butter. *Sprinkle on the top of the cupcakes for your “sand”. *Slice fuzzy peach into a crescent shape *Use toothpicks {they will need to be cut down} to add the fuzzy peach “claws” to the orange slice “body”. *Use icing to attach the candy eyes to the round orange gummies. *Use toothpicks {that will also need to be cut down} to attach the “eyes” to the orange slice body.
7
8
To make this easy beach cake, you will need the following ingredients and supplies: *Crazy wacky depression cake *Blue buttercream icing *White edible pearls *Brown sugar *Melted white chocolate *Squeeze bottle *Seashell chocolate mold *Golden and silver edible sprays *Spatula
STEPS TO DO: 1 Bake the cakes and allow them to cool down to room temperature. Then, stack them on top of one another and frost the entire cake in blue buttercream icing. Use a spatula to make a spiral design on top of the cake.
9
2 Toss some brown sugar on top of the cake.
3 Toss some brown sugar near the base of the cake as well. Also, stick some edible pearls around the cake.
4 Now, melt white chocolate and pour it in a squeeze bottle. Squeeze the melted chocolate into the cavities of your seashell mold. Place this tray in the freezer for 15 minutes or until the chocolate hardens. Then, turn the mold gently onto a tray lined with wax paper and the chocolate shells with just pop out. Spray the chocolate shells with golden and silver color mist. Allow the color to dry for 15-20 minutes.
5 Then, place the shells on top of your cake. And you are done!
10
Gelatin & Cookie Beach Cups INGREDIENTS *2 Boxes Berry Blue Gelatin1 Box Unflavored *Gelatin1 Can Sweetened Condensed Milk12 *Clear Plastic Party CupsWater3 Mixing *Bowls6 Sugar Cookies Re-sealable Plastic *BagSea Shell Cupcake Rings
11
STEP 1 Make a box of berry blue gelatin. Pour into clear plastic party cups, filling one-third of the cup. Let set up in a refrigerator as recommended by the packaging instructions.
STEP 2 Make the second, white layer. Mix sweetened condensed milk with 1 cup of boiling water. In a separate bowl, sprinkle two envelopes of unflavored gelatin over a ½ cup of cold water. Let stand for a couple of minutes and then add ½ cup boiling water to dissolve the gelatin. Combine the milk and the gelatin mixtures. Stir until well mixed. Cool to room temperature. Once cool, pour the white gelatin over the berry blue layer in each cup creating an equally-sized layer. Let set up for at least 30 minutes in the refrigerator.
STEP 3 Repeat Step 1 to complete the final layer of berry blue gelatin in each cup.
12
STEP 4 Repeat Step 1 to complete the final layer of berry blue gelatin in each cup.
STEP 5 Place a Sea Shell Cupcake Ring on top of the sand on each cup.
13
Beach, Ocean & Shark Cupcakes
HOW TO:
For the Chocolate Cupcakes: *2 cups sugar *1 3/4 cups flour *3/4 cup (unsweetened) cocoa *1 1/2 tsp. baking powder *1 1/2 tsp. baking soda *1 tsp. salt *2 eggs *1 cup whole milk *1/2 cup vegetable oil *2 tsp. pure vanilla extract *1 cup of hot/boiling water
1. Line your cupcake baking pan with your desired baking cups . I used blue ones so they fit the ocean theme, and orange/pink ones, perfect for summer! Preheat your oven to 350 F. 2. In a large bowl: Stir together the sugar, flour, cocoa, baking powder, baking soda and salt with a wire whisk – you can sift it all, but usually using a wire whisk is enough. 3. Add the two eggs, milk, oil and the pure vanilla extract. Beat in your stand mixer or with a handmixer on medium speed for 45 seconds. 4. Now the hot/boiling water comes into play. Make sure to put kitchenroll on top of your bowl, because it can get messy. Mix for a good minute. 5. Now pour the thin batter in your pitcher. I love thin batters, they are so easy to pour in the cupcake liners. Fill your cupcake liners 2/3 full. 14
6. Now bake your cupcakes in your preheated oven, for about 20 – 25 minutes. Do not overbake.
How to make the frosting and beachy decorations: 1. In an electric mixer, or with a handmixer, cream the butter until smooth and well blended. Mix for a good 8-10 minutes. This makes it really really pale and fluffy! 2.Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. 3. Add the cream cheese and milk and beat on high speed until frosting is light and fluffy (about 2 minutes). Add a little more milk or sugar, if needed. 4. Tint your frosting with blue food coloring in three different bowls. I went for three different shades of blue. Make sure to keep some of the white frosting because we need to spread that on the cupcakes first. 5. Now spread your cupcakes with the white vanilla frosting (see photo below) and, above a big bowl, pour the shredded coconut on top of the cupcake. I chose to make 2 sorts of looks: Coconut = West Indies, preferably the Bahamas and its super white beaches! :) The regular cookie crumbs can be any kind of beach in the world. 6. Now add your candy on top of the sand :) 7. The “Mediterranean Sea” cupcakes are topped with cookie crumbs instead of coconut.
15
Sitography HOW TO: http://www.cookingclassy.com/puff-pastry-fruit-tarts-ricotta-cream-filling/ http://www.cleanandscentsible.com/2013/05/crab-cakes-cupcakes.html http://cakewhiz.com/easy-beach-cake/ https://www.cakes.com/cake-decorating-ideas/104-how-to-make-gelatin-cooki e-beach-cups http://www.ninerbakes.com/2013/08/23/shark-beach-sand-ocean-cupcakes/
IMAGES: http://www.cookingclassy.com/puff-pastry-fruit-tarts-ricotta-cream-filling/ http://www.cleanandscentsible.com/2013/05/crab-cakes-cupcakes.html http://cakewhiz.com/easy-beach-cake/ https://www.cakes.com/cake-decorating-ideas/104-how-to-make-gelatin-cooki e-beach-cups http://www.ninerbakes.com/2013/08/23/shark-beach-sand-ocean-cupcakes/
16