How to Make Baumkuchen (German Layered Cake) at home - Video Recipe

Baumkuchen is a kind of layered cake invented in Germany.

It is a very popular cake in Japan.
The most popular wedding favor, too!
http://createeathappy.blogspot.jp/2010/11/wedding-favors.html


http://www.youtube.com/watch?v=kcPwZDe0HH4

In this video, I will show you how to make it at home using a Tamagoyaki Nabe (rectangular omelet pan)!



---------------------------------
Baumkuchen

Difficulty: Easy
Time: 30min
Number of Servings: 2

Necessary Equipment:
Tamagoyaki Nabe (rectangular omelet pan)

Ingredients:
2 eggs
50g (1.8oz.) granulated sugar
50ml fresh cream or whipping cream *milk is okay
2 tbsp. melted butter *cooking oil is okay
100g (3.5oz) cake flour
1 tsp. baking powder
a few drops of vanilla extract
cooking oil

Directions:
1. Make a core tube by rolling aluminum foil. Make sure it is as wide as the pan.
2. Beat eggs in a bowl. Add sugar and mix well. Then add fresh cream and melted butter, and mix well.
3. Sift in cake flour and baking powder, and mix well. Add a few drops of vanilla extract and mix well.
4. Heat cooking oil in a Tamagoyaki Nabe (rectangular omelet pan) on low heat, pour (1/2 ladle of) the batter in the pan and spread over the surface. When bubbles appear on the surface, place the core tube coated with some oil, and start rolling (just like making Tamagoyaki). Once it has browned, set aside.
5. Again, on low heat, spread the batter over the surface of the pan. When bubbles appear on the surface, place the rolled cake, roll, and set aside. Repeat this (for 5 or 6 times) until all your batter is gone.

You can either serve immediately or chill in the fridge before serving! It will slightly get hard in the fridge, so leave at room temperature for a few minutes before you serve.

You can coat it with icing sugar, serve with whipped cream or ice cream if desired.

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2013/06/blog-post_11.html
---------------------------------

What is Cake Flour?
http://createeathappy.blogspot.jp/2012/05/what-is-cake-flour.html

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How to Make 3-Ingredient Soufflé Cheesecake (Japanese Cotton Cheesecake) - Video Recipe

The EASIEST Japanese Cotton Cheesecake recipe you may want to try 😋👍

http://www.youtube.com/watch?v=dVvPOE-C7AE

Print Out the Recipe on your Post Card

FYI: How to Make 2-Ingredient Chocolate Cake (Gâteau au Chocolat Recipe) 材料2つでガトーショコラの作り方
http://www.youtube.com/watch?v=-XG3RU9bCE8

---------------------------------

3-Ingredient Soufflé Cheesecake

Difficulty: VERY EASY
Time: 1hr
Number of Servings: 6
Calories per Serving: 230Kcal

Necessary Equipment:
15cm (6inch) round cake pan
electric mixer

Ingredients:
3 eggs
120g (4.3oz.) white chocolate
120g (4.3oz.) cream cheese *softened

Directions:
1. Preheat the oven to 170C (338F). Separate the eggs and place the whites in a large bowl. Let your egg whites sit in the refrigerator to keep them cold until you are ready to use them (which makes the meringue more stable).
2. Place the chocolate (broken into pieces) in a large bowl. Melt the chocolate in a double boiler over hot water (60C/140F). Then add the cream cheese and melt them together. Remove the bowl from the double boiler, add the egg yolks, and mix well.
3. In a large bowl, whip egg whites with an electric mixer until firm peaks form. *If it's thick enough, you can turn the bowl upside down without it sliding out.
4. Add 1/3 Meringue into the cream cheese batter and blend well with a spatula. Then add the rest of the Meringue 1/2 at a time and mix well.
5. Rub some oil/butter on parchment paper (in this way, the cake can slide down when it shrinks, so you can prevent the cake from cracking). Line the round cake pan with the parchment paper. Pour the batter into the pan and drop the pan lightly on the counter to raise the air bubbles out of the batter.
6. Place the cake pan on a baking sheet. Pour some hot water into the baking sheet. Bake at 170C (338F) for 15 minutes, 160C (320F) for 15 minutes, then stop the heat and bake with the remaining heat for 15 minutes.
7. When it is done, place the cake pan on a wire rack to cool completely.

You can either serve immediately or chill in the fridge before serving! It will slightly get hard in the fridge, so leave at room temperature for a few minutes before you serve.

You can brush the cake with some apricot jam syrup and/or dust with powdered sugar (confectioner's sugar) to finish. You can serve it with whipped cream if desired.

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2013/05/3.html
---------------------------------

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How to Make Glico Homemade Pucchin Purin (Japanese DIY Giga Pudding) - Video Recipe

This Pucchin Purin is 10 times larger than the regular one. It weighs about 1kg (2.2lb.)! WoW


http://www.youtube.com/watch?v=qp5IgfJK-aA

Pucchin Purin is a very popular custard pudding in Japan which everyone has once tried in childhood.

Recently, it was officially recognized in the Guinness Book of World Records for being the best selling pudding in the world

Well… as I just wrote, it is something that people feel a longing for, so don't expect an authentic flan or pudding taste from this product. LOL

BUT, I found this homemade one tastes way better and more delicious than the actual product sold at stores :) It was pretty addictive! Yummy!!!



I bought this kit online (currently not available. sorry)

You can get a refill kit, too!

I wondered why can't we just open the yellow cap instead of breaking it. BUT maybe it is to enjoy "Pucchin" which means "to break the small plastic knob of its container". hehe
By making a small hole at the bottom of the container, the pudding slowly slides out from the container onto a plate :)

FYI: the Fish T-Shirt he wore
http://shop.herrohachi.com/product/dericious-taiyaki-herro-x-ochikeron

---------------------------------
Glico Homemade Pucchin Purin

Difficulty: Patience
Time: 1hr + 8hrs cooling time
Calories per kit: about 1170Kcal

What comes in the kit:
2 bags pudding powder
2 bags caramel sauce
yellow Pucchin cap
Purin container

What you need:
1L (1000ml) regular milk
1 large pot (over 2L)
1 large bowl or pot (that you can put in the Purin container)
1 small saucepan
1 small bowl
1 measuring cup
1 spatula
1 ladle
1 large plate

Directions:
1. Attach the yellow Pucchin cap at the bottom of the Purin container securely.
2. Put 2 bags of pudding powder in a large pot (over 2L).
3. Add about 100ml milk and mix with a spatula until smooth.
4. Add the rest of the milk little by little and mix well.
5. Heat the pot over high until boiling (stirring constantly). At the same time, make the caramel sauce.
6. Put water in a small saucepan, place 2 bags of caramel sauce, and begin to heat. When it comes to a boil, turn down to low and cook for 2 minutes.
7. Stop the heat and leave them in the hot water to keep them warm.
8. When the pudding mixture comes to a boil, turn down to low, stir constantly for a minute, and stop the heat.
9. Place the pot over a pot of water, stir constantly for a minute until warm (when the bubbles fade and a thin layer of pudding sticks to the sides of the pot).
10. Use a ladle and put the pudding mixture in the Purin container.
11. Open and put the caramel sauce in a small bowl.
12. Pour the sauce into the center of the Purin container. The first half fast and the latter half slowly.
13. Cover and put in a large pot of water for about 30 minutes until lukewarm.
14. Put in the fridge (5C=41F) and let it cool for 8 hours.
15. Uncover and place a large plate on top.
16. Flip it over quickly.
17. Break the small plastic knob of the cap (the air slowly pushes out the pudding).
18. Done!!! Decorate the pudding with your favorite toppings: cream, fruits, etc…

レシピ（日本語）
http://cooklabo.blogspot.jp/2013/05/blog-post_677.html
---------------------------------

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How to Make Kracie Popin' Cookin' DIY Fun Cake Shop Kit - Video Recipe

FYI, mine was 210yen (about US$2.1) in Japan.

Popin’ Cookin’ is a series of Japanese intellectual training DIY candy kits by Kracie that stretches kids' curiosity :)
Although living in a world of convenience, children can enjoy making their own treats and make full use of their imagination!


http://www.youtube.com/watch?v=nLNQHKytqSQ

Tanoshii (Fun) Cake-ya (Cake Shop) candy making set allows you to make your own cake and ice cream.

NO artificial colors or preservatives.

High in calcium.

★税込2980円以上で送料無料★　水だけで出来る！　イチゴとバニラのクリームでいろいろな形の... 価格：227円（税込、送料別）

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Fun Cake Shop

Difficulty: Easy
Time: 20min
Calories per kit: 113Kcal

Directions:
1. Cut the wafers with the spoon. *Cut them on the bag they came in.
2. Cut off the triangular cup from the container. In each hole, pour in the vanilla cream powder and strawberry cream powder. Using the triangular cup, put 1 cup of water in each. Mix well with the spoon until creamy.
3. Hold the piping bag, illustration side towards you. Fold back the bag up to the return line. Put the vanilla cream on the right side, and the strawberry cream on the left side.
4. Unfold the bag, twist the top, and cut off the tip with scissors. *Push out from the top of the bag.
5. You can make 2 ice creams, 1 tart, and 1 cake.

Cautions:
- Do NOT bite or swallow the spoon.
- Be careful with the edge of the cut container.
- Must eat immediately.
- Parents must help kids if they can't make it.
- This kit doesn't include completed sweets.

レシピ（日本語）
http://cooklabo.blogspot.jp/2013/05/blog-post_14.html
---------------------------------

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How to Make Taiyaki - Video Recipe

Taiyaki is a very popular Japanese fish-shaped cake.


http://www.youtube.com/watch?v=FFsQE0qd_4w



Non-Stick Taiyaki Pan I used (パール金属 ふっ素樹脂加工 おやつらんど たい焼器)

みんなで楽しく『たい焼き三昧』！わが家はたい焼き屋さん！【お手入れ簡単！ふっ素樹脂加工】... 価格：1,468円（税込、送料別）

---------------------------------
Taiyaki

Difficulty: Easy
Time: 20min
Number of servings: 8-10

Ingredients:
150g (5.3oz.) cake flour
2/3 tbsp. baking powder
1 egg
180ml milk
40g (1.4oz.) sugar
250g (8.8oz.) Tsubu-an (sweet Azuki red bean paste with skins)

Directions:
1. Sift in cake flour and baking powder in a bowl. Add sugar and mix well with a whisk.
2. Add beaten egg and milk, then mix well with a whisk. (do not knead the batter)
3. Heat the Taiyaki pan, grease the pan with cooking oil, on low heat, half fill the pan with the batter. Then place the filling (Tsubu-an) in the middle of the batter. Cover the filling with some more batter.
4. Close the pan, cook on medium to low, flip it over occasionally for a few times until they are golden brown on both sides.

nutella goes great with red bean paste ;)

レシピ（日本語）
http://cooklabo.blogspot.jp/2013/05/blog-post_3150.html
---------------------------------

My friend Kym designed those tees for me :)

Taiyaki T-Shrit
http://shop.herrohachi.com/product/dericious-taiyaki-herro-x-ochikeron

Create Eat Happy T-Shrit
http://shop.herrohachi.com/product/create-eat-happy-herro-x-ochikeron

With a LOGO XD


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How to Make Kracie Popin' Cookin' DIY Oekaki Gummy Land Kit - Video Recipe

FYI, mine was 168yen (about US$1.7) in Japan.

Popin’ Cookin’ is a series of Japanese intellectual training DIY candy kits by Kracie that stretches kids' curiosity :)
Although living in a world of convenience, children can enjoy making their own treats and make full use of their imagination!


http://www.youtube.com/watch?v=rhUElZXnWe0

Oekaki Gummy Land allows you to mix colors and make your own gummy.

There are soda, grape, and lemon flavors.
By mixing these flavors you can make different flavors:
soda + grape = grape soda
grape + lemon = orange
lemon + soda = lemon soda



Every kit comes with different “gummy cutter” shapes.
There are 6 kinds, some can be used in combination.
You can keep them as cookie cutters after use.

NO artificial colors or preservatives.

High in calcium.

ポッピンクッキン おえかきグミランド / ポッピンクッキン★税込1980円以上で送料無料★ポッピ... 価格：158円（税込、送料別）

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Oekaki Gummy Land

Difficulty: Very Easy
Time: 20min
Calories per kit: 104Kcal

Directions:
1. Remove the gummy cutters & a fork.
2. Pour in the whole packet of gummy powder into the largest section of the pallet. Smooth the surface with the fork.
3. Using the dropper, put water in small rectangular & oval sections. Then put yellow, red, blue powder in 3 rectangular sections and gently mix with the fork until dissolved. Wash the fork in the oval section each time you mix.
4. Mix the colors in the 8 circular sections using the dropper. Wash the dropper in the oval section each time you use a different color.
5. Push the cutters into the gummy powder (make sure they are in the powder). Using the dropper, drip in the colors you like. Wash the dropper in the oval section each time you use a different color. Wait for a few seconds (or for a minute if the shape is small). Gently remove from the cutters.
6. Smooth the surface with the fork and repeat the steps to make the rest of the gummies.

Sprinkle with some gummy powder if the gummy is soggy.
You can also make the gummy without using the cutters.

Cautions:
- Please read the directions carefully.
- Do NOT microwave.
- Do NOT eat the powder.
- Make sure kids won't swallow the kit.
- Do NOT eat a huge gummy at a time but cut into small pieces and chew well before you swallow.
- Must eat immediately.
- Parents must help kids if they can't make it.
- You cannot use hard water.

レシピ（日本語）
http://cooklabo.blogspot.jp/2013/05/blog-post_9.html
---------------------------------

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How to Make 2-Ingredient Chocolate Cake (Gâteau au Chocolat) - Video Recipe

The other day, I was looking for a cake pan on the Net and ended up finding many 2 ingredients chocolate cake posts! This idea must be popular in Japan!!!


http://www.youtube.com/watch?v=-XG3RU9bCE8

I modified the recipe in the way I think is good and it came out amazingly delicious :)

This is optional, but I coated the cake with some homemade fruit brandy for an extra aroma and moistness.

---------------------------------

2-Ingredient Chocolate Cake

Difficulty: VERY EASY
Time: 1hr
Number of Servings: 6
Calories per Serving: 200Kcal

Necessary Equipment:
15cm (6inch) round cake pan
electric mixer

Ingredients:
3 eggs
3 bars of chocolate (total of 165g = 5.8oz.)

Directions:
1. Preheat the oven to 170C (338F). Separate the eggs and place the whites in a large bowl. Let your egg whites sit in the refrigerator to keep them cold until you are ready to use them (which makes the meringue more stable).
2. Place the chocolate (broken into pieces) in a large bowl. Melt the chocolate in a double boiler over hot water (60C/140F). When the chocolate has cooled, add the yolks and mix with a whisk.
3. In a large bowl, whip egg whites with an electric mixer until firm peaks form. *If it's thick enough, you can turn the bowl upside down without it sliding out.
4. Add 1/3 Meringue into the chocolate batter and blend well with a whisk. Then add the rest of the Meringue 1/2 at a time and mix well with a spatula.
5. Line the round cake pan with parchment paper. Pour the batter into the pan and drop the pan lightly on the counter to raise the air bubbles out of the batter.
6. Bake at 170C (338F) for 30-40 minutes.
7. When they are done, cool in the pan until you can touch it. Then place it on a wire rack to cool completely.

You can brush the cake with syrup (rum, kirsch, brandy, or any kind of liquor you like) and/or dust with powdered sugar (confectioner's sugar) to finish. You can serve it with whipped cream if desired.

You can either serve immediately or chill in the fridge before serving! You can also keep in the freezer for a week :D

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2013/04/blog-post_25.html
---------------------------------

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How to Make HARIBO Cola Jelly / Jello from Gummies - Video Recipe

Did you know you can make jelly from gummies?!


http://www.youtube.com/watch?v=VRHdt9s4YWY

Very EASY and refreshing sweet treat :)



---------------------------------
HARIBO Cola Jelly / Jello from Gummies

Difficulty: Very Easy
Time: 2hrs (incl. cooling time)
Number of servings: 4 small pudding cups

Ingredients:
100g (3.5oz.) gummies of your choice
1cup (250ml) water

Directions:
1. Chop the gummies into small pieces.
2. Put water and chopped gummies in a saucepan. Put on low heat (do not boil), stir constantly until they melt.
3. Pour the mixture into pudding cups or containers of your choice and let them firm up in the fridge for 2-3hrs.

Lightly coat the pudding cups with cooking oil in order to remove the jelly successfully OR it will stick in the cups (you can eat from the cup).

レシピ（日本語）
http://www.cooklabo.blogspot.jp/2013/04/blog-post_15.html
---------------------------------

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How to Make Hokkaido Chiffon Cupcakes with Vanilla Custard Whipped Cream 北海道牛奶蛋糕 - Video Recipe

Moist and fluffy cupcakes with custard whipped cream filling.

http://www.youtube.com/watch?v=zgWKARYqOnE

I received a lot of requests for Hokkaido Chiffon Cupcakes (北海道牛奶蛋糕). However it is NOT a Japanese sweet. LOL

I don't know why it is named Hokkaido (sounds like a Japanese sweet)! haha



Anyhow, I asked my viewers and they showed me the pictures and the websites, then I finally got an idea that these are chiffon cupcakes with custard whipped cream filling.

Based on that info, I created this recipe. Sorry if this is not what you want… BUT my opinion is… AMAZINGLY DELICIOUS XD My darling said I can sell these cupcakes. LOL Well… I think I'm gonna make this again!!!

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How to Make Hokkaido Chiffon Cupcakes with Vanilla Custard Whipped Cream

Difficulty: Unexpectedly Easy
Time: 2-3hrs (incl. cooling time)

Number of servings:
8-10 (5cm/2inch) muffin cups
12-14 (5cm/2inch) cupcake cups

Necessary Equipment:
electric mixer

Ingredients:
((Egg Yolk Batter))
3 egg yolks
20g (0.7oz.) granulated sugar
40ml cooking oil
40ml milk
60g (2.1oz.) cake flour
((Meringue))
3 egg whites
40g (1.4oz.) granulated sugar
((Vanilla Custard Cream))
1 tbsp. cake flour
1 tbsp. corn starch
40g (1.4oz.) granulated sugar
200ml milk
2 egg yolks
15g (0.5oz.) butter
a few drops of vanilla extract
((Whipped Cream))
100ml heavy whipping cream (fresh cream) *chilled
1 tbsp. granulated sugar
((Finish))
powdered sugar (confectioner's sugar)

Directions:
((Preparation))
Separate the eggs and place the whites in a large bowl. Let your egg whites sit in the refrigerator to keep them cold until you are ready to use them (which makes them easier to whip).
((Egg Yolk Batter))
In a bowl, place egg yolks and sugar. Beat them with an electric mixer until white like mayonnaise. Add cooking oil and milk, then mix well with an electric mixer. Sift in cake flour and mix well with a whisk.
((Meringue))
In a large bowl, whip egg whites and half of the granulated sugar with an electric mixer until soft peaks form. Then add the rest of the granulated sugar and whip them until firm peaks form. *If it's thick enough, you can turn the bowl upside down without it sliding out.
((Combine and Bake))
Add 1/3 Meringue into the Egg Yolk Batter and blend well with a whisk. Then add the rest of the Meringue 1/2 at a time and mix well with a spatula. Preheat the oven to 170C (338F). Spoon the mixture into the cups up to 70% full. Bake muffin cups for 20-25 minutes. Bake cupcake cups for 15-20 minutes. When they are done, place them on a wire rack and leave to cool.
((Vanilla Custard Cream))
Place flour, corn starch, and granulated sugar in a bowl, then mix well with a whisk. Add a bit of milk and mix well. Then add the rest and mix well again. Add egg yolks and mix well. Strain the mixture with a strainer and transfer to a saucepan. Add butter, put on low, stir constantly, and stop the heat when the cream starts to thicken. Mix well with the remaining heat. Add a few drops of vanilla extract to finish. Leave to cool or put in the fridge to cool completely.
((Whipped Cream))
Combine fresh cream and granulated in a dry, clean bowl. Float the bottom of the bowl in ice water, whisk the cream until it forms a stiff peak.
((Finish))
Add the Whipped Cream into the Vanilla Custard Cream 1/3 at a time and mix well with a whisk. Fit a pastry bag with a small round tip, and fill with the cream. Pipe the cream into the chiffon cupcakes and dust with powdered sugar.

You can either serve immediately or chill in the fridge before serving!

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2013/04/blog-post.html
---------------------------------

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How to Make 100% Fresh Strawberry Gummy Jelly - Video Recipe

Very healthy and refreshing sweet treat :)


http://www.youtube.com/watch?v=dsQBzIqVe8M

By making this for a few times, I realized that it is impossible to make elastic gummy candies (like store-bought ones) using fruit juice with TOO MUCH PULP X( Anyhow, they were great and addictive. But sorry these are not gummy candies but maybe gummy jelly?! :3 If you want to make elastic gummy candies, please use regular transparent juice with no pulp. Clear apple juice works great!!! I think I was too greedy using fresh strawberries. haha



---------------------------------
100% Strawberry Gummy Jelly

Difficulty: Very Easy
Time: 1hr (incl. cooling time)
Number of servings: N/A

Necessary Equipment:
blender / mixer
ice cube tray or candy mold, silicone is better

Ingredients:
A
150g strawberries
4 tbsp. sugar or sugar substitute
2 tbsp. water
B
30g (1.0oz.) unflavored gelatin powder
90ml water

Directions:
1. Lightly coat an ice cube tray or a candy mold with cooking oil.
2. Place A in a blender / mixer and process until smooth.
3. Put B in a small bowl. Place it over a bowl of hot water and stir until gelatin dissolves. *You can microwave for 30 seconds or so to dissolve the gelatin.
4. Place the strawberry mixture in a small saucepan over medium heat. When the mixture begins to simmer, stop the heat, add the gelatin mixture, and
continue stirring until gelatin completely dissolves.
5. Pour into the prepared tray and put in the fridge for about 30 minutes until completely set.

Unlike regular gummies, you must keep them in the fridge or they get soft…

If you want to use fruit juice, heat 240ml fruit juice. Then mix 4 tbsp. sugar and 30g gelatin.

レシピ（日本語）
http://cooklabo.blogspot.jp/2013/04/100.html
---------------------------------

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How to Make Kasutera (Castella Sponge Cake in a Rice Cooker) - Video Recipe

Kasutera (Castella) is a very popular Japanese sponge cake made from a few ingredients.

It is a very typical Oyatsu (snack) in Japan :)

http://www.youtube.com/watch?v=OO8LDK9gljs

I am going to bake it in a rice cooker, but of course you can bake it in an oven!
I don't recommend baking any kind of cake in a really good rice cooker (it can damage your pot), so please try if you don't mind it!!!



FYI from Wikipedia:

Now a specialty of Nagasaki, Kasutera was brought by way of Portuguese merchants in the 16th century. The name is derived from Portuguese Pão de Castela, meaning "bread from Castile". Castella cake is usually sold in long boxes, with the cake inside being approximately 27 cm long. It is somewhat similar to Madeira cake, also associated with Portugal, but its closest relative is pão-de-ló, also a Portuguese cake.

There are similar types of sponge cakes named after the same fashion, in French: Pain d'Espagne, in Italian: Pan di Spagna, in Portuguese: Pão de Espanha, in Romanian: Pandişpan, in Bulgarian: пандишпан, in Greek: Pantespani, in Turkish: Pandispanya (Castile is a former kingdom of Spain comprising its central provinces, thus Pain d'Espagne and other variants are quasi-synonymous to "bread from Castile").

---------------------------------

Kasutera

Difficulty: Very Easy
Time: 2hrs (incl. cooking time)
Number of servings: N/A

Ingredients:
3 eggs
90g (3.2oz.) sugar
45g (1.6oz.) cake flour*
45g (1.6oz.) bread flour (strong flour)*
2 tbsp. milk
1 tbsp. honey
butter
*you can use 90g (3.2oz.) all purpose flour instead

Directions:
1. Warm the milk in a saucepan. Add honey and mix well.
2. Place the eggs and sugar in a large bowl. Beat them with an electric mixer until white and fluffy.
3. Add 1 in 2. Place the bowl over a pan of hot water. Mix until the batter continuously drips back into the bowl like a ribbon when you scoop it up.
4. Sift in flour and gently cut through the mixture with a spatula until combined.
5. Butter the pot of the rice cooker and pour in the mixture. Drop the pot lightly on the counter to raise the air bubbles out of the batter. Place the pot in the rice cooker, close the rice cooker, then press the button to start. *When it is half-baked, press the button to start (cook) once again.
6. When it's done, let cool on a wire rack until warm. Then place it in a plastic bag (to keep it moist) to cool completely. It tastes even better the next day after the flavors have settled!

How to bake in the oven:
Bake in an oven at 170C (338F) for 10 minutes. Then turn down to 140C (284F) and bake for 40-45 minutes.

レシピ（日本語）
http://cooklabo.blogspot.jp/2013/03/blog-post_21.html
---------------------------------

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How to Make Ice Cream Pops (Ice Cream Bonbons) - Video Recipe

This video will show you how to make Ice Cream Pops (Ice Cream Bonbons) using a Nordic Ware's Cake Pop Baking Pan.


http://www.youtube.com/watch?v=oPNLSlpqdz4

However, if you have a silicone cake pop mold, that is much easier when you remove the chocolates from the mold.



---------------------------------
Ice Cream Pops

Difficulty: Very Easy
Time: 20min + freezing time
Number of servings: 6 Ice Cream Pops

Ingredients:
100g (3.5oz.) chocolate OR candy melts for a better result!
ice cream

Directions:
1. Place the chocolate in a pastry bag, melt the chocolate in hot water, then cut the tip of the pastry bag.
2. Pipe out about 1/2 tbsp. of chocolate in each hole, then with the back of a spoon, spread the chocolate until it completely covers the surface. Then freeze to set. Coat with the chocolate again to strengthen up the chocolate.
3. Fill each hole with an ice cream of your choice. Then put in the freezer to set.
4. When they are hard enough, it is time to remove. If they are soft, they will stuck in the mold. If you are using a hard mold like me, tap on the back or drop the pan on the counter a few times. If you are using a soft mold, bend the mold and push out the chocolates from the mold.
5. Make pairs and attach them together (with a pick in between if you have). Then freeze again to set.

レシピ（日本語）
http://cooklabo.blogspot.jp/2013/03/blog-post_13.html
---------------------------------

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How to Make Kawaii Deco Roll Cake (Cute Decorated Swiss Roll) - Video Recipe

Roll Cake is a type of sponge cake roll. In Japan, we call it "Roll Cake" but in some other countries people call it Swiss roll or jelly roll.

This roll cake is a decorated version, so we call it Deco Roll Cake.


http://www.youtube.com/watch?v=-OpS-jTenC4



If you want to know how to make a basic roll cake, please watch the video below.
http://www.youtube.com/watch?v=lxP5Osz0DnY

The book I bought comes with a silicone baking sheet and a few stencils (patterns). You can customize your cake with your own pattern, of course!

【送料無料】シリコンシートでデコ★ロール作っちゃお！ [ Junko ] 価格：1,764円（税込、送料込）

---------------------------------
Deco Roll Cake

Difficulty: Patience
Time: 2-3hrs
Number of servings: 1 roll cake

Necessary Equipment:
10-inch square cake pan
electric mixer
2 pastry bags

Ingredients:
((Egg Yolk Batter))
1 egg yolk
35g (1.2oz.) granulated sugar
20ml + 25ml cooking oil
60ml water
a few drops vanilla extract
80g (2.8oz.) cake flour
red food coloring
((Pattern))
1/2 tsp. cake flour for each color
red food coloring
black food coloring
1 egg white
a pinch of cornstarch
((Base Batter))
4 egg whites
30g (1.0oz.) granulated sugar
1 tsp. cornstarch
((Syrup))
2/3 tbsp. granulated sugar
20ml hot water
1/2 tbsp. fruit liquor *optional
((Filling))
150ml heavy whipping cream (fresh cream) *chilled
1 tbsp. granulated sugar
1 tsp. fruit liquor *optional
9 fresh strawberries

Directions:
((Preparation))
1. Cut the silicone baking sheet to fit the size of your square cake pan.
2. Place a paper stencil of your choice under the silicone baking sheet.
3. Grease the silicone baking sheet with cooking oil so that the pattern won't stick to the sheet.
((Egg Yolk Batter))
1. In a bowl, place egg yolk, sugar, and 20 ml cooking oil. Then beat them with an electric mixer until white.
2. Add water, 25ml cooking oil, and a few drops vanilla extract, then mix well. Then sift in cake flour and mix into gruel. *The cake won't crack or break apart in this way.
3. Add red food coloring until you reach your desired pink color.
((Pattern))
1, In two small bowls, place 1 tsp. each of the Egg Yolk Batter.
2. Add red and black food coloring, and 1/2 tsp. cake flour in each bowl.
3. Meringue: In a different bowl, whip egg white with an electric mixer until soft peaks form. Add a pinch of cornstarch and continue beating until stiff peaks form.
4. Add 2 tbsp. each of Meringue (3.) into each color (2.) and mix well.
5. Transfer each batter to pastry bags and snip off the end. Then trace the pattern. First, trace the flowers in black and bake in the oven at 170C (338F) for 30 sec. Second, fill in the flowers in pink, trace polka dots with pink and black, then bake in the oven at 170C (338F) for 1.5 min. * Bake until the surface is done. If it's under-baked, just add 30 sec. each until the surface dries out.
((Base Batter))
1, Meringue: In a large bowl, whip egg whites with an electric mixer, until soft peaks form. Then add the leftover meringue and whip them together. Add sugar and whip until stiff glossy peaks form. Then add cornstarch and continue beating until firm peaks form. *If it's thick enough, you can turn the bowl upside down without them sliding out.
2. Add Meringue (1.) into the Egg Yolk Batter 1/3 at a time. Mix until the batter continuously drips back into the bowl like a ribbon when you scoop it up with the spatula. *If the batter is too thick, it will create air holes when baked.
3. Pour and spread the batter into the cake pan. Drop the pan lightly on the counter and tap the bottom of the pan to raise the air bubbles out of the batter. Bake in the oven at 170C (338F) for about 14 min.
4. When it's done, cut around the pan sides where there is no silicone baking sheet. Then cover with parchment paper, flip upside down, and place it on a wire rack. Remove the silicone baking sheet, cover with another parchment paper, and leave to cool.
((Syrup))
1. Mix granulated sugar and hot water until dissolved. Then mix liqueur if you like.
2. Flip the cake upside down, and remove the parchment paper at the back. To roll the cake nice and round, cut off both ends diagonally.
3. Make shallow cuts on the surface, approximately 2cm (2/3-inch) apart. Gently brush the cake with syrup.
((Filling))
1. Combine fresh cream, granulated sugar, and liquor (if you like) in a dry, clean bowl. Float the bottom of the bowl in ice water, whisk the cream until it forms a stiff peak.
2. Coat the surface of the cake evenly with the cream (leave an inch at the top). Then place cut strawberries.
3. Roll up the cake. Twist the ends of the parchment paper to look like a candy wrapper.
4. Chill the cake roll in the fridge for more than an hour. *It becomes really delicious on the next day when the cake and the cream are set.
5. Cut off the both ends and reshape.
6. When you are ready to eat, cut into round pieces. The best way to cut the cake is to use a knife that has been warmed in hot water. Dip the knife in hot water, wipe, and cut. Repeat this each time you cut!

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2013/03/blog-post.html
---------------------------------

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http://www.youtube.com/ochikeron

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How to Make Teacup Shortcakes (Valentine's Day Cupcakes) - Video Recipe

Shortcake (Shotokeki) is a Japanese layered sponge cake with strawberries and whipped cream.

Instead of baking sponge cake, I baked plain cupcakes :)


http://www.youtube.com/watch?v=kr-QwIuuZpU

I bought the teacup-shaped silicone molds set on sale and it was only 500yen (5 bucks)!!!

Of course you can use regular baking cups and serve them in teacups or mugs to enjoy this idea ;)



---------------------------------
How to Make Teacup Shortcakes

Difficulty: easy
Time: 1 hour
Number of servings: 8 (5cm/2inch) baking cups

Necessary Equipment:
electric mixer

Ingredients:
((Cupcakes))
150ml heavy whipping cream (fresh cream) *chilled
2 eggs *room temperature
120g (4.2oz.) granulated sugar
180g (6.3oz.) cake flour
1/2 tsp. baking powder
((Syrup))
20ml hot water
1/2 tbsp. granulated sugar
1 tsp. rum *kirsch, brandy, or any kind of liquor you like
((Decoration))
150ml heavy whipping cream (fresh cream) *chilled
1 tbsp. granulated sugar
a few drops of vanilla extract
1/2 tbsp. rum *kirsch, brandy, or any kind of liquor you like
8 fresh strawberries
powdered sugar (confectioner's sugar)

Directions:
((Cupcakes))
1. Preheat the oven to 180C (350F).
2. Place the chilled heavy whipping cream in a bowl. Whip the cream with an electric mixer until it forms a stiff peak.
3. In a different bowl, place eggs and sugar. Then beat them with an electric mixer until white and fluffy.
4. Add the cream (2.) into the egg mixture (3.), and mix well with a wire whisk.
5. Sift in flour and baking powder. Gently mix with a wire whisk or a spatula until combined.
6. If you are using silicone cupcake molds (cooking sprays may slightly discolor the mold), lightly oil each mold. Then spoon the mixture into the cups up to 80% full. Bake at 180C (350F) for 20-25 minutes.
7. Place the cakes on a wire rack to cool completely.
((Syrup))
1. Mix granulated sugar and hot water until dissolved. Then mix rum (if you like).
((Decoration))
1. Gently brush the cupcakes with syrup.
2. Combine heavy whipping cream, granulated sugar, vanilla extract, and rum (if you like) in a dry, clean bowl. Float the bottom of the bowl in ice water, whisk the cream until it forms a soft peak.
3. Transfer the whipped cream to a pastry bag fitted with a round tip (or snip off the end), then pipe it onto the cupcakes.
4. Garnish with strawberries, and sprinkle with powdered sugar.

You can store cupcakes in the fridge for up to 3 days. But decorate them before you eat them.

レシピ（日本語）
http://cooklabo.blogspot.jp/2013/02/blog-post_13.html
---------------------------------

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How to Make Microwave Fortune Cookies (Plain, Matcha Green Tea, and Chocolate Flavors) - Video Recipe

Do you know that you can bake cookies in microwave?


http://www.youtube.com/watch?v=9Ewoe5iyyFg

It is very easy but easy to fail as well. So, please take time to find the right cooking time for your microwave. Because the same wattage differs from microwave to microwave.

You can print out your favorite fortune cookie sayings. You can find them online as well. BTW, mine are from the birthday card that my darling gave me in 2003: Reasons Why I Love You!!! hehehe



Microwave Chocolate Chip Cookies are easy enough for kids to bake ;)
http://www.youtube.com/watch?v=QvnAQcgAo9o

---------------------------------
Microwave Fortune Cookies

Difficulty: Very Easy
Time: 30min
Number of servings: 8-10 cookies

Ingredients:
1 egg white
2 drops vanilla extract
3 tbsp. granulated sugar
4 tbsp. butter (or about 40g is okay)
5 tbsp. cake flour

Directions:
1. Melt the butter in a bowl.
2. Add sugar and vanilla extract, then mix well. Add egg white and mix well. Sift in cake flour and mix well. (If you want to make Matcha Green Tea or Chocolate flavor, sift in 1/2 tsp. of Matcha powder or cocoa powder together with the flour.)
3. Draw about 3.5inch (9cm) wide circles on a piece of paper. Place it on a microwavable plate, and place the parchment paper on top. Spoon about 1 tbsp. of the mixture on the parchment paper, then use the back of the spoon to spread out the mixture into 3.5inch (9cm) circles. Remove the template.
4. Microwave at 500w for 1.5min (or less or more depending on the heat of your microwave. Please take time to find the right cooking time for your microwave.)
5. When they are done, place your message and quickly fold the cookies in half. Then bend the cookies over the edge of a cup to shape them into the fortune cookie shape. You need to work with the cookies while they are hot, before they cool down and get stiff. So it's better to make one or two cookies at a time. Also, it is better to wear cotton gloves to avoid burning your fingers. Put them in a muffin tins to hold their shape if you have. Repeat the steps to complete the rest.

*You can also bake them in an oven at 180C (350F) for about 5 minutes until the edges of the cookies turn golden brown.

レシピ（日本語）
http://www.cooklabo.blogspot.jp/2013/01/blog-post_29.html
---------------------------------

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How to Make Amazing Pokémon (Pokemon) Chocolate - Video Recipe

This video will show you how to make Pokémon Chocolate (Character Chocolate = Kyara Choco).
(I used Photoshop to combine the characters and the logo)


http://www.youtube.com/watch?v=4nju3pO8UdM

You can make this with any kind of your favorite character!

I hope you get an idea how to make it.



BTW, I bought Wilton 12 Icing Colors Set in NY at $9.
However, I found it costs 5 times as much as it does in Japan!!!
You should get it in the U.S.!!!

色付けにはNYで$9で買った WILTON アイシングカラーキット 12色を使いました。
アマゾンだと3980円もするんですね！日本円にすると約5倍！
絶対アメリカで買った方がお得です！


---------------------------------
How to Make Amazing Pokémon Chocolate (Pokemon Recipe)

Difficulty: Very Easy
Time: 2hrs or more
Number of servings: 1

What You Need:
your favorite Pokémon picture
transparent plastic file folder
dark/black chocolate
white chocolate
Wilton 12 Icing Colors Set
bamboo skewers
cotton swabs

Directions:
1. Flip your favorite picture and print it out. Draw the outer frame if your picture is detailed.
2. Put the picture in a transparent plastic file folder and secure it with tape.
3. Melt the dark chocolate, use a bamboo skewer to trace the outline of the characters. Put in the fridge to set. Do not refrigerate it too long, otherwise it rolls up. Fix a mistake using a cotton swab.
4. Melt the white chocolate, make and paint the same type of color, starting from light shade to dark. Plan how you want to change the shades before you work on, then you won't waste the chocolate! But just make sure you won't forget to color them because you cannot go back to the same light colors after creating the darker colors. Put in the fridge to set after painting each color.
５、Melt the white chocolate and cover the entire image to reinforce the picture. Put in the fridge to set.
６、Remove it carefully from the plastic folder.

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2012/05/blog-post_17.html
---------------------------------

How to Make Strawberry Shortcake
http://www.youtube.com/watch?v=RE8uha6l32M

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How to Make MILO Banana Muffins - Video Recipe

I met a girl from Malaysia and heard that MILO is so popular in Malaysia that most people drink it every morning!!!

She gave me MILO and asked me to make some MILO recipes, so I decided to make this tutorial.


http://www.youtube.com/watch?v=fRR4XO9awgs

I know that muffins sound ordinary BUT this recipe came out amazingly delicious without doubt. Just try it out ;)



I like the way MILO is nutritious.
I shouldn't but can't stop eating MILO with a spoon!!!

---------------------------------
How to Make MILO Banana Muffins

Difficulty: Easy
Time: 45min (15min preparation, 25-30min cooking)
Number of servings: 8 (5cm/2inch) muffin cups

Ingredients:
100g (3.5oz.) unsalted butter *softened to room temperature
100g (3.5oz.) sugar
2 eggs *room temperature
150ml milk *room temperature
A
* 200g (7oz.) cake flour
* 60g (2.1oz.) Nestle MILO
* 2 tsp. baking powder
2 bananas (400g=1lb. with skin)

Directions:
1. Preheat oven to 350F (180C). Slice the banana into 8 half-inch-thick rounds. Mash remaining bananas with a fork.
2. Cream the butter in a large bowl with a wire whisk. Add sugar and eggs, and mix well.
3. Sift in half of the dry ingredients (A) and mix well. Add milk and mix well. Then add the rest of the dry ingredients and mix until completely blended. *Butter and milk will separate if you add the milk right after the eggs. OR when the ingredients are too cold. To incorporate them well, add half of the dry ingredients first.
4. Then add the mashed banana and mix well. Spoon the mixture into muffin cups up to 80% full (you can use a pastry bag to pipe the mixture into cups). Place a slice of banana on each muffin. Bake at 180C (350F) for 25-30 minutes.
5. Place them on a wire rack to cool.

レシピ（日本語）
http://cooklabo.blogspot.jp/2013/01/blog-post_14.html
---------------------------------

What is Cake Flour?
http://createeathappy.blogspot.jp/2012/05/what-is-cake-flour.html

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