Sunday, September 26, 2010
BAKED HOBBY DOUGH
BAKED HOBBY DOUGH
Hobby Dough - for Cutouts or Handmolding
3/4 cup of sifto salt
3/4 cup "very" cold water
2 cups flour
MIX: salt and very cold water together
ADD: flour all at once
KNEAD: for 7-10 minutes-will feel grainy(break into smaller pieces of dough to knead if necessary) eventually, form two balls of kneaded dough.
TO STORE: store dough in airtight container to prevent drying out.
TO USE: mold and shape, or use cookie cutters shapes; by first rolling one ball of kneaded dough out like a pastry dough
IDEAL THICKNESS: is 1/r inch, but you can go up to 1/2 inch, paying attention to increase of baking time
BAKING METHOD: set oven at 325 degrees or lower, especially if pieces are thinner than 1/4 inch
ALLOW: 1/2 hour of baking time, per 1/4 inch thickness of dough
example: for 1/2 inch thickness, bake 1 hour
BAKE ON: cookie sheets - place cutouts on the cookies sheets, poke carefully, with a fine tip pin or needle, to let out possible air bubbles, and to prevent bubbling. Mind you, if you want a puffed object shape, don't prick, OR experiment, and prick here and there, for desired flatness, or puffiness? Be adventurous!
DRY BAKED PIECES: on wire cake racks
AIR DRYING(no-bake method_ - after cutting, molding shapes, let dry for 48 hours or until dough is rock-hard and white in appearance
STAINING/PAINTING: your baked piece - mix one quart of water with 6 bags of tea. Let steep to desired darkness-the darker it is, the darker the stain-this technique calls for time and patience, with 2-6 coats, letting dry 48 hours before applying another. Brush each piece on both sides, watch out for running!!
After each coat, apply a spray of laquere. This means it will take you almost one week, to apply one tea and one laquer coat.... but, it's so worth it people!! so work it!! : )
Seal with final coat of laquer before gluing on cloths, hats, ornaments.
My favorite staining method is the tea-stain! brush baked/dried objects with strong tea, one coat at a time, 48 hours apart from applying a new coat--nice longgg project, but so worth the effort!! Tea-staining, gives the appearance of brownish baked.. so you can make yours as dark or light as you like. I like to add hearts in this method, onto gifts, or cards I give away...
PAINTING: apply white base coat to where added colour will be--let dry 48 hours or until not sticky - spray with laquer once dry. The more coats, the better, so another time-constraint, but a rewarding finished product!!
Time is what is needed here with this project, but oh, the finished project can be anything!! Try twisted loaves, with white runny paint, and cherries on top!! put a metal holder which will hold a tealight; in center when baking; push at least half way through dough, but not all the way to bottom!! spray the metal
also, don't forget to poke a hole for hanging like I did, on the christmas tree.. all hearts, angels and christmas shapes!! makes a pretty old-fashioned tree.. later, I tied on ribbons, etc.. and wood-bead garlands I made from old beaded car-seat covers!!
enjoy your creation!! : )
-------------
The Christmas Tree in this post is decorated with one batch of this hobby dough! i also made heart cutouts, solid ones, hollow ones with cookie cutters! Make greeting cards, do a handprint or footprint of your child in a square of hobby dough and bake it to preserve it!
Don't forget, if you do NOT tea-stain the dough.. the dough will be very white!
Posted by ddsNorth at 1:49 AM 0 comments
Labels: baked-hobby-dough, crafts, cutouts, decorations, hobby-dough, non-toxic-hobby-dough
Friday, September 17, 2010
Starlight Cake
STARLIGHT CAKE and VARIATIONS
2 - cups all purpose flour
1 + 1/2 - cups sugar
3 + 1/2 - teaspoons baking powder
1 - teaspoon salt
1/2 cup shortening softened(half butter or margarine if desired)
1 - cup milk
1 - teaspoon vanilla
3 - eggs
HEAT OVEN: 350.
GREASE AND FLOUR: baking pans to be used
BEAT: all ingredients in large bowl on low speed, scraping bowl constantly, 30 seconds.
BEAT: 3 minutes high speed, scraping bowl frequently.
POUR: into pan(s)
BAKE: until toothpick inserted in center comes out clean.
OBLONG PAN: 40-45 MINUTES
LAYER CAKES: 30-35 MINUTES
CUPCAKES: 20 -MINUTES
COOL: FROST or DUST with icing sugar if desired, or use the Fluffy Frosting recipe on this blog.
------------------------------------------
VARIATIONS:
ORANGE STARLIGHT:
Substitute: 1 tablespoon grated orange peel for the vanilla.
EGGNOG CAKE:
Substitute: rum flavoring for the vanilla. Beat in 1-teaspoon nutmeg and 1/4-teaspoon ground ginger.
STARLIGHT CUPCAKES:
Pour batter into paper-lined medium muffin cups, filling each about half full.
Bake: 20-minutes - Yield: 3-dozen
Posted by ddsNorth at 2:38 PM 0 comments
Labels: cake, cupcakes, desserts, eggnog-cake, orange-cake, starlight-cake
Lemon Supreme Pound Cake
LEMON SUPREME POUND CAKE
CAKE:
1 - package lemon cake mix(515g)
1 - package lemon instant pudding mix(4serving size)
4 - eggs
1 - cup water(250ml)
1/3 - cup oil(75ml)
LEMON GLAZE 1:
1 - cup icing sugar (250ml)
1 - tablespoon(15ml) milk or lemon juice
STIR: until smooth, drizzle over cake
OR
LEMON GLAZE 2:
2/3 - cup ready made vanilla tub icing (150ml)
1 - teaspoon lemon juice (5ml)
COOK: heat together at medium heat until thin; drizzle over cake
PREHEAT OVEN: 350 degrees(180c)
GREASE AND FLOUR: baking pan(s)
COMBINE: cake mix, pudding mix, water, eggs, oil in large bowl.
BEAT: at low speed with electric mixer until moistened.
BEAT: at medium speed 2 minutes
POUR: into prepared greased, floured pan(s)
BAKE: 350(180c) for 50-60 minutes or until toothpick inserted in center comes out clean.
COOL: cool the cake in the pan 25 minutes on wire rack before removing cake from pan; especially when using a bundt or tube shaping cake pan(s)
FROST: with lemon glaze recipe above- or dust with icing sugar once cooled and removed from cake pan, or look for the "Fluffy Frosting" recipe on this blog.
Posted by ddsNorth at 2:20 PM 0 comments
Labels: bundt, cake, desserts, glaze, lemon, lemon-glaze, pound-cake
Fluffy Frosting
FLUFFY FROSTING
1 - cup cold milk
1 - package (4-serving size) Jello-O instant pudding mix
- vanilla and lemon work best, chocolate stays grainy
1 - tub (8 ounce) Cool Whip, frozen whipped topping, thawed
POUR: milk into medium bowl
ADD: pudding mix
BEAT: with wire whisk 2 minutes
GENTLY: stir/fold in thawed cool whip topping
SPREAD: on cake at once, chill
Alternative: use as a fruit dip, or cube pound cake, layer cake and frosting, and sliced/diced strawberries; top with whole strawberry, instant strawberry shortcake!
Enjoy!!