Bercuti di Camerom Highlands lagi :) - part 1

 layan gambar dulu :)

Adik ngan kakak, adik tgh taici ke dik..hehe tetibe je posing cmtu..kekeke

 Empat orang jantung hati mama :) baby nak jalan tak nak ambik gambar daaa... :)

time ni sempat beli jagung YaAllah..sedap giler hehe manis :)

 Dinner time..dah lasak baby skrg..tak blh dok diam kekeke

 happy seketika..hahaha

 adik tunggu makanan.. :)

 kakak dah pandai order sendiri ya nak ape..hahaha sayang kakak

 Ni mama n papa punya.. Tom yam steamboat..ya Allah sedap giler murah pulak tu..harus pegi lagi nih..jom2

 Cuti raya cina baru ni kitorang pegi bercuti di cameron.. :) BEST GILEr..ahaks...tak rugi ler bersabar sebab jem nak naik ke tanah rata.. yang sepatutnya 20 minit...ambik masa sampai 3 jam..huhu..kita orang checkin di heritage Hotel..okey la kan last seminit punya plan...agak mahal jgk ler rega nya tengah peak seasson..hurm..hotel murah2 sume full house..hahahaha

lepas dinner kitorang terus balik hotel...tidoq..letih giler la dok dalm kete...

~Mama With Love~ Fara Othman

MM (Marshmallow) Fondant

Marshmallow Fondant Recipe and Photo Tutorial by Peggy Weaver   To many folks, even the pros, covering a cake in fondant icing is scary and avoided at all costs. It has a beautiful satin like finish that is desired by many Brides, but it is extremely difficult to make the traditional Fondant icing. So much so, that there are a few companies that are willing to sell you their product for $6 per pound and up. That will cover an 8-inch two-layer cake. If you do the numbers, you will quickly realize that a three-tier cake is going to be a big headache and costly. The worst thing about this problematic and expensive cake icing is the fondant icing doesn’t taste good and is usually peeled off the slice of cake, like an orange rind, and left on the plate.  So………you have got to ask "Why bother."  Well, the recipe I’ll share with you is easy to make, tasty, and great to work with - beautiful on the cake. That’s why you should bother. You will amaze the bride, guests, and family with your skills in the kitchen. This recipe uses a commercial product as the base, so that is why it is a dream to make compared to the traditional recipe. Advice from Peggy: One of the first things that I learned in cake decorating is to relax and have fun. Try to remember that you are working in a medium that is meant to be eaten. It won’t be around 50 years from now. The memories and pictures might be around, but I can promise you that the important part of all of this is that you went to the effort and everyone was delighted. Lesson two is that no cake decorator creates a perfect cake; the pros just know how to correct the errors and go on. The cake that I’m going to use today is a dense, moist cake that will hold its shape under the weight of what can be a heavy bit of icing and decorations.   MM (Marshmallow) Fondant Icing Recipe   Recipe Type: Fondant Yields: 1 batch fondant icing Prep time: 60 min Ingredients: 16 ounces white mini-marshmallows (use a good quality brand) 2 to 5 tablespoons water 2 pounds icing sugar (please use C&H Cane Powdered Sugar for the best results) 1/2 cup Crisco shortening (you will be digging into it so place in a very easily accessed bowl)   Directions: NOTE:  Please be careful, this first stage can get hot. Melt marshmallows and 2 tablespoons of water in a microwave or double boiler. To microwave, place the bowl in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted. It usually takes about 2 1/2 minutes total.  Place 3/4 of the powdered sugar on the top of the melted marshmallow mix. Now grease your hands GENEROUSLY (palms, backs, and in between fingers), then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle. (By the way, this recipe is also good for your hands. When I’m done, they are baby soft.) Start kneading like you would bread dough. You will immediately see why you have greased your hands. If you have children in the room they will either laugh at you or look at you with a questioning expression. You might even hear a muttered, “What are you doing?”  Keep kneading, this stuff is sticky at this stage! Add the rest of the powdered sugar and knead some more. Re-grease your hands and counter when the fondant starts sticking. If the mix is tearing easily, it is to dry, so add water (about 1/2 tablespoon at a time and then knead it in). It usually takes me about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake. It is best if you can let it sit, double wrapped, overnight (but you can use it right away if there are no tiny bits of dry powdered sugar). If you do see them, you will need to knead and maybe add a few more drops of water.   Prepare the fondant icing for storing by coating it with a good layer of Crisco shortening, wrap in a plastic-type wrap product and then put it in a re-sealable or Ziploc bag. Squeeze out as much air as possible.  MM Fondant icing will hold very well in the refrigerator for weeks. If I know that I have a cake to decorate, I usually make two (2) batches on a free night during the week so it is ready when I need it. Take advantage of the fact that this fondant icing can be prepared well in advance.

~Mama With Love~