♥ ART GENIUS - ART & CRAFT'S COURSES at PV128 ♥

ART GENIUS CREATIVE (PV128 Genting Kelang)

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Introduction

♥ Established since year 2010

♥ Art and Craft's Classes for Kids and Teenagers

♥  Aim of creating awareness and promote interest in art among the students of ALL AGES

♥ Developing a solid foundation of creativity and arts appreciation
♥ Wide range of art enrichment courses

♥ Cozy and Open Space Environment

In Art Genius, we believe every student should be guided according to their individual’s learning ability and perception level. Hence, they are given vast opportunities to express their ideas, imagination, emotions, observations and experiences during their learning process, which in turn also enable them to experience the joy of artistic expression.

With our conducive and unrestricted environment along with qualified teachers, it would be a perfect channel of expression for everyone of any ages. 

You never know, you might be surprised by how well people can express their emotions or experiences through art.

Mission

1. Provide children with many of their earliest learning experiences and shape the way they see the world, both as children and adults

2. Provide the ability to understand human experiences, be able to solve problems, and to communicate well

3. Develop creative and imaginative thinking

4. Provide the opportunity for self-expression and self-understanding

5. Develop aesthetic awareness and appreciation

6. Create understanding of the individuality of others

7. Aid adults in understanding and helping children

8. Improve physical coordination and technical skills

9. Generate fun and joy!

Interested to be part of us and start expressing yourself through art?

♥ Student's Artwork ♥

(2.5 - 12 years old)

Little Artists (7 years old)

Little Artists (6 years old)

Little Artists (3-5 years old)

Little Artists (3 and 7 years old)

Little Artists (4 years old)

Little Artists (2.5 and 8 years old)

Pay a visit to their art center or contact directly

012-227 2977 / 016-555 4357 for more information.

Contact Art Genius Now!!

Official Website: www.artgenius.com.my

  

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Website: www.LOL.net.my

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Contact: 012-227 2977 | 012-201 8388 | 016-555 4357

Inner Heart Cake Recipe

Red Velvet Cake

3 1/3 cups cake flour (not self-rising)

3/4 cup (1 1/2 sticks) unsalted butter, softened

2 1/4 cups sugar

3 large eggs, at room temperature

6 tablespoons red food coloring

3 tablespoons unsweetened cocoa

1 1/2 teaspoons vanilla extract

1 1/2 teaspoons salt

1 1/2 cups buttermilk

1 1/2 teaspoons cider vinegar

1 1/2 teaspoons baking soda

Directions

1. Preheat oven to 350 degrees.

2. Grease and lightly flour three 9 x 2-inch round cake pans, then line the bottoms with waxed paper.

To make the cake

In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition.

In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.

In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts, alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat.

In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.

Divide the batter among the prepared pans. Bake for 30-40 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the layers cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack.

White Cake

♥ 1 1/2 cups self-rising flour

♥ 1 1/4 cups all-purpose flour

♥ 1 cup (2 sticks) unsalted butter, softened

♥ 2 cups sugar

♥ 4 large eggs, at room temperature

♥ 1 cup milk

♥ 1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F.

In a small bowl, combine the flours. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into cake pan. Bake for 20 to 25 minutes (for round cake), or until a cake tester inserted into the center of the cake comes out clean.

Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes*

♥ 1 cup (2 sticks) unsalted butter, softened

♥ 6 to 8 cups confectioners’ sugar

♥ 1/2 cup milk

♥ 2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

♥ DIY White Chocolate Raspberry Cheesecake ♥