Saturday, March 28, 2009

Jo's Chocolate Cake and Cupcake Order

After 29 messages on Facebook, the orders were finally delivered. Thanks for dropping by to pick up the cakes Jo. I suppose the celebration is on going at this time when I'm composing this post.

I was really excited to actually get a confirmed order through a new friend in Facebook. After a few suggestions, the request was a hybrid of the Kahlua Chocolate Cheesecake and the Moist Chocolate Cake. So here it is, the Kahlua (coffee and chocolate flavoured liquor) Chocolate Cake with Milk Chocolate Cream.

Decorated with my latest creation of "shao tou" for her dad's 61st birthday. I feel really honoured to be able to supply a these pieces of indulgences on this really special day.

Cupcakes were also included in Jo's order, these will be given as door gifts to her guests attending the birthday party. I suggested for the guests to omit the decorations when eating these cupcakes if they are not up to high level of sweetness.

Here are the cupcakes... Something more colourful and cheerful.

Wednesday, March 25, 2009

Mango Cheesecake

Delivering a birthday cake tomorrow. A friend ordered this for her mother. Isn't the message cute?

A mango cheesecake with oreo chocolate base, surrounded with sponge finger. Extra message is on dark chocolate plaque because it will not look nice if the wordings are written onto the mangoes. The hearts decorations are made of fondant.

Sadly, it is not the season for "black gold" mangoes, these other type of mangoes don't give the nice aroma, and they don't really taste that great. This makes the cake less perfect. Perhaps I should not take order related to mangoes when the "black gold" mangoes are not in season.

Sunday, March 22, 2009

Happy Birthday Lynn!

Happy birthday and hope you've had a great celebration. It was such a delight that the cupcakes can make an appearance on your birthday and glad they've also accompanied you throughout the year.

May your year be eventful and colourful, always cheerful and successful!

White Chocolate Bread Pudding

I was invited to a house warming at a gym friend's new condo. I have been really busy with orders last week so I only had time to bake on Saturday morning, just before the gathering. Since the bread pudding had been an all time favorite, and this was the quickest to make (and most importantly I can bring it over even after it came straight out from the oven).

The bread pudding is made with croissant, the usual pudding mix but with additional melted white chocolate to give a richer texture. This will definitely be very indulging if you are up to some rich, creamy and buttery kind of bread pudding.

Best eaten with a good scope of vanilla ice cream. If I've had more time, I would have made some vanilla sauce (white chocolate vanilla sauce most probably) to go with the pudding. And if it's for non Muslim friends, some brandy in the vanilla sauce will be so perfect!

Friday, March 20, 2009

Cupcake with "Shao Tou" 寿桃

This was an order by my colleague. This was originally a full box of 16 medium cupcakes but she wanted more at the last minute. Since I couldn't bake more, but she needed to give a few to her client, I actually took out 5 of them from the big box. So it was sort of difficult to design and very difficult to arrange the cupcakes. Not to mention not having box of the correct size.

This was the best I can do. And on the cupcakes was my new 寿桃 design. I think there is a better way of making them actually.

Here is the making, with ready to roll icing:

Monday, March 16, 2009

Some multi-flavoured cupcakes

Made a few boxes of cupcakes for Little Bro's order and they are for his launch classes! His classes will be on Monday and Wednesday. If you happen to be there, let me know if you like these cupcakes.

Vanilla cupcake, butter icing with marshmallow

Chocolate cupcake, chocolate butter icing with chocolate chips

Coffee cupcake, coffee butter icing with white chocolate chips

Thank you for your support little bro.

Tuesday, March 10, 2009

Kahlua Chocolate Cheesecake

The last time I made this cake, I used rum and chocolate glazing. That was because I didn't have any Kahlua and I didn't have any Creme Fraiche supply.

This trip to Hong Kong, I got my Kahlua from the duty free. It only cost about RM70 and it's delicious, I can drink it on it's own. This time I got Creme Fraiche for the topping and more Kahlua was mixed into the topping. The cake was decorated with strawberries (the Korean strawberries are delicious by the way).

The result was a dense, rich and indulging cake with a tinge of coffee flavour.

Sunday, March 8, 2009

A 2-tier birthday cake

Here are the cakes!

The top layer is a sponge cake sandwiched with longan custard. Coated with agar-agar milk pudding. Topped with fruit and jelly.

In order to hold the pillars for the tier-ing, I was told that the bottom part has to be cake with dense and stronger texture.

I've made 2 butter cakes, into 4 layers sandwiched with custard - to form a 3 inches base.

Topped with fruits and decorated with the fishes.

The 2-tier cake. Crystal trays and pillars were from ICCA - and thanks to ICCA for the advice and tips in constructing the 2 tier cakes.


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