Posts tagged ‘Cake’

September 28, 2013

Minion Madness Part 2

A couple of weeks after I did the BFF’s Minion Cake, an order came in for yet another minion!

Needless to say, I was pretty thrilled to be able to do another one + I was able to fix a couple of things from the first try.. Hey, practice makes perfect right? 😉

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Here’s Dave II – Six layers of chocolate cake, three dowels & quite a bit of chocolate ganache – yum! I finished him three hours before pick-up (this is highly uncommon, I usually work till the last second) so I decided to make a Rice Krispie Treat banana, just because 🙂 (FYI the diamontes on the plaque are inedible!)

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That’s the picture I based him on.. He’s so cute, I kinda wanted to keep him to myself. 😦

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July 3, 2013

Grandma’s 76th!

I was hoping that I’d have time to update before school started, but on top of baking and squeezing in time to meet old friends and planning for my graduation trip at the end of the year (We’re going to KOREA!), I haven’t had many minutes to myself. And oh yes, school started yesterday. Hello Summer 2! The last Summer session I’ll ever need to take! … I promise I won’t miss you too much. 😉

So um, anyway, this year we celebrated my Grandma’s (maternal side) 76th birthday at a Chinese (Hokkien? Teochew?) Huay Guan (I think it means Club, but I could be wrong…) and I was tasked with baking the cake.

I speak to my Grandmother in bits of broken mandarin (I occasionally sub in English words or turn to my mother to translate for me in Teochew.. if you don’t already know, my mandarin is horrible.) And I thought it’d be interesting to pay tribute to that by giving the cake a little oriental spin, thus the traditional brush embroidery / hand-piped flowers on the cake. It really was a labor of love. Just the piping took me around 3 hours!

I haven’t done a brush embroidery cake since my PME Diploma days so it took me a while to adjust to playing with Royal Icing again. I was pretty pleased with how the cake turned out though I did wish I’d tinted the green Royal Icing a darker shade!
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8″ x 3″ Chocolate Fudge 

Feeds ~ 20-24 pax

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Here’s a funny story that happened that night – If I’m around during a party / event I cater for, I usually help out with cutting and serving the cake. Basically its because I know that most people don’t have firstly, much experience with cutting cakes, let alone fondant covered ones (which take a little strength because the fondant acts as a protective layer) and secondly, fondant cakes should always be served differently from regular, light, fragile whipped cream cakes.

I say this because this cake gave the server hell. I recall giving explicit instructions to him – do not cut the cake by the wedge, cut it *makes criss-cross hand signals above the cake* like this, okay? – though maybe he didn’t quite get what I was saying… And just as I turned around to go back to my seat, he cut the cake exactly as I told him NOT to. And to make matters worst, the handle of the knife came out in his hand and he looked really shocked. So yes, I was really annoyed because he blamed it on the cake.. thankfully my soon-to-be-a-chef cousin (he’s studying at Temasek Poly’s Culinary programme) decided to give me a hand and we managed to get the cake distributed with no trouble. Lesson learned – If I’m around, the cake must always be mine to deal!

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After all that drama, I finally got a slice of cake.. with a pretty flower too! Its not all the time I get to eat the cakes I bake.. so this definitely was a treat! 🙂