10 October 2012
I haven't blogged for ages. The reason was because I am finally going to be a mum early next year. I am finally getting better after my beloved mum's care.
This post was about Paul's birthday celebration in June. As followed the idea from the previous year; we were heading to the hinterland in Sunshine Coast for a romantic gateaway again. This year, it's more meaningful for us as we came out triumph through the first IVF treatment.
We were staying at the Bamboo Retreat in Maleny. THis cake design is inspired by the new workshop by Planet Cake - the Oriental Orchid Cake. It's a ganached mud cake covered in fondant. The yellow fondant wrap was actually embossed with flowers; all made by Samantha Johnson of "Caketopia". I bought some sugar orchids & handmaded some sugar bamboo as toppers myself.
This is what I want your birthday to usher in for the year ahead for you:
B - blessings so that all your endeavors are successful
I - inspiration to do beautiful things in life
R - reassurance in times of being low
T - tolerance for both happy & sad times
H - happiness all year round
D - daring to go in unfamiliar areas where other people haven't ventured
A - admiration that other people will harbour for you because of your deeds
Y - yes, yes, yes, a zest for everything positive in life
I love you and happy birthday!!
Hopefully, I will be back to baking and cake decorating soon.
For our romantic gateaway, please visit "Chubby's Whole Living" for more information.
For his picnic birthday card, please visit "Chubby's Crafty World" for more information.
22 May 2012
I am very excited to share this story with you. Last weekend (right after my surgery for the egg pick up of our IVF treatment), I threw myself into this beautiful cake decorating workshop taught by dear Linda of Whimsical Cakehouse. It's not only taking my mind off the whole treatment but also finding myself taught by the best cake artist.
I could not do it without the help of the super talented, patient and caring Linda. I love the intimate setting of the class; everyone looked after me and I am honoured to have had this opportunity.
This beautiful cake is called “Whimsical Springtime”. If you are interested in this course or any courses, please visit “Whimsical Cakehouse” for more information. Guy is always there to assist us and keep us updated.
I cannot wait for my next class in August.
Thank you for stopping by.
at May 22, 2012
03 May 2012
What do you have in mind for surprising your mum and mother-in-law this Mother’s Day? This cake was created for my dearest mummy and mother-in-law.
This is not a stereotype that all our mothers are knitters. Since I was young around 11ish, Mama Chu came across with knitting and gained the licence to become a teacher of knitting. She stopped when she were helping dad running for the company but started again for her granddaughters.
I didn’t scratch my head hard on the design of the cake. However, I did do a lot of researches how to complete it. I want to dedicate to a lot of Professional Decorators over the world whom are generously sharing their techniques. Here they are:
A Ball of Wool/Yarn: “Bebbie Brown”
Knitting Needles: “CakeJournal”
Wood Grain Fondant Cake Board: “Sugar Ed Productions”
I used the Styrofoam for the base. At first, I used the small spherical ball shaped can pan from Alan Silverwood. The flavour was my experiencing and Asian inspired “Taro Cake” recipe. It didn’t work out from this particular cake tin. Luckily, I saved the rest of the batter for a dozen of cupcakes. It’s moist, delicious and great to eat it with a cup of warm tea. Please visit “巧比工作室” for my high tea inspired greeting card.
“M” is for the million things you gave me.
“O” means only that you are growing old.
“T” is for the tears you shed to save me.
“H” is for your heart of purest gold.
“E” is for your eyes with loving-light shining.
“R” means right and right you will always be.
Happy Mother’s Day!
I wish every mum has the best Mother’s Day ever.
Thank you for stopping by.
at May 03, 2012
29 April 2012
|Avocado Pound Cake|
It has been raining and the temperature has dropped lately. It is time to turn on your oven and bake.
My main ingredient is the "Avocado" today. Paul is not a fan of the avocado because of its distinguish taste. I think it is a good idea to disguise it into the cake. Don't you think it looks like the green tea cake (that Paul loves by the way).
Instead of using the loaf pan tin as instructed, I used the bundt cake pan. The cake is crisp outside but tender inside. The most important thing is that Paul couldn't believe it's made of "Avocados". Paul loves it. It's not that I am not sharing this fantastic cake with our dear friends. Although I reduced the sugar amount by half but it's still too overly sweet for my liking.
They are so many flavours for using avocados. I love to combine my beloved chocolate with the avocado next time. Well, avocado is good for your heart and with a lot of benefits. Until next time, thank you for stopping by.
15 April 2012
|My First Car Cake|
I am so excited to share this car cake with you. Thank you for following my steps of making it via my Facebook. The cake is made for Paul who has been working very hard for the last five years to become a “Gold Executive Mentor”; a highest reward and ranking as a car salesman. I decided to surprise him with a car cake.
This is my first car cake you could tell. Instead of sculpting it from the normal cake shaped pans, I used a Wilton 3D car cake pan to create the shape of the car. Oh yeah, he is selling “Toyota”. * The flavour is what Wilton suggested a “Chocolate Butter Cake” but I found it was very crumbly while cutting it. I think I will be using the mud cake next time. Then I covered and decorated it with fondant. The total look was okay and I forgot to make the rain wipers. lol
The car is slightly leaning to the left because I moved to the cake board from the plate I was working on. Shouldn’t have done it but the holes to place the wheels were too small. I had to lift up the whole cake to push the wheels in. =’=
Congratulations on your achievement. I know it’s a career of frustration and stresses. I know your “CAN DO” attitude and warmest smiles can bring you to the top of the world. I will be here with and for you.
God bless you!
* Buying a car with someone who can provide greatest services with full of product knowledge, you can contact Paul Huang on 0411 838 986 or via email firstname.lastname@example.org.
Thank you for stopping by, everyone.
04 April 2012
|Chocolate Buttercream Filling|
Easter break is coming. I hope everyone has plans to celebrate it with your beloved family and friends. To our household, it is time to bake a cake and bring it to picnic. Yes, Paul only has Easter Friday off so we cannot go on holiday.
This is a chocolate cake with chocolate buttercream. I am definately under the influence of seeing chocolate eggs and treats everywhere. Sorry that I don't have any Easter decorations on the cake. This is just for Paul and I this year.
May the spirit of hope that Easter brings;
Help you find contentment in little things.
& restore your faith in the Lord above;
Who gave his life for the ones he loves.
Thank you for stopping by. See you next time.
01 April 2012
|A Slice of Heaven|
|Baked To Perfection|
I hope you had a lovely weekend. During the week, I have baked this creamy cheesecake for a bit of sugar boost. I have to say, the sour taste of the cheese and the sweet taste of the sugar were well balanced in this cake. The base was made of the digestive biscuits.
I served the cheesecake with whipping cream and a cherry. Although Paul doesn't like cheese but I believe he is in love again.
Thank you for stopping by. See you next time.
04 March 2012
|Moist and Delicious Coconut Cake|
I am always on the mission to find a good old fashioned recipe; which is also healthy and delicious. I have found this recipe from the ‘King Arthur Flour’ and decided to give it a try. The only thing I altered was the amount of sugar and it satisfied our taste buds better I believe; otherwise, it would be overly sweet for us.
3 cups Cake flour
2/3 cup Coconut milk powder
½ teaspoon Salt
4 teaspoons Baking powder
141 grams Unsalted butter
½ cup + ¼ cup Castor sugar
6 Egg whites
1½ teaspoons Vanilla extracts
4 drops Coconut flavouring
Step 1: Preheat the oven for 1800C; prepare the cake pan i.e. line the baking paper as well as butter and flour the cake pan (I used a 13”x9” cake pan).
Step 2 (bowl1) : Whisk flour, coconut milk powder, salt and baking powder together; set it aside.
Step 3 (bowl 2): Cream butter and sugar until light and fluffy for about 3 minutes; add ¼ amount of the combined dry ingredients; beat on low speed.
Step 4 (bowl 3): Add egg whites, milk and flavouring together.
Step 5 (bowl 2): Add 1/3 of white mixture; alternatively adding the combined dry ingredients and white mixture; make sure you end with the combined dry ingredients.
Step 6: Pour the mixture into the prepared cake pan and bake according to each individual time that requested. I baked for 45 minutes.
Step 7: Leave in the cake pan to cool for 20 minutes and remove from the cake pan to cool completely.
Thank you for stopping by. Don’t forget our special offer at the bottom of this page. We are looking forward to be a part of your celebration.
20 February 2012
|Bee Mine Birthday Cake|
I am honoured to make a birthday cake for my friend Tina’s boyfriend – Sherman.
While creating the cake for our Valentine’s Day celebration, Tina asked if she can have the same cake too. Hence, I have created two similar “Bee Mine” cakes but Paul ate his cake before I could take a photo.
The bee cake topper is inspired by “Way Beyond Cakes by Mayen” on YouTube. The cake itself is inspired by “Cakes by Elisa”. I have the same concept applied to the greeting card that I had for Paul this Valentine’s Day. Please visit “Chubby’s Crafty World” for more information.
I don’t bake my cakes by using box mixes because they have preservatives. Paul loves my super moist pinkish strawberry cake, which without artificial colouring but simply the natural colour from the fresh strawberry purees. The flavour also goes well with the chocolate ganache filling.
No matter what kinds of the celebration - I hope you have a great time celebrating with you loved one.
I want to wish you a happy birthday and let you know we appreciate your kind words.
“Hey Beth, thx for d cake. Its so awesome! Cake perfection! :)”
Thank you for stopping by, Everyone.
26 January 2012
|My First Flag Cake|
On the 26th January, let’s celebrate Australia Day. There is a festive atmosphere with a lot of fun activities everywhere.
This cake is made for Australia Day. It’s inspired by Cake Lady Cakes. The flavour of the cake is that refreshing taste of “Lemon & Lime White Chocolate Mud Cake”.
I wish you happy celebration for all Aussies wherever you are as from the smallest barbecue with friends to the public marching.
Thank you for stopping by.
08 January 2012
|Bonne Saint Valentin|
Are you running around to look for that perfect present and card for your Valentine this Valentine’s Day? You can make these “Chocolate Truffles” with your own two hands.
Everyone knows that Paul is a hardworking guy. The only thing I can do for him is to surprise him with feasts and sweets on his birthday, our anniversary and Valentine’s Day. This year is no exception.
Now, I want to share the recipe of this wonderful treat for your beloved one or ones (this includes your family and friends).
2 cups of semisweet or bittersweet chocolate chips
3 tablespoons unsalted butter
1/3 cup heavy cream
1 teaspoon vanilla extract
2-3 tablespoons of liqueur (optional)
1. Melt cream, chocolate chips and unsalted butter together in a double boiler over simmering water and stir until the chocolate is melted.
2. Remove from the heat and let it cool a bit before add the vanilla extract (and optional liqueur of your choice)
3. Pour into another bowl; let it cool completely before plastic wrap and refrigerate approximately 2 hours or so.
4. Line a baking tray with parchment paper; using a scoop (size of your choice) to scoop out the chocolate mixture. Quickly roll into a ball and roll into your desired coating.
5. Refrigerate the truffles again until ready to serve.
I have arranged the truffles into a heart-shaped box. I hope you have a great time making them and giving them to your valentine.
Thank you for stopping by.
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