bakingmummy 俏媽咪烘焙坊: May 2012

22 May 2012

Whimsical Springtime

Hi Everyone

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.
Happy caking~
Beth xoxo

03 May 2012

Happy Mother's Day

Hi Everyone

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.

~~
Dear Mums
“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.
Happy baking~
Beth xoxo

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Cake Guidelines:

A simple fondant covered round/square cake without decorations and toppers:

6" - $150.00 / 7" - $160.00 / 8" - $170.00 / 9" - $180.00 / 10" - $190.00

A customised 2D novelty cake for a 6" serving size is $160.00+

A customised 3D novelty cake for a 8” serving size is $350.00+

We are very conscious of what we provide to our beloved ones. We use Callebaut Belgium Chocolate, 100% Cocoa Powder (Callebaut, Hershey’s or Dutch Processed Cocoa), Free Range Eggs, Big Brand Flours (White Wings, Gluten Free if requested), Bakels fondant and the list goes on plus hours of baking and days and weeks of decorating times etc)

We provide you with free consultation and a few quotations to suit your budget but don’t compromise the deliciousness of our products. However, we are all faced with the rising costs day by day. Now we have to charge some miscellaneous costs for the order under $150 or products needed individual packaging. We thank you for your understanding and continuously support in the near future.

Terms and Conditions:

At bakingmummy, we pride ourselves on the QUALITY of our products and services. Our aim is to provide only the FRESHEST and HIGHEST quality cakes to our customers.

It is also important to remember that cakes are a perishable and delicate product. Unfortunately once we dispatch our cakes or our customers take possession of them, a number of factors relating to the care and transportation of the cakes may result in the quality being compromised or damage occurring to the cakes that are beyond our control or responsibility.

Care instructions must be followed thoroughly in order to avoid compromising the cakes quality, freshness and design. To assist in the care of your cake we will provide tips on transportation and storage. Unfortunately, with all the possible variables, it is difficult for bakingmummy to guarantee the cake quality in every case once it has left our premises.

All cakes delivered and or picked up are deemed accepted by the purchaser in all cases.

Order Information

You can contact me for a quote or ideas or to order the cupcakes or a cake by emailing me on baking-mama@hotmail.com

I try to get back to all enquires as soon as possible as I have other commitments! Each cake is priced individually as each one is unique in its own way.

With the custom made cakes, please place your order as early as you can to avoid disappointment. At least one month prior to your event would be wonderful. If you are having the matching dessert bar; then at least two months prior to the event will be great.

In regards to ordering and due to rising costs, I'm no longer able to carry the cost of ingredients until I source all ingredients before I can email you a quote. Those who have had one of my cakes know how much time and effort I put into each cakey piece of art just for you!

Please note from 2014, I now charge the delivery fee of $10-$50 plus the parking fee depending on the location.

To ensure a booking I now require a 50% deposit up front (non-refundable), before I even start the cake and to cover most ingredients especially those that will have to be ordered in. No deposit one month prior to the event means there is no secure booking. The balance needs to be paid preferably one week before the day of completion/delivery. I am quite happy to have this done by cash and PayPal. I am sorry that no more direct deposit due to the security reason.

I look forward to creating something special just for you :)

Storing Cakes and Cupcakes

- The desired temperature for your fondant cakes/cupcakes is below 21 degrees.

- Don't keep your cake in direct sunlight or hot enclosed areas (such as marquee).

- Please eat our baked goods straightaway or within two days with precaution taken to store them as indicated below.

- Store unfinished cakes/cupcakes in the refrigerator up to 2 days in the airtight containers and wrap them tightly in plastic wraps; bring to room temperature before serving.

- bakingmummy will not accept responsibilities for cakes/cupcakes have been heat damaged.

Cake Flavours

Here is a selection of the most popular cake flavours and fillings that bakingmama provides.

¨ Chocolate Mud Cake (Gluten Free Available)
¨ Marble Mud Cake
¨ White Chocolate Mud Cake (Gluten Free Available)
¨ Banana Chocolate Cake
.. Strawberry Cake (seasonal)
.. Vanilla Butter Cake (Gluten Free Available)

.. Chocolate Butter Cake (Gluten Free Available)

.. Swirl Butter Cake

.. Funfetti Cake

.. Cookies and Cream Cake

.. Earl Grey Cake

..Mocha Sponge Cake These are some of the most popular cakes made by bakingmama (in no particular order). All cakes are made from scratch using only ingredients of excellent quality and are filled and covered with beautiful Belgium dark/milk chocolate / white chocolate ganache, then fondant.

bakingmummy 俏媽咪烘焙坊

22 May 2012

Whimsical Springtime

03 May 2012

Happy Mother's Day

Fire Engine Cupcakes

Storing Cakes and Cupcakes

Cupcake Flavours