Australian Koala Bear and Kangaroo Chocolate Mud Cake

Although it is sad that Victor is leaving, we are happy for him and his family moving back home to Australia, one of the best and coolest countries to live in. When Victor first told me he was leaving last month, he also asked if I could make him a leaving cake, no preference in flavour and design. Good job we had John Gorry and Kristina to organize Victor's leaving party and presents, they gave me ideas to make a cake with Kangaroo, Koala Bear and Australian Cork Hat. It seems Chocolate Mud Cake with Chocolate Ganache is very popular in Australia, so we have got this very chocolaty cake :-d

The first tier was a cork hat and second tier was the flag of Australia.

It is amazing how work became fun when Victor was around, he was not just a colleague but a very good friend/big brother to us too. All of us will miss Victor, we wish the Wong family a heartfelt good luck for the prosperous and happy life ahead.

Birthday Cupcakes

Happy Birthday to my dear friend Sharine :) Here's some cupcakes for her birthday with pastel colours and flowers piping:

 

There are 8 flavours:
- blueberry cupcakes with cream cheese frosting
- lemon cupcakes with lemon curd buttercream
- banana cupakes with banana buttercream
- red velvet cupcakes with cream cheese frosting
- tiramisu cupcakes with coffee cream cheese frosting
- oreo cupcakes with oreo cookies and cream frosting
- carrot walnut cupcake with cream cheese frosting
- chocolate cupcake with chocolate ganache buttercream

It is kinda difficult to tell which flavour is which by looking at the cupcakes themselves, I even lost track a little bit :-P I thought a little menu would help.Which one do you like? :-D

I hope Sharine has a wonderful day full of happiness and that her wishes come true! Happy Birthday!

Baby Boy Shower Cake

Last month was enjoyably crazy busy for me and I am a bit behind in updating new cake photos :-O you will see why in the next coming few posts ;)

A lot of happy news and a lot of celebration recently : ) Big big congratulations to Cecilia and Chris and their whole family on the new baby! We are all so happy and excited for them, especially the girls from work cant wait to meet and play with the little baby. Nandita and Farah have planned to welcome the little baby with a surprise baby shower, I was so honoured to make a shower cake for the very happy mommy-to-be Cecilia.

A very happy party with the girls from work :)

Cecilia reminded me the baby on the cake looks like Minna No Tabo 大口仔 from Hello Kitty's company Sanrio ;-P

We wish Cecilia all the best over the next few months with her pregnancy and hope they are both blessed with a happy and healthy new baby ❤

Fluffy American Buttermilk Pancake

We used to go to Tick Tock Diner every weekend for breakfast/brunch/lunch in a big group when we were in NY a few years ago (graduate training for 3 months), it is just a few blocks behind where we stayed, we always ordered pancakes, talked about all the funny things and exciting busy plans for the weekend. We all have our best memories in NY, even now we are still talking about our silly stories.

I miss the good old days... and the American pancakes! I was searching for places in London that do good American pancakes, none of them is the right texture/flavour :(  I have tried several recipes and I found this prefect fluffy one!

Fluffy American Buttermilk Pancakes

Ingredients

160g (1.25 cup) flour
1 egg
240ml (1 cup) buttermilk
50g (0.25 cup) sugar
1.5 teaspoon baking powder
1.5 teaspoon baking soda
60ml (0.25 cup) vegetable  oil
0.5 teaspoon salt

Methods

1. Mix all ingredients in a blender/mixer until smooth.
2. Preheat a frying pan on medium low heat. Spray a little bit non-stick vegetable oil.
3. Pour batter to your desired size. When small bubbles start to show on top of the batter, flip and cook the other side the pancake until light brown.
4. Serve hot with maple syrup or whipped cream and berries :)

Bunnies Topsy Turvy Cake

Not sure where I first saw a picture of this utterly adorable Noah's Ark Cake on the internet last year, Sharon Wee Creations have since inspired me to the world of sugarpaste modelling especially by the unique cute figurines, pastel colours and sweet clean designs of her cakes.


Sharon from Australia used to work in a corporate company, she started out by decorating cakes and cupcakes for her friends and family, after a few years she quit her corporate job to focus on her cakes business full time. She has also now become on of the most popular cake decorator in the industry.

One of her most famous designs is this Cheeky Teddies Topsy Turvy Cake, I dropped my jaw when I first saw it and have wondered how she did the physics behind..with the hot air balloon tilted, teddy bear hanging on the cake stand, teddy bear popping out from a present, a cake on a cake stand and on top of 2 cakes?! all my questions unanswered until...she came to London to teach this class!!

The class was 2 days long, I made a bunny version of this Topsy Turvy Cake:

Sharon is so friendly and helpful, she shared so many valuable experience, tips and tricks with us in the class, we all enjoyed the class so much that we (I) didnt want to leave in the end :-P

Awww I know this is a bit self-obsessed, I really really x 100000 love and greatly contented with this cake and the bunny rabbits ❤❤❤❤ 

Sharon totally made my day/week/month :-P i am so looking forward to meet her again next time when she comes to London :)

Sweet Swirly Frosting Wedding Cake ♡

Heartiest congratulations to Suki and David on their wedding registry day, wishing the sweet couple a lifetime of the greatest bliss, love, and happiness. 

I was so thrilled and excited to make them a wedding cake for the big day! The couple picked this sweet cream chesse frosting design with their figurines and little figures of their cute rabbits, inside the frosting was tiers of tiramisu cakes. I added some hand-crafted sugar roses and hydrangea petals to match with the whole sweet design of the cake. 

I really find the process of making/filling/stacking/decorating tiered cakes most enjoyable :-D transporting the cake most nerve-racking :-S all efforts totally pay off when you see smiles from the couples' and the guests' faces.

 The two little rabbit figures inspired by the couples' cute fluffy rabbits ♡

Cherry Blossom, Rose, Jasmine & Earl Grey Macarons

I am going to feature a pretty month of delicate cherry blossoms and springtime blooms with pastel colors sweets ✿
I often need to make larger quantities when making macarons by the Italian Meringue (Sugar Syrup) Method to generate better result for the shinier consistency. It seems switching to the French Meringue (Incorporate "Cold" Sugar) Method can make smaller quantities that generate a very close result and taste. I prefer the Italian Meringue Method for smoother macaron shells, and the French Meringue Method for easier and smaller quantities :-P These Cherry Blossom, Rose, Jasmine & Earl Grey Macarons were made by the French Meringue Method with fragrant flowery ganache filling ✿

Cherry Blossom, Rose, Jasmine & Earl Grey Macarons

Ingredients

For the macaron shells 

(makes around 40-44 macaron shells, 20 sandwiched macarons for each flavour; you will need 4 times of the following quantities for 4 different flavours)
10g pickled cherry blossoms (optional)
90g grounded almond
120g icing sugar
a pinch of salt
75g aged egg whites
1/2 teaspoon egg white powder
1/2 teaspoon cream of tartar
75g sugar
Few drops of food coloring gel (colours of your choice)

For the cherry blossoms/rose/jasmine ganache

125g best-quality white chocolate
90g whipping cream
2 tablespoons cherry blossoms/rose/jasmine extract

For the earl grey tea ganache

125g best-quality white chocolate
90g whipping cream
4 earl grey tea bags

Methods

To make macaron shells

1. Soak the pickled cherry blossoms for at least 5 hours to remove the salt, gently dry them with kitchen paper, or in the oven funder low temperature for a few minutes. Set aside.

2. Put the grounded almond, icing sugar and salt in a food processor, pulse several times for a few seconds each to combine them. Sift them into a large bowl and set aside.
3. Whisk together the egg white, egg white powder and cream of tartar on medium speed until soft peak.
4. Add the sugar gradually and keep whisking until the meringue is glossy and stiff. Add in the food colouring.

5. Fold the dry ingredients quickly into the meringue with a spatula, try to fold as less strokes as possible and avoid over-fold the mixture.

6. Spoon the mixture into a piping bag fitted with a plain nozzle and pipe rounds of 7cm with 2cm gaps apart from each other onto parchment paper. Gently put the dried cherry blossoms onto the shells.

7. Set aside for about 30 minutes or until a skin forms that does not stick onto your finger.
8. Bake the macarons in preheated oven between 160-180 degree for 15 mintues, rotate the tray 180 degree half-way during baking.
9. Remove the macaron shells from the oven and tray, place the parchment onto the work surface and let cool completely before removing the shells.

To make the cherry blossoms/rose/jasmine ganache 

1. Break the white chocolate into pieces and put into a bowl. Send to the microwave to melt for 60 seconds and stir until the chocolate completely melted.
2. Boil the cream and pour about a third at a time onto the melted chocolate, keep mixing and add in the extract until well combined.
3. Allow the ganache mixture to cool. Press clingfilm onto the surface of the ganache and refrigerate until thick enough to pipe.

To make the earl grey tea ganache 

1. Break the white chocolate into pieces and put into a bowl. Send to the microwave to melt for 60 seconds and stir until the chocolate completely melted.
2. Bring the cream and tea to boil in a small saucepan, let it infuse for at least 5 minutes, then press the tea bags to extract as much flavour as possible, remove the tea bags from the cream.
3. Immediately pour the cream onto the melted chocolate, keep mixing until well combined.
3. Allow the ganache mixture to cool. Press clingfilm onto the surface of the ganache and refrigerate until thick enough to pipe.

To assemble the macarons

1. Spoon the ganache into a pastry bag fitted with a 1cm plain tip. Pipe a generous round onto a shell, then top with another shell, twisting lightly so that the filling spreads and bulges enticingly.
2. Store the macarons covered in the fridge for at least 24 hours to allow the inside of the macaron shells to soften.
3. Bring back to room temperature before eating.

Cherry Blossom Sakura Soufflé Cake Roll 桜ロールケーキ❀

Wooop wooop wooop, spring has finally come ❤ flowers are blooming, cherry blossom appeals to me the most as always, there are several blossom trees around St. Paul's where my office is, it is very delightful to sit under the cherry blossom trees, listen to the birds sing and enjoy the sweet scent of spring ❤

❀ Let's celebrate spring with this Cherry Blossom Sakura Soufflé Cake Roll ❀

Cherry Blossom Sakura Soufflé Cake Roll  桜のロールケーキ

Ingredients:

For the Sponge Cake

20g pickled sakura cherry blossom 桜花漬
3 egg
60g caster sugar
2 tablespoon milk
2 tablespoon cherry blossom honey syrup
50g plain flour
2 tablespoon melted butter

For the Strawberry and Whipped Cream Filling

200g whipping cream
3 tablespoon caster sugar
3 tablespoon cherry blossom honey syrup
200g chopped strawberry

Equipment

9-inch square brownie pan
electric mixer

Method:

Sponge Cake Roll

1. Soak the pickled sakura cherry blossom in a bowl of water for at least 4 hours to remove the salt from the pickle. Dry the cherry blossom on kitchen paper.

2. Line the brownie pan with greasproof parchment paper, put the cherry blossom on the paper. Preheat the oven to 180C (350F).

3. Place eggs and sugar with in a large metal bowl over a pan of hot water, beat on high speed for about 7 minutes until white and fluffy with an electric mixer.

4. Fold in milk and syrup until combined.
5. Sift in flour and whisk for about 3 minutes on low speed to incorporate.
6. Stir in melted butter until combined.
7. Spread the batter in the brownie pan and drop the pan lightly on the counter to raise the air bubbles out of the batter.
8. Bake at 180C (350F) for 12-15 minutes till lightly brown.
9. When it's done, remove the sponge cake from the pan by lifting the parchment paper and place it on a wire rack to cool.
9. When it's cool enough, remove the parchment paper and place the sponge cake on the parchment paper with the brown side up.

Filling

1. Whisk whipping cream, syrup and sugar on high speed in a bowl until stiff.
2. Coat the surface of the sponge cake evenly with the cream. Line the chopped strawberries in the middle over the creamed surface.

3. Roll and wrap the cake in the parchment paper and put in a fridge for at 1 hour to set.

4. Remove the wrap and enjoy!

 Here are some cherry blossoms around St. Paul's in London

Raspberry Cheesecake (Fridge Set)

After a few weeks of fondant figures modeling craze, it is time to catch up with some baking fun :-D let's enjoy the longer daylight and the slightly warmer weather with some creamy cheesecake!

Raspberry Cheesecake (Fridge Set)

Ingredients

For the Biscuit Base

180g digestive biscuits, crusted

50g butter, melted

For the Cheesecake

300g low fat cream cheese

70 g caster sugar

1 tbsp vanilla extract

2 tbsp lemon juice

9g gelatin leaves, soaked and softened in cold water, dissolved in 40ml boiling water

200ml whipping cream

For the Raspberry Coulis Jelly

250g fresh raspberries or strawberries, blended into puree

100g sugar

80ml water

2 tbsp lemon juice

5.5g gelatin leaves, 

a handful of mixed berries to decorate, optional

Utensils

6 presentation rings lined with Acetate Cake Collars or 7 inches springform tin

Method

For the Biscuit Base

1. Put the digestive biscuits and melted butter into a blender and pulse until they resemble breadcrumbs. 

2. Spoon the biscuit mixture into the presentation rings placed on a large plate. Press the mixture down firmly and chill in the fridge until set.

For the Cheesecake

3. Place the cream cheese, sugar, vanilla extract and lemon juice in a bowl and beat until creamy. 

4. Add the melted gelatin liquid into the cream cheese mixture until well combined.

5. In another bowl, whip the whipping cream until stiff. Fold the whipped cream into the cream cheese mixture.

6. Spoon the mixture on top of the biscuit mixture and smooth the tops with the back of a spoon. Chill in the fridge until set for at least an hour.

For the Raspberry Coulis Jelly

7. Put the raspberry puree and sugar into a small saucepan, boil on medium heat, gradually stir in the water and lemon juice.

8. Remove the saucepan from heat when the raspberry mixture starts to boil, squeeze out the excess water from the gelatin leaves, stir well into the mixture until the leaves dissolved.

9. Sieve the raspberry mixture to remove the seeds, set aside a little while if it is still still hot.

10. Spoon the mixture on top of the cheese mixture. Chill in the fridge until set for at least an hour or overnight.

11. To serve, carefully remove the presentation rings and cake collars from the cheesecakes. Decorate with some mixed berries and enjoy! :-D

First Entry in Cake International Competition - Merit Award! ✯

Havent updated for a while,  most of you may know I was busy preparing for Cake International  Competition in London Excel. It was my first time entering and attending to a cake competition, it was a such a great experience, I am very glad my Alice In the Wonderland theme cake got a Merit!

It took me a while to decide the theme after I signed up, I didnt want to make something too simple and would like to put as much details and as much skills as I could. It was my first time making full-body figures and wired flowers :) it took me 2 weeks of evenings to make the whole cake, I still cant believe I managed to put all these together :-O

Here are some close ups:

The judges told me I actually got marked down significantly because I used wire for the whiskers of the Cheshire Cat and the March Hare, I thought it was ok for dummy display..they said otherwise I would have got a medal :-O... ohhhh next year then :-D

I am also very happy to meet and talk to other competitiors who share the same interest as me, I was absolutely amazed by how talented, skillful and creative they are, their artworks totally widened my horizon! Also thanks so much for a lot of kind supports and sweet comments! I am so touched and appreciated xxx

Here are some highlights of their works (apologies with the limited space here):

            

More photos can be seen in Cake International Facebook :)