For the past few days, I have been baking. There was batter and cakes and pops. The house (kitchen and living room) was in a mess but there were two celebrations and cakes were called for and so I baked.
The wedding cake was a three-tiered lavender cake covered with buttercream and boy, was I glad. You see, the weather turned extremely humid on Friday and if it was a fondant cake, I would be done for. Nonetheless, it was still an adventure making this cake. I have wanted to bake with culinary lavender flowers and extract and I had to hunt them down. I have searched a few baking suppliers but they do not have the things I want until I went to Kitchen Capers and saw the last packet of lavender flowers. GRAB, so I did and with bottles of extract. I burnt a big hole in the pocket that day.
The lavender cakes were baked 2 days before since there was quite a fair bit of things to work out before the actual day. Since the cakes had to be refrigerated, they had to be moistened with sugar syrup during the assembling stage.
Did the mashmallow pops which I love because they are so pretty and I so love washi tapes which helped to further give the pops some life.
On the actual day, I went down to the site (which is sooo sooo romantic) and set the cake up. The toppers were made of fondant + tylose and the bride requested that they be made as closely to the ones on the invite. The pot (Kam Cheng) was difficult to make since I can’t make it fully of fondant as it would be too heavy on the cake so in the end I had to wrap another cake with fondant and shape it into a pot. Not the best result but it had to be done this way.
By the way, the romantic place I was referring to is La Cantina In Venezia @ Changi Village Hotel. It’s a really nice place which overlooks the sea. Maybe I would do a staycation at the hotel one day!
After the wedding cake came a little girl’s first birthday. It was a strawberry cake and I had fun baking this!
Love making the bunting using washi tapes.
I have decided to colour the layers in shades of pink with swiss meringue buttercream and strawberries in between. Strawberry paste and vanilla bean paste are added which added taste and colour to the sponge.
I seriously am not good in cake decorating; there’s so much more room for improvement. I have baked a few strawberry cakes but am not impressed by the end product. Somehow, the looks fail but with the sweetie pie (the birthday girl), everything just seems beautiful. Alrighty, I need a break. Da man has been neglected and I think I need to slow down and spend more time with the family. Weekends’ precious. This hobby of mine has to slow down a little!
Lavender cake (2 6″ cake pans)
1 1/4 Cups unsalted butter, softened
1 Cup caster sugar
2 1/4 Cups all purpose flour, sifted
2 1/2 tsp baking powder
1 Tbsp dried culinary lavender, chopped
1/2 tbsp lavender extract
1 tsp vanilla extract
3 tbsp milk
In a medium-sized bowl, sift together flour and baking powder and set aside. In mixer bowl with beater attachment, on medium speed, cream butter and sugar thoroughly until light and fluffy. Stop and scrape the sides of your mixing bowl. Return to medium speed and add eggs one at a time, beating thoroughly between each addition, until mixture becomes thick and glossy. Stop your mixer, scrape the sides as needed and return to medium speed to complete mixing for about 1 minute until throughly mixed. By hand, fold in the flour, lavender florets, vanilla and milk. Spoon the mixture into pans and bake for 1 hour in a preheated 180C oven or until knife inserted in cake center comes out clean. Let sit for 10 minutes, run a knife along the edge to release the cake from the pan then turn out onto a wire rack to cool. Let cool completely before frosting.