I know it’s a bit late to wish everyone a blessed Christmas but I’ve been really busy these days. Days leading up to this wonderful day, I was spending time with the family, bringing Faith on outings with her cousins and meeting up with her playmates. On top of these, there were also cake orders so blogging has taken a step back. There are many memories that I want to record but I just couldn’t find the time! What has added to this agony is the fact that my macbook is showing signs of dying for it runs at an incredibly slow speed, making blogging a real pain. Do you face the same situation as me? ;(
Anyway, this post is about some Christmas cake orders that I had and I thought I should just blog about it, for memories’ sake and also for my own personal record. Hah.
On Christmas eve, my friend ordered 20 cupcakes from me and asked specifically that they be decorated with fondant. There are many Christmas cupcake toppers on pinterest and I love the tutorial of the Santa Claus from The Designer Cake Company. Aren’t they adorable? I ❤ pinterest a lot!
I love it when cakes/ cupcakes are packed in boxes! It’s an exhilarating feeling, I kid you not!
An ex-colleague ordered this chocolate cake with topping cream and chocolate ganache. In it, I put in various kinds of fresh fruits namely raspberries, blackberries, strawberries and cherries. Expensive fruits, I must say, if you are from this part of the world. It’s a small cake and it looks so elegant. Makes me very happy!
The last cake for this Christmas season is this log cake. I had wanted to bake it for a Boxing Day gathering. Alas, the meeting was cancelled Since I had bought the toppers and they couldn’t last me for another year, I thought I should just go ahead and bake the log cake, using a light chocolate sponge cake.
1/4 tsp vanilla extract
95g all-purpose flour
15g cocoa powder
70g hot melted butter
1. Grease and line a shallow pan (I used a 25 x 25 x 2cm). Set the oven to 190C.
2. Whip (A) until light and fluffy
3. Stir in (B) and mix until well blended
4. Add (C) and mix well.
4. Pour the batter into the pan and bake at the middle rack for 12-15 minutes. Remove it from the pan immediately when done.
I turn it into another parchment paper that is sprinkled with icing sugar so that the sponge cake will not stick so much to the parchment paper.
With the seam side down, let the cake cool completely before proceeding to the next step.
Unroll the sponge cake, brush a layer of sugar syrup (with chocolate extract) and put a layer of whipped topping cream and add in cherries (those that come in the frozen pack).
Roll the sponge cake back! It will look a little ugly at this point in time but not to worry, you can always beautify it with chocolate ganache!
Since I’m using a small cake board, I have to divide the sponge cake into 2 portions and since the smaller one at an angle so that it will attach nicely to the main one (as in the pic).
Spread chocolate ganache on the cake and use the tines of a fork to make the lines. Add the toppers and sprinkle some icing sugar to create the snowy look and…
There you have it, a simple log cake! I got my family to taste it and my mum who is oh-so-critical approves of it! Yay!
Once again, have a blessed Christmas! Hope to find more time to add more entries on this space!