Awesome August

August started off on a sweet note for me. I received an email in July from a lady asking me if I could bake for her daughter’s first birthday. To set the record straight, I bake for family and friends and seldom do I take up offers from people whom I do not know simply because I could not handle big orders and that I bake for fun, for hobby.

I don’t know why I agreed to bake for this lady, SP, and as we continued in our discussion, more stuff was added and before I knew it, I was to bake cupcakes, cookies, madeleines, smash cakes, birthday cake and a surprise cake for her niece. I must have calculated the timing wrongly and thought I was still in my second trimester which translates to having the energy still to bake and decorate. Alas, nearer the date, I realised I was in my third trimester already! Oh oh!

But it was all good. SP was a very nice lady to chat with and as we went through the details, I was challenged to come up with designs that could suit her theme and also make cakes that I would normally not make. I must say that I caused much disappointment for her two smash cakes as the colours condensed and bled ( I placed them in the fridge) but she was magnanimous enough to forgive me! What a wonderful lady!

IMG_20150808_063640This was the dessert table that SP created for her daughter, Chloe. I contributed some of the baked goods in the picture and when she sent me this image, I felt all the hard work has paid off. It was beautiful and I’m inspired to have a dessert table for my daughter and newborn too.

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This two-tier cake is made of an 8″ lychee sponge cake and a 6″ rainbow vanilla sponge cake. On the actual day itself, I took the whole of the morning and afternoon to do up the decoration since there was very little I could do beforehand. The horses had to be hand-painted and dried and thankfully all was well. It was undoubtedly a very heavy cake!

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Three flavours of cupcakes were requested to match the colour theme. Here we have chocolate-mint, strawberry and blueberry-flavoured ones.

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SP loves madeleines and she specially requested for lavender ones and I’m more than happy to bake these treats for her because Faith also loves them.

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Cookies for the guests. I can’t afford the time to use royal icing to decorate the cookies but I hope the fondant ones will do the job. 😉

20150801_152259 (2)This is the surprise cake that is meant for her niece who also turned 1YO around the same time as her daughter. This is a 6″ red velvet cake with minimal decoration except for the name and three owl figurines!

20150801_154446 (2)This is the part that I love most. To see the completed product and waiting for them to be delivered is really a joy in itself. And I definitely heaved a sigh of relief when they were all delivered safely!

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A week after that, i was to bake a 6″ lychee owl cake for SP’s niece. It was challenging not because of the amount of work but because it was raining cats and dogs on that day and if you have experience dealing with fondant, you will know that that is not the most ideal circumstance – the fondant perspired! I was racing against time and had to place the cake back and forth into the box that is filled with drying agents just so that the fondant will stay the way I wanted it to be.

Thankfully, the ‘owl’ was cooperative and stayed the way it was till cake-cutting.

It was indeed a wonderful first two weeks in August making these sweet treats and thanks, SP, for the opportunity to work with you!

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Drummer boy cake

Today must be a dry day. The fondant I put on the cake didn’t perspire much.

I worked on a drummer boy theme cake for a 3YO boy. His father is a drummer and I think the little one aspires to be one too. So the dad asked me if I could make a rainbow cake for his birthday in the theme of a drum, leaving the design to me.

I went for a figurine. Because I want to practise.

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As usual, the figurines were made a few days in advance since I need to dry them. A day before the collection of the cake, I baked three layers of the cake and today, I baked the rest. So I used my usual sponge cake recipe. the recipe yields about 1130g and I divided the portion into three colours = 376g per layer. I think this is a bit too much for an 8″ cake because if I put on 6 layers, it will be more than 4 inch tall! Today, I put on 5 layers only because I was multi-tasking and forgot about that one layer. But all’s good. I thought it looks better. It’s proportionate.

*Note to self. To divide into 4 layers for an 8″ cake and 3 layers for a 10″ cake.

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I used IMBC and a little of the conventional frosting (the one with icing sugar) and surprisingly, the fondant works well with it. I’m happy!

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I’m beginning to enjoy making figurines!

This is the full version of what has happened today.

The Ninjago Cake

I know one fine day I would bake a Lego cake. It’s not surprising since children and even adults love playing with these bricks. I remember when I was young, I could spend hours building and even without the guide, I would draw on my imagination and do a layout of a room or house.

Recently, a friend asked me to do a Ninjago cake for his 6YO son. The cake took a week for me to make, simply because I could only do the figurines at night, after the little one has gone to bed. I was really apprehensive about the turnout and threw a couple of figurines away because they didn’t work out.

In the end, this is the completed product.

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It’s a 3-inch chocolate cake and I’m thankful that the frosting didn’t melt in the heat. I did a double layer of fondant covering after frosting the cake.

The bricks and figurines were done a few days before the cake was assembled since I needed them to be dried. Tylose powder works wonderfully well for these.

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I had problems with the temple though. Initially, i had wanted to build one with either rice crispy or some biscuits for the interior but I thought it would weigh the cake down and decided on doing that single panel. Not my ideal but I guess I would just have to make do.

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In the end, I was most pleased with the bricks and the banner with the name on it. It was a last-minute idea and I did it free hand but I love the result.

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3.5kg

Cupcakes for baby shower

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The designs on these cupcakes can be made by using impression mat, moulds and cookie cutters! Had a wonderful time teaching this class and having a fun-loving student helps a lot!

It’s mid-week, folks and tomorrow’s Labour Day. This means I can spend time with the hubs and the LO!

Heroes in town

How’s your Saturday been thus far?

Mine turned out awesome. You see, I’ve encountered a few heroes today.

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Yesterday, the car could not start and we contacted a mechanic whose name card was given by my sis. I contacted him and he replied that he would try to come as early as possible the next day, thinking that I would need the car for work. Indeed, this morning, he came at the agreed time, examined my car battery and other parts and told me that the fault was with the starter. The problem was solved after he used a rod to give a few knocks on the starter. He told me honestly that it could still last a few months though it would be good to change it.

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He shrugged his shoulder and said it was ok and drove off.

I was filled with thanksgiving. I’m not trying to be cynical but the uncle could have charged me for travelling to my place or even gave me a wrong diagnosis so that he could earn a bit but he didn’t. Such honesty. Such kindness. There are indeed awesome people like them around!

My spirit was lifted and I was in a happy mood to complete the cake that my ex-colleague/ friend has ordered for his son’s 7th birthday. The theme was on Superman and I was thinking of Superman emerging from the ground to save the people. I told my friend that I would rather that we get a toy as the topper as compared to doing one. Thankfully, he was okay with that idea.

The chocolate cakes were baked a day before so that on the actual day, I could fully concentrate on decorating it. For the last few cakes, I had used various types of coating but found it unsuitable for our humid tropical climate.  This time round, I used a 2:1 proportion for the chocolate ganache. And I think it works!

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The cake was well covered by the ganache and after putting a layer of brown fondant on top, I covered it with blue fondant as the sky. I had wanted a darker blue but just couldn’t get it! #notenoughbluefoodcolour
After that, I cut out the top layer of the fondant in the middle of the cake to ‘allow Superman to emerge from the ground’. Before that, I had to wrap the bottom of the topper with some brown fondant before placing it into the cake to ensure food safety. The ‘peeling’ of the ground is made of two rectangles of brown and blue and then cut into triangles before placing it in the middle for it to attach and dry.

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I thought the chocolate balls added some spice to the ‘damaged’ ground. ;p

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Can you guess which city is decorated on the cake? You’ve guessed it right. It is Singapore all right. I was able to have a good and uninterrupted time decorating this cake because the hubs took the little one down for a long walk and took over the duty from me. Grateful. In the afternoon, I was also able to have my first real run because my father-in-law came and played with Faith. Oh, these heroes! I am definitely grateful to these men!

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Hope your Saturday’s been awesome.

Animals on my cake

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A friend asked me to bake a cake for her son, Matthias’ 5th birthday. Since he likes zoo animals, she requested for the rainbow cake to be decorated around that theme. No specific design given. That’s it.

I was excited and a book that Faith always reads came to mind. I wanted to create a few 20140310-141340.jpgfigurine made of fondant + tylose powder. There are also a lot of resources to tap on in the Internet. But I also respect the works of the cake decorator and thus hope to come up with my own version. That being said, I find it difficult to really come up with a personal design since you can only alter the body and face in just a few ways (That’s the amateur me talking). I could only spare a few hours each day to do the figurines and so, it’s one animal each night after Faith went to bed. The lion was the first to be completed, followed by the zebra, giraffe and the monkey. By the time I did the last animal, I was already losing steam. Hah!

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I guess you would understand if I disclose that this 10″ round rainbow cake took a whole week to complete. 😉

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The day before the delivery, the cake was baked. It’s a nice feeling seeing the layers of colours on top of one another. I wanted the design to be simple, not too complicated, and decided that swiss meringue buttercream without any added colour would suffice.

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So, there you have it. When I passed the box of cake to my friend, I was filled with relief and a sense of accomplishment. Hah. Hope the boy likes the cake.

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Have a blessed birthday, Matthias!

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Mickey Mouse Clubhouse Cake for a 2YO

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My goal for this year is to bake a cake for sale at least once a month so that I could continue to hone my skills in cake decorating and make improvement to cake recipes. Just about a week ago, I got a message from a friend who asked if I could bake a Mickey Mouse Clubhouse cake for her friend since the latter was not able to find bakers to do so. I gamely took it up because I really do want to challenge myself in making the two-tier cake and that MM figurine.

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The customer, T, sent me a few pictures to give me some idea of what she wanted for her cake. In the end, this will be the final product.

The first thing that I set down to do are the toppers – the number ‘two’ and MM figurine. It is entirely hand-molded and the figurine proved to be rather challenging. It was on the third attempt that I finally was able to make one that is close to the original. The trick is to get the various parts ready, dry them for a short while before attaching the various parts together. I used fondant and added tylose powder to it. After it was made, it was then left to dry for a few days. All other decorations were also made a day or two before the actual collection.

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As usual, whenever I have a cake order, the dining table transforms into my workspace and it becomes really messy. Thank God the hubs didn’t really mind.

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The 9″ and 6″ vanilla sponge cakes were baked a day before the actual collection, sliced into layers, cling-wrapped and stored in airtight container to prevent it from drying. The sugar syrup was also made that day. The border of the cake drum was pasted with ribbon and all other equipment was laid out the night before so that it would facilitate my work the next day, which was the collection day too.

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On the day itself, I woke up early to make the frosting and chocolate ganache which is to be the coating for the cake. The layers of cakes were sandwiched with vanilla buttercream and strawberries since this was requested.

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The last stage was to cover the cake with fondant and then add the embellishment. My apartment was not equipped with air-conditioner and it proved to be a tad challenging since the fondant will sweat. I almost thought I couldn’t make it because the fondant was really ‘sweating’ after I have covered the cakes with the sugar. As a last straw, I placed both cakes in the fridge fully covered in cake caddies for about 30 minutes. The cakes were then transported to the site, assembled and the toppers attached. Phew! Job done!

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Making this cake is quite an experience. Initially, T asked for a 2kg cake but in the end, the cake weighs about 5kg. I remember I was shaking as I put on 6-inch cake and the toppers because there isn’t any additional cake or toppers and if I happened to make a mistake in attaching them, I’m screwed.

Thankfully, all went well.

Time to move on to the next cake. =)

WW | #ilovewhatido

“When God closes a door, He opens another…”

I’ve been a SAHM for a year now and though it was a big adjustment initially, I’ve grown to appreciate the moments that I could spend with Faith and to witness her many milestones.

A year later, it’s time to shed this title. I consider myself blessed to have found something that I love to do and which gives me the flexibility in terms of time to commit to it. After all, I still need to take care of Faith who is my priority.

Here’s what…

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Linking with

Hello Kitty Cupcakes

I had another order – 20 Hello Kitty cupcakes – over the weekend and I thought I should just post the process of making them.

I made the toppers a few days in advance so that they can be dried and stored before the actual day of assembling.  They are rather easy to make as long as you have the mould which you can purchased from baking stores like Phoon Huat, Sunlik and Bake King. However, it can be time consuming too. 😉

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After the faces have been cut out and dried, I applied yellow fondant as the nose.

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The next step is to do the ribbons. I had made them using the mould but it was way too time-consuming to do that. This time round, I just mould them using freehand. Stick to the ears and dry them.

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Then, ‘paste’ the face to the pink background – circles – which were made beforehand. Dry them.

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Apply black icing as whiskers. I only applied light strokes as I don’t like them too dark. Dry them again.

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Assembling time! The cupcakes are baked and buttercream applied so that the toppers can stick to them.

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My place is rather warm and you can see that sweating happens very soon!

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Since the customer is going to place these cupcakes in the fridge, I cling-wrapped them to minimise sudden change in temperature after they are taken out of the fridge. This is to prevent sweating. Not a very pretty and inviting sight to behold, ya know? ;p

A dino cake for a 1YO

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Some weeks ago, I received a FB message from a mom asking me if  I could bake her son a cake for his one-year-old 20131110-142901.jpgcelebration. According to her, she would gladly support a SAHM for the effort as compared to purchasing one from a bakery. I was obviously happy that someone (a stranger!) would trust me enough to perform this task. Originally, a simple vanilla cake with buttercream was asked for and since the son loves this dinosaur that he often plays with, I came up with the first design.

Subsequently, the mom asked if it was possible to do a cake covered with fondant + a figurine and gave me a budget. Another draft was then made.

Draft 1 | Buttercream cake

Draft 1 | Buttercream cake

Second draft | Fondant cake

Draft 2 | Fondant cake

Thankfully, the mom was rather easy-going and accepted the proposed design very quickly. Love working with such people!

One week before the actual delivery, the figurine was made since it takes time to dry the material. I used full gumpaste for the dinosaur and tried to sculpt it based on the picture I received.

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To create the desired colour, I combine orange and red. Divide the gumpaste into the various parts of the dinosaur.

IMG_8692This is the first dino that I made which is quite ugly in my opinion due to the cracks.

IMG_8693The second dino. Much smoother and I painted it with the relevant {food} colours.

After the figurine is done, it is left to dry. Since I have no air-con and I do fear that it will not dry in time, I dried it using the fan and it was switched on 24 hours for 2 days! I also wrapped the dino with clingflim as I’m afraid the hands will not stay intact. Thankfully after 2 days, I could safely say it was okay!

Next, a day before the collection, the vanilla cake was baked and sandwiched using IMBC. Since the mom had requested for a less sweet cake, I reduced the amount of sugar and hoped that it would be to her liking. The cake has to be completely cooled before covering with fondant and that’s the reason why I baked it a day before.

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Something went wrong after I’ve covered the cake with fondant the first time. The air pockets expanded and they made the cake rather grotesque. Thankfully, I covered the cake the night before and I could redo the whole act on the day of delivery. A few reasons could contribute to the air bubbles but I believe the main reason is that my place is warm and this results.

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Thankfully, there is still sufficient time and I re-covered the entire cake using another type of buttercream and this time round, I made sure that I covered well so that air bubbles could be minimised.

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Roll out fondant to a thickness of 1/4 inch. Since this is a 8″ by 3″ cake, I rolled to a circle of diameter 14cm.

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Sometimes, when we cover the cake, it may not be a perfect job but no worries, borders can always cover up the imperfection. This is meant to be the grass on the sides of the cake and then I covered another stripe of chocolate fondant over it as the mud/ ground. The fondant is chocolate-flavoured and tastes not bad!

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Once these are done, the rest can be quickly assembled.

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These should be made beforehand so that they are a tad dry during assembling.

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This cake will only be consumed the next day and I certainly hope there will not be any major problem!
Dear cake, please do your part to satisfy the family and the birthday boy.

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Clingwrapped and off to be delivered.

Complimentary cupcakes for the boy to play with. Hah!

Complimentary cupcakes for the boy to play with. Hah!

Lessons learnt and changes to be made in future:

1) Cover the cake with chocolate ganache to ensure smooth covering and prevent air bubbles
http://www.artandappetite.com/2009/11/ganache-instead-of-buttercream/

2) Cake should be covered, assembled, delivered and consumed within the same day, if possible.

3) Press down the layers of cake after sandwiching with buttercream to prevent any trapped air

4) Consider installing air-conditioner?

About air bulging after covering cake fondant

http://cakecentral.com/t/686940/fondant-and-buttercream-bulges-air-bubbles

http://www.deliciouscakedesign.com/blog/?tag=air-bubbles-under-fondant

http://www.artandappetite.com/2009/11/ganache-instead-of-buttercream/

For Vanilla Cake (Yields an 8 x 2″ cake)
I made 2 portions for this cake

2 3/4 cups plain flour
2 tsp baking powder
200g unsalted butter, at room temperature
1 1/2 cups castor sugar
4 eggs
1 tbsp vanilla extract
1 cup milk

1. Preheat the oven to 180C. I used 2 8-inch tins. Line the tins with baking paper.

2. Sift the flour and baking powder together.

3. In a standmixer with paddle attachment, cream the butter for about 1 minute. Gradually add the castor sugar. Beat until the mixture is light and fluffy and the sugar has almost dissolved.

4. Add the eggs, one at a time, beating until each addition is incorporated.IMG_8723

5. Add the vanilla extra and beat until combined.

6. With mixer on low speed, add a third of the flour mixture and beat until combined. Add half of the milk and beat. Repeat and then add the remaining flour mixture and beat until combined.

6. Spoon mixture into baking tins. Bake for about 30-40 minutes or until a fine skewer inserted comes out clean.

For Italian Meringue Buttercream

You will need:
190g caster sugar
38g water
75g egg whites
1/2 tsp cream of tartar
200g unsalted butter, at room temperature, in cubes
1/2 tbsp vanilla extract

1. In a small saucepan over medium heat, combine the sugar and water. Make sure the sugar is dissolve in the water and cook the mixture until it reaches 120C. This will take from 5 to 10 minutes. After the sugar is dissolved (while continue boiling), I would wet a pastry brush and wet the sides of the pan to prevent sugar from crystalising.

2. While boiling the sugar  syrup, combine the egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. As soon as the sugar syrup reaches 115C degrees, start to whisk the egg whites on medium-low speed until soft peaks are formed. The sugar syrup is still being boiled at this time. When it reaches 120C, remove from the heat source. reduce the standmixer speed to low and drizzle in the sugar syrup from the side so that the hot syrup doesn’t splatter.  Raise the speed to high when all the syrup is poured in and continue to whisk until the mixture cools to room temperature (or when you can touch the steel bowl , 5 to 10 minutes.IMG_8786

3. Only when the meringue is cool enough should you begin to add the butter. I gauge using my sense of touch. If I can hold on to the sides of the steel bowl of the standmixer comfortably, it’s at the right temperature. Reduce the speed to medium. With the mixer running, drop in the butter, 1 tbsp or cube at a time, waiting until each is incorporated before adding another. The mixture may deflate and begin to look curdled. Just raise the speed to high and continue to add tbsp-size pieces of butter, making sure each is completely combined before adding more. When all the butter has been added, the frosting should be smooth and thick. Add the vanilla and mix to combine.

Feedback from customer: Thankfully the air bubbles did not show up! They were happy with the workmanship though they find that the cake is firm ( not much of a choice, I’m afraid!) and a bit too sweet. So, that means I still have to reduce the amount of sugar!

[PSC] The Very Hungry Caterpillar cake

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Faith received ‘The Very Hungry Caterpillar’ as her first few books and I have read the story to her since she was about 5 weeks old. I love the beautiful story and the artistic illustrations and went on to purchase the Touch and Feel Playbook for her. She loves the various textures found in the book and especially the mirror!IMG_5406

So, to celebrate her one month more to being a 1-year-old, I decided to make The Very Hungry Caterpillar Cake for her. It is relatively easy but you would need time to do up the fruits and decoration.

I love the colourful ground as shown in the book; they will make nice cake border for my bottom tier. However, I think if the second tier has the same kind of border, it would be rather boring and too colourful and decided on the soil. The tool for making the colourful circles is just the base of a piping tip.

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The good thing about these fruits is that I just use free-hand to cut them out. No template whatsoever. Easy eh? Obviously, you would need a lot of colours for the fondant.

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Ice-cream cone

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This round tip is especially helpful. Both ends are utilised.

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So the fruits are done and left to be dried.

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For the soil, I use different shades of brown to create a more realistic feel. I’m not skillful enough to have it in one stripe and have to piece up different stripes. To make them look seamless at the joints, just dab a little shortening and massage on them.

IMG_8359Next up is the cake topper! Thankfully, the size of the caterpillar on the cover is just about right and I use it to make my version of the caterpillar. Since this needs to be really ‘solid’, I used 50% fondant and 50% gumpaste. However, I think I should just use solely gumpaste.

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Looks like an alien.

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IMG_8363Make space for the feelers

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To create the look on the cover, I combine white and green together.

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This will be about right.

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Pull out bits of them to make the segments and then glue them.

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I wanted to leave the colours as they are but I really prefer them painted and it really is a very therapeutic session.

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fruits

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Halve the circles to cover up any faults at the border.

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I got so excited throughout the process of making this cake design that I want to start a new project called Project StoryCake. Faith has inherited quite a few storybooks from her cousins and they have really cute pictures in them. I hope to make cake designs based on them.

My previous Project ‘While You Were Sleeping‘ has come to a completion since I have achieved my target of baking 20 items when Faith was asleep in the cot during my 4 months of maternity leave. So, let Project StoryCake begin!

Cake decorating basics

If you ask me, I’ll reply you in true honesty that I don’t like to work with sugarpaste/fondant or gumpaste. Fact is, these sugary stuff hates humidity and I happen to live in a tropical climate with high humidity so playing with them is a difficult, if not troublesome affair. The one way to counteract such difficulty is to work with them in an air-conditioned place but my humble home has only fans. So…

Despite that, I find myself more and more interested in making those beautiful cakes out of fondant. Each time when I browse the web for ideas, they never fail to attract me and I guess I will work against the odds to make fondant cakes.

To equip myself on using these materials on cakes, I enrolled myself into Wilton and PME courses and these are some of the take-aways (better to record them somewhere in case I forget!).

On colour wheel

colourwheel

Complementary colours are colours directly across from each other. Example : Yellow and Purple,  Orange and Green. Complementary colours make each other look good even though they are complete opposites.

Neighbouring colours are a group of three to four colours sitting next to each other on the colour wheel. Example : Yellow, Orange, and Red.

Monochromatic colours refers to a colour choice but using either less or more gel paste to make a bolder or lighter colour. Example: Light pink, Medium pink, and Dark pink.

Triad colours are three colours spaced equally apart on the colour wheel. Example: Green, Orange and Purple.

colour wheel chart

One of my coursemates has the above chart, and commented that she found it useful especially since she is into craftwork as well. Her designs are always beautiful and has the most desirable set of colours on her cakes. I must hunt this down!

On fondant and gumpaste

The term used in UK is sugarpaste while in US, fondant is used. Gum paste is mainly used for flowers or figurines (in my opinion and especially so in our climate!), while Fondant is used for covering the cakes.

To store them, mould them into logs and coat with a layer of vegetable shortening, clingfilm and then ziplock them before storing in air-tight containers.

In general, the lifespan for both is 18 months if unopened or refer to the expiry date found on the packaging. If it is used and stored well (the remaining amount), it can last 6 months. However, if it is opened and used, it can only last 1 month.

To make the ‘glue’ to paste the differnt parts of flowers or models together, break about 1/4 teaspoon of Ready- To-Use- Gum paste into very small pieces in about 1 tablespoon of hot water.

For the past few weeks, we worked on these:

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Fabric roses
Embossing and painting of plaques

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Making of fruit basket
The cloth is made entirely from fondant. Reccommded colours to dust on fruits are sage, lime and cinnamon.

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Ribbons and drapes

IMG_8283A Christening cake for a girl

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A ballerina

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My finale cake – The Very Hungry Caterpillar – and with this I receive the Professional Diploma Certificate in sugarpaste from PME. I enjoyed the whole process of learning how to decorate cakes and my instructor makes every lesson really relaxing and fun indeed. I’ll miss her and my wacky coursemates!

Fondant needs to be dried so the best way to do so in our humid climate is to leave it in the air-conditioned place while I use the fan. Imagine the electricity bills! I thought this post is useful.

Will be posting The Very Hungry Caterpillar cake next!

Bows and ribbons

We are on bows and ribbons today and I thought I should just let the pictures narrate the steps for this cake.

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What are we going to do today?

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Using a template, prepare the parts of the bow/ ribbons.

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Assembling the parts of the bow.

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W.I.P for the drape.

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Leaving it to dry. Use needles dedicated for cake decorating purposes.

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The outcome for this bow. Loving the turnout of this colour – AmeriColor’s Super Red (120)

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Fabric effects

There you have it.

I’m loving this class with all the quirky coursemates and a very patient instructor.

 

Wordless Wednesday | A rest from work

Work, currently, is taking care of the kid and managing household chores. It can get very exhausting at times and when that happens, ill thoughts crowd my finite mind and instead of joy, I’m filled with angst and bitterness.

I seek solace in baking and my cake decorating classes in which we speak the same lingo and share the same passion.

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Linking up with

Jam-packed July

I assume the role of a SAHM (full-fledged) this month. You would have thought that I would busy myself with Faith. Yes, that’s for sure but I took the opportunity to continue where I have left off in my love for baking by going for some intensive cake decorating course. 4 mornings a week, I rushed off to my parents’, dropped Faith with them and dashed off for lessons. I treasured those mornings because they gave me time to myself and the chance to mingle with like-minded people.

20130728-215231.jpgThe last lesson saw me decorating a cake for Faith. For days, I had been making flowers and figurine with gumpaste, covering the cake with fondant and praying that things would go well on Saturday since we were to assemble everything on that day. I did make a boo boo and had to cover the cake again on that day but thankfully all went well. But Yours truly is as clumsy as ever and the figurine did not survive on its way back home – it got crushed by my bag.

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Dear Faith,
The world may not be perfect and life is filled with its ups and downs. But it can be a colourful one if you trust in the Creator. May you bloom where you are placed, and may you be a blessing to others. I thank God for you.

While my full time job is to bring up Faith, I am also pursuing my other dream – baking. I am thankful to have the privilege to produce sweet treats for friends (and being paid for it!), with my first assignment being cupcakes and a chocolate cake.

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So, there you have it, my rather jam-packed July. If I have been missing in action on this space, you can be assured that I am testing recipes or baking for some folks. 😉