Don & Su Wedding Cake

Wedding cake theme is Parisian.  I want the cake to have a classical Parisian feel so after an afternoon meeting to brainstorm... Here's the end result 

gumpaste tricolour rose petal flower

baroque fleur de lis

cake display.  Left and Center made by moi, far right danish cake made by friend of the bride.

Stargazers Wedding Cake

Nirvana's wedding cake.  I had the pleasure to meet her fiance and parents and they are very sweet! One of the things I love about making event cakes are the people you meet. Delivery was new experience as I never delivered in a yacht before, there reception is on the Magic Charm yacht.  The cake is made out of buttercream (not fondant), I haven't worked in buttercream for many months.

Red Velvet with cream cheese frosting, gumpaste lilies and filler flowers

Edible gumpaste flowers

Pavan's Wedding Cake

This is such a timeless, elegant and simple design! I loved how this cake turned out.  The whole reception area is decorated with the same colours and I am so happy that the ribbon colours almost exactly matched the bride, Pavan's theme.  The ballroom is beautifully decorated! 

gumpaste peonies up close

Ariane's 18th Birthday Bash

Turning 18 is a big deal for a Filipino family and what do they do... they celebrate with a big bang!  One of my co-worker's sister is celebrating her debut and I have to say YES!

I wanted to give her a modern cake and I thought giving her a bouquet of cakes is different and unique!

Vanilla cake with mango buttercream, Red velvet cake with cream cheese buttercream

Chris and Katie Wedding

This week is the start of my wedding season and I will be a very busy girl this summer! For those who know me personally and you don't see me around anymore - don't worry! I'm in the kitchen!

Here is Chris and Katie's Wedding cake.  Damask and black and white anemones.. classic!

Coconut cake with 2 flavour buttercreams: coconut lime and rum buttercream

Emma's Posh Cake

Lee-Ann's oldest girl, Emma is turning 9! She liked a cake that I previous made called Winn's Roses.  I wanted it to be similar but younger.  I enjoyed making this cake and her mom request it to be made out of Marshmallow fondant.  It turns out that today, was the warmest day in the last 3 weeks...  It was sooo fun (NOT!) trying to cover a square cake while the marshmallow fondant was trying to melt off the cake.  How fun! But, Emma is such a sweet girl and I tried my best to make sure she gets a beautifully decorated spa cake!

In the end, I loved the design and how it turned out despite the heat.

 

Victorian Sponge Cake with Strawberry Buttercream

Lee-Ann and Emma, I hope you enjoyed the cake and It would be get a copy of a photo to post! *hint* *hint*  :)

Pe-Ya-nee, Pe-Oh-Nee! 100th Birthday PEONY Cake!

A month ago, my mother-in-law, Winn, mentioned that we are having a family get-together/Popo's 100th Birthday celebration.  I asked what I can do to help and a happily agreed to a cake.  But, travelling out of town with a cake - ferry ride and all, is a totally unknown experience for me.  My usual cake pick-up/ delivery are local areas 10-15 minutes of driving time.  This has been in the back of my mind for a month.  After asking numerous questions about colour, flower choice, flavour etc; Winn and sisters decided on purple, peony and mango.  They pretty much allowed me creative freedom on the design. 

After researching, I didn't realize that the Peony flower had such an abundance of petals.  Which means, it takes longer to do.  It was stressful for a bit, trying to find the right tools and materials for the peony but it worked out with a week to go. 

A blessing, also, showed to give me a helping hand... Lynn (bro-in-law's girl)! She is a cake decorator and I sorta asked her to give me a hand.   We laboured for 2 hours to create 5 blossoms! Whew! It worked! We are happy! A small hitch, paper towels used to open blossoms stuck to the petals and created breakages! Since I knew how to make them, it was easier to re-make 3 more blossoms and repaired the broken ones!

I thought I have been mispronouncing the word, PEONY!  I said, peyaknee and I was correct to say Pe-Oh-knee! But, Auntie Nelles, who was a former florist said that it's a Potato, Pohtatoh thing! So I felt better. 

So without further adieu, here is final result of the hard work and I must say I am very happy.

Vanilla Chiffon with Mango Buttercream and Mango Syrup

The party was great.  It was nice to see the cousin-in-laws and all the Aunties and Uncles!  It was such a nice day despite the early morning 5am wake-up schedule to catch the ferry. 

The cake was a hit and I beam like a proud mama when my little boy sang Tomorrow (Annie) accompanied by Renee on piano.

So Many Stars...

My cousin asked me to make a Surprise bday cake for their mom, Marilyn.  Of course, I said yes! Although, It's a busy long weekend, I will make it happen.  The request was for a jazzy, musical cake.  I asked what her fave songs was and I got "So many stars" by Sergio Mendes.  So here it is,
Vanilla Chiffon with Mango buttercream.  The border is an edible musical sheet icing.

Grace and Grace

My bro-in-law's friend, Grace, wanted a cake for Grace - another friend.  They are practically family-they've been friends since the old ages! LOL :)  Anywhoo, it's a 10th year anniversary cake... a replica of their wedding cake. 

 the original Wedding cake.

(courtesy of Grace and Steve)

My replica.

It's made out of  light and airy Vanilla Chiffon, fresh and local raspberry infused syrup and natural raspberry Italian meringue buttercream.  I also wanted to try something I never have before, instead of dirty icing or crumb coating the tiers - I made some White Chocolate Ganache and covered the cake.

I hope they like it!

Black and White Classic!

There something about a black and white cakes that screams classic!  It always reminds me of the classic 'Sabrina' movie with Audrey Hepburn.  Could it be the glorious black Givenchy dress?  How about topped with a classic and simple White Anemone flower? 

I wanted to make a simple and classic cake donation for a silent auction and here is what I came up with inspired by P. Porschen.

 

I can't resist sharing another one... One of the cake designs that I made from the cake class with Cheft Maurizio P. from Pacific Institute of Culinary Arts.  

Love! Love! Love!

So, our 8th wedding anniversary just passed and I want to make a cake that symbolizes the 3 most important people in my life.  I do love pastels and this cake is so versatile!  Think baby shower, birthdays etc!! Hope you like it too!

Happy Mother's Day!

What did I want for Mother's Day? A day-off, of course!  I spent the afternoon making 2 cakes without interruptions from the kids courtesy of DH (dear Husband!)

Winn's Roses

 

It's my mother-in-law's, Winnifred's, birthday and I was stumped.  I did not really know what to get her so I baked her a cake.  I wanted to try doing Gum Paste roses.  I tried two techniques in this cake, the single cutter and the five petal rose method.  Since, it was my first try in doing GP roses, I don't have a preference yet.  It was a surprise birthday party and we ate at my Uncle's, Pin Pin Restaurant.  I was so stuffed I could barely move! Awesome food and service :)

Here is a closer view of the bouquet of roses.  The single petal example is the bottom-middle right side and the five petal method is the one on the top left rose. It turned out beautifully and Winn loved her cake!

Debbie's Wedding Cake

 *Sigh* Finally, after 3 days of shopping, prepping, baking, icing and decorating... it's finally done.  My first attempt on a wedding cake.  For my first time, I did not do too bad.  I can see ALL of the tiny imperfections  or improvements that I need to make for my second but this is a good learning curve and since it's my family, they would be more forgiving.  But, they all love the cake, I received an arm full of compliments and most importantly, it tasted great! Now, I know what to expect and stream line production - overall I am very happy with the result.

 Deb emailed me with a photo and she wishes to replicate it.  After a few flavour changes, we decided to do an Espresso Cake with Mascarpone and Chocolate Buttercream with Rum Syrup.  It tasted like a Tiramisu with a twist!  We had a blast, great food, good company and a Yummy Dessert!