Peko Strawberry Chiffon Cake

Had a very different and “current” order a few weeks back for a cake with Peko, a character from the new Japanese Doraemon movie, on the top of a strawberry chiffon cake.

She’s probably one of the very few people in NZ who actually KNOWS of this character, and after further discussion, I found out that the birthday girl Abby has recently returned from Japan, so this explained why!

They ordered a 7″ round cake, and we discussed to have defrosted strawberries as the filling (as middle of winter isn’t exactly strawberry season in New Zealand) which turned out quite well! Although next time I will change the colour of the writing…

Here’s their feedback:

Just perfect! Great experience dealing with this gifted person. The kids loved your cake, absolutely recommended.

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Wedding dessert shots buffet

Haven’t had many chances to bake for a while, but just after Easter holiday, my long-time high school friend asked me to help cater for her wedding!
We studied in Christchurch together, and went to uni together, but then she moved up to Wellington to further her study while I stayed in Christchurch. When I moved up to Wellington, we caught up, and ended up flatting together for over 2 years.
She would see my baking all the time and she’d always say that when she gets married, she’ll ask me to make desserts for her.
Well, the day had come and after discussions and lots of idea boards, we came to the following menu:
Estimated 70-80 guests, we aimed at 80 servings each.
Theme colour: Shiraz red (with gold as secondary colour)
  • 240 dessert shots, 2-3 varying flavours, my choice
  • 80 mini cupcakes, 40 vanilla cupcakes with pink icing and 40 red velvet cupcakes with white icing
  • 80 high tea scones with jam and cream
  • 80 chocolate profiteroles
The dessert shots were for after dinner, while the rest was for after ceremony’s high tea. Tea and coffee and savouries provided by her other friends.
As she said the wedding venue has a full kitchen and fridges, I made most of them prior and re-baked the scones and profiteroles just before serving to keep them smelling and tasting like freshly baked. The wedding was on a Saturday, the day after Anzac day (our public holiday).
I started on the Tuesday before, baked the vanilla cupcakes. Wednesday night made the scones, Thursday red velvet cupcakes and the fillings, Friday whole day decorated the dessert shots and iced the cupcakes etc (and baked half of the profiteroles at 10pm and the other half the next morning at 6am). The dessert shots weren’t hard, but just VERY time consuming, a total of 13 hours on Friday and with the other days added up to at least 30 hours of labour, but was extemely impressed with the results if I say so myself!
Had lots of praises and ooohs aaahs on the night, and was totally worth it!
“Amazing!”
“Oh my god this is incredible!”
“Wow, mmm….wow!”
“THIS, is sensational!”
Will let photos speak for themselves :)
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This was the high tea (sandwiches provided by her friend Charlie and her team) Bottom right the cupcakes, top right profiteroles, to the left a pile of scones, accompanied by raspberry preserve (I found some nice French raspberry preserve) and whipped cream.

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Close up of the cupcakes: Red velvet cake with creamcheese buttercream, vanilla cake with pink buttercream, all sprinkled with pearl beads.

 

 

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Here’s my 240 dessert shots! (Ok the truth is there are 7 missing from this shot!)

 

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The 1st flavour: Butter cookie crumbs at the bottom, creme fraiche, raspberry coulis, more creme fraiche with a rim of cookie crumbs topped with dark chocolate fancies.

 

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2nd flavour: Bailey’s tiramisu with mascarpone, decorated with a cute golden spiral paper straw and silver chocolate beads to finish.

 

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3rd flavour: red velvet cake at bottom, custard cream filling topped with piped whipped cream, sprinkled with pink pearl beads.

 

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Red Velvet Cake

It seems that if you ask a NZ-er what their favourite cake is, 7/10 would say Carrot Cake.

While if you ask Americans, they’re more likely to say Red Velvet cake.

It may be due to the fact that they both have cream cheese buttercream as filling and topping, or that they’re both soft, springy and moist at the same time, which makes them so popular with people. It is interesting to see that red velvet is almost unheard of in New Zealand, but our friends requested a red velvet for their house warming, so I made one.

I’ve made red velvet a few times, most times requested by people who’s never had it before but have heard so much about it that they want to give it a try, although I didn’t ask our friends if they’ve ever had it before.

It was probably many people’s first time trying a red velvet, and it got raving reviews, so perhaps with time, red velvet cake will pick up in NZ too!

This red velvet cake was 10″, topped with fresh blueberries and glacie cherries.

 

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Floral fruit cake

So I’ve made some Asian fruit cakes (ie. soft springy vanilla cake with fresh fruits on top) and although my 1st attempt was pretty good (see here) my second attempt was way below my own standard and I felt quite bad for the customers I made it for, I thought I should rectify my album with this 3rd attempt!

Tony has been a loyal customer who’s ordered a couple of times from me now, and this time it’s for his mother in law’s birthday. She wants something colourful, fruits with lots of flowers coming down to the sides (his exact words) so I made an attempt to have flowers coming down to the sides! I played around with a popular decoration technique specifically in the Taiwanese Taro cake, although it’s not as pretty as I had hoped (purely technical problem) but hey, it’s not too bad right?

I’m glad I made it so colourful, it really wasn’t as busy as I thought it would, and it was well received yet again, thanks Tony! (The Chinese characters reads “Happy birthday”, which was also requested by the birthday girl!)

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Spiderman cake

Wow, this is LONG over-due, as I have discovered that I’ve never posted this cake from 2011!

This was an order for a vanilla chiffon cake, and the birthday boy wanted spiderman on top. The mother said I could choose which ever picture of the spider I find suitable, and I found this one:

spiderman-coloring-pages-429

However, I strangely printed off the wrong one, started piping it on the cake half way and realised “wait a minute, this doesn’t feel right?” and found out that I had another one in mind as I found the proportion of the pose much more pleasant to the eyes. Ah well! Too late, already piped on, and they were happy with the cake, so it doesn’t matter after all!

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Lemon Cake – literally!

We were invited to my husband’s colleague’s 60th birthday, and when I asked what we could bring, he said “Lemon cake please!”

A big lemon cake lover, I wondered how to decorate it, as I couldn’t seem to gather any more information of what his other hobbies are. At the end, I thought there aren’t many lemon cakes that look like lemon online, so why not make one?

 

So here it is, raved and gobbled down within minutes by 30 people, the lemon cake!

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The message reads:

Happy birthday Neil!

Making lemon cake out of lemons since 1954

 


Pink Girly Cake

With the fairy cake sitting next to this, I must admit that this doesn’t look amazing, but Vinita wanted a simple one to bring to her daughter’s day care centre, so she said to do whatever I want, just make it pink/purple.

The cake itself was actually made by Vinita, she brought the cake over straight from her oven (it was still really hot when it reached me!) and she was quite nervous about the cake but it turned out really well.

I ended up spending the whole Saturday (12 hours) making 2 1/2 cakes (what a great way to spend a stormy day in!) and I think I did pretty well, considering how slow I usually am! The Philippine flag cake was mainly red and blue, which worked really well for the purple cakes I had to make, so I just dyed a bunch of them red and blue, and mixed some together to make the purple, perfect! No random colours sitting there staring at me at all!

This was an 8″ x 13″ cake!

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