Here’s the 2nd cake for Tony, his younger son Nolan’s birthday. He ordered a vanilla chiffon cake (I checked again this time to make sure it’s not chocolate!) pretty much everything’s the same except for the picture on top – 7-inch, whipped cream filling, but he’d liked less food colouring – I see that my attempt to make the navy blue wasn’t really necessary after all!
I like this one light actually, especially with the yellow background, really makes the blue character POP!
I’m so out of it, it’s only after they’ve picked up the cake that I looked up this character – apparently he’s called Pocoyo, some kids TV show thingy?
Yes, in case you’re wondering why it looks bigger than that previous 7″ cake, it’s dos I made it 8″ this time to make up for that chocolate cake mistake. I’m surprised how 1 inch makes such a big difference, it doesn’t look as crowded anymore! Either that or I was too ambitious with the size of the rocket on that previous cake, who knows?🙂
Nolan’s classmates are in for a treat – Tony’s also ordered 40 mini cupcakes to share with his childcare centre on Tuesday!
Tony, who’s ordered birthday cakes for his sons since I could remember, ordered 2 cakes this time, one for each son whose birthdays were just a few days apart.
He must have lots of faith in me (lol), ordered a cake 2 days before he needed it, on a Monday night! Haha, gave me a bit of a freight, but how could I turn him down, rushed to the supermarket during my lunch break at work on Tuesday, and after teaching got straight to baking the cake at 7pm. I was pretty proud that I managed to finish the cake just before midnight!
I made a 7″ vanilla chiffon cake with the rocket picture Tony had provided, filled with whipped cream. The picture of the rocket had a navy blue background, and since that was hard to make, I went with the darkest blue I could produce.
After finishing the cake, I went online to check the email Tony sent me, and there it was – 7″ chocolate chiffon cake with whipped cream – right in front of me. CHOCOLATE! How did I miss that? Well there’s no going back, he’s picking up the cake the next day at 4:30pm, I immediately emailed him and apologised for the oversight. I offered to salvage it by sprinkling chocolate on it, and thankfully he was nice about it and was happy with the chocolate sprinkle, hence the chocolate shavings you see at the bottom of the cake – I know, it was a lame save but better than nothing!
At least they said they all enjoyed it🙂
BTW this photo wasn’t the best I’ve taken, I literally got home at 4:25pm, took out the cake, sprinkled the chocolate around the cake, got the camera, by the time I set up the cake to take a photo, Tony’s car pulled up – I took about 3 snaps and hoped the photos came out ok – this was the best one, lol!
The banana cake + lemon icing combo must have worked, as Michelle came back to order another for her son’s birthday after the my little pony cake for her daughter.
This dinosaur on the cake was to match the invitation that was sent out for the boy’s party. It was a 10-inch banana cake, with no filling and thin icing, requested by mum, and the icing was of course lemon.
Instead of the usual border, I tried a different one, wasn’t too sure about the colour I chose (but it matched the cake!) but was happy with the look of it!
A good friend of mine, Koid, was getting married in Christchurch a while ago, and I offered to make these cupcakes for her. She used these cupcakes as favours. The wedding reception was a beautiful Victorian Morning Tea, and the cupcakes were, I thought, fitting for the theme🙂
The bride’s best friend’s father, who happened to be my husband’s ex-colleague, raved about my lemon cake that I made for his birthday a couple of years ago, that when I asked her what flavour she’d like, she immediately said “That lemon cake you made for Neil!”
She asked for a very simple, white icing with minimal decoration, and with a very gourmet home-made feeling to the packaging, the cupcakes were born!
As the wedding was down in Christchurch, I flew down the day before the wedding and spent a good 11 hours making these cupcakes (all worth it!) brought them to the reception venue the night before where all her friends and families were there helping set up the place, everyone did an amazing job, look at this place!
Look, there’s my cupcake sitting next to every set of pretty cups!
Here’s a closer look:
The swirl on the top was a rosette, with a sprinkle of white pearls to finish off. These cupcakes were well received, a happy wedding and a beautiful future to you and your husband, Koid!
Follow on from the Taiwanese Mooncake, this sun cake is another popular dessert in Taiwan. This cake isn’t related to a particular festival, but more so linked to Tai-Chung, a city in the central West of Taiwan (3rd biggest city).
The pastry remains the same, but brushed with egg wash to give it a glossy look, and unlike the mooncake where it’s white and round, this one is golden and flat – like the sun!
The filling is maltose (malt sugar), which has a caramel-like texture, this is one of my favourite Taiwanese treats, after making a batch of these, I ended up making another 2 batches all for myself (which my husband would admit he managed to secretly nick almost half of the batches I made – and he’s never had it before!)
Slightly different post today, a while ago was the Moon Festival (when the moon is supposed to be the roundest of the year, the 9th full moon of the year)
Traditionally mooncakes are eaten, and in Taiwan where I came from, we had our own version of mooncakes. It’s not as (sickly) sweet as the Cantonese ones usually seen on the market, and the Cantonese ones usually uses red bean paste or lotus paste, the Taiwanese ones use mung bean.
The skin is not cake-like, is more like flaky pastry without the greasy after-taste, layers of powder-white pastry, flakes and crumbles in your mouth when you bite into it. Just to balance out the sweetness of the mung bean paste, the centre has a little Taiwanese-stewed pork mince (which has fried shallot cooked into it), I know it sounds weird and even make you pull a face, but trust me, the flavour sets off really well and everyone who doesn’t mind the mung bean paste have raved about this cake.
I got an order from Michelle who’s originally from Taiwan, she’s missed this, and asked if I could make these. At first she ordered 6, and ordered another 10 a week later. Next time you see this, give it a try, you’d be surprised!