Category Archives: others

Tres Leches Cake

Now this is a first!

For Americans/Canadians, this is probably a very common cake, but for us down-under, it’s very rare!

I for one have never heard of it, never seen it at restaurants or cafes, and no one I know has heard of this cake.

This was my first order through Neighbourly website, and they were game to try this cake they’ve heard so much about (I’m guessing they didn’t hear about it in NZ!)

For those like me who’s never heard of it, it means 3 milks cake, and the 3 milks consist of cream, evaporated milk and condensed milk.

The cake is drizzled and infused with the 3 milk and iced with chantilly, sounds indulgent or sinful? You decide 🙂

As strawberries were commonly used to decorate this cake, I’ve added them to the layers as well as used as topping – apparently the cake was a hit!

13515200_10154083292036977_871649336_n


Basic Carrot Cake

This year for Brooke’s 5th birthday cake, they decided to try something new – carrot cake. I must say this is the first time I’ve gotten an order for a carrot cake for a child – it’s usually an adult cake. They ordered a 10″ one with the traditional cream cheese buttercream to top, and just needed a message and basic decoration.

carrot-cake-brookey01


Mickey Mouse Banana Cake

First order in 2015, last time I made a Mickey Mouse cake it was my first time trying the piping-cartoon-character decorating style, how I’ve come!

This is also one of the very few none-circular cakes I’ve made, also the first banana cake order I’ve had, so a few firsts!

The cake turned out very well, super soft and moist, it was filled with buttercream of course, and quite liked the red/blue border that I attempted.

OLYMPUS DIGITAL CAMERA

OLYMPUS DIGITAL CAMERA


Carrot Cake #3

I did say a while back that there’s another one coming, right?

This was made back in early August, as part of the Wellington on a Plate event. Our workplace participated in the Wellington Bake Club, where a group of people (in this case, my colleagues) get together for 4 weeks, baking according to the challenges, and compete to become the baker of year. This was our second challenge: vegetable cake. I unfortunately took a day off, which happens to be the same day where we all present our work and have them judged. I ended up having to make it prior and leave it in the fridge at work, so they can bring it out and help my cake participate – the bad news is I didn’t get to eat any cake, but the good news is that I won this round!

So here it is, my trusty carrot cake that never fails to please! (thus far)

OLYMPUS DIGITAL CAMERA


Carrot Cake #2

This was an order from TradeMe, all the way back in June 2014. Yes, I’ve been slack at posting, and need to do a big catch-up before 2015 hits! I will be good for Santa and try to keep it up to date before Xmas comes, just you watch me!

I thought I’d title this post “Carrot Cake #2″ as this is the second carrot cake order I’ve done – but then I looked back to my previous posts and I don’t see where #1 went? Ah well, will keep this as #2, as there will be a #3 coming soon!

The lady requested a standard carrot cake for her partner’s birthday, 9” round, and I could pretty much decorate it how I liked, so I thought I’d play around with the little carrots on the side – which turned out rather cute I thought! The frosting is of course the cream cheese frosting, which who can really live without, huh?

 

OLYMPUS DIGITAL CAMERA


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 🙂
OLYMPUS DIGITAL CAMERA

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.

OLYMPUS DIGITAL CAMERA

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

 

 

OLYMPUS DIGITAL CAMERA

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

 

OLYMPUS DIGITAL CAMERA

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.

 

OLYMPUS DIGITAL CAMERA

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

 

OLYMPUS DIGITAL CAMERA

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

 

OLYMPUS DIGITAL CAMERA


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.

 

OLYMPUS DIGITAL CAMERA

 

OLYMPUS DIGITAL CAMERA


%d bloggers like this: