This was a special order for Sam, a good friend of ours – he was mischievous about it and ordered it, gave me numbers of servings and the date, then once I started making it he then revealed it was for his own farewell, and I was one of the guests!
I must say I don’t usually eat my own creations (I don’t get to the decorating stage, the cake is out of the oven and then it’s in my mouth!) so it was interesting seeing the inside of the cake!
I went with 4 layers this time, and we shared it at Joe’s Garage cafe in town with friends, yup, definitely an adult cake!
Although this was a while ago now, but still wishing you all the best, Sam, wherever you are, be happy and be true to yourself!
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!
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.
Aashiya just had her birthday not long ago and as it was her last day at the pre-school, her mother kindly decided to shout everyone a cake on her daughter’s name! (we always need a few mothers like this at schools!)
She wasn’t too fussed regarding the design, just said she wanted a chocolate chiffon cake, 12″ and she loves pink, purple and red.
I personally decided to work with the pink and purple theme, and as she wasn’t too fussed with what design I come up with, I thought an elegant rosette cake would look fitting for a little girl.
I am very happy with this design in the end, sometimes you don’t know what it will look like until it’s done! It always looks one way in your head and comes out slightly different – in this case I am glad it came out even better than I had imagined 🙂
On the 17th of January, 2016, my husband’s Aunt and Uncle celebrated their 50th wedding anniversary!
They’ve always been my cake testers, and have specifically asked if I could provide a cake for their anniversary. Aunt Rita said it would be a small gathering, and when I asked her how many people, she said 20! Obviously small means different to different people!
I’ve decided to go all out, with a 2-tier cake. 12″ bottom + 7″ top, vanilla chiffon cake with Tahitian vanilla chantilly cream, of course I went with a gold theme! They requested this vanilla chiffon cake as Aunty absolutely loved her birthday cake that I made for her a few months ago, and wanted one just the same.
They hosted a lunch with their bridesmaids, groomsmen, flower girls and page boy, and of course relatives who managed to fly to Wellington to help celebrate this unique occasion.
This cake was dedicated to Uncle Geoff and Aunty Rita, may you continue to cherish each other, and we are Looking forward to your 60th!
This was a simple rosette cake, made for my husband’s dear aunt Rita.
It happened to be mother’s day AND her birthday, we invited her family over for lunch and secretly arranged with their son what kind of cake she would like, he said vanilla, simple and light, so a 7-inch vanilla chiffon cake with Chantilly cream was made.
As this was made in a hurry (we only just found out it was her birthday the day before), so a rosette cake I thought was the easiest WOW cake to make. The filling was just Chantilly cream, and to be less boring, I thought I’d do a duo-tone rosette, filled it with simple light pink and white covering the entire cake.
Said aunt was very happy, claimed this was the best cake she’s ever had! The pressure is on for next year I say!
Friends of ours got in touch a while back for their mother Pauline’s birthday. Having had my dessert at their daughter’s wedding, she asked for a 9 inch chocolate cake, and her favourite colours are red and pink.
She didn’t want anything too fancy, but she liked simple flowers, so here it is!
The cake was filled with vanilla buttercream, and it was enjoyed among friends and family, just like a birthday should!
There are lots of numbers with my recent posts! It seems people are placing orders based on what they’ve seen previously made by me, and wanted one just the same.
This was the cake with this lady who ordered a black forest cake that looked just like the one I’ve made for her partner’s birthday. Unfortunately back in August (yes, we’re still in August!) cherries weren’t in season, so after searching up and down, I asked if it was ok that I used Glacie cherries instead. I am so glad she said yes, or else I wouldn’t know whose cherry tree to chop down to get those fresh cherries!
I must admit, due to the bright colour of the glacie cherries, I quite prefer this version, purely based on the look though, fresh cherries still can’t be beaten on taste!
This was a 7″ round chocolate chiffon cake with whipped cream, coated with lots of dark chocolate pieces!
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)