Category Archives: themed

SPCA Chocolate Banana cupcakes

This order came through Trademe. They asked for 12 cupcakes, and said they didn’t really mind whatever flavour, whatever colour, they just wanted 12 of them.

I was a little surprised to hear, usually people would be a bit more particular about what type of cakes they want! I later found out it is to be used to fund-raise for SPCA, so I went to work!

I decided 12 wasn’t really enough, so ended up making 18 of these, and as I haven’t made banana cakes for a while, I went with chocolate-banana cupcakes and topped with yellow icing, as for a hint of our cute paw friends, I piped some chocolate footprints on them, so cute!

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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.

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Pink and Purple rosette chiffon cake

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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 🙂


50th Wedding Anniversary Cake

Special edition!

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!

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Princess Tiara cake

Last cake of the year 2015 was for Aanya’s birthday. She wanted a beautiful tiara on her cake, and loves all things pink and purple.

Her mother got a beautiful Tiara (I secretly wanted one for myself!)

This was a very unique cake indeed, 10″ chiffon cake with pineapple filling and pineapple chantilly cream! It was not just pineapple juice, it was a special Indian pineapple essence provided by Aanya’s mother, which she brought from India and could only be found in India.

The essence was super powerful and amazingly fragrant, just 2-3 drops of this essence in 1 litre of cream and it was flavourful and tasted amazing.

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100 Lemon cupcakes for a Christchurch Wedding

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:

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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!


Rosette Mother’s Day cake

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!


Hair dryer and brush carrot cake

This was a TradeMe order, another interesting challenge for me, as most of my previous cakes were 2D.

After browsing through Google to see what other people have done with hair dryer cakes, I came up with my own way of building this cake, making a 9″ x 13″ sheet cake, a small round cake and a loaf, which I ended up cutting in half vertically, to construct the handle and the tube of the hair dryer.

The result I was quite happy with, the filling of course had to be cream cheese buttercream, and the brush was just pipped on, with the bristle pipped as individual strand – this took me longer than expected as I wasn’t happy with the original attempt and I had to redo it.

This was made for her dear sister Janet’s 60th surprise birthday, with her favourite colour red. I hope she was thoroughly surprised!


Purple Dance cake with cake pops

So this is a very funky order!

My colleague’s daughter was turning 10, and she loves everything purple, hates everything blue (I was told several times NO BLUE or she would refuse to even touch it)

She was having a dance themed party and had invited a few girls over. She loved the idea of zebra patterns and liked the disco dancing silhouette idea (which I gathered from all the photos they’ve showed me), so accepting a challenge of making zebra patterns with piped buttercream and no fondant, this was going to be a tough one.

Indeed it wasn’t easy, getting the zebra pattern, and it wasn’t easy getting the dancing figure on top to STAY THERE either! As I had to sit in the car while my husband drove us to her place, the dancing figure fell at the last minute just as I was about to reach her door.

Fortunately they were so happy with it that the figure not standing there wasn’t a problem, and it didn’t help that when I tried to put him back in, hre legs broke off, but they seemed ok with it and we went with the top half of her body planted in the cake.

On the side, they also wanted cake pops to match, and they really liked the idea of the skewer and the name badge on top, so I managed to make all the badges with specially printed purple paper and got the guest list so I could put all their names on there. She had asked for more than they needed,  so the extra ones I managed to put the mother (my colleague)’s name, the younger sister’s name and I didn’t know the husband’s name, so he unfortunately got a blank one, which he pretended to be slightly upset by this when he saw it.

So here they are! The double-tiered purple dance cake with 12 cake pops to match! They came back raving about them, so I think that was successful!

P.S. the cake was the chocolate mud cake with cream cheese filling.

 

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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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