Tag Archives: vanilla

Pocoyo vanilla chiffon cake

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!

 

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Rocket chiffon cake

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!

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Gluten free minecraft cat cake

This was a TradeMe order, the birthday boy really loves this minecraft black/white cat, and wondered if I could put it on the cake!

The cake was made gluten free, vanilla flavour with buttercream filling and topping, the cat was interesting, very simple yet I had to incoperate 3 shades of grey and black to create this image. Maybe I could have made it bigger but the tail took up more space than I had imagined, so had to shrink the kitty!


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!


Doraemon Cake #3

Continued from last time’s Peko Cake, they seemed to like it so much that they’ve placed another order, this time for their son’s birthday, and have asked for exactly the same cake (strawberry filling with vanilla chiffon cake) but replacing Peko with Doraemon instead.

Consistency becomes the key! Had to make another cake that tasted just like the last one and it’s not mass produced, I had to trace back to see what I did?

The filling was filled with strawberries that I bought and soaked in syrup until they’re tender and juicy, then laid them all evenly between the slices. I wish there’s a photo of the cut-up cake to see the strawberries inside!

Nonetheless, they had provided a picture of Doraemon for me to use, so this isn’t exactly the same as the previous Doraemon cake I’ve made.

and….here it is!

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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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