Tag Archives: wellington

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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Taiwanese Sun Cake

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!)


Taiwanese Mooncake (Mung Bean Cake)

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!


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!


My little pony banana cake

Michelle ordered this cake via my Facebook page, her daughter Brooke was celebrating her 4th birthday, and she loved My Little Pony. After some back-and-forth discussion, we’ve decided that a printed image would be the best fit, and as they’re after a cake that has less icing, they had requested a cake with no filling, and with a thin icing on top.

The combination I’m curious about, as I’ve never tried these 2 flavours together, but it’s a 12″ Banana cake and the icing is lemon – with edible image from Build-a-Birthday. As the cake was quite a bit bigger than the image, I had decided to decorated thus, and I think it worked well like this!

Happy birthday Brookey!


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!


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