The bride visualize a "romantic-vintage" wedding, so she went with a cake inspired by milk glass. It was a yellow butter & devils food cake with a whipped cream & chocolate mousse filling. It was complete with butter-cream icing.
Monday, May 2, 2011
Monday, April 18, 2011
The Comella Wedding • April 16, 2011
Wednesday, March 30, 2011
Wilton's New Syllabus 2011
Much as I love the Wilton old syllabus, the new one offers fresh new ideas in cake, cupcake and cookie decorating. Scroll down, and if you see like what you see, just enroll for classes.
The four new syllabus, from top left (clockwise): Decorating Basics (everything buttercream), Flowers & Cake Design (royal icing and fondant flowers), Gum Paste and Fondant (gum paste flowers), and Extra Flowers (extra flowers in royal icing and gum paste which can be included in the main syllabus or offered on its own).
The instructions in the new books are clearer as they have bulleted points below each picture.
Introducing cookies, for star piping.
The first cake, pressure piping.
The Pompom, a new flower.
Introducing the Bismark Tip 230 for cupcake fillings. Another new flower, Shaggy Mum.
A change in the rose...this is the Ribbon Rose.
Most of the royal icing stays the same, changes are made on the tips used, and new Lily Stamens.
Some ideas to transform Lilies.
A royal icing hibiscus under the Extra Flowers syllabus.
The gum paste Mum (chrysanthemums).
Overlays and Inlays
The Water Lily or Lotus (Extra Flowers)
Plumeria (Extra Flowers)
Final outcome for the cake under Gum Paste and Fondant course.
All these course can now can be taken individually, without pre-requisites as in the old pathway method. And as before, all courses comes with Tools, Book and Certificate. Prices are:
- Decorating Basics RM500.00
- Flowers and Cake Design RM650.00
- Gum Paste and Fondant RM750.00
Sunday, March 6, 2011
Kids and Cupcakes...and Grown-ups too!
Its Kinderland Sports Day again!!
Opening speech by the kids.
This year, I have the pleasure of Rokiah from UmieDelite to share my multitasking work of ad-hoc preparation, selling and showing kids how to decorate, so that i have a little time for phototaking.
Introduction of cookies-on-a-stick and macarons to raise more funds this year. Thank you to parents who have forked out RM25 per cookie (2 for RM15) and RM5 per macaron. Next year we shall have Rokiah contributing cupcakes on a cupcake tier. :)
Our young customer...2 years old...cute!
Kinderland's mascot dropping by our stall. See the girl's reaction...haha.
Who says only kids can decorate...
Mothers can too!! Its only RM3 to decorate and bring a cupcake home. We keep the price low so that every kid a afford to at least one...many ended up with second and third.
Creative!
A family affair.
Full house! At this stage, all we can do is hand out cupcakes and collect money. Its self-service decorating time...can get messy though.
A counter for The Society of the Blind promoting handmade rattan baskets at reasonable prices. Baskets can be customized for large orders. Further details on how to contact them are below.
| Name 1 | Society of the Blind in Malaysia, Perak Branch |
| Name 2 | (Pertubuhan Orang Cacat Penglihatan Malaysia, Cawangan Perak) |
| Address | No 22, Selasar Rokam 28, Taman Ipoh Jaya, 31350 Perak |
| Telephone | 05-313 4248 |
| Fax | 05-313 4248 |
| Description | Formerly known as SBWM Perak Region. Provides educational training, welfare services, social/recreational activities and assistance to the blind in Perak. |
| Category | Associations and Support Groups |
| State | Perak (source) |
Thursday, January 27, 2011
Cutter Craze for CNY 2011
The coming Chinese New Year (CNY), the year of the rabbit, known to possess characteristics such as timid, reserved, cautions, peaceful, diplomatic...etc. However, sandwiched between the tiger and dragon, that would make the rabbit a tough cookie...haha. I wish this blog has emoticons...but then that would take the seriousness away.
Continuing my cookie cutter craze from Christmas 2010, below is a tutorial on rabbits. Still using cutters, any cutters in the collection, not necessary cookie ones.
Some tools, cutters, and fondant needed.
We will be doing both male and female rabbits simultaneously. First, these 2 flower cutters are just to give a standard size for the head and paws.
Roll them up.
Shape them and attach them to the cupcake covers (that's what I like to call them).
These are cutters for gumpaste orchids, the spider and vanda. I had a rough idea of what the rabbit looked like before I search my box of cutters.
Attach the ears and use a black edible marker to draw the eyes and mouth. If you are heavy handed like me, its best to wait for the fondant to dry and harden before you draw. The "error" is a dent to the fondant while drawing. You could use pink fondant for nose or use a pink edible marker...like those on top of this page. Dust pink lustre dust on cheeks.
Accessorize them with CNY goodies, orange for luck and ang pow for prosperity.
Someone with an even crazier cutter idea is The Sweet Adventures of Sugar Belle, among my favourite cookie blogs. Following cookie blogs have led me to introducing decorated cookies to go with CNY cupcakes. To coordinate these two products together stressed me out. Cookies goes through the process of baking to decorating. Cupcakes are the opposite, decorating first, then baking. Both using different mediums, royal icing for the former and fondant of the later. Cookies has long shelf life, cupcakes short.
These two products are for retail at Yummy Kitchen Bake & Dine, at Ipoh Garden South, my business partner for the festive season of Chistmas and CNY since 2009. So opposite are they that at one stage, cookies sale nearly killed the cupcakes. They are fighting on the shelves...funny! But its ok...situation has been controlled. "Control" one of the management function, never clearly explained in books. And "Planning" has been over emphasized. Anyway, if you are at a restaurant, and the Hostess says you have to wait as the restaurant is full, but you see empty tables and she says its "reserved", then you have been "controlled". "Control the Floor" a term used to describe controlling the seating of guests to ensure the quality for food and service is (can be) maintained throughout the operation hours.
Christmas through to CNY has always been a peak period for me, this year, I am thankful for the help of my ex-student, Nic, also a catering student from Keris College, awaiting his industrial placement in Traders Hotel. Besides technical skills, hope he has also learnt a little on the management part of a home business.
Wishing you all the best, Nic, and may you have every opportunity to get your hands dirty in the early stage of your career. The higher a chef's position, not only does the hat gets higher, but the uniform gets cleaner too. Lucky is the Executive Chef who has time to cook!
Another person I would like to thank is Rokiah of umiedelite for helping out with icing the cookies one Sunday. Two pair of hands make lighter work and two heads are better than one. I shall look forward to more "help" from her especially as wedding cake orders are coming in now...its the year of the rabbit after all. Here's to a Great Rabbit Year to all my blog followers!
Friday, January 14, 2011
The Fry Wedding • October 3, 2009
I knew this day would come... My daughter Anna got married. This cake was decorated by a design of lace and words. We kept it vintage and victorian, as she wore a lace dress and the venue was at the Bella Victorian Vineyard. It was a yellow butter & chocolate cake, with a whipped creme filling. This cake is one of my favorites... for obvious reasons :) Enjoy.
The Susdorf Wedding • October 2, 2010
This cake was for a neighbor's daughter who grew up with my daughter's Anna and Erica. The color theme for this wedding was black & white. Each cake was set up on its own cake stand.
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