Gum Paste Orchid Class in Ipoh

The cake enthusiast community in Ipoh had the pleasure of learning from visiting instructor, Liew Yoke Moy from Cake Art and Sugarcraft at a two-day Gum Paste Orchid class. Through the forum Malaysian Cake Decorators' Club (MCDC), created by Joanne Fam to facilitate learning and sharing of the joy of baking and decorating among the cake crazy community in Malaysia, we have created MCDC Ipoh, a link in Facebook to further connect and bring happening cake events our little peaceful (jamless) town, Ipoh which is 2 hours drive from KL.

This being the first event organised under MCDC Ipoh, we had it at my home. Yoke Moy was wearing a mask as she was having a slight flu the day before. After sleeping it off in KL, and making an early morning journey, here she is in Ipoh ready to start class immediately upon arrival. Enthusiastic teacher breeds equally enthusiastic students!

Day 1 consist of cutting, thinning and veining of petals.

Day 2, dried petals all ready to be dusted with petal dust.

Steaming to set the colours.

My 4 orchids!

Yoke Moy is willing to conduct similar classes again in Ipoh if there is a demand for it. Thanks to all my Wilton student who have attended...this is a highly recommended next step upon completion of Wilton Course 3. And also to Ling Tze, another fondant, gum paste player all the way from Penang.

Chocolate Making with Wilton Candy Molds

Date : Saturday, 24th April, 2010

Time : 2:00pm - 5:00pm

Type of Class : Demonstration

Fee : RM30 per person

Gum Paste Moth Orchid and Pulut Kuning

Rice, the staple food among South East Asian countries, undoubtly plays a significant role in festive occasions. Here in Malaysia, the Pulut Kuning (Yellow Glutinous Rice) is served during festivities such as weddings, birthdays and thanksgivings. Its accompaniments are either curry chicken or rendang.

During Malay weddings, it is customary for the wedding couple to feed each other with Pulut Kuning. It signifies that the groom is capable of providing for the bride, and the bride is capable of preparing the provisions...in short, one provides the food and the other cook the food. Siti Zaiton Ismail,Ph.D 2009

We see more adoption of the wedding cake into weddings nowadays, together with the cake cutting and feeding of the cake. This being the 21st century, the feeding should now represents a promise to support each other and work towards the beginning of a shared life.

The Pulut Rice is also known as Nasi Kunyit (Tumeric Rice) among the peranakan (descendants of early Chinese immigrants) community. It has been incorporated into the full moon celebration for when a baby reaches one month old. This is when Nasi Kunyit, chicken curry, red eggs and red cakes will be distributed to family and friends.

In Indonesia, particularly, the Balinese and Javanese has their Nasi Kuning (Yellow Rice), also known as Tumpeng during ceremonies. The difference is that, it is rice cooked in coconut milk, rather than glutinous rice, is cone shaped, and accompanied by much more side dishes. Tumpeng has is also seen to be shaped in tiers, like a wedding cake.

The gum paste moth orchid pictured above is ordered by Diana to decorate the Pulut Kuning during her parents' wedding anniversary. A blend of Western and Eastern.

Anyone game for a 3 tiered Pulut Kuning as their wedding cake? I'm all ready to decorate it!

Kids and Cupcakes

The joy of working with kids, the future inheritors of earth and future representatives of human kind. To be expose to their innocence, their sense on wonder, their honesty...and to know that all these can be mould into individuals who will contribute to the greater good for all.

This is the third year participating in Kinderland's Sports Day. So kind of them to prepare the poster here. Got our corner booth as usual. More pictures of kids with cupcakes below.

My youngest this year! A 26 months old little girl...I checked with her mom.

Kids make good models for cupcakes, don't you think?

Family Tree Cake

Instead of the usual stars, roses and clown cake, this family tree design is another option for those taking the Wilton Course 1. This particular cake is done by Soon Mei Sim, the youngest participant in my January class. Trust the young to go against the norm. Definately one showing Gen-Y characteristics!

Ancient Chinese Coins from Chocolate Mould

More goodies for the coming Chinese New Year! Ancient Chinese gold and silver cookies coins made using the same chocolate mould as my previous post.

Attach fondant onto the underside of the cookie by using jam.

Perfect as a gift!

How to Use Chocolate Moulds for Fondant Decorations

Preparation for Chinese New Year celebration always starts immediately after the New Year partying fever has settled down. We, in Asian countries are definately in need of tools designed for creating fondant decorations reflecting our cultural celebrations. Thankfully, we could use locally designed chocolate or sometimes jelly moulds for our cake decorations.

These are 2 different types of chocolate moulds used for the cupcake design above. The top is Chinese characters when translated means something like "prosperity for the whole family". The bottom has the 12 Chinese zodiac animals. 2010 is the year of the "metal" tiger, so this mould can be used every year! A good buy, indeed!

The necessary equipment.

Lets start with the zodiac mould. Roll out red fondant 1/8 inch thick and cut out using a round cutter as close the size of the tiger cavity as possible.

Dust the tiger cavity with cornflour and fill it up with the fondant, press lightly to ensure tiger imprint is on the fondant when removed from the mould.

Remove fondant with the help of a blade or cutter. Insert cutter into the side and turn the mould upside down as you slowly pry the fondant out.

Dust off the excess flour with a big brush.

Give it the first layer of gold paint and leave it to dry.

Roll out another piece of 1/8 inch red fondant for the next mould.

Use the Wilton Fondant Ribbon Cutter/Embosser Set. This tool is provided with the Wilton Fondant and Gum Paste Course. You could roll out ribbons of various width from 1/4, 1/3, 1/2, 3/4 to 1 inch. So, measure the size of the cavity and use the spacers accordingly.

Place the ribbon of fondant into the cavity and trim off so that it fits nicely in. Press is a little to get the imprint on the fondant.

Again, with a blade, wedge in between fondant and mould, to release and remove fondant.

Paint it.

Leave to dry overnight, assemble and attach fondant cupcake cover with gum glue. Paint second layer of gold and attach cherry blossoms.