Sunday, May 10, 2009

Mothers Day


Happy mothers day to all mothers. Here's the cake that I baked and decorted for mum. Chocolate sponge cake, covered with chocolate butter cream piped into a basket and decorated with marzipan roses and strawberries.
Hows your mothers day celebration? As for me, its just like ordinary day, no special lunch or dinner. Hafiz got me candies meant for mothers day weeks ago cos he happened to bumped into the candy shop. As usual, busy the whole day baking for orders and trying to complete my homework on my cake deco class. Covering a dummy cake with fondant and marbling effect for cake base......took me like 2 hrs! Phew! thats done. One problem....how to bring 12 x 12 cake box to work and then to class on Tuesday!!!! Don with runny nose and persistent headache.....what a warm day!
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Tips

Splitting Cake Layers: Split cake by pulling a piece of heavy sewing thread horiontally, back and forth through the cake.

Leftover egg whites can be stored covered in the refrigerator 7 to 10 days. To freeze egg whites, place in a plastic ice cube tray, then remove the frozen cubes to a plastic freezer bag for storage. Thaw frozen whites in the refrigerator.

Over creaming causes the cake to sink when its baked, under creaming gives a stiff textured cake

Perfect Buttercream Icing: Beat the mixture for long enough. Aim to beat it for several minutes until it is very smooth and creamy. Ensure that icing sugar is sifted (perferably twice) .

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