Tuesday, November 24, 2009

Completion of Professional Diploma Course in Sugar Flowers Module


23rd Nov 2009 - Finally, completed the sugar flowers module.  Thanks to Eunice, the course tutor, whose so creative, very patient and always willing to share her knowledge with the class.  The wonderful coursemates-Wati, Magdalene and Eileen are so fun to be with and we all share the same passion in baking and cake decorating.
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Monday, November 9, 2009

Shifa's Birthday Cake

Rich Chocolate Truffle.  Made from fresh cream and dark chocolate with a dash of orange, for that tangy taste  over chocolate sponge cake was baked on Saturday morning for collection in the evening. Heart shaped strawberries and chocolate sticks compliment the simple deco.

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Sunday, November 1, 2009

Upcoming Project

Family birthdays make me excited!  I get to bake more cakes.  Choosing a cake to bake and decorating it can be so challenging.
My nieces and nephews are good.  They will tell me way in advance their cake preference, so thats easy.  Their favorites are chocolate cakes...chocolates and more chocolates.....sigh.

1st project will be 2 birthdays and parents wedding anniversary to be celebrated in mid November.  What cake shall I bake???? I'm thinking of Durian Delight!!!! Hopefully can get hold of good durians by then. Yum, yummm

2nd project will be gathering of my personal friends, my siblings and inlaws. Just a casual gathering, as I didn't have much time to catch up with friends before my retirement.  So I've planned some good baking.........surprise! surprise!!!!  Watch this space!
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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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