My first wedding cake from hands on workshop

It has been a long while I am getting myself into fondant decorating cake. Yesterday, I enroled myself for a hands on workshop to learn the method of cover dummy and basic wedding cake decoration.

As my first experience, I feel that making the frill is not so easy. I got lots of broken and bad one. Piping the Royal Icing using the 000 nozel also killing me for the first time. I believe practice makes perfect. 

According to Chef Eugene, after a few tried, we will get used to it. Anyhow, I learnt a lot and I think it was a nice afternoon to spend in the workshop yesterday.

.... hehe... not bad, huh? 

buzzing around the sunflower

These are for a friend of mine. She has two adorable sons who love to eat chocolate. I purposely baked some for them by add in some raisin. I think most of the kids like raisin with chocolate. The result is good. All the cuppies finished by minutes.

There is a mistake I made. I forgot to put in the cuppies paper before I pour in the mixture. That is why my cuppies do not stick to the papers.

I have a new order while meet up with friends. Next week, I am coming out with a birthday cake decorated with fondant too. It is fun to make the piece of art. I feel that cakes now a day not only delicious as it tastes but also as wonderful as it looks.

I am still learning to be good at fondant modelling. Not planning to open any stalls nor business. Just a pastime that can help me to get rid of the hectic life. It is a good way to refresh my mind too.

The most important thing is I am satisfied and proud of making something people like.  :D

 

Black Forest Cake

Recipe for the cake: (1 whole cake)

500g chocolate sponge mix

8 eggs

100ml water

100ml vegetable oil

instruction: Mix eggs and the sponge mix, then followed by water & the oil pour in. Mix well until the batter is fluffy. Bake 180 C for 45 minutes.

For the fresh cream: buy VIVO whipping cream and mix it for few minutes.

For the jam filling:

Slice the dark sweet cherries (from the can).

Cook on the stove,

"the syrup + 3 tbsp sugar + 2 tbsp corn flour + 2 tbsp lemon juice (squeeze)"

After the cake is completely cool, cut into 3 slices horizontally.

Put a layer of chocolate cake, apply the fresh cream on top of it. 

Next, put the jam filling as the next layer. Cover with another piece of cake layer.

(the procedure repeated)

Lastly, shape the cake with the fresh cream and sprinkle the chocolate rice to cover the edge. You may decorate your cake as you wish.

Tarts n Puffs pastry

Recently, I attended a pastry hands on workshop. Here's what I've learnt: Apple pie, chicken pie, egg tart, fruit tart, blueberry cheese tart, Portuguese egg tart, choux pastry as cream puff and sardine puff.

Most of the photos I snap on the day I brought back my hands on.  It was a tiring afternoon to spend on tarts. I think baking cakes and bread should be more easier. No wonder tarts are expensive. Anyhow, I think most of us will prefer to buy. :p 

Baking can be a good way for us to release tension but in the other way, it's tiring. I wonder I got into a wrong hobby. I like baking the most is to see the outcome and gain the most satisfaction through the process.

Lastly, I would like to thank Chef Alan Ooi for all the effort.