Thursday, December 23, 2010

Kid's Birthday Cakes - The Little Mermaid

Ok, I've made a few cakes during my cake decorating classes but this is by far my favourite cake!  It's not the most complicated or technical in execution but it's the prettiest!   The Little Mermaid is my favourite Disney cartoon and Ariel is my favourite Disney Princess back in the days when they didn't market the Disney Princess as a separate product.  

The cake was made with the Disney Princess Ariel Wilton cake pan and then decorated with buttercream.  The sides were iced with the Cake Icer Basketweave tip #789.  Then we outlined the face with black coloured buttercream and we filled in the banks with the Open Star tip #16.  The challenge was drawing the outline, filling the face in is time consuming and tiring but not too difficult.  Decorating the sides of the cake was equally as fun.  Creating the waves, starfish, fish and octopus just completed the mood for the cake.

  This cake just makes me happy looking at it. 

Monday, December 13, 2010

How to Cover Cookies with Fondant

This year was the first time I celebrated Halloween.  It was never a celebrated holiday in Malaysia or other parts of Asia and neither was it a popular holiday in the UK, countries which I spent some time in.  So I never really had the opportunity to celebrate it.  When I was young, I read about it in Archie comics and of course there was TV later.

Well this year my family was invited to a Halloween party and as it was potluck we were all encouraged to bring something.  I decided to make some Bat Cookies.  I used sugar cookies as a base and thought it might be easier to cover them with fondant instead of messing around with Royal Icing.  I hadn't tried flooding or decorating cookies with royal icing before so thought I'd wait for another time to experiment.

You will need:
Ingredients for Sugar Cookies. (recipe) 
Skewer/Thin dowels

First soak your skewers in water for half an hour to ensure that it doesn't burn when you put it in the oven.  After soaking, dry it a bit so you won't have water dripping everywhere when you insert it into the cookie.  I've done it without soaking the skewer before with no problems, but if you're concerned, the soaking helps.  You aren't baking the cookie for more than 12 minutes anyway.
Follow the recipe and roll out your cookie dough to about 2/3 cm thick.  You don't want it too thin as the dough will split when you insert the skewer.  The cookies were quite small so I used skewers instead of the thin dowels that you can get at the baking market or some supermarkets.  If the dough is too soft and won't hold it's shape, put it in the fridge and chill for 10 minutes and then try again.

Using your cookie cutter, cut out the shapes.  Once you have pressed the cookie cutter down, try gently aggitating the cutter a little by moving it side to side or back and forth while pressing it firmly down onto the surface of your work table. This will help neaten the edges when you remove it from the cutter.

Next, gently insert the skewer through the center of the cookie, using your finger to feel it through to make sure it doesn't go in crooked and the skewer appearing at the back of the cookie.  I'm a bit particular about these things so if I screw up, I tend to start over with a new cutout.

Next place onto the baking tray that has been lined with a baking sheet and bake according to the instructions.  Make sure you leave at least 2cm of space between the cookies as they do expand a little bit.  Once they are done, cool on wire racks.  Now you need to prepare the fondant.

Knead your fondant to soften it and then mix the colour of your choice.  We can start assembling the cookie now.  Fondant dries quite easily and hardens when exposed to air.  It's best to use the fondant in small portions and wrap the rest in cling film and then put it in an air tight tupperware or zip lock bag.  Using a small portion, roll it out with a rolling pin for fondant (you only need the small one for this) and using the same cookie cutter, cut out the shape.  Don't aggitate the fondant this time like you did with the dough.  Peel it off slowly from the cutter or the table and shape the edges so it's neat.  Next, you can do one of two things.

You can either use a small brush and brush some water onto the fondant then placing it on top of the cookie OR you can use some edible glue like Tylo (CMC + water) and brush it lightly onto the surface of the cookie and place the fondant on top.  Both works fine although of course the Tylo gives a more secure hold and it is easier to brush the glue on the cookie than brushing the water on the fondant which is more wieldy.

Press the edges of the fondant outwards onto the cookie to get a nice neat finish.  For my bat cookies, I added some 100's and 1000's for the eyes which were really a handful to do as they were so tiny and hard to get onto the fondant.  I didn't have time to make some royal icing otherwise it would have looked cooler if I drew in the mouth and teeth and wings.  Have fun!

Add a little ribbon for a finishing touch.  More Halloweenish.

Saturday, December 11, 2010

Sugar Cookie Recipe

This recipe is from The Hummingbird Bakery Cookbook and the recipe is the base for all their holiday cookies. Roll it out and use shaped biscuit cutters to make your own festive cookies – great fun for the kids to make. See the next post to cover the cookies in fondant!

Makes about 20

200 g unsalted butter, at room temperature
280 g caster sugar
¼ teaspoon vanilla extract
1 egg
400 g plain flour
a pinch of salt
½ teaspoon cream of tartar
Royal Icing
1 egg white
½ teaspoon freshly squeezed lemon juice
310 g icing sugar, sifted
food colouring, optional
shaped biscuit cutters
4 baking trays, lined with greaseproof paper

1. Preheat the oven to 170°C (325°F) Gas 3.

2. Put the butter, sugar and vanilla extract in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and cream until light and fluffy. Add the egg and mix well, scraping any unmixed ingredients from the side of the bowl with a rubber spatula.

3. Add the flour, salt and cream of tartar and mix well, but don’t overmix. The dough should be light, soft and easy to handle.

4. Lightly dust a clean work surface with flour and roll out the dough with a rolling pin. Cut out shapes with your choice of biscuit cutters.

5. Arrange the cookies on the prepared baking trays and bake in the preheated oven for about 10 minutes. Check them regularly to make sure they are not burning. The cookies should be very light golden on the outer edges and paler in the centre.

6. When you are happy that they are cooked through, remove from the oven and leave to cool slightly on the trays before turning out onto a wire cooling rack to cool completely.

7. For the royal icing: Beat the egg white and lemon juice together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk). Gradually start adding the icing sugar, mixing well after each addition to ensure all sugar is incorporated. Whisk until you get stiff peaks. If the icing is too runny, add a little more sugar.

8. Stir in a couple of drops of food colouring, if using, and decorate the cookies.

Wednesday, December 8, 2010

Pirate Ship - Talent Seems to Run in the Family

My sister sent me some messages last night on chat telling me she wanted to make a Pirate Ship cake for her boyfriend's birthday today.  The picture she sent me looked complicated but she was keen to go ahead.  So I gave her some advice and she surprised me with the fabulous job she did!

It seems this knack for cake decorating seems to run in the family!  I've asked her to be a Guest Blogger and write a post on how she made it for those of you who would like to try, so look out for that! : )

Side view

Back View

Front View

Tuesday, December 7, 2010

Carrot Cake Anyone?

Have I mentioned that I love carrot cake?  There used to be a little sandwich shop near my uni that sold these little bars of carrot cake.  I used to buy my Crab Mayo baps there and one day I decided to pick up one of the carrot cakes.  I had no idea what that yellow frosting was but it was love at first bite.  I later found out it was cream cheese. Before that, cream cheese was absent from my diet and since then it's been here to stay!

There are many versions of the carrot cake, some have fruits like apricot and mandarins inside or in the layers and some add chopped walnuts.  For me, I like the nuts on the outside and nothing but carrot on the inside.  The recipe I use is from the Hummingbird Bakery bakebook that my friend got for me for my birthday.  I tweaked the recipe a little so it's not quite so 'spicy' and the recipe gives me a really moist cake.  Couple with the Cream Cheese Frosting... divine!

Thursday, November 25, 2010

A Cupcake a Day Keeps the Doctor Away

This post has been long overdue! I went on holiday a week or so ago but the run up to the holiday was pretty hectic with replacement classes (again) for my cake decorating course, getting last minute things sorted and trying not to pack half the house with me. I just don't get this packing light business. I try... and somehow I always fail. At least I never run out of clothes to wear! : )

A good friend came to me a couple of months back to make some cupcakes for the opening of a women's clinic and natural birthing centre in Gangnam. This friend of mine also got me the "What's New Cupcake?" book by Karen Tack and Alan Richardson which has so many fabulous ideas. Let's just say that she helps fuel my passion for new designs, so I was more than happy to oblige.

We decided on a flower theme to coincide with the name of the clinic and some vibrant colours to brighten things up. To personalise it a bit more I made some cupcake toppers with the clinic's logo on it. Next we had to choose the flavours. Another friend got me the cookbook from my favourite London bakery, The Hummingbird Bakery so we went through that and as she likes hazelnute spread, she choose half the cupcakes to be Hazelnut and Chocolate cupcakes (with Nutella filling). For the 2nd batch of cupcakes, we went with something light and fruity, Lemon Cupcakes with fresh lemon curd filling.

Here they are waiting to be eaten

My friend told me that doctor and the guests didn't expect the cupcakes, it was a yummy surprise.

Wednesday, November 10, 2010

The Bundt Pan Survived the Uncaking Without a Scratch

The long title says it all really!  I have never got a cake out so easily before.  I turned it upside down over the cooling rack and felt the weight come off.  I sloooowly (dreaded to see the cakes broke in half) moved the cake pan away and saw 4 beautifully formed cakes.  They were so pretty.  I didn't take a picture as I was too busy ooohing over it and then cutting one of them open to try. Hee hee!

I used a Banana Sour Cream Loaf recipe from a baking book that my friend, Sharon posted to me by White House Executive Pastry Chef Bill Yosses and Melissa Clark called "The Perfect Finish".  It was meant for a 9" x 5" loaf pan but I had all these ripe bananas that were begging to be made into a cake and I wanted to try out the Bundt pans so...

The original baking time was 1 hr 20min and I reduced it to 50min and it was nicely browned.  Because I was putting my daughter to sleep, I wasn't able to check it earlier (first time trying a recipe and all that) but I feel that it could have come out 5 - 10 minutes earlier.  I will post the recipe here soon.

Monday, November 8, 2010

Pam and the Bundt Pan

My MIL gave me a cast iron bundt quartet pan with 4 moulds from Nordicware many moons ago.  I've been meaning to use it but with all the cupcake and caking baking, it was hard to get motivated to bake more cake.  My husband and I are a bit 'caked out' from the leftovers from my cupcakes and cake orders as well as the cakes from my cake decorating classes.  However, my daughter seems quite happy with cake, cake and more cake.  At least someone in my family is benefiting from my passion.

I realise now that the only way to grease a bundt pan properly is with an oil spray like Pam but I wasn't about to pay through my nose for the imported stuff so I have trusted my silicone brush and some flour I threw on top of the pan.  I hope I am not going to have to use a knife to scrape the cake off it.  It would be a shame if I get scratch marks on the pan.

Monday, November 1, 2010

How to Make a Customised Cake Board

First of all I am going to apologise for the lack of pictures accompanying this tutorial. I know it's always more helpful with pictures but this time I didn't know that I was going to post about it until it was done. Doh! If I make it again and have my camera handy, this post will be more colourful.

You start off with wrapping the cake board in a wrapping paper of your choice. Wrapping paper will be a good enough thickness to cover whatever colours are on your cake board. Be sure to put (paste) glue on top of the cake board before you wrap it, not just glue the ends down. This is to ensure that when you poke the holes (later) for the toothpicks, the paper doesn't come away from the board.

Next, measure out how many cupcake liners you plan to place on the board. I was making it for 36 mini cupcakes so, or me it was 6 down and 6 across so after placing one row, I use a marker to dot where the centre of the liner ought to be. Remember, the paper liners will be narrower at the rim after you put them in the baking tray, so you might want to make the spacing between the cupcakes narrower if you don't want a gap between them.

After you mark the centre, take a small phillips screwdriver and poke holes into the marked spot making sure you don't push too hard into the board and end up making a hole in your table as well. Next get your hot glue gun and a box of toothpicks out. Measure the toothpick so that the top of the toothpick after the bottom is inserted into the cake board, does not stick up beyond the top of the liner. Put a small drop of glue on the blunt end of the toothpick then insert it into the hole. Do the same for the rest of the marks and at the end of it you have a mini version of the Viet Cong's death trap as seen in Rambo.

When the cupcakes have been frosted, gently push them onto the toothpicks. Simple and beautiful.

Monday, October 25, 2010

The Giant Cupcake

I am so knackered today and I spent 3.5 hours in class decorating a small 3-tiered fondant covered cake. Need sleep... But probably won't sleep till at least midnight. Stubborn, stubborn brain.

After my witching hour rant yesterday, I am pleased to show you the pics I took of the contest cake, or should I say GIANT CUPCAKE! Mwua ha ha ha!!!

Oh dear... see what lack of sleep does to me?

Anyway, I am quite pleased with the result. The flowers ain't perfect but I love, love, love the colours! They are sort of autumn colours but somehow reminiscent of Spring. I got a lot of inspiration from a huge Tulip Show I went to with my sister last year in Melbourne. I was looking through photos there and picked the sort of colours I like best. It reminded me of the beautiful weather, warm yet not the sort of heat that makes you icky and sweaty, a lovely fragrance in the air and being with family. I tried to incorporate that into my cake.

Although I didn't know how to make tulips I used the colours on different flowers like the Apple Blossom, Rose, Wild Rose and Violet. I was happy with the results but cautiously so. It is a competition after all and my humble entry will likely be drowning amongst all the wonderful stuff the other entries have created out of buttercream. My teacher said it was "Nice" ie. it's passable but not the best I have seen. Whatever it is, I'll take it!

I thought I'd do a collage of the photos and not make you scroll down and down... I wanted to upload the cake in so many different angles. Hee hee.

Sunday, October 24, 2010

Cake Decorating Contest? Who am I kidding?

It's 2.24am and I am knackered.  I have just finished decorating a cake for the Wilton Korea cake decorating contest which I have been sort of strong armed into entering. My teacher 'encouraged' me to enter the contest a month or so ago and I told her on Friday last week that I won't be entering.  Friday was the deadline.  She was surprised and asked me why. So I told her:

"Shi gan obsoyo.  Chegum nomu papawoyoh" which means 'I don't have time and I'm really busy at the moment'.

She wasn't taking No for an answer which is pretty amazing if you think about it.  Her English isn't strong but she persisted in the questions and suggestions eg. you can make a small cake, decorate it anyhow and just enter were the sort of things she was telling me throughout the class.

So... at this point I was thinking to myself, "Why does she want me to enter the contest so badly?!  The entry form wasn't even in English".  

And then all was revealed when she said,"You will be the only foreigner in the contest!"

A big "AHHHHHHH" went off in my head.  I was the novelty.  I was probably the only foreigner taking the Wilton Method course in Seoul.  I was unique so I needed to get my day in the sun.

So... she either wanted me to show how well I am doing after only being halfway through the course (ie. she being a good teacher too) or if I was jaded and cynical, I'd think it was an opportunity to show why 'weiguk saram' should not be decorating cakes.  
Either way, I finished the cake tonight and will be taking the pictures to send in with the entry form tomorrow.  Teacher managed to hold off the deadline for me till tomorrow.  It better still be ok for me to enter tomorrow otherwise someone will be some serious pain!

Pics of the cake will come later.  I need to sleep now.

Tuesday, October 19, 2010

Baby Joy with Mini Cupcakes

Last week I got funky with scissors, glue and toothpicks to design a customised cake board to display 36 mini cupcakes ordered by K to celebrate the arrival of her daughter Baby Baek with her colleagues.

I got this order while I was on holiday and you can sure I was thinking of all the things I could do with buttercream to create a theme for a little girl. Colours are important too of course and I didn't want it all pink. I thought of a few ideas including safety pins, flowers, alphabet cubes but decided on a ballerina/tutu, booties and a ribbon.

The Little Pink Tutu

The booties were inspired by the Wilton Baby Booties which had a few steps to complete. They are relatively easy to do but requires quite a steady hand for the tiny ribbons and ruffles. It was really nice seeing them come together. Piping the tutu was a technique I learned in one of my cake decorating lessons where I piped ballerina bears. So that was certainly useful here and did I mention I love making ruffles with leaf tip #67?!

The Baby Booties with a pink ruffle and ribbon

The cake board was an idea I got from having seen some simple but colourful storyboards/themes from Marth Stewart's Cupcake book as well as the Australian Women's Weekly Cupcake book. These are two books I highly recommend for both recipes as well as ideas on decorating not just with icing but with sweets/candy, non-pareils, cachous, sprinkles etc...

Simple and beautiful.

**Customised cake boards are at an additional charge, based on size and quantity of order. Pplease enquire by email at**

Wednesday, October 13, 2010

Let's Decorate: Cupcake Decorating Basics Class for SIWA

As you know, I was at the SIWA Coffee Morning last month offering some cupcakes and promoting my Cupcake Decorating Basics Class.  A friend of mine had suggested I try to pass on what I know about cake decorating for a fun morning or afternoon with a decorating class.  I'm still learning myself but there are some basic techniques that are so versatile in decorating so I thought I'd try it out.  I'm excited but nervous at the same time as it will be the first time I am hosting a class of any sort.  I hope I am a decent teacher. : )

Here are some more details:

Learn cupcake decorating techniques to create cute or classy cupcakes. The day will start with an introduction to decorating basics and then you will have a hands-on experience working with buttercream to top, swirl and pipe perfect swirls.  Finally you get to take home with you 6 of your personally decorated cupcakes.  The class will be held in a relaxed home environment as we enjoy a fun afternoon of creating beautiful cupcakes.

Date: 4th November 2010
Duration: 3.5 hours
Time: 1pm - 4.30pm
Location: Itaewon
Fee: KRW50,000 per person
Max: 5 pax
* No experience necessary*

Further information will be given to the participants after sign-up with what to bring and options to purchase tools we will be using during the session.

This class is only for SIWA members, so if you are a SIWA member and would like to attend, do sign up at the link above.  If this class goes well, I will see about doing one for that's open to all.

Tuesday, October 12, 2010

Surprise Birthday Cakes

Just before I left on holiday I got a request for 2 cakes from V who had arrived in Seoul just 2 weeks before.  It was her husbands birthday and she wasn't sure what the office culture here was like and whether there was going to be cake... well she was going to make sure there was going to be cake! : )  

I know what it is like to be arrive in a new office so I thought it was a wonderful way to surprise him to celebrate his birthday.  She also wanted another one for a smaller celebration at home the following day which was his actual birthday which fell on a Saturday. 

I've always loved the way the Hummingbird Bakery in London decorated their cakes so I attempted theirs simple swipes here to give the buttercream texture.  I think next time I won't be so gentle, and use a heavier hand to get deeper grooves and some nice light and shadow going.  It will make for better pictures too.
See what I mean about the pictures not turning out so well?  My camera had problems adjusting to the whiteness of the cake so the shadows weren't captured very well.  I am sure there are ways to get around it but I'm not sure how to adjust the settings on my camera. Seems like photography lessons are on the books for next year.
 When it came to the cake, she had a clear idea of what she wanted.  They both liked cakes that weren't too sweet and they enjoyed fruit toppings on cakes.  V's husband also liked apples and I incorporated that into the cake which was the one for celebrating at home and it was a Chocolate Chiffon cake (Cake No. 2) layered with apple and Italian Meringue Buttercream.

Chocolate & Apple Cake with Italian Meringue Buttercream, topped with seasonal Korean grapes and chocolate curls.

The first cake which was for the office was an Orange Chiffon cake layered with peaches and cream. I chose a selection of seasonal fruits to top the cakes.  I had some problems with the chocolate curls as the chocolate bar was either too warm or too hard.  In the end after a messy start and with some help from my Mom (hee hee) I got some nice curls going and that went on top of cake number 2.

Orange Chiffon cake layered with peaches and cream, topped with Mandarins and a selection of seasonal Korean grapes.
Ok, I admit I was a little excited about delivering the cake to the office.  It was a bit like receiving flowers when you're at the office (hasn't happened in a looooong time, Maddog if you are reading that's a hint!) except this time I am not the receiver but the delivery girl.  Weird huh?  It was a surprise afterall and it went without a hitch.

The cakes were eaten and people were happy.  My work there was done.

Friday, September 24, 2010

**New Flavour** Coconut

This flavour tastes like Pina Colada but without the alcohol.  Coconut shreds are actually used quite often to cover a Red Velvet cake that has been frosted with Cream Cheese in America.  Although I haven't tried it yet on a Red Velvet, it looks really nice ie. must taste good.  Or I would hope.  Admittedly Coconut is not for everyone but this flavour is quite subtle with a Italian Meringue Buttercream infused with a subtle flavouring of coconut milk and coconut cream.

Sunday, September 19, 2010

My First Cupcake Stand at the SIWA Coffee Morning

4 days ago, I went to the Seoul International Women's Association Coffee Morning and set up a table to sell my cupcakes. I am a member of SIWA and was encouraged to sell some cupcakes there to get some publicity for my little cakes. I hadn't done this before but really relished the idea.

Here's Yoko helping me set up
Here we are all good to go
When I was in school, we had Canteen Day once a year where each class would bring things to sell in a sort of bazaar where parents and students buy coupons and use those to buy whatever goodies they wanted to during that day. I used to love bringing food or drinks and selling them. I think that started my appettite for sales which grew into a enjoyable career for me.

These were how the individual cupcakes were packed when someone bought one

I found these small chubby tumblers in Saero in Bangsan Market
I did a lot of work to prepare for it including scouting for packaging items for my mini cupcakes and getting durable (and nice looking) boxes that can hold 1 and 2 cupcakes. Yoko a friend who lives 3 doors down came to help me prepare the night before and also helped out at the event. She was fantastic! I think I made more sales when I wasn't even at the table!

The Lookbook was created to give people an idea of what I can do so it was filled with pictures of the cakes and cupcakes I have made in the past
This is me posing with my cupcakes. I was conscious that people were watching while I was taking numerous photos of the table (I was the only one doing it) and then of myself. How vain right? But I wanted to capture the moment

The cupcakes got a lot of attention and I think we had the prettiest table amongst the other 20 vendors who were there simply by the nature of what we were selling. I created 3 flavours and made a dozen of each. A new creation was the Chocolate Cherry Truffle cupcakes which was a Valrhona Chocolate cupcake with a Chocolate Cherry Brandy Ganache center and frosted with a Ghiradelli Dark Chocolate Buttercream. It was then topped with hand-shaved chocolate curls and a red rose petal dusted with sparkle. It was decadent, rich and so SO fragrant. The Red Velvet with Cream Cheese frosting was very popular and the Strawberry cupcakes weren't too shabby with a large floret buttercream frosting and a shiny pretty butterfly sitting on top.

Chocolate Cherry Truffle Cupcakes

I also had 6 boxes of 6 mini cupcakes which sold out. They were Chocolate with Chocolate Buttercream, Red Velvet with Cream Cheese Frosting and Vanilla with Vanilla Fluffy Frosting. People thought they were "so cute" in their little egg carton boxes so they were gone in a flash. They make great gifts and favours as well. I can always customise the flavours to suit your occassion in case whoever is reading this may be interested in ordering. Hee hee.

These are the adorable mini cupcakes with the sample box on top
My OH, Maddog said I should have made more just the night before. But that was 11pm and I didn't have the time or energy. Like Donna Hay says, "Beautiful food tastes better." So I hope it was fantastic for everyone who took some home.

**The Mini Cupcakes Nesting were featured on the CutestFood blog on 23 September 2010**

Thursday, September 16, 2010

My First Appearence on the Cupcakes Take the Cake Blog

I was so uber excited to find out that my bridal shower and moustache cupcakes made it on the most popular cupcake blog around, Cupcakes Take The Cake!!!  When I first started to decorate cupcakes, I had always aspired to have a cupcake featured on that blog and I cannot believe it has happened so quickly. 

I ran around the room waving my arms in the air going, "EEEeeeeeeeeeeeeeeeeeee!" 

My kids thought I was acting really weird.  

But who cares?!  It's the kind of encouragement I needed.  My husband is probably going to give a big sigh when he reads this as he will probably be thinking, "Great, as if she needs more encouragement.  We're in for even more late nights now".

Giving the Oven a Break

It’s been a tiring few weeks with orders every week (fantastic), replacement cake decorating classes for when I will be away starting next week and making sure the kids are entertained. A few late nights in a row can really wear on a person and I must admit I don’t ‘recover’ the way I used to. Age… can’t run away from it.

I’ve been having good fun and stress (the Thomas cake) baking and decorating. I think the most memorable moments had to have been seeing the first Moustache face come together for the Moustache cupcakes and when we were covering the Thomas & Friends cake with fondant.

I also had my first overseas order. This was from a family friend who heard about my cupcakes from my Aunt. She liked Red Velvet and was a big fan of Coconut so those were what I was tasked with. I am always… did I say always? Yes… ALWAYS happy to bake Red Velvet cakes or cupcakes. I just love the incredible flavour and the deep intense red colour! Paired with Cream Cheese Frosting it’s really a cup of heaven in your palm. I’ve tried several different recipes and tweaked the recipe to get it to the right kind of dense crumb and flavour.

I’m off on holiday soon and I will miss my mixer, oven and the feel of the piping bag in my hand but I will be back mid-October and hopefully be back to baking and decorating for you again.

Monday, September 13, 2010

Cupcakes at SIWA Coffee Morning

If anyone is interested to sample some of my cupcakes without making a huge order, I will be at the SIWA Coffee Morning this Wednesday, 15th September from 9.30am - 11.30am at the Grand Ambassador Hotel, Seoul.  That day is also their enrichment classes sign-up so if you are interested to join SIWA and sign up for some of their classes, come by.  

I will be bringing along 3 flavours of cupcakes including one from my Indulgence range - Chocolate Cherry Truffle.  It is a little on the decadent side but oh so rich and flavourful.  Valrhona Chocolate Cupcake with Chocolate Cherry Brandy Ganache truffle centre and frosted with Ghiradelli Chocolate Buttercream.  

Those on a diet beware.  Resistence is futile.

You will also be able to sign up for a 'Cupcake Decorating Basics' class with me in December.  This is a 3.5 hour class for up to 5 people to learn some techniques to create cute and classy cupcakes.  More details will be available at their Tour and Events table.  

See you there!

Saturday, September 11, 2010

Mini Cupcake Tower for a 1st Birthday Party in Seoul

2 weeks ago I had the opportunity to be a part of a little boy’s (Super J) Doljanji (1st birthday party). Instead of just the traditional Korean rice cakes for the occasion, his mother wanted some mini cupcakes to be a little different.

Since it was a kid’s party, I wanted to go for something colourful, so we worked out the colours of the cupcake liners and frosting colour to pair it with so that it would compliment the colour theme for Super J’s party. The cupcakes were Vanilla with Fluffy Vanilla Frosting then topped with sprinkles or 100’s and 1000’s. I also made fondant letters spelling “Super J” which I planned to put on top of 6 cupcakes on the top most tier.

When I got to the party with my Mom and my 1 year-old, I quickly got to work assembling the 3-tier dessert stand and arranging the cupcakes. While I was trying to do s, my daughter was being very unco-operative and insisted on having a cupcake. She already had 6 the night before and 5 that morning!!

To appease her, I had to give her one and my Mom had to try to distract her with the balloons (that lasted a minute) so I could get back to the cupcakes without toppling the whole display. It looked very attractive when it was all set up but I must admit I was a little nervous arranging the cupcakes. The pressure was on as there were already some guests there and they were watching. I was chanting in my head, “Don’t drop the cupcake. Don’t drop the cupcake”.

These little babies are just nibbles. I saw several people having 3. They just pop into your mouth and they’re gone. We erred on the side of caution and more then doubled the amount of cupcakes to the number of guests and I think we estimated well.