Rainbow Cake.

I swear I'm going to make entretment some day. 
I will do it. 

But I just don't have the courage to do it. 
I read somewhere from a blogger that entretment is very very time consuming. 
But when the final piece is done, It's better then ANYTHING you made. And when I say ANYTHING. I mean ANYTHING. I mean even having to lose your precious sleep, or not having to bath for a few weeks.

I'm just kidding.

Wait for my next post. Or maythe the post after next. Or maybe the post after next post. 

ok. Don't roll your eyes alright?

Unfortunately, 

I'm not able to cut out the cake as this was a order from someone. 
But I'm overall satisfied with my performance this time. 

Do you like this? 
By the way, check out my new page for customized cake 

:D :D :D

Till we see again!

Inside Ombre with Swiss Meringue Buttercream Cake : A Celebration Cake!

FIRSTLY, I would like to wish anybody whose birthday falls on June. 

HAPPY BIRTHDAY!


I was overwhelmed, excited, nervous, happy when I'm doing this.
Suddenly everything feeling that you could describe came to me.


I love doing celebration cakes. 
Birthdays cake. Umm..

Chocolate cakes, Strawberry, Vanilla.

And It's for a friend birthday. 
I use 2 days to get this cake done. From baking the cake to frosting and pipping the rosette. 
By the time I'm done with washing and cleaning up, it was about 1am.
(Don't get me wrong I didn't start from morning and ended only at 1am. What do you think I was making? Mount Everest Cake?!)

But it was worth it. I'm super excited about the cake. 
But there's still flaws. And I actually smudged the sides of the cake because of my clumsiness. 
Goodness me. I hope no one hates me.


We had late lunch over at at friend's place. And after that we cut the cake. 
We sang happy birthday and it was awful. 

I mean me.

I didn't manage to take a photo of the insides. This photo was taken from my friend's camera. 

Earl Grey Chocolate cake with Swiss Meringue Buttercream.

Today as I was walking out to get lunch, the rain suddenly came down.
So heavily. I have no choice but to grab something below my office food court. 

And it's not really nice.
Not that it matters you know. 
Not that I wanna mention.
Not that it has to be the top of this post.

Anyway.

This post won't be having a recipe as it isn't improvise yet..

Just..... Photos. 

The lady who requested this actually asked me for a long time but I didn't have the time to do it. 
I'm always afraid of doing piping because my piping skills really sucks.

And the reason I didn't post a recipe for this is because my cake taste weird. 
I don't know, just weird. But if you like to try the cake you may refer to shutterbean blog.

Her photos are so beautiful.


It's my bad actually, It's not the recipe giver's fault.
I might have over fold my batter. It taste dense. 

But those who have tried, a few said that it's quite good. 
But I still feel the need to improvise. 


And of cause, brush up on my piping skills.
But on a happier note, this is my first time piping roses on a whole cake!

OH YAY!

I'm just trying to praise myself. 

For the roses, I am using SMBC and I used colour gel to achieve the type of colours I want.
I just did a crumb coat for the cake and later on pipe on the roses. 

PHEW.

Thank you for viewing and I hope you have a nice day.

Chocolate Mud Cupcakes with Fresh Strawberry Buttercream Frosting.

“Find something you're passionate about and keep tremendously interested in it.” 
― Julia Child



I'm in wonderland...

You know what makes me happy? 
That's when something I bake turns out beautiful and pretty. 
I feel happy, and my mood will be good. And my photos will be good. 

I was take photos for my cupcakes and it was so windy that my board fell and hit my buttercream.

Yikes.

These cupcakes are wonderful.

The buttercream are made from fresh strawberries. 

The taste is excellent. 

Goes very well with a cup of tea. 
The cupcakes blend so well with the fresh strawberry buttercream that it doesn't feel heavy. 
**The cupcakes are gluten free. So the middle will definitely sink when as it cools. 
Not to worry though, it will taste just as good!


Chocolate Mud Cupcakes with Fresh Strawberry Buttercream
Makes a dozen cupcakes

Chocolate Mud Cupcakes:

4 tablespoon - 30grams unsweetened cocoa powder
1/2 cup - 120ml hot boiling water
4 oz - 113grams dark chocolate, melted and cool (60% onwards)
4 oz - 113grams unsalted butter, melted and cool
3/4 cup - 150grams light brown sugar
3.5 oz almond flour/ground almond
80grams yolks (about 4 yolks)
120grams whites (about 4 whites)

Fresh Strawberry Buttercream:

1 cup - 200grams fresh strawberries
150grams unsalted butter
180 to 200grams confectioner's sugar


Method:

Line muffin tin with cupcake liners and preheat oven to 350/180 degrees.
In a large bowl, combine cocoa powder with hot water.
Stir well to remove the lumps and make sure it's a smooth paste. 
Add in melted chocolate and butter, brown sugar and almond flour.
Stir to obtain evenly mixture.
Using electric beater, beat in egg yolks one at a time ensuring each egg yolk is fully combined before adding the next.
Leave it aside while you prepare the egg white.
In a clean, grease free dirt free bowl, beat egg whites on low speed until it turns foamy.
Gradually increase to medium high when the volume increases. 
Beat egg whites till medium firm peaks.
Fold one third of egg white in chocolate mixture to lighten. 
Slowly fold the egg whites in two more addition to obtain a smooth batter. 
Spoon batter in cupcake liners until almost full. Don't worry they won't rise much.
Bake them for 30 minutes or when an toothpick inserted comes out clean.
Let cool while you prepare the buttercream.


Fresh Strawberry Buttercream:

Puree strawberries in a blender till fully blended. 
Pour into a saucepan and let it cook over medium low heat stirring constantly until the puree is reduced by at least half, about 20 minutes. 
Remove from heat and let it cool to room temperature.
Beat butter and half of confectioner's sugar until creamy. 
Add in half of the cooled strawberry puree and mix again.
Add another remaining half of confectioner's sugar and followed by remaining strawberry puree and mix.
**You can add more confectioner's sugar according to your taste.
Pipe the buttercream onto cool cupcakes. 
Enjoy!



**Cupcakes can be stored in room temperature for 4 days and 2 weeks in fridge. 

Chocolate cupcakes with Hershey's frosting.

This cake I cannot say it's from scratch.. Because I use a cake mix that was lying around in my cupboard for a very long time.. This cake is not too sweet. Just nice. The frosting is very very nice. Alot of people say it's very nice too.. heehehe. You may use your own recipe for the chocolate cupcakes. 

Chocolate Cupcakes

1 box of chocolate cake mix (I used betty crocker super moist chocolate fudge)

Bake according to instruction and let cool before frosting the cupcakes

Perfectly Chocolate Chocolate Frosting

(for about 30 cupcakes frosting)

Ingredients:

1 stick butter (113g)

2/3 cup Hershey's cocoa (70grams) (I use abt 50g for half frosting portion)

3 cups powder sugar (384g)

1/3 cup milk (79ml)

1 tsp vanilla essence

Method:

Melt butter. Stir in cocoa.  Add in powdered sugar and milk, beating at medium speed to spreading consistency.  Add more milk if needed. Stir in vanilla essence.