Cupcakes Wedding Favours
Princess Birthday Cake
This cake was ordered by my colleague at HSBC for her daughter's 4th birthday party. The base cake was an 11" square moist chocolate cake covered with classic vanilla buttercream icing. The princess itself can be eaten also as the dress is made with moist chocolate cake and draped with fondant.
Hantaran Cake for Solemnization Ceremony
The 7 inches green themed hantaran cake for solemnization ceremony in Meru, Klang. The moist chocolate cake is covered with white fondant and adorned with delicate lace and gold beads.
***We are able to accept orders for this kind of cake only at the moment.
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Italian Tiramisu
This decadent dessert was ordered by a loyal customer from Public Service Department in Putrajaya. In my opinion, this is one of the coolest trifle in the world invented by the Italians. It is undoubtedly very rich and indulgent. This classic tiramisu will definitely be a crowd pleaser.
Chocolate Ganache and Buttercream Icing Recipe
Here I would like to share a couple of basic recipes that I use for frosting the cakes. The first step is to crumb coat the cake with buttercream. A crumb coat is a very thin layer of frosting that is applied to a cake before the final frosting is put on. This coating essentially traps all the loose crumbs on the surface of a cake in a thin layer of frosting. With the crumbs secured, the final layer of frosting will glide on smoothly and cleanly, without picking up a single crumb from the cake.Chill the cake for 30 minutes or so to let the crumb coat set, and then apply the rest of your desired frosting.
Buttercream Recipe: (for crumb coat & frosting the cake)
250g soft unsalted butter
250g icing sugar sifted
a dash of vanilla essence
Method:
1. Place the butter,sugar and vanilla essence in the bowl of an electric mixer and beat on medium speed until light and fluffy.
2. If not using immediately, store in a sealed container in the fridge and bring back to room temperature before use.
After the crumb coat has set, place the cake on a wire rack that has been placed on top of a large baking sheet to catch any excess ganache that drips from the cake. Then pour the ganache into the center of the cake and spread the ganache quickly with a large metal spatula to push the ganache over the sides of the cake. This will create an even coating of ganache. Let the ganache set before covering and storing the cake. Below is the perfect chocolate ganache recipe that I always use for frosting the cake after testing it several times to achieve the consistency that I prefer.
Chocolate Ganache Recipe
500g dark coverture chocolate
250g Anchor whipping cream
30g Anchor salted butter
Method:
1. Heat the cream in a saucepan and bring to the boil. This process usually takes up around 2 to 3 minutes only.
2. Place the chopped chocolate and butter in a bowl. Pour the cream over and stir together using a whisk.
3. Stand at room temperature, until cooled and thickened slightly.
4. Pour the ganache on the cake as per instructions above.
Samples of previous cake orders' using these recipes.
Samples of previous cake orders' using these recipes.
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