Of Wedding Cakes, Sweets and more...

Wedding Cakes at Indulgence Restaurant and Living, Ipoh

2012-01-16T12:28:00.001+08:00

This is a collection of wedding cakes done by recommendations from Indulgence Restaurant and Living, Ipoh.

For Lorraine, rabbit couple figurine. I like doing animal figurines. You can't go wrong as they are symbolic representations of the normal human figurines of the bride and groom. Anyhow done, they would look cute. I made them simple, in their birthday suits, with just the addition of wedding accessories. With simple cut and paste flowers and leaves to give the rabbits a garden like atmosphere.

And as usual, made the groom rabbit show a little more love.

This is a small 2-tier, 5 inches for top cake and 7 inches for the bottom. Direct order from Indulgence for a single tier just for cake cutting. I made 2-tier, but shorter than normal height. Cake stands belong to Indulgence, they are detachable, and the flowers around them are done by Cherish Flowers and Gifts.

The overall set-up.

For Veron, who likes anything pink. Cake is done by Grace Wong, my fellow cake decorator friend from KL who was on a visit...sort of like a visiting chef thing. Thank you Grace!

A closer look at the cake. Figurines were supplied by Veron, made in Italy, bought from Singapore.

For Geoh Peng, a turquoise, red and white theme, but we kept the cake just red and white. Cupcake wrappers were brought back from Melbourne. I should have rearranged the colour combination the other way, starting from white as the bottom tier. With cupcake towers, you can only visualize the outcome in your head prior to set up. That's because you have to consider the colour of the boards, the separators, the cupcakes, the decorated area between the table and the first tier, the table itself...all these to be 'seen' eye level, as how the wedding guests would see them.

Cupcakes as wedding favors.

The overall restaurant set-up. They have changed the chairs. This was from the breakfast room. If not mistaken, they have 3 types of chairs. Chairs play a part in contributing to the aesthetics of an event and comfort of the guest.

There was another 2 birthday events, but I have saved the cake photos into Flickr and deleted from my computer, and Flickr does not allow any downloads. I shall remember not to delete them in future.

Thank you Indulgence, for recommending me to your customers!

A Recap of Chinese New Year Tutorials

2012-01-09T17:42:00.000+08:00

It is Chinese New Year again! As usual, a tutorial to share. Just a quick recap of those from 2 years back before I introduce something new.

Last year's Rabbit Tutorial, on using cutters to get the specific amount of fondant paste if you are doing more than one of the same figurine. It's easier than weighing out fondant.

This round Wilton cutter is what I use nowadays. For example, the dragon body uses 3 full round cut-outs; the legs, half round each; and the hands, quarter round each.

Another use of cookie cutters for Christmas theme.

This dragon cutter comes in a set of a dragon and a phoenix. They are the not so commonly found cutters of Chinese theme. They can't be called cookie cutters, as they are more for fondant/gum paste cut-outs for cakes. Very flexible, like the concept of Patchwork Cutters, where you could bend, twist and tweak them after cutting.

Another post on using Chocolate Moulds for fondant.

I'm still using them this year...but on cookies.

Adding to all these, I have been working on royal iced cookies.

You can get the tutorial from my new cookie blog.

I look forward to producing more cookies this year. It is very therapeutic (the decorating part), and very quick in production, easy to transfer designs you have in mind to a canvas, a less messy kitchen, longer shelf-life, and best of all, can be eaten at all times!

Have a Happy, Healthy and Prosperous Chinese New Year
and may you have sweets all year long!

Vivian and Richard at Tropicana Grand Ballroom and Banquet, Ipoh

2012-01-03T09:16:00.003+08:00

Vivian and I met when she came for a personal class with her mom...to learn how to make cherry blossoms so she could do her own wedding cake. She's crazy about cherry blossoms! I have her contacts saved in my phone as "Vivian - Cherry Blossoms". She is also the one who introduced me to the term "Bridezilla"...yep, she's the one!

Vivian is so kind in letting me have access to her wedding photos on Facebook, and to share it in my blog. The sentences highlighted in dark red are extracted from notes attached to her photos.

Credits also goes to the other wedding vendors (right at the end of this blog post) involved in helping to plan and execute this beautiful wedding of Vivian and Richard.

The Wedding Rings - Engagement Ring. Groom & Bride's Rings from Cartier.

I have always wanted to get married in a Jimmy Choos! I fell in love with the most amazing,

glamourous and sparkling open peep toes Choos.

Richard's Salvatore Ferragamo shoes.

My Bridal and Bridesmaids' bouquets. Main flowers used are roses, eustomas and hydrangeas.

I loved my bouquet! The flowers were gorgeous and they lasted all day.

I ordered a set of charms from etsy.com. The florist added the charms and wrapped it all up in a pink ribbon. Mine proudly displayed "LIVE LOVE LAUGH".

The rest are

"Live Your Dreams"

"Never Give Up"

"Love and be Loved"

Me with my gorgeous girlfriends - they came in all shades of pink!

Richard and his band of merry men in black and white ensemble.

The First Peek.

We transform our garden as the Tea Ceremony Venue.

Traditional prayers begin...

The Traditional Tea Ceremony set - a family heirloom.

The Wedding Dinner banquet begins ...true to the cherry blossom hanami theme we kept everything in soft pink tones & gold

At cocktail lounge, guests wrote wedding wishes to hang upon a Wishing Tree.

All our flower chidren. Each child here represents both families.

Richard's cousins. My BFFs children Shawn & Chloe - i practically booked them while their mom were pregnant with them. And my cousins' children Celine and Bernard.

Our guests sat with cherry blossom arrangements demarcated the wedding venue. by Abel Saw of HnH Florist.

The centerpiece was filled with fresh roses, eustomas, and hydrangeas and the candles brought up a romantic glow on the table settings.

We have cherry blossoms adorned our seats too!

The Wedding Cake. Cherry Blossoms petal decorated the 3-tiers white cake by the talented Nurainie Tan. The Wedding Cake is the first on my checklist and the easiet too - it had to be from Nurainie and no one else !

The Wedding Favours. Each guest received a yummy macaron adorned with cherry blossoms fondant flowers in branch enclosed in transparent and gold box

For cocktail hours, guests drank whilte wine and munched on blueberry muffins baked by my relatives.

My evening gown from Divine Couture...a fusion of eastern meets western culture - conservative yet sexy.
Jacqueline Saw and her team makes the most fabulous Cheongsam.

Swarovski Crystals accented the lovely lace cuttings at the back.

Our First Dance.

Photographers:

Zach & Amelyn Chin of ZA Gallery

http://zachchin.com/

Flowers & Decoration:

Abel Saw of HOCK NAM HIN Fruits, Flowers & Gifts

http://hnhflowers.com.my/index/about_us.html

Cakes & Macarons:

Nurainie Tan

acupcakeproject.blogspot.com

Wedding Planners:

Suan Bee & C-Hun of Touching Hearts Wedding Concepts

www.touchinghearts.com.my/

Bridal Gown:

The Wedding Station

http://www.weddingstation.com.my/

Evening Gown:

Divine Couture

www.divinecouture.com/

Wedding Banquet Hall

Tropicana Grand Ballroom & Banquet Ipoh

Icy and Jason at Hard Rock Hotel, Penang

2011-12-13T22:13:00.001+08:00

The wedding of one of my former college student at Hard Rock Hotel, Penang. It was a small gathering for thirty relatives and close friends. Yes, I was invited! So I shall write as a guest and give you insides of Hard Rock Hotel, as an outdoor wedding venue.

The facade of the building and its iconic guitar.

The outdoor set-up.

Beautiful dress!

Icy and Jason with the cake I did for them. The ribbon was in trend in wedding magazines, so I just copied the idea. Used gum glue to stick the ribbon. Love how the yellow peony matches the bouttonnaire and hand bouquet...purely coincidence.

Wedding favors...yellow and green macaron shells joined together. With bride and grooms' names on each side.

The "Happy Family"...that's what they called themselves in college.

The bride and her siblings. All pretties and a handsome, younger brother Brian.

Dinner was at Hard Rock Cafe. It was October, the breast cancer awareness month...therefore, Pinktober.

Appetizer.

We pre-ordered our main courses weeks before the wedding. Were given a list of 12 items to choose from. This was Hickory Smoked Bar-B-Que Chicken. Serving portion was half a chicken...I'm full by looking at it!

This was better, it's Grilled Mediterranean Shrimp Linguine.

The thing about gumpaste flowers, they can be pulled out (depending on the arrangement) from the cake and kept, how long before humidity get to it will depend on how and where it is kept...these are some of the tips to share with brides.

A peak into the bedroom...

...and bathroom.

The bar located in the middle of the lobby. Just love the white moth orchids on the guitar.

Finally, a happy bride and her Tiffany & Co. ring.

Smurfy Party!

2011-11-16T09:07:00.000+08:00

Welcome to a Smurf Party!

Held at Ipoh City & Country Club for Jeevessh turning one year old on 11.11.11.

All decorations done by Beauty Balloon.

At the entrance.

There's even a guest book for birthday parties!

Open up and you get to see 4 portraits of baby Jeevessh inside.

Smurfs framing the entrance. All tables and chairs are in blue too. Took a photo of them, but something wrong with my camera settings, so you will just have to view them from the outside.

The stage backdrop.

The cake tower.

My baby smurf!

Its arms are on wires.

I like the balloons framing the buffet line...a balloon in a balloon...like a rainbow.

Another additional smurf cake...buttercream iced, picture taken at home.

Party packs in blue and white theme colour.

That's all!

Are you smurfed out yet?

Copyright Explained

2011-10-20T10:24:00.002+08:00

The cake industry has never ending issues with copyrights. I am concerned about it as well, but there is just too much talk about it and no clear cut guidelines. This is partly due to the production of the product, which most times is for home consumption and also nature of the product which has a short shelf life. I am mostly concerned about it from the economic point of view, that is just one of the many reasons for copyright laws.

Research and work for one of my orders has lead me to Susan Lordi and her Willow Tree creations, you can read my blog post on figurine inspiration. I have written her an email and am sharing the reply from Demdaco below

Dear Nurainie:

What beautiful work you do! It is so nice to see your many wonderful creations! We are happy to know that you draw inspiration from Susan's Willow Tree, and we thank you for sharing your picture of your sugar interpretation of "New Life." Normally, we have to say no to people and organizations that wish to use Willow Tree images or logo. But because you are creating the sugar sculptures for just one individual's enjoyment and are not mass-producing them, it is all right for you to draw your own interpretations. We do strongly caution you that it is not all right to copy the designs for the purpose of selling to large numbers of people. It is against our licensure agreement to sponsor or to imply a relationship that does not exist. We are very restricted with how we can use Willow Tree images. We can allow only retailers to use images when they are promoting the sale of the three-dimensional sculptures (store fliers, advertisements, catalogs, etc.) They must have a land-based store and have an account in good standing with DEMDACO. The Willow Tree trademark, logo and copyrights are the property of Susan Lordi; and products, images and logo are protected by U.S. and international copyright and trademark laws--violations are subject to prosecution.

Nurainie, your products are beautiful, and we are very flattered that you think of Willow Tree as your inspiration for your own unique creations. Thank you so much for asking us. We appreciate your regard for our copyright very much, and we wish you much success with your business.

Sincerely,

Marilyn Harre

DEMDACO

I am grateful for Marilyn's reply and explanation on the copyright issues. This will provide me the clarity for future work on my designs.

I have found my figurine inspiration...

2011-10-17T10:39:00.002+08:00

If you have been following me on Facebook, you would know my 'love' for figurines. I'm much more of a flower person and therefore dread having to do figurines, even animal ones. Then one day, I received a call for Isaac, looking for a first year wedding anniversary cake. One look at the attachment from my mobile phone, I said "It's beyond my level!"

See what I mean?!

Instead of Google, I turned to Pinterest this time...and found Willow Tree® by Susan Lordi. I love how her sculptures convey messages through body language and positioning alone. Each piece has a name. The above is New Life.

This is the result. For Isaac, Rachel and their three month old baby.

A lot of subtle positioning have not been captured, example the bending of the father's leg, the placement of the mother's hand and face, therefore, the real 'feeling' is not conveyed here.

I can't know the placement of the mother's hand from the picture, so I created my own 'subtle' positioning.

And also make the joining of arms to body 'seemless'...lots of cracks (can't be seen from photos), not easy at all! And my figurines currently have no mouth...I have not gotten to that stage yet.

Anyway, I'm happy with it...and look forward to doing more figurines. Susan Lordi is my figurine inspiration and I'm thankful I have found her!

ICCA Annual Cake Competition 2010 - A Flashback

2011-09-28T13:35:00.002+08:00

With the Annual Wedding Cake Competition 2011 being just two days away, it is time for me to take out my photos which I have been keeping for one year. A flashback on last year's inaugural event to set the mood for my cake decorating friends who are either competing or attending.

The cake on stage is done by the ICCA team.

As part of last year's committee (though I did not contribute much due to distance), it is an opportunity to be able to watch the event as it unfolds from the beginning.

Late at night...can't remember what time, because the set-up can only start when the mall is closed. I like it at this stage...the calm before the storm.

The arrival of the first few cakes...

...before you know it, the tables are full!

Final touch-up.

Below are close-ups of some of the cakes, individually.

Don't they look great? Can't wait for this year's cakes...I bet it will be all over Facebook and blogs...maybe I should keep my photos for a year again?

That's me with Shahril's cake, the winning cake last year. I look like a kid...but trust me, I have grown, am still growing, non-physically that is. This is the end of Day 1, but I shall do everything in one long post, more pictures, less crapping...

Day 2 is just 'happening'!

Competition for kids held at the concourse area.

Teens' category.

Kids' category.

Final pieces from teens category...

...and from the kids' category.

Demonstrations held throughout the 2 days.

Day 3...that is when I had to leave, therefore no pictures. It was prize giving so I bet you can imagine lots of activities going on. This year, I'm just contributing a demo on Pressure Piping on Cookies, but I bet the event is going to be bigger and better. Looking forward to seeing you there!

ICCA Annual Cake Competition 2010 - A Flashback

2011-09-28T13:34:00.000+08:00

The cake on stage is done by the ICCA team.

As part of last year's committee (though I did not contribute much due to distance), it is an opportunity to be able to watch the event as it unfolds from the beginning.

Late at night...can't remember what time, because the set-up can only start when the mall is closed. I like it at this stage...the calm before the storm.

The arrival of the first few cakes...

...before you know it, the tables are full!

Final touch-up.

Below are close-ups of some of the cakes, individually.

Don't they look great? Can't wait for this year's cakes...I bet it will be all over Facebook and blogs...maybe I should keep my photos for a year again?

Day 2 is just 'happening'!

Competition for kids held at the concourse area.

Teens' category.

Kids' category.

Final pieces from teens category...

...and from the kids' category.

Demonstrations held throughout the 2 days.

Angry Birds Birthday Bash at Tower Regency, Ipoh

2011-09-25T23:58:00.000+08:00

An Angry Birds theme for a 1 year old birthday party held at 17th Floor, Sky Lounge, Tower Regency Hotel...a hotel which is in operations for only 2 years. All planning and organizing was done by May, my customer, the mother of the birthday boy. May and her family is from the Philippines and has been staying in Ipoh for the past 5 years.

Backdrop done by hotel's in-house artist.

This is a non-violent Angry Birds cake, therefore no slingshot needed. That's because these are smart Angry Birds who have placed their eggs on a higher ground where the pigs can't get at them. Besides, birds outnumbered the pigs. And they are real mean looking so that the pigs would think twice before trying to get the eggs.

A better picture of the cupcakes. Off course, all pigs can only be placed at the bottom tier. Everything I do has a meaning or reason...I'm weird like that.

That's May and her sister, who came all the way from Philippines, making adjustments to the balloons.

Handmade Angry Birds paper bag, by May. They are filled with Angry Birds merchandise.

These came all the way from Philippines. Angry Birds are concurring the world!

More Angry Birds merchandise!! Bear with me...

Angry Birds piñata...done by May. A customary game to have during birthday celebrations in the Philippines as well.

The layout of Sky Lounge is L-shaped. So this is the other side of the room where the buffet line is set-up...also in an "L" shaped line.

Here's Migo, the birthday boy in his Angry Birds T-shirt. He has the longest eyelashes ever. May he grow to be as smart as the Angry Birds on his cake!

Jessinta & Jagdesh at Royal Perak Golf Club (10th September 2011)

2011-09-16T12:41:00.000+08:00

Let me take you through the wedding set-up for Jessinta and Jadgesh at the newly renovated banquet hall at Royal Perak Golf Club. Thanks to Jessinta for allowing me to share her photos on my blog.

The reception area, backdrop decorations from an events company in KL.

Similar backdrop for the stage area. A 7-tiered cake in pink, cream and gold. For more story on this cake, click here .

The main table located at the side, below the stage.

An advantage of this venue, a floor to ceiling screen on stage.

My first dessert table.

Banana Chocolate Cake Pops

Royal Iced Sugar Cookies

Raspberry Cheese Tartlets

Three flavours of macarons in three colours. Not forgetting Cupcakes with Blueberry Fillings in the background.

Wedding favors by The Wedding Cottage

Here's wishing Jessinta and Jagdesh

"A Wonderful Journey Ahead"

A Case Study : Seven-tiered Dummy Cake

2011-09-15T14:04:00.000+08:00

A seven-tiered dummy cake for the purpose of cake cutting on stage. Theme colours are to be beige, gold and pink. Design inspired by Sedona Cake Couture.

The sizes are, from the smallest 6 inch, gradually increasing by 2 inches, to the bottom 18 inches. Firstly, the covering with fondant. Notice the slight difference in beige tone for the top 4 tiers, compared to the bottom 3 tires. Two types of fondant brand were used (unintentionally), Snow Ice (our local brand)for the top, and Pettinice (from NZ) for the bottom. So, we can conclude that the same colouring recipe (1kg fondant : 4 drops Americolour Gold) used on different brands of fondant would not produce the exact colour. The colouring was done by hand kneading each kg of fondant individually. In total, top 4 tiers used 2.5kg, and bottom tier, 4.5kg...excluding drapes and bead borders.

The cake was left in its 2 forms (meaning top 4 and bottom 3 not joined) for easier transportation to wedding site.

Fabric flowers were assembled on site. The centre of the roses were dusted pink. It is difficult to find the required flowers, in its suitable size, in the required colours. Which is why making your own gumpaste flowers is best. Unless there not other choices, fabric flowers would come second for me.

A wedge is done at the bottom tier to place the real piece of cake.

Celeste & LB at Overseas Restaurant, Ipoh (3rd September, 2011)

2011-09-13T00:24:00.000+08:00

The wedding of Celeste and LB, Ipohans working in Singapore who comes back home nearly every weekend. That much I know about them, and off course where they stay. Celeste is so sweet, offering to get me Precious Moments figurine from S'pore if I ever need them.

A 5-tiered cupcake tower in light blue, light pink and white. Design given by the Celeste in the form of a 2-tiered cake. Something along the lines of Made in Heaven or Love in the Heavens...dreamy sort of look. So I convert it into cupcakes and gave them a blue swirl using a round tip...keeping it rounded and fluffy.

The Precious Moments figurine given as an ROM gift to the couple...they used it for their wedding cake. Isn't that meaningful? You can see the dummy cake belonging to Overseas Restaurant in the background. This Overseas Restaurant is the new building in Jalan Datoh. What you will see in the next few pictures are only half the banquet area, approximately 30 tables. There was another birthday celebration on the other side.

Here's a closer look. A total of 9 tiers and full of white roses...about 200 white roses?

Rarely do I get the opportunity to see briefings nowadays. That's what goes on before the arrival of guests. A briefing session done by the captain on the food menu, service sequence and any special requirements for the event.

Following that is the rehearsal for food presentation, first course only. They could do better with the use of props though.

That's part of the 2-piece band tuning and rehearsing for the night.

The main table setting.

Centrepiece for the main table. Cute ya? I was told everything belongs to the venue, so the set-up is by them.

Setting for a normal table. You can see the individual door gifts in light blue and light pink. These are the only thing matching the wedding cupcakes. A this point of time they have switched on the yellow lights, everything looks yellow on camera.

As I leave, there were already guests waiting outside...must start setting up time earlier in future if I want to take more pictures. Hope you enjoyed all the pictures...it's everything you see here, and more, that makes a wedding...A Wedding!

Macarons: Macaron + Cake Pop (Part 4)

2011-08-23T09:25:00.000+08:00

My fourth consecutive blog post on macarons...I really must stop so I could get on with my real job. Macarons are consuming me! This time it's macarons + cake pops! Here's a gist of a cake pop pictorial...the part to ensure the cake is secured to the lolly stick.

Make round cake balls.

Dip lolly stick into melted chocolate and poke them into the cake ball. Do this for the whole batch and by the time you finished, the first one would have hardened, so you could proceed to the next stage as shown below.

Coat the whole cake ball with the melted chocolate, drip off excess and stick them upright onto a styrofoam block to dry. I left the top flat...

...that's to attach macaron shells as hats. We, at Mackie Mania call them Mackie Babes. Cute? There are five of them...

Happy Mackie

Shy Mackie

Cheeky Mackie

Winky Mackie

...lastly, Mackie in Love. She has hearts as her eyes...as they say "Blinded by love, blindly in love, love is blind"...haha...I love emoticons!

Can't wait for Halloween...they shall be in costumes, but before that Deepavali. As well as Christmas, Chinese New Year...etc. till the next Hari Raya and Hari Malaysia, where they will be one year old!

Big plans for them...but for me now, its back to work while I put Mackie Mania on auto pilot as much as possible. My next post shall not be on macarons...I promise!

Macarons: A Cookie Tutorial -Part 3

2011-06-22T16:52:00.000+08:00

This is my first cookie tutorial! And its in fondant...normally my preferred choice would be royal icing, but this macaron cookie looks more realistic with fondant. Its done by the request of my "cakie" FB friend by the moniker Dusty Crow, who operates B'Jewel Cuppies. Let's get to it...

Tools needed: Wilton rolling pin with guide rings (use the purple one), pizza cutter, Wilton round cutter (medium size), toothpick, dusting bag, and coloured fondant.

For the cookies, use the round cutter to cut out cookie dough, flatten them top and bottom to get slightly oval shape, then bake them.

Using the same round cutter, cut out fondant. Half the fondant, and cut away two strips, equal in size...this gives you macaron shells, top and bottom.

Paste them on the cookie. Roll out white fondant.

The white fondant acts at the buttercream for the macaron...make sure it is bulging and not flat, so that it looks like buttercream oozing out...yumm! Score two lines where the feet should start from.

Use a toothpick to make feet. My toothpick has only one sharp end. Firstly, use the blunt end to indent (as in the bottom shell), then use the sharp end to poke all over it (as in upper shell).

And you have Macaron Cookies!

Macarons: A Cupcake Tutorial -Part 2

2011-06-22T11:44:00.000+08:00

Gotten side-tracked from cupcakes doesn't mean I have forgotten my cupcakes! Here's a cupcake tutorial...How to Shape A Macaron from Fondant.

Tools needed: Wilton small rolling pin with guide rings (use the purple ones), blade, pincher (or anything sharp like toothpicks), Wilton round cutter ( it comes is a set of 3 sizes, use the medium one), dusting bag, and some coloured fondant.

Roll out (using purple guide ring) coloured fondant (for the macaron shells) and white fondant (for the buttercream filling), use 1/3 only.

Roll them into balls and press them into circles of the same size, in diameter.

Sandwich them together.

Use a blade to score a line in the middle of both shells.

Use a pincher to make holes for macaron feet. At this point, the macaron most probably will be out of shape...just barrel roll it on the table, let it stand and lightly press again with your palm. Use the centre of your palm as it will give a dome shape.

That's it! A macaron made out of fondant...cute and sweet!

Macarons (on the Side) - Part 1

2011-06-21T22:54:00.001+08:00

This has been the longest break from blogging ever! Glad you are still with me.

I've ventured into macarons...making, playing, eating and selling them. To justify the long absence, here are some pictures...aren't they sweet? Exactly as how they should taste, just sweet!

My rainbow!

Did I find the pot of gold at the end? I've not reached the end yet...but there is a clear path shown, just taking my own sweet time, follow the rainbow, smell the roses along the way, and the journey will be sweet as well! Its all about the journey, and I don't wish it to end as I would not know what to do when I reach the end...period.

Let me introduce someone whom I am working with in this macaron business, Andrea, who manages the marketing part, get to know her through her blog. Its was through a mutual friend, Hansel, that we got to know each other...by the way, she's just as crazy about macarons as I am...me, more to the making part, she, for its aesthetics and Hansel, the tasting and eating part.

I just love working with young people, they have taught me much.

Wilton's New Syllabus 2011

2011-03-31T11:30:00.000+08:00

Much as I love the Wilton old syllabus, the new one offers fresh new ideas in cake, cupcake and cookie decorating. Scroll down, and if you see like what you see, just enroll for classes.

The four new syllabus, from top left (clockwise): Decorating Basics (everything buttercream), Flowers & Cake Design (royal icing and fondant flowers), Gum Paste and Fondant (gum paste flowers), and Extra Flowers (extra flowers in royal icing and gum paste which can be included in the main syllabus or offered on its own).

The instructions in the new books are clearer as they have bulleted points below each picture.

Introducing cookies, for star piping.

The first cake, pressure piping.

The Pompom, a new flower.

Introducing the Bismark Tip 230 for cupcake fillings. Another new flower, Shaggy Mum.

A change in the rose...this is the Ribbon Rose.

Most of the royal icing stays the same, changes are made on the tips used, and new Lily Stamens.

Some ideas to transform Lilies.

A royal icing hibiscus under the Extra Flowers syllabus.

The gum paste Mum (chrysanthemums).

Overlays and Inlays

The Water Lily or Lotus (Extra Flowers)

Plumeria (Extra Flowers)

Final outcome for the cake under Gum Paste and Fondant course.

All these course can now can be taken individually, without pre-requisites as in the old pathway method. And as before, all courses comes with Tools, Book and Certificate. Prices are:

Decorating Basics RM500.00
Flowers and Cake Design RM600.00
Gum Paste and Fondant RM750.00

Kids and Cupcakes...and Grown-ups too!

2011-03-07T11:33:00.000+08:00

Its Kinderland Sports Day again!!

Opening speech by the kids.

This year, I have the pleasure of Rokiah from UmieDelite to share my multitasking work of ad-hoc preparation, selling and showing kids how to decorate, so that i have a little time for phototaking.

Introduction of cookies-on-a-stick and macarons to raise more funds this year. Thank you to parents who have forked out RM25 per cookie (2 for RM15) and RM5 per macaron. Next year we shall have Rokiah contributing cupcakes on a cupcake tier. :)

Our young customer...2 years old...cute!

Kinderland's mascot dropping by our stall. See the girl's reaction...haha.

Who says only kids can decorate...

Mothers can too!! Its only RM3 to decorate and bring a cupcake home. We keep the price low so that every kid a afford to at least one...many ended up with second and third.

Creative!

A family affair.

Full house! At this stage, all we can do is hand out cupcakes and collect money. Its self-service decorating time...can get messy though.

A counter for The Society of the Blind promoting handmade rattan baskets at reasonable prices. Baskets can be customized for large orders. Further details on how to contact them are below.

Name 1	Society of the Blind in Malaysia, Perak Branch
Name 2	(Pertubuhan Orang Cacat Penglihatan Malaysia, Cawangan Perak)
Address	No 22, Selasar Rokam 28, Taman Ipoh Jaya, 31350 Perak
Telephone	05-313 4248
Fax	05-313 4248
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Cutter Craze for CNY 2011

2011-01-27T23:50:00.000+08:00

The coming Chinese New Year (CNY), the year of the rabbit, known to possess characteristics such as timid, reserved, cautions, peaceful, diplomatic...etc. However, sandwiched between the tiger and dragon, that would make the rabbit a tough cookie...haha. I wish this blog has emoticons...but then that would take the seriousness away.

Continuing my cookie cutter craze from Christmas 2010, below is a tutorial on rabbits. Still using cutters, any cutters in the collection, not necessary cookie ones.

Some tools, cutters, and fondant needed.

We will be doing both male and female rabbits simultaneously. First, these 2 flower cutters are just to give a standard size for the head and paws.

Roll them up.

Shape them and attach them to the cupcake covers (that's what I like to call them).

These are cutters for gumpaste orchids, the spider and vanda. I had a rough idea of what the rabbit looked like before I search my box of cutters.

Attach the ears and use a black edible marker to draw the eyes and mouth. If you are heavy handed like me, its best to wait for the fondant to dry and harden before you draw. The "error" is a dent to the fondant while drawing. You could use pink fondant for nose or use a pink edible marker...like those on top of this page. Dust pink lustre dust on cheeks.

Accessorize them with CNY goodies, orange for luck and ang pow for prosperity.

Someone with an even crazier cutter idea is The Sweet Adventures of Sugar Belle, among my favourite cookie blogs. Following cookie blogs have led me to introducing decorated cookies to go with CNY cupcakes. To coordinate these two products together stressed me out. Cookies goes through the process of baking to decorating. Cupcakes are the opposite, decorating first, then baking. Both using different mediums, royal icing for the former and fondant of the later. Cookies has long shelf life, cupcakes short.

These two products are for retail at Yummy Kitchen Bake & Dine, at Ipoh Garden South, my business partner for the festive season of Chistmas and CNY since 2009. So opposite are they that at one stage, cookies sale nearly killed the cupcakes. They are fighting on the shelves...funny! But its ok...situation has been controlled. "Control" one of the management function, never clearly explained in books. And "Planning" has been over emphasized. Anyway, if you are at a restaurant, and the Hostess says you have to wait as the restaurant is full, but you see empty tables and she says its "reserved", then you have been "controlled". "Control the Floor" a term used to describe controlling the seating of guests to ensure the quality for food and service is (can be) maintained throughout the operation hours.

Christmas through to CNY has always been a peak period for me, this year, I am thankful for the help of my ex-student, Nic, also a catering student from Keris College, awaiting his industrial placement in Traders Hotel. Besides technical skills, hope he has also learnt a little on the management part of a home business.

Wishing you all the best, Nic, and may you have every opportunity to get your hands dirty in the early stage of your career. The higher a chef's position, not only does the hat gets higher, but the uniform gets cleaner too. Lucky is the Executive Chef who has time to cook!

Another person I would like to thank is Rokiah of umiedelite for helping out with icing the cookies one Sunday. Two pair of hands make lighter work and two heads are better than one. I shall look forward to more "help" from her especially as wedding cake orders are coming in now...its the year of the rabbit after all. Here's to a Great Rabbit Year to all my blog followers!

Using a Cookie Cutter for Fondant Designs (Bas-relief Technique)

2010-12-22T19:54:00.000+08:00

Bas-relief, an ancient art technique of carving sculptures on a flat surface (stone, metal or wood) where the object raises a little from the background. In fondant work, it can be called 2 1/2 D, because it is neither flat nor standing upright. It is more common to hand-mould fondant pieces or use a tracing paper technique shown here by Dina Gandy and apply bas-relief technique. By using cookie cutters for bas-relief, we are looking at mass production and work standardization...as in factory work, so necessary when it come to festive season. Enjoy the tutorial below and hope it inspires you!

Tools you need.

Step 1: Cut out fondant using the cookie cutter. I'm cutting out 2 for reasons you can see below.

Step 2: The first cut-out on the left acts as the background. From the second cut-out, cut the piece that you want raised. In this case, its the angel's dress.

Step 3: Paste the dress on the background.

Step 4: Hand-mould the face and halo and paste them onto the background. Indent lines for wings.

Step 5: Draw the eyes and mouth (easier when fondant is dry). Dust lustre dust on wings.

Another example...

Assemble cut-outs.

Decorate

A different style.

No Frills Cake - A Tutorial on Covering a Cake Board

2010-11-26T13:16:00.000+08:00

"No-Frills", a term used to describe any service or product which the non-essential features have been removed to keep the cost low. A special mention for Malaysia's Air Asia, my inspiration in many ways, and currently is Asia's largest low-fare, no-frills airline with a tagline "Now Everyone Can Fly". Let's apply this to cake decorating and have a no-frills cake. How about a tagline "Now Everyone Can Have A Fondant Decorated Cake"? :)

Step 1: Crumb coat cake with buttercream.

Step 2: Roll out fondant, cover cake and use the fondant smoother to smoothen top and sides, as in the picture.

Step 3: Roll a pizza cutter along the sides. Its the best fondant cutter as it would not drag the fondant as you cut it.

It should look like this...clean and straight.

Step 4: Roll out a long strip.

Step 5: Position it to cover the board and trim the edges.

It should be like this. No frills, no borders. My type of cake! :)

Debbie Brown - Day 3

2010-09-29T20:35:00.000+08:00

Third and last day...

We made Rainbow Magic cake...little girls would be familiar with this cartoon and the 7 rainbow faries. I have passed that stage...I have a living anime and manga dictonary at home now.

Opps! Enough crapping...and keep my FB personality away from this blog. :)

Step 1

Step 2

Step 3

Step 4

Step 5

What?! Only three faries instead of seven? Homework, please...

Managed to squeeze Angelina Ballerina in...Thank you Debbie for these wonderful 3 days!

Lastly, thank you Rosalind for making me WMI of the Year 2009. And for these 5 days of class as its prize. Definitely renewed my interest and enthusiasm in the cake decorating field.

I have been asked a few times on how I get to be WMI of the Year...I'll just say here that I'm lucky, lucky, lucky! But if you were to ask me personally, I'll tell you the secret. :)

Debbie Brown - Day 2

2010-09-29T08:06:00.000+08:00

The Making of Bob the Builder

Cute ya? Three inches in height.

Debbie Brown - Day 1

2010-09-28T08:24:00.000+08:00

Third day, its cake sculpting with Debbie Brown, a well known cake decorator, tutor and author of many book on novelty or sculptured cakes.

Meet Debbie.

A cake trimmed off all crust top and bottom.

Stack into required shape and trimming.

"What you can't see with your eyes, you can feel with your hands" - a Debbie Brown quote to ensure smooth finishing.

Place on prepared cake board and coat with buttercream.

This is how to turn round styrofoam into an oval shape.

By now you can guess what cake it is.

A penguin!

Pingu to be exact.

Book signing...that's me with Debbie and her Pingu. :)

Eddie Spence MBE - Day 2

2010-09-27T08:35:00.000+08:00

Second day, Eddie explaining and showing techniques in covering cake with royal icing. That's Mok assisting him.

Book signing session.

Finishing attaching the image and finishing touches on the plaque. Like my cloud and bird? Its free hand.

Everything up on the cake.

Borders up.

Some free hand scrolls to cover empty spaces.

View from the side...more scrolls required there.

That's it!

Eddie Spence MBE - Day 1

2010-09-26T08:59:00.000+08:00

Having the opportunity to attend the 5 days class organised by ICCA this will be a series of daily posting to share going-ons in class.

Eddie Spence MBE, the master of royal icing, explaining the making of royal icing.

Right down to the details of how to make a good piping bag for flooding.

First, we had to make collars, pipe outline using the technique of crossovers and point-to-point.

Flood them.

Eddie, an enthusiastic and dedicated teacher, trying to give as much individual attention as possible to everone...the are about 50 of us. Aren't we lucky?

This is Eddie's...and what we have to make for our cake.

This is mine. My boy has a devilish look...with one hand missing...but I so love pressure piping now.

Below are some displays of Eddie's work...my camera does not do them justice...especially the eagle...

Stay tuned for Day 2 :)

Perak Orchid Society

2010-09-20T16:44:00.000+08:00

A source for orchid research in my own backyard. The Perak Orchid Society (POS) has been in existence since October 11th, 1966. They have a blog managed by Mr. Robert Ang, Vice President of POS, and also holds the position of Distinguish Associate for the State of Perak for The Orchid Society of South East Asia (OSSEA).

Every third Sunday of the month, an orchid show is held in front of the MBI building, opposite Ipoh Parade, where members gather and submit their plants for judging. All together are 25 classes of varieties as stated in their POS News, a printout available at the counter. To name the with their pictures is beyond me...you would have to look at Mr. Ang's blog above. Membership registration is also available at RM30 a year and RM200 for life.

Official banner

Judging

Putting little tags after judging

Were you amazed?

Basic Food Photography

2010-09-14T12:14:00.003+08:00

An upcoming event...

Basic Food Photography

Date : Sunday, 10th October 2010

Time : 1:00pm - 5:00pm

Venue : Heritage Hotel Ipoh (tentative)

Fee : Single RM150.00

Two in a team RM250.00

   Speaker: En. Ali Mohd Noor,
   Food Styling and Food Photography Blog
   UiTM, Shah Alam

The workshop will be conducted for 4 hours with elements of theory, demonstration and hands-on. Participants will be exposed to basic techniques of food photography. The following elements will be focused throughout the workshop:

   I) Introduction to basic food photography
   II) Purpose of food photography
   III) Setting up for food photography
   IV) Basic camera setting for food photography
   V) Concept, object, props and styling
   VI) Angle of shoot in food photography

Who should attend this workshop?

Beginner in photography and those who would like to explore the food photography are welcome. Food enthusiast that love to snap pictures of their creation and anyone that feel food can communicate are equally welcome.

What to bring along?

1) Digital camera or a decent DSLR camera

   2) Laptop (be sure you have installed your camera software),
   3) A tripod (bring extra if you got any),
   4) Plate (white fancy plate to present your food)
   5) Food product (dessert, cakes, fruits... etc.)
   6) Linen of any colour (table cloth, table runner...etc)
   7) Any props that you think appropriate

Anything else? ---- Off course pen, pencil, notebook and your good self (please come with an open mind and you will be enjoying the session with us)

Another interesting read...
One extremely important question that is ignored by aspiring food photographers and why you need to address it now

Any questions regarding this event, please post under comment in this post. I will address it here is well.

Traditional Malay Pulut Kuning Rice as Wedding Cake...and an additional step to Moth Orchid

2010-07-19T12:21:00.011+08:00

Finally someone has responded to my challenge! Here's the traditional Malay pulut rice (glutinous tumeric rice) made into a wedding cake!

Its 2 tier with the top tier off-centre to enable better placing of the gumpaste flowers...2 pink peonies and 11 medium sized moth orchids.

These are individual portions moulded to look like mini cakes...together with their usual accompaniments on top.

An additional step to add to my moth orchid tutorial . Rest a flower wire on the foil to alleviate the feeler like thing at the ends of the labellum. This make it easier for dusting.

Colours used for dusting include Bumble Bee, Sunflower, Aurora and Scarlet's Velvet.

Sugarflour Roadshow and MCDC Ipoh's first gathering

2010-07-12T20:52:00.011+08:00

A big thank you to all that has participated in the Sugarflours and MCDC Ipoh event and made it a very successful first gathering among fellow cake decorators in Ipoh, the outskirts, and from as far as Penang. Those deserving a mention here are Haslinda and Joe for manning one of the demo counters, Vivian and Lea for helping at the DIY cupcake decorating counter, our team of receptonists, the Sugarflours team for half the effort in the whole event, and lastly, Kong Choon Chuen from Photo Zone for the photos below.

Pink and white theme cake with Sugarflours lucky draw prizes.

Me at the dusting counter.

Joe...standing in for our receptionists.

Product display area.

Lisa manning the cashier.

The MCDC Ipoh tean in pink and Sugarflours team in white.

Sugarflours will be in Ipoh!

2010-06-07T11:36:00.009+08:00

Another event organised to bring cake decorating up a level in our stress free small town called Ipoh! Organised by Sugarflours and MCDC Ipoh on Facebook.

Event : Delightfully Sugar

Date : Saturday, 26th June 2010

Time : 1pm - 5pm

Venue : Sky Lounge, 17th Floor, Tower Regency Hotel, Ipoh

Entrance Fee: RM30.00 per person

Highlights of the event are the 5 demonstration counters which will be running throughout the event. The counters are:

Colour your world with Lustre Dust
Ideas with Textured Rolling Pins
Fun & Flexibility with Patchwork Cutters
Celcakes - Pearls & Laces are for Princesses!...or not...
Designer Shoes & Handbags using Petal Crafts

Additional goodies to look forward to includes

Special discounts for products
Lucky draws
Goody bags

Email me for more information or to get your tickets...only 100 tickets to be sold.

With Pn. Wati Bakar, owner/founder of Sugarflours.

Gum Paste Orchid Class in Ipoh

2010-05-20T10:15:00.008+08:00

The cake enthusiast community in Ipoh had the pleasure of learning from visiting instructor, Liew Yoke Moy from Cake Art and Sugarcraft at a two-day Gum Paste Orchid class. Through the forum Malaysian Cake Decorators' Club (MCDC), created by Joanne Fam to facilitate learning and sharing of the joy of baking and decorating among the cake crazy community in Malaysia, we have created MCDC Ipoh, a link in Facebook to further connect and bring happening cake events our little peaceful (jamless) town, Ipoh which is 2 hours drive from KL.

This being the first event organised under MCDC Ipoh, we had it at my home. Yoke Moy was wearing a mask as she was having a slight flu the day before. After sleeping it off in KL, and making an early morning journey, here she is in Ipoh ready to start class immediately upon arrival. Enthusiastic teacher breeds equally enthusiastic students!

Day 1 consist of cutting, thinning and veining of petals.

Day 2, dried petals all ready to be dusted with petal dust.

Steaming to set the colours.

My 4 orchids!

Yoke Moy is willing to conduct similar classes again in Ipoh if there is a demand for it. Thanks to all my Wilton student who have attended...this is a highly recommended next step upon completion of Wilton Course 3. And also to Ling Tze, another fondant, gum paste player all the way from Penang.

Chocolate Making with Wilton Candy Molds

2010-04-14T21:07:00.004+08:00

Date : Saturday, 24th April, 2010

Time : 2:00pm - 5:00pm

Type of Class : Demonstration

Fee : RM30 per person

Gum Paste Moth Orchid and Pulut Kuning

2010-04-07T21:57:00.011+08:00

Rice, the staple food among South East Asian countries, undoubtly plays a significant role in festive occasions. Here in Malaysia, the Pulut Kuning (Yellow Glutinous Rice) is served during festivities such as weddings, birthdays and thanksgivings. Its accompaniments are either curry chicken or rendang.

During Malay weddings, it is customary for the wedding couple to feed each other with Pulut Kuning. It signifies that the groom is capable of providing for the bride, and the bride is capable of preparing the provisions...in short, one provides the food and the other cook the food. Siti Zaiton Ismail,Ph.D 2009

We see more adoption of the wedding cake into weddings nowadays, together with the cake cutting and feeding of the cake. This being the 21st century, the feeding should now represents a promise to support each other and work towards the beginning of a shared life.

The Pulut Rice is also known as Nasi Kunyit (Tumeric Rice) among the peranakan (descendants of early Chinese immigrants) community. It has been incorporated into the full moon celebration for when a baby reaches one month old. This is when Nasi Kunyit, chicken curry, red eggs and red cakes will be distributed to family and friends.

In Indonesia, particularly, the Balinese and Javanese has their Nasi Kuning (Yellow Rice), also known as Tumpeng during ceremonies. The difference is that, it is rice cooked in coconut milk, rather than glutinous rice, is cone shaped, and accompanied by much more side dishes. Tumpeng has is also seen to be shaped in tiers, like a wedding cake.

The gum paste moth orchid pictured above is ordered by Diana to decorate the Pulut Kuning during her parents' wedding anniversary. A blend of Western and Eastern.

Anyone game for a 3 tiered Pulut Kuning as their wedding cake? I'm all ready to decorate it!

Kids and Cupcakes

2010-03-08T11:37:00.014+08:00

The joy of working with kids, the future inheritors of earth and future representatives of human kind. To be expose to their innocence, their sense on wonder, their honesty...and to know that all these can be mould into individuals who will contribute to the greater good for all.

This is the third year participating in Kinderland's Sports Day. So kind of them to prepare the poster here. Got our corner booth as usual. More pictures of kids with cupcakes below.

My youngest this year! A 26 months old little girl...I checked with her mom.

Kids make good models for cupcakes, don't you think?

Family Tree Cake

2010-02-24T11:12:00.004+08:00

Instead of the usual stars, roses and clown cake, this family tree design is another option for those taking the Wilton Course 1. This particular cake is done by Soon Mei Sim, the youngest participant in my January class. Trust the young to go against the norm. Definately one showing Gen-Y characteristics!

Ancient Chinese Coins from Chocolate Mould

2010-02-02T11:40:00.006+08:00

More goodies for the coming Chinese New Year! Ancient Chinese gold and silver cookies coins made using the same chocolate mould as my previous post.

Attach fondant onto the underside of the cookie by using jam.

Perfect as a gift!

How to Use Chocolate Moulds for Fondant Decorations

2010-01-06T17:47:00.027+08:00

Preparation for Chinese New Year celebration always starts immediately after the New Year partying fever has settled down. We, in Asian countries are definately in need of tools designed for creating fondant decorations reflecting our cultural celebrations. Thankfully, we could use locally designed chocolate or sometimes jelly moulds for our cake decorations.

These are 2 different types of chocolate moulds used for the cupcake design above. The top is Chinese characters when translated means something like "prosperity for the whole family". The bottom has the 12 Chinese zodiac animals. 2010 is the year of the "metal" tiger, so this mould can be used every year! A good buy, indeed!

The necessary equipment.

Lets start with the zodiac mould. Roll out red fondant 1/8 inch thick and cut out using a round cutter as close the size of the tiger cavity as possible.

Dust the tiger cavity with cornflour and fill it up with the fondant, press lightly to ensure tiger imprint is on the fondant when removed from the mould.

Remove fondant with the help of a blade or cutter. Insert cutter into the side and turn the mould upside down as you slowly pry the fondant out.

Dust off the excess flour with a big brush.

Give it the first layer of gold paint and leave it to dry.

Roll out another piece of 1/8 inch red fondant for the next mould.

Use the Wilton Fondant Ribbon Cutter/Embosser Set. This tool is provided with the Wilton Fondant and Gum Paste Course. You could roll out ribbons of various width from 1/4, 1/3, 1/2, 3/4 to 1 inch. So, measure the size of the cavity and use the spacers accordingly.

Place the ribbon of fondant into the cavity and trim off so that it fits nicely in. Press is a little to get the imprint on the fondant.

Again, with a blade, wedge in between fondant and mould, to release and remove fondant.

Paint it.

Leave to dry overnight, assemble and attach fondant cupcake cover with gum glue. Paint second layer of gold and attach cherry blossoms.

A Christmas Wedding

2009-12-27T12:23:00.010+08:00

A wedding on Christmas Day, held at Public Seafood Restaurant, which is next to Lost World of Tambun, Ipoh. Cupcakes with snowflakes and silver dragees on top, assembled into 3 tiers with a 7 inch top cake, plus store bought bride and groom figurine.

Poinsettia plants along the pathway from entrance leading into the dining area, decorated by Sally from Sunny Blooms.

Arrival of the bride and groom...just lucky to be around to capture this. An almost perfect picture...bride smiling at camera, perfect pose showing the beautiful dress...to be spoilt by being blur. Is it the camera, or is it me?

The young and good looking couple, Imellia and Jay.

We are One Year Old!!

2009-12-25T21:29:00.003+08:00

Merry Christmas to One and All!!

A double joy as this blog celebrates its first birthday...will be celebrating birthdays every Christmas, I guess. Thank you to all followers, publicly and privately...hope I have entertained you so far. Here's to more postings in the coming year!!

Introducing Qarina, the spokesperson for A Cupcake Project, who is more of a savoury food fan and would rather assemble Christmas Tree cookies and play with fondant then eat them.

Christmas at Genting

2009-12-21T11:37:00.014+08:00

Christmas here near! Tons of baking, therefore have not been blogging. Recently went for a quick holiday in Genting Highlands, Malaysia's integrated resort up in the mountains.

The unbelievable crowd at the outdoor theme park. Unlucky to have gone there while they were having their employee day. Longest cue was the Corkscrew Roller Coaster, one hour cuing in line.

The lobby of First World Hotel, the largest hotel in the world in terms of number of rooms, 6,000 plus. Why does the lobby always look like it is night time even though during the day? Answer: to confuse the gamblers and show off their lobby decorations.

There are 6 hotels all over Genting, each decorated for Christmas. This stall selling Christmas goodies is at First World Hotel.

A Gingerbread House in Genting Hotel.

Mr. Frosty

Santa

Me with giant sized cookies.

Cakey or Chewy Brownie Recipe

2009-11-22T20:26:00.007+08:00

Some say Brownies originated from a cake recipe which baking powder were omitted, resulting in a cake that didn't rise but taste great. Others described it as a cross between cake and cookie, a cake with a crust on top. Brownie fans are divided into 2 groups. One group preferring the cakey type, the other, fudgy or also called chewy types. Using a simple recipe below, and baking them a few times for 3 days, I have discovered how to tweak it to convert into either cakey or chewy brownies.

100 g dark chocolate

125 g butter, softened

2 medium eggs

150 g soft brown sugar

60 g plain flour

1. Preheat oven temperature 165 C. Grease silicon mold with butter or corn oil.

2. Melt chocolate in a bowl (either bain-marie style or in microwave: two 20 seconds burst at high, take out and stir after the first burst). Add in butter and stir until melt.

3. In a separate bowl, lightly stir to mix the eggs and sugar. Do not whisk as whisking will incorporate air into batter and result in brownies full of holes (not compact). Pour in chocolate mixture and stir. Gently fold-in the sifted flour.

4. Pour mixture into molds, half full.

5. Bake for 35 minutes. Remove brownies from mold only when completely cool.*

*Silicon mold can withstand extreme changes in temperature, for example direct from oven to freezer (too cool brownies super fast if you want to bake another batch but have only one mold), and vice versa.

This recipe gives cakey brownies. For chewy ones, reduce the amount of eggs or use smaller sized eggs.

Brownies are not complete without toppings. Toppings can be whipped cream, chopped nuts, powdered sugar, fudge...etc. Feather icing technique is used to decorate the flower shaped brownie below.

How to Give Your Doll Cake A "Barbie" Look

2009-11-06T11:10:00.014+08:00

A doll cake...one of the popular type of birthday cakes for girls. It is important for it to be of 'Barbie' proportions as little girls play with Barbie all the time and has an expectation on what a doll should be like.

This is the mold I used to bake the cake. Its Wilton's Classic Wonder Mold. It comes together with a Teen Doll Pick. I have inserted it into the mold so you can see the outcome after baking. The effect is a Victorian style of ballroom gown, Cinderella type. However, it could do with a little more height.

Here is an idea for the cake and filling. Its chocolate butter cake. I have this thing about chocolate and blueberries...so I have given it alternate layers of chocolate ganache and blueberry buttercream filling.

Next, place an upside down cupcake on top of the cake. The cupcake here is a normal butter cake to give a clear colour contrast for this tutorial. Two advantages here...you get a tapered waist as well as add height to the doll. The height problem might be caused by cake not raising or cake recipe insufficient to fill up the mold. The sharp edges from the cupcake bottom need to be trimmed before covering with fondant.

Once dressed up, this is what you will get. A doll cake with Barbie's statistics. It makes designing and creating the doll's dresses much more enjoyable. Have fun!

Cookie Decorating Class

2009-10-28T18:10:00.006+08:00

Date : Saturday, 31st October 2009

Venue : Wah Seng, Ipoh

Time : 10:00 am - 12:30pm or 2:00pm - 4:30pm

Fee : RM100.00 per person

Syllabus : 1) make and bake basic Sugar Cookies

2) Color Flow icing recipe

3) hands-on decorating 6 different types of cookie

cut-outs with Color Flow and Fondant

Bring back 6 decorated cookies on that day.

6 Free Wilton cookie cutters worth RM3.80 each for each participant, courtesy of Wah Seng.

Wilton Course 3 - The Wedding Cake

2009-10-15T21:29:00.008+08:00

This is the completion of my first Wilton Course 3 class, which is also the first batch of students graduating from Wah Seng, Ipoh. Have a closer look below at some of the wonderful graduation cakes done by students of this class.

Congratulations to everyone! And keep on baking and creating more beautiful cakes!

Wilton Course 3 - The Fondant Ribbon Cake

Squires Kitchen's 24th Annual Cake Decorating, Chocolate & Sugarcraft Exhibition

2009-10-08T11:50:00.004+08:00

ICCA will be organizing a Malaysian entourage to attend the Squires Kitchen Annual Exhibition 2010 from 12th to 14th March, 2010.

Highlights of the event includes:

The Wedding Cake Showroom
Meet the Experts
5-Day International School
Have-A-Go
FREE Demonstrations
FREE Goody Bags!
Competitions
Mini Classes
Workshops
Displays
Show Offers
Chocolate Area
New Products
Trade stands
NEW Book

The Malaysian entourage under ICCA will be looking forward to additional benefits such as:

Free 3 Day admission tickets worth 26 Sterling Pounds
Special Table Space for the Malaysian entries at the Exhibition & Competition
A free specially customized Chocolate class with Mark Tilling, the UK Chocolate Master 2006-2009 for just the Malaysian entourage.

Google searches for happenings of past years' events have not been successful. Most post are on pre-event promotions and pictures of individual cakes submitted for the competition. Would love to do a blog post on post-event here...guess I'm signing up to go! Will be making it my 2010 goal for further development of skills and exposure. So much to see, learn and just soak-up the happenings there!

Wilton Course 3 - The Fondant Ribbon Cake

2009-10-06T10:32:00.002+08:00

The first half of Wilton Course 3 includes covering of the cake using fondant, making the fondant ribbon, flower cutouts and bead border. The above is done by me in class specially for a friend who just delivered a baby boy...that's the reason for the blue ribbon.

Class finished late as it was the first time for some working with fondant. Part 2 of the class this Saturday would see us completing a 3-tiered dummy wedding cake, incorporating all that was learnt in Course 1, 2 and 3. How exciting!

Wilton Course 2 (Sept 2009)

2009-09-22T11:43:00.005+08:00

Wilton Course 2 has come and gone for my batch of 8 students who most of them will attending my Wilton Course 3 on October 3rd and 10th. An introduction here is appropriate.

Meet (from left to right)

Saras: who has been baking and decorating at every opportunity she get after completed her Course 1

Vinatha: will be wowing her husband and friends with her new skills when she gets back to Kuwait.

Syila: a supplier of steamed fruit cakes.

Evelyn: who has been waiting since last year for Course 2.

Janice: check-out her 25th wedding anniversary cake below.

Yeok Ping: runs a cafe up in Tanah Rata, Camerons.

Vivian: our official photographer.

Kelly: daughter of Mrs Lai who also blogs for Wah Seng

Graduating Course 2: The Basketweave Cake

Janice's cake.

East meets West 2009

2009-09-01T16:09:00.014+08:00

The annual East Meets West demo is here! This is the time to be in touch with the latest decorating techinques and tools brought to you by ICCA. Rosalind Chan represents the west, demonstrating the latest cake decorating techniques from ICES convention in Chicago, and Alex Tan See Fong introducing his new range of tools and decorating techniques.

A fondant cake by Rosalind using Tan See Fong's new imprint below.

Fairy wings given a touch of Disco Dust, a new dusting powder that adds glitter.

Gelatine flower.

A cake with the above elements combined.

Tan See Fong's creations.

Wilton Course 1 (August 2009)

2009-08-24T22:17:00.002+08:00

Cake creations by students of Wilton Course 1-August 09 group. From left to right: Janice, Vinitha, Yeok Ping, me, Syila, Kelly, Vivian and Saras. See you all next month for Course 2!

Frangipani Tutorial

2009-08-18T10:17:00.016+08:00

Frangipani, a common tropical flower found scattered on both side of an avenue giving off sweet perfumed scent. Colour variations include white with yellow centre, which is the most fragrant, pink and dark red. Frangipani also symbolizes "shelter" as in "I will shelter you from all evils". It probably explain why some associate it to graveyards as frangipani trees are commonly found in Malaysian graveyards. Elsewhere, the Polynesian custom, frangipani is used for leis and given to one another as a sign of affection. The Hawaiians also give out leis during occasions such as birthdays, graduations, weddings, funerals and retirement parties.

Below is a tutorial on frangipani which is a really easy flower to make and the result is just so sweet.

Roll out gumpaste, not too thin.

Use a tear drop cutter to cut out 5 petals.

Dust both sides of petals and arrange them in a fan shape. Press the sharp ends together to prevent movement of petals in the next step.

Roll holding the sharp ends. Ensure point A reaches point B.

Pinch the ends together and trim off the pointed end.

Open up petals and rest them to form the shape. I use a Ferrero Roche chocolate container.

Leave to dry. Once dried, dust with lusture dust and a paint brush. Start from middle of the flower and brush out.

The end result.

The Oldest Trick in the Book - Rum Balls

2009-08-14T15:34:00.011+08:00

Popularity of Rum Balls goes back to the 1960s, a favourite festive dessert during holidays or Christmas time. Some says its another version for Bourbon Balls, originated from the Irish. Both rum and bourbon consist of alcohol, as where it derives its name from.

Below is the non-alcoholic version which I call it Chocolate Balls. It is normally done with leftover cakes or cake scraps.

Firstly, melt cocoa powder with hot water until a watery consistency like below. I use good quality cocoa powder like Van Houten.

Pour in cocoa mixture into cake scraps.

Use fingers to press cake to ensure liquid is absorbed therefore making the whole cake mixture as shown below.

Mixture must be sticky so that it could be rolled into a ball and chocolate rice could stick on to it as below. I like to make them bite size where you could pop the whole thing in your mouth.

Place them into pastry cups.

Fun with Topsy Turvy Cake

2009-08-10T11:57:00.007+08:00

Conducted a topsy-turvy cake project over the weekend. Also known as Mad Hatter cake as in the Alice in Wonderland tea party session with Mad Hatter, March Hare and Dormouse.

Carving the shape the shape of the cake. Look at the amount of cake carved out in the purple basin. Will be converting them into Chocolate Balls next.

Decorating the different layers with funky designs. Undecorated, they look like round single seater couch.

Evelyn and Haslinda with their topsy-turvy cakes.

Cupcakes with Principals

2009-07-20T11:56:00.006+08:00

One of our college's annual event is the Principal's Lunch, where we invite all Principals and Counselors from nearby secondary schools for a get-together. It is an opportunity to provide an update on our college happenings as well as get to know the latest development in local schools. During the event, we would include a talk or workshop which defers every year. This year, its a Hands-on Cupcake Decorating Workshop. A brief on simple piping techniques and effects of different piping nozzles were given, follow by hands-on decorating session. Each participant gets to decorate 4 pre-baked cupcakes using different colours of buttercream icing with different nozzles.

It was one of the "Destress and Get Creative" session. Principals are known to have a fierce, strict, and in control persona when we were students. Its great to see a different side of them, enthusiastic, creative, fun and full of jokes.

Me in action. Photo taken by Cecilia, one of my HND Hospitality Management student.

Principals in action.

One very happy Principal.

How to Make Gum Paste Lace Butterfly

2009-07-06T08:29:00.016+08:00

Just got myself a box full of butterfly cutters of different sizes and shapes. So, now I'm having a butterfly craze!

This is the finished product where I dust them with lustre dust using a big blusher sized brush. I call them Spring Butterflies.

Equipments to prepare: rolling pin, flower former, folded paper, dusting pouch, butterfly cutter, tips and white flower stamens.

Tips used are 1, 2, 3, 104, 101, 81 and 97.

Firstly, roll out the gumpaste.

Cut out the butterfly using the cutter.

Dust cornflour or icing sugar on both sides to ensure it is not sticky.

Use various tips to cut out designs.

Fold the butterfly and place them on the folded paper on a flower former.

Mold the body and stick in the feelers. Run blade across the body to make horizontal lines. If you prefer white butterflies, then this is it!

Another variation is the Summer Butterflies below.

Yellow Orchids on a 4-tiered Wedding Cake

2009-06-09T11:08:00.004+08:00

This is the outcome from my 20 pieces of yellow moth orchids made from gum paste. Amazing transformation into a 4-tiered wedding cake by Nina from CyberCake.

More pictures of the cake can be found here

Yellow Moth Orchids

2009-06-01T20:47:00.006+08:00

Had an order of yellow moth orchid from Sharifah for her wedding in KL. Yep, just the flowers...as the her 4 tiered wedding cake will be done by Nina in KL.

Preparing the orchid throat.

Attaching the throat to the lip.

A whole box of petals to be attached.

The end product.

When flowers are the be transported, it is wise to ensure that the wire stem is taped down onto the container to prevent them from sliding and knocking into each other during the trip. I learned the hard way. :(

Here's a look at my other moth orchid. You will notice I curved the petals out this time. Both varieties are correct, which do you prefer?

A Time to Destress and Get Creative

2009-05-11T20:51:00.012+08:00

Have just conducted the second session of Cupcake Class 2 last Saturday. Being a public holiday (Wesak Day) as well, we had as usual a good mix of people...Wilton students like Aishah; first-timers to my class like Theresa and Janice; a friend who runs a fried chicken stall in my regular pasar malam (an entrepreneurial lady, Faizah); Intan Bazian, who is on holiday from Switzerland; and a Japanese student who is also interested in sugar paste flowers (wonder what is the cake decorating scene like in Japan).

Below are some creative efforts from the class.

An autumn theme basket...one of my favourites.

Thank you everyone for attending. See you all in Cupcake Class 3!

Elyne & Yus

2009-05-03T13:45:00.008+08:00

The wedding of Elyne and Yus on 1st of May 2009 at City Hall, Ipoh. Congratulations to the lovely couple on the wedding dais of red and white theme. Everything is in red and white, including the attire of the bride and groom's family.

A 12" and 8" two-tiered chocolate moist wedding cake with blueberry buttercream filling, covered with fondant and gum paste roses and swirl designs in royal icing.

A set of "hantaran" cupcakes from the bride.

A wedding gift of jewelery box made from gumpaste as a keepsake for the couple.

A Rose Obsession

2009-04-19T23:13:00.009+08:00

The latest book by Alan Dunn, The Wedding Cake Decorator's Bible (2009), a good value for money and definately going to be one of the most refered to in my collection. Twenty three decorating techniques are shown including some rarely heard of like Battenburg lace, using gelatine for cut-outs and flowers as well as cocoa painting.

There is one section dedicated to sugar flowers which shows 5 types of flowers, 3 types of foliage, and 2 types of "filler" flowers. Dusting methods are also in detail. Above is one of the 3 types of rose shown in the book. This is known as Formal Rose. The other 2 is Open Rose (as shown on book cover) and Modelled Rose.

My attempt at the Formal rose. It is the half rose stage...another step (10 steps altogether as listed in book) before reaching full rose stage.

Frangipani...A Wedding Flower?

2009-04-13T11:05:00.006+08:00

Frangipani...a common flower in Malaysia, known to produce a wonderful scent, is also known as Plumeria rubra. It is a tropical flower, native to Mexico, Central America, Southern India, Venezuela and is the national flower of Nicaragua and Laos.

According to Wikipidia, the flowers have no nectar and are most fragrant at night and possesses poisonous, milky sap. Its colour ranges from white with a yellow centre to pink and blood red.

In several Pacific islands, frangipani is used for making leis and indicate relationship status, whereas in Malay folklore, it is associated with ghosts and demons (pontianak) and is known as graveyard flower, as per discussion in forum here.

Elsewhere, it has been a wedding favourite and is also a popular flower used in cake decorations.

I found this rare frangipani in front of a shoplot near my house. This is the second time I've seen this plant in front of shops. Guess it is now a decorative plant with feng shui purposes.

A close-up of the flower. Compared to the white species, its petals are not as thick.

Gum Paste: Satin Ice vs Wilton

2009-04-02T16:03:00.020+08:00

Wah Seng in Ipoh has just stocked up Satin Ice Gum Paste, an alternative for cake decorators to use besides the Wilton brand. Thought I would experiment on both to construct one of the everlasting favourites to have on wedding cakes; the Rose. The price for Wilton is double that of Satin Ice. Both packaging comes with devices to prevent exposure to air which could cause gum paste to harden.

Let the test begin! On the left is Satin Ice Gum Paste, and on the right in Wilton Gum Paste.

Open up the packaging and pinch them out. Satin Ice is harder and more difficult to pinch. Could be easier using a metal spoon to help. Wilton is rubbery and more pinchable. The big difference is the colour and texture. Satin Ice is whiter and has a clay-like texture. Wilton is skin tone and rubbery and a little sticky.

It is recommended to mix 50% Wilton Gum Paste with 50% Fondant(Sugar Paste) as shown above.

Here is the result. On the left is the original Satin Ice, and on the right is the kneaded 50:50 of Wilton Gum Paste + Fondant.

These roses are freshly made. There is a translucent effect on the Wilton rose, whereas Satin Ice remains white. Satin Ice petal is also harder to frill as you can see it looks quite stiff compared to the one on the right which is softer (having been mixed with fondant), therefore easier to frill, making the petals slightly bigger.

These has been left overnight and has harden. One can hardly notice the difference in colour. In term of price, they even out as Wilton will be mixed with fondant, doubling its bulk.

Chocolate Cheesecake Brownies

2009-03-25T16:09:00.019+08:00

Silicone evolved from being used as non-stick baking mats to spatulas, whisks, and now to bakeware like muffin pans, moulds and even baking cups like the one I used to try out a new recipe, Chocolate Cheesecake Brownies. Shown above is one of the Wilton brand of silicone bakeware. They are the Mini-Baking Cups, 2 inches in diameter at a cost of RM36.40 for 12 pieces. The good points of using the silicone cups are:

bendable (especially when it come to cleaning them) and retains it shape well
hygienic, be sure no crust left stuck at unreachable corners as is usually the cake with traditional pans
non-porous, doesn't retain odours and flavours
non-stick and easy to remove (instructions on tag says to grease and flour)
adds colour to any collection of baking equipments

Below is a recipe for Chocolate Cheesecake Brownies taken from a recipe book entitled Hamlyn Cookery School which has 150 recipes with step-by-step photography from stocks and sauces, to starters, vegetable side dishes, desserts and cakes.

Ingredients

300 g plain chocolate, chopped

125 g lightly salted butter

150 g light muscadavo sugar

75 g self-raising flour

75 g chopped almonds

4 eggs

300 g cream cheese

75 g castor sugar

1 tsp vanilla extract

Melt the chocolate with the butter in a medium-sized bowl.

Beat together the muscadavo sugar, flour, chopped almonds and 3 eggs in a mixing bowl to make a paste.

Beat in the melted chocolate mixture.

In a separated bowl, beat the cheese until softened. Beat in the castor sugar, remaining egg and the vanilla extract until smooth.

Scoop the chocolate mixture into the baking cups, then spoon the cheese mixture on top. Use a spatula to swirl two mixture gently together, lifting some of the chocolate mixture into the cheese topping, until lightly marbled. (Don't overwork the mixture or the flavours will complete merge together.)

Bake in a pre-heated oven, 190 C (375 F) for about 20 minutes or until very softly set in the centre. Remove from cups when cooled.

A word of advice, follow the instructions on the tag to grease the cups before putting in the batter as yours truly here ignored the instructions and had to pry the cake from the cups using spatula.Conclusion, not all silicone bakewares has non-stick properties.

Cupcake Corner

2009-03-17T13:26:00.008+08:00

Here's a look at Cupcake Corner at ICCA. Cupcakes there does look sweet with price ranging from RM3 to RM3.80 for medium sized ones. Mini cupcakes goes for 4 pieces at RM5. On display were:

Vanilla Blossom (Vanilla Cupcake with Vanilla Frosting)
Berry Bomb (Goji Berries with Pumpkin Seed Cupcake with Vanilla Frosting)
Morning Glory (Blueberry Cupcake with Oat Streusel and Apricot Glaze)
Death by Chocolate (Chocolate Cupcake with Chocolate Frosting)
Black Pearl ( Black Sesame Cupcake with Ginger Frosting and Peanuts)

Look absolutely scrumptious! I like the fact that its well-displayed, clean and comes with informative lables.

Tea for two, anyone?

Three tables outside, two tables inside plus counter seats.

Make sure to come during opening hours. My next trip will definately be a tasting session! Too short of time this round.