Frill Frilly Bubble Bubbly

A wedding cake for of Phei Lin and Jun Hoe at 
Royal China Restaurant.

The combination of frills and bubbles spells FUN.
Plus a bride and groom topper with their furkid.
And the latest craze of wafer paper...my version of peony.

All sits on top of a cake measuring 6+8+12inch diameter.
The odd 12 inch size taking into consideration the number of guests. 

Frills taking shape.
Refer below on how to make frills.

Roll a strip of fondant + gumpaste (or CMC) one inch thick, 
using the Wilton small rolling pin with the purple (1/8inch thick) guide.

Place it on a foam and using the edge of the rolling pin to press and slide, intention is to thin the fondant at the edges. The black lines show you have to start at the center of the strip, and move in a curved position, do this from one end of the strip to the other end. The unfrilled area is where you attach it to the cake. After attaching, you can manipulate the frills with fingers to get a neat look.  

Four different sizes of bubbles made from fondant. 
The smallest size are attached 'floating'.
That's my formula for bubbles.

The process of the topper.
I made the bride hug the dog and the groom hug the bride.

My wafer paper peony.
A separate tutorial on this soon.

Off to Royal China we go.

A stall filled with sweets and pastries by the Chef at Royal China.

A photobooth beside it.

Photobooth props for the guests to hold.

Paper Pom-Poms...looking like my Wafer Paper Peony and frills.
Then I had to write a "FB press release" claiming innocence.  



Further customization of wedding cakes can be made by using monograms, initials or names of bride and groom.

Assembled a collage of all three types using different techniques.

This is using a tissue paper technique that is used for cookies.
You can find the tutorial on my cookie blog following the tutorial from sweetambs.

Freehand drawing.
Added some hearts, swirls, flowers and silver dragees.

The monogram VS provided by the bride.
Added some swirls as complement.

Cute G&V...chose this simple and cute technique because can't think of another that would go well with the design.

Monogram is royal iced and attached to a plaque when dried. 

Same technique of royal iced monogram as above.

White on white.
Elegant and discreet.

Gum paste cutouts and embedded with dragees.

Another gum paste and dragees embedded monogram.


All About Cupcakes...there is more to them than just the eating part.

It is the annual Kinderland Sports Day (March 8th) and my 7th year decorating cupcakes with Kinderland kids. All proceeds to the Malaysian Association of the Blind (Ipoh).

Buttercream in rainbow colours with different tips and some sprinkles
...suitable for pre-school age kids.

Cupcake piping in unison.
Yes, that's how they hold the piping bag, so I use the Wilton Bag-Ties, 
suitable for kids and for projects where there is a lot of passing of piping bags around.  

Lots of Mommy and Kids pictures from this year's event.

Slotting in an ad for upcoming Cupcake Classes.
This Saturday, which is also Mother's Day, come learn cupcakes and bring home 12 decorated cupcakes for your mom, yourself, or any one you like.

Call 05-2540267 to register.
Keep updated for decorating and other classes at Wah Seng's Facebook Page. 

Random pictures of kids and their cupcakes below.

My favourite picture of the year.
A baby practising fine-motor coordination skills by decorating a cupcake!

A shout-out for the next DIY cupcake decorating event open to the public.
Saturday, 16th August 2014
Come decorate cupcakes
...or just buy decorated ones, macarons will be available too...
all for a good cause.
See you there!


How to Copy a Cake Design

Sometimes customers would point to a cake you have done and say they would like to have the same thing. I was deciding either to name this post "How to Copy a Cake Design" or "Similar, but not the Same". I chose the former because what is the point of writing a blog post if one is afraid of giving one's point of view? And so, may this post reach as many as possible who is searching for "copying rules" in the cake industry. To each their own, but I would like to base my views on Kara Buntin's research and post. 

To ensure each couple has their own personalised design, things that can be changed include colour, number of tiers, height of tiers, techniques, flower types...etc. Below are examples of cakes given a little twist.

The first example.
A champagne and white colour theme with calla lilies and sweetpeas, pleats and a little lace effect.

Turned into,
shades of turquoise, tiers of different heights and a different type of lace effect.

The second example.
Ruffles, stones and a monogram. 

Turned into,
a change of colour for the second tier, and brush embroidery to replace stones.

A third example.
Peach coloured roses with leaves and vines to look like a garden. 

Turned into,
a change of colours for the roses.
The petals of each rose has 3 shades of colours, 
trying out a technique that does away with dusting, but still provides tone.  

When you modify your own design, the overall look remains the same, the details changes. If this were to be explained in percentages, let's say 20% of difference. But off course the percentage of difference you want to achieve is in your hands. When it comes to replicating the design of others, even if you try to stick to the same detailing, the overall look would be different. Unless the design is very simple, or it is a class taught design.

Please excuse the confusion, I sometimes blog as a work journal. To keep track of my thoughts as the number of cakes increases. As Malcolm Gladwell in his book "Outliers" says that it will take 10,000 hours of work to achieve a breakthrough.


The Croquembouche - Part 2

The Croquembouche is a traditional French wedding cake made from Profiteroles (a Choux Paste product filled with Pastry Cream), assembled into a cone shaped tower.

Specially made for Kelly and Kenny on their Christmas day wedding at 
Kinta Riverfront Hotel. Ipoh.

I used chocolate ganache with a ration of 2:1, chocolate to whipping cream and assembled on-site.
A few points to note:
1) allocate a minimum of 1 hour for assembly as each profiterole must be individually brushed with ganache at the bottom and around the side so that they could hold on to the cone and to the adjoining pieces around it.
2) work fast, as the ganache would harden once exposed in the air-conditioned room and be difficult to brush on. The smaller the room, the faster the hardening process. Diluting the ganache recipe is not recommended as we need to ensure it sticks firmly to the cone.
 3) prepare towels and wipes to catch dripping ganache during brushing.
4) a croquembouche this size would comfortably feed 100 guests. 

How to assemble croquembouche using a cone can be found here.

Two love birds on top, 
and decorated with fondant roses in purple, pink and red. 

I take this opportunity to wish my readers a Happy New Year 2014,
 may all good things from 2013 flow into the new year. 
And as always, to continue learning and growing.
Special thanks to my customers for the challenge and trust,
new and old partners to share in my love for the F&B industry, 
two helpful and capable students turned assistants,
and new students in my ever growing cupcake classes. 


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