Noah's Ark Cake

Been a long time since my last blogging. Nothing much going on, but at least today I successfully built a Noah's Ark cake with Marzipan and Fondant. Which animal do you like the best?



Before this, I also did some modeling and also a Sacher cake (to fill up my photo album haha)

High Tea Cakes to please the crowd

These 2 weeks are all about high tea and what can we serve to please the crowd with their tea cups and saucers.

Let's start with bite size items that we can conjure off from the kitchen for the sake of our guests :). We have, macaroons, petite fours, and ooh, we even can cut the Chinese New Year necessity, the glorious Kue Lapis, into bite size and make it look cute too.



Then, we can graduate to the slightly bigger cakes that are definitely feasts to the eyes. All you need to have is cream and fruits and voila, you got yourself a revamped roulades and layered cakes.

Choco Black Cherries Cake

Initially I planned to make a black forest cake because I have 1 can of black cherries. But alas, the white butter cream may refrain my colleagues from eating them because of 1 simple reason, butter = fat. So, I tried to make it lighter, with filling of chocolate custard smoldered with rum and 1 layer of black cherries sandwiched between the custard. The cover is just a simple chocolate whipped cream with nothing but whipped cream. And the result, look pretty, right? Haha...

From Cheesecake to Meringue

In today's class I made 2 completely different things.

First off is the baked cheesecake. Bake cheesecake turned out to be not that easy, lots of tricks involved in producing that fluffy golden yellow cake.

Next is play time! Colorful meringue for the eye candy indulgence. And they taste sweet too. Surely they'll satisfy your sweet tooth craving to the verge of diabetic fufufufu...

Another thing not done in class is the improptu ginger pudding with Green tea base. The base is actually crushed green tea sponge cake layered on the bottom of the glass. Next time I'll damp them with rum so that the crumbs didn't floating up to the surface.

Happy Mother's Day

For those mothers out there, Happy Mother's day! I just happened to be able to assemble this green tea cake today. The cake divider made from simple whip cream and azuki beans.



And from the side:

Sacher Torte

I only take the pics for 1 cake this week. This Sacher Torte is an Austrian cake with the very long history and it has its own website! Click here for viewing. It's a very nice website too, and they do it in traditional way, which is, no marzipan. A for me, if this cake makes its way to my exam list, I'll demand marzipan to cheat. There's no way I'll be that lucky to get the very glossy finish the second time. And, the more important thing, I must start practicing my pipping.

Butter Cream Cakes to satisfy your sugar craving...

Today was one of those times when I felt so challanged and frustrated in baking. My creamery skill is just sucks, it's so obvious that I had to keep redoing my Zuger Kirsch because my layering is too thin. And with me being left handed, it's a bit difficult to translate the technique showed by the teacher to suit me, so I almost broke down after 4 times of layering.

But, I'm quite happy with the second cake because it's just pure pipping! Pipping basket is not that bad *smile*... making rose marzipan is fun, though 1 hour spent just to make 7 roses and it's not enough to cover the whole cake... Luckily there's still enough butter cream left over to do some fixes.

Swiss Rolls rolling down the street...

Today's baking is not as exciting as last week. I mean, come on, we just learned the basic sponge cake and Swiss Rolls and they're not even decorated. Just plain old cakes. Anyhow, below are the Spring Rolls, both plain Choco cream Swiss Roll and Raspberry Swiss Roll.