Dr. K.K. Seet autographing the books and the cake beside
On the 11th of December 2010, Dr. K. K. Seet, theatre doyen, NUS senior lecturer and often dubbed as “Singapore’s most glamorous academic” launched his fairytale for all ages - A Single Tear and Baker Brian is proud to have been part of the festivities with a handpainted (using edible food gels) Jaffa Orange cake.
When Bio-Essence launched its Radient Youth Essence skincare line in July 2010, Baker Brian was the official baker with a Madagascan Vanilla cupcake tie-up package that included the dyeing of red eggs to commemorate a "baby shower" press conference celebrating the arrival of the product.
A sweet friend who was at that time still studying in Warwick, wanted to surprise her parents for their wedding anniversary, so she ordered this cake. Double Valrhona Chocolate Cake in a Luscious Valrhona Ganache. The Heart is made-from-scratch fondant and the flowers, commercially bought marshmallow flowers.
The first wedding cake I made for my friends S. and P. The roses were all made by hand in the wee hours of the night using fondant. To say that this cake was a challenge was an understatement. The first two tiers were supposed to be dummy cakes and the last tier, the real cake, however the Grand Manier Buttercream could not hold the structure needed for a stacked cake, so the whole cake become a dummy cake with the real cake sitting in the pantry. However the use of commercial fondant created an entire slew of challenges from crackage to drooping flowers. Thank goodness the wedding venue had very cold air-conditioning and I was able to work on the cake, covering the cracks with royal icing.
These were the forrays into whimsicality and very much inspired by the esteemed Bakerella. Candy melts for some strange reason do not seem to work very well in Singapore. The ones on the top were covered in buttercream and non pareils for children and the ones below in Valrhona Equatorial for the adults.
The notion of pine forests covered in acres of galciers and snow was romantic and too alluring not to make a cake out of. This is my take on a timeless classic, a tribute to the Snow Queen - Valrhona Ivorie Cake sandwiching an Ivorie ganache slathered over cherries marcerated in Grand Marnier.
Valrhona Chocolate Cupakes with a Valrhona Ganache and topped with Nutella
After a long and stressful day, this was the "I need a cupcake, with generous lashings of chocolate and I need it now" cupcake. Something luscious, rich, smooth, velvety... so it was made and it was gone in two bites.
Life has been so busy that I completely forgot that I had this blog going, until I decided to create a blog to document the baking adventures, or misadventures - that's how it is and it was a pleasant surprise to discover that, "oh... I have a blog... already..."
Seeing that this is a re-start of sorts on a blank slate, the first couple of posts will feature the cakes already done and hopefully these pages will begin to fill with more delicious posts very soon. I suppose it is appropriate to begin this new chapter with the very first cake that begun all the sugarpasting madness - sugarpaste or fondant is quite a pain to work with in Singapore, due to the humidity and heat. The commercial brands I used either had crackage or melted into gloops when I left it out to dry, so I learnt the hard way and it was a blessing in disguise that it was inevitable that I had to find ways of making fondant from scratch, of which the results seem to hold pretty well. *fingers crossed* and they taste better than the store-bought ones too. For that I am thankful, although a lot of work goes into making fondant from scratch.
the first fondant covered cake
the second fondant cake that was made
2d Thomas the Train engine fondant cake - one of the pioneers in this cake-making shenigans thingamagig
Until then, here's to savouring the best that life has to offer!