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
Until then, here's to savouring the best that life has to offer!