Much Needed Update

I've been writing less and less as the year's calendar gets filled up more and more with activities and travels. But the baking has not stopped, and it's the one thing I always love coming back to when I find myself with some "me" time. So dear readers, my apologies if I haven't answered all your email enquiries and sorry for not being able to take on as many orders as I would have love to.

As we enter the last quarter of 2015, I can't help but start evaluating the year...and it's been so far so good. Velvetin Cake was launched in February and though it has lost some traction, in part due to my periodic travels, I'm glad it's something I got off the ground early in the year. I still have a loyal group of red velvet fans (you know who you are), who are always supportive and encouraging so the luscious red cake is still coming out of my oven faithfully.

There's still some time left in 2015, though I'll be on the road again in November, I am hoping to showcase Velvetin Cake at the Public Garden Market. I'm looking out for the October dates and will keep you posted. I'm also planning to offer the red velvet cakes for Christmas, so look out for that something special come December.

I know it may be a bit early to do a roundup at this point, but I have to mention that this year has also turned out to be the year of the Swiss Meringue Buttercream. I've avoided this frosting ever since I started baking for obvious reasons - our unforgiving hot weather and my reluctance to use shortening. However, I have become a bit of a convert since I chanced upon an interesting blog post about a fail-proof Swiss Meringue Buttercream. The baker/author used a science-base approach on the ingredients involved that would save you a lot of pain and panic when it comes to whipping SMBC. Those of you who have tried and failed in a soupy buttery mess, this may be the answer. The thinking is simple, why whip up a whole bowl of beautiful meringue only to deflate it with cubes of butter in the hope of it all coming together? Instead, egg white with dissolved sugar is added to butter that's been creamed at the ideal temperature - the result is a smooth, satiny, yummy and surprisingly stable SMBC that I've been using happily this year.

Here are some of my creations with Swiss Meringue Buttercream...

Princess Sophia Rosette Cake

Pink rosette cupcakes

Elmo and friends

White Roses

So yes, please note that a non-fondant cake is an option. Do request for a Swiss Meringue Buttercream cake, I promise you'll fall in love with the dreamy creamy frosting.

Having said that, of course there will be cakes that really can't escape fondant, especially when you don't want it to look like cake. For example, a Lego cake.

Lego Movie cake

Or the Hungry Caterpillar storybook cake...

The Hungry Caterpillar

The Doodle Cake

Hey readers, I was on the road for a while but I'm glad to finally settle down to some baking this month and one of the cakes I'm totally excited to share with you is the Doodle Cake - also known as Dolly's Birthday Cake.

I have to admit it's not my brainchild, I had taken the inspiration from Sweetpolita's Rainbow Doodle Cake, but I'm so glad I made it for my sister's birthday. It's a tribute to her creative streak as she's an artist at heart, even though her day job couldn't be further from the world of colours and creativity. The wonderful thing about this cake is everyone celebrating with you gets a chance to personalise it with a message! One of the beauties of fondant, the smooth surface makes it such a perfect canvas for doodling. Of course you'll have to use edible pens.

The kids and adults enjoyed inscribing their well wishes, and my sister commented it's quite like when you have a plaster of paris cast on haha. But you get the point, everyone loves you, they tell you so on a cake instead of a card. Then after the candles are blown, we eat it all up.

Dolly's Birthday Cake

Happy Birthday my dear sister

Edible pens for cake doodling

Now you can get your hands on one of these cakes. They come in your favourite flavours. My sister particularly loves chocolate cake, but I wanted the same fun colours as the doodling so I added a special rainbow frosting between the layers.

Inverted Rainbow Cake

The Doodle Cake is perfect for any occasion - anniversary, graduation, or just for fun! The cake will come with a box of edible colour markers for your work of cake art! Get in touch with me for more details :)

Velvetin

February was an exciting month for me and I'm especially proud to have launched a long-awaited project - Velvetin Cake - my little adventure in red velvet cakes.

There is no other cake I love more than the luscious red velvet. I first fell in love with the crimson cake when I spotted it on joyofbaking.com. The red layers separated by cream cheese frosting made my eyes hungry. My first few attempts at making this cake resulted in a cake that was a bit dry, as with a lot of red velvet cakes I've tasted at cafes and cake shops, and depended way too much on red food colouring. After experimenting with a few recipes and ingredients, I was finally happy with a red velvet that is moist, flavourful and didn't require a whole lot of red food colouring.

Classic Red Velvet

I took the Velvetin brand to Loewen Farmer's Market at Dempsey on Valentine's Day and it was a sell out! Admittedly it wouldn't have been such a success if not for the love of my family and friends. You guys made it a whole lot of fun! I'm now looking for the next popup stall to peddle my red velvet so please do stay tuned. Go to Velvetin's Facebook page for updates.

Meanwhile, if you'd like to order a red velvet cake, Velvetin has them in 3 ways - The Classic (cream cheese), Red Velvet Fudge, Kitty Kat (signature KitKat red velvet) - you can do so at velvetincake.com

Ultimate Gummy Bear Cake

This has got to be one of the most outrages and memorable cakes I've made this year, and it's only February! I got the order for a gummy bear encrusted cake. Sounds simple enough except it had to be colour sorted and arranged in rainbow layers. One thing you don't realise is how many gummy bears it takes to cover a 11" round cake that is 8" high. Like a lot!

More Gummy Bears Than You Can Count

Assembling this cake was thoroughly therapeutic, though I realised this is one of those OCD nightmare situation - not a colour out of place, no alignment issues and no missing spots please. When I was finally done, it was nothing short of a bejeweled armour - a squishy, chewy, fruity one.

Bejeweled Blitz

The cake is a 4-layer moist chocolate cake covered in a satiny Swiss Meringue Buttercream. It was Mummy E who suggested a dark cake inside to contrast the colourful bright outside. The result was stunning. The kids went wild, of course.

Chocolate Surprise

If you were at the Candylicious boutique over the weekend and wondered where all the gummy bears went, well, now you know.

What! It's 2015!!!

Did I completely miss a Christmas post to round up 2014?
Well, here's a Merry Christmas, Farewell 2014 and Happy New Year to one and all :)

Now because 2014 came and went - a year that dissipated into the cosmos before I could see any of my resolutions through or keep up with the many postings I should have done - I'm embracing this January to start over again. As we all must. Here's my list....

1. Launch something new.

Yup that's it.

There's only one item on my blog this year. I'm not going to set myself up for failure by charting up a list of ideals. I'll save that for my personal diary (remember those things we wrote in with a pen in an age where personal thoughts were, well private...ok, sorry I digress).

No matter what did or did not take off for me in 2014, I'm still extremely thankful for a year where my loved ones thrived and we wanted for nothing. Going forward, feeling blessed.