02 02 2020

It's been 2 years! We have now entered a new decade and I found myself a little nostalgic tonight, so an update is in order. Happy New Year everyone!

What has been going on all this time? 2 whole years!

Well, if you are still following my Facebook, there's been some baking, though not with the same intensity of the last decade but it's still very much a labour of love, because I love the people I bake for (you know who you are).

While cakes will always have a special place on a baker's menu, what I have discovered in the last year is that the true joy of baking is when you pull something out of an oven that has history, gives sustenance and can be eaten over and over again. OK, at this point, I should pause and recognise that cake-lovers will say... what is she talking about? Cakes have a place in history. Cakes can fill you up (literally) especially if you eat it over and over again.

I'm talking about BREAD people!

So I've gotten back to basics, and I'm not talking about old fashion butter cake and vanilla chiffon sponge. I'm talking about baking basics - flour and water.

Some time in 2019, my dear sister-in-law R passed me a sourdough starter that is older than my mother. A 90-year-old levain that has been places and picked up on the cultures around the world, and now it's sitting in a jar in my kitchen. I was apprehensive at first. I didn't know what to do with it. I have 3 kids, yet I was filled with trepidation with the potential that was in this jar.

The levain has to be fed. Daily. (like my kids)
The levain can go bad if not properly cared for  (like my kids)
The levain can give you much much joy when you've invested in it (like my kids)
The levain can be moulded, to be the best it can be (like my kids)
So the levain has become my 4th child.

It's a steady one, an old soul. I know it has a lot to give, I just have to tend to it, know when to harness it's potential, and give it all the right ingredients to become the awesome product it's meant to be - beautiful Sourdough Bread.

Oh, and of course, it needed a name... hello "Beastie Boy"

Beastie Boy (BB) and I may have had a rough start, we produced many sour-tasting loafs that were dense and chewy all at once. BB didn't always agree and I've had to throw away copious amount of good flour. There were late nights, frustrations, wasted energy and repeated disappointment. But like any good parent, you never give up on your child.

After some months of consultation with fellow sourdough starter mummies, watching all versions of YouTube how-to videos and even researching on the science of bread fermentation. BB and I finally yielded a beautiful open crumb sourdough loaf with a golden crust and a creamy tang that you couldn't get in any instant yeast commercial bread. I couldn't turn back now.

So here I am. 2020.

Perhaps, I should start another blog... and you can hear all the funny stories that Beastie Boy and I have had. It's been a rewarding relationship that nurtures, feeds and grows. What more can a home baker ask for?

It's in the proof, ready for baking

Sourdough satisfaction

What Will 2018 Bring?

Happy New Year everyone! A brand new year before us and an update is in order. I was prompted to not neglect my blog from an avid reader, who looks forward to what has now become the only entry for the year. 2017 may not have been a huge year of baking for me, but nonetheless, the blog must go on.

Having said that, I must recount one highlight in the past year.

In October 2017, Singapore held the inaugural Great Architectural Bake-Off (yes, much like TV's Great British Bake Off). But this was more than a baking competition, it's a coming together of architects working with an edible medium while applying their design skills. The friendly competition truly took baking and cake decorating to another level. Being the 'batter' half of an architect, I had the amazing opportunity to bake a durian cake for the participating team.

DP Architects went into the competition with a re-creation of The Esplanade aka as 'the durians'. Watching architects do anything is really quite daunting, they are meticulous about details to a fault, as they should be of course. So while all I did was bake the 4-layered durian cake in the shape of the Esplanade dome, it was the planning of details with the rest of the team that made the experience so awe-inspiring. Every little detail was not spared, right down to the spiky shades that gives the Esplanade its signature durian moniker. The leading architect on the team had painstakingly hand crafted more than 200 spikes with gum paste, which were then flawlessly applied on the dome cake one by one. Talk about an exacting task! The end result was a stunning replica of The Esplanade at the scale of 1:400 that took home the grand prize! In all my years of baking, that moment when the winner was announced, was my most exhilarating. What a cake, what a feat, what a feeling!

And the winner goes to....

So what's in store in 2018?

I'm really hoping to get back to some baking, and maybe even cooking! One of my resolutions this year is to master some of my mother's traditional Cantonese recipes. Maybe it's age, we are all growing older, and I find the need to get back to basics. I never imagine that I would want to learn the cooking I grew up on. You sort of take it for granted – the food along with the cook. My mother has some dishes that are real culinary gems, but she is a very prideful cook, which could be why I shunned learning from her all these years. But now I have kids of my own, and I hope I can cook for them the way my mum cooks for us.

Anyway, I digress too much.

This year, there will be baking, though likely for personal satisfaction and consumption. Of course, I'll always be happy if anyone would like to try any of my traditional cakes like Ondeh Ondeh Pandan, Butter Cake, Earl Grey Tea Cake and Durian Cake.

And I may just start blogging about Cantonese dishes, so dear readers, you might still have a reason to stick around :) First up, I'll be attempting a Cantonese staple at Chinese New Year, watch for it.

Chinese New Year 'Zhai' (vegetable stew)

It's mid year and she's ONE!

We've reached the half way point of 2017. Is it just me, or is time passing especially fast this decade? Feels like the older you get, the faster everything happens, and the time to get anything done gets lesser. I think it's especially so when you have children, and I have 3!

We recently celebrated my little girl's 1st birthday. It's one of those milestones that parents look longingly toward, yet as it passes, the reality hits home that your little baby is almost baby no more. I feel it more so with my No.3, maybe because I know she's my last baby and I don't want her to grow up too fast!

For her birthday, I knew I would have to whip out my tools that's been in storage and make something very special. Although I've been baking but it's been a while since I crafted with fondant and I know that for her first birthday, I would need to create something that will make her light up. One of her favourite tunes and animation from YouTube's Super Simple Songs is "Twinkle Twinkle Little Star". The owl and star are that main characters. I think this amazing YouTube channel is a rite of passage for any parent and child in the age of the iPad. I've used it with my two elder boys, and now 7 years later, it's still the gold standard in children's song and cartoon animation!



I've actually made this cake once some years back for a friend's son. I think I could even pull out a picture of that cake from my Facebook page - see picture. Looking back, I actually see a couple of changes in cake trends. Those were the days when fondant was all the rage. I had ordered buckets of fondant 5kg at a time at the height of its popularity. A fondant covered cake was a show stopper at any party. But trends come and go...now you see most cakes are covered in a smooth buttercream or glazed elegantly with chocolate ganache, while fondant only gets a spotlight as a design element or a character topper.

My Star is ONE

Here's my sweetie's Twinkle Star Birthday Cake! What made it really special was how everyone sang Twinkle Twinkle Little Star as well and it made her beamed like a little star. Made my heart swell :) Happy Birthday Miss Julianne! Now, please take your time to reach 2 years old.

Bring it on, 2017!

Hello readers!

At the beginning of 2016, I told you about my little hiatus for the year. And now here we are, 12 months on... I've done plenty but for all that I managed to accomplish, I am most blessed and grateful for the new addition to my family - my baby no.3.

At first I thought my days of baking may well be over. I sort of recalled with my two older kids, I was either constantly nursing or up to eyeballs in laundry and diapers. Let's not even start on sleepless nights and dozy days. Add two older boys to the mix, I'd be lucky if I had any me-time at all. I just couldn't fathom juggling a newborn, two older kids and still find the time to cover a cake with fondant!

My baby is 7 months old now and I'm baking again.

In truth, I can't help but bake. Life's also been particularly good to me, my new bundle is an easy-going baby and although she zaps up a lot of my energy and the hours, days and weeks just fly by, I'm lovingly rewarded in many ways. I got back into the groove of things pretty quickly because she's been amazingly agreeable. Being a mummy makes me soooo tired but I'm soooooooo happy :) And when I'm happy, I bake!

Baking this year with such limited time to indulge got me thinking about cakes I love to eat. I found myself going back to basics with traditional recipes that is all about taste and texture.

First of, I'm very happy to say I finally found the ultimate BUTTER CAKE recipe. I finally mastered it, and with consistency. I make mine with a tender crumb that is full of buttery goodness and a texture that can only be described as 'plouffy' - it's light yet rich, the sort of yumminess that leaves you with buttery fingers!

I also rediscovered my love for childhood favourites like SWISS ROLL and PANDAN CAKE. I'm really delighted to find a recipe for Swiss Roll that is light and tender, and most importantly, rolls without cracking! Then there's the green pandan cake, part chiffon, part kueh and all so yummy in layers. I make mine with a special topping - Ondeh Ondeh (pandan flavoured glutinous rice balls filled with palm sugar). You can't have too much of a good thing :)

I'm happy to take orders for any of these homemade goodies in the new year. Just drop me a note. I'm also happy to share the recipe if anyone is up for some old fashioned baking.

Happy New Year!

Hello 2016!

Happy New Year dear readers.

I realised I blogged all of 5 times last year. Oops. But I'd like to think I lived more, and just wrote about it less, and it sure doesn't mean I had baked less either. Last year, the launch of my red velvet venture, Velvetin, was a promising check off the resolution list, though it never became the business of my dreams. Still I enjoyed the process, and it's always there for further undertaking.

So here we are, 2016.

This year, I may have to take on a little less baking, but please do still visit my Facebook page for updates. The special project I have in my oven this year is some other kind of baking, a new creation that has captured the hearts and mind of my whole family. A new baby on the way :)

While I hope to continue baking, in spite of the madness that will be my life come June with two boys and a little baby, let me first apologise if I'm unable to reply your queries or take on your orders. I still hope to hear from all you mummies and keep in touch for future bakes.

Meanwhile, here's to the year ahead... make it a good one.

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.

Cake Challenge Accepted

Before November comes to an end, I had better update my much-neglected blog. Last year this time, I had well over 40 entries, this year's been a bit slow with too many distractions. Having said that, the baking hasn't stop and I've had the lovely opportunity to work on some amazing cakes. The last two months in particular posed some cake challenges that I was more than happy to accept.

The Lego Cake
This is a special request from my boy who turned 5. He made the leap from Duplo to big boy Lego some months back under the enthusiastic tutelage of his father. Once he got the hang of it, his appetite for Lego building became insatiable. He was eagerly fixing up sets that were for well beyond his years. Papa B has competition now and the house has become Legoland.

So Mama was summoned to make a Lego cake for his birthday and he wanted this specific one he saw online. I was nervous that if I didn't construct it right, I'll have a house of Lego junkies on my case.

Happy Birthday Jake

Still Can't Let It Go
Apparently the fascination with Elsa, Anna, Olaf and all things Frozen has yet to thaw. I still get a good number of request for Frozen cakes. This one in particular really pushed me to extend my construction skill. The castle is the piece de resistance on this two-tier cake. Made from foam core, cardboard and sugar gum paste, I managed to save the day when the Frozen cake toppers were all out of stock!

Happy Birthday Tricia

The 80th Birthday Cake
I was asked to design a cake for a sweet dame turning 80. Usually for older ladies, I would play it safe and go with flowers or simple piping designs. This time, I was given a picture of the celebrant in her most favourite spot - in a recliner in front of the telly. Life is good at 80.

Happy 80th Birthday

Christmas is round the corner and 2014 will soon be a wrap. I started out the year so strong with so many plans, but with only a month to go, I'm sad to say I've yet to achieve what I set out to do. Ah well, I can plan and hope again in 2015. Stay tuned won't you.

Sofia the First

Wow! I made some Sofia the First cupcakes recently and had it posted on my Facebook page. Overnight, the post reach surpassed all my previous posting with a healthy number of likes and kind comments. Thanks so much guys. The petite princess in purple offered so many wonderful design elements  to work on that it was simple pleasure to make.

This also made me realised how many of you actually like Sofia the First! I know her because it's on Disney Jr. and it's one of few princess cartoons my boys would watch, if not the only. It is also easy to like Sofia, she's kind and spirited but not cloyingly sweet, just enough to make some awesome cupcakes. Heh.

Here are a few emblems that brings out the essence of Princess Sophia...

Her purple amulet

Clover pattern on her dress

Every princess needs a tiara

It's an extremely purply affair, a sort of powdery lavender that is most fitting for Disney's latest bug eyed princess. Here's Sofia herself in cupcake (literally).

Sofia the First 

I made little printouts of Sofia, had them cut out and mounted on toothpicks, then stuck it atop the cupcake and used the fondant ruffle technique for the skirt. Little round discs of fondant were ruffled piece by piece with a ball tool - something I have to confess that's strangely therapeutic to do - and arranged it all around each cupcake.

HRH Cupcakes

I've had wonderful feedback and was told Mummy H who ordered this was totally pleased as was the birthday girl. From the response I've been getting all around, I think Sofia has just gained a few more fans.

Peppa the Popular Piggy

You always know what's hot with the kids by the cakes that get requested and the one that is getting keeps popping up is Peppa Pig!

The cute little pink piggy is famous for adventures around her neighbourhood with her little brother George and extended family and friends. There are many other little characters in this British preschool animated series, which includes rabbits, sheep, cats, dogs and elephants. It's truly great fodder for fondant characters.

The most famous image of Peppa and her family is where Mama pig, Papa pig, Peppa and George are enjoying a stomp around in a muddy puddle, typical piggy activity!

I made my first Peppa pig cake in Dec last year and in 2014, it's easily already one of the most requested cakes. Check out all the Peppa cakes I've done so far...

Peppa and friends (extended version)

Peppa and family

Peppa herself

This was a special request to feature the main star herself - Peppa. This cake is carved out, and covered in meringue frosting. Fondant is used only for the outline, so that minimises the sweet stuff. 

Peppa is popular

Always a joy to make, I'm almost eager to see another request for this.

Laylapalooza

If there is one thing from my misguided youth that I regret, it is that I didn't go to music festivals like Glastonbury, Coachella and the likes while I could still weather the elements, large crazy crowds and budget youth hostels.

I only went as far as Big Day Out in Melbourne and though I did get to see The Strokes, The Darkness, Jet and got on stage with The Flaming Lips, in truth, it wasn't quite Glastonbury.

It does seem like that window has closed for me, but my friend Eve who runs the awesome motherhood blog thebottomsupblog.com gave me the opportunity to remember those heady days and showed how as young mothers now, it is still possible to have a rocking party!

Eve threw her daughter Layla a super awesome Rock n Roll theme party, complete with posters, props, memorabillia and a band where her friends can bring a song (instead of a toy/gift) and perform it! I don't think it gets any cooler than this for a 8-year-old! 

So where I came in was to provide cupcakes in line with the colour scheme and theme. I made little fondant electric guitars as toppers and stencils of their favourite bands which include AC/DC, The Beatles, Ramones, Metallica, Nirvana, RHCP, GnR...

I was thinking real hard how to transfer the band logo without resorting to printing it on sugar paper and realised there is no other way but to print it and penknife it out into a stencil. Then I dusted edible black dusting powder and voilà, a decent transfer that actually looks like it was spray painted on!

Rawk on!

Happy Birthday Layla

Now if you want to see the rest of the party and how Eve had put it together so wonderfully, do check it out at http://thebottomsupblog.com/laylapalooza-2014/

Be Still, My Unicorn

It was going to be a quiet week for me partly because the World Cup has ruin my sleep - I'm not usually a football fan but hey, this is a once-in-four-years event with some athletic eye candy, so why not! But then a friend contacted me for a Unicorn cake for her elder girl and I decided to forgo sleep altogether ha! They are based overseas but were headed back to Singapore for a wedding in Bintan, and she needed a birthday cake as a surprise for her girl who was turning 8.

I love horses, and the mystical unicorn adds another dimension to the equine beauty. At first I was going to make a dumb down version of the beast but when Mummy J showed me the birthday girl's favourite unicorn figurine, I got inspired to make one like it (well, close enough at least).

Keira's Unicorn and Pegasus

As you can see these figurines are almost life-like and I've always been nervous about making anything too much like still life. However, I was up for the challenge and did some research online and found this amazing tutorial on Cake Central on how to sculpt a unicorn. After a few attempts, I was happy with how my unicorn was turning out. I'm so grateful for the generous cake crafters out there who constantly put up ideas and how-tos.

Here's my unicorn in progress...this is made with a mixture of fondant and gum paste, left over night to set and dry before details and shading were added on.

Sculpting at work

Done without shading

Complete with shading

The cake had a few challenges to overcome before it could meet with the celebrant - mainly: Transportation. It would have to go by car to a ferry terminal, take a 45-minute ferry ride, then a transfer to the resort and stored till evening when celebrations will happen. It was a highly humid day. I was seriously concerned. Just a week ago, one of my cakes didn't make it in transit and it was just a car ride that unfortunately had to brake suddenly at one point. The tiered cake shifted, the fondant cracked. I think I was more devastated than the recipient. So yes I was a bit naggy with Mummy J but she was totally cool about it.

Here's the completed cake when it got picked up in the morning...

Keira's Surprise

I'm glad to say everything went well. Mummy J reported back that the cake survived the journey and the birthday girl loved it! While I could see in her picture that there was some wear from the day, I'm glad everyone enjoyed it. For me, that's what it's all about :)

Happy Birthday Keira

What more can a cupcake be?

Some time back, I made a cake made up of cupcakes. My dear friend saw the idea from somewhere and asked if I could do something like that. For all intents and purposes it's a regular cake, except it's made up of many cupcakes put together, kinda like a jigsaw puzzle.

This great little idea is called the 'pull-apart' cake. It's also perfect for those who don't want to deal with cutting up a cake to serve. Once the candles are blown out, all you have to do is pick up a cupcake and enjoy the goods. And the design possibilities are endless!

I made a beach theme pull-apart complete with the birthday boy's favourite beach toys! Here's a look at how it's done...

Setting up the base of cupcakes

Adding the frosting over the top entirely

Happy Birthday Zach!

These cupcakes quickly caught on as I started to get a few requests for this idea. Mummy P ordered what must be the biggest batch of cupcakes to date for her kids as they both shared the same birth date so it was cupcakes galore at school!

The birthday boy wanted an superhero themed cake so I suggested Iron Man! The request was for 50 cupcakes so I had to think of how to configure the 'cake'. I image googled Iron Man and thought the logo was the best way to go - a huge red M with a dot above.

Esan's Iron Man Celebration

For the birthday girl, she wanted something princess-y so I had a look around and saw a very nice idea online of a princess dress put together by cupcakes. I made a fondant tiara to top off for the royal treatment. Admittedly, the shape didn't work out as nicely as I would have liked. I think it' was a case of no. of cupcakes versus the configuration for a dress.

Happy Birthday Princess!