Happy New Year everyone! I hope everyone had a fun first day and has kept all their body parts intact. 🙂
For New Year’s Eve, mom tasked me to make sugar cookies and cupcakes for the neighbors and so I did. I also made Carrot Cupcakes with Orange Cream Cheese Frosting. 🙂
After the night’s festivities and a few hours of sleep, I was up again for another batch of cupcakes and cake making for the celebration with the family. We made Orange Cupcakes with Cream Cheese Frosting and my first kinda successful attempt at Victoria Sponge Cake. I’m not very fond of working with fresh fruits when baking but everything I had made for NYE had a fruit element. The sponge cake had blueberry jam, left over cream cheese frosting and strawberries in the middle, while it was topped with more frosting, apples, mangoes, peaches and grapes. 🙂
I do hope this sets the tone for the year, where I push my limits and try more new things! Hello, 2015! 🙂
I believe the best thing anyone can strive for is to produce something they are proud of and that is what I live by when I bake. I stand by never delivering anything substandard (of what I know). It is one of the few things I am passionate about. So when Pepper, my goddaughter, celebrated her first birthday, I was glad to be part of it. What I was not glad about was having to make a fondant cake. I do not like to cover cakes in fondant nor eat a slice of one, but I agreed because she’s my goddaughter and I have always wanted to be a good ninang. And then it had to be a 2-tier cake (10-inch and 8-inch) which I have never even attempted before. To say I was out of my league is an understatement. I swear. Having to manually roll out the fondant to cover such a huge cake almost reduced me to tears. But if my mantra for work is “I hate this. I fucking fuckety fuck hate this”, the phrase “I can do this! You can do this Teesh!” kept running on my head until I finally did!
My tasks for this cake were: bake a rainbow cake, cover the rainbow cake, make all the fondant toppers on the rainbow cake, pack the cookies and bake the cupcakes. I was lucky enough to have a sister who enjoys baking, so she made all the assorted fondant cupcake toppers (colorful cupcakes, cookies, lollipops and candies), frosted the cupcakes and helped make fondant cut outs. Mom and my brother helped with the individual packaging of the cupcakes. And C honestly did so much with moral support (calming me down when I got frustrated, massaging my back, etc), and helping my sister put the cupcakes together. I had a great team with me. 🙂
Will I ever do this again though? Once you’ve produced a 10-inch and 8-inch cakes covered in fondant, 80 cupcakes with assorted fondant toppers in individual packaging, and 50 individually packed cookies – all in less than 24 hours, you end up feeling that you can do anything (but maybe not a 3-tier cake or higher in the near future haha).
My first time to make a summer party set! It consists of a 6-inch ombre cake and 24 cupcakes – 12 of which are decorated. 🙂
Some people have a definite idea of how they want their cakes and cupcakes but although it’s tedious, having the freedom to do any design at all to fit a theme is fun too! It may be rainy now in the Philippines, but that does not mean you can’t go “Beach please!!” on your cakes and cupcakes.
One Sunday afternoon, my sister and I were bored so I modified a chocolate cupcake recipe and used dark chocolate instead. I used other ingredients as well to come up with this batter. I already had the idea of making a mini cake, hence, I poured ¾ of the batter into the jelly roll pan. Once baked, I used a small cake pan to cut out three small cake layers.
It was more bitter than sweet (and not as moist as my usual chocolate cake), and my brother who was watching in the sidelines started putting Nutella on the leftover cake. Based on how much leftover he consumed with Nutella, I decided to use it as a cake layer.
But I still needed another flavor to stand out.. hello again, blueberry jam.
Mini naked cake.
I made my buttercream a bit sweeter to balance out the bitterness of the cake. Spread a thin layer of buttercream over the cake to trap those annoying cake crumbs.
Piped rosettes on top of the cake using the white icing. Now the top of the cake is covered with mini rosettes.
I have been seeing ombre frosting everywhere, so why not join the bandwagon!
¼ of the batter went to making really tiny cupcakes. I have been itching to use the tip that can pipe frosting like a grass! I forgot which tip I used to pipe the small flowers on the grass though. I used gold nonpareils to make it look like a flower. 🙂