2 Tiers Pink and Blue with Rainbow and Candies Chiffon

Previous bake here.

Pink Ombre Chiffon with Rainbow and Stars

the sketch before baking

Baked this for a dear friend. The toughest part of this cake i would say is the base (the ombre). I'm quite sad that the ombre did not turn out with the vibrant colours that I wanted. Actually I have done a similar cake here, but because I chose another kind of cake board, so I have to improvise the cake design a little. 

Tada! That's how I got EMILY's name on the rainbow. =)

Happy Birthday my dear friend, hope you enjoy the cake.

Pink Ombre Chiffon

Just a Pink Ombre Chiffon. =)

Pink Ombre Chiffon

Recipe adapted from Susanne.

Follow me on Instagram

Happy Birthday to Auntie Fion and Uncle Roy

Remember i made a Rainbow yesterday?

It's used here, haha. Actually i was trying to make Susanne's Lollipop but failed. Nevertheless, it came it super handy to cover the bad unmoulded top tier. =X opps. 

i'm still trying to figure our why my chiffons on matt tube pan always give me problem. Upper pink tier was baked using matt tube pan, size 15cm. It always give me a "spare tyre" Later on, i used shinny tube pan for my blue bottom tier, size 23cm, it gave me a "spare tyre" again. Then i realised, it could be the batter was filled too much. 

See the blue bottom tier, i shaved off the "spare tyre" and somewhat it looked like ocean feel. wahaha! some art.

Happy Family =)

so glad that it was well received.

Happy Birthday to my BFF Bud Ris

Happy Birthday to my BFF, Charis aka Bud Ris. A bubbly girl whom i met in S.G.T with a packet of 50cents Lemon Barley. Hehe.

Her birthday is actually on 24 Sep, i had to bake earlier just in case i have no time to bake a day before and whenever i rush, the chiffon tends to fail.. So, play safe, i thought i better bake it today.

Instead of the usual ombre, i decided to do something different :) sorry my layering still not straight. I super love Susanne's bakes.. the above cake is based on 18cm rainbow cake recipe. You may want to give it a try by clicking on the right side of my page, look for rainbow.

-------------------------------------------------------------------------------------------------------

18 Sep 2016 - a surprise meet up arranged with her hubby, Jimmy to meet at Suntec City. I'm glad that it was well received and feedback of the cake taste was good :)

my love, my bff my bud ris my everything. she is the one, the one who i dun meet often and yet we are always on the same frequency. This is real friendship. 

At night she sent me the cut out of the cake. 

Vanilla Cupcakes with Whipped Cream

frosted with wilton 1M

freshly frosted cupcakes with heart shape icing: see image below.

the above picture was taken 2hrs out from fridge, looking good but not as solid already.

Recipe from Munira:

GLAZED VANILLA CUPCAKES

Ingredients:

135g Self-raising Flour
80g Cake Flour
160g Caster Sugar
115g Cold Butter, cubed
2 Large Eggs
120g Fresh Milk
1/2 tsp Vanilla Extract

Method: (Exactly how I would do it)

1. Preheat your oven to 180°C. And line 16 muffin pan.

2. Place your mixing bowl on your weighing machine. Measure out your self-raising, cake flour and sugar.

3. Use your hand mixer (not turned on) to just get the ingredients mixed. Then chop some butter and place it in a bowl over the scale and measure out the right amount.

4. Then on your hand mixer and blend the ingredients until you get a crumbly sand-like texture.

5. Next, add your eggs and continue to mix until it becomes thick.

6. Finally, place your bowl back on the scale and measure out your milk and add your vanilla. Continue to beat until you reach a smooth texture. Stop immediately when it's smooth.

7. Scoop into your paper liners and bake for 20 minutes.
___________________________________________

COLOURED WHIPPED CREAM

Ingredients:

200g Millac Gold Whipping Cream
2 tbsp Icing Sugar, sifted
1/4 tsp Vanilla Extract
1 drop Gel Food Coloring (I use Americolor)

Method:

1. Whisk cream until thickened.

2. Add icing sugar, vanilla extract and coloring and continue to beat until stiff. Do not overbeat.

3. Frost immediately over cooled cupcakes or refrigerate until needed.

4. Refrigerate cupcakes after frosting to keep the shape intact.