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.

Happy Birthday Chermine!

Pink Ombre with Rainbow Standee and Stars for Chermine.

The Birthday Girl

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Happy Birthday Mummy

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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.

Somewhere over the Rainbow

Somewhere over the rainbow

See my previous attempt here.

About Rainbow

When i was making this, i was humming the song all the way.. hehe 

Isn't it beautiful seeing rainbow, somehow it makes me happy =)

Super match my Rainbow Mood 

Have a good week ahead, people!

#twenty0nine Happy 7th Wedding Anniversary to us - Rainbow Chiffon

While baking my bff's cake, i had extra chiffon sheets, and so our wedding anniversary wordings are the same white chiffon.

Not very straight though.

Happy 21st Birthday Nicholas

The Teo Family celebrated Nicholas' advanced 21st Birthday on 12 Sep 2016 at IMM's Hai Di Lao.
I was cracking my head hard on what to bake for him, then i came across Susanne's bake here. It took me 7hrs on Sunday to bake the bottom rainbow and top blue vanilla chiffon, plus the white wordings.
I only bake the semi-circle rainbow on top most yesterday morning.

first line up the colours properly, cuz it's my first time baking a 9" chiffon cake. 

 below are the steps on how to layer each colour, all learnt from Susanne's book.

by blue colour my meringue collapsed, hence the wavy look.. haha

now baking the upper tier, got some leftover batter, trying on cupcakes.

lastly, the semi-circle rainbow. as i do not have the exact 15cm tube pan, i tried using my smallest tube pan to make the above. made 2 cuz i have leftovers. 

Nic and Mag

so glad it was well delivered and all said nice. =)

see the curvy blue, this was what i meant.. the meringue collapsed.. haha

Rainbow Cake

It took me about 5hrs to complete this cake. Sorry for the ugly frosting, it's really my first baking such cake with frosting. The whole cake weighs about 2.2kg.

4 layers of 6inch
2 layers of 8inch

Red, orange, yellow, green, blue and violet
I was a little sad that i did not manage to capture the sliced version of my cake =(

Anyway, i used BakingTaiTai's rainbow cake recipe for the whole cake: http://www.bakingtaitai.com/2013/09/rainbow-cupcake-cake-recipe.html
(top 4 colours, one time recipe)
(bottom, 2 colours, one time recipe)
in short, times two the recipe. =)

As for the cream cheese frosting, i always like to use Munira's recipe:
Whipped Cream Cheese Frosting

Ingredients:
240ml Rich Bettercreme (Non-dairy Whipped Topping)
70g Cream Cheese, softened
1/4 cup Icing Sugar
A few drops of Vanilla Extract

Method:
1. Combine cream cheese, vanilla and icing sugar together until smooth.

2. In a separate bowl, I whip the cream until thick, add the cream cheese mixture and continue to whip until stiff. Can be used immediately to pipe over cupcakes or layer and frost cakes.

Note: This frosting last for long hours at room temperature and doesn't melt.

***FYI, The above whipped cream cheese frosting is meant for 12 cupcakes, i use the recipe and x3 the amount to frost the whole rainbow cake.

4 Colours Rainbow Cake

Happy birthday to my favourite cousin, Kerine who will be turning 13 on 26 May 2016. I have decided to bake rainbow sponge cake after seeing bakingtaitai's rainbow cake. 

Here's here recipe.

Instead of following her 6 colours, i did 4 only. 

Need to work on my frosting >.<

 

Thank goodness, it was well received!

After they cut the cake, a picture was sent to me.. then i realised the coloured was stacked wrongly.. haha! 

Rainbow Chiffon Cake

Thanks to Sussane for her wonderful book. 

The yolk batter

Meringue. Somebody asked me if this was soft or stiff peak, to be honest, i'm not too sure. I'm still learning, maybe it's time for me to ask around. =p

My 6 metal bowls from Daiso comes in handy in making Rainbow stuff.

 

End Product!

Recipe can be found here.

Vanilla Cupcakes with Mini Rainbow Balls

ingredients were prepared before hand

then i got my girl who enjoys baking like me to pour in one by one

my little helper, throwing the mini rainbow balls on top

 

 

tada~

because we have just shifted, abit disorientated. Still "making friend" with my new oven..

Ingredients:

1 1/2 cups (180 g) all-purpose flour
1 1/2 teaspoons (7.5 mL) baking powder
1/4 teaspoon (1.25 mL) salt
2 large eggs, room temperature
2/3 cup (130 g) sugar
12 tablespoons (180 g) unsalted butter, melted
2 teaspoons (10 mL) vanilla extract
1/2 cup (120 mL) milk

Method:

Preheat the oven to 350 degrees F / 176 degree C and line a muffin tin with cupcake liners; set aside.

Make the cake by whisking together the flour, baking powder and salt in a bowl. Set aside. In a stand mixer, beat the eggs and sugar for 2 minutes. Add the butter and vanilla extract. Then beat in the dry ingredients and milk. Scrape down the sides of the bowl and mix until combined. Divide the batter evenly into the muffin tin, and bake for 18 to 20 minutes. Allow the cupcakes to cool for 10 minutes before transferring them to a rack to cool completely.