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First Wedding Cake!

3 Jan

IMG_5316 Alhamdulillah, my cake stood strong all the way throughout the reception! Was so nervous you can’t imagine how worried I was for the past few weeks. IMG_5269 Had started with the rice paper flowers 2 weeks ahead. Making them in red, yellow and green as requested by the bride earlier. IMG_5302 Made the 2nd tier two days before the reception. This was a dummy cake. Making a sparkly, sequin-y middle cake. IMG_5304 Prettified my flowers with edible beads and silver sparkly dust.


First tier up. I had some issues with my first tier. It was so much easier to put fondant on a dummy cake then on a real cake. I did this two days before reception. My fondant sort of break apart at the back. (I took picture of the good side of course!) I googled and learn how to glue back the fondant but it resulted in a wet fondant cake. Was so stressed up cause I can’t possibly ruin a wedding!


So I changed my plan and made more flowers to cover the whole cake. Found out that I did not knead my fondant enough for first tier. Second tier was easy cause the fondant was still fresh out. (Yes, I made the fondant myself!!) Had covered the first tier hours later hence the crack, elephant skin, etc. Learnt from mistakes and knead like crazy for the third tier. It was so much better!


Not so bad for first wedding cake right?! Hehe. Tried my best to put in what I learnt into the cakes. The making of fondant, the sequins and the rice paper flowers! Now I know why people charge so much for a wedding cake. It is so tiring, back-breaking, feet swollen-ing, head banging experience ever. I don’t know how the bakers do it on a weekly basis.


And!! My mum and I decided on a dessert table project! That was why I was so stressed out! Rent out the beautiful cake stands from CAKELAB by Maryam Dzinnira. 🙂 We managed to mass produce cream puffs, eclairs, tapak kuda, kek lapis nutella, congo bars, Victoria Sandwich slices and kuih bakar berlauk. My elder sister made awesome dadih to add on. One of the aunties gave delicious brownies for more variety. There’s kek lapis rainbow and what’s not to add into the dessert table. Our first dessert table project and first wedding cake ever. So glad everything went well! 😀


Cake Classes Part II

19 Nov

Continuation to my initial Cake Classes post, I went to two more exciting decorating classes from byBellaCupcakes.

Temari; cute spherical cakes. Bigger version of cake pops without the stick.



And rice paper / wafer flower. So unique!


“Spoilt for choice” right now. What to do for my cousin’s wedding cake?!?

Cake Classes

19 Oct

It’s been ages. I’ve been very busy with work and weekend classes. Managed to insert cake classes in between for the past few months. Trying to have a decorating crash course cause the genius me had hastily volunteered to bake my cousin’s wedding cake this December. I know right! What was I thinking! I had volunteered to pay for it but my aunt and cousin insisted on me baking it instead. I’m okay with birthday cakes but wedding cake is a big deal! So many what-ifs in my head now. (What if the cake break apart, what if the buttercream/fondant melt, what if everything fall apart, etc.)

Fate introduced me to Kak Aidah from SweetnessSg and Kak Bella from byBellaCupcakes. So thankful to meet them!

SweetnessSg: Had previously went to their Pavlova and Meringue Workshop. Recently went for the Swiss Meringue Buttercream class. Really love the decorating parts but of course I’m just a beginner. Kak Aidah taught various ‘design’. So many options to choose from but I love love ruffles! Will need to practice like crazy! My hands were too shaky to pipe any decorations. Super nervous for nothing!

My Frozen inspired cake. hehe!


With ombre surprise (cause it’s pink inside!) inside:


byBellaCupcakes: I went to a total of 3 classes! Such a pity she’s leaving in November especially since I only know about her in late September.  Had super crash course in October. So worth it! I actually feel sad she’s leaving! Heh.

First class was sequins. I think I should have gone to basic class first. Had jumped straight to sequins. hehe but she kindly guided me throughout. I love fantasy flowers! So pretty on a cake.


Second class was on fondant. Making it from scratch. This should have been my first class though. My ribbons still look a bit awkward. But we were rushing to complete it due to time constraint on my part. FondantTheir class was on two tiers! She also included anemone and roses. I can make more flowers now! So many ideas for my cousin’s wedding cake! Now if only I can sketch out the ideas.. hehe. My sketches sucks.

2 tiers

I love all the classes. They are tiring because of the long hours (4-6hours) but so worthwhile. So sayang to cut after the long hours spent to make it but.. no choice right.

Now I just need to put in whatever I learned into the wedding cake. So worried!

Quwaidir’s 2nd Birthday

13 Aug

Quwaidir turned 2 a week ago! My nephews have all grown up to be funny toddlers now.

I was glad his birthday celebration was postponed to the weekend. That means I can finally decorate his cake!

Last year I was too caught up with month end till I could not even contribute anything.

When we asked him to choose his cake, he decided on mickey mouse, then angry bird, then guitar, minion was mentioned once, returned back to mickey mouse / angry bird, then piano. Fickle minded but since he repeated angry bird many times (I kind of psycho him to choose that), here it is:


Reminded me of pokeball with face. 😂


Darwish’s 3rd Birthday!

22 Jun


Edible print can save a life! Unlike his first and second birthday, I took an easier way out this time.

He still love his cake though! I’m hoping that my laziness will disappear and I will start baking soon!! Need to be prepared for Quwaidir’s 2nd birthday cake too. I did not have the time last year for his 1st birthday. Feel a little guilty.


Anyway Darwish’s 3rd cake was just a simple sponge cake with eclair nutella filling. Nutella makes everything taste so wonderful!

Congo Bars & VSC

7 Dec

Last Saturday I have decided to try out baking Congo Bars. I saw them on Kitchen Guardian’s instagram.

But mine turned out to be more cakey then what I imagined them to be:

Congo Bar

I made them using the recipe from Bisous À Toi here.

2 3/4 cup all purpose flour
2 1/2 tsp baking powder
1/2 teaspoon salt
150g butter, softened
320g light brown sugar
3 eggs
1 tsp vanilla
320g chocolate chips

I was reading through Bakerella’s and I have decided to mix the ingredients by hand. Probably why mine was cakey.

Sift flour, baking powder and salt into a large bowl. Set aside.
Stir brown sugar into softened butter in another large bowl until butter disappears. You can use the back of your spoon to help incorporate the two together.
Add eggs one at a time to butter mixture and stir well after each egg.
Add vanilla, chocolate chips and nuts. Mix well.
Add dry flour mixture and stir until well combined.

Mine is also a little taller cause I used 10 x 10 pan instead of the 13 x 9 recommended pan. hee. I was lazy to dig and find the 13 x 9 pan. I like how this congo bars taste like cookies. Indeed it is true! Brownie + cookie! Will try to do it again using mixer and 13 x 9 pan. Want mine to be a little similar to Kitchen Guardian’s! (here, here, here, here)  Not satisfied with mine that’s why I didn’t bother to take more pictures.


Told you my family (or rather my mum) loves Victoria Sandwich Cake. She made them again & again.

For my aunt’s and uncle’s anniversary:

VSC anni

Cute version:

VSC cupcake

Victoria Sandwich Cake

5 Nov

I had promised to bake a cake for Mama’s birthday. As usual, Mama had chosen fruity kind of cake. She even had a recipe in mind for me to try. The recipe is then adapted from Bisous À Toi of course! 


Ingredients – cake:
250g salted butter
250g sugar
250g self raising flour – sifted
250g eggs (I used about 5 eggs, please weigh your eggs!)
1 tsp vanilla extract
2 tbsp milk ++

Preheat the oven to 160C
Beat butter and castor sugar together until really light, pale and fluffy.
Gradually add the eggs, beating well after each addition. Then incorporate the vanilla extract.
Fold in the sifted flour delicately with a spatula.
Add enough milk in order to get a smooth dropping cake dough consistency.
Pour into two greased 8″ round pan and smooth out the top with a spatula. – I had also used 2 pans to bake the cake batter. It is so much easier. Better than making a mess while cutting 1 very tall cake.
Bake in the centre of the oven for about 30 minutes or until golden and a skewer inserted into the middle comes out clean.

Ingredients – fillings:
Strawberry jam
Slices of strawberry mixed with a tbsp of sugar (Mix them and set aside for 15 mins)
Whipping cream (This whipping cream I used tasted nice on its own)


By now, I had spread the jam on the first cake and piped down the whip cream. Please do wait for the cake to cool down for 10 minutes or so before you spread the jam, etc.


Then I added the slices of strawberry I mixed with sugar earlier. What a brilliant idea this was! My strawberries were on the sour side. The sugar made them taste so much tastier.


Cover them with the other ‘half’ of the cake. Decorate with sugar powder and whatever you have/want.


The simplest cake ever! No need to crumbcoat and worry about the appearance that much. I was thinking of substituting the strawberries with other fruits. Like blueberry yum yum! 😉