Feeds:
Posts
Comments

Posts Tagged ‘matcha cake’

Hola mis amigos! 🙂 I speak Spanish when I’m excited! Haha! 🙂 Tomorrow I’ll be off for 3 days filled with shopping and eating! Woohoo! I figured in the midst of my frantic life, I should perhaps update my blog or else you guys might think I’ve been kidnapped or something! 🙂

It’s been a couple of busy weeks for me again. I’ve recently embarked on a career change and am at this moment still sorta bumming around, trying a little bit of everything. The last couple of weeks have been packed with interviews after interviews, cake orders, wedding preparations (not mine!) and starting my new casual job. So, as you can see, I’ve had quite a bit on my plate. 

I’ve just completed 2 orders for a green tea cake and 1 for a strawberry sponge cake. Every time I make a green tea cake, I tend to favour the nature theme when decorating. To me, I feel that green tea with its healthy image should match something with natural beauty. This time, since its autumn, I decided on the theme of autumn leaves – bright red, orange and yellow leaves on a greenish background..hhmm…NICE! 🙂

  

I used white chocolate for the leaves and dyed them yellow and red. YQ told me that when she brought it to work, her colleagues were afraid to try them as they weren’t sure what it was made of! Finally, someone was brave enough to pick at one of it only to discover it was white chocolate! Haha! Goes to show that a little courage can bring you great surprises! 🙂

 

Another secret fascination of mine is for sakuras a.k.a cherry blossoms. I’ve always found these flowers really pretty and fascinating due to its short blooming time. Sakura is the Japanese name for cherry trees and its blossoms. It is a common flower in east Asia such as China, Japan, Korea and Taiwan. It has different symbolic meanings in different countries. In China, cherry blossoms symbolize feminine beauty, the feminine principle or love in the language of herbs. In Japan, they are believed to represent the transient nature of life. The beauty and extremely short life of the sakura has often been associated with mortality. The Japanese used sakura to motivate nationalism and militarism among its people during World War II. Japanese pilots would paint them on the sides of their planes before embarking on a suicide mission, or even take branches of the trees with them on their missions. A cherry blossom painted on the side of the bomber symbolized the intensity and fragility of life.    

I remember as a kid, whenever I watched a romantic movie or tv series featuring sakuras, I’d often wished I was the actress. In those movies, there is often a scene where a guy and a girl will stand under a sakura tree and it’ll start shedding and the girl will twirl around in delight as the flowers fall all around her. The couple are so in love with each other and joy just radiates from their faces. Like every other girl, I wish I could have such a romance! To be really honest, I still do harbour hopes of one day being able to be like those actresses and live out this secret dream of mine. 

Since I’ve yet to experience my childhood dream, I’ll have to be satisfied with other methods! 🙂 I know I’m in the wrong season (sakuras bloom in spring and I’m in autumn now), but I couldn’t help but deco Ryan’s order with them. It’s my first time doing flowers as a deco and I was pretty nervous. I have to admit this was not one of my best creations but it was enough to satisfy a little girl’s dream of beautiful flowers and handsome princes! 🙂

Just like every little girl had dreams of being swept off by a knight in shining armour, every little boy has dreams of war, fights, and racing through the storms of life. Just today, I completed an order for a strawberry sponge cake for Thomas who was turning 10. It’s been a long time since I was 10 and it was challenging thinking of how to deco the cake. My initial plan was to do an elegant, classic design topped with chocolate, strawberries and marshmallows. But then I thought, would a 10 year old like that? Hhmm….off I went seeking advice from others. Alan, as expected voted for the classic elegant design but Krystal felt I should make a cake that would please a 10 year old and not his parents. She had a point. So what to do? Well, this was what I did…TADA…a racing track!

Due to time constraints, I was unable to make sugarpaste/marzipan cars so had to settle for supermarket jelly cars. They didn’t appear too appetizing to me but who knows what a 10 year old might think. All I can pray is that Thomas enjoyed it and had a great birhday. 🙂 *Fingers crossed*

 

Advertisements

Read Full Post »

 Click here for the recipe 🙂

Read Full Post »

My first cake sale! So exciting! Thank you so very much for your support Helen! 🙂

I was first introduced to this cake 2 years ago when I was preparing for an event at church – Taste of Asia. While experimenting with various asian desserts, Ryan suggested a green tea cake. In order to cater to the australian taste buds, I layered it with cream cheese frosting. The response received from the Australians at church was beyond expectations as it’s never occurred to them to make a green tea cake. 

Green Tea Sponge Cake: 

Ingredients: 

  • 6 egg whites
  • 125 g caster sugar
  • 1/2 tsp cream of tartar
  • 6 egg yolks
  • 100g sugar
  • 1/2 tsp vanilla essence
  • 5 tbsp corn oil
  • 2 tbsp hot water + 1 tsp green tea powder
  • 100 ml double cream
  • 140 g self raising flour

Method:

  • Preheat oven accordingly.
  • Whisk egg whites, sugar and cream of tartar.
  • Whisk egg yolks, sugar and vanilla essence till light and creamy.
  • Add in corn oil, green tea and cream. Mix well.
  • Stir sifted flour and fold gently to mix.
  • Pour egg yolk mixture lightly into egg white mixture. Mix evenly with a big spoon.
  • Pour into ungreased pan. Bake till set.

Cream Cheese Frosting:

Ingredients: 

  • 2 packs cream cheese, softened
  • 125gm butter, softened
  • Green tea (matcha) powder
  • Icing sugar
  • Double cream

Method: 

  • Whisk cream cheese and butter with an electric mixer. Add green tea powder and icing sugar according to taste.
  • Add cream in tablespoonfuls bit by bit just to softened up mixture a little. 
  • Cream cake and decorate accordingly. 

Read Full Post »