A lot of C's for a B

I purchased a giant cupcake silicone mould online. It got delivered within 2-3 days. Turns out, that it wasn't that great after all. More than a cupcake shape, it looked like a beehive. So, I covered it in custard flavoured rolled fondant and turned it into a beehive.
Chocolate chilli cherry cookie cake, covered in custard flavoured fondant. Lot's of words beginning with C, ey? Haha.


By the way, those things that look like stones, are chocolate stones. :P

Chocolate chilli cherry cookie cake, covered in custard fondant.
Makes about 10 servings

20g butter
100g Lindt Dark Chilli Chocolate
140g plain flour
45g corn flour
1 tsp baking powder
25g cocoa powder
3 (70g eggs), separated
100g sugar
400ml milk
65g choc cookie crumbs
250gm frozen cherries, thawed

custard flavoured rolled fondant

In a double boiler, melt butter and chocolate. Allow to cool.
Sift flours, baking powder and cocoa together in a bowl.Add milk and egg yolks. Mix.Add cooled chocolate. Mix.
Add in cookie crumbs and cherries. Mix.
Whisk egg whites until soft peaks. Add sugar gradually whilst beating until stiff peaks.
Gently fold in egg whites.
Grease cake pan. (I used my giant cupcake silicone casings) and gently pour cake mixture until 3/4 full.Bake in a preheated 155C oven for 1hr and 40mins or until cooked.
Allow to cool completely before covering with rolled fondant.


Don't ask me about the custard fondant. I ran out of icing sugar in the middle of the night. It was too sticky still so I used up all of my custard powder. -__-

Serve with cookies n cream icecream! To me, the fondant is purely decorative. I don't really eat it because it's just sugar.

Red velvet cupcakes

Be careful when eating red velvet cupcakes. Hehe. Your teeth can go red. :P If you don't know what red velvet cupcakes are, it's just red dyed chocolate cake. Haha. I know others are creating blue velvet and green velvet now. Why not? You can have any coloured cupcake you want! Haha.

My first time making red velvet cupcakes.


With vanilla buttercream frosting.


It didn't look that red under low lighting. But hey, the colour turned out pretty good and I didn't use that much food colouring! Wee~ Haha. I've heard of people using up to 1-2 bottles.. :S


Packed a box of red velvet cupcakes and florentines for a birthday girl. :) Hope you liked them!

Penguin Chocolate Cherry Cupcakes

Hello hello. I wanted to make some cupcakes for a friend. After thinking about what to make, I decided on chocolate cherry mudcake cupcakes decorated with fondant icing. I decided to try and make fondant myself as I've heard many un-delicious things about premade Orchard Fondant Icing. (Though, I've never tried it myself..)

Well here they are. My Penguin Chocolate Cherry Cupcakes! :) Hehe.


It was very fun to make and I'm so proud of myself. Haha.

If anyone would like custom made decorated cupcakes, I can be of service to you~ Pay me and I can make pretty much anything for you! :D
(Personal requests only. Only for friends or people I know. So long as I can meet up with you on delivery)

I dream of one day opening up a bakery..


One day..

one day.. :)

Chocolate cherry mudcake cupcakes
Makes about 7

125g frozen cherries, thawed
35g plain flour
35g self raising flour
1 tbsp (5g) cocoa powder
1 egg
1/4 cup (60ml) milk
52g dark chocolate
63g butter
100g sugar

In a saucepan, melt chocolate, butter milk and sugar on low heat until combined.
Leave to cool for 20minutes or so.
Whisk in flours and cocoa.
Then whisk in egg.
Add frozen cherries and any juice it comes with to the mixture.
Scoop into cupcake patties until 80% full.
Bake in a preheated 150C oven for 30mins or until cooked.

Allow to cool before decorating.

Okay. This one was the first penguin that I made. Pretty ugly huh? :(

Modelling fondant
Makes about 285g of white fondant

250g icing sugar
2 tsp light corn syrup or glucose (I used Karo Light Corn Syrup with Vanilla)
1 tsp vanilla extract
1 1/2 tbsp warm water
2 tsp gelatine

Dissolve gelatine in water. Add vanilla extract and corn syrup/glucose.
Mix into sifted icing sugar until combined. A dough should form.
Wrap with clingwrap if not in use as it dries out and hardens.

Decorate as necessary using food dyes.


The fondant will harden over time, so be quick with modelling. Also, to help fondant stick to cake and eachother, simply brush with water.

It is a timely process, but I think it's worth it. If you don't have the time, pay me and I'll gladly do it for you! ;D

Sweet mee sua (Birthday noodles)

Mee sua is also known as long life noodles. It can be served savoury or sweet. And it was the sweet version that I had a craving for. I remember over 10 years ago, I had sweet mee sua with egg for someone's birthday. I've never had it ever since, but I still remember and longed for the taste. So my mum showed me how she makes it.


This is the mee sua. You can get it from Asian grocers.


But... look at the salt content! That's quite a lot of salt! The noodles are actually quite salty on their own. I can't see how they can be called long life noodles when they can potentially lead you into high blood pressure (due to the high salt content) and thus shortening your life span! I suppose the noodles themselves have a long life. You.. won't. Haha.

Sweet mee sua (Birthday noodles)
Serves 8+

375gm mee sua (long life noodles)
4 cups water
1 cup sugar
8 eggs

Fry each egg separately.


Look at the length of the egg on the right! Haha.

Boil the mee sua in a large pot until cooked. Taste test a noodle to see if it's cooked.


Drain the noodles and discard the water (as it may be salty).

In another saucepan, boil the water and sugar, stirring frequently so the sugar can melt.


Then add the fried eggs.


Simmer for a few minutes.

Place some noodles in a bowl, and add an egg or two along with the sugar syrup.


Serve hot/warm.


Mmmm. Sweet/salty goodness. The taste I longed for came flooding back when I had some. It tasted exactly like how it used to. Hehe. Yummy!

In summary, I believe that these birthday noodles can lead to high blood pressure and diabetes because of it's high salt and sugar content. :P That's a reason why people don't eat this often. Well, you really shouldn't.

When drinks outweigh food

When it comes to birthdays, there's got to be food, drinks and cake.

@ Phoenix Bar - 82 Flinders St, Melbourne.

This was the cake:

I think it was a Monte Carlo mousse cake from Laurent.
Chocolate mousse, creme brulee coffee on top of a chocolate flourless biscuit, with a milk chocolate and dark chocolate glaze. And coffee beans! :D

It was nice, but a bit too much mousse for my liking. Small servings are good when it comes to mousse cakes. It was a gigantic cake. Very large slab.. very very large. Expect to feel sick if you consume it all yourself.

The food (you should never drink without food in your stomach!):

Spring rolls.

Pigs in a blanket. (Sausage wrapped in puff pastry)

Chips.

And last but not least, the drinks:

Vodka sunrise.

Vodka and lime.

Vodka and mango nectar.

Gin and tonic.

Straight vodka & vodka and orange juice.

Different bartenders make the drinks differently. Sometimes the drinks are stronger, weaker, served more neatly..etc. But I suppose, a drink is a drink and variation is good? Well, a lot of drinks were consumed by all (that aren't all pictured), so of course you'd know the aftermath of it. Haha. Alcoholics. Tsk tsk.

I hope you had a great night Tracy! Once again, happy birthday!! :)