Monday, March 29, 2010

These are also cupcakes!


If you are wondering what this is about, I've been testing different recipes for cupcakes for a business plan for a bakery! These are chocolate banana cupcakes, frosted with salted caramel buttercream.


I also had some remaining salted caramel and a lot of remaining blackberries and pansies from my cake decorating that I didn't want to go to waste, so I made these and topped the cupcakes with the sugarpaste decorations.


I wound up taking them to a party which was fairly dark, so I don't really think they did get appreciated that well! I might try making some again though and this time, they will get hopefully, some commercial due! Over the next two months, I'm going to continue testing out some recipes and collecting pictures of the goods, as well as putting them on sale at a local cafe.






This is a cupcake


There's something about these cupcakes that is simplicity itself. I think it might be the nostalgic combination of whites and reds against the black wrappers. Or maybe just the simplicity of the flavours and the traditional shape.


These are very traditional lemon poppy seed cupcakes, frosted with vanilla buttercream and topped with a raspberry.






Sunday, March 28, 2010

A purple and grey wedding


I have some pictures that I am really excited about, from the second wedding that I've been part of within the last 2 weeks. I really enjoy seeing each bride's style come to fruition and how much that style is a reflection of her personality or rather, how predictable that style choice is when you know her personality. I feel blessed that the two brides I worked with were women that I know personally and that I really respect and am so glad to know. It's amazing how comfortable it makes the process.


The other thing that I reflected on is something my brother exclaimed, he said, women must just have their own language. Getting married is just about getting married, why does it have anything to do with colours? I had to laugh, here was my rather metrosexual brother, declaiming the same thing as my retired, conservative in-laws, who wouldn't know a colour scheme if they tripped over it on their doorstep. Could it be that everyone in the world, apart from slightly obsessed brides, really don't give a damn? Maybe, after all the effort, they truly don't see any of these colours, let alone whether the colour is a deep purple or a lilac shade.


I'm being judgemental too, of course but I do feel that one of the best things of this temporal, wrong world is that there are wondrous and awesome shades of colour and that we can make an effort to encorporate or enjoy that. I kind of feel sorry for people to whom it doesn't make a difference, because they just don't care. I agreed with brother that the most important things are the solid, scary things- like vows, like committment, like joint finances, permernance, compromise, sacrifice and parenting responsibility. But it's also a celebration and the definition of how we celebrate, is what differentiates us. Now, to some people, that means sharks fin and a time to pour over multiple group photos of family and friends. To some people it means a rare ride on a white elephant. To other people it might mean confetti and floods of natural light. To others, it's moon pies and those gingham table cloths they always wanted.

I believe there is a common definition of celebration, just like there is a common concept of luxury. Where it is uncommon, is probably most representative of personality. Bouquets and flowers in certain colour schemes, is important to almost all brides, because it is a way of expressing personality in a common definition of celebration.


As the older sister and sister-in-law of very good friends, I've known T. for a long time although I got to know her better, I think, through her wedding. To me, she's always been the quintessentially older sister- responsible, competent, generous, calm and elegant. I've always admired and respected how tasteful and serioux (that's french serious with an x, because english serious with an s just isn't serious enough- if you know what I mean) she is. If there was one word to describe her, it would be classic. Her dress would be streamlined, not ruffled or big. She would like beaded appliques, just slightly 1930s vintage and luxurious, in shades of grey and bronze. There would be pairs of pageboys and flower girls and a chapel length veil. She'd have white satin peeptoe shoes and a simple but exquisite necklace of pure solid diamond. Because that's just kinda who she is.


But there were some things I didn't know about T.- for example, I knew she was very patient but I didn't know how much her nuanced sense of humour would crack me up, in ways that it wouldn't do to share right here! I knew she was private but I didn't expect how much I would enjoy her company and conversation around the kitchen table, I knew she was disciplined, but I didn't realize, probably until the big day itself, exactly how in control and cool she was (the only bride to date who's had time to sit in, drink a cuppa and supervise the individual flowers and size of her bouquet!). I feel like this is what the essence of the process, trying to synthesize a mix of things that you surmise and elements that always surprise you.


When she called me to say she wanted a fuschia, deep purple with steel grey, I was pleasantly surprised by her bold and stylish colour choice. The choice of purple flowers, which really allowed us to think about flowers in an exciting way, rather than which were available. Her brief was for five bouquets, 17 boutennieres and corsages, 2 flower girl bouquets and hair wreaths and 2 mini page-boy boutennieres .


She liked peonies, renunculus and hydrangeas, blackberries and dusty miller and didn't like gerberas or cabbage roses. The pictures she sent me were also very consistent, tight posies of petally flowers with a lot of colour and rather few leaves or greenery. The shades were either a soft pastel lilac or a deep purple and the fillers were slightly twiggy or faded.


Left entirely to my own devices, I would probably have gone very, very dark on the flowers with lots of black-purple callas and renunculus, blackberries, white berzelia baubles and cascading dusty miller or green amaranthus but that wouldn't have given the free-wheeling petally look that all her photo inspirations had. So instead, we did get the black-purple calla lillies and the rest of the selection (sans amaranthus and renunculus which weren't available) for the bridal bouquet but I also found lilac hydrageas, fuschia peonies, purple tulips and eustomias, deep purple carnations for her bouquet and the bridesmaids bouquets (I didn't know they came in deep purple!). The bouquets all had a distinct shot of fuschia, this was from the peonies, that bloomed simply huge overnight!


Amazingly, a leftover bunch of dark green ivy from E.'s wedding was still alive and well, so I used it up for the boutennieres. The groom's boutenniere was made from the same white fuschia-centered cymbidiam orchid that went into the bride's hair and the rest were made from calla lillies, eustomias and carnations. Her brother, a boy after my own brother's heart, picked for himself the two most masculine and dark-coloured calla lily boutennieres.


For the kids, we picked up a beautiful big bunch of million aster (bright purple daisy-sized flowers) and a bunch of phlox to make cute mini boutennieres for the page boys and small posies for the flower girls. We also made hair wreaths and wired white and purple sprays of flowers- I think they look pretty angelic. The arrangements were unique in two ways, the first is that the bouquets have no roses in them, which makes them look sophisticated and a little bit country. Second, this was an afternoon wedding, so we were able to do the bouquets on the morning of (I even had help from D. which made it go so much faster!). We wrapped the stems in dark crushed grey velvet as requested by the bride and lined the seams with a string of seed pearls. I couldn't resist lining the top of her bouquet with a wide, pleated Mokuba leather ribbon. The last thing we did was make cookie favours, which were stacked in glass votives and be-ribboned in the purple satin and grey suede.


Thank you for allowing me to be involved, T. you made the most beautiful, radiant bride. It was a privelege and pleasure to help with your wedding and I wish you and Z a lifetime of happiness and solidarity.

*All photos taken by Kelvin of Avenue8 Photography

Tuesday, March 23, 2010

A pizza party plan


How brilliant an idea is this for a casual birthday party or a backyard dinner.

March Madness of Weddings


I am really excited to show the pictures of the last wedding that I just did, a beautiful deep purple and steel grey colour combination. However, the professional photos aren't in yet, so am trying to wait for those so that you can see it in it's full light.


These are some new pictures that I'm also very excited by, some inspirations from my cousin who has asked me to do the flowers for her wedding toward the end of the year. She's asked for coral, cream and gold and I'm dreaming of a really peachy spring-time feel!

Cakes Galore....


Who says you can't use bright colours effectively! Are these gorgeous work or what?






Wednesday, March 17, 2010

Vintage Shabby Chic Cake Stickers





This is an awesome sheet of cupcake/cake stickers- would it be great for a little bake shop? From VintageKitty on Etsy.

New love




I have decided, if we ever get married again, that this is the colour scheme I'd like. Stiped black and white ribbon, fluffy white peonies, faded wild eucalyptus and mini-kumquats, something classic but not too dark.

Kids love




Etsy is such a treasure trove for kid's parties. These are super cute stickers and cupcake flags from PrettySmittenKids, PaperandPigtails, MyDuckDuckGoose, SillySeiraDesign and ArtDecal. It's amazing how much work they'd take off your hands!

Tuesday, March 16, 2010

Teochew pink and striped


Since the recipe made two small cakes, I iced and decorated this one as well. I think the sides are a little straighter on this cake! It turned out a darker shade of pink, given I'd rabidly poured in more raspberry puree (this is what happens after a few hours, when you get buttercream happy).

We had made hand-pulled roses in class this week and I experimented with rolling out candy striped pink and white paste to form these rather Kate Spadey flowers. The key takeaway from this week's class though, was definitely brushing colour on the leaves, a technique that I'm now a convert to.

I packed up this cake for R. thinking it suited her three girls, she sent me a lovely account of how she let them all have an un-birthday!

Sunday, March 14, 2010

Pale pale flower cake


The time had come to make a layered cake. I had procrastinated on this for a little while now, having bought a metal palette knife from Sun Lik sometime back. Despite having coughed up the $8, which I thought rather pricey for what was essentially, a thin sheet of metal on a wooden stick, I then proceeded to make the investment worse by keeping in my car and my handbag for 3 weeks.

Why? I don't know why. Partly because I was resentful that my plastic palette knife, which I've had since primary school, was just so obviously not up to the task and I realized I had wasted countless hours with it. Partly becuase I was unwilling to invest the time, the energy and the anticipation into the entire process of a layered cake.


Over the week though, I had been making cherry blossom flowers. Except that I had used the largest petal cutter and they were too heavy to bloom. Instead they would crumple into interesting blossom-like shapes that were more akin to freesias. This is just a technicality. What was pleasing about this process, is remember the $2 Ikea wreaths that I had bought for the wedding? I discovered that the fake cherry blossoms on them, had plastic life-like stamens that I could re-purpose as stamens for my cherry blossoms.

This I discovered while dismantling the branches to use for little flower girl floral-head-circlets for T's wedding, so essentially, I've now recycled the entirety of my wedding wreaths which made me terribly, irrationally happy.


Having made a box of these flowers and some bud-like accompaniments, I was now at a loss of what to do with them. I felt very clever (post the mad poppy examples) for making them in life-like, similar shades of the palest of pinks, peaches, yellows and bright whites. I felt that to do them justice, the buttercream needed to be the palest, most girly shade of strawberry. However, given their slightly malformed shape, they looked best in a cluster and not as single flowers atop cupcakes.

So a layered cake it would have to be. I started mixing ripe banana, devil's food cake, pure chopped chocolate and buttermilk into a dense batter. In the interim weeks, I'd chanced upon Bread Talk's newest concept- the Icing Room at 313 Orchard. This is a cheesy, girly counter where their bakers will frost a perfect cake for you and give you lots of small coloured icing piping bags to decorate your cake into a mess, all for a minimum of $11. It sounds very sad to say it but I stood there for awhile, observing the professional bakers and picking up tips on how to better ice a cake.


The stars were aligned this time because the cake came out small but high- straight, tall and proud and with Really Flat Tops. So flat that I suspected my cake batter had been a bit too dense (weighed down with the addition of banana, chocolate and probably a bit more buttermilk than the recipe called for). I had done everything right this time though, I lined the cake tin, as opposed to just being lazy and buttering it, I covered the tops with foil halfway through and was rewarded with cakes that were moist, crumby and yet easy to unmould, unwrap and slice.

I'd learnt at the Icing Room to loft my cake turntable to a decent height, so that my elbow wouldn't keep forming a crooked bend and I did a proper crumb coat, waited for it to harden, then re-frosted the cake, piped the shell borders and arranged the flowers in a cascade along the top, even using some spare petals I'd frilled. Since I'd gone the whole hog with gluten-free flour, top chocolate and bananas, I decided to tint the buttercream with natural, fresh raspberry, which helps to cut down the sweetness of the cream. The only thing I forgot to do, was strain my raspberry mash, which is why the frosting has all these slightly unsightly red pock-stains.


The Icing Room uses some sort of foamy meringue cream, which scrapes to a really smooth, glossy surface but with buttercream, you will never get that sort of finish. Other than that, I was pretty pleased with the result and happy that the metal palette knife was far superior in scraping and lifting icing to even out the sides- I guess that's the end of my plastic palette knife! I'd hoped to get the cake ready for class homework but that didn't happen, so I packed up the cake for J. when it was done and was delighted to hear from her the next day that 3-year-old JT. "whacked a whole slice" by himself!