Short and Simple

I’ve been rather intrigued and fond about gradient or ombre designs on cakes for a while now. Last week, I was given the freedom to make a cake for a 10 year old birthday girl. I was told that she likes Pink and Purple, Butterfly and Dragonfly.

I was kinda occupied last week and didn’t manage to create a gumpaste butterflies. Hence, I only played with the colours and decided that simple is best. I’ve been seeing a lot of gradient design on cakes in Pinterest lately. Fortunately for us, a talented lovely baker did a video on how to create the design. Hence, I was really inspired to make the same. 

The design was quite simple to make. I just feel that it has a lot of wastage. But from my experience, I should be able to save more the next time I make this design.

Rainbow cake is becoming a rather popular demand in Singapore. I wonder how long the fad will last. It’s a very pretty cake but it is so time consuming to make. I’ve never really thought about selling it but it seems like it’s one of the hottest cake people are ordering now. I’m not really sure who was the creator of this special cake but for me, I got to know about this wonderful, unique idea from Whisk Kid. She’s another talented baker, photographer and writer. I love her pictures!

Getting to the main point about this post, I’m actually a firm believer of short and simple in every sense. But of course now I’m just talking about cakes decoration, for this post. I love simple cakes with clean, simple lines and chic at the same time. I love flowers but nothing too much. I’m more of a minimalist. It’s hard to market these kind of cakes in Singapore as grandiose and elaborated cakes are more of a norm here. However, I’m pretty sure more and more people younger generation will be more open to simple cakes soon.

Although it’s simple, the cakes should create an impact in some ways. It should be eye catching and very, very pleasing to the eyes. At the same time, it should taste marvellous too. My main concern lies in the taste more.  Sometimes, I wonder how people can just sell whatever they think they can do/make. I pride myself on the quality, quality of work/end product and quality of ingredients. I hope to educate people on why some of my cakes might be more expensive. One have to understand the thought, hardwork, passion and love that goes into one product.

Anyway, these is one of my favourite cakes that I did so far. I hope to come up with more ‘short and simple’ designs. I love the part where it looks so simple outside but when you cut it up, you will be greatly surprise by the cake. I wish I am able to see people's reaction when it happens.

Rainbow Cake

My mom was hinting to me whether I would be making a cake for my niece's 3rd birthday. I was just recovering from making a 3 tier 1s birthday cake from last weekend. But I guess I couldn't disappoint my own family and my niece. 

My mom mentioned that she wanted something with flowers. My niece is this vainpot who likes pink. She looks like the younger version of me. But I was a tomboy, unlike her. I didn't really like pink. I loved Teenage Mutant Ninja Turtle and Mighty Max. Hahaha... She likes Dora and Barney. 

Since I made a 2 pink cakes for 2 little girls previously. I decided to go with a white covered cake and I made a edible pink crown using gumpaste and patchwork cutters. For the cake, I decided to make the Rainbow cake that I've been wanting to make as really inspired by 2 of my favourite bloggers.. Sweetapolita and Whisk Kid. You should check out their blogs. Very inspirational. 

I realised kids only get excited blowing candles and seeing how colourful the cake is. So, it was a perfect opportunity for me to try making this cake. 

It turned out really pretty. I thought the colours would be too dark cos I was quite generous with the colour paste. I decided to play around with gliters too. I wanted to put glitters on the flowers but I was to tired running around and cleaning up all the glitters that I stopped at the crown and the butterflies. Anyway, I was so anxious, waiting for the time to cut the cake. I wanted to see if the 7 layers worked very well and whether it tasted as gorgeous as the cake.

The cake was layered with Swiss Meringue Buttercream. I didn't dare to put too much buttercream in between because I was worried it wouldn't hold the weight of the fondant. But judging after cutting the cake, it was just nice enough for me. My sisters said it tasted yummy too. I was proud of this cake although I think there's some improvements I can do on the cake. 

Rainbow Cake (taken from The Whisk Kid)

White Cake (but not really)

2 sticks (226 g) butter, room temp
2 1/3 c (426 g) sugar
5 egg whites, room temp
2 teaspoons vanilla
3 c (426 g) flour
4 tsp baking powder
½ tsp salt
1 1/2 c (355 ml) milk, warmed for 30 sec in microwave to bring to room temp
Red, orange, yellow, green, blue and purple GEL food coloring. Liquid will not be vibrant enough!

Preheat the oven to 350F degrees. Oil and line how ever many 9” cake pans you have (I have three and I just reused them). (I used 8" pans instead)

Sift together the flour, baking powder and salt. Set aside.

Cream the sugar and butter, then add the egg whites (I cracked them all into one bowl) and add them a little at a time. Add the vanilla and mix until fully incorporated. Then, alternating between wet and dry, add the milk and flour mixture in two parts.

Divide the batter amongst 6 bowls (It's about 1 c each, but I did it by weight. Weigh your mixing bowl before you begin adding ingredients and then subtract the weight of the bowl from the final measurement after the batter is completed. Divide that number by six and add that weight of batter to each bowl), and then whisk a fair amount of the appropriate food color into each bowl. Keep in mind that the color of the unbaked batter will be the color of the baked batter. Pour into the pans and bake for 15 minutes each.

When you remove them from the oven, let them rest on the cooling rack, in the pan, for ten minutes. Then flip, cover, and stash them in the fridge to cool quickly.


Lemony Swiss Meringue Buttercream 
(This recipe makes more than enough for me)

To fill and crumb coat:
9 egg whites
1 ¾ c (350 g) sugar
4 sticks (452 g) butter, room temp
2 tsp lemon extract

To frost:
5 egg whites
1 c (200 g) sugar
2 sticks (226 g) butter, room temp
1 tsp lemon extract

Cook the egg whites and sugar in a small saucepan over medium heat, whisking constantly, until the sugar is completely dissolved (test by rubbing some between your fingers. If it's completely smooth, it's done). Pour into another bowl (a stand mixer is preferable) and whip on high speed until room temp. Then, on a medium-slow speed, add the butter, waiting until each piece is completely incorporated before adding the next. After all the butter has been added, turn the mixer back to high speed and whip until it has come together, about five minutes. Add the extract, beat briefly and then use.

If the buttercream seems soupy after all of the butter is added and does not come together after whipping, refrigerate for 5 to 7 minutes and continue whipping until it becomes fluffy and workable.

Assembly
Stack the layers in your preferred order and fill and frost as you would any other cake.

Once frosted, the cake can be left on the counter without any problems, but feel free to refrigerate it. Just be sure that the cake is at room temperature when serving or the frosting will be hard, not smooth. (Cake is taste nicer/better at room temperature when cutting and serving)


~Somewhere over the rainbow
Skies are blue,
And the dreams that you dare to dream
Really do come true~

KTM - Keretapi Tanah Melayu

I'm feeling really sad to see KTM Tanjong Pagar and the stretch of railway will be gone.. No more trains... No more lunching at KTM.. No more dates... No more Maggi Goreng.. One more nostalgic building/area erased in this country...

Truthfully I don't really lunch at KTM that often... But that place holds special memories for me.. The first time I step foot at KTM was when I was quite young and ignorant.. I remember going to Johor with my family for dinner.. It was during fasting month if I'm not wrong.. I have no idea why we decided to take the train.. But I can't recall much of those memories because I don't think I know where I was back then...

True memories started when my boyfriend brought me there for dinner one night.. Back when we were still awkward and dating... When I was still shy to even eat properly in front of him.. I didn't know even know what to order... So, I let him chose for me.. He told me that they have one of the best Mee Soto there... I was fascinated by the building and the surroundings... It was like... " Woahhh.. So this is the Tanjong Pagar KTM.. This is where all the cool ppl hangout at night.. (Like real!) hahaha.. And this is the famous Mee Soto??" I was like a mountain tortoise; just that I didn't really show it... It was a lovely date.. I always love to see new (old) places... And my love for historical buildings...  

Then a few years later, I worked nearby... I remember the long arduous journey I had to take just to get to my office from Tanjong Pagar MRT... Seeing the KTM building is like a sign... "Ooh.. my office is just a few minutes away!"... And by then I knew I had to rush because I was late.. hahaha.. 

Then came the virgin longest ride on KTM itself.. I remember always telling my significant other how I never took the train before... And how I've always wanted to take a sleeping train to somewhere.. Besides the insignificant train ride to JB when I was young, I think my first real train ride (MRT is not a real train to me) was at Europe... Lucky?? However I still long for the trains here.. In my very own mother-land or should I say neighbouring country... And so, my other half decided to take me on a short but meaningful train ride to Kluang... I was really excited although it was not a sleeping train... Kluang is like less than an hour away from Johor.. We sat on the train.. Walked here and there... We stood near the connector... I don't really know what the parts are called but it was where the exits were... Then, he opened the door while the train is moving and told me to stand near at the edge of the door and feel the gush of wind as the train travelled passed.. Scary but it was thrilling... Hey, I love cheap thrills!! haha.. He showed me where we were as the trains went by Singapore... It was really cool... Seriously.

Then, I changed job and KTM wasn't where I frequent except passing by a few times when we travelled to Vivo City by the motorbike... Until now, a few months being in my current job, I realised that I was just about 10 minutes walk away from KTM.. I went there to satisfy my craving of Maggi Goreng.. Seriously, it's so hard to find a decent tasting Maggi Goreng in Singapore.. I wonder why... Food (most of it) at KTM is cheaper and satisfying... And the place always reminds me of good memories.. Of me and my other half.. I don't think he feels the same way as I do.. But I guess it's just me.. ;)

KTM just officially closed its doors on 1st Jul... I had my last dinner there with my boyfriend 2 weeks ago... I just observed the surrouding for the very last time.. Sat down there wishing that they didnt have to close that place... I love History... I love historical/old building... Buildings like this are hard to come by these days, in Singapore.. Moreover it has so many memories that I hold so dear... It was sad to see it go... I am sad to see it go... Even if they decide to preserve that building, I don't think it would have the same aura... I don't think I would have the same feeling if I enter it again...

It may be a beneficial agreement between 2 countries.. It may be the time to move forward... To use the land more productively.. But to me, I think some things should just be left alone... Cos money cannot buy the memories I have of KTM..

My mother was telling us the other day, while walking to my house from my sis's house from Senja, she would have to cross Stagmont Ring, where the train passes by... If she does bring my Ariff (my little nephew) with her, he would stopped there just to watch the train pass.. And he would not leave until the train disappear from his sight.. I was moved to tears to hear that (I don't know why).. I hope that when he grows up, he would still remember what KTM is.. I just feel that it's this kind of historical things that we need to preserve to show our future generation what is history... to let them appreciate beautiful, simple things in life.. Sadly, we live in a world of greed and technology... or should I say country? 

On a lighter note, I would like to share a recipe.. Maybe, it would suit this vintage theme of KTM... Nothing is more traditional than a Pound Cake.. I decided to make a Chocolate Pound Cake... maybe cos I was feeling chocolate-y that day... But I would pick the original vanilla pound cake anytime over chocolate... This recipe came out drier than expected and I didn't really enjoy it.. Maybe because I've always found comfort in Sara Lee moist, dense, smooth, delicious Butter Pound Cake since the day I started eating Pound Cake.. hahaha.. 

Chocolate Pound Cake (taken from Baking from my Home to Yours by Dorie Greenspan)
1 2/3 cups all purpose flour or 1 3/4 cups cake flour
1/2 cup unsweetened cocoa
1 teaspoon baking powder
1/4 teaspoon salt
2 sticks (8 ounces) unsalted butter, at room temperature
1 cup sugar
4 large eggs, at room temperature
1 teaspoon pure vanilla extract

1. Centre a rack in the oven and preheat the oven to 325 deg F. (est 160 deg C)

2. Butter 9 x 5 inch pan or 8.5 x 4.5 inch loaf pan (I used a 7x10 inch pan). Put the pan on an insulated baking sheet or 2 regular baking sheets stacked on top of the other.

3. Whisk together the flour, cocoa powder, baking powder, salt. (I sift it altogether).

4. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar on high speed until pale and fluffy, a full 5 minutes.

5. Scrape down the bowl and beater and reduce the mixer speed to medium. Add the eggs one at a time, beating 1 - 2 minutes after each egg goes in. As you're working, scrape down the bowl and beater often.

6. Mix in the vanilla extract. Reduce the mixer to low and add flour, mixing only until it is incorporated - don't overmix. In fact, you might want to fold in the last of the flour, or even all of it, by hand with a rubber spatula.

7. Scrape the batter into the buttered pan and smooth the top. Put the cake into the oven to bake, and check on it after about 45minutes. If it's browning too quickly, cover it loosely with a foil tent. If you're mixing 9x5 pan, you'll need to bake the cake for 70-75 minutes; the smaller pan need about 90 minutes. The cake is properly baked when a thin knife inserted deep into the center comes out clean.

8. Remove the cake from the oven, transfer the pan to a rack and let rest for 30 minutes. Run a blunt knife between the cake and the sides of the pan and turn the cake out, then turn it right side up on the rack and cool to room temperature.

~And that's why I smile
It's been a while, since everyday and everything
Has felt this right...~

1st Wedding Cake

I read a wall post on Facebook once.. I can't really remember it.. But it goes something like this.. "Do something for yourself, nobody will know.. But do something for others, people will remember it forever.." It's very general but its very inspiring for me.. :) I use that believe to motivate me why I like baking and making cakes for people..

I am so relieved as of yesterday night, after delivering my very first wedding cake order... I spent more than 2 weeks on that cake.. Sacrificing my social life and nights on it.. But I think it was all worthwhile.. It makes me happy and I enjoyed the ups and downs throughout the process... For more picture, you may search Simply Baked in Facebook..

The bride was my secondary school friend.. And she's marrying my secondary school friend too.. :) Anyway, Congraulations Hatta and Liyana!! You both look really good together..

The first step of the whole process was making the flowers.. Bride requested dark red or something close to maroon Roses and Golden Yellow Calla Lilies.. In cascading style... The flowers took one whole week from start to finish including the dusting and wiring and all.. I was barely satisfied with the colour I got for the roses.. I had to use 2 different lustre dust to get the colour which I was still not really satisfied with... But I think that's it.. I can't do anything with it anymore.. haha..

Next step was to prepare all the different fillings and buttercreams for the cake.. Then, making the marshmallow fondant.. Yes, I make my own fondant because I find the store bought fondant hard to handle(sticky) and expensive.. I rather work with something easy to handle although it's hard work to make your own... But I think it's quite easy and cheaper.. As for the taste, I think it taste like marshmallow.. I don't really like fondant but I think this is acceptable and taste like marshmallow itself.. sweeeet~ I shall share with you the recipe below.. Try it!!

3rd step is to prepare all the cakes.. 3 different flavours of cake: Strawberry, Lemon and Chocolate.. I took the last 2 days to bake and level the cakes so as to keep my cakes fresh.. And also to bake the cupcakes..

Last step, is filling/layering the cake, covering and decorating... The cakes I do is usually a 3 layer cake.. I always try my best to make a nice tasting cake which is not so dry.. I know usually fondant cakes are dry and not much filling.. As cake decorator.. dry and firm cakes are easier to handle and looks nicer overall... But I always want my cakes to taste good.. Cos I want people to enjoy eating it.. But I got to stike a balance somewhere between nice tasting and nice looking although it's kinda tough sometimes..

I covered the cake in pale peach colour because I remembered the bride saying she wanted to stray away from the traditional wedding colour: white.. I couldn't really find a nice maroon ribbon to put on the cake.. But I got a close pinkish-maroon colour which I think is the best that I can get.. I made an egg yellow dots above the ribbon to spice up the design a bit.. But it's quite insignificant from far.. Maybe it's the colour.. Hmm.. But I like the touch the dots added.. It was a tiresome work though and my eyes got crossed after that.. haha..

 

The cupcakes were a gift from me to the couple.. I made a pink-maroon-ish heart shape fondant topper for the cupcakes and gave it my signature swirl cream buttercream... In peach... I thought the colour was so romantic and pretty.. I fell in love with it.. 2 butterflies to signify the bride and groom flying towards the heart... Simple and pretty.. I love~

I wanted to achieve a clean, simple, modern look to it.. But I guess I'm still an amateur in wedding cakes or cakes.. :) I'm slowly getting there, I hope.. I hope the bride and groom likes the cake.. especially the taste.. 

The cake stand and decor was done by the bride's friend.. It was matching wit the whole event decor at the venue although I wish it was not feathers... to be honest.. I don't really like feathers.. haha.. But overall it was really nice and pretty although I wished it had more height.. But nice and simple..

The bride also surprise her husband and his twin a birthday cake at the dinner event.. I made something new.. Chocolate cake with Peanut Butter Cream Cheese Filling and Chocolate Glaze.. :)

It was a truly good exposure and definitely a learning experience.. Thank you Liyana for ordering! and Thank you to Mr Wafi for helping me throughout.. And my handsome and trusty friends for helping me transporting the cakes..

Marshmallow Fondant (taken from Design Me a Cake)
(I always half the recipe becuase it's easier to handle)

15 oz. mini marshmallows 2 Tblsp water
1/2 tsp salt
2 tsp lemon juice (fresh or bottled) (I omit)
2 tsp light corn syrup (helps w/ pliability)
1 tsp vanilla
1/2 tsp lemon extract (I omit)
2 lbs (approx 7 C) confectioner's sugar, sifted
1/2 C Crisco or vegetable shortening (For greasing appliances and tools and covering the fondant)

1. Grease microwave proof bowl w/ Crisco (I was lazy and use a spray oil, doesnt affect anything). Also grease wooden or heat proof spoon.

2. Pour marshmallows and water into bowl. Microwave for approximately 2 minutes stopping and stirring at 40 second intervals (mine took shorter than this). Mixture should be soupy.

3. Take out of microwave and immediately add corn syrup, lemon juice, salt and extracts. Stir well. Sift confectioner's sugar into mixture, one cup at a time. After approximately 5 cups (3 cups if you're halving the recipe), grease your hands well with Crisco and knead the mixture in the bowl. Add the sixth cup and continue to knead. Now grease your work surface well and turn mixture out of bowl onto counter. Sift remaining sugar, regrease hands, and knead well. If mixture seems soft, add one additional cup of powdered sugar.

4. Shape into a mound and put a coating of crisco on outside. Double wrap in cling wrap and insert into ziplock bag. Press air out of bag and seal. Allow to rest overnight, but, can be used after sitting for a few hours.