Meg's Pastry Studio - 2016 2nd Q Orders

Wow wow wow. Half a year gone past just like that!

Once again the past three months have been busy busy busy for me. And I actually closed my kitchen for the entire month of June due to travel and family matters. Apologies to all my friends and customers that I couldn't take your orders.

Anyways, I have more or less settled down, and I think I should be able to bake again, but still subject to availability as the schedule for second half of the year is quite fluid.

Here are the orders I managed to fulfill for April and May. Big thanks to those who gave me their support!



This is a sweet looking cake ordered by a lovely mum for a "cake smash photography" of her one year-old daughter. "Cake smash" seems to be quite popular these days as I've received a few inquiries and orders.

The mummy wanted a cake that's light and less sweet and pretty looking as well. The sponge layer cake with chantilly cream frosting fitted the requirements but as it was an outdoor photo shoot, using buttercream for overall frosting would be more suitable (buttercream can last longer in room temperature than chantilly cream) and hence rosettes buttercream decor (using less sweet swiss meringue buttercream) was perfect for this cake. Glad that the photography turned out well :)


This was ordered by my Sec school friend who has been so supportive of my cakes and ordered quite a few cakes from me already. It was for Mother's Day celebration and I was pleased to hear that all the mums enjoyed the cake (and that it was less sweet and light on the palate).

For this cake, it could be decorated with just a ring of rosettes leaving the centre blank or with wordings; or the centre part could be filled with fruits of choice like strawberries.


Haven't received cupcake orders for a long time! This was ordered by another mummy who is also very supportive and had ordered a few cakes from me the past year. She wished to have 50 cupcakes for her daughter's birthday celebration and these were the flavours selected.

The chocolate cupcakes were made using Valrhona cocoa powder, overall tender and not too sweet and went well with the swiss meringue chocolate buttercream made using Amedei milk chocolate. Then topped with some silver candy dragees and Valrhona crunchy chocolate pearls. For the chocolate lover.

The carrot and walnut cupcakes were rich in flavour and super moist and I love to eat it with cream cheese frosting. This is a more intense cake, my personal favourite.

The Hokkaido chiffon cupcakes were in turn very light and fluffy, so I paired them with chantilly cream and topped off with a little flower marshmallow.


Strawberry Jelly Hearts Cheesecake, ordered by another Sec school classmate, for her daughter's birthday party. This was the cake I made for my son's birthday celebration in school this year and certainly very well-received among children and adults alike, as the cake has different textures and flavours to it.

In fact, my classmate ordered two cakes, as it was a party and she wanted to try two different types/flavours of cake. Mango cake is another popular cake among Singaporeans. This was made using a 3-layer sponge cake and frosted with mango (blended with) chantilly cream frosting.


Ordered by the first mummy who has the cake smash photography. This time was for the actual birthday celebration for her gal. She selected this design that I made before, and for the rosettes decor, we went for three shades of pale pink, pink and lilac.

For this cake, it could be decorated with just a ring of rosettes leaving the centre blank or with wordings; or the centre part could be filled with fruits of choice like lychees.


Another cake order for cake smash photography by another mummy. We had discussed at length about different designs and suitability and finally she decided to go for this basic rosette design. Glad that her photography session turned out well too!

Looking forward to the next quarter and hopefully able to squeeze in more orders or explore some new flavours :)

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