I looked at the calendar today and realised that it's nearly mid October already! Three quarters of the year has gone by in a flash and we are now in the fourth quarter which typically pass by even quicker than we want to.
For the upcoming two months, will be
busy on the family front as well, with some travelling in November and
December and many other events, so if keen to place orders for cakes or
pastries, please contact me early to check availability.
Here were the orders I managed to take up in the past quarter, thank you to everyone of you!
The most popular tart in SG this year, the Hokkaido Bake Cheese Tart!
Ordered by dear friend WH who has been my most faithful supporter all this while :)
far I've posted 4 blog entries and shared several varied recipes of the
tarts. I think I must have made at least 200 tarts by now?! Wow, talk
about obsession with this irresistible pastry!
Rainbow cake ordered by a mummy for her daughter's birthday and she's kindly referred by a friend :)
It's always fun to bake rainbow cake because of the sweet colours :)
love baking this gula melaka banana walnut cake because every time I
bake it, the whole house will be filled with such a wonderful aroma!
Ordered by customer who has ordered ombre lychee cake from me before and
wanted to try this cake with her family :)
by a mummy who have ordered a buttercream rosette cake for her baby's
cake smash photo shoot before. This time she requested an actual cake
for her daughter's actual birthday celebration, something light and not
too sweet so that the baby girl can enjoy as well.
had requested for Korean buttercream roses but back then I haven't
learnt how to pipe the Korean type of roses yet and could only pipe
flatter rosettes like this. Actually this type of roses look pretty and
sweet as well, with less amount of buttercream used :)
is recommended by dear friend WH, and she ordered the cake to celebrate
her mother's birthday. This cake is suitable for elderly as it is very
light, with tender texture and not too sweet. The chantilly cream is
sugarless. The only sweeter portion is the buttercream rosettes which
can be left uneaten (personally I also eat a little bit of buttercream
friend WH ordered another cake from me, my newly introduced Watermelon
and Rose-scented Cake! This cake is very refreshing as watermelon is
used in between the sponge cakes. Surprisingly, sponge cake goes very
well with watermelon, along with very light chantilly cream and bits of
almond crumble. Glad that he enjoyed it with his colleagues; even though
they had a heavy dinner, they could still finish the cake, it's like a
fruit cum dessert :p
Looking forward to the last few months of 2016 and more bakes hopefully!