Meg's Pastry Studio - 2016 3rd Q orders

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 :)

So 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 :) 

I 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 :)

Ordered 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.

She 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 :)

Customer 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 only).

Dear 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!