Meg's Pastry Studio - 4th Q orders

We've almost reached the end of 2016!

Haven't been baking much this year, due to many family matters, commitments and travels. As my boy is settling into Primary One next year, not sure how the schedule is going to be like upcoming, but I do hope to bake more. There have been so many plans and my wish-to-bake list is growing by the day, yet I cannot bring myself to settle down for serious baking!

Anyways, here were the orders I managed to take amidst all the travels and whatnot. Big thanks to everyone who have supported me in my baking journey so far!

My Sec school friend who has been so supportive the past year, ordered 8 dozens (separate into 2 delivery dates) of my bake cheese tarts to celebrate her daughter's full month. I must say, I've made so many tarts, I'm becoming a home tart expert! LOL!

Another of my classmate ordered this lovely rainbow cake to celebrate her daughter's first birthday. For "exposed" layer cakes like this, it's actually more tedious to make, as I have to bake a larger cake and trim away the sides so that the cake looks neat. So there's some wastage, although I try to eat some, or offer the trimmings to my son (poor thing, has to eat leftovers :p).

My friend also ordered some cupcakes for the party. Red velvet cupcake with cream cheese swiss meringue frosting is always recommended and welcomed at parties. I like to top mine with some Valrhona crunchy perles.

Mum of twin girls ordered two cakes to celebrate her daughters' birthdays in school. Last year she also ordered two cakes from me, really thankful to her for entrusting me with the cakes again this year.

The first cake is a 5 layer rainbow cake which is ever so popular, and decorated with flower marshmallows which makes the cake pretty and sweet. Centre is left empty for cake toppers.

The second cake is my watermelon cake, introduced a few months ago. Made 2 extra thick layers of sponge (each layer equivalent to 2 normal layers), sandwiched with rose-scented watermelon slices, chantilly cream and almond crumble; frosted with chantilly cream, and decorated with watermelon/rockmelon balls, chopped pistachio, rose petals and mint leaves.

Not sure what 2017 entails, but I certainly want to bake more! Besides that, I'm supposed to revamp/redesign this website by introducing my logo which I've already been using in my contact card for the past year. Hope that I can finally get down to doing it.

Looking forward to 2017!