Sweet Surrender!

Right on the dot of my 40th birthday, I received a surprising call - a journalist expressed her interest to interview me and write about my cupcakes! Apparently, her editor - Poh Lin had the opportunity to try some and thought they were heavenly! I was absolutely flattered!

So in a frenzy, I toyed with the various types of cupcakes I think will make a good impression. I finally decided to show off my decorating skills since there will be lots of pictures! So I proceeded with piped roses, a new set of piped designs themed along the lines of 'Spring Brocade', and my lovely fondant butterflies. I also did a set of 'Party Petites' - my petite size party bites cupcakes (more on that later).

Then, I remembered my luscious cheesecakes - the journalist must taste it! So I made 2 - Racy Raspberry and Durian Lime.

On the day of the interview, I felt really fluttery! I took out my fave silver tier tray, some of my best china, and brewed a pot of rose tea... kind of an English afternoon tea.

I have to say, both the journalist and photographer (Kamariah and Lim) were the nicest people ever... and I was really glad they loved the cakes. And the article... wow, it came out earlier than I expected (a slew of phonecalls came in even before I had a chance to flip thru the paper) - a full colour double-page spread! I felt soooo honoured! I totally loved it (except maybe the large photos of my face plastered on it! - would rather if the pics were all of the lovely cakes!)

In any case, my sincere thanks to Kamariah, Lim and Poh Lin ... and to NST of course! This was my best birthday present ever!

The Wedding That "Launched my Cupcake Career"!

I've always done small catering on and off - the whole works - curry, beehoon, desserts etc... so it was 'just' another project when my hubby told me a client of his asked if I could cook up some brunch for her wedding registration at a Buddist temple.

Her menu was simple - 'meat-free' food that could withstand the heat at the reception hall (no airconditioning)! She asked for brownies - which I sincerely think are only heavenly when served warm with dollops of icecream and choc fudge sauce - which of course wasn't possible! So I suggested cupcakes - since I know they've been the new chic choice for weddings, especially informal ones.

The marble glaze effect on the cupcakes were created with homemade raspberry jam and lemon curd over Varlhona white choc glaze - pretty tedious but very pretty. I just started learning how to pipe designs, but the piped buttercream hearts were really easy! She had my 'now-famous' vanilla white choc cake, and lemon poppy seed. The sweet-tangy combinations were perfect.

Those cute wedding couple toppers I happened to chance upon at a curious shop were the 'icing on the cake'!

Thks Cass - you're wonderful and the cheeriest bride ever! This also marks the end of my full-menu catering - I knew from then on I had the greatest passion for cakes, and cakes only!