Common occurrence in Singapore: bring so much stuff back from Sydney that I eventually need to do a pantry or fridge clean. In this instance, it was earl grey tea. I basically bring things to take up luggage space and feel good about having items from home. I rarely consume it... fail.

I also made this cake so I didn't have to make pandan which is the local version that everyone harps on about. TBH, I think mine is better than the stores... :D

 

Haha, I remember back in the day - it was around 2010 - and I said to my then manager,

"OMG, 30 is so OLD!!!" 

My mind has changed dramatically on this statement / opinion.

This is a Sydney cake. Earl Grey cake with chocolate icing and whatever I could find that I could throw on the cake. Pretty sure that's Mozart chocolate (the souvenir chocolate from Austria), tim tams, Lindt and strawberries.

Around this time I realised that it is way more fun to bake in a large kitchen with a large oven and with room temperature that doesn't go over 25 degrees. Too bad that wasn't going to last.

OMG I have some amazingly talented friends. This was my first but I can guarantee you that it will not be my last collaboration with the amazing Chau Ly. Isn't this cake just beautiful? 

I'd love to lie to myself and to you all and say that the reason why I asked her for her help was because I am time poor and was already juggling too many things for this wedding. Yes, there is some truth there but in all honestly, it is because I cannot create the beautiful, life-like flowers the way she can (and I didn't want the stress of making a dud cake for my cousins's wedding if that were the case!).

So I baked and ganached the three tiers: 2 of caramel and 1 of earl grey and pretty much dropped it off the Chau and said it's your problem now - I'll pick it up on Saturday! And yes, it was a stressful (and slow, bumpy drive - thanks Sydney councils, you sure know how to take care of your roads) to the reception place [anyone who wants to have their wedding at the Deckhouse in Woolwoch/ Hunter's Hill - Don't bother wasting your money. But that's another story).

Thankfully, there were a few young lads ready to help carry the cake to the cake table (and thanks again useless waiters who hovered and made everything 10 times more difficult, you were of absolutely no help to direct us). Only broke off one of the tiny flowers in the back on the way so no dramas!

And look how gorgeous it looked (and tasted!!!). Even if the cake was cut the way a butcher cuts up bones (yes, I really did have issues with the reception place that night, can you tell?!). 

It's an early Easter this year! And although completely not religious, sometimes (time permitting), it's fun to create some easter treats. We're pretty full with cake orders next week and due to other commitments, we're having some fun in the kitchen this afternoon instead.

Trying out our new flavour White Chocolate Earl Grey with these midi sized cupcakes (they're good, really good). Dark chocolate whipped ganache and speckled Cadbury eggs. I think I'm going to be a popular person at work on Monday!

Happy New Year! Celebrating with our new delicious Earl Grey Chocolate tart!

Haven't quite fired up our oven (officially) yet but we did create this delectable tart as part of our new year celebrations. Its strangely familiar to the very first cake I've ever made... Tiramisu. No bake!

Looking forward to all the creations of 2014! See you soon!