I'm at a point in my life ("career"; the day one) where I'm not quite sure if I'm staying or if I'm going so this lucky girl (and boy) were extremely fortunate to be able to catch me in town to do their wedding cake. It was a case of 'maybe' for a long time!

4 mega tiers of Vanilla Coconut, Chocolate Peppermint and Mocha Caramel cake sandwiched with lashings of buttercream (a request from the bride.. she really really LOVES buttercream). The waiter who took the cake off to the kitchen where they promptly butchered it (I was livid) carried the cake as though it weighed nothing... hats off to him because I'm pretty sure the whole thing was a good 20 odd kg?!?!

And the flowers, oh they were so pretty: blushing brides with yellow chrysanthemums, billy buttons, baby breaths, lavender and roses. It made having to get up at 5 AM with minimal sleep so worth it!

There have been a few things I've come to a realization with in the past few months. It's probably been simmering on the back burner for a long time but it's kind of come to fruition with my time away from home and not having baked it so long. And the main one that stands out is: I would not want to do this full time and for a living. As much as I love baking and doing it in small doses, I don't think I'd enjoy it if it was anything more.

So this cake was a lot of fun and it made me realize that I still had it in me to pull something out of the proverbial hat. And I still loved (almost) every minute of it. But I was so stressed that the cake would fall over or something would go wrong and I just don't ever want to be responsible for something bad happening to the cake!

In short: time permitting (and that's not a lot of time), I would love to do more but here and now, I have other things I also want to do with my time...

I make no secret about it. I like my cakes to have a good height. And by that I mean a good inch or so higher than the usual cake tiers that you find in cake shops. I think it makes it look more grand and less stingy... to put it lightly.

So I always have 3 or 4 layers in each tier. Just like in this photo (excuse the non-straightness of the cake slice... it was cut with a butter knife) but you can distinctly see the 4 layers of cake with 3 layers of white chocolate ganache and raspberries between each layers. Very happy.

Another shot of the League of Legends cake. Thank you to one of my godbro's friends for taking this. Looks amazing!

We said no baking last weekend. It was a bit of a white lie.

We had a special one (and overdue as it was) for Cherry & Johnson on their 1st Wedding Anniversary. Some of you might know that I was on holidays last year in February and their Sydney Wedding was smack bang in the middle of my USA travels so unfortunately, we weren't there to celebrate with them (we were there at the reception in HK though, and made up for it by drinking bottles of wine!!!). So I had made them a cutting cake for photos and there were numerous mishaps on the way. Cake-sitting issues, emergency surgery on the cake by Ms. D, forgetting the cake toppers on the actual day, etc etc. Nightmarish I was told.

Recap here... The 2013 Ombre Cake for the HoHo Wedding

And it became, the 2014 Sunset Ombre for the HoHo Anniverary

Thanks Cherry for this photo. I know you tried very hard.

So it was only appropriate that they got to enjoy an edible anniversary cake this year! Even if it is about 6 weeks late!

I wasn't actually planning on posting it but Ms. D did such a great job on instagram that Vera Wang liked her photo/my cake. VERA WANG. THE REAL VERA WANG!!! Amazing!!!

Thanks Donna for your amazing camera skills and photos!

It made my night and these little bits of motivation makes what I do so very worth it. And the appreciation from those around me. Thank you for believing in me even when I didn't believe in myself. So truly humbled.

With a rainbow filled surprise in the middle!

Rainbows and ponies.

Funny thing is, it's for a 31 year old... not exactly a child!!!

Yield 1 x 10-inch round

Ingredients:

3 C S.R. flour
1 C flour
2 C sugar
300 g butter, room temperature
1 1/4 C milk
6 eggs, room temperature
3 t vanilla

Method

1. Preheat oven to 140°C. Brush cake pan with melted butter to lightly grease. Line base and sides with non-stick baking paper.
2. Place all ingredients in a large mixing bowl. Use an electric beater to beat on low speed for 30 seconds or until just combined. Increase the speed to high and beat for 1-2 minutes or until the mixture is thick and all the butter is incorporated. Spoon the mixture into the prepared pan and smooth the surface with the back of a spoon.
3. Bake in preheated oven for 75-90 minutes or until a skewer inserted into the centre of the cake comes out clean. Remove from oven and set aside for 10 minutes. Turn onto a wire rack for 2 hours or until completely cool.

A great basic cake recipe that can be decorated however you wish!

Yield 1 x 8 inch round

Ingredients:
1 1/2 C flour
3/4 C sugar
125 g butter
1 t baking powder
2 eggs
3 T milk
zest of one lemon

Method:
1. Preheat oven to 160 degrees and line cake tin with baking paper.
2. Cream butter and sugar.
3. Add zest and beat in eggs.
4. Sift and fold in flour and baking pwder.
5. Add milk to form thick consistency.
6. Pour onto prepared tin and bake for 50-60 minutes or until a skewer inserted comes out clean.