Step 2: Getting organised…

Hi Everyone.. It has been a crazy busy 2 months.. Updates updates:

1. Working as a Chef with Peter Rowland Catering few times a week.. really learning a lot, with Production work and Events and Functions at their beautiful venues!!
2. Finishing up work with William Angliss Institute, gosh.. time flies when you’re having fun..
3. Finally registered my business name with Business Victoria
4. Bought a .com, mynichegroup is designing and preparing my website, more to be revealed soon
5. Still working at Food Festivals.. absolutely love it

Remember.. keep up to date with everything, follow me on Facebook and Twitter!!

 

Beeeeeautiful cake for beeeautiful people

A friend asked me if I could do a white choc mud cake with a blue theme for her sister’s birthday.. here’s the result.. they were super happy with the cake.. might have to look into making the cake/icing less sweet and had a tip about adding a citrus flavour to cut through the sweetness from another friend.. woohoo!!

    

An oceanside celebration..

So I was referred on by a friend to bake some cupcakes for friends of hers who were celebrating their commitment to each other. The theme was Oceanside and I came up with the cupcake concept and also decorated the cupcake tier myself. I hired the cupcake tier and bought most of the material from Spotlight (Navy blues and white rope). The venue was at The Victorian, Albert Park.

Ocean: Silver paper, Chocolate mud cake, Blue & White Vanilla icing and Belgian Chocolate seashell (white marbled)
Beach: Gold paper, Vanilla cake, Salted caramel icing, Toasted coconut and Belgian Chocolate seashell (cream marbled)

        

And now for the more professional shots taken by Gavin Luu, friend and photographer who also takes photos for Joanie of OneWeddingWish. Thanks soooooo much Gav!!

    

Thanks J&C for the honour and I had such a great time doing them for you.. wishing you all the happinness for years to come!

Tempting Choc Mud Cake

One super order, dark choc mud cake with ganache for Jess. It was supposed to be for 25 people but apparently they loved it so much that they ate it continuously throughout the day, little by little, which meant it probably fed double the amount of people for the day.. great great feedback for this cake!

  

Raph’s 21st Birthday Party

So I had part-volunteered to do this for Raph’s party cos it would have been an awesome learning experience catering for a function and also I have known Raph for about 5 years now and it was such a privilege to be “part-of-the-family”…

Catered for 150 guests, all desserts of course: 1. Gourmet Jelly Slice in Wine Taster glasses (mango vanilla, pandan coconut and raspberry vanilla) using Pannacotta as the middle rather than the usual jelly slice ingredients, 2. Dark Choc Ganache Brownies and Walnut Brownies and 3. Banana cake with cream cheese icing

       

Fine Foods Australia 2010

We went on another field trip to the largest gathering of international food, drink and equipment for the retail, foodservice and hospitality industries. We registered online a couple weeks before to get in for free, and also it’s only for industry, therefore you would have to be in the industry before they’d let you in.. here’s pics from Fine Food Australia..

Also there are some pics from the foodie competitions they had, one of our chef’s won a couple of gold awards for his chocolate/sugar work (geisha piece).. congrats!

              

Down by the sea

So last month, I received a message from a friend and she had friends that wanted some cupcakes for a commitment ceremony. The theme ‘Oceanside’ was picked as the ceremony is going to be near Albert Park. So after much consultation, here is a sneak preview of what I gave J&C for a sample:

It was any combination of a Vanilla or Chocolate cupcake base, Vanilla (Blue) icing, Caramel icing, Toasted Coconut, Chocolate ganache and Chocolate seashell.

  

So, after much thought and sampling, J&C chose the two left most cupcakes; Chocolate base with Vanilla (Blue) icing and chocolate seashell and the Vanilla base with Caramel and Toasted Coconut and chocolate seashell for the ceremony. I am really looking forward to it in October, J&C were really nice and I wish them all the best.

Chloe turns two..

Once again my dear friends asked me to do their little girl’s birthday cake, last year, it was pink princess cupcakes, but this time it was a super challenge, a MIFFY cake.. Many people asked me ‘what is a MIFFY cake?’, well, I didn’t have a clue until Drey started tagging me in photos with a little bunny. Apparently, Chloe’s dad had gone to Japan and brought back lots of Miffy merchandise, a lunch box, an apron and other bits..  so she went crazy about this bunny.. Here are the pics from the process and also I made Coconut Pannacotta with Pineapple Jelly for dessert.

MIFFY cake: Banana cake base, Cream Cheese frosting, cut out White Icing/Fondant Bunny, Liqourice straps for the outline and chocolate fudge for the bear and writing. NOTE: This banana cake recipe was fail-proof.. it was so moist and yummy and it held it’s shape very well when trying to decorate.

       

Busy weekend

So I wasn’t able to make it for Week 5 Bread class but, had a valid reason, baked a whole lot of stuff for a church cake stall and also a birthday for a friend’s son

Church cake stall: Blueberry muffins, Lemon Cupcakes (with lemon curd and buttercream icing) and Vanilla cupcakes with Rose scented icing

      

Birthday boy: Vanilla cupcakes with blue coloured vanilla icing, bears and stars decoration

   

Dean’s Retro Birthday cupcakes

It was a last minute job and nearly didn’t make it in time for the dinner.. the last cupcake was done at exactly 6.20pm and then I packed and rushed out the door at 6.30pm.. haha.. but here it is:

Chocolate Chip Base with Green Mint Icing or Orange Cointreau Icing (and with Lindt chocolate pieces to match – Mint/Orange)