I was so happy to be able to do this cake for my friend's mom's 70th birthday. I love when someone takes time to celebrate themselves - well deserved! Happy Birthday Tita!
This was a co-workers weekend :) I received a request for cake pops and a smash cake from my training peer in the Oakland Fire Department, who's daughter was born 3 weeks before my niece. Then another co-worker requested cake pops for her niece's frozen themed party.
The cake pops were straight forward enough. Sparkling sugar on white candy coating. White and blue for the FROZEN theme, and a pastel palette for the 1st birthday party. The cake was also pretty simple, a small 6" round with some bundt flags, which I made myself! #proud :)
I was invited to participate in the debut event for a new organization called Blessed with Breasts. Their mission is to "SHIFT the way our society views, talks about, and objectifies breasts." It was a beautiful event that included chocolate, photography, a fashion show, and sharing stories about healing, self-love and acceptance. It was held in San Francisco at the Red Victorian in the Haight district - what a beautiful and creative space! When I was first approached about the event to provide some sweets, I thought instantly of cake truffles, to look like little boobies! I thought of using varying shades of brown/beige. I thought of having different flavors of cake for each color, but because of time, I ended up using just one flavor. It worked out because I was able to say that even though they all look different, they're all the same inside - how symbolic!!!
I was also going to make some petit-fours which turned out to be an #epicfail! not so much the cake itself, but the coating, I still have yet to figure out how to get a good poured fondant! So I ended up taking the cake originally planned for the petit-fours, and made more cake truffles. And for those that wanted something besides chocolate, I made some lemon bars as well. The Chu On Cakes spread was joined by appetizers from KAY Catering, and some chocolate covered strawberries.
One thing about being able to create and design cakes, I get to be a special part of my friends' milestones. My friends Zan and Bernie had a baby girl in August. And in January, she was baptized, and I had the privilege of making their cake and cake pop favors for the baptism gathering after the ceremony!
I got to try out a new skill, quilting on fondant! AND figured out how to strap in my cake with a seatbelt, nice and snug.
What a fun order of almost 250 cake pops! It was quite the production for my little kitchen and my off skelter work schedule. I almost ran out of cookie sheets to hold all the pops, and stayed up til 3am and 1am to finish everything. Good thing I had a helper one night! So, it all worked out :) And, I am getting the hang of the candy coating consistency and how to dip each pop! I only had 3 big mess ups that were unusable, which was a good thing, cuz i baked barely enough cake to make 250 pops. Usually, I'll have at least a dozen or so pops left over so that I can nibble at my leisure, but not this time! I also had just enough gold sparkling sugar - whew!
Can I just say - if i haven't already, and I don't think I have - I LOVE MY NIECEY WIECEY! I mean, just wookit her widdle face, and her chubby wubby cheekies.. *ahem* ---- I really do love her to pieces!
Recently, she turned the big 100 days! And in Chinese culture, it's a big deal. These days, with medical advancements, and with social media being such a big part of lives, babies are introduced to the world sometimes minutes after their birth. But traditionally, it is when the baby is introduced to the community, and the new mother has had some time to heal, the family has had the chance to get into the groove of being a new parent, and the child is strong enough to be a part of the outside world.
So, true to Chinese tradition, we had a banquet with some of our friends and family. There was also a small bbq at the house during the weekend before for other family members who couldn't make the banquet. So of COURSE, I was going to do something!
The easiest to transport and share easily with least amount of mess was cake truffles. I ended up making lemon ginger sour cream cake. I baked fresh grated ginger into the cake instead of adding ground ginger to the truffle mixture. So the lemon cake was more lemony when it first came out of the oven, but faded as the ginger took over. Next time, I'd add a little more lemon juice, and include some lemon zest into the cake truffle mixture. The ginger became more prominent as time passed as it was able to marinate into the cake. That said, it still tasted fantastic!
I rolled the cake truffles into golden eggs, and then dipped them as i normally do into red candy coating, then topped with crystallized ginger, as requested by my sister. I went on a bit of a wild goose chase looking for crystallized ginger - I could have made my own, I'm sure, but.... I didn't want to - HAHA! Enjoy the photos!
I don't think I've ever done three cake projects in a whole weekend! And for such different events!
A baby shower cake:
Wedding cake pops!
That's a lot of newness and happiness to celebrate! Congratulations to the new parents to be, the newlyweds, and the new graduate!