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!
Oh, now I'm just getting fancy... multiple time-lapse vids set with music! BTW, I dress immaculately when I'm working on a baking project
It's FEBRUARY!!!! My favorite month of the year. Why? Because there are at least 2 days of Holiday so I don't have to work (though that might change soon), and because it's MY BIRTHDAY MONTH! It is turning out it's also the month I seem to get a bunch of orders. my first one was the football cake from the previous post. And just last week, i received a "last minute" order for a hair salon cake. She sent me a photo of what she was looking for and i decided to take on the challenge.
I made the smaller pieces directly out of fondant, and the blow dryer i made out of rice cereal - otherwise, it would be too heavy and actually really hard to shape! Then i wrapped it in fondant and set it up to dry on all sides. I couldn't lay it down, or one side would squish, so I figured out how to stand it up, so it could dry properly.
The text was made by poking holes in the fondant from a print out, kinda like how you do a pumpkin carving! I melted some of the blue fondant and mixed it with just a tiny bit of water to make it just liquidy enough to be able to paint it on using a brush. The holes i poked ended up picking up more of the color, but after a 2nd and 3rd go-over, the text looks pretty even throughout...
It was my first time using Duff brand fondant, which I found out is Fondarific re-branded (hmmmm...). It is SUPER SOFT. Like the article said, not so great for accents, but thankfully worked out for what i needed it for. And finished the turquoise pieces with some luster dust in vodka.
I also make some lemon cake pops for her event. I baked one too many cakes for the number of cake pops she ordered, so with the left over cake and left over fondant, I made dumplings! *more on those later! ;)*
So this isn't a purely Chu On Cakes post, but it's part of my series of posts about Halloween celebrations. I love halloween!
Last night, I had my first official dinner party at my new house. It was an experiment to say the least! how many chairs? dining room configuration, living room configurations, need to get more non-alcoholic drinks... (oops)..
besides my eyeball casserole, i made some pumpkin-y cake truffles. It was a pumpkin spice cake with little fondant stems I had formed the day before. When they were sitting in my pan drying, i thought they looked a little like the "poor unfortunate souls" in Sea Witch Ursula's garden.
I had ran out of time, so I was making them the cake truffles during the dinner party. On one hand, it was nice to have people see some of the background work of what goes into the cake truffles. On the other, it was a different thing to have my BIL around, and eating the treats even before I could plate them. I ended up having to put them in the fridge to hide them while they cooled! I also made a little boo-boo and put too much chocolate chips in with the orange candy melts, and turned the whole batch brown... =( I only did it cuz the orange was too orange, and i wanted to tone it down with some brown. I probably only needed no more than 10 chips, instead I put in half a handful. Still turned out tasty!
Also had my first experiment with dry ice. it was a very cool eerie scene. When my nephew was asked what he thought it looked like, he said, "science!" i just bought some vases of different heights at the dollar store, which looked like beakers, or containers that potions might be brewed in. I love 99c stores. Dry ice from Smart & Final, and voila - witches brew. I also had a cauldron of beer, and put dry ice into the cauldron and it looked so awesome... i didn't take a picture, cuz i was so in awe myself... and yes, that is a jar of gummy worms. Marinating. In vodka. Pick your potion!
Isa S. Chu
In 2010, Isa decided to try her hand at decorating cakes - something detailed, something artistic, something fun, something tactile, something sweet, and something challenging - so she did, as Diva's Cakes and Confections.
© Isa S. Chu and chuoncakes.com, 2012-2020.
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