No Baking, No Cupcake, No Cake Pop, …

Posted on September 15, 2011 by

小姑姑, can you bake me some cupcakes for my birthday?

My 10 year old niece Laura popped the request to me 2 Sundays ago. “Like the princess cake you did for me 2 years ago?  I like to have some cupcakes for my birthday.”  She continued, referring to the blue princess cake I did for her when she was 8, they cut up the “princess”, but served the families and her friend with the extra cupcakes I made, each topped with a simple buttercream swirl.

It is difficult to say No to my nieces, but I was feeling tired and hectic from the 3 Mooncake Molding & Modelling workshops I had just conducted that weekend over a 24hr period, and I had planned to home-make some mooncakes for families and neighbours during the week leading the mid-autumn festival, the same week as her birthday, and an Addictive Bom Boms workshop was scheduled smack on the same day of her birthday celebration.  Anyway I said Yes! (of course :) )

So what’s next? 

The week started with 4 days of morning commitment, and 4 afternoons/evening of mooncake prep and baking, I was finally done with 17 gift boxes of assorted traditional-baked mooncakes + some extras :) , and 1 tray of rainbow snow skin mooncakes with yuzu lotus paste paired with champagne white choc truffles.  Just in time to pack up and turn around the work area for Addictive Bom Boms workshop for the weekend.  … Then the thought of having to complete 2 more cakes and cook 8 pots of Addictive Bom Boms mixture got some nerves to me  … *pant!*

On the morning of the Addictive Bom Boms workshop, while busy rolling & preparing the tasting portions … came a …

Light Bulb moment.  Addictive Bom Boms  as mini cup-”cake”?

Addictive Bom Boms Tasting Portion

Workshop Participants, 10 Sep 2011

Set.  Immediately after workshop ended at 5pm, I quickly started rolling … I was so excited.  And the first few made me smile …

3 pinky little piglets + 1 extra :)

My little niece’s additional request a week after her first request was to have some animals on her cup-cakes…   My hub had helped me to buy some food picks with animal characters from Daiso that afternoon when we decided on using our Addictive Bom Boms as “cupcake” replacement.  The creation at that point was very spontaneous, very fun and very self-indulging.

Next in the food pick was a <rabbit> head pick, both hub and myself immediately thought of a coating that is as fluffy as rabbit fluff ~ Marshmallow! … smiles.

four Fluffy rabbits ...

Fluffy rabbit Addictive Bom Boms

Then next… more smiles.

somewhat expression-filled ...

then another… yet more smiles …

friendly lions?

and another … and more …

spotted with rice krispies

And within an hour I was grinning with my cup-lets of animal theme Addictive Bom Boms.

the alternative version to the requested animal theme cupcakes

We made it to the birthday dinner on time at 7pm.  What made us happier was that the birthday girl was pleasantly surprised by our version of animal theme mini “cupcakes”. She loved the sweet pink one most and ate one before she even saw the cake.  She had asked for cupcakes as she had wanted to arranged them round the cake like what she did 2 years ago.  She got to arrange her “animals” round the cake and even lit the candles herself.

birthday gal lit the candles on her birthday cake

Celebrating the birthday with her dad, my little niece “generously” contributed a “lion” bom bom to her dad’s home-made oreo brownie cheesecake :)  Giggly as she did so.

home-made oreo brownie cheesecake

Celebrating with Oreo brownie cheesecake

This was the first time I was so filled with joy all over again looking at the pics of the colorful Bom Boms, remembering the smiles on my niece’s face and her collection of used food picks as each bom bom was eaten.  I believe my niece will remember them just as she remembered the princess cake I made for her 2 years ago.

***

Penning down these memories to share with my past Addictive Bom Boms workshop participants some variation we can easily make at home for our children other than what was shared during the workshops.  Simple ways to make our children and loved ones happy.

The Addictive Bom Boms once again proved to be versatile candy truffles, that could be easily made at home.  We only need to relax, know how to roll, and have some fun and creativity!

No baking, No oven, No special tool required… only require a pot and a wooden spoon.

Over the last 9 months, we have shared the addiction with 189 participants.  The next 2 workshops planned for the public hols for Deepavali on Wed 26 Oct were fully booked.

Upcoming Addictive Bom Boms Workshops + AM sessions added

We have added 1 or 2 weekday AM workshops (Check out Tues 25 Oct & Thur 27 Oct AM session) to pass on this joys and addiction so that many more can make these little hand-made gifts and spread the joys during the coming festive occasion.

To Your Tasty Moments.

… On how Addictive Bom Bom workshops came about …

… On more workshop pics ~ Dec 2010, Bom Bom Swop Party Jan 2011, CNY theme Jan 2011, Mar 2011, Apr 2011, corporate wkshop Jun 2011 …

… On future updates, LIKE us.

Posted in Addictive Bom Boms, Home Kitchen, Home Workshops | Tagged , , , | Leave a comment

How about Traditional Baked Mooncakes with a Chocolate Flavor?

Posted on September 2, 2011 by

It has been almost a year since I last wrote a new post on this blog.  In fact I was reminded of a few incomplete ones that I found in the draft folder ~ some of the titles I was writing on sounded exciting enough, however at this point, it is difficult to continue a half-written post with the misplaced emotion, or maybe I will, one day.

It has also been almost a year ~ YES! Our 1st Year Anniversary is coming soon!!! ~ since I started Uptown Sweets ~ a home-based baking studio where we conduct workshops for home-bakers.  Our emphasis in our method of instruction has always been for skill development, quality standards, creativity and taste appreciation.  Our mission is to share the joys of home-baking and inspire more people to home-bake to indulge our loved ones.  Always remember these bakes will always taste special and deeper, filled with Love.

[Taking this opportunity to express my heartfelt thanks to all the participants who appreciate our workshops and continue to return for more, as I, a one-woman-operation, commit to share my knowledge and passion (and many may have already witnessed hints of obsession in some workshops), and add value to your home-baking and learning journey.  Always know, each time we communicate, I am learning and drawing inspiration from you too.]

Mid-Autumn Festival is just a week away ~ Mon 12 Sep 2011

Some of us have already started preparation to home-bake some mooncakes to share with our families and neighbours.  We have also completed 4 successful Mooncake Molding & Modelling workshops, affecting 60 participants.  If you are not one of the 60, we love you all the same … or maybe not really the same, lolz.  It doesn’t matter whether you already know, still learning from other workshops or books, or still clueless, we hope to inspire you to home-make some mooncakes in the next one week.  It is definitely worthwhile.

Many of you know I heart traditional-baked mooncakes.  Many of you also found out traditional-baked mooncakes can be creative, attractive and yums.  After baking several batches of traditional-baked mooncakes, I started wondering if I can convert a larger crowd to try out traditional-baked mooncakes with a taste that appeals to both young and old.

Chocolate, it is!

This is my first time trying out a Chocolate dough recipe ~ I basically used a basic recipe and tweaked till the dough was of the right consistency by adding more oil and syrup (by feeling, … and gut-feel?).  I was excited and promised fans of my FB page I would share if it passed our taste test.  And tasters, n=2 ~ my hub and I, of course!.

Today is Day 3 ~ our ideal minimum duration for aging traditional-baked mooncakes for the dough to “return oil” and be of a chewy consistency that integrates immaculately with the chosen filling.  For our learning and tasting purposes (or whatever excuses you may think of), we have tasted them on Day 1 after bake, Day 2 …

Hub exclaimed:  It doesn’t taste like Chocolate Cake!!!???

Our verdict:

  • Day 1:  Subtle, struggling to imagine and locate chocolate taste
  • Day 2:  ”It tastes ok, not like a chocolate cake” Hub sounded a little disappointed.  Why would I want to make chocolate mooncakes taste like chocolate cake? I want it to taste like chocolate mooncake!  But I understood what he really meant was the chocolate flavor wasn’t profound, I could only detect a hint.
  • Day 3:  ”Can eat already!”  This time my hub meant the chocolate flavor was deeper, and enhanced by the burst of flavor when we bit into the chocolate perles mixed into the white lotus paste.  Macademia nuts added to the fragrance.  This was also when we decided this is a possible recipe to share with you.

Disclaimer:  This post assumes you have some knowledge of making mooncakes, as it was meant as additional info we like to share with our workshop participants.  This is not intended to be a full tutorial in mooncake making.

Chocolate Dough Mooncakes

Recipe of Chocolate Dough:

  • 280g Flour
  • 20g   Cocoa powder (I used Valrhona)
  • 40g   Oil
  • 290g Golden syrup (I used Lyle’s)
  • 2 tsp  Alkaline water

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*** NOTE:  If you decide to test this recipe and post your images, please credit Joys @ Uptown Sweets and link to this post.***

———————————————————-

Quantity of filling used is dependent on your mooncake specification as well as your preference.

  • White lotus paste
  • macademia nuts (toasted halves)
  • Valrhona chocolate perles (bakable)

We would love more chocolate perles and macademia nuts kneaded into the white lotus paste when we next do it, to give an extra oomph!  And possibly add some bittersweet chocolate chips too!  The choice of white lotus paste does not overpower the subtle chocolate flavor, in fact the taste was a balance of tradition and modern twist.  Nice!

This afternoon I had an appointment with a young man, I decided that a chocolate dough mooncake would appeal to him and decided to pack 2 for him :)

Chocolate mooncakes for a young man!

Since he was working hard to complete some work for me, I decided to share with him a pair of chocolate mooncakes.

For the remaining Chocolate dough, we decided it went into making “play-dough” animal mooncakes:

 For the coming one week, start on one mooncake recipe …. practise, practise & practise, and we look forward to your sharing after trying out this recipe or home-bake some for your loved ones.   More to come in the next week :)

To Your Tasty Moments, Joys.

Posted in Baking Joys, Home Kitchen, Learning & Practice | Tagged , , , | 3 Comments

Holiday Treats Workshops: Bom Bom or BomBom?

Posted on November 13, 2010 by

We started working on a new series of workshops @ Uptown Sweets a little while back.  It started as a teaser comment, then things got more serious and we have the details fixed over a “working” lunch on Tues, more practice and photography session yesterday, and we plan to meet again to confirm another taste to tantalise our would-be participants during our workshops.

Oh yes, we decided it is going to be a rolling BOM BOM time for everyone!

Bom = Good (Portuguese translated to English)

BomBom = Sweets or Bonbon (Portuguese translated to English)

Our workshops have to be Bom Bom, meaning Sweets of Double Goodness!

“We” refers to Rafaella and I :)

Rafaella (or Rafa as I call her) and I met at Culinary Institute LeNotre, where both of us initiated our formal training in Baking and Pastry Arts and graduated with Gold Awards in 2008.  Interestingly we were not from the same batch, but we spent a great deal of time together with another good friend Jennie Leverett.  We popped into each other’s classes a lot and we shared the same Pastry chef instructors.  At the culinary institute, she was my senior a batch ahead of me and 12 years younger.  Outside the culinary institute, she was like a baby sister to us, as she loves her sweets and always carries with her packet(s) of sweets.  Even over a late dinner last night, she pulled out 2 bags of sweets from her bag to show us!

How glad I was when she first mentioned she might be in Singapore, and when she finally arrived with her husband André in August.

I enjoyed working with Rafa, we share a similar working discipline.  I guess we were both drilled in work flow organisation and high standard of hygiene by the same chef instructor ~ lol!  I was inspired by our discussion, our rich & diverse cultural background and exposure and openness drive our creation.

BOM BOM as a celebration sweets!

Rafaella is a Brazilian with Portuguese descent.  Her childhood memories and culture were never short of sweets, it also translates into family bonding moments where aunts and cousins gather in a household to make family treats for celebration.

While brainstorming about the Bom Bom workshops, we envision that BOM BOM will be shared among family and friends in the following ways:

  • Family treats for the children (or even adults alike)
  • Party treats in the form of after-dinner bites
  • Wedding and celebration favors
  • Gifts in truffle box (for Christmas? :p)

Some people asked what exactly is Bom Bom?

Our BOM BOM originates as Brazilian celebration sweets, like a cross between a chocolate truffles and a fudge.  Using the base cooking technique, we experimented with tastes and flavors to customise to local taste preference.

Using only basic ingredients available at the stores and suitable for home kitchen, it is easy to create and store.  More importantly, it is versatile and very yummy!  For individuals who experienced the frustration of tempering chocolate, making chocolate bonbon and storing them without them weeping in highly humid Singapore, BOM BOM is definitely a welcome find and fun to make!

Making BOM BOM is a creative process! Once you learn the basic technique, you can experiment with familiar flavors and tastes that you enjoy and experiment with new tastes to impress your guests and loved ones :)

While making these BOM BOM (and popping them into our mouth at the same time, yes it is important to taste! lol), we were so excited that with a different filling and coating, the mouthfeel and taste experience could be totally different.  How cool is that!

BomBom as a Christmas party treats and gifts!

How about a Milo Dinosaur Bom Bom?

The picture above showed a Milo Dinosaur Bom Bom.  In Singapore, Milo Dinosaur drink is an ice milo drink with heaps of milo powder.  We decided to play along this taste and the result was really tasty!  Gostoso!

As we prepare for the upcoming workshops on 3 & 4 Dec 2010, we are really excited to get the “balls” rolling.  ’Cos it means many more people gets to taste, appreciate, make, create and give away these Bom Bom treats for the Christmas season and New Year, and even Chinese New Year.  We hope to spread the joy of giving.

Come, join us for a Bom Bom afternoon!

About BOM BOM Workshop – 3 & 4 Dec 2010

The workshop covers

  • Cross Cultural Appreciation
  • Understanding of Tastes and Flavors
  • Cooking Demo on cooking the mixture and working with the right consistency
  • Molding the Bom Bom
  • Presenting Bom Bom for party treats, favors and festive gifts.

Join us for a rolling BOM BOM time! more details…


Posted in Baking Joys, Home Workshops | Tagged , , , , | 2 Comments

Uptown Sweets Goes Live!

Posted on September 30, 2010 by

Well worth the sleepless nights, and body aches … Finally I can declare Uptown Sweets is Live!

It shall start as a One (Wo)man Operation, offering hands-on Baking & Pastry Arts workshops, including family favorites and specialized classes in chocolate, macarons, and Sugar Arts in my boutique teaching studio (a.k.a. The Calrose Living Room).

Uptown Sweets Baking & Pastry Arts Workshops Singapore

The planning, preparation and organization for the Baking & Pastry Arts workshops took some time to fulfill and materialize.  It started from the moment I traded a corporate career of 13 years for pastry school back in 2008, a little longer than that if I consider the years of dreaming, doodling and ideating.

A few friends whom I reconnected recently, thanks to social media and the likes, reminded me I had shared with them about my bakery, and in one instance, my bakery cafe. That was in 1989/90, and the one instance was in 1997/98.  Thank you for sharing with me these precious memories.  I could not recall exactly what was said then, at least now I know it has been part of me.  It reinforced my belief in this Sweets business, even though it takes time to actualize and expand the scope of things.

For those who know me personally and stood by me despite all the surprises and at times, unnerving moments, I thank you from the bottom of my heart.  Among you who think I am crazy and continue to cheer for me, I thank you especially, ‘coz you know me really well, I am.  For those of you who still can’t believe what I did, and watching me every steps of the way, thank you, I am still learning and it is going to be a life-long journey. For many of you who just found out about me, my sharing, and my business, I welcome you into my world of Uptown Sweets.

There are still many areas to work on after this post, including fixing the pictures and loading classes online and sharing on Facebook page.  Lots of time and thoughts have gone into each class plan, with “What’s In It for You” in mind.  Some point-&-shoot shots still need to be done, and actual mapping of the time sequence for each class sorted out.  I am also braving high humidity (>90%) to work out chocolate bon bon classes in the near future. So please, stand by me…

I have only loaded one class onto the website, and a few more will be on its way in the next weeks.  Give me some time and watch this space, I am O-W-O!

In the mean time, I welcome you to toggle among my websites – Uptown Sweets website, my Facebook page, and my personal blog sharing.  I welcome words of strength and encouragement, words of critique to enhance my works … and for standing  by me and watching over me, even if you choose to remain silent. 

Check out www.UptownSweets.sg.  More about why I name my business Uptown Sweets in the next blogpost.

To your tasty moments!


Posted in Baking Joys, Home Workshops | Tagged , , | 5 Comments

It’s Royal Icing Time

Posted on September 26, 2010 by

The celebration cakes I always liked while growing up is Traditional European Wedding cakes, especially the ones with white on white piping ~ heavy dose of it, and so artfully presented. Not so much to eat them but to ogle and drool at the visuals.  Till today, I still fancy cakes with clean color like white/ivory accentuated with a coat of pearl sheen and shimmer at times, clean lines with lace and texture, and realistically beautiful sugar flowers.  I fall for such worthy elegance, especially for a deserving celebration.

However, for our wedding, we opted not to cut the dummy cake, though beautifully decorated, which was left on the stage in the hotel banquet room, used and reused during Chinese weddings.  The options at the hotel were limited, so we decided to go for cupcakes stacked high, each with a Chinese character meaningful to us, and presented as light bites after our solemnization ceremony for our guests.  We agreed on pastel colours to suit the style of presentation.  However, separately, the hotel did present us with a single tier white on white wedding cake in our room, which comes with what I know now, a bunch of commercial bought sugar flowers.

Later part in life, I got to know the white on white piping I adore is done with Royal Icing.  Not so much the taste and the brittle crumbles when one bits into it, but the details one can create with it.  My first exposure to Royal Icing was during Wilton 1 at BIY 3 years back.  My next was at the pastry school 2 years ago.  What I was exposed to at the pastry school was very much what I like on white-on-white celebration cakes – fine piping, swirls, string works etc, Chef Philippe had spent some time instructing us on the various classic French piping it can create, very different from the Wilton designs and colorful royal icing flowers I was first exposed to.  I like the classic piping or pressure piping but I also felt #1-piping-tip-royal-icing challenged, though I found the string works fun and wasn’t as difficult as it appeared.  I use royal icing once a while on birthday cakes for my family, such as for details on a doll cake.

The elegant swan in royal icing

Unfinished with my royal icing adventure, I bravely registered for Advanced Royal Icing course with Chef Nicholas Lodge.  The first 2 days of my week course was a little stressful, as it depended a lot on free-hand piping, tips such as #0 and #1 were used often for fine details.  Initially with the pressure piping & ultra-small tips, my hand trebled much,

Hmm... at least it looks like a rabbit :)

resulting in some of the designs looking “scratched“, shaky and pathetic, I felt.  I enjoyed the part on script writing using #0 & #1 tips, though I still felt challenged, but they looked fine when I covered them with a silver paint and when I don’t compare to Chef Nic’s work (hee!).  When I showed my hub my works, he reassured me the works looked good to him since I am learning, except he pointed out that my arrows looked broken, referring to arrows hanging from a sheath swung across the body of a cherub.  Oops it was,

Hub looked at it "Looks good, but your arrows looked broken"... oops, indeed.

indeed.  Various techniques using royal icing and methods of making royal icing were taught during the class.  Chef Nic pointed that our works would get better with practice.  I am really happy to complete this class.  Now I will read Chef Nic’s Book 2 bought 2 years ago during pastry school.

This is one piece of my own work I really like!

I didn’t take many point & shoot pictures of my works in class, I just didn’t feel like it. Didn’t feel good.  Emo.  When I was opening up the works I brought back from Atlanta, I took a hard look at the swan (the first time I got a really good look at it, since it was done on the last day of class and we were hurriedly finishing up and packing away), and I asked my hub proudly ~ Isn’t this beautiful? He looked at it, This is really nice! (pause) You mean this swan was done with royal icing too? Yes.  Including the feather? :( (ignored him).

Moving forward, I would use royal icing on pre-made pieces which I can store and stick on to cakes as decor, as well as detailed works on my bakes and fondant covered creations.

Posted in Learning & Practice | Tagged , , , | 7 Comments

Sharing Nicholas Lodge Sugar Arts Collection ~ A New Perspective

Posted on September 24, 2010 by

I spent 2 weeks in Atlanta recently.  Other than a short 2 hour visit to the Atlanta Botanical Gardens, and meeting up with 2 ex-colleagues and their spouses for dinners and of course the hotel where I spent my nights, I spent most of my days, including my free days, at The Nicholas Lodge International School of Confectionery & Sugar Arts.

I had in mind to showcase the school through its most unlikely advertised areas & corners ~ its Toilets.  I was so wowed by it the first morning I visited one, had initially thought it was the main toilet to the classroom so it was just done up tastefully.  By day 2, I realised I was very wrong.

Each toilet was Meticulously Designed, Thoughtfully Thorough, Obsessively Coordinated, and Unwittingly Inviting (AND cute!)

There are a total of 4 toilets to visit, in between sessions.  I visited the toilets, not because I need to use them, but it was very relaxing to appreciate the ideas.  I spent some time in each of them snapping point & shoot photos, with the door locked, of course.  Emily assured me it was not uncommon for students to bring their cameras into the toilets when I stealthily, or at least I tried to, brought my compact camera into the toilets.

Theme:  Tuscan Bakery

The first sight when I entered the toilet on Day 1, I took a double take to ensure it was really a toilet.

The only bit which assured me I was indeed in a toilet.

Looking out the Tuscan windows while sitting on the toilet bowl.

Every little details looked into on the Tuscan bakery shelves, with little kitty watching me from its little cozy corner ... imagine the mind of the person who designed this.

I spent some time checking out what were in the basket ... some tools, 2 cookies (nope, I did not bite into them:)

This was the toilet behind the Lunch room, and I had mistakenly thought this was it, the only toilet at the Sugar Arts school.

Theme:  French Chocolatier

I would not have seen this toilet and realised each toilet has a theme, if Chef Nicholas Lodge had not invited us to view Studio B, a new studio in the making for a whole new series of baking instruction. Open House is on 30 Sep 2010.

Chef Nic proudly showed us to the Orange themed toilet, beautifully coordinated with Studio B. I had initially thought it was a chocolate storage room till I saw the sinks.

The area just outside the toilet cubicles. I just realised I had not peep into the cubicles, am I missing something here?

Clearly a chocolate theme, no details spared.

Theme:  Gingerbread Men

I overheard Jesselyn talking to Chef Nic about "gingerbread men", and I found this at the retail area. So they were talking about the toilet theme ~ aha!

When I stepped in, I was amazed by the baking tray-lined mirror, a sifter covered lamp ...

Looking closer at the details, before I actually used the toilet.

Gingerbread men hanging by the door frame...

On the wall, by the side of the toilet bowl ... ingredients for making yummilicious gingerbread men.

A large gingerbread man baking pan, as I got up to flush the toilet ... I don't think this pan was ever used in baking another

A little red cabinet above the toilet bowl for gingerbread men cookie storage.

More beautifully gingerbread men greeted me as I washed my hands.

Did you notice all the gingerbread men are nicely decorated?

Theme:  Cupcakes

This is the 4th and last restroom in the school. I actually missed this on Day 1 & 2 on the way into the classroom.

After visiting 3 toilets, I did not expect any less. Yet, I was so charmed by the pretty pink theme with a nice pink chandelier lighting up the corner.

Facing the toilet bowl...

Everything in the cabinet was pink! Is that a real mixer in pink?

Checking out the cupcakes and mini cakes ... after using the toilet

Check out the maxi baking pan-lined mirror, with a sweet pink spatula ... notice the little pink bow hanging from the corner, in fact, from all 4 corners. Are they sugar bows that Chef Nic taught in class? :p

I chose to share my enriching journey at the Sugar Arts school from this unique perspective for one reason ~ if Chef Nic, Scott and his team spared no effort in conceptualizing and creating these inviting themes for the toilets in the school ~ which was often neglected in other institutions, we can imagine the mind and soul, and energy and self-imposed expectations that went into planning each Sugar Arts lesson plan, prepping and conducting the class itself, treating its students to a home-cooked lunch and freshly baked cookie treats by Scott, and actualising a total experience for its customers.

As I shared with my hub after the first day in his class, Chef Nic is obsessively meticulous when it comes to instruction details.  Even if I take in only a percentage of his teaching, I would already have learnt and benefited so much from this visit.

I was awed for sure.

Posted in Taste & Exploration | Tagged , , | 2 Comments

Journey of A Fondant Dummy Cake: An Immediate Familiar Connection

Posted on September 23, 2010 by

You may want to buckle it…

Buckled Up Fondant Dummy Cake

The It refers to the carton containing my dummy fondant cake I was carrying home to Singapore on a 27 hour journey from Atlanta.  I was on a United Express from Atlanta to Chicago before I took my international flight home.  I had earlier tried to fit the carton into the overhead compartment and it just missed it by an inch.  Then the flight attendant came forward to help and he was pushing the box into the compartment and it just refused to budge, I got nervous and reminded him my content is fragile.  He took a look into the carton window and realised it was a cake, and immediately he placed it on an empty seat right at the back of the air craft, completed his routine and allowed me to take the empty seat next to the seat where the carton was placed.  When the flight was in the air, another attendant came by, attracted by the buckled up carton, she took a second look and gave me approving nods, “Is it your wedding cake?”  No, it is a dummy I practised on and I am bringing it back to Singapore. “Singapore?  Good luck.”  I felt like I had a buckled up child next to me.

I really love the fondant cake, a sampler of various techniques I learnt and practised at The Nicholas Lodge International School of Confectionery & Sugar Arts.  Chef Nic has suggested I checked in the fondant cake and do a carry on for my sugar flowers, but I really like to have my fondant cake back in Singapore in its original condition without any breakage.  Emily assured me the check-in box containing my other 2 royal icing practice cakes, a bunch of sugar flowers will be well cushioned to survive the international journey, all but the royal icing string works. (correction: every strand of royal icing string works survived the international journey, so amazed!  Thanks to Emily for the assurance and making it work!)

At the Atlanta International Airport, I cleared the immigration and had 2 hr before flight time.  Chef Nic and Emily had arranged for a window panel on the carton so that immigration officers can view the carton content, and had 4x “fragile” stickers on various sides of the box including the institute’s name and contact details.

Hi, would you still be here for the next 5 min?

I got a gentleman waiting for his flight to Denver to look after my cake while I went to the ladies.  Looking at my content through the winder panel, he agreed immediately.  I guess the cake looked pretty to be dangerous item, even though airport announcement stated clearly it was on Orange alert.  ”We ate 2 slices of your cake.”  Ha ha, my cake is a dummy. “Oh, no wonder it tasted funny.”  So it started a conversation between 2 strangers.  We chatted a little on the school where I took my classes, the Top 10 Pastry Chef and Sugar Artist in America whom I learnt from, and their business trip to Denver.

The flight touched down at Chicago 2 hr later, I thanked the flight attendant for his assistance.  ”I certainly hope it makes it to Singapore.”  The other lady attendant who saw my cake earlier said as I got down the plane.

At Chicago ORD airport, I had to wait another 2 hr for the flight to Hong Kong en route to Singapore.  Having stayed up to pack my luggage and only slept an hour the night earlier, I was spaced out.  I drifted away with my cake carton, haversack and personal belonging tucked closely next to me.  ”Those are flowers… They are pretty… No, it is a cake…”  I opened my eyes and found 2 gentlemen seated across me staring at the content of my carton.

From pharmaceuticals to cakes?

Did you buy a seat for your cake?

The cake seems to be a conversation starter, creating an immediate familiar connection between strangers.  They were interested in what I was doing with the cake and what I was going to do with it back in Singapore.  They were on business travel .  Again I got both of them to tend to my cake carton while I went to the toilet.  I wondered if anyone would just be as kind if it was just another piece of luggage.

The 14″ x 14″ x 11″ carton certainly attracted a bit of stares, peeps and attention as I made my way to the queue at the gate.  An elderly Chinese man checked with me my seating order, then he wanted to know what I was carrying in my box.  A cake? Yes, it is a dummy.  More stares on board the international flight as I made my way through the aisle pass the business class, premier economy class and economy class passengers.  While all passengers were on board with luggage of various sizes, there I was with a big carton with “fragile” pasted many times over.  ”Wow, is this your wedding cake?  It is so pretty”  The flight attendant exclaimed.

A gentleman got my cake up the overhead compartment, his luggage next to it.  ”Don’t worry, I will watch your cake for you”.  He was seated across the aisle from me, I got nervy each time another passenger opened the overhead compartment in an attempt to fit it their own.  I found out the American man was on his way to Philippines to spend a 3 week hols with his new found love getting to know each other.  He got to know the lady from Changsha online, he is learning Chinese words and Mandarin to communicate better with her.  ”How long has your cake been sitting around?”  He asked politely, eyeing my carton suspiciously.  I explained that it is a dummy cake covered with a sugar coating.  I told him once we were in the air, my cake would have survived more than half the journey back to Singapore.  Flight time from Chicago to Hong Kong was 15 1/2 hr.

Good luck to your cake! As I wished him luck in his second date with his new found love.

Finally we got into Hong Kong.  As I was disembarking from the plane, I received a couple more wishes from the flight attendants, for my cake.  Singapore is just another 3 1/2 hr wait time and another equal amount of flight hours away.  While in transit, I tucked into a bowl of Taiwanese braised beef noodles and a cup of hot Hong Kong milk tea.  Again I used the opportunity to leave my cake with the cafe so that I can wash up in the toilet.  I will take care of it, the cafe supervisor said to me.

It is so pretty! Can I take a picture of it?  Did you make it?

The cafe cashier exclaimed excitedly when I went to claim my carton.  She uttered something else in Cantonese which I didn’t comprehend, attracting the attention of her colleagues who gave me approving nods.  Thank you, she thanked me after snapping a picture of my cake.  This confirms what Chef Nic told us in class … to enjoy, to remember to breathe during class, and when we bring back the cake, no one is going to compare it to his which was definitely more professional looking having practised his craft for decades.  It is a masterpiece in its own right indeed~!

Can I help you with any luggage in the overhead compartment?

27 hours later.  Smiles, good luck wishes, and many approving nods later, we finally landed in Singapore.  We refers to the fondant dummy and I :D  A Singaporean passenger seated along the same row asked.  I indicated the carton was mine, he moved it, and paused when he saw the “fragile” stickers and saw the content through the window.  He said the content made him nervous.  Ha ha ha, you can tilt it!

Now my fondant dummy cake carton is sitting safe and pretty next to me in the living room, while my laptop is placed on the check-in box containing the other 2 royal icing cakes and my sugar flowers.  I am sleepy, will check out the state of my check-in sugar arts after my nap.

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Mont Blanc Tart @ Bunmeido Ginza, Tokyo

Posted on September 5, 2010 by

[Catching up on back posts]

Last day in Tokyo on 22 July 2010 was amazing…  I was amazed at myself to be able to taste 3 different places within 4 hours and yet enjoy each experience to the fullest.

I always enjoy sitting in a cafe to relax, more often to dream, at times to write my journal notes.  It must have started as a habit during my business travel years when I traveled places alone, ate alone, read alone, and did so comfortably alone. (It is no wonder I am quite a loner who spent the last year comfortably alone at home “revising” when my hub is at work.)  Then again when I decided to break free from corporate life, I spent a lot of time reading, planning and dreaming in cafes.  Then again in Houston to do my 20 week course in Baking and Pastry Arts, I spent my weekends tasting cafes, reading and at times meeting new friends.  Even now, my hub and I love spending time together tasting, enjoying our books and at times discussing ideas in cafes.  The cafe energy moves ideas.

Bunmeido Cafe, Ginza

After a satisfying “to-go” brunch from Échiré Maison du Beurre at the courtyard, my immediate destination was to sit down in the cafe next on my agenda.  On my list was Bunmeido Cafe for 2 key reasons.  While searching for cafes in Tokyo, I was attracted to Bunmeido, coz it is a traditional pastry shop which carries my favorite Castella cake, not particularly this brand but the type of evenly baked honey flavored sponged cake.  Secondly, I do not associate Castella cake with cafe setting, it was often sold over the counter in the basement sweets floor in mega mall.  A possible 3rd reason was that I read that Bunmeido Cafe has high ceiling, I found such space to be rare with space-squeezed Tokyo.

Mont Blanc Tart @ Bunmeido

I found the cafe easily (which I later realised the block to be diagonally across the cross junction from Mitsukoshi Ginza).  The cafe was almost full, and the crowd turn over was also fast which made it easy to get a seat.  As I walked past the display counter being guided to my seat, I immediately identified my target for tasting – Mont Blanc Tart.  While seated, I had second thoughts since Bunmeido is traditionally known for Castella, but I always crave to taste various forms of Mont Blanc Tarts (ever since the item was introduced as part of new menu for hotel buffet during my stint with the pastry kitchen, also I enjoy chestnut flavor), so I ordered.

The environment was very relaxing.  In fact, in between sips of ice-kohi and bites, I was spaced out.  I wasn’t brewing ideas, I was part people watching, part asleep with eyes opened.  Ice-kohi was satisfying on a summer afternoon, the Mont Blanc tart was a tad too sweet for my liking, maybe that induced my sleepiness.  I tasted each component separately, as well as in combined mouthfuls, the tart inner filling lacked a lightness in the mouth-feel to contrast with the outer layer of marron paste sweetness. Though I like the idea of dark chocolate coating on the sable dough to balance the sweetness of the mixture. I did not finished the sweets.

I thought I could give myself sufficient time to check out the main street along Ginza enroute to the subway station and give myself sufficient time to collect my luggage and catch my connecting Narita Express to the airport.  Not realizing, what was in store for me just 50m down the street.

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Échiré Butter @ Marunouchi Brick Square, Tokyo

Posted on August 28, 2010 by

[Catching up on some back posts]

Pardon my ignorance, I only knew about Échiré Butter recently, then I learnt that Échiré is on western France.  So said learning is lifelong.

While planning for my trip to Tokyo, Japan, I googled “Tokyo Sweets” etc to search for cafes, pastry shops I can visit.  While reading recommendations from blogs and websites, I found a reference to Échiré Butter.  It refers to the Échiré Maison du Beurre, the Échiré Butter Company in Tokyo.  I am a wanderer, I usually travel with a macro trip plan, and follow my feel as I go.  For the short time I have for this Tokyo trip, I decided to be more conscientious.  I put it on my must-visit list on my last day of a 2.5 day visit to Tokyo on 22 July 2010.

… This store inspired me in a distinct way ~ how the retail store smelled, and how a simple cake intensely moved me … a taste memory to treasure for a long time!

Approaching Marunouchi Brick Square, Tokyo

My last day in Tokyo.  I checked out of Ryokan Eishinkan in Yotsuya, found a locker in the JR Tokyo station for my luggages, and off I went.  Direction: From the station main exit, turn left and keep to the road till a cross junction, cross to the opposite side and at this point, we should be walking along a Mitsubishi building, at the next cross junction, we will be staring right at the red brick building.  That is simple, all in 5-10min walk.

Line map leading into Brick Square

Échiré Maison du Beurre, Tokyo

The Échiré Butter Company is located exactly across the museum, by a courtyard at Marunouchi Brick Square of Marunouchi Park Building.

The door swung open.  I was lured right into the shop by a strong whiff of butter aroma, greeted by a crisply dressed attendant with a smile and “irrashaimasei” (means welcome).  I was fully engulfed by the alluring butter aroma the moment I was in the shop, just like I had a butter aromatherapy.

Inside Échiré Maison du Beurre

The shop has a very clinical look, including the clinically dressed attendants, leaving all focus and imagination to the display.  There was a short queue inside the shop.   I couldn’t exactly see what was in the display counter but I had already made up my mind to taste a croissant, a financier, and a madeleine ~ all classic French cakes and pastries, simple on its own to allow the senses to fully focus on the butter.

Brick Square Courtyard

At this point, I could only think of sitting down for a nice buttery breakfast with a hot drink, breathing in butter for the next 2 hours, I would even be happy to sit by the side walk leading to the courtyard in summer warmth enjoying my brunch.  Alas! I could only order “to go”, the shop is a retail front.   The next best alternative for me to enjoy my purchase immediately was to sit in a shady spot facing the fountain in the courtyard.  I had one discomfort tasting my buy in the open, it is not common for locals to munch as they walk, so I wasn’t sure if I was rude to open up my purchase right in the courtyard and start munching even though I was settled nicely on a stone bench.  To say the least, I was a little shy to take photos of the croissant, financier and madeleine … before, during, after.

At this point, two local ladies settled down next to me in the shade, opened up the Échiré paper packets, and started enjoying little cups of ice cream.  Perfect for summer noon, so tempting except I couldn’t convince myself that was a relevant purchase for a “butter” product.  Thanks to them, I enjoyed my food, more at ease.

Échiré Madeleine

… I stole a silent smile …

The color, the flavor, the mouth-feel, the after-taste, the light citrus scent … that moment just felt so right.  It was the best madeleine I have tasted.  I never knew a simple, elegant cake could just feel so perfect, I was really moved.  If I wasn’t alone, my reaction wouldn’t have been so subdued.  Ha! (When I shared with my hub my emotion at home many days later and wished he was there with me, he told me my taste buds had learnt to selectively identify the “wow” taste after tasting pastries many times over.)  I will remember this emotion for a long time.

Oh I forgot to mention the croissant and the financier … the croissant was crisp and even-layered, it was fragrant … the financier was chewy and the butter was nicely caramelized … but the madeleine was just It!

Check out other posts on my tasting sessions with 4 hours to go before leaving for Narita Airport.

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Tasting Macarons in Ginza, Tokyo

Posted on August 11, 2010 by

I would do crazy things just to explore a new environment, just to taste.  There is no reason, just simply do it.

To put things in perspective, the first crazy thing I did was book a flight for the following week and I flew into Tokyo for 2.5 days.  I will write more about the trip in separate posts.

In & out of Laduree Cafe in 15min? On my last day in Tokyo, I had half a day and planned to visit 2 pastry outlets (pastries, of course!) for my tasting exploration before I catch a NEX (Narita Express) to the airport at 3.30.  At a quarter to 3, feeling full from 3 hours of tasting(?) ~ comprising a breakfast treat, and immediately followed by pastry & ice coffee at another cafe, I was about to head to the underground subway station at Ginza.  Standing at a road junction along Chuo-dori taking in the surrounding energy and sound, and grateful I could be in Tokyo even for a few days, I looked up and there it was – Laduree Cafe!  No minute to waste, no second thought, I had to be there.

View from Laduree, Mitsukoshi Ginza, Tokyo

I was ushered to a window seat (nice!  I was hoping for it), overlooking the same traffic junction I was standing minutes earlier.  I quickly ordered an Ispahan macaron and an ice tea, and quietly soaked in the atmosphere.  The cafe was full, well respecting the personal space of each patron, filled with light chatters, everyone looked so at ease.

Enjoying every moments of it, while mindful of the minutes ticking away.  I was wowed! … I was energized just sitting in a cozy corner looking out to the busy Ginza main street.  My order arrived.

Ispahan Macaron

Ispahan Macaron with Rose Cream, Lychee and Raspberry Filling

I carefully cut the macaron into halves, then into quarters, ensuring my first bite enclosed the rose scented macaron shell, rose cream, raspberry enclosed Lychee, and more raspberries.  That moment was so magical!  I loved it!  I do not have a sweet tooth, I just love the balance in the taste!

In between sips of my ice tea, I noticed the “dews” on the rose petal.  I touched the dew and expected it to disperse but it did not, it held in place ~ only did I realized it was gelified. I was amazed at the level of meticulousness in the decor for a petit four.

My 15min was up.  I left Lauduree Cafe feeling satisfied, energized and all ready to catch my flight home.

ps:  What you can imagine next was I had to rush a little to take a 1 stop  subway ride from Ginza to Tokyo, found the locker where I left my luggages (+2 boxes of macarons which I bought the evening before) and found my way to the NEX platform.  It helped that train arrival and departure in Japan are precise so I can timed myself to welcome a last minute experience before I left Tokyo.

Check out other posts on my tasting sessions with 4 hours to go before leaving for Narita Airport.

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