Dee's 21st!

Miss Dee turned 21 in February. We partied up over the weekend... Well Dee did! :)

I sent forth 'sparkle' brownies. She had not tasted my brownies before but trusted me to make her cake! Buzzy! Her request was simple...
Bling and lots of it!!! - But not tacky! The cake was made a Valrhona Red Velvet. I can proudly say this is my Signature handmade key. I finished it with 24k Gold. Entirely edible except for the diamante trim. The gold was an absolute delight to work with. This cake took quite some time to render. A lot of time spent planning. With that, a lot of patience.
Below are pics (excuse the poor quality). Dad was rushed off his feet with a full weekend too! I could not use his camera to capture a better shot. I would have loved to show up the shimmer detailing over this cake.
Happy Baking x

Sparkle brownies

The Key

 

 

Mothers Day

A very Happy Mother's Day to all you wonderful Moms out there!

This is just a short post. To the 3 special friends- Mothers who have touched my life. 

A dedication and tribute to them...

Happy Mother's Day

C is for Cookie

Turning the big 2!

Happy Birthday Rudra!

Velvet Wedded Bliss

On Saturday 31 March, I had the pleasure of attending my cousin's Civil Ceremony. Held at the Events Centre, in the magnificent Auckland Museum. The Head table was set a beautiful lilac and purple hue backdrop. Our tables were adorned with gorgeous parcels of sweets! One of which was catered for by me!
Meeta, the dashing Bride, requested Red Velvet mini cupcakes. They were made Vegan to cater for Vegetarian guests. Frosted in vanilla double whipped butter-creme. I double whipped this creme to give it a light and fluffy texture to match the airy softness of the cake.  This particular sweet treat proved very popular. But I cannot take credit for this delectable delight. So, following this post is the recipe in which I used from a book I am becoming quite attached to. Vegan Cupcakes Take Over The World! If you enjoy using this recipe, please buy yourself the book. It is worth a place on that baking book shelf!
Enjoy x
  

Cake Pops dressed the Head table which were also made a Red Velvet.

Cake was made a Madeira

 

Nilesh and Meeta, I wish you both a fulfilling and enriched life together on your journey as Husband and Wife. Congratulations!!! xox

Vegan Red Velvet CupcakesAdapted from Vegan Cupcakes Take Over the World 

Makes about 22 cupcakes

Cake
2 cups soy milk
2 teaspoons apple cider vinegar
2 ½ cups all-purpose flour
2 cups sugar
4 tablespoons cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2/3 cup vegetable oil
2 ounces red food colour
4 teaspoons vanilla extract

• Add vinegar to soy milk, and set aside to curdle.
• Sift flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
• Add vegetable oil, food coloring, and vanilla extract to the curdled soy milk, and mix.
• Pour liquid ingredients into the dry ingredients, and mix.
• Fill cupcake liners ¾ full.
• Bake in a preheated 350° oven for 20 minutes or until done.

Note; For those concerned by the properties of the red food colour. Not all red food colouring is made from insects. Cochineal/Carmine is made from beetles (sometimes labeled E120). Red #40 is derived from coal. If you’re concerned about ingredients in red dye being vegan or not, please read the label.

Wedding Bliss

Last month I was given the pleasure of setting a dessert buffet for my friend's sister. Who married a Patel!! :) Falgs is known as Wellington's 'Candyman'. -The Candyman supplied me with some awesome New Zealand favourites. I sneakily played on the whole 'jaffa' concept. Those who attended the reception, many obviously from Auckland and Wellington.  Took to the sweet spin on our love, hate relationship!

The reception was held in The Grand Room at Auckland's Pullman Hotel. An especially pleasing back drop for a decorator of sorts. With rich tan curtains. Black metal framed, glass top tables added an elegant touch to our apothecary glassware filled of bright M&M's, rich chocolate mini Whitiker bars and ofcourse, giant Jaffas!  The large pane glass windows drew an enormous amount of natural light! Giving our jars an outstanding shine! Table centerpieces were finished with Ferrero Rocher and Lindt ball mini topiary trees.
All of which were enjoyed by guests throughout the evening.

I want to take this opportunity to thank all the staff who helped gather and arrange my tables.
Priscilla and Laura, thank you for capturing the moment. I can't express how much gratitude I feel. I am truly thankful! I hope this experience was as exciting for you as it was for me.