Hello There!

Hello!  I'd like to thank those who have been taking a peek at this blog.  Your support means a lot to me.

I had initially planned to only upload pictures in this blog, but blogging without words is not so much fun.  I was thinking ... what if I have no new designs to add?  Then I won't have an opportunity to update.  Hence, a slight adjustment to the format of this blog.

Let's see what else is new in the days to come.

Thanks for dropping by!

More Than Cupcakes

Do CLICK if you like, thank you!

The bottom tier is a 10-inch butter cake, while the top tier is an 8-inch cake.  Cakes are filled with buttercream.  I'd like to add that I only use pure butter for the buttercream.  It tastes so much better than mixing shortening or Krimwell to the buttercream.  The frosting is strawberry-flavoured crusting buttercream.   For the uninitiated, that's buttercream with meringue powder added to it.  The meringue powder helps the buttercream to crust/harden, thus it would not smudge so easily.

The deco is simple - Cornelli Lace piped all over the cakes.

To add impact, I decided to cover the cakeboard with chocolate fondant.  After rolling the fondant evenly onto the cakeboard, I pressed a texture sheet onto the fondant to evenly emboss the pattern.  Then, and this is the part I like best, dusted the chocolate fondant with gold shimmer to give it the rustic effect.

Lastly, sugarpaste flowers to complete the look.

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