Twin-ty One!



Turning 21 can only mean one thing....
But because we were going to turn the big 21 and were about to become adults, we decided that we would hold a party that was more elegant. After all...


And so in the name of all things elegant, we decided to bake a 5 tier cake to celebrate our 21st birthday! It wasn't the easiest cake to make (many late nights involved) but it turned out to be prettiest cake we ever made. <3 


We'll now leave you with some pictures of our birthday celebration! 















Official photographer: Alleggerita Photography

Photos were also taken by the talented Yina Oh from Slatevisuals

A huge thank you to everyone who came down and shared this special day with us! 
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Caitlyn's First month cake


Happy first month little Caitlyn! You're so adorable and we are really happy to be part of your special day! <3 






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Aiden's First month Party

Our little squishy turned one month old on the 15 of September and to celebrate this special occasion, we decided to bake him a toy box cake!

We also decided to try our hand at a dessert table - complete with chick cake pops, jelly hearts and custom cupcakes with fondant toppers! 





Chick Cake Pops! 

Carmen's ultimate "low" fat dessert: Strawberry Tofu Cheesecake







Our first attempt at cake pops! We loved how they turned out!


The full dessert table!


Happy First Month Aiden! Aunty Carmen and Dalia love you to the moon and back<3 


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Hummingbird cake

Happy Birthday Papa! 

For our Father's birthday we made a traditional southern Hummingbird cake. 

A beautiful blend of pineapple, banana and walnuts, this cake is truly a treat for the palate. Click here for the recipe.  We used our own tried and tested cream cheese frosting for this cake but the one provided will work equally as well! 

Tip: This cake would be a heavenly treat for those with a sweet tooth. For a less sweet but equally delicious cake, reduce the number of cups of sugar by half. The sweetness from the canned pineapple and banana will compensate for the reduced sugar! 

Happy caking! 






This was an 8" hummingbird cake frosted with light cinnamon cream cheese frosting






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AHOY MATEY!


 This was an 8" vanilla cake with vanilla buttercream. 







The lovely dessert table prepared by Max's mum! 



The birthday was held at Cookyn Inc, a lovely place for a party. Do check out their latest brainchild- FIX Cafe. We were lucky enough to try 2 of their desserts, the Butterscotch Arabica Choux and Strawberry Pistachio Rose Tart.

 We absolutely fell in love with Strawberry Pistachio Rose Tart - more than just a pretty dessert, the hints of pistachio and that dollop of delectable rose cream was both light and refreshing! We will definitely be back for more.The desserts were heavenly and we definitely recommend a trip there to get your dessert FIX ;)  




Oozing caramel with coffee chantilly cream?
 enuf said, take our money. 




FIX (Balestier)
31 Ah Hood Road, HomeTeamNS-JOM Clubhouse, #01-06, Singapore 329979 (15 min walk from Toa Payoh MRT)
Tel: +65 62561484
https://www.facebook.com/FIXsg
Opening Hours: 9.30am – 10.30pm Daily







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The Cow jumped over the Moon

Isn't this cow themed cake udderly adorable! 

Designed by the Birthday girl, this moo-tiful cake is truly one of a kind.  Ok, we'll stop milking it, the puns are getting quite offal anyway.

Happy 21st Birthday Constance! 

This was a 10"  red velvet cake with vanilla buttercream


The Cow was made using a combination of gumpaste and fondant












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SULLY CAKE

We were asked to make Leyna's 2nd birthday cake and we were pretty excited because it was a Sully cake!

Check out Leyna's 1st birthday cake here

The piping technique used for this cake gave Carmen quite the workout but in the end we absolutely loved how kitty turned out! 

Shaping Sully's Face

We baked two 10 " purple vanilla cakes (requested) and stacked them on top of each other with a layer of vanilla buttercream between them.

We printed a picture of sully from the internet and used that as the template for the carving of sully's face. After the carving, our cake was about 9" in length and 5-6" high.



The Fur

We used a Wilton #233 Grass Tip and piped the fur starting from the base of the cake after we did a simple crumb coat. To make the fur look more realistic, do not pipe it in a straight line. Instead, the fur should be piped on randomly, allowing the buttercream layers to build on each other.



After piping on all the blue fur, add the fondant details (eyes, nose, mouth, horns) and you're done! Given Singapore's humid weather, we recommend doing the fondant details way ahead of time before you need to use them. Dalia did the fondant details 1 week in advance to give it enough time to dry and harden.  

Tip: Let your fondant details dry out in an aircon room of about 18~20 degrees. Alternatively, if you are pressed for time, you can use an oven ( WITHOUT HEAT) with the fan on to dry out the fondant. Do not put it in the fridge because the condensation will melt the fondant almost immediately when you take it out


Leyna's mom sent us a few photos from the party and we have to say her dessert table was absolutely gorgeous! 




We had a blast making this cake and it brought back so many memories from the monster's Inc movie. Our favourite: 


*cue waterworks* Dang it. 








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