MKYS Vancouver, B.C.

// Easter Blessing//

It has been a while since I last updated! I have been meaning to post something a while back but being occupied with school and work makes me get a bit lazy.  :)

These strawberry & raspberry whipped cream mini cupcakes are for my mom’s Easter church blessing event. I found it was quite frustrating to pipe the cream out quick enough before it starts melting, then it gets jammed.. (perhaps the tip used was too small?). It didn’t really help either that my mom decided to make some Chinese soup while I was doing all this, haha.. so I had to open all the windows in the kitchen at 11pm.  THEN the cream explodes from the top of the piping bag because (okay I’ll be honest) I was being lazy and just wanted to finish piping it all out at once without needing to keep refilling it. Plus, I’m pretty sure at this point I just wanted to finish it asap and go to bed. Note to self: maybe I just need to invest in a bigger piping bag and do stuff like this when my mom’s not home.  :P

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// A Birthday Pound Cake//

I just found out today that Theo and my friend’s grandmother has the same birthday! I felt a tad bit sorry for letting him stare at the cake and so I treated him to some of my home-baked Chillax Cookies (chia & flax) instead.

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// Be Right Back//

A good friend of mine just moved to Toronto for school and so we got together the night before with another friend to make pizza! We decided on making guacamole pizza with Cajun chicken and arugula - which gave it that nice crispy touch.

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// Celebration X2//

A double birthday celebration with lots and lots of cake! Ice cream cake, fluffy cake, and a traditional Chinese sponge cake.

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Strawberry Freeze: Should really be just named strawberry whipped cream freeze, because that’s literally what it is. My favourite part is the crust though! So healthy I’m sure… when the crust ingredients consist of almonds, butter, and flour.

Pistachio Ice-cream Bombe: My first time making ice-cream! Based on my friend’s birthday wish, I made two different flavours - maple and pistachio. Ohh… I think I fell in love with pistachio ice cream. It’s quite unique, rich and nutty whereas the maple ice-cream was very.. expected and slightly boring I guess. Inside also had layers of roasted pistachios, cherries, and slices of Clementine.

Chinese sponge cake: This cake was bought from Saint Germain Bakery. The cake texture is amazing! It was made nothing like that traditional Chinese sponge cake texture that is fluffy and slightly rough. It was quite a bit denser, eggier, and very smooth. Oh so good. I would definitely recommend this place if you want a fruit cake.

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// Happy Birthday Gary!//

Hidden inside the GFC cake is a four layered chocolate cherry-filled rum cake with a coating of classic vanilla buttercream frosting.

I wonder which has more calories.. the cake or the actual bucket of chicken?

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// Another Fluffy & Light Cake//

A very lemony cake filled with strawberry whipped cream for all my lovely girls out there. I can’t wait for the day that we will all be together again. GNO!

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// Congratulations!//

Just last month, a friend of mine got accepted into University of Tokyo! Here it is, presenting my first congratulations cake. I really hope I will get to visit you before you leave!

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The design was free hand piped with lemon and blueberry glaze to represent the University’s logo (pictured below). I chose not to fill in the whole design since the lemon glaze was quite sour.

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// Happy Birthday Mom!//

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Aside from making just my mom’s birthday cake, I took all the left over trimmings and whipped cream to make a mini cake for the neighbours.

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Hmm.. this is giving me ideas. Sitting in the fridge, it sort of looks like it has potential to be a two-tiered cake! Don’t know why I would need such a big cake though..

// Another Birthday :)//

Since the Japanese cheesecake turned out so well (from last post), I decided that my next cake was going to be based on that! I forgot to mention that the cheesecake had a hint of lemony flavour that is very compatible with strawberries. For the filling and outside coating, I whipped up a quick batch of strawberry cream. I love the way the cake is not very heavy and sweet. The cake is still sitting in my fridge at this moment and so I’m not exactly sure how compatible everything is. But I feel that having a very light cake and cream will put more emphasis on the taste of sweet fresh strawberries and kiwis. I can’t wait to present it to the birthday girl and try it out then!

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A blog about my current hobbies and interests.