Flowers aren't just for a lil princess,
See i told ya flowers got some serious POWER:)
See i told ya flowers got some serious POWER:)
As I read the Thank you card, "The cake and cupcakes were a huge success and really helped add a WOW factor to the day" Eeeeek....I realized that I left out our Jr. cupcakes out of our Big Day at School blog. How could I have left them out, they were such a huge part of the celebration. We decorated 119 dozens of them = 1,428 Jr's. to be exact. I'm sorry for not including you into the big news my sweet Jr's:) This blog is dedicated to you.
Here is our Rainbow Bright Jr. Isn't it soooooooooooooo cute:)
Surprise BEAR, Happy Birthday! We threw a surprise birthday party for my step father "BEAR" last night. I love surprise birthday parties. Sometimes I think I enjoy the surprise more than the birthday person because i get to design a super dooper fun cake for them.
You're probably wondering why there is a bear sitting in a back pack. Well, my step father's nick name is "BEAR". It was just a name that popped up one morning during breakfast and ever since then, he's been "Bear". Don't worry, he's the care bear type not the grizzly bear:) I know its hard to tell when the bear is holding up a sign saying "Don't touch my back pack"Grrrrrrr:)
Why a back pack????well it's because Bear never goes anywhere without his best friend the "Back pack". Whether it be a 5 minute walk to the super market or to a formal dinner, his trusty back pack is always with him. Sometimes I think he was born with a back pack attached to his back. It doesn't matter where he goes, the back pack is always with him.
Then comes my favourite part, final detailing. We added on all the fins, finished off the wooden board details and then added on the text.
TAD-DA the Hot Tuna!
Here is one of our biggest fans who heard about our Hot Tuna and stopped by to check it out.
Ofcoarse, our Hot Tuna story doesn't end here. Finishing the cake was just the beginning. THE MOVE........ After boxing this huge cake with a custome size box, just like our cruise ship cake, we had to walk it down the stairs b/c our cake couldn't fit into the lift.
Finally,after making it down to the ground floor. We slowly moved the cake into the van, packed thier Huge 60 balloon bouquet as well as another cake they ordered for their Grandma ( I'll blog about that next) and off went Hot Tuna and their party friends to Watermark restaurant.
And then came my part.....well except I wasn't physically apart of it, just in cake spirit. I had front row seat as I watch the cake enter into the Moon Gate. I must admit, I had butterflies in my stomach. The distance from the door to the table really wasn't that far. But when the cake was passed on from one group of people to the next, i had to hold my breath. So here goes....
If you can look closely in the right corner of the photo, the cake made it out of our van safely into the hands of Cake carrier group 1.
and then they walked & walked & walked and slowly made it to the table. Ok, you can breath now:)
Oops Watch your fingures:) PHEW...safe landing!
After the cake cutting, I was over the moon. The cake was a huge hit! The event was absolutely perfect. And just when I thought it couldn't get any better, I got a HUGE SURPRISE! The Head Master (Mr. Faunce) and school events coordinator (Catherine) gave me a bouquet of flowers. That pretty much left be speechless and truly made my day even sweeter.
Here is a sugar cookie recipe that is easy and so far full proof for me.
1 cup butter
1/2 cup sugar
1 large egg
1 Tablespoon vanilla extract---> DO NOT SKIMP, buy the real vanilla extract
3 cups all purpose flour
1/2 teaspoon baking powder
-preheat oven 350 degrees or 180 Fahrenheit. Put it on convection oven mode or in simple terms fan mode.
1.mix sugar and butter until creamy
2. add in egg and vanilla
3. blend in flour and baking powder until well blended
Now here's the trick, don't use the dough right away. Roll out your dough into a sausage and wrap it in cling wrap. Just like how they do with Pillsbury ready made cookie dough.
Refrigerate for 1 hour or freeze for 30 minutes. Then its ready to roll and cut out your shapes.
Once you cut out the shapes and stick your cookie sticks in, its ready to bake for about 10-12 minutes.
16 ounces icing sugar
3 tablespoons of meringue powder
1/3 cup warm water
mix all together and its ready
Coloring: The best type are color pastes Wilton Brand b/c the drip water type---1) adds too much liquid into the icing making it really watery 2: the color just doesn't come out as nice.
Name of the Colors I used: Wilton Color :rose, sky blue, leaf green, lemon yellow, red red
Look for Wilton Brand coloring, Meringue Powder in any of your specialty food stores or if you're in the neighborhood in HK we got it. Oh and one more thing...Wilton also has the pretty white cookie sticks available. If you can't find them, try the bamboo skewers. I know it just doesn't look the same but its the best way around it if Wilton is not avail. in your area.
Hope y'all enjoy making your cupcake cookies:)
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