Friday, October 14, 2016

Deelite Class in Action & Wine Barrel Cake!

Good morning:) Happy Friday!
We have been on a baking marathon with our classes.  Some of you may have heard that Penelope D'arcey Graham was in HK teaching her fab Dessert Table Treats Class. 
She taught 2 sessions of this course and both were fully booked. Our students spent 3 full days baking Macaroons, Fancies, Patisserie, Eclairs, shoe pastry, and aking pretty flowers too:) 
Here are some highlights. 
I wanna eat these now. 

As you can see these group of students baked and baked and baked! And they did an amazing job, learning and decorating too! YUMMY!
Thank you all for allowing us to be apart of your cake jouney. 
Have a great weekend to you too. We will leave you with this GIANT gravity defying wine barrel cake. It was delivered to a very special guest and we heard from the grapevine he loved his Vino:) Cheers!

Sunday, October 2, 2016

How to -Pumpkin Apple Spice Muffins

October is here and have I got an easy, DEELISH, healthy recipe for you. 
This is one of my son's fave muffins I've changed the original recipe up and replaced it with a few of my personal fave items to bake with. I guarantee not only the taste but the smell is absolutley unforgettable. 
Lets get started:
2 1/2 Cups All Purpose Flour
2 Cups Coconut Sugar
1 Tablespoon Pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup canned pumpkin puree
1/2 cup Olive Oil
2 cups peeled cored and chopped apples

Streusel Topping
2 Table Spoon APF + 1 Tablespoon Oatmeal
1/4 cup Coconut sugar
1/2 teaspoon ground cinnamon
2 teaspoon butter

First set your oven at 170 degrees C then get your spices ready to make your very own Pumpkin Pie spice. If you have your own pre-made bottle then obviously you can skip this part. I love to make my own as it is super dooper easy. My son loves to make this for the recipe. I had every spice in powdered form except for the cloves so I zapped that up in my spice blender to complete my mix. 
When you make this mix the aroma is AMAZING!!! Your entire house will smell like thanksgiving:)
This recipe is from Better Crocker and it is a great recipe. I use it for my pumpkin pie too. You can save this in a jar and use it for other recipes. 
Chop your apples. 
In a separate bowl put the following ingredients:
2 1/2 Cups APF
1 Tablespoon Your Pumpkin pie spice:)
1 teaspoon baking soda
1/2 teaspoon salt
 In another bowl  mix your wet ingredients + Coconut sugar
2 x eggs lighly beaten
1 cup canned pumpkin puree
1/2 cup Olive Oil
2 cups coconut sugar
I love coconut sugar it gives just the right amount of sweetness without the after bite of sugar. Its unrefined which is great for all you healthy peeps out there and great sweet fix for the kids.
After your pumpkin puree is well blended add in your dry ingredients
fold in your beautiful chopped apples
coat your muffin tins with cake release. 
The name of this says it all. I've used this for 13 years and it has never failed me. 
My cakes have never stuck to my pans. 
Fill your pans appx 3/4 full. I always make mini muffins for my sons snack. But usually I finish up the mini ones before anyone else.  Also to give the muffins an extra yummy factor I topped it with strussel topping. Hmmmm Hmmm amazing. This part you really shoudn't pass up. It takes your muffins to a whole other level of yummy-ness! Mix all these ingredients together to resemble a crumbly texture and then sprinkle on top of your muffins. 
Streusel Topping
2 Table Spoon APF + 1 Tablespoon Oatmeal
1/4 cup Coconut sugar
1/2 teaspoon ground cinnamon
2 teaspoon butter
Bake for appx 25-35mins. make sure your toothpick is clean after inserting into the muffin.
Your house in the meantime will smell GLORIOUS! You need to bake these honestly just for the aromatic experience. Its HEAVENLY!!!
TAH DAH!!!!!
And this is how everyone will feel about your muffins!!! 
HELLO FALL! We luv you!

Thursday, September 22, 2016

Fall into Deelite:)

It has been a while, I know. And in this day in age when we are all supposed to juggle a million and one things I will admit, I let my blog slip through the cracks. Sorry , a VERY BIG HUGE SORRY:(
Some of you who have followed me from day one have probably forgotten about me....:( sigh tears. But I understand, life goes on and things happen. So no hard feelings:) I hope you revisit this page. And if its your first time reading this, welcome and thank you for clicking my way.
 There have been loads of changes in my life. I'm a mommy of 2 lovely boys, I now really understand what BACK TO SCHOOL means for parents and blink my eyes yikes I gotta take that picture for our family Christmas card already.
Annnnnd ofcoarse do what I"ve always loved doing, spreading the sweet news of cake decorating one cake at a time.

When mid-autumn festival passes thats when I really feel like Fall has finally arrived. The wind changes here in HK, and the sun sets earlier. Its refreshing to have a seasonal change, I love it:)
This year we decided to do a lil something different and introduced our Mooncakes. At first, some of our regulars were a bit hesitant to try them but they were all pleasantly surprised:) It wasn't too sweet and the flavors were fresh and yummy. As some of you may have seen on our instragram, ppl tagged us on thier fave flavors. Pandan and Black Forest were the clear winners. So heres a congrats to Mr. Pandan and Miss. Black Forest Mooncake!!!
I start to crave for pumpkin as soon Fall clocks in as well. I have no idea how that happens. I think after being in this business for 12 years not only do my cakes and cookies look & taste like pumpkins, I too turn into a pumpkin. Even at home we start to use the oven more and put the summer salad menus and sorbets aside. I baked a yummy Pumpkin donut cake for my son to take for his school snack. Even he had a hand in it.

That I will share with you on my next post. And I promise it won't take 4 months or a year. I PROMISE I'll post it next week. :)
In the meantime here's what you can look forward to in October. Enjoy and thanks for taking the time to read this. I hope this was a good break for you.  it is equally fun for me to share a sliver of my life with you. Until NEXT WEEK:)
 Can I tempt you with these adorable mini Cookie bites. Mini Choco Bat, Pumpkin-Pumpkin, Butter , Butter Ghost  & Almont Hat cookies. Available Oct 1st onwards
And yes, they are ten times cuter in the pretty lil treat bag
 Cuteness overload, our rice krispy donut treats were a smash hit so we had ot put them on lolli sticks. Mini Donut RK donut lillipops.

Thursday, March 3, 2016

Panda & Wombat Watercolor Wedding Cake

Yay spring is approaching! Though it may still be cold outside the later sunsets sure is getting me excited for the warmer weather and ofcoarse wedding season!!!!
We recently did wedding cake for a very special couple. The wedding was at the beautiful Hong Kong Country Club.  The couple designed thier very own wedding invitation with a characture of themselves : panda (bride) and a Wombat (groom) .  SOOOOOO CUTE:) We recreated their characture and made a cute wedding cake topper with it.
We also matched the colors of the cake with their invitation with more peachy tones as requested by the bride:)

Tah Dah!

Enjoy the video:)