Baby Shower Cake

Since I saw this cute idea for baby shower's cake from someone's picture on the net, I really wanted to make for someone. Finally a chance came to me! I got an order from our client lady who was planning for her daughter's baby shower. Her pregnancy daughter is expecting twin babies who are boy and girl. I can't imagine to have twin babies... sounds like little bit scary to me. But actually my grandma is one of twin so I'm sure I have a gene for getting twins...

Talking about my cakes, the party was 12 people so I used three 9" and one 6" cake molds to bake vanilla sponge cakes. I knew that's too much for only 12 people but I wanted make cake prettier so I just did it. (Actually I cut into small wheals, handle and cover so I really needed that much sponge cakes...extra pieces were gone to staff's stomaches!)


She requested me lemon flavor and raspberry so I filled with lite lemon mousse and fresh raspberries. Coated with lemon icing and piped cute pink and blue like flowers image for baby boy and girl. Oh yes, I set up cakes like stroller. It was a big hit! People around me liked my cake. Specially a banquet manager liked this cake so much and she asked me a possibilities to sell more cakes like this in near future. Sounds very interesting to me but I can't because I have too much work now and I don't want to have less time to make these creations. (It takes time more than I thought...)


Later on, I met a lady who is a member of our club and she told me my cake was so good and so pretty. Nice to hear anything like that! I think I got some clients for my future business.

Australian Wine Makers Dinner

I've been working as a pastry chef at the private country club since last month. I'm still new and need to figure out their events and occasions. We have the banquet events every weekend so many people come to the club. Everyone is expecting the great dinner and dessert.
Here they are! We served a delicious dinner for our wine makers dinner last Wednesday.

I made Apricot Souffle with Almond Ice Cream for their final. They were pairing with Australian Sparkling wine. I got this souffle recipe from Sou Chef's cook book. It takes time to process because we used dried apricots and make them soft and puree. But it's very easy after that process. Here is a recipe!

Individual Apricot Souffle
10 servings

1 1/2c water
1c dried apricot
1/2c sugar

Bring a gentle simmer, cover tightly cook for 20minutes.
Let cool for 30minutes and make puree in a blender with 1TBS lemon juice until smooth and creamy puree.

Beat 5 egg whites ( room temp), add 1/4tsp creme of tartar until soft peak.
Gradually beat in 1/4c sugar and make stiff meringue.

Add meringue into apricot puree and pour into buttered and sugar ramekins.
bake at 325 for 10min.
Serve immediately!