The cakes I use are butter cakes (think Sara Lee pound cake), as opposed to sponge cakes (think chiffon cake) which are normally used for cream cakes. Butter cakes are sweeter, richer and heavier on the tongue and stomach. The reason I use butter cakes is because they are denser and more tightly crumbed which makes them easier to sculpt and it holds the weight of fondant better.
Therefore, when serving guests, I would recommend serving smaller portions, as fondant cakes are generally much sweeter than normal off the rack fresh cream and sponge cakes.
Cupcake or Cake flavors are as follows:
-VanillaTherefore, when serving guests, I would recommend serving smaller portions, as fondant cakes are generally much sweeter than normal off the rack fresh cream and sponge cakes.
Cupcake or Cake flavors are as follows:
-Chocolate
-Chocolate Fudge (only for cupcakes)
-Chocolate Fudge (only for cupcakes)
-Lemon
-Red velvet (mild chocolate cake that is tinted red)
- Green Tea (only for cupcakes)
- Lychee (only for cupcakes)
- Green Tea (only for cupcakes)
- Lychee (only for cupcakes)
-Vanilla butter cream
-Chocolate buttercream
-Lemon buttercream
-Orange buttercream
-Orange buttercream
-Oreos buttercream
-Strawberry buttercream
-Passionfruit buttercream
-Mocha buttercream
-Salted Caramel buttercream
-Peanut Butter buttercream
-Cranberry Buttercream (personal favorite : )
-Choc Chip Vanilla Buttercream
-Cream Cheese (only Kraft Philadelphia Cream Cheese used - requires addition 10% extra over the price quoted)
- Peppermint
- Lychee (recommended to go with Lychee cupcakes)
I use fresh fruit puree for my buttercream. You may suggest your own fillings too.
Frosting (the stuff between the fondant and cake):
-Salted Caramel buttercream
-Peanut Butter buttercream
-Cranberry Buttercream (personal favorite : )
-Choc Chip Vanilla Buttercream
-Cream Cheese (only Kraft Philadelphia Cream Cheese used - requires addition 10% extra over the price quoted)
- Peppermint
- Lychee (recommended to go with Lychee cupcakes)
I use fresh fruit puree for my buttercream. You may suggest your own fillings too.
Frosting (the stuff between the fondant and cake):
I use dark chocolate ganache*** for frosting as opposed to butter cream. Dark chocolate works better for our humidity, as it doesn’t cause the fondant to “sweat”.
** What is Buttercream?
Buttercream is a mixture of butter, sugar and eggs used to fill my cakes. I make my buttercream "Italian meringue" style, which is light and fluffy in texture. It is different from freshly whipped cream, which cannot hold up once taken out from the fridge.
*** What is Ganache?
Ganache is a rich, thick chocolate filling made from melted dark chocolate and cream. I prefer to use ganache as a frosting instead of buttercream because the former holds up better in our type of humidity and weather, and it gives a cleaner and smoother finishing.
What goes best together
From feedback that I gathered, the best combination of cake and fillings has been along these lines, dark colored cake with dark fillings and light colored cakes with fruity ones. So Red Velvet with Oreos and Vanilla cake with lemon is an example. Carrot is quite the odd fella, it has cinnamon and vegetable. People who have not eaten it are usually already biased against it. But some love it, my daughter is an example.
Current three most popular pairings (not in order of popularity)
1. Chocolate cake with Chocolate Chip buttercream
2. Red Velvet cake with Oreos buttercream
3. Red Velvet and Cream Cheese
** What is Buttercream?
Buttercream is a mixture of butter, sugar and eggs used to fill my cakes. I make my buttercream "Italian meringue" style, which is light and fluffy in texture. It is different from freshly whipped cream, which cannot hold up once taken out from the fridge.
*** What is Ganache?
Ganache is a rich, thick chocolate filling made from melted dark chocolate and cream. I prefer to use ganache as a frosting instead of buttercream because the former holds up better in our type of humidity and weather, and it gives a cleaner and smoother finishing.
What goes best together
From feedback that I gathered, the best combination of cake and fillings has been along these lines, dark colored cake with dark fillings and light colored cakes with fruity ones. So Red Velvet with Oreos and Vanilla cake with lemon is an example. Carrot is quite the odd fella, it has cinnamon and vegetable. People who have not eaten it are usually already biased against it. But some love it, my daughter is an example.
Current three most popular pairings (not in order of popularity)
1. Chocolate cake with Chocolate Chip buttercream
2. Red Velvet cake with Oreos buttercream
3. Red Velvet and Cream Cheese
