Wedding Cake #15 : Chocolate Mud Cake Iced With Chocolate Ganache

When it comes to wedding cake style, rustic has been the most requested of all. As for the flavor, chocolate mud cake rules. Here's the well-loved chocolate mud cake made for the wedding a couple days ago. I normally use chocolate buttercream as frosting. I switched to dark chocolate ganache this time. The cake was sweet and rich on its own so I figured I could make ganache using dark chocolate with 70 percent cocoa  to make it less cloying. The combo turned out perfectly balanced.

As for the decoration, the bride requested the cake to have circles that go from dark blue to light blue. The tinting process was a lengthy procedure. It took me an hour and a half to color each 100 grams of white fondant with blue. I managed to come up with seven shades. I stick them on the cake with buttercream. I also made heart cut outs which I stick on the front of the cake. The flower enhancement was beautiful but I would say its color didn't really match the blue theme of the wedding.

Learning Pastry Techniques One Year On

Almost a year ago I was struggling to perfect my pastry techniques. One year on, I picked up skills and learned how to improvise along the way.  I get used to working without any assistance but it is not easy. I tell you. I failed several times but through those failures, I became bolder to try different ways in order for me to achieve a better result. One year on, I still discover new method and the process is never ending. As I look back, I couldn't help but notice how much my croissants, pain au chocolat and Danish pastries have improved. I am on the right track I suppose.

Red Velvet Cake With French Buttercream Frosting

Rustic style wedding cake has been increasingly popular among our wedding couples. I made this red velvet cake frosted with French buttercream for a wedding today. The wedding group was small, with only eight people, but the couple wanted a three tiered cake.

I had been meaning to change  frosting for so long but I was being too cautious using raw eggs. It's just too risky. The classic butter cream made with butter and powdered sugar is what I normally use. It is easy and quick to prepare but it feels gritty and stays that way no matter how long you mix it. I wanted a silky texture in my cake so I made a bold move. I ditched the powdered sugar and butter icing and  went for French buttercream, a frosting made with egg yolks. My decision did not disappoint. The rich, creamy and decadent buttercream matched perfectly with the soft and moist red velvet cake.

Wedding #13 Set Up

I get off work early enough to miss the whole wedding scenario. My only chance to take photos  is before the big event. Here are some snapshots as the wedding set up took place a couple weeks ago.

Cafe 'n' Seoul

Finally my search for a place where I can get Korean dishes at affordable prices is over. A close friend brought me to Cafe 'n' Seoul in Chaweng a week ago. It was the nicest surprise I got that day. All this time I had been looking for a cheap Korean restaurant and the search was unfruitful. Thanks to a Korean acquaintance who recommended the place I now have a new place to frequent.

Cafe Seoul doesn't have a wide range of choices. I browsed through every page of the menu trying to look for my favorite soybean paste soup but to no avail. I felt relieved though when I saw bibimbap. At least they make another favorite of mine. That was all that mattered.