Horse Racing Cake!

My neighbour asked me to do a cake for her dad...for 50 people! Yikes!

With a horse racing theme to fit around, I came up with the following design.

A rich carrot cake bursting with cinnamon and nutmeg flavours, with a cream cheese filling hinted with orange. The cake had a coating of dark chocolate ganache for stability before being covered in fondant.

While the cake ended up looking more like it was for a child than a father (I think my horses are super cute!), I was nevertheless quite pleased with this one, having moved up from the plain buttercream and jam fillings.

Technique-wise, the fondant is not as super smooth as I'd like... perhaps a thicker layer of fondant is necessary? or am I not pushing all the air out? Also, the top is a little sparse, and should've had a lot more happening.

Still, I'm rather glad with this one!

Percy the Engine cake

Did this cake a little while ago...not my best result, but I learned several neat tricks about contouring features on icing and still getting that smooth face!

A simple pound cake with a buttercream and jam filling.

Fred the Red

Another former colleague of mine asked me for a Fred the Red (Manchester United's mascot) cake for her 1 year old's birthday. Sounds to me like it's more for her husband..., but anyway, I'm quite proud of this attempt.


Fred the Red CakeA Chiffon cake with a simple jam and italian buttercream filling. Now that I'm feeling more confident in my skills, I think that next time I'll start using more tasty fillings.

Till next time!

Soccer Dad

A colleague of mine at school asked me to make a cake for her Arsenal supporting Husband. While I couldn't get the Gunners' Emblem done correctly, I did manage to  get the figure dressed in the 2012/2013 colours!

A light sponge cake with a strawberry jelly layer and italian buttercream filling and coating, covered in rolled fondant. HK people are still in love with fondant celebration cakes ... I really need to do a nice tasting cake soon!

Sleeping Beauty?!

This was another cake from a while back, a cake with a Sleeping Beauty doll for Polly's daughter.

Not much to say, a basic sponge centre with cream and buttercream. Being an earlier attempt, I must say the cake could have been done better. Pink frills with white front inlaid with edible gold pearls and a belt of red sugar hearts.

3D Cake attempt #1

This was actually my first attempt at a 3D cake back in 2009 for Sharon's birthday... at the time she liked painting (I thought) and so I decided to try something not so taxing...a tube of paint. Everyone thought the end result looked more like toothpaste though.

A Sachertorte (chocolate and hazelnut cake with ganache filling) base covered in rolled fondant. Dense and chocolatey, but not a favourite among Hong Kong people who prefer lighter, airier cakes.

Valrhona Truffle & Raspberry Supreme

Jason asked me to help with an after dinner dessert for a family of serious chocolate lovers. Well, from my days learning the art of Pastry at Cordon Bleu, my favourite from the afternoon tea party immediately sprang to mind - La Galaxie - a rich chocolate and raspberry mousse on a thin base of flourless chocolate sponge and enrobed in a luxurious chocolate glaze. However, rather than have a rather monotonous texture for a rather rich dessert, I decided to reconstruct it while incorporating more textures.

My truffle and raspberry supreme consists of a raspberry jelly sandwiched between two layers of chocolate almond dacquoise sponge embedded in a chocolate mousse made with Caraibe -Valrhona's smoky and complex 66% dark chocolate. It's not as intense as Guanaja (70%), but still gives a lovely woody, mahogany flavour with a final tang of tannin at the end. Floral notes are present throughout, and I added a little bit of Kirsch (cherry liqueur) to accentuate it

Decorations were one half of the log dredged in cocoa powder while the other half was enrobed in a ganache like glaze, with macadamias and almond slices arranged along the spine. The photos show two designs - a slanted line (above) and a straight line down the middle (right)

Reflection: I was quite pleased with the texture and taste (though flavourwise the Galaxie was more complex, with the raspberry coming out in the finish of each mouthful after the chocolate, rather than relying on the raspberry jelly...i might add some puree to the mousse next time), but presentation and texture could have been improved. I might add a feuilletine layer just inside the bottom layer, perhaps with some popping candy? Some fresh raspberries on top might go well with the decor, just to give it a more fruity appeal rather than just chocolate and nuts.

Pinocchio Cake

Ms Kot asked me to do a cake for her baby's New Month Celebration (滿月) which coincided with her husband's birthday. Although it was meant to be for the baby and her husband, she decided that she had to treat herself, and being Ms Kot, wanted her favourite character - Pinocchio.

Well, here's my attempt at a 3D cake - Pinocchio style!

To support the weight, I baked a light fruit cake with mixed peel and dried cranberries, covered in rolled fondant. The Pinocchio is fondant covered cake as well. It's a shame I forgot the blue bow-tie. Not bad for a first attempt of this complexity, if I say so myself.

The start of WitKit Desserts!

I've been planning to get around to starting a blog that chronicles my various adventures in baking for friends. As of today, I have a backlog of about two years worth of events, so i'll only be putting up the highlights...hopefully future events will be more timely.

Anyway, here goes!