In addition to the the commercial supply, of two lemon meringue pies,
peach and banana crumble in separate containers which I had to get ready Friday evening, I also had to prepare a birthday cake for my other half as it was cell group night, so I also had to prepare supper, of puff pastry quiche with luncheon meat and mushrooms. 
The birthday cake was a Chocolate Mint Cake, different from the Chocolate Peppermint Cake which was featured in an earlier post. This was a serendipitous result of carelessless. Why? Well, I had set out to make the Chocolate Oreo Cake, actually, and asked my 6 yr old son, whilst in the supermarket, "Have we got any oreos at home", and he confidently replied, "Yes". Normally, I am very kiasu, and would have bought another one anyway, just in case, but not wanting to undermine his reply, I accepted it as gospel. Turns out, there was an Oreo box, but inside were ritz crackers. And I have actually started crushing the ritz crackers before realising what they were.So, necessity being the mother of invention, I had to think how to best utilised the 3 cups of cream that had alread been whipped, and the chocolate that had been melted. Aha, then the brain wave struck, to flavour the chocalate cream with peppermint. Anyway, leaving it to the the forces that be, it turned out to be a hit with the cell group. Boy said it was like eating mint ice cream. And the mint cream is a lot lighter than the peppermint butter cream in the earlier post.
For the following night, celebrating with friends, I had the oreos, so made the oreo cake, which was also well received.
Last night, for family dinner with Singapore uncle, it was apple crumble, as all have health issues....
(pic courtesy of PA Khoo)
14 comments:
wow, little venture? thats good to hear! juz that things are never same when u do it for money vs. leisure in my humble opinion. i sure wouldnt want the responsibility that comes with the hobby. tho' some would clearly disagree. they think can enjoy yet earn money hehe. well mayb i'm more of a pessimistic person :p
oh btw, i've switched to blogspot. do update with the new link =)
the choc cakes look moist and delicious. Share the recipe pls.
hi there,
why don't you put up a list of cakes that you supply (+ pricelist) so that we may order it from you?
are you based in the klang valley?
your cakes look so YUMMY!
kate
yums! have not quite paid attention to the oreo cake before, but now i'll go hunt in your archives for it!
aargh. just went to look at your recipe, and remembered why i didnt copy it the first time - i'd like to make my own sponge cake, but can't seem to get it nice and fluffy! got recipe you can share for that?
Cool stuff! So who do I call to order some cakes? Maybe we shld start calling you Chef Fatboybakes like Chef Jerome.
haha, thank you all for your kind words.
evan: have already made the changes.
jackson: recipe oridi posted earlier lar
kate: yar, will get around to posting a list, probably on the other blog, fatboybakes.blogspot.com. will inform yall once its done. and yes, based in KLANG VALLEY. thanks for the comps.
snowdrop : sssh, i cant be bothered to make those sponges from scratch, coz i also cant really seem to get them fluffy and light, prob coz of the folding of the flour. i just use the sponge mixes. do not gasp in horror. just leave it beating on the mixer for 10 minutes, and presto, perfection every time. now, the trick is to find out WHAT goes into the sponge mix.
boo_licious: aiyo, culinary luminaries like you, i'd be stressed man, selling to you.
hahaha, i must try one of those mixes! it's just that it really bugs me not to be able to make a nice light fluffy sponge!!
snowdrop: you know, what baffles me is, by right, the same principle should apply for a manual sponge mix, ie, you should be able to mix the composition that the prepacked sponge mix is, and just leave it to beat like you would the prepacked one. after all, the principle is to apply air into the mixture right??
for the prepacked sponge mix, its soooo easy. 4 eggs, 2 cups mix, beat for 10 minutes, adding some water at some stage, and at the end, pouring in some melted butter. doesnt make sense.
it must be some secret ingredient that they have in the mix! you're an engineer, surely you mjust know some scientists - go figure out the mystery of the mix!!!
er, on the sponge cake mix. They add in emulsifier or ovalette which puffs the cake more hence when you use it, results are always guaranteed.
If you don't like adding chemicals in your system, try and avoid it. Another thing to avoid is also the non dairy toppings as that's also full of chemicals. Sadly for our weather, whipped cream does not hold so well vs the non dairy toppings so most bakeries use that stuff i.e. Secret Recipe, La Manilla and etc.
YARRRRR, boooo, i was justttt commenting to my friend about non dairy toppings, which i find revolting. even that durian cake i was talking about, i am sure the cream is fake as silicone breasts. how do we avoid real cream from melting? my tiramisu cake once melted and flowed like lava from mt st helens
oh, ovalette and emulsifiers huh.... no wonder lah!!
guess i shouldn't be so upset then that my sponges are more 'padat' than what you can get outside... i dont use chemicals :D
and cream... no choice i think... at least if it's melting all over the place, pple will know you really use REAL cream? lol
The problem with most people is they're used to the bakeries hence they will look at yr home made non chemical cake and say, not up to std as it looks ugly with the cream melting and not too soft sponge cake.
My fav is still plain butter cake made from real butter. Some shops's butter cakes are just made from butter flavouring only.
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