Pretty in Pastels

Lemon cakes with Buttercream icing.
I'm not a fans of buttercream myself as i find them too sweeet for my liking.

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Wilton Decorating Course 1

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So glad that I've finally enrolled myself to Wilton Cake Decorating Course 1 at Wisma ICCA, Sunway Damansara.

Besides Wilton Courses, they also provide other Baking, and decorating class like Mini Cakes workshop and Sugarpaste Flower Workshops.

They also sell lots of imported Baking utensils and ingredients which are not easily found around Malaysia. One example is Meringue Powder.

Do check out their--> WEBSITE for more details.

So far, I've done 2 out of 4 sessions for Course 1.

During out first lesson, we were introduced to all the important tools in cake decorating and the right way to use them.

Besides that, we were taught how to ice a cake with buttercream smoothly, storing of cakes and buttercream, basic things like that.

For lesson 2, we were asked to bring an iced 8-inch round cake. We learnt how to pipe stars, zigzags, wavy lines, and words using the plain round tip 3, and star tip 16.

Towards the end of lesson 2, we're required to do a Rainbow cake using the Pattern transfer method.

HEHE.

excuse my lameless to write "Rainbow" there.

I couldn't think of what to write then.

Banana Chiffon Cake & Cream Puffs

Had some very ripe bananas laying around, and i needed to use them quickly before they go to the bin. Hence, Banana Chiffon Cake.

My first attempt in making chiffon cakes since i learnt few years back.

It came out alrite.

The taste is flavorful yet not too sweet.

Texture wise, I think i've added a lil too much bananas because it was slightly moist.

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Sometimes, i have the URGE to just bake something, ANYTHING-right now!

-but didn't want to drive out to get ingredients-

Went to check the pantry, Nothing much left.
First thing which came to my mine is Choux Pastry

• Flour (Checked)
• Butter (Checked)
• Eggs (Checked)
• Water (Checked)

The batter turned out runny when i piped them, and i thought I'm gonna get flat Cream "Puffs"

After awhile, i went back to check the oven and to my surprise, the choux pastry all puffed up really round and nice.

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The baking fairy must be around.