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What’s Bakin’? #14

Long gone are the days where I felt a compelling need to take photos of every single activity I got up to.

That’s just so not me now. That would’ve been me, 3 years ago. My 21 year old self is a lot more laid back about her blog these days. I still consider myself a blogger, but not an avid one I suppose.

Sometimes I see my blogger friends furiously and ever so enthusiastically snapping pictures of every product they lay hands on, every meal they eat, every outfit they wear…. and I look on at them, feeling old, feeling passé. Even though I’m mostly younger than a lot of them, I STILL FEEL OLD. I’m old to my god damn bones! But hey, you know what’s one thing I’ll never stop taking photos of?

My cakes. My creations. *rubs hands with glee* My babies!

They are the one thing I don’t mind losing myself completely in, and losing sleep over. They are practically my life, I guess you could say. Every day it’s about the cakes.

Oh and my pretty dress is the All About Details Embroidery Dress from the popular online boutique, which is unfortunately completely sold out by now.. but I love the cutting at the top and the chiffon skirt details! ♥

I always grew up knowing I’d have a job in the future that would involve some form of art that gave me not only freedom and creativity to explore within my job scope, but also with regards to my lifestyle. Everyday I am thankful for having a job that I enjoy doing. And in case you’re new around here, here’s some of the stuff that I do. :)

All cakes are in Instagram square format because I took them off my account (follow me @shiberty if you haven’t already because I post there almost everyday!) and please credit my pictures to if you’d like to use them! For enquiries and orders, please visit the website. It’s going to be quite a long and big update because we’ve been going FULL FORCE with our bakes recently! If you’re already following me on IG, you might’ve seen these pictures before… but who’s going to complain about looking at awesome cakes photos twice, right?


You’re my honey bee!

What’s up little Minion guy? I almost wish I didn’t create him as a fondant cupcake topper, because that meant he was going to be eaten in a matter of hours. D:

The only thing better than a cupcake, is a giant cupcake cake.

Made this cake for Mel Mel’s birthday last week! She asked for a tiny 2 tiered cake, so this one was a 5″ base with something like a 2.5 inch top. Super cute!!!!! Smaller than the size of my palm! I won’t be selling any cakes in this size though…

Minnie mouse is always a good idea with little girls!

Every other month, I go through a flavor craze. That means I’d obsess over a certain flavor combination that we offer at Shiberty’s Sweets and make copious amounts of the order whenever we get a request for it, so that I can eat any leftovers. My current favorite is sea salt caramel drizzle over vanilla frosting with light butterscotch cake. YOU HAVE NO FLIPPIN’ IDEA HOW MUCH I LOVE THIS. The slight savory tinge from the sea salt that I cracked into the home made salted caramel mix, generously spooned over lush creamy vanilla icing, sitting atop fluffy cake.

Yes, yes and yes. Yes all the way to infinity and beyond!!!!!!

A simple daisy cake, but a beauty nevertheless.

A customer liked our previous ballerina design in What’s Bakin #13 but wanted a design she could call her own, so we came up with a a varied but unique version of the original!

Creating this 3d sphere was extremely challenging, but super fun to make! Defying the laws of physics, all in a day’s work. *wipes sweat off forehead*

Eat your heart out, ombre rosette cakes… check out our pastel rainbow rosette swirled cake!!!! Boss or what?

The girl we made this special cake for was so delighted that she took this lovely picture of the interior and tagged us with raving compliments. If you’ve ordered cakes from us, please tag #shibertybakes on Instagram so I can see your happy pictures too!

Sweet pink cupcakes commissioned for a Jill Stuart event I attended!

Love these tempting looking assorted cupcakes that I brought for my vocal instructor, Ashton Koh of Millet Music! They’re carrot cake with cream cheese & nuts, chocolate and lemon frosting with strawberry jam. Wouldn’t mind the lemon one right about now O_O

I’ve started going for vocal lessons because I know I have a lottt to improve on and I love how I can hear the difference when I sing. I plan to keep going for vocal lessons until I’m confident enough to release another cover online that I can be extremely proud of!!! What was I thinking with Justin Bieber. Oh dear god. At least my hair looked pretty in that video and I was wearing a nice dress hahaha. Got a blog post on my vocal lessons and music school coming up soon so if you’ve ever considered honing your singing skills as an amateur you should stay tuned for that entry!

The first cake Shiberty’s Sweets ever sold was a flower cupcake. Now look at everything else we can do. :)

Underwater themed stuff are always a whale of a time because there’s so many colors and elements to play with!

Made my high school girlfriend her 21st birthday cake, which I never ever fathomed I would. Imagine if 7 years ago, when we skipped school together to loiter around, I looked my best girl friend the eye and said, “Hey, one day in the future, we won’t even be talking to each other on a regular basis any more. But we’ll still somehow keep in contact every now and then, and I’d end up having purple hair and baking your 21st birthday cake. What do you think about that?” I wonder if we’d even believe it.

I haven’t seen these girls for years… it was a blast from the past reminiscing good old times! It was nice to see everyone again. We were 14 years old not too long ago, and suddenly, we’re 21 years old now. *sheds a little tear* I wish I never grew up. Now, can I just stay Forever 21? Because I swear I’m going to hit 30 and have tits that sag to the floor before I know it.

Ombre cakes seem to rival rainbow cakes in terms of popularity these days!

South Park fondant toppers that took longer to do than I expected because I was pretty particular about the details.

LOVE this set of floral brights I did for blogger buddy Beatrice Tan! These cupcakes will be featured in her upcoming kids fashion label. :)

And this set was for Tammy Tay’s friendscapade photoshoot! The pictures turned out sooo pretty, you can check them out on her blog. Credits to Ohsofickle’s Instagram for this picture, thanks Tam!

A girl’s best friend: Chanel bags. Make up.

…And cake, with more frosting than her daily calorie count allows. Never forget cake.

Because mummies are our guardian angels!

I adore these roses with gold tips painted on!!! So pretty!

I’ve been toying with the idea of buying a Celine luggage for awhile now… I really want the hot pink one ♥____♥ But they don’t sell that color in stores anymore. Sniffle.

SO glad I have rid myself of my Candy Crush addiction!!!!!!! That game was eating up way too many hours of my life.

Got to almost level 200 before I dropped it. The levels became frustrating instead of fun after some time. I have a phobia of chocolates now, thanks to this game.

Cakes weren’t meant just for girls! I like how I am seeing an increasing amount of manly cake orders – 3d car cakes, golfing, soccer, video games related… ladies, if your man ever told you he doesn’t like desserts, it’s only because he hasn’t had one with his favorite soccer team plastered all over it yet. It’s guaranteed to make him smile, even if he doesn’t normally eat cake. Be the first lady in his life to do it!

Because apparently a ribbon isn’t enough and a tiara was demanded to be added on top of it. :P Super princess!

For my friend Pearlyn’s birthday, her bf Albert came over to help make this Chihuahua cake. It was the first time we’d ever done a 3d animal topper that wasn’t made out of fondant but I loved the outcome! Pretty good for a first attempt, I do reckon! And ++++ points for Albert for coming over to do the cake with us when he could’ve simply bought it off us. Romance is still alive, people.

Lastly, I just wanna share this collage that made me grin from ear to ear…

You people are my muse, and the reason for all that I do. So thank YOU


What’s Bakin’? #13

First of all, Happy Good Friday everyone!!!

I have 3 things to announce:

1) I just got my wisdom teeth pulled out yesterday, under local anesthetic. Yikes! It’s definitely not a pleasant experience, but it really wasn’t anywhere near as bad as I expected and the pain factor I am experiencing is like practically zero… discomfort and soreness along with inconvenience is another factor, however. I’ll get around to blogging about it soon! :D

2) I am feeling better about the moderately depressing thing I’ve been whining about the past two blog posts. I’m back to bubbly, happy, carefree Jessica! Ok, the carefree part has always been a front and a lie. I am not carefree. I am happy-go-lucky by character but you won’t believe the amount of stress I go through sometimes. I’m just incredibly convincing at acting like my life is all good and easy. But I find myself in lighter spirits despite having gone through a minor dental surgery yesterday. Life can’t be all that bad?!

3) Can you freakin’ believe it’s been half a year since I last did a What’s Bakin’? post? I remember when I used to do it monthly! Well, after you keep baking for awhile, you’ll realize quite a lot of designs that people request are repeated from your image gallery…. so nowadays I only take pictures of special orders / something we haven’t done before / just stuff I particularly like. So I only have a small collection of cake images below for you but I hope you enjoy looking at them anyways! And please do feel free to salivate all over your monitor and keyboard, it would make me most gratified.

In case you haven’t heard or realized..

Guess who’s back, back again?
Shiberty’s Sweets is back in business baby, so go tell a friend! 

♥ ♥

What’s gayer than a normal colorful rainbow?

A pastel rainbow cake with ruffles. Mmmhmm. Sam actually did this order all by myself as I was busy with other matters that day – I think he did a good job despite not being familiar with buttercream piping! I cover all of the cream coated stuff normally. I can’t wait till someone orders this again so I can have my own go at it! ;) Looks like a lot of fun to do!

This was actually a design from last year, but I forgot to post it up! This girl wanted wanted a nice big ribbon with a 3d fondant handmade figurine of her sitting on the cake with pink and polkadots as the theme. I love how sweet this looks, too bad it was extremely dark when we took this picture, it hardly does the real thing justice!

I haven’t seen Despicable Me yet. Can you believe it? Everyone’s talking about it and loving it, I’m almost feeling almost hipster-like refusing to watch it. LOL.

These little guys were so tedious to create…. but at least they’re naturally dopey looking so if one or two are slightly odder than the rest, you won’t be able to notice. I think. Don’t go scrutinizing my work now!

Okay, let’s see… What do girls love?

1) Pink & Purple
2) Whimsical Unicorns
3) Roses
4) Pearls
5) Heart Shapes
6) A yummy cake

Damn. Nailed it!

It gives me a lot of satisfaction looking at this photo, because this is real #cakeporn – you can totally tell how ridiculously soft, fluffy and moist our cakes are when it’s zoomed in as close up as this!!!! I take deep pride in producing high quality stuff for our awesome supporters, to make sure their cake is always as good as we can get it to be!

Sometimes some things are out of my control, anybody who has ever given baking a go can tell you that no matter how much experience you’ve had, things could potentially go wrong at any given time. It never always turn out exactly the way you want it to. Just watch cake decorating shows such as Cake Boss or Fabulous Cakes for example! But when I can help it, I do. We could easily use artificial stabilizers / preservatives, a pre-made cake mix, or shortening instead of real butter in our recipes so as to save ourselves a lot of hassle and time…. but we insist on using premium ingredients, self-taught recipes and baking only hours before the cake is actually collected, which runs the risk of us being late for our order (normally this doesn’t happen though) but it results in moister, fresher cakes and I believe it’s a calculated risk worth taking because of the wonderful feedback we’ve been getting recently!  Ah, I love my job. So damn messy but oh SO fun.

Oh, yes! The butterscotch flavored pink ombre cake you see above was turned into this Ballerina themed cake eventually. We were told to do “as much pink as possible” ;)

How about a boyish Jersey cake for a LA Clippers fan to break up the girlyness of this post?

I adore how much more clean-cut our work has become now! We’re not the best at what we do, and still have a long way to go on the learning curve… but practice makes perfect. And practice, we shall.

I LOVE THIS!!!!! I want a classic 2.55 with gold hardware.. In jumbo size!!!! Caviar.

Some day..

Bye everyone!!!! Thank you for visiting! :* 

Do remember to credit and link back to us at if you would like to share our images online, please! And of course, head on over to the website if you’d like to ask about having a personalized cake for your special occasion to wow your friends!


What’s Bakin’? #12

“Find something you love to do and you’ll never have to work a day in your life.”

I can’t believe my last What’s Bakin post was in May. Sorry for the lack of updates!!! I remember how last year I used to overwork myself so much to the point I dreaded replying emails in my inbox every single day, and HATED the thought of cakes. I felt like a slave to my job. A hobby turned nightmare. I didn’t just hate working with cakes, I hated any cake for that matter… the smell of one could possibly make me throw up. Looking back now, those times seem so far away. The more I think about it, the more appreciative I am of Shiberty’s Sweets, every single day.s

So here’s some of the recent(ish) creative work from… My pride and joy. ♥ Feast your eyes, and enjoy!!! It’s going to be a pretty picture intensive post because I haven’t showed you guys my work on here in ages! I do post often on Instagram and Twitter though :)

How our rainbow cakes pretty much look like before they’re frosted with cream completely. Working with bright colours all the time puts me in a cheery mood. I mean how could you possibly be upset, surrounded by rainbows?

Besides rainbow interiors, we now offer gradient colored cakes aka ombre interior cakes. Sooo pretty! We’ve done pinks, yellows, hues of blue.. just gorgeous, and definitely more unique than the rainbow cake because that’s just so overdone now. Too many people copying the concept!

“I am the Lorax, and I speak for the trees.”

Am I the only one who didn’t enjoy the movie so much?? Even though it had ma girl Taylor Swift in it. I thought the little marshmallow nomming ?bear? creatures were cute though. I guess it’s cuz I’m not a fan of Dr Seuss (but Horton Hears a Who was hilarious)

My favorite giant cupcake cake so far! The shape and colors really appeal to me. This thing weighs a ton, and probably feeds a ton… I have no idea how my clients even cut and serve this oddly shaped ball of a cake? LOL. I’ve never even attempted cutting a two tiered cake myself before. How very odd.

Awww. Lookie.

It’s a Hello Kitty in a Totoro costume!!!! :’) This received a lot of likes on my Instagram. It looks like a wittle baby!!! Soooo cute if I do say so.

Snoozing snoopy!

Classic cupcakes never get old

This lady asked for a “pink and violet with ribbons and hearts and a chanel bag on top” theme for her 21st… I hope I delivered!!

Silly little lions – with the top left one being my personal favorite ;)

Can’t read my, can’t read my no he can’t read my poker face

I wanna be the very best that no one ever was. To catch them is my real test, to train them is my cause. OMG why do I have a theme song for every cake

LOL… this one goes “du du du du du du du~ du du du du du du du~” and “bloop bloop bloop”. High 5 if you know what I’m talking about.

Normal cute kitty cat.


Cheekopek kitty cat.

MyfacewhenOppaGangnamStylegetsplayed kitty cat.

Just so you know it takes a long time to make that many roses…

So imagine my horror when the same-ish design was ordered twice, one week after another!!

Look at this stuff, isn’t it neat?

PS I like your hair Ariel, you inspired me.

Moooooo. Done for Greenfields Singapore, who held weekly contests on their Facebook page giving away a box of my cupcakes to the winners! How nice!

Because girls never get enough of Hello Kitty.

Someone asked for a simple design with the Tiffany blue color in mind for her 2 birthday gal friends, and this was the end result! I quite love it! So basic but timeless. I saw her Twitter feedback as well which said “pretty cake. so much better than expected!” and I’m not sure what that means. Does that mean she expected not so good results, but ordered anyway, or was she expecting wow but got WOWOWOW instead?! I hope it’s the latter..

Ahoy, Sailor!

The “sand” is made from crushed digestive biscuits. I like it when new opportunities to be creative surface!

For the footy fans

Cream covered Candyland themed two tiered cake!!!

Cheerful garden with bright flower and cute bumblebees was requested. I don’t normally like bees, but anything cake-fied turns adorable.

An army of pastel penguins!!!! I LOVE PENGUINZZZZZ ♥•♥

What’s better than a yummy rainbow cupcake?  A yummy rainbow cupcake with an edible version of a girl’s favorite nail polish on top of it.

WARNING: NSFW content ahead.
Those viewing with younger siblings or parents or bosses or colleagues around… be forewarned!!!


I mean, what’s not to love about my job, right?

Recreating human genitals with edible sugar art. Something everyone should try at least once. Guaranteed fits of giggles no matter how old you are.


Baking Tutorial: Shiberty’s 3 Steps Butter Cookies!!

Been in the baking mood once again recently, I made a batch of butter cookies that were so insanely yummeh, I just had to churn out a blog post to share with you guys!

Say what, Jess? Have you ever been “out of the baking mood”, considering you work with cakes day in, day out? Lol… I guess what I mean is baking outside of work – just doing it purely for the fun, the way I started out in the beginning.

Behold, my butter cookies!!! 

Quite similar to shortbread but more crumbly and more moist – topped off with lemon curd and sugar sprinkles! This got high raves from every single person who’s tried them (about 8 different people)

I’ve been craving good cookies for so long – I’m a pretty fussy cookie eater. I like it either super crumbly / crispy, or super soft and chewy like Subway cookies. But my problem with cookies is that the crumbly / crispy ones, like from Famous Amos, are usually sooo oily. I don’t know if they actually have a lot of oil or butter in their recipe, since I don’t work there, but I’m pretty sure they do – how else do you explain the “deep fried” texture? LOL. And, I prefer my cookies plain without any chocolate chips or nuts, which too many stores never fail to include. (and I also find Famous Amos cookies expensive… lol /cheapo/)

Then my issue with soft and chewy american type of cookies is that they’re sickeningly sweet. I like sweet stuff, but not when they taste like they’re going to give me diabetes. So, I dug up one of my old recipes, re-invented it a little and bake tasted a batch the other day…. Fwah!!! Perfect batch the first try – I’m so pleased :) The most amazing part is how SIMPLE and fuss-free it is. This is as basic as baking is ever going to get, I find this even easier than baking premixed cakes from Betty Crocker!

So let’s get started.


♥ — 2 cups salted butter, softened
♥ – 1 cup white sugar
♥ – 3 teaspoons vanilla extract (or any other flavored extract you prefer – I like plain vanilla)
♥ – 4 cups plain flour (don’t use self-raising or any other type of flour except PLAIN)

That’s all. O_O It’s so stupidly straightforward, I will be very surprised if anyone manages to screw this up. Most of the time, what I cook / bake highly depends on what ingredients I already have in stock at homes. This was an instant winner. I believe most households should have all of these ingredients, if not head out and buy some, everything will only cost you a few dollars.

How much is “1 cup of X-ingredient?”

A: I googled how much “1 cup for baking” is, and everyone seems to have a different answer. Sigh. The cup I’m using is directly equivalent to 300ml of water. Even if your cup only holds 250ml of water, that doesn’t really matter – it just means your batter will end up being of a lesser quantity than mine. The texture will not be affected since we’re using the same cup to measure everything. Cookies are fuss-free and non-complicated, doesn’t call for fancy equipment or intricate knowledge of baking.. that’s why they were the very first things I attempted to bake 7 years ago ^.^

Step 1: Preheat your oven at 180 degrees C.

Make sure your butter is softened, but not melted into oil, and cream together the butter and sugar in a large mixing bowl for several minutes until butter is light and fluffy. If you use an electric mixer, this task only takes less than 5 minutes, but you can also do it by hand.. you’ll just build some serious arm muscles!

Step 2: Add in the vanilla extract. Stir it in, then pour in the flour, 1 cup at time, mix well until batter / dough looks something like the above. It should be very moist, not at all runny, and it will already start smelling like cookies! If your dough is even the slightest bit runny, your butter was too melted.

Step 3: Either grease a baking pan with butter, non-stick cooking spray or just use a baking paper sheet like I did, then line your tray with cookie dough!

You can use your hands to press the dough into circular balls, however I used a piping bag and a large circle piping tip to pipe small circles on. For those who wanna have fun with cookie cutters, unfortunately this recipe is a little too soft and moist for it to work, it will stick to metal. Bake the cookies for 15 minutes at 180, or until slightly golden brown, like in my pictures. You want to leave an adequate amount of space in between the cookie lumps and each cookie lump should only be slightly bigger than a 50 cents coin, because it expands quite a lot when it’s baking. 

Oh yes!! Meet my adorable baking apprentice and sidekick, Sarah, my little next-door-neighbour. Only 4+ years old and she’s already had first hand baking experience with yours truly… I wish I started out experimenting in the kitchen as young as her! I had brought over the first batch of cookies for my neighbours, after which they kindly invited Sam & I over for dinner in their home where we chatted over a meal and some beers. Those cookies must have been good :P After dinner I stole Sarah (actually she insisted on coming along hehe) back to my place where she and I baked the remaining batches together.


Absolutely delicious butter cookies in 3 steps. Come on, admit it - that was easy. Easy peasy lemon squeezy!  These remind me so much of the great butter cookies that come in an old school blue tin, used to love that when I was a kid.. except this is less sweet, and tastes totally of home made goodness.

They taste especially incredible when they’re fresh out of the oven, still warm in your hand.. It melts away in your mouth like a crispy cotton candy of sorts. It’s not too sweet, has a great butter taste, is crumbly in the center and has a crispy outside. 

The perfect cookie, in my opinion! ♥

Sam was blown away even more than myself… I think he had 15 cookies that night. Be forewarned that these crisp little treats are super addictive!! I can’t remember how many cookies in total this recipe made, I think perhaps 50? A lot!!!!!!!! You’ll probably end up giving away most of it to friends like I did, it makes a great surprise gift. Make sure to store them in an airtight container – they’ll go soft in a day if they are left to soak up Singapore’s humidity.

I like them best just on their own, but because I had so many cookies at the end of the night, I decided to experiment with different toppings – this has lemon curd swirled onto the center with some sugar sprinkles – elegant and refreshing! The lemon curd I used was from the Waitrose brand. It has a sweet yet zesty & tangy taste with a smooth jam texture. Yum.

Sarah, however… has something else in mind.

This little cutie adores rainbow colored things & heart shapes – of course she was going to have me let her decorate some her way!

This batch was topped off with cream cheese frosting (philadelphia cream cheese + icing sugar + salted butter) which also turned out to be very popular. I personally prefer the lemon curd because it’s less sinful and more tart tasting, but both are fabulous variations.

My next baking tutorial should be macarons.. they won’t be just any macarons – some VERY special ones. You’ll find out soon-ish, meanwhile I’ll keep y’all in suspense ;) I’ve been meaning to start on this baking project for awhile now.

Good luck and have fun baking, everyone!!!


What’s Bakin’? #11

On days like these, I am really thankful for my job.

It’s not easy, or as fun and relaxing as people think it is, baking is anything but a piece of cake. It is actually incredibly stressful most of the time, rushing to meet deadlines and customer’s expectations. But at the very least, it is extremely gratifying, allowing me to express my creativity and not a work day goes by that I find mundane or boring. I have never once looked at the clock and wished it moved a little faster. When I’m working, time just flies by, and they say when time flies, you know you’re having a good time. I love my job because it is always challenging, always new, and I am constantly learning new lessons, with regards to advancing my baking skills and discovering more about life itself.

So thank you guys from the bottom of my heart for giving me the opportunity to make a living doing what I love, because without other people who also love what I do, my life as is would not be possible.

All creations done by Shiberty’s Sweets @ – where diet goes to die and delectable dreams come true ♥
Please do not re-distribute my images and work without proper crediting (a link back to my site) or permission. :)
I solemnly swear that I am up to no good.
Minnie mouse will never go out of style!
Go on…
Take a bite of the rainbow. You know you want to.
Another icon that will also never go out of style ;)
This particular Chanel bag design was requested by a customer. We could do the classic flag bags as well!
2 tiered Rilakkuma cake – it was too cute, I just had to add special effects on the border!
The recipient of this cake kindly sent me this photo of her matching rainbow Rilakkuma cupcakes & rainbow cake being served at her 21st party! Love the way she sets up the cakes, a tiered cake looks the best when surrounded by cupcakes as well. It’s like a shrine of cuteness. 
Or, if you can’t decide to get a cake or cupcakes… Get 2 in 1! A giant cupcake cake!!!!
A panda cake design that was requested – I think it looks a little ghostly with the hollow white eyes, but cute nonetheless :P
You can never go wrong with present cakes!
One for the macho men – the girl who ordered this cake was so sweet and sent me this message the following day:
There are few color combinations in this world that looks better than white, black and red. 
As I was saying…….
It amazes me how many different types of hello kitty cakes we’ve done. I see this cat even when I close my eyes now.
Nyan nyan nyan nyan nyan nyan nyan Nyan nyan nyan nyan nyan nyan nyan Nyan nyan nyan nyan nyan nyan nyan Nyan nyan nyan nyan nyan nyan nyan Nyan nyan nyan nyan nyan nyan nyan ~~~
So you can’t tell, but this whole Barney cake was decorated with hearts & kisses!
I adore the deep wine red color, and how clean cut this cake is.
For a princessy girl who loves the color lime green, blue, ribbons & stars. Even if you don’t have any particular design in mind, you can just let me know the key elements you’d like to see on your cake and I’ll come up with something for ya! 
If only Aliens were this cute in movies.
Every time I see a cute turtle, I think of Finding Nemo. The best animated movie ever!!!
So, the following project is something new.
I’ve decided that soon enough, I will be releasing a new cupcake series that offers ZERO customization, but focuses fully on the taste. You see, when we offer customized cakes, we can’t give you super soft sponge cake because the fondant is heavy and the soft cake will get squashed underneath. We need something of substantial density and compactness so that it holds the crazy designs we pile onto it.
Same thing goes for cupcakes and the cream we use, we can’t use super smooth or soft frosting (like cream cheese frosting which tastes amazeballs, or the really light and non-sweet cream that neighbourhood bakeries use) because it melts faster and is less reliable in consistency than the buttercream we use. I think our cupcakes now are yummy, but I also think they can be even YUMMIER if the taste wasn’t restricted by the design.
Now what I wanna do is come up with a new range of cupcakes that is 100% about the taste!!! That means you can’t customize it – what you see is what you get. The recipe will be different from our normal cupcakes.  The toppings will be insanely finger-licking good.
For example, these amazingly light & fluffy lemon cupcakes baked with lemon juice & zest is topped off with fresh fruit. The strawberry one was kept simple with classic cream cheese frosting (SO SO GOOD SERIOUSLY) and the blueberries one has raspberry cream cheese frosting instead!!! No artificial flavors in these ones, all real fresh fruit!!! :D
The real surprise is when you bite into the cupcake and juicy blueberries burst with flavor. :D:D:D
And how incredible do these red velvet cupcakes look?! Also topped off with cream cheese frosting, and dusted with cocoa powder! It does not get any moister or richer than this. I think this is the epitome of red velvet. It tastes completely different from the red velvet that we are offering currently. My friend ate 7 of this at one go, wtf. 
Warning: it’s stupidly addictive. I never understood the craze about red velvet, until I had this. It took a while  and several tries to perfect the recipe, but I’m glad I did, because I dare say it’ll blow your mind right off. Red velvet lovers, STAY TUNED. 
Well so that’s all I’m going to show you for now, I’m still experimenting with new recipes & more exciting flavors will be coming your way soon, but I don’t wanna reveal all my goodies right away!!!! Hint: There’s going to be caramelized bananas, peanut butter & nutella, to name a few combinations. If you have a gourmet flavor to suggest, let me know as well!
For the chocolate lovers I’m thinking of doing something with kinder buenos / maltesers / nutella. I mean, COME ON, does chocolate get any better than those 3 items?!?!?!
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