It’s that time of the year when everything else takes a back seat, when weeks feel like days, days like hours and hours like minutes slipping by. When things have to be planned and re-planned with precision clockwork leaving no chance for delays or mistakes. After all it’s the most important time of the year – a time to single mindedly focus on bringing cheer and joy to two very special people in my life – it’s my boys’ birthday month!
Talk about cake baking. It’s easier said than done. My hats off to all you home and professional bakers who make it sound so simple on google and who also give the much-needed encouragement and advice. Icing too dry, fear not, just add some water, cake split in two – no problem – just glue it up with buttercream! They are real life savers when you are in almost tears with a burnt or sunken cake at home. Since the actual party is at a club this year, I thought all I had to do was to focus on the cake. First finalise the cake base and the design, get approvals from the kids, then start the task of buying ingredients. Again going by the Hong Kong-size kitchen storage space, one cannot buy too much in advance, so you walk into the supermarket probably 3-4 days before baking. I would ideally buy everything a day in advance, but Hong Kong is never reliable with its stock availability on most things. If you do manage to find unsalted butter then you won’t find icing sugar, if you do manage to get both, then you won’t find enough boxes of self raising flour. I always end up doing three rounds to get everything that I need! This year I am going extra crazy with the number of cakes to bake. Two for the birthday party, two for our community party, and then 60+ cup cakes for classmates at school – all in one week! What with my part-time work every morning and the boys coming back from school by 3:30, it leaves me with a window of just 3 hours every afternoon. With a microwave cum oven and just enough kitchen top space, baking can take a long long time, that’s if there are no disasters and I did have one this time (not elaborating). Then of course dish washing at the end with lots of sticky butter cream to de-grease! I do watch you tube videos on how to bake and ice as revision before baking and I love to see the lovely innumerable different kinds of equipment that the chefs use, but I can bet that if they had to wash all those fancy tools themselves, they would use less than a half! I have even made myself a baking schedule this time so I can plan ahead and be more efficient! Maybe I should add timings to that sheet next time.
|Dinosaur cake – waterfall and volcano were compulsory!|
|Wolverine on edible icing sheet|