In the past
A long time ago when my family never owned any oven we normally bought the cakes from the store. We saw the necessity of cakes only during birthday celebration. Economy wasn't that great at that time so the cakes we brought home always with the lowest price possible.
What we had usually were sponge chocolate cakes topped layered and topped with cheap taste-like frosting. The cakes were normally decorated with chocolate rice and cherries. What a classic style.
As time passed we now have an oven. Just a modest, cheap one. Still, up until today it has baked hundreds of cakes in it! Indeed a lifesaver.
Equipped with an oven we learned making cakes on our own. The main chef was always me. And with no mixer on hand all ingredients were mixed by hand, using wooden spatula.
Beating butter and sugar always is the most tormenting process. I always spent 20-30 minutes in this for each cake. My mom would do the quality control check, making sure the beat mixture is pale in color.
Now
Since we own a hand mixer I make most of the cakes, faster. In fact I have been making 50-60 cakes of variety types for different occasions just using that tiny hand mixer. I started learning to drizzle/frost/ganache-ed the cakes too.
Sometimes the cakes were too dense or too jelly-ish that I had to throw them away. Slowly I saw the science behind each process and tried to understand it. Along time my cakes got better and looked edible.
Now I have mastered a few cake recipes which I believed are good enough for sale. Giving the best to customers has always been my priority ever since I started this business but sometimes there are leaks here and there and so I have my learning process over time.
Having cakes just only for special occasions is not applicable to me anymore. In fact seeing a cake each time I open the fridge always sparks a happiness inside especially when there is no food around. I'd take a slice of it and with a glass of plain water I am filled just enough for the next heavy meal.
I never think of a cake as expensive anymore. Now I make them so I know how hard a process sometimes can be. I use good quality ingredients which I believed have made distinct impact in the cake taste so I never jeopardize the ingredients, never.
You can always choose if not 8" cake, buy a smaller one. I sell 5" cake if you prefer a smaller one. The ratio of 8" to 5" is 2.56. So is an 8" cake is RM80, you'll know that the same 5" cake is 80/2.56 = RM 31.
Let's have a cake everyone. Ciao!
A long time ago when my family never owned any oven we normally bought the cakes from the store. We saw the necessity of cakes only during birthday celebration. Economy wasn't that great at that time so the cakes we brought home always with the lowest price possible.
What we had usually were sponge chocolate cakes topped layered and topped with cheap taste-like frosting. The cakes were normally decorated with chocolate rice and cherries. What a classic style.
 |
| Oh don't forget the flower. Macam makan kertas je. |
As time passed we now have an oven. Just a modest, cheap one. Still, up until today it has baked hundreds of cakes in it! Indeed a lifesaver.
Equipped with an oven we learned making cakes on our own. The main chef was always me. And with no mixer on hand all ingredients were mixed by hand, using wooden spatula.
Beating butter and sugar always is the most tormenting process. I always spent 20-30 minutes in this for each cake. My mom would do the quality control check, making sure the beat mixture is pale in color.
Now
Since we own a hand mixer I make most of the cakes, faster. In fact I have been making 50-60 cakes of variety types for different occasions just using that tiny hand mixer. I started learning to drizzle/frost/ganache-ed the cakes too.
 |
The exact version like mine |
Sometimes the cakes were too dense or too jelly-ish that I had to throw them away. Slowly I saw the science behind each process and tried to understand it. Along time my cakes got better and looked edible.
Now I have mastered a few cake recipes which I believed are good enough for sale. Giving the best to customers has always been my priority ever since I started this business but sometimes there are leaks here and there and so I have my learning process over time.
Having cakes just only for special occasions is not applicable to me anymore. In fact seeing a cake each time I open the fridge always sparks a happiness inside especially when there is no food around. I'd take a slice of it and with a glass of plain water I am filled just enough for the next heavy meal.
I never think of a cake as expensive anymore. Now I make them so I know how hard a process sometimes can be. I use good quality ingredients which I believed have made distinct impact in the cake taste so I never jeopardize the ingredients, never.
You can always choose if not 8" cake, buy a smaller one. I sell 5" cake if you prefer a smaller one. The ratio of 8" to 5" is 2.56. So is an 8" cake is RM80, you'll know that the same 5" cake is 80/2.56 = RM 31.
Let's have a cake everyone. Ciao!
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