Monday, November 11, 2013

A Mickey Mouse Cake for a Big Girl

We had a small party to celebrate our daughter being a big girl. Not birthday party but a weaning party. Yes. I shall elaborate on that no further. Unless, of course, other moms are interested to know more.

Anyhow, she wanted balloons, party hats, presents, party packs and a pink cake with Mickey Mouse.
It was quite fun actually, getting all these stuff ready.

As for the cake, I've always wanted to try making buttercream icing toppers. So this was a good opportunity to give it a go. I'm happy to say that it turned out quite well, though it could've been neater at the top. It was good enough for me, especially since it got a "Wow!" from Emma.

I came across the method for making buttercream icing toppers from this blog. The cake is a Orange Poppyseed Cake. I won't be posting any recipes since they can be found at the links.
Here are more pictures of my baby all grown up! (Hugs and tears from mummy.)
Testing out her new crayons, trying to colour the minions "pink", which is her favourite colour.
Here's another close-up of the cake:

Sunday, November 3, 2013

Mango Peach Ice Cream

We had a short holiday in Bali recently. It was lovely to ride around Ubud, especially around the countryside. What was surprising however, was the number of gelato stalls around. My daughter had a grand time trying out the variety of pink "ice cream". Yes, she only wanted the pink ones.

This is her, enjoying her strawberry sorbetto.

She still wanted ice cream when we got back to KL. So I made a batch of fruity ice cream.  Made from fresh mango and canned peaches, it has a slightly tangy taste which we both love.



This ice cream can be made successfully without an ice cream machine. Here is a recipe:

Mango Peach Ice Cream

1 can evaporated milk
1/3 cup castor sugar
1 mango
2 canned peaches (4 halves)

1. Chill the milk in the fridge overnight.
2. Pour the milk into a large mixing bowl and whip until fluffy (about double the volume).
3. Add in sugar and continue beating.
4. Place the bowl in the freezer for an hour.
5. Puree the mango flesh and peaches with a small amount of the syrup from the can .
7. Pull out the bowl from the freezer and whip for 1 minute, adding the fruit puree.
8. Refreeze and whip again after about an hour . Repeat 3 to 4 times.
9. Place in a container with a lid and store in the freezer.
10. To serve, remove container from the freezer for about a minute before scooping.