Back for Christmas

It's that time of the year..CHRISTMAS Season!

To my dearest customers I am really excited to announce that this Christmas Season 1780 Cupcakes is BACK and will re-open to take your wonderful orders! From the bottom of my heart, thank you so much for all your support throughout all this time.

Orders can be made from today onwards until 19th December 2013.

Royal Romance & Cake

Hi everybody!

I'd apologize for my long absents from my cupcake blog! It has been a month plus from my last entry & update from my baking journey! I know,I know..I hope you can be so kind to forgive me :))
Well, let me start with the most anticipate Royal Wedding of Prince William & His most lovely bride the soon to be Princess Catherine Middleton! I love Kate! Don't you? I believe she is a sweet, kind & a humble down to earth kinda person. I wish the both of them an everlasting happiness!

In every wedding, besides the dresses & flowers..a bride or the guest for sure will look out for the cake! Yes,The Cake! It's one of the most essential item in the wedding list. In this entry, I would like to add that His Majesty Prince William & Miss Catherine Middleton has chosen Leicestershire-based cake designer Fiona Cairns to create their wedding cake.

I am looking forward to seeing it..I believe it's going to be grand..a symbol of power & love. Just like the Queen's mother wedding cake in 1923. 

The Wedding will be shown live in Astro on the 29th April 2011(Friday) ..don't miss it!

-pictures sources:
http://www.officialroyalwedding2011.org
http://www.flickr.com/photos/britishmonarchy/

Taking Christmas Orders

Friends & Family,

Red & Green..White & Silver..awww...Christmas..the warm & happiness it brings to our hearts. It just never stops..it brings such a wonderful feeling to each of us..the gathering of family and friends..the happiness of seeing and catching up with them and also the hope & faith to our Lord. What a rejoice & joy!

1780 CUPCAKES would like to be part of this joyous occasion that you celebrating with your loved ones, what's more amazing than a homemade goodness during that time of the year. 1780 does not only do cupcakes..but also cakes as well. Please check out the gallery/menu for more info. Below are some which made by me in the past, but not limited. If you need further info, please don't hesitate to contact me. I will be more than glad to help. 

Almond Pound Cake

Almond Walnut Brownies

Dark Chocolate Walnut Pound Cake

Xmas Yule Log Cake

Vanilla Moist Cupcake with Buttercream Topped with Fondant

Cherry Almond Cupcakes with Vanilla Buttercream topped with Flower Sugar

Soft Vanilla Cupcake with Rich Chocolate Buttercream

Almond Cupcakes

Chocolate Cupcakes with Pink Vanilla Buttercream

Rich Chocolate Chip with Nuts Cookies

Beef Lasagna
(Contains cheese sauce,generous amount of mince beef,3 types of cheese)
Great for family gatherings!

Back & Better!

Hi All,

It has been weeks since my last update about my cupcake journey..I've been busy with family stuff and on the same time I was doing a research on how to revamp my site to a better look! So here it is the look, I hope you like it though there are still more rooms for improvement.
Last Thursday my nephew Ben turn 1 month old, so we decided to do his fullmoon celebration. As some of you might have known that earlier I posted an Elmo & Cookie monster cuppies which I was practicing for Ben's fullmoon..however, at the very last minute everything was so rushing I wasn't able to make him those cuppies though on the bright side..I managed to bake & make him his 1st Birthday cake!! My sister told me she wanted it to be a vanilla cake with white chocolate frosting! And so...ladies & gentlemen here I present you my Vanilla Cake with White Chocolate Frosting. It was in fact a very very great outcome.

I will for sure be putting this cake flavor in my menu from now onwards.

Soft Vanilla Cake with White Chocolate Frosting

My sister,Bro-in-law and Ben

Cupcake Flavors for That Night:
Carrot Moist Cupcakes with Cream Cheese Frosting
Cherry Almond Cupcakes with Light Blue Buttercream
Red Velvet Cupcakes with Cream Cheese Frosting

Later today I will be making cupcakes and has been thinking few different designs for the cuppies. I will be posting them later or tomorrow. Till my next post..Happy Baking!

Warmest regards......EDM

Cakes?

Hiiiiiiiiiiiiiiiiiiiiii !!!

This week I happened to make 2 cakes for a customer's order in conjunction of Raya celebrations. Here are the final result :)  . If you would like to make it for urself, the recipes are below these pics. 
P/S: I know that my smoothing of the cake frosting aren't perfect, still need to practice more! If there's a will, there's way. :)

Chocolate Moist Cake with Fresh Cream Frosting

Fruit Cake with Fresh Cream Frosting

RECIPES

CHOCOLATE MOIST CAKE

p/s: I actually got this recipe from the very amazing & talented Ms.Nigella Lawson's website, however I changed a bit of the recipe as the muscovado sugar ingredient was not available in my place.

For a complete original recipe, u can check here : Recipe Here

Ingredients

FOR THE CAKE:

• 400g plain flour
• 250g caster sugar
• 100g brown sugar
• 50g cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon bicarbonate of soda
• 1/2 teaspoon salt
• 3 eggs
• 142ml/small tub sour cream
• 1 tablespoon vanilla extract
• 175g unsalted butter, melted and cooled
• 125ml corn oil
• 300ml chilled water 

FOR THE FRESH CREAM FROSTING:

• 3 tbsp Icing Sugar (Sifted)
• 2 Cups Whipping Cream
• 1/2 tsp Vanilla Extract

 

Method

1. Preheat the oven to 180°C/gas mark 4.
2. Butter and line the bottom of two 20cm sandwich tins.
3. In a large bowl, mix together the flour, sugars, cocoa, baking powder, bicarb and salt. In another bowl or wide-necked measuring jug whisk together the eggs, sour cream and vanilla until blended. Using a freestanding or handheld electric mixer, beat together the melted butter and corn oil until just blended (you'll need another large bowl for this if using the hand whisk; the freestanding mixer comes with its own bowl), then beat in the water. Add the dry ingredients all at once and mix together on a slow speed. Add the egg mixture, and mix again until everything is blended and then pour into the prepared tins.
4. Bake the cakes for 50-55 minutes, or until a cake-tester comes out clean. Cool the cakes in their tins on a wire rack for 15 minutes, and then turn the cakes out onto the rack to cool completely. 
5. To make the icing, place metal bowl and whisk into the freezer for 10-15mins.
6. Place the sugar and vanilla into the mixing bowl and add the whipping cream.
7. Whisk using a low speed volume until soft peaks appears. Increase speed and whisk for 2-4 mins. 
8. Don't over whisk it as it later appears buttery..and you won't be able to use it later.
9. Spread your frosting on your cooled cake.

FRUIT CAKE

p/s: For this recipe, I was fortunate to find it from The Woman's Weekly Recipe and on the same time I feel I have to use this amazing recipe as it received plenty of good ratings! The final result of the cake was that it contains less cake/crumb as it was filled with lots of fruits! :D  It wasn't called Fruit cake for nothing!


U can check here : Recipe Here

Ingredients

FOR THE CAKE

• 250g (8oz) butter, softened
• 250g (8oz) dark muscovado sugar
• 4 large eggs
• 300g (10oz) plain flour
• 1 level tbsp ground mixed spice
• 750g (1½lb) dried mixed fruit
• 250g packet soft dates, chopped
• 200g (7oz) walnuts, chopped
• 4-6 tbsp brandy
• 20cm (8in) round, or a 18cm (7in) square, cake tin, lined with baking parchment

FOR THE FRESH CREAM FROSTING

• 3 tbsp Icing Sugar (Sifted)
• 2 Cups Whipping Cream
• 1/2 tsp Vanilla Extract 

 

Method

1. Position a shelf just below the centre of the oven so that the cake will be in the middle of the oven while it's cooking. Set the oven to gas mark 2 or 150°C.
2. Place the butter and sugar in a bowl and beat until the mixture is light and fluffy, then beat in the eggs one at a time, adding a tablespoon of flour with each egg to help prevent the mixture curdling. Sift the remaining flour and mixed spice into the bowl, then add the dried mixed fruit, dates and walnuts and mix together.
3. Spoon mixture into the lined tin and level the surface. Rub over the top with a wet hand to get the surface smooth, then bake cake in centre of oven for 3-3½ hours, or until the cake is firm to touch, and a warm skewer comes out clean after being inserted into the cake.
4. Remove cake from the oven, place the tin on a wire rack and leave the cake for 10-15 minutes, then spoon brandy over. Leave the cake to cool in tin. When it's cold, if it's not being decorated immediately, it can be stored for up to 3 months wrapped in baking parchment and then foil.
5. To make the icing, place metal bowl and whisk into the freezer for 10-15mins.
6. Place the sugar and vanilla into the mixing bowl and add the whipping cream.
7. Whisk using a low speed volume until soft peaks appears. Increase speed and whisk for 2-4 mins. 
8. Don't over whisk it as it later appears buttery..and you won't be able to use it later.
9. Spread your frosting on your cooled cake.

Happy Baking Peeps! :)

Another Great Cupcake Time!

Hi guys!

It was a bit crazy in the kitchen during the 4th September early morning, as usual I was preparing my amazing cupcakes on this time of the week when in the that tiny moment my whole tray of carrot cupcakes feel on the floor as a result of sliding! It was a wreck, well of course I have to throw it out..better luck next time as I know better! Fortunately, the other cupcakes are doing well. 

On this week I managed to make fondant decorations for my vanilla cupcakes, it looks like I was having a baby girl shower..as I used a pink color for my fondant. The shapes that I had made was an ice-cream cone & butterfly..and they looked so girly..and I loved it! Wished that I've made that for my niece's fullmoon which happened few months ago! Oh well, maybe I can make for her during her birthday! Exciting! 

Here are some of the cupcakes that I managed to snapped of my bake sale last week. I hope you like it :)
P/s: There are still more room for improvement :)

Vanilla Cupcakes with Vanilla Buttercream topped with Ice-Cream Cone & Butterfly Shaped Fondant

Apple Cupcakes with Buttercream

28th & 29th Aug Bake Sale

1780 CUPCAKES BOOTH
28TH AUG,2010 (SAT)

CARROT CUPCAKES WITH CREAM CHEESE FROSTING
TOPPED WITH CRUSHED WALNUTS

CHERRY ALMOND CUPCAKES WITH PINK BUTTERCREAM
TOPPED WITH GRIND CHOCOLATE

ORANGE CUPCAKE WITH YELLOW BUTTERCREAM
TOPPED WITH PINK FONDANT

RED VELVET WITH CREAM CHEESE FROSTING
TOPPED WITH RED SUGAR SPRINKLES

My Crew & I

1780 CUPCAKES BOOTH
29TH AUG,SUNDAY

CHOCOLATE CUPCAKES WITH PINK BUTTERCREAM FROSTING
TOPPED WITH SUGAR FLOWER

Carrot Cuppies with an amazing vanilla buttercream frosting!!

Woohh!! After dinner lastnite I've decided to try these Carrot Cupcake recipe, and boy was I in for a big treat!! I was glad and happy how these cupcakes turn out as I was very surprised with the texture,taste and smell!! It was a great recipe!! It yielded 12 cupcake pieces and that's amazing. Below are the result :) ..after the cupcakes are cooled , I frosted them with a generous amount of varieties colors of buttercream. This weekend is the Flea Market, and I am looking forward to add this recipe for my bake sale! :)

My Frosted Carrot Cupcakes with a generous amount of Vanilla Buttercream

Which design do you like best? The white & green are pretty,don't you think so? :)

Till then,happy baking lurve!! :D