Welcome to Yu's "Theme" Cakes!

Specialty cakes for your mini celebration
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Yu's First wedding cake (Red Happiness):

This is a wedding cake for a Chinese couple serving 40 guests.

>>> Design Ideas <<<

  

This is a wedding cake for a Chinese wedding serving 40 people.

The couple specified a simple traditional design with a Chinese twist (喜字 & 祥云)

 

 

>>> Top Layers <<<

 

4'' + 6'' round layers, 3.5'' in height.

Traditional yellow cake with buttercream icing and filling, covered with fondant.

31 Roses and numerous pedals adorn the sides, with bead borders.

 

>>> Bottom Layer <<<

 

Cake body: 11'' X 15'', 4'' in height

4 square layers of Vanilla Chiffon cake

Filling: 3 layers of home made red bean paste 豆沙

Frosting: Vanilla custard based cream cheese icing

Decorations: Candy wafer, buttercream icing

>>>Is Yu the right cake designer for your wedding? <<<

July 24, 2010 

Total execution time: 29 person-hours

 

n months to delivery:

  • Back and forth email on cake body/frosting/design details

    •  

    8 days to delivery: 2 hours 

  • Urgent phone call to confirm final design
  • Draw out illustration and plan

    •  

    6 days to delivery: 8.5 hours + 3.5 hours help from mom

  • 40 fondant roses in different shades of red/pink

    •  

    5 days to delivery: 2 hours  

  • Bake 2 yellow cakes. Cool down
  • Whip up buttercream frosting
  • Frost two tiered cakes and freeze

    •  

    4 days to delivery: 10 minutes

  • Transfer frozen cake to fridge to defrost
  • 泡发红豆

    •  

    3 days to delivery: 4 hours 

  • 煮红豆 (10 hours with automatic cooker)
  • Cover cakes with fondant and decorate with fondant beads/roses.
  • Make a huge batch of custard based sicing. Cool down and refrigerate.
  • Hand drawings of specified main pattern with candy wafer.

    •  

    2 days to delivery: 1.5 hours

  • 做豆沙. Shape into half sheet size. Refrigerate.
  • Make cardboard base

    •  

    1 day to delivery: 2 hours

  • Bake 4 flat chiffon cake layers. Cool down.
  • Transfer tier cake to cooler to defrost.

    •  

    Delivery day: 3.5 hours + 2 hours 

  • Assemble Cake & 豆沙 (20min)
  • Frost with custard based icing (10min)
  • Hand drawings of cake surrounding patterns (10-20min)
  • Decorate with drawings, fondant roses.
  • Pre-assembly of upper tiers
  • Photograph
  • Drive to destination
  • Set up on-site!!

    • Ingredients Accounting:

     

    Wow, never really counted before....

     

  • Eggs : 2 dozen (24)

    •  

  • 赤小豆: 1.5 pounds (Cook time: 5 hours.)

    •  

  • Cream cheese: 4 pounds

    •  

  • Sugar: 3 pounds

    •  

  • Fat: 1.25 pounds 

    •  

  • Milk: 5 cups 

    •  

  • Fondant: 3 pounds

    •  

  • Candy wafer (various colors): 1/2 pound

    •  

  • Cake Mix: 1

    •  

  • Pudding Mix: 1

    •  

  • Toothpick: 40 in fondant roses,

    • + 10 for coloring, testing done-ness.

     

  • Misc: Salt, natural flavoring, cream of tartar,

    • meringue powder, food coloring

     

     

    Notes to self:

     

  • Size matters:

    • It's hard to fit a large cake into the fridge.

    Max depth: 23inch. Max width: 17-18inch.

     

  • Think on paper:

    • Always, always important to keep a detailed plan on hand.

    Couldn't have done it without such a plan!

    A single person working on such a large project is

    more about logistics than about the cake itself.

     

  • The cake is HEAVY!!!

    • Need a strong cake board + strong arms to carry.

     

  • Love you, Kitchenaid~:

    • Cannot be done without a sturdy stand mixer.

     

  • Better late than early:

    • The cake should arrive as close to the cutting time as possible.

     

  • Dark colors will bleed into lighter colors

    • when using cream cheese/whipped cream based frosting.