Flowers and Rainbows....

One of the most exciting cakes I have done was a rainbow cake  for my sister's 18th. Waking up at 6 am in the morning every day was so worth it when the end result was this;

  
I wanted to go for a more simple look for this cake so that when you cut into it there was a surprise in store.

The frosting was a delicious cream cheese icing that gave it that additional moisture and sheen. It is advisable to keep this cake in the refrigerator and take it out 15 minutes before serving because in the humid temperature such as in Sri Lanka the icing tends to melt quite a bit. So to avoid a pool at the base of the cake it is best to keep the cake chilled.

I feel like a Red Velvet Cupcake

One famous cake that many people are making and eating a lot these days is the "Red Velvet" . I first heard about red velvet cupcakes /cakes was by watching Masterchef Australia, an amazing show which always inspires me to create something.

So putting my chef hat on I made my first batch of red velvet cupcakes for a dear friend of mine.

I have come across instances when others have used butter cream for the top, I believe this is done because it is more cost effective, but I still prefer to use the cream cheese frosting as it is less sweet and gives just that little kick of sourness that makes the cake all the more delicious. Cream cheese is available in Sri Lanka, under the "Happy Cow" brand, however you will be looking at spending around Rs 430/= per 250g container and stocks do run out quickly (that story will come up later). Enjoy !!