We also used tonight's dinner to celebrate my father's birthday. I do believe that my pastry skills have gained esteem in my family's estimation, since I was entrusted with making my dad's cake...without my mother rushing out at the last moment and buying another one from the closest Asian bakery in case mine wasn't up to scratch. I kid you not. It's a wonder I still bake around here, the way I get treated xD Lol, just kidding. I don't mind the doubt, because when I do end up pulling off a beautiful cake, the oohs and aahs sound even sweeter to my ears!
Anyone familiar with a certain well-known Asian bakery should recognise the cake as a taro-filled, cream sponge cake. Okay, I won't be coy about it. Yes, I was indeed inspired by Savoy Bakery's delicious taro cake, and tried to mimic their design. But the taro filling was my own invention, and I am very proud of it! I may put up the recipe on here in the future, when I've had some time to think about what exactly went into it. In my haste to get the cake completed, I kind of just threw together ingredients until the filling looked and tasted right. Stay tuned!
(I didn't make the flowers. They were ones I saved from my birthday cake, which I bought from Maria's Bakery Inn in Burwood.)
Check out my sister's cute illustration on my dad's card:
My dad was born in the Year of the Rabbit
I'm being called to go make dumplings! One more picture of the cake:
Best wishes to you all in the Year of the Dragon!
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