Due to increased workload and responsibilty at work, I regret to inform that I will be taking less orders with immediate effect. Early booking is encouraged, thank you.

Orders for August 2012 are closed.

Wednesday, September 30, 2009

Serving Guide

The below guide is used as an approximation.

1.0 kg : 10 to 12 servings
2.0 kg : 20 to 24 servings

As part of service, I provide candles and cake knife.

*Note : I am restricted by the cake board available in the supply shop. A 2.0kg or 2.5kg cake will be placed on the biggest cake board, which is 15" x 19". Designs will also be worked around this restriction.

The Flavours

Sponge/Buttercake : Vanilla, Chocolate, Lemon, Orange, Coffee.

Fresh Fruits (subjected to season, availability) : Strawberry, Blueberry, Mango, Durian, Banana.

Canned Fruits : Peach, Blueberry, Strawberry.

Other Fillings : Lemon Curd, Mango Mousse, Chocolate Mousse, Lemon Mousse, Strawberry Mousse, Blueberry Mousse, Coffee Mousse, Chocolate Cream, Yam Cream.

Frosting : Fresh Cream, Chocolate Ganache, Coffee Buttercream, Vanilla Buttercream, Lemon Cream Cheese.

Example of Popular Combo :
1) Vanilla/Chocolate Sponge Cake with Strawberries
2) Chocolate/Lemon Sponge Cake with Blueberries
3) Vanilla Sponge Cake with Strawberry/Mango Mousse
4) Chocolate Sponge/Buttercake (cupcakes) with Coffee Buttercream
5) Chocolate Sponge with Banana and Chocolate Cream

*Price varies for choice of fruits and fillings. Special request like cheesecake available, please email me for quotation.

Baking Schedule & Design

I strive to provide freshly baked cakes, like any other bakers. The cakes are usually baked and decorated on the night before delivery or collection. Sometimes, if time permits, on the day itself. As such, I cannot take more orders than I can handle. I seek your understanding that I have a day job and usually reach home after 8 p.m. I start baking only after putting my children to bed. This bakery is a One-(Wo)Man-Operation with little, or occasional help with delivery. Thus I apologise that sometimes, my response may be slow or delivery is just not possible.

I appreciate that you could book the schedule early so proper planning is possible.

For Cream Cakes : The design of the cake can be finalised a week before the actual delivery.

For Fondant Cakes : Depending on complexity of design. Please place your order 2 weeks prior to delivery.

For Mahjong Cakes : Each tile is hand drawn and needs time. Please place your order 1 week before delivery.

For Wedding Cakes : The coordination should start 3 months prior to the wedding. Colour theme and decoration should be finalisation 6 weeks before wedding.

Kindly email me at piccolo[dot]rei[at]gmail[dot]com for further enquiries and delivery coordination.

The Ingredients

All cakes are baked with fresh ingredients. Ingredients like eggs, fresh fruits, milk and cream are purchased as and when I need them. I do not use preservatives or emulsifiers.

By default, I use these ingredients, listed in alphabetical order.

Butter : I use pure butter in my buttercakes and buttercream. I do not use margarine or shortening for baking.

Colouring : Edible colour gels or edible pen ink are used only in decoration. Do note that some cartoon characters (well, most) have strong colours. I strive to make them as close as possible. If you have an issue with coloured tongue, you might want to alert me beforehand. However, you have to be able to accept the outcome of the cake. Also, excessive colouring will result in a bitter frosting. Prior to your order confirmation, I will advise you.

Corn Oil : It is used for my sponge cakes.

Flavouring : I do use Vanilla Essence for vanilla cakes. For chocolate cakes, I use Valrhona Cocoa Powder. As for other cakes like orange and lemon, I will use the zest for flavouring. I do not offer other flavoured sponge/butter cake like strawberry or mango unless requested but do keep in mind that they are artificial. For mint cake, Creme de Menthe is added to the frosting only.

Flour : Low gluten wheat flour.

Fondant : I make my own Marshmallow Fondant. Flavoured with lemon oil or mint only upon request.

Frosting : Non dairy whipped cream is used for its stability. Dairy whipped cream is available upon request. For chocolate ganache, 55% Cocoa is used. 70% Cocoa is available upon request but subjected to surcharge.

Milk : Low Fat Milk is used.

Mousse : Gelatin and dairy whipped cream is used.

Sugar : I use pure cane sugar.

Tuesday, September 29, 2009

Why Piccolo?

I picked up baking again only during my 2nd pregancy. I'm not sure why but I liked fiddling in the kitchen. I wasn't a serious baker so when I set up my own kitchen, I got myself a small toaster oven. When I said small, I meant really small. I can only squeeze 16 pineapple tarts in 1 tray and baking tin of 7 inch was the ideal size for the oven. Though small, it served me really well. I was able to bake 20 cakes to give away for Ah Boy's first month celebration. I toiled throughout the night just to have pineapple tarts for Chinese New Year. With this oven, I found my joy in baking, which I never realised when I was younger. I have my bigger oven now but this dame is still has a place in my kitchen. And since 'Piccolo' meant 'Little One' in Italian, I chose this name to remind me of the humble beginnings. Besides, I'm doing what I do for my little ones, thus 'Piccolo' is also a reminder for me to never lose sight of this.

It has always been my dream to own a cafe with my sisters; serving cakes baked by S and coffee, by me. A 1 year stint at a Japanese cafe during school days, working at the coffee siphon counter triggered my love for coffee. Or should I say, inhaling the perfume day in and day out got me addicted to coffee? While the cafe remains a dream, I found my interest in cake decorating along the way. I started out decorating cakes in November 2007. I did not have the resources to attend classes but I love to read. I like to find out how things work and no doubt, the books, especially the web provides alot more than what I had expected. Without the generous sharing of these individuals, I would not have learnt the know-hows to decorate the cakes. I am still learning and I have no certificates to show. As such, I do not consider myself qualified enough to teach. I thank those who think I am and those who took the leap of faith and placed orders with me. I hope that the cakes I have made are up to par. I thank you for all your support for without it, I would not have made progress and I could not do more for my children.

This blog is mainly to showcase the cakes that I have made so far for your easy reference. Some pictures may be difficult to locate in my main blog @ All That Matters. So, please bear with me while I upload the picture by theme. I would like to thank PG for her effort to design the logo for Piccolo Yogashiten. Although in the end, I decided to do it myself, I really appreciate her input.