Birthday Cupcakes For Fernanda

 What I didn’t mention in Birthday Cupcakes For Angelin is that I made ChOreo cupcakes (Why Choose When You Can Have Both?) with the extra chocolate batter and gave them to my friend Annie. I’d been meaning to make some cupcakes for Annie for the longest time but never got around to doing so.

Annie liked them enough to order a box of chocolate cupcakes with Pinkalicious buttercream, sprinkles and lettering to spell ‘HAPPY BIRTHDAY FER’  for her friend Fernanda’s birthday. Thank you Annie!

What Annie didn’t know about is the immense stress, time, travelling and money spent on figuring out how to incorporate the lettering component as I had never done lettering before. I thought I could just buy ready-made sugar lettering but no such luck. This meant I would have to devise some way to make them. Let’s just say that if I were to expound on what I did and went through, this would be the longest post EVER. So I shall skip all that and say that I am not good at translating my penmanship into ‘writing’ with icing or chocolate. Those who can are gods to me. I am in absolute awe of your greatness. What I did end up doing; which I should have just done initially, was make a batch of sugar cookie dough and buy alphabet cookie cutters. More effort but when I saw the end result, I was so happy and proud of my work.

As I was experimenting with white chocolate earlier in the day, I coated the sugar cookies in some to make them prettier and tastier.

Coated in white chocolate and the birthday girl's name is decorated with silver pearls

I also added a little rose extract to my Pinkalicious buttercream to give it a more posh and grown-up feel. Rose and strawberry are a lovely combination. But be careful to add the tiniest drop as you do not want the rose to overpower the aroma and flavour of the strawberries.

I couldn’t get over how pretty Fernanda’s cupcakes were. Yes, I know they do not have intricate and cutesy fondant work but they were made with a lot of love and effort and most importantly you’re not eating a lorry-load of sugar which is what fondant is. I always cut down on the sugar in my baking as I want original flavours to come through and not just for everything to taste of sugar. I appreciate how you can do so much more decorating-wise with fondant but I cannot bring myself to use fondant based on how sweet it is.

Annie said the cupcakes were awesome and that the birthday girl liked them plenty. Pamela, another friend at the birthday celebration said they were delicious and very pretty. I love when my hard work pays off. I also love when my cupcakes make people happy.

I am very grateful to my friends who know about my little business and support it. I feel immense love for those who appreciate that I use quality ingredients in my baking and understand that is why my cupcakes are not cheap. Ingredients in Singapore are not cheap to begin with. Good ingredients cost even more. And you can taste when good quality ingredients are used. For those who can’t, I’m sorry for you…

For those who are cheap, buy cheap cupcakes and ‘enjoy’ them. I shall only bake for those who know that quality comes with a price.

For those who keep asking for freebies, I am so sick of it. I do not run a charity organisation. I do not work. This is my little project which stemmed from a new interest and love of baking cupcakes. My DCM funds it at the moment. The money made from sales barely cover my expenses as quality ingredients are used, prices are not marked up and I do not even charge for labour. If I want to bake cupcakes for you, I will do so. Asking for freebies is just plain distasteful.

With that off my chest…

This is what I did with the leftover white chocolate. I bought these molds ages ago and never used them till now:

And this is what I did with the pretty white chocolate hearts, some extra chocolate cupcakes and Pinkalicious buttercream for a bit of fun:

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