How To Bake A Mind-blow­ing Birth­day Cake

Hong Kong Tatler - - Features - Christina Man Owner, Christina’s Cre­ation

“For my son’s third birth­day he re­quested a cake in the shape of a gold Mercedes-benz. I or­dered it and when it ar­rived I gasped, “Oh my God! What is this? We didn’t want a cake that looks like a Yel­low Cab.” Since that day I have made sure I am the only one who makes his birth­day cakes, and I make them for many oth­ers, too.

The key to mak­ing a fab­u­lous cake is to use the very best in­gre­di­ents. I only ever use French but­ter in my but­ter­cream ic­ing. I use or­ganic food dye. I use the high­est qual­ity choco­late in my choco­late cake and fresh ba­nanas in my ba­nana cake (not the ones that are over­ripe and brown).

For an easy wow fac­tor, I sug­gest adding a good splash of colour to your cake, whether in the but­ter­cream ic­ing or fon­dant dec­o­ra­tion. But be wary of pur­ple colour­ing—it will look blue in your photographs. For cakes that im­i­tate real-life ob­jects, it’s best to ap­ply food dye with an air­brush to cre­ate shad­ing and nu­ances that are true to life. Fi­nally, you need to bake with your heart. If you bake with pas­sion it will al­ways be de­li­cious.”


In­gre­di­ents 100g but­ter 60g sugar 2 eggs 55g flour 1/3 tsp bak­ing pow­der 20g co­coa pow­der


1 Beat but­ter and sugar with an elec­tric mixer un­til light and fluffy 2 Add eggs one at a time on a low speed un­til fully in­cor­po­rated 3 Mix flour, bak­ing pow­der and co­coa pow­der sep­a­rately, then add this to the bat­ter un­til fully in­cor­po­rated 4 Di­vide bat­ter be­tween six cup­cake moulds us­ing an ice-cream scoop 5 Bake at 150 de­grees Cel­sius for 12 min­utes, then al­low to cool

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