Tag Archives: cupcakes hong kong

Wedding Cake Wedding Favours

Passion in Baking: Introducing Chocolate Kisses Bakery.

As you know, Hong Kong is usually pretty swift in picking up the latest trends and before you know it, they’re everywhere. Just think about the cupcake phenomenon that’s made so many women think they can enter the next Great British Bake-Off (including my dear Mum). Alright, I’m being harsh because most of these ladies are pretty darn good at what they do and at least better than what I can make with flour, butter and sugar. The reality is that all this interest in baking has given rise to many small businesses that started with humble beginnings and are now spoiling us with so many choices, making the wedding dessert bar or wedding favours selection a difficult one. It used to be simple, just one wedding cake (although choosing the style and flavours can be another headache!). Now we’ve got cupcakes, cake pops, cookies, macaroons…the choices are endless.



However, one things for sure is that we can never get enough. What I find inspiring in so many of these entrepreneurs is their passion. They treat their edible products as art. When I met Dee Burton of Chocolate Kisses Bakery who single-handedly makes cupcakes, sugar cookies and cake pops; her love of baking and making people smile shone through. And I’m not just being nice here. Her background in graphic design and the fact that her father-in-law is a food scientist (and better yet, he specialises in chocolate!) meant that they went through weeks developing the right cake base and fondant so that you can be assured you’re eating something that’s not only pretty to look at but also tastes good. Her two cupcake base winners, in my opinion, are the strawberry, which she uses fresh fruit instead of store-bought puree (shame it’s only available seasonally) and the carrot cake (Dee’s tip to get the kids to eat them is to call them ‘bugs bunny’ cakes). When it comes to the decoration, she can customise to your liking.



**If you’d like to order from Chocolate Kisses Bakery, please order in advance so it’ll give both you and Dee time to confirm designs.

p.s.  Did I mention that she uses organic flour and a secret substitute (trade secret, I was told) so what you’re eating is healthier?! Don’t you feel less guilty already?

Photo credit: Chocolate Kisses Bakery

Wedding Cake

Dessert Shots: Sakura Cupcakes.

You know those times when you’re made to drink a shot at a party, be it for a birthday or a wedding, and your face cringes? What if I tell you, you can have a shot of alcohol in the form of a dessert that’ll leave you wanting more? Don’t want to run away now do you? Ascia, who founded is the one to go to for these alcoholic concoctions. She makes mini bite-sized cupcakes that you can mix n’ match depending on what flavour base and frosting you like. The liquor is all in the frosting. If you’re looking for a taste that’s similar to lemon drop, go for a lemon cupcake base with Limoncello frosting or if you want more of a B52, go for chocolate base and a Baileys frosting. And if you want to go hardcore, try the lime cupcake base with Tequila frosting with a sprinkle of salt. Leave them out at your after-party and your guests will be dancing off the walls. The minimum order is 2 dozens but when you’ve got a dessert that’s so easy and good to eat, you’ll be able to wolf it down in no time.

p.s. She also makes non-alcoholic versions so don’t worry if you’re a teetotal. You’re not forgotten.


For Sakura Cupcakes’ flavours and price list, please click .


Photo credit: KC @ www.chankichun.com

DIY Projects Wedding Cake

DIY Wedding Cupcakes Tutorial (Part 3)

In this final part of the DIY cupcake tutorial, we thought it’d be nice to show you (photos by the talented Jada Poon Photography) how to make mini wedding cakes using the same cupcake base provided by Sweeth Tooth. Whether you’re thinking of making them for your own wedding or for a friend’s engagement party or bridal shower, they’re so easy you can whip them up in no time. They’ll also look so dainty and professional, you might even start getting enquiries.

Recipes for cake base and buttercream, as well as the ready-to-roll icing can be found here.
Tip: Store-purchased icing is effortless and produces the same results so save the time and energy. I’ve tried making fondant from marshmallow and despite all the sweat I put into it, it turned out to be a complete disaster.

Art brush
Ready-to-roll icing
Cupcake base
Rolling pin
Decorating ribbons
Baking paper

Fondant Ribbons
1. Roll out the icing to roughly 1mm thick. You can add food colouring of your choice prior to this step.
2. Cut out a strip of the icing into 15cm x 3cm.
3. Brush a gentle stroke of water along the middle of the strip.

4. Cut out a piece of baking paper and roll into a cylinder (roughly the size of a cigarette).
5. Gently squeeze the two ends of the icing to create a ridge. Do the same for the middle section of the icing.
6. Using the rolled up baking paper, wrap one end of the icing around it and fold it to the middle where the water mark is so that it sticks. Do the same for the other end. You can brush a little more water to stick the two ends together but make sure not to overdo it or the icing will get soggy.
7. Roll out the icing again but this time cut out a smaller strip of roughly 8cm x 3cm.
8. Fold the icing to create almost a lip shape and squeeze the two ends.
9. Wrap the lip shaped icing over the first strip perpendicularly and cut away any extra icing where the two ends meet.

Now that the fondant ribbon is complete, you can sit back and relax.

No, not just yet…..there’s still the cake base to finish off.
1. Slice the top part of the cupcake (the rounder, fatter section) so that it’s flat.
2. Turn the cake base over and spread buttercream to cover the entire cake (except for the bottom). This will be used to hold the icing to the cake.

3. Roll out the icing (big enough to cover the cake and more) and lay it over the cake base.
4. Cut the icing, along the bottom rim.
5. To cover any flaws, wrap some decorative ribbon around the bottom of the base.
6. Brush a tiny bit of water onto the top of the icing and stick the ribbons you just made above it.
7. Looking lovely, your mini wedding cakes are ready to serve.

Photo credits: Jada Poon Photography

DIY Projects Wedding Cake Wedding Food

DIY Wedding Cupcakes Tutorial (Part 2)

Happy Friday! Typhoon Kai Tak has come and gone but the skies are still grey. Spend this weekend baking and decorating away and get some practice before making these delectable cupcakes for your own wedding. Haven’t you heard the saying ‘practice makes perfect’? Thanks again to Sweet Tooth and Jada Poon Photography for such a lovely and sweet afternoon!


Cupcake Recipe can be found here.

Cupcake Decorating Materials:
Art brush
Cutters – flower and leaf
Piping tubes and bags
Modelling Tools – Flower and Leaf Shaping Tool
Modelling Tools – Ball Tool
Foam for resting the decoration
Sprinkles – Pearl Coloured Balls
Ready to Roll Icing
Food Colouring

Tip: Turn up your air-conditioner as you’ll want to make these in a cool environment or else the buttercream and icing will melt. You don’t want your efforts to be wasted.


1. Add food colouring of your choice to the buttercream that you made using Sweet Tooth’s recipe.
2. Fill a piping bag with the buttercream.
3. In a circular motion, squeeze the buttercream onto the cupcakes.

1. Add green food colouring (a dash or two) to read to roll icing.
2. Roll out the icing to roughly 1mm thick.
3. Use the leaf cutter to cut leaf shapes.
4. Using the leaf modelling tool, score the leaf in the middle to give them the veins.


1. Add food colouring of your choice to ready to roll icing.
2. Roll out the icing to roughly 1mm thick.
3. Cut icing into a small strip of roughly 40mm x 8mm.
4. Use your fingers to gently wrap the icing around into a rose bud and pinch the bottom of the roll (see above image).
5. Brush a dab of water on the end of the leaf and attach the rose bud so that they’ll stick together. Leave to dry.


1. Add food colouring of your choice to ready to roll icing.
2. Roll out the icing to roughly 1mm thick.
3. Use the flower cutter to cute flower shapes. You can use more than one coloured icing.
4. Using the ball modelling tool, nudge the middle of the flower in a circular motion so that the petals will curl up (see above image).
5. Place two flowers on top of each other and use the tweezer to add the pearl balls to the centre to finish off.
6. You can leave the flower as is or add a leaf to it.

You can add the flowers and roses that you made to the buttercream frosting as you desire. Alternatively, you can simply decorate with a flag to thank the guests or place them in patterned cupcake liners. Have fun!

Photo credits: Jada Poon Photography

Wedding Cake

Let Them Eat Cake.

The cupcake trend has been around for a good 3+ years and  it doesn’t seem to be dying down. In fact, why should it when you’ve got great looking and equally tasty cakes? Last week, we had a peek into Let Them Eat Cake‘s studio in Central to see what made Sharon’s cupcakes so unique. Sharon is the owner and cupcake extraordinaire and is full of creative buzz. Coming from an interior design background, the inspiration for her cupcakes ranges from wallpaper (!) to fashion magazines which she then artistically translates to her cupcakes. What’s great is that she genuinely loves what she’s doing and this is reflected in those delicately adorned cakes; so pretty you almost feel guilty eating them! Once you do go past your guilty conscience, the cake which comes in vanilla victoria sponge, chocolate or lemon and is only made with natural ingredients, is a bite of moist yet light goodness complemented by a thin layer of fondant that isn’t overly sweet.

Let Them Eat Cake Signature Cupcakes (Photos by Bridelicious)

Let Them Eat Cake - Victoria Sponge (Photo by Bridelicious)

Choose from their range of signature cupcakes for your wedding cupcake tower or as a sweet favour or better yet, have them tailor-make the cupcakes for your big day. Do you have a colour theme in mind? Or are there certain flowers that you like? Have them incorporated into your wedding cake for a personal touch; just make sure you give Sharon some time to design, bake and decorate your cakes. It’s no easy task hand-making anything let alone a few hundred edible flowers and just to give you an idea of the hard work that’s involved, the hydrangea cupcake takes about 2 hours to decorate. Now, that’s a whole lot of love put into one cake.

Let Them Eat Cake - Bespoke Designs (Photo by Bridelicious)

Let Them Eat Cake - Hydrangea Cupcake (Photo by Bridelicious)

Price (dependent on design):

Mini-cupcakes range from HKD15up

Regular signature cupcakes range from HKD30up

Very detailed and intricate cupcakes e.g. Hydrangea Cupcake range from HKD90up