Longevity Peach Cake

 I made this cake for a 99th birthday! The longevity peach symbolizes blessings of a long, healthy, and happy life, celebrating 99 wonderful years of wisdom, love, and cherished memories.

Making this cake takes a lot of patience, care, and attention to detail. It starts with a rich chocolate cake layered with chocolate Swiss meringue buttercream, followed by a crumb coat of chocolate buttercream to create a smooth foundation. Finally, it is beautifully decorated with Swiss meringue buttercream and fondant, transforming the cake into a longevity peach look alike.

Girl Scout Bridging Cake

I made this cake for my Girl Scout troop’s bridging ceremony—a celebration of an incredible journey that began in Kindergarten as Daisies and has continued all the way to the highest Girl Scout level, Ambassador, in 11th and 12th grade. It represents more than just the years they have spent in Girl Scouts; it celebrates the friendships, adventures, challenges, growth, and memories they have shared along the way.

Purple Sail Cake

I made this two-tier cake for a friend’s 65th birthday celebration!

The purple sails are handmade from Vietnamese rice paper. I first soaked the rice paper in colored water until it became soft and pliable. While it was still soft, I painted it in different shades of purple/red to create depth and movement. After carefully shaping and letting the sails dry completely, I finished the edges with gold dust for a touch of sparkle and elegance. ✨

I designed and 3D printed the cake topper specifically for this special milestone celebration.

Spilled Tea Cake

 Made this for a tea party. This is chiffon cake with Swiss meringue buttercream. In case you are wondering, the tea cup is real. 

Davis Austin Rose Basket

 David Austin Roses are famous for its many layers of delicate petals and lush blooms. I used different shades of pink to capture their richness and complexity.

Here is my Olivia by David Austin.

Girl Scout Awards

 Decorated 1/2 sheet cake for Girl Scout Higher Award ceremony.

Chinese Fried Donut (No yeast) 油条

I used to add yeast to make my dough rise, but I’ve found from my friend that it isn’t actually necessary. Here’s a simpler method.

Ingredients

Bread flour or All purpose flour - 500g
Baking Powder - 5g
Baking Soda - 5g
Salt - 15g　

Oil - 30g
Water - about 300g

Oil for frying - depends on pot size

The number of Chinese donuts you can make depends on the size. 

Steps

1. Combine all dough ingredients in a mixing bowl and mix until a sticky dough forms. Cover and let it rest for 30 minutes, then knead into a ball (it may still be sticky). Let it rest for another 30 minutes, then knead again, divide into two long logs, wrap, and refrigerate overnight. 

2. Roll the dough out on a lightly floured pastry board into a sheet about 1/8 inch thick. Cut into strips about 1/2 inch wide.

3. Stack two strips on top of each other, then use a chopstick or the back of a dinner knife to press down the center to create an indentation.

5. In a frying pan/pot, heat up the cooking oil until you can see small bubbling. Pick up the strips and stretch it before drop in oil. Use chopstick to roll it in the oil pan. Fry until it is golden.