Bustier Cake: Post-Mortem

After the birthday song, here are the step-by-step pictures of DH cutting into the cake.

First, he had to choose a left or right breast. He picked right.


Gingerly does it!

Bingo! The right 'Right' breast!

DH just missed cutting the cherry into half. Talk about precision!

You can see the circular mark left by the cherry and the indentation on the wall of the other half.

That's DH with his prize. The Cherry!

So your question. What if he picked the wrong side? Well nothing actually. He will just have to eat up both breasts. It was just for the fun and suspense.

The Prune Butter Cake


Me and the Birthday Boy.


Notes added on 17 Aug 08: I have received several emails asking if my bustier cake was baked in a bustier-shaped cake pan and where can the pan be purchased.
Nope! No bustier-shaped pan was used.
The bodice was sculpted from a 7" x 10" rectangular cake and the boobs were baked in mini half-ball pans. The whole cake was then assembled and covered with different layers of marshmallow fondant.

A Bustier Cake for Hubby

DH will be celebrating his birthday next week. I thought I will make him something special. A Bustier Cake

It has been a really long time since I last made a fondant covered cake and it took me half a day to put this whole thing together. The effort is well worth it when it was finally completed. The cake is a Prune Butter Cake and the Marshmallow Fondant is flavored with Yoghurt candy oil. The most difficult part of putting this together is the skin toned area and the lace bustier. And as I slowy mold the fondant to take the shape of the breasts, I secretly wish to myself that I am the owner of these beauties.

Oh! There is a surprise instore for DH when he cuts the cake. I have buried a cherry in one of the breasts. Let's see if he prefers the left or the right!

A Week of Asian Food

Not planned, but it happens that what I made last week hails from various parts of Asia.

West Malaysia: From Sarawak, the land of the Ibans, I made a Steamed Sarawak Kaya Cake. I received two different recipes for this cake. Though they have different ingredients, the name is similar. So to avoid confusion, scribbled SSKC-Version I and SSKC-Version II on the recipes for ease of differentiating them. I shall not go into details of the ingredients of the two versions for the time being until I have experimented with both recipes.

This is SSKC-Version I . A very soft, moist and fragrant cake that is redolent with the richness of kaya.



East Malaysia: This savory layered steamed cake, which I have made many times, is made by layering cream crackers with a spicy mix of luncheon meat and large onions. What prompted me to make this Oriental Lasagne again is that the cans of luncheon meat had started to make its appearance on the supermarket shelves again after vanishing almost overnight due to a food recall by the health ministy. My rationale is that if it the supermarket is allowed to sell them again, then they must have been given the all clear signal.



Indonesia: Chendol Avocado Smoothie with avocadoes purchased from Batam. They were really cheap! 5 big fruits for approximately S$2.00. The smoothie was layered with chendol strips and sweetened red beans and topped with palm sugar syrup.


Philippines: I first tasted Polvoron more than ten fifteen years ago when a business associate brought us some during one of his visits. I am not sure if I should classify this as a cookie or a sweet. Anyway, when Elaine, my colleague returned to the Philippines for a holiday, I grabbed the chance to ask her help me buy the Polvoron plunger. Here is my Peanut Butter Oreo Polvoron.