This cake served the dual purpose of being a welcome back and Christmas present for my mom. I followed the recipe from this blog:
http://myediblememories.net/2007/09/03/the-elusive-chinese-bakery-style-birthday-cake/ and I also used this blog as a supplement:
When the recipe said four hours… boy, they weren’t kidding! I started at around 6:15 and finished at about9:45 and I suspect that it would have taken longer had I spend more time on frosting the cake. It was a pretty difficult recipe mainly because there were so many steps. Although my brother “helped” (washing things mainly), I don’t think I would attempt this again without the experience my lovely baker friends. 🙂
I tried out the whipped cream, custard, and some cake crust and it all tasted okay… I hope it tastes okay all together. I also think my whipped cream wasn’t whipped enough but I was so afraid to over-whip it since the recipe specifically said “DON’T OVERWHIP!”
This is my sink after baking:
And the cake! TA DA:
Obviously I’m not too good at frosting… but I think it looks cute! 🙂 Now I hope it stays okay in the fridge until my mom comes home tomorrow….