It’s been a tradition in the family to have butter cake for breakfast on the first day of lunar new year. We used to order from the neighbourhood bakery and it’s always Walnut Butter Cake. Ever since I took up baking, I will always try to do it myself and this year the recipe is from Chef Judy’s class – she call this Happy New Year Butter Cake, it’s still a butter cake but not the dense kind and for auspicious sake, she added sea moss which signify prosperity, dried apricot and pistachio 開心果 which mean happy nut in Chinese. For mine, I added Walnut, Pistachio Meat and also some dried glazed cherries which is red in color which symbolise good luck.
Despite this is the 2nd time I purchase Bakels Pettinice Ready to Roll Fondant, this is the first time I’m using it! I tried my hands on a bakery chain store fondant but it’s dry and difficult to knead, they didn’t smell good too! It was a totally different experience using Bakels Pettinice Fondant, it’s soft, very good to knead in color and it smell good too! The flowers are cut-out using a small 5-petal plunger and the stem is drawn with the tip of a toothpick dip into Wilton brown icing color.