I just want to share my first – as in FIRST – fondant I have ever made.
I just made use of what I have at that moment – huge cookie cutters and some basic flowers formed by hand.
Proper tools are needed when doing fondant to achieve the proper effects, but I’m trying to at least get hold of the basic slowly. They are expensive and thorough research is needed before pruchasing anything as each tool is an investment.
Wondering what dish is this? Don’t worry, even I don’t know. 
This has been cooked in one of the many nights where I have no choice but to come up with something using the very limited stocks on hand. This time, I only have 2 vegetables in the fridge and obviously, chicken for the meat. In this house, it’s a must to have meat, in whatever kind – pork, chicken, beef or fish – to come with the veggies.
For the chicken, I used the same method in cooking Chicken Fillet with Braised Peas. Then boil the baby potatoes until cooked and set aside. Cook the 2 at the same time. When both are done, saute garlic, onion, boiled potatoes and chinese cabbage. Season with salt and pepper and cook just until the cabbage is done. In a plate, arrange the veggies and the chicken as to how you prefer.
Easy, right? That’s another “pacham” from my kitchen. I still have other pachams yet to be published, but I’m now in a serious research about the
best thrush treatment so I will post them some other time.
I just want to share with you my first trial on matching cake and cupcakes. I am actually planning of opening a cake business to be called Cheeky MunchCakes so I need more practice and hopefully I get my first order soon. *fingers crossing* 
This was actually made for a friend who happens to be celebrating her birthday when they came over for a visit.
Head on to FTF for more food tripping. 
