Happy Birthday Amanda~

She's beautiful, thoughtful, witty an in love with my blog; how can I possibly resist adoring this absolutely charming individual. I've heard gossip that she's known to some as 'Supergirl'~ strong both physically and mentally; not something you'd expect from a dainty and petite young girl,well...young 'lady' now that she's just turned 21!

Congratulations Amanda on your 21st birthday! I know most teenagers dread the thought of being an adult so soon...but I know there will be much more for you to embrace in your bright future ahead. I admire you in so many ways; and sometimes wished I could be more like you....keep up the great aspirations and stay bubbly! We love you just the way you are.
I know I'm not one of your bestest buddies; neither am I someone you've known for awhile...but I want you to know; I'm here for you if you ever need someone, my heart's been stolen :)

The Celebration

Jia yi had helped Amanda organize a party at the fancy new Singaporean Heritage restaurant at Darlinghurst last night. The layout of restaurant was indeed unique; with red accents, Chinese influences and dazzling crystal beaded strands strategically hung as shimmery curtains.
Presentation of food was certainly impressive and the peppery caviar and crab meat congee absolutely blew me away! I'm definitely going back just for another serving of that congee entree *grin*
Amanda was showered with gifts...what did I buy her? Made her a cake of course...*laughs* it's a very "Su Yin" thing to do. I initially had a sculpted cake design prepared but due to lack of patience while icing it in the afternoon; out of pure frustration....a 'mess' was created *guilty grin* Haha...I hate working in a hurry; things never turn out the way I want them to.
Lucky me, I still had some extra almond cake in the freezer. I popped over to the supermarket for some berries and a tub of cream to create this sexy little stacked tier. Here's the recipe for those who want to give it a go...it's not rocket science; I assure you.

3/4 cup softened butter
1 cup castor sugar
3 large eggs
1 cup ground almonds
3/4 cup self raising flour (sifted) + 1 tbsp for dusting pans
1 tsp vanilla essence

Cream butter and sugar till fluffy and well blended, add in eggs one at a time alternating with ground almonds. Beat at medium speed. Add vanilla essence and continue beating with electric mixer for another 1-2 minutes. Gently fold in flour in 3 portions to create a well combined thick batter.
Lightly grease 2 round sandwich cake pans, dust scarcely with flour and divide the cake batter in both pans equally. Bake in middle shelf 180 degree oven for 30-35 minutes or till skewer comes out clean. They should be golden brown on the surface.
Allow cakes to cool and prepare whipped cream and berries

• Wash raspberries and blueberries an strain to remove access water.
• Whip 200ml whipping cream with 2 tbsp icing sugar and 1 tsp gelatin powder to create thick luscious whipped cream for the frosting.

Stack the cakes as shownSmear cream generously on top and a thin layer around the corners.Stick on chocolate wafers/ cookie sticks/ etc... around the border.
Fill tops with berries...and sparkly dragees (optional)....
Tie a pretty bow...
and...tADAH!~

you're done!Short, sweet and so very pretty :)
Everyone at the party loved how the cake tasted. I didn't get to have a slice of my own cake though, I was too busy wolfing down her second cake! It was a MEGA stack of ice cream!! It was an ice cream cake with no cake in it...just ice cream...ALL ice cream...*mMMmMmm*