This post was originally posted on my blog From Cass with Love on 24 February 2012
The description on the website goes, “Do you still remember those days, when someone gets marry, you will receive 1 box of 10 pieces of sliced cakes with butter cream & colorful piping jelly. Very, Very Old Fashion Cakes in 60’s & 70’s. Bring back old memories!!”
I wasn’t even born yet! Apparently these are the authentic traditional cakes that are slightly sweet and salty, as confirmed by the older ladies in the class – but I’m keen to ask around more to find out if this is true! The saltiness comes from the butter and salt in the cake, and the cream that is made using margarine, salt, sugar and essence. I never imagined that margarine was used for the cream… The teacher mentioned she once used planta, but changed to margarine after planta changed their formula and tasted different.
As time went by, she mentioned that these cakes evolved too. Many shops use premixes now. And many are more sponge-like and not as dense, and they don’t have that sweet salty combination. This really makes me want to make a trip to bakeries known to sell these traditional cakes and see how each of them taste like! 🙂 I recently tasted the well established bakery, Le Cafe’s wedding cakes, and they are light yet dense, but their buttercream is somewhat lighter, and not salty at all.
I’m going for another bao (steamed bun) class next Friday. Hopefully I can get my leave approved, it’s going to be a crazy week ahead! The class was decided on the spot today, enough people wanted to learn how to make bao, specially the lui sha bao (salted egg custard bun). The aunties in the class are quite enthusiastic, I assume most of them are not working :p
I won’t be posting the above recipes here, but if you are curious, feel free to drop me an email or leave a comment with your email, I’ll be glad to share it with you 🙂