Exactly 49 years ago on 28 October 1970, my parents got hitched to each other. It was Deepavali on that day. This year’s Deepavali is held on 27 October 2019 and 28 October is a school holiday for the girls. My parents came to KL to celebrate their big day. While a 49th wedding anniversary does not technically mark a milestone anniversary, it is still a huge marital achievement that warrants celebration. Two days after their anniversary celebration, my parents and youngest brother flew to Vietnam for a vacation.
The anniversary dinner this year was held at Ming Room @ Bangsar Shopping Centre. Enjoy the photos of our sumptuous droolicious dinner 😍
Clockwise: Steamed Soon Hock fish, glutinous rice with roast duck, sharks fins soup, drunken prawns.
Deep fried soft shell crab with mantou.
Braised abalone and clams with lai park veggie.
Deep fried pigeon.
And the star menu of the night…
Sherilyn’s homemade Chocolate fudge cake with Lindt 70% dark chocolate ganache, mirror glaze and decor using tempered Whittaker’s Chocolate. It’s made with at least 70% organic ingredients (organic flour, organic maple syrup, organic eggs, organic vanilla extract, organic coconut sugar, organic baking soda)
I pray that we can repeat this anniversary celebration for many more years to come.
Papa is 76 and mum is 73 this year.
Work in progress by our talented baking queen:
Spun sugar, tempered chocolate decor with Whittaker’s chocolate, organic cocoa powder and matcha powder. The number 49 is made with caramelized brown sugar.
Sherilyn spent 2 days decorating the cake. It took this long as we were out most of the time during the long Deepavali break with Sarah, my SIL from Hawaii. The cake was baked by Sarah and decor all executed by Sherilyn. The decor pieces involved such a long and tedious process; and one needs tons of patience and passion to be able to undertake such a gargantuan task.
Back from the movies at 9+ pm and she immediately rolled up her sleeves while still in her thick jumper (OMG!) and did the decoration until way past midnight while I zzzzzz in bed. She was worried that she couldn’t complete the decor on time as her koong koong and granny would arrive the next day!
Credit goes to You Tube as well as my talented baker referred to this video site for most of the tutorials.
After the cake was glazed, we had a tricky situation. The cake was too tall and we could not find any container or box this high to put in the cake! So I told Sherilyn to put all the tempered chocolate and decor pieces into a container and only decorate the cake when we reach the restaurant.
And so here she is decorating the cake at the restaurant, just like a pro baker. My parents and the Captain who attended to us were really impressed with her.
This is how the cake looks inside – super moist and lightly sweetened with organic maple syrup and organic coconut sugar.
Cass made the cake topper herself but we forgot to bring it to the restaurant that evening, bummer! So mum insisted in taking a photo of the topper on the cake the next day 🤣
After a dinner filled with merriment, laughter, toasting and camwhoring, we had another round of dessert comprising Laduree macarons and Godiva soft serve ice-cream. We looked at Halloween decor and props and hubs bought some props for his catering function.
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