Tina Cake: Two tier fondant covered cake. Bottom layer is a chocolate cake with buttercream and raspberry filling. Upper layer is Funfetti cake with buttercream. For decoration I stick to her wedding colors which were navy blue and fuchsia. I used navy blue ribbon and white and pink gum paste flowers.
Our going away party: I made cheesecake, carrot cake whoopee pies and cold peanut noodles. It's similar to my previous post of the cold Japanese noodles but it's less vinegary. I grew up eating cold sesame noodles in Taiwan but since I didn't have any Chinese sesame paste I just used peanut butter and sesame oil. It definitely tastes more authentic with the sesame paste but it's not bad with the peanut butter.
Cold Peanut Noodles (Vegan) serves 8 as a side dish
- half a cup of peanut butter (creamy or chunky)
- 2 tbs rice wine vinegar
- 1 tbs soy sauce
- 1 cup cold water
- 3 tsb toasted sesame oil
- 4 cloves minced garlic
- 2 tbs chopped green onion
- 1-2 tsb of Sambal chili sauce (optional)
- 14 oz. package of udon soba (or any noodles you want)
- 2 cups of julienned English cucumber
- 2 cups of julienned carrots
*For the noodle toppings, besides carrots and cucumbers you can add pretty much whatever you like such as ham, eggs (scrambled the eggs, turn into egg sheets and julienned slices), shredded chicken.
Whisk together all the ingredients for the sauce in a small bowl then set aside. Julienned (French cutting technique to cut the food item into thin stripes) the cucumbers and carrots then set aside. Boil the udon soba according to the package instruction. Drain the noodles then run it under cold water until cooled then make sure you drain the water throughly. Add the sauce and veggies to the drained noodles then toss until the sauce is well incorporated with the noodles then top with the chopped green onion.