Happy Birthday Singapore!

I was invited to join the home school group for their National Day celebration on Mon. J and I thought it would be most appropriate to have a birthday cake for our  beloved country and what better way than to have it in the form of our national flag!

Due to the children's special diet, it has to be dairy, egg and gluten free again. This definitely called for my chocolate pudding cake, which is dark brown in colour. As I do not want to have icing made of shortening and margarine, I decided to cover the whole chocolate cake in another layer of white soya pudding. The result? A hefty 7 layers, 8inch square cake which weighed 2.4kg !

The crescent and stars were painstakingly cut out from thick cardboard and 'dicast' out from the red coloured pudding. Once the layer set, it is then filled in with white pudding.

The different layers can be seen here, with a much thicker outer layer, due to two different size of cake rings used and I didn't want to create wastage by trimming it off.

I wasn't confident of the end result initially but was well pleased with the end result. I also had a wonderful time with the children and parents - singing our national anthem, reciting the national pledge in both English and Mandarin, a parade around the estate and a party with good food. As the group gathered around the cake to sing Happy Birthday to Singapore, I couldn't help but felt proud... to be a Singaporean.