Angeline was my secondary school classmate whom I remember the most elegant and well-mannered girl in our class. She sat next to me the whole time and we were such good friends until graduation. I remember there was a time, she had her pen controlled by the spirit she called in with her bunch of Indonesian friends during language class. Until today, I wonder if she’s telling the truth or one of her friends were could be playing a prank on her. She even brought me to the wooden table where they played that spirit calling game and pointed out the hole where her pen had went through when the spirit did not want to leave.

Aww~ those were the crazy youth days that I missed so much. It was also the days when I first picked up my baking knowledge from my Food and Nutrition teacher whom had passed away a few years ago.

So, being in the church with the rest of my ex-classmates, brought back so many memories. Unfortunately, I couldn’t stay until the service ended as I had to rush for my next appointment before my ex-colleague’s evening wedding dinner.

Choir singing at the Angeline’s church wedding.

Fast forward to my other friend’s wedding, Gladys. If you had read my past post on our participation in flea markets, you’ll know how supportive Gladys is to us.

She was an ex-colleague from my previous advertising agency, DDB. A Sagittarius like me, we share many common traits – strong, independent, care-free, quick action, positive and stubborn. I’m always delighted to find another Sagi as a friend.

Finally, it was her wedding day, marrying the man she love so dearly. I was really happy for her new-found happiness and I must say, her dinner was so memorable. It was one of the best I’ve attended so far, with live band playing throughout the wedding dinner.

Gladys and Edwin coming together.

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Then just as I was blogging this entry, I realised I was not allowed to attend weddings or birthdays before my mum’s 100th day death anniverary.  Perhaps, I shouldn’t ‘pantan‘ too deep about this. :/

Why hide a piece of cake in every Delcie’s?
This goes way back during my secondary school days at Kuo Chuan Presbyterian when I was in my Food and Nutritional class. It was a simple dessert dish that was taught by my F&N teacher, Ms Chang. During one of her baking class, she baked a roll of swiss roll cake and taught us how to make use of a simple cake and transformed it into something different. She began making a truffle with it. Since then, the recipe was left un-flipped in my recipe bible that was given by her during that time.

Until when I decided to get my hands dirty again, I flipped through my recipe book and found this treasure! Indeed, after some modifications, replacement of ingredients with alternatives and variations, and multiple trials of blind taste-testing and guinea pigs’ feeding, Delcie’s very own range of cheese mousse desserts in cups were born.

Hiding the cake within our cheese mousse is meant to be the surprise element that comes with every cup of Delcie’s. This is the one thing that is so unique about Delcie’s desserts.

Also, in our research, we concluded that majority of our respondents felt that a piece of full based cheesecake is too sinful and filling after a meal. Plus, most of our female respondents would prefer not to have a cheesecake as desserts. Most of them chose bake cake as their first choice.

Hence, with that in mind, adding a piece of smooth vanilla white cake within our light cheese mousse is the best combination for the ladies who prefer to enjoy the best of both worlds without the extra burden.

Initially, when we did our first round of taste testing, everyone was surprised how light our desserts were and the details put into each cup of Delcie’s.

With all our supporters’ positive feedbacks, I know we’re definitely on the right track.