Saturday, July 25, 2009

Pound cake from 1969


The Army colonel popped open a military-issued can (left) of pound cake from 1969 at his retirement ceremony, and dug in. -- PHOTO: AP
WASHINGTON - FORTY years later, Henry A. Moak, Jr, still loves his pound cake. The Army colonel popped open a military-issued can of pound cake from 1969 at his retirement ceremony, and dug in.
Col Moak got the drab olive can as a Marine helicopter pilot off the Vietnamese coast in 1973. He vowed to hang on to it until the day he retired, storing it in a box with other mementos.
After a formal retirement ceremony, dozens of friends and relatives joined Col Moak in the Pentagon's Hall of Heroes as he opened the can to cheers. Col Moak joked earlier this week that he hoped the can wouldn't explode. It let off a whooshing sound as the pressure seal broke.
'It smells good,' Col Moak said as he put a handful in his mouth. He jokingly staggered back and loudly cleared his throat, while one person yelled out, 'Eeww, gross!' Col Moak pronounced the cake 'good'.
'It's even a little moist,' he said, wiping his mouth. He dared anybody 'gutsy' enough to join him, and retired Lt Gen Paul T. Mikolashek, who was the US Army Europe commander when Col Moak served overseas, took an even bigger piece.
'Tastes just like it always did,' Gen Mikolashek mumbled with a mouthful of cake as Col Moak laughed and clapped.
Col Moak said he wasn't worried about getting sick from any bacteria that may have gotten into the old can, because it looked sealed. But the military discourages eating from old rations.
'Given the risks ... we do everything possible to ensure that overly aged rations are not consumed,' said Lawrence Levine, a spokesman for the Defence Supply Centre in Philadelphia.
Mr Levine named the threats as mold and deadly botulism if the sealing on the food has been broken, which isn't always visible.
Col Moak says though he warned his children over the years not to touch his pound cake, he did let them eat some other rations when they were growing up in the 1980s, including canned spaghetti and crackers.
And how did those taste? 'Fine. Well ... not like from our great restaurants.' -- AP
Reproduced from The Straits Times Interactive
Posted by Unforgettable at 11:11 AM
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Pricing

*Plain cupcakes (without design) - please enquire

* Large: starting from $3.00 - $8.00 each for decorated cupcakes, depending on flavours, colours and design (minimum quantity 1 dozen)

* Regular: starting from $2.50 each for decorated cupcakes, depending on flavours, colours and design (minimum quantity 1 dozen)

* Small: starting from $1.50 each for decorated cupcakes, depending on flavours, colours and design (minimum quantity 2 dozen)

* Teenie-Tiny: starting from $1.20 each for decorated cupcakes, depending on flavours, colours and design (minimum quantity 2 dozen)

If you don't see what you are looking for or if you want a specific flavour that is not listed, email us at unforgettable.online@gmail.com or with comments, suggestions, questions & orders!

Unforgettable reserves the right to change our pricing without prior notice.
OnePlusYou Quizzes and Widgets

Delivery Details

* For delivery, please place your order at least ONE working day in advance.

* Please note that all deliveries are on a one-time basis only. If the recipient is not present at the time of delivery, our delivery personnel will try to contact the recipient. If the recipient is not contactable, the delivery item will be returned to our shop and any subsequent re-delivery will be charged accordingly.

* There will be a delivery charge of $12 for orders below $100. (Additional charges of $4 and $8 will be applicable for delivery to CBD areas and Sentosa respectively).

* A minimum purchase of $30 is required for delivery.

Online Purchases

You can purchase online for self-collection.

Please note that we require 50% deposit upon reservation.

Cancellations Received:
1. More than 24 hours before collection, there is an admin charge of S$10.

2. Less than 24 hours before collection, there will be no refund.

* 3 days notice must be provided for all changes which is subject to availability and there is an admin charge of S$10.

* All refunds will be via online bank transfer and emailed to the email address provided within 14 days.

DEPOSITS ARE NON REFUNDABLE

4-6 days is typically enough notice for most orders. If we can squeeze in last minute orders we will, so don't hesitate to call.

Orders are taken on a first-come-first-served basis.

To confirm your order, please complete your order as listed below:

Name:
Address:
Contact No:
Cupcakes/Cakes:
Quantity:
Price:
Total:
Collection/Delivery Date:

Please note that some cakes may not be available as certain ingredients may not always be available.

For the same reason, as some decorations are also subject to supply availability, we cannot guarantee that cakes will be identically decorated as per this website. We will however endeavour to come as close as possible.

Gum paste flowers on cakes are decorative and may not be suitable for consumption but will make delightful keepsakes.

Wedding Cake and Cupcake

WEDDING CAKES

We find the following information is often useful to our clients in planning their wedding and budgets:

Prices include:

- 1 Hour of Consultation and planning (ea. additional hour is $30.00 per hour)

- Invitation to an open tasting party to sample flavours (a limited number of samples will be available at the private consultation)

- Free top layer of tiered cakes (often suitable for freezing for your first anniversary)

- Most buttercream decorations

Additional Charges Will be Assessed For:

- There is an additional charge to have more than two flavours of cake. ($50.00 each)

- Hand-modelled Flowers

- Add an additional 20% for Rolled Fondant, Marzipan or Poured Ganache.

- There is a separate charge for Pillars and Plates of $30 per Tier.

Your order must be finalized and payment made at least Fourteen (14) working days prior to your event. Failure to do so may result in cancellation of your order.

We have the ability to deliver a limited number of cakes per day to the mainland Singapore area. Delivery charges apply.

If we are unable to deliver, arrangements will be made for you to pick up your cake at our location. We also can recommend delivery services. These delivery companies are independent of Unforgettable so you will be asked to contact them directly.

When fresh flowers are needed for your cake design, you are required to make arrangements to provide them.

We will strive to match your colours as closely as possible when you provide colours swatches for us to use. Keep in mind that colours change somewhat, depending on the environment and lighting.

Please contact us to discuss how we are able to customize your wedding cake to your wedding theme.

WEDDING CUPCAKES

Price range:
*$3.50 to $8.00 for decorated cupcakes, depending on flavours, colours and design

Minimum Order Required:
1 tier = 20 regular cupcakes
2 tiers = 50 regular cupcakes
3 tiers = 80 regular cupcakes
4 - 5 tiers = 100 regular cupcakes

* Wedding cakes finished with Marzipan, or Fondant start from $40 per kg.

* Minimum 2kg. Labour charge is applicable for extensive decoration work.

* Additional charge is applicable for fresh or silk flowers, wedding figurines and accessories.

* Island wide delivery charge including assembly range from $25 to $30 depending on location, and the size of the cake.

* 2 weeks minimum notice is required. A surcharge of 50% will be applicable for orders received with less than 2 weeks notice.

Deposit

Booking is complete upon confirmation of deposit. Your reservation booking is not completed until we receive payment of the deposit.

Otherwise your booking will be automatically cancelled and given to the next waitlisted customer. Once we have received your payment, we will email you to confirm your booking is complete.

You can use Interbank or Telex Transfer to facilitate payment of your deposit. Please refer to the information under Payment Methods.

Conditions for Fee Refunds
No refunds will be given for last minute cancellations (within 2 working days before the delivery/pick up date)

Payment Methods

* Cash

OR

You can use Interbank or Telex Transfer to facilitate payment of your deposit. The steps are as follows:

Interbank Transfer/Telex Transfer:
1. You can place your deposit with either POSB Savings Account or DBS Savings Account

2. Please email us for our account numbers

3. Key in your name and date of your delivery

4. Enter the amount to be transferred

5. Copy and paste the Transaction Details (name, transaction number, date and amount) from your bank account into an email and send it to us.

Please note that you must bear all bank charges related to the transfer and the nett amount we receive (after deducting charges, if any) must be the full amount due.

DO NOT use the ATM to do a bank transfer since we cannot trace your name. Allow at least 3 working days for your payment to be transferred to us. We will contact you once we receive your payment. If you do not hear from us by the 5th day, please email us.

Unidentified payments will not be accepted and we cannot refund such payments as the bank is unable to identify the payee.

Product Care

How do you store a cake that has been iced with buttercream?
Depending on your room temperature, you can leave the cake (in a closed cake box) in room temperature for about a day.

This of course depends on the cake itself – for instance, cheesecake must be refrigerated. Butter cakes can stay fresh, if refrigerated, for up to 3 days.

They must be taken out of the refrigerator about 6 hours before serving, otherwise the texture will be hard and dense.

Buttercream or Chocolate Ganached Frosted Cakes
Cakes can be chilled or stored at room temperature in a cool and dry place. remove from refrigerator at least 20 minutes before eating.

Mascarpone / Cream Cheese / Fresh Whipped Cream Frosted Cakes
Cakes should be chilled and removed from fridge at least 20 minutes before eating.

Fondant/Marzipan Topped Cakes and Sugarpaste/Gumpaste Decorations
No refrigeration. Cakes should be stored in an air-conditioned or a cool and dry room. Cakes should be stored in an air-conditioned room if the weather turns wet and humid.

Learn the Baking Language

That orange mousseline paired with white genoise and topped with alabaster fondant and miniature lilies sounds beautiful, but what exactly is it? Like all specialists, bakers have their own vocabulary, and knowing their language makes it easier to communicate.

Fondant: An ultrasmooth sugar icing that seamlessly drapes a cake. Its matte finish is an ideal canvas for appliques, royal-icing brocade work, or sugar flowers.

Buttercream: A buttery soft icing or filling that can be blended with anything from apricot puree to burnt caramel. Like fondant, it can be tinted to match your colour scheme.

Genoise: A moist European sponge cake, less sweet than the American version. Usually flavoured with syrup, this cake works best with a light filling and icing, such as whipped cream.

Ganache: A rich frosting or filling, created by the Swiss, that combines chocolate and heavy cream. Ganaches don't usually hold up well in humid weather.

Mouselline: An icing or filling enriched with whipped cream for a light, smooth texture. You could have a mousseline buttercream, for instance, flavouredwith chocolate or fruit.

Marzipan: A paste made of ground almonds, used for edible cake decorations in such shapes as flowers or fruit. Some bakers use a thin layer of marzipan as a filling or to cover a cake.

Creme Anglaise: A smooth custard, sometimes placed under slices of cake. It can be flavoured with Grand Marnier, chocolate, or pistachios, giving it a beautiful pale-green hue.

*Adapted from Martha Stewart Weddings