World Animal Day was started in 1931 at a convention of ecologists in Florence as a way of highlighting the plight of endangered species. Since then it has grown to encompass all kinds of animal life and is widely celebrated in countries throughout the world. October 4 was chosen as World Animal Day as it is the Feast Day of St Francis of Assisi, the patron saint of animals.
It is intended as a day of celebration for anyone in the world who cares about animals. It is not restricted to any one nationality, creed, religion, political belief or ideology.
Launched in the UK on 4 October 2003. organisations, groups, animal shelters, places of worship, schools, clubs and individuals who participated in what was to become an annual event, quite simply, helped make history.
Since the official World Animal Day website was launched in 2003, the number of World Animal Day events taking place throughout the world has increased year upon year and with your help we can ensure the trend continues.
If you are in Singapore, you can check out the following:
Organiser - ACRES
Event - Smash a Soup Bowl to Save the Sharks
When was the last time you were encouraged to break things? This weekend, ACRES is inviting everyone to come into town to throw a soup bowl against a wall. The broken pieces will be used on spot to create a work of are - a gigantic, 15m long mosaic of a shark. As many as 100 million sharks are killed every year, and many of them end up in soup bowls across Asia. The shark fin soup tradition is wasteful and destructive, because when sharks die the entire marine food chain also collapses. So for this World Animal Day, we are asking you to help reverse this habit, and start putting sharks back together. You will be asked to donate $2 for each soup bowl, and the proceeds will go towards ACRES' education and animal welfare efforts. So come down to The Atrium@Orchard, near Plaza Singapura, between 10am and 10pm on 2nd - 4th October to show that you care about animals, the environment and about leaving our marine legacy for future generations. And have fun smashing bowls, breaking traditions and creating are - all at once. Louis Ng, ACRES and Singapore's World Animal Day Ambassador. For more information, please contact Leanora Lyn Gaffar, Director of Communications, ACRES.
Click here to find out what event is happening in your Country.
And to all of Unforgettable's very special animal friends, we are so thankful for your companionship through all of our happiest and saddest moments. All of you have shown us the meaning of unconditional love, and for that, we love you.
*****
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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.
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.
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
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