11.09.2013

Chocolate Candy Blondies

What to do with all that leftover Halloween candy? eat it, ofc After nine days of gorging myself with five Reese's Cups a day, I decided to bake them into a chewy, chocolaty, nutty, melty-caramel organized mess of a blondy to poison everyone else rather than myself.

11.05.2013

Unicorn Sugar Cookies

There are certain things that are widely loved across the world*: internet access, good food, and unicorns. ♡ I combined the latter two in my latest baked good ;]

10.13.2013

Brown Butter Pumpkin Muffins

Now that it is October, it's officially Pumpkin Season. What better way to kick off than with a batch of incredibly moist, soft pumpkin muffins made with nutty brown butter and irresistible brown sugar? The subtle orange hues of pumpkin goods are just so pretty.

10.01.2013

Banana Cupcakes

In celebration of my mother's birthday, I baked some downright lovely glorified banana muffins. They taste lighter and fluffier than normal banana bread, and are paired with an airy whipped cream frosting.

9.22.2013

Apple Pie Turnovers

These turnovers are savory and crunchy. The pie dough is extremely flaky and has a perfect crunch to it, along with sugar glazed at the top. 

7.11.2013

Vanilla Butter cream frosting

Vanilla butter cream frosting is delicious.
It's even better when you add oreo crumbs.
This recipe is simple, using only four ingredients, five if you want the oreo crumbs.

6.21.2013

Cinnamon Swirl Bread

simple white bread adorned with a classic cinnamon-sugar swirl

6.03.2013

Baby Shower Ideas [cupcakes and cookies]

A couple weeks ago, I was assigned the task to make fifty cupcakes for a baby shower on June second. For a bakery, that isn't much of a dangerous task, but in my kitchen, it was. I spent much more money on it than I should have, but the outcome was definitely worth it. 

6.01.2013

Vanilla Meringues

I ran out of flour, so I've resorted to using egg whites, peanut butter, oatmeal, etc. to make up for it. Hopefully I'll buy some flour tomorrow, but in the meantime I made some meringues!

Half of the batter was in mini-muffin cups with parchment paper liners, while I also made "abstract" lumps of meringue on a lined cookie sheet. I made both of these with a #40 cookie scoop. While the latter were much more hideous, they tasted the same and took the same time for baking.

They are crispy, but melt in your mouth - it's an amazing experience, if only they weren't so sweet.

5.27.2013

Homemade Puff Pastry Bowties

Since today is Memorial Day and I'm not going anywhere special, I chose to conquer puff pastry. Puff pastry is a type of labor- and time- demanding pastry, but yields light and flaky cookies, tarts, etc. It can also be easily bought at a grocery store, but the homemade version tastes much better if you have five hours to spare. It's an amazing sense of accomplishment when you taste the finished product.
The black bits on the parchment paper are burnt egg wash. Just peel them off, it'll be fine.
I used the classic puff pastry recipe from The Art of French Baking by Ginette Mathiot, then shaped them as little bowties. The book is not too descriptive so I may have done it incorrectly, but it still tasted and looked great.

5.26.2013

Rainbow Cake

Hello wonderful Shortie Cake fans!
Today, we're making rainbow cake. This cake was made from box mix, and while it may be time consuming, the outcome is definitely worth it!
The layers are beautiful, it starts from red then goes down, in the colors of the rainbow.
The ingredients are quite simple and you can decorate it any way you'd like.
The outside may seem to be a plain, boring cake, but as soon as you cut it open it's like a unicorn exploding-exactly why we put a unicorn on top.
This cake is not the most professional cake-it was made by 5 seventh graders over a period of 120 minutes and 3 days.
It says: "Don't judge a cake by its fondant"

5.23.2013

Nutella Stuffed Cinnamon Sugar muffins

Every baker makes mistakes. Some mistakes make you angry, others make you cry.
Today, I cried over muffins.

5.20.2013

DIY Cake Turn Table

I always wanted a cake turn table.
I found out how to make my own.
I found it inside my microwave, by accident.
Even better, it spins! :) You can even use the plate just as a cake board/stand.
Here's how to do it:


DIY Cake Turn TableWhat you need
  • Microwave plate (can be old or new, it can even be the one you currently use)
  • Microwave spinner (The thing under the plate)
Directions
  1. Take it out of the microwave; it should come out easily, no tugging or pulling needed.
  2. Place it on the table so it places evenly. If it has a little spout like mines does, put it over something like a vase or bowl (or something with a hole in the middle.). Make sure it is a perfect circle, otherwise it probably won't be even.
  3. Plop your cakes on and decorate.
  4. When your done, use a spatula to lift the cake up and put it on your cake board.
  5. When your done using it, clean it and DRY IT COMPLETELY, then put it back in the microwave.

5.18.2013

Chinese Bakery Cake // Fruit and Custard Cake

Today, May 18, 2013, is my sister's eighth birthday, and so in celebration I made a cake based on a classic cake you would find at Sheng Kee or L'epi Dor or any good Chinese bakery.
do excuse the poor lighting, as this was taken indoors, 8 pm, with only candlelight.
This cake has three components. The cake holds up to all the cream and fruit very well. The frosting is not very sweet, but is outrageously light and fluffy. The filling is a great balance of fruit with creamy custard/pudding.

Although our family only has four people, half of the cake was gone in ten minutes. It doesn't look as professional, but it certainly tasted like it!