Monthly Archives: December 2013

Week 15: Savoury brioche couronne

I have always liked brioche. I mean, really, what’s not to like? The rich buttery taste? No way. But, I am just surprised how nicely it serves as a couronne.

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Week 14: Chocolate salted caramel cupcakes

This was the very first thing I baked, and I like to think the second time I baked this is a nice improvement from the first. The cake and frosting recipe I used here is based from Robicelli’s A Love … Continue reading

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Week 13: Pistachio macarons

After 6 unsuccessful attempts at making macaron shells (and many, many frozen egg yolks in my freezer), I have finally gave in and signed up for a macaron class. I was a little apprehensive about classes because I always thought … Continue reading

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Week 13: Viennese tartlets (again!)

These were so delicious the last time I made them, I decided to make another batch as a year-end treat for my friends at work. This time, filling them with both blackcurrant jam and lemon curd, both from Marks and … Continue reading

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Week 12: Red velvet cupcake

I believe I have found my perfect red velvet cupcake recipe. Well, with just a little tweaking based on the many comments.

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Week 12: Croissant (2nd attempt)

Sometimes, I cursed my persistence. When it comes to croissants, persistence can be really expensive. Anyway, I came across this interesting recipe, where, on top of the ingredients and instructions, the writer also included her entire croissant making experience, together … Continue reading

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Week 11: Viennese tartlets

This recipe did not seem that interesting when I first saw it, but these tartlets were delicious! The photo just did not do it justice. In fact, looking at the photo alone, I really had no interest in baking them. … Continue reading

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Week 11: Nutella cupcakes

I have been wanting to make these little Nutella darlings for a while, but, just never seemed to get to it until now. I have to say, this recipe yielded 13 perfect cupcakes, perfect dome with a light and fine … Continue reading

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Week 11: Whole wheat, rosemary and caramelised onion bread

Onions make a strangely good accompaniment to bread dough, and I was looking for a recipe that uses wholemeal flour, so this recipe appeared to be the perfect choice. The only problem with this recipe is, it was way too … Continue reading

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Week 11: Whole wheat croissant

Okay, this must have been the ugliest croissant in the history of croissant, to no fault of the recipe. And a personal lesson I learnt – do not start by laminating wholemeal dough. Laminating dough is no joke, and the … Continue reading

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