The first time I heard about this super rich Italian dessert was a few years ago when I was discussing baking with an Italian colleague from Sicily. As a chocolate lover, I was very intrigued. But, there aren't too many recipes online and I certainly couldn't find any in my stash of recipe books. So,... Continue Reading →

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This cake was a true serendipity. I am not a big fan of coffee-flavoured dessert as I always thought coffee is better as a drink than as dessert. However, this turned out to be first ever successful chiffon cake and it tasted so good it has since became my go-to chiffon cake recipe. I was... Continue Reading →

Sometimes I get the strange urge to make and decorate a cake. And last weekend was one of those times. It was only yesterday when I realised I had almost forgotten the tradition I have been keeping for the past 2 years! Baking a cake and send a nice picture to my KitchenAid sponsor, Vincent,... Continue Reading →

I remember my first encounter with snow fondly (the real stuff too, not from snow machines like how they do it in the tropics). Winter was creeping into the quiet town of Oxford, and one night, it started snowing. As I was staying at the top floor of the dormitory, with a roof window, I... Continue Reading →

Sometimes people get the weirdest craving. And this weekend, my craving was for a chiffon cake. In fact, it started when I got to work Friday morning. And guess what, I happened to chance upon a very concise tutorial on Pinterest for coffee chiffon. Sometimes it's like the universe has a message for you! To... Continue Reading →

What do you do when it's Sunday evening and you just remembered you are meeting the ladies from work the next day for lunch to celebrate a dear friend's birthday? You resort to your go-to celebration cake, of course. This one used half the ingredients and was baked in a 6-inch round tin. This is... Continue Reading →

It is dessert week on the Great British Bake Off. And for the first time, I was so intrigued by a recipe I just can't wait to try it! This is the first time I made dacquoise and to be honest, I am not entirely sure how it should taste. According to Mary Berry and... Continue Reading →

Praline is a tricky ingredient to incorporate into an entremet due to its high sugar content. After a lot of research and testing, plus indispensible advice and recipe sharing from a good friend, I finally came up with a combination that balances sweetness and flavours, with a special accent on the hazelnut praline. And thus... Continue Reading →

I was having a particularly bad baking weekend as the Poire D'Eve entremet I had been eyeing for the longest time turned out to be kinda "bleh". (Although later, I warmed to the taste and liked it quite a bit.) In order to redeem the weekend, I decided to bake an early birthday cake as a... Continue Reading →

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