Another attempt at Martha Stewart’s chocolate swiss roll. But instead of the whipping cream that came with the original recipe, I made some chocolate whipped cream adapted from Rose Levy Beranbaum’s Cake Bible, which was absolutely delicious! Makes enough to fill a 9 x 13 inch swiss roll with spare 1 ¼ cup heavy cream... Continue Reading →

So, the most important thing I learnt from this experiment is - allow plenty of time for mousse to set. This bake was intended to be the dessert for our New Year’s Eve dinner. So, the night before, I started on the bottom cake layer, and the dark chocolate mouse. Seeing Martha Stewart’s recipe appears... Continue Reading →

Second attempt at chocolate cupcakes using the same recipe for the cake and chocolate frosting as before, but separated half of the frosting and adding salted caramel sauce in it. Unfortunately, the salted caramel flavor was not as distinct as I would have liked. In the hindsight, judging from the fact that I am left... Continue Reading →

So far, everything I have made uses some form of chocolate. I thought I should probably try something different, and lemon cupcakes seem like an interesting enough option. Unfortunately, I was not able to find a recipe that I had enough confident. In the end, I decided to just adapt the red velvet recipe and... Continue Reading →

I was originally intrigued by this recipe on Martha Stewart’s website due to the Vanilla French buttercream. It sounded really delicious, and the fact that I have not made anything with actual vanilla beans made it even more interesting. Unfortunately, the frosting came out way too sweet and couldn’t hold its shape in room temperature.... Continue Reading →

I am not sure why, but I always get the impression that quiche Lorraine is a rather tricky bake. I must have read through Martha Stewart’s quiche Lorraine’s recipe at least 10 times, trying to find out what is the tricky part, and not seeing it at all. I pretty followed the recipe to the... Continue Reading →

It always amazes me how one can bake a thin layer of cake, and then, roll it up. I thought it’d be awfully difficult. I mean, rolling a layer of cake into a tube. But, Martha Stewart said there’s nothing to be afraid of. So, I decided to give it a try. I cut everything... Continue Reading →

These rolls (adapted from my version of Martha Stewart’s cinnamon roll recipe), substituting the sweet filling for melted butter, roasted garlic, garlic powder, dried thyme and rosemary and a sprinkle of leftover parmiggiana reggiano. On the hindsight, I should probably apply some egg wash or glaze it with melted butter to give it a nicer... Continue Reading →

Divine. Despite the recent popularity of salted caramel, I could never pick up a batch of cupcakes from the shops without buying at least one red velvet cupcake. So, it seems appropriate that I give this recipe from Martha Stewart a try. Makes 20 cupcakes INGREDIENTS For frosting 4 ounces unsalted butter, room temperature 6 ounces... Continue Reading →

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