I have been on a quest to master a sweet shortcrust pastry. Many months later, I am still on it! I appreciate a good tart as much as the next person. And while the filling of this one is pretty bombastic, the crust, well, the crust is ordinary. Not bad, just ordinary. Plus, it looks... Continue Reading →

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Ever since I saw Katherine Sabbath’s Instagram posts, I have been wanting to try my hands at one of these “uber tall” cakes. And I finally managed to get to it this week. Since I was not sure how this would turn out, I decided to make a small 6-inch cake. I made the multiple... Continue Reading →

I have always loved salted caramel, and perpetually have a jar of it sitting in my refrigerator. I saw this recipe a while back and my friend’s office birthday party is the perfect reason to make it. I followed the recipe almost exactly, except I made only half the salted caramel sauce and extra frosting... Continue Reading →

Strange that it took me so long to make salted caramel macarons, considering it is my very favourite macaron flavour. I guess I was just worried that I couldn’t get it right. As much as I love Pierre Hermé’s macarons, somehow, I was just unimpressed with his salted caramel macaron. So, I was at a... Continue Reading →

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 Story with Cupcakes, which also happens to be one of the very first baking bake... Continue Reading →

This time with salted caramel glaze. I never thought I would attempt to bake bread so soon, but, this cinnamon nut bun recipe from Martha Stewart seemed manageable. Unfortunately, my first attempt was not too successful, and the buns came out too dense, prompting me to bin the whole batch. Thankfully, after some research, and... Continue Reading →

This recipe is adapted using salted caramel sauce from BrownEyedBaker and the chocolate cupcake from LauraInTheKitchen. Makes 1 cup of sauce INGREDIENTS 1 cup granulated sugar 85 grams unsalted butter, at room temperature, cut into pieces ½ cup heavy cream, at room temperature ½ tablespoon fleur de sel (or any other flaky sea salt) DIRECTIONS... Continue Reading →

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