Whenever I’m in a baking slump and am trying to get back into the swing of things, I look for desserts that I feel like eating and are also simple to make. Baby steps. And these cookies fit the bill perfectly.
Nothing fails to brighten up a dreary day like a bit of sparkle and shine in sweetness. I held a glass up to the sunlight and watched the rays reflect of the surfaces of these bon bons like polished emerald-streaked diamonds. Stunners, and with taste to boot. I used a white chocolate with too low […]
Lately I’ve been embracing shadows and the appreciation of natural vibrancy of colours against a darker backdrop. I love how muting the peripheries draws your eye towards a more central focal point, akin to slowly being wrapped in a warm blanket, fold by fold. It’s like getting lost in a feeling, rather than in the […]
So, recently I’ve started baking and selling my desserts, and it’s an amazing feeling to be able to financially profit from something that I generated purely by myself, from making the actual dessert itself to building a brand image and fanbase. I think I’m extremely lucky that I can turn my hobby into a business. […]
A couple months ago I spontaneously purchased more than a kilo of couverture chocolate and tackled the entire stash armed with an infrared thermometer and the steely resolve to perfect the art of tempering chocolate after a tragic first attempt at bonbon making, the evidence of which I refuse to retain in any form, mentally […]
Finally the most torturous 365 days in recent history can be referred to in past tense and humanity has stepped into what one can only anticipate to be a more smooth sailing chapter. In short, happy new year! In conjunction with the new year and the accompanying notion of a fresh, clean start to old […]
What makes night within us may leave stars. – Victor Hugo As I backspace furiously on abandoned half-written sentences from prior fleeting strokes of inspiration, filling the newly bleached white spaces with matte black text one character at a time at 1.22 AM on a Tuesday morning, my first immediate thought is that I needed […]
She wore a dress that was dipped in the colors of a bonfire – streaks of orangey-yellow melting into a gold so bright it looked white. The air around her was a shimmering pale gold, and her dress twinkled in the late afternoon light with every soundless step she took. She walked head down on […]
The popularity of the simple chocolate chip cookie baffles me sometimes. From a baker’s standpoint they aren’t the most exciting things to make, but they elicit such dramatic reactions in the people I gift them to in the best possible way.
Time present and time past Are both perhaps present in time future… …What might have been is an abstraction Remaining a perpetual possibility […]
Products of 4 am writing endeavours scarcely endure, but due to that evening grande-sized latte here I am anyways, seated typing at my coffee table while listening to the abnormally loud whir of my heater and the sporadic whoosh of a vehicle speeding by on an empty road, wondering if those drivers noticed the warm […]
It’s not yet officially summer but it sure feels like it already – and I’m utterly living for it.
Oddly, I felt like typing up a rather lengthy side story a few hours ago but now I would rather just talk about this cake, which would take just a moment really because there are not many words needed.
Lately I’ve been thinking, reflecting, assessing in overdrive. I feel like I rotated an imaginary hourglass more times than I should – I gave myself too much time to accomplish too little. And yet when I look back on my writing, on my pictures, on memories of past actions till this very moment, I cringe […]
In the logical mind of a baker, when one is gifted cute cookies, one does not simply eat them – there is an unspoken sense of duty to maximise their existence by using them as finishing touches to cupcakes only so worthy.
Two words – spring break!
Here is my attempt to bring back the lava cake trend. I kid. Or at least in part.
Not that I mean to start off the post negatively, but making crepe cakes are more suited to be a wintertime activity – if you get my drift – which makes the flavour profile of this cake very befitting if I do say so myself.
So over two weeks ago marked the first day of the 21st year I have been inhaling oxygen on planet Earth. Brilliant.