It sounds so easy, butter, sugar and some vanilla extract. That’s classic American Buttercream. It’s the only buttercream I was aware of when I began baking. Now I know, there’s a lot more to it. All the youtube videos out … Continue reading
My sophomore year of college I had a roommate who was a compulsive baker. We always had something in the refrigerator of our tiny kitchen which we shared between seven people. This is when I was introduced to American staples such as red velvet cupcakes and homemade lemon curd. She was always very adept around the oven and kept us well fed. Armed with a few extra kilos and a basic education in baked treats, I began to venture outside the dorm room. All at once I discovered Manhattan’s numerous bakeries such as The Buttercup Bakeshop, CRUMBS, Magnolia and my favorite, Two Little Red Hens. I still couldn’t distinguish between dry and creamy frosting or understand the importance of moisture and lightness in a cake. All that happened when I moved to Paris and took cooking lessons with a Countess and befriended a self proclaimed food critic. It was a whole new world filled with chestnut butter and olive oil macarons. Those experiences collectively inspired me seven months ago, while I was eight a half months pregnant and desperately looking for something to distract me. Up until then I was always better at eating than baking. When I first gave it a try the cakes came out tasting pretty good but they looked terrible. I’m posting some pictures of my first few attempts so that you can see the evolution from piling frosting to piping frosting.
This blog is a place for me to record experiments in the kitchen and foster creativity. I’m always looking for new ideas, flavor combinations and a sweet tooth to satisfy. Baking is a newfound hobby of mine and with some successful outcomes and a handful of epic disasters, all in all, it’s going pretty well. I’ll be posting pictures of what I’ve made in the last six months and also cakes, cupcakes and whatever else strikes my fancy; as well as those I plan to try in the future. If you have a specific request or suggestion please don’t hesitate to contact me. I’m looking for reasons to bake and your birthday/dinner party/bar-mitzvah might be the perfect occasion. I try and make everything from scratch to ensure that my food is vegetarian, kosher and if desired even vegan. Recipes are combinations from websites, cookbooks, blogs and some of my own ideas. I’m trying to steer away from the traditional, so if you come across something exciting please do share. With that I will end my first post; which I have to admit felt like writing the introductory paragraph to a college essay. Hopefully it will get easier.