Hello… it’s me. I’ve been wondering why
I’VEBEENSUCHABADBLOGGER. I have returned from my winter slumber! Just like methicillin resistant staph aureus, I’m not very easy to inhibit my proteins ain’t like all the other staph aureus…es….’
ok that was awful as you can see i don’t even understand infectious diseases well enough to formulate a joke
let’s try again…
It’s my friend Ariel’s birthday (HAPPY BIRTHDAY ARIEL!!), and I wanted to make something sunshine-y, like her personality. Hi Ariel, if you’re reading this, I know you said your favourite dessert is mille crepe cake and I want to make that happen but gurl that’s a lot of crepe flippin’…. I mean, I’ll flip a thousand crepes for you any time*
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A bit over a week ago, my brother and my sister in law held their wedding reception at Kirin *throws confetti*. Even though they were officially wed already and so this lil Chinese wedding banquet was relatively casual, it was still nice to see everyone all dressed up and looking sharp, celebrating the start of something beautiful.
It went unsaid that I would be making their wedding cake– I’d be offended if they bought it– but at the same time, inside I was terrified that I wouldn’t be able to put out a respectable cake. I started looking at ideas on Pinterest ages ago, but it wasn’t until literally a week before the reception when I actually sat down and started looking at recipes, calculating the quantities, watching videos on how to dowel cakes and generally freaking the * out. Especially when you see less-than-perfect (read: lopsided and hard to look at) homemade wedding cakes out there. Ouch.
I wasn’t all too confident in my cake skills. Up until this point, I hadn’t ever made a tall, even layered frosted cake. There was hardly the occasion to. But I found Sweetapolita’s blog invaluable, as Rosie is truly the cake master.
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