Strawberry Rhubarb Rosewater Cake

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hello m’dears,

i’m back with a cake! this time it’s … actually a belated birthday cake. as per tradition, i make my own birthday cake¬†ūüôā because really i just need an excuse to make a cake.

birthdays are funny. the whole concept of it. to some it’s a significant day, a reason to celebrate with friends and family… and to others it’s just another day. which is also great, because it is an¬†arbitrary day. i feel like¬†it’s¬†always¬†important to be cognizant and reflective of where you’re at in life. and be consciously grateful to be living life.

i think at 21, i’m not where i want to be. or rather, i’m not who i think i should be. and this is not a novel idea… i think the twenties, for most people, is a time to just figure it all out. if life can be figured out in the first place.

and so that’s my question, how do you reconcile that, living with that divide between who you think you should be or imagine yourself to be, vs. who you actually are?

but if there’s one thing that is certain, it’s change. from dan gilbert–

“human beings are works in progress that mistakenly think they’re finished.
the person you are right now is as transient, as fleeting and as temporary as all the people you’ve ever been. the one constant in our life, is change.”

ANYWAYS. can i just say though, that this cake is also a reflection of all those feelings? a¬†i don’t know how this is going to turn out but i’m figuring it out sort of cake.

that’s a pretty great title for a cake, actually. if i ever open a bakery, all of the names will be super ramble-y and emotionally charged. the¬†stop tailgating me im already 20 over leave your house earlier¬†blueberry coconut glazed scone. the¬†i¬†wish i knew what you were thinking¬†chocolate chip banana bread. the¬†it’s 1am let’s do laundry and wash dishes oatmeal peanut butter cookie.

BUT I DIGRESS– let’s get into this cake.

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Carrot Cake

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happy easter, everyone! hope everyone got a chance to enjoy the sunshine… the feeling¬†of spring is unmistakable– the warmth of the sun, the crisp breeze, the delicate blossoms. everything just feels so vibrant and alive ūüôā

i honestly didn’t know why carrot cake + easter just goes hand in hand… because bunnies like carrots? do they actually? can anyone like carrots?

while i was googling, the related searches were:

  • does carrot cake have carrots in it
  • is there carrots in carrot cake
  • why is carrot cake called carrot cake
  • carrot cake fun facts
  • carrot cake description on menu
  • what does carrot cake taste like

wow. i didn’t know carrot cake could be¬†such a mysterious creature.

don’t fear, guys, the answers to all these google inquiries will all be taken care of, once you take a bite out of this carrot cake ūüôā

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PBBBB Cake

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~waits until after Pi day to post this~

how many forms can banana bread be morphed into?

according to the number of times I keep bringing this recipe back, it’s a lot.

Banana bread gets a rep for being the go-to recipe for when your bananas turn “too ripe”. I don’t understand that, really… like oops I didn’t notice these bananas casually TURNING BLACK as they’ve sat on my counter for the past week??

So for some reason when I actually want my bananas to ripen, they take eons. About two weeks to turn a good black colour, and for them to be in their most sugary ripe stage. Anyway, this recipe is nothing but a variation of my trusty banana bread recipeРthe oil replaced by natural peanut butter, berries thrown in for that PB & J riff, cinnamon crumb topping, and a glaze just for good measure.

Oh yah, the PBBBB is¬†for peanut butter berry banana breakfast… cake. Pretty good, hey? I take inspiration from my studies… sometimes there’s so many abbreviations it gets kinda ridiculous, and when I read a normal book again, I wonder why it’s so wordy. Oops.

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Coconut Matcha Marble Cakelettes

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Every time I intend to make something out of my comfort zone / something crazy creative it ends up being quite normal– like these, haha. Then again if it’s too crazy creative it can blur into being gimmicky.¬†¬†We’ll give it a week, I’ll think of something… actually, I finally got around to checking out Alice Medrich’s Flavor Flours and Dominique Ansel’s book, can’t wait to¬†immerse myself in that.

So it’s reading break, and for me that means getting “life stuff” done. Stuff that I usually shove to a corner in my mind. Like my class 5 test, and uh mm yeah well uh hm I didn’t pass, haha. The examiner was the same lady who passed me for my N, and I was feeling relaxed/hopeful. A bit too relaxed, because about 20 minutes in I forgot to mind the speed limit (50km/h…. who actually drives that speed like pls) because we were about to go on the highway and I was thinking¬†omg we’re going on the highway I haven’t failed yet!! which is the ultimate irony because that was the moment when I sped up to keep up with traffic and yeah it was game over at that point. Also in my defense it was downhill, ok.

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Matcha Banana Cake with Black Sesame Brittle

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This cake¬†was for my dad’s birthday, which I remembered just in time. With about an hour left in the day. I was just shocked because I never forget, but I guess¬†October just crept in on me.

It’s hard baking for my parents, because they don’t actually like sweets and desserts. Last year while in Paris, I got some pastries from Pierre Herm√© as my “birthday cake”, which I freaked out over the entire time eating it (as you can imagine)– scrutinizing¬†and appreciating every component, every layer, every texture. I was so excited. Then my dad said something along the lines of, “this is good, but I’d rather eat lobster”. Um, excuse you dad, but lobsters are BORN¬†delicious (sorry vegetarians/vegans)… these pastries had to be conceived, developed and refined, sourcing the best ingredients, until perfection was attained. Anyway, my point is, it’s really hard to impress my parents with sweet things.

Despite knowing he’d rather have lobster, I thought that at least I’ll make his cake with familiar flavours– matcha and black sesame.

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