January 23, 2010
I knew I wanted to start my own baking blog from the time I was first introduced into the food blogging world. Anticipating the start of my own site, I was a rampant baker and used my small digital camera to document every item produced in my kitchen, taking hundreds of shots of my cupcakes, cookies and cakes that I knew would one day be posted on my own blog. However, now that I have my blog, I never look back or consider posting those old recipes I’ve made, however successful they were. Maybe it’s the crappy lighting or blurry photography, or maybe it’s just because I can’t even keep up with posting my new recipes. Well, today while looking through my iphoto albums, I was inspired to share some past photos and recipes of things I have made. I do indeed have hundreds of photos sitting around serving no purpose!
Here is a brief excerpt of my baking, pre-rollininthedough.
Since I began baking, I have made a coconut cake every year for my mom’s birthday in October. It’s her favorite, and I always try out a new recipe. October of 2008, I was feeling ambitious and wanted to do something grand. I found this recipe months before the date, and marveled over its impressiveness; I knew it was perfect. However, when I read through the recipe, I was repulsed by the 10 sticks of butter called to make the entire thing. I’ll repeat that: TEN STICKS OF BUTTER. My family is pretty health conscious, so I tried to improve this buttery situation by opting out a few sticks from the cake batter. Now I don’t quiet remember exactly what I did, but what I will tell you is to NOT do what I did. If your going to make this cake, go ahead and make it with all its 10-sticks-of-butter-glory. I followed the recipe for the frosting to a T and it turned out amazing. Real vanilla beans. As for my attempt to manipulate the fat out of this cake, well it had a weird flavor and dryness to it. Looks impressive though….right? I wasn’t confident enough to make a six layer cake, so I made it four layers. I’m sure it will be amazing if it is done right. Don’t mind if I just post a link, this recipe is super long: ultimate Coconut Cake
This next recipe is Dorie Greenspan’s Berry Surprise cake; a white cake with berries hidden inside, so when you cut it open the cake bursts with berries. This was a recipe done on a week of Tuesday’s with Dorie. I fell in love with how this cake looked. So pristine white, and berry beautiful 😉 One of my favorite blogs, Tender Crumb had one of the most beautiful interpretations of this cake which I was inspired to emulate. I made this for my brothers surprise birthday party, so it seemed only fitting to make a Berry Surprise Cake. (I’m a corn-ball). Known for over-doing it in the dessert department, I also made ice cream sandwiches. I can’t remember which chocolate chip cookie recipe I used (from the picture it looks like the NYTCCC), but I made two types of ice cream: strawberry balsamic and salted caramel. What great flavor combinations, if I don’t say so myself, these ice cream sandwiches were pretty dope 😀
To make the ice cram sandwiches, I let the ice cream thaw to room temperature, filled the cookies, wrapped them in plastic wrap and refroze. Then about 30 minutes before consumption, I took them out of the fridge so they wouldn’t be hard as bricks.
I got the strawberry balsamic recipe from Tender Crumb blog as well: here
Salted Caramel Ice cream recipe:
Salted Butter Caramel Ice Cream
Adapted from David Liebovitz
2 cups whole milk, divided
1½ cups sugar
4 tablespoons salted butter
1/4 teaspoon sea salt
1 cups heavy cream
5 large egg yolks
1 teaspoon vanilla extract
To make the ice cream, make an ice bath by filling a large bowl about a third full with ice cubes and adding a cup or so of water so they’re floating. Nest a smaller metal bowl (at least 2 quarts/liters) over the ice, pour 1 cup (250 ml) of the milk into the inner bowl, and rest a mesh strainer on top of it.
Spread 1½ cups sugar in the saucepan in an even layer. Heat the sugar over moderate heat until the edges begin to melt. Use a heatproof utensil to gently stir the liquefied sugar from the bottom and edges towards the center, stirring, until all the sugar is dissolved. (Or most of it—there may be some lumps, which will melt later.)
Continue to cook stirring infrequently until the caramel starts smoking and begins to smell like it’s just about to burn. It won’t take long.
Once caramelized, remove from heat and stir in the butter and salt, until butter is melted, then gradually whisk in the cream, stirring as you go. The caramel may harden and seize, but return it to the heat and continue to stir over low heat until any hard caramel is melted. Stir in 1 cup of the milk.
Whisk the yolks in a small bowl and gradually pour some of the warm caramel mixture over the yolks, stirring constantly. Scrape the warmed yolks back into the saucepan and cook the custard using a heatproof utensil, stirring constantly (scraping the bottom as you stir) until the mixture thickens. If using an instant-read thermometer, it should read 160-170 F.
Pour the custard through the strainer into the milk set over the ice bath, add the vanilla, then stir frequently until the mixture is cooled down. Refrigerate at least 8 hours or until thoroughly chilled.
Freeze the mixture in your ice cream maker according to the manufacturer’s instructions.
Finally, I’m going to share with you the first paid order I did; how exciting! I remember slaving over these mini cupcakes all day. It was so much work, but it was also well worth it. I felt so accomplished and everybody loved these Chai tea and matcha green tea cupcakes (not pictured). These were made for the Marin Chinese Cultural Association Asian scholarship dinner, so I went with tea flavors. Michelle from une-deuxsenses blog raved about this chai recipe, and I used a matcha cupcake recipe I created myself. My first attempt at Swiss Merengue buttercream, it was glorious. Recipe is here
A sample of past baking. I can promise more is to come……
to be continued!