19 May 2015
not sure if anyone has tried it but this is pretty awesome stuff. these sandwiches are filled with sweetened whipped cream and fruit. think of it like the bread version of a strawberry/fruit shortcake and the best thing is, its breakfast, snack and dessert all in one. i've never really been a fan of sweet accompaniments like jam or nutella. instead, give me a BLT anyday! but the moment i sank my teeth into these, i was sold. they tasted soooo good. fruit sandwiches are really big in japan and don't come cheap because the fruits are so expensive over there but i can see why they're so popular. they taste really amazing. even hubby who's not a fan of white bread nor whipped cream asked for second helpings!
02 May 2015
i wasn't actually going to blog about another buttercream flower cake so soon but these two weeks, i did nothing but practice piping flowers until wee hours in the morning and i had like 3 trays of flowers in the freezer so i was thinking, heck, i'll just assemble them. after that i can just reuse the buttercream to make other flowers. koreans mainly make theirs in 3 forms - bouquet, wreath or crescent so since i made the bouquet one already, i decided to tackle the wreath one. its pretty nervous wrecking since i have not made anything remote similar. good chance to practice the placement, i think.
14 April 2015
buttercream flower cakes are the rage these days. apparently its very popular with the koreans and they seemed to have "revived" this trend of making old school buttercream cakes into something more modern and beautiful. i decided to jump on the bandwagon and hereby present to you my first ever buttercream flower cake made for my 15th wedding anniversary! prior to this, i have no experience piping flowers, as in, petal by petal. my piping tip repertoire is pathetic and i probably own like what, 5 piping tips at most. i have a couple of plain tips which i use for macarons and eclairs, 1 saint honore tip and a 2D flower tip for rose swirls in cupcakes. oh right, and a bismarck tip! so this time, i made a trip to the baking supplies shop and bought 10 tips for making various flowers and leaves, plus a flower nail and lifter.
30 March 2015
i experimented with sakura macarons recently. since its not a very common flavor, i have not tried it before hence there wasn't any reference for me. i decided to just keep it simple and made them pink with pickled sakura flowers on top.
20 March 2015
making sakuramochi again and using my last stash of pickled sakura leaves. remember the first time i made these i used a german blogger wagashi maniac's recipe. i thought the recipe was a little complicated and time consuming since it involves soaking the sweet (glutinous) rice for 12-24 hours, pounding it followed by steaming. this one is really easy and uses a rice cooker.