MISO BAKES

Button Cake Version 2.

2012-02-20T22:54:00.000-08:00

The most popular post and cake on my blog is the Cute as a Button cake I created a few years back. Well, I've always wanted to recreated it as it was one of my first cakes out of culinary school and my skills were quite limited back then.

Earlier this month, I had the perfect opportunity to recreate it for a friend's daughter who turned 1!

I stuck to the ombre trend and gave the cake ruffles for a more feminine and cute appeal.

To learn how to make the vintage doily, please visit my post on Half Baked.

I've been getting quite a lot of emails regarding the buttons. I don't use a mold (I don't really favor them in general as I think they limit one's creativity). I use any shaped cutter I want and punch the holes out with a piping tip! Here's a brief picture tutorial!

Extremely simple!

Happy button making! : ) If you do recreate this cake, please tag me on Facebook! I'd love to take a look at your button cakes!

More Valentine's Day Ideas!

2012-02-08T13:41:00.000-08:00

Need more Valentine's Day ideas?

Try some sprinkles on your macaron shells!
Just sprinkle some on as they wait to dry.

Or, try making some jello cups! The concept is similar to the Stained Glass Jello!

Keep it simple and have fun in the kitchen! : )

Not Pink.

2012-02-07T11:01:00.000-08:00

Every Valentine's Day I think of a certain person and laugh.

I have a particular friend who absolutely dislikes the typical Valentine's Day colors.
Every year, since the year we became friends, she'd ask, "Why pink? Why red?"
Every year I'd respond with, "I don't know. I didn't choose."

This year I made a pink-less and red-less Valentine's Day cake just for my her and her loved one. The cake looks vintage-y.

Pretty simple, right? This would also make a cute cake for Mother's Day............
Hmm, let's not go there.

Please do be careful when placing the cake in the box. I got too excited and scraped the top of the cake with the lid and had to make more espresso buttercream and fix the boo-boos.

Need more Valentine's Day ideas?

Take a look at my Sweethearts Cookies or Ombre Cookie Pops or Oreo Hearts!

The Purple Cake.

2012-01-23T11:30:00.000-08:00

Last June a few friends and I got together for a collaboration photoshoot.

I am finally publishing them today... seven months later.

The tutorial on how to make the carnations were featured on Half Baked earlier today but here are the actual pictures from the photoshoot.

Photography: Sylvia G Photography

Model: Laura Anne

Makeup: Barbara Tomoko Hori

Here are some close-up pictures I took of the cake:

Thank you so much for your wonderfulness Sylvia, Laura, and Barbara! Let's collaborate again! I have ideas. : )

Reflections and Changes.

2012-01-23T10:59:00.000-08:00

2011 was quite a year for me.
It had its ups and downs but ultimately things twisted and turned for the better.

Many have asked why I have been so inactive on my blog lately...

I can finally say that for the past two months I have been working as a pastry cook at a restaurant in Downtown Los Angeles. However, before you start thinking things, I'd like to say that cakes will always and forever be my number one passion and that I will never stop making them. It may take me a few days longer to compile tutorials, publish blog posts and complete cakes, but I will never stop. Ever.

For the longest time I was a cake snob. I wanted to create cakes and only cakes. Though I learned the fundamentals of French pastries in culinary school, I never bothered to take another look at them after graduating. Plating desserts? Eh. Not my thing. Viennoiserie? Too stressful. Saucing plates? Nerve-wracking. Working in a big kitchen? Intimidating. Looking like a Pillsbury Dough Boy everyday at work? You must be kidding me. Having my work schedule be different every single week? I strive for stability.

My stubbornness and ignorance left me building my cake portfolio full time for nearly two years. (To be fair, there aren't as many cake-centered establishments in Los Angeles as opposed to NYC.) There were some opportunities that came my way but I did not want to work at any bakery just for the sake of working. I wanted to work at an establishment full of passion and energy. I wanted to grow. I wanted to learn. I wanted to work for a prestigious and well-established cake shop-- even if it meant scrubbing toilets-- than work at a place where passion had fizzled ages ago.

Well, towards the latter part of the two years or so, I was getting job offers from several bakeries, but there was a catch: they wanted me to stop Miso Bakes.

Are. you. kidding. me?

There was a brief moment when I took it into consideration, but I talked myself out of it. This blog and my Facebook page were (and are) a part of my identity and if they wanted to hire me, it was either all or nothing.

Ironically, the following day, I learned that a friend had temporarily moved to Paris to take pastry courses at the original, and main, Le Cordon Bleu institution. I sat in front of my computer for awhile. Something inside me sparked. Lucky. She's so lucky. My semester abroad in Europe as an undergraduate flashed in my mind. I remember standing in front of Lenotre and Laduree in Paris with my mouth open. Their show windows were breath-taking. The feminine creations gently kissed with gold screamed opulence. I frequented Harrods just to view their confectionery creations. My feet automatically stopped every time I walked by a Patisserie Valerie or Paul's bakery so I could glue my face to their windows. The plated desserts served at some restaurants were so extravagant and chic that I did not want to eat it.

That used to be me. And that was all before I attended culinary school or knew a single thing about sugarpaste.

Suddenly, I wanted to re-learn everything I learned in culinary school. I felt like I knew enough about cakes to form a strong foundation and believed it was time to build upon that foundation. I wanted to introduce various European techniques to fondant-covered cakes. Not to mention, I thought it was crucial for me to know and learn how a kitchen ran if I wanted to open my own cake shop or cafe later on in life. I set my worries aside and took a leap of faith and in faith.

Today I work in a kitchen setting. I start work at 2:30 PM and get home well past midnight most nights. My social life has suffered tremendously and the inconsistent work schedule has left me on the edge. However, I must say that I'm quite excited for what lies ahead for me and for this blog. I cannot wait to share the various techniques learned (in culinary school) and re-learned (at the restaurant).

Therefore, please bear with my inactivity or 'slowness'. I'm always thinking of you guys-- even while at work. : )

Let's all be excited for an amazing 2012!

Vintage Hollywood Glamour.

2011-11-21T11:24:00.000-08:00

Earlier this year I created a Glitz Meets Hollywood Glamour cake and tablescape to showcase my friend Yoon's amazing talent. (For bigger images please visit my FB page.)

Well, early last month, Kerrie from Bonny Bridal contacted me asking if I was interested in collaborating on a Vintage Hollywood Glamour themed shoot. She had seen pictures of the cake I made earlier this year and thought I was the perfect fit. I hesitated for a few days because I was unsure if I could create a cake and an assortment of sweets that were completely different from the previous project. Not to mention, I was still building my portfolio. After much thought and consideration, I decided to give it a go. Why not? I had nothing to lose.

The day of the shoot was so fun and exciting. I got to meet so many talented, amazing and thoughtful vendors. We chatted away as we arranged flowers and were our silly selves as we set everything up. I think we laughed and smiled for a good chunk of the day. I wouldn't mind pulling an all-nighter for another fun project like this!

Though I want to share all the pictures from the shoot, I will be putting that off until a better time.

For now, here are pictures of my creation from the shoot.

All the pictures were photographed by the amazing Ashley Bee.

Special thanks to Tessa for helping me with the tablescape and to Erin Berenda for providing me with the best props ever!

______

Though not all the pictures from the shoot were revealed in this post, here is the list of all the amazing people who contributed to this photoshoot.

Photography: Ashley Bee Photography

Coordination: Erin Berenda

Wedding Dress: Bonny Bridal

Cake and Sweets: Yours Truly

Headpiece: Tessa Kim

Paperie: Jen Simpson Design

Banner: Joyful Joyful

Paddle Design: Little Retreats

Antique China: A Belle Affaire

Flowers: Flower Allie

Umbrellas: Bella Umbrella

Location: Jones Victorian Estate

J+L's Wedding.

2011-11-14T23:03:00.000-08:00

This past July, I had the honor and pleasure of making J and L's wedding cake. J actually had been my Bible study teacher many, many years ago, so making this cake was very special and meaningful to me.

The color palette, orange and blue, was quite unique and a bit challenging to work with as I had to create a design that both represented the bride and the groom AND my style. Many hours were spent sketching and in the kitchen. Ultimately, I was satisfied with the outcome!

Photography by: Laura Iz Photo.

An angled-view of the cake.

Cutting the cake.

Such a cute picture, no? The bride and groom looked so gorgeous even

though it was extremely hot that day!

Congratulations once again J+L! I cannot wait to see you guys in December!

Something Different: Korean Rice Cakes.

2011-11-06T22:08:00.000-08:00

A few of you have asked but ethnically, I am Korean.

After my trip to Korea (also known as The Land of the Morning Calm) earlier this year, I have developed a fond interest in Korean desserts and snacks. More specifically, I have been intrigued by Korean rice cakes called 'dduk' or 'tteok'. (Click here to read more about them.)

On Halloween, I was craving dduk called Yak-shik (약식) or Yak-bap (약밥). Yak-shik has been my all-time favorite dduk because of its soft, chewy and cinnamon-y texture and flavor. It is considered to be very nutritious as the sweet glutinous rice, cooked in a cinnamon-sugar-soy sauce-sesame oil concoction, is traditionally studded with chestnuts, pinenuts and dried dates. However, I've seen people add peanuts, walnuts, sunflower seeds, etc. Basically, the toppings depend on preference-- kind of like chocolate chip cookies!

Yak-shik is normally made in a pressure cooker, but I found out it can also be made in a pressure rice cooker! Perfect! : ) After a few hours in the kitchen, I was about to bite into a square of chewy goodness along with a cup of piping hot Korean green tea from Boseong, South Korea.

The pouches are Korean luck pouches called bok-joo-mun-ee (복주머니).

Care for a piece?

The date flower was made by peeling a dried date around the seed with a knife,

rolling it up, and then slicing it.

If you care to know more about the recipe, please leave a comment and I will update the post with the recipe and directions.

Have a wonderful week!

Cravings.

2011-10-20T23:36:00.000-07:00

Sometimes, I wake up with an almost painful craving for chocolate cake.
Most of the time, I have cake scraps or a random layer of cake in the freezer baked just for me. (Don't worry friends and family. Your cakes are always fresh and never frozen.)

A few days ago, I was in the mood for chocolate-peanut butter-banana cake. Yum!

What are your cravings?

Vincent Van Gogh.

2011-10-18T09:00:00.000-07:00

This past August, I had the opportunity to work with some very creative and talented individuals. The inspiration for the photoshoot came from Vincent Van Gogh's "Irises" painting.

I studied the beautiful painting, as well as pictures of irises, for days. I never knew there were so many iris species! After much thought, I figured I would focus on the ruffles of the iris petals since many species seemed to have that characteristic, especially the bearded iris.

I extracted most of the colors from the painting and came up with this:

I added a bit of texture and brush marks on the leaves.

The 'paint' I used was a mixture made from petal dust and lemon extract.

Here are the pictures Damaris Mia, the talented photographer, took:

Though it may not look like it, there were actually several shades of yellow.

If you look closely, I lost a flower petal and a leaf during transportation. :"(

I had extra petals but they never made on the cake as I could not make it to the shoot.

However, the gorgeous tablescape makes up for it!

I know a few of you know, but this shoot had been featured on Wedding Chicks earlier this month-- the 3rd to be exact! I didn't tell you because I wanted to write a post about the cake first (which... was not successful because it had been saved as a 'draft' for over a week!). Yikes!

Anyways, please head over to the feature post and check out the work of all the other talented and creative individuals that partook in this collaboration.

Random, but, I must say, the craze in my life has subsided and now I can focus on cakes and blogging 100%. I have many more surprises in store for you all, so please, stay tuned!

Press On.

2011-08-16T10:32:00.000-07:00

And when things start to happen,
don't worry. Don't stew.
Just go right along. You'll start happening too.

My favorite lines from all of Dr. Seuss' books.

Six months ago, I started a Facebook page for my blog after being encouraged by a complete stranger. Six months later, I have a little over 500 followers; all whom I adore.

Today, the once complete stranger and I are friends.
We send each other packages in the mail-- meaningful gifts showered with hope, faith, and support. We laugh together. We cry together. We're just plain old silly. This friend, through her simple act of kindness, unknowingly taught me a lesson.

She taught me to press on.

You see, I had a blog -this blog- where seemingly, even after revamping it, nobody ever came across or was interested in. It was just me, myself and I on a daily basis. Discouraged and embarrassed, I was on the brink of shutting it down when I got an email from her complimenting my work and acknowledging my existence.

After shedding a few tears while reading her email about a hundred times repeatedly, something inside me told me that it was too early to give up, that I must be doing something right to have received such positive feedback. So, the blog continued with new hopes. High hopes. I was not going to give up. I was going to press on. After all, cakes were my greatest passion and dream.

A few months later, and after much persuasion from 'the stranger', I convinced myself to start a Facebook page. To be honest, the first 80 'likers' were my friends, and I basically forced the first 25 to support my page as I wanted to claim a url name. Slowly, but surely, the numbers increased to 100. Then to 200.

However, early Spring, during my travels abroad, I hit rock bottom once again. Did I really want to do this? I was building my portfolio full time, and well, it felt like I was not getting anywhere. I guess, better put, I began to feel insecure. Most my friends and peers were attending graduate school or working full time in stable, professional industries. I mean, heck, some were even getting promoted! They seemed to be excelling and getting to places, but I felt like I was at a standstill. How much more did I have to go to get to where they were?

If anything, it was most difficult trying to get past people's perception of a caker. Most only saw my skills of the trade and not my academic accomplishments. Some automatically assumed I was not college educated. Many tried to take advantage of me. I was burnt out.

I postponed my flight back home several times. I did not want to come home. The brief escape from reality was so wonderful that the thought of returning home made me sick to my stomach. However, one rainy morning abroad, I received an email providing me with an opportunity to share my passion with others. This person, also unknowingly, nudged me to press on, to persevere. I was unsure if I was knowledgeable enough or talented enough to take the position, but she encouraged me. I took the leap and now I'm a monthly contributor for a blog.

I still am a 'nobody' today. I am far from being Ron Ben Israel or Sylvia Weinstock. I may never get to that status-- and that's okay. I am Miso and I am still pressing on and hanging tightly onto my dream, ambition and passion; hoping that one day, it will lead me somewhere.

One person taught me to press on.
Another reinforced it.
And today, after receiving several heartfelt emails from those who are too struggling, I encourage my ~500 followers to press on.

I've come to learn that some people will succeed in a matter of months; others, in a matter of years. For some, it may take a lifetime, but ultimately what truly matters is the journey so embrace it-- the ups and the downs. : )

Something Simple.

2011-08-12T12:09:00.000-07:00

Sometimes, I like things simple.

Yesterday was one of those days where I did not feel like doing anything. Bake? What was that? : )

It was lunchtime and I was starting to get a bit hungry. I opened the fridge to see what I could possibly whip up in a breeze. We had everything for a scrumptious salad and a block of parmesan cheese that was on the brink of getting tossed in the trash. I figured I would make some cheese crisps in place of croutons for the salad.

What did I have for dessert? (Yes, I eat dessert after lunch.)

We had firm peaches. Firm, crunchy peaches are good when consumed on their own, but I wanted mine with ice cream. So, I figured, I would roast them in the oven with a dab of butter and a coating of brown sugar to soften them up a bit.

Now onto the salad dressing. We had none.

Hmm. I decided I could make some lemon-garlic vinaigrette using the meyer lemons in our backyard. But... that meant I had to go out to where we had tons of lizards and perhaps a snake or two. Who knows what else was out in the California mountains?

In a split second I totally convinced myself that the second I stepped out, the lizards, snakes, and their friends were going to feast on me and I would vanish without a trace. I hestiated as I stood by the back door.

What was I to do? I laughed at my silly self. Really? Was I really afraid of lizards?

Yes.

So I grabbed my dad's knee-high rainboots and darted out the door. The faster I went out, the faster I'd come back in. I quickly snipped six lemons off the tree. Not that I needed that many, but they were overripe and were pale orange in color. No joke.

I came in, gave myself a pat on the back, and quickly got to work.

On a sautee pan, I poured some balsamic vinegar so I could reduce it and drizzle it over both my salad and dessert.

I grated the block of parmesan cheese and spread a thin circle on a nonstick frying pan on low heat. I let the cheese melt and carefully flipped it over when the bottom was golden brown. I gave the other side a couple of seconds, and then placed the cheese over a bowl for some curvature.

Then, I washed the lemons, cut and juiced one, and made the dressing. I don't usually measure when I cook but basically it was made of: lemon juice, clove of garlic, pepper, salt, and olive oil. In some cases, when the dressing is too acidic, I add a small squirt of honey or sugar.

I cut and prepped everything for my salad and prepped my dessert. I peeled a peach, cut it into several wedges, tossed it in sugar, placed a tiny dab of butter on top, and stuck it in a preheated 425 oven for about 25 minutes-- or until the peaches got soft. I flipped them around halftime.

I tossed the salad in the dressing, placed it on the cheese crisp, and drizzled reduced balsamic vinegar on top.

In a fairly short time, I had this for lunch:

Yummy.

I can almost smell the balsamic reduction.

And, I had this for dessert:

The creamy ice cream, warm peaches, and slight tangy and sweetness

from the balsamic reduction left me smiling.

Stonefruits are in season now, so embrace them! Try to cook with what is in season. Instead of making a traditional pineapple upside down cake, try making a peach upside down cake. I made one last week and it was to die for! : )

As for cooking, I was never professionally trained (I went to culinary school for Patisserie and Baking), and I probably do a lot of things the 'wrong' way, but hey, don't be afraid. See what your imagination can cook up! : ) It's a lot more fun than you think. Just relax.

Have a wonderful weekend!

Upclose and Personal 1.

2011-06-18T09:56:00.000-07:00

In my world, colors can be delicious,
and flowers can be handsome.
In my world, fairies can be ugly,
and wheat can be everything but wholesome.
In my world, raw garlic can be aromatic,
and flour can be sweet.
In my world, perfection can be a disaster,
and boiling water can be neat.
In my world, the sky can be any color it wants,
and a chameleon can be no other color but green.
In my world, sugar can be sensitive,
and butter can be a drama queen.

In my world, I am everything but me.

I like to believe I am still five at heart. I still get excited over a bowl of ice cream, and the sight of Hello Kitty makes me smile from ear to ear. I have once been told that such actions and characteristics were perceived as a lack in professionalism and that I should stop. Those were not the nicest and easiest words to hear, but it made me reflect back on myself. (I honestly think it's good to hear such criticism from time to time.) Perhaps, it was time for me to grow up. Perhaps, it was time for me to wear a more serious hat and face.

And then I realized, wait, my personal choices, my likes and dislikes, have nothing to do with professionalism. I mean, others don't get judged if they absolutely hate brussel sprouts or peas. Why should I change what I like? Why should I act perfect when I am not? Such small, but fairly harmless, coiled lies will soon unravel itself and make me seem like an insecure, lost soul.

Then, there was a time when someone told me she doubted my passion because I was hesitant to take an unpaid internship position that was completely irrelevant to cakes or wedding planning. Huh?!

I graduated both university and culinary school two years ago, and I am learning so much about the real world these days. Truth be told, I grew up in a bubble-- a bubble where basically the whole town had successfully achieved the American Dream. The whole city was so perfect, almost cookie cutter perfect. All the houses had perfectly mowed lawns and well-pruned trees and shrubs. The shillings on most houses were chipless and clean, the paint on houses always fresh (regardless of age) from consistent upkeep. The residents were nice and everyone seemed to be living stable, happy lives. And, seemingly, almost every student in school was excelling in academics. I was deeply and heavily blessed to grow up in such a clean and positive environment.

College (University) was definitely an eye-opener, and studying abroad in London for a semester definitely changed my perspective on things and has attributed to my growing maturity. However, I think moving back home has opened my eyes the most. (Yes, I am a Boomerang kid of today's Boomerang Generation.) It made me realize how narrow-minded I have been.

At one point, influenced by the environment I grew up in, I thought money = success. Success was all about the car one drove, the number of designer bags one had, the square footage of one's house. To me, success was so number driven. Thankfully, today, I think otherwise. As cliche and as corny as it sounds, I think true success is doing what you love and not caring about what other people think. The former is quite easy to do, but the latter is, well, a long battle with Me, Myself and I. But luckily, the battle has an end and with the fall of the walls new opportunities arise.

I have emphasized this a few times before, but to those interested in starting a career in this field: it is not easy. You have to realize that majority of the cake-related television shows are based on successful, thriving businesses. (And by saying this, I am in no way saying that those not on television are not successful.) Reality is, there is a lot more to this industry than just success and money. The road to success is long and hard, and in the words of my wise and talented cake designer friend Roxanne, "... people exaggerate their success and underplay the challenges of starting out."

Everyone has a humble beginning, and those who succeed do so because they do not lose focus on their passion. Well, more importantly, as I have come to realize, they succeed because they do not lose their personal identity.

Mint + Lemonade = Summer.

2011-06-17T13:21:00.000-07:00

Nothing screams Summer like a huge pitcher of lemonade. Not only is it refreshing, it satiates the inner child in me. All it takes is one sip, and I feel like I'm five again. Lemonade is definitely a nostalgic food (in this case, drink) favorite of mine. It saddens me to read that kids are getting fined for holding lemonade stands- that's another childhood memory of mine that children of this generation and the generations to come will never experience or know of anymore.

A few days ago, I cut back my mint plant as it was getting quite tall. I also picked some lemons off our meyer lemon tree and decided to make lemonade. I love citrus and the bright and vibrant flavor that tingle my tastebuds. As crazy as it sounds, in most cases, I do not water down my lemonade at all.

Here's a rough recipe of what I do:

Makes about 2 servings (when not watered down):

1 1/2 cups freshly squeezed lemon juice

3/4 cups simple syrup (or more to taste)

water (optional)

mint (optional)

berries (optional)

Mix the lemon juice and simple syrup together. Add mint and berries. Mix (and squish) well. If the mixture is too acidic and sour for your liking, water it down to your taste.

Wait, what is simple syrup you may ask?

It's a syrup made of 1 part water and 1 part sugar. You place both items in a pot, bring it to a boil, and turn it off. If not all the sugar has melted, gently give the mixture a swirl with a wooden spoon or heat proof spatula. The syrup should be clear. Whatever you do, don't dunk your finger in the syrup to give it a taste. IT BURNS. Yea, I would know cuz I tried back in culinary school. Not proud, not proud.

I usually make two cups of simple syrup at a time and keep it in the refrigerator and use it to sweeten my beverages. The syrup will last for a month in the fridge.

I hate it when ice waters down my drink, so I make ice cubes with lemonade, sweetened coffee or tea, depending what I will be drinking. This time, I didnt have the patience to make ice cubes, so I made granita.

To make granita, you pour your lemonade in a freezer safe bowl, and scrape it down every thirty minutes with a fork. The granita is ready when it looks like shaved ice. I saved lemon halves to serve it im. After squeezing all the juice out, pick out the remains.

You can eat the granita by itself.

Or you can use it to chill your lemonade. Mmm.

C'est la vie.

2011-06-14T17:21:00.000-07:00

It all started mid-April.
I was visiting relatives in Seoul, South Korea when I received an email from Carrie Sellman of Half Baked asking if I was interested in being a monthly contributor.

Was she kidding me? Did I want to be?!
I stood up from sitting in front of the computer, did a brief happy dance, and sat back down to reply to her email. After hitting the send button, I choked up a bit.

Someone was giving me a chance.

All of the sudden, I had a reason to return home to the reality I had dreaded. The fear of returning home to nothing was so daunting that I kept extending my stay. What was only supposed to be a 10-day vacation had turned into three weeks. I felt so free in Korea. I did not know anyone (besides my relatives), nobody cared about what I did, and I did not have to think or worry about anything.

That evening, I started brainstorming and thinking about my first post. What did I want to do? What type of first impression did I want to make? What colors did I want to use? I even thought about it the whole plane ride home.

Around mid-May, I emailed Carrie to discuss my ideas for the first post. We both agreed we liked the paper rose idea, and I excitedly made the cake. By the end of May, I had emailed my pictures and post to Carrie and was eagerly waiting for the post to be published on the blog.

However, my excitement quickly subsided. A few days later, I went to the bookstore and saw the cover of the Martha Stewart Weddings Summer magazine. There, on the cover, was a cake decorated with paper flowers. I mean, yes, I knew that I was not the first to decorate a cake with paper flowers, and yes, I used Martha Stewart's tutorial to make the roses, but I felt a bit disheartened. Actually, I felt mixed emotions. A part of me was excited because I was on the same page as the 'bigger' folks in the industry, but at the same time my heart dropped because, now, my idea didn't seem as original anymore.

I sulked in the corner of the bookstore and dragged my heavy feet home until I suddenly realized it didn't matter whose idea came first because I poured my heart into making this cake.

Here are pictures of the cake!
For more information about the cake itself, check out the post on Half Baked.

I want to dedicate this post to Carrie! Thank you so much for the great opportunity!

Miso Bakes is on Facebook!

Like making cakes?

Participate in this month's Miso Bakes Project.

Fruit Tarts Remind Me of Summer.

2011-06-05T23:18:00.000-07:00

Today was one of those Sundays where I wanted to stay in bed the whole day. I have had insomnia for the past several months now, and well, let's just say last night seemed unending and felt a bit daunting.

The slight breeze coming through my window, the distant sound of several lawn mowers busy at work, and the scent of freshly cut grass, all felt so comforting. I smiled as I pulled my covers up to my nose. I love it when the cold air gently caresses my cheeks while my body is warm and toasty under the sheets.

A few hours later, I was at the grocery store to grab a quart of milk. I briskly walked past the produce aisle only to take a few steps back to re-read the '2 for $5' sign posted next to the berries.

2 for $5. That got me thinking.

Did I want to macerate the berries in syrup spiked with a bit of booze to devour with angel food cake?
Or, did I want to make a warm fruit sauce to drizzle over a bowl of vanilla bean ice cream?

Eh.

I wanted more color.
After mumbling to myself for a few more minutes, I settled with making a fruit tart.

I quickly grabbed a pint of strawberries, blueberries, blackberries, gold raspberries, and a few kiwis. I paid and happily walked to my car until I realized I forgot the milk. Oh yea. The reason why I was at the store in the first place. Sigh.

I will probably pick up more berries tomorrow. You should, too. They are at their peak and are abundant. I buy several pints, spread them on a sheet pan lined with parchment paper, freeze them, and later transfer them to ziploc bags. They make great smoothies, fruit sauces, additions to muffin batter, etc. Sometimes, I just like to eat them by themselves, like frozen grapes. : )

Anyways, three hours later, I had this:

(To make tart you will need a baked tart shell, pastry cream, and fruits.)

Fruit ready to be assembled on top of a bed of pastry cream.

I love black and green together.

So colorful. This picture makes me happy!

Though we learned otherwise in culinary school, I love my tarts piled high with fruits.

I didn't bother to brush the tops with nappage (or strained apricot jam) this time.

As you can tell, I'm a crust person. I like my crusts thick.

So, my adventure today started at the grocery store where I was only supposed to buy milk, and concluded with a huge slice of fruit tart accompanied with a glass of dessert wine.

I hope everyone has a great night (or day)! Happy colorful eating! : )

PS. Summer's almost here! For some odd reason, fruit tarts remind me of Summer.

Miso Bakes is now on Facebook!

Miso Bakes now has a website!

Eat Cake. Be Happy.

2011-06-03T09:52:00.000-07:00

Sometimes I feel like I've hit a wall.
Sometimes I get frustrated.
Sometimes I feel taken advantage of.
Sometimes I sulk.
Sometimes I wonder where I'd be or what I'd be doing had I continued on to graduate school to earn a higher degree in Psychology or Sociology.

Everytime I feel like that, I eat cake.
And it makes me happy.
100% of the time.

Paper placemats by Cake Vintage.

Banana Bread + Trick.

2011-05-25T19:37:00.000-07:00

I have a secret to tell you.

The secret is that when I visit a friend's house and they have a bunch of overripe bananas sitting on the kitchen counter, I get really jealous. Yes, jealous. Why? Because overripe, dark bananas make the best banana bread in the world. Most of the time, I politely ask if the bananas will be consumed, and most of the time, I am offered the bunch.

As odd as it sounds, nothing makes me happier than brown bananas. Well, next to a mug of great cappuccino, gorgeous wedding cakes, pedicured toes, and heels (I have an obsession with shoes.).

It breaks my heart to know that most people throw out aged bananas, but please, if you are reading this, do not anymore! Overripe bananas make great sweeteners in smoothies (not to mention bananas keep the smoothie from separating) and make scrumptious bread. If you are not going to use the overripe bananas right away, peel and freeze them. However, if you absolutely hate ripe bananas, do not keep them in a plastic bag and separate the bunch-- this will slow down the ripening process.

For those interested in making banana bread, here is a simple recipe! It does not require a stand mixer, so please give it a try!

Banana Bread:

Dry Ingredients:

2 cups flour
3/4 cup brown sugar
3/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4 teaspoon cinnamon (optional)
1 cup toasted walnuts or chocolate chips (optional)

Wet Ingredients:

4 very ripe medium bananas, mashed
1/4 cup plain yogurt
2 eggs, at room temperature
1 1/2 teaspoon vanilla extract
6 tablespoons butter, melted and cooled

1. Preheat oven at 350 F (325 F if your baking pan is dark or coated)
2. Butter or spray a 9x5 inch loaf pan.
3. In a bowl, mix all the dry ingredients together
4. In a small bowl, mix the wet ingredients together.
5. With a wooden spoon, mix the wet ingredients into the dry until just combined.
6. Bake for 50-60 minutes until skewer comes out clean when poked through the center.

Trick for a perfect center:

To get the perfect hump in the center (like the store-bought pound cakes or loaf breads), score a line down the center of the batter about 15 minutes into baking!

It is delicious the day it is baked, but even tastier the day after as the flavor develops. : )

Happy Baking!

Miso Bakes is now on Facebook!

Happy Mother's Day!

2011-05-07T12:40:00.000-07:00

Happy Mother's Day! : ) I hope all you mommys out there have a blessed day!

This year, instead of buying my mom the usual bouquet of flowers, I decided to make her a flower pot cake and cupcakes decorated with edible buttercream roses. (I think this would also be a cute cake for a tea party!)

It all started when I went to our local craft store and saw these tiny 2-inch flower pots. I oohed and awwed over them for a few moments and decided they were so cute that I was going to buy a few. My original plan was to plant seeds in them (herbs to be exact), but that never happened because I realized they were the perfect size for cupcakes (I am sure someone with a brilliant mind has already thought of this before.)! I decided to make a momma cake along with these baby cupcakes.

To make the flower pot cake and cupcakes:

You will need:

- 1.5 batches of Swiss Meringue Buttercream

- 3 6-inch cakes (though only 2 are shown)

- 5 cupcakes and 5 2-inch flower pots

For the cupcakes, bake the cupcakes and place them in the pot! Simple, right?

I made the buttercream, reserved a good amount of white for the flowers, and tinted the remaining a terra-cotta color using bronze, orange, and brown food color gel.

In terms of the cake, you will want a dense cake, so if your cake usually bakes light and fluffy, reduce the amount of oil the recipe calls for.

You will also need to cut out three circles out of cardstock (gradually decreasing in size by a quarter inch or so.) If you want to keep the top of your pot at 6-inches, that is perfectly fine-- you will only need two circles then.

Using a serrated knife, carve the cake. Try to keep the knife as straight as possible. The cake will be easier to carve and you will have a lot less crumbs if chilled. Reserve the scraps in a bowl.

Start building the cake. Center the smallest cake on your serving plate or cake stand. Line the bottom with strips of parchment paper so the plate stays clean and buttercream-free.

Start sandwiching the layers with buttercream. I use an ice cream scoop so I have an even layer of buttercream. For this cake, you want to add a little more buttercream to the bigger layers.

This is what the cake should look like. You may carve and even the sides of the cake if its a bit misformed. Though it does not look like it, the cake stood a little over 8 inches tall. In most cases, I would have doweled the cake at 4-inches (in this case, after the 3rd layer) and have added a cake board for extra support, but I felt it wasn't needed this time.

Fully coat the cake with buttercream. The top does not have to be perfectly smooth as it will be covered in crumbs and leaves.

Using the smooth side of the basketweave tip (Ateco #48), pipe three lines around the top rim of the cake. Pipe one more layer of buttercream (so that it is thick), and smooth using an offset spatula.

Mix the reserved cake scraps with a bit of buttercream and sprinkle it on the top of the cake, making sure to make a mound in the middle .

Mix colors for flowers and leaves. Remember that the colors will darken/develop with time, so make the colors a tad lighter than you would like.

Pipe the center of the rose.

Pipe the petals. Make more roses, pipe leaves and you're done! : ) Spread a thin coating of buttercream onto the 'soil' so the flowers have something to stick to.

If you have any questions, please do not hestiate to ask!

For more pictures, please visit my blog's Facebook page ! : )
Check out my other rose-themed cakes! Here and here.

Jelly Roll-- Updated with Recipe.

2011-05-03T23:21:00.000-07:00

Yay! I am finally over my jetlag which means I can bake!

Fluffy and moist vanilla sponge filled with a layer
of strawberry jam and strawberry whipped cream.

I love jelly rolls. They are quick and easy. If anything, the hardest part is getting the cake to roll into a perfect, even swirl-- something I should be good at because we learned the tricks of the trade in culinary school.

Sadly, my family does not like jelly rolls and I mostly make them for myself. Therefore, in all honesty, I care more about how fast I can bite into it than its presentation. I know. Shame on me.

If you would like the recipe please leave a comment.

Jelly Roll Recipe:
(Adapted from Kim Young Mo's recipe to fit 12x17 pan)

Cake:
- 6 egg whites
- 120 g sugar
- 6 egg yolks
- 60 g all purpose flour
- 30 g cornstarch
- 30 g unsalted butter
- 45 g milk

Decoration:
- 2 egg yolks
- 1/4 tsp coffee extract

Filling:
- 150 g heavy cream
- 10 g sugar (may add more to liking)

1. Preheat oven to 395 F.
2. Spray a 12x17 pan with nonstick spray and line with parchment paper.
3. Sift the flour, cornstarch, and set aside.
4. Heat the butter and milk together (until butter is melted) and set aside.
5. Whip the egg whites until it begins to look like cappuccino foam. Slowly sprinkle in sugar.
6. Whip until stiff peaks (egg whites are now a meringue).
7. In a separate bowl, gently break the egg yolks and mix with a fork.
8. Pour the egg yolk into the merginue and beat until well mixed.
9. If using a stand mixer, transfer the contents of the bowl into a bigger bowl so that you do not deflate the air bubbles while folding in the dry ingredients.
10. Divide the flour in three batches and gently fold the sifted ingredients.
11. Transfer to baking sheet and smooth batter with a spatula.

Decoration:
1. Using a fork, mix yolks with the extract in a small bowl until smooth.
2. Transfer to a piping bag (I used a cornet made from parchment paper.)
3. Drizzle on the smoothed batter, and using a toothpick, drag the batter in alternating directions.

Bake the cake at 395 F for 13-15 minutes.
Once baked, remove cake from the pan and cool on cooling rack.

Filling:
1. While the cake is baking, whip heavy cream with sugar (add more sugar to your liking) using a whisk or stand mixer. (Whip cream is ready when the whisk is lifted and the cream inside the whisk does not fall back into the bowl. However, be careful! The cream should be smooth and not clotted.)
2. I added a bit of strawberry jam to my whipped cream before it was fully whipped, however, this is optional.

Composing:
1. Once the cake is cooked, flip the cake over onto a new sheet of parchment. (The longer side of the cake should be facing you.)
2. Peel the parchment off the cake.
3. Ice the cake with filling.
4. With the help of the parchment gently roll the long side of the cake.
5. Make sure the 'seam' of the cake is on the bottom.
6. Twist the edges of the parchment and leave in fridge for at lesat 15 minutes so the cake retains its shape.
7. Slice and devour!

The Land of the Morning Calm.

2011-04-29T17:10:00.000-07:00

Hello! Remember me?

I hope everyone has been doing well and that I have not been forgotten! I am back from my trip and am ready to start blogging and baking again. I have some exciting news for all of you and cannot wait to share, but must keep my lips sealed until things are set in stone. In the meantime, please keep your fingers crossed for me.

I know I promised to blog during my trip (and I am so very sorry for not doing so), but could not find the time to sit and blog. Anybody want to guess where I went? Does "The Land of the Morning Calm" ring a bell?

If you said Korea, you were correct! : ) I spent three weeks in the Republic of Korea visiting relatives and friends. It was my first visit in four years so everything was that much more exciting, meaningful, and memorable-- not to mention, it was that much more difficult to say my goodbyes.

This trip was also my first time visiting Korea during the Spring. The temperatures were much cooler than that of California, but it was a nice change. Unfortunately, I did not have much of an appetite while there, so I do not have many food-related pictures to share. However, I do have scenery and nature pictures.

Please feel free to click on the pictures for a bigger image.

Forsythia bushes alongside a road in Mokpo, South Korea.

Raindrops.

White Magnolias.

Cherry Blossoms at Nam-San Hanok Village in Seoul, South Korea.
(A 'hanok' is a traditional Korean house. Read more about it here.)

Pink Cherry Blossom petals on the streets of Seoul.

Pink Cherry Blossom petals plastered on the rain-kissed staircase.

White Cherry Blossom petals by a fountain.

A peaceful alley with traditional lanterns
at the Nam-San Hanok Village.

Hanok in Book-Chon Hanok Village in Seoul.

Cherry Blossoms.

A rainy day in Seoul.

Forsythia.

Cherry Blossoms.

Korea is a beautiful country full of culture and energy. The government and the people did an amazing job in preserving its history in the midst of its growing modern society. Not only is Korea the world's leading country in breakdancing, but also one of the leading countries in technology. To learn more about Korea, visit the official Korea Tourism Organization's website.

Rose Cake and Cupcakes.

2011-03-30T08:19:00.000-07:00

A friend of mine from college now attends graduate school in New York. About two weeks ago, she emailed me and asked if I could make a surprise cake for her mom who lives a couple of cities away from me. I excitedly said yes, and asked her what type of decoration she would like. She said, "Something Spring."

So, last week, I gave her this:
(Sorry about the not-so-great pictures. I took them with my phone.)

Roses roses and more roses!

( I made a similar cake back in January.)

I think this rose is my favorite!

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I had a touch of extra batter and roses, so I made three cupcakes and topped each with a rose:

I didn't want to add too much icing at the base as the roses were also buttercream.

Yummmmy.

I actually got a kick out of watching my football-playing

younger brother eating a rose adorned cupcake while

playing a war-themed computer game. Something just was not right.

Glitz Meets Hollywood Glamour.

2011-03-18T15:35:00.000-07:00

My friend, Yoon, is a fashion accessories and jewelry designer. (Style by Yoon website coming soon! If there is a jewelry piece you would like, please contact me at misobakes@gmail.com and I will provide you with her contact information.) I have been wanting to showcase her talent for the longest time, and finally had the opportunity and the energy (not to mention courage) to do so last weekend.

A few weeks prior, I went over to Yoon's studio and spent a couple hours looking through all her jewelry, carefully picking and choosing the pieces. I came back home with a huge bag full of drool-worthy goodies and sat on my rear end for hours thinking of the best possible way to showcase the pieces. I had a general theme in mind, but I was unsure if I was going to be able to deliver those exact ideas and emotions in the cake design.

All in all, I drew the Hollywood Glamour inspiration from HG inspired modern home decor and prints rather than fashion pieces.

Here goes (Pictures by Hank):

Now that I look at it, the walls seem a bit bare.

Fondant-covered Cupcakes.

The cake.

Handmade feathers and black sugar studs.

Glitzy sugar cookies iced in

royal icing and lightly kissed with disco dust.

Bigger sugar cookies iced in royal icing and rolled in sanding sugar.

Here are some picture I took.
(I focused more on the jewelry pieces):

I almost fell off the chair while taking this

shot. : ) Glad I did not.

My first carved cake.

Details, details.

Snack time. Marble cake with vanilla bean buttercream.

My favorite picture.

This gold mesh bracelet is stretchy. It can be worn straight or

stretched and shaped like pictured.

Love the golden glow provided by the necklace.

Something about this picture reminds me of the Eiffel Tower.

What do you guys think?

I think if I were to do this photoshoot again, I would do a few things differently. : ) You live and learn.

Higher resolution of the cake pictures will be uploaded onto Facebook.

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Live in the Los Angeles area?
Miso Bakes is always looking for creative individuals
(wedding planners, event planners, florists, etc) to collaborate with.
Send an email to: misobakes@gmail.com

Guinness Chocolate Cake with Bailey's Irish Cream Buttercream.

2011-03-17T13:49:00.000-07:00

I do not know why, but this year, I am really struggling to get used to the time change. I know, it's only an hour, but really, it is getting to a point where I do not even think I had jetlag this bad before! Silly me.

This morning, I woke up to the sound of my mom muttering something while standing in front of my closet. I had just fallen asleep a few hours before, so I did not even bother to ask what she was doing there. "Do you have anything green I can possibly borrow?" She asked from what seemed like far, far away as I was drifting back to sleep. Her voice sounded so tiny.

She asked again, so I sat up in bed with my massive bed head and in a very irriated voice asked why she needed something green. "It's St. Patrick's Day! I don't want to get pinched!" I laughed and quickly jumped out of bed as I realized I did not have anything St. Patrick-y on my blog. I sat in front of my computer and looked for recipes and came across Nigella Lawson's Guinness Chocolate Cake recipe. Easy Peasy.

I quickly washed up and drove to the grocery store to buy a bottle of Guinness and a tub of sour cream. I must say that it is quite awkward bumping into a friend's mom at 9:30 in the morning with a bottle of alcohol in my arms. I found myself carefully turning the label around as I spoke to her, hoping she did not notice. Or if she did, hoping that she somehow magically knew I was going to bake a cake with it. Hopefully she made that connection. Just hopefully.

Anyways, an hour later, I had a cake baked and cooling, and icing made.

Instead of going forth with Nigella's cream cheese icing, I made Swiss Meringue Buttercream and spiked it with a bit Bailey's Irish Cream to continue on with the Irish theme.

Swiss Meringue Buttercream:
(This is half of a full recipe, as I only needed enough to cover the top of the cake. To make a full recipe, please double the ingredients.)

- 3 large egg whites
- 3/4 cup of granulated sugar
- 2 sticks (or 1/2 pound) of room temperature butter, cubed
- 4 capfuls of Bailey's
- 1 tablespoon coffee extract (optional)

1. In a stainless steel bowl, whisk egg whites and granulated sugar together.
2. Place the bowl over a pot of simmering water (make sure the bottom of the bowl does not touch the simmering water, or your eggs will cook!)
3. Continue whisking the egg mixture until it is warm to touch and no granules of sugar can be felt.
4. Transfer mixture to a standmixer, and using a whisk, whip at medium-high speed until soft peaks form.
5. When slightly cooled (about a minute), start throwing in the cubes of butter.
6. When buttercream comes together, add the liqueur and extract. You may adjust the amount of extract and alcohol to your own liking, but do so by adding a little at a time.
7. Whip at a lower speed for a few more seconds until well incorporated.

(Having problems with your buttercream? If your mixture turns very soupy after adding the butter, it means the mixture was too warm, or your butter too soft. To resolve, fill a ziploc bag with ice and tape it, or hold it, against the side of the mixing bowl, and your buttercream should come together. If your mixture looks like cottage cheese, it means the mixture was too cool, or your butter was too cold, when added. Just let the whisk run, and your buttercream should come together.)

Once the cake is completely cooled, schmear buttercream on top, and enjoy!

Happy St. Patrick's Day, everyone! : )

For those of you in a hurry, I think this recipe may work using a boxed cake mix. Just substitute the water for Guinness. If you try this method, please send me an email with your results.

I did not level the cake because

I felt it was a easy, laid-back type of cake.

However, if you would like to, feel free to do so!

Miso Bakes is now on Facebook!

Peek.

2011-03-16T10:13:00.000-07:00

Hi Readers!

Remember me? lol. I know, I know. I've been MIA for a REALLY long time.

I'd like to thank a particular reader for her kind email asking if everything was okay. I am doing well and am fine. Thank you so much for caring!

Anyways, I have a busy day ahead of me, but before I jet off, here's a sneak peek from a recent collaboration photoshoot.

Picture by Miso.

Pictures will be uploaded later this week on this blog and on Facebook, so please stay tuned!

Spring's Almost Here.

2011-02-24T14:21:00.000-08:00

So here I am, sitting around with a mug of green tea, with Christmas socks on my feet, and with ever so slightly flushed cheeks from drinking a glass of somewhat flat dessert wine. (I'm thinking of making Jello with what's left over.) My cold is long gone, and I am giddy.

I was excited to hear that Spring was to return six weeks earlier this year, but the once warm California weather changed its mind and capped the mountains with snow this past weekend. In the early mornings, cheerful Blue Jays beckon me to join them in the deceiving sunlight. I excitedly take a step outside only to have the chill softly caresses my puffy cheeks.

Sigh. It'll come before I know it.

In the meantime, I'll enjoy the colorful roses that have blossomed all over my Spring-themed cake. Some of the pictures were taken by Hank, some by me.

Please enjoy with your eyes only. Please do not use these pictures without permission.

UPDATE (FEBRUARY 28, 2011): For some reason, blogger washed out the colors of my pictures as they were uploading/reformatting. Please check out my Facebook page for better pictures.

Though not perfect, I was quite proud of my roses.

There were four colors: pink, peach, orange, and a really light coral.

I played around with the tiers.

Arranging the fragile sugarpaste roses is a tricky task.

Have I told you? They smell wonderful. : ) Not like roses, silly! Like sugar!

Cannot wait for Spring!

Miso Bakes is now on Facebook!

Yellow, Navy Blue & White.

2011-02-14T13:48:00.000-08:00

It was a wet and rainy week, and as usual, I was at the bookstore.
I was surrounded by Christmas ornaments, books, magazines, and toys, but I was not in the mood to deck the halls and sing Christmas carols. Instead, I craved to drink a refreshing glass of lemonade and to dunk my feet in a cool pool. I craved warmth and the light summer breezes that caused white sun dresses to gently flow.

Though my cravings and desires subsided two months ago, here is my ode to Summer... in cake and sugarpaste form. I tried my best to capture the essence of my cravings in the cake design and table display.

Special thanks to Hank for helping me take pictures and giving me valuable photography tips.

Here are the pictures Hank took.
Please be courteous and DO NOT download and upload these pictures for personal use without permission.

I used three different shades of yellow on the cake. Unfortunately, for some reason, the navy blue bands turned out a bit light and uneven in the pictures.

Yellow pom poms look familiar? I recycled them from the Afternoon Tea Party photoshoot. (They were hanging from the trees.) They are actually very easy to make. Tutorials can be found on the Martha Stewart website.

Details, details. Do you like my fashion-inspired sugar flowers? You can't tell, but they were actually dusted with a bit of shimmer.

My favorite picture with bubbles! : )

___________________________________________________

Here are pictures I took with my camera:

One of my favorite flowers: ranunculus.

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Overall, this project was so much fun.

Lessons learned?:

1. Never go to the LA Flower Market the week before Valentine's Day! White, red, and pink flowers will not be cheap due to the romantic holiday.
2. Do not blow bubbles until the end of the photoshoot or the table setting and cake will have wet marks.

Have a wonderful day, everyone!

Miso Bakes is now on Facebook!
Please 'like' her page for regular updates!

**** THIS CAKE HAS BEEN FEATURED ON HALF BAKED****

Homemade Oreo Hearts.

2011-02-13T16:35:00.000-08:00

Valentine's Day is finally tomorrow! : )
Here is my last post on Valentine's Day cookies. My friend was organizing a bake sale at her church and I volunteered to donate a dozen cookies. After much debate on what to bake, I decided to make heart-shaped Oreos!

Have you ever thought about making oreo cookies?
Well, they are fairly easy! I used Thomas Keller's (of Bouchon Bakery) Oreo cookie recipe. The dough initally turns out extremely crumbly, but it will come together, so DO NOT ADD WATER. All you need to do is to grab the crumbles by the handful, and knead it gently until it comes together. DO NOT over-work the dough or the cookies will expand and puff as they bake.

In terms of the filling, I did not go with the one provided by TKO. Instead, I tried coming up with a filling more similar to the pacakged oreo cookies-- I whipped up a stick of butter, a cup and a half of powdered sugar, half a teaspoon of vanilla extract, a pinch of salt, a drop of no-taste red food coloring, and a few drops of lemon juice to cut down on the sweetness. If you want the filling to be thicker, you can add more powdered sugar to your liking. Also, you can feel free to swap out a part of the butter with shortening (I know, I know. I'm not an avid fan of shortening, but when it comes to oreos... they are kind of... essential.).

Like the picture above, you can enjoy the cookies sandwiched with the filling, or, you can enjoy it with ice cream. I devoured one with coffee ice cream! : )

For my friend's bake sale, I individually wrapped the cookies in small cellophane bags and tied them with a magenta pink ribbon. My oreo filling was soft, and I did not want it to smear all over the cellophane, so I made a glaze out of powdered sugar, a touch of water, and cocoa powder to seal the sides with a small spatula. I then gently rolled the cookies over sprinkles, and set them on a cooling rack until firm.

Cute, right? : ) They were scrumptious.

Happy Valentine's Day! I hope everyone has a safe and romantic holiday!

Miso Bakes is now on Facebook!

'Like' her page for regular updates!

Sweethearts Cookies.

2011-02-12T20:13:00.000-08:00

One of the first things that come to mind when someone mentions Valentine's Day is the Sweetheart candies engraved with the cute, but somewhat tacky, messages. After many years, I finally confess: I am not a fan of these. I don't like the chalky-ness of these. As a matter of fact, one year (years ago), my sister and I used the small hearts to scribble all over our sidewalk. They obviously did not write as well as chalks, but we still had so much fun drawing our own hopscotch grids and playing tic-tac-toe.

Oh, the good memories of being an adventurous and curious child. How I miss the days when my life revolved around cartoons like Anamaniacs and Beetle Juice. Sigh.

All in all, I am pretty sure these cookies are pretty self-explanatory in terms of how to go about making them. If anyone needs a picture-less tutorial, please feel free to shoot me an email or ask in a comment!

Miso Bakes is now on Facebook!

Valentine's Cookie Pops.

2011-02-10T18:51:00.000-08:00

I miss being a kid on Valentine's Day. Don't you?

Valentine's Day seemed more enjoyable as a kid-- it was all about candy! Now, as an adult, it's more... serious.

Anyways, here's a picture-less, but thorough, tutorial on making the pictured heart cookie pops! : )

Gradience (or 'ombre') has been a steadily growing popular color trend for events and weddings this past year (or two), so I wanted to give it a try! Sometime in the near future, I'll make an ombre cake.

Valentine's Cookie Pops Tutorial:

1. Make (or purchase) your favorite sugar cookie dough.

2. On a lightly floured surface, roll out cookie dough to reasonable thickness. Do not roll it out too thin, or your popsicle or lollipop stick will show in the back.

3. Cut cookies out.

4. Place cookies on a cookie sheet, leaving enough room on the sheet for the sticks.

5. Carefully insert sticks into the cookie.

6. Chill cookies in the freezer for about ten minutes.

7. Bake accordingly.

8. Cool completely.

9. While cookies are cooling, tint your icing (whether a glaze or royal icing) to a pale pink*.

10. Outline and flood a few of cookies with this color.

11. Tint what is left of the icing with a few more drops of pink food coloring.

12. Outline and flood a few cookies with this color.

13. Repeat until satisfied with the array of colors or you run out of icing.

* Color develops and darkens as icing dries, so tint the icing lighter than you would like.

I like using this technique with Valentine's Day goodies because I do not have to make extra batches of colors in the case I do make a mistake. In this case, if I run out of icing, I make another batch, and either try my best to match the existing colors, or go forth with a slightly different color palate. : ) Why stress? They are just cookies!

Miso Bakes is now on Facebook!

A World of Cake + GIVEAWAY.

2011-01-29T17:18:00.000-08:00

Last weekend, I had the wonderful opportunity to attend Krystina Castella's book signing and lecture for A World of Cake. (Sound familiar? I gushed about the book back in October.) I wanted to attend the event for many reasons, but most importantly, I wanted to learn more about the inspiration behind the book I was (and am) so in love with.

According to Castella, who is also a product designer and professor, the inspiration came about at a multicultural potluck where her students brought cakes from various parts the world; many of which she had never seen before. Thinking it would be an interesting medium to explore, Castella immersed herself in the world of cakes and began to research the general history of cakes, unique techniques in making cakes (i.e. steaming), different textures and types of cakes, and the role cakes play in each culture. Though some traveling was required, majority of the research was done here in Los Angeles, California thanks to its many ethnic enclaves.

All in all, I personally favor this book because it not only fulfills my growing passion for cakes, but it also satiates my dire cravings to travel and learn about new cultures and cuisines. Through its thoughtfully detailed historical and cultural background on selected continents and regions, Castella does an impeccable job in representing each culture through cake. Inspirational to say the least, this book will instill a newfound appreciation for cakes in all its readers.

I hope the next time you devour a slice of cake you remember that you aren't eating 'just a slice of cake', but a slice of history, culture, and region represented symbolically through ingredients, garnishes, and presentation. (Speaking of presentation, the food styling for the book was done by the awesome Sienna DeGovia. You can visit her blog here.)

A picture of the Upside-Down Pumpkin-Plaintain Cake

I made from one of the recipes in the book.
This cake originates from Liberia!
I had a lot of bananas on hand, so I actually
substituted the plaintains with bananas.

For those of you still reading this post, I have a treat for you! I will be having my very first GIVEAWAY!

To enter, leave a comment on what cake means to you along with your email address. Unfortunately, this giveaway is restricted to U.S. residents! However, a blogger account is not needed to enter, but please PROVIDE A USERNAME.

~~Deadline is Wednesday, FEBRUARY 09, 2011, at midnight PDT. The winner will be selected at random and will have 48 hours to respond to my email (misobakes@gmail.com) before the next person is chosen. Please do not comment more than once. Many may enter, one will win!~~

Yum.

For those interested in purchasing a copy of the book, you may visit the book's official website.

Last but not least, specials thanks to Storey Publishing for sponsoring this giveaway!

______________________

Thank you to everyone that entered this giveaway!

The random winner, selected via random.org, is commentor #2, Amanda! Congratulations! : )

Updates.

2011-01-24T20:17:00.000-08:00

I have been working on a few mini-projects the last two weeks, and am really hoping to finish them by the end of this week. For now, here is a teaser picture: handmade (and edible) sugarpaste roses accented with dust. I made these pink babies two weeks ago and have not found the time to make the orange ones yet! I hope these don't fade...

Besides my projects, I have been busy testing new and intriguing recipes I found online. Additionally, I attended a booksigning yesterday and cannot wait to blog about that! Last but not least, I will be having my first giveaway so stay tuned!

Ruffle Cake.

2011-01-17T11:45:00.000-08:00

I have been seeing pictures of Martha Stewart's Ruffle Cake everywhere lately. After wanting to make one for the longest time, I finally found the perfect excuse. : ) The cake was so easy and fast to compose. I'll probably be making a lot more ruffles cakes in the future! Thank you, Martha! : )

Here's a picture the birthday girl sent me about five minutes after I dropped it off. : ) Don't mind the yummy crumbs.

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Planning 2011.

2011-01-12T13:36:00.000-08:00

Unlike today, yesterday was a gloomy day. The air was cold, but refreshing.

I stepped outside into my backyard and everything seemed so still and peaceful. I stood there for a minute and soaked in the silence. Not a single car was driving by, nor a single bird chirping.

I quickly ran to my room, grabbed my diary and book, made a cup of coffee, and returned. There, I sat in silence and wrote, diligently, my hopes, plans and goals for 2011. My heart was pacing as I was wishing, wishing hard that this year will be better. That not only would I be able to make cakes, but be able to surround myself with creative individuals and work with them. I wished to be busy: to thrive in my passion and to surround myself with cakes, flowers, visual projects, and collaborations. I wished with my eyes closed tight.

After much hoping and wishing, I opened my book to read, but soon found myself taking pictures of nature's beauty. It was breathtaking and interesting to see traces of last season (Fall) and the season to come (Spring), in the midst of winter's barenaked branches.

Bright Red-Orange leaves from Fall 2010.

Oro Blanco Grapefruit ready to ripen Spring 2011.

Leftover pomegrantes from Fall 2010.

Kumquats to ripen Spring 2011.

I guess my backyard is of the past, the present, and the future.

Rose Cake.

2011-01-10T17:53:00.000-08:00

How is everyone doing? I hope all of you are having an amazing new year thus far. : ) It is one of my greatest wishes and hopes to only share good and exciting news with you this year, so please stay tuned!

I am also so very excited to see what amazing masterpieces you, fellow bloggers and readers, create in 2011. If you have not already, please leave me a comment so I can follow your blog!

Okay, now to the cake!

This past Saturday was my friend, Grace's, birthday. When talking about design, Grace kindly asked if she could have a few roses on her cake, but being me, I gave her 3 and a half bushes of roses instead. : )

She loved it, and I was thrilled! I have not piped roses in a really, really long time, so this cake took awhile to decorate, but it was still a fun process nonetheless.

Here is a close-up of the roses and leaves. The white dots are edible sugar pearls.

Sometimes, a fondant-free, 100% buttercream cake can look pretty, too!

Happy New Year!

2010-12-31T19:04:00.000-08:00

Dear Readers,

Thank you so much for your support! These past six months have been a huge blessing for me, and it has been an amazing experience getting to know so many of you on a personal level. Thank you so, so much for all the heartwarming emails and comments. I hope the new year brings us even closer. : )

I hope you all have a wonderful New Year's Day!
May your 2011 be full of excitement, growth, and blessings.

Smile, beautiful ones.

Best,

Stella (aka Miso)

Happy Holidays!

2010-12-24T21:37:00.000-08:00

Happy Holidays!

I hope everyone has a safe and wonderful Christmas holiday tomorrow (or today, depending on where you are from)! May it be full of laughter and happiness! It is actually still the 24th where I am, and I am finally enjoying a night to myself. The past few days have been so crazy with orders and play dates with childhood friends. I feel so, so blessed and fortunate to have such intelligent, creative and ambitious people in my life. However, I am so physically drained that I needed a night to myself.

This year has certainly been a special blessing for me, and I think I have grown in many ways I never really expected to have. : ) After spending the day being pushed around (literally) by aggressive last-minute shoppers at the grocery store, completing an order, and hanging out with my sister, I think I am ready to mentally prepare myself for the new year. Since my sister left for church about an hour ago, it is time to embrace one of my last 'alone time' of the year, and spend it with a glass of mulled wine, a bowl of spicy chili, and the movie Elf.

By the way, are you wondering what the pictures are of ? They are sugar cookie ornaments. : ) Since it does not snow in California, I decided to adorn naked tree branches with faux flakes!

Piggies.

2010-12-18T21:16:00.000-08:00

It was my friend Jee's birthday yesterday and because she loves little piggies, I decided to make her piggy cookies! : ) I had also planned on making piggy cake pops, but I totally burnt the chocolate! I know, shame on me!

Regardless, Happy Birthday Jee!

By the way, does anyone know how to arrange cookies in various heights? Will stubs of styrofoam work? I made this arrangement by sticking a paper cup filled with uncooked beans (must get rid of all of them without Mama Oh knowing because keeps putting them in rice lol) in the middle of the vase. I then stuffed the pink plastic grass in the cavity. To finish it off, I place the bag in a cellophane bag and tied a pink bow.

Designer Cake.

2010-12-16T21:45:00.000-08:00

As many of you know from my previous post, the pictures from my second collaboration photoshoot with my talented photographer friend, Sylvia, were lost due to a memory card malfunction. This particular shoot was extra special to me because we had a trendy stylist, MaryLenore, amazing makeup artist, Erin, and gorgeous model, Laura. My heart breaks thinking of how wonderful the pictures would have turned out. Though devastating (especially because Sylvia and I were talking about this designer-themed shoot since July), I think we all now have a special memory to laugh about when we are all 'ballin' in our respective industries.

Anyways, here are some of the pictures I took with my dinky digital camera. I asked Sylvia to slightly brighten them. As always, please do not duplicate the photos without permission and please do not crop the pictures to remove the watermark. If you see these pictures (or any of my pictures) elsewhere, please notify me.

The pictures were all taken on a slight angle. I have trouble holding my camera straight. :"(

I handmade the lid of the top tier.

There is fondant 'tissue paper' and a pearl necklace

sticking out of the hexagon box. I purposely

zig-zagged the pearls on the necklace a bit.
The white flowers on the middle tiers

are the iconic Chanel camellia flowers.
They were made from fondant.

You can't really see all the detail, but

the bottom tier had a quilted look with

edible pearls at each point.
The middle tier had black and white piping--
my poor attempt to resemble tweed.

Playing around with the prop headpieces. : )

All in all, we were trying to go for a vintage Chanel look. I know roses are not really relevant to Chanel, but I just thought it would add a nice touch and would provide the perfect way to add a bit of color into the cake. : )

So, what do you think? Would Coco be proud?

When I find the time, I will take pictures of the details on the cake. (The cake is a dummy cake. It is currently sitting on top of my dining table. Erin thinks I should send it into the Chanel headquarters in France. Psh. Yea, right. They'll laugh at my amateur skills.)

Unfortunate.

2010-12-13T19:46:00.000-08:00

I have a bit of unfortunate news for everyone, my readers in particular.

The project (as mentioned in my previous post) I was working on was another collaboration photoshoot; this time, designer label themed. After working on the cake for about two weeks, the photoshoot finally took place last Thursday. I was really looking forward to receiving the pictures and sharing it with all of you (who have been ever so patient with me), but received an email earlier today from the photographer reading that the memory card gave out and all the pictures have been lost.

Honestly, I am quite devastated, but there is not much I can do. Luckily, I took some quick snapshots of the cake during the photoshoot, and will be uploading them sometime this week. Truthfully, they are really not the best pictures. I really just took them for the sake of taking pictures as I trusted the photographer to take wonderful pictures for me which, I am sure she did.

I still have the cake (it was a dummy cake), so I will try to take better pictures. However, it just won't be the same without our amazing model, the magical touch of our stylist, flawless make-up by our make-up artist, and perfect lighting of the studio.

All in all, thank you so much for being so patient and kind with me. It truly means a lot. It seems as though one after another, unfortunate events like these have been continuously happening to me all year. I feel like giving up everyday, but you all feed me so much courage and motivation.

I hope, no, I believe 2011 will be a better year for me.

Have a great night everyone.

- Miso

December.

2010-12-04T19:57:00.000-08:00

It's December! : ) I cannot wait for this year to come to an end!
Anyways, I apologize for not being consistent with my blog posts.
I am currently working on a mini-project and will return once it is completed! In terms of details, my lips are sealed.

Just wait and see. Hopefully, I don't disappoint.

Hasselback Potatoes.

2010-11-27T10:37:00.000-08:00

I hope everyone had a wonderful Thanksgiving! : ) I sure did and am still dealing with the food baby I've acquired these past few days from feasting on the leftovers. Sigh.

Anyways, late last week, I attempted at making Hasselback Potatoes and was quite succesful! What are they? They are baked potatoes that are pre-scored about 3/4 way down to the bottom before they are baked. Once they bake, the slices fan out. Pretty neat, right? According to history, the potatoes were first served at a restaurant in Stockholm called Hasselbacken.

Ingredients:

- 4 medium-sized Russet Potatoes
- 4 tablespoons olive oil
- 2 tablespoons cold butter, cubed
- Salt (to taste)
- Pepper (to taste)

Procedure:

1. Preheat oven to 425 F.
2. Line baking sheet with silpat (silcone mat) or parchment paper.
3. Wash the potatoes and pat dry.
4. Score the potatoes into slices, cutting only until about 3/4 way to the bottom. (It is okay if they stick together at this point. They will fan out as they cook.)
5. Drizzle olive oil, sprinkle with salt and pepper, and dab with butter.
6. Bake for 50 minutes or until edges are crisp and center is tender.
7. Top with toppings of choice and devour.

You can definitely cater the potatoes to your liking. If you want, you can use herb infused olive oil, or sprinkle some garlic powder or cayenne pepper prior to baking. Topping options are endless, too. I only had sour cream and scallions on hand, but some sprinkling of cheddar cheese would have made the potato yummier!

Cream Puffs and Profiteroles.

2010-11-16T18:09:00.000-08:00

I ate a lot of cream puffs growing up. There was something so comforting about biting into a shell full of silky pastry cream, sweetened whipped cream (chantilly cream), or ice cream. In all honesty, I actually liked the puffs a little soggy. Weird, right?

I was feeling a tad nostalgic today, so I decided to make cream puffs and profiteroles. Some people use the terms cream puffs and profiteroles interchangeably (cream puff is actually the American term for profiteroles, so it is not wrong to use both terms), however, I, like many others, like to define cream puffs as puffs with cream filling and profiteroles as puffs with ice cream filling.

The desserts are made from Choux Pastry. 'Choux' in French means 'cabbage'. Why? Well, if you look closely, the mounds of pastry, when baked, look like heads of cabbages! Anyways, the same pastry is used to make éclairs, but the dough is pipped into logs rather than rounds, and is gently dipped in chocolate ganache or poured fondant after being filled.

Choux pastry is actually a very versatile dough. Instead of cream fillings, it may be filled with almost anything and everything you want. Prior to baking, you can actually add cheese into the dough and make savory cheese puffs known as gougères.

Pâte à Choux Recipe
(Pâte= Paste, Choux= Cabbage, Together= Cabbage Paste)
Yield: 40 shells, but ultimately depends on size

- 20 oz water
- 8 oz (2 sticks) butter, unsalted
- 2 tsp sugar
- 1 tsp salt
- 12 oz flour
- 5 eggs, beaten

1. Preheat oven to 400F.
2. In a fairly large saucepan, bring the water, butter, sugar, and salt to a boil over medium heat.
3. Bring the heat down to low, add the flour (all at once) into the mixture and beat vigorously with a wooden spoon until the dough comes together into a ball and pulls away from the pan.
4. Place the dough in the bowl of a stand mixer and paddle on medium speed to release all the steam and slightly cool the dough. (If you don't want to use a stand mixer, you can do this by hand.)
5. When the dough is cooled (it should still be warm to touch, but not hot), add beaten eggs. It is crucial that your dough is not hot, or you'll end up having bits of scrambled eggs in your dough.
6. On a parchment, or silpat, lined baking sheet, pipe, or drop spoonfuls, of dough*.
7. Apply a thin coating of egg wash to the dough. (Egg wash will provide a nice sheen on the final product.)
8. Bake in a 400F oven for 20 minutes. Then lower the temperature to 350F and bake for an additional 30-40 minutes until the puffs sound hollow. Or, you can always just crack one open and check to see that it is dry inside. If there is a small amount of wet, gummy, dough. It is okay- you can pick them out later.
9. Cool shells completely.

For Cream Puffs:
On the bottom of the shells, if your shells are completely dry (or not if you don't mind the extra chew), you can form a hole with the tip of a paring knife, and pipe in some pastry cream or whipped cream. Or, you can split the shells horizontally, pick out the gummy dough, and then fill.

For Profiteroles:
Split the shells in half, add ice cream.
* Instead of piping, or dropping spoonfuls of dough, I used a small ice cream scoop to scoop the dough. I figured this would be easy since I can use the same scoop to scoop ice cream and don't have to worry about the size.

If you have extra shells, do not panic. The shells freeze very, very well and therefore can even be made in advance! To use, just crisp them back up in a 350F oven for about 5 minutes or so. Or, if you are filling them with ice cream, you can do so in advance! : ) They'll make wonderful desserts for Thanksgiving! If I had an ice cream machine, I would fill them with homemade pumpkin or maple-cinnamon ice cream!

Extra tid-bit: Cream puffs are used to make a traditional French wedding cake called Croquembouche. The pastry may also be piped into swans. Pictures of them can be viewed here. The 'swam puff' is the 10th picture down from the top, the croquembouche, 19th.

M is for Mouse.

2010-11-06T18:49:00.000-07:00

Thanks to Martha Stewart, I squealed in excitement when I saw these cuties in one of her magazines at the grocery store. I got some odd stares from those I startled, but I did not care. I just wanted to drop all my groceries, rush home, and make these. Yes, I was that excited.

Luckily, I had some cookie dough left over from an order so it was a breeze making these.

Procedure:

1. Make sugar cookie dough. Chill.
2. Roll into 1 inch balls, slightly tapering one side.

3. Insert almonds for the ears. Be careful not to push too hard, or the dough will crack on the sides.
4. Bake at 350 degrees (or whichever temperature your recipe calls for) until the cookies are golden brown, about 20-25 minutes. If your dough softened a lot from the warmth of your hands during the rolling process, you may chill them before baking.

5. Cool cookies completely.
6. Melt chocolate and pipe on eyes and a tail. (If I recall correctly, I think MS used a strip of black licorice for the tail, but I just drew mine with chocolate.)

My mice kept me company the next morning while I baked cookies in the kitchen. I taught them how to bake chocolate chip cookies and complained to them about the hot weather. They were understanding and were great listeners. Well, until I ate one.

Rest in peace, Mr. Mouse. Not only were you a great listener, you were yummy, too.

Wedding Cakes Part I.

2010-11-03T18:29:00.000-07:00

Many friends have been inquiring about wedding cakes and I realized I do not have enough wedding cake photos on my blog, so I decided to make some samples. These samples are far from traditional wedding cakes, and were primarily made to showcase some of my capabilities.

There have been countless instances where I spent days making cakes or a whole day making delectable desserts, only to take not-so-great pictures with my dinky digital camera (as a result, I only upload ~25% of my goodies here). This time around, to prevent misery, I asked Sylvia of Sylvia G Photography to take pictures of my babies. If you remember Sylvia, she is the uber-talented, amazing photographer I collaborated with on our Afternoon Tea Party photoshoot in July.

Anyways, early last week Sylvia came over and snapped away. Initially, I was trying to be an over-achiever and planned on making five cakes, but talked myself out of it and made three instead-- hence the three 'Wedding Cakes' posts (the two other posts have been published before this one. I published them backwards).

I spent most of this year trying to figure out my style in cake decorating, and I think I am about just there. : ) My goal for the three cakes was to just 'go for it' and not be afraid. Honestly, I have hundreds of sketches that have not been made into cakes yet because I am afraid of doing something 'wrong'. I wanted to break my bubble of fear this time. Some of you may consider these cakes to be far from 'wedding cakes' but, more and more people are breaking away from the traditional, flower adorned cakes.

Okay, before sharing the pictures, I would like to thank Sylvia for taking these amazing photos! You're the best!

Here is the first: Masquerade Cake (Inspired by location.)

This cake was inspired by my trip to Venice, Italy back in 2008. Almost every store I walked into sold some form of masquerade masks. If I could, I wanted to buy all of them! The vibrant masks accented with lace, feathers, and glitter were breath-taking. I walked into a particular store and my mouth dropped open. I could not keep it closed and my friends and I looked at each other in excitement. Unfortunately, we were not allowed to take any pictures inside, nor were any of us able to afford any of the masks. Sigh. I'll go back one day.

Edible mask. Had I used real ribbon instead of fondant ribbons, it would have been wearable, too!

Ruffles. These are actually time consuming to make. Made out of sugarpaste.

And more ruffles. I hand-made the feathers.

Photography by: Sylvia G Photography

Photographs may not be duplicated without permission.

Wedding Cakes Part II.

2010-11-03T18:20:00.000-07:00

Second: Silhouette Cake (Inspired by artwork.)

I have a thing for silhouettes. I think they are so classy, feminine, and to me, timeless- this form of art has been around since the 1700's. This past February, I incoporated silhouette pieces into my twin baby cousins' carousel cake, and have been wanting to do a simple, yet elegant, silhouette cake, but never got around it until now.

I had painted the silhouettes and I think I forgot to give the female a bottom lip. Oops. Please forgive me.

I like how the brooch turned out.

Bow. I want a short silk scarf with this print. I think it'll look cute loosely tied into a bow and matched with a white dress shirt.

I just like the angle of this picture. : )

Photography by: Sylvia G Photography

Photographs may not be duplicated without permission.

Wedding Cakes Part III.

2010-11-03T18:15:00.000-07:00

Third: Modern 'Structure' Cake (Inspired by interest/hobby.)

I like my arts and crafts. I also love my blocks and legos. Simply put, I like to build things and this is my modern, adult spin on blocks and legos. The circles by themselves made the cake look cold and manly, so I added a feminine touch with a bit of piping and a light kissing of silver dust.

It took a lot of time and patience building the 'structure'. I was actually up until 5 AM working on this cake. It would have been a lot neater had I not been on the brink of hallucinating.

Photography by: Sylvia G Photography

Photographs may not be duplicated without permission.

Caramel Macchiato Cupcakes.

2010-10-30T00:43:00.000-07:00

It was my friend B's birthday a few days ago and we all planned a surprise party for her. Because she loves caramel macchiato so much, I decided to make her caramel macchiatto cupcakes. The cupcake base was a mocha cake brushed with coffee syrup. The icing was a Swiss Meringue Buttercream (recipe to follow) drizzled with freshly made caramel cream.

Swiss Meringue Buttercream

Ingredients:

- 6 egg whites (8 ounces)
- 1 pound unsalted butter, room temperature cut into pieces
- 1 1/2 cups granulated sugar
- 1/2 vanilla bean or 2 teaspoons of pure vanilla extract

Procedure:

1. Whisk egg whites and sugar in a glass or stainless steel bowl over a pot of boiling water, making sure the bottom of the bowl is not touching the water.
2. Whisk until the egg whites feel warm to touch (110F) and no grain of sugar can be felt.
3. Pour egg mixture to a clean stand mixer bowl.
4. Using a whisk, beat on high until about room temperature.
5. When meringue is nice and fluffy, throw in pieces of butter a little at a time.
6. Whisk until nice and silky*.

(*If the icing looks soupy, it means that the butter was added too soon. To resolve, fill a ziploc bag with ice and tape it to the side of the bowl with the whisk still running. The buttercream should come together. If the icing looks like cottage cheese, it means the butter was added when the mixture was too cool, or the butter was still cold. If you have a torch, you can gently torch the sides of the bowl until the buttercream comes together for a few seconds at a time, or you can just let it whip until it comes together on its own.)

Candy 'Caramel' Apples.

2010-10-24T22:40:00.000-07:00

This morning, I woke up craving something sweet and crunchy, but fairly healthy. (I've been feasting on the candy I bought for next week's trick-or-treaters these past few days. Oops. But seriously, that Kit-Kat commercial gets to me everytime!) I was thinking of what to make and remembered apples were on sale at the grocery store: 10 pounds for $10! After much muttering and mumbling to myself, I decided to make candy 'caramel' apples.

Making the candy apples reminded me of culinary school. During my Plated Desserts course we used to skewer fruits and nuts, dip them in hot caramel, and set the skewers hanging off the sides of the counter so that gravity would pull the caramel and form a thin tail hanging from the nut or fruit. Once the caramel set, the nut or fruit was gently pulled off the skewer and used as a garnish. If you would like a tutorial on this, please do not hesitate to email or leave a comment (remember, comments are enabled to the public so you don't need a blogspot account!)

Anyways, making the caramel is very simple (it's caramelized sugar). If you add cream and butter to the hot caramel, you will result with a softer caramel, which is the more popular caramel used for dipping apples.

1 Granny Smith, 1 Jonagold, and 1 McIntosh.

Here is the recipe, enough for three to four medium-sized apples:

- 3 to 4 medium sized apples (skewered)
- 2 cups of sugar
- 1/3 cup of water (or a little more)
- 1 tablespoon of light corn syrup
- ice bath

1. In a very clean (must be grease free), heavy bottom pot, place sugar and water. You may not need all the water, or may need more, depending on the weather. The consistency should be of wet sand.
2. Place pot over medium high heat, and bring it to a boil. (If bits of sugar are stuck to the sides of the pot, gently wash the sides down with a wet food brush. Or, cover the lid for a few minutes.)
3. Add corn syrup. (The corn syrup, and invert sugar, will keep the sugar from crystalizing. If your mixture does not crystalize, it is not necessary to add. If you do not have corn syrup on hand, you may add a drop or two of fresh lemon juice.)
4. Wait until the caramel becomes light amber in color, or of your desired color. (Once the caramel starts to obtain a little color, it will get dark very fast so keep a close eye!)
5. Once the desired color has been achieved (The darker the color, the more bitter in flavor), gently shock the pot for a few seconds in the ice bath to stop further cooking.
6. Wait a minute or two for the caramel to slightly harden in the pot.
7. Tilt the pot and dip the apples into the caramel. (Remember, the caramel is HOT. Please, do not touch it with your bare fingers.)
8. Place on a silpat or parchment paper.
9. Allow to cool completely.
10. Enjoy.

I cut sticks/mini branches from our fruit tree,

cleaned them with hot soapy water, and stuck them in the apples.

I left some leaves on, but I think it looks silly. lol.

I think this picture perfectly depicts Autumn!

Note: Because sugar is hydroscopic, the caramel candy (caramelized sugar) will pick up moisture in the air and become tacky and 'wet'. If you cut the apples into wedges, it is best to eat them immediately to get the best crunch. However, I sometimes like it when the caramel is a bit tacky because it slightly softens the caramel and it melds better with the apple.

Mmmmm.

Raspberry Brownies.

2010-10-19T20:36:00.000-07:00

As I have mentioned in my previous post, it's been raining in California these past few days, and the somewhat sudden chill has caused me to crave a lot of sweets. Yesterday, I wanted to have a lush brownie with my cup of tea. I flipped through several of my cookbooks and came across The Baked Brownie recipe in Baked: New Frontiers in Baking by Matt Lewis and Tina Rupp (a greak book by the way!).

Anyways, a few days before, I had gone to the grocery store to find that raspberries were on sale for $1 a pint! I bought several so I can freeze some for the times I wanted a smoothie or wanted to experiment. Because I had such abundance, I decided to fold some into the batter before baking....... and let me tell you, the brownies were the best accompaniment to my cup of very strong tea! The brownies were gooey and the raspberries provided a nice texture and a slight tang. Mmm.

Here is the recipe (adapted from Baked: New Frontiers in Baking):

Yield: 24 Brownies

1-1/4 cups all-purpose flour
1 teaspoon salt
2 tablespoons dark unsweetened cocoa powder
11 ounces dark chocolate (60 to 72% cacao), coarsely chopped
(* I used 10.5 ounces semi-sweet chocolate, and .5 ounce nonsweetened chocolate)
2 sticks unsalted butter, cut into pieces
1 teaspoon instant espresso powder
1-1/2 cups granulated sugar
1/2 cup firmly packed light brown sugar
5 large eggs, at room temperature
2 teaspoons pure vanilla extract
(*I used 1/2 a vanilla bean)
3/4-1 pint of raspberries

1. Preheat oven to 350 degrees F. Spray a 9x13 inch pan with nonstick spray or butter it.
2. Sift the all purpose flour, salt, cocoa powder, and set aside.
3. Melt the chocolate, butter, and espresso powder over a bain marie/double boiler, stirring frequently.
4. When melted, add the two types of sugars and mix with a whisk to well-incoporate.
5. Mixture should be at room temperature now-- add in three eggs, whisk.
6. Add the rest of the eggs with the vanilla extract and whisk until just combined.
7. With a spatula, gently fold in dry ingredients.
8. When about half the flour is incorporated, fold in about 3/4 a pint of raspberries. (Or a whole pint if you'd like!)
9. Pour batter into pan, spread with a spatula, and bake for 30 minutes or until a toothpick inserted into the center of the batter comes out with a few crumbs.
10. Cool completely.
11. Enjoy!

You can most definitely 1/2 the recipe and bake the brownies in a 8x8 pan for 30 minutes. I actually made a full recipe, divided the batter into two, folded one half with raspberries, and experimented with the other half-- I'll post this recipe next! : )

Quince Tea: Preparing for Winter.

2010-10-19T17:19:00.000-07:00

Quince from my backyard. Pretty, no?

Quince is a wannabe apple-like fruit. Well, it is related to apples and pears. It reminds me of a mutated Golden Delicious apple, just not as soft and as... delicious. The quince is a very fragrant fruit with a hard and bitter flesh. It is typically not consumed raw due to its nature, but enjoyed poached, baked, or boiled. Some people throw a few slices into their apple pie because supposedly, it enhances the aroma and flavor of the apples! I have yet to try this, but will sometime this chilly season.

I first learned of the fruit about ten years ago when my dad planted a tree in our backyard. After a horrible experience of trying to eat the fruit raw, I never really cared much for it. My parents did not seem to know what to do with the fruit either, other than displaying the fruit around and about the house for its fragrant purposes. However, earlier this year, I went to the Korean grocery store to find 'Quince Tea'. Intrigued, I came home and researched more about it.

As it turns out, Quince Tea is very popular in Korea during the cold Fall and Winter months because of its cough suppressing properties. It is not only full of antioxidants, but is also high in Vitamin C, and beneficial to those suffering from high blood pressure, cardiovascular disease, anema, upset stomach, and ulcers!(Note: I am in no way implying that this fruit will cure your disease.) Additionally, it is good for your skin!

It has been getting quite chilly here in California, so I decided to make some Quince Tea! Another reason is because the rain had knocked so many fruits off the tree and I did not want them to go to waste. The 'tea' itself actually does not contain any tea leaves or caffeine so it is kid-friendly (like mint tea or ginger tea)! It is beneficial to drink a cup on a daily during the cooler months.

Three quinces sat on a wall.

Recipe:

1 pound quince
1 pound sugar (or simple syrup, or honey)
1 clean jar with tightly-fitted lid

(Basically, it is equal parts fruit and sugar so you can make as much, or as little, as you want.)

Procedure:

1. Carefully wash the fruit in tepid water.
2. Dry the fruit and thinly slice with skin on.
3. Divide fruit and sugar into three batches (You can eyeball this step. There is no need to be precise).
4. Place items in jar- starting with the fruit and ending with the sugar.
5. Close lid tightly and place in a cool, dry place*-- do not open, but do give it a shake periodically.

Why layer the sugar and the fruit? Why wait a month?

It will take about a month for all the sugar to melt down and meld with the fruit (technically you are macerating the fruit). By the end of the month, you will have a fragrant and light brown concoction sitting at the bottom of your jar. To drink, mix well with a spoon and place a few tablespoons in a kettle or a pot of water. Bring it to a boil and drink. You can adjust by adding more water or more syrup to your liking.
I also think adding a few thin slices of ginger (and even Asian pear) when making the syrup will provide a nice flavor! Not to mention that ginger and Asian pear are also great cough suppressants! I will provide an update of how the 'macerating' process is coming along in two weeks, and again in a month!

If you are in need of some right now and can't wait a month, bring about four cups of water, slices of two medium quinces (or Asian pear), an inch of ginger root, and honey/sugar (sweetness depends on your preference) to a boil for about an hour- adding more water as you need. The tea should have a depth in flavor.

Pinktober Cupcakes!

2010-10-12T20:31:00.000-07:00

Pinktober Cupcakes!
The cupcakes are a vanilla base filled with lemon curd and iced with a swirl of pomengrante icing. Oh, and the inside has a surprise, which, will remain... a surprise! I'm kidding! The surprise was a fresh raspberry. The icing was tinted with a kiss of red food coloring as the pomegranate concoction turned it a very unattractive light maroon.

By the way, early last week, I was sitting at the bookstore browsing through some cookbooks and completely fell in love with Krystina Castella's A World of Cake. I was so impressed by the book that I found myself tapping my friend every five minutes to tell her how much I loved the book. The pictures and the organization of the book left me amazed... and hungry.

After much anticipation, I finally received my copy in the mail today, and wanted to ask if anyone was interested in journeying through the book with me? : ) I am thinking of baking two recipes per month (so every other week). We can discuss which recipes we want to bake and when to bake it by. Anybody? If interested, please email me at: misobakes@gmail.com

Update (December 2010):

Thank you to everyone who showed interest! Unfortunately, a few of us had conflicting schedules and could not set a date and therefore decided to travel through the book on our own time. : ) If anyone wants to join me for a recipe or two, feel free to send me an email.

Halloween Cake.

2010-10-11T13:45:00.000-07:00

... and the witch fell into the pumpkin! : )

Vanilla cake with Belgian chocolate ganache and raspberry filling.

I have fond childhood memories of Halloween. Funny thing is, some aspects of Halloween never seem to change: lollipops covered in kleenex made to look like ghosts, orange jack-o-lantern candy pails that smell plasticky and sweet, buttery scent of candy corns, 'take one' signs next to a bowl of candy out on the front porch (sorry, but we all know that by the third kid, all the candy's gone), carved pumpkins burning from the flickering candles, and... the list goes on.

Sigh. I wish I could be a kid again.

Edible Popcorn Boxes.

2010-10-04T17:16:00.000-07:00

I love spending time at the bookstore. I sit at the store's coffeeshop and journey through a pile of cookbooks and cakebooks with a hot cup of americano. Sometimes, I get so inspired and excited that I want to yelp out a 'yippee' or a 'hooray', but instead I quietly clap to myself before I jot down some chicken scratch on a piece of napkin. I know, I'm such a dork. But in all honesty, I wish I could get paid for reading cookbooks and testing recipes.

My sister recently came home with gorgeous tomatoes in a popcorn box that her boss gave her. I stared at the cute box for a few moments and thought it would be really cute to make the box out of sugar cookie dough and fill it with real popcorn! This would not only save paper and be a unique way of going green, but it would be fun and different!

Here is the final product:

Cute, right? I also made some popcorn cookies for decoration. Oh, and my red stripes are blotchy in color because I had to paint them with diluted food coloring as I could not achieve the red I wanted with my royal icing.

I think these would be cute favors to give out at parties-- not to mention that Halloween is just around the corner! Hint-hint. Here is a rough outline of how I went about making the boxes:

1. Make template for the boxes out of thick construction paper. (You just need two templates, a bottom and a side. Well, assuming that your bottom is an even square.)
2. Make your favorite sugar cookie dough recipe.
3. Chill dough in the refrigerator for about an hour.
4. Roll out and cut according to the template.
5. Chill in freezer for about fifteen minutes.
6. Bake.
7. If cookies have expanded, working quickly, cut the cookies to shape again using the template and a knife or pizza cutter. (The cookies will be HOT so please be careful!)
8. Cool cookies. The trimmed areas of the cookies will be brittle and crumble easily, so you can seal it with a very thin layer of chocolate or royal icing.
9. Make your favorite royal icing recipe.
10. Mix needed colors, but be sure to reserve some stiff consistency royal icing to glue pieces together.
11. Outline and flood cookies.
12. When cookies are dry enough to handle (about 8 hours, or overnight), pipe a border and sprinkle sanding sugar.
13. Tap excess off.
14. When border and sanding sugar are dried, glue the pieces together with remaining stiff royal icing. (The stiffer the consistency, the faster it will dry and adhere. Same applies for the border.)
15. Pop popcorn and place in cavities.
16. Enjoy!

Gibberish and Coffee Jello.

2010-09-23T21:40:00.000-07:00

My dad still does not acknowledge my passion for cooking and baking. As a matter of fact, my dad and I argue about my career path and choices on almost a daily basis. Some days, I feel guilty because I feel like I let him down, but other days, I feel empty because I lack his support. If a father does not have faith in his very own daughter, then who will have faith in her?

Ultimately, I think what hinders my old-fashioned, strong-minded, prideful dad from sharing my passion, is the way people perceive me. "Did she not do well in college?" "Does she not know what to do with her life?" Although my dad has never expressed it to me, I am sure 95% of the people ask such questions when he tells them I deviated from Psychology and Sociology and stepped foot into the culinary industry after college. I am sure these questions upset and irk him in various degrees. I mean, who wouldn't be with such unenthusiastic 'feedback'?

Honestly, I get these initial responses, too. You know, the single eyebrow lifts, the awkward smiles with underlying skepticism of my abilities, and the 'oh..'s followed by silence. It bothers me, but I'm slowly learning to not care. If people want to think I failed academically, then so be it. If people want to doubt my passion and think this is just a 'temporary' thing, then so be it as well. As long as I know the truth, that's all that matters. And, who knows? Maybe, just maybe, I may want to call it quits and have a career change years from now, but at least I had the courage to give my passion a chance amidst all this opposition. I would much rather 'fail' doing something I love than succeed doing something I hate.

Anyways, enough gibberish and now to dessert!

After making the Stained Glass Jello (sgj), I got inspired to make jello out of my favorite beverage: coffee! I took the two components of sgj and played around with it! Fortunately, I was quite successful after my first attempt. However, some of you may need to play around with the recipe a bit as it all depends on how strong and how sweet you like your coffee.

I will also divide this recipe into two parts, however, you can make both parts at the same time! : )

Ingredients (list of both Part I and II combined):

- 4 envelopes of Knox unflavored gelatin
- 1/2 cup cold water
- 1/2 cup cold coffee
- 1 can sweetened condensed milk
- 4 1/2 cups hot coffee
- 1/3 cup sugar

Part I (Milk Coffee Mixture):

- 2 envelopes of Knox unflavored gelatin
- 1/2 cup cold water
- 1 can of sweetened condensed milk
- 1 1/2 cup of hot coffee (strength depends on preference)

1. Bloom the gelatin in the 1/2 cup of cold water.*
2. Pour hot coffee into the gelatin and mix until dissolved.
3. Add the sweetened condensed milk and stir until dissolved.
4. Set until it cools to room temperature.

(* You can bloom the gelatin in cold coffee, but I did not because I felt like the coffee will overpower the flavor the of scm.)

Part II (Black Coffee Mixture):

- 2 envelopes of Knox unflavored gelatin
- 1/2 cup cold coffee
- 3 cups hot coffee (strength depends on preference)
- 1/3 cup of sugar (sweetness depends on preference so you can add more or less)

1. Bloom the gelatin in 1/2 cup of cold coffee.
2. Add sugar into coffee until desired sweetness.
3. Pour coffee and sugar mixture into the gelatin and mix until dissolved.
4. Set until it cools to room temperature.

Assemble:

1. When both mixtures are cooled to room temperature, pour a cup (using a liquid measuring cup) of the black coffee mixture into a 9x13 pan and refrigerate it for at least 20 minutes.
2. When ready, pour in a cup of milk coffee mixture, and set in fridge.
3. Repeat this process until you have three layers of milk and three of black.
4. Combine what is left of both mixtures and pour over the top (mixture will be very thin) and refrigerate until ready to serve.
5. Cut into small blocks or into bite-sized cubes.

Note: If mixtures firm up during the waiting process, then put the bowl over a pot of hot water for a few seconds at a time until it comes back to liquid state.

Stained Glass JELL-O.

2010-09-21T10:39:00.000-07:00

I ate a lot of jell-o growing up; maybe, a tad too much for my little soul. What can I say? I take after my mom who has a crazy love for jell-o that makes her battle her children over the last piece of jiggly wiggly goodness. Sigh. How I wish to be a kid again! : )

Feeling a little nostalgic, I made a batch of stained glass jell-o over the weekend. I recall seeing this recipe in a very old, tattered and faded cookbook (or was it a magazine?) at a thrift store quite some time ago, but never got around to making it.

I split the recipe into 2 parts so it's easier for you to comprehend.

Part I:

- 4 (3oz.) boxes of different colored Jell-o Mix [Or, 2 (6oz.) boxes]
- 4 cups of boiling water
- 4 small containers

1. Take a box of jell-o mix and combine it with a cup of boiling water. Stir well until gelatin is dissolved. (If using 6oz. mixes, combine with 2 cups of boiling water.)
2. Pour the mixture into a small container/pan.
3. Repeat for the rest of the colors.
4. Chill overnight, or at least three hours.

Part II:

- 1 can of sweetened condensed milk (double check to see that it is SCM and NOT evaporated milk)
- 1 1/2 cup of boiling water
- 2 envelopes of Knox unflavored gelatin
- 1/2 cup of cold water
- 9x13 pan
- 1 medium bowl

1. In a bowl, combine the 2 envelopes of Knox gelatin with 1/2 cup of cold water until the gelatin soaks up all the water (this process is called 'blooming').
2. Pour the boiling water into the bloomed gelatin. Stir until gelatin is dissolved.

3. Pour in sweetened condensed milk. Mix until well combined.
4. Cool to room temperature.

5. While milk mixture is cooling, cube all four colors of the jell-o and gently toss them in a 9x13 pan.
6. When milk mixture is cooled, pour over the cubes of jell-o.
7. Chill overnight.
8. Cut and serve.

Cut them into blocks.

Or, cut them into smaller cubes. I think they remind me of

the nougat candies with bits of candied fruit. Anyways, you'll

get A LOT more cubes than shown. Aren't they pretty? : )

White.

2010-09-16T22:21:00.001-07:00

Some like white even after Labor Day, and hey, it's okay! : )
Haven't you heard? White is the new black!

Where there is a will, there is a way.

2010-09-11T02:36:00.000-07:00

Here I am sitting around at 2:30 AM trying to fulfill my perfectionist hunger. My room is currently an utter mess. Crumpled papers with illegible chicken scratch have artistically arranged themselves on the carpeted floor. What was once a clean desk is now adorned with empty bottles of water and stubby colored pencils. My neatly combed hair is now a bird's nest from all the head-scratching, and my cleanly washed hands are now freckled with blotches of black ballpoint pen ink. Sleep lingers in the back of my mind, but my eyes aren't tired. I just want to finish brainstorming, sketching and researching.

Staying up this late 'studying' brings back memories of when I was a college student. I would either study in the corner of the library until 2 AM, or go to bed whenever I was tired and wake up around 3 AM to resume my studies. And if you are wondering, yes, I was the annoying girl who had her paper completed days before the due date. I was also the girl who started studying for exams a week before (but it was mostly because I knew I was not smart. For every hour of effort others put into studying, I had to put two).

Reflecting back, I don't know how I did it, but I did. What motivated me? There were a lot of factors, but as a freshman in college, I remember coming across a quote stating something like, "Education is just a miniscule obstacle in life. However, if you can't even overcome an obstacle of such small degree, how are you to overcome the bigger obstacles in life?" To me, this quote just made so much sense and in an odd sense, challenged me. Suddenly, I wanted to know where my academic ambitions could take me and what my limits were in terms of grades. To cut things short, college ended on a good note, but I was never a 4.0 student. Darn. Well, I still have graduate school to look forward to sometime in my life.

Anyways, in 1942, Alan Price coined the phrase, "Where there is a will, there is a way." This quote is what challenges me today. The new challenge is to, once again, learn the limits of my willpower but this time, without academic guidelines, a professor to advise me, or a midterm grade to inform me that I am on the right track towards getting an A. Today, I have an ultimate destination, but no map. However, I'm not too concerned because I'll get there eventually. : ) Someday, a person will give me a few minutes of their time to listen to my dream.

Strawberries and Cream.

2010-09-08T23:01:00.000-07:00

The weather in California has been quite chilly and cloudy the past two days. The crisp air felt so refreshing and got me excited for autumn, my favorite season. It's funny because I never really liked the cold until I studied abroad in London. I remember I'd bundle up like a snow(wo)man, wearing leggings under my jeans, and layers of shirts under my coat, while trendy Londoners walked around flaunting their figure in black miniskirts and pantyhose. Yea. I felt like a man in London 99.99999% of the time. Cough. Moving on.

The chill gave me a gentle nudge, reminding me that summer is almost over, which, in my world, translates to: strawberry season is almost over! I am a tad sad because I don't think I took advantage of strawberries this year. Boo. In an attempt to devour what's left of the 'in season' strawberries, I rushed to the grocery store and bought a few pints. I used some for my Strawberries and Cream roll, and plan on using the rest in a fresh strawberry pie tomorrow. : )

This roll is one of my favorite dessert/snack. I love pairing it with a steaming mug of strong matcha green tea or black coffee. If you're looking for something light and airy, then this one's for you!

Sponge Cake:

- 150g all purpose flour

- 210g sugar

- 2g salt

- 180g yolks

- 2 whole eggs

- 2g corn syrup

- 70g water

1. Preheat oven at 350F.

2. Grease a 1/2 sheet pan and line with parchment paper.

3. Put all the wet ingredients in a mixer bowl, and whip at medium-high speed until it is pale yellow in color and very thick. The mixture should fall into ribbons when dropped.

4. While the wet ingredients are whipping, sift the flour and set aside.

5. Dividing the flour into three additions, gently fold the flour into the egg mixture.

6. Pour the batter into prepared pan and using a spatula, level the batter.

7. Bake for 10 minutes or until the sponge cake springs back when touched and pulls away from the sides.

8. Remove cake from pan and cool.

While the cake is baking, you can go ahead and make the whipped cream and stick it back in the refrigerator until ready to use. You can make more or less of the whipped cream as it depends on preference.

- 2 cups heavy cream

- 2 tablespoons granulated sugar

- 1 teaspoon vanilla extract

After making the cream, you may also wash and slice strawberries. Amount depends on preference.

To assemble, peel the parchment paper off the cake and trim all four edges. Take a serrated knife and make crisscrossing score marks on the bottom side (parchment side) of the cake. Becareful not to cut through the cake. The scoring should prevent the cake from cracking when rolling. Slather whipped cream on top, leaving an inch border around the cake. Place a layer of strawberries. Roll. Chill for at least 2 hours. Slice and serve.

---

If clarification is needed, please feel free to ask away.

I am suddenly so very tired that I can't think straight at the moment.

I will revise this post first thing in the morning!

Thank You!

2010-09-06T20:54:00.000-07:00

This post is dedicated to all my supporters who contact me in various ways to express their encouragement. Your kind words encourage and inspire me. If it weren't for your little interest, care, and support, I would have called it quits already. Thank you for being there and watching me grow!

Speaking of growth, here are pictures of my previous work:

Click here to view more.

Buttons!

2010-09-04T10:40:00.000-07:00

A long time back, while cleaning my room, I found an old candy tin full of colorful buttons that I unintentionally collected throughout highschool, college, and post college. Inspired to make a button cake for an expecting friend, I made about fifty edible buttons and used them for this cake. I did not use all fifty on this cake, but I think the rest will make cute cupcake toppers to accompany this cake.

Alice's Birthday.

2010-08-26T10:06:00.000-07:00

Majority of my close friends have been a part of my life for more than ten years. We've seen one another change throughout elementary, junior high, high school, college, and post college. We've seen one another at our best and our worst. We've gone from quiet, shy girls giggling over childhood crushes to strong, independent women seeking for feet-sweeping romance. We've gone from girls playing on the monkey bars to women striving to get recognized for our abilities in our respective work fields. Though our appearances and dreams have changed throughout the years, our bond with one another remains untouched. Or, maybe the walls we've built around ourselves come tumbling down in each other's presence.

My friends and I still find great joy in our mugs of coffee, scoops of ice cream, bowls of pasta, bunches of flowers, and walks through parks and museums. We still find the same jokes funny, and laugh until our sides not only ache, but burn. We still hurt over our past love interests and cry over the reasons why those relationships could not go forth. Although we've heard the same stories, funny or sad, a million times, we don't mind hearing them again because they're as funny or as sad as the first. Sometimes we sit in silence for a really long time, but instead of it being awkward, that silence feels so natural, so comfortable, so secure.

For the most part, we are still very simple, low-key, low maintenance (though we may not seem like it), and somewhat crazy (like spending $20 on an ice cream sundae). These amazing ladies called my friends have truly molded me into the being I am today, and they definitely have an influence in my cake designs.

Anyways, this past weekend was my friend Alice's belated birthday dinner and when digging through a box of stationary in search of inspiration, I came upon a card with a polk-a-dot design that screamed Alice. I used the design on the sides of the cake. I threw on some fondant tulips, birdie, and scroll on top for fun.

Hello Kitty Cake.

2010-08-20T17:44:00.000-07:00

My older sister loves Hello Kitty (I do too) so I made a HK cake for her on her birthday! : ) I baked a quarter sheet cake and carved the face out. It took a lot of time, patience, and breath-holding moments. Anyways, the cake was a chocolate cake filled with orange buttercream and covered in homemade fondant. : )

HAPPY BIRTHDAY, SISTER!

'Fruit' Basket Cake.

2010-08-19T16:57:00.000-07:00

'Fruit' basket cake I made last week. It didn't really turn out the way I wanted it to, but it was still a lot of fun making it! : ) My favorite are the peas! They remind me of the peas in Toy Story 3. Anyways, the cake was the basket part and I covered it with braided fondant, but you can't really see it. : /

Anyways, I'm keeping it short today because I have a project I'm currently working on!

Rainbow Cupcakes.

2010-08-17T23:39:00.000-07:00

I have not been in the best health condition this past week. I had an odd infection in my neck that even left the doctor quite puzzled. Anyways, after being on on antibiotics all last week I am about 90% back to normal now! Yay!

Today, I wanted to share how to make rainbow cupcakes. No, I did not invent this technique, but after reading about it several years ago, I have used it a billion times to jazz up plain vanilla cupcakes and cakes. It's pretty when the batter is baked into cakes and iced with lush chocolate ganache. The contrast of the colors is quite gorgeous. : )

I am sure the pictures are self explanatory and instructions are not really needed, but basically, you take white or yellow vanilla cake batter (it can be made from scratch or if you're feeling lazy, box mix will do) split it into however many colors you intend to make, and tint to colors of choice. It is important to use gel icing colors so that all the batters have similar consistency. Anyways, layer on the batters into cupcake liners and bake! Not all the cupcakes will come out looking the same, but that's the fun in such projects. However, if you are a perfectionist and want the batter to be perfectly layered, you can layer a color and freeze it. Once it becomes firm, you can layer the next color, smooth it out, and freeze it again. Repeat these steps until you have used all your colors. If you want all the colors to be of same thickness, you can weigh the amount of batter you place in each liner.

By the way, the cupcake liners should be about 1/2-3/4 full of batter in total, so take into consideration how much of each color you would like in each, or all, the cupcakes.

I iced some with buttercream and sprinkled them with rainbow sanding sugar and left some plain.

It's not about the glitz. It's not about the glam.

2010-08-10T00:12:00.000-07:00

Television does a great job on portraying the culinary industy, more so the cake industry, as fabulous and glamorous. Everything seems so beautiful, so perfect. Bakers and cake decorators are portrayed as magicians. They have the ability to turn a dull chocolate cake into a grand masterpiece with a 'bippity boppity boo' of their ever-so-delicate, yet stern, hands. From time to time, there are moments of crisis and of disaster, but there is always a solution. In the end, as Disney has instilled in all our minds, the client enjoys his cake and everything ends happily ever after. And, despite all the rough work and craze, the gem of the show is able to maintain her manicured nails perfectly somehow.

Although my time employed as a cake decorator was brief (I moved on from that particular bakery as I was not being treated fairly and am currently on a job hunt), I can tell you that working as a cake decorator is not an easy job. The camera does not capture the rough hands or aching wrists of the decorators. When you first begin working, your hands will grow chapped, if not raw, due to washing your hands constantly throughout the day. Your wrists and arms will burn from kneading pounds of fondant, and you'll most likely get culinary tattoos (burn scars) from trying to get the cakes your boss pushed to the very back of the oven. At least once will you get covered, head to toe, in powdered sugar or flour from forgetting to change the speed of the ginormous Horbart stand mixer; consider this your initation into the bakery world. There will also be difficult cilents who, upon pick up, claim the cake is not the design they had wanted although you have verified with them several times. There will be days when you sit in the bathroom sobbing your eyeballs out because you feel like a failure.

Bottom line is, for those of you that think this industry is easy and is all about the glitz and glam, then I would like to tell you that you are wrong. For those trying to open a cake shop because you think it would bring in oodles of cash in a short period of time, you are also very wrong. Without passion, without dedication, money will not follow. Not to mention that your lack of both characteristics will reflect in your work.

For those of you wondering, are the hardships worth it? Yes. Very. Nothing makes your day like a satisfied client or a completed cake. That smile drawn across the client's face upon seeing the cake for the first time makes your heart skip a beat and melt at the same time. Of course you can't always be 100% satisfied with every cake you make, but it's enough satisfaction to give yourself a pat on the back.

Chocolate Strawberry Mousse Cake.

2010-08-06T00:01:00.000-07:00

6" Mama Cake!

4" Baby Cakes!

As much as I love working with fondant, I like to periodically re-make the things I have made as a student in culinary school; however, I twist things up and make them my way.

The pictured cakes are chocolate strawberry mousse cakes wrapped in joconde sponge. The top half of the cake is chocolate mousse and the bottom half of the cake is strawberry mousse. The brown (Chocolat) and pink (Fraises) words, baked into the sponge cake, are made of a butter and egg white based paste. I wanted to create a cake that basically spoke for itself (Chocolat = Chocolate and Fraises = Strawberries in French.) I actually wanted to write the words in cursive, but realized it's quite difficult to write cursive backwards!

When I first made this cake at school, we were limited in terms of creativity as we were only allowed to make stripes with the paste. We were also only allowed to make one type of mousse. I believe I made mango mousse with baby pink stripes on the exterior. It was yummy, but I did not like the design. Stripes seemed so... boring.

Anyways, I will take a picture of the interior of the cake early tomorrow! : )

When reality comes knocking.

2010-08-04T00:33:00.000-07:00

When I was younger, I thought I would be in a very different position at this point in my life than I am today. I thought I'd be busy going to graduate school or excelling in my career. I pictured myself walking around with my back straight, head held high, and face beaming with pride and confidence. Never once have I thought I would be given months of unemployment. I never, ever dreamt of hitting such a low point in my life.

You see, I am a very ambitious individual. I never missed or showed up late to a single class as an undergraduate, and I went to almost every office hour for classes I felt I was struggling in. If I did not understand something I read and re-read the material until I understood it. Sometimes, I would underline and highlight the same page so much that I would tear a hole through it with my highlighter. I was very determined and motivated to do well, especially because I knew I was not gifted with intelligence. Reflecting back, I believe I truly earned each and every one of the A's (as well as the B's) on my college transcript and I am quite proud- well, not the B's.

The same applies to my culinary education. I graduated with highest honors and perfect attendance. Yes, you read it correctly: perfect attendance. You may think it was easy achieve, but not when classes start at 6 AM. On top of that, I, along with two others, came to school thirty minutes early almost everyday to wipe down the tables and help the chef prep for the day. Nerdy? Yes.

Basically, I love to keep myself on my toes and love tiring myself out. I find most pleasure in crawling into bed after having a long, tough day, and falling asleep even before my head touches the pillow. Additionally, I am a schedule person. I love knowing what I will be doing tomorrow, and the day after. I strive for consistency and stability.

Unfortunately, all this sounds so distant from me today. Unemployment has taken most of my optimism and faith, in myself and in people. I have spoken to chefs who have reached out first and promised me with amazing opportunities, but most have not followed through with their word. They tell me they would like to work with me and would call me later with an update, but never do, and would not answer my calls. I mean, yes, I understand that life does happen, and that there are more important business to take care of than 'the jobless girl', but hey, you're dealing with someone's life here. Someone's dream. To you, she may seem so small, so weak right now, the least of your concern, but one day, her career may take off and take her places. I wonder what you'll be thinking then?

There was also a case when I was 'advised' not put my college education on my resume as it is completely irrelevant to the food industry. This news crushed me. I know it is irrelevant, but to me, thus far, it is one of my greatest accomplishments in my life. My college education was and is a huge part of me. It not only reflects my discipline, dedication, and motivation, but my capabilities. College definitely molded me into the person I am today. Since when was being well-rounded something to hide? If college education was that irrelevant, why would it matter if it was on my resume or not? I might as well keep it than take it off. Additionally, I don't have enough job experience in this industry to make my resume of reasonable length, or make me stand out from my peers.

Sometimes, I want to call it a hopeless dream and go back to school, but each time I am about to pack my passion away in cardboard boxes destined collect dust in the garage, something inside me tells me it is too early to give up. If I call it quits because reality is so different from my expectations, then I'd be proving everyone who has doubted me, or taken advantage of me, right. Additionally, I have faith that one day, it'll be my time to shine. However, when I'm up there, I'm never going to give anyone false hope.

I am and will keep searching. Each time reality disappoints me, I am going to cry a little and bake.

'Pung'kin Bundt Cake.

2010-07-30T01:37:00.000-07:00

I had Israel Kamakawiwo'ole's version of Somewhere Over the Rainbow/What A Wonderful World stuck in my head the whole day. I tried singing different songs to get it out, but somehow I'd incorporate the lyrics of Somewhere into the melodies of the songs I tried to sing. Ultimately, I gave up after several attempts and decided to save myself from going insane. I let myself go and allowed myself to indulge in the song. After humming the song to myself about a million times while flipping through the same old wedding cake books and bridal magazines to remind myself why I set foot in this cut-throat industry, I finally went down to the kitchen to bake.

I opened the pantry door and spotted the cans of pumpkin sitting in the far back corner. Last Fall, after hearing that there was going to be a shortage in pumpkin that season due to poor production, I stocked up like a mad woman. Everytime I went to the grocery store, I picked up three large cans of pumpkin puree. I don't know why I did that because last Thanksgiving, I only baked two pumpkin pies. lol. Good thing the cans do not expire till next year.

Anyways, to free up some shelf space, I decided to use up some pumpkin and baked a pumpkin bundt cake, or 'pung'kin as a friend calls it. Instead of a plain glaze, I made an apple-cinnamon glaze with simple ingredients I had on hand. : ) If you're not an avid fan of glazes, cream cheese icing would make a fabulous alternative.

Fluffy texture! : )

It would be great as breakfast or dessert or a snack

with a cup of tea!

Here is the recipe! Hope you enjoy!:

Cake:
- 1 1/2 sticks unsalted butter at room temperature
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/4 teaspoon ginger
- 1/2 teaspoon salt
- 1 1/4 cups canned pumpkin puree
- 3/4 cup buttermilk
- 1 teaspoon vanilla
- 1 1/4 cups granulated sugar
- 3 large eggs

1. Preheat the oven at 350F and prepare bundt pan
   (butter the pan and give it a dusting of flour).
2. Cream together the butter and granulated sugar until fluffy and
    pale in color using the paddle attachment.
3. With the exemption of the eggs, mix remaining wet ingredients together.
4. Mix remaining dry ingredients together.
5. Add eggs one at a time.
6. Divide the dry ingredients into thirds and wet ingredients
    into half, and starting and ending with the dry,
    alternately incorporate into creamed butter mixture.
7. Pour batter into greased pan and bake for about 45 to 50 minutes.
8. Cool.

Icing:
- 1 cup powdered sugar
- 1 1/2 tablespoon apple juice (cider works fine)
- pinch of cinnamon
- drop of lemon juice (optional)

1. Whisk sugar, cinnamon, and apple juice together.
    (You may not need all of the apple juice.)
2. If you find the mixture too sweet, add a drop of lemon juice at a time.
3. Drizzle over ever-so-slightly warm bundt cake, and cool completely.

I hope everyone has a great day! Happy Eating!

Afternoon Tea Party.

2010-07-26T18:46:00.000-07:00

About a month ago, I was out and about in search of inspiration. I wanted to do something fun and different. As I sat in the corner of my favorite bookstore, I thought of, and started listing, all the creative people in my life.

One name stood out in particular: Sylvia Gunde of Sylvia G Photography. Excited, I rushed home and asked Sylvia, an amazing photographer and a very intelligent friend of mine from college, if she would like to collaborate with me on a few shoots.

A few days later, I pitched my tea party themed photoshoot idea to her (as well as many others which will remain a secret for now), over lunch in Studio City. To keep things short, let's just say both of us walked away from the conversation very excited.

Anyways, after much sketching and thinking, I chose yellow and pink to be the color scheme of the shoot and then slaved away the next few days creating the baked goodies and other props for the shoot.

Here are some of the pictures! :

It's not ice cream! It's actually cupcake! : )

Teapot Cake.

Tea, anyone?

Here are pictures of our gorgeous model, Evanne:

I even made the pom-poms hanging in the tree!

Anyways, I would really like to thank Sylvia and Evanne for their time and hardwork. I had so much fun! Thank you so, so much! I can't believe we really did it!

This shoot made me realize that teamwork is really important, that it takes the effort and dedication of several individuals for the success of projects like these. I have newfound respect for everyone working in the 'visual' department of all industries: food stylists, creative directors, art directors, film makers, makeup artists, etc. It takes so much time (I'm talking days) and effort to prepare for a shoot (or whatever applies), only to have the actual shoot last an hour or two. Do you know it took me three days to prep? I had to bake extras of everything (with the exemption of the cake), not to mention that I had a lot of goodies that never made it into the photo!

I was so tired and drained after a small shoot, but can you imagine what a big scale photoshoot would be like?

Chicken Teriyaki.

2010-07-23T16:42:00.000-07:00

A few nights ago, my mom came home with an armful of groceries to make chicken teriyaki for dinner. Having lost my appetite due to the extremely hot and arid weather, I was highly anticipating a hearty dinner that will tingle my dull tastebuds. My mouth watered at the thought of the sweet teriyaki sauce slightly melting in my mouth.

Anxious, I asked my mom for her recipe so I could start prepping while she settled in. To my disappointment, her recipe was very long and was going to take about two to three hours to complete. Impatient, I quickly helped her prep and sat in front of my computer in search of a shorter recipe. Not too long into my search, I found this recipe on No Recipes.

This particular recipe was very simple, and I had most of the ingredients on hand. I decided to give this recipe a try, but made a few modifications. Instead of using chicken thighs, I used skinless, boneless chicken breasts, and instead of marinating the meat in the fridge for an hour, I diluted the brine (with the exemption of brown sugar) and boiled the meat in it. Lastly, I swapped the dark soy sauce for light, or 'regular', soy sauce.

Here is the adapted recipe.
I would say it serves about 4 people:

Meat:
- 2 fairly large boneless, skinless chicken breasts.

Brine:
- 3 Tbs soy sauce
- 3 Tbs mirin (sweet sake)
- Just enough water to cover chicken breasts in pot.

Teriyaki Sauce (basically I just doubled the original recipe):
- 4 Tbs honey
- 4 Tbs soy sauce
- 4 Tbs mirin
- 4 Tbs sake

Vegetables:
- Any of your choice.

Procedure:
I made the sauce, cooked the meat, and sauteed vegetables all at the same time. If you are still a newbie in the kitchen, I recommend that you make the sauce first as it can be quite tricky. The sauce can go from perfect to disastrous in a blink of an eye! When working with sugar, always keep a close eye!

Sauce:
Place all ingredients in a small saucepan and let it reduce to about half over medium heat. When close to being done, all you may see is bubbles. When ready, take the pot off the heat and gently swirl the pot. The reduced sauce will appear a bit runny at first, but will slightly thicken as it cools. Whatever you do, do not dunk your finger in the sauce to taste! It will be EXTREMELY hot. You may taste it as it reduces, but please, use a spoon. The final product should taste sweet. If it tastes bitter, it means the honey had caramelized a bit too much.

Meat:
Place chicken breasts, soy sauce, and mirin in a medium saucepan. Add water until the breasts are covered in liquid. Bring the mixture to a boil on high heat and then turn the heat down to a simmer. Simmer meat for 8 to 10 minutes, checking the meat for doneness at the 8 minute point mark*. Remove the meat from the water and let it rest for a few minutes before cutting into bite-sized pieces.
*(To check: remove a chicken breast and make a slit in the middle. If it is white, it is done. If it is pink, then it is not.)

Vegetables:
You may steam or sautee any vegetables you would like. A combination of mushrooms, onions, green onions, and julienned carrots sound delicious. Steamed cabbage will work well, too!

Assemble:
In a bowl, add rice, a layer of vegetables, and top with chicken breasts. Drizzle sauce on top and sprinkle with toasted black or white, or both, sesame seeds.

Bon Appétit!

If you would like to be creative, add a bit of orange zest to the hot teriyaki sauce once it comes off the heat and cools for a few minutes. Let it sit for a bit, and strain before drizzling.

A walk down Memory Lane.

2010-07-22T11:13:00.000-07:00

Here are some pictures of my previous work.
Most of you may have seen them on facebook.

Sigh. C'est la vie.

That is all for now! I will update more soon! : )

Components of a Bride: Bridal Shower Cake.

2010-07-21T20:24:00.000-07:00

Hanna's Bridal Shower Cake.

(Picture rights belong to Miso.)

This past Sunday was my cousin, Hanna's, bridal shower. In celebration of her special day, I made a two-tiered cake for her. The top tier was a chocolate cake with coffee buttercream and the bottom tier was a vanilla cake with orange buttercream. All parts of the cake, with the exemption of the dowels supporting the cake, were edible.

The cake was made to resemble a bride on her wedding day. The tiara resembles, well, the tiara in the bride's hair, the designs on the cookies resemble the lace on the dress, and although it's not very clear in the picture, the layers of fondant on the bottom tier resemble the layers of the wedding dress! : )

It was so much fun making the cake, but it took several days to complete. The brush embroidery technique, the technique used for the 'lace' on the cookies, took the longest and required a tremendous amount of patience. However, the labor was well worth it as the bride-to-be was very pleased!

Congratulations, Hanna! I still can't believe you're getting married next month!

Introduction.

2010-07-20T00:21:00.000-07:00

I'm starting over. I have deleted my previous entries and have given my blog a new identity. I would love to say I've also gifted my blog with a million dollar face lift, but unfortunately, I'm quite challenged in terms of technology. : (

For those of you that do not know me, or have stumbled across my page for the first time, I welcome you with a bottle of Veuve Clicquot. Just kidding! I welcome you with open arms! I am not much of a writer, but I do hope to entertain you during the times you find yourself re-watching the same clips on youtube, visiting all of your friends' facebook and twitter accounts, or signing into your email account every five minutes, because you're bored or find a dire need to prolong your procrastination.

Who am I, you may ask? I'm a twenty-something with an ever-so-growing passion for baking, cooking, arts and crafts, interior design, fashion, and well, basically everything and anything that allows my imagination to run wild and provides me with an opportunity to be creative and different. However, with that being said, I am in no way implying that I'm a great baker, cook, fashionista, etc. Sadly, amidst the fact that I did go to culinary school and obtained a diploma in patisserie and baking (and graduated with highest honors), there are still times when I forget to sift my flour, grease my cake pans, or leave out a crucial component of the recipe. Yikes! I know, I know, but sometimes I get a tad bit too excited! : )

Anyways, this blog will primarily be a food blog (baking to be exact) but there may be entries relevent to my other areas of interest as well-- like Psychology and Sociology, two fascinating fields I have my Bachelor's degree in.

Until my next entry, Happy Baking and Cooking!
It's such a great honor to be sharing the same passion and interest with you all! : )