About

April 2013

To many, it's just cake-- a mix you empty out of a box, or a few simple dry ingredients you throw together, stick in the oven, and slap some buttercream on. But to me, it's what makes my heart race. At times, it makes me smile ear to ear and do the happy dance. Other times, it makes me cry a river of disappointment. I can sit here all day marveling over cakes. There are days when the tip of my nose stings and my eyes tear up because I love what I do so much that it hurts. It's not 'just cake' to me. Flour has become my identity; sugar, my skin.

Why cakes, you ask? It's not just the process I love, but that single moment, that split second I live for: seeing the reactions of people when they see the cakes I created for them, for the first time.

That, fuels my passion.

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 March 2012

It has been quite the journey, but I have learned to laugh at my mistakes. 

I have learned to keep my cool in stressful situations.

I have learned that a few less or a few more grams of sugar or flour in cake batter won't result in disaster. 

I have learned that shattering a petal of a sugarpaste flower can be heartbreaking, but it certainly

does not mean my life is over.

I have learned that sometimes it's not me-- it's the fondant that's having issues. Really. 

I have learned to stop and smell the roses even in the midst of utter chaos.

These past two years, I have learned that I will be okay.

As long as my eyes can see, my brain can imagine, my hands can feel and my can heart sing, I will be okay. 

I matured as a person and as Miso.  

I must admit though that some things never seem to change...

I still need my daily cup of coffee. 

I still talk to my eggs, flour and milk. 

I still clap when my buttercream comes out just right. 

I still glue my face to the oven door to watch macarons rise.

I still hate tempering chocolate and chocolate hates me.

I still love cakes. 

I still love weddings.

Simply put, I'm still imperfect in so many ways. However, I've come to face them with more gusto. 

Welcome to my journey.

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November 2010

Hello, my name is Miso. Unfortunately, my name does not stand for the fermented bean paste used in miso soup as many of you have asked and in a sense, have hoped. The term, which means 'smile' in the Korean language, is actually a shortened word for Miss Oh. :)

I am a twenty-something struggling to find a stance in society. Better put, I am a twenty-something testing boundaries and seeing where a growing passion may lead. Thus far, 2010 has been quite a challenge. A very unexpected curveball was thrown my way and as a result, I lost a lot of confidence and faith in myself.

Late July, I started blogging again, but this time, with dire hope that it would provide some sort of consolation. I deleted my previous entries, changed my name, and started on a new page. This time, I did not care if a single person read my blog. I was doing it for me.

I don't know where life may take me next. Who knows? Life may pull me deeper into the ditch, or may pull me out and lift me higher than I have ever imagined, but regardless of what lies ahead, I hope I do not change. I hope I never forget how to laugh at my mistakes. I hope I never forget how to stop and smell the roses. I hope I never forget how to enjoy a cup of coffee. Simply put, I hope I never forget my humble beginnings and  never forget to pay the blessings I have received, forward. At the end of a long day, I just want to be able to give myself a pat on the back and smile.

All in all, I welcome you, with open arms, to my odyssey. I cannot promise you that it will be as eventful and captivating as Homer's, but I can promise it will be one you can relate to in many ways than not. So welcome, to my imperfect journey through the kitchen.

I love hearing from my readers, so please feel free to contact me at: misobakes@gmail.com