Brown Butter Wonderment
August 27, 2010

First and foremost, Selamat Berpuasa to everyone. Today marks the 16th day of the fasting month. Soon, it’ll be time to bake Raya goodies and hopefully that will mean more posts!

Before that though, it is time to reveal the Daring Bakers’ challenge.

The August 2010 Daring Bakers’ challenge was hosted by Elissa of 17 and Baking. For the first time, The Daring Bakers partnered with Sugar High Fridays for a co-event and Elissa was the gracious hostess of both. Using the theme of beurre noisette, or browned butter, Elissa chose to challenge Daring Bakers to make a pound cake to be used in either a Baked Alasa or in Ice Cream Petit Fours. The sources for Elissa’s challenge were Gourmet magazine and David Lebovitz’s “The Perfect Scoop”.

This month, I was introduced to brown butter and oh my, was I glad I signed up as a daring baker. Just the memory of the aroma of the brown butter is enough to make me salivate. On top of that, I had to overcome my nonsensical fear of making custard-based ice cream. I tweaked David Lebovitz’s chocolate ice cream recipe to churn out this marvelously creamy roasted almonds mocha ice cream to go into my bombe Alaska. Overall, this month’s daring bakers’ challenge was absolutely fun and a wonderful learning experience. Plus, I finally had a reason to invest in a blow torch.. Crème brûlée here I come!



Sleepless in Singapore – 200 words and counting..
March 6, 2010


To commemorate the beginning of the end, I decided to bake a cake. A coffee sponge cake to be exact, with coffee flavored crème Chantilly covered with mocha ganache enclosed in a fence of cappuccino wafer sticks. Well, you get the picture. I’m prepping myself for a month of little sleep as I attempt to write the longest and most important document of my education.

Not that this cake could even dream of existing for a month. To be honest, I’m not a huge fan of coffee. Even during the exam periods, I rather stick to the caffeine in Coke than a cup of coffee. I cannot even stand the strong aroma of coffee wafting out of Starbucks as I walk pass. A whiff is heaven but anything more is torture. Luckily, the cake didn’t turn out too strong (though, you sure can add more coffee if you wish) but the wafer sticks were a tad overbearing. So the pairing worked out in the end.