Tuesday, 29 May 2012

Red velvet cupcakes

red velvet with flower

I've been itching to be in my kitchen again, to work the mixer, heat the oven and smell like a cookie. Other commitments may have kept me away from my kitchen (ok, my mom's), but that doesn't stop me from thinking about what I should create next. I've a list of things I would like to bake, actually I always have a list. This time I decided to make some red velveties.

red velvet with flowers

Working in the kitchen is somewhat similar to working in the laboratory. We are precise with our measurements, but yet we know when we can give some leeway for a little more or a little less of this or that. In the making of this red velveties, I witnessed an acid-base reaction and a decomposition reaction. During the process, I added baking soda with white vinegar which resulted in the formation of carbonic acid from the reaction of bicarbonate ions and hydrogen ions. Carbonic acid then decomposes into carbon dioxide and water, which resulted in the effervescence observed. I was laughing to myself diabolically like a mad scientist when I saw those bubbles.

red velvet with sprinkles

Anyhooo, I made these red velvet cupcakes and topped them with my favorite cream cheese frosting. Plus a bit of heart sprinkles on some and pink flowers on others. Prettify them well for the pretty people in cosmo. :)

red velvet cupcakes

I've seen red velveties that are a whole lot more red. Like bright red. Hmm, I think I prefer them less intense - I feel a slight bit uncomfy with so much red coloring. However, I think my red velveties aren't red enough. Maybe next time I'll add a wee bit more red, if I'm comfy with that then.

bite into red velvet

Sunday, 6 May 2012

Buns

Buns full-house

My favorite carbo comes from bread. Bread and buns are the best for mornings, or maybe a snack for tea break. I like them soft and tender, and best if warmed. Sometimes I go for sweet raisins or red bean fillings, sometimes I like it salty (yummy sardine please!!! - I've been on a sardine/mackerel craze since a few months ago...). So one day I decided I want to make my own buns (though I still think it is easier to get them from bread shops...). Anyhooo, here they are!

Buns galore

Though it may be more convenient to just get buns from the local bakery, nothing beats the satisfaction of witnessing the proofing and being surrounded by the aroma of hot baking buns. Moreover, I choose for myself what I want to put into my buns (no preservatives or whatsoever!) and how I want them to taste. I made ham and cheese, sausage, red bean, tuna, sugar-butter and seaweed this time. I already know what fillings I'm gonna make next! :) I honestly don't know why there aren't sardines in these...

This is my first attempt at baking bread, and I have to say it really isn't as hard as I thought it would be. In fact, I enjoyed it very much. Loved the process and how the buns turned out. And yay, now we have homemade bread for breakfast tomorrow! :)

Saturday, 5 May 2012

Coffee baileys macarons

Coffee Baileys macarons

I made these for german class on a friday evening.

Coffee shells and baileys buttercream - this is my favorite combination so far.  I have always loved coffee, and the blend of coffee with an alcoholic twist is einfach himmlisch. I have a friend who frequently mixes his coffee with a little liquor. I guess I understand why that can be addictive now.

Baileys buttercream

German friends liked it. Really glad they did. :)

Coffee Baileys macarons

Mom likes this combination too. Or maybe she likes the baileys buttercream. After we tried the macarons we poured ourselves some baileys on the rocks...