A student's baking journey

Finally. I have finally come to bake this cake. For those who have watched the last series of the Great British Bake Off you should be more ...

This week is the much needed Easter break for me. The last term had been so hectic to the point that I literally couldn't find time to b...

I consider myself a modest person, having grown up in a traditional Asian family where humility is a virtue and arrogance a vice. But you ma...

Sweets Fraisier Cake Entremet with Joconde Imprint Strawberry entremet Whipped Cream Cake with a soufflé base Mille Crêpes - (failed) ...

My first ever original invention. It's a variant of the red velvet cake, except there's no red food coloring (thank goodness!) and t...

It's been a while and the last few weekends had been incredibly busy for me. I finally took the plunge and bought the rye sourdough star...

Lately I have been experimenting with white bread and personally I enjoy a good loaf of crusty bread.  Whilst the process of ...

It seems that it's human nature to want to showcase positive results in whatever they do. For example the research articles published in...

I was invited to a dinner party last weekend and instead of a usual bottle of wine I decided to bake this age-old classic as a gift. I used ...

Just had my exam two days ago and I've been dying to bake. I decided to go with the more time consuming bakes such as baguettes and croi...

Having come across a handful of baking blog owners shameless yet proudly exhibiting their to-bake list. I thought it's time for me to fo...

I've never been a big fan of bread. As a child growing up eating supermarket bread loaves I found them rather bland and I couldn't c...

It's Christmas. I was invited to a potluck Christmas lunch and it took me no time to come up with th...

 Puff pastry. Yet another thing I've wanted to make for ages. I've made croissants before and I know both requir...

I first came across this cake on Youtube (one of the few sources that I gain my baking inspirations from). It's quintessentially French ...

I know I know, two entries in a row, i.e; two bakes in one weekend. A bit too much don't you think? Well it couldn't be helped since...

There is something about working with pastry that always makes me feel relaxed and calm. Could it be the gentle process of rubbing butter in...

Retrospective entry: Scotland - Inverness  (July 2012, Summer) Having rested for a few days after our trip to London, my mum and I were ...

The last weekend was manic. First of all my placement in Somerset has come to an end and as with any placement, it meant I had deadlines...

Retrospective entry: London: July 2012, Summer It’s finally summer, the only time when students are truly allowed to relax and not have e...

I believe there are things that one can never quite get fed up with. One of which is a good croissant. Here I am, stranded in a small town t...

So the medics society has organised a bake off to amass enough cakes to feed the first years. In return the medic bakers are in for a chance...

It's been a while since I posted anything after my red velvet cake. The last week has been absolutely manic. A journey back to the UK to...

It's been ages since I last updated. Come to think of it my last update was more than a month ago! I have been traveling quite extensi...

I can't quite remember when was the first time I heard of this French classic. What I do remember is the first time I saw it on a TV sho...

Be warned: This is a very long recipe. Recipe by Hamelman. Makes 24 croissants A)      Detrempe: 12 g dried/instant yeast 140m...

I don't know if it's pure chance or a hidden character of mine to pick on the difficult options when I start doing something for the...

Did I say I'm just a teeny bit obsessed with making macarons? Macarons and I have come a long way. I have baked these sandwiched french ...

It's been about a week since I last baked. I made a trip to London to visit a friend earlier this week and gained lots of baking inspira...

I must say that having made macarons quite a few times before I am now more keen to bake something new, something I've never made before...