food & drink

pink velvet roulade à la sprinkle bakes


The week that I made this cake was the hottest in San Diego. It reached 96F and it was AUGUST.

Isn’t summer supposed to be over by then?

Anyway, I knew that it was too hot to bake and that if I turned on the oven and moved around, I would likely faint from heat-exhaustian. But no, I had to bake this cake. Does anyone else get this strange obsession when they see or think of a certain type of food and you can’t think about or do anything else until you made it?

That’s what happened to me with this cake. To be honest, it happens every single time. A certain image of some delicious foodstuff comes up in my mind and all I can do is just follow the obsession through before I go insane.

It was so hot that the Swiss Meringue Buttercream filling melted… :/
Which reminds me of…

{Eddie Izzard}

“Cake or Death?”
“Oh, cake please!”
“Very Well!”

food & drink

mango mirror mousse cake

So, I have been in the Bay Area since last Saturday, helping my sister get settled into her new dorm. Before leaving for the Bay Area last week, I was busy— not packing, but making cakes. I really wanted to try making the molded mousse cakes, but didn’t have any cake molds or rings so I had not bothered before. But one blogger said that she used wax paper folded and taped into cylinders to make her triple chocolate mousse cake. I tried it as well, but have to say that next time I would definitely use a steel cake ring. The beauty of perfectly round and parallel layers is spoilt because of the flimsy wax paper cylinder.

Taste-wise, it was very nice. Mango Mirror had a bit more of a sour-y side of the fruit, while the mousse was more creamy, sweet and delicate. The sponge cake wasn’t too sweet and gave the entire cake substance and a foundation texture-wise. Yum 🙂

I didn’t get any other photos because when I woke up the next day, they. were. all. gone.


food & drink

matcha-almond génoise cake

I recently purchased a couple 5 x 2 inch cake pans so that I can make smaller cakes. Having baked for my family a number of years, I have come to the conclusion that whatever is made, no matter the amount, it will be consumed within 24 hours.

This, folks, is very scary.

Watching this cake get devoured was quite a sight!

But oh, what a light, delicate, and guilt-free cake! This Matcha Green Tea & Almond Génoise Cake was topped with stabilized and whipped heavy whipping cream and a sprinkle of green tea powder. The cake itself was moist and soft, like eating air but with calories.

The recipe came from this wonderful blogger: Sprinkle Cakes. Here’s the recipe if you want to try! (I strongly recommend you do).

food & drink

lemon chiffon cake with lemon curd filling

One of the benefits of having chickens in our backyard is a fresh supply of eggs. These chickens are free-range, grass-fed (they like to mow our lawns for us), and as natural as it can get in a suburb in the post-industrial information age of the ‘West’. These eggs are not like the store-bought ones. We had always bought organic / “cage-free” eggs, but their yolks are a pale and sickly color compared to the egg yolks of our backyard chickens. The latter are so bright and yellow that there would be absolutely no need to add in extra yellow food-coloring to make a convincingly yellow lemon chiffon cake with lemon curd filling.

For this cake, I adapted a basic chiffon cake recipe to fit my new 5′ aluminum cake pans, used the lemon curd recipe from, and whipped up a cup of heavy whipping cream, 2 Tbs granulated sugar, 1 tsp vanilla extract for the frosting.

The lemon juices and grated peels of two large lemons went into the cake and the curd, so a strong sweet and slightly sour flavor of lemons dominate the palate. Like my own and my family’s preference, the cake is not too sweet.