This is the cake what I was hoping to "WOW" you as I celebrate my sister's 38th birthday and the blog one-year anniversary. But I am disappointed to say that this cake is a biggest disaster in my entire baking years! I got mixed responses from this cake. Some said they are different and fancy; some did not care about it; my little ones think it is the most "beautiful shoes" cake they have seen. But they are kids right? What do they know about the standard of cake decorating?
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My family is a big fan of pandan flavoring desserts. This is the Vietnamese version of vanilla extract. I think I know about pandan extract way before I know about the existence of vanilla extract! A little background of pandan—a tropical plants that are widely used in Southeast Asian for cooking. My mother uses pandan for almost all of her dessert dishes, from steamed sweet sticky rice, cakes to sweet bean soups and pudding. Mom would normally tie the big knot of pandan leaves and toss them in her "coconut milk sauce,” the sauce that I love growing up with. This wonderful, subtle floral fragrance from pandan leaves carries a soft, tropical breeze that is extremely distinctive and pleasing. One of my fondest childhood memories was savoring over baked banana cakes and slurping on pandan-flavored tapioca coconut milk sauce. Let's not forget about swallowing those pandan-flavored iced pudding and yogurt during those hot, humid summer days. Thus, growing up, pandan flavoring has ingrained in me. Of course, we do not use them as much now that we do not always get access to fresh pandan leaves in the Pacific Northwest. But we can still purchase them here and there at the local stores. I feel fortunate that pandan-flavoring is creeping back into my baking life now, and I cannot be any happier. There will be tons of dishes, pandan-flavoring that is, waiting to be experimenting with in the future months.
Who would have thought that you can see peonies in the summer? And it may be even more beautiful than during the late springtime! Although this is my second post about buttercream peonies, I cannot get enough of these beautiful buttercream flowers. Piping these peonies have become an addiction for me. I love the way these light and dark shades of pink blended together to bring out the beauty of this cake. I also like the green leaves encircling the flowers in all of the right places. And of course, the flowing summer sunlight has made capturing these amazing photos possible.
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This website uses marketing and tracking technologies. Opting out of this will opt you out of all cookies, except for those needed to run the website. Note that some products may not work as well without tracking cookies. Opt Out of CookiesAboutTristina TiepNhu Nguyen is a pharmacist by weekday and a baker by weekend. She is also a wife and a mother of two children. Free Cake Tutorials!Sign up for my newsletter and you will be the first to know about my new recipes and cake tutorials!
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