Can you believe Halloween is here already? It feels like I was just typing my first September post yesterday. October started out with us celebrating my husband's birthday. I am lucky as he is a typical guy who doesn't care much about having an elaborated cake for his special day. So, we had it simple this year with a traditional home-cook Vietnamese dinner including Pineapple Sour Soup (Canh Chua), Caramelized Catfish (Cá Kho Tộ) and a tiramisu cake for dessert (which took me literally less than 30 minutes). Then, we just celebrated my niece's 7th birthday this past weekend. It was tough to decide which cake to make for her. I think in general girls are tough to make cakes for...or at least that's how it is for my family. Ivy has been collecting Shopkins for a few years now, but after many attempts (on my end) she has finally agreed to pick Wishes as a birthday cake. After doing some research, I decided to pursue the new pink vanilla cake recipe that I have been testing out, and it turned out perfectly delicious. I will share that cake recipe on here some day with you on of these days in the near future.
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A few friends have asked me for an introductory guide on how to make inexpensive, good-tasting fondant at home. I thought I would give it a shot. I will make it clear that I have only bought fondant at the store once. And that was my very first fondant attempt back in 2012. My nephew who loves anything sweet took a bite of it and spitted out, "Ewww, it's gross!" I never went back to those fondant. EVER! I'd hear about good, excellent quality fondant online, but it also comes with a high price tag. Maybe one of these days I can justify the need to try it, but for right now, I am content with my fondant recipe that I have perfected over the years. First, let's be honest, fondant is not the best stuff on a cake. No one orders a cake because they cannot wait to try those fondant figurines. However, the creations that can be made using fondant is limitless, which is one of the reasons why I became addicted to cake decorating. There are so much you can do with fondant decorations--more than what buttercream can ever offer (in my opinion). I find that fondant works best for me to achieve the look that I want for most of my cakes. Of course, it is very time-consuming, but to me worth every minute once I see that beautiful end product. If you asked me back in January if I know what Japanese Cotton Cheesecake is, my answer would have been, "What is that?" I had no idea what the cake was until a few months ago when I was lucky enough to come across the recipe online. And I am so glad I did! I have not had a lot of exposure to Japanese desserts, beside what they normally serve at a standard sushi restaurant. We do not have a local Japanese bakery nearby (or maybe because I'd never tried to search for one). But I can surely say that I won't be looking for a bakery anytime soon now that I have this recipe! This cheesecake turns out so perfect and can be made from home with most of the common ingredients in your pantry. |
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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