I love a good pound cake. Though I don’t recall when the last time I made one so good that I wanted to make again. I remember as a child when frozen food became increasingly popular, I’d see Sara Lee’s pound cake on TV commercials. Packaged in a disposable foil loaf pan and a striking redRead more
I am sucker for crumb cakes. The Starbucks coffee cake was once my favourite in my university days. It’s been a while since I made my last coffee cake that I almost forgot how much I love moist sour cream cakes with a crunchy crumb topping. The start of spring is always so exciting, with richly colouredRead more
There’s something so satisfying about making a simple and delicious cake such as the recipe I am about to share.This a spin off of a whipped cream cake recipe I did last fall, based on Rose Levy Berenbaum’s book. You know that it’s a great recipe when you crave the cake’s fluffiness. I grew up drinking HongRead more
If you’ve read some of my other baking recipes, you’d know that I definitely don’t hold back on the dairy. When I came across the opportunity to develop a recipe with Almond Breeze almond beverage, I thought it would be interesting to do a dairy-free dessert. I’ve always been a fan of Almond Breeze, their newRead more
Jumping late on the Valentine’s Day baking band wagon this year, I am sharing a delicious and pretty tart recipe. This recipe was inspired by a recent plated dessert I made for an event at my workplace – the cassis hazelnut bostock with mascarpone cream, candied hazelnuts, and fresh blackberries. Catering events also means thereRead more
I like my citrus desserts to be very brightly flavoured and tart. This is my first time baking with Meyer lemons. Its flavour is often described as a cross between a lemon and a mandarin orange. To me it is closer to the Japanese yuzu. It is not as pungent as a regular lemon but moreRead more
