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Tagged: Desserts

Vanilla Macarons

Hello everyone!

I’m currently in Bangkok, Thailand, for my student exchange programme. I’ll be here for about 5-6 months so there’ll definitely be less baking 🙁 Hopefully I’ll be able to get my hands on an oven or something! Otherwise, I’ll probably just update with the yummy desserts that I get to see around here 🙂

In other news, I got featured on Top Inspired’s Top 10 Fluffy Chiffon CakesAlthough I’m cooped up in the apartment right now due to demonstrations here, seeing this notification in the morning really made my day!

Image credits: Joanna

Image credits: Joanna

A couple of weeks back, I made about 100 macarons for my family X’mas party, and then another 100 as gifts for some friends & family. I used Pierre Herme’s Macaron shell that I used for the Pandan Coconut Macarons and filled it with my favourite SMBC. Yes, it’s really boring that I keep doing that but it doesn’t get any better than a solid vanilla macaron, does it?

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Red Velvet Cupcakes

A little while back, I teamed up with The Meatmen to produce some exclusive videos for SCS Dairy.

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The first video on Red Velvet cupcakes is up so do have a watch.

Red Velvet cake/cupcakes became all the rage about 2 years back, with people being extremely attracted to the bright hues of the cake. Red Velvet, as the name suggests, is supposed to taste so smooth, very much like velvet. I’ve tried countless of Red Velvet cakes in the past two years and I have to say that very few places actually maintain this standard of a silky smooth cake with just a tinge of cocoa. This recipe is definitely one that will give you a perfect cake that is red enough and soft enough. What really cuts it, however, is that luscious cream cheese frosting. I’m not a fan of cream cheese but I can’t stand it when I go to cake shops/cafes and notice that the carrot cake or red velvet cake is accompanied with a really stingy amount of cream cheese. I mean, come on! It is that thick slab of cream cheese goodness that actually makes people like the cake so much. (Trust me, my sister can eat the red velvet cake without eating the cake itself)

Do enjoy the video & head over to SCS Dairy for the full recipe 🙂

Much love,
Eugenia

Image Credit: Junjie, The Meatmen

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Hello, I’m Eugenia!

Welcome to Cake is the new blacka blog devoted to kitchen experiments and rambles of a girl (who imagines she is still rather young).

About me:

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Well, you could easily click the ‘About me’ section above, but that would spoil all the fun that people get in reading self-introductions, wouldn’t it?
I’m basically a pretty average Singaporean girl. Too bogged down by studies to pursue other interests in life (nah I’m kidding… or maybe not). I’ve always loved artsy, whimsical and pretty things. My past ambitions include being a singer, an actress, a professional dancer (thanks to Dirty Dancing), an artist, a fashion designer… (the list goes on and on). For a person with such a wide array of interests, baking and making beautiful pastries is something that has never strayed from my heart. It gives me that sense of relaxation when I’m stressed, and allows me to express my creativity in ways I could never imagine.

What Cake is the new black is all about:

Since I was young, my mom taught me that everything should be made from scratch. And because of that, I’ve never in my life, used an instant mix (really not judging anyone who uses it. I’ve tasted ’em and they taste pretty good). I know it really pays off when I give away my baked goodies and see the look on my friends’ faces. That appreciation and joy really makes all the hard work worth it!

I guess what I want to do here is to just showcase some of the things that I do in the kitchen and perhaps, challenge myself to bake better, invent creative and beautiful desserts, improve my photography skills and write about something I really love.

IMG_4282Why “Cake is the new black”???:

Coming up with a name really wasn’t easy. I was texting Joyee just a couple of days ago (we should have been studying) and we started throwing out truckload of names. When she said ‘Cake is the new black’, I stopped for awhile, and decided that I loved it. Combining two things I really love: cake and fashion, the name couldn’t have been better.

Well, that’s all for now in my little introduction! But do stay tuned for updates on what I’m going to be whipping up in the kitchen 🙂

Love,

Eugenia
Image credits: JunJie from The Meatmen

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