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 đ 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 đ
In other news, I got featured on Top Inspired’s Top 10 Fluffy Chiffon Cakes. Although 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
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?
