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text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-CIKiEdu5a3M\/Wxz3d8LP1uI\/AAAAAAAAA6A\/DgEUOr_8DK07rk7TnRUgbtcmFj5wzA3kQCKgBGAs\/s1600\/IMG_3308.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/1.bp.blogspot.com\/-CIKiEdu5a3M\/Wxz3d8LP1uI\/AAAAAAAAA6A\/DgEUOr_8DK07rk7TnRUgbtcmFj5wzA3kQCKgBGAs\/s1600\/IMG_3308.JPG\" data-original-width=\"600\" data-original-height=\"800\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003Ei bought these rose shaped silicone molds and was so eager to use them so i made these cranberry rose teacakes. i was never a fan of silicone molds since they give baked goods a weird sheen. luckily these did not! i added dried rose petals, nielsen massey's rosewater extract, rose syrup, vanilla bean paste and a touch of pink food coloring. paired them with my favorite TWG's bain de roses tea and they were so good! \u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-qY3PPXDyFfI\/Wxz3rI5nWdI\/AAAAAAAAA6E\/IhNK3nqQUVwpQQn_4J9CzmxMJljtM9ZTwCKgBGAs\/s1600\/IMG_3309.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/4.bp.blogspot.com\/-qY3PPXDyFfI\/Wxz3rI5nWdI\/AAAAAAAAA6E\/IhNK3nqQUVwpQQn_4J9CzmxMJljtM9ZTwCKgBGAs\/s1600\/IMG_3309.JPG\" data-original-width=\"600\" data-original-height=\"800\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003Ethis is essentially a pound cake, and also my first time use a pound cake recipe to make them into other shapes. apart from some weird air bubbles at the bottom (or top, after turning over), they turned out really well. you could also use your favorite pound cake or sponge cake recipe.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-q31XFU4TJ_A\/Wxz30CNrttI\/AAAAAAAAA6M\/DsE-HfSxz08Yf1CyfMG247kXc6bIUDSIACKgBGAs\/s1600\/IMG_3322.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/1.bp.blogspot.com\/-q31XFU4TJ_A\/Wxz30CNrttI\/AAAAAAAAA6M\/DsE-HfSxz08Yf1CyfMG247kXc6bIUDSIACKgBGAs\/s1600\/IMG_3322.JPG\" data-original-width=\"800\" data-original-height=\"600\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003Erose shaped silicone mold, pretty versatile and very essential for afternoon tea! can also be used for puddings, jellies, even non edibles like soaps and candles. \u003Cbr \/\u003E\u003Cbr \/\u003Ei used the same recipe for the tri colored pound cake two entries back and did some tweaks. makes exactly 6 teacakes.\u003Cbr \/\u003E\u003Cbr \/\u003Eingredients :\u003Cbr \/\u003E\u003Cbr \/\u003E100g butter, softened\u003Cbr \/\u003E60g sugar\u003Cbr \/\u003E2 eggs\u003Cbr \/\u003E100g cake flour\u003Cbr \/\u003E1 tsp baking powder\u003Cbr \/\u003E1 tsp each of rosewater extract, rose syrup, vanilla bean paste \u003Cbr \/\u003E5 dried rose buds, ground \u003Cbr \/\u003Ehandful of dried cranberries or craisins, chopped\u003Cbr \/\u003Epink or red food coloring \u003Cbr \/\u003E\u003Cbr \/\u003Emethod :\u003Cbr \/\u003E\u003Cbr \/\u003E1. preheat oven to 170C.\u003Cbr \/\u003E2. in a bowl cream together butter and sugar until pale. \u003Cbr \/\u003E3. add in eggs one at a time and whisk until combined. add in rosewater, rose syrup, vanilla and food coloring.\u003Cbr \/\u003E4. sift together cake flour \u0026 baking powder and add into the above.\u003Cbr \/\u003E5. fold in dried roses and cranberries and mix well.\u003Cbr \/\u003E6. pipe or spoon batter into the rose shaped mold. i find that piping is less messy, you could also use an ice cream scoop. \u003Cbr \/\u003E7. bake for 18-20 mins until cooked. let cool."},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/bossacafez.blogspot.com\/feeds\/8879918571581173584\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/bossacafez.blogspot.com\/2018\/06\/cranberry-rose-teacakes.html#comment-form","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/33395689\/posts\/default\/8879918571581173584"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/33395689\/posts\/default\/8879918571581173584"},{"rel":"alternate","type":"text/html","href":"http:\/\/bossacafez.blogspot.com\/2018\/06\/cranberry-rose-teacakes.html","title":"Cranberry rose teacakes"}],"author":[{"name":{"$t":"bossacafez"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/02206146352124945774"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"21","src":"https:\/\/images-blogger-opensocial.googleusercontent.com\/gadgets\/proxy?url=http:\/\/3.bp.blogspot.com\/-ewFdkPKKQwk\/Tmsmk7kKoEI\/AAAAAAAAAPo\/iSuzuzZTGsg\/s150\/6020995270_ce36b9d967.jpg\u0026container=blogger\u0026gadget=a\u0026rewriteMime=image\/*"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-CIKiEdu5a3M\/Wxz3d8LP1uI\/AAAAAAAAA6A\/DgEUOr_8DK07rk7TnRUgbtcmFj5wzA3kQCKgBGAs\/s72-c\/IMG_3308.JPG","height":"72","width":"72"},"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-33395689.post-6053626281543326270"},"published":{"$t":"2018-02-27T18:03:00.000+08:00"},"updated":{"$t":"2018-02-28T21:57:41.793+08:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"fours secs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"japanese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"wagashi"}],"title":{"type":"text","$t":"New year, new home and a tri colored pound cake"},"content":{"type":"html","$t":"not sure if anyone still reads my blog but i took an (almost) 2 year hiatus and i've settled into my new home, finally! so i've decided to come back to blogging at least for now and will be sharing recipes once again. so if any of my followers are still here, a big HELLO to you all!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-fo0V0y8UiTY\/WpUgoVkl3VI\/AAAAAAAAAz0\/G_rRHDVdgCwER1IVMe2PX87yfm-RNNHEQCKgBGAs\/s1600\/IMG_9715.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"800\" data-original-width=\"600\" src=\"https:\/\/4.bp.blogspot.com\/-fo0V0y8UiTY\/WpUgoVkl3VI\/AAAAAAAAAz0\/G_rRHDVdgCwER1IVMe2PX87yfm-RNNHEQCKgBGAs\/s1600\/IMG_9715.JPG\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003Eas always spring is my favorite season at least when it comes to sweets making, so i've decided to start my series of hinamatsuri\/girls day\/hanami spring sweets with a tri colored pound cake! this turned out beautifully with a split down the center top. i used raspberry powder for the pink layer and it has a nice tangy taste to it not unlike yogurt. the 3 colors from bottom symbolize grass, snow followed by flowers, very apt for spring.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-WtgtEBEXPWQ\/WpUhaXN7hxI\/AAAAAAAAA0Y\/AppC6PLyXAs9YQTE7-AuAZAgK-uaqEJkQCKgBGAs\/s1600\/IMG_9716.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"800\" data-original-width=\"600\" src=\"https:\/\/1.bp.blogspot.com\/-WtgtEBEXPWQ\/WpUhaXN7hxI\/AAAAAAAAA0Y\/AppC6PLyXAs9YQTE7-AuAZAgK-uaqEJkQCKgBGAs\/s1600\/IMG_9716.JPG\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003C\/div\u003E\u003Cbr \/\u003Ei've stopped using my DSLR \u0026amp; pc for awhile now. they're still in storage so im now using my phone solely to blog. hopefully my photos still look fine. the web version for blogger is not exactly user friendly but this will have to do, for now.\u003Cbr \/\u003E\u003Cbr \/\u003Erecipe is from \u003Ca href=\"https:\/\/cookpad.com\/recipe\/3065783\" target=\"_blank\"\u003Ecookpad\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E(makes 1 loaf)\u003Cbr \/\u003E\u003Cbr \/\u003Eingredients :\u003Cbr \/\u003E\u003Cbr \/\u003E100g cake flour\u003Cbr \/\u003E1 tsp baking powder\u003Cbr \/\u003E1 tsp matcha powder\u003Cbr \/\u003E1 tsp strawberry powder (i used raspberry powder)\u003Cbr \/\u003E100g butter, softened\u003Cbr \/\u003E80g caster sugar (i reduced to 60g)\u003Cbr \/\u003E2 eggs, room temp\u003Cbr \/\u003E\u003Cbr \/\u003Emethod :\u003Cbr \/\u003E\u003Cbr \/\u003E1. preheat oven to 170C.\u003Cbr \/\u003E2. sift together cake flour \u0026amp; baking powder.\u003Cbr \/\u003E3. whisk together butter and sugar until pale, then add in eggs one at a time. whisk until combined.\u003Cbr \/\u003E4. fold in flour mixture.\u003Cbr \/\u003E5. separate mixture into 3 equal portions then add in matcha powder \u0026amp; strawberry powder into the 2 portions respectively..\u003Cbr \/\u003E6. put batter into piping bags and pipe the matcha batter in the bottom of the loaf tin followed by the original then the strawberry batter. \u003Cbr \/\u003E7. smooth mixture with a spatula with the two ends taller than the center, like a concave shape. this is to ensure that the cake rises evenly with a crack exactly in the center. that way you dont have to draw a line down the middle like some recipes do.\u003Cbr \/\u003E8. bake for 40-50 mins, remove cake from tin and leave to cool.\u003Cbr \/\u003E\u003Cbr \/\u003Eand bonus pics! a preview of my kitchen :\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-H_DIlZXMYBY\/WpUron4LotI\/AAAAAAAAA10\/2JO5yRihXTwCMaQRFbG3J4ZDuIDBypxbACKgBGAs\/s1600\/IMG_9719.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"800\" data-original-width=\"600\" src=\"https:\/\/4.bp.blogspot.com\/-H_DIlZXMYBY\/WpUron4LotI\/AAAAAAAAA10\/2JO5yRihXTwCMaQRFbG3J4ZDuIDBypxbACKgBGAs\/s1600\/IMG_9719.JPG\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003Emy kitchen is relatively small this time round, but i do have dedicated prep areas for baking (two, to be exact) which is great. they're not in the pic because i didnt take pics of them yet. \u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-zVOA-LT1OSc\/WpUrok-FL6I\/AAAAAAAAA10\/JYxalUDp2uEqiht9QB6KvPRKuXLhTc24gCKgBGAs\/s1600\/IMG_9721.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"600\" data-original-width=\"800\" src=\"https:\/\/3.bp.blogspot.com\/-zVOA-LT1OSc\/WpUrok-FL6I\/AAAAAAAAA10\/JYxalUDp2uEqiht9QB6KvPRKuXLhTc24gCKgBGAs\/s1600\/IMG_9721.JPG\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003Esink area. totally digging the black granite sink and champagne gold faucet.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-W5CuBkwxt9M\/WpUrotR07XI\/AAAAAAAAA10\/VaPXATjSOJge6T64S5KHDYzscT54qARhACKgBGAs\/s1600\/IMG_9720.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"800\" data-original-width=\"600\" src=\"https:\/\/2.bp.blogspot.com\/-W5CuBkwxt9M\/WpUrotR07XI\/AAAAAAAAA10\/VaPXATjSOJge6T64S5KHDYzscT54qARhACKgBGAs\/s1600\/IMG_9720.JPG\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003Ei also have two built in ovens now since i make lots of macarons. have got a couple of orders since i moved in and the ovens really made a helluva difference! makes me life so much easier. "},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/bossacafez.blogspot.com\/feeds\/6053626281543326270\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/bossacafez.blogspot.com\/2018\/02\/new-year-new-home-and-tri-colored-pound.html#comment-form","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/33395689\/posts\/default\/6053626281543326270"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/33395689\/posts\/default\/6053626281543326270"},{"rel":"alternate","type":"text/html","href":"http:\/\/bossacafez.blogspot.com\/2018\/02\/new-year-new-home-and-tri-colored-pound.html","title":"New year, new home and a tri colored pound cake"}],"author":[{"name":{"$t":"bossacafez"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/02206146352124945774"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"21","src":"https:\/\/images-blogger-opensocial.googleusercontent.com\/gadgets\/proxy?url=http:\/\/3.bp.blogspot.com\/-ewFdkPKKQwk\/Tmsmk7kKoEI\/AAAAAAAAAPo\/iSuzuzZTGsg\/s150\/6020995270_ce36b9d967.jpg\u0026container=blogger\u0026gadget=a\u0026rewriteMime=image\/*"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/4.bp.blogspot.com\/-fo0V0y8UiTY\/WpUgoVkl3VI\/AAAAAAAAAz0\/G_rRHDVdgCwER1IVMe2PX87yfm-RNNHEQCKgBGAs\/s72-c\/IMG_9715.JPG","height":"72","width":"72"},"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-33395689.post-3414725658345023658"},"published":{"$t":"2015-12-01T09:57:00.000+08:00"},"updated":{"$t":"2015-12-01T10:02:55.584+08:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"flower cake"}],"title":{"type":"text","$t":"Christmas Buttercream Wreath Cake"},"content":{"type":"html","$t":"\u003Cdiv style=\"text-align: center;\"\u003E\u003Cimg src=\"http:\/\/1.bp.blogspot.com\/-sV54gpqv9Hs\/Vlz5QjkGItI\/AAAAAAAAAuQ\/lbIb93g_Q98\/s1600\/IMG_2605a.jpg\" \/\u003E\u003C\/div\u003E\u003Cbr \/\u003Echristmas is just around the corner. whats more apt than a christmas wreath cake? before making this, i did my research looking at pictures of christmas wreaths, not the kind with fake decorations like baubles but those made with real flowers so i came up with this. i adorned my wreath cake with twine, red roses, raspberries, holly berries, pine cones and noble fir (or something along that line). i feel that among all the flower cakes i've made, this one is the most true to life because of the colors.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Cimg src=\"https:\/\/c2.staticflickr.com\/6\/5655\/23338838971_bcd50e695f_b.jpg\" \/\u003E\u003C\/div\u003E\u003Cbr \/\u003Emy favorite part would have to be the raspberries. they're so lifelike i'm surprised myself!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Cimg src=\"https:\/\/c1.staticflickr.com\/1\/618\/23138611790_4f0fe02f89_b.jpg\" \/\u003E\u003C\/div\u003E\u003Cbr \/\u003Efor the cake itself, i made a four layer red and white genoise sponge cake. i need to talk about this cake because i learned a new method in torting\/cutting it into layers and it was pretty easy. maybe not new, but for me, it is. previously i tried methods like using the wilton layer tool (the kind that looks like a hanger), placing two wooden board strips by each side of the cake, or even the cake cutting \"thingies\" where you clip at both ends of the knife, i even tried using a dental floss! but i find that using a ruler to mark around the cake and then cutting along the markings with a very large and heavy knife does the trick. i bought a huge serrated cake knife and its very heavy so the knife does not slant when you slice with it.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Cimg src=\"https:\/\/c1.staticflickr.com\/1\/595\/22793040744_d323dd7717_b.jpg\" \/\u003E\u003C\/div\u003E\u003Cbr \/\u003Ei had fun making this cake and its really simple to put together, unlike one adorned with flowers. for the genoise sponge, i used the recipe from \u003Ca href=\"http:\/\/cookpad.com\/recipe\/1262020\" target=\"_blank\"\u003Ehere\u003C\/a\u003E. its a pretty good recipe though it didn't rise much for me. i did do the hot water bath thing and whisked the batter til ribbon stage so i have no idea! i only managed to obtain 2 slices so i would suggest making the 18cm one and doubling the quantity if you intend to do a 4 layer cake like mine."},"link":[{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/33395689\/posts\/default\/3414725658345023658"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/33395689\/posts\/default\/3414725658345023658"},{"rel":"alternate","type":"text/html","href":"http:\/\/bossacafez.blogspot.com\/2015\/12\/christmas-buttercream-wreath-cake.html","title":"Christmas Buttercream Wreath Cake"}],"author":[{"name":{"$t":"bossacafez"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/02206146352124945774"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"21","src":"https:\/\/images-blogger-opensocial.googleusercontent.com\/gadgets\/proxy?url=http:\/\/3.bp.blogspot.com\/-ewFdkPKKQwk\/Tmsmk7kKoEI\/AAAAAAAAAPo\/iSuzuzZTGsg\/s150\/6020995270_ce36b9d967.jpg\u0026container=blogger\u0026gadget=a\u0026rewriteMime=image\/*"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/1.bp.blogspot.com\/-sV54gpqv9Hs\/Vlz5QjkGItI\/AAAAAAAAAuQ\/lbIb93g_Q98\/s72-c\/IMG_2605a.jpg","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-33395689.post-7001061776327252718"},"published":{"$t":"2015-11-25T11:02:00.006+08:00"},"updated":{"$t":"2015-12-20T04:22:49.835+08:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"cupcakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"flower cake"}],"title":{"type":"text","$t":"Buttercream Flower Cupcakes"},"content":{"type":"html","$t":"\u003Cdiv style=\"text-align: center;\"\u003E\u003Cimg src=\"http:\/\/1.bp.blogspot.com\/-B4KFrlYD69w\/Vl8ceO5b6sI\/AAAAAAAAAug\/cuz89JR8W44\/s1600\/23207290611_2367dd0f52_o.jpg\" \/\u003E\u003C\/div\u003E\u003Cbr \/\u003Eover the past few days i learned to pipe a ton of new flowers. it was really fun so i'm here to spam some pictures! i actually had plan to make a round cake but i thought cupcakes would be more interesting since i've never tried making flower cupcake before. they all turned out very romantic shabby chic, it reminds me of an english rose garden! the pic above shows ranunculus buds and english\/david austin rose.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Cimg src=\"https:\/\/c2.staticflickr.com\/6\/5726\/23290227365_94b1d0dd3b_o.jpg\" \/\u003E\u003C\/div\u003E\u003Cbr \/\u003Eto be honest i have no idea what this flower is but the koreans do it, ALOT. it might be another type of ranunculus or ribbon rose. i also did baby's breath as a filler, for the first time. previously i did larger buds but i think the smaller ones are way prettier.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Cimg src=\"https:\/\/c1.staticflickr.com\/1\/743\/23181924902_7f442598c3_o.jpg\" \/\u003E\u003C\/div\u003E\u003Cbr \/\u003Emy favorite - open rose, hydrangea and apple blossom.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Cimg src=\"https:\/\/c2.staticflickr.com\/6\/5693\/23207610021_b833c15333_o.jpg\" \/\u003E\u003C\/div\u003E\u003Cbr \/\u003Epink and white (actually very light minty green but it doesn't really show) hydrangeas. i love hydrangeas and these have become my favorite flower to pipe now.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Cimg src=\"https:\/\/c1.staticflickr.com\/1\/595\/22661852884_8a70df5d6b_o.jpg\" \/\u003E\u003C\/div\u003E\u003Cbr \/\u003Efull shot of all the cupcakes\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Cimg src=\"https:\/\/c1.staticflickr.com\/1\/680\/23213308611_e259250824_o.jpg\" \/\u003E\u003C\/div\u003E\u003Cbr \/\u003Epacked in a kraft cupcake box. i think some of the flowers were too huge to use on a cupcake. thats because i originally made them to be placed on a cake. definitely needs some scaling down.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Cimg src=\"https:\/\/c2.staticflickr.com\/6\/5683\/22661854764_5389a081f9_b.jpg\" \/\u003E\u003C\/div\u003E\u003Cbr \/\u003Ei'm not really adventurous when it comes to the color combination, choosing to be in the safe zone still, such as using pink, white and green shades. i did experiment with different tone so i think the flowers look more life-like now. i've seen the dark red, blue and turquoise flower cake on instagram and they look amazing. can't wait to try experimenting with more flowers!"},"link":[{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/33395689\/posts\/default\/7001061776327252718"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/33395689\/posts\/default\/7001061776327252718"},{"rel":"alternate","type":"text/html","href":"http:\/\/bossacafez.blogspot.com\/2015\/11\/buttercream-flower-cupcakes.html","title":"Buttercream Flower Cupcakes"}],"author":[{"name":{"$t":"bossacafez"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/02206146352124945774"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"21","src":"https:\/\/images-blogger-opensocial.googleusercontent.com\/gadgets\/proxy?url=http:\/\/3.bp.blogspot.com\/-ewFdkPKKQwk\/Tmsmk7kKoEI\/AAAAAAAAAPo\/iSuzuzZTGsg\/s150\/6020995270_ce36b9d967.jpg\u0026container=blogger\u0026gadget=a\u0026rewriteMime=image\/*"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/1.bp.blogspot.com\/-B4KFrlYD69w\/Vl8ceO5b6sI\/AAAAAAAAAug\/cuz89JR8W44\/s72-c\/23207290611_2367dd0f52_o.jpg","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-33395689.post-2524786203754890090"},"published":{"$t":"2015-11-14T16:50:00.001+08:00"},"updated":{"$t":"2015-11-15T18:47:02.764+08:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"chiffon"},{"scheme":"http://www.blogger.com/atom/ns#","term":"japanese"}],"title":{"type":"text","$t":"Yuzu Chiffon Cake"},"content":{"type":"html","$t":"\u003Cdiv style=\"text-align: center;\"\u003E\u003Cimg src=\"http:\/\/3.bp.blogspot.com\/-q19tHnQk5Zs\/VkbwRUB5EUI\/AAAAAAAAAsw\/NnPIGhH9a0g\/s1600\/IMG_2378.jpg\" \/\u003E\u003C\/div\u003E\u003Cbr \/\u003Ea new japanese grocer\/live seafood place called \"emporium shokuhin\" opened in town and i was there a couple of days ago. basically its a high end japanese supermarket with a huge live seafood section that houses crustaceans like the alaskan king crab (it was humongous and probably costs $400 each), blue abalone, brown crab etc. theres also a very cool aged beef facility, plus restaurants\/bakery littered along the perimeter of the place. friends who've been there said it was \"nothing much\" and that there \"wasn't much to buy\". on the contrary, i bought lots of stuff like octopus leg for takoyaki, king crab legs, mentaiko, hokkaido milk, beni shoga, yuzu yokan, ume plum somen and even macarons. i also bought these fresh yuzus. i find it less expensive compared to isetan's which is $9.90 a pop. these go for 2 at $7.80 which i think is pretty reasonably priced.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Cimg src=\"https:\/\/c1.staticflickr.com\/1\/767\/22382350063_0313c39cde_o.jpg\" \/\u003E\u003C\/div\u003E\u003Cbr \/\u003Ethe first time i made yuzu chiffon i did it with a friend at her place so i didn't take a photo of the fruit. its a japanese citrus that is yellow skinned and very perfumy. the smell is like a cross between a pomelo and tangerine but the taste is extremely sour, like lemon. there is also a ridiculous number of seeds. i counted like 20-25 seeds in one small yuzu. i like that the recipe uses both the zest and juice and also utilizes the korean yuzu marmalade called citron tea. the marmalade i used is more expensive (gold grade) as there aren't any seeds or membrane in it, plus the peel is finely sliced. appreciate that there are no seeds, but not the thinly sliced peel as i prefer mine with more of a bite.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Cimg src=\"https:\/\/c2.staticflickr.com\/6\/5792\/22550330269_af70fcd3d4_b.jpg\" \/\u003E\u003C\/div\u003E\u003Cbr \/\u003Esince i was meeting a friend, i made two cakes and one of it was for her. i used two different chiffon tins and mine (the taller slimmer one) turned out horribly. the sides were charred and due to the height\/thinness of the cake, it was hard to slice and it kinda threatened to collapse. i have no idea why since the tortoise shell chiffon i made before actually turned out quite nicely. maybe that cake was drier and this is more moist. luckily the one i made for my friend turned out pretty ok as you can see from the first pic.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Cimg src=\"http:\/\/3.bp.blogspot.com\/-FjOPs7d2hxE\/Vkb0-b-AsTI\/AAAAAAAAAs8\/I8XCAyN1rDg\/s1600\/IMG_2390.jpg\" \/\u003E\u003C\/div\u003E\u003Cbr \/\u003Efor my friend. happy she enjoyed it! the recipe is taken from junko's chiffon cake book. since its from a book, i won't be posting it, as usual.\u003Cbr \/\u003E\u003Cbr \/\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/33395689\/posts\/default\/2524786203754890090"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/33395689\/posts\/default\/2524786203754890090"},{"rel":"alternate","type":"text/html","href":"http:\/\/bossacafez.blogspot.com\/2015\/11\/yuzu-chiffon-cake.html","title":"Yuzu Chiffon Cake"}],"author":[{"name":{"$t":"bossacafez"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/02206146352124945774"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"21","src":"https:\/\/images-blogger-opensocial.googleusercontent.com\/gadgets\/proxy?url=http:\/\/3.bp.blogspot.com\/-ewFdkPKKQwk\/Tmsmk7kKoEI\/AAAAAAAAAPo\/iSuzuzZTGsg\/s150\/6020995270_ce36b9d967.jpg\u0026container=blogger\u0026gadget=a\u0026rewriteMime=image\/*"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/3.bp.blogspot.com\/-q19tHnQk5Zs\/VkbwRUB5EUI\/AAAAAAAAAsw\/NnPIGhH9a0g\/s72-c\/IMG_2378.jpg","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-33395689.post-8630463873955955338"},"published":{"$t":"2015-10-08T15:35:00.006+08:00"},"updated":{"$t":"2015-10-19T10:07:18.149+08:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"dome"},{"scheme":"http://www.blogger.com/atom/ns#","term":"entremets and petits gateaux"},{"scheme":"http://www.blogger.com/atom/ns#","term":"japanese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pastry chefs"}],"title":{"type":"text","$t":"Caramel Poire"},"content":{"type":"html","$t":"\u003Cdiv style=\"text-align: center;\"\u003E\u003Cimg src=\"http:\/\/4.bp.blogspot.com\/-Wlg6G4vjxnQ\/VhYYJ27dO7I\/AAAAAAAAArw\/cIs_PI_ArYM\/s1600\/21830017068_9bda04a291_o.jpg\" \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: center;\"\u003Ecaramel pear entremet\u003C\/div\u003E\u003Cbr \/\u003Ei was supposed to make this entremet together with my friend A but due to conflicting schedules we were never able to make it. as you can probably tell, i hardly make entremets these days. everything seemed like a \"been there, done that\" for me. i mean, do i wanna make YET another berry entremet? nope. matcha, chocolate, hazelnut, pistachio? meh. right now, if i ever make one, i want to work with flavor combinations i've not tried before. this one is a good example. i have had pretty good results working with caramel (bergamote and hidemi sugino's bresilienne) so pear caramel seemed like a good flavor combination.   \u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Cimg src=\"https:\/\/c2.staticflickr.com\/6\/5807\/21845180359_44ea3aeed1_o.jpg\" \/\u003E\u003C\/div\u003E\u003Cbr \/\u003Elayers from bottom are hazelnut almond joconde sponge, caramel mousse, pear mousse, caramel liquid soaked pear compote. this one was really good, very light despite it has so much egg yolk in it. i always have tons of egg yolks left after macaron orders so this recipe is good for getting rid the leftovers. \u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Cimg src=\"https:\/\/c1.staticflickr.com\/1\/772\/22005582872_70cfdeb247_o.jpg\" \/\u003E   \u003C\/div\u003E\u003Cbr \/\u003Ethis entremet is good because it doesn't require any seasonal ingredients. it uses canned pears so you can make it anytime. it also contains pear liqueur which i believe most of us will not have, so for the imbibage i just used the syrup from the can. this is also the 3rd recipe from chef koji yamamoto of patisserie planetes. i've tried making the fraise exotique and vanille rouge and they were awesome! recipe from \u003Ca href=\"http:\/\/www.cakechef.info\/patisserie\/patisserie_moderne\/yamamoto\/03\/index.html\" target=\"_blank\"\u003Ecake chef\u003C\/a\u003E."},"link":[{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/33395689\/posts\/default\/8630463873955955338"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/33395689\/posts\/default\/8630463873955955338"},{"rel":"alternate","type":"text/html","href":"http:\/\/bossacafez.blogspot.com\/2015\/10\/caramel-poire.html","title":"Caramel Poire"}],"author":[{"name":{"$t":"bossacafez"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/02206146352124945774"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"21","src":"https:\/\/images-blogger-opensocial.googleusercontent.com\/gadgets\/proxy?url=http:\/\/3.bp.blogspot.com\/-ewFdkPKKQwk\/Tmsmk7kKoEI\/AAAAAAAAAPo\/iSuzuzZTGsg\/s150\/6020995270_ce36b9d967.jpg\u0026container=blogger\u0026gadget=a\u0026rewriteMime=image\/*"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/4.bp.blogspot.com\/-Wlg6G4vjxnQ\/VhYYJ27dO7I\/AAAAAAAAArw\/cIs_PI_ArYM\/s72-c\/21830017068_9bda04a291_o.jpg","height":"72","width":"72"}}]}});