I felt in love with red velvet cake the first time I made it, which was more than a year ago. So far I’ve re-made it several times, following the recipe on Joy of Baking website, for my home parties. Most my friends loved it as I did.

This time, I used the same recipe for making red velvet cake, but I made them into cake balls dipped into melted chocolate, and I seemed to get double joyfulness from eating these cake balls. They are delicious as the same red velvet cake plus the bitter-sweetness of chocolate. The chocolate coating, after being chilled in the fridge, became hard and they made cracking sound in the mouth. I love that experience when eating these cute cake balls. I just thought they were now more perfect to invite friends who visit our home, offering some interesting surprise with these cake balls.

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My first time making savory tart – however, i wished I had baked them a bit longer so that they got more brown, which would have offered better flavor. Anyway, I could say it was a success for the first time as these tartlets not only looked cute but also tasted flavorful.

I got the recipe in the cookbook of party food collection, one of my reliable cookbooks from which I’ve followed many good recipes.

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A new birthday cake I made for my mother’s friend’s daughter – which was on November 9th.

I made a Japanese cotton cheesecake the day before that special day, and I intended to decorate the cake on that day. Unfortunately, I was not feeling so well, but I had promised to make her a birthday cake and bring over to her home, I thought maybe I had better use fresh flowers to decorate the cake, which meant less decorating work I need to do and the cake might still look lovely.

Just as I thought, these white and red roses made my cake look so lively. This time I was quite pleased with the combination of colors I’d chosen. All the other works I did were to whip the cream, cover the cake with whipped cream as frosting, pipe cake borders, write some words and lastly, insert the roses onto the cake. It was simple and I could finish the cake on time, still spared few minutes to take pictures of this cake before I brought it to her house.

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This dessert is rather easy to make. It is the first time I’ve ever made this kind of dessert called panna cotta – a kind of Italian cold dessert. I just happened to have some blueberries left and I guessed it wouldn’t trouble me much to make this dessert.

Thanks for the recipe I found from this site, I did make a dessert which is quite interesting to enjoy.

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I made these eclairs the same way I made mini cream puffs the other day. It was still choux pastry piped into the eclair shapes using a plain tip. However, I only had a plain tip of small round tip, so it took more effort to pipe the dough into the right shapes. And the result was that my eclairs were too thin to cut into two halves, so I had to use two single eclairs and filled the whipped cream between them, like making sandwiches. One piece of eclair was dipped in melted chocolate. The eclairs were very flavorful and tasty. All are tender and seem to melt in your mouth.

These mini cream puffs are great to invite friends visiting our home. They look so cute and can be eaten whole at a time They are made with choux pastry, filled with cream and some berries. I used whipped cream as this is what I often have in my fridge.

Drizzling the puffs with some melted chocolate made them more flavorful to eat.

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I made the "King of cakes" for the first time. I was curious about this cake when I first saw them in the book "professional baking". I was first introduced to cakes with lots of thin layers by my Indonesian friend who gave us a box of "kueh lapis" – a traditional cake to Indonesian Chinese during Chinese New Year. That kueh lapis is more moist and softer than this baumkuchen. What is amazing about these two multi-layer cakes is that I can "peel" one by one layer easily. It is very interesting to do that, of course when you have some time to spare while chitchatting with friends.

It takes lots of time and patience to make this cake. I had to stand by the oven all of the baking time until I finished the last batch of the batter- each batch was only 30g. The method of baking this cake is very new to me, so I over-baked some layers, that’s why my cake didn’t have a uniform color. Still, I felt happy with this first trial as the cake looked more natural. How time consuming and complicated the baking process is, it is not comparable with the traditional way of making this tree cake with the turning spit.

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This cake and mousse is just perfect. I love the way this dessert is presented. This is another first experience of mine with using ring mold to make dessert. To remove the mold after the mousse set, I used the blow torch to warm up the ring mold from outside just a little bit, then I could pull the ring up easily.

I always love the combination of raspberry and chocolate. Not only the combination of taste but also the marriage of the two classic colors made me fall deeply in love with this dessert.

The recipe can be found here.

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