The Sweeter Side

I'm anxious, insecure, and lost in my life lately. So to make sure that I appreciate and love myself too, I decided to make myself an amazing 21st birthday cake! I've always always LOVE sponge cake over everything else, just because the texture is light, airy, and sweet-enough. I also wanted to move away from just using strawberries and chocolate just because I've done that many, many times already. I have to find a more creative and challenging way to try those flavors before I do them again. I know I definitely will be using a sponge cake just because I love it so much. It's also something I've been wanting to successfully make for a while. My family also loves sponge cake because it fits their asian palette better. I gotta make this cake edible and appealing to others too, because there's no way I can finish by myself! I found a sponge cake recipe that I thought would work. The video for this wasn't very good, but the recipe was though! I added the ...

I made banana nut muffins the other day in between waiting for the cupcakes to finish up. I was super de-stress baking yesterday after my microbiology midterm.  I used my favorite recipe for this and it's worked every single time. This is my favorite recipe It doesn't take a very long time to prep and make either. So it's definitely great for students (like me!) who try to keep bananas around for health but ends up being too busy to eat them. The obvious solution is to just turn it into muffins. It last longer and it's a lot more convenient to bring to school.  The recipe is also really versatile too. I added a lot of nuts to the muffin and took away the crumb topping It turned out wonderful. I hope these pictures are a lot better.  I tried out two different ways of editting them.I'm trying to put more effort and time into them. :D

So the Boyface's birthday is tomorrow and I wanted to make something he would enjoy and share with people in celebration of it. I had three flavors he liked in mind for cupcakes (1) oreo (2) peanut butter cup and (3) lemon. I decided on the lemon because I rarely if ever make anything that is citrusy. The desserts I make always end up with an element of chocolate. :P So I am using the book  Cupcakes  by Shelly Kaldunski for the different components of this cupcake and a website recipe.  Lemon Cupcakes Bake for 18-20 minutes @ 350 degrees F 1 cup all-purpose flour 1 tsp baking powder 1/4 teaspoon salt 3/4 cup sugar 1/2 cup + 2 tablespoon room temp. unsalted better 2 room temp. large eggs 1 tsp freshly grated lemon zest 1/2 tsp  lemon extract 1/4 cup sour cream Whisk together flour, baking powder, and salt In separate bowl: beat sugar and butter together with electric mixer (2-3 minutes) Add eggs, lemon zest, and lemon extract, and beat until combined A...