Spreading the love for baking

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Do you remember the first time you fell in love? That fleeting moment when your heart sings, while your mind tells you that this is the best thing ever. And that this love that feels quite like magic, will last and you will live happily ever after.

The euphoria that ensues. That high that lifts you up. That certainly makes every moment so special. You know when you’ve fallen in love when it is all you can think about and you plan your future with him/her in your head and not having him/her in your life will make life as dull and sad as an empty Nutella jar in the fridge.

I’ve fallen in love only a few times in my life and the most rewarding love that I’ve invested in is one that feeds my soul. This love keeps me going when I feel down and out.

This love is ‘baking’. I do not exaggerate when I proclaim that falling in love with baking is the best thing to ever happen to me. In times of distress, anger, sadness, I turn to baking and the process uplifts me (I’m tempted to compare it to Valium but I’ve never had it so I am not able to make an accurate comparison!) and by the time my cake/cookie/pie/tart/(insert other yummy baked good) turns golden brown and emits the most glorious of smells, my mood is elevated. My frown turns to a smile, quite literally.

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*Photo by Lessonsgowhere

I started baking prolifically in 2005 when I started this blog on 12 April that year. My first post began with a quote from Anthony Bourdain, my foodie idol (i love him and hope to meet and dine with him one day!). He said that “at the end of the day, it’s all about what’s on the plate”. To me, however hard the day might have been, if I had a good meal, I know I will be fine and dandy. That also got me thinking about what was on my plate. Do I want to be always eating out and limiting myself to what’s served out there? Definitely not.

I wanted my own culinary experiences. I wanted to evoke emotions through food, made by me. From that moment, my main goal was to share this joy I feel when baking, in the best way I can – by encouraging others to bake (or cook), to feed others with my creations so they too can be inspired.

Today I stand before you, ecstatic to announce a new project of mine – teaching. Yes, I am no professional baker. I do not claim to be the best there is. Amateur at best, I am always learning. But a few months back, Lessonsgowhere, an online portal that fashions itself as a lesson market place of sorts for individuals to pursue new hobbies/skills (painting, yoga, acting, baking etc) approached me and mooted the idea of me teaching my signature bakes to others.

My first thought was, hell no. Who am I to teach when I am still learning. With no culinary/pastry school credentials, who would come to my class?

Then I stopped to think. I realised that I should give myself some credit. Some of these recipes that I would be teaching, I can bake with my eyes closed. As a home baker, my ‘training’ is self-taught, through trial and error. Isn’t that how we all learn? From mistakes? I’ve baked (and cooked) for fun these past 9 years. I’ve even sold my own bakes! So why can’t I use what I have learnt and simply SHARE.

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*Photo by Lessonsgowhere

So you know where this is going. I said yes, Lessonsgowhere said great. I picked two of my favourite recipes: Crostata di mele (apple tart) & Choc Chunk Cookies. My two best sellers (and hot favourites among family and friends). A date was picked (15 June, Sunday, 2 to 4pm) and the venue selected. Now I need 10 people to sign up.

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These photos here were taken at the test bake. Within 1.5 hours, I prepared my rustic Crostata di mele. The place smelled like Saturday brunch, soon after. Cinnamon honey apple – someone should bottle that scent. I would buy it!

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In this class, I will cover basic lattice work (like what you see above), short crust pastry, delicious apple filling and of course, how to make the awesomest chocolate chunk cookies.

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Many of you (those who have stuck with me, reading this little blog) have asked me questions about baking, and some, about these recipes. I invite you to come join me at this cosy space (#05-169, SOHO2@Central, Clarke Quay) and allow me to share some baking joy with you. There is no age limit! And I promise, I really don’t bite.

More than anything else, what I want from this class is to meet you. You who have supported me in some way by leaving a comment, or sharing this humble blog with your friends or even bought my bakes some time ago. It is you that keeps me going. Whoever you are, come sign up and have a relaxing Sunday with me. I promise you will have a lovely time.

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*Photo by Lessonsgowhere

Sign up for the class at Lessonsgowhere HERE.
Here are the details:
15 June, Sunday, 2 to 4pm @ #05-169, SOHO2@Central, Clarke Quay, Singapore 059819

Do sign up by 11 June, Wednesday.
FYI – if there are less than 5 sign-ups on 11 June, the class will be canceled (I hope I won’t have to do that though!) so help spread the word my lovelies :)


Posted on 6th Jun 2014 in apple, apples, pies, tart  |  7 comments

Sprucin’ up ma brunch

Brunch @ Spruce

How do you recharge your batteries during the weekend?

We each have a particular prescription we give ourselves when we know it is time to refuel after five days of hard work. Mine is very simple – spontaneity. Yes, I usually decide on the day of. It doesn’t really matter if I end up waking at noon on Saturday. It’s permissible.

Nothing is as liberating as knowing that you have nowhere to be, no one to answer to (except God of course) and just a road full of endless possibilities. Oh you don’t know the buzz I get out of it.

The number one spontaneous weekend activity that always charges up my batteries? BRUNCH. Without fail. And since I am a creature of habit, Spruce is always my go-to place.

Brunch @ Spruce

Most recently, I arranged an impromptu brunch and brought a friend there as he had not been before. I take a kick out of pretending I know all the best brunch places when all I do is go back to my usual favourites. Shhh… don’t tell ;)

Turns out it is no fun being a creature of habit because while I was ordering my usual Big Brekkie, my companion asked the wait staff if Eggs Royale was on the menu. Turns out it wasn’t but they could make it. What was this royal sounding egg I asked? Blimey, it was just smoked salmon and eggs benedict. Pfft. Royal, I thought? Pretentious more like it. So I waited so see the ‘wonder’.

When it arrived, I stayed silent. I was enamoured by the beautiful salmon that was laid over two poached eggs.

Brunch @ Spruce

Try it, he said. Ok, don’t mind if I do. Did I mention how they served it on waffles? Best idea ever. Was I just a noob or was I just plain igorant? Turns out it was both and much more.

My fork went through it, and the oozy golden yolk spilled out like molten lava, and together with the salty salmon, fluffy waffles and hollandaise sauce which I stuffed all at once in my huge mouth, I let them sit so that the flavours will mingle.

Then I chewed. Slowly. The creamy, salty, spongy textures came together and all at once I lifted my eyebrows and went ‘whoa, this is good shit’.

That my friends is how you should spruce up your weekend brunch where ever you are. Not quite life-changing but it changed my perception of brunch. That I should have Eggs Royale for brunch now, instead of beans, bacon and sausage.

Perhaps I will have Bacon Egg Royale. Now that will be a mighty treat!

Posted on 8th Apr 2014 in brunch  |  4 comments

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