cakes

long time since posting!

i've been busy w mostly cakes.. 

and haven't cooked up anything terribly inventive in the category of actual food.

anyhow, here's a sampling of the cakes i've done in the past few weeks.

happy mother's day!!

3-layer mini: vanilla cake + whipped cream + fresh mango and strawberry 

+ cream cheese frosting + chocolate buttercream.

for my aunt's bday (pic taken after melting in transit..)

mini "neopolitan" cheesecake: 3 layers chocolate, strawberry, vanilla cheesecake on an oreo crust 

+ white chocolate glaze + matcha + almonds + dark chocolate.

requested for a bday

3-layer 8 inch: chocolate-banana cake + white chocolate whipped cream 

+ fresh strawberries + cream cheese frosting + chocolate buttercream.

a goodbye for doug at cu gold!

3-layer mini: chocolate cake + strawberry whipped cream 

+ salted caramel buttercream (w homemade caramel sauce!) + cocoa + crushed oreo.

bday wishes for neal!

3-layers: chocolate mocha cake + caramel whipped cream 

+ fresh strawberries + bailey's cream cheese frosting.

in conclusion.....

HIGH TIME TO COOK WHOLESOME FOOD.

(or else hefty gut and embolism are imminent..)

HELLO SUMMER

today is so far a perfect day, so very summer.

after waking up at around 3pm, i went straight to happy hour

enjoyed cocktails, sushi, and good company. (glad we finally got to hangout, z...!)

happy hour continues at home...

coconut water + russian standard + fresh strawberries + lots of ice.. yum.
my new favorite cocktail.

the meal i just enjoyed alongside my drinks:

maemil/soba noodles + momofuku's ginger-scallion sauce + salmon seared in sesame oil.

david chang is magic. 

he found and mastered that elusive middle ground 

between the $2 falafel stands and 3-michelin starred restaurants in nyc 

 the momofuku restaurant group provides good quality food at reasonable price.. 

and more importantly, without the pretense. 

something truly fresh.

though it is my greatest wish to eat at each of his restaurants someday, 

(ko, ssam, ma peche, milk, noodle)

to hold me over til then,

 i whipped up a batch of his ginger-scallion sauce the other day.

seriously... it is magic. 

plus it could NOT be any easier to make, and it tastes even better the next day.

i've been eating it with everything. sushi, even bread... even straight up w a spoon! wow.

it was a perfect match w the salmon and buckwheat noodles. 

simple and yum.

this, as well as my recent addiction to coconut water (and my forever love of russian vodka),

 have completed my day :)

HAPPY SUMMER. so so happy.

-----

david chang/momofuku's ginger-scallion sauce

(from the momofuku cookbook)

• 2.5 cups thinly sliced scallions (green and whites, from 1-2 large bunches)
• 1/2 cup finely minced fresh ginger
• 1/4 cup grapeseed or other neutral oil
• 1.5 tsp usukuchi (light soy sauce)
• 3/4 tsp sherry vinegar (i just used white vinegar..)
• 3/4 tsp kosher salt, more to taste

mix all ingredients together.
season to taste with salt. 

buon viaggio, LD!

LD is studying in perugia, italy... for 6wks, 

then sticking around europe for the rest of the summer ! (jealous...)

here's to a wonderful, fulfilling time abroad. 

a cake inspired by the classic italian dessert, tiramisu.

3-layer mini.

beige velvet cake, espresso-whiskey syrup, 

vanilla-mascarpone cream, chopped dark chocolate, mocha frosting.

basically the cake recipe is my red velvet except w/o the food dye. 

in making this cake i discovered the JOY that is mascarpone.

it's like cream cheese... but richer! (sinful..)

next time i might choose a lighter, fluffier, sponge-cake-esque base

buon appetito :)

goodbye, larry david! we will miss you dearly.