I enjoy baking in my spare time. Though I have a slight bias for baking cookies and cakes, I also enjoy baking breads, savory pastries, and candies. The photos below display some attempts.
An espresso-infused chocolate cake with a floral vanilla buttercream frosting. One of my favorites so far!
A vanilla crème brûlée based on this recipe. Making this was an excuse to use a blowtorch to caramelize the sugar!
A chocolate croissant based on the croissant recipe here. I had more success shaping the chocolate croissants than I did a traditional croissant, though I hope to try traditional croissants again soon.
A babka swirled with nutella. Probably one of my favorite homemade bakes in terms of taste! Also the offering I gave to my PhD advisor as a substitute for not being able to bring chocolate to my (remote) thesis defense. Based on this recipe.
A three-layer cake infused with hazelnut liquor and fresh hazelnut. The frosting is chocolate-hazelnut (from scratch; nutella would have been too sweet). Definitely the cake whose icing job I am most proud of.
This has become the standard cake I make for any celebration involving my mother (birthday, Mother’s day, etc.). The cake itself is baked with olive oil, which accents the chocolate flavor nicely. Based on this recipe.
My first attempt at making a sponge cake soaked with a strawberry-flavored syrup and frosted with strawberry-infused icing. It looked a little messy, but tasted great. The genoise sponge recipe is based on the one from The Baking Bible.
Cookies that use molasses instead of lots of sugar, and have a heavy dose of fresh ginger. These cookies have a very “adult” flavor, and I usually make them for people who otherwise don’t like sweets. Based on this recipe.
A “form over function” type of cake. My cousin stated she wanted a “purple cake” for her birthday, and this was the best I could come up with. The cake itself was a standard white cake with purple food coloring; the glaze is made from a mixture of gelatin, corn syrup, and white chocolate, with some gold food dust for extra effect.
Red velvet cake pops for my younger cousin’s birthday. The cake is a baked red velvet decimated into crumbs and squeezed into a ball. The outer layer is white chocolate.
This was the first layered cake I ever made. The icing is a white chocolate caramel buttercream, and the cake is a standard chocolate cake with a healthy amount of brewed coffee to lift the flavor further. This cake is based on the Chocolate FloRo Elegance with Caramel Buttercream from The Baking Bible.
The first bread loaf I ever made. I thought it looked pretty good, but if I remember correctly, it was very slightly underbaked and had a somewhat strange taste. I either didn’t put enough salt or proved it for too long.
A classic potatoes-and-onions samosa. Though not exactly a “bake,” I’m adding it here since this was inspired by a challenge on The Great British Baking Show.
There are many good blogs with fantastic baking recipes. I’ve listed some of my favorite ones below.