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. My wife Paroma is a frequent contributor/taste tester in these ventures!

French Macarons

French macarons with a coconut buttercream filling. This was my first time making a cookie based on a meringue, and I thought they turned out pretty well!

Coconut Cake

A coconut cake with buttercream roses. The cake itself is made with coconut milk and shredded coconut, and the cream cheese frosting also has a splash of coconut flavor. Based on this recipe.

Strawberry Cake

A strawberry cake through-and-through: this is a white cake with strawberry purée, iced with a strawberry cream cheese frosting, and topped with fresh (you guessed it) strawberries.

Floral Buttercream Mocha Cake

An espresso-infused chocolate cake with a floral vanilla buttercream frosting. One of my favorites so far!

Vanilla Crème Brûlée

A vanilla crème brûlée based on this recipe. Making this was an excuse to use a blowtorch to caramelize the sugar!

Chocolate Croissant

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.

Nutella Babka

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.

Hazelnut Cake

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.

Ginger Molasses Cookies

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.

Mirror Glaze Cake

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.

Cake Pops

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.

Chocolate Coffee Cake with French Buttercream

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.

Bread Loaf

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.

Classic Samosa

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.

Blogs and Recipes

There are many good blogs with fantastic baking recipes. I’ve listed some of my favorite ones below.