Roopa Happy Easter! In my mind, Easter is associated with mini eggs, so it’s a very happy time. Traditionally it also meant finals, but I have a peculiar school schedule this year, so my finals aren’t for 2 months. I wasn’t feeling ambitious enough to bake another cake, so I went with cookies. I also … More Easter Mini Egg Cookies
Roopa Ever since the Sweetapolita Bakebook came out, I’ve wanted to make this watercolour cake. A bunch of my friends are in town for an Easter weekend volleyball tournament, so I thought it would be an opportune time to try it out! This was my first time covering a cake with fondant, and while things … More Watercolour Cake
Roopa After book club today – the book was The Power of Habit, so I felt very inspired to exert excellent self control over my eating – my friends Gina and Alex came over to bake some mini doughnuts. We’ve been planning a baking date for ages, and I am still excessively excited about this … More Earl Grey Baby Doughnuts with Cardamom Glaze
Roopa After I impressively screwed up these doughnuts I felt compelled to make some redemption doughnuts. I had leftover buttermilk and a good night’s sleep! I read the recipe correctly this time, and made the changes based on how the last ones turned out. I also made a plain glaze, but I tried heating it to … More Chocolate Baby Doughnuts: V2
Roopa As you may have noticed, we now own the domain of chateaugateau.ca (yay!), and that is all thanks to my friend Akos. To thank him, I promised that I would bake him something, so I thought I’d whip up some baby doughnuts to take to volleyball. I wanted to make something pretty easy since … More Chocolate Baby Doughnuts
Team Shambles Neither of us ever go out of our way to have creme brulee, but this was pretty good… Creme brulee is actually a very simple dessert to prepare, however the real challenge is baking it properly. Chef Marco also insisted that using proper ramekins is mandatory; you must achieve the proper ratio of … More Creme Brulee
Team Shambles Creme caramel and creme brulee are a big part of why we were excited for the cheesecakes course. Alana has made creme brulee a few times, and talked a little bit about the differences between creme brulee and creme caramel here. The main points referred to the differences in presentation, but didn’t actually look … More Creme Caramel
Team Shambles This particular cheesecake tasted like it could be cousins with a banana cream pie. Roopa’s classmates devoured half of it before class even started in the morning! There is some fierce banana action in this cheesecake; banana-lovers rejoice! COCONUT STREUSEL INGREDIENTS 60 g granulated sugar 60 g butter 90 g coconut powder DIRECTIONS … More Banana Sour Cream Cheesecake
Team Shambles Camembert cheesecake? What? We were taken back a little bit when we saw this recipe, because the cheesecakes that people are most familiar with use cream cheese and not, well, Camembert! Roopa (who is admittedly not a connoisseur of most things) had not even heard of Camembert cheese before! Regardless, it’s not an … More Camembert Cheesecake
Team Shambles A Japanese cheesecake is a light and fluffy style of cheesecake that resembles a sponge cake, rather than a cheesecake. This unique texture is the result of the emulsification between cornstarch and eggs. Another interesting feature of this cake is that it is traditionally made without a crust. You could use a crust … More Japanese Cheesecake
Chateau Gateau 