I LOVE NUTELLA! There, I’ve said it. Nutella is heaven on earth, the ambrosia, food of the Gods, the one last thing you want to taste before the apocalypse, the one you love more than your boyfriend, and if I’m dead, I want to be buried in a giant jar of nutella. I think it’s time for my first love to meet my second one, cream cheese frosting.

drooling yet?

The combination of the cream cheese sourness with the amazing chocolatey hazelnut spread, and the soft choux pastry, ugh.. out of this world!

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Continuing on the topic from previous post, the cake trend, Rainbow cake especially has taken Jakarta by storm. Every bakery/baker/home baker wants to get in on it. The price varies from moderate to expensive, which one you pick depends on your budget. Taste wise, most rainbow cakes are just vanilla flavor with butter cream or cream cheese frosting.

I sometimes wants to kick myself for being such a hard headed girl. I could easily just make & sell my own Rainbow cake to join the fanfare, but it just never sits right with me. I despise the use of THAT much food coloring, and if I don’t want to eat it, surely I won’t sell it. Then I came across this lovely cake on the internet, OMBRE CAKE. I read the recipe, and sure, they use food coloring also. But they’re so pretty with all the gradation colors of pink, purple, blue, etc. Then I thought to myself, “hey, if I can make a chocolate velvet cake, why not make ombre without food coloring?”

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