FINALLY! I got my camera fixed this week and I am liberated. I’m no longer at the mercy of my husband Z, whose extremely business-unsavvy Z Photo Studio opens only once a week for two measly hours. Now, I can bake as many cakes as I like and take my own photos (and wear out

YEARS from now, when I am old and grey, I will remember the green tea cream puffs I made yesterday (taken from Pichet Ong’s The Sweet Spot) as the first thing that did it. By “it”, I mean feeding my husband Z something that finally makes him sit up and shout across the hallway, “Wah! Very good!”. By

AFTER that catastrophic brush with banana cake in my last entry, you’d think that I’ve sworn off bananas for life, yah? You’d expect me to ban the fruit from my kitchen, withhold it from my 10-month-old baby even though it’s her favourite, and forbid anyone to utter those three damned syllables in my presence, yes? Well,

Good morning, boys and girls. For today’s lesson in confectionery arts 101, I shall expound on this very important principle: DO NOT bake when you are in a hurry. Take a look at Exhibit A. It is a standard two-layer banana cake filled and coated with cream cheese and white chocolate frosting. It looks perfectly fine, yes? All