Louis XV



Last March 24, I attended a class at Enderun’s weekend workshops, thanks to a deal I got over at Deal Grocer…and I would say that it was all worth it! That’s coming from an aspiring Pastry and Baking student.

The workshop taught us to make their signature dessert – Louis XV.

I know, crappy picture 😦 Was using my iPod’s camera to capture the dessert.

It was nice to experience a quasi-legit baking class. The Chef who conducted the class went out of her way to also teach us some techniques – like how to whip up the perfect meringue, how to properly make a whipped cream…stuff like those.

So, as I’ve said (was it here or was it on twitter? anyway…), I’ll be saving up for me to be back in a “real” kitchen lab LOL

xoxo, Gelamerce

PS. one of these days I’ll post the recipe for this dessert 😉


Four Cheese Pull-Apart Bread


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Sourdough bread (up to you if you want to make it yourself)
Dubliner Irish Cheese
Dried basil, oregano
Salt, pepper
Dried Chili Flakes
Olive Oil

Cut up the bread like so (like a blooming effect), and stuff in the cheese, herbs, spices, etc. Put it in the oven for 30 minutes at 350ºF. Voila! The bread that my sister used is store-bought, but you can always make your own.

Vegan Spiced Applesauce Cake (updated with recipe)



My sister used a standard spice cake recipe from one the cookbooks, and modified it a bit to make it vegan. She has baked vegan versions of chocolate orange cake (one of my favorites), and banana spice cake too.

Being vegan is abstaining from using animal products such as eggs and butter. So yes, there are no dairy products in the spice cake.


All Purpose Flour 250g
Applesauce (unsweetened) 435g
Baking soda 9g
Baking powder 5g
Vinegar 10ml
Muscovado 250g
Corn oil 150g
Apple juice (unsweetened) 125g
Cinnamon 3g
Nutmeg 3/4 tsp
Cloves 3/4 tsp
Fine sea salt 7g
Vanilla 5ml

Sugar glaze:
Powdered sugar 145g
Hot water 2 tbsp
Vanilla 1/4 tsp

1. Sift together all dry ingredients in a large bowl. Make a well in the middle.
2. Combine all wet ingredients.
3. Pour wet ingredients into the well of dry ingredients.
4. Carefully whisk together until combined and there are no more lumps. It is a very wet batter.
5. Pour into greased and floured or lined pan, making sure it’s even all around, and bake
6. After 45 minutes, cover pan with aluminum foil and bake for 15 minutes more. I use Silpat.
7. Check with a wooden skewer (after 60 minutes) and only a few moist crumbs should be left.
8. Cool completely in the pan, but make sure the pan is on a high cooling rack.
9. Make glaze: simply whisk together all inredients, then pour evenly over the cooled cake.
10. Sprinkle with a little cinnamon or nutmeg if desired.

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Mini Salted Caramel Cupcakes



Mini Salted Caramel Cupcakes

Made these for our triple birthday bash. First time to bake minis… and I loved it! When I baked the regular ones for my cousin’s bridal shower party, they came out dry (or was it just the recipe? haha). I’ll be making these bite-sized babies from now on.

I used the Georgetown Cupcake recipe from Katherine and Sophie’s co-authored book, The Cupcake Diaries. The frosting was a little too sweet so I added a pinch bunch of salt… and then BAAAM! It became super salty. I don’t know what came over me. Time pressure? I did this the last minute haha. I had to add more milk and powdered sugar; hence, the texture (a little runny). The frosting would have been better if it wasn’t for that unfortunate mishap 😐 Hopefully, I can do a better job at it next time! And I quote Gelamerce, “… as they say, practice makes perfect :)”