Although it takes a lot of dedication, hard work, and determination, I always tell people that I love what I do. Reason being? I get the freedom to come up with different ideas and flavour combinations in my head, and turn them into reality. I get a lot of my inspiration from other food bloggers, local and international bakeries, as well as recipe books and even anime (haha, no kidding).
I still find it somewhat mysterious how I realized this passion of mine. Baking is not easy, and it takes a lot of practice. Because honestly, giving up is an easy thing to do – anyone can just give up. Like playing a musical instrument or a sport, you really need to love it enough to move on after experiencing one failure after another. I’m also an entirely self-taught baker, so let’s just say trial-and-error plays a big role as well.
Hm, I’m not sure how this post got so emotional (lol) but I hope you’ll enjoy the photos of my latest baked treats below!
Almond macarons (a Ladurée recipe)
Salted caramel tartlet
Raspberry cream cake
Gourmet Delights (a Ladurée recipe)
Lychee shortcake
Strawberry macaron w/ light mousseline cream
Semi-frozen Durian cake – durian mousse, durian flesh & lychee vanilla sponge
Vanilla bean mousse, lychee raspberry gelée, strawberry purée & vanilla genoise
Assorted strawberry desserts
Honey lavender mirror glaze, earl grey mousse, apricot jam & genoise
Earl grey macarons (a Pierre Hermé recipe)
Durian birthday cake
Matcha & red berries macarons (I didn’t make the chocolate pastry)
Wow, absolutely amazing! They all look fabulous. Please post tips and recipes, especially for the macarons.
Hi there :) Some of these are secret recipes (lol) so I won’t be posting them on here, sorry! As for macarons, I actually have 4 recipes up already (pls check the “baking recipes” tab on top). I’ve included tips on the earl grey macarons post. Thx!
Thanks, I’ll look forward to reading and following your blog. You are an inspiration.
Amy, your pictures are absolutely beautiful! It’s always capturing the essence of your baked sweets. It’s making me “pin” them all! =)
Ohh that’s a good sign ;)
O.o
i have three words for you amy.
MUST.
VISIT.
TORONTO.
:)
Haha, you’re so funny :)
These are incredible! Do you do this professionally?
Yep, though I’m self-taught. Still so much to learn!
Do you know a good College or University that teaches you how to make sweets? I want to become a patisierre like what you do.
Hi Brittany, that’s wonderful! I’m happy to hear that :) I would say Le Cordon Bleu in Ottawa is the best we have here (it’s from France and they have campuses all over the world). I’ve always wanted to go there but it’s quite expensive. Good luck!