Amber is known for a name of a gemstone

It's has no correlations to the cake I named with but as far as I could think of cake's names, I randomly find Amber is perfect for the cake lol

Amber is basically a croquembouche or roque-en-bouche which is a French dessert consisting of chop pastry balls piled into a cone and bound with threads of caramel(angel hair).

Easy to spell but ain't easy to make :")

I have a lot sugar burns and towering tragedy.

Well, to be honest, the caramel is the hardest one.

Caramel recipe is actually really simple. You know, water, sugar, how hard it can get?

But, you don't know how frustrating sugar is.

Nucleation, crystallization, hardening, all the nuts really does happen.

Last time, in food physics class, I learn about sugar solution for weeks with a mind full of thoughts:nah sugar, why does all this people make like sugar solubility curve, or equation to calculate nucleation??

Now, I take it back LOL

During those 3 hours of frustration, I actually thinking to bring out the sugar solubility curve to calculate what is the sugar composition and cooking temperature i must have HAHAHAH

The irony really strikes right?

Not only that, sugar burns also really hurts, like really.

(Just Imagine that you have to touch a solution with 350F Temperature :"))

But despite all the struggling, I'm happy with the result (laf)

The result is really pretty. Full of flowers hehe

(but behind those beautiful flower, there's some brutal crime i done HAHA)

(maafkan saya bungabunga :") )

(The red flower)

Oh yeah, maybe a lot of you asking, why the heck the angel hair is so little? Almost unseen?

Well, to my surprise, the angel hair melt in Indonesian's air temperature:")

So that's it!

A little post after 6 moths hiatus. 

Bye all.

Sincerely, the last cake post of 2017

Back to the original purpose of this post

*horay*

This week, I have been given the privilege to make a very cute cake.

I'm so grateful with the results because the work and money wasted for this aint cheap.

(Mentally cries for the money part haha chinese will be forever one)

Now presenting to you:

*drumroll*

CANDY WONDERLAND

Isn't it pretty?




This Cake consist of :

Bisucullt

Raspberry Mousse

Strawberry Glaze

And last

Lots of candies *love*


.
.
.



.
.

.
 *Super in love*



Not to forget, a candy wonderland cake wouldn't be complete without candy right?

HOLAA

Again with me, finally another chance to write something!

I'm super happy to be back. 

In fact: I'm way more happy than ever.

This few weeks have been really hard for me making me wishing school terms to come faster even thought my brain not going to be okay with it.

Since 18 Mei, I already starting my intern. Trust me: it's super tiring.

My first three days have to be spent in the rooftop where my skin and brain is directly heated with the scorching hot sun's rays.

Trust me again: it's extremely tiring and hot.

The fourth day: My work's environment is upgraded to a full-ac room. A little bit better but the works hahahaha makes you want to raise a white flag. 

I have to move thousands pages of human works into excel.

HAHAHAHA

I can only laugh at the extreme tiredness of this.

If any of you read this, please know:

DONE WASTE YOUR YOUTH LEH.

PLAY MORE.

DON'T EVER TERJEBAK WITH MAU CEPAT CEPAT INTERN.

HAHAHAH

WHY?

First, when you finish your college later: you'll have so many time you'll need to succeed in the working phase. 

Let's do some math here:

At the time you'll graduate, you'll be 22 right? And lets calculate that the time you'll retire from all works: 60 right? 

60-22 : 38.

Yeah it's 38 years of working dear people.

Way more longer than school.

And to add the horrifying facts of working: there are no 1-3 months of holiday anymore. You'll work for the whole year. Yes people, let me highlight it again: the whole freaking year. Expect for hand-counted holidays like hari raya.

HAHAHAH what the irony i just got myself into :")

......

So back to the topic, 

*still crying on the sad facts of intern*

I finally can take some of my time to continue my long forgotten pattisier's program.

This time I'm making HOLST.

Trust me people, it's super freaking delicious makes me want to sell it.

(why not? Maybe i can make some legend cake. Jakarta's famous holst?)

Nolan, I'm just joking, but nonetheless, i'm terribly happy for the results.

This holst 

consists of:

Bread

Mash potato 

Cheese. Lots of it.

CHICKEN

onions

and then:

mayonaisseee

It's super yummy. The mash potato taste might fine with the bread and then the cheese and the onions and the chickens and last the mayonnaise:  I can't even find any excuse to refuse this gems.

Oh yes I almost forgot:

Except for the fat.

This is some kind a nightmare for any girls who want to diet like me.

That's why i named this post fat oh fat.

Because it's really fatty HAHAHA.

That's it for today!

Bye guys and see you at the next post!

To begin with, I actually don't really likes sweets. 

Especially the very sweet sweet one. 

It's a contradictions right? Haha I know. 

I fall in love with pastry making not because of the sweet taste you get in you mouth but rather the price of arts it's gives. I always in an awe with how one cake can be turn into a beautiful ornaments, the one's dancing in some party spotlight. How the beautiful cakes results can brightened up some people's days, like how a cake can make the birthday girl's hearts smile.

To conclude: cake is a very compact source-of-happiness.

But still, the sole reason why cakes is very important to me is because of the art. So forgive me tummy for your headmaster is choosing art instead of eating-satisfaction.

Enough with my morning rumblings, this post is actually dedicated for a cake.

 It's one of the most unsweet cake and still stand out pretty in it's own way. So hereby, I presents you the cake that I named it : 

The Empty Stage Opera

This cake is so simple but beautiful in it's own way. Rustic and vintage *I actually laughing writing this* but yeah, I really like the vintage vibes of this cake. 

I named it The Empty Stage Opera because of it's origin. This cake is actually supposed to be an opera but as you can see, it's far from being an opera. So many elements in this cake goes wrong if I dared to named it Opera. But nontheless, this cake holds a important meaning. Just how imperfectly this cake is, this reflects that my works are started from the bottom. Just how an Opera is prepared-started from an empty stage. 

Remember there's a saying :

Don't judge a book by it's cover?

Yes, this happens to this cake. To my surprise, this cakes is actually one of the most delicious I ever make. All my family is praising this cake and I have to agree with them: it is very delicious. 

Probably the next step I have to do is upgrading my angel-cake cutting skill. You all know, it's very hard to cut the super stringy cake HAHA.

So that's it for today, bye and see you again!

-From the girl who finally freed from uni's science torture.

Distortion is a word. A mere word in this world full of countless words that differ by languages and meanings, but why distortion?

I pick this word as a enticement to confound my 3 months intra-debate. Distortion means the action of giving a misleading account or impression. It's a sin that everyone seems to fall into, but one's says if you're smart enough, you will never make that mistakes, is it?

Sometimes, I found myself wondering if I already smart enough: It's all my experience already makes me the person who is likable, trustable, and many? Is it my presence already becomes a blessings? It is my acts already perfected so i never make an distortions? 

Many people say, if you're smart enough, you will never make that mistakes, but are there an end for being smart at social interactions? No.

The understanding of how to interact with people, being smart as social life, is so abstracts. With each variables plays a big role in resulting how one's relationship ends. After months of thinking, I found myself that being "smart" at social interactions is more a blessings rather than things that you earn from your hardwork. Yes, we do need to work hard for it, but there's always random factor that you can't decide to face with but play a lot in our social interactions. 

Like how you're born with brain capacity, voices, and appearance that you can't choose, having a self that is "smart" at social interactions is also a blessing that you alone can't plan it out. Our voice's intonations, how we looks, body languages, our experience and the people who we interact with is never ours to plan it alone. We can never ask what experience we might have neither do we can chose any of it. This makes me realize that being "smart" at social interactions is rather a blessings than a prize. 

And for that, I'm grateful for everything I have and I can never asks for more. 

Not because I'm smart which I'm inversely to that, but because of what I already have and I can't ask for more. I know it's not the best, but I'm still grateful.

I remember the days that are so hard ever for me to breathe but all I can conclude till this day: I'm grateful. Out of all variables, I can meet my mother, father, sister, and countless friends. They are the one that helps me to pass those dreadful days. I also remember, how cooking and baking becomes a getaway for me from all my dreadful thoughts and become a part of my identity.

I think all of our experience starting from the unlikable one till the good one, all of it is a necessary. The bad reminds you and teach you lot of lessons and the good teach you how to be grateful. Also to remember: the bad makes you see the good memories to be more special. 

So, thank you God for all of my life :)

I'm forever grateful for this life.

If there's only one pastry that i have to choose to be the only pasty i can eat in my whole life, i will answer croissant. 

Yes, i'm deeply in love with croissant!

That flaky and buttery feeling you got when you bite the croissant into your mouth

Yum.

Even writing this already makes me droll HAHA

So here it is ! My first ever croissant 

You know that feeling when you finally can make something that you really love right? Yes I'm on cloud nine but if any of you ask me to make it again, i will take it into consideration whether to really make it or buy it HAHA

It's so hard to make to be honest.

You have to punch the dough so hard my hand cannot tolerate the hurts aftereffect.

But I have fun making this a lot

I hope in the near future i can make this without complaining the aftereffects anymore

I love this croissant position a lot 

Another star pose of the Mr. Croissant

So that's it 

Bye guys!

Love, Croissant.