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