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.

Today, actually yesterday, i had the most chocolate making in one day. I make 2 chocolate cakes and i have to say it's so fun and tiring.

Making chocolate cake is not a big deal but making the decoration it's the hardest one. I almost spend 2 hours just doing the decoration thing. I hope my chef assistant don't hate me for choosing that tow cake. 

The first Cake is Paradise. 

Paradise is a dark chocolate mousse cake consists of:

Chocolate Sponge Cake

Dark Chocolate Mousse

Strawberry jam

Dark Chocolate Mousse

Dark Chocolate Ganache 

You don't have to ask me if it's deliciou or not bcs chocolate cake is never goes wrong. Trust me. Add chocolate to you cake, and it's become so delicious you can't resits. But of course, eating chocolate cake comes with a great price : sinful fat oh sinful fat.

.

.

For the decoration, i make some rectangle chocolate and chocolate flowers. The hardest thing to do is how you arrange the chocolate flower petal. Once you already put it, you cannot change again bcs the ganache layer will be destroyed. So, each time i have to put the chocolate flower petal on the cake, i can't help but keep whispering; don't mess up. 

The second Cake is 

Ambroise

Ambrose is pretty much the same with Paradise. The only different is that Paradise use dark chocolate and Ambroise use milk chocolate lol

Ambroise cake consists of:

Chocolate Sponge Cake

Milk Chocolate Mousse

Dark Chocolate Mousse

Dark Chocolate Ganache 

Trust me i have to give an A for this cake bus it's so delicious.

So that's it. Bye bye from the two chocolate cake.

Day 2 of Mousse Creating lesson

Mousse again?

Why not?

Today, my chef decide to teach me Mount Fuji Cake. With the shape resembling mt. fuji, this cake is a killer. I'm actually quite impressed with the chef. Even though he already live in Indonesia, he still remember his country and proud of it. Some of the menu selection at the school is Japanese. Starting from sweets till main dish, there are some menu that reflect his country.

Out of all japanese themed sweet, I fall in love with this cake. 

Seeing this cake actually quite motivate me. If Japanese people can made their food loved by all people in this world, why Indonesia can't? I hope there is some people out there who see Indonesia food as a potential and try to sell it to other country. 

If yesterday, our founding father fights the bad people away from this place, today our job is to represent and develop our country. I think if we can develop our food to be liked by more people at another country, we can help our country economy to grow, and many more.

So back to the topic, this cake consists of :

Chocolate Sponge Cake as the base

Cream Cheese Mousse with almond chunk 

Strawberry and Chocolate sauce as decoration

I'm super happy with the results

So that's it

Bye guys

 Thank you for reading and see you again when I bake again

Finally!

After months of dreaded science torture i have, i finally come to the most awaited time of the year: semester break.

I'm so happy because finally i can cook again and create what my mind always imagine while sitting on the class.

I know, some of you might think i choose this cake because this cake is so hard to make or anything, but no, i judge a cake by it's looks not by how hard to make it. I hate cakes that are so hard to make but taste bad. I prefer easy cake but the taste worth it. For example: Mille Crepes. I hate make this a lot. If any of my friends, sister, or my niece asks me to make mille crepe for them, i would rather take some money and buy them. i'm not kind of patient person HAHA

The Chef's assistant who assists me on class also tell me how they hate making mille crepe and i can only laugh at that, saying that i also hate it. I wonder do all pastry chef in this world also think the same about mille crepe?

Back to the topic, I'm in love with this cakes. Not only the looks,  I'm in love with this because it's my first ever Mousse Cake. I always love mousse but never decided to make some by myself. Why? Because mousse it a tricky thing to make. One step wrong, you can make other and your stomach ache. Delicious but kind of dangerous at the same time. 

Some of you may wonder what truly myrtus consists of right? It's simple.

On the base we have Pate Biscuitti 

 a spread of whipping cream made from fresh cream

and then Blueberry mousse for the rest the cake 

The combination of how pate biscuitti taste and the blueberry mousse is perfect and i love it. It's my new most favorite cake. 

For decoration, i finally got the permission to make it myself(of course with the help of the chef assistant). I decorated it with a whoop of whipping cream, almond chunks, and pink chocolate pyramid. 

It's so pretty.

So that's it. Thank you for reading my post and see you again.

#myrtusteam