Monsoon days are usually pretty damn crummy and depressing, however every cloud has a silver lining and I have just the post to turn that frown upside down. Cake! Lots and and lots of beautiful cakes! Conversation is the hottest little cake shop in town. It has only been open for just over two weeks but has already garnered quite the following as you can see from the picture below. At the moment there are no queues, but I can’t see that lasting too long once the Korean bloggers find out about it, so i suggest you pay a visit sooner rather than later. (more…)
Life is a piece a of cake, and sometimes that cake is an exquisite French pastry that you get to eat for free. Or at least that was my recent experience when I was invited to Gateaux De Voyage. The French Patisserie in Nonhyeon has been open for the past six months. It’s owned and run by the handsome Julien Favario who has been making pastries for over 20 years. Early in the morning, or late at night for some of us, he wakes to create his decadent desserts. As a fairly avid baker myself, I was honestly blown away at the amount he can accomplish in a few short hours. (more…)
On Sunday I baked a bacon and jalapeno cake for my good friend Ray’s birthday. Most of the cakes I make tend to be on the girly side so I wanted to do something a bit more manly. Also with Ray being one of Seoul’s most innovative bar tenders, I wanted to be a bit more creative than my usual chocolate or lemon. So therefore the bacon jalapeno cake was born! I first thought of pairing the jalapeno and bacon in a dessert when I was making my bacon encrusted doughnuts, though honestly I was rather concerned about how it would actually taste, right up until the moment it was cut, but in the end I think it turned out well and everyone seemed to enjoy it, or at least that’s what everyone told me. (more…)
Today Fat Girl turned three years old. I can’t believe that when I first started this blog that I would still be going this strong three years later. Who knew I had such a wealth of information trapped in brain? In the past year some amazing things have happened for Fat Girl. I’ve finally got a logo after two years trying, been on the radio, been featured in lots of magazines and newspapers and even been on TV. I would never have dreamed of these things happening so I’m so excited to see what’s going to happen in the future. I want to thank all of my wonderful friends and family and people who have helped me over the past year and for putting up with me taking pictures of all their food and to all the lovely restaurateurs who have invited me to their places to try their wares. (more…)
Fat Girl has returned to the mother land, and the first thing my mother asked me to make was a pavlova. Despite her excellent skills in the kitchen my mummy still has trouble executing this dessert as well as I do, so it’s always one of the recipes she asks me to whip up upon my return. Today’s pavlova was filled with fresh cream, lemon curd and lots of lovely raspberries and strawberries because they are all sweet and in season here. The lemon curd also adds the perfect zing, it’s the ideal dessert for summer. (more…)
After the success of my first crepe cake a few months ago, I thought it was about high time I made another. My birthday was last week, and with a joint birthday party on the cards I thought the time for another cake had come. So I dusted off my crepe pan and set to work. (more…)
This cake is pure wicked indulgence. It’s a rather late tribute to the most chocolatey time of year, Easter. I wanted to share a dessert type cake which I would have eaten on Easter Sunday if I hadn’t been dying of a hangover. While I wanted to make it with the intention of Easter, this is a cake that can be eaten at any time of year for any occasion. Everytime I look at it I just think of the Bruce Bogtrotter cake from Matilda, although like Brucey I would not falter half way through eating it, despite the unbridled richness. To make it extra special I used an entire jar of nutella on the frosting because, why not? If you want something nutella-y you might as well go the whole hog. I made the cake in the rice cooker, just because I find it easier and they always come out moist, but the cake can just as easily be baked in the oven if that’s what you prefer.
Nothing marks the start of the Easter season like the heavenly smell of freshly baked hot cross buns. Spending Easter in Korea, it’s sometimes hard to get into the seasonal spirit as the traditions we know and love from back home just aren’t replicated here in Korea. While a chocolate egg may be hard but not impossible to come by, hot cross buns can be easily made if you have the right recipe.
Not being American it wasn’t until adulthood that I discovered the joy that is smores. For some reason the amazing campfire treat of cookies, marshmallow, and chocolate completely bypassed mother England. Why? Who could say for sure as it’s such an amazing combination. I decided to try out these treats after bringing back an ungodly amount of confectionery from New York, that coupled with the fact I was itching to do some baking after catching up on a few episodes of The Great British Bake Off. After that it all came together rather easily, I made a little cup shaped cookie in the muffin pan, shoved in a mini peanut butter cup and topped it with a marshmallow. If it’s possible they taste even better than they sound and will certainly be winging their way into my regular baking repertoire.
There’s nothing like a spot of baking to get you in the Christmas spirit. And this past weekend I really got to test out my skills. I was invited to an ‘intime soiree’ in honour of the festive season with the glitterati of the Seoul Expat scene. The Christmas roast was all taken care of so I thought I’d be traditional and contribute a dessert and some mulled wine. The most festive dessert I could think of was a good old yule log. I’ve never made one before, though I did do a Swiss roll back in my school days which turned out well so I figured I could handle it. For the sponge part I had a good search and found that most people were on the fence about whether to use flour or not. I decided I’d go with Nigella’s recipe which is a fatless and flourless sponge. It comes out more like a very cakey meringue and is ever so light which I thinks works well with the richness of the frosting. I decided to make a whipped Nutella ganache which was incredibly yummy. With my decorating skills I was rather chuffed indeed and the whole thing was devoured instantaneously. I will definitely be making this frosting again, as it’s just so rich and chocolatey. It would be great on cakes or cupcakes in place of butter-cream. (more…)