I mentioned in the previous post that the past two weeks have been pretty eventful and this is one of it; the #lovelifeslowlife bake-off event for like minded home-bakers, though from various walks of life. We celebrated the good, the pretty and the delectable treats each made from our very own kitchens and display it alongside countless of beautiful props and a lovely table set up by the hostess herself.
The theme for both weekends respectively was bakes made from unrefined sugar and natural food colouring while both times encouraged vegan/vegetarian/gluten free goods. If you know me, I'm all 100% full-fat butter, milk, sugar and eggs. So aside from J being here and I didn't have time to make anything for the first weekend, if you asked me to make something using unrefined sugars and wholewheat flour etc etc, I don't think I can pull it of! I mean I've never tried but it's basically just not me or my style.
Mais pourquoiiiiiii? Parce-que moi j'adore le beurre. Plus de beurre, sil vous plait!!
I have to give great great credit to those home-bakers out there who made some pretty insanely good vegan cakes. My friend, Vickii, made this coconut cake and a chocolate banana loaf cake which J really loved and well J's French so go figure that he was impressed by a bake that could be so moist and tasty considering there is no milk, butter, cream or eggs inside. As for me, I loved Dionna's vegetarian chocolate cake and Thom & Aimee's Lemon Polenta Cake from the first week.
V was probably the only person I knew personally during the event. I knew the rest by name and face although just via Instagram but what was so lovely about this gathering was that I got to socialize and get to know all these new people on a different level and they were so incredibly nice!
Then came the second week and I finally managed to squeeze in time to make something for the bake-off while J went hunting for electronics. I figured I could deal with all natural food dyes because I trotted down to SunLik a few days before and found myself some Sosa beetroot powder and I thought I'd put it to good use! The colour is just gorgeous and since I had a bottle of champagne I received a year ago for my birthday from the Le Meurice, I decided I'd try out a champagne ganache with strawberry + rhubarb confiture in the centre. Grabbing the last remaining stems of mediocre standard rhubarbs at the supermarket, I roasted them off in the oven in brown sugar, white sugar, honey and a vanilla pod. It was aromatic, tangy and earthy and it paired so wonderfully with my strawberry confiture. I cubed the rhubarb down and folded it into the strawberry jam and filled the centre of the macarons with it just so that with every bite you take you get a little bit of everything. Some people said they tasted more champagne than strawberry-rhubarb, then some say they tasted more of the latter than the former. It's all subjective I suppose.
Enough about my pink macarons though, I'll leave you with the beautiful visuals captured by Dionna herself who was so nice to send them to me to blog about this event. While I don't have all individual shots of everyone's bakes, trust me when I say that they were all so impressive (and big) and we've got quite a community of talented home-bakers in Singapore.
Enjoy feasting with your eyes!
(All photos are courtesy of Dionna Lee & a mix from both week 1 and 2)
Thank you, Bella Koh, for the invite and table setting + props; Clarence for the amazing calligraphy on our place cards; and all talented bakers who participated in this event.