WOW! WOW! WOW! What a month it had been! Despite being the holiday and festive season, everything was so fast paced! Before I know it, the month of December is already over! We’d come to a complete closure of 2012, and incidentally, the last Aspiring Bakers event of the year, Aspiring Baker #26 – Creative Christmas Motif Bakes as well! This month, we’d received a grand total of 50 valid entries! So glad that some of these aspiring bakers really took up the challenge and tried out new recipes and new decoration techniques etc. So yes! It had been a really eventful month!
ルージュ Rouge is a piece which I made for EAT AND MAKE TAU HUAY DAY that took place more than 1 month back, which I’d initiated in response to the Diner en Blanc Singapore saga. Forgiven but not forgotten. The intention then was to “atasified”, i.e. make more haute, a simple dessert like the asian soya bean pudding. The word on the street then was, ” if panna cotta could make it onto the tableaux blanc, why not tau huay?” So naturally, the first image I have in my head is naturally a rather “cliche” version of tau huay disguised as panna cotta, supported by various “coulified” and macerated berries spiked with liqueur. Surely this would be worthy of Diner en Blanc!
This is gonna be a short post. As promised in the opening of Aspiring Bakers #17 – March Macaron Madness! (Mar 2012) exactly a month back, I would be giving out two copies of Chef Jose Marechal’s “Secrets of Macarons to two of the participants of the events. So swiftly the month went by and during the roundup, we received a whooping 48 entries from all over the world, from Malaysia to Perth and even Seattle! So who won the two books? Click on to find out!
First and foremost, a big Thank You to all our fellow sisters from the Aspiring Bakers’ family who had participated in “March Macaron Madness!!!” All this would only be possible because of you! So give yourselves a big pat on the back yeah?! Some of you could not make it in time for the event due to personal commitments but still made it a point to drop me a note over facebook, emails or comments on the blog to show your encouragement and support. I’m truly touched and overwhelmed by all the kind words. Seemingly a trivial gesture, but it really meant loads to me! What a fun and funky month it had been!!! Macaron madness all over town!
March is here and its macaroning time! Time to whisk up those egg whites and get funky with colours and flavourings! Yes, it can be a challenge for those who’s not made it before, but its also gonna be fun! Be forewarned, it can get addictive! Challenge yourself by making a batch of basic macs and enthrall your family and friends with them! If others can do it, so can you!
For seasoned mac bakers, extend your repertoire from the run-in-the-mill chocolate and vanilla by trying out new flavours and designs! Fruits, spices and liqueurs are just some of the things I can think of now and hoping to see in your bakes! Pay homage to grandmasters of pastry making like Pierre Herme or Stephane Glacier by re-creating some of their masterpieces, so simply come up with your very own, which may become your very own signature bakes in time to come!