fluffy cocoa chiffon cake i made a while back. wasn't bad but we all agreed we liked our chocolate cakes very rich and very chocolate-y. meanwhile, tried and made a fresh strawberry chiffon cake today, went spectacularly bad - tasted nice enough but such an ungainly looking thing!
spent the last couple of days having fun comparing a few cinnamon roll recipes to try and decide on one (or maybe two) to make for my auntie. couldn't have done it without a lot of strong coffee, and family friends and the likes i can share a majority of the ultra-decadent treats with.
yae-zakura, a 'double-flowered' variety of cherry blossoms that typically come very last in the sakura season (and the one i used to make pickled blossoms &leaves). this shall be my last sakura photo of the season.. well until next year! :)
trying my hand at homemade pickled cherry blossoms and leaves. i ought to have used younger (i.e. not so open) blossoms but got there a bit late. oh well. still, the flowers are pretty and the leaves are amazingly fragrant.
shape of a cake mold and texture of rusty iron, this beautiful dish is actually ceramic, created by Japanese ceramic artist Eri Kawaguchi. starting today Chidori, my favorite little pottery shop in Tokyo, is doing a special week featuring her works. this is one of these times i cannot help but wish i lived in Tokyo.. *sigh*
choc mint scones. chunks of dark chocolate and macadamia nuts, and finely chopped fresh mint mixed in a leanish scone dough. on another note, our mint plants are coming back!!! when you think hardly anything edible survives in the poor garden of ours.. *woohoo*