Two summers ago, I spent every three days cutting up pineapples because welp. Our family loves pineapples. As a joke we even bought ourselves a doormat with three pineapples on it. When people try to find our home we just tell them, "It's the house with the pineapple doormat!" and I don't believe anyone has had trouble finding the place so far. 

So to answer the blog post, "how can you tell if a pineapple is ripe?" I actually have no idea most of the time, but I like to check the smell, color and squishiness of the pineapple. If it smells sweet and fruity, the color is more yellow than green and is not stiff, I declare it a ripe pineapple. My mother is usually the one preparing fruits now and she likes to put pineapples near a window with strong sunlight. I don't know if there is a significant difference by doing that, but they look gorgeous sitting in the sun anyways. 

When I was younger, I was told if you pull on the leaves and it easily comes out, it is also an indicator that the pineapple is ripe. Online sources have told me otherwise, but I still put on the leaves anyways. In fact, one of my favorite pastimes as a bored child was pulling out pineapple leaves (not really).

Imagine you were a hair dresser and your client sits in that waiting chair will crazy pineapple hair. Wouldn't you give them a tub of styling cream? I would. 

I like how TLB Cakes described how it should taste: like "silky room temperature vanilla ice cream".

Click here to watch my video tutorial! 

Fairly easy ratio to remember. 10-15-20.

Swiss Meringue Buttercream
source: TLB cakes

frosts 24 (sun ray) cupcakes

5 oz. egg whites
7.5 oz. granulated sugar
10 oz. butter, room temp.

a pinch of salt
2 tsp. vanilla extract

1. Melt together egg white, sugar and salt over a double boiler. Stir consistently until it reaches 160F.
2. Transfer egg mixture into mixer and whisk on med speed to let the steam escape. Then turn it up to high speed and whisk until stiff peak.
3. Turn the speed back down to low and gradually add in the butter. If the frosting looks soupy, curdled or separated, don't stop! Keep adding all the butter and keep mixing until it emulsifies together.
4. Add in the vanilla extract and mix just until smooth and even.

A little preview of my video :)

I love the ruffles!

I think that speck in the middle of the frosting added something interesting. 

After a long month, I've finally set aside everything else to finally FINISH editing the video. Whew, I'm glad it's over. Now I can get to working filming new content for an upcoming collab! Here is, theee (drumroll please)...... Vertical Layer Rose Cake Recipe! and it's sidekick Buttercream.

Of course, this vertical layer cake method has been out for a while, as well as the checkerboard, heart and a few other design cakes, but I haven't gotten around to trying out this fabulous idea from i am baker, until now. Check it out.

Click to watch the Vertical Layer Rose Cake video tutorial.

White Cake
adapted from i am baker.

makes two 8-in cakes

3/4 cup unsalted butter, room temp.
1 3/4 cup granulated sugar
1 tsp. salt

6 large egg whites, room temp.

2 1/4 cups cake flour
4 tsp. baking powder

1 cup milk, room temp.

1 tsp. vanilla extract
1/2 tsp. almond extract*


*I found 2 tsp. of almond extract (from original recipe) too overpowering. If I made it again, I would completely omit almond extract because I'm just not a fan.

1. Cream butter until smooth. Add in granulated sugar and salt, beat until fluffy (5 mins).
2. Slowly add in egg whites until incorporated.
3. Sift together cake flour & baking powder. Mix together milk and extracts.
4. Alternate adding in dry mixture and wet mixture into the butter mixture. If you need a visual demonstration, I previously created a video using the method here.
5. Pour batter evenly between two prepared cake pans. Preheat oven to 350F and bake for 27-30 minutes. Bake until toothpick inserted in the center comes out almost clean.
6. Allow cake to cool to room temperature.

Red-Chocolate** Cake
The recipe I tried was unsuccessful and turned out very dry. Try out this one adapted from Magnolia's bakery.

**It was supposed to be red-velvet cake, but I was too stingy about food coloring and it turned out red-chocolate colored.

The Perfect Crusting Buttercream
recipe from i am baker

8 cups powdered sugar, sifted
1 cup shortening (1/2 cup can be substituted with softened butter)
2 tsp. vanilla extract
1/2 cup-3/4 cup milk

In a stand mixer with a paddle attachment, cream shortening and vanilla for 2-4 minutes. Add in powdered sugar, one cup at a time. Alternate adding in milk if necessary, to create a creamy consistency. For a stiffer consistency, use less milk.

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I hope you like the new blog design! Be sure to watch my Youtube video tutorial w/ troubleshooting frosting tips before you continue with the recipe:

Chocolate Frosting
shoutout to Call Me Cupcake for the wonderful recipe!

200g 60%-70% dark chocolate (I combined 100g of unsweetened+100g semi-sweet chocolate)
300g softened butter
350g powdered sugar
150g cocoa powder
1-3 tsp. instant coffee (opt.* I added 1 tsp.)
1/2 tsp. vanilla extract
4 tbsp.+ milk (add as needed)

1. Melt chocolate in double boiler.
2. In a stand mixer fitted with a paddle attachment, beat butter until white and fluffy.
3. Gradually add in powdered sugar, cocoa powder and instant coffee, mix until smooth.
4. Add melted chocolate and continue to mix until smooth.
5. Add vanilla extract and milk as needed for a fluffy, smooth and tacky consistency.

There you go, perfect chocolate frosting!

Oh joy of cooking...

Today was one of those days I threw something together and took a picture.

Creamy Fettuccine with approximate measurements:
serves 2-3

8-12 oz. dried fettuccine
1 tbsp. salt

1/2 tbsp. butter
2/3 cup heavy cream
1/3 cup milk
1/4 tsp. corn starch (opt.)
a handful of cheese, about 1/4 cup (I used cheddar)

1/2 tsp. dry basil
1/2 tsp. dry oregano
a sprinkle of onion powder
few dashes of ground black pepper

1. Cook fettuccine with a pot full of water and 1 tbsp. salt for 10 minutes. Drain,  but do not rinse (unless you find the noodles too salty).
2. Combine heavy cream and milk. Mix in corn starch.
3. In the same saucepan, melt the butter on medium heat, then pour in the wet ingredients. Sprinkle in cheese.
4. With a wooden spoon, stir continuously for 3-5 minutes until sauce becomes thick. Add in basil, oregano, onion powder and ground pepper and still for another 30 seconds. Turn off heat.
5. Dump in the cooked fettuccine and toss with chopsticks until sauce is evenly distributed. That's it!