In the chaotic kitchen of a recipe developer, you get a food blog called FoodMayhem.
I'm Jessica, an Asian-American, born and raised in NYC, and that's Lon, my Jewish, white husband. While professionally trained as a French culinary- and pastry chef, many of FoodMayhem recipes are my attempt to preserve and share authentic Chinese and Taiwanese recipes learned from my mom. We don't eat Chinese food every day, so you'll get a little bit of anything we find delicious enough to share: from our Eastern European side; recipes and techniques learned from my restaurant days; restaurant reviews, food travel tips; and a few other juicy bits along the way. Welcome to FoodMayhem!
Whenever I’m baking a cake for a friend’s birthday, the part that takes the longest is deciding what kind of cake to bake. After thinking about it for hours and then sleeping on it, then a few more hours of thought in the morning, I decided to make a White Velvet Cake with Classic Lemon Buttercream and a Raspberry Glaze. It was a nice light cake with subtle flavors, perfect after our very heavy meal.
I used recipes from The Cake Bible
Thanks for the recommendation!
wish u a many more happy birthday to u..:)