Fuzzy Bakes!

2 October, 2008

About Me

by HL @ 3:34 pm

My name is HL and I live in one of the sunny islands here in South East Asia. Why Fuzzy Bakes? Fuzzy is my nickname given by my good friend Elvis (Short for Elvis Monstly. Also a nickname, of course). To be exact, she calls me Fuzzyspit (which then became Fuzzpot, Fuzzball, Fuzzy or whatever variations she can come up with). Owning an oven literally changed my life and the others around me. My mom is horrified with my growing collection of cooking books and kitchen tools (I am one of those people who believe if I own THAT gadget it will change my life forever. Though sadly, it rarely does). I think my craziest moment was when I spent $80 on a set of measuring cups (quite silly, now that I think about it). My friends are also starting to despise me for making them fat with my neverending offers of baked goods. I HEART cooking and baking. With the starting of this blog, I also developed interest in photography and food styling.  My dream is to study at Le Cordon Bleu, and eventually open a cafe in Australia (where I studied and miss very much). Due to work commitments, I can’t bake as much as I want to. Still, I will try to squeeze out time whenever possible. Feel free to ask me any questions you have, and I will try to answer them… If I can. :)

14 Comments »

  1. hi HL,
    Great blog you have here! I’m totally hopeless with baking though other cooking methods are ok. So it’s inspirational for me reading through your stuff. I will be going to some baking classes soon and hopefully I’ll gain some good skills and knowledge there.
    your gadgets…may I ask what they are? :)

    Comment by nelluakahlua — 5 October, 2008 @ 3:14 pm

  2. Hi nelluakahlua! I hope the baking classes helps! I have not gone through any formal training and mostly get information from various blogs (see my blogroll) and cooking books. I am immensely proud of my stainless steel measuring cups and spoons (mainly cos they cost me a bomb and they look so so good ;) ). I also have trays and pans of various sizes, oven thermometer, kitchen scale (the list is kinda long so I am only mentioning the main one) . Oh yes, I use a Kenwood mixer too. :)

    Comment by HL — 5 October, 2008 @ 5:37 pm

  3. Hi HL, I am enjoying your blog, I too like to bake only it’s not so much the baking as the decorating that I like.I can’t do one without the other. I’m going back now to read some more of your recipes & etc.

    Comment by Betty — 6 October, 2008 @ 1:56 am

  4. Thanks Betty! I love decorating too but I reckon I will improve on my baking before i start on that :)

    Comment by HL — 6 October, 2008 @ 8:30 am

  5. Hi HL! What a nice blog :) I really enjoy reading your blog especially those that talk about cake stuff. I love baking cakes (and love to eat them too.. haha! :P ) Thanks for the sharing of the recipes :)

    Comment by evy — 3 November, 2008 @ 12:12 pm

  6. hi evy thanks for your kind comments :)

    Comment by HL — 3 November, 2008 @ 12:31 pm

  7. Love your blog, I emailed the link to all my friends… but wanted to ask a favor, for all us yanks… can you add the Fahrenheit next to the Celsius in baking degrees and the non-metric measurements to your recipes. This would be a huge help into quick conversions. Or add this link so we can do it quicker: http://www.hotflo.com/dccalc/metricconv1.html

    Your pictures are amazing. Thank you for sharing your recipes, most chefs never do that.

    Comment by Sheila — 3 November, 2008 @ 8:22 pm

  8. Hiya Sheila,

    Okie I will take note and add Fahrenheit in future! Non-metric measurements meaning in cups and tsp? I do that for most recipes, but for some that I adapt from other pple’s sites its difficult to convert them to cups… but I will try my best :)

    Comment by HL — 3 November, 2008 @ 9:38 pm

  9. I think I gained ten pounds just from the delicious *pictures*, let alone the actual goods… wow. I’m amazed and impressed, and dying to try some of these recipes. Especially the black-bottom cupcakes… mmmm. Thanks for sharing all of that with us! I will continue to enjoy it all vicariously! :D

    Comment by Jacqueline — 5 November, 2008 @ 4:27 am

  10. Hi Jacqueline,

    Thank you :)

    Comment by HL — 5 November, 2008 @ 8:54 pm

  11. Hi there! I sure am glad to find another Singaporean food blogger! Cool!

    Comment by Mrs Ergül — 17 November, 2008 @ 10:24 am

  12. now I know.. besides promoting good and delicious food can make someone fat…but cook for them will have the same results..

    Hmm.. this make me thing if we shud start to COOK… hee hee

    Comment by PenangTuaPui — 22 December, 2008 @ 1:59 am

  13. Hi HL,

    Thanks for sharing your recipes.

    Your sausage bun recipe….says bread flour and plain flour.

    What is bread flour and plain flour? And where can I get them?

    Thanks.

    Comment by Julian — 23 February, 2009 @ 4:15 pm

  14. Hello Julian, bread flour is usually used for making bread as the higher gluten level helps the yeast to work its magic. Plain flour is just normal flour, also known as all-purpose flour to westerners. It has a lower gluten level. The recipe calls for both as the result we want to achieve is soft and tender sweet buns. Both flours can be commonly found in supermarkets (normally the baking section). Hope this helps!

    Comment by HL — 23 February, 2009 @ 9:32 pm


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