A Life Update / Quarantine Kitchen

Hey everyone! 👋🏻

It’s now mid-September, but to me, it feels as if time really slowed down, and I’m still stuck in April or May. Ever since we’ve been quarantined, it’s like the days are slowly blurring together and I’ve completely lost track of the concept of time itself.

I am lucky enough to have a work-from-home situation, but I’ll be honest, it’s been a little difficult juggling different kinds of work. For context, I work in my room. My room doesn’t have windows, so I completely rely on a clock and unnatural light for the passing of time. (That, and the times when I would have my meals, lol.) I’ve read how seeing actual sunlight and watching the day pass by provides a subliminal message to your body and your brain, telling you “hey, it’s time to wake up and work” or “stop working, it’s time to sleep.” Alas, I ended up ruining my already messed up body clock. There are days where I work until 4AM and wake up at 8:30AM a few hours later just to attempt to reset my body clock back to “normal.”

Honestly, I’ve been pretty calm at home. I’m an introverted person, so I thrive on alone time. I’ve been keeping myself busy by getting back into my hobby of baking, as well as learning new things like embroidery. The outside world is scary (and I’m not just talking about COVID), so the best we can do right now is to practice social distancing, and be responsible citizens.

It all started when I ordered a bunch of ingredients online.
(All of these cost me less than Php 1,200, wow!)
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Sophie Makes: Crepe Cake

Hey guys! Happy New Year! (Sorry for the late greeting—whoops! I guess at this point, it’s past Chinese New Year now, haha.)

Welcome to the first blog post of the year. While the start of the year feels fresh, it feels like it’s already been a month with all the events happening both in my personal and professional life AND with all the world events going on. I can’t believe it’s just been a couple of weeks in the year!

Anyways, I’ve been keeping myself busy. The last time I’ve posted here was November. Shortly after that post, I decided to make a crepe cake for my family’s annual Christmas potluck. (A little backstory: I’ve gone to a crepe cake class last year and know that making a crepe cake is no easy task!) My aunt suggested that I practice before Christmas Eve to decrease the chances that I will mess up so that I’ll know what I’ll be getting myself into. I took her advice and make a vanilla crepe cake.

Man, it took me a solid six hours to make it! There were some bumps along the way, but it turned out light and delicious!

 Just look at those layers!

One month later, I bought all the ingredients needed to make the crepe cake again for Christmas. I decided to replace sugar with agave and vanilla extract with vanilla bean powder for a healthier option. Honestly, I was worried about the new adjustments to the recipe—I hoped that it wouldn’t alter the taste too much.

And since I was making it for the second time, I decided to kill two birds with one stone and make a blog post for it (so here we are, haha.)

Ingredients are prepared (and scattered, I may add.)

The first step was to combine all the ingredients needed to make the batter. I learned that crepe batter (at least for crepe cakes) are extremely watery and thin. This is because you need the crepes to be as soft and as thin as possible to make it ideal for stacking and eating. Crepe cakes are otherwise known for their soft and melt-in-your-mouth kind of texture, after all.

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