Sun has started to smile saying good bye to winter. We are having occasional beautiful days in Belgium. Easter around the corners, beautiful fragrant narcissus dancing to the tunes of wind, one day while I was walking to home, I remember how every year without fail I used to get beautiful handmade eggs from my Godmother during easter. Pink being my favourite colour, she always made sure to make something pink for me. It instigated me to do something this year.
Spring is in air. The greenness, freshness, delicate fragrance, aren’t you enjoying the beautiful time of the year? Belgium is just warming up, with occasional showers which makes the green look greener. How are you all enjoying your spring? I’m quite occupied in learning dutch, redeeming the slumbered language part of my brain, believe me people it is one full job in hand, but it’s certainly fun (I say this to myself, as process of self encouragement)! In addition to language- the so called fun, craziness of life, cake is and will always be there on my priority list. This cake was one of those cakes that I dreamt all along the days until it took shape. The Forest theme cake was designed for a two year old little one, who’s name means forest. I have to admit creating every bits and pieces of this cake was an intensive fun. My creative thoughts ran really wild along with wild life modelling. It also brought my hidden childhood love for wildlife. Though I would be really scared in reality to take pictures of wild animals, I really wish I have the courage to do it. If not in real life there is always a fantasy world, so creating modelling of adorable wildlife made me a happy girl!
“The eggs are the backbone of cooking, the cement that holds the castle of cuisine together.”
From the book mastering the art of southern cooking!
As you all know the main components of egg is albumen and yolk, which is mostly composed of protein. Apart from proteins egg white contains water, small amounts of minerals and sugars whereas the yolk contains fat, vitamins A, D and minerals such as calcium, thiamine, and riboflavin. Depending on the feed of the bird the yolk colour ranges from yellow to deep orange (when the birds are fed with good feed).
The proteins are made up of long chains of amino acids. In the raw eggs proteins are in their native state, i.e. they are in globular form, which means amino acids are twisted, folded and/or curled up in a very specific way giving the protein its shape and properties. Any induced alteration (mechanical or heat) to these proteins will in turn significantly alter the entire structure of the egg.