Welcome to my blog. Feel free to come in, sit down, read what you like, preferably with some biscuits or slice of cake in front of you. Maybe even a steaming mug of hot chocolate clutched in your hands. This is a grand opening after all.
Got your food? Sitting comfortably?
Good. Let's begin.
Growing up I was the type of girl who was raised playing with plastic food and who loved nothing better than to make mud pies in the back yard. Even today I can't help but fawn over the tiny sets of plastic cooking utensils in toy stores or wish that it was still appropriate to play with mud. But alas, the world soon forced me to substitute mud pies for mud cakes of the chocolate kind and so the battle with sugar overloads and flour covered clothing began. I switched the backyard for the balcony (which I quickly christened the Rosebud Cafe) and forced my parents to wait patiently as I cooked them a three course meal of pikelets, followed by some pikelets, and then yep, you guessed it, more pikelets.
Catching onto the theme here?
Yes, Rosebud cafe for the beginning of its career was primarily a pancake, or in this case, a baby pancake cafe. This of course had nothing to do with my fantastic potential just waiting to be unleashed, however it was to do with the fact that I was six years old and wasn't to be trusted with much more than a spatula.
As I began to perfect the pikelet recipe (thanks to my parents and their desire for breakfast in bed on a regular basis) I began to move up the ranks of culinary prowess. One near kitchen disaster at a time. Soon chocolate cake and muffins were added to my repertoire and I was even allowed to act as apprentice pastry chef in my mum's annual baking of gingerbread at Christmas time.
Looking back on all of this it's hard to see how I didn't realise that a pastry chef is what I should have been when I grew up. Apparently I was too distracted by cake to notice. But I'm on track now. If everything goes to plan soon I'll be starting at William Angliss in Melbourne to study patisserie and I'll be one step closer to making Rosebud Bakery a real tangible thing. The specialty being pancakes of course.
This blog acts as another small stepping stone I suppose. By forcing myself to keep this blog active and talking about what I love (everything sweet) it will make me fall even harder for patisserie - or in more descriptive terms, fall further in love with the sugar-sweet fairytale of the food world.
But really with all the technicalities behind us, this blog is just an opportunity for me to throw more tea parties and eat more cake. Maybe my voice will even reach an audience who are equally in love with these things as I am. Who knows what will happen. But rest assured my sweet-toothed friends, if you're looking for recipes, desserts, and stories of culinary failure, you have come to the right place.
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