Basic Eye Care

There is a saying, “eyes are the windows to the soul.” Figuratively, may have some truth to it, but scientifically, eyes are organ for seeing, and nearly all animals have eyes. The simplest eye of any animal is the type found on some kinds of mollusk. And this type of eye can only distinguish light and darkness. The human eye and visual system is more complex which gives an extra-sharper image.

The eyes and vision is just one of many senses that is called “distance” senses, as it bring information about our environment to our perception. And these unique organs are affected by external environment like lifestyle and internal like health conditions. And with such important function and vulnerable from and due easy to reach organ, great care should be observe to help maintain optimal functionality.  

   

Basic Anatomy and Physiology of Eye

The eye has external and internal structures. The eye or eyeball sits in a protective bony socket called the orbit. The six ocular muscles in the bony orbit attached to and moved the eye up and down and side to side, and rotate.  

The ocular muscles are attached to a white fibrous proactive coating called sclera; it covers nearly the entire surface of the eyeball and continues with cornea.

The sclera, the surface of the eye, and the inner surface of the eyelids are covered with a clear thin membrane called conjunctiva

The lacrimal gland is under the upper eyelid, outside edge of the eyebrow in the orbit, produces tears to lubricate the eye.

Light is focused into the eye through the clear, dome-shaped front portion of the eye called the cornea. Behind the cornea is anterior chamber filled with fluid called aqueous humor. Behind the anterior chamber is the eye’s iris, the colored part of the eye, and the pupil, the dark hole in the middle. The two iris muscles interacts to control the amount of light reaching the back of the eye by dilating (widen) or constricting (narrow).

Suspended behind the pupil and iris is the lens. It changes in shape in order to focus light toward the back of the eye and help the eye focus on object up close.

The vitreous cavity or body lies between the lens and the back of the eye, filled with jellylike substance called vitreous humor, that nourishes the inside and help hold the eye’s shape.

The light that focused into the eye by the cornea and lens passing through the vitreous onto the retina,  which is the thin, semitransparent light-sensitive tissue lining the back of the eye, and actually a part of the brain. It is layers of highly organized delicate nerve tissue that contains receptors for the transmission of light.

The specialized center of retina is macula, provide central vision. Other parts of the retina provide the peripheral (side) vision. The retina has special cells called photoreceptors, which changes light into electrical energy that is transmitted to the brain. There are two types of photoreceptors: rods and cones. Rods distributed in the periphery of the retina, perceive black and white, and enable night vision. Cones concentrate in the center of the retina, perceive color and enable color vision, and provide fine details.

The retina sends light as electrical impulse through the optic nerve to the brain. The optic nerve consists of millions of nerve fibers that transmit these impulses to the visual cortex, the part of the brain responsible for our sight.

Basic Eye Care

1. Protect your eyes from the sun ultraviolet (UV) light. First and foremost is never look directly at the sun, including during eclipses, as it can lead to damaging the eye’s retina from solar radiation. For everyday sun exposure, protect our eyes from overexposure to UV light by wearing a 100% UV-blocking sunglasses or eyewear (make sure it is the real thing not the fake ones) and broad-brimmed hats whenever you are outside, even in a cloudy and hazy day.

2. Get enough sleep and/or give your eyes a rest, while sleeping and/closing our eyes benefit from continuous lubrication that  help clear out irritants such as dust, allergens or smoke that may have accumulated during the day. Our eyes also need minimal exposure to natural light to help regulate normal sleep-wake cycle or circadian rhythm.  Looking at a computer screen for a long time or any similar activity is tiring for your eyes, so it is recommend that to give your eyes a rest, blink regularly, and use prescribed glasses.

3. Overexposure to UV light is harmful to our eyes, however, current research and studies have shown that moderate exposure to daylight may reduce the risk of developing nearsightedness or myopia for children. Please mind that it refers to preventing and not reversing nearsightedness.

4. Always observe safety first in every activity. Assess and plan with safety in mind and always wear appropriate eye protection, as advised. So whether swimming, sailing, water skiing or scuba diving always wear goggles to protect our eyes to prevent irritation. From more activity heavy construction, machine or car repair, welding to even as benign as gardening that involve pruning and cutting, always follow instructions and guidelines, and make sure protective eyewear is up to standard.  

5. Keep a healthy balanced diet rich in omega-3 fatty acid, Vitamin A and D, as it may reduce the risk of some eye disease.  Dr. Chew and her colleagues found a vitamin combination of 500 mg of vitamin C, 400IU vitamin E, 80 mg of zinc, 2mg copper, 10mg lutein and 2mg zeaxanthin, help keep vision longer for age-related macular degeneration disease. Always be cautious in using food supplements with dubious claims. If there is any concern about the external structure eyes and/or general vision like blurring, redness, or pain always seek professional help, see the right professional eye care providers: ophthalmologist, optometrist and/or optician, at the right time.

Our eyes are usually taken for granted, although it is directly affected by our lifestyle choices and over-all health conditions. These are just basic health tips for keeping our eyes and vision healthy.

Is there a health issues you want to talk about? Please share your thoughts, do post your comment, inquiry, reaction, suggestion, and/or correction. And do not forget to follow this blog for more interesting information and ideas. Thank you!

As always take care, safety first, stay healthy, keep it simple, be real and enjoy!

References

1. Kinkead, E.B., Sehbai, D.S. & Tunney, C.J. (Eds.). (1972). Modern Century Illustrated Encyclopedia (Vols.). Australia: McGraw-hill Far Eastern Publishers

2. Guyton, A.C. & Hall, J.E. (2006). Textbook of Medial Physiology, 11^th Edition. Philadelphia, Pennsylvania, USA: Elsevier Saunders.

3. American Academy of Ophthalmology. (2018, January 24).  Can Vitamins Protect Against Blue Light Damage? [Blog Post]. Retrieved from https://www.aao.org/eye-health/news/can-vitamins-protect-against-blue-light-damage

Cooking Oil Part V: Olive Oils

The fifth part of cooking oil series would focus on olive oil, the most famous edible oil. It might be accounted for the popularity of Mediterranean cuisine from people wanting to live healthier. Encouraged by personal accounts of centenarians and studies that claim how it aid in regulating cholesterol level, this type of oil had been believed as a healthy source of fat. But before rushing to grab a bottle, it is diligent to be aware that there are different varieties of olive oil, to avoid wasting money and harming ones health from being blinded by health trends, and tricked by misleading labels and/or just pure forgery.    

Olive Oil

The edible oil is extracted directly from whole olive fruit by cold pressing method, as all olive oil starts, then water is removed from the mixture leaving the oil.  The flavor and color of the olive oil depends on the type of olive, the region and altitude, time of harvest, maturity of fruit and the extraction process and time of extraction.

Some claim the best olive oil is a blend of oil from a mixture of red-ripe olives and smaller ratio of oil from green olives. The less ripe olive gives bitter and spicy flavor, while ripe olive gives a sweeter taste.

Another factor that affects the taste and aroma of olive oil is freshness, especially unrefined types.  Over time oil deteriorates become stale then rancid. Year old oil may still have good flavor but lack fragrance. After the first year, olive oil should be used for cooking and not for foods to be eaten cold.

Here are varieties of olive oil based on the standard of International Olive Council (IOC):

Varieties of Olive Oil

 

Extra Virgin Olive Oil or EVOO

This is the highest quality of all olive oil, which exhibits the true taste of olives. The color range from crystalline champagne to greenish golden to bright green; the general claim is the deeper the color, the better and heavier the olive flavor. This darker coloured olive oil means chemicals were not used to extract preserving not only unique regional flavor but also the vitamins, nutrients and minerals that is revere for. As mentioned, EVOO is rich and heavy in flavor and that flavor notes range from grassy, earthy, fruity, buttery and spicy, but greatly dependent to its point of origin.

Heat was not applied to squeeze the oil out, it has a lower smoke point compare to other oils. It burns at a lower temperature, with a smoke point of 374 degrees Fahrenheit. This naturally produced oil is delicate oil not ideal for high temperature cooking; exposure to high-heat may lose its flavor. Plus, the availability of some regional EVOOs are limited, thus makes the oil pricy, so it is better saved it as a finishing oil for dressings, vinaigrettes, and dipping. 

Virgin Olive Oil

The label “virgin olive oil” is a reference to the oil production method, where the oil is obtained by the use of mechanical means only, no chemicals. However, this olive oil has a slightly lower quality compare to EVOO. The flavor and odour are still good, but may include some defects.

It has a moderate smoke point of 419 degrees Fahrenheit, and may be fine for moderate heat cooking like sautéing and frying. It is also used as finishing oil for salads and vinaigrettes.  

Olive Oil - “Pure” and “Fino”

“Pure” and “Fino” olive oils, may also known as just “olive oil”, are other kinds of oil and totally different from extra virgin and virgin olive oils, but the name could be misleading. “Pure” is similar to vegetable oil a composition of different oils, but in this case it is a blend of either extra virgin or virgin olive oil and refined olive oil. While “Fino,” meaning fine in Italian, is a blend of extra virgin and virgin olive oils only.

Manufacturers combine olive oils to create new flavor and aroma. Other reason would be to improve the poor quality, flavor and longevity. Some dubious individuals mix olive oils from over ripe olive and/or already rancid olive oils with other okoy and/or unexpired olive oils to mask the defective ones and make a dishonest profit. 

Depending on blend, the color, flavor, aroma and smoke point have vast range. “Fino” olive oils should be used similar to virgin oils due to lower smoke points. Whereas, pure olive oils have moderate smoke point, makes it acceptable for moderate to high-heat cooking. Pure olive oils have light color, lighter taste and flavor is not as remarkable as the virgin oils, but still can be used for vinaigrettes and marinades.

Refined Olive Oil

Olive oil, from pressed fruit, are processed further with chemical solvents, hence called refined olive oil, sometimes labeled as light or extra light olive oil.  The color is lighter and has essentially no flavor or bland hence it is mixed with other stronger-flavored oil.

Manufacturers do this when extracted olive oil is of poor quality and refining process would help improve quality and longevity. The refining process also gives it a higher smoking point of 435-470 degrees Fahrenheit, making it a good candidate of high-temperature cooking. This oil also makes a good choice for cooking or baking where heavy flavor is not desired.

Note to Self

Olive oil is one of the most commonly counterfeited foods in the culinary world. The forgery range from mixing non-olive oils, like sunflower or soy oils, with some olive oils and passed it as pure olive oil. Another is intentionally mislabeling, like passing a lower quality olive oil as EVOO. The worst would be selling rancid or spoiled olive oils. A lot of marketing labels, like light, pure, natural, organic, first pressed, cold pressed and first cold pressed, are unregulated therefore meaningless and unreliable.

Check the label for percentage of acidity, grade (variety) of oil, volume, harvest date and country of origin. Harvest date, not expiration date, is important, do not buy older than one year. The color of the glass bottle should be dark, do not buy olive oil in plastic and/or see thru glass bottles. Store olive oil in a dark and cool place. Some would advice to buy small amounts and consume it in few weeks. 

The level of acidity is also a key factor in choosing good olive oil, and acidity is directly proportional to the relatioship of color, flavor and aroma. Hopefully would be explored in another article.

What do you think about the different grades of olive oils? Please share your thoughts and post comments, reactions, inquiries, suggestions and corrections below. And do not forget to follow to inspire and help this blog create better content. Thank you!

As always enjoy learning!

References

1. Kinkead, E.B., Sehbai, D.S. & Tunney, C.J. (Eds.). (1972). Modern Century Illustrated Encyclopedia (Vols. 16, 17). Australia: McGraw-hill Far Eastern Publishers

2. The Editors of Encyclopedia Britannica. (2013). Encyclopedia Britannica. [Website]. Retrieved from https://www.britannica.com/science/fatty-acid

3. Gunstone, F.D. (Ed.). (2011). Vegetable Oils in Food Technology: Composition, Properties and Uses (Second Edition). United Kingdom: Blackwell Publishing Ltd. 

It is Thyme!

Thyme – French Thyme, Common Thyme, Garden Thyme

 

BOTANICAL NAME

Thymus vulgaris – L.

PLANT TYPE

Perennial Herb

SUN EXPOSURE

Full Morning Sun; Full Sun Only

SOIL TYPE

Well-drained loamy and sandy soil

SOIL pH

6.3-6.8

FUN FACTS       

Thyme is attractive and fragrant foliage that has many named varieties, of genus Thymus of the mint family, Lamiaceae, and relative of the oregano genus, Origanum. It hybridizes freely and intergrades into each other, ergo there are some 400 varieties of thyme existed and also caused difficulty in classifying them. Among the wide variety only precious few are suited for culinary use. Master Garderner Joyce Schillen of Oregon State University and Chef John of Food Wishes [1] have similar recommendation of the best flavored varieties of thyme for culinary use, and they are the narrow-leaf French, Broad-leaf English and Lemon Thyme.

This All About Plant segment will feature the most common culinary thyme variety, which is thymus vulgaris, also known as English thyme, French thyme, and/or common thyme.  This aromatic perennial evergreen or semi-evergreen scrub grows up to 8 inches by 12 inches at a medium rate. Once it is established, it is a full hardy plant that is drought, wind and frost tolerant, but not maritime exposure as most Mediterranean herbs do [2]. It is composed of a woody stem with paired leaf and/or flower clusters space ½ to 1 inch apart. The leaves are very aromatic and leaf in January. It flowers with rounded lavender blooms from June to August.

It is commonly grown in herb gardens for culinary, herbal-medicinal, and ornamental purpose.

Culinary Uses

The edible parts are the aromatic dried or fresh leaves and the fresh flowering tops, used as garnish or flavoring in cooked foods, from salads, soups and meat dishes.  In many European cuisines, if sage is Italian cuisines, thyme is to French. It’s pungent and spicy aroma compliments with mushroom, and courgette-zucchini. It retains its flavor well in long slow cooking and drying compare to many other herbs. This culinary thyme is also used to flavor vinegars, herbed butters, and teas.

In cooking, fresh thyme is measured in sprig, a single stem snipped from the plant. The whole sprig may be used, like in a garnish, or just  the leaves. So, when a recipe specifies “bunch” or “sprig”, it means the whole form; while if it specify spoon, it means the leaves.

Thymol is the active ingredients and component of the thyme essential oil that gives the herb it flavor.

Medicinal Uses

Common thyme is very rich in essential oil and the active ingredient might have given its medicinal properties, as thymol is an antiseptic known in commercially production of mouthwashes. Here is the list of its medicinal qualities and uses:

Anthelmintic;

Antiseptic, Antioxidant, Disinfectant, Deodorant;

Antifungal;

Antispasmodic, Sedative;

Carminative, use in indigestion gastritis and diarrhea;

Diaphoretic, use in fever;

Expectorant, use in upper respiratory tract infections;

Tonic, Aromatherapy.

A general precaution on all essential oils and the high chances of it being overuse since they are concentrated can be harmful in large doses. For oil of thyme, the essential oil of common thyme, should avoid using if one have inflammatory disease of the gastrointestinal tract. Always check for allergic reaction, as the oil can cause allergic reactions and irritation to the skin and mucous membrane. Internal use contraindicated especially in pregnancy

NTS: This blog initially declined to present any medicinal uses of the plants as most are unfounded claim. For safety reason, felt compelled to provide the general effects with the hopes that reasonable precaution would be taken when utilizing the plants. Moreover, this blog cannot take any responsibility for any adverse effects from the use of the plant. Always seek advice from a professional before using for medicinally purpose.

Other Uses

The essential oil from leaves is frequently used in perfumery, soaps, toothpastes, and mouthwashes.

In agriculture, the plant makes an attractive ground cover for a sunny position. Cover plant are best spaced about 12-inch apart. It is also a great companion plant, as it repels cabbage flies. It is wonderful for honeybee farms as the flowers are rich in nectar.  The whole plant attracts bees and butterflies, wonderful and beneficial for gardens.

 It is claimed that dried plants have fungicidal properties and could prevent mildew. And the dried flowers are use to repel moths from clothing.

PLANTING

Preparation

Cold frame or greenhouse if in seasonal zone 

Shallow container if propagating by seed; or medium and deep container or pot if propagating by stem cuttings and division

Broken pottery for drainage

Well-drained loamy or sandy soil

Propagation

By Seed

When to sow/plant:

In a greenhouse sow seeds in autumn; In a cold frame sow in spring

Seed Depth:

Depth not indicated; Sow seed or plant by scattering in the soil, thinly

Cover lightly to keep moist

Seed/Row Spacing:

Not indicated

Days to Sprout/Germination:

Erratic and random

When to transplant seedlings:

When seedlings are large enough to handle.

Seedling Spacing:

Set seedlings at least 12 inches apart or individual containers

When to transplant, permanently:

Keep seedlings in greenhouse for the first winter and plant them out into permanent position in late spring or early summer of the following year.

By Cutting

Part to cut:

Cut the stems in early morning after the dew dries

A. Cuttings of young shoots  

B. Cuttings of half-ripe wood

Length of cutting:

A. About 2-3 inches (5-8 cm) with heel

B. About 2-3 inches (5.8 cm) with heel

When to cut and plant:

A. In May to June, plant in a frame

B. In July to August, in a frame

Layering in spring or autumn

Depth:

Not indicated

Cutting/Plant Spacing:

At least 12 inches apart or individual container

Days to Roots:

Not indicated;

When to transplant:

Not indicated

Plant Spacing:

Plant12 inches apart

By Division

Part to divide:

Not indicated, might be the whole plant

Length of division:

 Not indicated, maybe large or small division

When to plant:

In spring or autumn

Depth:

Not indicated

Plant Spacing:

Plant 12 inches apart

When to transplant:

Smaller divisions grow them first in a light shade in a greenhouse or cold frame. Plant them in the summer or following spring.

Larger division can be planted out directly into the permanent positions.

CARE AND CULTIVATION

Care Level:

EASY

Watering:

Thyme tolerates poor soils, but needs good drainage.

 It has average watering needs. Water on a regular schedule, let soil goes almost completely dry between watering.

Do not overwater. Thyme dislike wet condition, especially in winter

In the tropics, water preferably, in the morning when the soil is cool or cooled down in the late afternoon. Protect plants during rainy season

Growing Notes:

Full sun only, cannot grow in the shade. May grow indoors in a south-facing window.

Tolerates poor soil; best in chalky and light soils, good in loam, sandy and rocky soil

Drought, wind and frost tolerant, but not maritime exposure. During hard freeze (-15 degree Celsius) cover the plant using a cloth, plastic sheet or mulch to prevent damage.

Trim and prune as needed throughout the year to encourage new growth, to shape, reduce legginess and encourage air circulation.

Benefit from light fertilizer application, but using too much nitrogen may cause rapid growth and poor flavor.

Flower Blooming:     

In early-mid-late summer, it sends up rounded lavender blooms.

The flowers are hermaphrodites, and pollinated by bees, flies, and lepidoptera.

Seed Ripens:     

Not indicated

Companion plants:

Cabbage

Dislikes: none

Pests and Diseases:

Fungal issues in coastal or foggy locations

HARVESTING

Days to Harvest:

The plant can be used fresh and harvested anytime of the year.  Favorably harvest in the morning when the aroma are the strongest.

For bulk harvest either be distilled for essential oil or dried for later use, harvest in early summer prior to blooming, for better flavor. And harvest the flowering portions of the stems close to the tips leaves, as it contains more essential oil-producing glands.

It is safe to harvest or prune one-third to one-half of the plant, in one or two times per season, but stop significant cuts once late summer.

Storage:

Thyme retains its flavor well in dried form compare to many other herbs.

The leaves should be dried quickly. Dry in a well-ventilated room on screens away from direct sunlight and then store in a tight jar.

Do you like this article? Please let it be known and  comment below. Feel free to post questions, inquiries and requests, as well as reactions, suggestions, and corrections. Do not forget to follow and help this blog get inspired and create better content. Thank you!

As always enjoy all plants and gardening!

References

1. Food Wishes (2015, June1). How to Plant a Culinary Herb Garden! DIY Kitchen Garden. [Video File]. Retrieved from https://www.youtube.com/watch?v=qbYbI-uGEyg&gl=US

2. Bown, D. (1995). Encyclopaedia of Herbs and their Uses. London: Dorling Kindersley.

3.  Stearn, W. T. (2004). Botanical Latin. London: Timber Press.

4. Grieve, Maud (1971). A Modern Herbal: The Medicinal, Culinary, Cosmetic and Economic Properties, Cultivation and Folk-lore of Herbs, Grasses, Fungi, Shrubs, & Trees with All Their Modern Scientific Uses, Volume 2.

Chocolate Cake

A rich-chocolate cake for Valentine’s Day in contemporary culture is a very romantic gesture. Chocolate is often associated with romance and love, such notion may stemmed from the belief that chocolate have some aphrodisiac quality or increases libido when consumed. Studies have shown cacao, precursors to chocolate, contains natural stimulants like caffeine, theobromine, tryptophan, phenylethylamine, and anandamide that could imitate neurotransmitters associated with pleasure.  One stimulants that could have been linked to the feeling of falling in love and aphrodisiac effect in chocolate is theobromine that functions as a vasodilator that makes blood vessels relax, blood freely flow that arouses the brain creating alertness or sharpness of mind, and calms the heart creating a parasympathetic effect. Is the parasympathetic effect extends to having sufficient blood flow within the penis in order to have an erection, hence the aphrodisiac effect? Further research, study and reading are needed for that. On the other side of other effects, it can be diuretics and purgative when taken in larger quantity, so be careful. Perhaps, the feel-good effects of chocolate, even it is temporary, is similar to relax, feel-good effects and flitting moments of falling in love, hence the close association and the cultural pairing.

This chocolate cake recipe is a combination of Alton Browns, Chef John, Joy and many others chocolate cake recipes. Is this a crime? Then, so I am guilty for wanting and creating a delectable nihilistic concoction. For that reason, the deepest sincere gratitude to all food mavericks for the knowledge shared and inspiration sparked.

Chocolate Cake Recipe

This recipe is good for one 9x13 sheet cake. Good for 15-20 servings, but such number depends who is eating.

Preparation Time:             2 hours (most of it is just waiting)

Cooking Time:                   30-35 minutes

Ingredients:

1 cup                                  boiling water

4 ounces                            Dutch-process cocoa powder (dark one)

½ teaspoon                        kosher salt

10 ½ ounces                      dark brown sugar (more molasses the better)

5 ½ ounces                        all-purpose flour

4 ounces                            cake flour

1 teaspoon                         baking soda

1 cup                                  vegetable oil

4 ½ ounces                        sour cream, at room temperature (Mexican kind, Krema)

2 large                                whole eggs

2 large                                egg yolks

Procedures:

1.  Pre-heat oven at 350 degree Fahrenheit (for regular aluminum pan of 1-2 inch pan) or 325-330 degree Fahrenheit (for anodized, dark, glass or 3-4 inch deep pan).

2.  Grease or lightly butter and line the 9x13 inch pan with baking paper. Set aside.

3.  In a small bowl, bloom the chocolate flavor for better taste by whisking together boiling water, cocoa powder and kosher salt.

4. Combine the sugar, flours and baking soda, whisk for about 30 to a minute until fine and not visible lumps, an alternative to shifting.

5. Whisk the oil, sour cream, eggs and egg yolks is a large pourable vessel. Add the oil mixture to the cocoa-water mixture, slowly whisk together until combine.

6. Make a well in the center of the dry ingredients and pour half of the wet ingredients and whisk until able. Then add the second half and whisk until combine and smooth.

7. Pour the batter the batter into pan and bake until the cake springs bake when pressed, or bake 30-35 minutes.

8. Cool in the pan on a rack for 30 minutes, and then remove cake form the pan to cool completely before frosting, about 1 hour.

Assembling the Cake with Chocolate Frosting

Chocolate ganache is simple and quick but if a hand or stand mixer is available chocolate frosting will be great. There are different kinds of chocolate frosting, for this recipe will employ an American buttercream using butter and semi-sweet chocolate. This kind will be great on warm weather as it has higher melting point compare to other frostings, thus can stand room temperature for a longer time before it melts away, while an Italian (meringue) buttercream frosting is the ideal for cold weather and so far it is the best buttercream frosting for my taste. But for now, I will settle with a simply delicious American buttercream frosting.

Chocolate American Buttercream Frosting

6 ½ ounces                        unsalted butter, room temperature

3 ounces                            semi-sweet chocolate, melted and cooled

8 ounces                            powdered sugar

                                           pinch kosher salt    

Procedures:

1. In a bowl of a stand mixer fitted with the paddle attachment, beat the butter on high, until light and fluffy, which would be for 3 to 4minutes.

2. With the mixer of low, slowly add the melted chocolate, until all of the chocolate is incorporated.

3. Turn off the mixer and add one-third of the powdered sugar. Mix until combined. Repeat until all of the powdered sugar has been added. Add the salt together with the last batch of powdered sugar. Once all sugar are worked in, increase mixer speed on high until frosting is smooth and lightens slightly in color, for 2 to 3 minutes.

NTS: Frosting could be stored in an airtight container at room temperature for up to 3 hours or refrigerate for up to a week.

This is a romantic cake recipe for the romantic month, hope you try and share your thoughts down below. And watch out for the chocolate ganache and chocolate Italian buttercream recipes, follow and subscribe so you would not missed it. Find this recipe lacking please feel free to post your reactions, suggestions, and corrections as it would help this blog create better content. Thank you!

As always enjoy cooking! Itadakimase! Kain na!

Reference and Inspired by

1. GlobalSugarArt. (2014, June 6). Buttercream Basics: Making a Cake. [Video File]. Retrieved from https://www.youtube.com/watch?v=lqpoG2nJOw8

2. Brown, Alton. (n.d.). Devil’s Food Cake. [Blog Post] Retrieved from http://www.foodnetwork.com/recipes/alton-brown/devils-food-cake-recipe-1923693#reviewsTop

3. Chef John. (2013, February 25). Chocolate Sour Cream Bundt Cake- You Asked For it! [Blog Post]. Retrieved from http://foodwishes.blogspot.com/2013/02/chocolate-sour-cream-bundt-cake-you.html

4. Reardon, Ann. (2015. January 23). Best Chocolate Frosting Recipes Taste Tested. [Blog Post]. Retrieved from https://www.howtocookthat.net/public_html/best-chocolate-frosting-recipes-taste-tested/

5. Joy of Baking. (2013, September 13). Simple Chocolate Cake Recipe Demonstration. [Video File]. Retrieved from https://www.youtube.com/watch?v=vsSz7t5lqzw