About Sugar Coated Kitchen
Welcome to Sugar Coated Kitchen! First of all, I would like to thank you for your interest and for visiting my kitchen. Feel free to contact me with any questions or comments while looking around in my kitchen. Also, please visit Sugar Coated Kitchen’s facebook and stay connected!A Short History
“Sugar Coated Kitchen” is a personal blog where I share delicious dessert recipes, home baking basics, and gift wrapping ideas. I also talk about various baking tools and equipment, presentation skills, and anything else related to baking.
“Sugar Coated Kitchen” was born in December of 2007 in order to share the journey in my passion, baking. Although there were times that I’ve lost stream on baking or posting articles, I’ve had visitors who found my blog and left great comments. A big thank to you all, I have decided to get back to my kitchen to continue sharing my passion in June, 2012.What’s in Sugar Coated Kitchen?
- Sweet Recipes
I provide step-by-step photos to help you understand baking process better. I like to introduce new recipes with ingredients such as green tea, sweet potato, ginger, sweet pea, red bean paste, or other interesting ingredients. I test old and new recipes from family, friends, books, and magazines to discover the best recipe for each dessert.
- Home Baking
I share tips that I learned and mistakes that I made in my baking journey. I also want to share about anything and everything about baking here.
I share gift wrapping ideas to make your homemade sweets extra special. Sometimes, I use fancy wrapping boxes and wrapping papers, but most of time, I use things that I can easily find at home.
- Cooking for 2
Over years, I have taken lots of photos of my food along with my baking goods. For the most of time, i cook for just me and my husband, so my cooking portion is for 2. I want to share what I cook in my kitchen other than baking.
- Something Else
I am Alexa, the one who used to run Sugar Coated Kitchen at a tiny apartment in San Francisco, CA. Now, I am running Sugar Coated Kitchen at my own house in Little Rock, AR.
My childhood is not filled with old memories of cooking and baking with my mom nor grandmother. There are no traditional family recipes that have passed down to me. I am one of many people who rarely cooked or baked until they had to for whatever reasons. For me, getting married had changed me or should I say given me a chance? Now, I really enjoy baking and cooking, especially for others.
There are many other things that I enjoy other than baking and cooking. I enjoy photographing – especially people, traveling – especially road trips and National Parks, and hanging out with friends and my husband. Speaking of my husband, he is the one who built the Sugar Coated Kitchen. Without him, Sugar Coated Kitchen wouldn’t exist.
I used to use a Canon 20D with 50 mm lens. Since 2011, I started using Canon Mark II 5D with a Canon 28-135mm or 50mm lens. I use Cannon Spedlite 580EX II when needed, but I love using natural sunlight when I take my photos.
Why Do I Bake?
In 2004 I started my first attempt at baking with a cake mix and some store-bought-icing. Before that, I never baked and never thought that I would be so into it. I always though cookies and cakes were something that I can only buy from a bakery.
99% of the reason that I bake is for others to enjoy. Of course, I love having sweets for myself; however, for me, the best part of making sweets is to see others enjoying them. That is why I bake and I truly believe that this is what other home bakers love about the craft as well.How Do I Bake?
There are some rules that I set up for myself when I bake or make sweets. To be honest with you, I can’t obey to these rules and my preferences all the time, but for the most part, I try to follow them.
- Best Quality Ingredients
I always try to get quality ingredients for my sweets, that are within a price range I can afford. For example, I would never replace a good quality dark chocolate and a real vanilla extract for anything.
- Natural Flavor & Natural Color
I love the natural color of fruits and vegetables and I don’t like to use food coloring or imitation flavors. You will see me flavoring whipped cream with real strawberry puree and coloring a cake batter with green tea powder.
- Bake with Fresh Ingredients
There are some sweets that can be frozen for a couple of weeks, such as cookie dough, tart dough, or a baked cake. Although it is convenient and necessary sometimes, the sweets might pick up the odor or taste of other items in a freezer. This is why I usually prefer to prepare my dough and bake it on the same day.
- Make from Scratch
When I first started baking, I mostly used cake mixes and other pre-made crusts, icings, etc. Although they tasted good, I grew tired of being limited in choices of mixes and icing. Once I began making sweets from scratch, I realized that I could create a wider variety of great goodies. I also enjoy being able to substitute ingredients and control the level of sweetness in my desserts.
- Use Real Sugar
I never substitute sugar with artificial sweeteners although I often reduce amount of sugar from original recipes or substitute with other natural sweeteners such as fruite or honey. My philosophy is sugar is ‘eat real but eat little.’ I prefer eating a small piece of cake that is made with real sugar than eating two big pieces of cakes that is make with artificial sweeteners. Of course, I understand that it is necessary for some people for medical medical reasons.
Comments & Email
I love doing what I am passionate about – discovering new recipes, baking, styling, sharing with others. I am continuously teaching myself from my own mistakes, with various books, by following others, and developing my own creations. This website is more about learning and sharing together rather than just teaching you how to bake or make sweets.
I would love for you to share your opinions regarding baking and desserts. I also would like to hear from you if you have found typos or misspelled words. So, feel free to let me know about those things!
If you have any questions, don’t hesitate to leave comments or email. I will do my best to get back to you shortly.