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Your #1 source for all things wonderful in the baking/pastry world. Also, party planning as well. Including DIY, food photography, tutorials, how tos, and other related posts.

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I want to make sure you all enjoy this blogging experience so if there is anything you wish to say, please do not hesitate to do so. I love when my followers interact with me so do not feel like you would be annoying me. Anon is always open. I also take any submissions. Your submission will remain credited to you.

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Founder/Creator/Admin: Angela

Blog birthdate: Feb 22, 2012

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Please do note that I do not take credit for majority of the things posted unless I specify that I have made them ourselves. I always give credit to the owners and their websites/blog. The majority of posts have links to the website for the recipes. I do not put my Tumblr URL as the content source, I always add the original creator's wesbite/blog URL into the content source. If you see one of your pictures here and you would like for me to remove it, please do not hesitate to send me an ask and I will gladly do so.

*This blog is a personal blog. It is not associated with any bakery, company, or organization even though I work as assistant baker at a bakery.*

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Molecular Mignardise: Chocolate & Olive Oil Powder{Taste With The Eyes}

Organic tapioca maltodextrin can be ordered online. It is a flavorless food-grade dextrose made from tapioca. In molecular gastronomy circles, it is used to turn oil into powder. When the powder hits the mouth, it bewilders the diner by reconstituting back to oil!

Molecular Mignardise: Chocolate & Olive Oil Powder
{Taste With The Eyes}

Organic tapioca maltodextrin can be ordered online. It is a flavorless food-grade dextrose made from tapioca. In molecular gastronomy circles, it is used to turn oil into powder. When the powder hits the mouth, it bewilders the diner by reconstituting back to oil!

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