Vickii is an aspiring marketeer and a self-taught baker who dabbles in photography, fashion and beauty during her free time. She is a lover of light and clean aesthetics. She eats, cooks, and does yoga.
V’s Kitchen (by Vickii Ma) : Specializes in macarons, loaf cakes, Japanese roll cakes, wholesome granola and vegan (egg-free, dairy-free) cakes.
I started this blog as a way of sharing and organizing my kitchen experiments, travel logs and good eats.
People often associate me with ‘healthy’ (food), ‘white’ and ‘minimalistic’ (photography). I guess, this style very much translates into the kind of person I really am — even offline.
I love baking and started since I was 17. Friends of mine would often associate me with baking, so much so that when they enter a baking shop, they think of me. I like making new things and sometimes I bake to recreate amazing pastries which I tried overseas. Baking is therapeutic to me. The gentle humming of the mixer, the way the dough feels, the touch of flour through my fingers, and feeling a sense of cheap thrill whenever I cut the butter to the exact gram needed (e.g. 128g).
I love buying cookbooks and collecting beautiful homeware such as vintage plates, rustic forks and spoons, cake stands and tiers. I pen my recipes down in a Tiffany blue notebook which I foresee will become my prized possession years down the road.
Favourite things to make include vegan cakes, granola, macarons, rustic pound cakes, scones, cinnamon buns, Japanese pastries, classical French pastries, entremets and breakfast items. My all-time favourite ingredients are matcha, cinnamon, lemon, yuzu, yogurt, figs, banana, sweet potato, taro, earl grey, pistachio, rose and vanilla.
One thing interesting about me? Contrary to the belief of most people, I don’t have a sweet tooth. I prefer salty, savoury food — but who can resist good ice cream?
A frequent question I get? Why are your pictures consistently white? Is your entire house white? (Go figure!)
At times, I make cakes that are vegan or gluten-free but there are other times that I make cakes with a chockfull of chocolate, sugar, lashings of frosting and gunks of butter. Isn’t life all about creating that balance?