My issue with most versions of cake frosting is that the first bite is really delicious, the second one is ok, and after that the experience goes downhill very quickly. This recipe does a great job of solving this problem. It is based on a butter cream from Julia Child’s “Mastering the art of French cooking” – if you don’t… Read more →
Welcome to the first ever blog post on Math, Chocolate and Circus! I’m choosing to start it off with a story about the one aspect of academic life that I have found the most challenging, but also life-changing and rewarding: moving. I have been through five major moves; most of these were to a new country, some were to a… Read more →