The “Bruno’s birthday”

My husband turned a handsome and much loved 39 last week. When I asked him what scones he wanted for his birthday breakfast, he didn’t hesitate: he wanted matcha chocolate chip scones, and only matcha chocolate chip scones.

I had no idea when I baked matcha scones for the first time that they’d turn out to be his all-time favourite flavour. After all, he’s never been much of a matcha ninja like me — at least not self-confessed. But was I ever pleasantly surprised and happy that my BFF was just as excited as I was.

Since I bake matcha scones regularly, for my husband’s birthday I added sprinkles to the scones to give them a joyful touch. I even named them the “Bruno’s birthday” scone — a signature look and flavour in honour of my love’s birthday. They turned out so delicious and super cute and fun. He ate three in one go right after they popped out of the oven!

Scones weren’t the only nom noms that my husband had requested for his birthday. He’d also requested a red velvet cheesecake. I’ve baked cheesecakes before, but never have I baked anything red velvet, so I felt quite intimidated.

“Gods of gluttony, please guide my poor soul!” I prayed.

Clueless as I was about how to deliver this cake — I’m very well-versed in eating it, though — since my love requested it, I knew I had to deliver his birthday wish and put a smile on his face.

The sprinkles bled a little when I put the cake in the fridge overnight, but the swirls they created reminded me of the galaxy.

There were so many variations of red velvet cheesecake scattering the internet that I didn’t know which one to choose. I ended up going with a recipe that was tailored for mini cheesecakes, and had many burning questions tickling my tired brain in the midst of baking.

“Do I bake it in the oven for twice as long since I’m baking a whole cake? Is the red velvet portion supposed to be soft and cake-y, or dense and fudgy?” I had no idea; I was just going to wing it.

In the end, the cake turned out a wee over-baked but successful overall. I’d never baked with cocoa or used food colouring, or even thought about attempting anything red velvet, so I was quite happy.

Here’s the recipe I used for the red velvet cheesecake:

Note to my husband: I’m sorry, my love, the day turned out less than ideal. But for what it’s worth, I hope you enjoyed the sweet treats, our son’s delighted joy, and know that you are so loved and appreciated. Happy birthday many times over.

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