Logbook of the Confectioner - Scarlet D. Ayme

[heartinthegalley]

🍬🍪 Account Rules 🍪🍬

1. 18+: Content may include suggestive themes, along with blood, violence, and gore. Don’t worry, everything will be properly tagged.

2. Ayme is only shipped with Sachi and Penguin: If you prefer other ships, please respect that! Here, the focus is on Ayme's connections with Sachi and Penguin.

3. Similar questions: I’ll only answer repeated or similar questions once, so avoid sending the same questions!

4. My One Piece progress: With spoilers, I’m keeping up with Egghead; in the manga, I'm still in Wano; and I’m rewatching Skypiea in the anime.

5. Set posting day: Every Friday is "Recipe Friday with Ayme" 🍪. Other posts will come as I'm able to share!

6. Hate-free zone: This is a space for fun and respect. Respect others to be respected!

7. Collaborations are welcome: I’m open to creative partnerships! If you’d like to collaborate, feel free to reach out with your ideas.

8. Watch out, or Ayme will kick you to the bone: Follow the rules, and beware the provocations of a D.!

9. All are welcome to share ideas: This is a space for creativity, and everyone’s input is appreciated!

10. Sail without regrets: We are all children of the sea, so let’s navigate it boldly and without regrets.

[heartinthegalley]

Sorry for posting this on Saturday when it was supposed to be Friday, I've been really busy.

Cherry Bliss: Cherry Cocktail Recipe!

Hello, everyone!

“Friday is here, and with it comes a new phase for our recipes! Up until now, I’ve shared only desserts, but I’ve decided to mix things up. From now on, I’ll be bringing you recipes for drinks, savory dishes, and of course, more delicious sweets. To kick off this new chapter, there’s nothing better than something sophisticated, easy to make, and perfect for adding a special touch to your day: a Cherry Cocktail! Get ready to surprise your friends or just enjoy an elegant moment by yourself. Here’s the recipe!”

---

Ingredients:

Cocktail:

50 ml cherry liqueur (such as Cherry Heering or your preferred cherry liqueur)

30 ml fresh lemon juice (from 1 large lemon)

15 ml simple syrup (1 part sugar dissolved in 1 part water, chilled)

50 ml gin or vodka (optional, for a stronger cocktail)

100 ml lemonade or club soda

Ice:

Ice cubes for the shaker and glass

Garnish:

Fresh or preserved cherries

Lemon twist or spiral

---

Instructions:

1. Prepare the ingredients:

Squeeze the lemon and strain the juice to remove any pulp.

Select one cherry and a piece of lemon peel for glass decoration.

2. Make the base mix:

In a cocktail shaker, combine the cherry liqueur, lemon juice, simple syrup, and gin or vodka, if using.

Fill the shaker halfway with ice and shake vigorously for about 15 seconds, until well chilled.

3. Build the cocktail:

Fill a highball glass with fresh ice cubes.

Strain the mixture from the shaker directly into the glass.

Top with lemonade or club soda, gently stirring to mix.

4. Garnish and serve:

Decorate the glass with the fresh (or preserved) cherry and a twist of lemon on the rim.

Serve immediately and enjoy!

🪻🫐🪻🫐🪻🫐🪻🫐🪻🫐🪻🫐🪻🫐🪻🫐

Ayme raises her glass with a radiant smile and, as she stirs the drink with a long spoon, she begins to speak casually.

“I hope you enjoyed today’s recipe! Now, let me share a special tidbit about the Polar Tang, my home and that of the whole crew.”

“Our amazing submarine has two spaces that make life at sea much lighter. First, we have the Coral Atelier, where any member of the crew can let their creativity flow. Paints, brushes, clay, embroidery materials, and even tools for sculpting wood are all available. It’s a space where the walls are filled with paintings, sculptures, and other creations made over our travels. Each piece holds a little piece of the stories of those who live here.”

“The second space is Kraken’s Lair—our game room! It’s perfect for relieving stress or just having fun with others. You’ll find everything there: pool, poker, darts, karaoke, and even a few board games. And for those who think our Captain, the fearsome Surgeon of Death, only thinks about surgeries and strategies… well, he loves chess! The rivalry between him and Ikkaku is the favorite of the crew. They always draw a lively crowd, watching silently to avoid disrupting their concentration.”

Ayme picks up a cherry from her cocktail, delicately bites into it, savors the sweet-tart flavor, and smiles.

“So, how about a toast today to the Polar Tang and these special corners that make each day more unique? Cheers!”

🪻🫐🪻🫐🪻🫐🪻🫐🪻🫐🪻🫐🪻🫐🪻🫐

[heartinthegalley]

Ant Nest Cake Recipe

Hello, everyone!

"Friday is here, and with it comes another Ayme’s Recipe! Today we bring you a kitchen classic, perfect to pair with coffee or to sweeten up your day: the Ant Nest Cake! It’s easy, practical, and absolutely delicious. Let’s get to it!"

---

Ingredients:

For the Cake:

3 eggs

2 cups of sugar

3 tablespoons of butter (at room temperature)

1 cup of milk

2 ½ cups of all-purpose flour

1 tablespoon of baking powder

1 cup of chocolate sprinkles

For the Optional Topping:

1 can of sweetened condensed milk

1 tablespoon of butter

3 tablespoons of cocoa powder

Chocolate sprinkles for decoration

Instructions:

1. Cake Batter:

Beat the eggs, sugar, and butter until you get a smooth, pale cream.

Add the milk and mix well. Gradually sift in the flour, stirring until the batter is smooth.

Gently fold in the baking powder and, finally, mix in the chocolate sprinkles.

2. Baking:

Grease and flour a medium-sized baking pan. Pour in the batter and bake in a preheated oven at 180°C (350°F) for about 35–40 minutes, or until a toothpick inserted into the center comes out clean.

3. Optional Topping:

In a saucepan, mix the sweetened condensed milk, butter, and cocoa powder. Cook over low heat, stirring constantly, until it reaches a soft, spreadable consistency.

Spread the topping over the warm cake and sprinkle with chocolate sprinkles.

🪻 It’s a classic in Brazilian kitchens, commonly enjoyed during family gatherings, parties, and afternoon coffee breaks. The name "formigueiro" (which means "anthill" in Portuguese) comes from the cake's appearance, as the chocolate sprinkles scattered throughout the batter resemble ants inside an anthill. It's a simple yet delicious recipe that’s deeply rooted in Brazilian culinary tradition.🪻

(Suddenly, laughter echoes through the Den Den Mushi, and a familiar voice cuts into the broadcast.)

Sachi: “Hey, hey! Looks like it’s our turn now! This is Sachi, and I’m here with Penguin. We snatched Ayme’s Den Den Mushi to share today’s fun fact. It’s about her!”

Penguin: “Exactly! Did you know Ayme has a butterfly tattoo? It’s super detailed and sits just below her chest. The wings have this gorgeous blend of purple and blue, and there are these surrounding patterns that look like fire or waves. It’s amazing!”

Sachi: “She got it when she was 16, but she never really explained what exactly happened to inspire such a big change in her life. All we know is that she says the butterfly symbolizes transformation, freedom, and strength.”

Penguin: “And that totally fits her! Ayme is all about evolving, moving forward, and becoming stronger. It’s just so her!”

Sachi: “Absolutely! Now, before Ayme catches us using her Den Den Mushi, we’re out of here. See you next time, everyone!”

(The sound of laughter fades away as the transmission cuts off.)

[heartinthegalley]

We're back with another recipe! You must be tired of me only posting about recipes here and there, so over the next few days I'll try to bring you something different.

Friday: Recipe Day with Ayme!

Today, let’s sweeten the day with a chocolate swiss roll. This is one of those comforting desserts, and while I prepare it, I want to share a fun fact about Captain Law and his peculiar nighttime habit!

Recipe: Chocolate Swiss Roll

Ingredients

For the sponge cake:

4 eggs (separated into yolks and whites)

1/2 cup sugar

1/4 cup all-purpose flour

1/4 cup unsweetened cocoa powder

1 teaspoon vanilla extract

1 teaspoon baking powder

For the filling:

1 can sweetened condensed milk

2 tablespoons unsweetened cocoa powder

1 tablespoon butter

For the topping:

150g semi-sweet or milk chocolate

1/2 cup heavy cream

Optional decorations:

Powdered sugar

Chocolate shavings

---

Instructions

1. Preparing the sponge cake:

1. Preheat your oven to 180°C (350°F) and line a rectangular baking tray (approximately 30x40 cm) with parchment paper. Grease the paper with butter.

2. Beat the egg whites until stiff peaks form.

3. Add the yolks, one by one, while continuing to beat.

4. Gradually add the sugar, mixing until light and fluffy.

5. Sift the flour, cocoa powder, and baking powder together. Gently fold the dry ingredients into the egg mixture using a spatula, being careful not to deflate the batter.

6. Spread the batter evenly onto the prepared baking tray.

7. Bake for about 10 minutes, or until the surface springs back when lightly touched. Avoid overbaking to prevent cracking when rolling.

2. Shaping the swiss roll:

1. Remove the sponge from the oven and, while it’s still warm, turn it out onto a clean kitchen towel dusted with sugar.

2. Gently roll it up with the towel and let it cool completely in this shape to avoid cracks when adding the filling.

3. Making the filling:

1. In a saucepan, mix the sweetened condensed milk, cocoa powder, and butter.

2. Cook over low heat, stirring constantly, until the mixture thickens and pulls away from the sides of the pan.

3. Let the filling cool before spreading it over the sponge cake.

4. Assembly:

1. Carefully unroll the sponge cake, spread the filling evenly across its surface, and roll it back up tightly.

2. Melt the chocolate for the topping in a double boiler or microwave (in 30-second intervals) and mix in the cream.

3. Pour the chocolate mixture over the swiss roll and refrigerate for at least 30 minutes before serving.

4. Decorate with powdered sugar or chocolate shavings as desired.

---

🪻Fun Fact🪻: Law and His Cute Coffee Habit

Law is known for his sleepless nights, often spent poring over maps or rereading old books. During those late hours, he frequently ends up in the kitchen, asking for a strong coffee to help him stay awake. But, of course, I never give him the regular coffee he asks for.

Instead, I make him a sweet decaf latte with milk, topped with a thick layer of foam where I draw little animal figures. At first, he was reluctant, but he eventually became addicted to my version of coffee.

Last Wednesday, I drew a cute bunny on the foam. Law stared at it with his usual serious expression, as if analyzing the drawing, before quickly averting his gaze. I think I even caught a hint of a blush on his cheeks. After taking a sip, he muttered a quiet, "It's good." Knowing him, that’s the highest compliment I could get!

🫐 These moments are rare, but seeing him relax, even just for a moment, makes it all worthwhile. So, how about pairing this swiss roll with a cozy cup of latte? 🫐

[heartinthegalley]

Ayme's Weekly Recipe – Red Velvet Cake

Time for this week’s recipe! Today, we’re making a delicious Red Velvet Cake, soft, flavorful, and topped with a creamy cream cheese frosting that melts in your mouth. Perfect for the weekend!

Ingredients

For the cake:

2 ½ cups (320 g) all-purpose flour, sifted

1 ½ cups (300 g) granulated sugar

1 teaspoon baking soda

1 teaspoon salt

1 tablespoon cocoa powder (unsweetened)

1 ½ cups (360 ml) vegetable oil

1 cup (240 ml) buttermilk*

2 large eggs (room temperature)

2 tablespoons red food coloring

1 teaspoon vanilla extract

1 teaspoon white vinegar

* Buttermilk substitute: Combine 1 cup of whole milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 10 minutes.

For the cream cheese frosting:

450 g cream cheese (room temperature)

1/2 cup (115 g) unsalted butter (room temperature)

4 cups (480 g) powdered sugar, sifted

1 teaspoon vanilla extract

Instructions

For the cake:

1. Preheat your oven to 180°C (350°F) and grease two 8-inch (20 cm) round cake pans.

2. In a large bowl, whisk together the dry ingredients: flour, sugar, baking soda, salt, and cocoa powder.

3. In another bowl, mix the wet ingredients: oil, buttermilk, eggs, food coloring, vanilla, and vinegar.

4. Gradually combine the wet ingredients with the dry, mixing gently until smooth.

5. Divide the batter evenly between the prepared pans and bake for 30-35 minutes. Let the cakes cool completely before removing them from the pans.

For the frosting:

1. In a mixer, beat the cream cheese and butter until creamy.

2. Gradually add the powdered sugar, followed by the vanilla extract, and beat until smooth and firm.

Assembly:

1. Level the cakes if needed.

2. Place one layer on a plate, spread frosting on top, then add the second layer.

3. Frost the entire cake and decorate as desired.

🪻 Fun Fact of the Day – Our Adorable Navigator, Bepo! 🪻

Did you know that Bepo is not just the Polar Tang’s incredible navigator but also a true tea enthusiast? He doesn’t just enjoy a warm cup of tea; he’s an expert in selecting and blending unique flavors.

With his sharp sense of smell, Bepo can identify the finest tea blends and often shares his creations with the crew. One of his specialties is the "Polar Tea," a soothing combination of herbs he collects during their journeys. He believes tea has the power to comfort and bring people together, even on the toughest days at sea.

🪻Ayme’s Tip 🪻: This cake pairs perfectly with a cup of black tea or mild coffee! Bon appétit!

[heartinthegalley]

Scarlet D. Ayme’s Banana Banoffee Recipe

Ingredients:

Base:

200 g (7 oz) of digestive biscuits or graham crackers

100 g (1/2 cup) of melted butter

Filling:

1 can of sweetened condensed milk

2 tablespoons of butter

3 ripe bananas, sliced

Topping:

300 ml (1 1/4 cups) of chilled heavy cream

2 tablespoons of sugar

1 teaspoon of vanilla extract

Cocoa powder or chocolate shavings for garnish

---

Instructions:

1. Prepare the base:

1. Crush the biscuits into fine crumbs using a food processor or blender.

2. Mix the crumbs with melted butter until it forms a damp sand-like texture.

3. Press the mixture firmly into the bottom of a 20 cm (8-inch) springform pan using the back of a spoon.

4. Refrigerate for 30 minutes to set.

2. Make the caramel filling:

1. In a saucepan, combine the sweetened condensed milk and butter.

2. Cook over medium heat, stirring constantly, until it thickens and reaches a soft caramel consistency (about 10 minutes).

3. Let it cool completely before spreading it over the biscuit base.

3. Assemble the banoffee:

1. Place the banana slices evenly over the cooled caramel layer.

4. Prepare the whipped cream topping:

1. Using a mixer, whip the heavy cream, sugar, and vanilla extract together until stiff peaks form.

2. Spread the whipped cream gently over the bananas.

5. Finish:

1. Sprinkle cocoa powder or chocolate shavings on top for decoration.

2. Chill the banoffee in the refrigerator for at least 2 hours before serving.

🫐 Ayme’s Tip 🫐:

"This banoffee is perfect for sharing with friends or adding sweetness to your Friday! If you’d like, swap the cocoa powder for cinnamon or add chopped nuts between the banana slices for an extra crunch."

🪻 Fun Fact of the Day 🪻:

Did you know that Ikkaku-chan is a huge opera fan? Every time she works on repairing the Polar Tang, she puts on an opera record and hums along as she works. Her favorite opera is Carmen by Georges Bizet, and it’s not uncommon to hear her singing the iconic “Habanera” while tightening bolts and fixing gears. A little touch of artistry in the heart of the submarine!

"That was the recipe for this Friday, see you next time!"

[heartinthegalley]

"Hello, pirates, civilians, and marines! Welcome, everyone, to the very first Recipe Friday with Ayme!

'But what is this, Ayme?' Good question! Let me explain! Every Friday, I’ll share a dessert recipe with you, along with a fun fact about someone in our crew. This way, you’ll get to know us better and learn to make some delicious treats along the way! Each week, there’ll be a different recipe and a new fun fact. Who knows? Maybe you’ll get inspired to try these at home!

And to kick things off, I chose one of my favorite desserts: lemon pie! Super refreshing, perfect for summer afternoons!"

Lemon Pie Recipe

Ingredients

Crust:

1 package of graham crackers or digestive biscuits (200g)

5 tablespoons melted butter

Filling:

1 can sweetened condensed milk (395g)

1/2 cup lemon juice (about 3 to 4 lemons)

1 small carton of heavy cream or double cream (200g)

Zest of 1 lemon (for an extra touch)

Topping (Meringue):

3 egg whites

6 tablespoons sugar

Lemon zest for garnish (optional)

Instructions

1. Preparing the Crust:

Crush the crackers in a blender or food processor until you have fine crumbs. Mix with the melted butter until it forms a moist, moldable texture. Press this mixture firmly into the bottom and sides of a springform or pie pan. Preheat the oven to 350°F (180°C) and bake for about 10 minutes. Set aside to cool.

2. Making the Filling:

In a bowl, mix the condensed milk, lemon juice, and cream until smooth. Pour this creamy mixture over the baked, cooled crust, spreading it evenly. Refrigerate for at least 1 hour to set.

3. Meringue Topping:

In a small saucepan, gently heat the egg whites with the sugar over low heat, stirring continuously to dissolve the sugar (be careful not to cook the eggs). Then, beat the mixture with an electric mixer until it forms stiff, glossy peaks. Spoon the meringue over the lemon filling, creating peaks with a spoon or spatula. If you have a kitchen torch, lightly toast the meringue for a special finish.

4. Final Touch:

Garnish with lemon zest and refrigerate until ready to serve. And voilà! Now you have a refreshing treat ready to enjoy!

"And today's fun fact is about... Jean Bart! Did you know he’s a karaoke enthusiast? That’s right! Whenever we have a karaoke night on board, he steals the show! Despite his serious demeanor, once he grabs the microphone, he lets loose and surprises everyone! So, if you ever happen to hear Jean Bart singing, you know it’s going to be a performance!

I hope you enjoyed our first Recipe Friday! Try making this lemon pie at home and let me know how it turns out. See you next time!"

[galaxy-poupee]

art for @heartinthegalley !

The majestic Ayme! I loved working on this drawing!

[heartinthegalley]

Awww, I loved it! She looked so cute and amazing with all the details, the choice of clothes was perfect!

[heartinthegalley]

I'm sad, it was supposed to show everyone in the drawing, but that didn't happen T^T

Forgive me, Ikkaku, I swear I want to be your friend, but the space was limited!... Ahem, anyway, I'll post the artwork here.

(Trafalgar Law) Golden Passion: Passion fruit juice base with seeds. A lightly sweet and tangy drink with the exotic touch of passion fruit, honey, and coconut water. Revitalizing and refreshing. Preparation: Mix fresh passion fruit juice with coconut water, sweeten with honey to taste. Add ice and garnish with passion fruit seeds.

(Ikkaku) Cherry Sparkle: Non-alcoholic cherry punch base. A fizzy, sweet, and refreshing drink, perfect for those seeking something light. Preparation: Mix cherry juice with sparkling water, add ice, and garnish with fresh cherries and a splash of lemon juice.

(Bepo) Citrus Breeze: Fresh orange juice with mint base. A classic revitalizing drink, combining the natural sweetness of orange with the coolness of mint. Preparation: Extract fresh orange juice, add crushed mint leaves and ice. Garnish with orange slices and mint leaves.

(Penguin) Minty Lemonade: Lemonade with mint base. A refreshing lemonade with an extra touch of coolness, perfect for sunny days. Preparation: Mix fresh lemon juice with cold water, add crushed mint and ice. Garnish with lemon slices and mint leaves.

(Ayme) Violet Bliss: Natural grape and blueberry juice base. A vibrant and antioxidant-rich combination, with the sweetness of grapes and the tartness of blueberries. Preparation: Mix grape juice with fresh blueberry juice and add ice. Garnish with grapes, blueberries, and edible Forget-me-not flowers.

(Sachi ) Raspberry Dream: Non-alcoholic raspberry juice base. A sweet and refreshing drink, with the vibrant flavor of fresh raspberries and a light citrus touch. Preparation: Blend raspberries with cold water and add a splash of lemon juice. Sweeten to taste and serve with ice, garnished with whole raspberries.