Vegan Milkbar Birthday Cake

So I did a rendition on this particular Milkbar cake years ago(ironically before I even worked at Milkbar). But I wanted to do a more true version of the original cake, this time making it 100% vegan. The beauty of it is that you cannot even tell that the cake is vegan! It looks exactly…

Something New: a plated dessert

I’ve been meaning to make this dessert for ages. I stumbled upon baobab(an African superfood fruit that tastes like citrus) when I was doing research on natural food colorings, and I was too curious for my own good to not buy a bag of baobab powder from Amazon and try baking it with. I have…

Red string of fate: a dessert

For the clafoutis:1/2 cup all-purpose flour1/4 cup granulated sugar1/2 cup milk1/2 cup heavy creama pinch of salt1/2 teaspoon vanilla extract4oz fresh raspberries, halved Mix ingredients together, sans raspberries. Divide the batter into 10 lightly lined cupcake molds. Distribute the raspberries into the batter as well. Bake at 350 degrees F for 25 minutes. Then freeze…

Raspberry red velvet doughnut creams

I feel like the hallmark to a great baker is how they approach the simpler things. For me, whenever I order multiple cupcakes from a bakery, one flavor is always red velvet. The simple reason is because with red velvet, there are a few criteria that need to be met: the cake must be red,…

Coconut-chocolate-caramel cake

In a lot of ways, this cake is almost a German chocolate cake, and almond an Almond Joy cake. If I swapped the macadamia nuts with pecans, it’s basically German chocolate. If I omitted the caramel and swapped the macadamia for almonds, we have Almond Joy. This cake features chocolate, coconut, macadamia nuts, and salted…

Blueberry pie doughnut creams

I feel like I haven’t been baking a ton of doughnut creams lately, and I LOVE making doughnut creams…for the most part. They consist of a baked cake, a set mousse, a mirror glaze, and at least one or two cute or unique toppings. The reason I tend not to make them often is because…

Dulcey-piña colada cake

So I made this cake for my friend, Carolyn, specifically on her birthday. She was hardcore craving a “toasty, tropically flavored” cake, and she literally gave me a list of what she wanted. She wanted a coconut cake with crunchy macadamia nuts, something with pineapple, but it had to be cooked, toasted coconut, and something…

Rough puff galette de rois

Galette de rois is a French pastry that consists of two circles of puff pastry surrounding an almond/frangipane-type of filling. Usually, there is a bead, bean, or some kind of trinket baked into the cake, and whoever finds it is crowned the king (or queen) for the day! Because of that, this cake is usually…

Cannoli loaf cakes

Whenever I think of cannoli, I am immediately taken back to my time in Boston, where we had one of the most famous cannoli bakeries in Mike’s Pastry. Oh, Mike’s. It was controlled chaos. Crowds and crowds of people, lined up along the street, waiting to get into a cramped store with display cases filled…

New Rules: a plated dessert

For me, this dessert was all about trying a couple of new things. Using gjetost cheese in a fonduta was a new idea, and playing around with more savory things like carrots and pairing that with mugicha, which is a barley tea. I also featured yuzu in this dessert as well, since the sort of…

Keep on keeping on: a roll cake

I have wanted to make a vertical roll cake again for quite a while. They’re a lot of fun because visually, they resemble trees! Whenever I think about Christmas, I obviously have to think of yule logs or bouche de noels. Those are roll cakes that are decorated to look like a freshly cut log….

Persimmon-gjetost-walnut cake roll

I love persimmon season so much. Mostly because the fruit itself can be used in a variety of ways. Persimmon are like the opposite of corn, where fresh corn is sugary and as it sits, those sugars convert to starch and the corn gets less sweet, but more creamy. With persimmon, it starts out starchy…

Sea buckthorn torte

This cake is my homage to sachertorte. For those of you unaware of what that is, sachertorte is a Viennese chocolate cake that has a thin layer of apricot jam inside of it, and it is covered in a beautiful chocolate glaze. It is a highly technical and iconic cake to Austria, to the point…

Ruby chocolate-blood orange “Poosh” cake

So my sister had purchased a “Poosh” cake and I literally had no idea what is was until she did that. Apparently, it is a pink olive oil cake that the Kardashians endorsed, with the proceeds going to the Armenia relief fund, and it is extremely hard to come by. The completely pink cake itself…

Hummingbird naked cake

I love doing takes on hummingbird cake, just because the combination of banana, cream cheese, and pecan is a lot of fun to play around with. Sometimes pineapple and coconut can be added in too, but for this variation, I just wanted to keep it down to those core three flavors. I mentioned. I also…

Gyakkou: a plated dessert

With this dessert, my aim was to create something that was delicate and light, while at the same time, having a pronounced flavor. So I opted for rose and almond for the flavor combination, being inspired by Persian baking, and me wanting to use Turkish delight and almond cake in some way or form. So…

Hot cereal milk cakes with cereal milk ganache and corn cookies

This cake would be my complete homage to milkbar. Corn and cereal milk. That’s literally it. Hot milk cake is a cake that uses warm milk to create a tender crumb and batter. By using cereal milk instead, you then have a hot cereal milk cake, which I find to be an instant one-up. On…

Plum and cream naked cake

So I had about two hours to come up with a cake for a last-minute request, and this is what I came up with. I knew that I wanted to do something simple with cream and cake and some kind of fruit, and it just so happened that, being 1/4 Chinese, I had a ton…

Yaki Imo Basque Cheesecakes

These cheesecakes were the brainchild of me having purchased far too many yams and trying to figure out how to get rid of them. I remember fondly eating yaki imo as a child, which are just yams that are roasted on coals, and then served to you, wrapped up in parchment and piping hot. They…