Hikari: a petit gateau

I’m basically starting a new pet project where I’m making desserts inspired by the many songs from the Kingdom Hearts franchise, specifically, Utada Hikaru’s songs. She has so many theme songs from the series that I thought it would be a fun way for me to tackle some new aesthetics, flavors, and combinations in desserts…

Rainbow of illusion: a mirror glaze cake

So the name of this dessert stemmed from the lyrics of a harmonicblend song, “Auf Wiedersehen”. When I was trying to conceptualize this dessert, I wanted to make something that can be made into a rainbow, and I wouldn’t necessarily say deconstruct it, but rather, emphasize aspects of the rainbow that I wanted to. When…

Matcha-chocolate checkerboard cake

With St. Patrick’s Day being just around the corner, I had to get in as many green desserts as possible. And by green, I mean naturally green. None of that artificial food coloring, Incredible Hulk-looking nonsense. Truthfully, St. Patrick’s Day baking has always been one of my least favorite holidays to bake for. It mostly…

Thin mint-Oreo Doughnut Creams

I really love making Doughnut Creams. I don’t make them as often as I used to, but I do still like their aesthetic. A seemingly perfectly glazed doughnut with cute toppings, but when you bite into it, it’s not fried dough. It’s a set mousse with fluffy cake on the bottom. Sometimes, two mousses. Sometimes,…

Love like you: a mirror glaze cake

When I was thinking of my quintessential Valentine’s Dessert, I had to go this route. A mousse cake would be perfect, since they are gorgeous, and almost resemble a box of chocolates in a way. I decided to go with a classic and simple combination of raspberry and vanilla, just because the contrast is sharp,…

Diamond dust: a petit gateau

When I was thinking of different, winter-themed desserts, I knew I had to do something with a reference to diamond dust. What diamond dust is, for those of you who aren’t familiar with it, is very light snowflakes that form and fall during clear skies. It’s very beautiful, and something I remember seeing on occasion…

“Princess cakes”: a petit gateau

Honestly, this dessert was inspired by me seeing a TON of these cute pink petit gateaus that were floating around on Instagram, made by pastry chefs at a Mandarin Oriental. This dessert in particular was on my to-do list for a hot second, but I had the pleasure of making it with my friend Ann…

Box of dreams: a mousse tart

With all of the Christmas baking going around, I felt like I had to do some more of my very own. For this particular dessert, I wanted to go with three different inspirations. The first was fruit cake, the second was eggnog, and the third was snow. I wanted to also make a box-shaped dessert,…

Jump: grasshopper pie entremet

Ever since my senior year of college when I made several of them for a Thanksgiving party, I have fallen in love with grasshopper pie. And no, it’s not actual grasshoppers in a pie, if that’s what you’re thinking (because my god, the Internet can be stupid sometimes). Grasshopper pie is an old school dessert…

Amber Sky: a mirror glaze cake

So this dessert came about because my friend Ann gave me a TON of really, really ripe persimmons. I haven’t made a proper mirror glaze cake for a while, so I really wanted to do another one and capture the essence of fall. Persimmons, for those of you who have never had one before, kind…

Nexus: a ruby chocolate entremet

I was originally going to do a rose, ruby chocolate, and pistachio tiramisu when I was conceptualizing this dessert, but then I thought about the presentation, and how I really didn’t want it to look too similar to my dreaming of springtime dessert. So instead, I opted for an entremet instead. The flavor combination of…

LAUSD Crumb Cake Doughnut Creams

These came about because I wanted to make something for my new coworker, Georgina. She was talking a lot about this coffee cake she had going to school in the LA Unified School District and I legitimately had no clue what she as talking about. So I looked it up and it was like a…

All I want: Neapolitan checkerboard cake

I really only made this dessert because I had quite a bit of leftover strawberry Swiss meringue buttercream leftover from a cake I made for a fan, so I racked my brains around what I could possibly do with it. Since I didn’t want to make the same strawberry cake for myself, I opted for…

Prince of the Growing Land: A plated dessert

This would be the third of my three princes who would have led me to my MasterChef Crown, had I been in the finale(cue sad violin music I guess?). Continuing with the sea, sky, and earth motif, this would be my earth-inspired dish and dessert! It is a buckwheat financier with brown butter bavarian cream,…

tarte au chocolat: a raspberry-chocolate dessert

I did attempt a couple of chocolate-raspberry tarts two years ago, but I wanted to make the intended vision I had for the tart this time, as opposed to just what I was forced to make due to running out of enough chocolate to fill the tart with. For this version, we have chocolate pate…

Moonlight dust: a mirror glaze cheesecake

The name of this dessert came about from a song by harmonicblend of the same name. I adore harmonicblend and their aesthetic and fantasy-driven soundtracks, and Moonlight dust was no exception. For the dessert itself, obviously, I needed to incorporate the moon into it somehow. So I went ahead and went with the most iconic…

Dandelion: a petit gateau

When I hear the word “dandelion”, the first thing I think about, being the weebu hipster baker that I am, is Kingdom Hearts Union Cross. I’m not even going to bother talking more about what the term means in that context because I’m a lazy betch, and also, because this is a food blog, not…

Matcha cheese tea doughnut creams

I love making matcha desserts. And I have recently fallen in love with cheese tea, which is where a whipped cream cheese mixture is added on top of your bubble tea, creating a really pleasant sweet and savory drinking experience. So I wanted to utilize that as the inspiration for this dessert. I have made…

Lemon roll cake

About a  year ago, I made this very same cake….only for my dad to eat the whole goddamn thing before I could decorate or even photograph it. So you can imagine that the salt was real. Flashforward a year, and I decided to give it another go. Only this time, I made sure to finish…

Cider doughnut creams

Whenever I think of the fall, I think of apple picking in New England and drinking hot cider and shit. It’s hilarious because I never actually would go apple picking because I could just go into my dining hall and steal a fuckload of apples anyways, so why travel miles and miles to do it…