“Butterfly Skies”(blueberry-yuzu) entremet

Now I would be lying if I said this recipe was easy. Or very doable. Or simple. I would not be lying if I said this recipe takes multiple days to execute without a blast chiller or liquid nitrogen. This is the kind of cake you would only make for special occasions. Between the techniques,…

Forêt de cauchemars: a petit gateau

This dessert literally only happened because I purchased a ton of cherries to make another recipe with, and I had to figure out what to do with them before they went moldy. Which is always a great motivator when you purchase way too much of an ingredient! So I went ahead and pureed my remaining…

Ruby chocolate-berry cake

When I was conceptualizing this dessert, I actually had a ton of leftover components and ingredients in my fridge. I had a ruby chocolate-sakura mousse from a plated dessert, leftover pate brisee pie crust from a pie I made, leftover ruby chocolate snow the same aforementioned plated dessert, and a bag of berries that turned…

Injeolmi and barley tea mirror glaze cake

This was a last-minute cake order for my sister’s high school best friend, Jane. Jane is currently expecting, and in commemoration of that, I wanted to make a dessert that was very much to her liking – Jane herself is Korean, and she loves Asian desserts and flavors. So naturally, I went with injeolmi powder,…

Get your wish: a chocolate-lucuma tart

I would be lying if I said that this recipe did not take forever to make. A huge reason why I don’t do tarts(besides my sexuality) is that there is a lot of temperature and waiting involved. If the dough gets too warm, it won’t hold its form. If it’s too cold, it could be…

Aurora: a “glow-in-the-dark” entremet

So before I get into the rest of this post, I want to clarify the technical misnomer of this cake. I used tonic water, which allows the cake to glow under black light. Different than actually glowing in the dark, but still really cool. That being said, this is actually the second time I have…

Jade Fairy: a petit gateau

So this dessert went through several phases because I was not 100% sure where I wanted to go in terms of the flavor profiles. I knew it had to be green, and that I wanted to feature pistachio and chrysanthemum tea. For those unfamiliar with it, chrysanthemum tea is a popular Chinese/Taiwanese drink made from…

Chocolate-chestnut-matcha entremet

I was mostly inspired to make this because I wanted to make a really woody and vibrant-green dessert. Mostly because with St. Patrick’s Day coming up, I had to get together as many green, Irish, beer, or gold-themed dessert ideas together as possible. So this would be one of them. For my components, we have…

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,…

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…

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…

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…

Coconut Delight Entremet

I actually made this for my sister’s birthday back in August, since I knew that she loves Coconut Delights/Samoas, and this cake made perfect sense for that. My typical format for an entremet is chiffon cake, mousse, maybe a filling in the mousse, and the mirror glaze. For this one, I wanted to semi-change it…

Storms and bad weather: a plated dessert

When I was conceptualizing this dessert, I wanted to come up with something with a lot of visual contrast and tropical flavors. So I went with passionfruit, and since the inside of a passionfruit is yellow and black, I wanted to focus on those two colors. I knew I wanted to make the dessert inspired…

Yo-Yo- Tsuri: a plated dessert

When I was conceptualizing this dessert, I was mostly just focusing on what things come to mind when I think of the summer. In this case, I remembered Omasturi(お祭) which is a festival in Japan where they celebrate the village gods(御神輿) with games and other celebrations. One such game was where you fish for water…

Curation: a plated dessert

So this dessert was inspired by a summer road trip going to the Flower Fields in Carlsbad and getting strawberry shortcake by the road! I wanted to take that memory and turn it into a dessert, which is what we have here. So we have an elderflower and pistachio mousse with a strawberry liquid core,…

Soulmate: a petite gateau

I’ve been meaning to make this dessert for months now. Ever since I heard about candied rhubarb ribbons, I knew that I was going to use them in a cute, pink little cake. I really wanted to make these for Valentine’s, but sadly in California, rhubarb isn’t in season until May. So I had to…

Signal: a petit gateau

I was feeling a bit inspired the other day to try a new flavor of petit gateau. I saw so many geode cakes before, and this is my very loose take on that. I used kohakutou to garnish petit gateaus, but used a little bit of gold leaf as well to give them a more…

At dusk, I will think of you: a mirror glaze cake

I felt like it had been a while since I made a proper mirror glaze cake, so I just set out to make one for the sake of making one. I just happened to buy a mamey sapote fruit(it is a cousin of persimmon, and very similar to a papaya or sweet potato in texture),…

Sanctuary: a mirror glaze cake

When I was conceptualizing a dessert for “Sanctuary” by Utada Hikaru, I wanted to make something that represented the aesthetic of Kingdom Hearts, specifically the all-white aesthetic of Castle Oblivion and the tropical feeling of the Destiny Islands. I wanted a mirror glaze cake with a clean white exterior, blue and white-swirled interior to represent…