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…

True Kinda Love: a plated dessert

I really just wanted to try something fun with this dessert, especially since I adore using ruby chocolate. So I went with a ruby chocolate mousse, ruby chocolate crunch disk, a raspberry-champagne gelee-core, and a ruby chocolate ganache with tempered white chocolate wings. I named the dessert “True Kinda Love” as a Steven Universe reference,…

Sweet snow: a layer cake

This cake was a labor of love. In that it took me two days just because of how much setting and dehydrating that needed to go into it. We have layers of fluffy strawberry chiffon cake(using some rice flour in it for an even lighter texture), strawberry leaf tea soak so the cake doesn’t go…

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,…

Chocolate and kinako blanc manger

This was honestly one of the simplest desserts I have made in a while. Mostly because I made it to get rid of some spare ingredients I had lying around. I love blanc manger, which is a set milk-based mousse, similar to panna cotta. The key difference is that blanc manger uses starch to set…

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…

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….

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…

Coconut-taro layer cake

I grew up on taro cake. And truthfully, I hated it. There was something heavy, unpleasant, and stodgy about it that wasn’t appealing to me as a child. It wasn’t until I ate ube(the Filipino cousin to taro) desserts that my palate was more adjusted and accepting to the concept of putting a starchy, unpleasant…

Cafe de olla cake

When I was doing research on Latin cuisine, I came across an interesting beverage called cafe de olla. It is an earthy coffee drink with spices, namely cinnamon, anise, and clove, sometimes orange, in it that is normally served in a clay cup. It sounded like a lot of beautiful flavors, to be honest, and…

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…

London Fog Boston Cream Pie

So I actually made this dessert was my entry item for the “Great EatWith Bake-Off” as a part of EatWith(a dining-serving company that Bri and I partner with to do our pop-up dinners)’s social media event just to keep users engaged. The premise, inspired obviously from the “Great British Baking Show” is that 5 of…

Chocolate-blackberry izba crepe cake

I haven’t made izba cake in years, so I wanted to revisit it, using my newfound love for making crepes. So we have tubes of cocoa-mochi crepes stuffed with whipped yuzu-mascarpone cheesecake mousse, brown butter-ruby chocolate macerated blackberries, chocolate feuilletine, and chantilly cream. Izba cake is typically done with tubes of pastry, but I subbed…

Citron mille crepe

I made this dessert as a result of having way too many lemons lying around. I have a family friend who always gives us free lemons and passionfruit straight from their trees (amazing quality and I love them for it every year!), so I knew right away that I could use a good amount of…

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),…

Love yourself: a plated dessert

I feel like whenever I make a chocolate cake, I’ll always be remembered for the one I made on MasterChef. Which is fair, since it was a pretty iconic moment for the show(and my life), but it’s important for me to move on and make better things than that with every dish or dessert I…