After the fire: a petit gateau

So I really wanted to make a dessert using these new wooden sake cups I bought, since I don’t exactly drink, and I really have been enjoying seeing these wooden box tiramisus on my Instagram feed lately. I did want to do a take on a tiramisu, but I didn’t exactly want to do a…

“Day by Day”: a layer cake

So Carole and Tuesday season 2 just came out on Netflix, and with that, the soundtrack also dropped, so I was able to start listening to and get inspired by all of the new tracks on that album. One in particular that I liked was “Day by Day”, which was this quaint song that reminded…

Heirloom apple, almond, and rose tarts

I really wanted to make a delicate little tart using these heirloom apples I found at WholeFoods one day, and that’s where these tarts came about. Well, that, and I was loosely inspired by Momo from Shokugeki no Soma. What? I’m allowed to take inspiration from anime and videos. I’m a weeb at my core….

Good as Hell: a carrot cake

When it comes to carrot cake, I really love making them with a TON of grated carrots in them. While the concept of putting a root vegetable into a cake sounds a bit weird, that’s what the sugar and spices are for. It hides any savory notes of the vegetable and results in a cake…

Small steps: a plated dessert

I wanted to create a dessert that represented my collective growth in dessert. Chocolate cake was obviously something that has huge sentimental value to me, so I had to feature that, and with it, two of my other favorite dessert go-to’s, being ice cream and macaron. For this particular dessert, I went with chocolate friands,…

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…

Round and Round: a roll cake

As Christmas approaches, I just love to bake more and more festive desserts. Croquembouche, bouche de noel, roll cakes, Mont Blanc, I just love making festive things. So I figured, why not combine Mont Blanc and bouche de noel, and do a roll cake? I’ve been seeing a ton of chestnuts in the grocery store,…

Plated pineapple upside down cake

This entire dessert stemmed from me making togarashi-honey “dole whip”, and needing to create an entire plate around that ice cream. Since I have leftover pineapple, it just made sense to make something with it, and I opted for a pineapple upside down cake, and to make it almost like a pina colada, I went…

Curious little penguins: a haupia pie

I really was inspired by all of the cute baby penguin videos I’ve been seeing on Instagram lately, and I just felt like they were a perfect inspiration for a cute dessert. I knew that using butterfly pea tea would work to effect the color of the ocean, while I could use kohakutou(Japanese rock candy)…

Here comes a thought: a plated dessert

When I came up with the concept for this dessert, it really was to be something that would tackle the themes of anxiety and depression, two things I had to deal with a ton when I had come out. Having an entire student organization essentially outcast and passive aggressively bully you, as anyone can imagine,…

Mixed berry cheesecake and black sesame macarons

For the second half of MasterChef’s Sweet Week, we had 60 minutes to make a box of twelve macarons in two flavors, and they actually had to all fit inside the box. In the past, I have royally messed up my macarons because they got too runny and melted into each other at the piping…

My matcha dreamscape: a green tea-coconut layer cake

So before the cake replication challenge during MasterChef’s Sweet Week, we actually did get hints that we would be making a layer cake! So thinking we could make our own, I went ahead and thought up of a matcha and coconut layer cake. For the inspiration, I just imagined my trips to Taiwan and Japan,…

Honey-yuzu Paris Brest

This recipe really just came about because I wanted to make a Paris Brest, aka a ring shaped éclair. When I thought about my fillings, I decided to go with three in total. A yuzu Bavarian cream, homemade honeycomb candy, and honey mascarpone cream. I also made a honey-yuzu-bee pollen glaze, and infused the actual…

Making my way: a plated dessert

As I do have a habit of naming my desserts after songs and lyrics, it is very easy to assume I named this one after “A Thousand Miles” by Vanessa Carlton. And I don’t blame you if you think that, because that is a touching song and it reminds me of White Chicks, a movie that…

“Shines Forever”: my signature malted chocolate cake

This chocolate cake recipe is the very same chocolate cake that actually won me my white apron in season 10 of the American version of MasterChef! During the casting process, we had to submit four signature dishes that we could make in 45 minutes, and this was the one I had practiced the most (before…

Semolina-Tangerine Upside-down Cake

Honestly, this is one the simplest desserts I have ever made. In that it’s literally just a cake with cream. The only real pressure point here is maintaining the moisture in your tangerines, and even then, that ain’t rocket science. For the dessert, we have a semolina cake, tangerine syrup, a layer of tangerines, and…

Blackberry-almond Arnold Palmer cake

This was a cake I made with my dad in mind, for his birthday. He loves to golf, so the Arnold Palmer is a caddy shack reference. He loves my lemon curd cakes, to the point where he has actually eaten a cake I made before I even finished decorating or photographing it before, so…

Oreo and Cannoli Pastiera Napoletana

Pasteria Napoletana is a traditional Easter cake eaten in Italy. Yes, I know that Easter just passed, but to my defense, I did not know that this was an Easter cake when I was making it/somehow, I did make it on Easter, but the post/recipe was written up later. Whoops. So, the cake itself is…

Blossom cake: elderflower, lemon, and bee pollen

The flavors for this dessert are inspired by two things: my current boss, as it was her birthday when I made this, and the British royal wedding cake for Meghan Markle and Prince Harry. My boss, who I shall leave anonymous, just out of respect for her privacy, is a very kind, loving person, who…

Starry Wish: black sesame-coconut-tangerine petit gateaus

I was thinking of a way to utilize the many tangerines we had at home (fun fact, when you are family friends with citrus farmers in Southern California, you have a fuck-ton of citrus that you get to cook with). From that, I thought, why not go with an Asian inspired dessert? And not because…