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…

Blonde chocolate and brown butter mochi Madeleines

I was really inspired to make these from my friend, Ann, who sells a lot of butter mochi products in her business, Pair of Pears. She does these really delicious and toothsome butter mochi doughnuts and brownies, and it made me garner a much larger appreciation for it. For those of you unfamiliar with it,…

Newton’s Apple layer cake

After going apple picking, I was left with a ton of apples. And cider. So I figured, why not combine the two and make a delicious cake? I have layers of super fluffy cider cake, tart, creamy apple ganache, salted caramel cheesecake, and crispy apple chips. For the ganache, I used dulcey, or blonde chocolate,…

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…

Tsuki no Usagi tartlets

I always loved the myth of Tsuki no Usagi, or the moon rabbit. The idea that there is a rabbit on the moon, making mochi, just sounded like really cool to me, and I would take that rabbit over the Easter bunny or the Trix Rabbit any day! I wanted to take Japanese wagashi and…

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…

Duo of eclairs: ruby chocolate-apple and chocolate “Inca gold”

I just wanted to make really artsy eclairs, so I opted for two flavors, being a ruby chocolate-apple and a chocolate “Inca gold”. For the ruby chocolate eclairs, they are glazed in ruby chocolate and garnished with shards, while the inside is an apple butter pastry cream. I wanted to keep this one aesthetically pleasing,…

Chocolate turtle thumbprint cookies

I was definitely thinking about how this blog came together when I conceptualizing this recipe. So right after I graduated college, I was approached by somebody to work in what sounded like a really exciting project: a YouTube channel featuring dessert videos. I won’t get into too many more details on it, because it was…

Stay gold: a plated dessert

I recently purchased some dulcey (blonde chocolate) and was thinking of different things I could do with it. Blonde chocolate is basically a slow-roasted white chocolate that tastes like dulce de leche. It’s very much caramelized and nutty, and I wanted to play around with that flavor profile. So looking at some of my older…

Pot of Gold: a plated dessert

For St. Patrick’s Day, I had to go one of two ways. Either a green dessert, or an Irish-y dessert. I went with the latter, to a degree. I wanted to do something with stout, since that’s huge in Ireland, and I also wanted to do something with a pot of gold as the inspiration….

Sunshine, funshine: banoffee eclairs

I’ve been seeing so many eclairs with mirror glazes on my Instagram feed lately, so I figured I should try one of my own! I had a ton of bananas in my freezer, with the intentions of making them into vegan milkshakes, but I decided to spare two for this particular recipe, since I was…