Gluten-free sesame-buckwheat mousse cake

I had yet to make a true vegan chiffon cake prior to writing and testing out this recipe. Last year, I did make a pumpkin roll cake, but it was not a true chiffon batter, just a cake roll. When I say chiffon, I’m talking whipped whites folded into an egg yolk mixture. Doing so…

Pandan-almond “butterfly” cake

Ever since I got my Pavoni butterfly molds, I had been itching to use them in something. This cake was a last-minute cake order, so it got to be the lucky recipient to some butterfly shaped tuile garnishes! When it came to the cake and the flavors, I knew I wanted to do pandan, but…

“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,…

Persimmon and fresh cream cake

Every time it’s the fall, I HAVE to use persimmons in something. They are such an autumnal fruit, and take me back to childhood memories of eating them off the tree in our backyard. What I love about persimmon is that they come in such different forms, depending on the ripeness. With the unripe ones,…

Pistachio-matcha cake

I literally came up with this cake because I wanted to see how much pistachio powder I could incorporate into a chiffon cake without compromising the integrity of the cake – as pistachios do not have gluten, that would obviously affect the texture of a cake when subbing out ground pistachios with flour. The end…

Beetroot red velvet with yuzu cream cheese frosting

So this was actually a cake order for a friend’s boyfriend’s birthday. He wanted a red velvet cake, and I did not want to use red food dye, so I opted for using beetroot powder. My initial batch turned out brown, as beet root powder does not like being baked, and I had to do…

Bingsu roll cake

So whenever I would visit Taiwan, one of my absolute favorite things to eat was shaved ice(also called “tsuabing” in Mandarin). Fluffy crystals of ice with all sorts of toppings, but typically, some sort of mochi or sweet potato ball, condensed milk, red beans, strawberries, and if I felt especially fat, pudding. Almost every Asian…

Chocolate covered banana roll cake

Whenever I think of quintessential beach treats, chocolate-covered bananas always come to mind. Mostly because of Arrested Development. I love the idea of taking nostalgic things like that, and recreating them in something more in my style. In this case, that would be a roll cake. Using a fluffy chocolate chiffon, blonde chocolate, and Korean…

Double decker buttermilk Fraisier cake

I do love myself a good fraisier cake, or a fraisier dessert of any kind, honestly! For those unfamiliar with the term, a fraisier cake is just a strawberry cake, usually featuring two layers of vanilla sponge with strawberries surrounding it and a vanilla cream between the layers. I have made a couple in the…

Mixed berry chiffon cake

This cake was inspired from my favorite Paris Baguette item, which literally is named the same thing. Back in college, I was obsessed with the mixed berry chiffon cakes that they had, and it would be my go to order there all the time. Fluffy cake with cream and fresh berries, it was always a…

Strawberry tiramisu

So I have made many a strawberry tiramisu in the past. Ever since I was a student in college, I just loved the idea of making tiramisu that were not traditionally flavored. Ever since I moved back to Los Angeles, I fell in love with the aesthetic of the tiramisu at Cafe Bora in Koreatown,…

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…

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…

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….

Persimmon-gjetost-walnut cake roll

I love persimmon season so much. Mostly because the fruit itself can be used in a variety of ways. Persimmon are like the opposite of corn, where fresh corn is sugary and as it sits, those sugars convert to starch and the corn gets less sweet, but more creamy. With persimmon, it starts out starchy…

Hummingbird naked cake

I love doing takes on hummingbird cake, just because the combination of banana, cream cheese, and pecan is a lot of fun to play around with. Sometimes pineapple and coconut can be added in too, but for this variation, I just wanted to keep it down to those core three flavors. I mentioned. I also…

Strawberry Jewel Box Cake

I came up with this recipe for a friend of mine’s birthday. She happened to be a designer, so I knew this cake needed to be as aesthetically pleasing as possible. When it come to preferences, she specified liking lighter cakes with lots of cream and fresh fruit, so I knew I could do something…

Great white way vanilla cake

So this cake was actually ordered and the request was for a plain vanilla cake. The thing is, I don’t like plain vanilla cake. That’s boring. So I wanted to do something a little more refined, and I went with a vanilla chiffon cake with pastry cream, French buttercream, and tempered white chocolate curls. I…

Kinako chiffon sandwiches with black rice cream and mochi

These were really just my take on a dorayaki sandwich. I wanted to do something wagashi-inspired, and I also wanted to try baking chiffon cake in circles, like a whoopie pie, so that’s how this dessert came about! I used kinako, a toasted soy bean powder, to flavor the actual chiffon cake itself, while I…

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…