Krofne with Nutella-Tim Tam pastry cream

I have been on a real Montenegrin fix lately, and I just wanted to continue that with one of my favorite desserts, the krofne. Krofne are super fluffy doughnuts, golden brown on each side, dusted in powdered sugar, and sometimes, with jam or custard piped inside of them. Very similar to a Berliner, and eaten…

Don’t start now: a plated dessert

When Dua Lipa released her new single, “Don’t start now”, of course I fanboyed. It had this upbeat, modern Disco-style that was so indicative of her music. And the message, while a bit generically delivered so that it was relatable, still resonated with me. Specifically not letting “being left behind” affect you, but rather, propel…

Drift away: a plated dessert

When I was thinking of desserts to make, I was really inspired by a particular song from the Steven Universe movie called “Drift Away”. It was about a jester who was essentially abandoned by her queen and left to be forgotten for millenniums. I thought about the idea of drifting, and wanted to interpret it…

Rose quartz: chocolate-Turkish delight cookies

Chocolate-Turkish delight ice cream is one of my absolute favorites. That and I love to make Turkish delight. I don’t know why. There’s something about how pretty they look that really appeals to me. That gem-like aesthetic. But since I know for a fact that this flavor combination works, I decided to take it from…

Nexus: a ruby chocolate entremet

I was originally going to do a rose, ruby chocolate, and pistachio tiramisu when I was conceptualizing this dessert, but then I thought about the presentation, and how I really didn’t want it to look too similar to my dreaming of springtime dessert. So instead, I opted for an entremet instead. The flavor combination of…

LAUSD Crumb Cake Doughnut Creams

These came about because I wanted to make something for my new coworker, Georgina. She was talking a lot about this coffee cake she had going to school in the LA Unified School District and I legitimately had no clue what she as talking about. So I looked it up and it was like a…

All I want: Neapolitan checkerboard cake

I really only made this dessert because I had quite a bit of leftover strawberry Swiss meringue buttercream leftover from a cake I made for a fan, so I racked my brains around what I could possibly do with it. Since I didn’t want to make the same strawberry cake for myself, I opted for…

frambroise au chocolat cake

In my continued conquest of baking my way through Lady M’s menu, my next target was the frambroise au chocolate cake. It is a layer of dark chocolate cake topped with dark chocolate mousse and raspberry coulis. So relatively simple, but it might just take a hot second for everything to set is all. For…

Sunset horizons: a plated dessert

This dessert was inspired by the delicious end to a meal I had at Providence Restaurant in. The dessert itself was a chocolate ganache, two ways, with apricots, glazed and poached in vanilla as well as an apricot sorbet and puree. I was addicted to the combination before realizing that these were the flavors of…

Frangipane, chocolate, and miso de leche babka

I actually never made babka before making it for this specific recipe. I really just was inspired to make it because I love using yeast-leavened doughs, and this one seemed really fun and playful to make, with all of the different layers of bread and chocolate. Traditionally, babka is like a brioche that is layered…

Vegan Oreo cake with vegan Swiss meringue buttercream

This dessert was a simple one, but it’s a simple win as well! To hear the phrase “vegan Swiss meringue buttercream” already gets me excited, because meringue buttercreams were one of the reasons why I had to stop baking vegan, as I thought that they were impossible to do! But with the help of aquafaba(canned…

Summers in the black forest: a layer cake

Black forest cake reminds me of a ton of things. Most specifically, season 9 of MasterChef when Emily, who in my eyes was the strongest cook there, got sent home over one. Truthfully, seeing her go out on one is a general reason why I stay away from them. Seeing somebody who I personally would…

your silver garden: a plated dessert

This dessert was named after a song by Kalafina, a Japanese music group known for their slightly edgier songs. However, “your silver garden” honestly sounded more like a nursery rhyme, at least compared to some of their darker songs like “Magia” or “heavenly blue”. So I went with that name to symbolize a mint-chocolate dessert!…

Forest of de-lights: a layer cake

I really wanted to make a cake similar to a Black Forest cake, but when I was rummaging through my pantry, I realized that I just had a ton of bananas lying around. So I looked through my other ingredients, and also saw coconut. From there, I was just thinking about maybe doing something inspired…

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…

Dandelion: a petit gateau

When I hear the word “dandelion”, the first thing I think about, being the weebu hipster baker that I am, is Kingdom Hearts Union Cross. I’m not even going to bother talking more about what the term means in that context because I’m a lazy betch, and also, because this is a food blog, not…

Driftwood cake: a chocolate and caramel layer cake

The inspiration for the cake came from an accident: I was attempting to make tarte tatin, but I kept screwing it up. So instead, I took my leftover shortbread dough, kneaded in some cacao powder, and formed it into branches to go onto a chocolate cake. When in doubt, make a chocolate cake. That’s my…

Gateau Opera

So Gateau Opera is one of those desserts that I have read a lot about, but never really bothered to try making on my own. I have made the sponge, jaconde, before, and obviously, I have made ganache before. But the other filling, which is a coffee infused French buttercream, not so much. For those…

Andante: a chocolate and rose plated dessert

The word andante refers to a slow tempo, while the inspiration for the dessert came from the concept of falling in love. It should not be something to rush into, but rather, something you can take your time enjoying. For the dessert itself, we have a chocolate-coffee panna cotta, a rose-goat milk fluid gel, black…

Red velvet with white chocolate mousse

I actually made this cake to celebrate the birthday of my co-worker, Alex. She said she likes red velvet, so whomp, there it is. Traditionally, red velvet is served with a cream cheese frosting. However, I did not have cream cheese in my pantry, nor was I in the position to go out and buy…