These were kind of my ode to a Hostess cupcake. A dark chocolate cake with a cream inside and ganache on top. Fudgy, delicious, and definitely a guilty pleasure of mine. For this rendition, I went with a chocolate cake that uses black cacao, which has this almost fruity quality to it from being an…
Tag: dessert
Cutie Honey Scoop Cakes
Originally, these were going to be honey tiramisu, but I felt like the term “scoop cake” just sounded a lot more cute and fun. So we’re going with that description instead. With these little cakes, we have layers of bee pollen infused castella(Portuguese/Japanese honey cake), chamomile tea and gelee, honey-bee pollen infused quark(German cheese yogurt),…
Rainbow Carrot Cake
I have been putting off making this cake for quite a while. Mostly because I was lazy. The concept of taking rainbow carrots and individually highlighting them sounded like a ton of fun, and it would make for a cute and pretty cake. However, the execution of it sounded like a tall task. I wanted…
Blackberry-semolina cake with olive oil and Meyer lemons
I literally came up with this recipe because I went to the grocery store, and saw 99-cent cartons of blackberries on sale! I knew it was a sign from whatever powers that be that I had to make something with these, so I bought about three 6oz containers of them! I had a couple of…
Aurora: a “glow-in-the-dark” entremet
So before I get into the rest of this post, I want to clarify the technical misnomer of this cake. I used tonic water, which allows the cake to glow under black light. Different than actually glowing in the dark, but still really cool. That being said, this is actually the second time I have…
“Beautiful World”: a plated dessert
So I conceptualized this dessert around initially two flavors, being pistachio and olive oil. From there, I sort of expanded it to include rosemary and lemon, since I have fresh rosemary in my backyard, which has been blooming these beautiful flowers, and the lemon adds a nice acidity to counterbalance all of the other ingredients….
Cajeta-misugaru banoffee pie
I’ve made cajeta desserts, and I’ve done misugaru banana pudding desserts, and I’ve made banoffee pie desserts too. So I figured, why not combine all three? I mean for Pi Day, it just made the most sense to go with a pie that is an amalgamation of both banana pudding(custard, cream, wafers, and bananas) and…
Matcha and cream roll cake
So I actually made this cake for my mom’s birthday, but I figured that the green color just made it perfect for St. Patrick’s and March, so I held off on posting it until then. The unique thing about this roll cake compared to other ones I have done in the past is that the…
Dadar gulung mille crepe(pandan and coconut)
So a lot of Asians grew up on pandan, but truthfully, I never did. I always hear people saying that it’s the “vanilla of Asia”, which I might call blatant B.S. to, because I did not grow up on anything with pandan at all. And before the pandemic, I never even had anything with pandan…
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…
Vegan Milkbar Birthday Cake
So I did a rendition on this particular Milkbar cake years ago(ironically before I even worked at Milkbar). But I wanted to do a more true version of the original cake, this time making it 100% vegan. The beauty of it is that you cannot even tell that the cake is vegan! It looks exactly…
Chrysalis: a plated dessert
During my senior year of college, I made a plated dessert called “Sanagi” – sanagi is the Japanese word for chrysalis, or cocoon. The dessert itself was matcha pate choux with spun sugar, made to resemble a little caterpillar crawling into a cocoon, hence the name of the dessert. I wanted to do a more…
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,…
Malted miso and chocolate layer cake: inspired from my Masterchef journey
So this layer cake was a rendition on the audition dish that got me my white apron on Masterchef. Even to this day, people keep asking for the recipe, so I figured I’d give it a little update and share it with everyone. While this layer cake uses almost the same recipe as the original,…
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,…
Yakudo: a plated dessert
With this dessert, I wanted to just focus in on two flavors: chocolate and passionfruit. I really love the contrast between dark and bitter and bright and tart, so putting the two together just made perfect sense. For my components, we have a dark pate choux with passionfruit inspiration namelaka, dark chocolate mousse, dark chocolate…
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…
Coconut-chocolate-caramel cake
In a lot of ways, this cake is almost a German chocolate cake, and almond an Almond Joy cake. If I swapped the macadamia nuts with pecans, it’s basically German chocolate. If I omitted the caramel and swapped the macadamia for almonds, we have Almond Joy. This cake features chocolate, coconut, macadamia nuts, and salted…
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…
Gjetost-miso custard with brown butter and apples: a plated dessert
The inspiration from this dessert actually came from a restaurant in Boston that I went to my freshman year of college for dinner. I won’t name which one, because sadly the dessert I had ordered there was one of the worst ones I have ever had. It was a miso creme brulee with apple mille…
Freddy's Harajuku 