Chocolate, olive oil, and sea salt macarons

I just randomly had the urge to make macarons with this specific flavor combination one day. The idea of rich dark chocolate against grassy olive oil, and sea salt to just bring both together, it made a lot of sense to me. Kind of like a chocolate zucchini bread, which as weird as it sounds,…

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,…

Oatmeal (Rum) Raisin Icebox Cake

So I have feelings about oatmeal raisin cookies. Mostly of disappointment because it looks like a chocolate chip cookie from afar, and when you bite into it and realize that you have been deprived of your chocolate experience, only for it to be replaced with dried fruit, it’s infuriating. That being said, I wanted to…

Yuzu-white chocolate-macadamia pound cakes

I actually grew up eating tons of pound cake, but never really making it from scratch. I honestly did not even realize that what makes pound cake so unique is that while it is an American-style cake batter, it does not use any leavening! Typically, you would see French and European sponge cakes use eggs…

Tangerine and chocolate “snack cakes”

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…

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,…

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…