Stormy seas, clear skies tart

This was loosely inspired by a smoothie bowl aesthetic, but I wanted to that take and make a pie out of it. I don’t know. That’s just how I was feeling. There was something about round things being placed into swirly things that looks really cool. So I went ahead and made a purple ube…

Meyer lemon Mimosa cake

When I was doing research on Lady M (I need to better understand my enemy to spite them) I came across a cake that was called a Mimosa cake. It was this cake covered in cubes, and it was vanilla flavored. Now, I was expecting champagne and oranges, so I was really disappointed at first….

Skyward bound: a mirror glaze cake

This dessert was inspired by an ex-best friend from high school, who liked blackberries, hazelnuts, and lemons. While the friendship didn’t work out, I still have to admit that I love playing around with the combination of those three ingredients. For this variation, I wanted to include thyme, which I love to pair with lemon…

Italian Lemon Meringue Doughnut Creams

I just wanted to create a new flavor combination using some of my favorite ingredients. That’s how this concept came about. I love lemon and olive oil together, and herbs just perfume that. Olive oil desserts are so underrated, but I adore the rich, rustic quality that they have. For this doughnut cream, I prepared…

Cutie Honey Raspberry Cake

I wanted to prepare a dessert that I could enjoy with a cup of tea while staring out into the city, quietly judging everyone. For some reason, I like to do that. I don’t know why. I guess being an 100% Judging type per Myers-Briggs does that for you. But being a judgmental bitch aside,…

Lapis Lazuli fruit tart

The inspiration behind this fruit tart came from the lapis lazuli gemstone. It is a naturally blue mineral studded with gold and white streaks. I wanted to also make this dessert an homage to my hometown of Palos Verdes, where wild fennel grows, and that’s where the inspiration to use fennel pollen came from. I…

S’mores panna cotta: a plated dessert

This dessert came about two summers ago when I was really bored. And I mean REALLY bored. Although that summer, I learned how to do a lot of things, specifically in terms of plating beautiful desserts and tackling ingredients I have never used before. The inspiration for the dessert came from a couple different things….

Lotus + pond cake

This cake concept came about after my friend, Christina, was so kind as to share with me drawings of cakes she likes to create. One that caught my eye was the lotus cake that she drew. It was beautiful, and being raised in a Buddhist household, I just had to create a cake inspired by…

Blueberry-olive oil friand, lemon curd, mascarpone sorbet

This recipe is a tweak on a dish I have been making for years. Blueberry, olive oil, and lemon have found themselves in several of my cakes ever since I found out that olive oil cake is a thing. This particular rendition came about when I was cooking with my friend Carolyn, and we wanted…

Toasted soy chiffon cake with lemon curd cream and blackberries

So I first came up with this concept because my parents needed me to prepare a dessert for their friend’s 4th of July party (that I wasn’t even invited to)….bastards. Since they were all old anyways, my parents told me specifically to use less sugar….I’m starting to feel less salty about not being invited. No…