Mixed Berry Opera cake

I made this cake with my friend Adrienne just because I’m still trying to convince her to audition for season 11 of MasterChef and I wanted to see how quickly she can pick up arguably a tricky cake to make. Ever since my first Opera cake, I wanted to do another rendition, but using more…

Dianthus: a plated dessert

I really love baking with pate choux. But I tend not to make it as often due to mirror glaze cakes and naked layer cakes and doughnut creams all looking a lot prettier, so unfortunately, cream puffs do tend to take the back burner to my list of go-to desserts. That being said, when I…

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…

Blossom cake: elderflower, lemon, and bee pollen

The flavors for this dessert are inspired by two things: my current boss, as it was her birthday when I made this, and the British royal wedding cake for Meghan Markle and Prince Harry. My boss, who I shall leave anonymous, just out of respect for her privacy, is a very kind, loving person, who…

Strawberry-ambrosia cake

I love pairing corn with strawberries. I also love pairing strawberries with lemon. And strawberry and ginger. And ginger and lemon. And ginger and corn. Basically, you get where this is going. I put all four of these flavors together into a single package. The idea behind the dessert was to make something cute and…

6 layer blueberry-citrus-hot milk cake

Making hot milk cake has proven to be a huge challenge for me in the past. Every damn time I would make it, the cake would come out like a hockey puck. And then I realized that I was an idiot, and I did not use NEARLY enough leavening. Most cakes would require about 1…

Spring pea agnolotti with squash, brown butter, and pomegranate

I love making pasta from scratch. There’s something so satisfying about getting this golden, stretchy dough super thin, and being able to take something so flat and paper-like and fold it into all sort of fun shapes. I guess that’s why I love origami so much. The transformation is exciting! For my pasta, I did…

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…

koi no tsubomi: elderflower-citrus anmitsu

This was a dessert inspired by Koda Kumi’s song of the same name; the meaning of it in Japanese literally translates to blossoms of love. When I first heard the song, it was from the Driving Hits 7 soundtrack, so it was remixed and sounded really foreboding and intense. I didn’t quite like it. But…

Amoroso pink: raspberry pate choux

The first thing I did when I received my pitaya powder was create these naturally pink cream puffs. I named the dessert Amoroso pink because it means “love pink” in Italian. Super straightforward and simple, because if you want to eat this dessert just based on its appearance, chances are, you love the color pink….