Strawberries and cream Mont Blanc

I really wanted to make this Mont Blanc after seeing so many different kinds of them on my discover feed on Instagram. Traditionally, Mont Blanc is made with chestnuts, but I opted for a fresher, strawberry version instead, just to make it appropriate for the summer. So I went with a strawberry chiffon cake, a…

Soulmate: a petite gateau

I’ve been meaning to make this dessert for months now. Ever since I heard about candied rhubarb ribbons, I knew that I was going to use them in a cute, pink little cake. I really wanted to make these for Valentine’s, but sadly in California, rhubarb isn’t in season until May. So I had to…

Dark and ruby chocolate layer cake

So my sister recently purchased a stand mixer for herself so that she can pick up baking as a hobby. Well, that and she makes a ton of bread at her house, and she is tired of kneading it by hand(I do NOT blame her, kneading bread makes my arms four times as sore as…

Pot of Gold: a plated dessert

For St. Patrick’s Day, I had to go one of two ways. Either a green dessert, or an Irish-y dessert. I went with the latter, to a degree. I wanted to do something with stout, since that’s huge in Ireland, and I also wanted to do something with a pot of gold as the inspiration….

Pistachio mille crepe

Before I worked at Milk Bar, I never was a particularly huge fan of pistachios in desserts. I typically used them in things like dhukka or in salads, and I preferred using hazelnuts or almonds in my desserts instead(I did make pistachio desserts, but removing the damn shells also annoyed me and my fingernails to…

Pistachio-lemon tart

In honor of Pi Day, I knew I had to do a pie or a tart of some kind. So I went with the tart route, and made some mini pistachio-lemon tarts. The flavor combination was inspired by the lemon-pistachio brioche we sell at Milk Bar, but also my need to get rid of an…

Thin mint-Oreo Doughnut Creams

I really love making Doughnut Creams. I don’t make them as often as I used to, but I do still like their aesthetic. A seemingly perfectly glazed doughnut with cute toppings, but when you bite into it, it’s not fried dough. It’s a set mousse with fluffy cake on the bottom. Sometimes, two mousses. Sometimes,…

Diamond dust: a petit gateau

When I was thinking of different, winter-themed desserts, I knew I had to do something with a reference to diamond dust. What diamond dust is, for those of you who aren’t familiar with it, is very light snowflakes that form and fall during clear skies. It’s very beautiful, and something I remember seeing on occasion…

“Princess cakes”: a petit gateau

Honestly, this dessert was inspired by me seeing a TON of these cute pink petit gateaus that were floating around on Instagram, made by pastry chefs at a Mandarin Oriental. This dessert in particular was on my to-do list for a hot second, but I had the pleasure of making it with my friend Ann…

Jump: grasshopper pie entremet

Ever since my senior year of college when I made several of them for a Thanksgiving party, I have fallen in love with grasshopper pie. And no, it’s not actual grasshoppers in a pie, if that’s what you’re thinking (because my god, the Internet can be stupid sometimes). Grasshopper pie is an old school dessert…

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…

dreaming of springtime: an icebox cake

Icebox cakes are fun to make, mostly because they’re just giant cookies with fun fillings sandwiched between each layer. In this particular rendition, I wanted to use ruby chocolate, since I have a whole bag of it and I never really use it. I wanted the dessert to be pink, since Pinktober is coming up,…

Prince of the Growing Land: A plated dessert

This would be the third of my three princes who would have led me to my MasterChef Crown, had I been in the finale(cue sad violin music I guess?). Continuing with the sea, sky, and earth motif, this would be my earth-inspired dish and dessert! It is a buckwheat financier with brown butter bavarian cream,…

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…

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!…

Chocolate Arc-En-Ciel Cake

Arc-En-Ciel is just French for rainbow. This cake, it literally is a chocolate rainbow, split by different shades of chocolate brown. I wanted to make this cake because I love ripping off of Lady M’s menu, since their cakes, while gorgeous and delicious, are too damn expensive. I am NOT going to pay $65-90 for…

Snowball fight in the icebox: gingerbread icebox cake

Now I don’t really eat or make gingerbread men that often. Mostly because I was only raised with 50% of American traditions, being an immigrant, so gingerbread baking was not really something we did in our family. Highly ironic, given how much ginger we had at home, from fresh ginger root to powdered ginger to…

Thai tea-black sesame mousse cake

I really just made this dessert because I wanted to. It was such a perfect dessert for Halloween too, just because of the color scheme, but it can also represent the fall as well, I guess? I went with black sesame jaconde sponge, Thai tea syrup, black sesame mousse, Thai tea Bavarian cream, and black…

Cider doughnut creams

Whenever I think of the fall, I think of apple picking in New England and drinking hot cider and shit. It’s hilarious because I never actually would go apple picking because I could just go into my dining hall and steal a fuckload of apples anyways, so why travel miles and miles to do it…