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…

“Light as air” layer cake

This dessert was actually for a family friend, Isabel, to celebrate her birthday. Isabel is my father’s friend’s daughter, and she’s a real down to earth person. When I was asking her what kinds of flavors she liked, she told me delicate and light, so I wanted to go with lemon, white chocolate, coconut, and…

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,…

My matcha dreamscape: a green tea-coconut layer cake

So before the cake replication challenge during MasterChef’s Sweet Week, we actually did get hints that we would be making a layer cake! So thinking we could make our own, I went ahead and thought up of a matcha and coconut layer cake. For the inspiration, I just imagined my trips to Taiwan and Japan,…

Moonlight dust: a mirror glaze cheesecake

The name of this dessert came about from a song by harmonicblend of the same name. I adore harmonicblend and their aesthetic and fantasy-driven soundtracks, and Moonlight dust was no exception. For the dessert itself, obviously, I needed to incorporate the moon into it somehow. So I went ahead and went with the most iconic…

Forest of de-lights: a layer cake

I really wanted to make a cake similar to a Black Forest cake, but when I was rummaging through my pantry, I realized that I just had a ton of bananas lying around. So I looked through my other ingredients, and also saw coconut. From there, I was just thinking about maybe doing something inspired…

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…

Andante: a chocolate and rose plated dessert

The word andante refers to a slow tempo, while the inspiration for the dessert came from the concept of falling in love. It should not be something to rush into, but rather, something you can take your time enjoying. For the dessert itself, we have a chocolate-coffee panna cotta, a rose-goat milk fluid gel, black…

Red velvet with white chocolate mousse

I actually made this cake to celebrate the birthday of my co-worker, Alex. She said she likes red velvet, so whomp, there it is. Traditionally, red velvet is served with a cream cheese frosting. However, I did not have cream cheese in my pantry, nor was I in the position to go out and buy…

Heartless: Queen of Hearts inspired mirror glaze cake

I really just came up with this dessert when I was thinking about Tim Burton-inspired cakes. The Queen of Hearts is such an iconic image and has that really dramatic black-red aesthetic that I just knew I could work with. I wanted to do something that really captured that sinister look, so I went with…

Maple-chocolate banana bread

This recipe was inspired and for my friend, and ex-coworker/supervisor, Ms. Sitha Ith. She was one of the few sane people in my department in a sea of crazies, so I immediately warmed up to her because of that. Since it was recently her birthday, and because I knew she loved banana bread, I wanted…

Perfectly blue macarons

So it turns out that the majority of the time I have been making macarons, I have been measuring out my ingredients incorrectly. Whenever it was supposed to be 3/4 cups almond flour and icing sugar, I would do 1 cup. Which definitely would explain why mine would come out so overtly browned, lumpy, dry,…

Yogurt-peach-Turkish delight cake

This dessert came about because we had a fuck-ton of peaches in my fridge that we needed to get rid of. I love yogurt-semolina cake and I knew that it would have the perfect dryness in the crumb to hold up to the moisture in the peaches, so I went that route with baking them…

Angel and devil cake

This was a cake I made in dedication of my (now ex) co-worker Karen, who was celebrating her husband’s birthday. She is a very sweet person who works really hard, and tries her hardest to make things easier for everyone around her, so naturally, I just wanted to help her when she said that she…

Royal milk tea mousse cake

This dessert was directly inspired from Lady M Cake Boutique. I have only recently come to realize that the damn cakes there drill holes in your wallet more effectively than I could ever drill biology concepts into my own brain. Screw you AP Bio, I have baking. Which is a science. But much cooler than…

Rewind: a lemon-blackberry entremet

After watching the new season of Cardcaptor Sakura, I could not help but get addicted to the ending theme, Rewind. I wanted to incorporate the sun and moon and clock motifs into this dessert, so I opted for elderflower, lemon, and black currant as the main flavor profiles, as they best compliment one another, but…

Matcha jade layer cake

The idea of this dessert came from wanting to create a layer cake that was visually reminiscent of a garden. I wound up with a dessert that had the gradient of a jade stone, which is still not bad, so pleasant surprises, you know? When it comes to using matcha, getting it to the right…

Citron Othello: black and white lemon mousse cake

The idea behind this cake came from a very unusual silicon mold I purchased from Amazon. I knew that just from the triangular prism shape of the final cake, that each slice would be a little tear drop-triangle-chestnut-looking thing. I thought it would be cute if I made some mousse cakes that were visual plays…

Mikan-fennel-elderflower chiffon doughnuts

Unlike previous doughnut cream articles that I have written, this is a much more simplified dessert. Mostly for two reasons: 1., I didn’t have time to make proper doughnut creams of these flavor profiles since I was making these on a Thursday for a Friday meeting and 2. doughnut creams take one full day to…

Banana-salted caramel doughnut creams

I’ve finally settled on calling the doughnut entremet-things doughnut creams, mostly because it’s a lot easier to say. For this recipe, I opted for banana and salted caramel, nuanced with brown butter and walnuts. The layers for this cake are a brown butter-banana-nut cake, salted caramel bavarian cream, caramelized mirror glaze, salted caramel, and bruleed…