All posts filed under: Baking Front

Black Sesame Orange Tart

What better to do with a Saturday afternoon than to hole up in your kitchen for several hours experimenting? It all started with my relatively simple idea to actually practice some of what I learn in school on my own time and in my own kitchen, but then as all ideas I have tend to do, it quickly snowballed as it encounteredĀ the semi-jilted feeling I had of not having my recommendation to use black sesame in an entremets be well received. One thought led to another, and before I knew it I was dragging three bags of groceries home filled with more butter and eggs than any normal person would consume in an entire week, and I was ready to go. Even when I started baking though, I can’t say that I really knew what it was that I would be making. I knew the elements and I thought of ways I might combine and shape them into creating one dessert…but it wasn’t until about an hour into the process that I had an ‘ah …

Chocolate Dipped Strawberry Matcha Cake

I think this cake is my spirit animal. I can’t stop thinking about it! Seriously, it is so lovely with so many of my favorite flavors and yet it resists the urge to be ombre or monochromatic as so many other of my favorites have been. In the past few months, I had seen several cakes online–usually smaller cakes–that had one single chocolate covered strawberry that seemed to be dripping chocolate down the sides of the cake. Usually the strawberry was covered with dark chocolate, but when I saw that I thought 1) if one strawberry is good, a bunch must be better, and 2) why not use white chocolate and then add matcha to bring out the color and flavor of the red strawberries? So I did. For the base of the cake, I used my favorite Miette Hot Milk Cake Recipe, but I added Matcha Powder to half of the batter and spooned the batter into my prepared cake pans in spoonfuls to get a nice mix of green and white/vanilla and matcha …

Triple Chocolate Cherry Cake

This technique is so much easier than you would ever dream it would be. So you have no excuse for not trying it out. Basically, you build your cake upside down, then chill it, flip it over, remove the old base and voila! You end up with a perfectly flat top…and ganache that looks like it is defying gravity! I would go out and make a dozen more cakes in this style, but I am down to counting the days (16) before I leave for France, and I am getting more into packing-and-freaking-out mode than I am into lollygagging about in the kitchen. There will be more kitchen adventures once I get to France though, so never fear! (Though you may want to fear a little bit…because I am not the most reliable at blogging-while-abroad as you may have noticed from my time in Japan and Korea šŸ˜› ) Anyway. This cake was marvelous. The filling was not as put together as I wanted it to be, but since I made it without thinking in …

Red Velvet Bouquet Cake

I feel like this cake is cheating just a little bit, since the lovely bouquet on top of the cake is not edible and I generally like my cakes to be 100% edible. But the adorable factor is helping me through those feelings. If anyone ever wants to give me flowers this is the perfect way to give them to me, just putting that out there. Flowers? Good. Cake? Great. Flowers + Cake? Awesome. Flowers ON Cake? I am in a puddle on the floor because my legs melted. I am trying to get better at taking videos of my baking as an extra challenge and to share with friends and the rest of the world, so if you are curious about this cake take a look! It might help to watch if you plan to use the recipe, since I use edible gold dust on the sides of the cake and am sticking literally an entire bouquet of flowers onto the top šŸ˜‰   My cake ended up being a little shrimpier than I …

Matcha Meringue Cake

I’ve been thinking about this cake basically since I came back from Korea in December. I am not quite sure why it took so long for me to actually make it (seriously it is not difficult at all) and it is actually ridiculous how satisfied I am now that it has been made…and completely devoured. I’m not kidding about being devoured–its a 6″ cake like most I make are, and it was completely gone within 6 hours of being made even though I had no occasion to make it for. It was that delicious. And I’m going to go ahead and take credit for how good it was, because besides using the Miette cookbook for the sponge cake, everything about the cake was my own design and recipe. I am going to try to stop looking at the pictures while I focus on writing this blog post, but it might be hard. Did you look at it?! Its like a fairytale wonderland! The sponge-like consistency of Miette’s Hot Milk Cake is light but holds up …

Caramel Macaron Cake

I have no words to describe how happy I am with this cake. Macarons = Perfect. Caramel = Perfect. Butter CakeĀ = Perfect. Cream Cheese FrostingĀ = Perfect. Overall DesignĀ = Perfect. Just everything is perfect. And so far social media has agreed with me– I have never gotten more likes on Instagram than I have within this cake! I’ve always adored the look of cakes that are topped with macarons, so I’m not sure why it took until now for me to make one…. But seriously, the doors of creativity have been opened. And there is no going back. I am sensing many more macaron topped cakes in my future. The macarons come from a recipe by Sally’s Baking Addiction that I blogged about recently, the Butter Cake is from Miette’s cookbook, and the frosting is adapted from La Peche Fraiche. The combination and styling was from my own imagination, since I think everything should be a caramel-white-chocolate-butter explosion lightly dusted in cinnamon. Here is a short video of me putting together the cake (ignore the part …