All posts filed under: Cake

Honey Matcha Castella Cake

I told myself I wasn’t going to do any baking this week. I was going to avoid the kitchen in lieu of being productive and getting important things done in all the other areas of my life. And then the spark of an idea led to me tumbling down the rabbit hole–flipping through a handful of cookbooks and spending a solid hour furiously Googling subsequent ideas… Until not only was I in the kitchen, but I had about four projects in various stages spread across every available counter space as I vaguely listened to 30 Rock playing from my computer while sitting cross-legged in front of my oven, carefully regarding the cakes inside. Despite not understanding how the oven in my parents new house can simultaneously over and under cook the things I try to bake, my evening baking adventure turned out to be quite a success. Half following some recipes and half throwing in ingredients haphazardly like the rebel I am, I ended up with a Honey Castella Cake, Almond Matcha Mousse, Matcha Spread, …

In the Kitchen at Château de Bégude

Sometimes life throws you opportunities in ways you are not expecting. Last week I was invited by a friend to come watch the preparation of a wedding cake in her kitchen. Her chef was willing to have me, I had the day off—it seemed like all the stars were in alignment. A few days later, after a long week of working and returning home around midnight the night before, I woke up at 7:00am (after a maximum of 5 hours of sleep) in order to get myself together and be ready to spend another day in the kitchen. I woke up early enough to shower, and more importantly go find coffee, before Babette kindly picked me up—and soon we were pulling up at her hotel–Château de la Bégude. 9:30am and we are in the kitchen. I’m ready to get going, thinking that there will be a lot of mise en place and calculated running around as soon as we walk in the door. Wrong. To my surprise, after getting a tour of the kitchen and …

Dark Chocolate Jasmine Cakelettes

I wish I were cool enough to pick a random word and use that as the title of my new flavor combination. It can’t be something too mundane, it probably shouldn’t be in English, and it has to be vague enough that allows for it to represent several flavors and an entirely new idea of dessert. But alas, I am a relatively boring person who lacks creativity in the naming department. So this little “cakelette” or small cake is just named for the main flavors it carries–dark chocolate and jasmine. It also features raspberry and tonka seed, though those are a bit more subtle, and are present to enhance and deepen the flavors of chocolate and jasmine in the rest of the dessert. The idea for this dessert came to me while I was on the train from Agde to Paris last weekend as I was traveling to London. Though I should have been studying French, I was instead doodling in my sketchbook, thinking up new ideas and jotting down thoughts I’ve had on previous …

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 …

Gastronomicom Week Two

I feel like I’m standing outside in a field watching as a tornado is coming. I know its approaching and there is nowhere to run. On Monday, Chef brought us through a brief outline of what recipes we would be making during the week. He told us that all of the recipes–which we would have 10 hours to make–would be able to be completed by a real chef in a mere three hours. THREE HOURS. Did I forget to mention we have 17 recipes? OTL Because there are only 6 of us in the class, we are making one recipe per person–which is great because it means that Tiff and I can still be “partners” and help each other out. We started by making the Sablee for two of the recipes–and while the recipes themselves are actually quite simple, since we gathered all the ingredients at the same time and it was our first time making something that wasn’t bread, I think everyone was a little frazzled. One Hazelnut Sablee and one Red-Colored Almond Sablee …

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 😛 ) 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 …