All posts tagged: White Chocolate

Coconut Mango Entremets

Baking for my younger brother allows me the chance to reach into the crazy section of my creative side and try things and combinations that I usually wouldn’t try out on other people. I’m just going to come out and say it; he’s a complete weirdo. Since he is returning home from college this week, I decided to be a nice sister and bake something for him. This time my train of thought started out with a layer cake. Maybe I’ll make an exotic layer cake covered in coconut, I thought. Then I flipped to Miette’s Coconut Mousse Cake and thought maybe I would add in some coconut mousse layers… and then that led me to thinking about adding in some mango…and before I knew it, the idea had changed into an entremet with a never-before-seen liquid mango juice center. So I started in with my experimental creation–making a mango puree and simmering it with some simple syrup before straining it and putting the juice into some silicon molds. At the same time, I made …

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 …

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 😉   My cake ended up being a little shrimpier than I …

Matcha White Hot Chocolate

If you are already making a Matcha Cake and Matcha Meringues…you might as well just go for the complete kitchen explosion of Matcha and make Matcha Hot Chocolate right?! Okay so I don’t know if the total matcha overload was completely necessary…But it was all delicious so whatever. (Also more than a “recipe” I think this should be called “Things Maddie Likes All Thrown Into The Same Pan”….. so feel free to change the ratio to your own liking and taste without feeling like you are cheating or going against the recipe). In the US it is relatively hard to find matcha lattes, and when you do find them (Starbucks does carry them even though they aren’t on the menu) they tend to taste more like milk and vanilla than the earthy, grassy, bitter matcha that I know and love. Japan–especially my short time in Kyoto–spoiled me for life. (Though that doesn’t stop me from getting matcha/green tea lattes whenever they are on a menu! Also wow am I using a lot of parenthesis today…lol) …

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 …

White Chocolate Chai Macarons

I really was going to be done baking this week. After three cakes (Ombre Rose Cake, Caramel Macaron Cake, Buttercream Rose Wreath Cake) and one batch of macarons, I told myself that I didn’t need to spend more time in the kitchen before heading off to Portland to visit my brother and some friends. I was out of excuses to bake and I needed to spend time on things like packing. But when your friend texts you and asks if you can make macarons together… How could I resist?! After finding about 20 new recipes for macarons on FoodGawker I gave my friend Jenny a few flavor options, and her vote was for “White Chocolate….But maybe Chai” — which I took as a challenge to create a White Chocolate Chai Macaron. Having just had great success with making macarons a few days before, I was unusually hesitant to try a new recipe, and decided instead to modify the previous recipe I had used, adding in the flavors I wanted as I could. I was a little …