An Anniversary Cake

Chocolate cake with an earl grey ganache and hazelnut buttercream. This was actually the second tier to their wedding cake that the bride and groom never got a chance to eat at their wedding so it's very fitting for their anniversary.

A basketball and music mash-up cake. I decided to do a "surprise" cake where the top  three quarters of the basketball will lift off revealing the birthday boy's musical side. Being a rapper, I went with a microphone, a cool pair of headphones, and his logo.

The latest wedding cake. Very simple but elegant. Fondant with white chocolate curls and truffles.

 This cake was one I had made recently where she wanted the infamous Hermes Bikin Bag with the scarf. The bag is all cake with gum paste handles and I even textured the bag to imitate the textured leather.

Wishing all the mother's out there a wonderful Mother's Day with a mango mousse cake!

Catbus and Totoro Friends

The adorable Totoro with his totoro buddies and the magical Catbus. I've loved Totoro since the first time I've watched "My Neighbour Totoro" by Hayao Miyazaki. The movie that started popularizing Japanese animation in North America and made the character loved by Japanese children is put into cake form here. The Catbus is a chocolate cake layered with praline buttercream and crunchy feuilletine.

Cereal and Milk

Froot Loop macarons with milk filling. I love the colors and texture the broken up pieces give to the top of the shell. I wanted to go for a cereal milk ganache a la Momofuku Milk Bar but I couldn't quite achieve the taste so I stuck with a very milky tasting ganache. The filling is the first hit of flavor you get but the middle and end note is the fruity cereal taste for sure!

What to do with Calamansi

Calamansi is a also known as a Filipino lime. I've only seen it as frozen puree or in juice form here before till last week when I was surprised to see fresh calamansi at the local asian supermarket. I had no idea they were so adorable! They have a lovely aroma and are quite tart. I realized after juicing them why the purees were so expensive. The pint that I had bought only gave me 45 ml of juice! I didn't have enough to make a sorbet or mousse with it so I made it into a curd and paired it with red fruits to balance the acidity, and mango. The base is a coconut dacquoise and the cake is sprayed with a yellow velvet spray. red berry fluid gel, mango discs, and raspberry powder.


The flavors worked quite well with each other and the calamansi curd really adds a punch.

Squash Agnolotti

This is my first attempt at making agnolotti. I have to say it could have turned out more disastrous than it did but it's pretty far from the standards we have at work. At least it tasted good!

The pasta dough was rolled out into strips, which took a while because my pasta roller doesn't quite clamp onto the table so I was trying to hold it down with one arm while feeding the dough and rolling it with the other. I made a puree with roasted kabocha squash and onion and piped it along the dough and formed the agnolotti. The sauce was just butter, reduced cream, sage, and cauliflower.

It's a little monotone until you cut into it:

Easter Bunny!

Happy Easter everyone!