If you aren’t familiar with them yet, allow me to introduce you to canelés (kah-nuh-lays)! It’s a Bordeaux, France classic that unfortunately doesn’t get the love it truly deserves. It breaks my heart that canelés are so often overlooked in favor of more famous French pastries, and they’re rarely found in conventional American bakeries. Even in authentic French pâtisseries, they don’t always get the spotlight. People are genuinely missing out!

They might get passed over because they look so simple, almost like a tiny, deeply caramelized, fluted bundt cake. But beneath that dark, crispy crust lies a soft, rich, custardy center. They are subtle and humble, which makes them easy to underestimate.

By just looking at the ingredients, you’d think they were a breeze to make. The lineup is basically pancake or crêpe batter: milk, butter, eggs, sugar, flour, vanilla, and salt. But, on’t be fooled! Canelés can be notoriously tricky and fussy to get right.

But don’t be intimidated! I’m here to share all the tips, tricks, and nuggets of wisdom you need to nail them. Let’s break down how to get that perfect crunchy exterior and luscious interior every single time.

The Batter

Truthfully, making the batter is the easy part! While you can find the detailed steps in the recipe below, the general process starts on the stove, where you heat the milk, butter, and vanilla until warm. In a separate bowl, whisk together the egg yolks and sugar, then slowly stream in the warm milk mixture while whisking constantly so the heat integrates without scrambling the eggs. Next, whisk in the flour and a pinch of salt. Finally, pour the batter through a fine-mesh strainer to catch any remaining lumps, leaving you with a silky-smooth, rich batter that’s ready to rest.

The Rest

Once mixed, transfer the batter to an airtight container and let it rest in the fridge for 24 to 48 hours, preferably on the longer side!

So, what’s actually happening during this chill time? A few essential things take place at once: the flour fully absorbs the liquids to relax the gluten, the flavors deepen significantly, and any trapped air bubbles escape so your pastries don’t puff up uncontrollably in the oven.

The best part about this process is that you can whip up the batter a day or two in advance!

The molds

The choice of mold really matters here. Traditionally, canelés are baked in beautiful, tall copper tins. Why copper? It gets extremely hot very fast and conducts heat uniformly, baking the exterior into a dark, crunchy crust while trapping steam inside so the center stays soft and custardy. The downside is the cost: copper is expensive. Williams-Sonoma sells a set of four for $99, and since this recipe makes about 7 to 8 canelés, you either have to spend a fortune or bake in batches. You will see copper-lookalikes on Amazon, but unless they are actual copper, they won’t conduct heat the same way, so don’t be fooled!

Option two is non-stick molds. These work wonderfully and happen to be my preferred method! You can find affordable options on Amazon for around $15, and they deliver great results—in fact, the canelés featured in this post were made using a non-stick pan. The only drawback is that many non-stick molds aren’t quite as tall as traditional copper ones, so your canelés will turn out slightly shorter. Honestly, it’s a small trade-off for the convenience and price. If you find yourself making these all the time down the road, you can always treat yourself to a set of copper tins!

Seasoning and Greasing

If you’re using traditional copper molds, you’ll need to season them first—very similar to how you season a cast-iron skillet. Simply coat the inside of the tins with a thin layer of neutral vegetable oil and bake them upside down in a hot oven to create a natural, non-stick patina. If they aren’t properly seasoned, your canelés will stick stubbornly to the metal and ruin that beautiful fluted shape!

Once seasoned (or if you’re using a modern non-stick pan), you’ll still need to grease the molds right before baking. The traditional French method uses a 50/50 mixture of melted beeswax and butter, which gives you a crispy, glossy, shiny crust. You can also just skip the beeswax if it sounds too, a light brush of melted butter or baking spray with flour works wonderfully to ensure your canelés pop right out of the molds effortlessly.

Bake

So, how do you achieve that perfect bake? It all starts with a very hot oven. For this recipe, bake the canelés at 450°F for the first 15 minutes, then drop the temperature to 400°F for the remainder of the time. That initial blast of high heat sets the exterior quickly, creating a deep, caramelized golden-brown crust. Once you lower the temperature, the center cooks more gently to achieve that tender, custardy texture.

Two common baking issues are pale tops or canelés that sink. These usually stem from one of two culprits:

1. Excess air in the batter. When you take the batter out of the fridge, the recipe will tell you to stir it gently to recombine everything. If you whisk too vigorously, you’ll incorporate air bubbles that cause the pastries to puff up and collapse.

2. Overfilling the molds. When the batter rises too high, the top lifts away from the edges and loses contact with the hot surface, leaving it pale and unbrowned. If it’s your first time, try baking a small test batch with slightly different fill levels to see how much they expand. A little rising is normal, but if they start leaping out of the molds, you can carefully press them back down so the top regains contact with the metal to finish browning.

In all honesty, as long as you don’t burn them, they will taste incredible regardless of how they look!

Canelés Recipe

This recipe makes about 6-8 canelé.

Batter

• 120 g all-purpose flour

• 50 g granulated sugar

• 3 g kosher salt

• 2 tsp vanilla extract or 1 vanilla bean

• 57 g unsalted butter

• 54 g egg yolks (3 large)

• 45 g dark rum (*Optional)

• 480 g whole milk

Coating

• 50 g unsalted butter

• 50 g food-grade beeswax

Equipment

• Canelé Molds

Process

1. Heat the milk mixture. Add the whole milk, butter, vanilla extract (or vanilla bean seeds). Bring to a simmer over medium heat, allowing the butter to melt and the vanilla to infuse into the milk.

2. Whisk the egg yolks and sugar. While the milk heats, place the egg yolks and sugar in a bowl. Whisk until the mixture becomes pale, smooth, and slightly thickened. It will initially look thick and clumpy, but will loosen as you continue whisking. Don’t do this too far in advance.

   Note: If the egg yolks and sugar sit together for too long, the sugar can draw moisture from the yolks and begin to affect their texture.

3. Temper the eggs. Once the milk mixture reaches a simmer, remove it from the heat. Slowly stream the hot milk mixture into the egg yolks while whisking constantly. This tempers the eggs and prevents them from cooking from the sudden addition of hot liquid

4. Add the flour. Gradually whisk in the flour, a little at a time, to minimize lumps. Don’t worry if there are some small lumps at this stage, as the batter will be strained.

5. Add the salt and rum. Whisk in the kosher salt and dark rum (*if using).

6. Don’t overmix! Whisk just enough to incorporate everything. Avoid vigorous or excessive whisking—you don’t want to incorporate air into the batter. Excess air bubbles can contribute to canelés rising out of their molds during baking.

7. Strain the batter.Pour the batter through a fine-mesh strainer into a container to remove any flour lumps or bits of cooked egg.

8. Rest the batter. Cover and refrigerate the batter for at least 12 hours; 24 hours is even better. Resting allows the batter to hydrate and, importantly, gives the incorporated air bubbles time to dissipate.

9. Prepare coating. Melt the butter and beeswax together (or just use butter) in the microwave for a few seconds at a time. With a pastry brush, lightly coat each of the molds.

10. Take the batter out of the fridge and and gently whisk to re-incorporate everything, but be careful NOT to make air bubble. Pour the batter in to the molds leaving about 1/4 inch of space at the top.

11. Bake at 450°F for 15 minutes. Watch closely—if they rise out of the molds, remove them, tap them gently to settle, and return to the oven.

12. Final Bake: Lower the temperature to 400°F and bake until the tops are a very dark brown.

13. Unmold: Remove the canelés while still hot for the easiest release.

If I were to get married tomorrow, I’d completely swap out the traditional wedding cake for a table overflowing with these mini dome cakes. I just have a soft spot for mini versions of larger things, especially when it comes to baked goods! Since I usually bake for two, sharing an entire mini cake feels so much more approachable than slicing into a full-sized one, especially on days when I can’t find enough people to share a large cake with.

Plus, they are absurdly adorable. Even here in San Francisco, where we have no shortage of world-class bakeries, you almost never see individual mini cakes for sale. It’s a total tragedy, really! As I’ve raved about in my Mini Pistachio & Raspberry Dome Cakes and Mini Carrot Cake posts, eating a mini cake is a completely different experience than eating a standard slice. Honestly, they deserve their own dedicated category right alongside dome cakes, sheet cakes, cupcakes, and classic round cakes.

Today’s recipe is built for pretty much any occasion, not just weddings like I stated earlier. Imagine showing up to a sunny park picnic, setting out a tray at a tea party, or bringing these out at the end of a dinner party you’re hosting, they instantly elevate the room.

The base is a light, spongy chamomile cake paired with a bright pear compote, all wrapped in a silky honey Italian meringue buttercream. I guess these cuties give off wedding vibes because they are white and garnished with a beautiful orchid, but really, you can take the skills for masking these in this post and totally make them your own. You can easily do this by playing with different frosting flavors and colors, experimenting with piped details, or swapping in whatever fresh flowers (that are food safe) you have on hand. It’s an easy way to completely transform the look while keeping the exact same reliable cake base.

Chamomile Tea & Pear mini dome cakes

This recipe makes about 6 fully-frosted mini dome cakes, depending on how heavily you frost them. If you want to err on the safe side, you can always make a little extra frosting.

Chamomile Cake

• 210 g all-purpose flour

• 212 g granulated sugar

• 8 g baking powder (approx.)

• ⅛ tsp fine salt

• 8 g loose chamomile tea leaves (dry, before steeping)

• 3 large eggs

• 220 g whole milk

• 84 g unsalted butter (melted or softened for mixing)

• 14 g vegetable oil

Pear Compote

• 400 g ripe pears (about 2 ½ medium, cored and diced)

• 54 g pure maple syrup

• 1 tbsp fresh lemon juice

• 1/2 tsp pure vanilla extract

• 1/2 tsp ground cinnamon

• ⅛ tsp ground ginger

• ⅛ tsp ground nutmeg

• 1/2 lemon zest

Italian Meringue Frosting

• 4 large egg whites (room temperature)

• 267 g granulated sugar (divided)

• 79 ml water

• ¼ tsp cream of tartar

• ¼ tsp salt

• 454 g unsalted butter (room temperature, cut into 1-inch pieces)

• 2 tbsp honey

Equipment

• 3-inch Cake Molds

• 5-inch Cake Rounds (*Optional)

• Small offset spatula

• Flowers for garnish

Chamomile Cake

1. Set an oven rack in the middle position and preheat to 350°F / 180°C. Coat six 3-ich mini cake molds with butter and flour.

2. In a small saucepan, warm the milk over medium heat just until steam starts to rise from the surface; do not let it simmer or bubble. Remove from heat, stir in the chamomile tea leaves, cover, and let stand for at least 30 minutes at room temperature (or preferably overnight in the refrigerator).

3. Pour the 220g of milk through a fine-mesh sieve set over a small bowl, pressing on the tea leaves to extract as much flavor as possible, then discard the leaves. Measure the infused milk. If it measures less than 190g, add plain milk to reach that volume.

   We start with a little extra milk that will make the 190g needed for the recipe.

4. Sift the flour and baking powder into a medium bowl, then stir in the salt.

5. In a stand mixer fitted with the whisk attachment, whip the eggs on high speed for 30 seconds. Lower to medium speed and gradually add the granulated sugar. Once all the sugar is added, increase to high speed and whip until pale, fluffy, and almost tripled in volume (about 7 minutes).

6. Meanwhile, combine the chamomile-infused milk and butter in a small saucepan over medium-low heat. Stir occasionally until the butter melts. Stir in the canola oil to incorporate, then remove from heat.

7. Scrape down the bottom and sides of the egg bowl. Add the flour mixture in three separate batches, mixing on low speed and scraping the bowl before each addition, just until no streaks remain. Do not overmix.

8. Gently fold about one-fifth of the egg and flour mixture into the warm milk mixture. Pour this combined mixture back into the remaining egg and flour mixture in the stand mixer. Mix on low speed until just combined (about 20 seconds), scrape the bowl, and mix for 10 more seconds to ensure it is fully incorporated.

9. Pour 130-135g of batter into each of the six molds.Bake for 15 minutes, quickly rotate the pans, and continue baking until the tops are golden and a skewer inserted into the center comes out clean (about 15 more minutes).

10. Cool the cakes in their pans on a wire rack for 20 minutes. Run a small offset spatula around the edges, flip the pans onto the rack, and tap to release the cakes. Peel off the parchment paper and leave the cakes upside down to cool completely.

    

Pear Compote

1. Use a peeler to peel the pears, then cut them into small cubes.

   

2. Combine the cubed pears, maple syrup, cinnamon, ginger, nutmeg, lemon juice, lemon zest, and vanilla extract in a medium saucepan. Bring to a boil over medium-high heat.

3. Reduce the heat to medium-low and simmer for 20 to 30 minutes until the pears soften and the liquid thickens into a syrup. Note: Cooking time will vary depending on the ripeness of the pears.

   

4. Cool and Store: Allow the compote to cool completely before transferring it to an airtight container. It can be stored in an airtight container in the refrigerator for up to 2 weeks.

Italian Meringue Frosting

1. In a clean stand mixer bowl, beat the egg whites, salt (if using), and cream of tartar. Slowly add in ⅓ cup of the granulated sugar and continue beating until soft peaks form.

   

2. While the egg whites are whipping, combine the remaining 1 cup of sugar and ⅓ cup of water in a medium pot over medium-low heat. Stir until the sugar melts and turns clear, then increase heat to medium-high and bring to a boil without stirring until a thermometer reads 235°F–240°F.

3. With the mixer running on low speed, immediately and carefully drizzle the hot sugar syrup into the soft-peak meringue.

4. Continue running the mixer until the meringue is completely cool to the touch (tepid).

5. Switch to the paddle attachment. With the mixer running, add the room-temperature butter one tablespoon-sized piece at a time.

6. Add the vanilla (if using) and beat until the butter is fully incorporated and the frosting reaches a smooth, silky consistency.

Assembly

1. Using a sharp serrated knife, carefully slice each mini cake horizontally through the center to create two even layers per cake (giving you 12 layers total across your 6 mini cakes).

2. Place a small dab of frosting onto your serving plate or mini cake boards to anchor the bottom layers. Place your first cake layers down (using a cake turntable is highly recommended).Fill a piping bag with the Italian Meringue Frosting, then pipe a thick, clean ring of frosting right around the top edge. This ring acts as a dam to keep the filling inside.

3. Spoon or pipe some pear compote into the center of the frosting ring. Carefully place the second cake layer on top.

4. To frost the dome cake, pipe a small dollop of frosting onto the top. Using an offset spatula, begin smoothing from the top center outward while gently spinning the cake on the turntable. Once the top is covered, add more frosting to the sides and work downward using long, smooth strokes.

   

5. For a clean finish, run your spatula gently around the sides as you continue turning the cake. If you prefer a more rustic look, it doesn’t need to be perfectly smooth—frost it in whatever style you like.

6. Finally, If you choose to garnish the cake with fresh flowers, begin by washing them gently and trimming the stems to the length you need. Then place flowers on top or along the sides of the cake as desired.

I like making fun things, and this cake was so fun to make. At times I questioned what the final result would look like, but I can happily say that I’m glad I trusted my gut and vision. This cake is whimsical, and I can’t tell you how many people complimented me on it when I shared it with my friends and posted it on my personal social media. It’s such a cool way to decorate a cake, and it’s easier than you think!

Aside from the decoration style, the cake is delicious. It’s a chocolate cake with a whipped white chocolate coffee ganache and chocolate ganache layers. It’s simply my favorite cake flavors, nothing tops it for me! And it’s also in slab form! I’ve talked at length about how much I love slab-style cakes. If you are curious, check out my Sunshine Jasmine Chiffon Slab Cake or my Slab-Style Cherry Vanilla Cake.

You can take this decorating technique and make it your own, though! Use it on any of your favorite cakes, just read through my tips and tricks!

Ok, so there are many ways to make fun decorative moss, and honestly, they are all made using matcha and cocoa powder to coat a base. I’ve seen the base made by crushing cookies or using a combination of cookies and pistachios to minimize the amount of matcha needed for color, but I found that the most effective way to make moss is using cake crumbs!

It comes together pretty quickly, you essentially just take cake that is still warm (but not hot and straight out of the oven) and crumble it to your desired moss size. You can see the step-by-step process in the recipe below, but first I want to give you some tips before covering your cake with this.

• Tip 1: Keep it fresh. I recommend you only make and apply the moss when you are close to serving. Since you are using cake crumbs, if you plan to make this a day ahead and put it in the fridge, you run the risk of all the crumbs drying out and leaving you with a crusty texture. If you do put the mossed cake in the fridge, ensure it is covered completely with plastic wrap to keep the cold fridge air from drying it out.

• Tip 2: Keep extra moss on hand. Save a little extra moss in a Ziploc bag (it can be stored in the fridge this way) because sometimes a few moss crumbs might fall off, or the frosting will moisten the crumbs. It’s always good to have extra to patch up any spots!

• Tip 3: Don’t use your expensive matcha. Matcha is expensive, so why waste the good stuff? An affordable option from the grocery store will do, and your moss will be just as vibrant. Plus, cheaper matcha normally has a milder flavor, which is a big bonus here.

• Tip 4: Don’t go overboard with the matcha. Sometimes you want to reach a certain tint, so you might think adding more will achieve that, but keep in mind that it will increase the grassy taste. Fortunately, you don’t really have to worry about this too much, as a little matcha goes a long way.

Makes one 4”x9” slab cake. This cake has many parts, but a lot can be made ahead, so don’t be intimidated.You can bake the sponge and make the chocolate ganache buttercream a few days in advance (just bring the buttercream back to room temp and re-whip when you’re ready to assemble). The coffee whipped ganache base can be mixed the day before (and whipped the day of), while the decorative moss and mushrooms can also be made a day early.

Chocolate Cake

• 130 g plain All-purpose flour

• 125 g light brown sugar

• 25 g cocoa powder

• 1 tsp baking soda

• ½ tsp baking powder

• ¼ tsp salt

• 50 g dark chocolate (65–75% cocoa solids), finely chopped

• 45 g unsalted butter, diced

• 103 g buttermilk

• 100 g hot black coffee

• 1 large egg

Coffee Whipped Ganache

• 200 g Heavy cream

• 120 g white chocolate

• 25 g light brown sugar

• 2 tsp instant coffee

• ¼ tsp salt

Chocolate Buttercream recipe

• 263 g butter

• 225 g cream

• 225 g dark chocolate

• 68 g light brown sugar

• 45 g cocoa powder

• 5 g Maldon salt

Meringue Mushrooms

• 85 g egg whites (from 2 to 3 large eggs)

• 128 g granulated sugar

• 58 g finely chopped dark or milk chocolate

• 8 g vanilla extract

• 1/8 tsp Diamond Crystal kosher salt (about a pinch)

• 1/8 tsp cream of tartar (about a pinch)

• Coco powder (for decoration)

• finely chopped dark or milk chocolate (*for assembly)

Matcha Moss

• 1 vanilla box cake

• matcha

• coco powder

Chocolate Cake

1. Preheat your oven to 325°F (163°C) and prepare a 9x13-inch cake pan.

2. Set a heatproof bowl over a pan of simmering water to create a double boiler. Add the butter and chocolate, stirring occasionally until completely melted.

3. In a large bowl, whisk together the flours, baking powder, bicarbonate of soda, salt, brown sugar, and cocoa powder.

4. Remove the melted chocolate mixture from the heat. Stir in the hot coffee first, followed by the buttermilk. Once smooth, whisk in the egg.

   Note: If your coffee was prepared ahead and has cooled, reheat it first. Hot coffee keeps the batter fluid and easy to spread, whereas cold coffee thickens the batter.)

5. Pour the liquid mixture into the dry ingredients. Whisk briefly just until smooth, do not over-mix.

6. Pour the batter into the prepared pan and spread evenly. Bake for 18–20 minutes, until the cake springs back to a light touch and slightly pulls away from the edges.

7. Leave the cake in the pan for 10 minutes, then use the parchment paper to lift it onto a wire rack to cool completely. Using a sharp serrated knife and a ruler, trim any uneven edges, then slice the cake slab into three equal 4x9-inch strips.

Chocolate Buttercream

1. Whisk the sugar into the cream, then heat in a saucepan until simmering. Place the finely chopped chocolate into a bowl, pour the hot cream over it, and let stand for 1 minute. Whisk until smooth. Leave the ganache to cool at room temperature or in the fridge until it has completely cooled but not solidified.

2. Beat the butter in a mixer until smooth, then stir in the cocoa powder. Beat until smooth and shiny.

3. Add the cooled ganache to the butter mixture one-third at a time, whipping continuously until glossy and smooth. Taste and adjust seasoning with a pinch of salt if needed.

Whipped White Coffee Ganache

1. In a medium saucepan over medium heat, combine the double cream and light brown sugar. Cook, stirring occasionally, until the sugar completely dissolves.

2. Remove from heat and pour over the chopped white chocolate, instant coffee, and salt. Let stand for 1 minute, then stir until smooth.

3. Transfer to a bowl and refrigerate until completely cold. Just before assembling the cake, whip the chilled ganache until medium stiff peaks light and airy.

   

   Note: Because this is a whipped cream–based ganache, it’s very important that you do not overwhip it! Otherwise, it will turn soupy.

Meringue Mushrooms

1. Position oven racks in the upper-middle and lower-middle positions. Preheat oven to 225°F (110°C) and line two half-sheet pans with parchment paper. Fit two large piping bags with plain round tips (recommended: one ½-inch tip and one ¼-inch tip).

2. Set a heatproof bowl over a pot of simmering water. Combine egg whites, sugar, and salt. Whisk frequently until the mixture reaches 160°F (71°C) and feels smooth without sugar granules when rubbed between your fingers.

   

3. Transfer the mixture to a stand mixer fitted with a whisk attachment. Start on low speed, gradually increasing to medium. Add cream of tartar, vanilla, and additional salt. Whisk for 6–9 minutes until the meringue holds stiff peaks and the bowl feels cool to the touch.

   

4. Fill the piping bags with meringue and pipe caps and stems onto the prepared sheets, holding the bag perpendicular and ¼ to ½ inch above the parchment:

   • Caps: Keep the tip stationary. Squeeze firmly while slowly lifting the bag, stop pressure, then pull away. Space caps ½ inch apart. Smooth any sharp peaks with a wet finger.

   • Stems: Squeeze while pulling straight up to desired height, stop pressure, and lift away. Vary speed, angles, and heights for a natural look. Space ½ inch apart. Make sure they are straight, and there is a strong base, otherwise they may drop over during baking (especially if your oven has a fan).

     

5. Bake both trays at 225°F (110°C) for approximately 3 hours until dry and easily peeled from the parchment. Rotate pans halfway through if your oven has hot spots. Let cool completely. (If tacky or soft after cooling, bake for 1 additional hour at 225°F / 110°C and cool again.)

6. Rub cocoa powder into caps and stems with your fingers for a rustic finish (keep caps darker than stems)

   

7. Melt additional chocolate. Dab chocolate onto the underside of a cap, dip the tip of a stem into the chocolate, press against the cap, and twist gently. Set upside down on a tray to harden (prop crooked stems against the tray rim if needed)

   

Matcha Cake Moss

1. Bake a standard vanilla cake mix according to package instructions (yielding two 8-inch round cakes), adding 1–2 teaspoons of matcha powder (or green food coloring) to the batter to tint the base light green.

2. Set aside one cake layer for the moss. Wrap the second layer tightly in plastic wrap and store in an airtight container in the freezer for future use.

3. Crumble the cake onto a baking sheet. Dust with matcha powder 1 teaspoon at a time, tossing to distribute evenly with your hands until you achieve a rich green color. Add a small amount of cocoa powder if an earthier, darker tone is desired.

   

Note: See Moss tips at the beginning of this post before using.

Assembly

1. Transfer some buttercream and whipped ganache into separate piping bags for even application.

2. Place one 4x9-inch cake strip on your serving plate. Pipe a layer of chocolate buttercream and smooth it out, followed by a thick layer of whipped white coffee ganache.

3. Place the second cake layer gently on top. (Note: The white coffee ganache is very soft; handle and spread carefully to prevent oozing.) Repeat the filling process and top with the final cake layer.

   

4. Freeze the assembled cake for 20 minutes to firm up. Apply a thin crumb coat of buttercream, then refrigerate for 10 minutes. Lastly, Frost the outside of the cake with the remaining chocolate buttercream (it does not need to be perfectly smooth).

5. Immediately press the matcha cake moss gently into the fresh buttercream until fully coated. Garnish with the Swiss meringue mushrooms before serving.

   Note: If you refrigerated you cake overnight or left it in the fridge too long, the ganache will harden and the moss won’t stick, so make sure it comes to room temperature and it is soft before trying to do it.

Growing up Mexican-American, flan and chocolate cake were my ultimate favorite desserts. But every year for my birthday, tres leches was always the cake—without question. Don’t get me wrong, I love tres leches; loving it is practically in my DNA. I just don’t think my parents bothered to ask what I actually wanted when I was little (no shade, they were loving parents!). I have a feeling they just knew it was a crowd-pleaser that everyone loved. Once I got older and they started asking, I’d immediately request chocolate cake, and conveniently, flan was almost always floating around at our family gatherings anyway.

So, you can imagine my joy when I discovered chocoflan: a rich, moist chocolate cake paired with creamy, melt-in-your-mouth flan and a sweet caramel topping.

The recipe I’m sharing today is a true classic. I know people on Substack love adding unique twists to classic dishes, and usually, I’m right there with you! But this time, I wanted to keep it traditional. I recently checked where all of you are subscribing from and was blown away to see readers from the UK, Australia, and parts of the US without large Mexican or Latin communities. Many of you might never have heard of chocoflan, so I’m thrilled to introduce you to it. I hope you give it a try and love it just as much as I do.

Makes one 9-inch flan cake.

Chocolate cake

• 200 g plain (all-purpose) flour

• 50 g cocoa powder

• 120 g granulated sugar

• 120 g soft light brown sugar

• 5 g baking soda

• 2 g instant coffee

• 120 g unsalted butter, softened

• 92 g vegetable oil

• 200 g large eggs (about 4 eggs, without shells)

• 123 g buttermilk

• 80 g hot water

• 10 g white vinegar

Flan

• 397 g sweetened condensed milk (1 × 14 oz can)

• 340 g evaporated milk

• 250 g large eggs (about 5 large eggs, without shells)

• 113 g cream cheese, softened

• 8 g vanilla extract (2 tsp)

Equipment

• 9 × 13-inch baking pan

• 9-inch Bundt pan

Process

1. Preheat your oven to 350°F. Grease a 9-inch bundt tin and set it aside.

2. Add the sugar to a pan and place it over medium heat. Heat the sugar, stirring constantly, until it has completely melted and turned a deep amber color. Pour the caramel into your prepared bundt tin, swirling it around so it coats the bottom and slightly up the sides. Set aside to cool and harden.

   

3. Add all the flan ingredients to a blender or food processor and blend until completely smooth. Strain the mixture through a sieve—doing this twice is highly recommended to ensure an extra-smooth texture. Pour the strained flan mixture into the bundt tin right on top of the hardened caramel.

   

4. The First Bake (The Flan) - Cover the top of the bundt tin tightly with aluminum foil. To bake the flan in a water bath (bain-marie), place the bundt tin inside a large, high-sided baking pan or roasting tray. Pour hot water into the roasting tray until it reaches about halfway up the sides of the bundt tin. Carefully transfer it to the oven and bake for approximately 40 minutes.

5. While the flan is baking, prepare the cake batter.

   1. In a large bowl, whisk together the cocoa powder, instant coffee, and hot water, then set aside to cool for 10 minutes.

   2. Once cooled, add the softened butter, vegetable oil, granulated sugar, and brown sugar to the cocoa mixture. Beat together for 5 minutes. Mix in 2 of the eggs, followed by the remaining 2 eggs and the buttermilk, mixing until combined. Add the flour and mix just until you achieve a smooth batter.

   3. In a separate small bowl, combine the baking soda and white vinegar. It will immediately begin to bubble; give it a quick stir, then pour it into the cake batter and whisk until fully incorporated. Set the batter aside.

6. The Second Bake (The Cake) After the flan has baked for 30-35 minutes, carefully remove it from the oven. The flan will still be very jiggly at this stage, which is exactly what you want. Pour the cake batter directly over the flan layer. Don’t worry if the two layers start to mix a little bit; they will naturally separate while baking.

   

   Place the tin back into the oven, this time leaving the foil off. Bake for 50 minutes to 1 hour. Because oven times vary, check it around the 50-minute mark; it is done when a toothpick inserted into the cake comes out clean.

7. Once fully baked, remove the tin from the water bath and let it cool completely at room temperature. Then, place it in the fridge to chill and set overnight.

8. The next day, it’s time to flip the cake. To help release the chocoflan from the tin, gently warm the sides and bottom of the pan using a kitchen blowtorch, or by dipping the bottom of the tin into a shallow bowl of warm water for a few seconds. Invert a large serving plate over the tin, carefully flip it upside down, and lift the tin away. Slice and enjoy!

This cake is the stuff of dreams.

I know, I know, all bakers on Substack swear by their recipes, but this one really took the cake for me. I can shamelessly say that I had multiple slices of this amazing dessert. Chiffon is my absolute favorite cake because of how light and fluffy it is, and the subtle flavor of jasmine is perfect.

If you’ve been reading my Substack, then you know I LOVE me some contrast in my dessert. I don’t like a one-note dessert. I paired a sweet and mildly tangy mango-passion fruit curd with a delicious salted Swiss meringue buttercream, bringing everything together.

I’m calling it a sunshine cake because of how bright it is in color and flavor, and I know this sounds weird, but it tastes just like summer to me. Also, I love that slab cakes are just easier to cut than traditional round cakes, and it’s fun to switch up the shape of your cake sometimes.

I genuinely hope you make this.

This recipe makes one 4”x9” cake.

Chiffon Cake:

• 165 g cake flour

• ½ teaspoon baking powder

• ⅛ teaspoon salt

• 183 g granulated sugar

• 3 large eggs, yolks separated from whites

• 75 g vegetable oil

• 115 g whole milk (to be infused with the jasmine tea, it will provide 85 total needed for the cake)

• 15 g jasmine tea (looseleaf is preferred, but teabags work too)

• ⅛ teaspoon cream of tartar (1 g fresh lemon juice)

Mango-Passion Fruit Curd

• 3 whole large eggs

• 3 egg yolks

• 105 grams granulated sugar

• 1 gram Diamond Crystal kosher salt (a pinch)

• 90 g seedless passionfruit pulp/puree

• 90 g smooth mango puree (you can blend one whole mango to get this)

• 30 g lemon juice

• 70 g unsalted butter, cut into cubes and chilled

• 1 tsp gelatin powder (optional if you want a stiffer curd)

Salted Vanilla Swiss Meringue Buttercream

• 4 large egg whites

• 300g sugar

• 6g to 10g flaked sea salt (use 6g for a subtle flavor, 10g for a stronger salted kick)

• 4 tbsp vanilla bean paste

• 480g unsalted butter, diced and at room temperature

Note: The buttercream recipe makes enough for the entire cake and decoration. If you only want to cover your cake, simply half this recipe.

Mango Passion Fruit Curd

1. Bloom the gelatin, sprinkle the gelatin powder over 15 g (1 tablespoon) of cold water. Let it sit undisturbed for 5 minutes until fully hydrated and spongy.

2. In a medium saucepan or other small pot combine the sugar, eggs, egg yolks, and a pinch of salt until the mixture is totally smooth.

3. Pour in the mango and passionfruit puree as well as the lemon or lime juice while whisking and transfer to the stove over medium-high heat. Continue whisking almost constantly as the mixture cooks.

4. Once it begins to thicken (the whisk should be leaving trails in the curd) remove from the heat and immediately stir in the butter until homogenous and glossy.

   

5. Microwave the bloomed gelatin for a few seconds until it becomes fluid, and whisk it in to your curd.

6. Chill, covered, in the refrigerator. It needs at least a few hours to set.

Salted Vanilla Swiss Meringue Buttercream

1. Set a heatproof bowl over a pot of simmering water (double boiler). Combine egg whites, sugar, salt and vanilla bean paste. Whisk frequently until the mixture reaches 160F and is smooth and no sugar granules remain when rubbed between your fingers.

   

2. Transfer to a stand mixer with a whisk attachment. Start on low, gradually increasing to medium. Add the cream of tartar. Whisk until the meringue holds stiff peaks (6–9 minutes) and the bowl is cool to the touch. Add salt during this process.

3. Turn the mixer to low. Add softened butter one tablespoon at a time. Once all butter is added, continue whisking (the mixture will look curdled briefly) until it becomes thick, smooth, and holds its shape. Don’t stress, it will come together.

4. Once all the butter is mixed in and it looks like a thick buttercream, switch from the whisk to the paddle attachment. Mix on low speed for about 5 minutes to knock out any air bubbles and achieve an incredibly smooth, silky finish.

Jasmine Chiffon Cake

1. Preheat your oven to 325°F. Lightly grease your metal 9x13-inch pan, then line it with parchment paper.

2. Pour the 115 grams of whole milk into a small saucepan. Bring it to a gentle simmer over medium-low heat just until you see tiny bubbles forming around the edges (do not let it boil vigorously).Remove the pan from the heat, stir in the loose-leaf jasmine tea (or drop in the tea bags). Let it steep for 15 to 20 minutes. Strain the milk through a fine-mesh sieve into a small bowl

3. In a medium bowl, whisk together the cake flour, baking powder, salt, and one-third of the sugar (about 60 grams). Make a well in the center and add the 3 egg yolks, whole milk, vegetable oil, and vanilla extract. Whisk firmly until you have a smooth, lump-free batter.

4. In a thoroughly cleaned, grease-free bowl, add your 3 egg whites and the cream of tartar. Beat on medium speed until frothy. Gradually add the remaining sugar (about 123 grams) one tablespoon at a time. Once incorporated, increase the speed to medium-high. Because there are only 3 whites, they will whip quickly, stop the mixer when they reach medium-stiff peaks (the tips should hold their shape but gently curve over like a bird’s beak when the whisk is lifted).

5. Gently fold about one-third of your meringue into the egg yolk base using a flexible spatula to loosen the mixture. Add the remaining meringue in two separate batches, folding gently from the bottom of the bowl upward just until no white streaks remain. Work efficiently to preserve as much air as possible.

6. Pour the batter into your prepared 9x13-inch pan. Use an offset spatula or the back of a spoon to carefully push the batter all the way into the corners and smooth the top into an even sheet. Tap the pan once firmly on the counter to pop large air bubbles.

7. Bake at 325°F for 15 to 18 minutes. Check it early; the cake is done the moment the top feels springy to a gentle touch and a toothpick inserted into the center comes out clean.

8. Immediately remove the pan from the oven on a cooking rack, because the cake layer is thin, it will cool quickly. Leave it upside down for about 30 to 45 minutes until completely cold to the touch.

9. Using a sharp serrated knife and a ruler, trim any uneven edges, then slice the slab into three equal 4x9-inch strips.

   

Slab Cake Assembly

1. Place one 4×9-inch jasmine chiffon cake layer on a cake board or serving platter.

2. Apply a thin layer of the vanilla Swiss meringue buttercream on the cake, and even it out. Then pipe a border around the edge of the cake to create a dam.

3. Spread a nice generous even layer of mango passion fruit curd inside the buttercream dam, without going over it.

4. Place the second cake layer on top and gently press to secure. Repeat this laying process once more.

   

5. Apply a thin crumb coat of buttercream over the top and sides of the cake to seal in any crumbs.

6. Refrigerate the cake for 15–20 minutes, or until the buttercream is firm.

7. Frost the cake with a final smooth layer of buttercream, creating clean, sharp edges with an offset spatula and bench scraper.

   

8. Decorate as desired. Refrigerate the cake for at least 1 hour before serving. For the best texture, let the cake sit at room temperature for 20–30 minutes before slicing.

Well, hello again! I am back with another tart, and I have to admit I’ve been vibing creatively with tarts lately. I’ve been testing and experimenting with new recipes, tweaking old favorites, and playing with fun flavor pairings. And I’ve just come to the conclusion that tarts are just incredibly rewarding to make! Once you master a reliable tart shell (like the amazing pâte sucrée shell in this recipe), the possibilities for fillings are endless.

Even better, tarts are just the best if you are hosting or bringing something to the gathering. You can easily prep the dough or bake the shell ahead of time, and they store beautifully. When it is finally time to serve, bringing out the tart to the table always feels like a special moment, it is an instant showstopper that never fails to impress a crowd!

For this recipe, I wanted to lean into a classic match made in heaven: coconut and ube. And yes, I know pairing these two is definitely not groundbreaking, but they are a traditional duo for a very good reason! And it is a flavor combo I love returning to. A few months back, I shared a recipe for an ube coconut dome cake, and I discussed my reason for why I love this combination.

What makes this tart special is its filling: a whole coconut panna cotta. Panna cotta is a traditional Italian dessert made with silky, lightly sweet coconut cream and set to a delicate, melt-in-your-mouth texture. I thought, why not put it in a tart? It makes the perfect base for the ube glaze that sits on top.

And speaking of ube, it is having a huge moment right now, and it’s easy to see why. If you walk into almost any boba spot or trendy bakery, there will be something with that signature violet hue on the menu! But beyond the stunning purple color, which is probably what caught your eye and brought you here, the actual flavor is the real star. It is wonderfully mellow and not too sweet, carrying cozy notes of warm vanilla.

These two flavors and textures combined make for a cool looking and delicious dessert that I know your friends and family will remember.

Check out my other tart recipes:

• Mango Raspberry Tart

• Caramel Poached Pear Frangipane Tart

• Mixed Berries and Pastry Cream Tart

• Passion Fruit Tart with Torched Swiss Meringue

• Dark Chocolate & Salted Caramel Tart

This recipe yields one 9” tart.

Tart Dough (Pâte Sucrée)

This need to rest for 4 hours before use, plan accordingly.

• 134 g low protein bread flour

• 58 g powdered sugar

• 27 g almond meal

• 1/4 tsp g baking powder

• 1/4 tsp salt

• 60 g butter, cold & cubed

• 46 g egg yolks (about 3 large yolks)

• ½ vanilla extract

Coconut Panna Cotta

• 4.5 g powdered gelatin

• 1½ tbsp water

• 287 g coconut milk

• 266 g heavy cream

• 75 g granulated white sugar

• ½ tsp coconut extract

• Generous pinch of salt

Ube Glaze

• 60 g caster (superfine) or granulated sugar

• 5 g pectin Amidated Low Methoxyl

  • Note: Because this is a cream-based glaze, you must use amidated low-methoxyl (LM) pectin. It is different from the pectin typically used for fruit-based glazes.

• 100 g heavy whipping cream

• 200 g whole milk

• 1/8 tbs salt

• 7-10 drops of ube extract

• 200g purple sweet potato or taro

  • Used to make 150g Purple sweet potato puree needed for this recipe.

Equipment

• 50-70 g White chocolate (melted to coat the baked tart shell)

• 9” Tart pan

• Immersion (hand) blender (You can use a regular countertop blender, but I highly recommend an immersion blender to prevent curd loss when transferring from the blender jar. It is also much more convenient for emulsifying directly in the bowl.)

• 10 inch tart round (*optional)

• 10 tart box (*optional)

• Honey (for securing the tart to the tart board)

• 200g Shredded Coconut (for decoration, optional)

Tart Dough Instructions

Make sure your butter is cold before starting on this dough.

1. Sift the flour, powdered sugar, almond meal, baking powder, and salt. Add these to a mixing bowl fitted with a paddle attachment.

2. Add the cold butter and scraped vanilla seeds (if using). Mix on medium-low speed until the texture is mealy.

3. Add the eggs and mix on low speed just until the dough comes together.

4. Weight out 275g of dough for your 9” tart, and you will also have 50g you can use for a small 4” tart shell if you want. Shape the dough into a round disc and allow it to rest in the refrigerator for at least 4 hours, or even better overnight.

Note: This recipe only has enough filling for the 9” tart, so you can save left over dough for a future tart with a different filling.

5. Once the dough is done chilling, roll it into round 11”-11.5” sheet

6. Drape it over the tart ring. Gently lift the edges and press the dough into the corners so it fits snugly against the sides and base. Work around the ring, pressing without stretching, then trim the excess for a clean edge.

6. Once the tart pans are lined, freeze them for at least 30 to 60 minutes. This step is crucial for minimizing shrinkage during baking, a common challenge when working with tart dough.

7. Once it comes out of the freeze, line with tart parchment paper and place baking weights on top (I like to use beans). This prevents the dough from puffing up and helps it maintain its shape.

9. Bake at 350°F until the edges are golden and the bottom is set. This takes about 25 minutes.

10. Let the tart cool slightly, then remove the weights and the ring. Apply a quick egg wash for a golden crust and bake again at 350°F for an additional 5–10 minutes to dry the bottom.

11. When you are ready to assembly, place a small dollop of honey in the center of your 10-inch tart board or serving plate, then set your baked tart shell directly on top. The honey acts as a food-safe glue, keeping the shell securely in place so it does not slide around while you are carrying or transporting it.

12. Melt the white chocolate, then use a brush to lightly coat the tart shell. Let it dry completely to create a seal that prevents the filling from soaking into the crust.

Storage

Raw dough: The dough can be stored as large or small pieces, cut circles ready to line, or lined molds. Refrigerate for up to 3 days or freeze for up to 3 months, well-wrapped.

Tart shells: Blind baked tart shells can be stored at room temperature, well-wrapped, for 2 weeks.

Coconut Panna Cotta

1. Bloom the gelatin. Place 2 tablespoons of water in a small bowl. Sprinkle the powdered gelatin evenly over the surface and stir well. Let it stand for 5 to 10 minutes to soften and bloom.

2. Heat the creamy base Combine the coconut milk, heavy cream, granulated white sugar, vanilla extract, and salt in a medium saucepan. Warm the mixture over medium heat, stirring regularly. Remove the saucepan from the heat just before it reaches a boil, you should see steam rising, a few tiny bubbles forming around the edges of the pan, and the sugar completely dissolved.

   

3. Melt the bloomed gelatin in the microwave for 10 to 20 seconds, or until it is completely clear and free of lumps. Immediately pour the melted gelatin into the warm coconut milk and cream mixture, stirring thoroughly until smooth and fully dissolved.

Note: If the gelatin does not fully dissolve, return the saucepan to the stove and heat gently over low heat, stirring constantly. Do not let the mixture boil.

4. Cool the mixture. Pour the mixture into a measuring jug and place it in the refrigerator. Let it cool completely, BUT be sure to remove it before it begins to set. Stir the mixture occasionally during this time to prevent a skin from forming on the surface.

   This step is important because you don’t want to pour the hot mixture directly into your tart shell, it could make the crust soggy.

5. Once your baked tart shell is secured to the serving plate with a small dollop of honey, strain the cooled panna cotta mixture through a fine sieve directly into the shell. Be sure to leave a 1/4-inch space at the top for the ube glaze, do not overfill!

   

   Cover the tart loosely with plastic wrap and refrigerate for at least 6 hours (or overnight) until the filling is completely set.

Ube glaze

1. Place the purple sweet potato on a baking rack and poke several holes in with fork. Bake at 375°F (190°C) for approximately 35 minutes, or until it is completely soft. Allow the sweet potatoes to cool slightly, then peel off the skins. Puree the purple and orange sweet potatoes separately in a blender until completely smooth.

   

   Place the puree in separate containers and store it in the refrigerator until you are ready to assemble the glaze.

4. Thoroughly whisk the caster sugar and pectin together in a small bowl and set it aside.

5. Combine the cream, milk, salt, and ube extract in a saucepan and bring the mixture to a simmer over medium heat.

6. Once simmering, whisk in the sugar-pectin mixture and bring it to a boil.

7. Whisk in the purple sweet potato puree and bring the mixture back to a boil once more.

8. Remove the saucepan from the heat. Blend the mixture with an immersion (hand-held) blender until perfectly smooth.

   If you are not using it right away, pour the glaze into a container, press plastic wrap directly onto the surface to prevent a skin from forming, and chill in the refrigerator until needed.

   

Assembly

1. Melt the warm portion: Gently warm the chilled ube glaze in a saucepan over low heat until it is just melted.

2. Temper the glaze: Pour the warm, melted glaze into a tall measuring jug and blend it with an immersion blender until completely smooth.

3. Pour and coat: Pour the tempered glaze over your set panna cotta tart. Gently tilt the tart pan so the glaze naturally flows and covers the surface right up to the edges. Do not use a spatula, as this will ruin the smooth, glass-like finish.

4. Settle and set: Tap the tart pan gently on your counter so the glaze settles evenly into the fluted ridges of the crust. Add the decorative shredded coconut before refrigerating 10 minutes to let the glaze firm up.

   

This summer, my baking philosophy has been all about contrast and balance. I’m currently obsessed with desserts that create a little tension, and this tart is a perfect example of that!

This week’s bake is a rich, stable, sweet mango curd paired with a bright, tart raspberry gel glaze that sets up beautifully all nestled inside a classic, buttery pâte sucrée shell. The sweetness of the mango is cut perfectly by the sharp, vibrant tang of the raspberry, making it an incredible flavor combination. Plus, tarts are the ultimate make-ahead dessert. I recently brought this exact one to a friend’s dinner party, and it was a total crowd-pleaser, how do I know it was? keep reading!

How to Tell if Someone Actually Likes Your Food

Alright, so I’ve come to the conclusion that there are two main ways you can tell if someone genuinely likes what you baked, their facial expressions and how they speak about your food after their first bite.

(Standard disclaimer: This opinion is all in good fun! I fully realize people have different flavor preferences, dietary restrictions, and palates. These are just the silly, hyper-fixated observations of my overly critical baker’s brain. Bear with me for a quick brain dump, maybe you’ve experienced this exact same thing!)

If you’ve been baking or cooking as a hobbyist for any stretch of time, you probably know the exact feeling I’m talking about. You know that spike of mild anxiety that hits the exact second someone takes their first bite?

For better or worse, I am hyper-aware of that moment. I turn into a temporary body language expert, analyzing facial expressions in real-time. Below I explain the two things I typically look out for when I want to know how it it’s a hit or miss for person.

The Facial Micro-Expression

The ancient scholar St. Jerome once said, “The face is the mirror of the mind, and eyes without speaking confess the secrets of the heart.” This perfectly summarizes the first, and most honest, metric.

At my friend’s dinner party, facial expressions were the very first thing I noticed the moment I brought out the slices of tart (which I had poorly cut for everyone, by the way). I watched like a hawk as someone took their first bite. Their eyebrows lifted, their head nodded, an involuntary “Mmmm” escaped, and they immediately went back in for a second forkful.

Cue absolute, total relief.

A person can easily say they like something to be nice, but initial physical reactions are almost impossible to fake. Without even trying, our faces tell the truth long before our mouths do.

The Verbal Tone

If you happen to miss that split-second facial expression, you have to rely on verbal feedback. But this is where things get tricky, because people are polite and words can lie. I’m completely guilty of this myself! Plus, your friends and family carry an inherent bias—they love you, so they want to tell you it’s good.

So, how do you crack the code? You don’t focus on the actual words spoken; you focus on the delivery.

A higher pitch and an enthusiastic tone are the obvious green flags, but the real secret metric is speed. If someone genuinely loves what they’re eating, they are quick, eager, and practically tripping over themselves to shower you with praise. But if it’s not exactly their cup of tea? They might still tell you it’s “good,” but it will come with a slight delay and a much more matter-of-fact, polite tone.

🎉 BONUS 🎉

Also, you get major brownie points if, after dinner, they go back for seconds (if there is any left), shout you out on social media by tagging you, or ask for the recipe. But the absolute best feeling is when weeks, or even months later, they still remember what an amazing dessert you brought.

In summary, please don’t take these two rules as absolute truth. They are, again, just my own brain’s way of trying to make sense of how much people actually enjoyed my food. I know that some people aren't naturally expressive, some might just already have a deep love for the specific flavors used, and others simply enjoy any sweet treat put in front of them. But hopefully, through this funny little observational post, you found a bit of familiarity or a tiny nugget of truth. One thing is for certain though, and that is that they will LOVE THIS TART.

Check out my other tart recipes:

• Caramel Poached Pear Frangipane Tart

• Mixed Berries and Pastry Cream Tart

• Passion Fruit Tart with Torched Swiss Meringue

• Dark Chocolate & Salted Caramel Tart

This recipe yields one 9” tart.

Tart Dough (Pâte Sucrée)

This need to rest for 4 hours before use, plan accordingly.

• 134 g low protein bread flour

• 58 g powdered sugar

• 27 g almond meal

• 1/4 tsp g baking powder

• 1/4 tsp salt

• 60 g butter, cold & cubed

• 46 g egg yolks (about 3 large yolks)

• ½ vanilla bean/ vanilla extract

Mango Curd

• 200 g Mango puree

  • If you are making your own, you will need about 2 ripe mangos, yellow is recommended for puree.

• 50 g Lemon juice

• 70 g Egg yolks

• 88 g Eggs

• 117 g Sugar

• 88 g Butter

• 3.5-4 g SilverGelatin sheets (about 2.5 sheets)

Note: This recipe was tested using gelatin sheets. To substitute with powdered gelatin, use 3.5 g of standard 225-Bloom powder (such as Knox). Bloom the powder in 30 g of water for a 5-10 minutes, then microwave it for about 10 seconds until it is completely liquid before stirring it into the curd. Do not simply add the powder to the curd without blooming.

Raspberry gel

• 200g raspberries

• 80g Water

• 110g Caster (superfine) sugar

• 5 g Pectin NH (*It needs to be NH)

• 5g Citric acid

Equipment

• 9” Tart pan

• Immersion (hand) blender (You can use a regular countertop blender, but I highly recommend an immersion blender to prevent curd loss when transferring from the blender jar. It is also much more convenient for emulsifying directly in the bowl.)

• 10 inch tart round (*optional)

• 10 tart box (*optional)

• Honey (for securing the tart to the tart board)

• 200g raspberries (for decoration, optional)

Tart Dough Instructions

Make sure your butter is cold before starting on this dough.

1. Sift the flour, powdered sugar, almond meal, baking powder, and salt. Add these to a mixing bowl fitted with a paddle attachment.

2. Add the cold butter and scraped vanilla seeds (if using). Mix on medium-low speed until the texture is mealy.

3. Add the eggs and mix on low speed just until the dough comes together.

4. Weight out 275g of dough for your 9” tart, and you will also have 50g you can use for a small 4” tart shell if you want. Shape the dough into a round disc and allow it to rest in the refrigerator for at least 4 hours, or even better overnight.

Note: This recipe only has enough filling for the 9” tart, so you can save left over dough for a future tart with a different filling.

5. Once the dough is done chilling, roll it into round 11”-11.5” sheet

6. Drape it over the tart ring. Gently lift the edges and press the dough into the corners so it fits snugly against the sides and base. Work around the ring, pressing without stretching, then trim the excess for a clean edge.

6. Once the tart pans are lined, freeze them for at least 30 to 60 minutes. This step is crucial for minimizing shrinkage during baking, a common challenge when working with tart dough.

7. Once it comes out of the freeze, line with tart parchment paper and place baking weights on top (I like to use beans). This prevents the dough from puffing up and helps it maintain its shape.

9. Bake at 350°F until the edges are golden and the bottom is set. This takes about 25 minutes.

10. Let the tart cool slightly, then remove the weights and the ring. Apply a quick egg wash for a golden crust and bake again at 350°F for an additional 5–10 minutes to dry the bottom.

11. When you are ready to assembly, place a small dollop of honey in the center of your 10-inch tart board or serving plate, then set your baked tart shell directly on top. The honey acts as a food-safe glue, keeping the shell securely in place so it does not slide around while you are carrying or transporting it.

Storage

Raw dough: The dough can be stored as large or small pieces, cut circles ready to line, or lined molds. Refrigerate for up to 3 days or freeze for up to 3 months, well-wrapped.

Tart shells: Blind baked tart shells can be stored at room temperature, well-wrapped, for 2 weeks.

Mango Curd Process

If you are making your own mango puree, simply blend the fresh mango in a blender until it is completely smooth.

1. If you are making your own mango puree, simply put the mango in the blender and blend until it’s been completely pureed.

2. Bloom the gelatin sheets in cold water and set aside.

3. Combine the mango puree and lemon juice with half of the sugar in a pot and bring the mixture to just below a boil.

4. Whisk the egg yolks, whole eggs, and the remaining sugar together in a separate bowl.

5. Temper the eggs by slowly pouring one-third of the hot puree over the egg mixture, stirring constantly with a spatula.
   Note: Use a spatula rather than a whisk to avoid incorporating unwanted air.

6. Return the egg mixture to the pot, stirring continuously. Cook the base until it reaches 180°F.

   

7. Strain the mixture into a clean bowl (this ensures there are not cooked egg bits) to ensure a smooth texture and incorporate the gelatin by adding the bloomed and drained sheets to the warm mixture, stirring until dissolved.

8. Emulsify the butter once the curd has cooled to 95°-100°F. Gradually add the soft butter while blending with an immersion blender. Be careful not to create too many bubbles in your curd.

9. Pour the curd into blind-baked 9-inch tart shell, making sure you leave a 1/4 of space in the tart for the raspberry gel. Immediately refrigerate for about 60 minutes, or until the curd completely sets.

Raspberry Gel

While the curd is setting, begin making the raspberry gel.

1. Place the raspberries into a narrow measuring jug or container and blend with a handheld immersion blender until perfectly smooth. Next, transfer the raspberry puree and water to a saucepan, place it over medium-high heat, and bring it to a boil.

   

2. In a separate bowl, combine the sugar and pectin. Whisk this mixture into the boiling puree, then bring the liquid back to a boil.

   Baker’s Tip: Never dump raw pectin straight into hot liquid; it will clump instantly and form waterproof balls. Mixing it with the sugar first separates the pectin particles so they dissolve smoothly.

3. Remove the saucepan from the heat, stir in the citric acid, and blend the mixture one more time with your immersion blender until smooth.

   

4. Pass the liquid through a fine sieve to remove all the seeds, then allow the gel to cool until it is completely firm.

5. Once the curd has cooled sufficiently, melt the raspberry gel in a small saucepan over low heat. As soon as the gel has fully melted and reached a gentle simmer, pour it over the tart, pouring in a circular motion from the center outward. Gently transfer the finished tart to the fridge to allow the gel layer to set completely.

6. While the gel is still warm, you can decorate with fresh raspberries or other fruits. this is the only time you can do this before it begins to firm.

   

Everyone in the baking world knows that dome cakes have been having a major moment lately. Between the whimsical swirls, the floral garnishes, and the overall vintage vibe, they are everywhere. But parallel to that trend, I have been trapped in a full-blown mini cake obsession, and I’m loving it!

Now, let’s clear the air before we go any further. I’ve had people look me in the eye and tell me that mini cakes and cupcakes are the exact same thing.

Excuse me, what?! 🛑

No, my friends. They are absolutely not the same. Well, okay... sort of. But mostly no!

While they might share a similar size (though mini cakes are usually a bit bigger) and feature the same cake-and-frosting flavor profiles, the soul of these two desserts is entirely different.

A cupcake is ultimately a casual, handheld cake in a paper liner. It’s designed to give you all the flavors of a traditional cake in a cute, convenient, grab-and-go form where you just unwrap and enjoy. A mini cake, on the other hand, aims to have the exact same aesthetic presence as the regular-sized cake. From the initial bake to the final swipe of buttercream, it follows the exact same workflow as a full-sized cake. You are still baking miniature cake layers, carefully piping fillings, stacking with precision, crumb-coating, and using the exact same delicate frosting techniques.

Even the way you eat them is an entirely different experience! You can’t just raw-dog a mini cake with your bare hands (I mean you could) they are covered in beautiful frosting from top to bottom. You have to grab a knife, slice a tiny wedge, and eat it with a fork, just like you would at a fancy birthday party. It turns dessert into an event.

So, in my humble opinion, mini cakes will always reign supreme over cupcakes. (Don’t hate me, cupcake fans, you know I still love you!)

A Match Made in Heaven: Pistachios + Raspberries

Now that I’ve firmly made my case for the mini cake lifestyle, let’s talk about the actual star of the show. This specific creation features a wonderfully moist pistachio sponge, stacked with a high-quality raspberry jam, and completely enveloped in a silky-smooth Swiss meringue buttercream. Honestly, it is a total dream combination. The pistachios bring a rich, nutty, and slightly earthy base that pairs beautifully with the bright, sharp tang of the raspberries. You see this duo everywhere in other desserts for a reason, it just works perfectly in a cake.

Because we are leaning into that whimsical vibe and decorating this beauty with fresh flowers, we need to have a quick chat about safety.

• Use Food safe flowers: I see so many gorgeous floral cakes online where people just pluck random stems out of their gardens that are actually super toxic. Major baking no-no! First and foremost, you must ensure you are choosing flowers that are either explicitly edible or entirely food-safe—and always let your guests know if they need to remove them before taking a bite.

• Second, give your blooms a good wash before they get anywhere near your buttercream. Just make sure you leave enough time for them to dry completely, because the last thing you want is water droplets ruining your beautiful frosting job.

• Finally, do not skip the floral tape! You want to tightly wrap the flower stems before inserting them into the cake so they don’t transfer any bitter stem juices or unwanted flavors into your delicious layers. It’s a tiny step, but it makes a world of difference for a professional, crowd-pleasing finish.

Pistachio Raspberry Cake Recipe

This recipe makes 5-6 mini dome cakes (depending on how heavy you frost them)

Pistachio Cake

• 100 g unsalted pistachios, shelled

• 170 g all-purpose flour

• ½ teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 115 g unsalted butter, melted

• 225 g granulated sugar

• 3 large eggs, room temperature

• 180 g greek yogurt, room temperature

• 65 g light-tasting oil

• 2 teaspoon vanilla extract

Raspberry Swiss Meringue Buttercream

• 4 large egg whites

• 224g (1 cup + 2 tbsp) fine granulated sugar

• 1/2 tsp fine sea salt

• 1/4 tsp cream of tartar

• 2 tsp pure vanilla extract

• 35g freeze-dried raspberries

• 339g (3 sticks) unsalted butter, softened to room temperature

Other Ingredients/equipment

• Good quality Raspberry Jam

• 3-inch Cake Pans

• 5-inch Cake Rounds (*Optional)

• Flora tape for flowers (*Optional if you are using fresh flowers)

Pistachio Cake

1. Preheat the oven to 350°F. Butter and flour six 3-inch cake pans.

2. In a bullet blender or food processor, pulse the pistachios for about 30 seconds until they reach a coarse, flour-like texture. Transfer to a medium bowl.

3. To the ground pistachios, add the flour, baking powder, baking soda, and salt. Stir to combine and set aside.

4. In a large mixing bowl, whisk together the melted butter and sugar until combined. Add the eggs one at a time, whisking well after each addition. Whisk in the Greek yogurt, oil, and vanilla extract until smooth.

5. Sift the dry ingredients into the wet mixture using a fine-mesh sieve to break up any clumps of pistachio flour. Toss any larger pistachio pieces left in the sieve right back into the bowl. Whisk the batter until just combined; do not overmix.

6. Divide the batter evenly among the prepared pans, pouring about 160–170g into each. Bake for 30–35 minutes, or until the tops are lightly golden brown and a toothpick inserted into the center comes out clean.

7. Let the cakes cool in their pans until safe to handle. Run an offset spatula around the edges of each cake, then invert the pans to release the layers onto a wire rack. Allow them to cool completely before assembling.

Raspberry Swiss Meringue Buttercream

1. In a blender or food processor, pulse the freeze-dried raspberries for about 30 seconds until they become a fine powder. Transfer to a small bowl and set aside.

2. Set a heatproof bowl over a pot of simmering water, ensuring the bottom of the bowl does not touch the water. Combine the egg whites and sugar. Whisk continuously until the sugar completely dissolves. You can check by pinching a bit of the mixture between your fingers; if it feels completely smooth, or the temperature reaches 150–160°F, it is ready.

   

3. Transfer the egg white mixture to a stand mixer fitted with the whisk attachment. Start whisking on low speed, gradually increasing to medium. Add the cream of tartar, vanilla extract, and salt. Beat on medium-high speed for 6–9 minutes until stiff peaks form and the bowl feels cool to the touch.

   

4. Sift the raspberry powder over the meringue, discarding any seeds or larger pieces left in the sieve. Turn the mixer to medium speed. Add the butter one tablespoon at a time; work slowly, though you do not need to wait for each piece to fully disappear before adding the next.

5. Once all the butter is added, the buttercream may look "broken" or curdled, do not worry! Continue whisking until the buttercream becomes thick, smooth, and holds its shape.

   Important notes

   Clean Equipment: Your meringue will not whip if your bowl or utensils have any grease on them. Ensure everything is thoroughly wiped down and completely clean before starting.

   No Yolks: Even a single speck of egg yolk in the egg whites will prevent the meringue from whipping.

   Troubleshooting

   If it’s soupy: If the buttercream remains soupy after a long period of mixing, the butter was likely too warm. Refrigerate the bowl for 15 minutes, then whisk again.

   If it stays curdled: If it looks separated for an extended time, the butter was likely too cold. Keep whisking, or gently warm the bottom of the bowl with a hair dryer for a few seconds.

Cake Assembly

1. Using a sharp serrated knife, carefully slice each mini cake horizontally through the center to create two even layers per cake (giving you 12 layers total across your 6 mini cakes).

2. Place a small dab of frosting onto your serving plate or mini cake boards to anchor the bottom layers. Place your first cake layers down (using a cake turntable is highly recommended).Fill a piping bag with the raspberry buttercream. Spread a thin layer of frosting over the cake layer, then pipe a thick, clean ring of frosting right around the top edge. This ring acts as a dam to keep the filling inside.

   

3. Spoon or pipe some raspberry jam into the center of the frosting ring. Carefully place the second cake layer on top.

   

4. To frost the dome cake, pipe a small dollop of frosting onto the top. Using an offset spatula, begin smoothing from the top center outward while gently spinning the cake on the turntable. Once the top is covered, add more frosting to the sides and work downward using long, smooth strokes.

   For a clean finish, run your spatula gently around the sides as you continue turning the cake. If you prefer a more rustic look, it doesn’t need to be perfectly smooth—frost it in whatever style you like.

   

5. Finally, If you choose to garnish the cake with fresh flowers, begin by washing them gently and trimming the stems to the length you need. Wrap the lower portion of each stem with floral tape to create a protective barrier between the flowers and the cake. Once wrapped, arrange the flowers on top or along the sides of the cake as desired, inserting the taped stems securely into the frosting.

Thank you for being part of the club!

It’s summer, which usually means camping season. But this year, I don’t think I’ll be joining my family on their annual trip. Partly because I’m not exactly thrilled about the campground they picked, but I am sad about missing out on the s’mores!

And yes, before anyone says it: I know I can make a s’more at home. I own a kitchen torch. I have an oven. I have access to marshmallows. But it just doesn’t hit the same. A s’more isn’t just a dessert, it’s an experience. It’s sitting around a campfire, carefully roasting a marshmallow to your preferred level of golden (or accidentally setting it on fire), sandwiching it between graham crackers with a piece of cheap Hershey’s chocolate, and laughing with the loved ones around you while smoke inevitably gets in your eyes.

Now, in my carrot cake post, I went on a whole tangent about how we shouldn’t limit certain foods to specific holidays or occasions. And generally, I stand by that. But s’mores are the exception. They belong to campfires. They belong to summer nights. They belong to the experience.

So when I realized I might not be getting my annual campfire s’more this year, I had a thought: if I can’t have the real thing, why not turn it into a cake? That provides me with the same flavors in a new form.

And that’s exactly what happened.

If You Can’t Camp, Cake. No tent required.

This cake captures everything I love about a classic s’more, but in a way that feels a little more indulgent.

I started with layers of nutty brown butter cake sponge, paired with a silky milk chocolate ganache frosting. Between the layers is a generous coating of crushed graham crackers, and a cloud of toasted Swiss meringue, bringing that unmistakable campfire flavor to every bite.

The result is everything I want in a s’more: creamy milk chocolate, toasted marshmallow, buttery graham cracker notes, and just enough nostalgia to make me forget I’m missing out on campfire season this year.

Almost.

S’mores Cake Recipe

This recipe makes one 7-inch cake.

Brown Butter Cake

• 213 g all-purpose flour

• 303 g granulated sugar

• 1/4 tsp baking soda

• 1 tsp baking powder

• 1/4 tsp kosher salt

• 226 g unsalted butter, diced (to brown)

  Yields approximately 170 g brown butter, cooled to room temperature

• 120 g sour cream, room temperature

• 120 g whole milk, room temperature or warm

• 3 egg whites, room temperature

• 1 tbsp vanilla extract

Important: Ingredient need to be at room temperature! They will not emulsify (mix) correctly if they are not, and you will have to work a bit harder.

Milk Chocolate Ganache Frosting

• 396 g milk chocolate, finely chopped

• 1284 g heavy cream

• 79 g light corn syrup

• ¾ tsp kosher salt

• 339g (4 sticks) unsalted butter, at room temperature

Swiss Meringue

• 150 g sugar

• 100 g egg whites

Note on Yield: This amount is perfect for the inner filling and light decoration. If you want to make large, dramatic meringue swirls like the ones pictured, you'll need a bit extra. Scale the recipe up by 50% (150 g egg whites and 225 g sugar).

Additional ingredients/equipment

• 200 g graham crackers

• Wide piping tip (*optional for decoration)

• Torch (to torch the meringue)

• Immersion blender (*optional for trouble shooting any ganache issues)

Brown Butter Cake

1. Prep the Oven and Pans Preheat your oven to 345°F. Butter and flour two 7-inch cake pans, then wrap them with damp cake strips to ensure an even bake.

2. Brown the Butter: Melt the butter in a saucepan over medium heat, stirring constantly. Cook until the milk solids turn a golden-brown color. Immediately pour the brown butter into a bowl and place it in the fridge to cool down to room temperature. Stir frequently while it cools to keep an eye on the consistency, and remove it from the fridge just as it begins to congeal (solidify).

   

3. Mix the Ingredients In a large bowl, sift together the dry ingredients, including the granulated sugar. In a separate medium bowl, beat all of the wet ingredients together until combined. Pour the wet mixture into the dry mixture and stir until just combined—be careful not to overmix.

4. Bake Divide the batter evenly among the three prepared cake pans. Bake for 30 to 35 minutes, or until the centers of the cakes spring back softly to the touch.

   

5. Cool Let the cake layers cool inside their pans for about 4 minutes, then gently turn them out onto a wire rack to cool completely.

Milk Chocolate Ganache Frosting

1. Place the finely chopped milk chocolate in a medium bowl. In a small saucepan, heat the corn syrup, salt, and heavy cream over medium heat until simmering.

2. Pour the hot cream mixture over the chocolate. Cover and let it sit for 3 minutes. Blend with an immersion blender or whisk until completely smooth, then stir in 8 tablespoons (113 grams) of the butter.

3. Cover the surface of the ganache with plastic wrap and place it in the refrigerator until it cools to approximately room temperature.

4. In a separate large bowl, beat the remaining 2 sticks (227 grams) of butter until pale and fluffy.

5. Add the chilled ganache to the whipped butter in two additions, beating on low speed until smooth and homogenous.

Common problem: Sometimes ganache breaks, it happens! If the frosting fails to emulsify, it usually means the ingredients were either too cold or not at room temperature, making it difficult for the butter and chocolate to combine smoothly.

Fix: Use an immersion blender or a food processor to restore its smooth texture.

Swiss Meringue

1. Heat: Combine the egg whites and sugar in a clean, grease-free mixing bowl. Set the bowl over a pot of simmering water, ensuring the bottom of the bowl does not touch the water. Whisk constantly until the mixture reaches around 160°F and the sugar is completely dissolved.

Test: You can check this by rubbing a small amount of the mixture between your fingers; it should feel perfectly smooth, not gritty.

2. Whip: Transfer the bowl to a stand mixer fitted with the whisk attachment. Whip on medium-high speed until the meringue reaches full volume and holds stiff, glossy peaks. Continue whipping until the bowl feels cool to the touch (room temperature).

Assembly

1. Slice each cake layer horizontally in half to create a total of 4 layers.

2. Finely crush the graham crackers by placing them in a zip-top bag and crushing them with a rolling pin (or using your hands). Set aside for assembly.

3. Build the Cake: Place the first cake layer on a cake board or serving plate. Spread a thin (seriously, thin!) even layer of milk chocolate ganache frosting over the cake and pipe a dam around the edge. Sprinkle a generous layer of crushed graham crackers over the frosting (don’t worry these will soften in the cake). Pipe a nice, generous layer of the Swiss meringue inside the chocolate dam you just built, and torch until golden.

   Repeat this process with the second and third cake layers.

   

4. Crumb Coat: Apply a thin layer of ganache frosting over the entire cake to trap any crumbs. Chill for about 10 minutes, or just until the frosting is firm. Don’t leave it in the fridge too long! If it gets too cold, the ganache will set too quickly when you apply the final coat, which can ruin your smooth finish or potentially break the emulsion.

   

5. Final Coat: Frost the cake with a smooth, even layer of the remaining milk chocolate ganache frosting.

6. Decorate: This part is totally up to you, but here is what I did! Transfer the remaining Swiss meringue to a piping bag fitted with a wide piping tip (I used a Wilton 789). Pipe swirls or dollops of meringue around the top edge of the cake, then finish it off by torching the meringue until golden brown. Press additional graham cracker crumbs around the base of the cake or sprinkle them over the top for a classic s’mores finish.

Storage: Store covered in the refrigerator for up to 3 days. Let sit at room temperature for 30–45 minutes before serving.

Thank you for being part of the club!

We’ve all seen them sitting on coffee shop counters, stacked in grocery aisles, or wrapped up cutely at local bakeries, but I never quite understood what made them so special until I made and ate them more regularly. I’ve been completely obsessed with madeleines lately, turning my kitchen into a non-stop baking assembly line and having the absolute best time doing it.

And can we talk about the identity crisis for a second? People constantly call them cookies, but let’s be real, they are total closet cakes. The texture is soft, buttery, and spongy, which screams cake to me, but I’ll play along and respect the tradition by calling them cookies for this post.

Labels aside, these little treats are perfect for any occasion! They are just as good next to your morning coffee or afternoon tea as they are packed up for a sunny picnic or boxed up as an elegant gift for friends.

I really hope you give this recipe a shot. I’m taking a fun, modern spin on the classic by molding them with a pressed edible flower and a white chocolate shell. It gives them an elevated, stunning look that is guaranteed to impress anyone you share them with!

How to get the HUMP: Temperature Shock

Maybe you’ve never noticed, but madeleines have a hump! Let’s talk about why you want to have it, and why maybe it’s tricky to get.

And, Okay, let’s be real again for a second. Madeleines are deceptively simple. The ingredient list is basically a roll call of kitchen staples you already have on hand: flour, sugar, eggs, and butter. Mix-and-match ratios of these that you see in a variety or recipes aside, you can easily whip up a batch of this batter in about 15 minutes flat. It’s so easy it almost feels like cheating.

But then comes the moment of truth. You peek through the oven door, holding your breath, waiting for that signature, glorious, mountain-like hump to rise. And instead? Flat. Sad. Little oval cakes. Whomp whomp :/

So, truthfully, the hump isn’t just an aesthetic flex or a quirky visual tradition, it’s visual proof that you nailed the perfect technique. That dome rise is what gives the madeleine its legendary texture, creating a gorgeous contrast between a crisp, golden crust and a pillowy-soft center.

So, what gives? If the batter is a breeze to whip up, why is that legendary hump so elusive? It all comes down to one word: temperature. The entire process relies on a sharp contrast between freezing cold batter and a piping hot oven.

When you put your batter in the fridge to chill thoroughly, you are doing behind-the-scenes prep work. Chilling solidifies the butter and allows the gluten to relax, building a stable structure that can support a dramatic rise.

The moment that ice-cold batter hits the intense heat (this recipe call for preheating your oven to a blazing 395°F), a rapid chain reaction occurs. The outer edges of the madeleine bake and set almost instantly, locking into a fixed crust while the center remains liquid. As the heat finally penetrates that cold core, the trapped moisture rapidly turns to steam. Because the sides are already blocked, the steam is forced straight up, pushing the unbaked center upward into that perfect, iconic dome.

And there ya go! that’s really the main trick that will make a world of a difference to your madeleines!

Madeleines Recipe

Makes 16-20 Madeline cookies

Madeleine Ingredients

• 75 g granulated sugar

• ⅛ tsp salt

• ½ teaspoon vanilla extract

• ½ small orange, zested

• 105 g whole eggs (about 2 eggs)

• 1 Tablespoon milk

• 1 Tablespoon oil

• 100 g All Purpose flour

• ¾ teaspoon baking powder

• 85 g unsalted butter, melted

• Softened butter and all-purpose flour for greasing and dusting the pan

Decoration

• 280g White Chocolate wafers

• Flat Dried Pansies (*Optional)

Equipment

• Madeleines pan

Madeleine Process

1. Run the cake flour and baking powder through a fine sieve into a separate small container to eliminate clumps, then set it aside. Fully melt your unsalted butter so it is warm and ready to go.

2. In your stand mixer or large mixing bowl with a hand mixer, mix together the white sugar, salt, vanilla, and orange zest. Add the whole eggs, honey, milk, and oil, stirring thoroughly until uniform.

   Avoid beating any aeration into the eggs.

3. Slowly add the sieved dry elements into the liquid mixture. Stir gently initially to prevent a dusty mess, then steadily increase the mixing speed, blending until the mixture achieves a perfectly fluid consistency.

4. Stream in the melted butter, blending until fully absorbed. Run a rubber spatula around the perimeter and base of the bowl to ensure no pockets remain unmixed.

5. Firmly seal the bowl and allow it to mature in the refrigerator for a minimum of 2-3 hours. Remember, if you want that hump on your Madeline, this step is crucial!

   —You can also refrigerate over night at this point—

6. Prep the Madeline Pan, brush a delicate coating of melted butter (this needs to be light coating, don’t let butter pool in the mold), then coat with a dust of all-purpose flour. Invert the tray and rap it firmly against your work surface to cast off any loose particles, then keep the tray cold in the refrigerator.

   Butter and flouring the pan is crucial! not only for release, but also because the madeleines just brown better, in my opinion.

7. Bring your oven up to an initial temperature of 395°F (201°C).

8. Put the mixture in a pipping bag to make it easier to handle and begin filling the molds, stopping when they are roughly 80-85% filled.

   

   Tip: I know aiming for exactly 80-85% full feels like a guessing game, but overfilling is a one-way ticket to a blobby, misshapen madeleine. If you are unsure about the right amount, do a little test run. Try filling a few of the cavities with slightly different amounts of batter to see exactly how much they expand in your specific pan.

9. Slide the tray inside and instantly lower the thermostat setting to 365°F. Let them bake for 9 to 10 minutes, pulling them out once the classic rounded mounds offer a slight resistance and rebound when prodded gently.

10. Unmold the madeleines from the mold immediately. Treat them with care, as their crumb structure is exceptionally fragile while hot.

Assembly Process

1. Set a heatproof bowl over a pot of simmering water (ensure the water doesn’t touch the bowl). Melt the white chocolate wafers, constantly stirring until they are fully melted.

   

2. Place a dried pansy flower face-down in the center of each clean, dry madeleine cavity. Pipe (my preference) or spoon exactly one teaspoon of melted white chocolate directly over the flower; do not exceed this amount, or the excess chocolate will spill over the edges, destroying the shell's distinct shell shape and making the set cakes incredibly difficult to release from a rigid metal pan.

1. Gently press a cooled madeleine into each chocolate-filled cavity, allowing the chocolate to coat the scalloped surface evenly.

2. Transfer the entire pan to the refrigerator for about 15 to 20 minutes until the chocolate sets firm.

3. To unmold, turn the tray upside down and give it a few light taps. The cakes will release on their own because a small suction effect forms between the chocolate shell and the mold.

Tip: Do not pry them out with a butter knife, this can crack the chocolate.
If one resists, be patient and tap again; too much chocolate can make release slower, but forcing it will damage the shell.

Thank you for being part of the club!

Every holiday has its own signature flavor. I think we’ve all collectively agreed that fall belongs to pumpkin spice, winter is ruled by peppermint and gingerbread, and when spring rolls around? Carrot cake completely takes over the menu, largely thanks to Easter.

This isn’t just a random craving, either. There’s a bit of history and folklore at play. For starters, carrots are naturally linked to rabbits, the undisputed mascots of Easter. But historically, it was also a matter of practicality: carrots are sturdy root vegetables that stored beautifully through the winter, making them one of the few sweet, fresh options available in early spring when other fruits were still waking up.

To see if the data backed up my theory, I fell down a Google Search Trends rabbit hole (pun intended). Sure enough, the numbers don’t lie! As you can see in the chart below, search interest for “carrot cake” spikes dramatically every year between late March and early April right before the holiday.

(Note: The chart uses Google’s relative scale from 0 to 100, where 100 represents peak internet obsession for the year, and as you can see, Easter absolutely takes the cake!)

Now, having said all that… I’m here to argue that we need to stop pigeonholing this amazing cake to a single season.

Yes, I know we are all self-governing adults. No one is going to bust down your kitchen door if you bake a carrot cake in mid-July or the dead of October. But because we’ve collectively categorized it as a “Spring/Easter only” food, it gets criminally benched for most of the year. It rarely gets the same year-round rotation as standard chocolate or vanilla cakes, which is wild considering how universally people absolutely adore it.

So while the Google data proves we love a seasonal moment, I think it’s time to rewrite the rules. Let’s stop waiting for the Easter Bunny to give us permission and start making carrot cake a year-round staple. Who is with me?

My Mini Cakes

Now, I’m not claiming to reinvent the wheel with the base cake recipe here. But what I can promise is a spectacular crumb that is incredibly moist, perfectly spiced, and beautifully balanced so the natural sweetness of the carrots really shines through.

Instead of a standard sheet pan or massive layers, I wanted to create a cute, elevated twist on the classic by baking them as mini 3-inch cakes. But don’t let their size fool you—we are packing a massive punch of flavor into these tiny layers. First, I upgraded the classic pairing by whipping up a rich, nutty brown butter cream cheese frosting. Then, to really drive the flavor home, I filled and topped the cakes with a glossy, deeply flavorful carrot caramel. It adds a gorgeous earthy richness that ties the whole thing together.

These little beauties are the ultimate size for a sunny picnic or a casual backyard gathering. More importantly, they double as the perfect edible reminder to your friends that carrot cake is far too good to be trapped in April. It deserves to be craved, baked, and celebrated 365 days a year.

Mini Carrot Cakes with Carrot Caramel & Brown Butter Cream Cheese Frosting Recipe

This recipe makes 6 mini cakes

Carrot Cake Batter

• 195g All-purpose flour

• 1 ½ tsp ground cinnamon

• 1 ½ tsp baking powder

• ½ tsp baking soda

• ½ tsp ground ginger

• ¼ tsp salt

• 120g neutral-flavored vegetable oil

• 57g unsalted butter, melted

• 150g light brown sugar

• 150g white granulated sugar

• 3 large eggs, room temperature

• 1 tsp vanilla extract

• 200g carrots, finely grated

• 60g walnuts/pecans, finely chopped

Carrot Caramel Ingredients

Makes about 2 cups

• 140g granulated sugar

• 160g heavy cream

• 180g carrot juice

• 1 tsp kosher salt

• 30g unsalted butter, room temperature

• 1 tsp edible gold dust (optional)

Cream Cheese Frosting Ingredients

• 1 (8-ounce/227g) block cream cheese room temperature

• 1 cup unsalted butter softened (227g)

• 1 teaspoon vanilla extract

• 4 to 5 cups powdered sugar (480-600g)

  Note: This makes enough to do a “naked” frosting look for the 6 cakes. To fill the inside and top dollop of frosting. If you want to fully cover and frost all six mini cakes inside and out, simply double the recipe.

Equipment

• 3-inch Cake Molds

• 5-inch Cake Rounds (*Optional)

• Dried Flowers for garnish (*Optional)

Carrot Cake Instructions

1. Set your oven to 350°F. Grease and flour six 3-inch mini cake pans.

2. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, and ground ginger until uniform and completely combined.

3. In a separate large bowl, whisk together the vegetable oil, melted butter, light brown sugar, and granulated sugar until smooth. Add the room-temperature eggs one at a time, whisking thoroughly after each addition to ensure it is completely incorporated before adding the next. Whisk in the vanilla extract.

4. Add half of the dry ingredient mixture to the wet ingredients. Using a spatula, fold gently until just incorporated. Add the remaining dry ingredients and repeat, folding until no streaks of flour remain.

5. Gently fold the finely grated carrots and chopped pecans into the batter until evenly distributed.

6. Divide the batter evenly among the six 3-inch mini cake pans. There should be about 170-180g of batter into each pan. It’s really important to have a scale handy.

7. Bake for 25 to 28 minutes. Test for doneness by inserting a toothpick into the center of a cake; it should come out clean or with just a few moist crumbs attached.

8. Allow the cakes to cool in the pan for 5 to 10 minutes, or until they are just cool enough to safely handle. Because these cakes are delicate while warm, carefully release them.

Carrot Caramel Instructions

1. Evenly scatter the sugar across the bottom of a heavy-bottomed medium saucepan. Gently pour and mix the heavy cream and carrot juice over the sugar, ensuring all the granules are completely moistened.

2. Bring the mixture to a boil (212°F) over medium-high heat. Once it reaches a boil, leave it entirely untouched, do not stir the liquid, as agitating the mixture at this stage can induce crystallization and cause grainy caramel.

3. The mixture will initially foam and bubble rapidly. As the water content evaporates (roughly 10 to 15 minutes), the rapid bubbling will transition into slower, larger, more viscous bubbles, and the liquid will take on a glossy, syrupy consistency.

   

   Note: It’s important this is done in a medium sauce pan, because you will see some rise in foam. If it rise too high, remove it from heat for a second and let it settle before bringing it back to the heat.

4. Continue cooking until the caramel reaches 220–225°F for a thick, spoonable consistency after chilling.

5. Test the set: To verify it has reached the proper density, drag your finger or a spatula clean through the center. If the valley remains clear and the caramel does not pool back into the line, it

   has achieved the correct structure.

   

6. Immediately remove the pan from the heat. Whisk in the salt, room-temperature butter, stirring vigorously until the butter is fully emulsified and the caramel is smooth. Pour into a container and let cool. Store in the refrigerator, where it will set firmly.

   Note: Gently rewarm in short microwave bursts to restore its pourable texture when it’s time to add to the cakes.

Brown Butter Cream Cheese Frosting

1. Melt the butter in a saucepan over low heat. As it heats up, it will begin to foam; at this point, start stirring or whisking the liquid constantly. Keep an eye on it until it lets off a rich, nutty aroma and the foam settles down, revealing toasted amber flecks settled at the bottom of the pan.

   

2. Transfer the hot brown butter into a heat-safe bowl and let it sit on the counter for 15 minutes to take the edge off the heat. Move it to the fridge for roughly 1 to 1.5 hours to let it firm back up to a softened, spreadable texture. Give it a good stir every 20 to 30 minutes so those flavorful toasted bits don’t all sink to the bottom.

   

3. Combine your chilled, softened brown butter with the room-temperature cream cheese in a mixing bowl. Beat the two together on low speed for about 4 to 5 minutes until beautifully smooth and unified. Take a moment to scrape down the sides of the bowl with a spatula a few times.

4. Slowly introduce the sifted powdered sugar, blending in about ½ cup (60 g) at a time. Make sure each addition is fully mixed in before adding the next, scraping down the bowl as you go to avoid any pockets of dry sugar.

5. Pour in the vanilla extract and salt. Turn the mixer up to high and whip the frosting until it is perfectly cohesive and reaches your ideal texture. If you find the buttercream is a bit too dense, splash in 1 to 2 tablespoons (15 to 30 ml) of milk and beat until light and fluffy.

Cake Assembly

1. Using a sharp serrated knife, carefully slice each mini cake horizontally through the center to create two even layers per cake (giving you 12 layers total across your 6 mini cakes).

2. Place a small dab of frosting onto your serving plate or mini cake boards to anchor the bottom layers. Place your first 6 cake layers down. Load your brown butter cream cheese frosting into a piping bag fitted with a round tip. Pipe a thick, clean ring of frosting right around the top edge of each cake layer. This ring acts as a dam to hold the caramel in place.

3. If your carrot caramel is too stiff from the fridge, warm it in the microwave in brief 5-second bursts until it is easily spoonable but not hot. Spoon a generous layer of caramel into the center of each frosting ring, smoothing it out evenly.

4. Take a small tablespoon and gently press the back of it into the center of the top frosting dollop to create a clean, shallow indent. Pour the warm carrot caramel directly into the well. This creates a gourmet look where the caramel pools perfectly on top.

Thank you for being part of the club!

I am working my way through all the frozen cherries in my freezer! Two weeks ago, I posted my Cherry Almond Ice Cream recipe and shared how I went cherry picking and brought home 20 pounds of cherries. Since then, I’ve been slowly working through them and finding ways to incorporate them into my baking.

At the same time, I’ve been on a bit of a cake high since the Cake Picnic event a few weekends ago, and I really wanted to make a slab-style cake, which I love because it’s so much easier to cut into even slices compared to a traditional round cake.

So, here you have it: a slab-style Cherry Vanilla Cake! It features a vanilla sponge with a punchy, tart-sweet kick from a jammy cherry center covered in mascarpone cherry frosting. This is absolutely delicious, perfectly in time for summer and I can guarantee you that it will be a crowd pleaser at your next gathering.

Why I love this cake (if you care)

While it looks fun and playful on the outside, this four-layer cake actually offers a more “adult” flavor profile for those who don’t want an overly sweet dessert. And yeah, look, I know this is cake and it’s not supposed to be healthy, but I like that this cake it won’t punch you in the face with sweetness like a traditional birthday cake loaded with heavy ganache or buttercream.

Instead, it’s beautifully balanced and simple. The vanilla cake is made with buttermilk, which makes it incredibly moist, light, and spongy. That is paired with a quick homemade cherry compote between the layers, bringing a punchy tartness and freshness that cuts right through the richness. Finally, the cherry mascarpone frosting smooths everything out with a mild, milky creaminess that adds just enough structure without adding a ton of extra sugar. It’s light, fruit-forward, and best of all not too sweet.

Also, like I mentioned, slab cakes are amazing because they are just so much easier to cut and serve to guests. When you cut a traditional round cake, it can be tough to get a perfect slice. And if someone asks for just a tiny sliver, a triangular slice almost always falls apart because it loses its structural integrity.

Well, that’s definitely not the case with a slab cake. In my experience, the rectangular slices cut cleanly and plate beautifully every single time, no matter how big or small you choose to slice them. I’ll definitely be making more cakes in this style in the future!

Cherry Vanilla Cake Recipe

This recipe yields a 4”x9” stacked cake

Vanilla Cake Sponge

• 406g Cake Flour (All-purpose works too)

• 12g Baking powder

• 4g Salt

• 113g Unsalted butter, at room temperature

• 110g Canola oil or mild vegetable oil

• 300g Granulated white sugar

• 4 eggs At room temperature

• 3 vanilla beans (or 3 tsp / 15g) Vanilla extract

• 360g Buttermilk, at room temperature

Cherry Compote Filling

• 300g Fresh cherries, pitted

• 100g Granulated white sugar

• 1 ½ tbsp (12g) Cornstarch

• 1 tbsp (15g) Freshly squeezed lemon juice

• 60g Water

Cherry Mascarpone Frosting

• 303g Mascarpone cheese, very cold

• 320g Heavy cream, very cold

• 45g Freeze-dried cherries

• 53g Powdered sugar

• 7g (~1 ⅓ tsp) Pure vanilla extract

• 2–3 drops Pink food coloring

Making the Cake

1. Preheat your oven to 350°F. Line the bottom and sides of two 9x13-inch pans with parchment paper.

Note: It is easier if you have two pans. However, if you only have one 9x13-inch pan, you can bake the entire batch of batter in that single pan and slice the cake crosswise later (see the alternative instructions below).

2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. In a large mixing bowl, using a stand or handheld mixer fitted with a paddle attachment, beat the butter, oil, and sugar for 2–3 minutes until the mixture is light and creamy.

4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

5. Alternately add the dry ingredients and the buttermilk to the creamed mixture, beginning and ending with the dry ingredients. Stir just until combined; do not overmix.

6. Divide the batter equally between the two prepared pans (about 760g per pan). Bake for 30–33 minutes, or until a toothpick inserted into the center comes out clean. Be careful not to overbake, as this will result in a dry cake.

7. Allow the cakes to cool completely to room temperature. You should now have two 9x13-inch cake sheets, which you will cut into four 4 x9-inch slab layers.

   1. Start by cutting each cake sheet in half, into two 4.5x13-inch cake slabs.

   2. Next, trim these down to the final 4x9-inch size. Try to cut these layers from the middle of the cake sheet, as the corners tend to taper off. If you have a 4x9-inch Pullman pan, you can use it as a guide to slice your cake sheets to the correct size. Otherwise, you can cut a piece of parchment paper to 4 x9-inches to use as a template. In the end, you will have 4 even cake layers.

      

      

Alternative: If you baked everything using a single pan

If you are using a single pan to bake the entire cake batter, your baking time will be longer. Once the cake is completely cool, follow these steps to assemble your layers:

1. Follow steps a and b, you should have two very thick cake layers.

2. Next, slice each of these slabs horizontally (crosswise) to double your layers, giving you a total of 4 cake slabs.

Making the Cherry Filling

1. Combine the cherries, sugar, cornstarch, lemon juice, and water in a large saucepan. Bring to a boil over medium heat and cook, stirring constantly, for 5–8 minutes until the cherries soften

   

2. Use an immersion blender to blend the cherries (you can also use your blender). Continue cooking for another 5–8 minutes, stirring constantly, until the filling has thickened and reduced by approximately one-third.

   

3. Remove from the heat and let the filling cool to room temperature. The mixture will continue to thicken as it cools.

Making the Cherry Mascarpone Frosting

1. Pulverize the freeze dried cherries in a blender or food processor. It needs to really fine powder to mix well into the frosting.

2. In the bowl of a stand mixer fitted with the whisk attachment, combine the cold mascarpone and heavy cream. Mix for about 30 seconds until well incorporated, scraping down the sides of the bowl as needed to ensure a smooth blend.

3. Add the cherry powder, vanilla extract, and powdered sugar to the bowl.

4. Whip to Peaks: Turn the mixer to high speed and whip for 1–2 minutes. You will notice the consistency shift from smooth and liquid to a sturdy, structured texture that holds its shape.

5. Check Consistency: Stop mixing once soft to medium peaks form. If you plan on piping the frosting, continue until you reach medium to stiff peaks for better stability.

Cake Assembly

1. Spread a thin layer of frosting on your first layer of cake, then Pipe a thick, 1/2-inch border right around the top edge of the cake layer. Do not skip this! This structural dam keeps the soft cherry filling from leaking out the sides.

2. Spoon about one-third of your cooled cherry compote inside the frosting dam, spreading it into an even layer.

   

3. Repeat the Stack. Place your second cake layer on top. Press down very gently to ensure it’s level and secure. Repeat the frosting dam, cherry filling, and thin frosting layer. Add your third cake layer and repeat the process one more time.

4. Crumb coat. Spread a very thin layer of frosting over the top and sides of the entire cake to trap any loose crumbs. Pop the cake into the fridge for 20 minutes to let this layer set.

5. Spread your remaining mascarpone frosting over the top and sides of the cake.

   

Thank you for being part of the club!

Cake Picnic, the event where everyone brings a cake to share, finally returned to San Francisco this past weekend, and I was so excited to attend my very first one. If you’re a baker, which I assume you might be if you’re reading this, then you’ve probably seen this event pop up on your social media feed at some point. For someone like me, attending was an absolute must.

Ever since this indie baking event first started here in San Francisco in 2024, I’ve always managed to miss it. Either I heard about it too late, saw posts after tickets sold out, or it happened to conflict with another event. But this year was different. I signed up for updates and waited eagerly, refreshing my screen the moment tickets went on sale. These tickets sell out in about 30 seconds, but somehow I managed to get one! The excitement I felt was very real.

So, what did I bring? Well, the theme for this year’s Cake Picnic, which, honestly, not many people seemed to follow, was florals and pastels. I made a Lemon Poppy Seed Cake layered with lemon curd and covered in a lightly floral lavender frosting. The lavender flavor was subtle rather than overly perfumy, and it paired beautifully with the bright, zesty lemon. The poppy seeds added a delicate crunch and a slightly nutty flavor as well. Of course, the cake itself was lavender-colored, and I finished it off by piping soft yellow petals all across the top.

My panic before the Picnic

I was honestly a little stressed leading up to this event and deciding what I wanted to bake, especially knowing that some of the Bay Area’s best bakers would be there.

Long story short: I overthought it way more than I needed to.

I questioned everything — the flavors, the filling, the design, and what people would think. Would it be impressive enough? Would people even eat it? Would it be aesthetic enough for social media and Substack?

At the end of the day, I was really happy with the flavor and taste of the cake, but not fully with the final look. I was going for a cleanly frosted cake topped with a large piped flower on top. The first large petals I piped didn’t look as clean as I wanted, so I switched to smaller petals, but it still wasn’t quite what I had envisioned. It just didn’t feel as neat or polished as I wanted it to.

I was so stressed the night before, and to add insult to injury, because it was such a warm and sunny day, the lavender color of the cake shifted to a light blue once we got to the park (see picture above). I later learned that sunlight and UV exposure can actually cause purple food coloring to fade or shift blue outdoors.

Overall, I realized I should have spent more time planning out the design beforehand instead of trying to figure things out in the moment. But I also walked away with so many lessons from this experience, and honestly, that’s part of what makes events like this so special.

Final thoughts on Cake Picnic

The day of the event, I went to China Basin Park next to Oracle Park in San Francisco, where Cake Picnic was being held. I walked up to the check-in area a little nervous, surrounded by hundreds of other attendees all eagerly waiting to get started. We received our wristbands and were then ushered into the area where all the cakes were displayed, long white tables just waiting to be filled. My partner and I placed our cakes down and walked through the table aisles, just taking in all the other creations.

People really showed up with their best work. I was honestly blown away and inspired, but it also made me a bit nervous about how my own cake would be received. Still, to my surprise, I received so many kind compliments about how my cake looked, which completely shifted my mindset in the best way.

That’s when it really hit me: the whole point of this event was to gather with like-minded people who love cake and want to share something sweet together. It wasn’t about perfection — it was about joy, community, and sharing something you made with care. You would this was obvious, but because I was so in my head, I completely missed that. After that, I was able to fully enjoy the rest of the event. And yes, my cake did get eaten. By the time it was our group’s turn to return, there was only one slice left for me to try. And honestly, that felt perfect.

I can’t recommend attending this event enough! I would suggest you sign up for alerts and updates when this comes to your city because ticket sell out in less than a minute! and you won’t want to miss this.

Lemon Poppy Seed with lemon curd & Lavender Frosting Recipe

This recipe make on 8-inch cake.

Lemon Poppy Seed

• 325g Cake Flour/all-purpose flour

• 310g sugar

• 2 tbsp poppy seeds

• 1 3/4 tsp (7g) baking powder

• 1/4 tsp baking soda

• 1/2 tsp salt

• 185g milk

• 108g vegetable oil

• 122g fresh lemon juice

• 113g (One stick) unsalted butter, room temperature

• 4 large eggs

• 2 tbsp (12g) fresh lemon zest

• 1/2 tsp vanilla extract

Lemon Curd

• 100 g granulated sugar

• 83 g fresh lemon juice

• 56 g unsalted butter

• 1 large egg

• 2 large egg yolks

• ½ tsp vanilla extract

Lavender Swiss Meringue Frosting

• 300 g granulated sugar

• 6 egg whites

• 452 g (about 4 sticks) unsalted butter, at room temperature, cut into 1 in pieces

• 1/4 tsp cream of tartar

• 1 tsp table salt

• 1 - 2 tsp food-grade lavender extract, to taste

  Note: I’ve ma

• 2 - 3 drops purple food coloring (or until desired color)

Lemon Poppy Seed Cake Process

1. Preheat the oven to 350°F. Grease and flour two 8-inch cake pans, and line the bottoms with parchment paper circles.

   Note: This is a pretty wet batter, and you don’t want anything to stick, so make sure the pans are prepared properly.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a large mixer bowl, beat the butter, oil, sugar, and vanilla extract together until light and fluffy, about 1 1/2 to 2 minutes. Do not skimp on this creaming time.

3. Add the eggs one at a time, mixing until mostly combined after each addition. Scrape down the sides of the bowl as needed to ensure everything is evenly incorporated.

4. Add half of the dry ingredients to the batter and mix on low until just combined. Combine the milk and lemon juice, then slowly add this mixture to the batter, mixing until well combined.

5. Add the remaining dry ingredients and mix until the batter is smooth and well combined. Scrape down the sides of the bowl to ensure everything is incorporated, being careful not to overmix.

6. Add the lemon zest and poppy seeds, then gently stir to combine. Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.

   

7. Remove the cakes from the oven and allow them to cool in their pans for 6-8 minutes. Then, transfer the cakes to wire racks to cool completely.

   Note: At this stage, the cake will be very tender, so letting it cool completely is essential. For even easier assembly, I recommend wrapping the cake layers and chilling them in the fridge for about two hours after they’ve cooled to room temperature. This will help firm them up and make them much easier to handle when it’s time to slice them in half.

Lemon Curd Process

1. Juice the lemons over a fine-mesh strainer set over a glass bowl or measuring cup.

   

2. In a separate glass mixing bowl, whisk together the egg, egg yolks, and sugar. Whisk vigorously for 3 to 4 minutes until the mixture becomes pale and thick, forming a ribbon when the whisk is lifted.

3. Pour the egg mixture into a saucepan, add the lemon juice, and whisk to combine. Cook over medium-low heat, stirring constantly, especially along the bottom and edges of the pan to prevent scorching. Continue cooking for 4 to 5 minutes, or until the curd thickens and small bubbles appear on the surface. Immediately remove the saucepan from the heat.

   

4. Add the butter pieces and vanilla extract to the hot curd. Whisk continuously until the butter is completely melted and the curd is smooth and glossy.

5. Transfer the lemon curd to a glass bowl or jar. Press a piece of plastic wrap directly onto the surface of the curd to prevent a skin from forming. Allow the curd to cool slightly at room temperature, then transfer it to the refrigerator. Store in the refrigerator for up to 2 weeks.

Lavender Swiss Meringue Buttercream

1. Set a heatproof bowl over a pot of simmering water (double boiler). Combine egg whites and sugar. Whisk frequently until the mixture reaches 160F and is smooth and no sugar granules remain when rubbed between your fingers.

   

2. Whip Meringue: Transfer to a stand mixer with a whisk attachment. Start on low, gradually increasing to medium. Add the cream of tartar. Whisk until the meringue holds stiff peaks (6–9 minutes) and the bowl is cool to the touch. Add salt during this process.

   

3. Turn the mixer to low. Add softened butter one tablespoon at a time. Once all butter is added, continue whisking (the mixture will look curdled briefly) until it becomes thick, smooth, and holds its shape. Don’t stress, it will come together.

4. Add the food coloring and lavender extract and mix until still smooth and incorporated.

Cake Assembly

1. Take your two cooled cakes and slice them lengthwise to create four cake sponge layers.

2. Place your first layer down and apply a light coating of lavender frosting to the top of the sponge. Next, pipe a thick ring of frosting all around the top edge; this will act as your dam to ensure the lemon curd does not spill out. Pipe your lemon curd inside the ring.

   

3. Repeat this process to stack and fill the remaining layers, finishing with the final sponge layer to seal the top layer of frosting and curd.

4. Apply a simple, sheer crumb coat using some of the frosting. This does not have to be neat; the goal is simply to seal in the crumbs. Place the stacked cake in the fridge for 30 minutes, or until the crumb coat has solidified. This step is especially important if you are working in a warm environment.

   

5. Finish by frosting the rest of the cake. Use a bench scraper to make it as neat and smooth as you like, or decorate it in a style as organic and abstract as you wish.

Thank you for being part of the club!

Cherry season is here! My partner and I recently went cherry picking in Brentwood, California, just an hour away from our beautiful San Francisco. We went on the very first day that one of the largest orchards in the area opened, and I felt so lucky to beat the crowds! ended up picking two large buckets, which came out to about 20 pounds of cherries. Clearly, we got a little too excited.

So, what do we do with all of them? It was far too much to eat at once, but I saw so many opportunities! I’ve spent the last few days pitting and freezing pounds and pounds of cherries because there was no way we’d get through them before they went bad. I want to make as many cherry-flavored recipes as possible, and freezing them gives me plenty of time to use them up.

Just like pumpkins signal fall, these little red fruits let me know that summer has officially arrived. Honestly, I can’t get enough. Since the weather has been getting nicer and sunnier, I couldn’t think of anything better than delicious cherry ice cream with roasted almonds! If there’s one thing to know about me, it’s that I love anything with layers of texture and a bit of crunch.

This ice cream has it all! The layers of frozen cherry pieces and simple roasted almonds are a beautiful contrast to the creamy cherry base that binds everything together. It works so well; I am truly in love with this combination.

It also relies on simple ingredients, meaning there is absolutely NO artificial cherry flavor, you know, the kind that tends to remind me of the cough medicine I took as a child (yuck!) And, yeah, no ice cream is a healthy, duh, but this homemade version cuts out all the unnecessary preservatives and strange ingredients manufacturers use to extend shelf life.

Don’t buy Ice Cream, make it!

Ice cream is one of those things people always grab at the grocery store but rarely try at home. I get it; there is special equipment involved. But for those of us who love baking and making things from scratch, this is definitely something more of us should be doing!

Honestly, it’s a shame more people don’t try it, because it’s so fun, simple, and can be customized to be whatever you want. I hope this post convinces you that it’s worth the little bit of effort to create something amazing. I highly encourage you to try this recipe as we head into the summer months and cherries become abundant. Once you make your own, there’s just no going back!

How is ice cream made? If this is your first time it, have NO fear!

Making homemade ice cream is so rare that you might assume it’s difficult, but I’m here to tell you it isn’t, you can do it! You don’t have to be an expert, but you do need the right equipment.

In my experience, the easiest and best option, especially if you are an avid baker who already owns a KitchenAid stand mixer, is to purchase the ice cream maker attachment. It comes with the churner and the freezing bowl, so it’s simple and doesn’t require a whole separate appliance. I got mine on sale!

But if you already have a dedicated ice cream machine, plan to borrow one from a friend, or found one at a garage sale, use that! There is no need to be brand-specific; this recipe will still work perfectly and turn out amazing.

First, you freeze the special bowl ahead of time (usually overnight, or 16-24 hours). The bowl has liquid inside its walls that gets very cold and acts like a mini freezer. When you pour your ice cream base into the frozen bowl and turn on the mixer, the paddle slowly stirs the mixture while the bowl keeps it cold. This constant churning prevents big ice crystals from forming and adds air, which makes the ice cream smooth and creamy. After about 20–30 minutes, it thickens into soft-serve consistency that then finishes setting the freeze for firmer consistency, and that’s it! As Ina Garten likes to say, “how easy is that”?

Cherry Almond Ice Cream Recipe

Before starting make sure your you have frozen your ice cream mixer bowl.

Ingredients

Cherry Base

• 300g Pitted cherries

• 50g Granulated sugar

Ice Cream Base

• 245g Whole milk

• 100g Granulated sugar

• 480g Heavy cream (divided into two 240g portions)

• 90g Egg yolks (approx. 5 large yolks)

• 8g Vanilla paste (or 1 1/2 tsp extract)

• 1/4 tsp Almond extract (just a few drops)

Mix-ins

• 150g-200g Pitted cherries, roughly chopped

• 100g Toasted almonds

  • Toast the sliced or chopped almonds in the oven at 350F for 5-8 minutes

Cherry Base

Prepare the Cherry Base

1. Using a cherry pitter, pit your wash and pit your cherries. In a saucepan, combine the 300g of cherries and 50g cup sugar.

2. Simmer over medium-low heat for 10–12 minutes until the cherries are tender and the liquid has thickened slightly. You can mash them up a bit in the pan to get them to break down a little faster. Let it cool and set aside.

   

Ice Cream Base

Prepare the Ice Cream Base (Custard)

1. Set up your cooling station. Pour 240g of the heavy cream into a large bowl and place a mesh strainer over the top.

2. In a separate medium bowl, whisk the 90g egg yolks together.

3. In a medium saucepan over medium-low heat, combine the milk, sugar, and the remaining 1 cup of heavy cream. Heat just until hot to the touch (do not let it boil).

4. Temper the eggs. Slowly pour the hot milk mixture into the egg yolks, whisking constantly to prevent the eggs from scrambling.

5. Return the entire mixture to the saucepan. Cook over medium heat, whisking constantly for about 4 minutes until the mixture thickens into a custard.

Combine & Chill

1. Pour the hot custard through the strainer into the bowl with the cold cream and stir to combine.

2. Stir in the vanilla and almond extract.

3. Transfer the custard and the cooked cherry base (from Step 1) into a blender. Pulse until completely smooth.

   

4. Chill: Transfer to an airtight container and refrigerate (Not freeze yet) until completely chilled—at least 8 hours.

Churn & Assemble

1. Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions.

   

2. Add Mix-ins. Once the churning is finished, use a rubber spatula to fold in the chopped cherries and toasted almonds.

3. Transfer the ice cream to an airtight container and freeze until firm. I like using my 9x5 loaf pan and covering it in saran wrap really well to ensure it’s not exposed to the cold air in the freezer.

Thank you for being part of the club!

Well, we made it to the last tart in my 4-part tart series, and I’m finishing off with a banger of a tart!

If you are a chocolate lover, this one is for you! It all starts with a chocolate tart shell, a layer of salted caramel, followed by a creamy dark chocolate crémeux, and topped with a beautiful dark chocolate mirror glaze. This is a chocolate lover’s dream, and even if you are not a dark chocolate fan, don’t worry, it’s not overly bitter and it’s perfectly sweet. I know sweetness is subjective, but this tart really gets it just right, and the caramel plays so well with the bittersweetness.

Layers of the Tart

You might be thinking, “Is this too much chocolate?” While there are several chocolate components, they aren’t all hitting the same note. Each element has a distinct texture and concentration that brings nuance to the tart. When you take a bite, the flavors and textures compliment each other rather than feeling flat or overly indulgent.

Here is a breakdown of the components and why they work so well together:

• The Chocolate Shell (Pâte Sucrée): This is the A crisp, buttery cocoa base that provides the structural snap every good tart needs.

• Salted Caramel: A thin, gooey layer that brings a hit of salt and a deep, toasted sugar note to cut through the richness.

• Dark Chocolate Crémeux: This is the heart of the tart. It’s a custard-based ganache that is silky, dense, and melts the moment it hits your tongue. The crémeux that we are using this in this recipe will not have use butter (like a lot of other recipes), so we are really relying on the quality of the couverture chocolate.

• Black Mirror Glaze: This is what will finish off the tart and give it that high-shine, reflective finish! It all really rounds out the chocolate flavor with yet another note of that woks well with all the other chocolate elements in the tart.

Let’s talk about the chocolate!

In this post, I want to take a moment to discuss the chocolate we’re using for this recipe: 64%–70% Dark Couverture. While I’m not a professional chocolatier, and I don't want to dive too deep into the complex nuances of cacao, I do want to provide a high-level overview of why we use couverture over standard baking chips or wafers. (If you’re looking for a deep dive, I highly recommend Edd Kimber’s Chocolate Baking; it’s a fantastic resource! or check out his Substack)

Why Couverture?

We use couverture specifically because it contains a significantly higher percentage of cocoa butter compared to standard grocery store chips. Cocoa butter is the natural fat found within the cocoa bean, and it is responsible for chocolate’s main characteristics:

• Texture: A smooth and creamy mouthfeel.

• Appearance: A high-gloss, shiny finish.

• Structure: That satisfying, firm “snap” when the chocolate is cold.

In the context of this recipe’s crémeux, that extra cocoa butter is essential. It allows the cream to set properly and provides a silky texture. Furthermore, it ensures the mirror glaze remains fluid enough to pour, yet stable enough to slice cleanly.

Couverture vs. Baking Wafers

Standard semi-sweet baking wafers or chips typically contain less cocoa butter. Instead, they often use vegetable oils as a substitute so they melt easily without requiring tempering, making them great for simple dipping, but less ideal for pastry work.

For the best results, I recommend staying within the 60% to 70% range. It’s the “sweet spot” for balancing intense flavor with the structural fat needed for high-end desserts.

Chocolate Recommendations

Couverture chocolate can sometimes be hard to find and track down in a grocery store, but here are some of my picks:

1. Guittard, Organic 66% Chocolate

2. King Arthur, Valrhona Dark 62% Chocolate

3. Valrhona Dark French Premium CARAÏBE 66%

But, remember, use what you want as long as it’s within the the 60% to 70% range.

Dark Chocolate & Salted Caramel Tart Recipe

This recipe yields two 6.5” tarts. There are 4 components to these this tart. The chocolate shell, the salted caramel, chocolate crémeux, and the black glaze.

Chocolate Tart Dough (Pâte Sucrée)

• 107 g Low protein bread flour (All purpose works too)

• 27gg Cocoa powder

• 58 g powdered sugar

• 27 g almond meal

• 1/4 tsp g baking powder

• 1/4 tsp salt

• 60 g butter, cold & cubed

• 46 g egg yolks (about 3 large yolks)

• 1/2 tsp of vanilla extract

Chocolate Crémeux (for 2 Tarts)

• 309g Cream

• 139g 64%-70% Dark Couverture * see suggestions above

• 71g Egg Yolks

• 31g Sugar

Salted Caramel

• 93g Sugar

• 47g Cream

• 31g Butter

• 1 tsp Salt

• 1/2 tsp Vanilla Extract

Black Glaze Ingredients (for 2 Tarts)

• 97g Cream

• 34g Glucose, or corn syrup

• 44g Sugar

• 38g Water

• 9g Cocoa Powder (sifted)

• 120g 64% Dark Couverture * see suggestions above

• 60g Baking Chocolate Wafers

For Tart Assembly/Equipment

• Egg wash (1 egg yolk + 1 egg)

• 6.5” Tart ring (I used one on Amazon)

Tart Dough Instructions

Make sure your butter is cold before starting on this dough.

1. Sift the flour, cocoa powder, powdered sugar, almond meal, baking powder, and salt. Add these to a mixing bowl fitted with a paddle attachment.

2. Add the cold butter. Mix on medium-low speed until the texture is mealy. Add the eggs and mix on low speed just until the dough comes together.

3. Shape the dough into two 150-160g round discs and allow it to rest in the refrigerator for at least 4 hours, or even better overnight.

5. Once they are done chilling, flour your workspace and roll each dough into round sheet into a round 7.5” circle to go in your 6.5” tart rings.

6. Drape the dough over the tart ring. Gently lift the edges and press the dough into the corners so it fits snugly against the sides and base. Work your way around the ring, pressing firmly without stretching the dough, then trim the excess for a clean edge. This method eliminates the need to cut strips or circles beforehand.

   Because of the cocoa powder, this dough can be slightly brittle. Don’t be discouraged if it breaks while you are working; it is quite forgiving. You can simply pat the pieces back together or pinch any cracks closed, and it will bake perfectly.

   

Note: If using a bottomless tart ring, assemble the shell directly on the parchment-lined baking tray you plan to use. Because the dough is soft and fragile at this stage, this prevents any tearing or cracking that might occur when moving it later.

7. After lining tart pans, freeze for about 30 minutes to minimize shrinking when baking. Then, line with tart parchment paper and place baking weights on top (I like to use beans). This prevents the dough from puffing up and helps it maintain its shape. and place it on a baking tray.

9. Bake at 350°F until the edges are golden and the bottom is set. This takes about 25 minutes for 6.5” tarts and 20 minutes for small 4–5” tarts.

10. Let the tart cool slightly, then remove the weights and the ring. Apply a quick egg wash for a golden crust and bake again at 350°F for an additional 5–10 minutes to dry the bottom.

Storage

Raw dough: The dough can be stored as large or small pieces, cut circles ready to line, or lined molds. Refrigerate for up to 3 days or freeze for up to 3 months, well-wrapped.

Tart shells: Blind baked tart shells can be stored at room temperature, well-wrapped, for 2 weeks.

Salted Caramel

1. Combine the cream, salt, and butter in a small saucepan or microwave-safe bowl. Heat until hot and the butter has melted. Cover the container to keep the mixture warm while you prepare the sugar.

2. Place a heavy-bottomed saucepan over medium-high heat. Once the pan is hot, sprinkle in a small amount of sugar and allow it to melt without letting it color.

3. Continue to sprinkle the sugar in gradually, swirling the pan to ensure each addition melts completely before adding more. Once all the sugar is melted, cook it to a deep reddish-brown (amber) color, stirring frequently with a long-handled heatproof spatula to ensure even coloring.

   

4. Remove the pan from the heat. Carefully pour in one-quarter of the warm cream mixture while stirring rapidly.
   Note: Be cautious of the intense steam and potential splattering during this step.

   

5. Gradually add the remaining cream mixture, stirring constantly until the caramel is smooth and fully incorporated. Finally, Stir in the vanilla extract.

6. Allow the caramel to cool until it reaches a slightly thickened consistency before using. If it becomes too firm, gently rewarm it in the microwave or over low heat.

Storage: The salted caramel can be stored at room temperature for up to 1 week.

Chocolate Crémeux Instructions

1. Bring the cream to a boil over medium-high heat. While the cream heats, whisk the sugar and egg yolks together until combined, being careful not to incorporate excess air.

2. Once the cream reaches a boil, temper the yolk mixture by pouring in one-third of the hot cream while whisking constantly. Return the tempered mixture to the pot with the remaining cream.

3. Reduce the heat to medium-low. Cook the mixture to 180°F, stirring constantly with a rubber spatula to prevent curdling. Immediately remove the pot from the heat and pour the mixture through a fine-mesh strainer over the chocolate in a shallow bowl. Let it stand for 1–2 minutes to allow the chocolate to soften completely.

   

4. Starting from the center of the bowl, stir gently in one direction to create a stable, shiny emulsion. Gradually expand the motion to incorporate the cream at the edges. For a perfectly smooth texture, you may finish the emulsion with an immersion blender

   

5. If depositing the crémeux immediately, cool it until it has slightly thickened (between 100°F–105°F).

Storage: The crémeux can be refrigerated for up to 3 days or frozen for up to 2 months. To reuse, gently rewarm in a microwave or a double boiler.

Do not substitute the dark chocolate with milk, white, or any dark chocolate with less than 60% cocoa content; doing so will result in a set that is too soft.

Black Glaze

1. Finely chop both the dark couverture and coating chocolate. Place them into a narrow, high-sided container (suitable for an immersion blender).

2. In a small saucepan, combine the cream, glucose, sugar, and water. Bring the mixture to a boil. Add the sifted cocoa powder to the boiling liquid. Mix well and process briefly with an immersion blender to ensure no lumps remain.

3. Strain the hot liquid through a fine-mesh sieve directly over the chopped chocolates. Let the mixture stand for 2 minutes to allow the chocolate to soften.

   Process with an immersion blender until perfectly smooth.

   Keep the blender head submerged to avoid incorporating air bubbles. This is important because you want the glaze to be smooth.

   

4. Pour the warm glaze over the tart straight out of the fridge. Quickly tilt the tarts to ensure the glaze spreads evenly to the edges.

   Usage: Use immediately at a pouring temperature of 95°F–105°F.

   Storage: Alternatively, refrigerate for up to 1 week or freeze for up to 3 months. Reheat gently in a microwave or bain-marie to reach pouring consistency.

Overview of Tart Assembly

These instructions follow a chronological order. Assemble the layers as you complete each step; the overview below serves as a quick-reference guide.

Layer 1: Salted Caramel

• Pour the caramel into the center of the baked and cooled tart shells.

• Spread evenly and refrigerate until firm.

Layer 2: Chocolate Crémeux

• Pour the crémeux (ideally between 100°F–105°F) over the chilled caramel.

• Leave a 1/8” to 1/4” gap at the top of the shell for the glaze.

• Freeze the tarts for at least 1 hour until firmly set.

Layer 3: Black Glaze

• Pour the warm glaze over the frozen surface.

• Quickly tilt the tart to spread the glaze evenly to the edges before it sets.

Final Chill & Garnish

• Refrigerate for at least 1 hour to set the glaze.

• Decorate with edible gold leaf, fleur de sel, or chocolate shavings.

Thank you for being part of the club!

This tart is THE TART for me because it’s so delicious, I hardly know where to begin. It hits all the right notes: a tangy passion fruit curd contrasted beautifully by pillowy, toasted sweet Swiss meringue, all nestled within a buttery shortbread shell that adds a perfect layer of crunch. It’s pure magic, and anyone you bake this for will be absolutely overjoyed.

On another personal note, passion fruit is my all-time favorite fruit! I first fell in love with it about six years ago during a trip to Oahu, Hawaii, where it’s known as lilikoi. I tried it for the first time drizzled over shave ice and it became an instant favorite. Like citrus, it’s perfectly tart, but with a hint of sweetness, bringing a burst of brightness and contrast to anything it touches.

How to source Passion Fruit

When I returned to California from my trip, the “passion fruit withdrawal” hit hard. On Oahu, you see it everywhere, the island’s warm, humid climate provides the perfect for these vigorous, invasive vines to flourish and fruit year-round. Back on the mainland, however, tracking it down requires a bit more strategy. Generally, you have two paths to take:

1. The Fresh Fruit: While fresh passion fruit is becoming more common seasonally at specialty stores and places like Whole Foods, it remains a pricey fruit. To be honest, buying fresh is often a bit of a gamble. Each pod varies significantly in its yield, meaning you might spend a small fortune and still fall short of the pulp your recipe requires. Plus, there is the simple frustration of hit-or-miss availability; you can’t always count on it being there when inspiration strikes to make a recipe that requires this ingredient.

   

2. The Puree Solution: The more reliable alternative is a high-quality passion fruit puree. While it is still an investment, it offers the consistency that fresh fruit lacks. It is important to note that this recipe specifically calls for puree, not juice, juice is often diluted and simply won’t yield the same vibrant, tart results.

   I’m fortunate to live in the Bay Area near many Latino grocery stores that carry maracuya (the name for the fruit across much of Latin America) in the refrigerated section in the produce area. I personally use the brand FruPack, though it is difficult to find online because it’s perishable. If you’re looking for a professional-grade option, I highly recommend Boiron’s Passion Fruit Puree. It usually comes in 2.2lb containers, which is an upfront cost, but it freezes beautifully. I like to portion it out so I have it ready for future recipes whenever the craving for the tropics returns.

   

More about the tart shell itself

This is the third installment in my tart mini-series. I’ve spoken at length about the two types of crusts I use for these recipes: Pâte Sucrée and Pâte à Foncer.

If you missed the previous entries, check out my Mixed Berries & Pastry Cream Tart, which features the same crisp Pâte Sucrée shell we’re using today. You can also dive into the Caramel Poached Pear Frangipane Tart, which highlights the flaky Pâte à Foncer. In those posts, I break down the different mixing methods and the resulting textures of each. Both tarts are absolutely lovely, and I highly recommend giving them a try!

Passion Fruit Tart with Torched Swiss Meringue

This recipe yields one 9” tart.

Tart Dough (Pâte Sucrée)

This dough makes enough for one 9” tart, and there is a bit left over for a small 4” tart shell to be used later. This need to rest for 4 hours before use, plan accordingly.

• 134 g low protein bread flour

• 58 g powdered sugar

• 27 g almond meal

• 1/4 tsp g baking powder

• 1/4 tsp salt

• 60 g butter, cold & cubed

• 46 g egg yolks (about 3 large yolks)

• ½ vanilla bean

Passionfruit Curd

• 234 g Passionfruit puree

  Note: You cannot substitute for passionfruit juice, it needs to be puree. If the puree contains seeds, they need to be removed.

• 70 g Egg yolks

• 88 g Eggs

• 117 g Sugar

• 88 g Butter

• 3.5-4 g SilverGelatin sheets (about 2.5 sheets)

  Note: You cannot substitute powder gelatin.

Swiss Meringue

• 150g Sugar

• 100g Egg whites

Equipment

• 9” Tart pan

• Small Torch

Tart Dough Instructions

Make sure your butter is cold before starting on this dough.

1. Sift the flour, powdered sugar, almond meal, baking powder, and salt. Add these to a mixing bowl fitted with a paddle attachment.

2. Add the cold butter and scraped vanilla seeds (if using). Mix on medium-low speed until the texture is mealy.

3. Add the eggs and mix on low speed just until the dough comes together.

4. Weight out 275g of dough for your 9” tart, and you will also have 50g you can use for a small 4” tart shell if you want. Shape the dough into a round disc and allow it to rest in the refrigerator for at least 4 hours, or even better overnight.

Note: This recipe only has enough filling for the 9” tart, so you can save left over dough for a future tart with a different filling.

1. Once the dough is done chilling, roll it into round 11”-11.5” sheet

1. Drape it over the tart ring. Gently lift the edges and press the dough into the corners so it fits snugly against the sides and base. Work around the ring, pressing without stretching, then trim the excess for a clean edge.

   

2. Once the tart pans are lined, freeze them for at least 30 to 60 minutes. This step is crucial for minimizing shrinkage during baking, a common challenge when working with tart dough.

3. Once it comes out of the freeze, line with tart parchment paper and place baking weights on top (I like to use beans). This prevents the dough from puffing up and helps it maintain its shape.

   

1. Bake at 350°F until the edges are golden and the bottom is set. This takes about 25 minutes.

2. Let the tart cool slightly, then remove the weights and the ring. Apply a quick egg wash for a golden crust and bake again at 350°F for an additional 5–10 minutes to dry the bottom.

Storage

Raw dough: The dough can be stored as large or small pieces, cut circles ready to line, or lined molds. Refrigerate for up to 3 days or freeze for up to 3 months, well-wrapped.

Tart shells: Blind baked tart shells can be stored at room temperature, well-wrapped, for 2 weeks.

Passionfruit Curd Process

1. Bloom the gelatin sheets in cold water and set aside.

2. Combine the fruit puree with half of the sugar in a pot and bring the mixture to just below a boil.

3. Whisk the egg yolks, whole eggs, and the remaining sugar together in a separate bowl.

4. Temper the eggs by slowly pouring one-third of the hot puree over the egg mixture, stirring constantly with a spatula.

   Note: Use a spatula rather than a whisk to avoid incorporating unwanted air.

5. Return the egg mixture to the pot, stirring continuously. Cook the base until it reaches 180°F.

   

6. Strain the mixture into a clean bowl to ensure a smooth texture and incorporate the gelatin by adding the bloomed and drained sheets to the warm mixture, stirring until dissolved.

7. Emulsify the butter once the curd has cooled to 95°-100°F. Gradually add the soft butter while blending with an immersion blender. Be careful not to create too many bubbles in your curd.

8. Pour the curd into blind-baked 9-inch tart shell. Immediately refrigerate for about 30 to 60 minutes, or until the curd completely sets.

   

Swiss Meringue Process

1. Combine the egg whites and sugar in a clean, grease-free mixing bowl. Set the bowl over a a pot of simmering water, ensuring the bottom of the bowl doesn’t touch the water.

2. Whisk constantly until the mixture reaches 120°F. The sugar should be completely dissolved; you can check this by rubbing a bit of the mixture between your fingers, it should feel perfectly smooth, not gritty.

   

3. Transfer the egg whites bowl to a stand mixer fitted with the whisk attachment. Whip on medium-high speed until the meringue reaches full volume and holds stiff, glossy peaks. Continue whipping until the bowl feels cool to the touch (room temperature).

Assembly

1. Transfer the meringue to a piping bag fitted with your tip of choice, I used a St. Honoré 686 tip for the ruffles shown here. You can create decorative pipe work or simply spread the meringue across the entire tart for a rustic finish.

2. Use a kitchen torch to toast the meringue, keeping the flame moving steadily until you achieve a golden-brown finish. Be careful not to hold the flame in one spot for too long, as the sugar can scorch and burn quickly.

Thank you for being part of the club!

The tart mini series continues! Last week, I shared my Caramel Poached Pear Frangipane tart (I definitely recommend checking it out!). This week, we are making a classic found in almost every bakery: the fresh mixed berry tart. This version features a silky pastry cream nestled in a buttery, Pâte Sucrée shortbread crust.

It’s a staple for a reason, people love the simplicity, and those who prefer pastries that aren’t overly sweet tend to adore this iconic tart. Plus, they are simply so much fun to put together! The vibrant berries and fruit you choose do all the work in making these look professional and gorgeous.

Now, it’s your turn to make it! The recipe I’m sharing is super approachable and beginner-friendly. Both the tart dough and the pastry cream can be customized to your liking by using different ring sizes or adding various flavorings. And, of course, the toppings can be whatever you imagine. The sky is really the limit here, and you are basically guaranteed a win.

Are you convinced yet?

Tart Dough - Pâte Sucrée

Let’s talk about the dough we are using for a second. For last week’s recipe ( Caramel Poached Pear Frangipane tart) we used a Pâte à Foncer, which provided a lovely, tender crust. This week, however, we are using a Pâte Sucrée,a rich, buttery shortbread with a crisp, cookie-like snap that holds up beautifully against the creamy filling.

As I mentioned last week, these names sound fancy (literally just because they are French!), but they are actually very straightforward and super approachable doughs that yield incredible results. I shared this same table to highlight the differences between the two dough I was taut to use and that give the most versatility. Use it as reference, but just know you can really use either for this recipe.

Creaming method: Here, butter and sugar are beaten together until light and fluffy to incorporate air. This creates a slightly lighter, more tender tart dough with a subtle lift.

Sanding method: This method will be used to make our Pâte Sucrée, Cold butter is rubbed or “sanded” into the flour until it resembles coarse crumbs, which minimizes gluten development. This produces a crumbly, sandy, and very tender crust.

Planning Ahead

One of the best things about tarts is that you can prep the most time-consuming components in advance. To make assembly smooth, I recommend prepping these things ahead of time:

• Tart Dough (Pâte Sucrée) You must make this at least 4 hours ahead (or overnight). Chilled dough is much easier to roll out and prevents the butter from melting, ensuring that signature crisp, cookie-like texture that supports the weight of the pastry cream.

  • Storage: Keep raw dough in the fridge for up to 3 days or freeze for up to 3 months. Even better, you can store the blind-baked shells at room temperature, well-wrapped, for up to 2 weeks.

• Pastry Cream This needs time to fully chill and set before it can be piped or spread into your shells. Making it a day early allows the vanilla and dairy flavors to develop.

  • Storage: Keep in the fridge for up to 3 days with plastic wrap pressed directly against the surface. Note: before use, just give it a whip to bring it back to a fluid fluffy texture. Alson, do not freeze the pastry cream; the starch structure will break down and become watery upon thawing.

• Fruit Prep & Glaze While the berries are best handled fresh on the day of assembly, you can wash and thoroughly dry them a few hours early. For the apricot glaze, have your jam and pastry brush ready to go.

  • Storage: Once the tart is fully assembled and glazed, it is best enjoyed within 12 hours to keep the crust from softening, though it will stay delicious in the fridge for up to 2 days.

Mixed Berries & Pastry Cream Tart Recipe

This recipe yields two 6.5 inch tarts or about six 4” tarts.

Tart Dough (Pâte Sucrée)

• 134 g low protein bread flour

• 58 g powdered sugar

• 27 g almond meal

• 1/4 tsp g baking powder

• 1/4 tsp salt

• 60 g butter, cold & cubed

• 46 g egg yolks (about 3 large yolks)

• ½ vanilla bean or 1/2 tsp of vanilla extract

Pastry Cream

• 305 g Milk

• 76 g Sugar

• 22 g Cornstarch

• 61 g Egg yolks

• 36 g Butter

Fruit of choice (these are just suggestions)

• 1 Pack (170g) of blueberries

• 1 Pack (170g) of Blackberries

• 1 Pack (170g) of Raspberries

• 1 Mango

For Tart Assembly/Equipment

• Egg wash (1 egg yolk + 1 egg)

• Apricot Jam (for glaze, optional)

• 6.5” Tart ring (I used one on Amazon)

• 4” Tar ring (I used one on Amazon)

Tart Dough Instructions

Make sure your butter is cold before starting on this dough.

1. Sift the flour, powdered sugar, almond meal, baking powder, and salt. Add these to a mixing bowl fitted with a paddle attachment.

2. Add the cold butter and scraped vanilla seeds (if using). Mix on medium-low speed until the texture is mealy.

3. Add the eggs and mix on low speed just until the dough comes together.

4. Shape the dough into round discs and allow it to rest in the refrigerator for at least 4 hours, or even better overnight.

   For two 6.5” tarts, weigh 150g–160g of dough

   For six small 4” tarts, scale out 50g.

   

5. Once they are done chilling, roll the dough into round sheet (see dimensions below)

   For 6.5” tarts, roll a 7.5” circle

   For 4” tarts, roll 5” circle

   

6. Drape it over the tart ring. Gently lift the edges and press the dough into the corners so it fits snugly against the sides and base. Work around the ring, pressing without stretching, then trim the excess for a clean edge. This simple method removes the need to cut strips or circles first.

   

7. After lining tart pans, freeze for about 30 minutes to minimize shrinking when baking.

8. Line with tart parchment paper and place baking weights on top (I like to use beans). This prevents the dough from puffing up and helps it maintain its shape.

   

9. Bake at 350°F until the edges are golden and the bottom is set. This takes about 25 minutes for 6.5” tarts and 20 minutes for small 4–5” tarts.

10. Let the tart cool slightly, then remove the weights and the ring. Apply a quick egg wash for a golden crust and bake again at 350°F for an additional 5–10 minutes to dry the bottom.

    Storage

    Raw dough: The dough can be stored as large or small pieces, cut circles ready to line, or lined molds. Refrigerate for up to 3 days or freeze for up to 3 months, well-wrapped.

    Tart shells: Blind baked tart shells can be stored at room temperature, well-wrapped, for 2 weeks.

Pastry Cream Process

1. Bring the milk and half of the sugar to a boil in a heavy-bottomed saucepan. Meanwhile, whisk the remaining sugar with the cornstarch, then incorporate the egg yolks until smooth.

2. Once the milk mixture reaches a boil, temper the egg mixture by slowly whisking in 1/3 of the hot milk.

3. Return the tempered mixture to the saucepan. Bring it back to a boil over medium heat, stirring constantly with a whisk to prevent scorching.

4. Reduce the heat slightly and maintain a gentle boil for 2 minutes to fully hydrate the starch. Remove from heat and add the butter, whisking until fully incorporated and smooth.

1. Chill: Pour into a shallow container and press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until cold.

• Shelf Life: Use within 3 days. Do not freeze.

Tart Assembly

1. Fill the baked and cooled shells with pastry cream (approximately 150g per 6.5-inch tart).

   

2. Arrange the fruit on top of the pastry cream in any configuration you like. Honestly, it will look beautiful no matter how you style it!

   

3. Place a few spoonfuls of apricot jam in the microwave with about 1 tsp of water to thin it out.

   Note: It must be apricot jam, no substitutions! Once it heats up, it becomes a smooth syrup. Apricot jam is naturally translucent and light amber. When thinned out into a glaze (technically called nappage), it enhances the vibrant colors of fruits.

   Use a pastry brush to apply this glaze over your finished tarts to give them that professional, high-gloss polish. this must be done while the glaze is hot! when it cools it get difficult to apply.

   ---

Thank you for being part of the club!

This tart recipe is the first of five unique tarts I’ll be sharing with you in the upcoming weeks. I’m currently in the middle of a tart obsession after recently taking a three-day course on tart making at the San Francisco Baking Institute. I’ve been remaking the recipes, adding my own spin, and scaling things down for the at-home baker to make sure you have the knowledge to make them, too.

I never really realized how tarts offer endless possibilities. They are so versatile, from the dough to the fillings, and you can make everything so far in advance that assembly becomes a breeze. I can confidently say that after the last two weeks of baking tarts, I prefer them over pies. I said what I said, sorry! Also, I feel like tarts are super underrated. Like with all things, baking trends also come and go, highlighting something for a moment; I think tarts need their time in the spotlight, so I’m doing my part with the small following I have to give it to them.

As you know from the title of this post, the first tart we will be learning to make is this delicious Caramel Poached Pear Frangipane Tart. This tart is all about layers of flavor and, above all, texture!

There is the buttery, crisp crust that serves as the vessel for everything, the soft frangipane filling, and the caramelized poached pears that practically dissolve in your mouth, all finished with the added crunch of sliced almonds. It’s magic, honestly.

This is also a very versatile recipe. I used poached pears, but you can add almost any fruit you like; most fruits pair beautifully with an almond frangipane filling.

Tart Dough - Pâte à Foncer

There are two tart doughs I’ll be using in this mini tart series. The first is Pâte à Foncer, which we will be using for this recipe, and the other is Pâte Sucrée. They sound fancy (literally only because they’re French), but they are actually quite simple doughs that make wonderful tarts. Honestly, you can use either one in any tart configuration; it’s all about which final texture you prefer.

Creaming method:
This method will be used to make our Pâte à Foncer. Here, butter and sugar are beaten together until light and fluffy to incorporate air. This creates a slightly lighter, more tender tart dough with a subtle lift.

Sanding method:
Cold butter is rubbed or “sanded” into the flour until it resembles coarse crumbs, which minimizes gluten development. This produces a crumbly, sandy, and very tender crust.

Planning Ahead

This tart has a few moving parts, but you definitely don’t need to do everything in one day! And the best part about tarts in general is that you can make a lot a head. To make assembly smooth, I recommend prepping a few components ahead of time:

• Tart Dough (Pâte à Foncer) – You must make this at least 4 hours ahead (or overnight). Chilled dough is much easier to roll out and prevents the butter from melting, ensuring that signature tender crust.

  • Storage: Keep in the fridge for up to 3 days or freeze for up to 3 months.

• Pastry Cream & Frangipane – The final frangipane mixture (the almond cream folded with pastry cream) can be made in advance and kept chilled until you're ready to use it. Note that you cannot freeze the pastry cream by itself; it should only be frozen once it has been fully mixed with the almond cream to create the frangipane.

  • Storage: Keep in the fridge for up to 3 days or freeze for up to 3 months.

• Caramel Poached Pears – These benefit immensely from sitting in their liquid. Prepare them 1–2 days in advance and keep them submerged in the fridge. This allows the caramel and aromatics to penetrate the fruit deeply.

  • Storage: No, you cannot freeze the pears after they’ve been poached due to their high water content.

Caramel Poached Pear Frangipane Tart Recipe

This recipe yields two 4”x13.5” tarts. If you only want to make one, you can freeze the remaining tart dough and finished filling; simply thaw them in the fridge overnight the day before you plan to bake. The fruit of your choice, however, should be prepared on the day of assembly.

Tart Dough (Pâte à Foncer)

• 213 g butter

• 6 g salt

• 5 g sugar

• 12 g egg yolks

• 57 g milk

• 284 g pastry flour

Caramel Poached Pear

• 4 Pears, peeled and cored

• 273 g Sugar 1

• 91 g Water 1

• 545 g Water 2

• 91 g Sugar 2

• A strip or two of Orange peel

• A few strips of Lemon peel

• 1/4 Vanilla pod (or a splash of extract)

Pastry Cream

• 305 g Milk

• 76 g Sugar

• 22 g Cornstarch

• 61 g Egg yolks

• 36 g Butter

Almond Frangipane

• 88 g Butter

• 88 g Sugar

• 88 g Almond meal

• 40 g Eggs

• 27 g Low protein bread flour

• 3 g Rum (optional)

For Tart Assembly/Equipment

• Egg wash (1 egg yolk + 1 egg)

• Jam of choice (optional)

• Almond slices, or other preferred nuts

• 4”x13.5” Tart Mold (I got mine on Amazon)

Tart Dough Instructions

Before starting, bring all ingredients to room temperature. This is crucial because when ingredients are at a similar temperature (ideally between 64°F and 70°F), they bond together much more effectively.

Tips for room temperature:

• Cold Butter: To soften butter quickly, place it in the microwave and heat it in very short, five-second bursts until it reaches the correct consistency.

• Egg Yolks: To take the chill off quickly, place the container of yolks over a small bowl filled with warm water for a few minutes.

1. Using a stand mixer fitted with the paddle attachment, mix the butter on low speed to break it up. Aim for a smooth consistency without incorporating air.

2. Add the salt, egg yolks, sugar, and milk. Use your spatula to mix any butter that may be stuck at the bottom of the bowl.

   Note: The mixture will not appear homogeneous and may look slushy at first; continue mixing until combined. Trust the process, it will come together. If it is taking too long, it’s probably because your ingredients weren’t at room temperature. Just keep mixing, maybe even bump the speed a bit on your mixer.

3. Add the flour in two stages, mixing until just incorporated. Be careful not to over-mix. this is important, you don’t want to develop too much gluten.

4. Once the dough comes together, scale it into two 275g portions. Shape them into two rough rectangles. Wrap the dough and chill for at least 4 hours before sheeting, or leave it in the refrigerator overnight.

   

   Note: If you only want to make one tart or prefer to use the dough later, you can freeze it at this point. Simply thaw it in the fridge the day before you plan to use it.

5. Once chilled, roll the dough out into a 6” × 15.5” rectangle (do not go beyond these dimensions). Lay it over the 4”x13.5” tart mold, then gently lift and ease it into the corners before lightly pressing it into the base and sides. Press into the fluted edges without stretching, leaving the excess hanging over the rim. Trip the excess.

   

6. Freeze the dough in the mold for 30 minutes. Chilling will relax the gluten, and this is important because it will ensure your tart does not shrink when it goes in the oven. This step can’t be skipped.

7. Blind Baking

   1. Initial Bake: Fill lined molds with parchment paper or foil and pie weights (this can be beans, rice). Bake at 400°F for 12–16 minutes, or until the edges are golden and set.

   2. Final Bake: Remove the weights and paper. Brush the tart shell with egg wash. Reduce the oven temperature to 350°F and bake for an additional 10–15 minutes, or until the center is golden brown and fully set.

   • Shelf Life: tart dough can be in the fridge up to 3 days.

   • Freezing: Freeze unbaked tart dough up to three months.

Caramel Poached Pear Process

1. Peel the pears, cut them in half lengthwise, and remove the cores. You should have 6 halves, which is enough for two tarts. Set these aside while you prepare the poaching liquid.

   

2. Using the wet caramel method, combine the first portion of sugar (273 g) and water (91 g) in a heavy-bottomed saucepan. The mixture will appear opaque at first, as the water is meant only to moisten the sugar rather than dissolve it completely.

3. Bring the mixture to a boil. As it heats, use a wet pastry brush to wash down the sides of the pot; this removes stray sugar crystals and prevents crystallization. The caramel will become very fluid as it reaches high temperatures. Do not touch or stir the caramel, as this can cause it to crystallize.

4. Deglaze: Once the caramel reaches a deep amber color, carefully deglaze the pot by adding the second portion of water (545 g). Use room temperature or warm water to minimize thermal shock. Expect some splattering, and continue whisking until the caramel is fully incorporated.

   

5. Add the second portion of sugar (91 g) along with the orange peel, lemon peel, and vanilla. Bring the syrup to a gentle simmer or light boil to dissolve the sugar and infuse the aromatics.

6. Poach: Submerge the pear halves in the syrup. Keep your thermometer handy and maintain a consistent temperature of 180°F for 30–45 minutes, or until the pears are tender and slightly softened.

   

7. Remove the pot from the heat. Allow the pears to cool completely while submerged in the caramel poaching liquid. Keep them in the fluid until you are ready to assemble your tarts. The pears can be kept in the poaching liquid over night.

Pastry Cream Process

1. Bring the milk and half of the sugar to a boil in a heavy-bottomed saucepan. Meanwhile, whisk the remaining sugar with the cornstarch, then incorporate the egg yolks until smooth.

2. Once the milk mixture reaches a boil, temper the egg mixture by slowly whisking in 1/3 of the hot milk.

3. Return the tempered mixture to the saucepan. Bring it back to a boil over medium heat, stirring constantly with a whisk to prevent scorching.

4. Reduce the heat slightly and maintain a gentle boil for 2 minutes to fully hydrate the starch. Remove from heat and add the butter, whisking until fully incorporated and smooth.

   

5. Chill: Pour into a shallow container and press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until cold.

   • Shelf Life: Use within 3 days.

   • Freezing: Do not freeze unless the pastry cream is mixed into a frangipane.

Frangipane Process

1. Ensure all ingredients, especially the butter and eggs, are at room temperature. This is crucial for creating a stable emulsion and preventing the batter from curdling.

2. In a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until the mixture is light, aerated, and pale in color.

3. Add the eggs gradually, one at a time, ensuring each is fully incorporated before adding the next. Scrape down the sides and bottom of the bowl periodically to ensure an even mix.

4. Add the almond meal and low-protein bread flour. Mix on low speed just until combined to avoid overworking the flour. Add the rum and mix briefly until the batter is smooth and homogeneous.

5. Finally, in a clean bowl scale out 667 g of almond cream you just made and mix in 333g of the pastry cream on medium speed with the paddle attachment until combined.

   

   • Shelf Life: Use within 5 days.

   • Freezing: Freeze up to three months.

Tart Assembly

1. If desired, pipe or spread a thin layer of jam across the bottom of the tart shells.

2. Pipe or spread the frangipane into the shells, filling them 2/3 to 3/4 of the way. Adjust the volume based on how much fruit you plan to add. Do not overfill, the frangipane will rise a bit once it bakes, so be mindful.

   

3. Arrange the fruit on the surface by slicing and fanning out the poached pears. this helps moisture evaporate during baking, which concentrates the flavor and protects the pastry. Depending on the size of your pears, you may fit 3-4 on the tart. Lastly, garnish as desired with sliced almonds or other chopped nuts.

   

   

4. Bake at 335°F for 50–60 minutes. The tart is done when the frangipane is puffed and golden brown, and the crust is deeply colored. Allow the tart to cool completely in the pan before carefully removing it from the mold.

5. While the tart is slightly warm or once cooled, brush the surface with warmed apricot glaze.

Storage: This tart is best enjoyed within 24 hours. It can be frozen and reheated, though the crust will lose some of its original crispness.

I can’t wait for you all to try this recipe! It tastes amazing! and absolutely worth a try.

Maybe it’s just my algorithm, but I can’t go a minute on social media without seeing those amazing dome cakes that every creator seems to be making, and of course, I’ve been loving it!

Likewise, I’ve seen a big rise in ube, a flavor that (much like matcha) is bursting in popularity and hitting the mainstream, especially with Starbucks launching an ube coconut drink. Ube, or purple yam, is a starchy root vegetable from the Philippines known for its vibrant purple color, mild, nutty flavor, and creamy texture. It has been a staple in Filipino desserts forever, but it is truly becoming the "it" flavor right now. And I have to emphasize: that purple color is stunning!

So, two things are currently having a major moment (at least in my algorithm, and if you follow cake decorators, I suspect yours too!): ube and dome cakes. Naturally, I thought, why not combine both?

I was inspired to take a stab at this, and I am really proud of the results! This week, I’m sharing a recipe for a foolproof ube dome cake featuring coconut panna cotta and coconut Swiss meringue frosting layers. We’ll finish it off with an ube Swiss meringue frosting using a simple but beautiful piping technique that is totally beginner-friendly.

Ready? Let’s get started!

Making the Dome

I did my research (thanks to what was already available on my “For You” page), and there are really two common ways to achieve that signature rounded shape:

1. The Carving Method - The first approach I’ve seen involves carving. This is where you start with traditional cake layers, stack them with your fillings, and then carefully carve the cake into a dome using a serrated knife before frosting it smooth. In my opinion, this requires too much buttercream to cover up imperfections; it relies heavily on your “eye,” and you can potentially over-carve. To be honest, I’m just not that good at carving!

2. The Mold Method - The second method is the one I recommend for an easy, foolproof, and stress-free experience: the mold method! I used a 6-inch dome-shaped mold from Amazon that pairs with a standard 6-inch cake pan. If you want to make a bigger cake, just ensure the diameters of both pans are the same. Using a mold ensures a perfect result every time, no guessing involved!

Planning ahead

This cake has a few moving parts, but you definitely don’t need to do everything in one day! While it’s doable, you’ll spend a lot of time waiting for things to cool or set. To make assembly smooth (and way more enjoyable), I recommend prepping a few components ahead of time:

Ube Chiffon Cake Layers – You can bake these ahead and wrap them tightly once fully cooled. Store in the fridge for up to 2 days, or freeze for up to a month. If frozen, thaw overnight in the fridge. Chilled chiffon layers are much easier to slice cleanly and stack, especially for a dome shape.

Coconut Panna Cotta – This is a classic Italian dessert that adds a fun texture to your cake. It benefits from being made ahead since it needs time to fully set. Prepare it 1–2 days in advance and keep it chilled and covered in the molds until you’re ready to assemble. This is NOT freezer friendly.

Swiss Meringue Buttercream (Ube & Coconut) – You will make two batches of this frosting, one flavored with coconut and the other with ube. You can store these in the fridge for up to a week or freeze them for up to 2 months. When you're ready to use them, simply bring the buttercream back to room temperature and re-whip until it's smooth, fluffy, and silky again.

Ube Coconut Dome Cake

Ube Chiffon Cake

• 165 g Cake flour

• ½ tsp Baking powder

• ¼ tsp table salt

• 184g Granulated sugar, divided

• 3 large Eggs, yolks separated from whites

• 75 g Vegetable oil (or other neutral oil)

• 85 g Whole milk

• 1 tsp ube extract

• ¼  tsp Cream of tartar (or ½ tsp lemon juice)

Coconut Panna Cotta

• 2 tsp gelatin

• 1 tbsp water

• 195g coconut milk

• 177g heavy cream

• 50g sugar

• ½ tsp coconut extract

• Pinch salt (optional, a very small pinch)

Swiss Meringue Buttercream | Ube & Coconut

Note: This recipe will be made twice! The measurements below are for one batch. Please see the flavoring variations below to adjust for either ube or coconut.

• 4 large Egg whites

• 224g Fine granulated sugar

• ½ tsp Fine sea salt

• ¼ tsp Cream of tartar

• 2 tsp Ube powder (sifted, adjust up to 1 tbsp for color)

• 339g (3 sticks) Unsalted butter, softened to room temperature

Flavor Variations

• Ube - Add 2 Tbls of ube powder

• Coconut - Add 1 tsp of coconut extract

Ube Chiffon Cake

This cake doesn’t have to be a dome! If you’d prefer a more traditional look, you can easily opt for two standard 6-inch cake pans instead of using the dome mold.

1. Preheat your oven to 325°F. Grease one 6x3-inch round cake pan and one 6-inch dome cake pan with butter and flour.

   Tip: If you only have a 6x2-inch pan, you can simply line the sides with parchment paper that extends 2 inches above the rim of the pan. The cake will rise quite a bit, and this extra height ensures that it stays even and doesn't create a "muffin top."

2. In a large bowl, whisk together the baking powder, salt, and 74g (approx. ⅓) of the sugar. Add the egg yolks and beat until the color lightens. Whisk in the milk, oil, and ube until combined.

3. Gently whisk the cake flour into the egg yolk mixture until just combined.

4. Whip Meringue: Using a stand mixer with a whisk attachment, beat egg whites and cream of tartar on medium speed. Gradually add the remaining sugar one tablespoon at a time. Increase speed to medium-high and beat until the mixture holds stiff peaks.

   

5. Using a flexible spatula, gently fold the egg whites into the batter in three separate additions, taking care not to deflate the air.

   

6. Divide the batter between the pans. Tap once on the counter to release large bubbles. Bake immediately for 45 minutes, or until a skewer comes out clean.

   

7. Cool: Invert the tins onto a wire rack immediately and cool completely. Once cool, release from the tins and put aside until you are ready to assemble.

Coconut Panna Cotta

This panna cotta is a bit different from the standard version you may have tried. It contains slightly more gelatin, which provides the extra stability needed for it to hold up as a cake layer.

1. First, bloom the gelatin. Place 2 tablespoons of water in a small bowl and sprinkle powdered gelatin over the surface. Stir well and let stand for 5–10 minutes to bloom.

2. Combine coconut milk, heavy cream, sugar, coconut extract, and salt in a medium saucepan. Heat until just before the boiling point (around 170F), stirring regularly until the sugar is dissolved. Remove from heat.

   

3. Melt the bloomed gelatin in the microwave for 10–20 seconds until clear. Stir the melted gelatin into the coconut mixture until smooth.

4. Pour into hot mixture into a small pitcher and place in the fridge until cooled completely but not setting. Stir occasionally to prevent a skin from forming.

5. Line the two 4 inch cake molds (I use these from Amazon) with saran wrap; this will help the panna cotta release much easier later.

6. Pour in the coconut panna cotta until it reaches a depth of about 1/2 inch. I recommend using a ruler here, simply place it in the center of the mold and stop pouring once you reach the correct depth. It is important that these layers aren’t too thick! Cover and refrigerate for at least 6 hours, or until fully set.

   

Coconut & Ube Swiss Meringue Buttercream

1. Set a heatproof bowl over a pot of simmering water (double boiler). Combine egg whites and sugar. Whisk frequently until the mixture is smooth and no sugar granules remain when rubbed between your fingers.

   

2. Whip Meringue: Transfer to a stand mixer with a whisk attachment. Start on low, gradually increasing to medium. Add the cream of tartar. Whisk until the meringue holds stiff peaks (6–9 minutes) and the bowl is cool to the touch. Add salt during this process.

3. At this stage, Sift the ube powder or coconut extract over the meringue and continue whisking.

4. Turn the mixer to low. Add softened butter one tablespoon at a time.

5. Once all butter is added, continue whisking (the mixture may look curdled briefly) until it becomes thick, smooth, and holds its shape.