cake 8

G O T H   P A R T Y   M I N I   C A K E

black chocolate cake | bourbon soak | vanilla buttercream

cake 6


M A T C H A   L E M O N   M A R B L E

last week i had the ultimate delight of doing a pop up bake sale at a Fantastic Negrito concert at the Viaduct in downtown LA. it was lots o fun, and i filled a table with rows and rows of cake. there were 8 kinds of cake, 1 brown butter hazelnut brownie and 1 chocolate bacon bread pudding. this green delight was a lemon and matcha cake with a matcha white chocolate glaze. the glaze hardens quicky - i couldn't stop eating the shards of it. this recipe could easily be used for matcha white chocolate bark. 

matcha white chocolate glaze

Do It

using a serrated knife, chop the white chocolate couverture and place it in a heatproof bowl set over a saucepan of simmering water to melt; the bottom of the bowl should not touch the water. Melt the couverture, then remove 1 tablespoon and mix it with the powdered matcha tea. Combine this mixture with the oil, then add it to the remaining melted coverture. Remove the cake from the refrigerator. When the temperature of the couverture has reached between 104˚F and 113˚F (40˚C and 45˚C), pour the glaze, all at once, over the cake. Set aside and allow the glaze to set.

recipe from herriot grace


  • 240 g white chocolate couverture (8 1/2oz)

  • 10 g matcha powder (2t)

  • 15 g grapeseed oil (1T)

cake 5

C O C O N U T   D R E A M W O R L D

coconut cake | coconut pastry cream | sliced banana | coconut swiss buttercream

coconut pastry cream

Do It

heat coconut milk, sugar, salt, and vanilla bean in a medium sauce pan over medium heat. in a metal bowl, whisk together the egg yolks and the cornstarch. once the crema is hot, remove the vanilla bean, scraping out any seeds into the cream. slowly add about 1/2 cup of the hot cream to the yolk mixture while whisking. continue pouring more of the cream slowly into the yolk mixture while whisking. Pour the now warm yolk mixture back into the saucepan and whisk. continue to whisk with heat on medium for a 3 more minutes. the mixture will turn thick and bubble. Continue to whisk for the full 3 minutes or the pastry cream might separate as it cools. 

After the 3 minutes, whisk in the butter. then add the coconut flakes. pour into a shallow dish to cool, and place a piece of plastic wrap right on the top surface so that a skin doesn't form. refrigerate until cold, at least an hour. once it is cool, stir it to loosen. whip the 1/2 cup of cream to medium peaks. Stir in 1/3 of it into the pastry cream to lighten. then fold in the remaining cream until the pastry cream is nice and light. 


  • 1 (14 oz can coconut milk)

  • 3/4 cup sugar

  • 1 vanilla bean

  • pinch kosher salt

  • 3 large egg yolks

  • 2 tbsp cornstarch

  • 2 tbsp unsalted butter

  • 1 cup sweetened coconut flakes

  • 1/2 cup heavy cream

cake 4

Y O U   A R E   A   F R U I T C A K E

brown sugar cake | lemon cream | pecan crunch | whipped vanilla bean buttercream

cake 3

S M O O T H  &  S A L T Y . . . R E A L  S M O O T  H 

onyx chocolate cake | whipped caramel ganache | SALT

cake 1

L E M O N Y  S N I C K E T ' S  D I S C O   P A R T Y. 

the innards: gooey lemon cake | lemon ginger cream | whipped vanilla buttercream

this cake is a good ol' fucking time, wouldn't you say?