Stabilized Whipped Cream

Stabilized whipped cream has lasting power to hold shape and form over the standard, unfortified variety. This recipe will get you on your way to beautiful desserts! Manufacturing cream was first introduced to me more than two decades ago. I was waiting tables at Coco’s/South Coast Plaza (another story for another time) when I became […]

Sourdough Chocolate Cake

A vintage cake takes on modern flair with its chocolaty sourdough tang in an eye catching buttermilk frosting. Most of the time it hangs out in the fridge just chilling; nudged to the back like an unengaging carton of leftover Chinese takeout. The canning jar, carefully sealed with a sheet of plastic wrap and a […]

German Chocolate Cake

This was it. This was the one which solidified my lifelong relationship with cake. I was a very young boy, and I remember the sensation of my first bite. The frosting with its pebble-like texture beckoned my teeth into a more active role of consumption. The coconut and pecans shared the spotlight in a sweet […]

Chocolate Ganache

Whether used as a sauce, topping, or filling, this chocolate ganache recipe is versatile, adaptable and and oh so tasty! Try it on fresh berries, ice cream, profiteroles or cakes. The versatility of chocolate ganache earns a go-to status for pastry arts. Whether as a sauce, topping, or filling, it’s used for multiple things like […]

Applying Petit Four Icing

  Poured fondant icing is the traditional confection used to coat baked goods such as petits fours. It is essentially a mixture of sugar and water cooked to the soft-ball stage, cooled somewhat and then stirred or beaten to an opaque, creamy consistency. In this state, the icing texture takes on color beautifully and the […]

First Feast

  My wife and I are planners, especially in regards to events and holidays. I’m not certain if it’s the years we spent working in the hospitality industry, or just who we are as people, but we do devote a modicum of time to thinking things through. Our best laid plans may not always pan […]

Not A One Says Fall

    This was my first cookbook. I couldn’t have been more than 8 or 9 years old, and I don’t remember if it was mine or shared between me and my sister and brother. What I do remember is my infatuation with the book’s recipe for Peanuts’ Peanut Brittle and my determination to make […]