Burnt Honey and Cinnamon Ice Cream

I was in the Crate and Barrel outlet store in Berkeley the other weekend and found this book(although as you can see it’s much cheaper at Crate and Barrel).  $4.95 for a book on ice cream – why not? I had not heard of Shona Poole’s book before but it’s a pretty little creation with […]...

Sugar High (Low) Friday #15/Happy Chinese New Year: Almond Orange Panna Cotta

I found it ironic that I started this blog with a focus on desserts, and then the next Sugar High Friday to come along had the theme of Sugar Low! Usually the only concessions I make in baking are to use low or nonfat milk, perhaps a smidge less butter or sugar, and then cheerfully […]...

Succés Meringue Cake

Since I had some coffee buttercream left over from the opera cake, I decided to make another one of my favorites from pastry class, the succés meringue cake.  This is another very traditional French dessert that is quite outrageously scrumptious!  It is really a variation of the dacquoise, which is several layers of crisp baked […]...

Chocolates for Christmas

These are some chocolates I made for gift-giving at Christmas – I finally got to document them!  I was inspired by Michael Recchiuti’s Chocolate Obsession, a beautiful tome that has recipes for many of his exotic creations, like his Key lime pears and star anise-pink peppercorn chocolates. Candymaking has always made me nervous – the […]...

Opera Cake

One of my favorite things I learned to make in pastry class was the Opera cake.  This classic French dessert was created by Louis Clichy, who called it – quite naturally – the Clichy. However, it was popularized by the Parisian pâtisserie Dalloyau as the Opera cake and is now mostly known by that name.  […]...

Hello!

Who am I: My name is Anita and I am a Bay Area native, living and working around San Francisco, whose lifelong addiction to all things sweet has developed into a happy baking and photography hobby.   Where I’ve been: In 2005 I took a six-month professional pastry course at Tante Marie’s Cooking School, which […]...