White nectarine, raspberry & elderflower cake
I had so much fun this “summer” with stone fruit, berries, tropical fruit (guavas, passionfruit), lychees and corn! I had a blast exploring fruit in Taiwan and brought back passionfruit, mangoes, peaches, guavas and tomatoes and they’ve been nothing short of amazing. I still can’t get past using mangoes in cake as I always feel like they’re better fresh, unadulterated. Maybe one day!
We’re planning the fall/Autumn menu now and I’m excited for fall colours 🤎. We’re inspired by warm hints of spice, orchard fruit, end of summer early fall stone fruit, figs, grapes, pumpkins, root veggies, pecans, candycap mushrooms and not forgetting orchard fruit.
I know it’s early, but my absolute most favorite time of the year is CHRISTMAS. We have a delicious Christmas log cake already planned – everything that I love about my childhood in this cake! Stay tuned ~
Lychee, raspberry & rose cake (L)
Strawberry, salted sakura & matcha (R)
Fig leaf tres leches with summer fruit
White nectarines, figs, raspberries & Taiwanese passionfruit
Strawberry, salted sakura leaf & matcha
Roasted mixed berries & cream
Heirloom bloody butcher’s cornmeal cornbread
White donut peach cake with jinxuan milk oolong & elderflower
Grapefruit, lychee & elderflower
Taiwanese Pink Guava, passionfruit & lime cake
Plum, lemon & corn cake
Pink guava cheesecake
little favors 