Where Design and Dessert Meet
Sweet Testing: Lemon-Almond Meringue Tarts
I’ve been wanting to make these lemon tarts ever since I bought the first Baked cookbook, Baked: ...
Edible Art: Padded Cell
Padded cell days. We’ve all had them. You know those days when you get so frustrated/upset/crazy t...
Printmeneer Cookie Cutters
As much as I love cookie cutters, I do get a little bored with the more traditional shapes. Everyo...
Oh, how do I love Wes Anderson, let me count the ways. Oh, how do I love Prada , let me count s...
Edible Art: Cake Decoration Machine
I’ve never been very good at cake decorating. Oh, sure, I can fake it, to a certain extent, but...
Sweet Testing: Mississippi Mud Pie (aka Mississippi Mud Cake)
I love this cake. I love this cake so, so much. It is, in my opinion, one of the best t...
Rollware: Edible Dishware
Ever since I saw my first patterned rolling pin in Gesine Bullock-Prado's cookbook Pie it Fo...
Tim Walker Photographs
I don’t think Tim Walker has every taken a picture that I didn’t love. I am a huge fan. I don’t ...
It’s hard to imagine a time when chocolate was a luxury. In modern times, chocolate is so readily ...
Cookbook Excitement: Modern Art Desserts
I can't even begin to tell you how excited I am about this cookbook! Back in 2009, I wrote a ...
Whipped Bake Shop
As much as I love tile, looking at tile, dreaming about tile, I’ve never actually had the guts or...
Gina Beavers (Paintings)
The biggest, most obvious difference between paintings of food and the real, edible version that ...
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