This Saturday I will be teaching a fun class at Whole Foods Arroyo Parkway on how to decorate cupcakes with natural ingredients! Some information I will cover includes tinting your frosting with natural food colors, decorating with edible ingredients, and how to translate these tips into decorating cakes too! Come join in on the fun this Saturday in Pasadena at 3 PM. This would be a fun Mother’s Day activity as well! All ages welcome.

Register at Eventbrite here!

Location: Whole Foods Market Arroyo
465 S Arroyo Pkwy
Pasadena, CA 91105
Date: Saturday, May 9, 2015
Time: 3:00 PM to 4:30 PM

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Come join me at Communal to learn the basics of gluten free cake baking! Everyone will assemble and decorate their own gluten free cake, sample a variety of baked goods, and receive a recipe booklet and goodie bag. Click here to find out more information and reserve your spot in class.

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My naked cake and photograph was recently published in German baking magazine, Sweet Dreams!

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If you’ve ever wanted to make your own naked cake, I have a tutorial up on Design Love Fest! Click here to get step by step directions with recipe. (Photo credit: Ivan Solis)

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A few nights ago I was laying in bed and really craving scones, but didn’t have any butter in the fridge. So I googled  “scone recipe without butter” and what do you know, it exists! The next morning I whipped up a batch, unsure if they would come out any good. The recipe was extremely simple that it seemed too good to be true. After a quick 12 minutes in the oven, I let them rest for a quick 30 seconds (just so I wouldn’t burn my tongue) and they were just about perfect and exactly what I was craving.

I had enough cream to make them again, so this past weekend I made another batch, but this time with a bit of rye flour to see how they’d fair. Because the recipe is so simple, I was afraid they won’t take well to any adjustments, but what do you know, they were perfect once again. I brought them to my mom’s and we had afternoon tea with cream and jam.

This recipe is really easy to customize. You can add fruit, such as fresh or frozen blueberries (not thawed). You can replace some of the all purpose flour with others such as spelt or buckwheat. You can even mix the dry ingredients in advance and just pour in the cream before you’re ready to make them. This recipe makes 8 mini scones, but it can easily be doubled for more servings.

Easy Cream Scones Recipe
 
Prep time
Cook time
Total time
 
Adapted from King Arthur Flour
Author:
Recipe type: Easy Cream Scones
Serves: 8
Ingredients
  • 1½ c all purpose flour
  • 1½ tsp baking powder
  • 2 tbsp sugar
  • ¼ tsp salt
  • ¾ c heavy cream
  • turbinado sugar for topping
Instructions
  1. Preheat oven to 400° F.
  2. In a medium bowl, whisk together dry ingredients.
  3. Gradually pour in cream and stir until just combined.
  4. Place dough on lightly floured surface and gently knead/pat together until cohesive. Do not overwork dough.
  5. Press dough into ¾" thickness. Using a bench scraper, knife, or small circle cutter, cut dough into equal pieces.
  6. Place 1" apart on parchment lined baking sheet. Brush with heavy cream and top with a generous pinch of turbinado sugar.
  7. Bake for 10-12 minutes until golden brown.

 

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For our third collaboration as MK/BITA, we introduce our Valentine gift basket!  Each package includes one crepe paper peony and one dozen shortbread cookies.

Ji of Blooms in the Air carefully handcrafts each peony from high quality European crepe paper. It is amazing how much attention to detail put into each flower. Peonies come in two colors, ombré fuchsia and light blush pink.

The shortbread cookies come in two flavors, rosewater and chocolate chili. As with everything else Matchbox Kitchen, all ingredients are organic and thoughtfully sourced.

And, just for friends and blog readers, we are offering free shipping on orders placed by Sunday, January 25! No code necessary, just check out as normal. Click here to shop now.






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A couple weekends before Christmas I held my first pop up at Handcraft & Hart. I met Russ through a fellow cake club member, Elsie, and we held one of our meetings there. Russ was so welcoming and such a great host, so when the holiday season came around I emailed him on a whim to see if he was interested in hosting a pop up. Thankfully he was, and quickly set up a time and date for myself and The Motley to set up a shop!

The week leading up to the event I went through a range of emotions. What if no one comes? What if I run out of cake? Should I make more cake or donuts? In the end everything worked out perfectly. By 3:30 I was sold out!

It was such a great experience to meet a lot of instagram/online friends in person. I am so grateful that so many of you stopped by! Thank you again, Russ, for the opportunity.

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If any coffee shops, gift shops, cafes, and everything in between would like to host a Matchbox Kitchen pop up or event, I welcome any ideas and opportunities! Please contact me through my website.

Sticky toffee pudding cake.

Raspberry rose velvet cake: vanilla bean with raspberry rose jam and white chocolate. The first cake to sell out!

Fresh donuts! These sold out within an hour!

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It really is true that the older you get, the faster time seems to pass. I wasn’t feeling too enthusiastic about reflecting on 2014. My mind immediately went to all the things I didn’t accomplish. Of course, it wasn’t until that silly facebook year in a review that I realized I did a bit more than I thought. Overall, I’m very happy with how the past year went, but I can’t wait for a fresh start and whatever else 2015 has in store for me. Here are a few highlights from 2014!


I started the LA Cake Club! I heard of this from another blogger in Australia and loved the idea. I ran it by my friend Natalie to see if other would be interested and she encouraged me to try it out, so I did! The first meeting was about 14 people and held at Griffith Park. By our fifth meeting in October, we were pushing 35-40 members, with RSVPs filling up within 2 hours! I’ve made many new friends through the LA cake club and so happy to connect with fellow dessert lovers.


I took some photos for Carmela ice cream and they were published in Westways Magazine and LA Times‘ Summer Entertainment Guide! It was exciting to see my first published photos.


Ji from Blooms in the Air and I created MK/BITA. Our first project was a mother’s day gift box with shortbread cookies and a crepe paper peony. We sold out on our very first run!


I had three of my recipes published in Zooey Magazine’s spring issue, and 3 more in their fall issue. Both times I was introduced to amazing photographers, Amanda Crew (who also photographed my cake class) and Natasha Lee.


I went to Australia to surprise my grandpa for his birthday! We spent two weeks there, ate a LOT, spent lots of time with family, and visited Melbourne for the first time in several years. A big draw to the trip was visiting the zero waste restaurant, Brothl. To my surprise we also got to meet Joost Bakker! I even got his “autograph“, ha!


We adopted a new kitten, Rufus, after we found him on the streets in Little Tokyo/DTLA. He certainly adds a lot of energy to our apartment, and now we are bursting at the seams with three cats!


I taught my first cake class at LittlemeatsLA! I actually met Johanna and Robin through the LA Cake Club when they graciously hosted our second meeting. I was a bit unprepared, incredibly nervous, but had such a great time teaching. Also, I had no idea how long I could go on and on about baking!


To finish off the year, I had my first pop up at Handcraft & Hart! Russ is another person I met through the LA Cake Club. It was so fun meeting instagram friends and serving up cake by the slice, as well as the some donuts and cookies. I ended up selling out of everything!

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Thank you for all your support and for following wherever Matchbox Kitchen has taken me. Sometimes it feels like a giant experiment, but it’s also led to many new friendships and experiences!

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This past summer I had the opportunity to make Whitney and Brent’s wedding cake. Whitney is the owner of a local clothing shop called Myrtle that carries only women designers. She ordered my hot chocolate cake (chocolate cake with spicy caramel sauce and spicy fudge frosting) for Valentine’s day a few years ago and I was more than happy to make a bigger one for their wedding! They also ordered a lemon cake for the remaining servings. I heard from many sources that the cake was thoroughly enjoyed and that the caterers couldn’t cut slices quick enough for everyone! That’s always a generous compliment, especially for a wedding cake. This gorgeous film photo was taken by their photographer, Megan McIsaac.

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I don’t take on too many weddings a year, but if you are having a smaller sized wedding (around 100 guests or less) you are welcome to email me for details and pricing. The cake pictured here is the largest I offer, about 75 servings. I also offer many smaller cakes for a variety of flavors which is great for a dessert table.

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Hello! I just added a couple cake basics classes to my shop for the new year. Perhaps your resolution is to learn how to bake and assemble a layered cake? Check out all the details here.

These classes will have the same exact information covered as my previous cake basics class in October. The only difference is I’ve decided to host fewer students at a time so I can give each person more attention and answer more questions. You will go home with your own cake that you’ve assembled, frosted, and decorated yourself, as well as a recipe and resource booklet and little goodie bag.

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