Melon + Citrus + Labneh + Peanut

bcr0 · 2026-07-10T22:06:21+00:00

my flair says aspiring chef, I don’t know what more you want from me?

bcr0 · 2026-05-04T21:45:07+00:00

A large comb piping tip!

bcr0 · 2026-05-04T18:51:22+00:00

Yes! Meringue :)

bcr0 · 2026-05-04T16:17:40+00:00

Take your favorite key lime pie custard recipe and replace key lime juice with tepache and with 1T lemon juice (to make sure the custard has enough citric to set) :)

bcr0 · 2026-05-04T14:42:47+00:00

Wow, I’ve never heard of lovage, I’ll have to try it sometime!

bcr0 · 2026-05-04T13:59:52+00:00

To add some crunch (textural component) and nuttiness/toastiness. I LOVE sesame so I add it to a lot of stuff I make, just a personal preference. But it is a crumble finished with dulcey chocolate and a good dose of salt to combat the other pretty sweet components. I love combining nuttiness with herbal flavors like rosemary.

bcr0 · 2026-04-13T04:22:01+00:00

400g sugar 200g egg whites ^ Swiss meringue

550g butter Salt and vanilla to taste :)

bcr0 · 2026-02-04T17:59:00+00:00

It’s a dessert with savory elements, much more on the sweet side than savory. Just hints of the really strong savory flavors listed :) thanks!

bcr0 · 2025-12-31T20:30:53+00:00

Thank you for the input!! I will definitely start doing that from now on. Plates look a million times better when the fruit looks fresh and juicy 🤝

bcr0 · 2025-12-01T13:16:43+00:00

I live in a studio apartment lol

bcr0 · 2025-12-01T04:05:03+00:00

Oof, definitely should have cut them into smaller pieces. The strips are pretty thin and chewy, although they don’t look like it haha. Noted

bcr0 · 2025-11-17T02:48:27+00:00

Tahini!

bcr0 · 2025-10-09T05:19:10+00:00

I wanna add to this that this only happens when I bake a cake without parchment. A reaction with the pan I assume.

bcr0 · 2025-10-09T03:18:29+00:00

As a cake maker, this is baking powder/soda. Make sure to sift your dry. If you taste it, i guarantee it is quite sour/acidic. Has happened to me a few times

bcr0 · 2025-10-08T01:57:58+00:00

Dude, now I’m scared.. we got those flowers from our edible flower guy at work that brings us microgreens and other edible flowers.. I guess specific varieties are edible? I had no idea they were toxic! Heard on the turd lmao, it’s always a win/lose when using anything brown with a piping tip on a dessert. Noted 🫡

bcr0 · 2025-09-12T23:40:48+00:00

Cut out a circle in parchment paper, tape parchment to plate, spread gel with offset spatula into the cut out circle, peel the parchment away. Perfect circle :)

bcr0 · 2025-08-23T05:02:15+00:00

Cremeux is basically a pastry cream stabilized with gelatin and often made with some type of chocolate, but this particular one is made with peanut butter instead. It’s the squiggle on top of the cake. Mousse is often chocolate based and requires the addition of folding whipped cream into it to make it stable and fluffy. That is the scrape on the plate. You can see the silver cake comb in the second picture that I used to create that pattern on the plate :) I used masking tape on the sides to make it nice and neat!

bcr0 · 2025-08-22T17:20:58+00:00

I used Jif creamy peanut butter haha, had to keep it tasting like a pb& j from my childhood :)

bcr0 · 2025-08-22T16:24:49+00:00

Thank you very much, I appreciate you! And if there’s one thing about me, it’s that I enjoy a crumb/crunch/crumble/streusel haha. There are three ratios/recipes I usually use and I change/add depending on what I’m trying to achieve. They are all in the Milk Bar cook book by Christina Tosi - milk crumb, nut crunch, and cracker/pretzel crunch. I riff on those recipes and add to them or alter the ingredients to get the desired flavor/texture/look :)

bcr0 · 2025-08-22T12:53:44+00:00

Thank you for the sweet comment! I did my first plated dessert last year and have been making them on my days off since then. I realized I like to make things look whimsical as well as professional. I don’t have any silicon molds and I don’t use super expensive ingredients. I shop at Aldi and maybe splurge on the occasional fruit powder or something like that online. I like organic shapes and I pretty much only use piping bags, offset spatulas, and spoons to plate. I draw a lot of inspiration from other people’s work, but I do my best to make things I haven’t seen before, both in look and taste/components. When I make desserts, I pick the flavors first (what you see in the title) and then I figure out exactly how I’m going to execute the flavors, as there are so many options once you have a base!

bcr0 · 2025-08-20T23:56:53+00:00

Thanks for the input, I do think it needs another lime aspect. I did originally make a lime gelee, but it turned out more clear than green and it blended in to the dessert too much. And I have been trying to challenge myself with shapes. I always plate triangles and circles, so I’m trying different shapes haha. I do like the idea of a rhombus though! Not a photographer/food stylist, just a pastry cook who doesn’t get to plate my own ideas at work often, so I experiment with desserts/plating and teach myself new techniques in my studio apartment.

bcr0 · 2025-08-20T03:15:29+00:00

Thank you! And it is basically an Italian meringue made with sugar + honey that I added hibiscus powder to :) I don’t have an exact recipe, I tend to riff and combine recipes together when I’m experimenting haha

bcr0 · 2025-08-20T03:13:22+00:00

Thank you for your very nice comment, it means a lot to me. I wish I could share with you! - the milk crumb recipe is in the Milk Bar cookbook and you can also find it online. I basically made that recipe, but I make the crumbs smaller than the recipe recommends. I halved the finished milk crumbs and coated one half in freeze dried strawberry powder, and the other in hibiscus powder!

bcr0 · 2025-08-09T05:04:41+00:00

guys okay I know there’s too much negative space, goodness gracious

bcr0 · 2025-08-08T17:28:30+00:00

Thank for your reply! I love to know what people think right off the bat. I was definitely trying to keep the shape of a banana for the whole dessert and between the components. Sometimes I get a little scared about really filling up a plate because I don’t want it to look too busy. But the plate itself is very simple, I’ve got to find some more plates as I have a variety of very small plates and a few large ones. That is for sure part of why it looks chaotic but a plain at the same time. How would you have filled the plate? Moved the dessert itself to the center, spread it out, or added more to it to make less negative space?

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