Banana Cream Tart

A couple of months back I went on a trip to California and discovered the magical banana cream pie at Coco’s Bakery. I’ve had fancier versions before (Tartine Bakery’s creation comes to mind), but Coco’s no-nonsense dessert reigns supreme.

Banana cream tart with edible flowers and pecans

In it, velvety custard and fresh bananas are stuffed into a buttery crust and topped with whipped cream and toasted walnuts. Delicious! I set out on a quest to duplicate Coco’s creation.

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Chocolate Blackout Cake

More than two years have passed since my last post. Time sure does fly! Since then, I’ve launched a few different start-up projects, completed my undergraduate degree, and rode around on a Segway in fairly questionable settings.

Chocolate cake with chocolate-cream cheese frosting rolled in chocolate chips and drizzled with white chocolate.

I was confident even as recently as a couple of weeks ago that I wouldn’t share another recipe on IronWhisk. Other projects were taking up all of my time, and ending IronWhisk with precisely one hundred recipes was an appealing idea.

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Blackberry, Saffron, & Honey Entremet Cake

Last time I posted, I said I had some exciting news to share next Monday. That was in August. A lot has happened since then (including almost a year of school), and I’m excited to discuss the details here. I’m also sharing a recipe for an entremet mousse cake because everyone loves cake. Funny enough, this is actually the 100th recipe I’m posting on IronWhisk. Huzzah!

Blackberry, honey, and saffron entremet cake with sponge, honey simple syrup, blackberry coulis, honey mousse, saffron crème brûlée, and a white chocolate glaze.

If you follow me on Twitter, you may have noticed that I often tweet about an e-commerce store called Gastromio. Gastromio is a mini-online store that I opened back in August, which sells a collection of premium spices, extracts, and molecular gastronomy ingredients.

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