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May 8, 2022
3 min

This week’s obsession: Cake Slices

I did it! I finally finished that massive 440 macaron order! I’m so proud of myself! It took me nearly 2 weeks to finish it, but I did it! The absolute best part about it is that I feel SO SEEN after I finished. (Background: this order went to all of my colleagues for Teacher Appreciation Week - TAW.) We had an end of TAW happy hour at a nearby bar (which I organized because that is my job), and I had several colleagues approach me to tell me how much they liked the macarons

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This week’s obsession: Leftovers - for Dessert!

rebellionbaking

Apr 24, 2022
4 min

This week’s obsession: Leftovers - for Dessert!

Lately, I’ve had several sayings or phrases rolling around in my brain 🧠 One of them is “I can do hard things”, which is good, because I can do hard things. A lot of hard things have been piling up for this upcoming month, so I’ve found that phrase to be pretty motivating, too. Go me! Another phrase that has been very useful while unintentionally repeating in my mind is something I was taught in Kindergarten: No, not that one, brain!!! Stop, drop, and roll has never ONCE bee

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This week’s obsession: Mocha Mousse Filling

rebellionbaking

Apr 10, 2022
4 min

This week’s obsession: Mocha Mousse Filling

Ooooh yes, you read that right. Mocha. Mousse. Filling. How decadent! Let’s begin by making sure we are all on the same page here, right? For starters, what is mocha? Well in this instance, mocha is the combination of coffee with chocolate to make a delicious beverage or flavor profile. (The other mocha refers to a specific type of coffee bean grown in Yemen. And if you’re a super nerd like me [obvi, it’s why we’re friends], a third type of Mocha™ is a way to run tests in Ja

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This week’s obsession: The Mathematics of Extracts

rebellionbaking

Feb 27, 2022
4 min

This week’s obsession: The Mathematics of Extracts

Wow, what a boring title! Sorry about that! I know that most of us don’t want to ever think about doing math on the weekend, but sometimes one must go to great lengths to achieve great things. And to me, doing math is a great length. But if you're with me on that, never fear! I’m here to help explain a bit about why math is important to baking and why you’ll REALLY want to do what I’m calling “extract math.” To begin our journey to math today, let’s start with why we even nee

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rebellionbaking

Feb 13, 2022
3 min

This week’s obsession: Galentine’s Day

Happy Valentine’s Day, everyone! I hope you’re celebrating this holiday with someone special, doing something special, and/or eating something special. Personally, I’m doing all three of those things! That’s right, I had two of my girlfriends come to San Francisco this weekend to celebrate our own version of the holiday - Galentine’s Day. We hit the town, explored a new restaurant, came back to my place for rooftop wine drinking, and then made our way back to my kitchen where

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rebellionbaking

Jan 16, 2022
2 min

This week’s obsession: Fatcarons

If you’re reading this blog, I know that by now you have at least heard of macarons (and hopefully, thanks to my exasperated efforts, you know how to correctly pronounce it). But today I am here to mess all of that up and introduce you to the latest pastry trend: FATCARONS! Yes, you read that right. Macarons, but FAT. Somehow, these delectable French pastries were Americanized into massive two-and-three-biters by... (drumroll please) Pastry chefs in South Korea!! Can you beli

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This week’s obsession: Champagne & Strawberry Macarons

rebellionbaking

Jan 2, 2022
3 min

This week’s obsession: Champagne & Strawberry Macarons

Happy New Year, everyone! I hope your new year is off to a magnificent start! I ended last year on a pretty high note… I came up with a whole new line of macaron flavors that I want to share with you: Boozy Macs! I feel like sometimes good ideas take a long time of thinking and planning, but I came up with this line of desserts in about 7 minutes. I know what I like and I know what I’m capable of, so I set to work thinking about my favorite cocktails (some have been featured

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rebellionbaking

Sep 12, 2021
4 min

This week’s obsession: Cakesicles

What does leftover night look like in your house? In mine, leftover night happens with frequency. Not because I cook that often, but because I only know how to cook for an army. And I’m only one woman, so if I cook for an army on Tuesday, I’m eating leftovers for lunch and dinner on Wednesday, lunch on Thursday (but not dinner because I’d need a break from whatever I cooked - I thoroughly epitomize the phrase “variety is the spice of life” when it comes to eating). I would st

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rebellionbaking

Sep 5, 2021
3 min

This week’s obsession: Cake Stencils

If there was any talent or a skill in the world that you could have, what would you choose? Personally I would have a hard time choosing between killer dance moves, and drawing. I actually had to take Drawing 101 as part of my degree requirement in college, and let me tell you I was LUCKY to get a B in that class. I thought I would fail it for sure. I’m pretty sure I got a B only because I tried so hard, but the truth of the matter is that I’m just not that good at drawing. T

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rebellionbaking

Aug 29, 2021
3 min

This week’s obsession: Mise En Place

Say what now? Mise en place. It’s a French phrase, pronounced [MEEZ ohn ploss]. It translates to “putting in place” and is a practice used by chefs and artists to organize their workspace and/or the composition of their artwork. Mise en place is an extremely helpful practice when it comes to photographing my workspace, as well as for helping me keep my cool in the kitchen. No joke, when I feel the anxiety ramping up (as it sometimes can when the pressure is on to make your de

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rebellionbaking

Aug 22, 2021
3 min

This week’s obsession: A Letter Cake

I’m still the Cookie Monster this week, if you can believe that. (And of course still a little bit of Charlotte.) It’s more evident now than ever in the cake I made for this week. It’s actually an excellent blend of the two characters now that I think about it. My birthday was earlier this month, and I have to admit that I was in a god-awful mood about it. So much so that I didn’t even bother about making my own birthday cake, which as most of you know by now is my absolute f

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This week’s obsession: Buttercream Roses

rebellionbaking

Jul 25, 2021
2 min

This week’s obsession: Buttercream Roses

I can’t believe it’s not butter! Does anyone else remember this hilarious ad campaign from the 90’s? The one where they tried to make us believe that a bright yellow, saturated and trans-fat laden, solidified oil concoction was extremely hoity toity and was something a ripped, hair flowing Fabio consumed from a spray bottle while eating his dinner rolls along the coast of the Mediterranean Sea? Oh wait, that's not Fabio. Surely with that example alone you can understand why g

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This week’s obsession: Hazelnut Cheesecake

rebellionbaking

Jun 13, 2021
3 min

This week’s obsession: Hazelnut Cheesecake

I spent a long weekend in Reno, NV recently, soaking up all the sunshine and heat it had to offer. I stayed in a casino resort, but being that I don’t gamble, I had to find other things to do. Mostly those other things involved stuffing food into my face, which is one of my best skills if I do say so myself. This casino resort very strategically placed a coffee shop and accompanying pastry display case right next to the elevator bank. What kind of evil genius dreamt that posi

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rebellionbaking

May 9, 2021
3 min

This week’s obsession: Dulce de Leche

Happy Mother's Day, everyone! Usually for Mother’s Day, I feel the urge to make light and happy morsels of deliciousness that center around flowers, pearls, and the color pink. I didn’t feel that way this year. For some reason when I was deciding what I should make this weekend, I kept picturing the face of indulgent enjoyment that my mom makes and the accompanying low purr of her appreciative “ooohhhhh” when she tastes something decadent. Kind of like the shudder from the hy

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rebellionbaking

May 2, 2021
3 min

This week’s obsession: Funfetti Cookies

Have you ever looked at someone who is speaking to you and thought, “Seriously? I’m overqualified for this.” I know women everywhere are relating to this statement for sure. I had this thought quite often right after I first graduated from pastry school. I just spent all that time and money on a fancy education in French arts, and yet people who knew I had just studied under French Master Chefs constantly requested that I make funfetti cupcakes. I mean I was utterly baffled!

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This week’s obsession: Mirror Glazed Cakes

rebellionbaking

Mar 28, 2021
3 min

This week’s obsession: Mirror Glazed Cakes

I just lived through an unbelievably crazy, utterly bizarre, absolute whirlwind of a week. It felt like a full month though. (Seriously, I told someone to ‘have a great weekend’ on Tuesday 🤦🏻‍♀️) The events of this past week… well, legally I can’t tell you about them just yet (everything is fine! Don’t freak out!), but because of the craziness that happened this week, I am now inspired to try several different types of cake decorating styles. I will make my way through them

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This week’s obsession: Valentine’s Day Cookies

rebellionbaking

Feb 21, 2021
5 min

This week’s obsession: Valentine’s Day Cookies

Have you learned a new skill in this last year? I’m trying to make sure that my entire time in quarantine hasn’t been a complete waste by reading tons of books, making time to catch up with friends, and even running and doing yoga on (rare) occasion! One of my girlfriends is learning the trombone right now in her free time, another one turned her jewelry making hobby into an actual business and is partnering with retailers in her area to sell her products (I’m a big fan of Th

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rebellionbaking

Feb 14, 2021
3 min

This week’s obsession: Heart Cake

I’m at that weird point during the year where I’m posting Mardi Gras stuff and every other bakery on the planet is shoving hearts and chocolates down my throat. Since Mardi Gras is basically canceled this year (even though I am faithfully listening to my New Orleans jazz radio station like it’s going out of style), I guess I’m at the “if you can’t beat ‘em, join ‘em” stage. The Man Candy has been calling this weekend a powerhouse weekend: Chinese New Year was on Friday (we at

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This week’s obsession: Chocolate Raspberry Macarons

rebellionbaking

Feb 7, 2021
2 min

This week’s obsession: Chocolate Raspberry Macarons

No but seriously. I know that cauliflower is having its moment, but nobody wants that for Valentine’s Day. I can tell you what they do want though… Literally anything else. Or maybe something sweet? Like candy? Cookies? Macarons? Back in the day when I was getting really good at making macarons, I was so focused on them coming out absolutely perfect that I never entertained the idea of getting creative with the shape of the cookie. I wanted flawlessness - perfect feet, comple

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rebellionbaking

Jan 31, 2021
4 min

This week’s obsession: More King Cake

I know I already wrote a post about King Cake last year, but let’s be real here. King Cake season happens every year, so we need to acknowledge that by eating more King Cake. As I was sharing my most recent King Cake (see above) with some friends and discussing the amount of King Cake that gets eaten during this time of year, I kind of think they thought I was joking. But one of my favorite New Orleans themed retail shops created a print that perfectly sums up the consumption

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