Dessert Specialties

Espresso Cake Pops

Dark chocolate 170g
Butter 113g
Sugar 149g
Salt ¼ teaspoon
Espresso powder 2 teaspoon
Vanilla extract 1 teaspoon
Eggs 3 ea
Cocoa powder 43g

1. Whip eggs with sugar, salt, and vanilla until light and fluffy
2. Melt the chocolate with butter over a double boiler the add espresso and cocoa powder
3. Fold chocolate mixture into egg mixture
4. Pour into molds and bake at 325 until set

Cake Pop Chocolate Dip

Dark chocolate 250g
Vegetable oil 13g

1. Add vegetable oil to chocolate and melt until liquid

Red Velvet Cake

Butter 113g
Cocoa 22g
Sugar 300g
Eggs 2 ea
Vanilla extract 10g
Red food coloring 30g
Salt 6g
Baking soda 5g
Flour 320g
Buttermilk 236g
Vinegar 15g

1. Cream the butter and sugar together, add the eggs one at a time until light and fluffy
2. Add vanilla, red food color, and cocoa powder. Cream until completely mixed in taking care to scrap down the bowl very well
3. Sift the remaining dry ingredients and add to the butter mixture alternating with the buttermilk
4. Add the vinegar last
5. Divide evenly between the oiled cake pans and bake at 350 degrees

Cream Cheese Frosting

Cream cheese 8oz
Butter 2oz
Sugar 5oz
Salt tt
Vanilla extract 1t
Vanilla bean 1 ea

1. Cream the cream cheese, when completely smooth add the butter
2. Once cream cheese and butter are completely smooth add the sugar, salt, vanilla extract, and scraped out vanilla bean seeds and paddle until homogeneous

Samoa Cookie Sushi

Short grain rice 125g
Coconut milk 200g
Water 300g
Sugar 75g
Salt 1g

1. Combine all ingredients in a 2qt sauce pan
2. Bring up to a boil and cook with a lid on until the rice is tender
3. Remove the lid from the pan and stir the rice until all the liquid is absorbed and the desired texture is achieved

Soft Caramel Filling

Sugar 340g
Milk 680g
Vanilla bean (scraped) ½ bean
Heavy cream 140g
Glucose syrup 285g
Butter 20g
Salt ½ t

1. Bring sugar, milk, scraped out vanilla bean seeds, and heavy cream to a boil
2. Add the glucose syrup and bring up to 230 degrees stirring the entire time
3. Once you reach 230 degrees add the butter and cook to 240 degrees, be careful not to overcook.
4. Once you have reached 240 degrees remove from heat and add the salt and mix till the salt is incorporated
5. Pour into a flat sheet tray covered with parchment paper that has been sprayed with pan spray and allow to cool completely before cutting

Coconut Ganache

Heavy cream 180g
Coconut 40g
Glucose syrup 60g
Dark chocolate, chopped 400g
Butter, soft 40g
Coconut rum 40g

1. Combine the heavy cream, coconut, and glucose syrup and bring to a boil
2. Pour the hot cream mixture over the chocolate and let sit for 1 minute then stir to melt the chocolate completely
3. Add the softened butter to the chocolate mixture and stir to combine
4. Add the rum and stir to combine
5. Pour chocolate mixture into a piping bag and allow to cool to a pipeable consistency
6. When chocolate ganache has cooled to the correct consistency pipe strips of ganache the length that you want your sushi rolls to be on to a sheet pan lined with parchment paper.
7. Place the sheet pan in a refrigerator to set about ten minutes


Flour 175g
Butter 125g
Sugar 50g

1. Cream the butter and sugar together
2. Once the butter and sugar is light and fluffy add the flour
3. Mix until homogeneous
4. Chill dough down then roll out into a ¼ inch thickness
5. Bake at 325 until light golden brown
6. Once cool finely chop the shortbread until a crumb like texture is achieved

To Assemble Sushi

Sticky coconut rice 275g
Pineapple, cut into thin strips 4 pieces
Coconut ganache, piped 1 piece
Soft caramel, cut into thin strips 1 piece
Shortbread crumbs 200g
Toasted coconut 200g

1. Mix the cookie crumbs and the toasted coconut together and lay flat on a sheet tray
2. Using either a sushi rolling mat or plastic wrap spread the rice down in a thin layer about 8 inches wide and 4 and a half inches long
3. Lay the pineapple strips, coconut ganache, and soft caramel strips down on top of the sticky rice covering the width of the rice and about an inch and a half of the length
4. Using even pressure roll the rice around the filling towards yourself until the filling is surrounded by rice
5. Use the sushi mat or plastic wrap to tighten the roll place in refrigerator and chill for at least 1 hour
6. Unwrap the chilled sushi roll and roll in the coconut and shortbread mixture until the roll is well coated
7. Slice the sushi roll using a very sharp slicer knife and enjoy either by itself or with chocolate or caramel sauce