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One of the biggest uses of my blog is for me to find recipes so I don’t forget them.

While I usually search to find a dessert that has a component I need, here are direct links to those base recipes: Switching out flavors for these recipes is super easy. Literally just add it. They’re pretty robust and won’t be bothered by an addition of more liquid or powder. Exception is macarons. See that link for my pointers on that.

Name is a slight misnomer since it’s just a normal raindrop cake with matcha and not a matcha flavored one :p. Raindrop cakes are basically just like eating water jello. haha. BUT, with a good sauce and powder they can be super elevated :D. Took me a while to find a ratio, but this is what worked in my hands.

1. Raindrop Cake:

• 1 g agar agar
• 10 g sugar
• 360 g filtered water

1. Add everything into a pot and heat up want until it just starts to boil and everything is dissolved.
2. Cool down and pour into round bottomed small containers or hemisphere molds.
3. Let cool in the fridge.
4. If using cherry blossoms, add those in right after you fill the molds.
5. Be careful when unmolding.

2. Matcha Kinako blend:

I recently tried Sift & Simmmer’s Matcha Brochi recipe and wanted to try it again with a different flavor, using the things I learned from the first time. I had mentioned in my Instagram comments that I wanted to try passionfruit, so I went for it! Topped it off with different things. My favorite was the raspberry powder! Here’s the adapted recipe. It’s a brochi, I guess, but I’ll call it mochi here :p.

I wish I was good at making mousses. I’m not. But I have a few recipes that work well enough. I wish I knew how to make the kind that legit Russian bakers use in their mousse cakes. OH WELLS. I adapted the mousse cake mousses from Verdade de sabor: torta rubus. Not sure where I first got the tart mousse recipe from :o.

For these, you can easily replace flavors by subbing out flavors/ powders/ purees.

Lots of people use buttercreams for macarons. I don’t because I always kill it. But I do use buttercreams for cakes if I need them to be stable (I usually prefer whipped creams since they’re light and not too sweet). For buttercreams though, you should do a Swiss Meringue if you want something that’s light. Never make an American one since those are all sugar! :p. They’re easy to flavor as well. Literally just add whatever flavor you want to the base. I didn’t adapt this recipe. I just make as is from Liv for Cake. I suggest just going to her website because you can adjust serving sizes and make US or metric! I’ll still list it, but yeah, just go there.