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Constellation Inspiration

Constellation Inspiration

A Dessert Blog

  • Cookbook
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  • About
    • Press
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  • Recipes:
  • cake
  • cookies
  • cream puffs
  • tarts
  • bars
  • candy
  • Asian-inspired
  • seasonal
    • Valentines
    • halloween
    • christmas

Constellation Inspiration is a sweet, buttercream-coated journal that started in early 2015.  

A journal I was hesitant to start but one that I am so glad that I did. I have always struggled with starting a new journal or notebook; I never wanted to ruin the pristine, clean nature of the blank slate and writing the first letter on the first page has always proven to be the biggest challenge. But once the first word has been gently etched on, the rest just flows.

The words all flow at an ebullient rate until it becomes an ode, a love letter of some sort. One that declares my love for all things beautifully sweet. Once the first recipe was developed and the first set of photos was edited, the desire to learn more, the hunger to create, and the need to perfect, overtook me. 

These recipes, these love letters dedicated to all things delicate and sweet, are inspired by seasonal flavours and florals. They are also inspired by places I have been and flavours that have lingered since. They are grounded by many accounts of late-night recipe testing that took precedence to whatever else I was doing at that time. 

At that time I was completing my Master’s degree. In psychology, to be exact. I loved psychology and still do. I will never regret dedicating over six years of my life and a bit of my sanity to it. But it was during this time I found myself in a love affair with creating. I bake to create. To create something that really shows that the sum is indeed greater than its parts of flour, butter, and sugar.  To create something that shows that there is splendor in the familiar and you can always tease beauty out of the prosaic.

I bake in my tiny little kitchen in Vancouver, BC. But inspiration stems from all over. I still catch myself dreaming about the Ispahan croissant I lined up for outside the Pierre Hermé storefront on a rainy Parisian afternoon, the English pea cake that ended the most perfect meal at Rose’s Luxury in Washington D.C., and the mountain of fresh beignets I washed down with a café au lait at Café du Monde in NOLA. I travel to eat, to experience, and to be inspired.
Ultimately, this journal is a collection of recipes, stories, and love letters that are sweet to read, and even sweeter to eat. 

These love letters are dedicated to you.

Here’s what’s most popular on Constellation Inspiration right now:

Most Popular Posts
layer cakes

Coco Cake Land’s Bunny Cake + New Book!

I baked, decorated, and photographed this cake on Sunday and I am already talking about it here on Tuesday. I never have this quick of a turnaround time because I get excited to take photograph cakes but writing it...
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Most Popular Posts
tarts

Rhubarb Bakewell Tart

I’m breaking my Saturday morning ritual to write this at 9am. The farmers markets opened three weeks ago and my Saturday morning routine for the last three weeks has been precisely: wake up, get an iced coffee (which...
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Most Popular Posts
Asian-Inspired

Grilled Chewy Rice Cake (燒餅)

These rice cakes only have two Chinese characters for its description, 燒餅, and the best translation for it would be 'grilled rice cake.' What the simplicity of the name doesn't tell you unfortunately is what truly makes these grilled rice cakes so special – it uses glutinous rice flour instead of regular rice flour, which produces a mochi-like texture. Grilling or frying these mochi-like cakes give them an extra layer of flavour and texture compared to traditional steamed mochi.
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Most Popular Posts
layer cakes

A Valentine’s Day Cake (with Kelsey and Confetti Floral!)

One day you will wake up, look across the empty room, and not feel like a piece of your heart is missing. One day you your feelings of incompleteness will dampen. The incompleteness will still gently echo dully...
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matcha mooncakes with red bean and salted egg yolk matcha mooncakes with red bean and salted egg yolk shaped like little bok choy, my favourite mooncakes yet.

#bakefromscratch #bombesquad #midautumnfestival #mooncake #mooncakes
little goldfish mooncakes with a red bean centre a little goldfish mooncakes with a red bean centre and sablé cookie crust 🫧

#mooncake #mooncakes #midautumnfestival #bakefromscratch #cookiedecorating
‘double salted egg yolk’ jelly mooncakes! ✨ ‘double salted egg yolk’ jelly mooncakes! ✨

the best part of a traditional mooncake has to be the double salted egg yolks in the centre, so when i created these peach-flavoured jelly mooncakes i knew they had to have a jelly version of the yolks too. the yolks are made by setting a coconut milk-based gelatin mixture in a round ice cube tray and adding it to a cooled peach jelly base after it has set. remember to only add jelly inserts in cooled gelatin mixture or else it will melt the inserts! this is the same method for the blue skies jelly mooncakes a few posts back. i shared the steps for making jelly mooncakes on the blog for those who are interested!

#mooncakes #bakefromscratch #midautumnfestival #bombesquad #f52grams
happiest when with mooncakes 🥮 thanks @cherryb happiest when with mooncakes 🥮

thanks @cherrybombe for having me on an episode of the ‘she’s your cherry pie’ podcast!! i had so much fun talking to @jessiesheehanbakes about my taro salted egg yolk mooncake recipe, mooncake trends over the years, as well as sharing all my tips and tricks for making my perfect mooncake. the episode is now live on spotify or wherever you listen to your podcasts🎙️ (it’s my first podcast so please be nice to me!!)

#bombesquad #mooncake #mooncakes #midautumnfestival #midautumn
my salted egg yolk shortbread got a little makeove my salted egg yolk shortbread got a little makeover for mid-autumn festival! i always make these cookies during lunar year as part of my ‘tray of togetherness’ but right now i’m stamping them with my mooncake presses and cutting each cookie out with a round cutter. freezing the cookies before baking ensures the design stays in tact. i like to take them a bit further than normal shortbread because it really brings out the flavour of the salted egg yolk. the cookies are super crisp and buttery, and are one of the many ways i like to use salted egg yolk during mid-autumn season.

#bakefromscratch #cookiedecorating #cookiedecorator #fallbaking #cookierecipe

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