Inspired to Taste

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Fort Worth, TX
Inspired to Taste

I’m Liz Joy, a pastry artist and dessert designer creating delicious & imaginative edible art.

01/13/2026

Bonbon meets fancy forest. You’re gonna want a bite.

• dark chocolate shell
• Brown butter ganache
• Gooey salted caramel
• Hazelnut crunch cap

All resting on a curved chocolate cookie glazed like an autumn oak leaf. These little treats were rich, cozy, and crowd-pleasing in the best way: luxe but relatable.

It’s cozy season in couture form.

01/09/2026

I turned cheesecake into stained glass! ✨

I’d planned to make an art pie for the holidays, but Jay requested cheesecake (“cheesecake cheesecake cheesecake!”) and I couldn’t turn down the heartfelt plea, so I decided to roll with it and finally try the stained glass design I’ve been mulling over for awhile.

The angel is a layered chocolate pâte sucrée cookie topped with ultra-thin sheets of fondant, then finished with royal icing outlines, royal icing glaze, and isomalt. The cheesecake is topped with a firm-set white chocolate ganache “canvas,” then decorated with dark chocolate ganache linework filled with a pectin-based neutral glaze. I also added a generous dusting over a few panels for extra sparkle and shine.

Verdict: I’m obsessed. Jay demolished it. Win, win.

01/07/2026

This is my seventh year making dressed-up gingerbread cookies for my niece and nephew. This year, my 9-year-old niece requested a gingerbread girl in an outfit inspired by ’s My Melody. Since My Melody usually just wears the ears (icon behavior), and this one needed a whole LOOK, I leaned hard into my favorite design direction: texture texture texture. If I were to redo it, I’d probably simplify, simplify, simplify… but my sweet niece was overjoyed with the final effect, which is really all that matters. She told me she wished she could keep it as a toy… then immediately (and gleefully) broke off an ear and began munching.

By popular request, these annual “gingerbread people” are actually chocolate cookie sandwiches filled with salted dark chocolate ganache. This year, I had some cookie spread drama and, after baking a couple different batches, decided to just roll with the chunkier size. The kiddos were thrilled with their XXL desserts and ended up snacking on them over a couple of days. (Big cookie energy only.) 🍪🍪🍪

My niece is already brainstorming next year’s edible outfit, and it makes me so happy they haven’t outgrown this tradition yet. They swear they’ll still look forward to their custom Christmas treats when they’re adults… and honestly, I’m holding them to it. 🥰

12/25/2025

I was fully committed to making a Christmas pie this year… until Jay started campaigning for cheesecake.

So I caved, went with New York style, and dressed it up like a little stained-glass window for Christmas.

Chocolate + toasted hazelnut + brown butter crust, salted caramel swirled through the cheesecake, and a “night sky” canvas of white chocolate ganache outlined in dark chocolate, filled with a pectin-glaze + a truly irresponsible amount of sprinkles ✨
The angel is a pastry-style cocoa pâte sucrée cookie decorated mostly in painted-on royal icing with some isomalt for a bit of added pizzazz.

Wishing you all a cozy, wonderful, and tasty Christmas. 🤍

More stained glass desserts?

12/18/2025

Maximum. Peach. Energy.

These little mousse cakes are crowned, sculpted, and filled with layers of peach milk mousse, citrusy compote, creamy namelaka, almond sponge, and a crisp sablé cookie base — finished with an airbrushed velvet glaze.

Inspired by the idea: “What would Princess Peach serve at a garden party?” 🍑💫

Find the recipes, full tutorial and free cutter STL files on YT (search “Inspired to Taste”).

12/09/2025

Autumn showed up late. And so did I. 🤪

I had this idea – acorn bonbons perched on curved cookie leaves – stuck in my head for weeks. But Texas stayed sweaty, the holidays snuck up on me, and this concept... decided to take the scenic route.

Now it’s December, and the internet’s all decked out in peppermint and pine. But here in Fort Worth, the trees only just recently turned crimson, amber, and burnt orange, and it’s finally feeling like fall. So maybe that makes this batch of treats perfectly on time?

Flavor breakdown:

🍂 Chocolate pâte sucrée cookie leaves, topped with hand-painted royal icing.

🍂 Bonbons filled with brown butter dark chocolate ganache and gooey salted caramel ( chocolate + mold).

🍂 Crunchy hazelnut praliné caps.

If you’ve followed me for a while, you know I used to focus mostly on one-off, big-statement desserts (and I still love those!). But I’m really enjoying how these smaller, repeatable pieces open up space to practice and play. Mess one up? No stress: eat the evidence and try again. 😅

What would you rather see next: a maximalist statement piece or another cozy little collection like this?

12/02/2025

I dropped this cake. Twice. And somehow, it still turned out kinda magical. 💫

First time: I mis-centered it while decorating and it toppled off the turntable when I turned my back, smooshing one side. 🥴
Second time: I dropped it again when attempting to (CAREFULLY!) position it in the fridge, cracking the sky. 🫠

Cue cosmic despair. 😭

This was meant to be a galaxy design with minimal clouds… until the cake demanded more drama. So, to disguise the flattened side, I built a buttercream cloud mullet and just kept layering until it looked intentionally over-the-top.

For the chocolate sandwich cookie toppers, I wanted to go full magic mode:
• wolf details inspired by paper quilling and watercolor
• “floating” star sprinkles suspended in an isomalt sky

Inside:
– Chocolate pâte sucrée
– Blackberry-brandy-soaked sponge
– Mixed berry ganache
– Vanilla bean pastry cream
– Triple berry compote

✨ Tutorial’s on the YT channel if you want to see how the full build came to life.
✔️ Save this if “clouds, stars, and wolves” sounds like your dream bake.

11/26/2025

Plot twist: It is pie week and I am making bonbons. 🥴🥧

So to celebrate Thanksgiving properly, I dug through the archives and pulled ten of my most whimsical art pies, all fancy crusts, tiny details, and full-on storybook vibes.

If you could teleport one of these to your table right now, which are you choosing?

11/18/2025

Technically, it’s a birthday cake. Emotionally? It’s my mama’s favorite story, spun into edible format with sugar and love.

This year, I made her an edible version of Skeldale House, from (her forever favorite). She’s been a James Herriot fan longer than I’ve been alive, and ’s version (hi ) has her completely enchanted.

So I built her happy place out of her favorite flavors ☺️.

I even added sandwich cookie versions of Siegfried’s 1935 Rover and a teeny tiny Jess, because every detail helps bring the story to life ✨.

Inside:
• Hazelnut sablé breton
• Dark chocolate dulce ganache
• Salted caramel crémeux
• Vanilla bean diplomat cream
• Brown sugar Italian meringue buttercream

The outside was wrapped in cocoa pâte sucrée wall panels piped with vanilla bean royal icing, isomalt windows, and couverture chocolate roof shingles

Every bite was made for her: flavor-first, memory-rich, and fully dressed for the occasion.

Swipe to see the cake from every angle—including the inside.

Address

Fort Worth, TX

Website

http://inspiredtotaste.com/

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