Inspired to Taste

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

08/08/2026

This cookie pours dessert onto dessert. 🥛🍪

Of everything I made for this dessert collection, THIS was the part my 11-year-old nephew could not wait to get his hands on.

Fair. The thing has a removable cap and dispenses ganache.

You can see the full Springfield-inspired cereal-bowl entremets in my last couple of posts, but this tiny overachiever deserved its own close-up.

Mmm… functional cookies.

08/06/2026

The cereal bowl is an entremet. The milk carton is a cookie. Springfield, explain yourself. 🥛🍩

Episode #003 of Cartoon Worlds, But Make It Dessert started with a very specific note from my 11-year-old nephew: The Simpsons, with banana.

I interpreted that as a dozen cereal-bowl entremets, tiny doughnut cookies, and a fully operational cookie milk carton filled with white-chocolate ganache. Very measured. Extremely reasonable.

Underneath the breakfast disguise: roasted-banana cereal-milk mousse, frosted-strawberry crémeux, caramelized cornflake crunch, brown-butter nutmeg cookies, vanilla ganache, and tiny doughnut-cookie cereal.

My niece and nephew showed up while I was finishing everything, so they helped add the last details, operated the ganache-delivery system, and took quality control extremely seriously.

Don’t have a cow, man. Recipes are coming soon. 👀

Which cartoon world deserves an unnecessary pastry budget next? Drop your favorite below. I’m taking requests.

08/05/2026

Because bare hands are simply not appropriate for rifling through a vampire’s handbag. 🕷️🖤

I decorated this tiny pair of Victorian glove cookies with royal icing and hand-drawn lace inspired by spiderwebs. They were part of my interactive vampire handbag collection from a couple of years ago, where every last detail was dressed to kill and made to be devoured.

08/03/2026

Tiny lip gloss. Entirely edible. Mildly vampiric. 💄🩸

This miniature cookie was one of the accessories in my interactive “vampire handbag” build from a couple of years ago. I decorated it with royal icing and isomalt, then added a little edible luster because even vampires appreciate a glossy finish.

08/02/2026

The sun is her mortal enemy. The sunglasses are still non-negotiable. 🦇🕶️

These tiny bat-inspired beauties are made from cookie and royal icing, with clear isomalt lenses, and belong to a 3D Halloween handbag created for a very glamorous vampire.

The tutorial for the full cookie collection is on YouTube. Link in the comments!

Which cartoon world demanded a working milk carton made from cookies? 🥣🥛🍪Episode No. 003 of “Cartoon Worlds, But Make It...
08/01/2026

Which cartoon world demanded a working milk carton made from cookies? 🥣🥛🍪

Episode No. 003 of “Cartoon Worlds, But Make It Dessert” was requested by my 11-year-old nephew, who apparently believes dessert should come with props, plot, and a pouring mechanism. Honestly, solid creative direction, kiddo.

I turned his pick into colorful cereal-bowl entremets layered with roasted banana cereal-milk mousse, punchy frosted-strawberry crémeux, brown butter-nutmeg cookies, caramelized cornflake crunch, and vanilla ganache.

Breakfast, but with a full production schedule.

Then I built a 3D milk carton entirely from cookies and royal icing, gave it a removable cap, and filled it with pourable white chocolate ganache. Because pouring it from a normal container would have been far too reasonable. 🤷🏻‍♀️

As always, the goal is less character cake, more “what might dessert taste like inside this cartoon world?” Every color, flavor, tiny frosted cookie, and wildly overcommitted carton panel is a clue.

So, which cartoon world do these desserts belong in? Drop your guesses below 👇

The full reveal and recipes are coming soon. ✨

Did the clues give it away? 👀

07/30/2026

This gelée was meant to be a tiny finishing touch. She had other plans. ✨

Soft, juicy lychee, bright yuzu tartness, and enough edible sparkle to pull focus without even trying.

I used this lychee-yuzu crystal gelée as the shimmery channel on my Silver Millennium cheesecake bars, but it would be just as pretty topping tarts, cheesecakes, panna cotta, or anything else that arrived under-accessorized.

LYCHEE-YUZU CRYSTAL GELÉE

Ingredients:

135 g smooth, strained lychee purée
22 g water
34 g granulated sugar
14 g glucose syrup
3 g pectin NH
24 g yuzu juice
2–4 g lemon juice, to taste
0.3 g fine sea salt
Gel color
Shimmer color
Edible glitter, as your sparkle threshold demands

Method:

1. Whisk the sugar and pectin NH together. Warm the lychee purée, water, glucose, and salt to 40–45°C.

2. Rain in the sugar-pectin mixture while whisking. Bring to a full boil and boil for 30–45 seconds.

3. Remove from the heat and stir in the yuzu juice and 2 g lemon juice. Taste and add a little more lemon if needed.

4. Strain, add the color, shimmer, and edible glitter, then cool to 38–42°C before piping.

I used shimmer and glitter for the snazzy sparkle. ✨🫶🏻

The full recipe, troubleshooting notes, and complete Silver Millennium cheesecake-bar chapter are waiting on my blog. 🌙

07/28/2026

The first spoonful was quality control. The next six were none of your business. 🫢🍑

White peach jasmine cheesecake mousse with cream cheese, mascarpone, white chocolate, and jasmine-infused cream. It freezes firmly enough for molded desserts, then thaws smooth, creamy, and cheesecake-forward.

Peach-Jasmine Cheesecake Mousse

INGREDIENTS

Jasmine cream:

350g heavy cream
8g loose jasmine dragon pearls
320g strained infused cream, for the mousse

Cheesecake mousse:

10g powdered gelatin, 200 bloom
50g cold water
285g white peach purée, divided
115g granulated sugar
95g white chocolate, melted
14g lemon or yuzu juice
8g vanilla bean paste
2g fine sea salt
375g full-fat cream cheese, softened
125g mascarpone
35g powdered sugar

Method

1. Cold-infuse the cream with the jasmine pearls for 8–12 hours. Strain and reserve 320g.
2. Bloom the gelatin in the cold water for 10 minutes. 3. 3. Heat 100g peach purée with the sugar until steaming, then dissolve in the gelatin.
4. Emulsify into the melted white chocolate in 2–3 additions. Blend in the remaining purée, lemon or yuzu juice, vanilla, and salt; cool to 30–35°C.
5. Paddle the cream cheese, mascarpone, and powdered sugar smooth. Slowly blend in the peach mixture.
6. Whip the jasmine cream to soft peaks, fold into the cheesecake base, then pipe into molds and freeze solid, ideally overnight.

I’ve got the full recipe and troubleshooting notes waiting on the blog.

Peach, please. Pass the spoon. 🥄

07/26/2026

Apple season is about to bear fruit, so here’s a little tribute to where it all begins. 🍎🌸

Delicately over-the-top apple blossom cookie toppers on cinnamon-apple cupcakes with swirls of vanilla bean cream cheese frosting.

The itty-bitty ladybugs are handmade royal icing sprinkles, because apparently the garnish needed a garnish. 🐞

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Fort Worth, TX

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