Sweet
L.A.’s pastry chefs are getting more creative than ever. Here are five new and wildly inventive desserts to dig into. By Erin Kuschner Photographs by Rozette Rago
sensations
LOS ANGELES MAY be home to the first cupcake ATM, but our sweets scene has come a long way since Sprinkles’ dispensable treats. From the rise of Filipino desserts to health-conscious ice cream, these reinvented classics are stealing our hearts—and so are the sugar-loving pastry chefs behind them.
Chocolate Malt Cake ELIZABETH BELKIND, CAKE MONKEY BAKERY Pastry chef Belkind made a name for herself putting a fine-dining spin on classic desserts at Campanile and Grace Restaurant before joining Cake Monkey in 2007; by 2015, she had transformed the catering service into a storefront on Beverly Boulevard. “I’ve been very curious about how malt affects texture and flavor in baked goods, and [in 2016] I finally started experimenting with it,” Belkind says about her incredible chocolate-malted cake. The dessert features malted chocolate buttercream and is topped with crunchy chocolate pearls, a playful tribute to childhood birthday cakes that adults can still get behind. 7807 Beverly Blvd (877-640-2253,
cakemonkey.com)
Time Out Los Angeles January–March 2017 14
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