Baking with Ish
When we first spotted Ishnoelle Chin Richardson’s scroll-stopping pastries and pies styled on a colorful assortment of East Fork Cake Plates, we knew we had to meet the genius behind the treats.
Ishnoelle, the Founder and Pastry Chef of Baking With Ish, started the business in 2020 from his home kitchen during the pandemic. After gaining traction with pop-ups in LA, he opened a spot at Blossom Market Hall in 2023.
We got an exclusive look inside his kitchen, discovering the inspiration behind his viral creations and his go-to East Fork pieces. Dive into our interview for all the juicy details, plus a delicious recipe that pairs perfectly with our seasonal hue, Big Sky! And be sure to tag photos of your collection with #EastForkDoesMyDishes for a chance to be featured!
Introducing @bakingwithish
Can you tell us about how you got started baking?
I enjoyed baking back when I was still in the Philippines. I would watch my aunt baking cakes, etc. There's something about baking that I enjoyed and was always fascinated about, but back then "baking" was meant for women. That's the culture that I grew up in, so in my mind I shouldn't pursue anything with baking. When I migrated to the states in 2000, things had changed.
My mindset, my freedom, I became more open about myself. Back in 2010, I attended culinary school at Le Cordon Bleu in Hollywood. It was so weird because when I was in school, I was more focused with savory and thought baking was kind of boring. However, when I needed to take my internship, it was in the pastry department.
I must say, I was meant to be there. I manifested what I was made for. Then the pandemic happened, and that's when I started my business Baking With Ish.
Your pastries look so colorful and joyous. What inspires your creations?
Lots of my creations are Filipino inspired pastries but with my own twist. They also represent my personality. That's why they are colorful and full of joy & sweetness.
Yuzu Espresso Meringue Pie on a Wine Dark Sea Cake Plate
How did you get started collecting East Fork? Any advice for aspiring collectors?
When I was working at Soho House, we were changing desserts constantly and we ordered plates from different places. Obviously, I really enjoyed the East Fork. It was Amaro, Big Sky and a green - I forget the name. These colors really can go with anything. If you're going to pick, pick everything because all the colors are perfect for any occasion.
Do you have an all time-favorite pot or color?
It's really hard to pick, but I love Morel and Panna Cotta. These colors are so versatile, classy and elegant, and not to mention, very modern.
Would you share any baking tips you’ve picked up along the way?
DON'T DO SHORTCUTS, TRUST THE PROCESS, BE PATIENT AND MOST IMPORTANTLY, DO WHAT WHAT YOU LOVE!
Ube Tres Leches Cupcake
Ingredients
Cake Batter:
- 200g Cake Flour
- 100g Rouge De Bordeaux Flour
- 250g Sugar
- 1 tsp Baking soda
- 1/2 tsp Baking powder
- 60g Powdered Purple Yam
- 1 tsp salt
- 1 cup oil
- 1/2 cup Buttermilk
- 2 medium eggs
- 1 tsp Ube Extract
Ube Jam:
- 454g Grated Ube
- 354 ml Evaporated Milk
- 450 ml Coconut Milk
- 397g Condensed Milk
- 125g Sugar
Meringue:
- 1 C Egg Whites (room temp)
- 2 C Sugar
Latik (Reduced Coconut Milk):
- 450 ml Coconut Milk
Milk Mixture:
- 354 ml Evaporated Milk
- 397g Condensed Milk
- 450 ml Coconut Milk
Instructions
Pre-heat oven 300F
Cake Batter:
In a large bowl whisk together all the dry ingredients.
In a separate bowl, combine all the wet ingredients.
In a stand mixer fitted with paddle attachment on low speed combine all ingredients. Mix until incorporated.
Using ice cream scoop, fill the cupcake liners about two-thirds of the way with batter.
Bake for 20-25 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Let it rest for 10 minutes. Use a fork to poke holes all over the top of the cupcake. Then start pouring the milk mixture.
After pouring the milk mixture, scoop a generous amount of Ube Jam on top of the cupcake, finish it with meringue and garnish with fried sweet potato and latik “reduced coconut milk.”
Milk Mixture:
Combine all ingredients.
Ube Jam:
In a large pot on medium heat combine all ingredients and keep stirring making sure the bottom doesn’t burn. Cook until it thickens.
Meringue:
Bring water to a simmer.
In the bowl of a stand mixer combine egg whites, sugar & salt and whisk until combined.
In a medium saucepan with 2 cups of simmering water, place the mixing bowl on top of the saucepan to create a double boiler (make sure the bottom of the bowl is not touching the water). Cook the mixture until it reaches 160 F. Beat the egg white mixture on high speed until glossy & medium-stiff peaks form.
Latik (reduced coconut milk):
In a medium saucepan on medium heat, pour the coconut milk and cook until it’s golden brown.
