Yesica Monzon - PastryBloom

Yesica Monzon - PastryBloom Passionate pastry chef and traveler who loves exploring places, flavors, and aromas 🌍
Passion drives me here ❤️

27/08/2026

Yuzu cake 🍋

I have the pleasure to add one more creation to the recipe book made from different kitchens around the world 📍Melbourne

Composition 🌱
- Vanilla sponge
- Yuzu crème patisserie
- Pistachio praline
- Yuzu mousse
- Italian Meringue
- Yuzu gel

Full recipe available for subscribers on Gronda App, comment LINGOTE to get the link to access the recipe straight to your DMs 💫

27/08/2026

That glass-like shine on a mirror glaze isn’t luck; it’s technique. 🍫✨

There are several IMPORTANT things to know while making this glaze; it’s a very technical recipe, and i think that is what makes a perfect finish 😍

if you want that perfect look, you will have to follow the step-by-step very closely.
The recipe is on Gronda right now, comment “mirror” and I’ll send the link straight to you.

22/08/2026

The tip that changed my recipes forever

Brown butter is already amazing! But if you want an even deeper, nuttier, more caramelized flavor, try adding milk powder while browning it 😉

Why does it work? 👩‍🔬

Brown butter gets its flavor from the milk solids toasting and undergoing the Maillard reaction. By adding milk powder, you’re increasing the amount of proteins and sugars available to react, creating even more of those delicious roasted and nutty flavor compounds.

A tiny tweak that can make a noticeable difference in cookies, cakes, ice cream, ganaches, and pretty much anything that calls for brown butter.

Have you ever tried this technique before? 👇

18/08/2026

You’d call it..

1. Mousse cake
2. Fudge cake

Either way, this cake is moist, creamy, soft, rich, all at once.

My go to recipe after a long day at work when sophisticated cooking for myself is not a major priority and something easy and quick is all I need to still satisfy my sweet tooth 😉

Comment the word DECADENT to directly get the link for the recipe in your dm ⚜️

17/08/2026

⚜️Save these tips you need to know for your next experience at SkyBar in Auckland.

Reserve in advance: SkyBar is popular and has limited seating, especially during peak hours (evenings) or weekends. Reservations ensure you can enjoy the ambiance without waiting​. To secure a table, make a reservation through their website

No Entry Ticket Required: You can access SkyBar by simply checking in at the reception located at the base of the Sky Tower elevators. However, access to the Sky Tower Observation Deck (touristic activity) requires a separate ticket​. 🎟️

Arrive Early for Views: Visit during sunset for spectacular skyline views transitioning from day to night. Arriving early also allows you to get comfortable before it gets busy​. 🌅

Dress Code Matters: SkyBar enforces a neat and tidy dress code to maintain its upscale ambiance. Ensure your attire fits the standard to avoid being turned away​. Its a great opportunity to take some photos of you and your friends 😉

Combine Activities: Make the most of your visit by pairing your SkyBar experience with other SkyCity attractions, like the Sky Tower observation deck or dining at Orbit 360°, a revolving restaurant in the upper floor. 🌃

Signature Cocktails and Desserts: Don’t miss their cocktails inspired by Auckland’s geography, like the “Aoraki” with Riesling and pink grapefruit. Pair your drink with handcrafted chocolate desserts or shareable plates. 🍸

16/08/2026

Baking my own wedding cake. What could go wrong? 🫠
Luckily, it survived one of the hottest Argentine summers!

We got married and since then, I’ve been traveling and moving around, so I’m guilty of not sharing this sooner.
But hey, here I am 🙋🏻‍♀️

When it came to choosing the flavor, my brain went wild with ideas (because, well, I love being creative). But I also worried about stepping too far from the classics. What if the guests didn’t like it? So, I settled on a safe yet delicious choice: chocolate, hazelnut (think Ferrero Rocher), and fresh cherries since they were in season.

Now, here’s where things got tricky, I assumed my husband had a kitchen scale at home, so I didn’t bring mine. Big mistake. That’s when the chaos began… he has one.. but from the past century 😂

With a ridiculously tight deadline (literally the day before the wedding), we somehow managed to finish the cake, decorations, and everything else.

As I said before, this cake will always hold a special place in my heart. ❤️

15/08/2026

100% Chocolate 🍫

This dessert transforms this beautiful ingredient into different textures, achieving a perfect balance!

🍫 chocolate sponge
🍫 70% chocolate ganache
🍫 cocoa streusel
🍫 65% chocolate decorations

Find the recipe in , link in bio ✨

14/08/2026

Don’t miss the stability check at the end 🔥

SWISS BUTTERCREAM 🗒️ recipe 👇🏼

This is my go to recipe for cakes, the one I used for my wedding cake ✨

It’s stable, silky and melt in your mouth instantly. I have also flavored it several times to match the flavours of the cake.. coffee, strawberry, matcha, you name it!

Ingredients:

40 g egg whites
80 g caster sugar
120 g butter

💡Let’s start saying all the ingredients should be at room temperature for a better result 😃
- Combine the egg whites and caster sugar in a heatproof bowl.
- Place over a bain-marie and whisk constantly until the sugar dissolves and the mixture reaches 65°C (149°F).
- Transfer to another bowl and whip on high speed until the meringue is glossy, stiff, and cooled to room temperature.
- Gradually add the softened butter, a few pieces at a time, while mixing on medium speed.
- Continue beating until the buttercream is smooth, fluffy, and fully emulsified.
- The more you whip it the whiter it will be since air is incorporated during the process.
- Change to a paddle attachment and run it for 5-8 minutes on low to get rid of big bubbles. This is the moment to color or add flavor if you want.
- Transfer the buttercream to the piping bag and use it as you desire.

Dirección

Buenos Aires

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