Tobias "Toby" Kennedy

"Make bite-sized cakes," he says. "I want 4 different flavor combinations, but I want them to be visually different too. Not just little square bites of cake. Perhaps something that looks like a truffle, so the customer is surprised when they bite into it and find that its cake, rather than a chocolate."

White chocolate cake with hints of raspberry was a natural choice, since I'd already developed that recipe in school. And with fall coming up, it's not a bad idea to introduce mini Red Velvet Cupcakes. But what the hell else am I supposed to do? Yellow cake is too juvenile, is it not? White cake would be visually appealing, I suppose. I could cut them into little diamond shapes....

Does he have no IDEA how long it takes to make deserts like this? My afternoon prep time just doubled. My bourbon creme brulee has continued to be a success, however. It was only supposed to be a monthly special, but there's been talk that it might make it on the menu permanently.

I am not above bribing taste testers to come over while I work out this stupid dessert. Simon, you are not exempt from this. I'll buy whatever liquor it takes to keep you around while I figure this shit out. I know you're not busy. And I won't make you taste much.