Sugar, Spice, and Everything YungKombucha420

Aimee France shares her love of using fresh herbs and her ideal version of a tiramisu.

Dec 01, 2022

Dear festive cake fanatics,

I can't be the only one baffled by the fact that it is December, and 2022 is almost coming to a close. This year was a whirlwind. Before we all take the plunge into the deep end that is 2023, I'd like to soak up everything the rest of the year has to offer.

December is a big baking month, and I love slowly watching my Instagram feed shift from pictures of Thanksgiving pies to delightfully decorated baked goods. One of my favorite creators, who I believe embodies all things "merry and bright," in her work, is Aimee France, better known as @YungKombucha420. Chances are you've probably seen her whimsical cakes decorated with foraged items and local herbs all over your social feeds, or come across her recent feature in The New York Times Style Magazine. If you're lucky, you've maybe indulged in one of her cakes at a NYC popup or ordered one for a special celebration.

Aimee was one of the four bakers featured at the Wicked Cake launch party last month, and we're excited to have her as a guest this week for Just a Bite. Read on to learn what ingredient she would highlight in every meal, her hack for extra lofty cakes, and her ideal version of a tiramisu.

–Dominique Evans, Social Media Editor

You’re making dessert. What is it?

For work: I’m making cake

For myself: I’m making tiramisu, profiteroles, chocolate cake, brown butter chocolate chip cookies. The dessert needs to be salty and served with a decent amount of cream.

Someone is making you a dessert. What do you ask for?

Tiramisu (it must have heavy alcohol and coffee flavor and be salty or I won’t like it).

You’ve transformed into a pastry. What are you and how are you consumed?

Profiterole with a hot cortado or salty espresso hot chocolate.

What fictional dessert scene will you never forget?

Woofle jelly cakes from Mr Magoo’s Christmas Carol. I always wanted to eat one they look so good.

What is a baking hack you can’t live without?

Making sure the baking powder, soda, and salt are on opposite sides of the bowl and don’t touch when you add them to your dry ingredients. This prevents them from reacting immediately and you’ll get a more even rise.

If you had to highlight one ingredient in every meal (breakfast, lunch, dinner, dessert) what would it be and how would you use it in each?

FRESH OR DRIED HERBS as a garnish on every meal, they add so much flavor and extra depth to a dish. I always decorate my cakes with herbs that I think will pair well with the flavor combo of the cake. I love to tell clients to sprinkle them over their slice to enhance the flavors. Honorable mention: Flaky salt as a garnish on anything, especially desserts.

Follow Aimee on Instagram: @yungkombucha420

Cake cultural ephemera to consume right now:

Visit: Cake Zine is popping up at Diaspora Co’s New York City spice shop at 376 Broome St. on December 16 from 5:30 p.m. –8:30 p.m. alongside Cherry Bombe and Whetstone Magazine. Come stock up on gifts for everyone on your list, and stay tuned for an exciting event on the West Coast soon.

Read: Our Death by Chocolate t-shirts are in GQ! Sign up here to be the first to know when we restock soon. And Wicked Cake got a nice shout-out in Bon Appetit too.

Donate: Baker Jenneh Kaikai is fundraising to bring Pelah Kitchen home to West Africa and support a new stage of growth for her business.

Gift: The fall cookbook release lineup is stacked with excellent presents for the baker in your life. Some favorites: Good and Sweet by Brian Levy, Delectable by Claudia Fleming, What’s For Dessert by Claire Saffitz, and Justice of the Pies by Maya-Camille Broussard.

Cake Zine