Watercolor, oil, gouache, and other works in color.
Pen and ink, charcoal, and other media in black and white.
Logos, posters, flyers, and other design work.
Jessica Szymas Counseling
Logo design for Jessica Szymas Counseling in Seattle, WA.
Fairlawn School of Music
Poster design for Fairlawn School of Music in Fairlawn, Ohio.
The Lucky Dutch
Text logo for The Lucky Dutch, a Chicago-based blues-rock band.
An ongoing illustration project depicting a different cake for each letter of the alphabet.
A is for Amandine
A Romanian chocolate sponge cake soaked in caramel and rum, filled with chocolate buttercream, and topped with chocolate fondant.
B is for Battenberg
A British sponge cake with a distinctive checkerboard pattern flavored with almond, filled with jam, and covered with marzipan.
C is for Cake Pops
An American treat made by combining cake crumbs and frosting into a spherical shape and covering with chocolate or icing.
D is for Dobos Torte
This Hungarian layer cake has thin layers of buttercream and sponge sandwiched together and is topped with a chocolate buttercream, caramel wedges, and ground nuts.
E is for Eireschecke
Eireschecke is a German sheet cake hailing named after the Schecke, a type of tunic worn with a belt. The top layer is an egg custard, the middle (the "belt") is another custard layer with quark and vanilla, and the bottom is a yeast cake.
F is for Frog Cake
This small Australian cake was created in 1922 by Gordon Balfour of Balfours Bakery in Adelaide. Layers of sponge and jam are topped with cream and covered in green, pink, or brown fondant, then sliced to resemble a frog's open mouth.
G is for Gugelhupf
The gugelhupf is a yeasted marble cake from Austria. Dating back to the 1500s, its name derives from the medieval German words for hood or bonnet (gugel) and to hop/jump (hupf), and may reference a type of hat worn in the Middle Ages. Traditionally, these cakes were baked in a fluted, enameled ceramic tube pan similar to a modern metal Bundt pan.
H is for Hummingbird Cake
H is for Hummingbird Cake! Popular in the American South, this cake originated in Jamaica in the 1960s. The sponge includes crushed pineapple, banana, and nuts, and is frosted with cream cheese frosting and decorated with pecans.
I is for Imagawayaki
Imagawakyaki, or wheel cake, is a Japanese dessert made with a pancake-like batter filled with sweet red bean paste.
J is for Jelly Roll
This cake consists of a thin sponge layer spread with jelly or jam and cream and carefully rolled and chilled to set. When sliced, each piece shows the distinctive spiral shape in the middle.
K is for Kransekake
Made from stacked rings of almond, egg white, and sugar, this cake is served for special occasions and holidays in Denmark and Norway.
L is for Ladyfinger
Also known as savoiardi and sponge fingers, these little cakes get their name from their long, thin shape. Ladyfingers are typically incorporated as a cake layer into desserts like tiramisu, trifle, or the dessert pictured above, charlotte.
M is for Mooncake
A Chinese dessert traditionally eaten during the Mid-Autumn Festival, made from pastry dough filled with red bean paste or lotus paste and salted duck egg yolks that's pressed into a mold for baking.
N is for Napoleon Cake
Also known as mille-feuille, vanilla slice, or custard slice, many variations of this dessert are enjoyed around the world. Pictured here is the Russian version, which features thin layers of pastry layered with cream and topped with crumbled bits of pastry.
O is for Opera Cake
This French cake combines the flavors of coffee and chocolate in layers of buttercream, ganache, and sponge. Master pastry chef Cyrique Gavillon invented this elegant dessert in 1955.
P is for Petit Four
Though many people know petit fours only as small, fancy layered cakes covered in chocolate, marzipan, or fondant (as pictured) the term also covers cookies such as macarons or shortbread and pastries like tartlets or eclairs.
Women at Warp Banner
Banner image for Women At Warp: A Roddenberry Star Trek Podcast.