Q: I want to make a traditional Swedish Princess Cake (the delicious kind with the marzipan covering, typically green?). However, even after some Internet sleuthing, I realized I don't have a super reliable source for a recipe. Do you know of a great recipe for Swedish Princess Cake?
Q: I am baking a birthday cake for a party this Saturday and need a fail-proof frosting recipe that I can decorate with, but that will still taste good. I'd prefer to avoid raw eggs, shortening, or cooking it.
When I set out to write my first book, one of the first recipes I knew I wanted to include was one for individual steamed pudding cakes. I ended up doing a lemon cakelet after a pregnancy-inspired double-order at a neighborhood eatery called Mary's Fish Camp. The chef there walked me through the magic of a pudding cake; how, thanks to an imbalance of wet to dry ingredients, a creamy smooth pudding layer forms on the bottom and a layer of fluffy sponge cake blossoms on top.
Q: I'm hoping The Kitchn's talented readership can help me! My boss is British, born and raised, and although she's been in the States for more than half her life she understandably misses many of the things she grew up with that don't exist here.
Her birthday is coming up and I would love to make her favorite dessert, date and walnut cake. I had never heard of it before meeting her and I have no idea where to begin with recipes. I searched google.co.uk but there are predictably thousands and I would prefer one that can come personally recommended. Can you help a poor Yank out?
Lindsay of the lovely food blog Love & Olive Oil and I have something in common: We like boozy cakes. We also like layer cakes with a serious footprint; if I'm going to eat cake, I want cake — preferably stacked up four layers high. This chocolate cake packs a lot in — red wine, blackberries, buttercream — and it's tall, so it fits the bill admirably.
Do you eat dessert at home? Most people I know don't, saving what they consider an extravagance for special occasions and when they dine out. But I recently discovered that having a simple cake on hand is a really nice way to introduce a little sweet at the end of a meal without going overboard. My secrets is to bake a single layer cake and to not frost it. What? No frosting? I know, I know, but stay with me here!
Birthdays come and go each year and how you celebrate is entirely up to you. One thing I can count on as I age (gracefully, I hope) is that I'll be making an outrageous, over–the–top, in–your–face type of cake. This year's flavor was a personal best (Double Chocolate Sour Cream) and I have no regrets. Why do I take on this unconventional task? Read on to find out and to get this delicious, decadent recipe.
The second series of "Downton Abbey" premieres this weekend on PBS and if you're as obsessed as we are, you might be planning your very own viewing party complete with period-appropriate food and drink. Here's an Edwardian-era cake that we highly recommend. It includes several ingredients you probably have in your winter larder ... and don't worry, it's much better than Mrs. Patmore's salty pudding!
Q: Besides angel food cake, what are other ideas for a good holiday birthday cake? My daughter turns 1 this Christmas, and as a holiday baby myself, I'm determined that she have a special first birthday cake. But I'd like to make her a less sweet, if not healthy, cake that everyone else will enjoy, too. (Everyone else=people who love chocolate cake with white frosting.)