It's hard for me to resist the urge to bake on the rare summer day when the temperature dips enough so that the idea of turning on the oven isn't insane. We had such a day in New York City this past weekend, and not only did I whip up some great cupcakes, I sat next to a guy proudly carrying a large blueberry cobbler on the subway. Baking was in the air! Which is why I couldn't resist the look of this amazing cake.
On my recent trip to Croatia, I went to Mali Ston, a tiny little village at the end of the isthmus that connects the Pelječac Peninsula with the mainland of the Dalmatian coast. My good friend Amy told me I must go there because "it's an oyster town!" and these were some of the best she'd ever had, so of course I went straight for Mali Ston.
She was right; it was oyster central. Oysters have been farmed here since Roman times. You can smell the salty oyster beds exhaling as you walk along the ancient Roman walls. I'll tell you about those farms and all the different ways I ate these little sea jewels soon, but today I want to tell you about a cake I encountered in a harbor-side restaurant.
A few years back Cake Pops took the world by storm. (To this day it's still one of the most popular recipes on our website!) If you're a fan, check out this creative way to put these tasty creations to use decorating another cake... on the inside!
This holiday week you can bet that berry pies will be gracing many a picnic table. On a hot summer day, a slice of blueberry or strawberry pie can't be beat. But long rivaling pie for a classic American dessert is cake, and we gathered some stunning summer cakes that shouldn't be left out of the mix.
There's a story in my family about the first time my mother made my father banana cake. They had been married for a few years, but this was the first time she had whipped out this moist, multi-layered cake. My father took a few bites in silence, then looked up at my mom, wide-eyed. "Have you always known how to make this?"
After last week's discussion of cooking compromises, we felt honor-bound to share the recipe that makes us choose baking cakes from scratch over using a mix.
This one-bowl recipe can be mixed up in under 10 minutes, and it turns out a reliably light golden cake with a moist crumb. It's solid with flavor and the taste of butter, unlike the over-heightened, additive-ridden cake mix products, which usually taste overwhelmingly of sugar and not much else.
What do ruffles, asparagus, and hamburgers all have in common? They're all themes around which people have designed birthday cakes. Some fancy, all fun, these cakes go above and beyond the sheet pan with their impressive and imaginative details.
I'll be the first to say it: I don't make very pretty cakes. At least, not in that Pinterest-able way, with perfect swoops and swirls and curlicue handwriting. Personally, I like to find other ways to make birthday cakes look and feel special. Like using something completely non-edible, for instance, like these cute pom-pom cake toppers from 6 Bittersweets.
Q: My husband cannot have anything that is made with any kind of flour. I would like to make cakes. Is there anything I can use instead of all-purpose flour, cake flour, etc. Is arrowroot something that could replace the flour?