Entries tagged with 'cakes'
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"A perfect glass-of-milk kind of snacking cake." [Photographs: Lucy Baker] Many would argue that gluten-free is the new cholesterol-free, fat-free, or carb-free. That is to say, it's the latest diet trend. Maybe gluten-free products are currently having their glitter moment, but there is no denying the facts: as many as three million Americans have celiac disease, and the number of gluten-intolerant people is even greater—about one in 133. That means they cannot comfortably digest gluten, the main protein found in wheat, rye, and barley. Can you imagine a life without pasta? Or warm crusty bread? Cereal? Fortunately you don't have to. Right now, markets are stocked with gluten-free versions of many favorite foods, including waffles, pizza, and even beer. Out...
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More affordable and arguably more functional than Cupcake Cars, the Big Top Cupcake pan reverses the notion that cupcakes should be tiny and adorable—they should be massive beasts! Why make a normal cupcake when you can make one that's 25 times as big? As in, it makes that shooooomp sound that really heavy things (like dinosaurs or elephants) make when hitting the ground. The video, after the jump....
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[Image: Amazon] Is it possible for cakes to be so bad they're good? Yes, yes it is. And thanks to Jen Yates, we don't have to wait for a baby shower or bat mitzvah invitation to see them. Back in May of 2008, Yates started the blog Cake Wrecks, an online museum of badly-rendered Disney princesses, gratuitous quotation marks, carrot-riding babies, and other wrecky cake artwork by professional bakers. This week, the book version of the frosting debauchery, Cake Wrecks: When Professional Cakes Go Hilariously Wrong, went on sale and it's full of 75-percent never-before-seen material. Thanks to the good folks at Andrews McMeel Publishing, we have five (5) copies of to give away. All you have to do...
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[Photograph: Darius A Monsef IV] We've seen rainbow cakes before, but not one quite like this epic 28-layer cake. Darius says his mom and girlfriend made it for him for his 28th birthday. That's love. Related Epic Rainbow Cake of Nom Rainbow Cake Layers Rainbow Cake Rainbow Carrot Cake...
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The ice cream, but in cake form. [Photographs: Lucy Baker] I've expounded in the past about my love for all things cookies and cream. Just as shaved black truffles always improve savory dishes, crumbled chocolate sandwich cookies never fail to elevate desserts to new heights. On a recent shopping trip to Williams-Sonoma, as I browsed the company's ever-expanding line of baking mixes, I came across a cookies and cream loaf cake ($10.50). Like most Williams-Sonoma products, it was expensive. But top-quality food is worth a splurge, and the box promised "real cream flavor" and "the aroma of an old-fashioned ice cream parlor." Sure, making a loaf cake from scratch and dumping in some crushed-up Oreos would be easy. Nonetheless, I...
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"The classic Wrecks are those that are misspelled, misunderstood, or trying way too hard to be creative." Since May of 2008, Jen Yates has been documenting moldy feet, pregnant bellies, and misplaced apostrophes spotted on cakes on her wildly popular blog Cake Wrecks. Very quickly, Jen has made a career out of ridiculous cakes. Her new blook (blog-turned-book?) Cake Wrecks: When Professional Cakes Go Hilariously Wrong comes out on October 1, and features a bunch of brand-new content. Yes, that means more creepy baby cakes! We chatted with Jen about the Cake Wrecks concept, what holidays are most wreckable, and more. So, let's start at the beginning. The Cake Wrecks creation story. It quite literally began with "The Cake That...
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[Photograph: Arthur Schwartz] I don't know how, why, or when Jews started making brisket for holiday meals, but it's one ritualized aspect of the Jewish culinary tradition I wholeheartedly embrace. My friend Arthur Schwartz has written many, many wonderful cookbooks, including Jewish Home Cooking. Arthur set out in a wonderfully obsessive way to come up with the definitive, most seriously delicious potted brisket recipe. He experimented with cooking first cut and whole briskets, using liquid and not using liquid, and here's what he eventually came up with. Over on his website Food Maven, he shares all of the great and gory brisket experiment details. And what better way to top off a belly full of beef than with two...
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For many of us, Labor Day weekend means travel. Whether you are headed to a country lake, a seaside resort town, or a friend's pool house, you're not packing a pantry's worth of ingredients and equipment. But just because you won't have your trusty rolling pin or Tahitian vanilla beans handy doesn't mean you have to rely on uninspired store-bought desserts. Grilled pound cake is a luscious, unfussy option that couldn't be easier to prepare—especially when you use a boxed mix. Betty Crocker's Pound Cake Mix ($2.89) calls for nothing more than 3/4 cup of water or milk and two eggs. Simply beat everything together with an electric mixer (or by hand) and bake in a 9x5-inch loaf pan...
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[Flickr: kirkmwilkins] Endless Simmer picks the top 10 food finds at the Iowa State Fair, which took place earlier this month. The finds include foods on sticks, fried food on sticks, butter sculptures, and whatever the mystery cake above is that unsurprisingly won a first place ribbon in the Ugliest Cake competition. Related In Videos: Foods on a Stick at the Minnesota State Fair Deep-Fried Coke at the State Fair of Texas What's Your Favorite Food on a Stick? It's Gotta Be Served at the Minnesota State Fair...
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How to make a Threadcakes cake: get lots of fondant, make lots of cake batter, mold it and paint it look like a Threadless design, and, god knows how many hours later, you have an edible work of art! Oh yeah—you need to have pastry skills and artistic talent. Check out the making of this awesome Threadcakes cake based off the Sketchbook Life design, after the jump....
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