Best Wishes Suzanne Under Neat that We will Miss you Huh? He told them to write: "Best Wishes Suzanne" and underneath that write "We Will Miss You." That's what miscommunication with the cake decorators at Wal-Mart will get you.... More
Mmm...giant donut. After seeing The Food Pornographer's photo of a "Homer Passed Out Atop a Giant Donut" cake, I formulated a new life goal for myself: to one day sleep on a giant donut. Related: Homer Cake #1.... More
A wedding cake doesn't have to have ornate designs to be impressive. This M&M Candy Wedding Cake made by Dahlia's Custom Cakes uses M&Ms in a unique manner that gives the cake a pixelated look in addition to a candy-coated shell. [via Candy Addict]... More
To celebrate the release of Harry Potter and the Deathly Hallows, Badnewsbear and friends threw a party with what may not be the most intricately made cake but is one of the more unique ones. How often do the worlds of Harry Potter and lolcat speech combine? Not enough, not enough.... More
If you want to stare at pictures of impressively labor intensive-looking cakes , you have Cake Space and Cake Magic to turn to. But what if you don't care about molded animals, carefully drawn cartoon characters, or fancy fondant flowers? Maybe you want to limit your cake viewage to those shaped like Xboxes. Enter gamecakes. Besides Xboxes, they also have Nintendo, Guitar Hero, Pac Man, and...Chuck Norris. You can't not have Chuck Norris.... More
The photo from TeamSugar's recipe for molten chocolate cakes with fresh whipped cream is killing me; the recipe itself, not so much. I do love the teeny little wax paper cups haze1nut chose to bake the cakes in, they're a great idea and I wouldn't mind it if they caught on—but if you're going to make molten chocolate cakes why not use the original recipe from Jean-Georges Vongerichten himself? (If you're not feeling JGV, Chowhound bakers pointed to their favorite recipes on Epicurious a few months ago, they all sound just as delicious.)... More
Live somewhere with a large population of Irish descent? Chances are pretty good someone you know (or at least the bars around you) will be observing St Patrick's Day this coming weekend. If baking for holidays is your thing, you might want to try Nigella Lawson's recipe for Chocolate Guinness Cake (from her cookbook Feast), as every single blog post I've ever seen about it has raved on about how delicious it is and how it's quite possibly the best chocolate cake ever. If Nigella's frosting of cream cheese, sugar and cream sounds too sweet for you, Maki Itoh makes an Irish Stout Cake with Whiskey-Sour Icing, having reworked a Gary Rhodes recipe and added the icing. I can't... More
Florence Fabricant explains why over 300 people (including 80 chefs) flew into Monte Carlo from all over the world to spend this past weekend commemorating the 80th birthday of the chef Paul Bocuse in Celebrating the Ringmaster of the Restaurant Circus: "Before chefs had their own TV shows and million-dollar book deals, when today’s international obsession with chefs and restaurants was in its infancy, Mr. Bocuse was on the cover of Time magazine as the champion of nouvelle cuisine. People knew his name when they could name no one else who worked in a kitchen. "He made it possible for chefs to be respected international celebrities,” said the New York restaurateur Drew Nieporent. "And he made haute cuisine popular. His... More
"How do I cut a heart-shaped cake? Unlike standard round or square layer cakes that virtually have dotted lines for easy slicing, heart-shaped cakes leave me to my own devices." dessert comes first figures it out.... More
The ubiquity of the warm chocolate cake: "What started as a refreshing choice at a handful of restaurants is now becoming a de facto dessert at almost every restaurant - eclipsing the likes of such stalwarts as creme brulee and (gasp!) apple pie. (...) Mind you, I am not saying I don’t enjoy this cake a lot, I’m just saying that it is no longer a pleasant surprise and I think its time for chefs in the city to start thinking about how they could raise the bar on what has become the safe choice on a dessert menu."... More
