Category: Cakes Big & Small
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As promised, dear readers, I come bearing cake. Not just any cake, mind you, but the best banana cake the world has ever seen, if you will allow me some superlatives. This is not banana bread, in case you're wondering; it's nothing rustic and it's not remotely acceptable for breakfast. This is cake, rich and…
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I still remember the first time I ate a Karen DeMasco cupcake. It was back in the days when I worked in a lofty office on the 11th floor of a building near Union Square. I had a corner office with hardwood floors and beautiful views of all the water towers of the area (and…
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Hoo-ee, folks. I've had a rough couple of days. The mean reds or the deep blues, or whatever you want to call them, got me in their bony little claws and shook me around for a few days, making me feel useless and despairing and generally not fit to get up out of bed. (I…
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When I am feeling strange and out-of-sorts, I like to bake. Who doesn't, you ask? I don't know. To me, baking is one of the best ways to soothe an uneasy heart and a jumpy mind. There's the gathering of the ingredients: the smooth, cool eggs, the stodgy packets of flour, the slab of butter,…
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That slice of cake up there. Looks so innocent, so pure. Right? Rustic, grainy, apple-studded; why it couldn't harm a fly if it tried. Yeah. Except, let me tell you. This rustic, grainy, apple-studded cake is one two-faced little minx. Underneath that homely interior is a cleavage-flashing, loose-morals-toting, floozy of a cake, capable of reducing…
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I keep starting this post and deleting what I've written, because it just doesn't seem adequate. Or particularly verbal. But then I try to come up with something more…grown-up or legible, and fall short. Standards, you know? Sigh. Do you want to see what I've deleted so far? Fine, here: 1. OMG. 2. Aaaaaah! 3.…
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Here's a little story for you. One day, years ago, I read an article in the Los Angeles Times about a pastry chef named Kim Boyce who was learning how to bake muffins with whole-grain flours so she could feed her two little girls snacks that were delicious and healthy at once. Sounds sort of…
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I hear New York, this weekend, emerged from the cold grip of winter to sudden spring. Isn't it grand, all over again? Here in Berlin, we've been there for a little while now (well, for the most part) and I'm so happy about it I periodically raise a fist clutching seven or eight stalks of…
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Readers, my mojo is off. I don't know how it happened, or how to get it back. But the mojo is askew. Possibly even temporarily missing in action. Is it the recipes I'm choosing? The German version of all the ingredients? The anticipation of the delivery of all my earthly possessions to my mother's apartment…
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Are you sitting down, dear ones? Do you have something to steady yourselves with? Alright. Now take this in: Tender buttermilk cake.Fresh blueberries.Streusel (pssst: in German, its language of origin, it's pronounced "stroysel", not "stroosel").And then (oh, then!): Fresh lemon syrup. Boom! Yes, I have in fact just listed the four compelling reasons why this…
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