Make a happy cake

Make a happy cake

  • By Sue Ade
  • Tuesday, March 31, 2015 4:24pm
  • LifeFood

Whether you’ve been reading this column for years, or are relatively new to the food pages, you probably have already gathered that of all the culinary disciplines explored over the years, baking is the one for which I feel the most passion. So, it’s no wonder, that I’ve been making a habit of sharing recipes for cakes, pies, brownies, cookies and other baked desserts with a great deal of regularity, including several stunning recipes from the founders of Brooklyn, N.Y.’s Baked Bakery, Matt Lewis and Renato Poliafito, by way of their “Baked” cookbooks. We enjoyed “new takes on old favorites,” with Peanut Butter Crispy Bars coming from “Baked: New Frontiers in Baking,” (the first Baked cookbook), followed by Burnt Sugar Bundt Cake with Caramel Rum Frosting, which appeared in “Baked Explorations: Classic American Desserts Reinvented,” in addition to Triple Rum Black Pepper Cake and Pumpkin Almond Cake with Almond Butter Frosting, courtesy “Baked Elements: Our 10 Favorite Ingredients.” And, from the most recent Baked cookbook, “Baked Occasions: Desserts for Leisure Activities, Holidays, and Informal Celebrations,” published in October 2014, comes Ultimate Birthday Cake – the “crowning jewel of a recipe” which distinguishes the book’s cover. Lewis and Poliafito write, “This is a very happy cake. This is the kind of cake that turns gray skies blue.” All I can say is, “Yes.” This is a very happy cake. Moreover, it will turn gray skies blue – and most every other color sprinkled in the rainbow, too.

 

Sue Ade is a syndicated food writer with broad experience and interest in the culinary arts. She has worked and resided in the Lowcountry of South Carolina since 1985 and may be reached at kitchenade@yahoo.com.

More in Life

Nick Varney
Unhinged Alaska: This purge won’t be a movie sequel

What’s forthcoming is a very rare occurrence and, in my case, uncommon as bifocals on a Shih Tzu puppy

File
Being content with what you don’t know

How’s your negative capability doing?

Michael S. Lockett / Juneau Empire
Local Tlingit beader Jill Kaasteen Meserve is making waves as her work becomes more widely known, both in Juneau and the Lower 48.
Old styles in new ways: Beader talks art and octopus bags

She’s been selected for both a local collection and a major Indigenous art market

A copy of “The Fragile Earth” rests on a typewriter on Wednesday, May 18, 2022 in Kenai, Alaska. (Ashlyn O’Hara/Peninsula Clarion)
Off the Shelf: Seeking transformation in the face of catastrophe

Potent words on climate change resonate across decades

Gochujang dressing spices up tofu, lettuce, veggies and sprouts. (Photo by Tressa Dale/Peninsula Clarion)
On the strawberry patch: Healthy life starts with healthy food

Gochujang salad dressing turns veggies and tofu into an exciting meal

Virginia Walters (Courtesy photo)
Life in the Pedestrian Lane: Spring Fever

“OK, Boomer” is supposed to be the current put down by the “woke generation”

A headstone for J.E. Hill is photographhed in Anchorage, Alaska. (Findagrave.com)
Night falls on the Daylight Kid — Part 2

“Bob,” he said, “that crazy fool is shooting at us.”

File
Minister’s Message: Has spring sprung in your life?

Christ also offers us an eternal springtime of love, hope and life

Eggs Benedict are served with hollandaise on a bed of arugula and prosciutto. (Photo by Tressa Dale/Peninsula Clarion)
On the strawberry patch: Honoring motherhood, in joy and in sorrow

Many who have suffered this loss believe they must bear it in silence for the sake of propriety

Most Read