Posts Tagged ‘layer cake’
June 30, 2012 by Nina Spezzaferro
June 2, 2012 by Nina Spezzaferro
This cake looks six stories tall. It was. And I’m so proud of how straight I got the sides. Earlier this year, I had scoped out cake recipes for my mom. She had requested a chocolate cake that incorporated coffee with a homemade chocolate buttercream. And Ina Garten had just the recipe, Beatty’s Chocolate Cake. There is even a handy dandy video. (more…)
April 11, 2012 by Nina Spezzaferro
Is this not the most beautiful cake you’ve ever seen? This is the cake I produced in my cake decorating class. The recipe claimed to be yellow cake, but it tasted more like a white cake and angel food cake hybrid. “What makes a yellow cake yellow?” you ask. Egg yolks! (more…)
March 11, 2012 by Nina Spezzaferro
Before I baked a Turtle Cake, I was curious as to how the term “Turtle” came to be associated with chocolaty, nutty, caramel goodness. According to the DeMet’s website, “TURTLES® are chocolate confections that are shaped like Turtles. They consist of milk chocolate, caramel and some variety of nuts.” And according to the Wikipedia page: (more…)Pin It
January 22, 2012 by Nina Spezzaferro
Friday was my friend Talia’s birthday and this was her cake. Talia works with me and also makes beautiful, handmade jewelry under her Piedra Studio brand. You should check it out.
Talia and I love to muse about our favorite things, which in no particular order include cruising, real estate, home shopping, reality television, antique jewelry, faux fur… I could on forever. But something we differ on is preferred cake flavors. As you probably deduced from my birthday Chocolate Bacon Cake, I prefer fatty, heavy, chocolatey cakes. Talia prefers light, elegant, sophisticated flavors. And that’s why I was more than happy to bake her this Lemon Buttercream Birthday Cake, because I want my 52 cakes to have variety and this is a cake I’d never choose for myself. (more…)
January 19, 2012 by Nina Spezzaferro
January 12, 2012 by Nina Spezzaferro
*Caution: this post contains several different types of nuts.
This peanut butter & jelly cake is an “I’ll have just one more piece” kind of cake. This is dangerous stuff, people. So be warned.
My boyfriend, Chris, had a birthday this week. His birthday is 9 days after mine and it’s just shy of 3 weeks after Christmas so we’re kind of partied out over here, but there’s still cake to be made. 51 more cakes, to be exact. (more…)
January 5, 2012 by Nina Spezzaferro
In case you missed it, James Oseland, editor-in-chief of Saveur, appeared on the Today Show last week to reveal food trends for 2012. When asked what the dessert food of 2012 will be, he said (drumroll, please?)… LAYER CAKES! And I quote:
No more are we going to have to deal with those little cupcakes. Cakes are gonna return to their beautiful, full, rightful size!
When Matt Lauer asked if this meant the economy was going to recover since full-size cakes are so decadent, Oseland replied:
I don’t care if the economy recovers, I just want to put my face in these cakes.
Amen to that. Check out the clip below.
See Cakes, pickles and the next great grub city: Top food trends for 2012 to read more about Oseland’s predictions.
A special hat tip to my friend, Ann, for telling me about this.