“Categorization of baked goods (and pancakes) in English and Chinese” - from my blog ‘haonowshaokao’
-James
Fascinating
Dairy Queen makes the world’s largest ice cream cake? Will Carvel respond with a gigantic Cookie Puss, or a whale-sized Fudgie the Whale?
Serving up a slice of record-breaking cake
On Tuesday morning, Dairy Queen set a new Guinness World Record by constructing the world’s largest ice cream cake in Yonge and Dundas Square. DQ served up free slices for the masses, with suggested donations going to the Children’s Miracle Network. The Post’s Jane Switzer went to the construction.
Emcee and silver medal-winning Olympic curler Cheryl Bernard kicks things off. She explains the cake’s anatomy: 22,000 lbs. of ice cream, sponge cake, icing and Oreo crumbs. The old record, set in Beijing in 2006, weighed in at 17,637 lbs. (Photo: Tyler Anderson/National Post)
Frank Gehry Celebrates Birthday with Awesome, Twisting Cake
(via abcworldnews)This photo in the NY Observer caught our eye — “starchitect” Frank Gehry marked his 82nd birthday over the weekend in New York with this great cake, emulating his distinctive buildings.
The party went down pretty high up — the 72nd floor of Gehry’s just-finished apartment tower in Manhattan, the tallest residential building in the world.
Thanksgiving Turkey Cake Recipe - CHOW
It’s a Frankenstein’s monster of Thanksgiving delights—turkey, stuffing, cranberry sauce, sweet potato casserole, mashed potato frosting—in one spooky package.
Whether this Thanksgiving centerpiece incites horror, amazement, or confusion when it’s served, it’s certain to evoke some kind of outburst. Warning: This dish is not recommended for people who require an inch of space between food groups.
Game plan: The mashed potatoes and sweet potatoes can be made ahead. Rewarm them just prior to assembling the cake, so they are easy to spread.
If your attention lapses and the marshmallows happen to burn or catch fire while broiling (this actually happened to us), relax and just blow out the flames. Peel away the burnt marshmallows, leaving the sweet potato layer intact, and start over with a fresh topping of marshmallows…
Click on the photo for the full recipe. (h/t Himmelsblog)
This dessert defines “too much of a good thing.” Or at least it shows that things that are good separately aren’t necessarily good together!
Wow!
The massive pumpple cake has apple and pumpkin pies baked into vanilla and chocolate cake, respectively. One slice is 1,800 calories and can feed four people.
(via MSNBC)
Finish off your Mexican dinner party (or really any dinner) with this amazing Mexican Chocolate Cake recipe.
We did, and it was enjoyed by all. (Liz made a few substitutions to the below recipe, from the departed Gourmet, including substituting brewed coffee for water, doubling the cinnamon, and adding a pinch of cayenne to the batter).
ingredients
For cake
- 2 sticks (1 cup) unsalted butter
- 1/2 cup Dutch-process unsweetened cocoa powder
- 3/4 cup water
- 2 cups granulated sugar
- 2 large eggs
- 1/2 cup well-shaken buttermilk
- 2 tablespoons vanilla
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
For glaze
- 2 cups chopped pecans (71/2 ounces)
- 1/2 stick (1/4 cup) unsalted butter
- 1/2 cup half-and-half
- 1/2 cup confectioners sugar
- 5 ounces fine-quality bittersweet chocolate (not unsweetened), finely chopped
- 1/4 teaspoon salt
- Special equipment: a 9-inch tube pan or 12-cup bundt pan
Make cake:
Put oven rack in middle position and preheat oven to 350°F. Butter cake pan well and dust with flour, knocking out excess.Melt butter (2 sticks) in a 3-quart heavy saucepan over moderately low heat, then whisk in cocoa. Add water and whisk until smooth, then remove from heat. Whisk in separately sugar, eggs, buttermilk, and vanilla.
Sift together flour, baking soda, cinnamon, and salt into a bowl, then sift again into cocoa mixture and whisk until just combined (don’t worry if there are lumps).
Pour batter into cake pan and bake until a wooden pick or skewer comes out with a few crumbs adhering, 45 to 55 minutes. (Leave oven on.)
Cool cake in pan on a rack 20 minutes, then loosen edges with a thin knife and invert onto a plate.
Make glaze:
Spread pecans in 1 layer in a shallow baking pan (1 inch deep) and bake until fragrant and a shade darker, 6 to 8 minutes. Cool pecans slightly in pan on a rack, about 5 minutes.Melt butter in a 2-quart heavy saucepan over low heat, then stir in half-and-half and confectioners sugar. Add chocolate and cook, stirring, until smooth. Remove from heat and stir in pecans and salt. Cool glaze until slightly thickened, about 5 minutes.
Spoon glaze over top and sides of cake (cake will still be warm) and spread with a small offset spatula or knife to cover completely.
Read More http://www.epicurious.com/recipes/food/views/Mexican-Chocolate-Cake-109342#ixzz0wloClFiL
