I grew up on yellow cake. My mother made a killer homemade yellow cake. This isn’t it. Why you might ask? Good question. I’ve knocked around with a few yellow cake recipes. I still prefer hers when I’m ultimately in the mood for some real comfort food dessert. This is a bit more subtle. So it’s suitable for just about any kind of frosting, not just a thick chocolate one. That might beg the question why I went ahead and made a different yellow cake…..with a different chocolate frosting. Whimsy I suppose. This is still a great recipe, it’s quite versatile, and it’s pretty darn easy, all things considered. So there. Continue reading
The talented folks at Amanda Oakleaf Cakes brings us the Life-Size Stormtrooper Cake. Created for the Arisia Sci-Fi Convention in Boston, MA, this guy stands 6′ 4″ and all of 300 lbs. That’s one giant Stormtrooper. He – we’re assuming he – took two weeks and Oakleaf Cakes’ entire crew of ten people to put together. Continue reading
Okay so Twinkies will never be foie gras. But they certainly don’t pretend to be. It’s 37 ingredients on a mission. A mission to tastily increase waist lines and sales of diabetes medication. Barely food, of little nutritional value, but still delightful in its golden-creme-filled goodness. Say what you will, but a once-in-a-while Twinkie never hurt anyone.
Each cake contains 150 calories, 18g sugar and 4.5g fat. The main ingredients are enriched bleached wheat flour, sugar, water, corn syrup, high fructose corn syrup, partially hydrogenated vegetable and/or animal shortening, whole eggs and dextrose. There are a quite a few other things in there, we’d imagine preservatives and other things that are mined. Yes mined!?! Food colorings are Yellow 5 and Red 40. Yum. Continue reading
I like the thought of an apple upside down cake. Somehow upside down cakes are always pineapple. That happened in the 1900′s when canned pineapple came to the market. Everyone at once decided that exactly what we needed was a pineapple upside down cake, and things have been locked in since. Previous to this invention upside down cakes had been made with seasonal fruit. I like the idea of an upside down cake but often they’re gummy and pineapple laden, neither of which sounds terribly appealing to me.
An apple upside down cake on the other hand, one that’s got some substance, some brown caramel goodness to it, some actual cake that’s not gopping with pineapple and moisture inside….that sounds like a winner. Continue reading