116 posts tagged Dessert
116 posts tagged Dessert
We’re sure you’ll agree that one of the best parts about the return of spring is the reappearance of Easter candy on store shelves, not the least of which are those oh-so-precious Cadbury Creme Eggs. Over the years our favourite Dessert Detective Jessie Oleson, aka Cakespy (previously featured here), has created a mouthwatering suite of recipes featuring Cadbury Eggs. And, because she’s all about sharing the sweetness, she always provides thorough instructions.
Here you see Jessie’s Cadbury Creme Deviled Eggs, Cadbury Creme Eggs Benedict, Cadbury Creme Egg Salad Sandwiches, Cadbury Creme Scotch Eggs, and last but not least, her latest creation: Cadbury Creme Egg in Hole Toast. It’s a thick slice of pound cake with half a Cadbury Egg in the center that’s heated on a griddle and served warm, melty and delicious. (Each link will take you to the corresponding recipe)
[via Serious Eats]
Here’s a video tutorial for an April Fools’ Day prank that’s also a sweet treat. YouTuber Kawaiisweetworld teaches us how to make wonderfully convincing Pizza Cakes using yellow cake mix for the crust, red buttercream frosting for the sauce, shredded coconut for the cheese and an assortment of deceptive sweets for the toppings.
The complete recipe is provided in the About section of this video page.
Cat-shaped treats seem like a wonderful way to celebrate how much you like your feline friends. These treats are cat-shaped nerikiri, which is “a traditional Japanese sweet made by mixing shiro-an (sweetened white bean paste) with gyuhi (made of glutinous rice, similar to mochi but softer).” Caroline sculpts her nerikiri cats and kittens into various sizes and poses and then uses edible dyes to add distinguishing markings and fine details. She even makes little accessories for them, like tea sets and pillows for extra-comfy lounging.
Based on the effort that goes into making these sweets, it seems likely that Caroline’s family probably has at least one real life cat of their own and we’re guessing it leads a wonderfully spoiled life.
Visit RocketNews24 for additional photos.
“You can have your cake and drink it too!!!”
Those words of wisdom come from the one and only kitsch expert Charles Phoenix (previously featured here) who concocted this festive Irish Whiskey Soaked Lucky Charm Cake in the Charles Phoenix Test Kitchen to help celebrate St. Patrick’s Day on Monday March 17th.
But wait, it’s not just a whiskey-soaked cake. It’s a whiskey-soaked caked with a magical rainbow inside. It’s awesomely delicious.
Happy Pi Day! Today is 3/14, that special day on which we get to celebrate our favorite mathematical constant and pie, one of our favorite foods. It’s an awesome combination, so let’s start the celebration with 4 awesome Pi pies. Pictured above from top to bottom are:
A Winter Squash Birthday Pi Pie made by Barbara at Log Cabin Cooking. This pie was created in honor of Albert Einstein, who was born on March, 14, 1879. (Click here for the recipe) Happy Birthday Albert! Your birthdate is yet another reason you’re so awesome.
A splendid Apple Pi Day Pie via the Seattle PI.
And last, but clearly not least, Jules of Go Jules Go made this mouthwateringly awesome Chocolate Chip-Walnut Tollhouse Pi Pie, which she garnished with a beautiful chocolate-covered bacon Pi symbol, encircled by additional pieces of chocolate-covered bacon, because bacon. (Click here for the recipe)
This awesome, but inedible Cherry Pie Mule is the work of Fort Lauderdale, FL-based artist Robert Tabor. It features a sculpted fork heel and cherry pie toe made of sculpted clay. It was decorated with, various acrylic and glass beads, fabrics, trims, and crystal rhinestones.
We’ve just found the parfait equivalent of the outrageously overindulgent bloody mary. This sweet triple-decker monstrosity is called the EST 48 (named after its towering 18.9 inch height) and it’s on the menu at Café Est! Est!, located in a shopping and dining complex in the heart of downtown Tokyo next to Shinjuku Station.
The café offers a wide assortment of outrageously over-the-top partfaits (some come topped with slices of cake), but the EST 48 is by far the most decadent of them all. It comes topped with not one, but two ice cream cones, both of which are covered with toppings and sprinkles.
"At the base, there’s a dish of vanilla ice cream ringed with strawberries, bananas, and Pocky sticks (plus imitation Corn Flakes, as is seemingly required by Japanese sundae regulations). On top of that there’s an ice cream cone with chocolate sauce and sprinkles. Inserted into that is another ice cream cone, this time with strawberry sauce and more sprinkles. And finally, just to make sure the whole thing doesn’t visually disappoint by being too short, there’s an umbrella."
We can feel a brain freeze coming on simply by considering trying to eat the awesome EST 48.
Visit RocketNews24 for additional photos.
Each of the items in these photos is a beautifully sculpted cake. Go ahead and take a long look at each of them, we’ll wait. These awesome edible works of art were created by BethAnn Goldberg, a Stanford alumni with a masters degree in engineering, a former NASA engineer and now owner of Studio Cake, a custom-order bakery in Menlo Park, CA.
BethAnn prides herself on being able to create any sort of cake that her customers can dream up. The incredible stacked sandwich cake pictured at the top of this post is a four-tiered column of cake with sculpted sandwich fixings around the perimeter. It took BethAnn nearly a week to make it, but the results appear to have been well worth all the time and effort. For Goldberg, making a custom cake is a simply another form of problem solving:
"Engineering school set me up for being an amazing problem solver. Whether it is the challenge of owning a small business and weathering an economic downturn or making supports for a 3-foot tall cake, it all comes down to problem solving and planning to make the best outcome possible."
Visit the Studio Cake website to check out more of BethAnn Goldberg’s awesome cakes.
[via My Modern Metropolis]
Cake is awesome. No matter where you are, what day it is, time it is, what you’re wearing or what the weather is like, it’s always a good time for cake. And besides just eating it ourselves, giving cake to someone else is also awesome. You can use it to wish them a happy birthday, congratulate them, cheer them up or simply say, “I think you’re swell.” But giving someone cake isn’t always that simple. Perhaps they’re far away. Cake doesn’t generally make it through the mail unharmed.
But wait, Sandra Denneler of SheKnows.com has come up with an amazing way to send a mouthwatering slice of cake to anyone anywhere - or at least anywhere the mail goes. And thanks to her DIY
recipe tutorial, you can do it too. Sanda calls these creations Cake Postcards. They look just like the real thing, but they’ll never get crushed or spoil:
"Imagine how happy and excited you’d be, if you went to your mailbox one day and pulled out a slice of cake. Now you can surprise friends and family (and probably even your mail carrier), with this three-dimensional, mailable postcard, cleverly disguised as cake. With only five ingredients in this crafty recipe — a large sponge, spray paint, caulk, spray adhesive and heavy paper — it’s a piece of cake. Literally. Postage is around $3 per slice, but the reaction from the recipient will be priceless."
[via Design Taxi]