This is my homemade version of a 1960s dessert. The original recipe could have been found on Strawberry Jell-O package or Cool Whip containers. I thought it was brilliant, despite the fact that it was overly sweet, too stiff from the Jell-O and, if one were being picky, they may point out the slight chemical aftertaste. But, in its defense it was fast and very pretty. My version of no-bake strawberry cheesecake is made with nothing but fresh sweet strawberries, cream cheese, real whipped cream, and just the slightest bit of gelatin to keep it standing tall until you bite into it, then it melts in your mouth. No oven required, which makes it ideal for the sultry summer days.Read More
We really have David Chang and Christina Tosi of the Momokuku restaurant group in NYC to thank for elevating breakfast cereal from a mere bowl of milk to high-end desserts. They’ve been serving cereal milk (you know the flavored milk at the end of a bowl of Honey Nut Cheerios) as panna cotta and soft serve ice creams at their Milk Bar to rave reviews. It’s created a bit of a sensation. I recently went to Travail, a local restaurant where the food is art and the chefs are entertainers, and what did I see on the pantry shelf, a box of Lucky Charms. We all have fond childhood memories of reading the box as we ate the contents, but most adults I know wouldn’t sit down to a bowl of it in the morning. But, as a dessert? You bet, that makes total sense to me.
General Mills sent me a big selection of their cereals and challenged me to think outside the box, beyond breakfast and sticky marshmallow bars (not that there is anything wrong with that either). I knew right away that Trix was going to be my muse. I always loved it as a kid. Everything from the silly rabbit commercials to that bright pink milk at the end of the bowl. I set out to create a cake using the bright colors and fruity flavors. For my first attempt I hoped to suspend the round cereal in cake batter to create a polka dot interior. As the cake baked I realized all the little colorful balls were floating to the top and I ended up with a layer of cereal confetti. It was pretty, but the cereal didn’t soften enough, so they were still crunchy and not a good texture in the cake. Then the perfect solution came to me… Read More
It is smooth and sophisticated, but there is a mystique about working with rolled fondant that keeps too many people from using it. Fondant reminds me of Play-Doh, you can create everything from an intricate wedding cake to a birthday cake in the shape of a Tonka truck. Your imagination and few helpful hints will open up a new world of cake decorating options. I chose this simple winter motif to get us started. First, we have to choose our color and tint the fondant, next we’ll cover the cake in the perfectly smooth fondant and to finish we’ll add simple snowflakes.
I’ve broken the videos into 3 parts: coloring the fondant, covering the cake and decorating. Enjoy and happy holiday baking!Read More
I was amazed recently to find Ovaltine on the shelves at the grocery store. I hadn’t had or thought about it in about 35 years. There are certain memories of childhood that hold space in the brain in a sensory way, and Ovaltine is one of them. I can’t remember an actual occasion of drinking it, but I do remember the excitement and malty flavor from way back. When I drink it now I recall our black and white television, big cars with no seat belts, sans-a-belt slacks and the Brady Bunch. These were simple days, so it seemed to a 7 year old, and Ovaltine was one of the glimmering bonuses that life had to offer. Keep in mind that my household was without Twinkies or Soda, so when Ovaltine hit the threshold it was an occasion, a glorious one at that. It was like drinking a malted milk ball and I was in heaven.
In order to make the cupcakes look as gorgeous as they taste, you’ll want to decorate them like a pro. I’ve put together a video on how to pipe on a perfect base of icing. It can be the foundation for other decorations or leave it alone and it is a classic finish. I will share some tips on how to use the pastry bag and the key to piping anything from stars to roses.
For many happy occasions you’ll want to write a special sentiment on a cake. The problem is not what to say, but how to make it both legible and gorgeous. Everyone has had a good chuckle over the cakes on Cake Wrecks, but we want to avoid having our efforts resemble those mishaps. With a few tricks of the trade and a bit of practice anyone can learn how to write on a cake like a pro. In my previous how-to videos we have built the foundation for this cake and are now ready to put on the finishing touches
There is nothing more disappointing than having a cake that is speckled with crumbs, unless of course that is the look you are going for, like my Brooklyn Blackout Cake. However, sometimes you’ll want pristine white or a perfectly smooth surface to write on and for this it’s helpful to know how to crumb coat a cake. Once you have the dome trimmed off the top of your cake, the layers cut and then assembled with your favorite filling, it is time for a crumb coat. This is a quick and simple step that acts as a guarantee that your final layer of icing will be clean and crumb free. This technique is particularly helpful when you are working with Devil’s Food Cake and White icing, the ultimate combination in taste and pesky crumbs. Read More