Most of my cake decorating efforts are spent making sure that my cakes are flawless: But here is a website that celebrates what happens "when professional cakes go horribly, hilariously wrong": Cake Wrecks.
Cake Wrecks
Milk (Products): an infographic
An infographic about all the ways milk turns into other delicious things. (created by Rachael Glaves)
The Future of Pastry
Where do we go from here? Ethnic flavors and inspiration: I'm always surprised that while people are receptive to the wanderings of avant-garde cuisine, they remain largely ignorant of the cuisine of 'immigrant' cultures. Mexican-style churros and Japanese-inspired mochi ice cream may be moving into the mainstream as have ethnic ingredients like dulce de leche... Continue Reading →
Pastry Trends
Modern Retro The demise of the ultra-iconic Twinkie and our yearning for culinary nostalgia ensures that retro desserts will linger longer than that Twinkie filling on your tongue. But mind you, "retro" does not imply a slapdash plate-up of cake, sauce and whipped cream. The first pastry chef to popularize the trend was Wayne Brachman... Continue Reading →
Computer Woes…
It seems that my computer has decided to take a quasi nap....along with all of the blog posts and photos that I had been editing. I had planned to include more "bolts-and-nuts" baking posts--like "Weigh Not, Bake Not"--and some recipes--like pumpkin-olive oil bread--upfront but life has other plans for me. Since it's a little late to... Continue Reading →
Websites
The Internet is an underutilized source of inspiration and creativity so I thought I would share some of my favorite finds: Ideas in Food: This site is an underrated source of creativity. The authors host culinary workshops, participate in symposiums, and have written a book--Ideas in Food: Great Recipes and Why They Work. My favorite... Continue Reading →
Buttery. Salted. Caramel. 