The Velvet Truth

Enough already. The out-of-control cupcake craze of the past few years has peaked, leaving a trail of overwrought treats in its wake. Perhaps the most collateral damage has been done to the reputation of the Red Velvet Cake, touted by many bakeries as the ultimate variety, the cupcake supreme. But an office celebration a couple…

Chocolate Kissed by a Rose

The signboard outside a neighborhood sweets shop offered the enticing promise of rose-flavored hot chocolate. A promise that, as is so often is the case with rose-flavored/scented foods, did not quite stand up in the bargain. The Valrhona hot chocolate was indeed luscious and lovingly prepared, but a bit heavy-handed in the addition of rose flavoring….

The Velvet Truth

Enough already. The out-of-control cupcake craze of the past few years has peaked, leaving a trail of overwrought treats in its wake (and the somewhat frightening prospect of a cupcake vending machine.) Perhaps the most collateral damage has been done to the reputation of the Red Velvet Cake, touted by many bakeries as the ultimate variety,…

Second Life

What’s a girl to do with a bowl of leftover buttercream, namely of the brown sugar variety?

Cake and Crema

You’ve probably seen those jars in the dairy aisle, next to the sour cream or cream cheese. Something called crema — from Mexico, or Salvador, or Guatemala, or even L.A.  And you’ve likely wondered what it was, or how exactly it was different from the nearby cream and/or sour cream. Well, stop wondering and pick up…

Having More, More, More Cake!

The Three Points cooks’ have birthdays that bookend September, with one of us in late August and two in October. And now we can claim the in-between month for our collective anniversary, effectively stretching our celebrations into the holiday season. My contribution to the Three Points first birthday cake bash is a showstopper in dark…

Rapture

There’s nothing like the end of the world to get your hunger juices going.

Tart Me Up

… with a little too much time and butter on my hands, the single tart became three as Saturday stretched into a test-kitchen moment for crusts and fillings.