Danish dough, since my favorite coffee cakes are made with laminated pastry. The recipe on the site will make enough for two coffee cakes of medium size. The great thing about laminated dough is that while it’s time-intensive to make it freezes beautifully. I like to make a whole lot, cut it up and freeze […]
READ ONMy apologies for last week. My coffee cake production plans turned out to be wildly overambitious, particularly in light of my, er, lost weekend. I’d hoped to make up for the lapse by shaping and baking a coffeecake every evening around dinner time, however after I ruined two of them trying to bake AND get […]
READ ONI received well over a dozen emails on the subject of German strawberry cake. I posted but a few, but I think it’s safe to say that Jasmine’s question has been answered. See you tomorrow, when we shall return to our regularly scheduled programming!
READ ONReader Jasmine puts out a distress call: I encountered the most amazing cake ever in Germany, and have been searching for a recipe to no avail – I was wondering if you or other readers could help me out here? It was basically half an inch of cake base, toped with a good 1.5″ of […]
READ ONReader Henry asks: Can one reduce the amount of sugar and still be able to make dulce de leche sucessfully, albeit less sweet? I’ve never tried that. However where dulce de leche is concerned, thickness and sugar content go hand in hand. Subtract sugar and the end product will have a thinner consistency, however you […]
READ ONI’ve received an unusual amount of positive response from readers who’ve made the tres leches cake over the past week, from places as close as Indianapolis and as far away as Greece and India. The message is: life is better when your mouth is full of three milks cake. So if you’ve been on the […]
READ ONLooks like I picked a bad week to go on a coffee cake baking bender. Business and family schedules are going to preclude me from doing any baking at all this week, and “show and tell” was the lion’s share of what I had planned. So it looks like I’ll be on an unexpected hiatus. […]
READ ONHere’a another one of those so-broad-I-fear-to-take-it-on kinda projects. Coffee cake can be so many things, from sponge cake to bundt cake to streusal. For me it’s a pastry made from laminated dough — basically a big Danish. So that’s how I’m gonna roll with coffee cake this week. If there’s time I may get into […]
READ ONThe génoise cake layer is the most challenging part of a tres leches cake. Once that’s in hand, you can pretty much just relax and have fun. I find the best finished cakes happen when you have the layers and any time-consuming condiments completed at least a day ahead of time. If you can arrange […]
READ ONA lot of people ask me: Joe, why did you get into blogging? My standard answer is: for the money, obviously. If I had to pick a second reason, it would be the fringe benefits. This past Monday was an excellent example, as I had the pleasure of being invited to a V.I.P. tasting event […]
READ ON