Author: joepastry

Lots of mail overnight. I seemed to have popped the cap on a deep well of fondant hatred out there. I can sympathize with it to some extent, since fondant of the rolled type can be annoying when it’s laid on too thick. I’ll also say that commercially made fondant can taste a little…synthetic, and that’s no fun on a wedding cake. Unfortunately much of the fondant that’s used on cakes these days is pre-made, shipped to bakeries in 50-pound plastic-covered blocks that are fun to practice judo kicks on late at night in the middle of the bread shift. Not that I’ve ever done that.

I’m going with fondant because it’s traditional. Yes, I know there are a lot of bakeries our there that are updating the black and white these days, using coatings of melted chocolate, ganaches and/or thick applications of frosting. To me that’s taking a good idea too far. I’ve long maintained that good cake needs very little adornment…a thin application of a real buttercream or a delicate veneer of icing.

New York City. Exactly how and why they evolved is a mystery, though scores of bakeries around the four boroughs take credit for the innovation. There’s nothing documented that gives the honors to anyone in particular, however it is clear that they’ve been around in one form or another for at least the past hundred years.

The most popular myth about their origin holds that they were invented when a baker needed a way to use up leftover cake batter. That (possibly) solves the substrate portion of the question, but what about the fondant design on top? Nobody in New York really knows, however they do all agree it’s not a cookie, dammit. And who am I to disagree?

…plush versions start popping up in expensive toy shops. Mrs. Pastry’s keen eyes spotted these in a shop in Naples, Florida last week. I was, frankly, stunned. Guess it’s time we moved on to the next baking fad, no?

Here’s a cookie that’s not really a cookie but a flat cake, iced with vanilla fondant on one side and chocolate on the other. There are mediocre black and whites all over the place. I’ll do my best to make a good one!

I’ve had several requests for a sweet bean paste filling for the baozi tutorial just below. I’m on vacation, but this very kind Japanese lady and her dog will be glad to demonstrate the technique in my absence. In case there’s any confusion, the poodle is the one with the deep, resonant voice. Thanks to Boomtrain for the tip!

Florida calls, ladies and germs. I’m gonna go try to catch me some big ol’ fish! Back in a week…unless I can’t bear to leave.