Elegant Cake Quotes

She considered me as if grasping all at once the incredible -- and somehow tedious, confusing and unnecessary -- fact that the distant, elegant, slender, forty-year-old valetudinarian in velvet coat sitting beside her had known and adored every pore and follicle of her pubescent body. In her washed-out gray eyes, strangely spectacled, our poor romance was for a moment reflected, pondered upon, and dismissed like a dull party, like a rainy picnic to which only the dullest bores had come, like a humdrum exercise, like a bit of dry mud caking her childhood.

A city that had learned to make good bread had learned to make good cake also. A city that built itself up by good sense and industry had formed a powerful secondary intention of elegance.

That looks feasible. What do you want for lunch? Cake, sandwiches, fruit, and coffee will be all that is necessary, I suppose?" "Oh, dear, no! We must have cold tongue and chicken, French chocolate and ice cream, besides. The girls are used to such things, and I want my lunch to be proper and elegant, though I do work for my living.

I take in the large churches, the tall buildings that look like elegant wedding cakes, the city center and monuments. As we leave the city behind, I watch the landscape as Malachi naps with his head on my shoulder. I see so many green fields and squat trees with purple flowers and I find them all beautiful, but then, I doze off, too.

It's Kitty B.'s specialty: a lemon sour cream pound cake with a little hint of Grand Marnier liqueur. Each tier is iced with an ivory-colored buttercream and decorated with pearl drops and an elegant piped pearl border. A cascade of real white orchids starts at the top tier and curls its way down the side to the bottom, encircling the base with delicate white petals and dark pink centers.

How was your journey?" he asked. "You don't have to make small talk with me," she said. "I don't like it, and I'm not very good at it." They paused at the shade of portico, beside a sweet-scented bower of roses. Casually Lord St. Vincent leaned a shoulder against a cream-painted column. A lazy smile curved his lips as he looked down at her. "Didn't Lady Berwick teach you?" "She tried. But I hate trying to make conversation about weather. Who cares what the temperature is? I want to talk about things like... like..." "Yes?" he prompted as she hesitated. "Darwin. Women's suffrage. Workhouses, war, why we're alive, if you believe in séances or spirits, if music has ever made you cry, or what vegetable you hate most..." Pandora shrugged and glanced up at him, expecting the familiar frozen expression of a man who was about to run for his life. Instead she found herself caught by his arrested stare, while the silence seemed to wrap around them. After a moment, Lord St. Vincent said softly, "Carrots." Bemused, Pandora tried to gather her wits. "That's the vegetable you hate most? Do you mean cooked ones?" "Any kind of carrots." "Out of all vegetables?" At his nod, she persisted, "What about carrot cake?" "No." But it's cake." A smile flickered across his lips. "Still carrots." Pandora wanted to argue the superiority of carrots over some truly atrocious vegetable, such as Brussels sprouts, but heir conversation was interrupted by a silky masculine voice. "Ah, there you are. I've been sent out to fetch you." Pandora shrank back as she saw a tall msn approach in a graceful stride. She knew instantly that he must be Lord Sy. Vincent's father- the resemblance was striking. His complexion was tanned and lightly time-weathered, with laugh-lines at the outer corners of his blue eyes. He had a full head of tawny-golden hair, handsomely silvered at the sides and temples. Having heard of his reputation as a former libertine, Pandora had expected an aging roué with coarse features and a leer... not this rather gorgeous specimen who wore his formidable presence like an elegant suit of clothes. "My son, what can you be thinking, keeping this enchanting creature out in the heat of midday?

She replaced her wardrobe with marvels of the season bought from boutiques of the Palais-Royal and rue de la Chaussee-d'Antin. Outfits for a ball detailed in the fashion pages of the January 1839 edition of Paris Elegant describe dresses of pale pink crépe garnished with lace and velvet roses and accessorized with white gloves, silk stockings, and white cashmere or taffeta shawls. In the spring of that year, misty tulle bonnets came into fashion worn with capes of Alencon lace - “little masterpieces of lightness and freshness.“ Her bed was her stage, raised on a platform and curtained with sumptuous pink silk drapes. The adjoining cabinet de toilette was also a courtesan’s natural habitat, its dressing table a jumble of lace, bows, ribbons, embossed vases, crystal bottles of scents and lotions, brushes and combs of ivory and silver. She indulged her sweet tooth with cakes from Rollet the patissier, glaceed fruit from Boissier, and on one occasion sent for twelve biscuits, macaroons, and maraschino liqueur.

If I was a cake, I would be incomplete unless I was a yellow sponge from Asia; frosted with brown chocolate from Americas; classy and elegant decorated with fresh white cream from Europe, and satin black fondant from Africa. I would be edible only if cooled in the Antarctica and served at a beach in Australia. No race in this world is superior to another but rather deficient without the other. Tolerance is not love but a chance to abolish any opportunity for hatred. Let’s keep baking in a joyful and tolerant manner.

Lemon and... blueberries, right? No, hold on- blackberries, I think. And... lavender? Lavender, for... excitement? I think there's an old saying that lavender is good for something like that." That sounded familiar. "Just a second." I took the book out of my backpack and flipped through the beginning again. "This isn't in alphabetical order, or any kind of order at all. Oh, here it is. Lavender brings luck and adventure for those who choose to embrace it," I said. "You were right." "What book is that?" asked Vik. "It looks ancient." "I just found it. It's got all these drawings and descriptions of herbs and spices." "Cool! Can I take a look?" I handed him the book, and he spent the next few minutes leafing through it, but then returned to eating the cupcake. "I love this. It's so different from the usual boring things people make. Although..." He took another bite. "I have a suggestion." He studied the cupcake. "The cake is light, fluffy, and complex, and the creamy, tangy frosting complements it so well. It might be even better with an edible garnish. Like a sugared mint leaf." He took another bite. "Or a sugared violet," he said with his mouth half full. "That would be lovely." I gaped in surprise. He was right. It would be lovely. I'd thought about topping them with fresh, mouth-puckering blackberries, but these suggestions were so much more elegant.

What a gentle, pleasing flavor! It's as if I've taken a bite of powdery snow! Using that special explosion oven, she baked thin sheets of piecrust at a high temperature until they were nice and crispy... layering them together to create a mille-feuille! One bite and they crumble into delicate flakes... which then meld with the elegantly smooth and sweetly rich meringue created by the blades of her chain carving knife! "Excellently done! With every bite I take... ... my mouth fills with flavorful joy. It's so good I can't help but writhe in my seat!" What?! Out of nowhere... my tongue was assaulted with an explosion of thick, full-bodied sweetness? "Ah! There are flakes of chocolate in between the mille-feuille layers?" "I call those my CLUSTER CHOCO CHIPS. I mixed almond powder and mint leaves into chocolate and then chilled it until it was good and hard." Crushing that chocolate with a sledgehammer, I deployed the fragments into the piecrust, set to explode with just enough firepower! Protected by the layers of crust, the chocolate didn't melt during baking and was instead tempered... resulting in chocolate chips that have the crunch and richness of baking chocolate! The more you eat, the more you trip, setting off a chain of explosions... ... as if triggering a cluster bomb! "These are the specs of what I have dubbed... ... my CLUSTER BOMB CAKE!

The slim chestnut-haired woman had been battering an assailant twice her size with precisely aimed strikes of her cane. Ethan had loved the way she'd done it, as if attending to some necessary task, like carrying a household bin out to the rubbish carter. Her face had been unexpectedly young, her complexion clean-scrubbed and as smooth as a tablet of white soap. All cheekbones and cool green eyes, with a sharp little rampart of a chin. But amidst the elegant angles and edges of her features, there was a valentine of a mouth, tender and vulnerable, the upper lip nearly as full as the lower. A mouth with such pretty curves that it did something to Ethan's knees every time he saw it. After that first encounter, Ethan had taken care to avoid Garrett Gibson, knowing she would be trouble for him, possibly even worse than he would be for her. But last month he'd gone to visit her at the medical clinic where she worked, for information concerning one of her patients, and his fascination had ignited all over again. Everything about Garrett Gibson was... delicious. The dissecting gaze, the voice as crisp as the icing on a lemon cake. The compassion that drove her to treat the undeserving poor as well as the deserving. The purposeful walk, the relentless energy, the self-satisfaction of a woman who neither concealed nor apologized for her own intelligence. She was sunlight and steel, spun into a substance he'd never encountered before. The mere thought of her left him like a stray coal on the hearth.

When you buy from an independent, locally owned business, as opposed to nationally owned businesses, you strengthen the economic base of our city. And of course there’s no doubt that you’ll receive a better quality product or service. I share John Roeser’s amazement that people today tend to prefer saving a dollar or too two on a birthday cake, for example, by purchasing a sub-par cake made with artificial, cheap ingredients from a mass retailer, when Roeser’s Bakery offers some of the most delectable, housemade cakes in the world. How could anyone step into a fast food joint when we live in a city that has Lem’s barbecque rib tips, Kurowski’s kielbasa, Manny’s matzo ball soup, and Lindy’s chili within reach? You can’t even compare the products and services of the businesses featured in this book with those of mass retailers, either: Jjust try putting an Optimo hat on your head—you’ll ooze with elegance. Burn a beeswax lambathe from Athenian Candle and watch it glow longer than any candle you’ve ever lit. Bite into an Andersonville coffeecake from the Swedish Bakery—and you’ll have a hard time returning to the artificial ingredient– laden cakes found at most grocers. Equally important, local, family- owned businesses keep our city unique. In our increasingly homogenized and globalized world, cities that hold on tightly to their family-owned, distinctive businesses are more likely to attract visitors, entrepreneurs, and new investment. Chicago just wouldn’t be Chicago without these historic, one-of-a-kind places, and the people that run them from behind the scenes with nothing but love, hard work, and pride.

Gentleman,” I purr smoothly in greeting. Ezra and Cort circle me like sharks scenting blood. I know who they are, but not who is who since they’re wearing black hoods over their heads. It covers them to the shoulder and has holes for the eyes and mouth. Their clothing is identical Italian designer label suits. Even their shoes are the same. Their eyes glow like steel ball-bearings from the safety of their masks. The mouths are different- one serious, one snarky- both ruby-red and kissable. While they circle Fate and me several times taking our measure, the other Master stands in a sphere of his own confidence. He’s older and I don’t mean just in age, but knowledge. Ezra and Cortez feel like babies compared to this man. I bet he’s who I really have to impress. I wait, always meeting their eyes when their path moves them back to my face. I don’t follow them with my gaze- I wait. “Hello,” the hood with the serious lips speaks in a smooth deep tone. I know it’s not his true voice, but the one Kris calls The Boss. His eyes are kind and assessing. No one pays Fate any mind as she cowers at my thigh. I hold their undivided attention. Curly-locks is quiet- watchful- a predator sighting its quarry. Snarky mouth is leering at my chest and I smirk. Caught ya, Cortez Abernathy. “I seem to be at a disadvantage conversing with you while you’re hooded. I can’t see you, but you can see me.” I try to get them to out themselves. It’s a longshot. “And who are you, Ma’am?” Ezra asks respectfully. “Please call me Queen.” I draw on all of my lessons from Hillbrook to pull me through this conversation. The power in the air is stifling. I wonder if it’s difficult for them to be in the same room without having a cage match for dominance. I feel like I’m on Animal Planet and the lions are circling. “Queen, indeed,” Cort says snidely under his breath and I wince. I turn my face from them in embarrassment. I should have gone with something less- less everything. I know I’m strong, but the word also emulates elegance and beauty. I’m neither. Have to say, tonight has sucked for my self-esteem. First, the dominant one overlooks me for Fate and now Cortez makes fun of me- lovely. “What did you say to upset her?” Ezra accuses Cortez. “Nothing,” Cort complains in confusion. “Please excuse my partner. Words are his profession and it seems they have failed him this evening. I will apologize for not sharing our names, but this gentleman is Dexter.” He gestures to the dominant man. I wait for him to shake my hand like a civilized person. He does not- he actually crosses his arms over his chest in disobedience. This shit is going to be a piece of cake.

Though I’m surprised that you read novels.” “I do have other interests than shooting, you know.” “I never said otherwise.” “But you think me a complete tomboy. Admit it.” He measured his words. “I think you a woman with a few unusual interests that happen to be similar to those of some men. Those interests don’t, however, make you a tomboy.” No tomboy would fire his blood the way she did right now in her elegant redingote, despite the black smudges of power along its sleeves and the mud caked along its hem. And no tomboy would have kept him up last night imagining what it would be like to raise her skirts so he could run his hands along the pale swaths of thigh that lay above her garters. “And yet,” she said hoarsely, “you kissed me as if I were some mannish chit beneath your notice. God forbid you should treat me as a desirable woman in front of my suitors. It might give them ideas.” He stared at her, thunderstruck. She was angry because he’d accorded her the respect she deserved? “Forgive me, my lady,” he said acidly. “I didn’t think you’d want me to toss you down in the grass and ravish you. I see I was mistaken.” Two spots of color appeared on her cheeks. “There is a vast space between ravishing me and treating me like a child. The gentlemen expected you to kiss me on the lips, as they would have. You won such a kiss, after all. When you didn’t take it, I’m sure they thought it was because I was somehow…unattractive to you. And that only hurts my cause.” Her cause, which was to be affianced to one of those arses. Anger boiled up in him. “Let me see if I understand you correctly. You wanted me to kiss you with some degree of passion so your suitors would be convinced if your desirability as a woman. Is that right?” She cast him a resentful look, then nodded. He strode up close, unable to contain his temper. “Isn’t it enough for you that they’re already barking at your heels like randy hounds? That they’re seizing your hand at the breakfast table and inviting you for tete-a-tete practice at their estates?” “What good does that do me when you seek to turn their affections away at every turn? You provoked me to accept that shooting challenge because you wanted me to frighten them off with my enthusiasm for guns. Admit it.” All right, so that was true. But he had good reason for it. “I wanted them to see you for who you really are and not the woman you keep pretending to be.” “Pretending to be?” she said in a choked voice. “And who is that? A lady worthy of marriage? You wanted to expose me as some…adventuress or man in woman’s attire or…oh, I don’t know what.” “No!” he protested, suddenly all at sea in their argument. “You know what, Mr. Pinter? Ever since we made our agreement, you’ve only made matters worse, for some nefarious reason of your own.” She planted her hands on her hips and gave him a look of pure defiance. “So you’re dismissed from my employ. I no longer require your services.

This is the mighty and branching tree called mythology which ramifies round the whole world whose remote branches under separate skies bear like colored birds the costly idols of Asia and the half-baked fetishes of Africa and the fairy kings and princesses of the folk-tales of the forest and buried amid vines and olives the Lares of the Latins, and carried on the clouds of Olympus the buoyant supremacy of the gods of Greece. These are the myths and he who has no sympathy with myths has no sympathy with men. But he who has most Sympathy with myths will most fully realize that they are not and never were a religion, in the sense that Christianity or even Islam is a religion. They satisfy some of the needs satisfied by a religion; and notably the need for doing certain things at certain dates; the need of the twin ideas of festivity and formality. But though they provide a man with a calendar they do not provide him with a creed. A man did not stand up and say 'I believe in Jupiter and Juno and Neptune,' etc., as he stands up and says 'I believe in God the Father Almighty' and the rest of the Apostles' Creed.... Polytheism fades away at its fringes into fairy-tales or barbaric memories; it is not a thing like monotheism as held by serious monotheists. Again it does satisfy the need to cry out on some uplifted name, or some noble memory in moments that are themselves noble and uplifted; such as the birth of a child or the saving of a city. But the name was so used by many to whom it was only a name. Finally it did satisfy, or rather it partially satisfied, a thing very deep in humanity indeed; the idea of surrendering something as the portion of the unknown powers; of pouring out wine upon the ground, of throwing a ring into the sea; in a word, of sacrifice....A child pretending there is a goblin in a hollow tree will do a crude and material thing like leaving a piece of cake for him. A poet might do a more dignified and elegant thing, like bringing to the god fruits as well as flowers. But the degree of seriousness in both acts may be the same or it may vary in almost any degree. The crude fancy is no more a creed than the ideal fancy is a creed. Certainly the pagan does not disbelieve like an atheist, any more than he believes like a Christian. He feels the presence of powers about which he guesses and invents. St. Paul said that the Greeks had one altar to an unknown god. But in truth all their gods were unknown gods. And the real break in history did come when St. Paul declared to them whom they had worshipped. The substance of all such paganism may be summarized thus. It is an attempt to reach the divine reality through the imagination alone; in its own field reason does not restrain it at all..... There is nothing in Paganism whereby one may check his own exaggerations.... The only objection to Natural Religion is that somehow it always becomes unnatural. A man loves Nature in the morning for her innocence and amiability, and at nightfall, if he is loving her still, it is for her darkness and her cruelty. He washes at dawn in clear water as did the Wise Man of the Stoics, yet, somehow at the dark end of the day, he is bathing in hot bull’s blood, as did Julian the Apostate.

Madre Carmela's favorite nuts were almonds. Not only did she like the way they tasted the best among all nuts, but she loved the flavor they imparted to Sicilian desserts from cakes to biscotti, and her favorite of all, Frutta di Martorana- the perfect fruit-shaped confections made from pasta reale, or marzipan, which required plenty of almonds. Who would have thought that the base for an elegant, regal dessert like marzipan came from such a simple ingredient as the almond?

She was sleek and stylish, every hair in place, slim and elegant. When preparing meals in the kitchen or baking a cake, she never appeared disheveled, never a dab of flour on her face. Even her aprons were stylish, not merely to protect her from spills or splashes. They matched whatever she was wearing.

In the layer cake anti-pattern, each layer merely proxies the call to the layer beneath it without adding any value.

Another variation of the layer cake we see commonly is one where layers refuse to share input and output types in the name of higher isolation and looser coupling.

This is a disaster.” “Don’t clench your teeth, dearest.” Jenny’s pencil paused in its movement across the page. “What is a disaster?” Louisa stomped into Jenny’s drawing room—it really was a drawing room, not a withdrawing room—and tossed herself onto the sofa beside her sister. “I’m to be married tomorrow. What is the worst, most indelicate, inconvenient thing that could befall a woman as her wedding night approaches?” Maggie, arrived to Town for the wedding, took a pair of reading glasses off her elegant nose. “Somebody put stewed prunes on the menu for the wedding breakfast?” Louisa couldn’t help but smile at her oldest sister’s question. Since childhood, stewed prunes had had a predictable effect on Louisa’s digestion. “Eve made sure that wasn’t the case.” “We’re to have chocolate,” Eve said, “lots and lots of chocolate. I put everybody’s favorites on the menu too, and Her Grace didn’t argue with any of them.” She was on a hassock near the windows, embroidering some piece of white silk. Maggie had the rocking chair near the fireplace, where a cheery blaze was throwing out enough heat to keep the small room cozy. “It’s your monthly, isn’t it?” Sophie leaned forward from the hearth rug and lifted the teapot. “The same thing happened to me after the baby was born. Sindal looked like he wanted to cry when I told him. I was finally healed up after the birth, and the dear man had such plans for the evening.” An admission like that from prim, proper Sophie could not go unremarked. “You told him?” Louisa accepted the cup of tea and studied her sister’s slight smile. “Have the last cake.” Maggie pushed the tray closer to Louisa. “If you don’t tell him, then it becomes a matter of your lady’s maid telling his gentleman’s gentleman that you’re indisposed, and then your husband comes nosing about, making sure you’re not truly ill, and you have to tell him anyway.” Louisa looked from Maggie to Sophie. Maggie was the tallest of the five sisters, and the oldest, with flame-red hair and a dignity that suited the Countess of Hazelton well. Sophie was a curvy brunette who nonetheless carried a certain reserve with her everywhere, as befit the Baroness Sindal. They were married, and they spoke to their husbands about… things. “Why can’t a husband just understand that indisposed is one thing and ill is another?” Louisa thought her question perfectly logical. Sophie

Triple-Chocolate Parfait This recipe comes from Michael Lewis-Anderson, the brilliant chocolate stylist from Wittamer in Brussels, who swears he cannot make his parfaits fast enough for chocolate lovers who come from all around the world for his superlative creations. When melting the chocolates, be sure that the bowls are thoroughly dry first. Just a drop of liquid can cause chocolate to become stiff and unmanageable. Since you are making three distinct mousse layers, whip all the cream in one bowl and then separate it into thirds, and do the same with the egg whites. For a change of pace, instead of serving the three mousses as a cake, divide the recipe in half and layer the three mousses in 8 tall wine goblets. They’re especially elegant when topped with shavings of dark, milk, and white chocolate, or perfect berries during the summer. ONE TALL 9-INCH (23-CM) CAKE, 8 TO 10 SERVINGS, OR 8 GOBLETS 9 ounces [255 grams] bittersweet or semisweet chocolate, chopped 9 ounces [255 grams] white chocolate, chopped 9 ounces [255 grams] milk chocolate, chopped 2¼ cups [560 ml] heavy cream 9 large egg whites Chocolate shavings Lightly oil a 9 × 3-inch (23 × 7.5-cm) springform pan and set it on a serving platter. • In three separate medium-sized heatproof bowls, melt each chocolate successively over a saucepan of simmering water (you can use the same saucepan, just melt one after the other). Remove each chocolate from the heat and set aside to cool to lukewarm. • Whip the cream until it holds soft, droopy peaks. It should be relatively stiff but not dry and curdled. You should have about 6 cups (1½ liters) of whipped cream. • Making sure your chocolate is not hot, fold one-third of the whipped cream (about 2 cups [500 ml]) into the dark chocolate in two separate additions. • Divide the remaining whipped cream between the bowls of milk and white chocolate, then fold the cream into each. • In a clean bowl, beat the egg whites until they are thick and hold their shape, but not dry. • Fold one-third of the egg whites (about 2½ cups [625 ml]) into each chocolate mousse filling, folding until smooth. • Pour the dark chocolate mousse into the prepared cake pan and level the top. Add the milk chocolate mousse, spreading it over the dark chocolate mousse and leveling the top. (If the milk chocolate mousse seems thin, freeze the cake for about 30 minutes before adding the white chocolate mousse.) • Finally add the white chocolate mousse to the top. (It will seem thin, but that is fine.) • Chill the parfait cake for at least 6 hours, or freeze, before removing the sides of the cake pan. The cake should be sliced and served either chilled or frozen. Serve it with the chocolate shavings. • If you are concerned about serving uncooked egg whites, pasteurized egg whites are available in most grocery stores.

WHITE PEACH AND BLUEBERRY SALAD WITH ROSE SYRUP Salade de Pêches Blanches à la Rose It's nearly impossible to improve on the white peaches in Provence, but I did find a bottle of locally made rose syrup in the boulangerie that piqued my interest. This makes a quick but surprisingly elegant dessert for guests. 4 perfectly ripe white peaches, cut into 1/2-inch slices 1 cup blueberries 1-2 teaspoons rose syrup Combine all the ingredients. Serves 4. Tip: Rose syrup is available online and from some specialty supermarkets. A small bottle will keep forever in the fridge. You can use it to make champagne cocktails or raspberry smoothies, or to flavor a yogurt cake. You may find rosewater, which is unsweetened (and very concentrated), at a Middle Eastern grocery. Use it sparingly (a few drops plus 1 or 2 teaspoons of sugar for this recipe), otherwise your fruit salad will taste like soap.

Long wooden farm tables with turned legs that looked like they'd been collected over a hundred years were placed end to end and ran the entire length of the space. Tapered candles in glass sleeves were mixed among birch-wrapped vases overflowing with colorful wildflowers and maidenhair ferns. Vintage china and silverware adorned every place setting, and our place cards were perched perfectly in their own little beds of green moss. It felt like we'd stepped into the Shire from a Tolkien novel. It was the perfect creation of rustic elegance.

A white vintage A-line dress brushed just below her knees. Soft tendrils escaped her honey-colored bun, a grandmother's antique brooch the only accent. She clasped a loose pink bouquet in one hand, his hand in the other as they stood solemnly before the judge. Lush, wild clusters of pink peonies and white hydrangeas interspersed with soft dusty miller lined the aisle of simple white folding chairs. Two larger arrangements in antique silver urns flanked the couple. A single cellist sat in the corner of the room. All simple, but stunningly elegant. She couldn't stop smiling, and I realized I'd never seen her so at ease. They quietly said vows they wrote themselves. Our small crowd watched in happy silence. I tried not to shift too loudly, every movement echoing on the cold marble tiles. Someone sniffled. The sound reverberated in the cavernous space. The groom's mother caught me staring and winked at me across the room. This bride had sent me on quite a journey, forcing me to finally reckon with my past and my future. With my identity, even. It hadn't been easy, but I was grateful. I had no right to be here, but here I was. How I ended up here remained a bit of a mystery to me. Her forgiveness was simply a gift, one of the type I was gradually learning to receive. Maybe, just maybe, that could be me someday.

The cucumber-mint sorbet came out next, more an intermezzo than a full course. Then dessert: Melody's elegant pistachio financiers. Rachel had topped the tiny French almond cakes with homemade orange blossom ice cream and garnished it with candied citrus peel and chopped pistachios.

People always say that they like New York because it’s exactly how it is in the movies. I love London for the opposite reason. No movie I’ve seen captures London’s variety: the serene elegance of the white stucco terraces; the improbable red-brick Christmas cake of the Royal Albert Hall, golden Albert glinting in the sunshine; horses galloping on Rotten Row; crazy swimmers diving into the Serpentine; and, near Hyde Park Corner, where I turned back for home, gardens with luscious herbaceous borders and pergolas of roses, planted and tended for no other reason than to give people colour to look at.

So brisk! I can feel the fresh Mediterranean breeze... gently rustling the leaves of the lemon trees. I've had semifreddo desserts many times in my life. But this is unlike anything I've tasted before! And I know the taste of true Italian limoncello. Where on earth did this intense lemony flavor come from?! Is it that fourth layer? What is it?!" "That layer... ... is lemon curd." "Lemon curd?" "Lemon card?" "It isn't curd like curds of milk. It's a dessert spread made with citrus fruits." LEMON CURD A fruit spread originating in Britain, it was intended as an alternative to jams. Egg yolks, sugar, fruit juice and zest are mixed together with a blender and then cooked into a paste and chilled. A centuries-old, traditional dessert, there is even a royal version called Royal Curd. "That vibrant, citrusy tang of the curd has a fresh, refined aroma. Its smoothness combined with the satiny-soft Genoese cake melts in the mouth! What a light and downy texture. It touches the tongue like a feather! The grainy Biscuit Joconde could never be this soft!" "He turned it around! The Genoese cake was supposed to be a liability... but he turned it into an advantage by making it part of an elegant, mature taste experience!" "A British fruit spread, eh? And he put that together right on the spot?" "I'm shocked he had the ingredients." "Fruit curds don't need many ingredients. They use egg yolks, sugar, lemon juice, lemon zest... and butter." "Butter? I thought you barely had a scrap of butter left." "I substituted the butter with this." "Olive oil?!" "Oho! Is that even possible?" "He must certainly know all about it, having grown up in Italy!" "I handicapped myself by choosing Genoese for the sponge cake style. It doesn't have nearly the punch the almondy Biscuit Joconde has. So I turned to the citrusy flavor instead.

People always say that they like New York because it’s exactly how it is in the movies. I love London for the opposite reason. No movie I e seen captures London’s variety: the serene elegance of the white stucco terraces; the improbable red-brick Christmas cake of the Royal Albert Hall, golden Albert glinting in the sunshine; horses galloping on Rotten Row; crazy swimmers diving into the Serpentine; and, near Hyde Park Corner, where I turned back for hom, gardens with luscious herbaceous borders and pergolas of roses, planted and tended for no other reason than to give people colour to look at.

In the market of Clare, so cheery the glare Of the shops and the booths of the tradespeople there; That I take a delight on a Saturday night In walking that way and in viewing the sight. For it's here that one sees all the objects that please-- New patterns in silk and old patterns in cheese, For the girls pretty toys, rude alarums for boys, And baubles galore while discretion enjoys-- But here I forbear, for I really despair Of naming the wealth of the market of Clare. A rich man comes down from the elegant town And looks at it all with an ominous frown; He seems to despise the grandiloquent cries Of the vender proclaiming his puddings and pies; And sniffing he goes through the lanes that disclose Much cause for disgust to his sensitive nose; And free of the crowd, he admits he is proud That elsewhere in London this thing's not allowed; He has seen nothing there but filth everywhere, And he's glad to get out of the market of Clare. But the child that has come from the gloom of the slum Is charmed by the magic of dazzle and hum; He feasts his big eyes on the cakes and the pies, And they seem to grow green and protrude with surprise At the goodies they vend and the toys without end-- And it's oh! if he had but a penny to spend! But alas, he must gaze in a hopeless amaze At treasures that glitter and torches that blaze-- What sense of despair in this world can compare With that of the waif in the market of Clare? So, on Saturday night, when my custom invites A stroll in old London for curious sights, I am likely to stray by a devious way Where goodies are spread in a motley array, The things which some eyes would appear to despise Impress me as pathos in homely disguise, And my battered waif-friend shall have pennies to spend, So long as I've got 'em (or chums that will lend); And the urchin shall share in my joy and declare That there's beauty and good in the market of Clare.

I sampled soft cheesecake, served elegantly spilling out of a highball glass turned on its side, with bits of huckleberry compote, crushed walnuts, and lemon foam. The white miso semifreddo, two fine slices of olive oil cake, which sat on a bed of crushed almonds alongside raspberry sorbet. And lastly, the über-rich chocolate ganache cake, which was similar to the dish I'd had years earlier at p*ong, but was now paired with green tea ice cream, crackly caramel crunches, and malted chocolate bits.

One of the things on the top of my to-do list since my arrival in Paris has been to visit the Palais Galliera, the city’s very own museum dedicated to fashion. I’ve seen pictures of it, but nothing has prepared me for the jaw-dropping beauty of the place. It’s a gem of a palace, a perfect wedding-cake building conjuring Italian style with its white stone columns and balustrades. I enter through the ornately carved gatehouse leading off a leafy street in one of Paris’s most elegant districts, and feel as if I’ve stepped out of the city and into a rural idyll. Trees fringe the neatly manicured parkland and, just beyond their autumnal branches, the Eiffel Tower points towards the blue of the sky. Statues dot the grounds, and the verdigris figure of a girl, the centrepiece of a fountain in front of the palace, is surrounded by ribbon-like beds of flowers, carefully planted in a mosaic of yellow and gold.

It's evident which drawing came from which mind," Johnny said with a small grin, and certainly, the pâte de verre flowers and spiraling tiers of Sylvie's cake said "Sugar Fair" as distinctly as the clean lines and elegant piping pointed to De Vere's. "But..." But at the essential level, the cakes were remarkably similar. They had both chosen a stained-glass effect, constructed entirely from blown sugar, each tier designed to catch the light and cast a shimmering cascade of color. Peony poppies, primroses, and petunias glittered within the sugar glass. And on the highest tier, the Midnight Elixir cake, they had both incorporated a trinity knot.

You know those DIY craft kits for kids, where they supply the blank ceramic base and it's just screaming out for the paint and glitter?" She relented when he cast his eyes ceiling-ward. "It's lovely. Elegant, chic, and perfect for the brief. And inspiringly executed. If I had my Operation Cake crown coin, I'd award you the thousand quid." He addressed her with typically crisp brevity. "Your ingenuity was never in question. But your technical ability now---" "Is neck and neck with yours.