Layer Cake Best Quotes

Writing is like making a delicious cake. Use the best ingredients, layer the flavors, and finish it with panache. If your product is made with good taste, people will ask for more.

My soup arrived. Crusted with cheese, golden at the edges. The waiter placed it carefully in front of me, and I broke through the top layer with my spoon and filled it with warm oniony broth, catching bits of soaking bread. The smell took over the table, a warmingness. And because circumstances rarely match, and one afternoon can be a patchwork of both joy and horror, the taste of the soup washed through me. Warm, kind, focused, whole. It was easily, without question, the best soup I had ever had, made by a chef who found true refuge in cooking.

When Anthony showed me a pyramid that he used in training, with WHAT at the small part at the top, WHY in the middle, and HOW at the bottom, indicating the relative importance of the claim, their reasons, and then their method as topics of discussion, I was reminded of a deep canvassing layer cake. It became clear to me that all these people had independently discovered the principles that work best when it comes to persuasion.

But among those 150 people, Dunbar stressed that there are hierarchical "layers of friendship" determined by how much time you spend with the person. It's kind of like a wedding cake where the topmost layer consist of only one or two people—say, a spouse and best friend—with whom you are most intimate and interact daily. The next layer can accommodate at most four people for whom you have great affinity, affection, and concern. Friendships at this level require weekly attention to maintain. Out from there, the tiers contain more casual friends who you see less often and thus, your ties are more tenuous. Without consistent contact, they easily fall into the realm of acquaintance. At this point, you are friendly but not really friends, because you've lost touch with who they are, which is always evolving. You could easily have a beer with them, but you wouldn't miss them terribly, or even notice right way, if they moved out of town. Nor would they miss you. An exception might be friends with whom you feel like you can pick up right where you left or even though you haven't talked to them for ages. According to Dunbar, these are usually friendships forged through extensive and deep listening at some point in your life, usually during an emotionally wrought time, like during college or early adulthood, or maybe during a personal crisis like an illness or divorce. It's almost as if you have banked a lot of listening that you can draw on later to help you understand and relate to that person even after significant time apart. Put another way, having listened well and often to someone in the past makes it easier to get back on the same wavelength when you get out of sync, perhaps due to physical separation or following a time of emotional distance caused by an argument.

TIO TITO’S SUBLIME LIME BAR COOKIES Preheat oven to 350 degrees F., rack in the middle position. ½ cup finely-chopped coconut (measure after chopping—pack it down when you measure it) 1 cup cold salted butter (2 sticks, 8 ounces, ½ pound) ½ cup powdered (confectioners) sugar (no need to sift unless it’s got big lumps) 2 cups all-purpose flour (pack it down when you measure it)   4 beaten eggs (just whip them up with a fork) 2 cups white (granulated) sugar cup lime juice (freshly squeezed is best) cup vodka (I used Tito’s Handmade Vodka) ½ teaspoon salt 1 teaspoon baking powder ½ cup all-purpose flour (pack it down when you measure it) Powdered (confectioners) sugar to sprinkle on top Coconut Crust: To get your half-cup of finely-chopped coconut, you will need to put approximately ¾ cup of shredded coconut in the bowl of a food processor. (The coconut will pack down more when it’s finely-chopped so you’ll need more of the stuff out of the package to get the half-cup you need for this recipe.) Chop the shredded coconut up finely with the steel blade. Pour it out into a bowl and measure out ½ cup, packing it down when you measure it. Return the half-cup of finely chopped coconut to the food processor. (You can also do this by spreading out the shredded coconut on a cutting board and chopping it finely by hand.) Cut each stick of butter into eight pieces and arrange them in the bowl of the food processor on top of the chopped coconut. Sprinkle the powdered sugar and the flour on top of that. Zoop it all up with an on-and-off motion of the steel blade until it resembles coarse cornmeal. Prepare a 9-inch by 13-inch rectangular cake pan by spraying it with Pam or another nonstick cooking spray. Alternatively, for even easier removal, line the cake pan with heavy-duty foil and spray that with Pam. (Then all you have to do is lift the bar cookies out when they’re cool, peel off the foil, and cut them up into pieces.) Sprinkle the crust mixture into the prepared cake pan and spread it out with your fingers. Pat it down with a large spatula or with the palms of your impeccably clean hands. Hannah’s 1st Note: If your butter is a bit too soft, you may end up with a mass that balls up and clings to the food processor bowl. That’s okay. Just scoop it up and spread it out in the bottom of your prepared pan. (You can also do this in a bowl with a fork or a pie crust blender if you prefer.) Hannah’s 2nd Note: Don’t wash your food processor quite yet. You’ll need it to make the lime layer. (The same applies to your bowl and fork if you make the crust by hand.) Bake your coconut crust at 350 degrees F. for 15 minutes. While your crust is baking, prepare the lime layer. Lime Layer: Combine the eggs with the white sugar. (You can use your food processor and the steel blade to do this, or you can do it by hand in a bowl.) Add the lime juice, vodka, salt, and baking powder. Mix thoroughly. Add the flour and mix until everything is incorporated. (This mixture will be runny—it’s supposed to be.) When your crust has baked for 15 minutes, remove the pan from the oven and set it on a cold stovetop burner or a wire rack. Don’t shut off the oven! Just leave it on at 350 degrees F. Pour the lime layer mixture on top of the crust you just baked. Use potholders to pick up the pan and return it to the oven. Bake your Sublime Lime Bar Cookies for an additional 30 minutes. Remove the pan from the oven and cool your lime bars in the pan on a cold stovetop burner or a wire rack. When the pan has cooled to room temperature, cover it with foil and refrigerate it until you’re ready to serve. Cut the bars into brownie-sized pieces, place them on a pretty platter, and sprinkle them lightly with powdered sugar. Yum! Hannah’s 3rd Note: If you would prefer not to use alcohol in these bar cookies, simply substitute whole milk for the vodka. This recipe works both ways and I can honestly tell you that I’ve never met anyone who doesn’t like my Sublime Lime Bar Cookies!

Southern American Coconut Layer Cake is indeed the Queen of Cakes.

We agreed that the ideal Classic Southern American Coconut Layer Cake has six or more cakey layers and six or more gooey layers; that the cakey parts should be tender and fine grained; and that the upper third of each layer should be nearly as moist as pudding. Nearly every element should have a wonderful coconut taste (preferably without the help of coconut extract). The icing should be white, creamy, fluffy, neither runny nor sticky nor stiff.

Now we need to put buttercream on the sides, since we're not doing a naked cake..." She put a hand to her mouth. Oh, hell. He'd---barely---managed to keep quiet when she found excuses to touch him, but he wasn't going to let that go. He put down the spatula. "Did you say something about naked cakes?" Yes, Lindsay had mentioned naked cakes. clearly, she hadn't been thinking straight. This wasn't the best topic of conversation around Ryan Kwok, but it was difficult to think clearly in his presence----especially when he was wearing that dark T-shirt that clung to his muscles----so she just opened her mouth and words came out. "Naked cakes are...well...they've become popular in the past several years. You don't put frosting on the outside, so you can see all the different layers. There are also semi-naked cakes, which are..." To her horror, she'd forgotten. She wasn't even sure she'd be able to make chocolate ganache right now. Ryan's lips quirked in a way that said, I know exactly what you're thinking. "What are semi-naked cakes, Lindsay? Is that what happens when I take off my shirt before I eat some cake?" He reached around to the knot he'd tied at the back of his apron. Oh God. Did he intend to get semi-naked in the kitchen?

Great-grandma Elisa Ramires was a promising cook at an inn. The job was her only opportunity to raise Grandma on her own, so she made herself famous with a buttery, delicately savory fubá cake recipe. Dona Elizabete Molina had been at the inn longer than Great-grandma, and she was also famous for her own recipe. Milk pudding. It was said to be so smooth it slid on your tongue. The two were often at odds. They each wanted to prove to the neighborhood who was the best cook in town, and the opportunity came about with a cooking contest. The night before the contest, Great-grandma and Dona Elizabete were busy preparing their entry dishes and tending to the many guests at the inn. It was a busy night, with many tourists in town for Carnival. Nerves frazzled, shoulder to shoulder, and vying for space in the small kitchen, the story goes that the cooks accidentally tripped each other and sent their cake and pudding flying off the trays. Miraculously, the layers stacked up. Dona Elizabete's milk pudding landed atop Great-grandma's fubá cake. Maybe Dona Elizabete held the tray at the right angle until the last second and the pudding had enough surface tension to just slide off the right way without breaking. Maybe Great-grandma's cake was firm enough to hold the delicate layer of pudding atop. Whatever the case, they tried this new, accidental two-layered cake and realized that their recipes complemented each other beautifully. When they passed samples around to the guests, their reaction was proof that they'd produced perfection. No one remembers if they still entered the contest. Because from that moment on, the only thing everyone could talk about was their new recipe, the one they called "Salt and Sugar". One layer fubá cake, one layer pudding.

Our cake represents the best our families' bakeries Salt and Sugar have to offer," Pedro says, addressing the audience. "Two layers. There's the savory, nourishing quality of Parmesan corn and the sweetness of a guava-drizzled cake that's a reinterpretation of bolo de rolo. Two flavors that are dominant by themselves, meeting to complement each other." He points at each layer. "Salt and Sugar. Just like our families' bakeries." The judge smiles. "Thank you, kids. And what do you call your cake?" I meet Pedro's eyes. Deciding on the name wasn't hard. But saying it out loud in front of our families could go either way. "Romário and Julieta," we say in unison.

I finally came up with a cake base that seemed right and debated whether the coconut should go in the cake or be sprinkled on top. Hmm, probably better to test both and see. Cupcake trays filled and in the oven, it was now time to come up with the right frosting. I decided to go with cream cheese, both to mimic the cheese slices that usually top the bibingka and because cream cheese frosting was the best frosting. Don't @ me. It was delicious but tasted like a regular cream cheese frosting. It needed some oomph, something that let people know it was a bibingka cupcake. As I analyzed my grandmother's bibingka, layer by layer, I realized what was missing: the salted duck eggs. I was a huge fan of the sweet and salty combination and knew if I used the salted duck eggs sparingly, I'd have a winning combination on my hands.

Lottie's cake is last. This one is layered three deep, impressive for a moist, snacking-style cake, which normally couldn't be stacked. The bottom layers are bound together by a thick cream cheese icing, while the top is coated with a thick streusel crumble held in place by a circle of decorative piping. "It's a layered blueberry buckle," Lottie says, looking at Betsy hopefully. "Now that is another unconventional choice from you," Betsy says, eyeing the streusel topping, an odd choice for a layer cake. A buckle is a humble sort of cake--- old-fashioned in its simplicity--- that she hasn't seen around in years. Nowadays most prefer a thick layer of icing, buttercream they can decorate, or the scraped edge of a naked cake. Something meant to impress on a table or in a photograph rather than just be eaten at a family dinner or on a picnic. Secretly it's kind of a relief to see such a normal person's cake given its due. "The decoration is lacking," Betsy tells her flatly, though the completely bare sides show an even sprinkling of blueberries, which is impressive. It can be difficult to keep berries from falling to the bottom of a cake, but these are evenly distributed throughout. The knife glides into the cake, which has a springy sort of give to it. She cleaves a slice away, leaving a small avalanche of streusel crumbs in its wake. The cake inside is plump and golden, studded with juicy blueberries. Betsy can tell before she even takes a bite that it has been cooked to perfection. The flavors hit her tongue and bring on a wave of nostalgia so strong that she has to steady herself against the table. It is heavenly, the sweet and sour of the blueberries wrapped in the soft vanilla-y cake. She is instantly transported back in time, back to her childhood. It is unquestionably the best cake of the bunch, simple and satisfying, the kind that if you were to bake it at home would leave you wanting more, taking secret trips to the kitchen to cut another slice.

Kristen and I always have a lot to celebrate at the end of June. First there’s Father’s Day, followed by our wedding anniversary and my birthday. But prior to the Best Practices this two-week season of parties didn’t inspire much of a celebratory mood. It always felt strange celebrating Father’s Day, given that my parenting skills had been something of a disappointment for the first three years, and the tears that Kristen had shed on our third wedding anniversary spoke rather poignantly to the fact that our marriage hadn’t been much to celebrate, either. That left my birthday, a day that was all about toasting the birth of the very person who had made Kristen’s life miserable. But after fifteen months of hard work and soul-searching, Kristen and I were finally able to look forward to this season with real anticipation. We were communicating again, and I was beginning to hit my stride as a father and as a husband. I was folding laundry, Kristen was taking her first uninterrupted showers in years, and when America’s Next Top Model wasn’t on during its regularly scheduled hour, I stayed cool as a cucumber. And that gave us plenty of reason to break out the streamers and party hats. Heck, we could have made a layer cake. In light of all this, I decided that June would be the best time to embark on my most ambitious Best Practice yet: being fun.

Mrs. Bright cut another slice of the rich, dark cake. It was Mindy's fourth, counting dessert at home. But Mrs. Bright's layer cakes were, Mindy felt sure, the best in the world. Where else did you find the layers of icing almost as thick as the layers of cake?

Red and white wine (TBD) Victory Brewing Company Prima Pilsner Soft pretzel bread/spicy mustard sauce Cheesesteak arancini/homemade marinara sauce Deconstructed pork sandwich: braised pork belly, sautéed broccoli rabe, provolone bread pudding Lemon water ice Commissary carrot cake I'm particularly proud of my riff on the pork sandwich, one of Philadelphia's lesser-known specialties. Everyone presupposes the cheesesteak is Philadelphia's best sandwich, when, in fact, my favorite has always been the roast pork. Juicy, garlicky slices of pork are layered with broccoli rabe and sharp provolone on a fresh roll, the rich juices soaking into the soft bread while the crunchy crust acts like a torpedo shell, keeping everything inside. The flavors explode in your mouth in each bite: the bitter broccoli rabe, the assertive cheese, the combination of garlic and spices and tender pork.

The Soul-Hole (Note: The icons in TSH do not necessarily match with their intended formal meanings, they are merely frosting. Also, there are no footnotes to explain the text as there are multiple interpretations–like the proverphorical layer cake. Enjoy the cuisine. If it gets tedious its meant to. (Once dedicated to certains who want to stuff their pie holes on a diet of fattening sweet nothings). The Soul–Hole It was a soul It had a goal— (It had a notion–to fill its whole) Its desire was—to fill its hle It “dug” wholeheartedly its soul hole 5 To fill its soul and solely occupy the whole It tried all things to feed its hole— All sort O’ wants stuffed it–its black h●le The more it ❽ the more it famished— Ate its soul—all the more ravished 10 It thought it best Take More not less— Spaded it in–the meaningless Every shovel made Its hle got deep twice laid— 15 Struck it poor it did–its dirt well paid ◷ne scoop forward tw◑ depths deep Length doubles t◒◒—its emptying sØul–it keeps On the w(h)◎le, it went whole hog, To burrow its hole–this groundhog went agog— Furrowed it deep—to slop its façade The more it strode to trench its hole— A thimbleful empty⨟ no (front) end load (–Pssst! Its as if it got bit by a pire of soul— Yea, a soulpire sucked its swhoule dry— 25 Leaving 2wö more empty holes) It filled but missed It labored in bliss Found it it—it abyssed In dread and fearh it stoked its hole 30 With joyous tear it looped its knot whole Broke its soil with useless toil All–to–make it—it–assoiled Other: “do it have a h ◙ le in its •ead?—? It needs to fill its head h⌻le–like a hole in its head (—Fill ⎌ its h

The Soul-Hole (Note: icons in TSH do not necessarily match with formal meanings, they are decorative. There are multiple interprets–like the proverphorical layer cake. Enjoy the cuisine. Once dedicated to they who wish to stuff their pie holes on a diet of fattening sweet nothings). The Soul–Hole It was a soul It had a goal— (It had a notion–to fill its whole) Its desire was—to fill its hle It “dug” wholeheartedly its soul hole 5 To fill its soul and solely occupy the whole It tried all things to feed its hole— All sort O’ wants stuffed it–its black h●le The more it ❽ the more it famished— Ate its soul—all the more ravished 10 It thought it best Take More not less— Spaded it in–the meaningless Every shovel made Its hle got deep twice laid— 15 Struck it poor it did–its dirt well paid ◷ne scoop forward tw◑ depths deep Length doubles t◒◒—its emptying sØul–it keeps On the w(h)◎le, it went whole hog, To burrow its hole–this groundhog went agog— Furrowed it deep—to slop its façade The more it strode to trench its hole— A thimbleful empty⨟ no (front) end load (–Pssst! Its as if it got bit by a pire of soul— Yea, a soulpire sucked its swhoule dry— 25 Leaving 2wö more empty holes) It filled but missed It labored in bliss Found it it—it abyssed In dread and fearh it stoked its hole 30 With joyous tear it looped its knot whole Broke its soil with useless toil All–to–make it—it–assoiled Other: “do it have a h ◙ le in its •ead?—? It needs to fill its head h⌻le–like a hole in its head (—Fill ⎌ its h

Except for the coconut cake (filled with Meyer lemon curd and glazed with brown sugar), most of the desserts she made for Walter were not her best or most original, but they were exemplars of their kind: portly, solid-citizen desserts, puddings of rice, bread, and noodles-sweets that the Pilgrims and other humble immigrants who had scraped together their prototypes would have bartered in a Mayflower minute for Greenie's blood-orange mousse, pear ice cream, or tiny white-chocolate eclairs. Walter had also commissioned a deep-dish apple pie, a strawberry marble cheesecake, and a layer cake he asked her to create exclusively for him. "Everybody expects one of those, you know, death-by-chocolate things on a menu like mine, but what I want is massacre by chocolate, execution by chocolate- firing squad by chocolate!" he told her. So that very night, after tucking George in bed, Greenie had returned to the kitchen where she made her living, in a basement two blocks from her home, and stayed up till morning to birth a four-layer cake so dense and muscular that even Walter, who could have benched a Shetland pony, dared not lift it with a single hand. It was the sort of dessert that appalled Greenie on principle, but it also embodied a kind of uberprosperity, a transgressive joy, flaunting the potential heft of butter, that Protean substance as wondrous and essential to a pastry chef as fire had been to early man. Walter christened the cake Apocalypse Now; Greenie held her tongue. By itself, this creation doubled the amount of cocoa she ordered from her supplier every month. After it was on his menu for a week, Walter bet her a lobster dinner that before the year was out, Gourmet would request the recipe, putting both of them on a wider culinary map.

In the evenings, my father and I ate dinner quietly in front of the TV together. Wednesday night, Thursday. Frozen dinners I'd picked out at the grocery store, greatest hits by my favorite factories. One of the best ones, in Indiana, prided itself on a no touch food assembly, which meant every step was monitored by robotic arms, ones that placed the tortillas into the dish, layered them with cheese, dropped dollops of tomato sauce on top, and shoved it all into the giant oven, thus producing an utterly blank enchilada.

After a great deal of culinary soul-searching I picked the almond apricot pound cake with Amaretto, a black chocolate espresso cake with a burnt-orange frosting, and the beloved sweet potato cake with rum-soaked raisins. I could either make it in a Bundt pan with a spiked glaze or I could make it in three layers with a cream-cheese frosting. In the end I settled on the latter because I knew my cream cheese was one of my greatest strengths (the secret being to substitute fiori di Sicilia for the vanilla). It made me slightly crazy to think of leaving out the lemon cake with lemon-curd frosting- everyone died over that cake- but the frosting was very wet and the layers had a tendency to slide when transported. I loved the little lime-soaked coconut cakes but so many people took issue with coconut. A genoise was perfect for showing off, but if I wasn't there to serve it myself, I couldn't trust that it would be completely understood and I didn't think there would be any point in sending a container of syrup on the side with written instructions. And what about the sticky toffee pudding with its stewed dates and caramel sauce? That was as much a cake as anything else if you were willing to expand your boundaries little. I wasn't sure about the chocolate. It was my best chocolate cake but I didn't absolutely love chocolate. Still, I knew other people did. I felt I needed an almond cake and this one worked in the apricots, but I wasn't so sure about not having a frosting. Would it seem too plain? And the sweet potato cake, I had to have that. That was the cake from which everything had started. I had to make a commitment. I had to bake.