Layer Cake Quotes

We've searched our database for all the quotes and captions related to Layer Cake. Here they are! All 100 of them:

I saw the world I had walked since my birth and I understood how fragile it was, that the reality was a thin layer of icing on a great dark birthday cake writhing with grubs and nightmares and hunger.
Neil Gaiman (The Ocean at the End of the Lane)
He's an enigma wrapped up in sensuality padlocked with a dozen chains of desire and topped off with a razor-sharp ribbon of danger. There are more layers to him than a billionaire's wedding cake.
Darynda Jones (Fourth Grave Beneath My Feet (Charley Davidson, #4))
I had tasted cake and there was no going back. My tiny body had morphed into a writhing mass of pure tenacity encased in a layer of desperation. I would eat all of the cake or I would evaporate from the sheer power of my desire to eat it.
Allie Brosh (Hyperbole and a Half: Unfortunate Situations, Flawed Coping Mechanisms, Mayhem, and Other Things That Happened)
His eyes are blue, and blue eyes up close are a celestial phenomenon: nebulae as seen through telescopes, the light of unnamed stars diffused through dusts and elements and endlessness. Layers of light. Blue eyes are starlight.
Laini Taylor (Night of Cake & Puppets (Daughter of Smoke & Bone, #1.5))
Love is a possession; it’s something that you own from the layers of people in your life. But if my life were a cake it would be un-layered, unbaked, missing ingredients. I isolated myself too soundly to own anyone’s love.
Tarryn Fisher (Mud Vein)
Marry, don't marry,' Auntie Aya says as we unfold layers of dough to make an apple strudel. Just don't have your babies unless it's absolutely necessary.' How do I know if it's necessary?' She stops and stares ahead, her hands gloved in flour. 'Ask yourself, Do I want a baby or do I want to make a cake? The answer will come to you like bells ringing.' She flickers her fingers in the air by her ear. 'For me, almost always, the answer was cake.
Diana Abu-Jaber (The Language of Baklava: A Memoir)
You’re born, you take shit get out in the world, you take more shit climb a little higher, take less shit. till one day you're in the rarefied atmosphere and you’ve forgotten what shit even looks like. Welcome to the layer cake, son.
J.J. Connolly (Layer Cake)
Gotta admit, I wasn’t committed to the task,” Ryker confessed. “But for a bitch in a tight tee with a great rack who makes twelve layer cakes and likes drunk sex, I’ll step it up,” he offered.
Kristen Ashley (Games of the Heart (The 'Burg, #4))
Cakes have gotten a bad rap. People equate virtue with turning down dessert. There is always one person at the table who holds up her hand when I serve the cake. No, really, I couldn’t she says, and then gives her flat stomach a conspiratorial little pat. Everyone who is pressing a fork into that first tender layer looks at the person who declined the plate, and they all think, That person is better than I am. That person has discipline. But that isn’t a person with discipline; that is a person who has completely lost touch with joy. A slice of cake never made anybody fat. You don’t eat the whole cake. You don’t eat a cake every day of your life. You take the cake when it is offered because the cake is delicious. You have a slice of cake and what it reminds you of is someplace that’s safe, uncomplicated, without stress. A cake is a party, a birthday, a wedding. A cake is what’s served on the happiest days of your life. This is a story of how my life was saved by cake, so, of course, if sides are to be taken, I will always take the side of cake.
Jeanne Ray
I love you more than applesauce, than peaches and a plum, than chocolate hearts and cherry tarts and berry bubblegum. I love you more than lemonade and seven-layer cakes, than lollipops and candy drops and thick vanilla shakes. I love you more than marzipan, than marmalade on toast, oh, I love pies of any size, but I love YOU the most.
Jack Prelutsky (It's Valentine's Day (Mulberry Read-Alones))
Lyall had spent centuries nibbling about the great layered cake that was polite society while Lord Akeldama acted the part of the frosting on its top.
Gail Carriger (Blameless (Parasol Protectorate, #3))
Cakes have gotten a bad rap. People equate virtue with turning down dessert. There is always a person at the table...No, really, I couldn't...Everyone who is pressing a fork into that first tender layer looks at the person who declined the plate, and they all think, That person is better than I am. That person has discipline. But that isn't a person with discipline, that is a person who has completely lost touch with joy.
Jeanne Ray (Eat Cake)
I saw the world I had walked since my birth and I understood how fragile it was, that the reality I knew was a thin layer of icing on a great dark birthday cake writhing with grubs and nightmares and hunger. I saw the world from above and below. I saw that there were patterns and gates and paths beyond the real.
Neil Gaiman (The Ocean at the End of the Lane)
She’d heard my theory on funnel cake and celery stalker men before. Most men were either like funnel cake: delicious and interesting, but who at the end of the day just aren’t good for the heart or complexion. Or they were celery: a sensible, healthy choice that didn’t really bring much to the table but an occasional crunch. If you OD on celery, you end up bingeing on cake behind closed doors. Funnel cake, while warm and delicious, is difficult to make. But you go there because you long for it like the double-twist stomach-dropping roller coaster as soon as you arrive at the amusement park. Wet ribbons of batter crackle and pop until golden and crisp, yielding in the center. The steamy swirls of tender yellow dough absorb confectioners’ sugar like pores. When the luxurious fat melts on your tongue, you exhale. You’ve got sticky batter, dribbling down spouts, leaving rings on your clean countertops, splattering oil growing darker and beginning to smoke. Layers of paper towels and oil-draining weapons clutter your space. With funnel cake, you’ve got steps to follow. Procedures. Rules. No one makes rules about celery. It’s always around for the snacking. You choose it when you’re dieting or trying not to consume too many wings over football. Come to think of it, you don’t even bother eating it when you diet. Instead it’s a conduit for blue cheese. You use it to make stocks and stuffing. It becomes filler, pantry almost.
Stephanie Klein (Straight Up and Dirty)
It's like zen. Only not as subtle.
J.J. Connolly (Layer Cake)
But Alfie had been a horror of a husband. I’d survived my marriage with an unholy combination of highballs, detective novels, and chocolate layer cake.
Maia Chance (Come Hell or Highball (Discreet Retrieval Agency, #1))
I shall strip away layer after layer of grime -- the toffee-colored varnish and caked soot left by a lifetime of dissembling -- until I come to the very thing itself and know it for what it is. My soul. My self.
John Banville (The Untouchable)
He was rowed down from the north in a leather skiff manned by a crew of trolls. His fur cape was caked with candle wax, his brow stained blue by wine - though the latter was seldom noticed due to the fox mask he wore at-all times. A quill in his teeth, a solitary teardrop a-squirm in his palm, he was the young poet prince of Montreal, handsome, immaculate, searching for sturdier doors to nail his poignant verses on. In Manhattan, grit drifted into his ink bottle. In Vienna, his spice box exploded. On the Greek island of Hydra, Orpheus came to him at dawn astride a transparent donkey and restrung his cheap guitar. From that moment on, he shamelessly and willingly exposed himself to the contagion of music. To the secretly religious curiosity of the traveler was added the openly foolhardy dignity of the troubadour. By the time he returned to America, songs were working in him like bees in an attic. Connoisseurs developed cravings for his nocturnal honey, despite the fact that hearts were occasionally stung. Now, thirty years later, as society staggers towards the millennium - nailing and screeching at the while, like an orangutan with a steak knife in its side - Leonard Cohen, his vision, his gift, his perseverance, are finally getting their due. It may be because he speaks to this wounded zeitgeist with particular eloquence and accuracy, it may be merely cultural time-lag, another example of the slow-to-catch-on many opening their ears belatedly to what the few have been hearing all along. In any case, the sparkle curtain has shredded, the boogie-woogie gate has rocked loose from its hinges, and here sits L. Cohen at an altar in the garden, solemnly enjoying new-found popularity and expanded respect. From the beginning, his musical peers have recognized Cohen´s ability to establish succinct analogies among life´s realities, his talent for creating intimate relationships between the interior world of longing and language and the exterior world of trains and violins. Even those performers who have neither "covered" his compositions nor been overtly influenced by them have professed to admire their artfulness: the darkly delicious melodies - aural bouquets of gardenia and thistle - that bring to mind an electrified, de-Germanized Kurt Weill; the playfully (and therefore dangerously) mournful lyrics that can peel the apple of love and the peach of lust with a knife that cuts all the way to the mystery, a layer Cole Porter just could`t expose. It is their desire to honor L. Cohen, songwriter, that has prompted a delegation of our brightest artists to climb, one by one, joss sticks smoldering, the steep and salty staircase in the Tower of Song.
Tom Robbins
You sure you don't want me to come over? We could make a snowman in the garden, or one in front of the hotel for the guests' arrival tomorrow. Or we could build snow forts and have a snowball fight. Surefire way to wear you out and make you sleepy. Then we could have cocoa with marshmallows on top. And I've been dying to have a piece of that seven-layer chocolate cake. I can't quit thinking about it.
Terry Spear (A Silver Wolf Christmas (Heart of the Wolf #17; Silver Town Wolf #5))
To keep the peace you must plan for war.
J.J. Connolly (Layer Cake)
Meditation is concentrating the front of the mind with a mundane task so the rest of the mind can find peace.
J.J. Connolly (Layer Cake)
Piece of seven-layer cake.
Cookie O'Gorman (Cupcake)
I saw the world I had walked since my birth and I understood how fragile it was, that the reality I knew was a thin layer of icing on a great dark birthday cake writhing with grubs and nightmares and hunger.
Neil Gaiman (The Ocean at the End of the Lane)
This, said Mother, as she handed him a piece of dry, tasteless matzoh, is the bread of our affliction. Where, young Kugel wondered, is the seven-layer cake of our salvation? Where is the muffin of our mirth? Where is our no-longer-reduced-to-jelly doughnut?
Shalom Auslander (Hope: A Tragedy)
in front of them was the most beautiful wedding cake they had ever seen. Its seven layers were frosted snowy white. Sticking out from the cream were tiny silver twigs that looked like winter trees. “Awesome!” Nancy exclaimed. A man wearing a chef’s hat stood on a ladder
Carolyn Keene (Wedding Day Disaster (Nancy Drew and the Clue Crew Book 17))
The windows of a spaceship casually frame miracles, every 92 minutes, another sunrise: a layer cake that starts with orange, then a thick wedge of blue, then the richest, darkest icing decorated with stars. The secret patterns of our planet are revealed: mountains bump up rudely from orderly plains, forests are green gashes edged with snow, rivers glint in the sunlight, twisting and turning like silvery worms. Continents splay themselves out whole, surrounded by islands sprinkled across the sea like delicate shards of shattered eggshells.
Chris Hadfield (An Astronaut's Guide to Life on Earth)
I saw the world I had walked since my birth and I understood how fragile it was, that the reality I knew was a thin layer of icing on a great dark birthday cake writhing with grubs and nightmares and hunger. I saw the world from above and below. I saw that there were patterns and gates and paths beyond the real. I saw all these things and understood them and they filled me, just as the waters of the ocean filled me.
Neil Gaiman (The Ocean at the End of the Lane)
A fundamental principle of Catholic theology is that grace perfects nature rather than setting it aside; and that means that the Christian life is not a two-layer cake, the supernatural simply added on to the natural. It transforms the natural but by perfecting it, not by demeaning it.
Peter Kreeft (Practical Theology: Spiritual Direction from Saint Thomas Aquinas)
I nearly swooned when I saw how many layers there were, each separated by a thick helping of chocolate frosting. “Ahhh, I love you!” “Glad to hear it,” Evan said, thumping himself proudly on the chest. “I am very lovable, you know.” “I was talking to the cake, not you,” I snapped. I sat down and shoved a huge mouthful of cake into my mouth—holy
Melissa Giorgio (The Soul Healer (Silver Moon Saga, #2))
Cakes have gotten a bad rap. People equate virtue with turning down dessert. There is always one person at the table who holds up her hand when I serve the cake. No, really, I couldn't, she says, and then gives her flat stomach a conspiratorial little pat. Everyone who is pressing a fork into that first tender layer looks at the person who declined the plate, and they all think, That person is better than I am. That person has discipline. But that isn't a person with discipline, that is a person who has completely lost touch with joy.
Jeanne Ray
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.
Claudia McCants (Broken Angel)
Through the glass was a marvelous display of layered cakes decorated with pink rosettes and candied fruits, chocolate-laced cookies, and buttery pastries dotted with jam.
Elizabeth Lim (So This is Love)
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.
Aimee Bender (The Particular Sadness of Lemon Cake)
Close your eyes again,” I order. He does, and his mouth, too, and completely disappears. Most of what I judge to be his body is actually under a layer of mud and plants. His face and arms are so artfully disguised as to be invisible. I kneel beside him. “I guess all those hours decorating cakes paid off.” Peeta smiles. “Yes, frosting. The final defense of the dying.
Suzanne Collins (The Hunger Games (The Hunger Games, #1))
I saw the world I had walked since my birth and I understood how fragile it was, that the reality I knew was a thin layer of icing on a great dark birthday cake writhing with grubs and nightmares and hunger. I
Neil Gaiman (The Ocean at the End of the Lane)
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.
David McRaney (How Minds Change: The Surprising Science of Belief, Opinion, and Persuasion)
With the edge of my spoon I shave layers off a swirling cake-batter-flavored peak, cause a chocolate-chip avalanche, and imagine the poor people at the melted base of Mount Yogurt screaming in terror at the wrath of their god. She is displeased.
Lamar Giles (Endangered)
Somewhere along the way, I discovered that in the physical act of cooking, especially something complex or plain old hard to handle, dwelled unsuspected reservoirs of arousal both gastronomic and sexual. If you are not one of us, the culinarily depraved, there is no way to explain what's so darkly enticing about eviscerating beef marrowbones, chopping up lobster, baking a three-layer pecan cake, and doing it for someone else, offering someone hard-won gustatory delights in order to win pleasures of another sort. Everyone knows there are foods that are sexy to eat. What they don't talk about so much is foods that are sexy to make. But I'll take a wrestling bout with recalcitrant brioche dough over being fed a perfect strawberry any day, foreplay-wise.
Julie Powell (Julie & Julia: My Year of Cooking Dangerously)
I bit into the chocolate chip. Slowed myself down. By then, almost a week in, I could sort through the assault of layers a little more quickly. The chocolate chips were from a factory, so they had that same slight metallic, absent taste to them, and the butter had been pulled from cows in pens, so the richness was not as full. The eggs were tinged with a hint of far away and plastic. All of those parts hummed in the distance, and then the baker, who'd mixed the batter and formed the dough, was angry. A tight anger, in the cookie itself.
Aimee Bender (The Particular Sadness of Lemon Cake)
In the beginning, God was simply the most powerful god among many. He is just a local tribal god. And then in the sixth century, when the Jews were in Babylon, the notion of a world savior came in, and the biblical divinity moved into a new dimension. You can keep an old tradition going only by renewing it in terms of current circumstances. In the period of the Old Testament, the world was a little three-layer cake, consisting of a few hundred miles around the Near Eastern centers. No one had ever heard of the Aztecs, or even of the Chinese. When the world changes, then the religion has to be transformed.
Joseph Campbell (The Power of Myth)
From my travels across the imaginary map, I came to realise that there are two types of cities in the world. The first are those you cannot penetrate. Even when you’ve entered this type of city, you are always on the outside, constantly circling its walls. You are always at a distance, never crossing its threshold. The other type, meanwhile, you can never leave. Once you enter, you remain imprisoned there forever. Wherever you go, you are still there. You might combine it with other cities or make it part of bigger ones. You can add cities to it, like adding another layer to a cake, but you can’t get away.
Bakhtiyar Ali (I Stared at the Night of the City)
then they walked back to the wicker picnic basket and sat on a plaid blanket eating cold fried chicken, salt-cured ham and biscuits, and potato salad. Sweet and dill pickles. Slices of four-layer cake with half-inch-thick caramel icing. All homemade, wrapped in wax paper. He opened two bottles of Royal Crown Cola and poured them into Dixie cups—her first drink of soda pop in her life. The generous spread was incredible to her, with the neatly arranged cloth napkins, plastic plates and forks. Even minuscule pewter salt and pepper shakers. His mother must have packed it, she thought, not knowing he was meeting the Marsh Girl. They talked softly of sea things—pelicans
Delia Owens (Where the Crawdads Sing)
The cake sitting on the dining room buffet table was wide and three layers tall. There was a fondant topper shaped like a branch, and from that branch draped candy strings of Spanish moss, flowing down the side of the cake like a veil. Bey kept looking over it. Why did Lisette make it so large? They were going to be eating cake for weeks.
Sarah Addison Allen (Lost Lake (Lost Lake, #1))
He looked at his monitor. A hundred and seventy-five. A hundred and seventy-two. A welcome little gust of wind carried the sound of distant cheering up from the town. It must have been from Ullevål Stadium—there was an important international match this evening. Slovakia or Slovenia. Erlend Vennesla imagined for a few seconds that they had been applauding for him. It was a while since anyone had done that. The last time would have been the farewell ceremony at Kripos up at Bryn. Layer cake, speech by the boss, Mikael Bellman, who since then had continued his steady rise to take the top police job. And Erlend had received the applause, met their eyes, thanked them and even felt his throat constrict as he was about to deliver his simple, brief speech.
Jo Nesbø (Police (Harry Hole, #10))
I pushed my fork through the top layer of creamy frosting, then all three layers of the cake. Keeping my eyes down, I put the fork to my mouth. He'd used good chocolate, I knew, and after a moment, I picked up a note of coffee, which only intensified the flavor of the chocolate. The frosting was decadent and smooth, but not cloying. In fact, the entire bite struck the precise balance of sass and sweet.
Kimberly Stuart (Sugar)
Whereas other clubs served the eternal beefsteak and apple tart, the lavish buffet at Jenner's was constantly replenished with ever-more artful dishes... hot lobster salad, casserole of pheasant, prawns on pillowy beds of pureed celery root, quail stuffed with grapes and goat cheese and served in pools of cream sauce. And Evie's favorite- a sticky flourless almond cake topped with raspberries and a thick layer of meringue.
Lisa Kleypas (Devil in Winter (Wallflowers, #3))
Stirring the pastry cream and putting it in the blast chiller in the island, a total chefly indulgence that I have never once regretted. The house filling with the scent of rich, dark chocolate as the cakes rise in the oven. The treat of the moist trimmings as I even up the layers before spreading the thick custard filling between them. The fudgy frosting smoothed perfectly over the whole thing, and then immediately marred with chocolate cookie crumbs.
Stacey Ballis (Out to Lunch)
Cakes have gotten a bad rap. People equate virtue with turning down dessert. There is always one person at the table who holds up her hand when I serve the cake. No, really, I couldn’t, she says, and then gives her flat stomach a conspiratorial little pat. Everyone who is pressing a fork into that first tender layer looks at the person who declined the plate, and they all think, That person is better than I am. That person has discipline. But that isn’t a person with discipline, that is a person who has completely lost touch with joy. A slice of cake never made anybody fat. You don’t eat the whole cake. You don’t eat a cake every day of your life. You take the cake when it is offered because the cake is delicious. You have a slice of cake and what it reminds you of is someplace that’s safe, uncomplicated, without stress. A cake is a party, a birthday, a wedding. A cake is what’s served on the happiest days of your life.
Jeanne Ray (Eat Cake)
1/2 cup plain flour 1 cup caster sugar 3/4 cup desiccated coconut 4 eggs vanilla 125 g butter, melted 1/2 cup flaked almonds 1 cup milk Grease a deep pie dish and preheat the oven to 180 degrees. Put all the ingredients except half the almonds and the milk in a bowl and mix well, then add the milk slowly and beat until you get a cake batter. Pour it into the pie dish, top with the with rest of the almonds. Bake for about 35 minutes. It miraculously turns itself into a spongy sort of layered coconut cake, lovely with stewed fruit and cream.
Kerry Greenwood (Dead Man's Chest (Phryne Fisher, #18))
Here is an extract from the Pentagon’s Department of Food Procurement specifications for a regulation Type 2 sandwich cookie: “The cookie shall consist of two round cakes with a layer of filling between them. The weight of the cookie shall be not less than 21.5 grams and filling weight not less than 6.4 grams. The base cakes shall be uniformly baked with a color ranging from not lighter than chip 27885 or darker than chip 13711. . . . ​The color comparisons shall be made under north sky daylight with the objects held in such a way as to avoid specular refractance.” And
Bill Bryson (The Mother Tongue: The Fascinating History of the English Language)
At supper—the thirty piratical Digams sitting at a long and spotty table, devouring clam chowder and beans and codfish balls and banana layer-cake—the Freshmen earnestly repeated after a senior: On old Olympus' topmost top A fat-eared German viewed a hop. Thus by association with the initial letters they mastered the twelve cranial nerves: olfactory, optic, oculomotor, trochlear, and the rest. To the Digams it was the world's noblest poem, and they remembered it for years after they had become practicing physicians and altogether forgotten the names of the nerves themselves.
Sinclair Lewis
I begin to describe a three-tier cake. The bottom tier would be a deep, dark devil's food cake filled with thick chocolate custard. The middle tier would be a vanilla cake filled with a fluffy vanilla mousse and a layer of roasted strawberries. The top tier, designed to be removed whole and frozen for the first anniversary, would be one layer of chocolate cake and one of vanilla with a strawberry buttercream filling. The whole cake would be covered in a layer of vanilla buttercream, perfectly smoothed, and the tiers separated by a simple line of piped dots, looking like a string of pearls.
Stacey Ballis (Wedding Girl)
Kings of a bakery? The very suggestion was laughable. How easy it was to assume that elsewhere was infinitely better than where you stood. Sometimes at night, she dreamed of the TEXAS, U.S.A. magazine advertisement, envisioning a land with row upon row of fat loaves laden with jeweled fruits; bread cubes sodden with thick lamb stew; sugar-dusted sweet breads, ginger-spiced cookies, and fat wedges of chocolate cake soaked in Kirschwasser. She’d awake with cold drool down her chin. Regardless of the family’s lack of resources, one of Papa’s famous Black Forest cakes had miraculously prevailed. Dressed in a layer of bittersweet chocolate shavings
Sarah McCoy (The Baker's Daughter)
Tender poached egg. Creamy mashed potatoes. And the thick layer of hot, melted cheese! Those are all incredibly delicious, but what takes the cake is the roux! It's been made in a VICHYSSOISE style!" VICHYSSOISE Boiled potatoes, onions, leeks and other ingredients are pureed with cream and soup stock to make this potage. It's often served chilled. Its creation is generally credited to Louis Diat, a French chef at the Ritz Carlton in New York, who first put it on the hotel's menu in 1917. "Amazing! It looks like a thick, heavy dish that would sit in the stomach like lead, but it's so easy to eat!" "The noodles! It's the udon noodles, along with the coriander powder, that makes it feel so much lighter! Coriander is known for its fresh, almost citrusy scent and its mildly spicy bite. It goes exceptionally well with the cumin kneaded into the noodles, each spice working to heighten the other's fragrance. AAAH! It's immensely satisfying!" "I have also included dill, vichyssoise's traditional topping. Dry roasting the dill seeds together with the cumin seeds made a spice mix that gave a strong aroma to the roux." "Hm! Fat noodles in a thick, creamy roux. Eating them is much the same experience as having dipping noodles. What an amazing concept to arrive at from a century-old French soup recipe!
Yūto Tsukuda (食戟のソーマ 7 [Shokugeki no Souma 7] (Food Wars: Shokugeki no Soma, #7))
She looked up to see a knob of canary-yellow butter being carried towards her in a glass-lidded container. 'All this butter just for me, when there's a national shortage...' Hearing Rika mumbling these words, the maitre d' smiled and lifted the lid of the dish. 'This butter had been flown in especially from overseas. Pleas help yourself to as much as you'd like.' Confronted with an overwhelming selection of different kinds of bread on the trolley, Rika chose the simplest option she could see--- a piece of baguette. Once again, she thought that she should have come with Reiko. Reiko would have told her which to choose. Rika spread a thick layer of butter on the bread. The butter, of a firmness that would break apart slowly on the tongue, went sinking into the crumb of the baguette. That alone was enough to make Rika glad she'd come. The next course to be served was a chilled dish of avocado and snow crab stacked delicately like layer cake, topped with a generous helping of caviar. The acidity of the pomegranate seeds that exploded juicily in her mouth accentuated the creamy richness of the avocado and the sweetness of the crab flesh. Their unabashed scarlet hue brought the color palette of the whole plate to life. Chased by the champagne, the taste of the crab and the caviar expanded like light suffusing her mouth.
Asako Yuzuki (Butter)
Relax, princess. If your prince arrives, I'll vacate. Just keeping you company. Besides, he should know better than to leave a beautiful girl waiting on him; someone else might swoop in and steal his prize." This man is insufferable. "I'm neither a princess nor a prize, nor a girl if you want to be specific about it." "I notice you didn't mind my calling you beautiful." The waitress comes over and asks what he would like. I begin to tell her he isn't staying, but he talks right over me. "The three-wine flight and a slice of the chestnut cream cake, please." Damn his eyes! That was the dessert I was most interested in: layers of chestnut cream, apricot glaze, and dark chocolate ganache.
Stacey Ballis (Wedding Girl)
Launching “Buy It Now” was a large change that touched every transaction, but the eBay team also innovated across the experience for both sellers and buyers as well. With an initial success, we doubled down on innovation to drive growth. We introduced stores on eBay, which dramatically increased the amount of product offered for sale on the platform. We expanded the menu of optional features that sellers could purchase to better highlight their listings on the site. We improved the post-transaction experience on ebay.com by significantly improving the “checkout” flow, including the eventual seamless integration of PayPal on the eBay site. Each of these innovations supported the growth of the business and helped to keep that gravity at bay. Years later, Jeff became a general partner at Andreessen Horowitz, where he would kick off the firm’s success in startups with network effects, investing in Airbnb, Instacart, Pinterest, and others. I’m lucky to work with him! He recounted in an essay on the a16z blog that his strategy was to grow eBay by adding layers and layers of new revenue—like “adding layers to the cake.” You can see it visually here: Figure 12: eBay’s growth layer cake As the core US business began to look more like a line than a hockey stick, international and payments were layered on top. Together, the aggregate business started to look like a hockey stick, but underneath it was actually many new lines of business.
Andrew Chen (The Cold Start Problem: How to Start and Scale Network Effects)
Strong, good smells clash with each other, garlic against cinnamon, savory against sweet. Two dressings, Ma's traditional corn bread version as well as the stuffing she made last year for a change of pace, a buttery version with cherries and sausage and hazelnuts. The herb-brined turkey, probably larger than we need, and a challenge to manhandle into and out of the refrigerator. A deep dish of creamy, smooth mashed potatoes, riced and dried to make them thirsty, then plumped back up with warmed cream and butter. For dessert, a mocha cake I came up with one day. In the batter is barely sweetened chocolate and dark, strong coffee. The layers are sealed together with more chocolate, warmed up with a hint of ancho powder.
Jael McHenry (The Kitchen Daughter)
Japan is obsessed with French pastry. Yes, I know everyone who has access to French pastry is obsessed with it, but in Tokyo they've taken it another level. When a patissier becomes sufficiently famous in Paris, they open a shop in Tokyo; the department store food halls feature Pierre Herme, Henri Charpentier, and Sadaharu Aoki, who was born in Tokyo but became famous for his Japanese-influenced pastries in Paris before opening shops in his hometown. And don't forget the famous Mister Donut, which I just made up. Our favorite French pastry shop is run by a Japanese chef, Terai Norihiko, who studied in France and Belgium and opened a small shop called Aigre-Douce, in the Mejiro neighborhood. Aigre-Douce is a pastry museum, the kind of place where everything looks too beautiful to eat. On her first couple of visits, Iris chose a gooey caramel brownie concoction, but she and Laurie soon sparred over the affections of Wallace, a round two-layer cake with lime cream atop chocolate, separated by a paper-thin square chocolate wafer. "Wallace is a one-woman man," said Laurie. Iris giggled in the way eight-year-olds do at anything that smacks of romance. We never figured out why they named a cake Wallace. I blame IKEA. I've always been more interested in chocolate than fruit desserts, but for some reason, perhaps because it was summer and the fruit desserts looked so good and I was not quite myself the whole month, I gravitated toward the blackberry and raspberry items, like a cup of raspberry puree with chantilly cream and a layer of sponge cake.
Matthew Amster-Burton (Pretty Good Number One: An American Family Eats Tokyo)
There are countless differences between the lives of people with money and people without. One is this: without the means to pay experts, it’s necessary to evolve a complex system of useful amateurs. When Charlie’s dad got what the doctor told him was a skin cancer, he drank a fifth of Maker’s Mark and asked a butcher friend to cut a divot out of his shoulder, because there was no way he could afford a surgeon. When Charlie’s friend’s cousin got married, they asked Mrs. Silva from three blocks over to make their wedding cake, because she loved to bake and had fancy pastry pipping doodads. And if the buttercream was a little grainy or one of the layers was a bit overbaked, well it was still sweet and just as tall as a cake in a magazine, and it only cost the price of supplies.
Holly Black (Book of Night (Book of Night, #1))
Lillian lifted the cake pans from the oven and rested them on metal racks on the counter. The layers rose level and smooth from the pans; the scent, tinged with vanilla, traveled across the room in soft, heavy waves, filling the space with whispers of other kitchens, other loves. The students food themselves leaning forward in their chairs to greet the smells and the memories that came with them. Breakfast cake baking on a snow day off from school, all the world on holiday. The sound of cookie sheets clanging against the metal oven racks. The bakery that was the reason to get up on cold, dark mornings; a croissant placed warm in a young woman's hand on her way to the job she never meant to have. Christmas, Valentine's, birthdays, flowing together, one cake after another, lit by eyes bright with love.
Erica Bauermeister (The School of Essential Ingredients)
It was quite a cake. Three layers of cake interspersed with layers of jam and frosting- no, not frosting, lemon cheesecake, according to the caption- and topped with pickled strawberry icing and a ring of what looked like crumbled cookies. "It's- it's Christina Tosi, isn't it?" she asked shyly. "The exposed sides of the cake. That's her thing. And the milk crumbs on top. I recognize them, from the Momofuku Milk Bar cookbook." Henry looked closer- she was right. They weren't cookies. "Milk crumbs?" he asked, trying to imagine what a milk crumb could be. "They're made with milk powder and white chocolate. Really good. You're not supposed to eat them on their own, I don't think, they mostly go in or on other things, but they're so good I always save a few to snack on. What flavor's the cake?" "Strawberry lemon.
Stephanie Kate Strohm (Love à la Mode)
The sensor did not seem to be restricted to my mother's food, and there was so much to sort through, a torrent of information, but with George there, sitting in the fading warmth of the filtered afternoon springtime sun spilling through the kitchen windows, making me buttered toast which I ate happily, light and good with his concentration and gentle focus, I could begin to think about the layers. The bread distributor, the bread factory, the wheat, the farmer. The butter, which had a dreary tang to it. When I checked the package, I read that it came from a big farm in Wisconsin. The cream held a thinness, a kind of metallic bumper aftertaste. The milk- weary. All of those parts distant, crowded, like the far-off sound of an airplane, or a car parking, all hovering in the background, foregrounded by the state of the maker of the food.
Aimee Bender (The Particular Sadness of Lemon Cake)
Cool green foods became the natural choice in restaurants and teahouses. Matcha, the powdered green tea used for the tea ceremony, flavored ice cream, jewel-like gelatin cubes, and sweet whipped cream eaten in parfaits and layered with grapes, pineapple chunks, and chewy white mochi balls. There were Japanese-style snow cones, huge hills of shaved ice drizzled with green tea syrup, along with green tea-flavored mousse and tea-tainted sponge cake. Matcha flavored savory items too, including green tea noodles served hot in dashi soup, as well as chilled and heaped on a bamboo draining mat with a cold dipping sauce of dashi, mirin, and soy. There was green tea-flavored wheat gluten and the traditional Kyoto-style dish of white rice topped with thin petals of sashimi that you "cooked" at the table by drenching it with brewed green tea from a tiny teapot.
Victoria Abbott Riccardi (Untangling My Chopsticks: A Culinary Sojourn in Kyoto)
The entire Habsburg landscape was given a deep, even coating of musical interpretation, whether Smetana and Dvorak in Bohemia or Haydn and Schubert in Austria or Bartok and Kodaly in Hungary. As soon as you head south from Hungary or the Carpathians this music stops. And with food, the greedy, complex and extravagant Habsburg world of layered cakes, a mad use of chocolate, subtle soups and fine wines goes off a cliff. This is obviously an enormous subject, ludicrously compressed here, but the very idea of such complex foods trickled down in the west from royal courts, famously with the development of the idea of the 'French restaurant' in the aftermath of the Revolution. Indeed, we all eagerly guzzle a range of court foods - with many Indian and Chinese restaurants in the west also serving essentially court Mughal or Qing banquet foods, albeit in mutilated forms.
Simon Winder (Danubia: A Personal History of Habsburg Europe)
Chicken Francese, or lamb chops, or plump spinach gnocchi that she'd roll out by hand and drop into boiling salt water. When her brothers came home for the holidays, she'd spend days in the kitchen, preparing airy latkes and sweet and sour brisket; roast turkey with chestnut stuffing; elaborately iced layer cakes. She'd stay in the kitchen for hours, cooking dish after dish, hoping that all the food would somehow conceal their father's absence; hoping that the meals would take the taste of grief out of their mouths. "After my father died, I think cooking saved me. It was the only thing that made me happy. Everything else felt so out of control. But if I followed a recipe, if I used the right amounts of the right ingredients and did everything I was supposed to do..." She tried to explain it- how repetitive motions of peeling and chopping felt like a meditation, the comfort of knowing that flour and yeast, oil and salt, combined in the correct proportions, would always yield a loaf of bread; the way that making a shopping list could refocus her mind, and how much she enjoyed the smells of fresh rosemary, of roasting chicken or baking cookies, the velvety feel of a ball of dough at the precise moment when it reached its proper elasticity and could be put into an oiled bowl, under a clean cloth, to rise in a warm spot in the kitchen, the same step that her mother's mother's mother would have followed to make the same kind of bread. She liked to watch popovers rising to lofty heights in the oven's heat, blooming out of their tins. She liked the sound of a hearty soup or grain-thickened stew, simmering gently on a low flame, the look of a beautifully set table, with place cards and candles and fine china. All of it pleased her.
Jennifer Weiner (That Summer)
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.
Kate Murphy (You're Not Listening: What You're Missing and Why It Matters)
The sauce. Memories flooded into her brain. It was zabaione. She had a sudden vision of herself, that first night in Tomasso's apartment, licking sauce from her fingers. Coffee. The next taste was coffee. Memories of Gennaro's espresso, and mornings in bed with a cup of cappuccino... but what was this? Bread soaked in sweet wine. And nuts--- a thin layer of hazelnut paste---and then fresh white peaches, sweet as sex itself, and then a layer of black chocolate so strong and bitter she almost stopped dead. There was more sweetness beyond it, though, a layer of pastry flavored with blackberries, and, right at the center, a single tiny fig. She put down the spoon, amazed. It was all gone. She had eaten it without being aware of eating, her mind in a reverie. "Did you like it?" She looked up. Somehow she wasn't surprised. "What was it?" she asked. "It doesn't have a name," Bruno said. "It's just... it's just the food of love.
Anthony Capella (The Food of Love)
Which is actually good because we’re doing an AP Euro study group this week at the library—I mean good that it got canceled, not good that someone died—so I was wondering too if maybe I can use the car, so you won’t have to come pick me up super late every night?” Alma had been a wildly clingy kid, but now she is a mostly autonomous and wholly inscrutable seventeen-year-old; she is mean and gorgeous and breathtakingly good at math; she has inside jokes with her friends about inexplicable things like Gary Shandling and avocado toast, paints microscopic cherries on her fingernails and endeavors highly involved baking ventures, filling their fridge with oblong bagels and six-layer cakes. “I’m asking now because last time you told me I didn’t give you enough notice,” she says. She has recently begun speaking conversationally to Julia and Mark again after nearly two years of brooding silence, and now it’s near impossible to get her to stop. She regales them with breathless incomprehensible stories at the dinner table; she delivers lengthy recaps of midseason episodes of television shows they have never seen; she mounts elaborate and convincing defenses of things she wants them to give her, or give her permission to do. Conversing with her is a mechanical act requiring the constant ability to shift gears, to backpedal or follow inane segues or catapult from the real world to a fictional one without stopping to refuel. There’s not a snowball’s chance in hell that she won’t be accepted next month to several of the seventeen exalted and appallingly expensive colleges to which she has applied, and because Julia would like the remainder of her tenure at home to elapse free of trauma, she responds to her daughter as she did when she was a napping baby, tiptoeing around her to avoid awakening unrest. The power dynamic in their household is not unlike that of a years-long hostage crisis.
Claire Lombardo (Same As It Ever Was)
Camille, did you know that when your mother was a little girl she baked her own birthday cakes?" "That's weird," Camille said. "At first she baked birthday cakes for all her friends in school and then one year, I think she was nine, I was having a party for her and she asked if she could bake her own cake. Nine was very young, I thought. It was a complicated cake. I don't remember what kind it was now. I think she made it up." "Do you remember what kind of cake it was, Mom?" I shook my head no, but of course I remembered. The first cake I ever made for myself was a landmark in my personal baking history. It was a lemon glow chiffon that I sliced into twelve half-inch layers, spread with strawberry jam, reassembled, and covered in seven-minute icing. Looking back, such a cake would appear to have been a monstrosity, but to a nine-year-old it was a glamorous, ambitious cake that had the aura of something very French, even though I had no idea what that meant at the time.
Jeanne Ray (Eat Cake)
Della & I are drunk at the top of Mont-Royal. We have an open blue plastic thermos of red wine at our feet. It's the first day of spring & it's midnight & we've been peeling off layers of winter all day. We stand facing each other, as if to exchange vows, chests heaving from racing up & down the mountain to the sky. My face is hurting from smiling so much, aching at the edges of my words. She reaches out to hold my face in her hands, dirty palms form a bowl to rest my chin. I’m standing on a tree stump so we’re eye to eye. It’s hard to stay steady. I worry I may start to drool or laugh, I feel so unhinged from my body. It’s been one of those days I don’t want to end. Our goal was to shirk all responsibility merely to enjoy the lack of everyday obligations, to create fullness & purpose out of each other. Our knees are the colour of the ground-in grass. Our boots are caked in mud caskets. Under our nails is a mixture of minerals & organic matter, knuckles scraped by tree bark. We are the thaw embodied. She says, You have changed me, Eve, you are the single most important person in my life. If you were to leave me, I would die. At that moment, our breath circling from my lungs & into hers, I am changed. Perhaps before this I could describe our relationship as an experiment, a happy accident, but this was irrefutable. I was completely consumed & consuming. It was as though we created some sort of object between us that we could see & almost hold. I would risk everything I’ve ever known to know only this. I wanted to honour her in a way that was understandable to every part of me. It was as though I could distill the meaning of us into something I could pour into a porcelain cup. Our bodies on top of this city, rulers of love. Originally, we were celebrating the fact that I got into Concordia’s visual arts program. But the congratulatory brunch she took me to at Café Santropol had turned into wine, which had turned into a day for declarations. I had a sense of spring in my body, that this season would meld into summer like a running-jump movie kiss. There would be days & days like this. XXXX gone away on a sojurn I didn’t care to note the details of, she simply ceased to be. Summer in Montreal in love is almost too much emotion to hold in an open mouth, it spills over, it causes me to not need any sleep. I don’t think I will ever feel as awake as I did in the summer of 1995.
Zoe Whittall (Bottle Rocket Hearts)
I think it would be true to say that every boy in the school hated and feared her. Yet we all fawned on her in the most abject way, and the top layer of our feelings towards her was a sort of guilt-stricken loyalty. Bingo, although the discipline of the school depended more on her than on Sim, hardly pretended to dispense justice. She was frankly capricious. An act which might get you a caning one day, might next day be laughed off as a boyish prank, or even commended because it “showed you had guts.” There were days when everyone cowered before those deepset, accusing eyes, and there were days when she was like a flirtatious queen surrounded by courtier-lovers, laughing and joking, scattering largesse, or the promise of largesse (“And if you win the Harrow History Prize I’ll give you a new case for your camera!”), and occasionally even packing three or four favoured boys into her Ford car and carrying them off to a teashop in town, where they were allowed to buy coffee and cakes. Bingo was inextricably mixed up in my mind with Queen Elizabeth, whose relations with Leicester and Essex and Raleigh were intelligible to me from a very early age. A word we all constantly used in speaking of Bingo was “favour.
George Orwell (A Collection Of Essays: (Authorized Orwell Edition): A Mariner Books Classic (Harvest Book))
Load the sailboat with bottles of white wine, olive oil, fishing rods, and yeasty, dark-crusted bread. Work your way carefully out of the narrow channels of the Cabras port on the western shore of Sardinia. Set sail for the open seas. Navigate carefully around the archipelago of small boats fishing for sea bass, bream, squid. Steer clear of the lines of mussel nets swooping in long black arcs off the coastline. When you spot the crumbling stone tower, turn the boat north and nuzzle it gently into the electric blue-green waters along ancient Tharros. Drop anchor. Strip down to your bathing suit. Load into the transport boat and head for shore. After a swim, make for the highest point on the peninsula, the one with the view of land and sea and history that will make your knees buckle. Stay focused. You're not here to admire the sun-baked ruins of one of Sardinia's oldest civilizations, a five-thousand-year-old settlement that wears the footprints of its inhabitants- Phoenicians, Greeks, Romans- like the layers of a cake. You're here to pick herbs growing wildly among the ancient tombs and temples, under shards of broken vases once holding humans' earliest attempts at inebriation. Taste this! Like peppermint, but spicy. And this! A version of wild lemon thyme, perfect with seafood. Pluck a handful of finocchio marino,sea fennel, a bright burst of anise with an undertow of salt. Withfinocchioin fist, reboard the transport vessel and navigate toward the closest buoy. Grab the bright orange plastic, roll it over, and scrape off the thicket of mussels growing beneath. Repeat with the other buoys until you have enough mussels to fill a pot. In the belly of the boat, bring the dish together: Scrub the mussels. Bring a pot of seawater to a raucous boil and drop in the spaghetti- cento grammi a testa. While the pasta cooks, blanch a few handfuls of the wild fennel to take away some of the sting. Remove the mussels from their shells and combine with sliced garlic, a glass of seawater, and a deluge of peppery local olive oil in a pan. Take the pasta constantly, checking for doneness. (Don't you dare overcook it!) When only the faintest resistance remains in the middle, drain and add to the pan of mussels. Move the pasta fast and frequently with a pair of tongs, emulsifying the water and mussel juice with the oil. Keep stirring and drizzling in oil until a glistening sheen forms on the surface of the pasta. This is called la mantecatura, the key to all great seafood pastas, so take the time to do it right.
Matt Goulding (Pasta, Pane, Vino: Deep Travels Through Italy's Food Culture (Roads & Kingdoms Presents))
When I hit thirty, he brought me a cake, three layers of icing, home-made, a candle for each stone in weight. The icing was white but the letters were pink, they said, EAT ME. And I ate, did what I was told. Didn’t even taste it. Then he asked me to get up and walk round the bed so he could watch my broad belly wobble, hips judder like a juggernaut. The bigger the better, he’d say, I like big girls, soft girls, girls I can burrow inside with multiple chins, masses of cellulite. I was his Jacuzzi. But he was my cook, my only pleasure the rush of fast food, his pleasure, to watch me swell like forbidden fruit. His breadfruit. His desert island after shipwreck. Or a beached whale on a king-sized bed craving a wave. I was a tidal wave of flesh. too fat to leave, too fat to buy a pint of full-fat milk, too fat to use fat as an emotional shield, too fat to be called chubby, cuddly, big-built. The day I hit thirty-nine, I allowed him to stroke my globe of a cheek. His flesh, my flesh flowed. He said, Open wide, poured olive oil down my throat. Soon you’ll be forty… he whispered, and how could I not roll over on top. I rolled and he drowned in my flesh. I drowned his dying sentence out. I left him there for six hours that felt like a week. His mouth slightly open, his eyes bulging with greed. There was nothing else left in the house to eat.
Patience Agbabi (Poems of the Decade: An Anthology of the Forward Books of Poetry)
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!
Yūto Tsukuda (食戟のソーマ 34 [Shokugeki no Souma 34] (Food Wars: Shokugeki no Soma, #34))
But most of all, where did this deeply complex sweetness come from?! It's far too nuanced to be solely brown sugar!" "Oh, the answer to that is in the flavoring I used." "Soy sauce?!" "Oh my gosh, she added soy sauce to a dessert?!" "I used it at the very end of the recipe. To make the whipped-cream filling, I used heavy cream, vanilla extract, light brown sugar and a dash of soy sauce. Once the cakes were baked, I spread the whipped cream on top, rolled them up and chilled them in the fridge for a few minutes. All of that made the brown sugar in the cake both taste and look even cuter than it did before." "Aah, I see. The concept is similar to that of salted caramels. Add salt to something sweet.. ... and by comparison the sweetness will stand out on the tongue even more strongly. She's created a new and unique dessert topping- Soy Sauce Whipped Cream!" "Soy sauce whipped cream, eh? I see! So that's how it works!" Since it isn't as refined as white sugar, brown sugar retains trace amounts of minerals, like iron and sodium. The unique layered flavor these minerals give to it matches beautifully with the salty body of soy sauce! "Without brown sugar as the main component, this exquisite deliciousness would not be possible!" "It tastes even yummier if you try some of the various fruits in between each bite of cake. The candy sculptures are totally edible too. If you break one up into crumbs and crunch on it while taking a bite of the cake, it's super yummy." How wonderfully surprising! Each and every bite... ... is an invitation to a land of dreams!
Yūto Tsukuda (食戟のソーマ 29 [Shokugeki no Souma 29] (Food Wars: Shokugeki no Soma, #29))
The sparkles that came from the firecracker are coffee crumbles!" Originating in Ireland, Crumbles are a baked dessert generally consisting of fruits topped with a crumbly crust. The crumbly mix can be made with rolled oats, crushed almonds and even crushed coffee beans! "How refreshingly tart! I can taste a faint hint of grated tangerine zest. Its fruity flavor pairs exceedingly well with the mildly sweet, clean flavor of the cake. And the hidden piece of the puzzle that ties them both together... ... is this cream that's coating the outer layer of bark!" "Man, you catch on fast! That's right. That's another variation on the cream I used as a filling for the center of the cake. I used that dark cream and thinned it into a brown cream that would melt at room temperature." "Oho! How clever. The crumbles, while sweet and delicious, tend to have a very dry and, well... crumbly texture. Not so with this cake." The brown cream brought just the right amount of moisture to the crumbles... enough to prevent them from being dry but not so much that they lose their crispy crunch. Plus, it firmly ties the flavors of the crumbles and the cake itself into one harmonious whole! Now I see. "That must be the other reason why you chose not to use any dairy or added sugars in the cake! Either would have overwhelmed the coffee crumbles! But you wanted to emphasize their delicate flavors... the light flash and sparkle of their tartness and bitterness!" "Refreshing at first, with a full body... capped off with a flash of invigorating bitterness!" "This is a gem of a dish that will captivate everyone, young and old!
Yūto Tsukuda (食戟のソーマ 34 [Shokugeki no Souma 34] (Food Wars: Shokugeki no Soma, #34))
Herman and I have been doing a lot of talking about the cake the past couple of days, and we think we have a good plan for the three tiers. The bottom tier will be the chocolate tier and incorporate the dacquoise component, since that will all provide a good strong structural base. We are doing an homage to the Frango mint, that classic Chicago chocolate that was originally produced at the Marshall Field's department store downtown. We're going to make a deep rich chocolate cake, which will be soaked in fresh-mint simple syrup. The dacquoise will be cocoa based with ground almonds for structure, and will be sandwiched between two layers of a bittersweet chocolate mint ganache, and the whole tier will be enrobed in a mint buttercream. The second tier is an homage to Margie's Candies, an iconic local ice cream parlor famous for its massive sundaes, especially their banana splits. It will be one layer of vanilla cake and one of banana cake, smeared with a thin layer of caramelized pineapple jam and filled with fresh strawberry mousse. We'll cover it in chocolate ganache and then in sweet cream buttercream that will have chopped Luxardo cherries in it for the maraschino-cherry-on-top element. The final layer will be a nod to our own neighborhood, pulling from the traditional flavors that make up classical Jewish baking. The cake will be a walnut cake with hints of cinnamon, and we will do a soaking syrup infused with a little bit of sweet sherry. A thin layer of the thick poppy seed filling we use in our rugelach and hamantaschen, and then a layer of honey-roasted whole apricots and vanilla pastry cream. This will get covered in vanilla buttercream.
Stacey Ballis (Wedding Girl)
How delicious! Layer upon layer of exquisitely delicate sweetness blooms in the mouth like the unfurling petals of a flower! And it's different from the cake Sarge presented in one very distinct way!" ?! The flavors explode not like a bomb but a firecracker! What a silky-smooth, mild sweetness! "How were you able to create such a uniquely beautiful flavor?" "See, for the cake, I used Colza oil, flour, baking powder... and a secret ingredient... Mashed Japanese mountain yam! That gave the batter some mild sweetness along with a thick creaminess. Simply mashing it instead of pureeing it gave the cake's texture some soft body as well. Then there're the two different frostings I used! The white cream I made by blending into a smooth paste banana, avocado, soy milk, rice syrup and some puffed rice I found at the convenience store. I used this for the filling. *Rice syrup, also called rice malt, is a sweetener made by transforming the starch in rice into sugars. A centuries-old condiment, it's known for being gentle on the stomach. * I made the dark cream I used to frost the cake by adding cocoa powder to the white cream." "I see. How astonishing. This cake uses no dairy or added sugar. Instead, it combines and maximizes the natural sweetness of its ingredients to create a light and wonderfully delicious cake!" "What?!" "He didn't put in any sugar at all?!" "But why go to all that time and effort?!" "For the people patiently waiting to eat it, of course. This cake was made especially for these people and for this season. When it's hot and humid out... even if it's a Christmas Cake, I figured you'd all prefer one that's lighter and softer instead of something rich and heavy. I mean, that's the kind of cake I'd want in this weather.
Yūto Tsukuda (食戟のソーマ 34 [Shokugeki no Souma 34] (Food Wars: Shokugeki no Soma, #34))
Mondays are for baklava, which she learned to make by watching her parents. Her mother said that a baklava-maker should have sensitive, supple hands, so she was in charge of opening and unpeeling the paper-thin layers of dough and placing them in a stack in the tray. Her father was in charge of pastry-brushing each layer of dough with a coat of drawn butter. It was systematic yet graceful: her mother carefully unpeeling each layer and placing them in the tray where Sirine's father painted them. It was important to move quickly so that the unbuttered layers didn't dry out and start to fall apart. This was one of the ways that Sirine learned how her parents loved each other- their concerted movements like a dance; they swam together through the round arcs of her mother's arms and her father's tender strokes. Sirine was proud when they let her paint a layer, prouder when she was able to pick up one of the translucent sheets and transport it to the tray- light as raw silk, fragile as a veil. On Tuesday morning, however, Sirine has overslept. She's late to work and won't have enough time to finish preparing the baklava before starting breakfast. She could skip a day of the desserts and serve the customers ice cream and figs or coconut cookies and butter cake from the Iranian Shusha Bakery two doors down. But the baklava is important- it cheers the students up. They close their eyes when they bite into its crackling layers, all lightness and scent of orange blossoms. And Sirine feels unsettled when she tries to begin breakfast without preparing the baklava first; she can't find her place in things. So finally she shoves the breakfast ingredients aside and pulls out the baklava tray with no idea of how she'll find the time to finish it, just thinking: sugar, cinnamon, chopped walnuts, clarified butter, filo dough....
Diana Abu-Jaber (Crescent)
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!
Joanne Fluke (Blackberry Pie Murder (Hannah Swensen, #17))
Load the sailboat with bottles of white wine, olive oil, fishing rods, and yeasty, dark-crusted bread. Work your way carefully out of the narrow channels of the Cabras port on the western shore of Sardinia. Set sail for the open seas. Navigate carefully around the archipelago of small boats fishing for sea bass, bream, squid. Steer clear of the lines of mussel nets swooping in long black arcs off the coastline. When you spot the crumbling stone tower, turn the boat north and nuzzle it gently into the electric blue-green waters along ancient Tharros. Drop anchor. Strip down to your bathing suit. Load into the transport boat and head for shore. After a swim, make for the highest point on the peninsula, the one with the view of land and sea and history that will make your knees buckle. Stay focused. You're not here to admire the sun-baked ruins of one of Sardinia's oldest civilizations, a five-thousand-year-old settlement that wears the footprints of its inhabitants- Phoenicians, Greeks, Romans- like the layers of a cake. You're here to pick herbs growing wildly among the ancient tombs and temples, under shards of broken vases once holding humans' earliest attempts at inebriation. Taste this! Like peppermint, but spicy. And this! A version of wild lemon thyme, perfect with seafood. Pluck a handful of finocchio marino,sea fennel, a bright burst of anise with an undertow of salt. With finocchio in fist, reboard the transport vessel and navigate toward the closest buoy. Grab the bright orange plastic, roll it over, and scrape off the thicket of mussels growing beneath. Repeat with the other buoys until you have enough mussels to fill a pot. In the belly of the boat, bring the dish together: Scrub the mussels. Bring a pot of seawater to a raucous boil and drop in the spaghetti- cento grammi a testa. While the pasta cooks, blanch a few handfuls of the wild fennel to take away some of the sting. Remove the mussels from their shells and combine with sliced garlic, a glass of seawater, and a deluge of peppery local olive oil in a pan. Take the pasta constantly, checking for doneness. (Don't you dare overcook it!) When only the faintest resistance remains in the middle, drain and add to the pan of mussels. Move the pasta fast and frequently with a pair of tongs, emulsifying the water and mussel juice with the oil. Keep stirring and drizzling in oil until a glistening sheen forms on the surface of the pasta. This is called la mantecatura, the key to all great seafood pastas, so take the time to do it right.
Matt Goulding (Pasta, Pane, Vino: Deep Travels Through Italy's Food Culture (Roads & Kingdoms Presents))
STRAWBERRY SHORTBREAD BAR COOKIES Preheat oven to 350 degrees F., rack in the middle position.   Hannah’s 1st Note: These are really easy and fast to make. Almost everyone loves them, including Baby Bethie, and they’re not even chocolate! 3 cups all purpose flour (pack it down in the cup when you measure it) ¾ cup powdered (confectioner’s) sugar (don’t sift un- less it’s got big lumps) 1 and ½ cups salted butter, softened (3 sticks, 12 ounces, ¾ pound) 1 can (21 ounces) strawberry pie filling (I used Comstock)*** *** - If you can’t find strawberry pie filling, you can use another berry filling, like raspberry, or blueberry. You can also use pie fillings of larger fruits like peach, apple, or whatever. If you do that, cut the fruit pieces into smaller pieces so that each bar cookie will have some. I just put my apple or peach pie filling in the food processor with the steel blade and zoop it up just short of being pureed. I’m not sure about using lemon pie filling. I haven’t tried that yet. FIRST STEP: Mix the flour and the powdered sugar together in a medium-sized bowl. Cut in the softened butter with a two knives or a pastry cutter until the resulting mixture resembles bread crumbs or coarse corn meal. (You can also do this in a food processor using cold butter cut into chunks that you layer between the powdered sugar and flour mixture and process with the steel blade, using an on-and-off pulsing motion.) Spread HALF of this mixture (approximately 3 cups will be fine) into a greased (or sprayed with Pam or another nonstick cooking spray) 9-inch by 13-inch pan. (That’s a standard size rectangular cake pan.) Bake at 350 degrees F. for 12 to 15 minutes, or until the edges are just beginning to turn golden brown. Remove the pan to a wire rack or a cold burner on the stove, but DON’T TURN OFF THE OVEN! Let the crust cool for 5 minutes. SECOND STEP: Spread the pie filling over the top of the crust you just baked. Sprinkle the crust with the other half of the crust mixture you saved. Try to do this as evenly as possible. Don’t worry about little gaps in the topping. It will spread out and fill in a bit as it bakes. Gently press the top crust down with the flat blade of a metal spatula. Bake the cookie bars at 350 degrees F. for another 30 to 35 minutes, or until the top is lightly golden. Turn off the oven and remove the pan to a wire rack or a cold burner to cool completely. When the bars are completely cool, cover the pan with foil and refrigerate them until you’re ready to cut them. (Chilling them makes them easier to cut.) When you’re ready to serve them, cut the Strawberry Shortbread Bar Cookies into brownie-sized pieces, arrange them on a pretty platter, and if you like, sprinkle the top with extra powdered sugar.
Joanne Fluke (Devil's Food Cake Murder (Hannah Swensen, #14))
MONKEY BREAD   Preheat oven to 350 degrees F., rack in the middle position. 1 and ¼ cups white (granulated) sugar 1 and ½ teaspoons ground cinnamon 4 cans (7.5 ounce tube) unbaked refrigerated biscuits (I used Pillsbury) 1 cup chopped nuts of your choice (optional) 1 cup chocolate chips (optional) (that’s a 6-ounce size bag) ½ cup salted butter (1 stick, 4 ounces, ¼ pound) Hannah’s 1st Note: If you prefer, you can use 16.3 ounce tubes of Pillsbury Grands. If you do this, buy only 2 tubes. They are larger—you will use half a tube for each layer. Tony’s Note: If you use chocolate chips and/or nuts, place them between each biscuit layer. Spray the inside of a Bundt pan with Pam or another nonstick cooking spray. Set your prepared pan on a drip pan just in case the butter overflows. Then you won’t have to clean your oven. Mix the white sugar and cinnamon together in a mixing bowl. (I used a fork to mix it up so that the cinnamon was evenly distributed.) Open 1 can of biscuits at a time and break or cut them into quarters. You want bite-size pieces. Roll the pieces in the cinnamon and sugar mixture, and place them in the bottom of the Bundt pan. Sprinkle one-third of the chopped nuts and one-third of the chocolate chips on top of the layer, if you decided to use them. Open the second can of biscuits, quarter them, roll them in the cinnamon and sugar, and place them on top of the first layer. (If you used Pillsbury Grands, you’ll do this with the remainder of the first tube.) Sprinkle on half of the remaining nuts and chocolate chips, if you decided to use them. Repeat with the third can of biscuits (or the first half of the second tube of Grands). Sprinkle on the remainder of the nuts and chocolate chips, if you decided to use them. Repeat with the fourth can of biscuits (or the rest of the Grands) to make a top layer in your Bundt pan. Melt the butter and the remaining cinnamon and sugar mixture in a microwave safe bowl on HIGH for 45 seconds. Give it a final stir and pour it over the top of your Bundt pan. Bake your Monkey Bread at 350 degrees F. for 40 to 45 minutes, or until nice and golden on top. Take the Bundt pan out of the oven and let it cool on a cold burner or a wire rack for 10 minutes while you find a plate that will fit over the top of the Bundt pan. Using potholders or oven mitts invert the plate over the top of the Bundt pan and turn it upside down to unmold your delicious Monkey Bread. To serve, you can cut this into slices like Bundt cake, but it’s more fun to just let people pull off pieces with their fingers. Hannah’s 2nd Note: If you’d like to make Caramel Monkey Bread, use only ¾ cup of white sugar. Mix it with the cinnamon the way you’d do if it was the full amount of white sugar. At the very end when you melt the butter with the leftover cinnamon and sugar mixture, add ¾ cup of brown sugar to the bowl before you put it in the microwave. Pour that hot mixture over the top of your Bundt pan before baking and it will form a luscious caramel topping when you unmold your Monkey Bread. Hannah’s 3rd Note: I don’t know why this is called “Monkey Bread”. Norman thinks it has something to do with the old story about the monkey that couldn’t get his hand out of the hole in the tree because he wouldn’t let go of the nut he was holding in his fist. Mike thinks it’s because monkeys eat with their hands and you can pull this bread apart and eat it with your hands. Mother says it’s because monkeys are social animals and you can put this bread in the center of the table and everyone can sit around it and eat. Tracey says it’s because it’s a cute name. Bethie doesn’t care. She just wants to eat it.
Joanne Fluke (Red Velvet Cupcake Murder (Hannah Swensen, #16))
FACT 4 – There is more to the creation of the Manson Family and their direction than has yet been exposed. There is more to the making of the movie Gimme Shelter than has been explained. This saga has interlocking links to all the beautiful people Robert Hall knew. The Manson Family and the Hell’s Angels were instruments to turn on enemy forces. They attacked and discredited politically active American youth who had dropped out of the establishment. The violence came down from neo-Nazis, adorned with Swastikas both in L.A. and in the Bay Area at Altamont. The blame was placed on persons not even associated with the violence. When it was all over, the Beatles and the Rolling Stones were the icing on this cake, famed musicians associated with a racist, neo-Nazi murder. By rearranging the facts, cutting here and there, distorting evidence, neighbors and family feared their own youth. Charles Manson made the cover of Life with those wide eyes, like Rasputin. Charles Watson didn’t make the cover. Why not? He participated in all the killings. Manson wasn’t inside the house. Manson played a guitar and made records. Watson didn’t. He was too busy taking care of matters at the lawyer’s office prior to the killings, or with officials of Young Republicans. Who were Watson’s sponsors in Texas, where he remained until his trial, separate from the Manson Family’s to psychologically distance him from the linking of Watson to the murders he actually committed. “Pigs” was scrawled in Sharon Tate’s house in blood. Was this to make blacks the suspects? Credit cards of the La Bianca family were dropped intentionally in the ghetto after the massacre. The purpose was to stir racial fears and hatred. Who wrote the article, “Did Hate Kill Tate?”—blaming Black Panthers for the murders? Lee Harvey Oswald was passed off as a Marxist. Another deception. A pair of glasses was left on the floor of Sharon Tate’s home the day of the murder. They were never identified. Who moved the bodies after the killers left, before the police arrived? The Spahn ranch wasn’t a hippie commune. It bordered the Krupp ranch, and has been incorporated into a German Bavarian beer garden. Howard Hughes knew George Spahn. He visited this ranch daily while filming The Outlaw. Howard Hughes bought the 516 acres of Krupp property in Nevada after he moved into that territory. What about Altamont? What distortions and untruths are displayed in that movie? Why did Mick Jagger insist, “the concert must go on?” There was a demand that filmmakers be allowed to catch this concert. It couldn’t have happened the same in any other state. The Hell’s Angels had a long working relationship with law enforcement, particularly in the Oakland area. They were considered heroes by the San Francisco Chronicle and other newspapers when they physically assaulted the dirty anti-war hippies protesting the shipment of arms to Vietnam. The laboratory for choice LSD, the kind sent to England for the Stones, came from the Bay Area and would be consumed readily by this crowd. Attendees of the concert said there was “a compulsiveness to the event.” It had to take place. Melvin Belli, Jack Ruby’s lawyer, made the legal arrangements. Ruby had complained that Belli prohibited him from telling the full story of Lee Harvey Oswald’s murder (another media event). There were many layers of cover-up, and many names have reappeared in subsequent scripts. Sen. Philip Hart, a member of the committee investigating illegal intelligence operations inside the US, confessed that his own children told him these things were happening. He had refused to believe them. On November 18, 1975, Sen. Hart realized matters were not only out of hand, but crimes of the past had to be exposed to prevent future outrages. How shall we ensure that it will never happen again? It will happen repeatedly unless we can bring ourselves to understand and accept that it did go on.
Mae Brussell (The Essential Mae Brussell: Investigations of Fascism in America)
Antonio spotted the owner, Signora DelAbate, who was coating the sides of a Trionfo di Gola cake with chopped pistachios. Trionfo di Gola, or Triumph of Gluttony was a very old cake recipe passed down from nuns over the centuries. The batter was divided among three different-sized round cake pans. After the individual cakes were baked, filling was spread on top of each layer, and then they were stacked one on top of the other. Once the cake was assembled, it was then frosted with marzipan paste, and the finishing touch was the coating of the chopped pistachios around the cake. The cake's tall, pyramid shape gave it a unique, impressive appearance. Rosalia had wanted to make a cake that was more elaborate than a typical wedding cake.
Rosanna Chiofalo (Rosalia's Bittersweet Pastry Shop)
But what really intrigued Gianni was the one dessert that all of his friends had been baffled by- the cassata- a Sicilian cake, originating from Palermo and Messina, that consisted of sponge cake dipped in liqueur, layered with ricotta cheese and candied peel, and covered with a marzipan shell and icing; candied fruit in the shape of cherries and slices of citrus fruit topped the cake.
Rosanna Chiofalo (Rosalia's Bittersweet Pastry Shop)
It's so cold here now that I think I will make some sort of braise, although it can't be one of her recipes, it can't be duck with green olives or Boeuf Bourgignon. Maybe I'll do short ribs with mashed potatoes, or something even simpler, maybe even your fried chicken. Alice likes things simple; this I know from reading her book. And it must be comforting, and provide her with a little taste of the South. I'm thinking of banana pudding for dessert, but instead of using Nilla wafers, I'm going to use cut-up cubes of toasted pound cake made from your recipe, layering them with homemade vanilla pudding and ripe bananas, and topping the whole thing with meringue. Maybe I'll make little individual puddings in ramekins, to honor the mousse Alice Stone made famous at the café.
Susan Rebecca White (A Place at the Table)
Home Cooking: The Comforts of Old Family Favorites." Easy. Baked macaroni and cheese with crunchy bread crumbs on top; simple mashed potatoes with no garlic and lots of cream and butter; meatloaf with sage and a sweet tomato sauce topping. Not that I experienced these things in my house growing up, but these are the foods everyone thinks of as old family favorites, only improved. If nothing else, my job is to create a dreamlike state for readers in which they feel that everything will be all right if only they find just the right recipe to bring their kids back to the table, seduce their husbands into loving them again, making their friends and neighbors envious. I'm tapping my keyboard, thinking, what else?, when it hits me like a soft thud in the chest. I want to write about my family's favorites, the strange foods that comforted us in tense moments around the dinner table. Mom's Midwestern "hot dish": layers of browned hamburger, canned vegetable soup, canned sliced potatoes, topped with canned cream of mushroom soup. I haven't tasted it in years. Her lime Jell-O salad with cottage cheese, walnuts, and canned pineapple, her potato salad with French dressing instead of mayo. I have a craving, too, for Dad's grilling marinade. "Shecret Shauce" he called it in those rare moments of levity when he'd perform the one culinary task he was willing to do. I'd lean shyly against the counter and watch as he poured ingredients into a rectangular cake pan. Vegetable oil, soy sauce, garlic powder, salt and pepper, and then he'd finish it off with the secret ingredient: a can of fruit cocktail. Somehow the sweetness of the syrup was perfect against the salty soy and the biting garlic. Everything he cooked on the grill, save hamburgers and hot dogs, first bathed in this marinade overnight in the refrigerator. Rump roasts, pork chops, chicken legs all seemed more exotic this way, and dinner guests raved at Dad's genius on the grill. They were never the wiser to the secret of his sauce because the fruit bits had been safely washed into the garbage disposal.
Jennie Shortridge (Eating Heaven)
We ate three tiny, geometrically engineered appetizers, including a perfect cube of kabocha squash-flavored fish cake and an octopus "salad" consisting of one tiny piece of octopus brushed with a plum dressing. Then the waitress uncovered and lit the burner in the center of the table and set a shallow cast-iron pan on top. She poured a thin layer of sauce from a pitcher. Sukiyaki is all about the sauce, a mixture of soy sauce, mirin, sake, and sugar. It's frankly sweet. Usually I'm a tiresome person who complains about overly sweet food, but where soy sauce is involved, I make an exception, because soy sauce and sugar were born to hang. The waitress set down a platter of thin-sliced Wagyu beef, so marbled that it was nearly white. She asked if we wanted egg. This time I was prepared: only for me, thanks. Then she cooked us each a slice of beef. It was tender enough to cut with your tongue against the roof of your mouth. While we sighed over the meat, she began adding other ingredients to the pan: napa cabbage, tofu, wheat gluten (fu), fresh shiitake mushrooms, shirataki noodles, chrysanthemum leaves (shungiku), and, of course, negi. Suggested tourist slogan: Tokyo: We put negi in it. Then we were left to cook the rest of the meat and vegetables ourselves. I think we nailed it. (Actually, it's impossible to do it wrong.) Like chanko nabe and all Japanese hot pots, sukiyaki gets better as the meal goes on, because the sauce becomes more concentrated and soaks up more flavor from the ingredients cooking in it.
Matthew Amster-Burton (Pretty Good Number One: An American Family Eats Tokyo)
Kai slices the cake, his version of the banana cake I have always talked about. He has made a vanilla sponge cake, soaked in vanilla simple syrup, and layered with sliced fresh bananas and custard. There is a central layer of dark chocolate ganache with bits of crispy pecans and toffee, and the whole thing is covered in chocolate buttercream, with extravagant curls of chocolate and chocolate-dipped banana slices piled in the middle. I accept a thin slice, savoring the flavors, both of the cake, and of simple joy.
Stacey Ballis (Good Enough to Eat)
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.
Jeanne Ray (Eat Cake)
I wanted something for myself, a cake that was complicated and beautiful, a cake that would take up time I didn't have with enough tricky steps to keep my mind completely off of the matters at hand. I thought about a chocolate layer cake with burnt orange icing and the orange in the icing made me consider a Grand Marnier cake instead. Finally, in a complete non sequitur, I settled on a charlotte. I would make a scarlet empress. I closed my eyes and imagined myself making a jelly roll, the soft sheet of sponge cake laid across my counter. I spread the cake with a seedless raspberry preserve and then I rolled it up with even ends. I was nearly asleep. My parents were floating away from me. I took a knife and started slicing off the roll, but I didn't let it end. No matter how many rounds I cut, there was more there for me, an endless supply of delicate spirals of cake. It was the baker's equivalent to counting sheep, lulling myself to sleep through spongy discs of jam. There were enough slices of jelly roll for me to shingle the roof, to cover the house, to lay a walkway out to the street. In my dreams I made the house a cake, and inside the cake our lives were warm and sweet and infinitely protected.
Jeanne Ray (Eat Cake)
bowl. Add dry ingredients and combine on low mixer speed just until blended. Turn mixer to high speed for about 3 minutes. Fold in optional walnuts and/or raisins by hand. Pour batter into pans and bake. Plan on about 30–35 minutes for 9-inch layers and a bit longer for 8-inch layers; 50 to 60 minutes for a rectangular pan. A toothpick or tip of a sharp knife inserted into the center of the cake should come out clean. When the cake is cool, frost with maple frosting or cream-cheese frosting. MAPLE FROSTING 4 tablespoons butter (preferably unsalted) ¼ to cup pure maple syrup 1 teaspoon pure vanilla extract 2½ cups confectioner’s sugar 2 to 3 tablespoons milk (preferably whole) Blend together butter, syrup, vanilla and about a third of the sugar. Alternate milk and sugar. Use as much milk as needed for consistency. If necessary, refrigerate cake before serving to set frosting. CREAM CHEESE FROSTING 8 oz. cream cheese, softened (preferably full fat)
Carla Neggers (Christmas Ever After: A Knights Bridge Christmas/Sweet Silver Bells/Mistletoe, Baby)
complexity of love would be like trying to tell me we live forever. There are so many levels of love it is almost like the atmosphere… So elliptic and translucent like a layered cake. Looking from within not visible to the naked eye but seen and could almost be touched from outer space.
Paul Francis
The bluff was cut as if a child had taken a spoon to the rim of a three-layer cake.
Cindy Woodsmall (A Love Undone: An Amish Novel of Shattered Dreams and God's Unfailing Grace)
You're born, you take shit. You get out in the world, you take more shit. You climb a little higher, you take less shit. Till one day you're up in the rarefied atmosphere and you've forgotten what shit even looks like.
Layer Cake
She soaked, washed, and trimmed three artichokes, baby purple Romagnas, which would sadly lose their beautiful hue once they hit hot water, then washed and peeled a bunch of pencil-thin asparagus. She pulled out several small zucchini and sliced them into translucent moons. She washed three leeks, slicing them down their centers and peeling back each layer, carefully rinsing away any sand, then chopped the white, light green, and some of the darker parts into a fine dice. She shelled a couple handfuls of spring peas, collecting them in a ceramic bowl. She chopped a bulb of fennel and julienned one more, then washed and spun the fronds. She washed the basil and mint and spun them dry. Last, she chopped the shallots. With the vegetables prepped, she started on the risotto, the base layer for the torta a strati alla primavera, or spring layer cake, she'd been finessing since her arrival, and which she hoped would become Dia's dish. She'd make a total of six 'torte': three artichoke and three asparagus. The trick was getting the risotto to the perfect consistency, which was considerably less creamy than usual. It had to be firm enough to keep its shape and support the layers that would be placed on top of it, but not gummy, the kiss of death for any risotto. She started with a 'soffritto' of shallot, fennel, and leek, adding Carnaroli rice, which she preferred to arborio, pinot grigio, and, when the wine had plumped the rice, spring-vegetable stock, one ladle at a time. Once the risotto had absorbed all the liquid and cooked sufficiently, she divided it into six single-serving crescent molds, placed the molds in a glass baking dish, and popped them all in the oven, which made the risotto the consistency of a soft Rice Krispies treat. Keeping the molds in place, she added the next layer, steamed asparagus in one version, artichoke in the other. A layer of basil and crushed pignoli pesto followed, then the zucchini rounds, flash-sauteed, and the fennel matchsticks, cooked until soft, and finally, the spring-pea puree. She carefully removed the first mold and was rewarded with a near-perfect crescent tower, which she drizzled with red-pepper coulis. Finally, she placed a dollop of chilled basil-mint 'sformato' alongside the crescent and radiated mint leaves around the 'sformato' so that it looked like a sun. The sun and the moon, 'sole e luna,' all anyone could hope for.
Jenny Nelson (Georgia's Kitchen)
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.
Julia Glass (The Whole World Over)
He opened the box and saw a tiny cake shaped like a bird's nest in three small round layers of tender, browned-butter vanilla cake with an apricot filling. A "nest" border of piped rum and mocha buttercream enclosed a clutch of pale blue marzipan eggs and a sugar-paste feather. The complicated yin and yang of rum and mocha, the "everybody loves" vanilla, Mr. Social white chocolate, tart and witty apricot, and artistic marzipan- all said "Gavin" to me.
Judith M. Fertig (The Cake Therapist)