Moist Cake Quotes

Understandable, really. Moist is a terrible word.” “So true. It should only be used to describe the consistency of cake.

And when all of the flourless chocolate cakes & chocolate mousse or ganache cakes have come and gone, there will still be nothing like a fudgy brownie, dry & crackled on top, moist & dense within, with a glass of cold milk.

When you finish a negative sentence, it grows immediately into a paragraph, and then into a thesis, into so many words that grab your ankles and hold you in place. When a negative thought comes into your mind, you have to literally say out loud, “I have no time now.” People will look at you strangely, but you have to just keep saying it until it lodges in your mind. Release the negative thought before you put a period on the end of it. If you put a period on the end of it, you’re in the morass. On the other hand, if you don’t finish the negative thought, you can get it out of your brain by replacing it with a positive. What kind of positive? What I always say in my talks is that it is a moist chocolate Bundt cake with soft chocolate chips. No frosting.

There’s no way around grief. You have to go through it. You have to cry it out of your body, then wade through your own tears to the other side. Where there is cake. Moist cake. Have a piece. It will make you feel better. Have a second piece. Lick your fingers. You will feel better. I promise.

I barely eat cake now. The one I’m sending you, make a hole on the top with a knitting needle and pour a glass of whiskey into it to keep it moist.

It was a stamp. It was a yellowy-green color. It showed—Moist peered—a field of cabbages, with some buildings on the horizon. He sniffed. It smelled of cabbages. Oh, yes. “Printed with cabbage ink and using gum made from broccoli, sir,” said Stanley, full of pride. “‘A Salute to the Cabbage Industry of the Sto Plains,’ sir. I think it might do very well. Cabbages are so popular, sir. You can make so many things out of them!” “Well, I can see that—” “There’s cabbage soup, cabbage beer, cabbage fudge, cabbage cake, cream of cabbage—” “Yes, Stanley, I think you—” “—pickled cabbage, cabbage jelly, cabbage salad, boiled cabbage, deep-fried cabbage—” “Yes, but now can—” “—fricassee of cabbage, cabbage chutney, cabbage Surprise, sausages—” “Sausages?” “Filled with cabbage, sir. You can make practically anything with cabbage, sir. Then there’s—” “Cabbage stamps,” said Moist terminally.

Tiny finger sandwiches, biscuits and cakes, grapes and tangerines and of course my scones with jam and cream. Mr Phelps and Jimmy came to help me as I made shortbreads, ginger biscuits from Germany that were a favourite of the queen, macaroons and lemon curd tarts. At the last minute, we prepared cucumber, egg and cress, and smoked salmon sandwiches, wrapping them immediately into damp linen napkins to keep them moist. Flasks of tea were prepared.

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.

Caroline made a steamed fig pudding with brandy hard sauce. Hedy and Jacob brought a platter of dense, moist gingerbread squares studded with chunks of candied ginger and frosted with a lemon cream cheese icing. John and Marie brought a flourless chocolate souffle cake filled with chocolate mousse, glazed with chocolate ganache and decorated with white chocolate swirls. Jag and Nageena brought a really interesting dessert called halwa that is made with carrots. And I brought Gemma's shortbread.

and roller parted company so briskly, or that the canisters were rattled up and down like juggling tricks, or even that the blended scents of tea and coffee were so grateful to the nose, or even that the raisins were so plentiful and rare, the almonds so extremely white, the sticks of cinnamon so long and straight, the other spices so delicious, the candied fruits so caked and spotted with molten sugar as to make the coldest lookers-on feel faint and subsequently bilious. Nor was it that the figs were moist and pulpy,

I had, I'll admit, effected a certain style - a method, if you will - of cupcake eating. To begin, you remove the cupcake liner carefully so as not to unnecessarily crumble the cake, and set it aside. You then turn the cupcake slowly in your hand, taking bites along the line where cake meets icing, your mouth filling with a perfect combination of both components. Once you've come full circle, you gently twist off the bottom half inch of cake, a move that takes considerable finesse and leaves a delicate sliver of cake - the ideal size for lying flat on your tongue and allowing it to slowly dissolve, building anticipation for that final bite. To finish, you are left with the center cylinder of cake and icing, the cupcake's very heart, sometimes filled with a surprising burst of custard or jam or mousse, sometimes not, but always, always, the most moist, flavorful bite of the entire cupcake. Take a breath before diving into that final, perfect bite; it is to be savored for as long as possible. Finally, of course, you scavenge the crumbs from the cupcake liner you set aside during step one, then ball the liner into your fist and overhand it into the nearest receptacle. Make the shot? You get another cupcake.

They set aside the quills and inspected the roasted pear, which was filled with mascarpone and scattered with pistachios. Leo considered. "The mascarpone's a good idea," he said. "It's not sweet. There's some cardamom in there too." Britt nodded. The tuiles that accompanied the pear were caramelized and sparkling with coarse dark sugar. He took a bite of pear and mascarpone and a bite of tuile and chewed, still nodding. Leo took one more bite. "That's actually really good. I hate a mushy pear, but this is just right." They moved on to the sour cherry cake, which was moist and fragrant with almond and some herbal note that quieted both of them. They sat, tasting and thinking, for several seconds, until Leo said, "Hyssop.

Did they have all the ingredients for the seed cake, Miss Sophia? The caraway and rye, and the currants for the top?" "Yes," Sophia replied as the cook-maid disappeared into the larder. "But we could find no red currants, and-" Suddenly her words were smothered into silence as Sir Ross pulled her into his arms. His lips descended to hers in a kiss so tender and carnal that she could not help responding. Stunned, she struggled to retain her hatred of him, to remember the wrongs of the past, but his lips were utterly warm and compelling, and her thoughts scattered crazily. The pink rose dropped from her nerveless fingers. Sophia swayed against him, groping for his hard shoulders in a futile bid for balance. His tongue searched her mouth... delicious... sweetly intimate. Sophia inhaled sharply and tilted her head back in utter surrender, her entire existence distilled to this one burning moment. Through the pounding heartbeat in her ears she dimly heard Eliza's concerned voice echoing from the larder. "No red currants? But what will we top the seed cake with?" Sir Ross released Sophia's mouth, leaving her lips moist and kiss-softened. His face remained close to hers, and Sophia felt as if she were drowning in the silver pools of his eyes. His hand came to the side of her face, his fingers curving over her cheek, his thumb brushing the corner of her mouth. Somehow Sophia managed to answer Eliza. "We f-found golden currants instead-" As soon as the words left her mouth, Sir Ross kissed her again, his tongue exploring, teasing. Her groping fingers touched the back of his neck, where the thick black hair curled against his nape. Sensation rustled through her, spurring her pulse to an intemperate pace. Taking advantage of her surrender, he kissed her more aggressively, hunting for the deepest, sweetest taste of her. As her knees weakened, his arms wrapped securely around her, supporting her body as he continued to ravish her mouth. "Golden currants?" came Eliza's dissatisfied voice. "Well, the flavor won't be quite the same, but they will be better than nothing." Sir Ross released Sophia and steadied her with his hands at her waist. While she stared at him blankly, he gave her a brief smile and left the kitchen just as Eliza reemerged from the larder.

English Gingerbread Cake Serves: 12 to 16 Baking Time: 50 to 60 minutes Kyle Cathie, editor for the British version of The Cake Bible (and now a publisher), informed me in no uncertain terms that a book could not be called a cake "bible" in England if it did not contain the beloved gingerbread cake. When I went to England to retest all the cakes using British flour and ingredients, I developed this gingerbread recipe. Now that I have tasted it, I quite agree with Kyle. It is a moist spicy cake with an intriguing blend of buttery, lemony, wheaty, and treacly flavors. Cut into squares and decorated with pumpkin faces, it makes a delightful "treat" for Halloween. Batter Volume Ounce Gram unsalted butter (65° to 75°F/19° to 23°C) 8 tablespoons (1 stick) 4 113 golden syrup or light corn syrup 1¼ cups (10 fluid ounces) 15 425 dark brown sugar, preferably Muscovado ¼ cup, firmly packed 2 60 orange marmalade 1 heaping tablespoon 1.5 40 2 large eggs, at room temperature ¼ cup plus 2 tablespoons (3 fluid ounces) 3.5 100 milk 2/3 cup (5.3 fluid ounces) 5.6 160 cake flour (or bleached all-purpose flour) 1 cup plus 2 tablespoons (or 1 cup), sifted into the cup and leveled off 4 115 whole wheat flour 1 cup minus 1 tablespoon (lightly spooned into the cup) 4 115 baking powder 1½ teaspoons . . cinnamon 1 teaspoon . . ground ginger 1 teaspoon . . baking soda ½ teaspoon . . salt pinch . . Special Equipment One 8 by 2-inch square cake pan or 9 by 2-inch round pan (see Note), wrapped with a cake strip, bottom coated with shortening, topped with a parchment square (or round), then coated with baking spray with flour Preheat the Oven Twenty minutes or more before baking, set an oven rack in the lower third of the oven and preheat the oven to 325°F/160°C. Mix the Liquid Ingredients In a small heavy saucepan, stir together the butter, golden syrup, sugar, and marmalade over medium-low heat until melted and uniform in color. Set aside uncovered until just barely warm, about 10 minutes. Whisk in the eggs and milk. Make the Batter In a large bowl, whisk together the cake flour, whole wheat flour, baking powder, cinnamon, ginger, baking soda, and salt. Add the butter mixture, stirring with a large silicone spatula or spoon just until smooth and the consistency of thick soup. Using the silicone spatula, scrape the batter into the prepared pan. Bake the Cake Bake for 50 to 60 minutes, or until a wire cake tester inserted in the center comes out clean and the cake springs back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven. Cool the Cake Let the cake cool in the pan on a wire rack for 10 minutes. While the cake is cooling, make the syrup.

The Grocers'! oh the Grocers'! nearly closed, with perhaps two shutters down, or one; but through those gaps such glimpses! It was not alone that the scales descending on the counter made a merry sound, or that the twine and roller parted company so briskly, or that the canisters were rattled up and down like juggling tricks, or even that the blended scents of tea and coffee were so grateful to the nose, or even that the raisins were so plentiful and rare, the almonds so extremely white, the sticks of cinnamon so long and straight, the other spices so delicious, the candied fruits so caked and spotted with molten sugar as to make the coldest lookers-on feel faint and subsequently bilious. Nor was it that the figs were moist and pulpy, or that the French plums blushed in modest tartness from their highly-decorated boxes, or that everything was good to eat and in its Christmas dress; but the customers were all so hurried and so eager in the hopeful promise of the day, that they tumbled up against each other at the door, crashing their wicker baskets wildly, and left their purchases upon the counter, and came running back to fetch them, and committed hundreds of like mistakes, in the best humor possible; while the Grocer and his people were so frank and fresh that the polished hearts with which they fastened their aprons might have been their own, worn outside for general inspection, and for Christmas daws to peck at if they chose.

She offered Patrolman Mancuso a torn and oily cake box that looked as if it had been subjected to unusual abuse during someone's attempt to take all of the doughnuts at once. At the bottom of the box Patrolman Mancuso found two withered pieces of doughnut out of which, judging by their moist edges, the jelly had been sucked.

Sophie's ability to create things in the kitchen was unlike anything I had ever seen. It was a skill that came naturally, an innate knowledge that only she possessed, with an end result that was nothing short of magnificent. In the span of half a day, the blue kitchen counter would be covered with whole vanilla cakes, the edges moist and slightly crumbling, bowls of fudge frosting accented with a splash of espresso, zucchini bread studded with pineapple and carrots and walnuts, even peanut brittle made with a combination of brown sugar and toffee. She created everything from scratch; each recipe an original, tried again and again until the proportions were perfect.

Tell me about your relationship with food." How can I tell her anything she'd understand? Has she ever eaten a pan of brownies in one sitting? A half dozen salad-bar baked potatoes? A baker's dozen? What is it about slippery-sweet ice cream, about half-melted chocolate chips or moist homemade birthday cake, juicy steak seared on the grill, creamy potato salad, watermelon freshly cut and dripping with juice?

Strangely enough, the Japanese base most of their traditional desserts on beans. Called an, this smooth chocolatey-looking paste is made from azuki beans boiled in sugar and water. I encountered it for the first time one afternoon when I helped myself to a traditional Kyoto sweet resembling a triangular ravioli stuffed with fudge. What a shock to find a center made from azuki beans, instead of cocoa beans! Sometimes sweet makers choose chestnuts or white kidney beans to make the an, which they craft into dainty flowers, leaves, and fruits that look just like marzipan. Using special tools and food coloring, they fashion such masterpieces as prickly green-jacketed chestnuts with dark brown centers, winter white camellias with red stamens, and pale pink cherry blossoms with mint-colored leaves to commemorate the flower's arrival in April. The bean fudge also fills and frosts other confections, including pounded glutinous rice taffy called mochi and bite-size cakes, made from flour, water, and eggs that are baked until golden. These moist confections go by the name of namagashi and are always served before the thick whipped green tea at the tea ceremony.

It was that he thought she was funny. God, every time she made him laugh, she felt like a god, like she’d wrought some miracle. He was happy. Happy to be with her. She’d never made anyone happy in her entire life. She was a definite smartass, so she’d had occasion to make people laugh. But it was different with Stellan. It moved her completely that she could give that to him. It was … she couldn’t describe it even in her head. It just meant everything that she could make Stellan happy. The rest, regardless of how much of it there was, and there was a lot, was frosting. Not the sex. Sex with Stellan was definitely moist, rich, delicious cake. But the rest felt like she was on a game show, and she’d jumped through all the hoops to win the million-dollar prize, and then the confetti dropped and the band played and she’d been told she’d also won the fabulous all-expenses-paid vacation to Italy, the new car and the yacht. Seriously, he looked like he looked, dressed like he dressed, fucked like he fucked … and the man could cook and he liked to cook, but mostly, he liked to cook for her.

You just happen to be our ten thousandth customer," I lied, "and this is our special thank-you." I slid the bakery box across the counter to him. "Hmmmmm. Usually, I prefer to be number one, but I guess I can make an exception this time." He grinned. "What's in here?" He snapped the red-and-white -striped string on the white bakery box and opened the lid. A little greedy, too, I thought. Wanted to enjoy life now. He downed the cupcake in two bites- all moist devil's food with a dark truffle center, spread with a white-chocolate-and-coffee frosting I made with confectioner's sugar, the easy kind of buttercream. He grabbed a napkin to wipe the crumbs from his lips. "That was some cupcake, Cupcake." And I knew I had gotten him right. Strong, dark, and handsome chocolate truffle- that masculine "shoulder to lean on" fix that women loved. Risk-taking devil's food. Gregarious white chocolate, because it's boring alone, but good with almost any other ingredient. And take-charge coffee.

Yeah, just what I needed, a massive three-day Hostess binge, followed by a week of trying to replicate recipes so that if no one decides to buy and reissue Twinkies and Suzy Q's, I'll be all set. It was a ridiculous endeavor, since most of the experience of Hostess is in the slightly plasticky tastes and textures, which cannot be replicated in a home kitchen. You can make a delicious moist yellow cake and fill it with a marshmallowy vanilla cream, and it will be spectacular, trust me; I ate at least a dozen. But it won't taste like a Twinkie. The cake won't have the springiness, the filling won't have the fluff, and it is impossible to get those three little dots in the bottom. Which would be fine, since I hadn't actually eaten a Hostess product for the better part of a decade, hadn't missed them either. But that little news item hit, and in a Pavlovian fit of nostalgia, I was off to the local gas station to load up on white boxes with blue and red details. Twinkies, Sno Balls, Ding Dongs... even a cherry Fruit Pie. All of them the flavors of my youth, and proof that there are certain things you should leave as fond memories, since they don't really hold up.

I pick up my teaspoon and take a small bite, and am transported. The cake is nutty and moist, the cream with the barest hint of rum, the dark chocolate ganache smooth and silky with just enough bitterness, the apricot bringing that perfect amount of tart brightness, cutting through the rich flavors, and making the whole thing sing in the mouth. It is perfectly balanced and absolutely amazing, and I'm mentally making notes to see if I can replicate it.

She passed out plates loaded with her signature melt-away brisket crusted with the smoky candy of the fire, links she’d crafted in partnership with a sustainable ranch up near Point Reyes, butter-dipped smoked portobellos, and impossibly tender ribs smothered in her artisanal sauces. Her best sides were on display---cornbread, moist as pudding, from her mother’s private recipe collection, beans and greens, peppery jicama slaw, and her signature hummingbird cake for dessert.

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

Everyone who makes this cake can’t believe how easy it is! The ricotta and sour cream keep the cake moist and the blueberries and lemon zest give it lots of flavor. Even if you’re having breakfast for dinner, you still need to have dessert, right?

Do you know what the secret ingredient is to making such a moist cake?” He holds out the fork and I take it from him. “What is it?” “Pudding.” I take a bite of the cake and smile. “It’s really good,” I say with a mouthful. “Pudding,” he says again. I laugh.

[Someone had left the lid off the big tin of fairies and, if they were to be used up before they went off then lovely, moist, stale-fairy cakes were the only option. Nota bene, years later all of the magic would be taken out of these little confections and they would become known in “global” “English” rather more drearily as “cupcakes”. This is why you can no longer buy tins of either fresh or dried fairies except in speciality comestible shops.]

actually continue baking in their pans even when you pull them out of the oven. To get a really moist cake,

JULEKAKE Julekake means Yule Cake or Christmas Cake. Every Scandinavian family has their favorite version, usually baked by Mor Mor (Grandmother), who is always present, even if she’s passed on. This cake should never be prepared alone. Stand beside someone you love as you cut the citron into chunks and blend it with the flour, cardamom, fruits, butter, eggs, yeast and sugar. The scent of cardamom will fill you with nostalgia as the aroma of baking fills the house. Moist and tender, topped with gjetost (Scandinavian goat cheese) and a pat of butter, this is the holiday treat we wait all year for. Turn on the oven for 10 minutes at 150 degrees F, then shut it off but keep the door closed. This is where you’ll set the dough to rise. Use a big wide mixing bowl to blend together: 5 cups white flour 1 tablespoon cardamom 2 cups candied fruit and citron 11/2 cups raisins In a pan, blend: 2 cups milk, scalded (can be done on the stove or in the microwave) 1 cup sugar, dissolved in the scalded milk 1 cup butter, melted in the scalded milk Cool to lukewarm. Combine a little of the milk with: 1 packet active dry yeast When dissolved, add it to the rest of the milk mixture. Then add everything to the flour mixture to make a soft dough. Add enough flour to create a pliable dough that doesn’t stick to the sides of the bowl. Turn it out onto a lightly floured surface and knead further. Place in a buttered bowl and turn it over once, so the oiled side is up. Place a dish towel over the top, and set the bowl in the warm oven for a half hour to 45 minutes. Punch down and knead again. This time, separate the dough into two loaves or rounds. Cover with a dish towel again, and let it rise once more for a half hour to 45 minutes. Once risen, bake in a 400 degree oven for 30-40 minutes. Place a piece of foil over the tops after about 25 minutes if it gets too dark. Source: Adapted from Christmas Customs Around the World by Herbert H. Wernecke (1959)

As I did, there, in perfect condition, to be admired by five sets of wondering eyes, was an enormous, glistening, moist, chocolate cake.

Oh, sweet mother of fuckers. I almost wept at the taste. It was the nirvana of chocolate, the perfect sweetness, the perfect moistness, the perfect richness, and then to reward the eater further, the cake was shot through with raspberry. Literally the best pairing in the world.

As African Americans moved from the South to the cities of the North, they took cornbread with them. Helen Mendes, who grew up in New York eating the foods of her mother's South Carolina home, included six cornbread recipes in her exploration of West African and American cooking. Three of the recipes had no sugar, and two had only small amounts. Clarence McKinnon of Jamaica, Long Island, however, included one-third of a cup in his. Mendes observed, "It tastes like cake and stays moist for days.

The buttery, brown sugary pineapple juice that seeps down into the cake from the slices on top make the cakes so moist, soft, and buttery.

I take another bite, savoring how moist the cake is. I moan. “This is so moist.” “Beyond moist. The most moist in all the land,” he says with a smile. “If there was a picture in the dictionary for moist, this cake would be famous for setting the standards of moistness.” “If this cake hosted a party, they would call it the hostess with the moistest.” I snort so hard that I swear cake almost flies through my nose. I swallow quickly and catch a breath, but I can’t contain my laughter. My hand falls to my chest. I try to gather myself, but it’s impossible. Tears stream down my face. “Hashtag . . . Hostess . . . with the Moistest,” I choke out between fits of giggles.

The wedge of cake, sheathed in its tight plastic wrap, beckoned. I sat down and gave thanks for women like Beth Anne, who practiced the endangered art of baking (one day "baked from scratch" may sound as archaic and faraway as "alchemy"). I ate the cream cheese frosting first, and then as I tucked into the garnet sponge of the cake, DWH asked me whether Baby Harper had sent me the photographs. I concentrated on the moist crumb of the cake. I thought about how its flavors- butter, cocoa, and vanilla- had no relationship to its flamboyant color. Red was a decoy, a red herring, and with each bite there was a disconnect between expectation and reality. That was the main source of the cake's charm.

When I bake a cake, I can’t just stick it in a cold oven and expect it to become moist and fulfilling. I have to preheat the oven for at least fifteen minutes before the temperature is right. It helps make the cake bake evenly. My vagina is like that oven. It needs to be preheated before placing anything inside.

Moist cake, fresh blueberries, and melt-in-the-mouth frosting. "Best ever." He understood her slow savoring and the licking of her lips. "I could eat blueberry butter cake for breakfast, lunch, and dinner," she confessed. She tapped her fork on the plate, encouraging him. "There's plenty; have a second bite." He shook his head; she was his indulgence. All happy, uninhibited, and turned on by cake. "I enjoy dessert now and again," he conceded. "But I'm more of a meat-and-potato guy." "There's steak and eggs on our breakfast menu," she said. "Gram makes amazing home fries. Sliced potatoes, chopped onions, and sweet bell peppers cooked in bacon fat. Don't get me started on her buttermilk biscuits.

Alex shudders. “Understandable, really. Moist is a terrible word.” “So true. It should only be used to describe the consistency of cake.

Nesta ate until she couldn't fit another morsel into her body, helping herself to thirds of the soup. The House seemed more than happy to oblige her, and had even offered her a slice of double-chocolate cake to finish. 'Is this Cassian-approved?' She picked up the fork and smiled at the moist, gleaming cake. 'It certainly isn't,' he said from the doorway, and Nesta whirled, scowling. He nodded toward the cake. 'But eat up.' She put down the fork. 'What do you want?' Cassian surveyed the family library. 'Why are you eating in here?' 'Isn't it obvious?' His grin was a slash of white. 'The only thing that's obvious is that you're talking to yourself.' 'I'm talking to the House. Which is a considerable step up from talking to you.' 'It doesn't talk back.' 'Exactly.' He snorted. 'I walked into that one.' He stalked across the room, eyeing the cake she still didn't touch. 'Are you really... talking to the House?' 'Don't you talk to it?' 'No.' 'It listens to me,' she insisted. 'Of course it does. It's enchanted.' 'It even brought food down to the library unasked.' His brows rose. 'Why?' 'I don't know how your faerie magic works.' 'Did you... do anything to make it act that way?' 'If you're taking a page from Devlon's book and asking if I did any witchcraft, the answer is no.' Cassian chuckled. 'That's not what I meant, but fine. The House likes you. Congratulations.' She growled, and he leaned over to pick up the fork. She went stiff at his closeness, but he said nothing as he took a bite of the cake. He let out a hum of pleasure that traveled along her bones. And then took another bite. 'That's supposed to be mine,' she groused, peering up at him as he continued to eat. 'Then take it from me,' he said.

Pariva was a small village, unimportant enough that it rarely appeared on any maps of Esperia. Bordered by mountains and sea, it seemed untouched by time. The school looked the same as she remembered; so did the market and Mangia Road---a block of eating establishments that included the locally famous Belmagio bakery---and cypress and laurel and pine trees still surrounded the local square, where the villagers came out to gossip or play chess or even sing together. Had it really been forty years since she had returned? It seemed like only yesterday that she'd strolled down Pariva's narrow streets, carrying a sack of pine nuts to her parents' bakery or stopping by the docks to watch the fishing boats sail across the glittering sea. Back then, she'd been a daughter, a sister, a friend. A mere slip of a young woman. Home had been a humble two-storied house on Constanza Street, with a door as yellow as daffodils and cobblestoned stairs that led into a small courtyard in the back. Her father had kept a garden of herbs; he was always frustrated by how the mint grew wild when what he truly wanted to grow was basil. The herbs went into the bread that her parents sold at their bakery. Papa crafted the savory loaves and Mamma the sweet ones, along with almond cakes drizzled with lemon glaze, chocolate biscuits with hazelnut pralines, and her famous cinnamon cookies. The magic the Blue Fairy had grown up with was sugar shimmering on her fingertips and flour dusting her hair like snow. It was her older brother, Niccolo, coaxing their finicky oven into working again, and Mamma listening for the crackle of a golden-brown crust just before her bread sang. It was her little sister Ilaria's tongue turning green after she ate too many pistachio cakes. Most of all, magic was the smile on Mamma's, Papa's, Niccolo's, and Ilaria's faces when they brought home the bakery's leftover chocolate cake and sank their forks into a sumptuous, moist slice. After dinner, the Blue Fairy and her siblings made music together in the Blue Room. Its walls were bluer than the midsummer sky, and the windows arched like rainbows. It'd been her favorite room in the house.

Just before the world ended, people hated the word moist. Poverty was still a problem. Terrorism was a big issue at the time. Genocide was always happening somewhere. But you had to be careful when using the word moist. It was acceptable if you were describing cake, but if you used it in any other sense you were sure to get a talking to. Most people didn’t know a terrorist personally. If we had, then maybe more of us would have told them off with stern words and clever slogans. You couldn’t yell at poor people at all. It wasn’t acceptable. You couldn’t even wonder out loud why they were poor without being an insensitive ass. You couldn’t even suggest a new solution to the problem without being labeled horrible things. Perhaps it was this lack of outlet that caused so much frustration regarding the word moist. We couldn’t do anything about international terror or rampant poverty, but we could always chastise a friend for using a word that made them uncomfortable. Maybe this is why so much effort was put into hating the word. They scorned their friends whenever it was used and followed the scorning with a two-minute rant about how much they hated the word. They spent time and creative resources developing flowcharts for when the word was appropriate and clever cartoons to express just how much it annoyed them when it was used outside of cake references. They shared all of this on social media and built a wall of criticism that kept people in check. We could shut out what we didn’t want to hear. We felt free to berate anyone who thought different than us. By doing this, we fought the good fight. We were activists despite our inactivity. Moist was a line drawn in the sand and we stood behind our walls daring anyone to cross it. It may seem silly now. It may seem that our outrage was misdirected, but it made us feel safe. We stood behind our walls fighting our own battles against the things that offended us most. Times were good as long as the real problems were well outside our walls.

Enjoy your cake while the frosting on it is fresh and moist. Once the frosting stales and crack, the cake ain't taste so good.

Fruitcake really is the queen of cakes!’ she insists as she passes a thick, crumbling slice. ‘There is just nothing better — nothing!’ Tasting it, you have to agree. The crude jokes about fruitcake seem silly and unfounded as its moist richness blooms on the tongue, stirring both memories of Christmases past and anticipation of those to come.

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

How is the shrimp toast prepared?" "Oh, um," I said, collecting myself. "Brioche is marinated overnight in shrimp stock, then caked with Indian prawn and langoustine mousse." I had read that in Carey's Wiki last night. "Where are the langoustines from?" "Montauk." "And how would you recommend serving the salmon?" "Which salmon?" "Both salmons. The sous-vide and the salad." "The sous-vide should be served well." I remembered reading that sometime between two and three A.M. "Because it stays moist in the pouch no matter what and the greater cooking time allows the flavors to infuse longer. Medium-rare to rare for the salad, to show off the quality of the product." "And where do you put the bone bowl for the frog legs in tarragon gremolata?" "What do you mean?" "Do you put the bowl on the right or left of the guest?" "Neither. The frog legs are deboned. No bowl is necessary.

In a band all along the top of the frontage, staining the stone in greens and browns, some words had been set in letters of bronze. "NEITHER RAIN NOR SNOW NOR GLO M OF NI T CAN STAY THESE MES ENGERS ABO T THEIR DUTY," Moist read aloud. "What the hell does that mean?" "The Post Office Was Once A Proud Institution," said Mr. Pump. "And that stuff?" Moist pointed. On a board much further down the building, in peeling paint, were the less heroic words: DONT ARSK US ABOUT: rocks, trolls with sticks, all sorts of dragons, Mrs. Cake, huje green things with teeth, any kinds of black dogs with orange eyebrows, rains of spaniels, fog, Mrs. Cake "I Said It Was A Proud Institution," the golem rumbled.

As the lamb roasted slowly for hours, Roland turned it and rubbed it with a mixture of olive oil, paprika, cayenne, salt, rosemary, and sage, so that the outside crusted into a beautiful reddish mahogany color. We cut it up before our guests on a large wooden picnic table. The inside was pink and moist, the outside charred and crusty, and the couscous accompaniment flavorful, hot, and plentiful. We also served tomatoes with basil from the garden, red beets with shallots, a pâté of chicken and duck livers, homemade saucisson, wild mushrooms à la grecque (marinated in olive oil and lemon juice with coriander seed), and breads that Loulou had baked fresh. We washed all of this down with cooled Beaujolais and half-gallons of Almadén white wine. For dessert, we had summer fruits with cognac, a chocolate mousse, and a pound cake made by Jean-Claude.

Dishes are set before him: grilled pheasant and pomegranate salad; the haggis, neeps, and tatties soup; a savory doughnut stuffed with fresh crabmeat; lemon, zucchini, and Anster cheese soufflé; a slab of moist sourdough bread with a pot of freshly made crowdie and preserved lemons to spread on top; and, of course, the pudding. This one was born from Susan's childhood memories: after-school treats of bananas split in half and spread with peanut butter, and her mother's chocolate-chip studded banana bread, lavished with butter or dripping with honey. This pudding starts with a cake: the bottom layer is a rich, dark, fudgy chocolate as luscious as velvet. On top of that a layer of banana honey cake laced with cinnamon- just sweet enough to balance out the bittersweet bottom layer. And finally, a peanut butter mousse that dissolves as soon as it reaches your tongue, melding creamily with the other layers like a slightly salty, addictive sauce. Shards of honey and peanut praline decorate the cake, and it's accompanied by a little peanut-flavored candy-floss "lollipop" on the side.

The first two square tarts, pistachio-raspberry and pear-grapefruit, were both built upon thick, moist shortbread crusts, the only difference between them being the beautiful marzipan center of the pistachio-raspberry slice. The third cake was a dreamy dark chocolate creation that included layers of praline, mousse, and ganache.

Last night I baked the Jewish apple cakes, and each one came out moist and fragrant and dense, bursting with apples I caramelized with Calvados and a touch of rosemary and then folded into a vanilla-and-cinnamon-scented cake. We braised the brisket in a tomato sauce so rich and garlicky I can still smell it on my fingers, and the honey ice cream came out silky smooth and tastes like a spoonful of creamy honey, with crunchy chunks of honeycomb toffee.

Mounds of toasted coconut cling to the side of the cake, held in place by the fluffy cream cheese frosting. Beneath the frosting lies a moist and fragrant cake bursting with carrots and cinnamon and golden raisins, stuffed with a gooey caramelized pecan filling. It is, in my eyes, a dessert approximating perfection. "A thing of beauty," Rachel says, twirling the cake stand by its base.

2 ounces chopped bittersweet chocolate 1 tablespoon instant coffee 1¼ cups boiling water 2¾ cups all-purpose flour 2¾ cups granulated sugar ¾ cup unsweetened cocoa powder ½ teaspoon salt 2 teaspoons baking soda 1 teaspoon baking powder 1 cup vegetable oil 1¼ cups buttermilk 4 large eggs 2 teaspoons pure vanilla extract Preheat the oven to 350°F. Grease and flour a 9″ × 13″ cake pan. Place the chocolate and coffee in a small bowl. Pour the boiling water over the chocolate and coffee and let it stand 5 minutes. Whisk until smooth. Using an electric mixer, combine the flour, sugar, cocoa powder, salt, baking soda, and baking powder in a large bowl. Mix on low speed until well combined. Add the oil and buttermilk and mix well, scraping down the sides as needed. Add the eggs one at a time, beating after each until incorporated. Add the chocolate-coffee mixture very carefully, on the lowest speed, as it will slosh around the bowl. Add the vanilla. Finish by scraping the bowl down and mixing all the batter with a rubber spatula. Scrape the batter into the prepared pan and bake for about 45 minutes, until the cake feels firm when touched lightly in the center or a toothpick inserted in the center comes out with a few moist crumbs attached. If the toothpick comes out clean, the cake is over baked. Cool the cake completely in the pan on a wire rack. Dust with confectioners' sugar and serve right out of the pan.

MOIST”. “Ew.” Maggie cringes. “What’s wrong with moist?” Selah taunts her. “You know I can’t stand that word.” “What? Moist?” Quinn moans “Mmm, this cake is deliciously moist.” Selah studies the board. “I wonder if I could play panties off of moist.” “Gah.” Maggie flails her arms and runs away. “Stop!”  “What’s wrong with moist panties? I thought wet was a good thing for girls.” Quinn laughs.