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We had never heard of naked cake when, in our first apartment, we began to bake Easter cakes. For years, we had a Nordicware lamb-shape cake mold. We baked a chocolate cake (a black sheep, as it were), frosted it in vanilla, and covered it with white flaked coconut. One year, we outgrew the lamb,…
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[1] A birthday cheesecake with sprinkles inside (photo from Wine & Glue). [2] Instead of the standard cheesecake graham cracker crust (like this one from Sally’s Baking Addiction), we used a birthday-like sponge cake layer. [3] We love a chocolate ganache topping on cheesecake (photo courtesy Baked By Nature). Some birthday boys and girls…
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[1] and [2] Cereal-topped donuts and milk from Show Me The Yummy. [3] and [4] Lactaid for everyone! (photo courtesy Lactaid). March 7th is National Cereal Day, and here’s the big question: Do you drink the leftover milk in your cereal bowl? According to a survey by Wakefield Research*, 74% of Americans frequently drink…
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One friend of ours has a set of shamrock cookie cutters, and makes shamrock shortbread every St. Patrick’s Day. She tops them with green and/or white royal icing, and an assortment of green glitter and sprinkles. While we love shortbread, we take the easier way out. Here are two recipes that will make you extremely…
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Only ice cream and cake surpass cheesecake on American restaurant menus, says Flavor And The Menu, a magazine and website for restaurant chefs. The article points out that plain cheesecake is a blank canvas, waiting for an artistic or flavorful treatment—or both. The next time you plan to bake a conventional cheesecake, consider playing around…
Continue reading “Pimp Your Cheesecake: Enhancements, Garnishes & Sauces”
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