When each of my three sons’ birthdays rolls around, I ask what type of birthday cake they’d like even though I know what the answer will be without fail. Chocolate. Chocolate cake with chocolate frosting. Chocolate with more chocolate on chocolate with chocolatey chocolateness, please. […]
My sister celebrated a birthday recently, and since we both believe that sending a card or present across the country for this event is necessary, I’ve been trying to think of other ways to celebrate. You know — it’s the thought that counts sort of […]
It’s been a longer week than I care to think about with life’s semi-usual highs and lows and in this case, I’d say they were one in the same. Dealing with bronchitis has kept me out of the kitchen and away from food, so I’ve gotten a break of sorts. Some break. But it has allowed me to stay put and finally move my blog to where you’re reading right now. After much trial and error I was finally able to export the files at my old TypePad site, have them split, then imported here.
I’m nearly almost sort of maybe possibly feeling a bit techish over this. But only a smidgen.
Each time I do something like this I learn so much: more about technology, and far more about what my patience can tolerate. Not once did I throw anything.
So I think cake is in order, don’t you? A sky high cake layered with creamy tropical flavor and an incredibly moist crumb all slathered in whipped cream and sprinkled with coconut. But before we get to the cake, can I ask a favor? Please look to the right sidebar and sign up for a feed. You can choose to receive my food talk either by reader or email which allows you to enjoy it when it suits you best.
Mmm…cake. If you’ve been searching for a dessert recipe for a special occasion this Spring, this would be it.
This is a six-layer cake inspired by pastry chef Cynthia Wong’s beauty featured in Food & Wine’s “Last Bite.