It was an educational thrill to experiment with sponge cake for today’s National Sponge Cake Day. The batter was fluffy and airy and the cupcakes were beautifully domed while baking. But they deflated unattractively as they cooled. The taste was stellar and the learning opportunity worthwhile. I glazed my experimental sponge cake cupcakes with the… Continue reading Insightfully soaked
Month: August 2018
Nutty capabilities
I learned what results when you use ground nuts for some portion of flour in a cake. The teachable moment arose when I was reading Fresh India to choose a dish to bring to yesterday’s Sunday Supper Book Club meeting. Pistachio and Almond Cake with Saffron Icing was my selection and I opted to make… Continue reading Nutty capabilities
Cupcakes arising
Something is happening. Cupcakes are resurging. The knee-jerk perception is that cupcakes are old news. Economic data and Main Street reality paint another picture. It’s not just the heartland that’s seeing cupcake activity. Right now in New York City, bakeries that were the cupcake darlings of the 2000s are opening new stores in 2018. Consumer… Continue reading Cupcakes arising
In triplicate
My research focuses on three cupcakeries of national consequence. I use the food calendar to push me outside my routine and taste new flavors at these and other bakeries. It sometimes leads me to new stores and neighborhoods, but not today. For the first time, each of my three leading bakeries is serving a cupcake… Continue reading In triplicate
Chocolate chip cookie school
I’ve been thinking about fine chocolate ever since I acquired some bona fide research specimens at the Fancy Food Show in June. Until now, my study has been mainly theoretical, consisting of reading cookbooks in obsessive detail and noting the brands the authors recommend. I made it my business to visit those booths at the… Continue reading Chocolate chip cookie school
Andrea Adleman | Cupcakologist 