Is there something like
Gilt Taste that is based in Australia? I'm especially keen on their artisanal sweets and chocolates and cakes.
posted by divabat
on Dec 18, 2011 -
1 answer
I want to create new family food traditions for the holidays. What are some of your favorite recipes that only get made around this time of year? Due to a new Celiac diagnosis this year, I need to expand my repertoire (and we're bored).
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posted by kinetic
on Dec 6, 2011 -
25 answers
I am in the US and want to try
Jaffa Cakes. The local Aldi has something that purports to be jaffa cakes under the "Cafe Bistro" brand for $1.99. Is this an acceptable substitute for the the real McVities Jaffa Cakes, or should I just find someplace to order them on the Intarwebs?
posted by Dr. Zira
on Aug 7, 2011 -
24 answers
Are there any good online tools which give instructions on how to mix basic food colors to get more elaborate ones?
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posted by reticulatedspline
on Jul 13, 2011 -
6 answers
I'm looking for some good recipes for gluten-free and sugar-free cakes or similar desserts to make and bring to my university department's weekly cake devouring event. I'm an American in the UK, if that's at all relevant.
posted by iamkimiam
on Jan 20, 2011 -
9 answers
When I lived in France, I used to make a super easy, delicious cake for the kids that involved using a container of yogurt and then measuring all the other ingredients using that container of yogurt. I've totally forgotten how to make this now. Anyone know what I'm talking about or where to find a recipe?
posted by logic vs love
on Oct 20, 2010 -
20 answers
In a normal cake mix recipe (mix+oil+water+eggs) is there anything I can successfully substitute with peanut butter?
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posted by abitha!
on Sep 4, 2010 -
6 answers
I want to make something special for my mother's upcoming birthday. I've been looking around and I got inspired to make a cake with rad decorations on it. I've got a few questions tough, namely regarding icing, and I'd love some pointers.
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posted by CelebrenIthil
on Aug 15, 2010 -
6 answers
Please help me duplicate The Cheesecake Factory's "Craig's Crazy Carrot Cake Cheesecake" at home.
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posted by Vorteks
on Jan 22, 2010 -
8 answers
My lovely castle cake pan is sadly suffering from disuse. Help me out with your favorite bundt cake recipes and glazes.
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posted by misha
on Sep 28, 2009 -
13 answers
What's the difference between good buttercream icing and old fashioned birthday cake icing?
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posted by kdern
on Sep 10, 2009 -
19 answers
I'm looking for fat-free (or super low-fat, like under a gram per reasonably-sized serving) recipes for baked goods that you've personally made and enjoyed. Cookies, cakes, quick breads, etc. are all fair game. Bonus points for chocolate stuff.
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posted by vytae
on Jul 9, 2009 -
17 answers
Where can I purchase the best fake cake (and fake food in general) for a fake feast fit for queens and kings?
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posted by allisonrae
on Jan 28, 2009 -
5 answers
I'm looking for a place in Seattle or nearby that makes wacky and creative custom cakes similar to those featured on the Food TV program "Ace of Cakes".
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posted by matildaben
on Aug 6, 2007 -
4 answers
I'm baking a cake on short notice. How should I substitute vanilla essence for vanilla extract? More importantly, the cake pan is a different size than is called for in the recipe, so how long and hot should I cook it?
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posted by Drop Daedalus
on Mar 29, 2007 -
10 answers
What are the finest mail-order food goods available at reasonable prices? I'm talking best bread, brownies, cakes, fruits, frozen pizzas, cookies -- any recommendations for extraordinary food at not-exhorbitant rates.
posted by shivohum
on Feb 6, 2007 -
33 answers
I believe that Bajan Black Cake is a traditional holiday treat. I sampled some last year and was immediately hooked.
I considered making my own (http://www.visitbarbados.org/explore/black.aspx) this year, but am beginning to think I don't have the time.
Where can I find an authentic version in NYC?
posted by NYCinephile
on Nov 12, 2006 -
1 answer
So, it's Pesach, and time for me and other jews to engage in a culinary tango dictated by what can often seem like an ever shifting sheaf of talmudic law. I've recently started playing around with
almond flour - specifically a wonderful
lemon pound cake (I use sugar - I'm a natural man!), and was pondering making it this week. But then it occurred to me - is using almond flour in this way - or almond flour at all - kosher for Pesach? And does anyone know of a good one-stop list of the rules and, to my mind more importantly, the reasons behind each?
posted by jearbear
on Apr 5, 2004 -
13 answers
