My lovely castle cake pan is sadly suffering from disuse. Help me out with your favorite bundt cake recipes and glazes. [more inside]
posted by misha on Sep 28, 2009 - 13 answers

What's the difference between good buttercream icing and old fashioned birthday cake icing? [more inside]
posted by kdern on Sep 10, 2009 - 19 answers

Turn my plain-jane banana bread into a bombshell dessert thingy. [more inside]
posted by wowbobwow on Jul 27, 2009 - 21 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. [more inside]
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? [more inside]
posted by allisonrae on Jan 28, 2009 - 5 answers

Give me your best non-froofy Devil's Food Cake recipes, please. [more inside]
posted by Your Time Machine Sucks on Jul 26, 2008 - 7 answers

What kind of birthday cake should I make for my Brother-in Laws 24th birthday. [more inside]
posted by Snoogylips on Oct 4, 2007 - 4 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". [more inside]
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? [more inside]
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