I'm organizing a bake sale that will take place in a record store; we'll be selling baked goods while a couple different bands perform. It's a benefit for an all-ages nonprofit performance space, so the crowd is going to be more "denim vests and cheap beer" than "PTA fundraiser cake walk." I'd like suggestions for recipes that don't require me to buy an ingredient that I'm only going to use a small portion of, are fairly simple to make, and easy to make into sturdy single servings that don't require plates or forks. Bonus questions: vegan suggestions, jello shots, and savory items. [more inside]
I have a Duncan Hines Angel Food cake mix that is several years old and a non-working oven. Can I make cake or something like it? [more inside]
You've got a City Market near you, and you've ordered (or eaten) their cake. How was the customer service, and, more importantly, the cake?
Is there something like Gilt Taste that is based in Australia? I'm especially keen on their artisanal sweets and chocolates and cakes.
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). [more inside]
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?
Are there any good online tools which give instructions on how to mix basic food colors to get more elaborate ones? [more inside]
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.
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?
In a normal cake mix recipe (mix+oil+water+eggs) is there anything I can successfully substitute with peanut butter? [more inside]
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. [more inside]
Where is the finest place for late afternoon tea and cake in Philadelphia? Also dinner. [more inside]
Take a Cheesecake and a Carrot cake and smash them together at high speed? No, that can't be right....
Please help me duplicate The Cheesecake Factory's "Craig's Crazy Carrot Cake Cheesecake" at home. [more inside]
My lovely castle cake pan is sadly suffering from disuse. Help me out with your favorite bundt cake recipes and glazes. [more inside]
What's the difference between good buttercream icing and old fashioned birthday cake icing? [more inside]
Turn my plain-jane banana bread into a bombshell dessert thingy. [more inside]
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]
Where can I purchase the best fake cake (and fake food in general) for a fake feast fit for queens and kings? [more inside]
Give me your best non-froofy Devil's Food Cake recipes, please. [more inside]
What kind of birthday cake should I make for my Brother-in Laws 24th birthday. [more inside]
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]
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]
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.
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?
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?