tag:blogger.com,1999:blog-6715049094354778809.post8938912535327845950..comments2023-06-04T16:25:16.708+01:00Comments on Pay Now Live Later: The Great Cake Porn TourMethuselahhttp://www.blogger.com/profile/09134860337125242027noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-6715049094354778809.post-33939916424619631152008-08-25T23:58:00.000+01:002008-08-25T23:58:00.000+01:00Anna - your husband and I are definately on the sa...Anna - your husband and I are definately on the same page there - I loathe the traditional UK wedding cake and our Christmas cake is exactly the same. It's more suited to the construction industry than anything else; and I'm not surprised your German friend produces cakes like that - my recollection of Germany was that the cakes and the bread were at times indistinguishable.<BR/><BR/>We actually found some great cheesecake on Wall St today but they would not let me take a photo for security reasons! More on that in a post I will make later...Methuselahhttps://www.blogger.com/profile/09134860337125242027noreply@blogger.comtag:blogger.com,1999:blog-6715049094354778809.post-85505594693147862932008-08-25T20:43:00.000+01:002008-08-25T20:43:00.000+01:00I think you are right about the US cakes being bet...I think you are right about the US cakes being better, without regard to the sugar content. I have a German friend who lives in So California (she hates American cakes, though- yet is a complete sugar fiend) and I hate her cakes - dry, very plain, and not very rich or decadent. She's a very good cook, and I like her hazelnut shortbread cookies very much, but her cakes are nearly all a variation of some fruit surrounded by a dry bisquit-shortcake dough. Not what I think of as cake. Even her dark chocolate cake is dry and, um, boring. Not at all decadent. I stick to coffee for desert at her house, which is healthier anyway.<BR/><BR/>My husband grew up in England and insisted on *not* having a traditional English wedding cake - fruitcake! He hates it and prefers American cakes, preferably moist chocolate cake with chocolate or mocha frosting.<BR/><BR/>My South African-born mother-in-law is the best cake baker, but she exclusively makes an American-origin recipe - Chiffon cakes, which are high and airy, with a rich butter cream frosting. Now that's a cake! Her Norwegian-American MIL shared the recipe (from an old Betty Crocker book) in the 50s and gave her the special high tubed pan (angle food cake pan). My MIL loves making these for her friends in Europe and the UK because they are so unusual. Plus, when admirers ask for the recipe, I suspect she enjoys (more than a little) saying she'll share it gladly but it won't do any good unless they get also the special pan from America.<BR/><BR/>Except for homemade low sugar cheesecake with a nut-meal crust (after I make ricotta cheese), I don't indulge in cake very much anymore (sigh).Anonymousnoreply@blogger.com