Cake isn’t the only thing I have on the brain these days.
I’ve been thinking about New York City, too!
Not that I’ve ever been, but, c’mon, I have to go — you’re not a real foodie if you haven’t eaten in NYC (and Daisy has been torturing me with her posts)! That said, I can’t tell you if New York style coffee cake is actually popular in New York or not.
Out here on the west coast it’s not all that common — just because people are too healthy!
They just want oatmeal and egg whites for breakfast before they drive off in their Jetta to go do yoga in their Lululemon and grab a latte from Starbucks.
Not my thing. Cake and an opportunity to sleep in for me, please!
Coffee cake ought to be crazy popular around here, though — I mean, just look at it.
Look at this cake: a sweet, crumby, melt-in-your-mouth topping, with light and fluffy layers of tangy, vanilla-scented cake, sandwiching soft strawberry and cinnamon filling.
Beat that, dry toaster bagels and mass-produced muffins! Ha!
In other news, I just recently finished a class project that tickled my serious cake-on-the-brain itch all over again: having to make a rolled fondant-covered wedding cake.
I gotta admit, at first I was really, really, really not pleased with having to do this project — I mean, there’s no cake inside that cake!
See, I’m what my chefs have been calling a “production” person — as in, I’m more interested in what goes inside the cake/pie/tart/cookie than I am about how it looks on the outside.
But doing a wedding cake was more fun than expected, and by the end I was surprisingly into it.