Word: caked
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Rose Levy Beranbaum knows from baking. The author of the million-copies-sold The Cake Bible spends most days thinking about what to do with flour, butter and sugar. That task became even more satisfying about eight years ago when she discovered a fleet of organic and unrefined sugars that have distinct flavors. "Sugar is no longer just a sweetener," she says of this new class of specialty sugars from exotic locales like Costa Rica and Paraguay. "It's now a flavoring ingredient that brings a whole new spectrum to the artist's palette of taste...
...really limiting yourself by using just white or brown sugar. And if you're an adult with a sweet tooth, you want something that's more than sweet. You want something with strength and flavor." She loves to use a light muscovado sugar for her butterscotch layer cake ("You get the butterscotch flavor by doing nothing except using that sugar") or for marinades ("The big flavor of smoky muscovado is brilliant for barbecue...
...Michelle Myers' mind, the pastry chef and candymaker has modeled her artful patisserie after the neighborhood versions she visited in Paris during her tenure at Le Cordon Bleu. But specialty sugars have added a whole new dimension to her baking. There are little gems, such as her dainty financier cake made with pineapple muscovado jam; brioche that sparkles with demerara sugar; and kouing-aman, a buttery, caramelized cinnamon-flake pastry...
With grubby hands aloft carrying oozing pieces of Finale chocolate cake, with enough quesadillas to feed a family of five stuffed in their pockets, and with manners usually reserved for Korn concerts, Harvard students at the Lamont 24/5 party on Monday showed their quality. And it was abhorrent. The event was characterized by two attributes that are mutually exclusive at all other college campuses. It was in a library. And it was the school’s best attended “party” all year. If the Committee on Campus Life and Harvard’s Undergraduate Council...
...ambitious young woman should say it and, by all appearances, genuinely believe it. After all, haven’t we—all of us at Harvard, and Yale, and other such places—spent the past 20 years of our lives mastering the art of having our cake and eating it too? Isn’t that how we got here in the first place—by finding that elusive balance between schoolwork and sleep, between dozens of extracurricular initiatives and a fulfilling social life? To be sure, the commitments we juggle now are significantly different from...