Friday, May 11, 2012

Food for Angels

Food and Wine

"My great-grandmother won so many blue ribbons with this cake," Katie Lee says. "I love to serve it with peaches, because the cake sops up the juices so nicely." It's tough to imagine beating the 16 egg whites by hand, as Pearl used to do...until the day this recipe won her a KitchenAid stand mixer."

Sweetapolita: Hawaiian Carrot Cake with Coconut Icing

Ricotta Orange Pound Cake

Mexican Mango Cake

Chocolate Mocha Cake

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