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Food NetworkWhen Amirah Kassem was in the throes of opening her New York City bakery, Flour Shop, she took a break one afternoon to bake a cake for a friend’s son’s birthday. She’d made plenty of cakes for friends in the past, but this time was different: After she baked a full set of bright rainbow cake layers, she cut a hole in the center of each and filled the inside of the cake with multicolored sprinkles. She imagined an explosion of sprinkles when the cake was cut — like an edible version of all the piñatas she’d seen at parties while growing up in Mexico. “When the birthday boy sliced it open, it was a total paparazzi moment,” Amirah says. “Everybody pulled out their phone to take a picture.” Realizing she had a hit on her hands, she added the creation to the Flour Shop menu, and the cake exploded again — on Instagram. Famous fans like Beyoncé, Katie Holmes and Kelly Ripa shared photos of it, and Instagram called out rainbow and unicorn cakes as a top trend, using a Flour Shop cake as an example. Amirah shared the recipe (from her book, The Power of Sprinkles) so you can make one yourself!EpicuriousUnder all the whipped cream icing of the Black Forest cake are three layers of chocolate génoise soaked in kirsch. My father finished his génoise by hand, using a huge whisk with widely spaced wires to fold the flour and then the butter into the batter with big, efficient strokes so it would not deflate. On a daily basis, he would grab one of us kids to help. He sifted the flour, cocoa, and salt onto a sheet of parchment paper. When he was ready, my brother or I would hold the parchment paper folded above the bowl and tap the flour over the batter while Dad folded it in, telling us to tap faster or slower. As with many fancy cakes, the assembly is easy; it just takes lots of words to describe. Once you have baked the cake, you have completed the part that needs the greatest attention. The cake s flavor develops as the kirsch soaks into the layers. Give the finished cake a minimum of four hours in the refrigerator before serving, but it s even better made a whole day in advance. My recipe uses home-preserved sour cherries. But if you want to make this cake and did not start in June during cherry season, you still have plenty of options. You can use fresh or frozen fruit or shop for jars of preserved sour cherries such as morello and amarena cherries. Depending on what you find, the syrup will contain more or less sugar, so be sure to taste first and adjust your ingredients accordingly. (See the Note on the next page for details on substitutions.) A good Black Forest cake should be very moist and have a distinct kirsch flavor. So be sure to use good-quality kirsch.EpicuriousUnder all the whipped cream icing of the Black Forest cake are three layers of chocolate génoise soaked in kirsch. My father finished his génoise by hand, using a huge whisk with widely spaced wires to fold the flour and then the butter into the batter with big, efficient strokes so it would not deflate. On a daily basis, he would grab one of us kids to help. He sifted the flour, cocoa, and salt onto a sheet of parchment paper. When he was ready, my brother or I would hold the parchment paper folded above the bowl and tap the flour over the batter while Dad folded it in, telling us to tap faster or slower. As with many fancy cakes, the assembly is easy; it just takes lots of words to describe. Once you have baked the cake, you have completed the part that needs the greatest attention. The cake s flavor develops as the kirsch soaks into the layers. Give the finished cake a minimum of four hours in the refrigerator before serving, but it s even better made a whole day in advance. My recipe uses home-preserved sour cherries. But if you want to make this cake and did not start in June during cherry season, you still have plenty of options. You can use fresh or frozen fruit or shop for jars of preserved sour cherries such as morello and amarena cherries. Depending on what you find, the syrup will contain more or less sugar, so be sure to taste first and adjust your ingredients accordingly. (See the Note on the next page for details on substitutions.) A good Black Forest cake should be very moist and have a distinct kirsch flavor. So be sure to use good-quality kirsch.Food.comPao De Lo (Sponge Cake) A delicious Portuguese Cake.This golden sponge cake layer appears in its paper wrapper in markets and pastry shops throughout Portugal. Posted for ZWT 5. If you don't like the zest add whatever flavor you like to these.Food and WineIf peppermint isn't your favorite, there are many different flavored extracts that would be equally delicious in the frosting on this cake. Besides hazelnut and coffee, orange, raspberry or even maple extract can transform the recipe into something different each time you make it. Look for extracts (we like Boyajian brand) in supermarkets and specialty food shops.Food and WineChef Tiffany MacIsaac makes this decadent layer cake at Buttercream Bake Shop in Washington, D.C. If you have extra buttercream, it can be frozen for up to 1 month. MacIsaac recommends using it for cupcakes or cookie sandwiches. To use the buttercream after freezing, simply let it sit on the counter until it reaches room temperature. Slideshow: More Layer Cake RecipesYummlySparkly Sugar Plums For Christmas With Toasted Walnuts, Honey, Ground Cinnamon, Ground Allspice, Ground Nutmeg, Ground Coriander, Orange Zest, Prunes, Dried Apricots, Pitted Dates, Powdered Sugar, PlumYummly<p>This wonderful pineapple upside down cake seems like an impossibility. If you have four cake tins, you can make all four cake layers in one batch. However, the recipe assumes that you’ll have only two – so bear in mind that, when you’re shopping, you’ll need to shop for double the sponge ingredients.</p>Food and WineEvery year in New Orleans, the game of king caking starts to feel more and more like a full-contact sport. Local shops create and serve (and ship!) these cakes each year from Twelfth Night through Mardi Gras day (and yes, it is absolute blasphemy to consume king cake outside of season here). A traditional part of Mardi Gras for the last three hundred years in New Orleans (and beyond), these cakes are more like brioche than “cake” as we know it. The yeast-raised dough is braided, sometimes around various fillings, formed into a ring, and baked. Afterwards, it’s topped with green, purple, and gold sugar to represent faith, justice, and power, respectively, a nod to the “three kings.” A token of some sort, be it a bean or plastic baby, is stuffed randomly inside, and tradition states that whoever gets the slice of king cake with the token has to host the next party! There are as many thoughts, feelings, opinions, and preferences about king cakes in New Orleans as there are king cakes themselves. I take a pretty traditional approach with the dough, but my team and I dreamed up the idea of adding a layer of caramelized sugar to give our cake a fun, shattering crunch. With cream cheese icing for a less-sweet approach, I find myself craving this cake year-round.
