Food52 Contest Winner for Your Best Layer Cake-Redux

Food52 Contest Winner for Your Best Layer Cake-Redux

Our most recent contest concept, Your Finest Layer Cake (Redux), was a journey down memory lane, taking us back again to the initially Meals52 recipe contest. We desired our community of gifted bakers to give us their most resourceful and mouth watering layer cakes and they did not disappoint.

With this sort of an astounding array of cakes it was tough to narrow points down, but soon after happily tests and tasting, we selected two delectable confections. On the a person hand, Antonia James’ Espresso Mascarpone-Stuffed Fudgy Olive Oil Cake with Almond Praline Mascarpone Topping is a creamy, dreamy, fudgy cake with a crunch from the almond praline. And on the other, GML’s Pistachio Cake with Confiture Ispahan and Strawberry Swiss Buttercream is an tasteful, inventive, moist and tender pistachio cake with confiture Ispahan that is utterly mouth watering.

Determining a winner is in no way an effortless process, specifically with two astounding recipes. But many thanks to our wonderful local community, who cast their votes to enable us out, we have a profitable cake. Cue the drum roll….

Pistachio Cake With Confiture Ispahan & Strawberry Swiss Meringue Buttercream

Congratulations, GML—your cake was liked by all! We are thrilled to understand a lot more about you and your winning recipe in the Q&A under. We want to congratulate the runner up AntoniaJames, whose Espresso Mascarpone-Stuffed Fudgy Chocolate Cake with Almond Praline Mascarpone Filling was also unquestionably delectable.

What is your least beloved foods?

Rapidly food items burgers. In my thoughts, they’re an insult to American cuisine. Also…green bell peppers. I just can’t even be in the place if they are getting chopped.

What is the most effective point you have built so considerably this yr?

This cake, of course!

Describe your most magnificent kitchen catastrophe.

There are so, so, so quite a few. My very first endeavor at French meringue buttercream is noteworthy. The meringue evaporated absent right away and I woke up to a quite unappealing cake sloppily slathered in just slightly sweetened butter.

What is your strategy of comfort food stuff?

Anything with the magic combination of butter, product, sugar, and flour. So fundamentally, any cake, cookie, muffin, or biscuit. I whip up a mug cake or bake a single muffin a pair of times a 7 days. Cake just in no way disappoints.

 Apron or no apron?

Pink apron, always.

What is your favorite foods-connected scene in a motion picture?

All the scenes in The Significant Night. All that magnificent reliable Italian food stuff. I feel about that timpano all the time and have my eye on a Foodstuff52 recipe for it.

Who is someone you’d appreciate to cook for, and why?

 Once I brought a slice of cake to Aisha Momaney, the pastry chef at Gravitas, just one of my favorite D.C. dining places. Her carrot cake frosting is so impressive, so I messaged her on social media and she incredibly kindly shared her recipe. I admit, it’s a little strange bringing foods to a restaurant, but I was very pleased and desired her to style her frosting on my cardamom cake. I actually really like the way she elevates principles and adds clever, thoughtful thrives that make her desserts so unforgettable. She set streusel on the side of a cake when. Brilliant!

We hope you experienced a likelihood to make GML’s delectable cake! You can congratulate her and our runner up AntoniaJames in the comment portion.