The Nov. 23 2009 issue of The New Yorker has a short filler piece about Baumkuchen. Oh my gaaaawwwwwd. It's a little rambly, but it explains the taste and introduces others who share my passion for rotisserie cakes.
Oh, by the way, remember me? I used to post about my cake obsession here. Hi.
Right. Anyway. The article started to rekindle my desire for my own Baumkuchen oven! It also announced that there is a location in Orange County where one can observe a Baumkuchen in construction. It's called The Cake Box, and I am super-stoked to visit there some day when I have an entire afternoon free. When's the next time I will have an entire afternoon free? Probably some time in 2010. Hooray college!
Works cited: Sheraton, Mimi. "Spit Cake." The New Yorker 23 Nov. 2009: 54-57. Print.
Wednesday, November 25, 2009
Tuesday, March 10, 2009
Remember me?
Oh, hey guys. I'm still around. College pretty much destroys any opportunity to have Project Time.
In the time since cake weekend—which was LAST YEAR—I've gotten cleared to use the machine shop and I've snagged some nice insulation to keep my operations toasty. It's possible that I'll be able to use that instead of extra heating elements (see last post) to get that Baby George rotisserie up to the necessary 250°C.
In the meantime, I have a new Engineering Design project to work on for the final quarter of the school year! My team of four is doing something (not sure exactly what yet) regarding clay cookstoves in Malawi. Efficient heat movement is important! It sounds like I can maybe learn things that also apply to baking cakes. Win/Win!
In the time since cake weekend—which was LAST YEAR—I've gotten cleared to use the machine shop and I've snagged some nice insulation to keep my operations toasty. It's possible that I'll be able to use that instead of extra heating elements (see last post) to get that Baby George rotisserie up to the necessary 250°C.
In the meantime, I have a new Engineering Design project to work on for the final quarter of the school year! My team of four is doing something (not sure exactly what yet) regarding clay cookstoves in Malawi. Efficient heat movement is important! It sounds like I can maybe learn things that also apply to baking cakes. Win/Win!
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