Spring might be here, officially, but the produce… not so much. There’s just something about spring flavors that makes me want them before they're ready. Sure, we can get rhubarb from the Pacific Northwest or strawberries from Florida, but we’re still a month or more away from getting deeply red, deeply local strawberries at the greenmarket. And I just cannot abide a sub-par berry.
i've been eyeing this recipe for so long and I finally made it and...I think I did something wrong? The cake was so weirdly gummy and the frosting so weirdly salty...was it supposed to be salty, like salty salty? I'm a decent baker (which is not to say I don't make mistakes or have bad days in the kitchen), but something was up...
i've been eyeing this recipe for so long and I finally made it and...I think I did something wrong? The cake was so weirdly gummy and the frosting so weirdly salty...was it supposed to be salty, like salty salty? I'm a decent baker (which is not to say I don't make mistakes or have bad days in the kitchen), but something was up...