"cakes" news and stories

With a little experimentation you can use honey as a vitamin-packed sugar substitute. Here's how.

Being captured in Key West, at the whim of an Atlanta snowstorm, it's taking all my effort not to go rum crazy. Yes, key lime goodies are the usual sweet treat here, but rum is just as tasty, and rum cakes are an easy way to go tropical without special ingredients -- a really delicious way to go!

Set to a myriad of funky tunes, the above video outlines the magic of rum cake -- prepping the rum-laced dough (they add raisins into the mix), cooking, and rum-syruping the hell out of it. It's open to many interpretations, so go nuts with it. During these snowy days, it's nice to have some sunny reminders.

Find out how to use yogurt as a healthy alternative to high fat ingredients when baking.

Tate's Bake Shop is a Hamptons-based company who makes cookies, brownies, cakes, and squares.

That's right. Squares. That's how quaint they are.

Inside Kathleen King's adorable yellow and turquoise Victorian-style shop in Southampton, sweet smells, smiling faces, and flowers abound. King grew up on a farm near Southampton and sold cookies from the age of 11 at her family's farm stand.

Tate's Bake Shop has a loyal following across the country. Their secret is in their simplicity. Quality products, nicely packaged, and as my friend Lora says: "By rich people, for rich people."

You can order the delicious cookies and other baked goods online here, for a wonderfully classy host gift or party favor for the holiday season.

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I try to catch Sugar whenever I find myself in front of a television with cable, if only to drool at the insanely tasty looking concoctions that Anna Olson whips up. For some reason, however, I never tried one of her recipes until this weekend, and now I'm hooked.
cakes

The above picture is a slice of her Chocolate Mint Truffle Cake, which I made last week. This cake perfectly combines the rich and heavy flavor of chocolate with the sinfully delicious bite of mint. Wet, this the most divine batter that I've ever licked -- the sort that makes you want to slurp it with a spoon rather than sent it to the hot confines of a 300 degree oven. The same goes for the truffle glaze -- I dare you to not take at least one melted chocolate taste.

Tips after the jump.