This cake is basic, but not in the BASIC way. It looks homemade and that is totally fine! As we say in our kitchenlab: rustic, classic and natural are just other words for homemade. Doesn’t it make you feel like home? (If you were priviliged enough to have had caretakers that made you cakes.) Anyway, now YOU can make this easy apple cake yourself! Continue reading
Ah, how divine to know exactly what failure tastes like! Kinda like burnt banana if you’re wondering. Continue reading
Ok, we get it professional pie baking people, you’re better at your job than we are at dessert science. You might remember this failed desserting moment in our long history – though, let’s be honest, you probably don’t, because we almost did not remember this one (since we got the flu right after). Anyway, you can buy these rijstevlaai’s at actual bakeries and then they look like this:
Here is something good that came out of the Dutch colonisation of Indonesia: Spekkoek (or kue lapis legit). Wikipedia says:
The cake is very rich – a 20 cm × 20 cm (7.9 in × 7.9 in) cake can contain up to thirty egg yolks, 500 grams (18 oz) of butter, and 400 grams (14 oz) of sugar.
True Crime: Rogue Butter Attacks
Law & Order: SBVU (Special Butter Victims Unit)
CSI : Butter Burns
Attack of the Angry Ingredient
I Shouldn’t Be Alive : Butter Boo-Boo Continue reading
Having people like you sounds nice, doesn’t it? Why wouldn’t you want everyone to like you, regardless of whether YOU even like THEM? In the field of behavorial science, they might call it compulsive approval-seeking. In the field of dessert science we call it baking! Making three dozen apple turnovers for your co-workers may sound a little excessive, but we just think it sounds nice. Continue reading
This one really travelled the world. Originally a Chinese fried pastry, but bought in The Netherlands (probably made here too). So, this time around we present you a true international superstar dessert: Onde-Onde, also known as Jin Deui.