It’s A Piece of Cake
The cake-cutting, frosting-smudging rite is always memorable. But the cake itself doesn’t always impress. Sick of dull desserts, we asked four bakers to whip up a white cake with buttercream frosting and raspberry filling, then corralled our editors for a taste-off.
Cakes for Occasions
Kelly Delaney’s cake won points for simplicity-and for the fresh berries inside. The supertasters among us detected hints of salt-a big plus, since many cakes are cloying. The light frosting lent the treat a “great birthday cake” rating.
FOR: Fresh fruit fans, less-is-more enthusiasts.
Two bites into Hilary Larson’s five-layer, jam-filled masterpiece, we agreed hers was an upscale original-so decadent we could smell butter from a foot away. A few sourpusses found it too sweet, but most saw it as ideal for weddings-one slice hits the spot.
FOR: More-is-more couples, expert cake cutters.
Rebecca Mosinger interpreted our raspberry directive with a fluffy mousse and added a boozy surprise. Some liked that; it reminded others of a daiquiri. Still, the airy cake’s frosting was more buttery than sweet, making it dangerously easy to eat.
FOR: Big appetites, grown-up palates.
The icing on John Haroian’s home-style layer cake was intensely sugary-our sweet tooths started eating the frosting plain. Some were slightly dismayed at having to actually bite into the extra-dense cake, but a good filling-to-cake ratio cheered them up.
FOR: Frosting fanatics, happy chewers.