I got The Cake Book, by Tish Boyle, in the mail today. Now, I am not big on actually decorating cakes, but I like to make them. I mean, come on. “Cake” includes “cheesecake,” and there’s a whole chapter on cheesecakes.
“[Cheesecakes] first became popular in America in the late nineteenth century, after a couple of dairy farmers from upstate New York developed a rich, cream-based cheese inspired by French Neufchatel.”
There’s even “Creamy Pumpkin Cheesecake with Ginger-Pecan Crust.” “White Chocolate Peach Cheesecake.” Oooh, and “Chocolate Guiness Cake,” which appears to be fudge with pretensions toward cakedom.
“Lemon Lust Cake:
“Lemon lovers are a special breed. They are shamelessly devoted to their favorite flavor, and they like it to be assertive and bold…”
Hm…bet I could turn that into Lime Lust Cake without too much difficulty. My passion for lemons, eh, well.
I wonder if there’s a personality test for your favorite kind of dessert. Cake vs. Pie. On the one hand, we have cheesecake. On the other, pecan pie. Considering that I make at least five cheesecakes a year (and an uncounted number of cakes, both from scratch and from a mix), I’ll have to go with cake.