Serendipitous, ultimate cake-walking luck! An example of why I love this town: I can go out for an evening stroll with my husband, run into friends I haven’t seen in ages, then be invited – that exact instant – to a wedding cake tasting! How thrilling was this accidental invite, to be a member of the debate team sampling the confections of one of Ann Arbor’s premiere, undiscovered cakemeisters! Constructing a wedding cake is not for the faint of heart. Very important issues need to be analyzed and debated by a team of experts.
The debate primarily focused on examining the two fillings to be used between the cake layers. Did the panel think the lemon curd by itself was too lemony? Or did we prefer the lemon curd mellowed with bavarian cream? Perhaps Annamarie should have one filling be lemon curd and one filling lemon curd with bavarian cream, as pictured above?
My head was spinning but my taste buds were in ecstasy. As a bona fide cake lover, I will tell you that this was one of the most delicious cakes I’ve ever eaten.Annamarie Asher is the personification of her fabulous cakes, exuding an oh-so-deliciously elegant “lightness of being”. Her cakes are sweet, but not overwhelmingly so. They can be frivolous and whimsical, but the flavor is seriously divine.
I’ll be revisiting Annamarie’s kitchen soon, her talent runs in the family. Annamarie’s son, WCC student Steve Snyder’s, Yin-Yang cookies are to die for, and take far less time to make. Speaking for myself and readers, thank-you Annamarie and family, for generously sharing your favorite recipes and talent with our town.
Lucky bride! Lucky groom! This would, incidentally, be the ultimate birthday cake. I’d be knocked over hind-side if someone took the time to make a cake like this for my birthday!
Annamarie says that this is a cake for lemon lovers. It starts with a lemony buttermilk cake cut into three layers. The original recipe calls for a pure lemon curd filling between the layers and then topped with a satiny, cream cheese and lemon curd frosting. If pure lemon curd is too lemony for you, make the lemon Bavarian cream for one or both of the filling layers. Annamarie garnished this cake with a dahlia plucked from her garden. Any fresh seasonal flowers would be lovely.
“The perfect dessert is something you would want to eat for breakfast.” (Annamarie Asher)
Last night we had friends over for a Fourth of July warm-up dinner party. The hyper-local menu–Grilled Sumac Lamb Chops, Cherry Couscous Salad and Asparagus–was created with the bulk of ingredients sourced in a one-mile radius; easy to pull off at this time of the year in the orchards and farmlands of Northern Michigan. The day before … Full recipe post »
Deviled Eggs (aka: Stuffed Eggs) have taken on star-status in the past few years. No more are a plate of these rich and tantalizing mortals content to find themselves nestled up to a Maraschino Cherry Jello Mold on a boomerang-patterned formica counter. For good reason. Stuffed eggs are a great canvas for a variety of flavors. A perusal through the web … Full recipe post »
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trips and favorite associated recipes. Browse my travel recipes...
Here are ideas gleaned from others that speak to me;
where I highlight projects that bring friends, neighborhoods, and communities together. For me,
complimentary food makes the project and event more fun. Browse my projects and related recipes...