We’re halfway through The Fall Cookbook Cake Parade and boy were there fun surprises: Leave it to Lucky Peach to make an electric pink parsnip cake and Nancy Silverton to throw a whole bunch of goodies into a cake we usually think of as pure and simple.
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Read on for this week’s cakes, catch up on the first week of cakes here, and if you’re worried about missing a cake, don’t be: Sign up for the parade’s weekly email digest.
Chocolate lovers, frosting lovers: This classic Maryland cake from Marbled, Swirled, and Layered from Irvin Lin has chocolate frosting between each of the 8 layers.
Nancy Silverton serves a rosemary olive oil cake at her Los Angeles restaurant Mozza, but there was a different one she wanted to put in her new book, Mozza at Home.
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You’ve hasselbacked potatoes, but have you hasselbacked apples, and then smushed them into a cake? Leave it to the effortless-chic authors of Dinner at the Long Table to show us the way.
An adaptable flower-scented sponge cake, by way of the Middle East and Sofra Bakery.
A cake with roots—and an electric pink frosting!—from Lucky Peach Power Vegetables!
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