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Archive for the ‘Cake’ Category

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On a walk back through Park Slope after enjoying lunch, felt the need for some dessert, but wasn’t sure where to go. Was pretty sure there was a bakery down one of the streets along the way back, it was just a matter of picking the right one. Crisscrossed a couple blocks and found myself along 8th Avenue, the correct street and found Ladybird Bakery – have visited a few times before, just wasn’t 100% sure of the location.

Step inside and there is a small seating area, next to an expansive display case, that greets you. Cookies, cakes, and cupcakes bombard your vision and it usually takes a couple views before deciding what would suit you for the day – there have been visits where a cake looked like a viable option. After a few walks back-and-forth before the glass display, saw these large carrot cake bars – thick-cut slabs of carrot cake, with a healthy layer of icing topping it off.

Brought it home and took a bite, the cake is moist with nuts that add a much-needed crunchy texture, then that icing – the icing melds everything together – one of those icings you could eat with a spoon.

A picture of the Carrot Cake Bar was added to Instagram (@pau_loreto) and, yes, it earned a “Like” from Zagat.

A picture of the Carrot Cake Bar was added to Instagram (@pau_loreto) and, yes, it earned a “Like” from Zagat.


Written by Paulo Loreto

December 17, 2015 at 6:11 AM

Chocolate Pistachio Cake

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As the cycle goes, enjoy a drink or two, fill up after a couple courses at dinner, and get ready to go, then, the dessert menu arrives. Actually, the server asks if the dessert menu is of any interest, claim to just “take a look,” and, then, end up ordering something despite being completely stuffed.

This time around, at Hugo & Sons, in Brooklyn’s Park Slope, it was the flourless chocolate pistachio cake that raised eyebrows. Paired with an orange mascarpone cream, it was an amazing – and perfect – selection to end the evening. Given that it’s a flourless cake, it was very rich, but the mascarpone and pistachio served as a good contrast and balanced the overall taste and texture.

While the rest of meal was just as fantastic, a visit would still be worth it just for the cake.

Flourless Chocolate Cake

Written by Paulo Loreto

December 4, 2015 at 8:43 PM


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Traveling around Taipei, a visit to one of the many markets around town is a necessity. Visiting during the day, they’re not call night markets for nothing; it’s a different world than the bustling walkways they become when the sun goes down.

When the sun is still up, there is a lot of space for walking and taking photos in the Shilin Market – although, a lot of the establishments stay closed, most likely from being open throughout the evening the previous night. In, what were mostly desolate streets, a striking sight was a long line forming outside one of the stands. Upon closer inspection, the stand was serving up huge slices of freshly baked sponge cake. These were huge cakes, the worker who removed them from the oven, went through a long process of holding the cake over his head multiple times, just to remove the tin and paper that was used in the baking process.

Once cleared and ready for consumption, the cake is sliced into eight pieces, each piece was about a foot long and eight inches deep.

Had to get in line and see what this was all about. Got a slice, it was still hot from the oven, the outside was firm and it smelled amazing, the inside had a bit of a jiggle and had almost a custardy texture. Overall, it was amazing – the best part, it was NT$60, about $1.80.

Shilin Sponge Cake

Written by Paulo Loreto

September 23, 2015 at 6:03 AM

Crêpe Cake

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Gyu-Kaku, a Japanese BBQ chain, while offering a varied assortment of dishes, their dessert menu also offers some interesting options. Included is a dish called Green Tea Mille Crêpes. Simply put, it’s a slice of cake made up of multiple green tea crêpes accompanied by two scoops of ice cream.


Gyu-Kaku has locations in California, New York, Illinois, Hawaii, and Canada

Written by Paulo Loreto

February 10, 2012 at 9:03 AM