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Every Sox fan should get one of these on turning 50
By adamg on Mon, 04/27/2009 - 9:32am
Julia, who lives way out in Seattle, describes in great detail how she made a Red Sox birthday cake for a customer who's originally from out our way.
Via Cameron Martin.
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Comments
Bad Cake
I have watched "Ace of Cakes" and those Food Network competitions too many times. I admit it. One thing has never been answered. How are these cakes slathered in fondant, used more for decoration than taste, in any way appealing to the person intended to eat them? Who on God's green earth wants to eat a stale cake covered in a quarter inch of some sugar, glycerine mess mixed with the sweat of Duff Goldman? The stuff has the consistency of silly putty and is put on the cake at least three days before it will be served. YUMMY!