Wednesday, July 21, 2010

Droolworthy Desserts Courtesy of Quirk Books

I'm in heaven. And I'm drooling.

My cube-mate, Jessica, introduced me to a new website a while back--Cupcakes Take the Cake--and today, she informed me of a fabulous post about a fabulous new cookbook: Booze Cakes by Krystina Castella and Terry Lee Stone.

At one editorial board a few months ago, my colleagues actually brainstormed this concept, though upon further research found that someone--Chronicle Books' Quirk imprint, it seems--had just recently snapped up the idea.

Rachel Kramer Bussel, founder of CTtC, tells us more:
We've posted lots of alcohol-based cupcakes here, and now we're going to be sharing even more, from the new Quirk Books cookbook Booze Cakes: Confections Spiked with Sprits, Wine, and Beer by Krystina Castella (who many of you know as the author of Crazy About Cupcakes) and Terry Lee Stone. Stay tuned to Cupcakes Take the Cake for a recipe from the book, and interview with Terry Lee Stone and a copy of Booze Cakes to give away! The photography in Booze Cakes is gorgeous, as you can see below, and the authors also offer drink recipes, tips on how to bake with alcohol and, in addition to cupcake, recipes for cakes, brownies, cake shots, whoopie pies, and even homemade alcohol. In addition to the cupcakes pictured below, there's also a recipe for screwdriver cupcakes and Blue Hawaii pineapple upside-down cupcakes.

Rachel also reposted a brief history of the cupcake-alcohol marriage, if you will, found on the Quirk Books website, Irreference:

Booze has been used throughout time in cakes as a flavoring, preservative, or just for fun. Cakes, pastries, strudel, and biscuits all are essentially sponges that soak up alcohol, wine, beer, whisky, hooch, bracer, and cocktails. Our book Booze Cakes is the first to explore and maximize the many possibilities of flavors in cake. Here are what I consider to be the 5 most memorable booze cakes in history. You will find modern interpretations of in our book.

The infamous fruitcake is the most loved-to-hate or hate-to-admit-you-love cake in the world. An ancient cake invented by the Egyptians, the Romans laced their cake with wine to keep the soldiers happy. It is the traditional wedding cake and Christmas cake in England and all of the territories it colonized throughout history.

The English trifle used booze to soften the day old biscuits that were the precursor to the modern sponge cake. The trifle then became the American sherry-infused, tipsy parson named after the desired effect. The Italian Tiramisu is a late 20th century invention made with coffee liquor. I love these cake parfaits for their fresh fruitiness and the creamy goodness.

The rum cake, soaked in this new-world booze, was the cake of choice of pirates of the Caribbean. They ate them by the boatload to prepare for battle. I have to love this one for the kitschiness of this Jolly Roger bundt cake.

The German Black Forest cake, the most recognized cake in the world, uses cherry and kirsch to flavor the fun in most places worldwide except in America and many Muslim countries where it is traditionally left out. We have added it back in and prepared them as cupcakes.

The Lane cake is the bourbon-laced dessert of choice in the American South; so much so that in
To Kill a Mockingbird, it’s the topic of conversation and eaten over and over to welcome guest and celebrate festive occasions. We made ours 3 layers tall with plenty of layers to soak in the booze and the filling.


Though I would've loved to work on this book myself, I must say, it's still a damn fine idea. I'm hoping to track down a copy soon and whip up some Mint Julep Cupcakes (left) of my very own!


No comments:

Post a Comment