Thursday, March 5, 2015


Once again, I had a fabulous time making a mess on the Today Show baking from my new book Let Them Eat Cake.  If you missed the segment, here's the link! 

Wednesday, March 4, 2015


Available NOW!

It's here!  As of yesterday, my newest book Let Them Eat Cake is out in the world.

I wrote this book with EVERYONE in mind.  I wanted to provide a resource for bakers who are often hamstrung when confronted by the need to modify recipes for dietary restrictions.  At my shop, I was asked daily if I could make my chocolate cake gluten free or my muffins healthier or my pies with pastry cream vegan.  I found the task a wonderful challenge.  But my career is baking.  I spend my days developing recipes.  Most people bake recreationally and don't have the time or background to modify their favorite recipes when they have to bake a batch of gluten-free, nut-free, soy-free cupcakes for little JoJo's kindergarten class.  And it also occurred to me that it would be such a lovely thing to have a resource that gave you the recipe with all the bells and whistles (flour, butter, sugar) for those days where all bets are off but gave you options for any manner of dietary restriction.  So instead of buying 4 books, here's just one with a boat load of options.

I've included the recipes I think are the most important, from cookies to pies to cakes and ice cream.  As a kid who was raised vegan, I can tell you I would have died and gone to heaven if this book had been around when I was in elementary school.

If you want to see me bake from the book, tune into the Today Show tomorrow morning (3/5) and I'll be making a beautiful mess of chocolate treats.  I'll be on The Talk March 11th baking with those fabulous ladies. And I'll be teaching and signing across the country in April and May.  I'll post those dates and locations soon.

I hope you enjoy it, sweet people!

Tuesday, February 17, 2015


My Tante Christel kept packages of sweet tart shells stocked in her kitchen when I was a kid.  Tucked in the cupboard for safe keeping, she would grab a few to top with cream and fresh fruit for Kaffee und Kuchen in the late afternoon.  That is, she'd grab them if she could find any.  I had a nasty habit of pilfering anything vaguely sweet and leaving very little evidence of their existence behind.

Wednesday, February 11, 2015


I've dreamt of this recipe, of the textures and the taste.  It's a recipe that I've been rearranging in my head, the ratios and ingredients shifting and merging to spawn what I imagine is my perfect donut experience.

That I have a soft spot for donuts is not a secret.  That I make great donuts is well known.  But I've been hankering for a fried gustatorial experience that hasn't yet crossed paths with my fryer or my tastebuds.

Monday, February 9, 2015

Chocolate-Praline Napoleons: a study in puff pastry

The question I'm asked most often as a pastry chef:  "What's your favorite thing to bake?"  I hem and haw at the question, not wanting to choose a favorite in front of the other pastries because they're awfully sensitive.  My diplomatic response on these occasions:  "It depends on the season."

Monday, February 2, 2015

The Jackie-OH! Chocolate Cake with Caramel Buttercream

At my pastry shop, I'd roll out new pastries often.  One of my first offerings was a decadent, fudgy chocolate layer cake slathered in caramel buttercream.  We hadn't had the cake in the case more than 2 seconds when a customer remarked, "That's as beautiful and perky as one of Jackie O's pillbox hats."