condensed milk pound cake

pound cake 1419

A lot has been going on in the world and I’ve just been sitting back and taking it all in…

I’m not one to dwell on these things but I lost a huge piece of my childhood with the passing of an amazing actor/comedian.

Cue the comfort food (and childhood movie marathon).

And what food is more comforting than pound cake? The best thing about this pound cake is that the sweet cake will absorb my tears and their salt will perfectly complement the cake’s sweetness.

pound cake

When I saw this recipe for a pound cake using sweetened condensed milk as one of the key ingredients and a food processor as the main mixing tool, I wasn’t 100% sure what to expect. However, since pound cake is basically impossible to mess up as it is, I didn’t really see how it could possibly go wrong.

So, what should you expect?

Once in the oven, the sweetened condensed milk in this batter fills your home with the aroma of dulce de leche caramel. Once out of the oven, a hint of caramel flavor of permeates this tender pound cake. It doesn’t have an overwhelming caramel flavor, but you can definitely pick up on the caramelly notes in the cake (especially in the browned edges).

So wrap yourself in a warm, caramel-scented hug (from the inside) with some condensed milk pound cake.

condensed milk pound cake

Prep Time: 20 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 30 minutes

Yield: 1 8-by-5 inch loaf

Ingredients

  • 1 cup (8 oz) unsalted butter, at room temperature
  • 1 1/3 cups all-purpose flour
  • 3/4 tsp baking powder
  • 1/2 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1/2 tsp salt
  • 3/4 cup sweetened condensed milk
  • 3 large eggs, room emperature

Instructions

  1. Preheat the oven to 325° F. And prepare an 8 by 5-inch loaf pan with parchment and baking spray (or flour and butter) and set aside.
  2. Whisk together the flour, salt, and baking powder and set aside.
  3. Add butter and sugar to a food processor and process until light and fluffy, scraping down the sides and bottom as needed. Add the condensed milk and pulse until well incorporated. Add eggs and vanilla and pulse again to combine.
  4. Add dry ingredients and pulse just until incorporated, being careful not to over-mix, scraping down the sides and bottoms if needed, and pour into prepared loaf pan.
  5. Bake until the top is dark golden brown and a tester inserted in the center comes out clean, about 70 minutes. Cool 20 minutes in pan, turn out onto rack to finish cooling.

Notes

Recipe from Boy Meets Bowl

http://wee-eats.com/2014/08/17/condensed-milk-pound-cake/

 

blueberry-coconut coffee cake

blueberry buckle 1

I was recently burdened with an overabundance of blueberries. (What a hard life I have, I know)

As much as I love blueberries I was nearing the end of my week and still had more than I could eat sitting in the fridge taunting me, threatening me that they were going to turn at any minute. The worst thing about berries is that they turn from delicious to inedible in the blink of an eye.

What was I to do with these berries? How could I possibly relieve myself of this awful burden?

The same way I solve all of my other problems, apparently, with cake!

As though it was meant to be, I came across the Bon Appetit recipe for a blueberry buckle and the clouds parted and the angels sang and all was right in the world again….

blueberry buckle 2

And I thought I would kick up the summer appeal by adding a bit of tropical coconut… because coconut = summer, right? Something like that.

I’m not sure what exactly differentiates a buckle from a coffee cake or any other cake for that matter… then again, who does? According to this article, this thing isn’t even a buckle, anyway! I think this counts as “coffee cake” in my book, but if they want to call it a buckle, I’m down for that too.

“A cake by any other name still tastes as sweet…”

Right?

But this buckle/cake/coffee cake/sugar-flour-butter-baby was amazing.

This was one of the most tender cake/cake-like-items that I have ever put in my mouth. The fact that it was filled to the brim with tart-yet-sweet blueberries and topped with glorious cinnamony streusel just made it all that much better. This cake “buckle”  is just as suited to accompany your morning coffee as it is for you after-dinner scoop of ice cream.

blueberry coconut coffee cake

Prep Time: 14 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 45 minutes

Yield: 1 9-inch cake

Ingredients

    For the streusel
  • 1/2 cup brown sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup shredded coconut
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt
  • 1/4 cup (1/2 stick) unsalted butter, chilled
  • For the buckle
  • 1/4 cup (1/2 stick) unsalted butter, room temperature
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 3/4 cup granulated sugar
  • 1/2 cup coconut cream (or full-fat coconut milk)
  • 1 large egg, room temperature
  • 1 tablespoon vanilla extract
  • 12 ounces blueberries

Instructions

    Prepare for baking
  1. Prepare a 9-inch round spring-form pan with flour and butter (or use baking spray) and line with parchment. Preheat oven to 350F degrees.
  2. Make the topping
  3. Whisk all streusel ingredients together except butter.
  4. Cut butter into 1/2-inch cubes and cut into the streusel mixture until evenly distributed.
  5. Make the buckle
  6. In a small bowl, mix together the flour, baking powder, and salt.
  7. In a large bowl or stand mixer, beat butter with sugar on high until the butter is pale and fluffy, about five minutes. Beat in egg and vanilla until incorporated.
  8. Turn speed to low and add the flour mixture in two additions alternating with the coconut cream, just until incorporated.
  9. Gently fold in the blueberries into the batter and scrape the batter into the pan. The batter will be thick and chock-full of blueberries. Gently press the batter into the pan with your hands or a spatula until it covers the bottom of the pan.
  10. Top batter with streusel and bake 80 to 90 minutes until baked through. Cool at least 30 minutes on a wire rack still in the pan.

Notes

* You will want to use a spring-form pan here since you cannot turn out the cake (or you will lose all of the delicious streusel)

* Though blueberries are used here, feel free to use any fruit you like or no fruit at all. This cake is AMAZING.

This recipe was adapted from Bon Apetit, July 2014

http://wee-eats.com/2014/07/28/blueberry-coconut-coffee-cake/

cranberry-pistachio icebox cookies

DSC_0720 edit

Ok, now that you’ve endured weeks of healthful meals from me, I thought I would reward you with some cookies.

These crumbly sables combine salty pistachios and tart cranberries which just happen to pair perfectly with the sweet, buttery cookies. Oh, and then I rolled them in big chunks of decorative sugar for some sparkle and crunch. Because who doesn’t love sparkles – especially when you can eat them and be sparkly on the inside! (It IS what’s inside that counts, right?)

I first made these cookies around the holidays and tucked them away into the freezer so they would be ready for when the holidays rolled around.  I had every intention of sending them out with my Christmas cookies but there were… technical difficulties.

Mostly that I ate them.

And while, yes, the red berries and pale green pistachios were super cute when I first made these for Christmas cookies, no one will complain about consuming them during a non-Christmas time of year.  Not to mention they are ice-box cookies, which means even if you make them around the holidays and stuff them (tightly-wrapped) in the freezer, they will still be every bit as delicious once July rolls around… :)

cranberry pistachio cookies

Prep Time: 20 minutes

Cook Time: 18 minutes

Total Time: 2 hours, 38 minutes

Yield: Appx 24 cookies

Ingredients

    For the cookies
  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 1/2 sticks (3/4 cup) unsalted butter, softened
  • 1/4 cup plus 2 tablespoons granulated sugar
  • 1/2 teaspoon finely grated fresh orange zest
  • 1/2 cup pistachios, shelled
  • 1/3 cup dried cherries, roughly chopped
  • For baking
  • 1 large egg, lightly beaten
  • 1/4 cup decorative sugar (preferably coarse)

Instructions

    Make the cookies
  1. In a stand mixer with a paddle attachment, beat together the butter, sugar, salt, vanilla, and orange zest at medium-high speed until pale and fluffy, about 3 minutes.
  2. Add flour mixture in 2 batches and mix on low, just until the dough comes together in clumps, then add pistachios and cranberries. Mix just a few moments longer to combine.
  3. Pour dough onto a lightly-floured surface and press together into a single mass. Divide the dough into 2 equal pieces, then form each half of dough into a log about 1 1/2 inches in diameter. Chill, wrapped in plastic wrap, until very firm, at least 2 hours. (Or you can freeze the logs until you are ready to bake them)
  4. Bake the cookies
  5. If from frozen, let cookies set out about 30 minutes. If from refrigerated, no need to let them sit.
  6. Line 2 baking sheets with parchment paper and preheat the oven to 350F. If baking both sheets at once, put racks in upper and lower third of oven, if only baking one at a time you can leave the rack in the middle.
  7. Beat the egg and pour sugar into a shallow dish long enough to roll the log in (I used a paper plate).
  8. Brush egg over all 4 long sides of bars (but not ends) and press bars into sugar, coating well.
  9. Cut each bar crosswise into 1/4-inch-thick slices, rotating bar after cutting each slice to help keep square shape. (It may be crumbly, just smoosh the cookies back together).
  10. Arrange cookies about 1/2 inch apart on lined baking sheets and bake until edges are pale golden, 15 to 18 minutes total.

Notes

Recipe source: Gourmet, December 2006

http://wee-eats.com/2014/07/09/cranberry-pistachio-icebox-cookies/

 cranberry pistachio icebox cookies | wee-eats.com

galette de rois

king cake 0999

Yesterday Future Husband and I were discussing food items. He said dinner “looked great” and I said something about how I was more concerned about how it tasted than how it looked and he said “well your food always looks good AND tastes good” (isn’t he just ever so sweet?). I replied that it wasn’t true, that sometimes my food looked ugly but tasted great anyway, to which he agreed.

The then followed with, “Or sometimes food looks great but it tastes AWFUL” to which I shot him a look and said “BUT NEVER MY FOOD OF COURSE!” where he caught himself and said “No, of course not your food. Never your food!”

No. Of course not my food. That would just be crazy.

Well this, my friends, falls into the middle category. Looks like the pastry equivalent of a melting burn victim but tastes like angel wings and unicorn glitter.

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In fact, if I had to rate this cake on a scale of 1 to 10, where 10 is best,  this cake gets a 2 on looks but on flavor… YOU GUYS the flavor… This flavor goes to 11.

Which is one more than ten.

Anyway, this was my attempt to make David Lebowitz’s galette de rois (aka: king cake).

The concept of king cake is thusly: You make a cake, you hide a “feve”. Your feve can be pretty much anything: a candy, a nut, a chocolate chip, or even a tiny toy… I recommend against the latter only because I am rarely eating at a speed at which choking is not already a hazard and I have no need to tempt my fate by including inedible objects in my baking. When cutting and serving your cake, HE WHO GETS THE FEVE RULES THE WORLD, or good luck, or fortune, or any variety of things depending on your region and the type of king cake you are enjoying. I’m not totally filled in on the whole history of king cake, I am much more knowledgeable about eating it.

As luck would have it, out of this whole cake the very first slice FH cut sliced right through the feve… which was extra alarming to him because he was (1) unaware of what king cake was (2) definitely unaware that there was anything hiding inside of it (3) afraid that I was trying to poison him.

After I reassured him that it was just a dried cherry and that it meant he could have been “the king” for the day had he been better at cutting things, we both had half of a feve. I think that means we are both half lucky for a year… or maybe 100% lucky for half of a year… I’m not really sure how this whole thing works. Maybe he canceled out all the luck by cutting right through the feve, that’s the more likely scenario.

Anyway, this cake was supposed to look like this:

It did not.

I could have cried and decided not to post it, or made a whole new one altogether, but having already consumed my weight in my “failed” king cake (and thoroughly enjoying it), I didn’t have it in me to make another one. Plus I was out of almond paste and the store always seems much farther when your belly is full of puff pastry and almonds.

Turns out all that filling that leaked out and baked on its own, that stuff is FREAKING DELICIOUS. In fact, I’ve been thinking about making a whole batch of the filling, spreading it out on a baking sheet, and baking the crap out of it because IT WAS THAT GOOD GUYS. Seriously. So good.

I’m sure it’s equally good (maybe even better) piled inside of the cake, as per Mr. Lebowitz’s picture above. My cake had much less filling (obviously, given the glorious almond paste puddle surrounding it) but was still irresistibly delicious, not to mention super easy to make… assuming that you can properly seal your edges unlike SOME PEOPLE. (/looks around)

king cake 1007

The moral of the story (if there is one) is that sometimes when you’re baking things don’t always go to plan.Your caramel will burn, sugar will explode all over your kitchen, or your mug cake will overflow and fill your microwave with (delicious) cake batter.

These things happen.

And when they do… you have a choice. You have the choice to give up or to try again.

You also have the choice to eat the crap out of your “failed” item anyway and just accept that the baking gods are just not with you on that day.

So, without further adieu, here is the recipe for David Lebowit’z galette de rois. Remember to seal the edges very tightly. Or don’t, it’s up to you really.

galette de rois

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 1 9-inch cake

Ingredients

    Almond Filling
  • 1 cup almond flour
  • 1/2 cup granulated sugar
  • 1/8 teaspoon salt
  • 3 1/2 ounces unsalted butter, room temperature, cubed
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon almond extract
  • 1 pound (or 1 package) puff pastry, divided in two pieces, chilled
  • 1 feve (an almond, dried fruit, piece of candy, the choice is yours!)
  • Egg wash
  • 1 egg yolk
  • 1 teaspoon milk

Instructions

    For the almond filling
  1. Combine the almond flour, sugar, and salt in a large bowl or stand mixer with a paddle attachment. Add the cubed butter and mix until it’s completely incorporated. Add the eggs one at a time, and then add the vanilla and almond extracts. The mixture will be grainy, but that's ok. Cover and chill for 30 minutes to 1 hour.
  2. Prepare the puff pastry
  3. Line a baking sheet with parchment paper.
  4. On lightly floured surface, roll one piece of puff pastry into a circle or square about 9 1/2-inches wide. Using a cake pan or pot lid, trim the dough into neat circle.* Place the dough on the baking sheet.
  5. Cover the dough with a sheet of parchment paper or plastic film, then roll and trim the other piece of dough and lay it on top. Chill the dough for thirty minutes.
  6. Assemble the galette de rois
  7. Remove the dough and almond filling from the refrigerator. Remove the top layer of dough and parchment or plastic from pan so that there is only one circle of dough on the parchment lined baking sheet.
  8. Spread the almond filling over the center of the dough, leaving a 1-inch exposed border.
  9. Strategically place your chosen feve somewhere in the almond filling,
  10. Brush water generously around the exposed perimeter of the dough then place the other circle of dough on top and press down very firmly to seal the edges very well.**
  11. To bake the galette, preheat the oven to 375ºF and decorate the top of your galette as desired by slicing into, but not through, the galette to create a design.
  12. Stir together the egg yolk with the milk and brush it evenly over the top. Try to avoid getting the glaze on the sides of the galette, as it will prevent the pastry from rising at the edges.
  13. Use a paring knife to poke 5 holes in the top, to allow steam escape while baking.
  14. Bake for 30 minutes, or until the galette is browned on top and up the sides.***
  15. Remove from the oven and slide the galette off the baking sheet and onto a cooling rack. The galette will deflate as it cools, which is normal. Serve warm or at room temperature.

Notes

*As far as I can tell, trimming the cake into a circle serves no real purpose. Next time I think I will roll the pastry sheets into 9 to 10-inch squares and bake in a square shape (less wasted puff pastry!)

**Seal the edges VERY WELL. Like, Really well. David decorated his all pretty-like even

***During baking, if the galette puffs up too much, you may poke it once or twice again with a paring knife to release the steam.

http://wee-eats.com/2014/04/08/galette-de-rois/

[ Adapted from David Lebowitz ]

 

fluffernutter cake

fluffernutter cake 1166

I already told you all about the Baked Sweet & Salty cake, and now the time has come to sing the praises of ye olde Fluffernutter Cake.

I will start by saying that I am surprised that there even was a fluffernutter cake, given the amount of cake batter I ate.

Peanut butter + cake batter is a dangerous combination.

Like, life-threatening.

I found this cake over on Faygie’s website (Life Tastes Good) and was immediately smitten. Anyone who has been on this site for more than millisecond probably knows that peanut butter is my one true love. Some of my earliest memories are when my uncle would come over with a small jar of Jif peanut butter and I would sit on the windowsill (with the curtain closed to conceal myself) and spoon it into my mouth over and over until the jar was gone.

Yeah, peanut butter and me, we go way back.

For those of you who DON’T know, a “Fluffernutter” is a sandwich composed of peanut butter and marshmallow fluff. Part of everyone’s dietary requirements. It’s great because it can be lunch or dessert, or both at the same time! I know it sounds weird but I promise it’s delicious. Seriously delicious.

If you haven’t had the opportunity to enjoy a fluffernutter sandwich in your lifetime, now is the time. You’re (most likely) a grown up so go to the store with this list:

1. White bread. Like, Wonderbread white bread. This is a fluffernutter sandwich, let’s not try to get all high and mighty on your whole wheat train.

2. Marshmallow fluff. You’ve seen this stuff, it comes in a jar. Real marshmallows will NOT do, you need this super processed sugary spread. (Also great for dipping pretzels in, FYI)

3. Your favorite peanut butter.

Now assemble the ingredients like you’re making a PBJ but with fluff in place of the jelly. Congratulations, now you’re 5 years old again. You’re welcome.

So while I was (literally) laying in bed thinking about what kind of cake I wanted to have for my birthday… the thought occurred to try conjuring a peanut butter cake… I don’t know that I’ve ever actually consumed a peanut butter cake. Frosting, of course, but cake? I don’t think so.

Then, as fate would have it, the very next day our dearest Faygie posted this very same cake on her blog.

fluffernutter 1205

Fate, people. FATE.

And who am I to ignore fate?

Generally speaking when you have a peanut butter cake (or brownie/blondie/cookie) a lot of the time it can end up just tasting like cooked peanut butter. It’s hard to describe, but almost like just slightly burned eau de peanut butter without having a real authentic peanut butter flavor.

I was thrilled to find that this cake (well, the cupcake version, which I ate fresh out of the oven) tasted like straight up cake filled with peanut butter flavor. As an added bonus, since my dream of double ovens has yet to come to fruition and I don’t believe in moving cakes once they are in the oven (sorry, I know I’m supposed to “rotate cakes halfway through baking” but that just sounds like someone trying to trick me into dropping a cake or shaking the bejeezus out of it until it falls – no thank you) I had to bake my cupcakes on the top third of the oven, which I assume is why they didn’t dome properly and instead had flat peanut-butter-cookie-like tops.

fluffernutter 2947

It was seriously like someone baked a delicious soft and chewy peanut butter cookie and attached it to an amazingly tender peanut butter cake. I want to make it again just to see if I can make it happen on purpose…

I made my cake (as I do with most of my cakes) a week in advance and thawed and frosted it the day before serving, and stored it covered in the fridge. Whether it was just that the cake doesn’t hold up well to freezing, or perhaps just because the sides were left unfrosted (or likely the latter since the cupcakes seem to do fine), the served cake was definitely more dry than the fresh cake. The flavor was still great, but the texture definitely suffered. So, my tip to you, is to make this cake no more than 24 hours prior to serving (or to frost the sides, which may prove challenging with sticky marshmallow frosting).

Additionally, for the first time in probably ever, I ran out of vanilla extract when it was time to make this frosting. Even though the frosting recipe doesn’t call for extract, my intuition told me that it would definitely benefit from a little extra kick of flavor – and I was right. The marshmallow fluff, though delicious. would have definitely benefited from the extra boost of flavor that a bit of vanilla would have offered. Oh, and I toasted some of the frosting. Because toasting and marshmallows go together like peas and carrots … or … you know… something and something else that go together really well.

Below is the side-by-side I did to taste-test the cakes before serving them for my birthday. Just like the sweet & salty cake, though this recipe made layers, I only had two cake pans of the right size so I got 4 layers and a dozen cupcakes. Which works out well for me because now I have a variety of cupcakes stashed in my freezer (win!).

cupcakes 2

Without further adieu, Fluffernutter Cake (with my notes).

Fluffernutter Cake

Prep Time: 30 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 25 minutes

Yield: One 8-inch cake (3 to 6 layers)

Ingredients

    Peanut Butter Cake:
  • 6 large eggs, room temperature
  • 1 1/2 cups whole milk, room temperature
  • 1/2 cup vegetable oil
  • 1 Tablespoon pure vanilla extract
  • 4 1/2 cups all-purpose flour
  • 4 1/2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups packed brown sugar
  • 3/4 cup unsalted butter, softened
  • 1 cup smooth peanut butter(*)
  • Marshmallow Frosting
  • 2 cups granulated sugar
  • 6 large egg whites
  • 1 teaspoon vanilla extract
  • Pinch of kosher salt

Instructions

    For the cake:
  1. Preheat oven to 350°F. Prepare three 8-inch round cake pans(*1) by lining with parchment and greasing. (I use Pam for Baking)
  2. In a medium bowl, whisk together the eggs, milk, oil, and vanilla until well combined.
  3. In the bowl of a stand mixer fitted with the paddle attachment, mix together the flour, baking powder, salt, and both sugars on low speed until combined. Add the softened butter and peanut butter, and mix on medium speed until the mixture is combined, it will be dry and crumbly.
  4. Add 1/3 of the milk mixture, and beat on medium speed for a couple of minutes. Scrape down the sides and bottom of the bowl, and add another 1/3 of the milk mixture, mixing well. Scrape the bowl down again, and the remaining milk mixture, and mix well, until smooth and creamy. Divide the mixture evenly between the prepared pans (Faygie recommends a kitchen scale and I second her recommendation! I think each of mine were about 750g each, although my last "layer" was cupcakes so 3 layers may be different.)
  5. Bake until a toothpick inserted into the centers of the cakes comes out clean, and the top of the cakes springs back when lightly poked, about 50-55 minutes. Cool in the pans for 10 minutes, then turn the layers out onto a rack to cool completely.
  6. For the frosting:
  7. Combine the sugar, egg whites, and salt in a heat-resistant bowl. Place the bowl over a pot of simmering water, making sure that the bottom of the bowl doesn’t touch the water (think "double boiler" method here). Whisk constantly until the mixture is frothy and hot to the touch, about 5 to 7 minutes(*2). No, your arm won't fall off (though it will feel like it wants to).
  8. Transfer mixture to the bowl of a stand mixer and beat on high speed, using the whisk attachment. Continue beating until it gets fluffy, then add vanilla. Continue to beat on high until it’s thick, shiny, and bright white, and the bowl is cool to the touch. This took me about 7 minutes but that was using my Kitchen Aid Pro mixer, other mixers may take longer.
  9. To assemble the cake:
  10. Use a serrated knife to even out the tops of your cakes and cut each cake in half horizontally, as evenly as possible.
  11. Spread a 1/6 of the frosting onto the bottom layer of cake. Top with additional layer and repeat with the rest of the cake layers and frosting(*3), ending with the frosting.

Notes

* Generally speaking you don't want to use a "natural" peanut butter for baking. I always use Jif)

* I recommend baking this cake no more than one day before serving. If you intend to freeze the cake before serving, I recommend frosting the sides of the cake to help to keep it from drying out.

*1. I used two cake pans and poured the rest of the batter into cupcake tins and baked them separately. They took about 25 minutes to bake as cupcakes and served as a good deterrent to keep Future Husband from trying to attack the actual cake layers.

*2. If you want to be sure your mixture has reached the right temperature - you're looking to get to about 160 - 165F (this will kill any bacteria in the eggs) - if you don't have a thermometer it should be the temperature at which your sugar is completely dissolved. If you rub the egg white mixture between your thumb and forefinger it should feel smooth and not grainy.

*3. I used my hand-torch to "toast" my inner marshmallow layers for fun. It wasn't super noticeable flavor-wise. My ambition was to toast "Happy Birthday" into the top layer of frosting, but then I remembered that I suck at that - lacking both the handwriting skills and the torch skills to do so. If you have more skills (or are more brave) than I, it could be a fun embellishment.

http://wee-eats.com/2014/04/01/fluffernutter-cake-peanut-butter-cake-with-marshmallow-frosting/

[ Adapted from Life Tastes Good who adapted it from Piece of Cake]
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