From the uranium cake sprang a myriad of styles and recipes.
From birthdays to weddings, anniversaries to whatever cake
appropriate event you’re celebrating, the ladies at Palace deliver
cake your grandma would have made.
Home bakers, and people like myself who look at patisserie arts
as something akin to magic, are making two cardinal mistakes
that had lead to the box cake debacles pushed upon housewives
in the past: time is no measure for baking, weight is the only
way to measure ingredients. No two ovens are the same, and no
two cups of flower are the same.
The science meets art in a convection oven. Your ingredients
are precise, your recipes are followed to the letter, but it takes
an eye, a feel, and a good stab of the knife in some cases, to