Cakes and more
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Seven-layer soda pop rocks cake 2 hours.
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Culinary SOS: Flourless chocolate cake from Gale’s Restaurant in Pasadena
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Culinary SOS: The Dutch Frontier in Ducor, Calif., shares its recipe for lemon cheesecake.
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Dario’s olive oil cake 1½ hours, plus soaking time.
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Total time: 1 hour, plus setting time Servings: About 3 dozen candies, depending on size Note: This recipe requires the use of a candy or digital thermometer. 2 packages gelatin 3/4 cup water, divided Butter for greasing a baking sheet, if cutting out shapes 2 cups sugar 2 tablespoons light corn syrup 2 teaspoons vanilla extract 2 cups colored sugar 1/2 cup chocolate chips 1.
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Panna cotta Total time: 40 minutes, plus chilling time Servings: 8 2 tablespoons water 1 tablespoon powdered gelatin Oil 2 1/2 cups heavy cream 1 1/2 cups whole milk 5 tablespoons sugar 1 (2-inch) section vanilla bean, split in half lengthwise, or ½ teaspoon vanilla extract 1.
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Crème caramel Total time: 1½ hours, plus cooling and chilling times Servings: 8 Note: Adapted from Thomas Keller’s Bouchon.
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Total time: 1 hour, 45 minutes, plus rising times Servings: 12 to 16 Note: The cake can be adapted to any occasion by substituting or eliminating the colored sugars.
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Total time: 1 hour, 10 minutes, plus chilling time Servings: 8 1 unbaked (9-inch) tart shell 2 whole eggs 2 egg yolks 1/4 teaspoon salt 1/2 cup sugar 1/2 cup grapefruit juice (from 2 large grapefruit) 1 teaspoon grated grapefruit zest (from 1 large grapefruit) 1 teaspoon Campari 6 tablespoons cold butter, cut into pieces 1/4 cup chopped pistachios 1.
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Fragipane filling for pop tarts Total time: 5 minutes Servings: Makes about 1 cup, or enough for 8 pop tarts Our recipes, your kitchen: If you try any of the L.A.
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Homemade pop tarts Total time: 2 hours Servings: 8 pop tarts Note: The pie dough also makes enough dough for 1 double-crust or 2 single-crust pies.
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Haman’s fingers Total time: 1 hour, 20 minutes Servings: This makes 36 to 40 pastries.
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Dear SOS: My husband and I recently spent a weekend in San Francisco and had a superb dinner at Perbacco.
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Total time: About 1 hour Servings: 12 éclair or cream puff shells Note: Inspired by a recipe by Rose Levy Beranbaum in “The Pie and Pastry Bible.”
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Dear SOS: My friends and I were in New Orleans in March and ate at this wonderful restaurant on St.
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Rolled-oat cake with figs Total time: 1 1/2 hours, plus cooling time Servings: Makes 1 (9-inch-round) cake Note: From Na Young Ma of Proof Bakery in Atwater Village. 1 cup rolled oats 2 cups (16 ounces) hot milk 3/4 cup plus 2 tablespoons (1¾ sticks) butter 1 cup (7 ounces) sugar 3 1/2 tablespoons (2.8 ounces) honey 1 teaspoon vanilla extract 2 eggs 2 teaspoons baking powder 2 1/2 cups plus 2 tablespoons (9 ounces) spelt flour or all-purpose flour 5 to 6 fresh figs, halved or quartered 2 tablespoons turbinado sugar 1.
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Dear SOS: We were on a cross-country drive and had the pleasure of eating at the Rib City Grill in Rifle, Colo.
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This sticky toffee gingerbread, from Imperial in Portland, Ore., is a gingerbread lover’s dream: fragrant, rich and extra-moist.
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Crème brûlée Total time: 2 hours, plus cooling and chilling times Servings: 6 Note: This recipe requires 6 (7-ounce) ramekins.
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With caramel sauce and crème anglaise.
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Charm City carrot cake with Duff’s cream cheese icing Total time: 1 hour, 15 minutes, plus cooling time for the cakes Servings: 12 to 16 Note: Adapted from Duff Goldman’s Charm City Cakes.
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Dear SOS: A wonderful restaurant in Newport Beach called Il Barone has by far the best tiramisu in the world.
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Total time: 1 hour, 20 minutes Servings: Makes about 1½ pounds honeycomb Note: Think of this recipe as an excuse to buy a new box of baking soda.
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Cinnamon bumuelos with maple-macadamia, chocolate and peanut butter dipping sauces Total time: 1 hour, 20 minutes Servings: Makes 1 to 1½ dozen bumuelos, depending on the size.
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Total time: 2 hours, plus cooling and tempering times Servings: 12 Note: Suggested wine pairing: Sagrantino di Montefalco Passito (Umbria) 2/3 cup heavy cream 1 pound bittersweet chocolate (minimum 66% cacao), cut into pieces 1/4 cup brewed espresso (you can use decaf) 4 extra large eggs 4 extra large egg yolks 3/4 cup sugar Hot fudge sauce, to garnish the cake Cioccolati perugini (candied hazelnuts, honeycomb, candied almonds), to garnish the plate 1.
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Total time: 1 1/2 hours, plus cooling time for the cakes Servings: 12 to 16 Note: Maybe I’ve seen one too many crime drama.
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Butter, sugar, flour, eggs and baking powder. It’s not rocket science, but it is delicious.
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Total time: 1 hour, plus cooling time for the cakes Servings: 12 to 16 1 cup (2 sticks) butter, at room temperature, plus more for greasing the pans 2 cups (8 1/2 ounces) flour, divided 3/4 cup Dutch-process cocoa 1 cup boiling water 1 1/2 cups sugar 3 eggs 2 teaspoons vanilla 1 tablespoon baking powder 3/4 teaspoon salt 1.
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Total time: 1 hour and 15 minutes, plus cooling time Servings: 12 to 16 Note: When you use fresh fruit in a cake, the fruit has to be at least as tender as the cake or you’ll be in trouble when you slice it.
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Thin-crusted apple tart Total time: 1½ hours, plus chilling time for the dough Servings: 6 to 8 Note: Adapted from Michele Anna Jordan, A.P.P.L.E.
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The San Francisco bakery is a rich but not too sweet take on the classic.
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Dear SOS: Had an amazing goat milk flan at Border Grill downtown.
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Dear SOS: I just got home from our neighborhood restaurant, Cayenne Cafe, on Beverly Boulevard.
