Let fruits take cake to new levels

Jason Schreiber is a staunch advocate of fruit cakes for every season.

While his repertoire includes the boozy Christmas fruitcake loaded with dried fruits and nuts, it is not confined to it. The recipe developer and food stylist has widened the fruits-in-cake concept with creative desserts that incorporate familiar and uncommon fruits.

He touts a peanut butter and jelly snack cake topped with strawberries. Four-layer hummingbird cake flavored with banana, pineapple and coconut. Crumb cakes moistened with poached pear or blueberry and gooseberry. Crepe cake layered with a guava paste filling. Macaroon cake packed with dried apricots. Raspberry tea cake

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Let fruits take the cake | Lifestyles

Greasing the pan is one of the most important steps you can take. There is no point in making a cake if you cannot get it out of the pan, right? You can lubricate the pan with softened butter or oil. I personally don’t like spray-on products. Flour offers a layer of protection and helps to prevent the cake from sticking to the pan and the butter from melting into the batter.

I have a Pan Goo recipe that calls for 1/4 cup neutral oil and 1/3 cup all-purpose flour. It is easy to use as you need to brush

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Let fruits take the cake | Leisure

Jason Schreiber is a staunch advocate of fruit cakes for every season.

While his repertoire includes the boozy Christmas fruitcake loaded with dried fruits and nuts, it is not confined to it. The recipe developer and food stylist has widened the fruits-in-cake concept with creative desserts that incorporate familiar and uncommon fruits.

He touts a peanut butter and jelly snack cake topped with strawberries. Four-layer hummingbird cake flavored with banana, pineapple and coconut. Crumb cakes moistened with poached pear or blueberry and gooseberry. Crepe cake layered with a guava paste filling. Macaroon cake packed with dried apricots. Raspberry tea cake

Read More

Read More

Let fruits take the cake | Cuisine

Jason Schreiber is a staunch advocate of fruit cakes for every season.

While his repertoire includes the boozy Christmas fruitcake loaded with dried fruits and nuts, it is not confined to it. The recipe developer and food stylist has widened the fruits-in-cake concept with creative desserts that incorporate familiar and uncommon fruits.

He touts a peanut butter and jelly snack cake topped with strawberries. Four-layer hummingbird cake flavored with banana, pineapple and coconut. Crumb cakes moistened with poached pear or blueberry and gooseberry. Crepe cake layered with a guava paste filling. Macaroon cake packed with dried apricots. Raspberry tea cake

Read More

Read More