Food52 Contest Winner for Your Best Layered Cake Redux

Our latest contest theme, Your Best Layer Cake (Redux), was a trip down memory lane and took us back to the first Food52 recipe contest. We wanted our community of talented bakers to give us their most creative and delicious layered cakes and they didn’t disappoint.

With such an amazing selection of cakes, it was difficult to narrow things down, but after happy testing and tasting, we’ve chosen two delicious confections. On the one hand, Antonia James’ Coffee Mascarpone-Filled Fudgy Olive Oil Cake with Almond Praline Mascarpone Topping is a creamy, dreamy, fudgy cake with a crunch from the almond praline. And then again, GML’s Pistachio Ispahan Cake with Strawberry Swiss Buttercream is an elegant, creative, moist and tender Pistachio Ispahan Cake that’s absolutely delicious.

Picking a winner is never easy, especially with two amazing recipes. But thanks to our amazing community who voted to help us, we have a winner’s cake. Cue the drum roll…

Pistachio cake with Ispahan jam and Swiss meringue buttercream with strawberries

Congratulations GML – your cake was loved by everyone! We look forward to learning more about you and your recipe for success in the questions and answers below. We’d like to congratulate runner-up AntoniaJames, whose coffee mascarpone filled fudgy chocolate cake with almond praline mascarpone filling was also absolutely delicious.

What do you eat the least?

Fast Food Burger. In my eyes they are an insult to American cuisine. Also… green peppers. I can’t even be in the room when they get hacked.

What’s the best thing you’ve done so far this year?

This cake of course!

Describe your most spectacular kitchen disaster.

There are so, so, so many. My first attempt at French meringue buttercream is remarkable. The meringue evaporated overnight and I woke up to a very ugly cake sloppily brushed with only slightly sweetened butter.

What is your idea of ​​comfort food?

All with the magical combination of butter, cream, sugar and flour. So basically any cake, biscuit, muffin or biscuit. I bake a mug cake or a single muffin a few times a week. Cake just never disappoints.

Apron or no apron?

Pink apron, always.

What is your favorite scene in a movie that has to do with food?

All scenes in there The big night. All the beautiful authentic Italian food. I think about this craze all the time and have a Food52 recipe in mind for it.

Who would you like to cook for and why?

I once brought a piece of cake to Aisha Momaney, the pastry chef at Gravitas, one of my favorite DC restaurants. Her carrot cake frosting is so spectacular so I messaged her on social media and she kindly shared her recipe. I admit it’s a little strange bringing food to a restaurant, but I was proud and wanted her to try her frosting on my cardamom cake. I really love how she improves on the basics and adds clever, thoughtful flourishes that make her desserts so memorable. Once she put sprinkles on a cake. Brilliant!

We hope you had the opportunity to do so GML’s delicious cake! You can congratulate her and our runner-up antoniojames in the comments section.

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