Cakes and Pies, Oh Yeah!

There is a lady in Enumclaw, WA who calls herself "The Pie Goddess". Everyone who has eaten her delicious pies believes she has earned the nickname. One of her best pies is the Butterscotch Lush pie. If you think you can make this pie, you have another thing coming to you. I don't know how she does it but she must be kidnapping Zeus' cook from Olympus to make these pies. You have to order them 1-2 days in advance of picking them up or enjoying them in the restaurant. She sells her pies through the Cafe Panini. That is all I know.

Cakes and pies are my bane and my doom. I love them, although I don't necessarily love every type of cake. I'm not a real big fan of Bundt cakes, although if you can make one that is moist and rich I might give it a shot. That is the secret: your cake must be moist and rich.

One type of cake a lot of people ruin is Red Velvet Cake. The most common cakes call for using a basic chocolate cake mix and red food coloring. What a horrible recipe! That isn't red velvet cake. It's cardboard city! If you want to make a really good Red Velvet Cake you have to use white cake mix -- the kind they use for super moist wedding cakes. It helps to add a little Strawberry extract to the mix, too. So your Red Velvet Cake may come out looking and tasting a bit like a Strawberry cake. Some people use Cherry extract instead of Strawberry. The secret is to use a real fruity flavor but don't let it become too strong. You want a subtle mix.

Another type of cake I have always wanted to try is a honey cake. But there is no one type of honey cake. Honey buns are like honey cakes but they are usually just awful. I think a real honey cake should be moist (not sticky), sweet (but not sickening), and maybe a little nutty. A good honey cake should not be glazed. It could maybe have a fruity topping (baked in) or maybe just a nutting topping. The cake mix should be rich in eggs and cream.

Someone once gave me a small flat cake. I thought it would be dry but instead it was moist and sweet. I think it was an Iranian or Arabian recipe but I have never found a cake like that again. It had some nuts in it. There was no glaze only maybe only a very soft dusting of powdered sugar. I would love to try that cake again!

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MENU HOME About Privacy Websites Cakes Cheese Dip Coffee Huckleberries Sausage Wheat Beer		Cakes and Pies, Oh Yeah! There is a lady in Enumclaw, WA who calls herself "The Pie Goddess". Everyone who has eaten her delicious pies believes she has earned the nickname. One of her best pies is the Butterscotch Lush pie. If you think you can make this pie, you have another thing coming to you. I don't know how she does it but she must be kidnapping Zeus' cook from Olympus to make these pies. You have to order them 1-2 days in advance of picking them up or enjoying them in the restaurant. She sells her pies through the Cafe Panini. That is all I know. Cakes and pies are my bane and my doom. I love them, although I don't necessarily love every type of cake. I'm not a real big fan of Bundt cakes, although if you can make one that is moist and rich I might give it a shot. That is the secret: your cake must be moist and rich. One type of cake a lot of people ruin is Red Velvet Cake. The most common cakes call for using a basic chocolate cake mix and red food coloring. What a horrible recipe! That isn't red velvet cake. It's cardboard city! If you want to make a really good Red Velvet Cake you have to use white cake mix -- the kind they use for super moist wedding cakes. It helps to add a little Strawberry extract to the mix, too. So your Red Velvet Cake may come out looking and tasting a bit like a Strawberry cake. Some people use Cherry extract instead of Strawberry. The secret is to use a real fruity flavor but don't let it become too strong. You want a subtle mix. Another type of cake I have always wanted to try is a honey cake. But there is no one type of honey cake. Honey buns are like honey cakes but they are usually just awful. I think a real honey cake should be moist (not sticky), sweet (but not sickening), and maybe a little nutty. A good honey cake should not be glazed. It could maybe have a fruity topping (baked in) or maybe just a nutting topping. The cake mix should be rich in eggs and cream. Someone once gave me a small flat cake. I thought it would be dry but instead it was moist and sweet. I think it was an Iranian or Arabian recipe but I have never found a cake like that again. It had some nuts in it. There was no glaze only maybe only a very soft dusting of powdered sugar. I would love to try that cake again! Welcome to Good Food! This page is Copyright © GoodFood. All Rights Reserved. No infringements are intended. Any copyrighted materials used here remain the properties of their respective owners. The links provided on this site are intended only for reference and do not mean that I endorse what other sites tell you. Surf at your own risk!

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Cakes and Pies, Oh Yeah!