Unfortunately, the first time I heard about Craft magazine was in an article about its last print issue. As I was wandering around the magazine section of a bookstore last month, I decided to pick up the last issue. It had Amy Sedaris on the cover and I’m a sucker for a Sedaris, so…
The issue takes on parties—what cake to bake, what to stock in your bar and how to put together invitations, decorations and a groovy playlist. I was pleased to find an excerpt from Amy’s book, I Like You: Hospitality Under the Influence, because she’s not a typical party host or homemaker. What I mean is, her cakes turn out looking more like mine than say, Betty Crocker’s, and for this, I love her.
Of course, I would be ecstatic if I could decorate a perfect, polished cake, but I know if I make this cake I’ll have a guaranteed conversation-starter. And more time to actually enjoy my party. So, here’s the cake recipe (with commentary from Amy) from the magazine and a photo of the finished mess.
1. Make an angel food cake from a box.
Take your 10” angel food cake and place it on a plate.
This is the only boxed cake I ever make, because to me it tastes just like a homemade one and you don’t have to deal with egg whites. Egg whites intimidate me (for some people it’s phyllo), but either way, the best part of making an angel food cake is that you get to hang it upside down on a wine bottle for an hour, and you can still do that with a boxed angel food cake.
2. Slice the top.
Slice the entire top from the cake, about 1½“ down. Lift off the top and put it somewhere else.
3. Make a tunnel.
Make a tunnel and scoop out the angel food cake.
Now there is a wall; it will look similar to a Jell-O ring mold. Take the angel food cake that you scooped out and put it on another plate.
4. Fill the tunnel.
Completely fill the cavity with either the chilled whipped filling (see recipe below) or with an ice cream of your choice.
5. Replace the top.
Put the top of the cake back on.
6. Fill the top hole.
I like to use the cake left over from the tunnel and stuff it in the center hole.
7. Cover the Cake.
Completely Slather the sides and top with whipped cream.
*Tip: You can optionally include 1/2 c of toasted almonds in the cake cavity and then sprinkle the outside with 1/3c of shaved toasted almonds.
8. Make a decorating tool.
Scoop frosting into a plastic bag, and twist the top tight. Cut the tip off the plastic bag.
9. Decorate the cake.
Squeeze the bag carefully so the frosting comes out, and decorate the top of your cake how you like.
Repeat steps 8 and 9 with different colors of frosting for an elegant, layered look.
Cut the cake and scoop it onto a plate.