Cafe Fernando

Pineapple and Coconut Upside-Down Cake

Would you believe me if I say that my favorite recipe in The Artful Baker doesn’t have chocolate or caramel in it? It isn’t one of the many ice cream recipes either. I can almost hear you gasp. I know, I wasn’t expecting it either. Considering that there is a chocolate cake using over a pound of chocolate (the one on the cover), this is a big statement, but my favorite recipe in the book is the Sour Cherry and Almond Upside-Down Cake.

And it would still be a contender even without the sour cherries on top. It is that good.

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Strawberry, White Chocolate and Yogurt Tart

It is rare that I manage to publish a recipe for a fruit dessert before the fruit’s season is over. Almost always, by the time I’m done with the recipe testing, the photos, and the headnote, the season is long gone. I stash away everything in a folder filled with incomplete posts and when the time comes the following year, I either don’t like the photos as much as I used to or succumb to the urge to develop the recipe further. Then I become overwhelmed and move on to another project.

This strawberry tart is an exception, because I had a great starting point: The white chocolate and yogurt filling from the Raspberry, White Chocolate, and Yogurt Tart from my upcoming book, The Artful Baker.

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The Artful Baker

The day has come. It’s finally time to announce that my labor of love and obsession for the last seven years, titled The Artful Baker (and aptly subtitled Extraordinary Recipes From an Obsessive Home Baker), will be published by Abrams in October of this year!

It’s also finally time to tell you what I’ve been up to for the past two years. I have to go back six and a half years, to the summer of 2010.

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