Food Revival

In case you missed it, The New York Times recently printed a story about Southern Layer Cakes, "Festiveness, Stacked Up Southern Style." Now, if you grew up down South you will remember Layer Cakes at your Granny's house every holiday. Of course, there are plenty of folks who are continuing the tradition. Just look at the "Fans of Layer Cake" facebook page my friend Ms. Fussell created in the spirit of all things layered. So let it be known: Layer cakes are alive and well down here. In fact, I think that as we all begin questioning how we cook, what we serve our loved ones, and how we raise our food – well, I think the layer cake will find itself on the fast track back to our supper tables. Because if we find ourselves going back to our roots, we are gonna find ourselves mixing, baking, layering, and frosting. Caramel or Coconut? Lane or Lemon Cheese?

My first attempt at a layer cake was a Lemon Cheese Layer Cake. My Mom mentioned that she missed my Granny's version and looked high and low for the "right" recipe. Luckily, I received "The Gift of Southern Cooking" that same year and I found it!  I read it aloud to Mama and she screamed, "That's it!" So off I went to make it. First, there's no cheese to be found in this recipe, but you know... well, whatever. My Lemon Cheese Layer Cake last year was a complete success flavor-wise, but a disaster layer-wise. I had huge toothpicks holding it together for dear life. I said little prayers at night before bed that the cake would stay upright through the holidays. And it did. Sort of.

Fast forward and here I am browsing the "Fans of Layer Cake" facebook page and I find myself inspired again. This year I decided to do Ms. Edna Lewis's Caramel Layer Cake recipe (beyond delicious) and Caramel Glaze from "Southern Cakes." The cake was easy, but I had a little problem with one of the layers – it shifted a tad and came out a little lop sided. No worries, right? Um, well that all depends. We tried to level it off, but there was still a little bit of an angle to it. Nonetheless, I went ahead and glazed it with this amazingly (fast to harden) delicious caramel glaze. Sure enough it started sliding the minute we started icing the cake. Bottom line: Cake was delicious, but once again totally hideous looking.

Making layer cakes takes talent, artistry, and patience. It also takes work. But more importantly, it requires heart and tradition – something I think we should remember every now and then. That's why I'm busy planning my next attempt at a layer cake. Next time it's gonna stick! (Literally.)