No crumbs were left behind at Cake Picnic in San Francisco on Saturday as attendees gawked, photographed and ultimately ate 1,387 cakes. Skip to content Skip to site index U.S.

The Saturday event drew hundreds of people who collectively brought 613 cakes. On a sunny, crisp and glorious fall day in the far northwest corner of San Francisco, Sunga was surrounded by proud ...

How to Store Frosted Cakes . A Southern cook can never have too many casserole dishes or pretty cake keepers. A keeper, also called a cake carrier, not only transports a cake to a party with style and ...

Make the lemon cake . Preheat oven to 350°F. Combine granulated sugar and lemon zest in a large bowl; rub with fingers to disperse lemon oil until sugar feels moist, about 1 minute.

Bake until the cake begins to pull from the sides of the pan and is springy to the touch, 25 to 30 minutes. 7. Remove the cakes from the oven and let cool for at least 30 minutes, preferably an hour.

The egg whites are whipped to create the cake's airy texture and structure and give it a white color. Chiffon cake is made with whole eggs, giving it a yellow color. It's leavened with baking powder ...