To top off the ultimate meal, we got to work on Paradise Bakery's incredibly luscious carrot cake. I've had some really fab renditions over the years, but this one ... ahem ... takes the cake. And how. Stuffed full of walnuts, pineapples, raisins, shredded coconut and (duh) carrots, the cake is super moist and dense, with just the right amount of buttercream skimming its surface. Usually, the cake's got those cute little carrots decorating the top, but when told it would take another 10 minutes to get them on this fresh-out-of-the-oven dessert, my aunt demurred, whisking it away as is. (NOTE: This is how you eat it in my household—with chopsticks!)
2 comments:
Fyi, it's like impossible to get blow-your-mind desserts in Beijing. There are a few very good options, but nothing like what you can get in New York. It's so bad that people ooh and aah at just about anything chocolatey; and I practically drooled when I found a place that does a plain old lemon tart. The southern Chinese definitely do desserts better.
(but don't let that be discourating -- there's lots of other goodies! can't wait to see you!)
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