Visited Zingerman's for the first time last year. Loved it. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Parks also shared that buttercreams ideal temperature range is between 70 and 74 F and its weight should be around 6 ounces per cup. 5. Remove cake from oven. The intricately decorated layers would splatter, finally, in extravagant chaos. Place 1 layer on a heavy cast iron turntable. Community member Margaret Winchell tested this recipe for the Book-Off review of Parks book, pairing the cake with a custard-boosted cream cheese frosting (the recipe for which is also found in Parks book), and dusting the top and sides with shaved white chocolate and cocoa nibs. Temperature guidelines help avoid common textural problems. (The cakes can be baked in 2-inch-deep pans, but they will dome more and rise less.). About 2 hours, plus 1 1/2 hours chilling, Tara Parker-Pope, VegNews Holiday Cookie Collection, Tejal Rao, Kate Leahy, John Lee, Ara Zada. Sure, it's not the fastest option, but if you're in a hurry, that's whatSwiss buttercreamis for. George Clay of 3831 Academy Drive appeared in the June 3, 1957, edition of The Dallas Morning News, in the papers Recipe of the Day column. Perhaps you meant to say "rigorously tested, foolPROOF recipes" in the intro? Cakes have such a terrible habit of turning out bad, just when you especially want them to be good.. 3. As the sugars dissolve and air is incorporated, the mixture will turn thick, fluffy, and cream-colored. I use a whisk to mix them in, but always wonder if I mixed them well. (It worked: Sales skyrocketed. Its not about the chocolate. Frosting is the original plastic wrap. So it's just about reading the recipes first and figuring out how to maximize the inactive times of cooling/baking/etc. CORRECTION: An earlier version of this recipe called for both baking powder and baking soda . I buy rolls of parchment paper to line the bottom of every pan. Set the butter-chocolate mixture aside to cool slightly. Because its an oil-based cake, it stays tender for days. I suppose thats the reason why German chocolate cake is so adored in the first place: It may not be the cake you expect to love. I only see instructions on how to frost. Bakers Chocolate was one of the first American baking-chocolate brands, founded by an entrepreneurial lawyer turned chocolatier named Walter Baker in the mid-18th century. I got super into it, and I made my first wedding cake, for money, at 16. February 3, 2021. A few degrees or ounces here or there may sound like a compulsive detail only trained pastry chefs could appreciate, but not so! Stacked in three layers, covered with a thick meringue frosting, then torched like a giant marshmallow, its one of those cakes that defines the genre of showstopper. That all sounds finicky, but really theyre just helpful troubleshooting toolsif your buttercream is too thick to spread, perhaps its a little too cold or wasnt whipped quite long enough. Yet. Intelligent, engaging, inquiring, instructive, and joyous: as befits its subtitle, this is destined, deservedly, to become a truly iconic book., Nigella Lawson, chef and author of How to Be a Domestic Goddess and Simply Nigella, I am convinced that Stella is the result of a biological accident where a lab technician dropped Betty Crocker, Ernie the Keebler Elf, Mr. Wizard, and Fannie Farmers DNA samples into an incubator and out emerged a living, breathing pastry goddess. Meanwhile, prepare the buttercream. It should not be considered a substitute for a professional nutritionists advice. Cakes, cookies, pies, tarts, muffins, scones, short- rye- wheat- and naan breads welcome! Coat exterior of chilled cake in a layer of chocolate cookie crumbs, if desired. Scan this QR code to download the app now. I followed the recipe at home, amazed. Divide batter among the three cake pans (about 23-24 ounces each). Switch to the whisk attachment for this stage, and whip the buttercream until it's fluffy and light. Temperature, and therefore density. When I first started baking in Melbourne, I made a simple chocolate cake, and it ended up on the front page of the weekend paper with the headline Worlds Best Chocolate Cake. From then on, I had this cult following, and in a way, it was a lot of pressure. If you like, a second layer can be applied for a thicker coat of frosting. The recipe called for shortening and buttermilk to create the chocolate cake batter. You can opt-out of the sale or sharing of personal information anytime. The cake looks intimidating at first, but Ms. My husband felt the same way. The cake was an amalgam of sweets trends that were popular in midcentury America. There is, without fail, a reliable slab of sticky toffee, packed with mashed, rehydrated dates, zapped under the broiler until its sauce of brown sugar and cream is bubbling furiously all along the top. After the Irving News Record story appeared, the German chocolate cake recipe was quickly reprinted in papers across Texas and presented as one of the Texas State Fairs signature confections. I had seen a vertical-stripe technique before, and it isnt difficult to do, once you get your head around it. Transfer the eggs to a separate bowl. So when something was good, it circulated like crazy. Both chocolate cakes and layer cakes had only recently started appearing in cookbooks (the latter thanks to the invention of leaveners like baking soda) in the early 20th century,so the cake was novel and excitingbut also rooted in familiar flavors. The Right Temperature Is Key to Better Volume, Swiss Meringue Buttercream Recipe | BraveTart, American-Style Chocolate Buttercream Recipe, Flour Frosting (a.k.a. To make the ice cream base, in a medium saucepan, whisk together the egg yolks, 1/4 cup sugar, milk, and salt. While Thompson has not tried the Adkins' German chocolate cake himself, I was eager to give it a try, so I gathered the ingredients and readied my kitchen for a test run. Before that, I did everything by hand, switching arms when I got tired, or turning to an ancient, wheezing electric whisk that would bend if it met cold butter and whir to a halt after a minute or two. All year long, Ive baked cakes Ive read about on blogs and in books, and found my way to some favorites. The recipe only made enough frosting for the middle layer and the top of the cake, so in the interest of time, I grabbed some cream cheese frosting from my pantry to fill in where needed. Peel away the parchment paper, then flip cakes right-side up again. Food stylist: Maggie Ruggiero. I thought, I want to really figure this out, because this is so fun I could do it forever. *Black cocoa, while also alkalinized, is a nonstandard, fat-free cocoa product that should never be used interchangeably with Dutch-process. Author of the IACP Award-nominated cookbook, Cooking with Scraps. Rehydrated, the plums make up the liquid base of the batter, which keeps the cakes texture light. But one never knows. So when I told my father-in-law, who would be visiting my home on his 70th birthday, that he could request any type of birthday cake he wanted and I'd find the perfect recipe, I meant it. IE 11 is not supported. I didnt taste gingerbread, but I always had a fantasy of gingerbread, as a warming cake that kids ate in snowy cabins. In a year, sales jumped 73 percent. In animation, thrillers and romantic comedies, a cake was vulnerable, and usually a sign of imminent disaster. Cookie Notice Dark chocolate and Dutch cocoa make this devil's food twice as chocolaty. Priya Krishna is a food writer and the author of the college-centric cookbook Ultimate Dining Hall Hacks and Indianish. It could depend on your frosting and cake recipes for sure. Cook over medium heat, whisking constantly, until custard turns thick and lumpy, about 3 minutes (the timing can vary depending on the specifics of your stove and cooking vessel, so adjust the heat accordingly if it seems to move too slow). Whether it's a birthday blowout or a cozy Valentine's Day dinner party, nothing caps off a celebration quite like a layer cake. The country was finally getting back to normal after World War II, so cake culture exploded. He should know: Hes a pastry chef and the founder of the baking program at New Yorks Institute of Culinary Education. Cool cakes directly in their pans for 1 hour, then run a butter knife around the edges to loosen. Learn about Serious Eats'Editorial Process Updated Sep. 08, 2022 (4) 0 print Vicky Wasik Pin Share Email In This Recipe Expand Infusing Flavor into Buttercream For an optimal experience visit our site on another browser. Like most vintage recipes, the cake was labor-intensive, but making a cake like this from scratch was a fun kitchen project to take on. The cake itself has enough chocolate flavor that it can stand up to the filling, but its not stealing the show. Parks has you covered., [Bravetart] will join the ranks of the timeless and transformative. My favorite takeaway from this article is the explanation for the use of 3" deep pans. To adjust the frosting's consistency, warm over a water bath until the edges have just begun to melt, then re-whip. Yet BraveTart is much more than a cookbook, as Stella Parks delves into the surprising stories of how our favorite desserts came to be, from chocolate chip cookies that predate the Tollhouse Inn to the prohibition-era origins of ice cream sodas and floats. Really this was sloppy, missing the first steps (see another comment for directions) along with a misused word or two in the intro. The edible cakes would be cheered, regardless of how they looked, sliced and shared, gone by the end of the day. Stella Parksaka "the BraveTart"knows more about cake than most people know about anything. I still have my practice as a psychologist in London; I also develop cakes for Ottolenghi, Yotams cafes in London. What I found was that I baked well with a shiver of dread, that I liked the feeling of rushing ahead without knowing with any certainty that everything would turn out all right. But for maximum effect, you should steep it even longer by tossing it in the fridge overnight (or up to 24 hours) to extract a deeper flavor. Coconut and pecan were common in desserts like Lane cake, a white cake with a bourbon, coconut, pecan, and raisin filling that rose to fame after it was mentioned in To Kill a Mockingbird. Bake until cakes are firm but your finger can still leave an impression in the puffy crust, about 30 minutes (a toothpick inserted into the center should come away with a few crumbs still attached). It will make all the difference in the world. Cranberry-lemon stripe cake.CreditDavide Luciano for The New York Times. In the bowl of a stand mixer, combine the egg whites, sugar, salt, cream of tartar and vanilla. Use a long serrated knife to evenly trim the puffy tops off the cakes (set these aside for snacking). A lot of cakes use the creaming method, because theres so much sugar and butter that the batter is really dense, by nature. Remove from heat, and whisk in the cocoa, chocolate, brown sugar, vanilla and salt, until there are no lumps of cocoa or unmelted chocolate. It certainly wasnt the only one: Chiffon cake, Reed adds, was invented by an insurance salesman named Harry Baker but eventually sold to General Mills to be used in General Mills press materials, while Tunnel of Fudge cake was originally marketed by Pillsbury to sell more Bundt pans. I always do. The site, called Doom Cakes, cataloged cakes that cast long, dark, menacing shadows in films like The Birds and Ghosts of Girlfriends Past. While I waited for yellow layers to cool in their tins, Id watch Matthew McConaughey in a shiny waistcoat, struggling to hold up a structurally unsound four-tier wedding cake, and failing. For the cake: Place oven rack in lower-middle position and preheat oven to 350F. Whatever the timeline, rewarm the milk at the end of the steeping process and scrape out the vanilla bean (or whatever) to make sure all the flavorful bits make it into the frosting. I dont make her cream cheese frosting because in my IMHO its a real pain the you know what. Ever scraped cold butter over toast? This was my first attempt at a recipe from the "Bravetart" cookbook by Stella Parks, and it was a smashing success. She was named one of Americas Best New Pastry Chefs by Food & Wine. When the mixture is smooth, sift in some all-purpose flour and baking soda. Though I never made the same mistake as Anne (swapping in a disgusting-tasting medicine for vanilla), I was responsible for all kinds of bad cakes when I first started baking as a child, reckless and unsupervised. Recipe adapted slightly from BraveTart: Iconic American Desserts by Stella Parks. More Info At thebestcakerecipes.com . "Once I started processing the recipes, I found indications that the owner also lived in Tullahoma, Tennessee The recipe collection looks like it contains recipes from the late '60s through the mid-'80s.". Around 1852, a man named Samuel GermanBakers coachman, who became a chocolate mill workerdeveloped a new type of chocolate that was higher in sugar (so that cooks wouldnt have to add additional sugar to their cake recipes) and darker, which meant it was lower in cocoa butter. Alternatively, it can be refrigerated up to a week in advance, then left at room temperature until it warms up to a similar range. Ive made this cake with cranberry juice and it does not taste like cranberry juice but the color is not as red velvet as I expected. The color did change slightly but still looked pretty brown to me. That may sound like a weird way to describe the process, but unlike the sort of gooey-soft custard you'd find in a cream puff, the custard base of a German buttercream is meant to provide body and structure to the frosting, so it's nearly as thick as a cookie dough. Ive always made the cake first and then frosting, without any thought to the excess wait time. Devils-food cake with toasted-marshmallow frosting. Baker's Chocolate started circulating the recipe and the rest is chocolaty history. Thank you for sharing what you learned - wonderful tips!. "A homemaker or housewife spent time writing, typing or clipping these recipes and organizing them in the system that worked for them A recipe that's found and used from a traditional website is convenient and efficient, but an old recipe that someone took time to write down has a personality of its own. When the time's up, scrape the finished custard into a baking dish or pie plate and spread into a thin layer to speed the cooling process. Combine butter and coffee in a large (5-quart) stainless steel pot, and set over low heat, stirring occasionally. The first published recipe for German chocolate cakea mild, slightly sweet chocolate base dressed in coconut-pecan frostingappeared in the May 10, 1956, edition of a local Dallas paper, The Irving News Record, where it was listed as "Summer German Chocolate cake." But to call it a dump-it cake would be a kind of disservice: It bakes into an exceptional, sturdy but somehow very tender chocolate cake, buttery with a soft edge of bitterness. Not only that, but its density and firmness make it a nightmare to spread over soft cake. That profile makes it my go-to format for any dairy-centric project, whether forcream cheese buttercreamorcannoli filling, where the custard's inherent thickness can offset high-moisture ingredients like cream cheese and ricotta. from the Foreword by J. Kenji Lpez-Alt, Alice Medrich, James Beard Awardwinning author of. By rejecting non-essential cookies, Reddit may still use certain cookies to ensure the proper functionality of our platform. If it's too cold and dense, place the buttercream over a warm water bath until the sides of the bowl start to get slick with melted buttercream, then re-whip. Meanwhile, stir the thick pudding in its dish to create a thick, dough-like mass. In a saucepan, combine milk, 1/2 cup butter and 1 cup brown sugar. Its about the filling.. Repeat with the second and third layers, placing these cut-side down. These cakes would not be true to their supposed origins, Parks says, but it helped to distinguish the recipe and to make it seem more appealing.. Dread motivated me in the kitchen, in the same way a looming deadline motivated me at my laptop. 9 ounces all-purpose flour, such as Gold Medal (about 2 cups, spooned; 255g) 1 tablespoon (about 13g) baking soda To Finish: 1 recipe chocolate Swiss buttercream or other frosting 5 ounces finely ground Oreo wafer crumbs (about 1 cup; 140g), store-bought or homemade (optional) Directions Spread on warm cake. After cutting, wrap leftover slices individually and store at room temperature for up to 3 days more. Few recipe writers are as precise as Stella Parks, a former pastry chef whose instructions always fill me with a sense of clearheaded confidence. Putting the learners in with the fat instead of the dry ingredients. Texture was moist so if you are wanting a wine cake, then this is one for you. As a treat, theyd offer me candied ginger, which can be hot and intense, along with many varieties of dried plums. 34 Chocolate Dessert Recipes for a Sweet Valentines Day, Chocolate Skillet Cake With Milk Chocolate Frosting Recipe, American-Style Chocolate Buttercream Recipe, We Tasted Dutch Cocoa PowderHere Are Six of Our Favorites. Get fresh recipes, cooking tips, deal alerts, and more! Combine butter and coffee in a 5-quart saucepan, and set over low heat to melt. For more information, check out ourbuttercream troubleshooting guide. (The main issue with longer storage in the freezer is odor absorption, not spoilage.) Privacy Policy. Bake until the cakes are domed and firm when gently pressed, about 30 minutes. I like to warm the milk with a vanilla bean (or other flavoring agents), then cover and steep for at least an hour. Divide among the prepared cake pans (about 22 ounces each). Top with a cup of frosting, and spread it into an even layer with a small palette knife or the back of a spoon. She's also the James Beard Award-winning cookbook author of BraveTart: Iconic American Desserts, a New York Times best-seller.When not in the kitchen, Stella spends most of her time polishing Star Trek quotes, re-watching Battlestar Galactica, and playing video games. Mix in eggs and yolks, then sift in flour and baking soda. "I appreciate these collections as works of art," said Thompson. But German buttercream is a wonder all on its own, and deserves a place in any baker's repertoireparticularly those with a soft spot for ultra-fluffy frostings. It came together quickly and required no decorating, simply taking on the curves of the Bundt pan. :)), Theres a step missing between step 1-3. I just grow cold when I think of my layer cake, Anne says. My best trick for that is putting in some dark spice as well. Instead of creaming the butter and sugar together, as with aclassic butter cake, all the ingredients are simply stirred together in a big bowl (well, a big pot). Open it up again and spread it flat on your work surface. I recently bought some Fat Daddio's at 3" deep instead of two, and did notice a difference, but certainly had no idea why? Besides, I'm all about having a little something to trim away, because cake scraps are the best snack in the world. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the worlds best recipes, while also helping them become better, more competent cooks. While not all German chocolate cakes are served with the sides iced, but I wanted to cover mine. She was the pastry editor at Serious Eats from 2016 to 2019. This is a piece of well-established cake logic, familiar to anyone who has baked for a special occasion, and no one illustrated it better than Lucy Maud Montgomery, who wrote Anne more than 100 years ago. Parks's technique involves simply stirring all the ingredients together in a single 5-quart pan and then pouring it into 3 pans. I didnt intend to develop a one-pot recipe, but thats how it evolved. Its excellent right away, particularly light and tender and full of flavor, but it seemed to get even more mellow on Day 2. The batter for her devils-food cake comes together in a single pot, without any special equipment. With sugar, you get a very glossy, slightly denser meringue, and when you fold it into the batter, it doesnt break down as much. Be the first to leave one. Visual cues to look out for when tempering chocolate? Acidic ingredients like coffee and brown sugar activate the baking soda, giving the cake its rise. No one I spoke to at the Morning News could provide any additional details on Mrs. Clays identity or background, but from then on, according to that 1997 Morning News article, everywhere the recipe was published, food editors were swamped with requests for information on where to buy the chocolate. For the Crumb Coat: Level cakes with a serrated knife (full directions here) and set scraps aside for snacking. From One-Bowl Devils Food Layer Cake to a flawless Cherry Pie thats crisp even on the very bottom, Whether down-home delights like Blueberry Muffins and Glossy Fudge Brownies or supermarket mainstays such as Vanilla Wafers and Chocolate Chip Cookie Dough Ice Cream, your favorites are all here. The things that seem obvious now didnt always. A version of the recipe submitted by one Mrs. I anticipate all kinds of minor catastrophes when my family gets together. Double checkParks has got you covered). Stand mixer, flexible spatula, whisk, 3-quart stainless steel saucier, Use buttercream immediately, or transfer to a large zipper-lock bag, press out the air, and seal. These differences in temperature and volume affect everything about the buttercream, from sweetness to yield. Since cocoa powder and dark chocolate are the backbone of this cake, there's no room to cut corners with low-fat cocoa powder or sweet chocolate, so take the time to source the right ingredients. But my very favorite part of the day was how much I learned. By accepting all cookies, you agree to our use of cookies to deliver and maintain our services and site, improve the quality of Reddit, personalize Reddit content and advertising, and measure the effectiveness of advertising. Dutch cocoa powder is dark and higher in fat than natural styles, for a rich and flavorful cake. By accepting all cookies, you agree to our use of cookies to deliver and maintain our services and site, improve the quality of Reddit, personalize Reddit content and advertising, and measure the effectiveness of advertising. I became good enough, at least, that I was enlisted to make birthday cakes for my friends. Scrape the bowl and beater with a flexible spatula, then continue beating for about 30 seconds more or until perfectly silken. Most helpful? Whisk thoroughly to combine. Thanks. (Just avoid acidic ingredients that can curdle the milk.) Make the frosting first. Next, whisk in a few egg yolks and whole eggs straight from the fridgethey'll warm right up in the batter. I didnt have much experience, but it spurred me on to live up to this reputation. As soon as custard begins to bubble, set a timer and continue cooking and whisking for exactly 2 minutes longer. It also plays on a nostalgic longing for foods that prize comfort and taste above good looks. Combine butter, brown sugar, baking soda, salt, cinnamon, and vanilla extract in the bowl of a stand mixer fitted with a paddle attachment. Line three 8-by-3-inch anodized aluminum cake pans with parchment and grease with pan spray. I acknowledge that I have read and agree to the Penguin Random Houses Privacy Policy and Terms of Use and understand that Penguin Random House collects certain categories of personal information for the purposes listed in that policy, discloses, sells, or shares certain personal information and retains personal information in accordance with the policy. If something goes wrong with your buttercream, it can almost always be fixed. It is as far a cry from a spritzgebck, stollen, or even the populist chocolate-and-cherry Black Forest cake as a Funfetti cake, or a Boston cream pie. A toothpick inserted into the center will emerge with a few crumbs still attached. I made it in cupcakes (unfrosted, I'm not an icing fan). Are you saying it's good to let the frosting rest for a long time before using? The trick is to steep the milk long enough to extract a super-potent flavor that can stand up to the addition of butter down the road, so don't rush the process. Because temperature-related problems are so easy to solve, German buttercream can be made in advance and frozen for several months, then thawed in a microwave and re-whipped on demand. Historically, a devils-food cake would have been a chocolate cake made with all butter, egg yolks, hot coffee and cocoa powder. Cakes tend to dome up like muffins when baked in shallow pans; a bit of added height helps them rise taller and flatter. According to a November 12, 1997, Dallas Morning News story, a St. Louis homemaker reported in a 1959 General Foods Co. newsletter that she was given a similar recipe in the 1920s but couldnt bake it at the time because she couldnt afford the ingredients during the Depression. When my father-in-law requested a German Chocolate Cake for his 70th birthday, I headed over to the r/Old_Recipes subreddit for the perfect vintage version. Pour into a piping bag with a small round piping tip. There were inexplicably dense, flabby and elastic cakes, some still trembling and raw at the center, or a bit too browned at the edges, or forgotten and burned, or stuck tight in an unlined, ungreased pan, scratched out and served in crumbling pieces. A strawberry-and-cream sandwich built in an acetate-lined ring, carried to friends in Prospect Park on a dangerously warm day. Around the same time, you could also find recipes for Japanese fruitcake and Swedish pancakes. It can be a bit of a balancing act for beginners to find the ideal temperature, but the risk of failure is nil. Set the pan over medium heat and stir with a silicone spatula constantly, until the custard base is warm. Anyway. I occasionally take the temperature of my oven, to make sure it matches up with whats on the dial (it usually doesnt, and I adjust accordingly). As always, I recommendparchment-linedeight-inchanodized aluminum pansthat are at least two inches deep, and preferably three inches. Whatever finish you choose, generously frost the cake to seal it up and prevent moisture loss. For all your baking needs! And the icing, which includes a stick of margarine and plenty of coconut and pecans, sounded like the perfect complement. Its important to remember that in the pre-Internet days, the number of recipes in circulation was very small, Malgieri says. Set oven temperature to broil. She was the pastry editor at Serious Eats from 2016 to 2019. . After some researching at my kitchen island, we learned the cake gets its name from the chocolatier who created German chocolate, Samuel German. A coveted gift for anyone whose ears prick up at the jingle of an ice cream truck., Astonishing. A deep dive into sweet, sweet Americanafrom Boston cream pie to that southeastern beach staple, key lime pie, to the best carrot cake Ive tried. Note: The information shown is Edamams estimate based on available ingredients and preparation. German created his special chocolate for the Baker's Chocolate Company in 1852, and in 1957, the Dallas Morning News featured a cake using the chocolate, created by a Texas homemaker, as its recipe of the day. Reprinted with permission of W.W. Norton & Company, Inc. All rights reserved. If you've got some high-end dark chocolate on hand, this is a great opportunity to use it, but my favorite supermarket options include brands like Endangered Species 72% and Chocolove 77%. Though admittedly an optional touch, the cookie crumbs add another layer of dark-chocolate flavor, along with a subtle but complementary crunch and a groovy finish that looks like crushed velvet. A heavier weight per cup indicates the frosting is too cool, and/or under-whipped, and will result in a dense, greasy frosting that may seem too sweet. Our best tips for eating thoughtfully and living joyfully, right in your inbox. Get fresh recipes, cooking tips, deal alerts, and more! Food stylist: Maggie Ruggiero. Stella Parks is a CIA-trained baking nerd and pastry wizard, dubbed one of America's Best New Pastry Chefs by Food & Wine. With the right equipment for the job, the recipe isn't any fuss, but extra vigilance will be in order when you're adapting it to suboptimal gear. She lives in a small beach town on the Atlantic coast of Florida with her husband and two kids. When fully covered, scatter the cocoa nibs on top to mimic ermine spots: If you take a step back and fling the nibs like you would a Frisbee, theyll stick to the sides in a random yet natural pattern (spoiler alert: Its really, really fun). Though it was written on the subject of Swiss buttercream, all the same rules apply to German buttercream as well, so there's no reason to ever settle for a buttercream that's heavy and dense.
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