Carrie Havranek

So, I made this cake recently. It was probably the most ridiculous thing I’ve made in a while–at least until a week later, when I made a beehive cake for my friend’s baby shower. That one, ahem, took the cake.

My friend Ana gave me this pan for my birthday a few months ago. I thought at first it would be too small, but boy, was I wrong.

When you put the cake together, it becomes ginormous. Definitely enough to feed a crowd, which is what I did. I made this cake for a Memorial Day party my neighbors were having.

The Cake: Prior to Frosting

In terms of the taste, the best way I can describe it is that it takes like a good old-fashioned North Jersey bakery cruller, but in cake form. Dense but not heavy, and with a glaze that really does call to mind doughnut frosting. It will be fun to use this pan periodically and experiment with flavors and icings.

Yeah. It's a behemoth. A delicious behemoth.

I just uploaded a bunch of photos that had been idling on the camera. I’ll post some text and recipes later, but here’s a smattering. The first batch is of tonight’s dinner: risotto with spring veggies (peas, asparagus, and–who even knew these existed??–baby leeks!) Much of what was on the plate was locally sourced and/or from our CSA, Blue Blaze Farm.

Are they scallions? No! They're deliciously subtle baby leeks!

it's not blurry. that's steam comin' off the risotto.

Oh, Nutella, is there anything you can't do?