This month on its website, Chesapeake TASTE magazine is making Lady Baltimore cake more accessible for the home baker. Available exclusively online at ChesapeakeTASTE.com, readers will find a recipe for this spectacular cake as well as a how-to video.
The recipe comes courtesy of Chef Jan Bandula, an instructor at Stratford University’s Baltimore campus. Bandula perfected his Lady Baltimore cake-making skills while working at the Pimlico Hotel, before it closed in the 1980s.
“Nobody makes it any more,” laments Bandula. That’s because preparation for a Lady Baltimore cake does involve a little extra work. For example, its egg-white icing has to be made just before serving, and a candy thermometer is required.
But Lady Baltimore is worth the effort for the home baker who has the time and tools. To make the task even easier, Chesapeake TASTE created a step-by-step video, featuring Bandula, which demonstrates exactly how to assemble the cake. Find the recipe and video online at http://www.chesapeaketaste.com/
The recipe and video complement a larger feature story on Maryland Cakes and their origins in the January issue of Chesapeake TASTE magazine. Writer Doug Miller interviews chefs and food historians to uncover the truth about which cakes Maryland can claim as its own.
Read the entire article, “Maryland Cakes: Lady Baltimore, Smith Island, and Red Velvet” online at http://www.chesapeaketaste.com/
Chesapeake TASTE is published 10 times a year by Jefferson Communications, also publishers of Chesapeake Family, The Big Books of Health, Education, and Everything. Chesapeake Taste, launched in April 2012, celebrates the culture and cuisine of the Chesapeake Bay. Their mission is to print the real life stories of culture, community and flavor that make the Bay an inviting place to live and play. Visit their website at www.ChesapeakeTASTE.com.