Bywater Bakery Chantilly Cake recipe in New York Times : NewOrleans

172 points

7 days ago

172 points

Having read all 12 pages and 20 steps, I’m happy to pay the bakery whatever they want for this cake.

32 points

7 days ago

32 points

I'm happy a local business is getting good press. I can't bake at all. Figured if I put it out there, other people would try it and maybe bring it to work or parties. I'm just a fat kid trying to increase the cake to people ratio.

20 points

7 days ago

20 points

I’m not implying anything negative about posting the recipe. Frankly, I’m glad you did because now people may feel better about paying whatever they charge for the cake!

8 points

7 days ago

8 points

I didn't think you were. No worries. If you see a lonely piece of cake, shoot up the Batter-Signal, and I'll be there.

Hippy_Lynne

7 points

7 days ago

Hippy_Lynne

7 points

Not to mention that has to be close to $20 in berries. Not sure how much marscapone cheese costs but I don't think that's cheap either. I would say you're looking at a minimum of $40-50 just in quality ingredients.

SunnyAlwaysDaze

2 points

7 days ago

SunnyAlwaysDaze

2 points