The Oakmonter

Posted by admin on April 14th, 2012 filed in Bakery!, Birthdays, General

Behold this delicious birthday cake of deliciousness! We ate it for Chris’s birthday!

The bottom is a graham cracker crust. Then there is a layer of cheesecake. Then icing. Then chococate cake. Then more icing. With icing all around. Then all that sweet stuff on top, like cherries and chocolate bars! It is the Oakmonter from the Oakmont Bakery!

It was absolutely as good as it sounds!


9 Responses to “The Oakmonter”

  1. kenny Says:

    yup – diabetes express explosion – you weren’t lying

  2. admin Says:

    Yep. They have a whole list of cakes I want to eat before I die. Of course, eating all those cakes will probably considerably shorten the amount of time I have left before I die.

    Yeah, so watch out for your foot. I’m a dangerous person to be around when it comes to diabetes. Just ask Travis.

  3. Travis Says:

    I don’t even have anything smartass to say… I want this thing so bad. I don’t even eat sweets that often, never did, but I’m almost speechless.

  4. admin Says:

    They make dozens of cakes just as glorious! I think I might like the raspberry torte for my birthday. Or maybe the chocolate torte. Or maybe the rum torte! Or a really pretty one called the Compromise.

  5. Drew Says:

    That looks amazing!

    It reminds me, Stacey and I have been working on a buttercream icing to imitate the one that they use at the Market District up in Robinson. Have you ever tried an Italian buttercream? It’s tricky, but worth it.

  6. admin Says:

    What’s in italian buttercream?

  7. Drew Says:

    Italian buttercream requires making a simple syrup and slowly combining it with an egg foam. We did a recipe that was whites only, but may try one with yolks. It works well and is really smooth.

  8. admin Says:

    Sounds interesting!

    I would like to make some ricotta pancakes. The ingredients are similar to normal pancakes, except you include ricotta cheese. You use only egg whites, and you beat them until soft peaks form before you add to the batter. The result it some really light and airy pancakes.

  9. Drew Says:

    I’ve never had ricotta pancakes before, but they sound delicious. And I do happen to love both ricotta and pancakes. My mom makes a side dish called palachinkas (?) that are more like crepes with a filling that includes ricotta. I wonder if they taste similar.

    By the way: there IS butter in Italian buttercream. I only described it the way that I did because I found it absolutely genius that they work with a simple syrup instead of using powdered sugar. That way, if you decide it’s too sweet or not sweet enough you can tweak the amount of sugar that you dissolve in the water without affecting the overall consistency nearly as much as you do when you add/subtract powdered sugar. Genius, no?


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