"Surprise" cakes. That's what I call them here. In Holland, this cake is not well known, and people are very hesitant to taste it. The true name of these cakes pretty well make them here; a major "do not taste" candidate. Simply because of the name.
Sad, that a simple thing as a name, would frighten so many people from tasting a bakery classic. In Canada, and the USA it is considered a classic, and is well loved and enjoyed by many generations of families.
Always fun to watch the shock reaction, once they are told what the main ingredient is. Disbelief that that ingredient is being used; in THIS cake? No way. Impossible. Hence the reason it is called "Surprise" cake.
First try tasting it before making a comment about it.
The best "surprise" moment until now, was when I brought it to the elementary school international Christmas dinner, as a dessert. My son loves this cake, and was thrilled that he could share it with his classmates. But, as a precaution, we called it "surprise" cake. 2 cakes later, and only smudges of icing on their faces; were they told what the "surprise" element was. Lots of laughter, and a few goofballs "so called" falling off their chairs from having eaten. But it was the hit of the evening, and for many school dinners afterwards.
This humble homemade cake has been the centerpiece of weddings, babyshowers, graduation dances. Slowly but surely, it will become a classic cake here in Holland too. The ripple effect.
Once they have tasted and enjoyed the cake, will I disclose the magic ingredient. They almost choke, and sputter with amazement, and apologize for the bad jokes and remarks they had made and thought about this fine cake.
Through the years of refining this recipe, and using it for many occasions, I have begun to secretly expand the dutch tastebuds into exploring new possibilities.
Long live the
CARROT CAKE....
My next culinary target and project will be taking it up another notch; on to zucchini bread.
Sad, that a simple thing as a name, would frighten so many people from tasting a bakery classic. In Canada, and the USA it is considered a classic, and is well loved and enjoyed by many generations of families.
Always fun to watch the shock reaction, once they are told what the main ingredient is. Disbelief that that ingredient is being used; in THIS cake? No way. Impossible. Hence the reason it is called "Surprise" cake.
First try tasting it before making a comment about it.
The best "surprise" moment until now, was when I brought it to the elementary school international Christmas dinner, as a dessert. My son loves this cake, and was thrilled that he could share it with his classmates. But, as a precaution, we called it "surprise" cake. 2 cakes later, and only smudges of icing on their faces; were they told what the "surprise" element was. Lots of laughter, and a few goofballs "so called" falling off their chairs from having eaten. But it was the hit of the evening, and for many school dinners afterwards.
This humble homemade cake has been the centerpiece of weddings, babyshowers, graduation dances. Slowly but surely, it will become a classic cake here in Holland too. The ripple effect.
Once they have tasted and enjoyed the cake, will I disclose the magic ingredient. They almost choke, and sputter with amazement, and apologize for the bad jokes and remarks they had made and thought about this fine cake.
Through the years of refining this recipe, and using it for many occasions, I have begun to secretly expand the dutch tastebuds into exploring new possibilities.
Long live the
My next culinary target and project will be taking it up another notch; on to zucchini bread.
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