Working in the Grand Geneva Resort pastry kitchen, I had some time to make a Cherpumple and serve it at Sunday Brunch. My Cherpumple weighed 21 lbs 10 oz and was seen by over 200 guests that Sunday. I was very pleased that it stayed standing until the final 1/8 was cut 4 hours after the first slice was taken. Will be doing this again.
This is madness. I want to have it.
via Boing Boing
I’m confused. How is this a cake? Frosting covered pies are called cakes?
It’s a hot bakery trend.
bakeitinacake.com