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120 Wall Street in New York, a skyscraper from 1930, is an archetype of wedding-cake architecture.. In architecture, a wedding-cake style is an informal reference to buildings with many distinct tiers, each set back from the one below, resulting in a shape like a wedding cake, and may also apply to buildings that are richly ornamented, as if made in sugar icing.
Sylvia Weinstock (January 28, 1930 – November 22, 2021) was an American baker and cake decorator. [1] [2] [3] She was known for making delicious, multi-tiered wedding cakes decorated with botanically accurate sugar flowers. She also created elaborate trompe-l'oeil cakes that looked like cars, a crate of wine, Fabergé eggs, and other objects. [4]
Blackout cake, sometimes called Brooklyn Blackout cake, is a chocolate cake filled with chocolate pudding and topped with chocolate cake crumbs. It was invented during World War II by a Brooklyn bakery chain named Ebinger's, [1] [2] [3] in recognition of the mandatory blackouts to protect the Brooklyn Navy Yard.
ONE Dine is an American restaurant located one floor below the observatory at One World Trade. Soaring 1,300 feet in the sky, the spot offers diners sprawling views of the city's five boroughs.
Magnolia Bakery is a chain of bakeries founded in New York City. The first location opened in 1996 at 401 Bleecker Street, on the corner of West 11th Street in the West Village neighborhood of Manhattan. The bakery is known for its desserts, especially its cupcakes and banana pudding. [1] [2]
A simplified version of charlotte russe was a popular dessert or on-the-go treat sold in candy stores and luncheonettes in New York City, during the 1930s, 1940s, and 1950s. It consisted of a paper cup filled with yellow cake and whipped cream topped with half a maraschino cherry .
This old-fashioned cake is easy to make with pantry staples, such as rolled oats and evaporated milk. "Excellent, decadently sweet cake," raves reviewer SWEETSPRING. "It's even better the next day ...
Entenmann's is a 126 year old company originating in New York City.William Entenmann learned the trade of baking from his father in Stuttgart, Germany, and used his acquired skills to work in a bakery in the U.S., eventually opening his own bakery in 1898 on Rogers Avenue in Brooklyn. [1]
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