These Cakes Have Thorns

Today’s wildly ornamented creations veer even further from tradition and toward self-expression. In Berlin, Hana Betakova, 29, sells surreal tiered cakes through her bakery, Růstcakes, that are edible studies in opposition. She likes to work with aquafaba meringue, which is easily shaped into peaked dollops, obscuring the fluffy crumb within. Her signature style pairs frosting…

Pecan Tarts: A Love Story

My first pecan tart came from a crush. A guy who lived next door. In the way of queer latchkey teenagers globally, we baked at his place in the afternoons. I crushed pecans. He sifted sugar. Sometimes we brushed hands, folding butter into flour. Once the tarts had been baked, we split them down the…