Extreme Cakeovers: Make Showstopping Desserts from by Rick Reichart, Sasha Reichart

By Rick Reichart, Sasha Reichart

Wanted: needs to love sweet, cookies, frosting, and enjoyable. No event required!
Make over any bought sheet cake or frozen pound cake right into a gorgeous production that appears love it got here from a posh bakery—no specific talents or gear beneficial! no matter if you’ve by no means attempted to accessorize a cake earlier than, with a great offer of chocolates and different store-bought treats and the precise directions in Extreme Cakeovers, you’ll be capable to accomplish 40 distinctive designs. You can:

   • Fashion robotic arms from chocolate-covered doughnuts
   • Make Fruit Roll-ups blossom right into a bouquet of pink roses
   • Roll Rice Krispies Treats and Swedish Fish into practical sushi
   • String a beautiful strand of gumball pearls
   • Create a teach smokestack from an ice cream cone and marshmallow
Including counsel and designs to thrill every body from 5 to at least one hundred, Extreme Cakeovers is a fantastic advisor to crafting brownies that would be the center piece of any get together, from kids’ birthdays to Halloween, Father’s Day to Valentine’s Day, engagement events to retirement gatherings.

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Extra resources for Extreme Cakeovers: Make Showstopping Desserts from Store-Bought Ingredients

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Simple preparation is key at this seafood-centric eatery just blocks from the working docks in Hampton. It’s an airy, open spot with exposed brick walls and a long bar inside and a charming outdoor patio out back. About that bar, it’s made with 40,000 bright copper pennies and took 23 days to complete. But we digress. The seafood, the seafood. Don’t miss the crunchy potato chip– crusted crab cake with a generous serving of pimiento cheese rice pilaf. It’s like two Southern treats on a single plate.

If it’s spring and the epicurean gods are smiling upon you, the special board will list “drum ribs,” meaty swords from the mighty fish, breaded, fried and flaking right off the bone. Don’t think of getting anything else. Other times of the year, savor what might be the last honest $5 crab-cake sandwich on the planet or some biscuits and gravy for breakfast. Wash it all down with a giant tumbler of Southern-style sweet, sweet tea. com; Neo-Southern/Seafood; $$$. He sings, he cooks, he writes books.

This restaurant, opened in 2013, brought Chef Bobby Huber back to the local culinary scene. Huber had gained a reputation after helming two local favorites, both now closed, under the name of Bobbywood and a stint at another area eatery. His new lunch-and-dinner place looks like a strip-mall storefront from the outside, but the interior is jewel-toned elegance, with soft lighting and sleek lines. The bar offers 20 seats at the L-shaped counter and a few tables, and a few private eating spaces are tucked off the main dining room.

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