Each bowl features a hand-applied glaze, both microwave- and dishwasher-safe, adding practicality to their elegance..
Add eggs to butter mixture, 1 at a time, beating on medium speed until combined and stopping to scrape sides of bowl as needed.Remove vanilla bean pod from milk mixture; discard.
With mixer running on low speed, gradually add flour mixture to butter mixture in 3 additions, alternating with milk mixture, beating until batter is smooth, about 2 minutes.Divide batter evenly among 8 prepared wells of muffin pan (about 1/4 cup per well); smooth tops with an offset spatula.. Bake in preheated oven until a wooden pick inserted in center of cakes comes out clean, 18 to 20 minutes.Let cool in pan 10 minutes.
Remove from pan; let cool completely on a wire rack, about 20 minutes.Using a serrated knife, remove and discard domed tops from cakes.
Invert cakes, cut sides down, on cutting board.
Halve cakes crosswise, creating 2 layers for each.. Make the icing.about us and our editorial process.The late Barbara Tropp was a chef, author, and scholar who introduced many Americans to Chinese gastronomy and received a 1989 James Beard Award for Who's Who of Food & Beverage in America.
In 2018, Tropp's Hakka Salt-Baked Chicken recipe was named one of F&W's best 40.Tropp owned San Francisco's China Moon restaurant.. About Food & Wine.
about us and our editorial process.Oxford, Mississippi.John T. Edge is a prolific author of books and magazine articles, the writer and host of the TV show TrueSouth, and served as founding director of the Southern Foodways Alliance for over 20 years.
(Editor: Silent Swimwear)