She changed the cake game
It could only be Natasha Pickowicz
Fresh baked news
Everyone loves Cake Picnic
And see if they’re coming to a city near you
What’s your take on PB&J?
Danielle Sepsy x Arlyn Osborne tiramisu
No eggs? No problem for this carrot cake
Strawberry Museum opens this June in Portland, OR
Shh, the croissants are sleeping
Meghan’s banana pudding-esque “Chantilly Lili”
Lamb cake tutorial from Bayou Saint Cake
Rethink the layer cake
She couldn’t stop thinking about tiramisu. (Story of our lives?)
But that’s how Natasha Pickowicz changed the cake game. This week, we’re revisiting her episode on She’s My Cherry Pie, when her delightful cookbook, More Than Cake, debuted. There is no book to compare to this one. Her flavors have a dreamy, fantasy haze, as if imagined by Alice after tea in Wonderland. Too far? Wait until you see her Fennel Seed Squiggles, Olive Oil Cake with Crispy Capers, Chamomile Puff Crown, and the recipe we snagged: Passion Fruit, Coconut & Tequila Layer Cake.
Natasha approaches layer cakes akin to tiramisu. What if the cakes were thinner, spongier, and soaked with something sublime? Then she layers them with mousse-y fillings, crunchy surprises, and a thin layer of frosting just for the final enrobing. Her decorative flourishes might be a windswept scatter of tulip petals, fresh bay leaves, whole gleaming plums. The effect is sometimes surreal, sometimes Dutch still life—always enthralling. An artist in more ways than one, Natasha is also known to sign cookbooks with Sharpie-drawn illustrations of characters from The Simpsons.
As impressive as her desserts are, her book makes them easy to recreate. Once you break the cake down into components, it’s just a fun way to spend a day—especially because they’re even better after a good night’s soak in coconut milk and tequila. If only we could say as much for the rest of us.
LISTEN TO SHE’S MY CHERRY PIE ON APPLE, SPOTIFY, OR YOUTUBE.
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Natasha’s offset spatula is her “dessert island pastry tool” for everything from flipping the cake out of its pan to spreading frosting
Heilala is Natasha’s go-to vanilla extract
For those nice thin cake layers, Natasha swears by All-Clad sheet trays
A pink-perfect stand to display your cake
The croissant keychain we didn’t know we needed
And the *cherry on top* top
Wise words
“I don’t want people to feel gross about handling ingredients. These are expensive, delicious things that we should be engaging all of our senses with.”
–Natasha Pickowicz on separating eggs by hand
Rabbit hole to chase
Natasha mentions shooting her cookbook at her parents’ house in San Diego with their cat, Hummus, running around. Just had to share that tidbit. Hummus!
Tip of the week
Natasha builds her cakes in springform pans (versus a cake stand) for perfectly even layers, which also makes them easier to store in the fridge overnight.
Question for the class
Where do you buy edible flowers where you live?
Another one from the archives
More cake talk: Christina Tosi on her iconic Birthday Layer Cake
Secret ingredient muffins
The secret to fluffy muffins? Sweet potatoes! Baker Samantha Seneviratne shows us how to make the Sweet Potato Crumb Muffins from her latest book, Bake Smart. Watch the video and get the recipe.
Thank you to Hanna Andersson for their support.
IRL happenings
Natasha Pickowicz will be speaking at Jubilee! (Plus, Gloria Steinem, Asma Khan, Paola Velez, and so many more cool folks!) Don’t miss our annual conference in NYC next Saturday, 4/12. Tickets now on sale. Official Bombesquad Members & paid Substack subscribers, use your special discount.
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Love this! Reminds me of the lemon almond Birthday Cake I celebrate with every year.
check it out:
https://thesecretingredient.substack.com/p/turning-24-my-lemon-almond-birthday
I can't wait to here Natasha speak at Jubilee 🙌🏼