Choosing the first cake of the year was not easy. One Nigella-style Red Velvet was baked for my best friend, while a Devil’s Food Cake was made for my 75-year-old mentor, finished with freeze-dried raspberries and strawberries, and a touch of gold edible glitter. In the end, the latter won. Seventy-five is seventy-five, after all. It was a big, joyful party, and people absolutely loved the rich, deeply chocolatey cake: a fitting tribute to the birthday of a truly wonderful filmmaker, a legendary teacher, and one of the women who paved the way for generations of us.
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