Alcohol-flavored cakes in the Americas are rooted in that New World beverage, rum. Pirates carried rum cakes on long journeys throughout the Caribbean to sustain themselves. Rum then moved into baking as a replacement for vanilla, appearing in Southern Florida’s golden cakes and spreading throughout … Read More
Krystina Castella is a professor at the Art Center College of Design in Pasadena, California. She is the author of A World of Cake, Pops!, Crazy About Cupcakes, and Discovering Nature’s Alphabet, and she has been published in Craft magazine.