When I was in culinary school, one of the very first cakes my fellow chefs-in-training and I made was pound cake — and we made it over and over and over again. Why? It's a true classic, built on the ...
Adams-Miller, who lives in Mill Basin and is from Trinidad & Tobago, learned to make the cake in 1985 from her father, a pastry chef. When she moved to Brooklyn, in 1993, “word got around that I made ...
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