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Welcome to Dedewilson.com where you will find information on my books, Bon Appetit recipes, upcoming appearances and much more. Please note the Video link where you will find videos of mine from the TODAY Show, CBS Early Show, Bon Appetit podcasts as well as my public television series, Seasonings and videos created for the site, so check back often.
Also please note the Bakepedia™ link top of the page and in the right column. For now, this link will bring you to a coming attraction page. Please sign up so you can keep an eye on what’s happening – which is a lot! I have been making the rounds pitching Bakepedia, The Baker’s Resource® and have been getting a lot of positive attention from investors and entrepreneurs. I hope to have it launched by year’s end and ITS GONNA BE BIG. My vision is for Bakepedia™ to be the premier on-line resource for everything related to baking and desserts – curated and original recipes, videos and encyclopedia in one spot. We are building a site where food images and information will be shared in a way that doesn’t exist yet. We will use current and emerging technologies and combine them with kick-ass content to bring you a baking and dessert site unlike any other. I’m in the process of assembling a web development team, in-house tech, image, video and editorial team and basically planning on benign world domination through sugar. Intrigued? You won’t be disappointed.
Please do not hesitate to Contact me with questions, comments and suggestions. I want this site to work for YOU!
XOXO
Dede
May 16, 2012 This always sounds like an antiquated phrase to me…”it’s a good keeper”…hailing from a time when cakes of all sorts made regular appearances in homes. The “good keepers” are the ones that stay fresh and moist for days and this one feature makes them attractive. After all, when you have taken the time to make something from scratch, isn’t it nice to enjoy it over a period of time? I suppose moistness is not always the deciding factor – biscotti, after all, keep quite well. But look at this stunning cake below: moist, fragrant with honey and orange and an insanely good keeper. If there had been any left on Day 4, it would have been thoroughly enjoyed.
The recipe came together from disparate sources of inspiration. My good friends Pam and Jeff Rys had the pan (being the good bee-keepers that they are) and I became obsessed with the idea of a marmalade cake. Not spreading marmalade on a cake or to be used as a filling, but incorporating into a batter. I reached out to some on-line food friends and Voila! Lévana Kirschenbaum came to the rescue. (You can substitute a 10-cup volume tube or Bundt style pan). I think you will thoroughly enjoy this Honey Orange Marmalade Cake.
