Fancy buttercream flourishes topped with nonpareil gumdrops make this dainty cake look grand. Fill a five-inch cake pan with two cups of your favorite batter, then cut finished cake in half horizontally to form layers. Bake leftover batter into mini cupcakes.
Of all the Polish dishes Martha loves, her very favorite is cabbage pierogi. The sweet cabbage filling is time-consuming to make, but well worth the effort. This recipe is from "Entertaining," by Martha Stewart.
Satisfy your global cravings with a savory Oktoberfest feast full of contemporary twists on traditional dishes.
1. Bake cake, and let cool. Meanwhile, make spaetzle batter; press through colander, and boil.
2. Cook onions and sausages. Prepare anchovy dressing.
3. Brown spaetzle; toss with dill. Toss lettuce with dressing just before serving.
4. Drizzle cake with icing.