Baked has long been a destination for traditional American cakes, many based on recipes dug up by the proprietors, “dessert archaeologists” Matt Lewis and Renato Poliafito. Chowhound Pookipichu, a fan of their “impeccable technique, perfect crumb, and many options,” shares some Baked favorites on Chowhound:
Red Hook Red Velvet: Three layers of cake with a touch of cocoa and an appealing blood-red color, filled and topped with cinnamon buttercream or cream cheese frosting and decorated with Red Hots.
The Grasshopper (pictured): A happy combination of chocolate cake, mint chocolate ganache filling, and crème de menthe buttercream. Spring for the optional topping of little house-made mint cookies, reminiscent of whoopie pies.
The Sweet & Salty: Dark chocolate cake with salty caramel and caramel-chocolate ganache frosting, topped with fleur de sel. “A big hit with kids,” Pookipichu promises.
Like much of Red Hook, Brooklyn, this hound-endorsed bakery-café was swamped last month by Sandy, so visitors are especially welcome. The neighborhood’s “like a scruffier version of Mayberry with a lot of heart and soul,” according to the guys at Baked, “and it will need your smiling faces over the next few months.”
Baked [Red Hook]
359 Van Brunt Street (between Dikeman and Wolcott streets), Brooklyn
Photo from Baked