Delaware’s Best Place For A Slice Of Cake Is In Newport

Author Diana Beasley

December 19th, 2022 10:24 AM

Delaware’s Best Place For A Slice Of Cake Is In Newport

Cake is used for celebrations every day.  It’s the center of a birthday party, an age old wedding tradition and the delicious ending to a holiday meal.  While maybe not as popular as ice cream or cookies, it’s also a yummy snack.

The crew at EatThisNotThat.com went on a quest to find the best slice of cake in each state.  Not a bad gig, if you ask me.  In order to decide on the best, they took to reviews, feedback from locals, and bakers’ rankings on competition shows.  With that data they put together a definitive list of favorite cakes in the United States.

So where is Delaware’s best place for a slice of cake?  It’s Sweetopia in Newport

Here’s what Eat This had to say about Sweetopia.  Founded by Nan Marcus in 2016, Sweetopia ships gluten-free cakes and other baked goods all over the country. Customers nationwide rave about the customer service and are especially fond of the shop’s carrot cake. (You’d never guess, but it is gluten-free!)

Now, let them eat cake!

Top 10 Easiest Holiday Desserts

• Chocolate-Peppermint Brownies

  Probably the easiest one on the list. Follow a regular brownie box recipe and halfway through the baking time, add broken candy cane to the top of the batter!

• Tropical Mendiants

  

  These look difficult but they are so easy!

  Ingredients:

  ¼ cup assorted dried fruit

  ¼ cup unsweetened shredded coconut or coconut chips

  ¼ cup assorted nuts and seeds

  10 ounces good-quality chocolate

  Directions:

  • Cut dried fruit into 3/4-inch pieces or thin slices not longer than 1 1/2 inches. Arrange dried fruit, coconut chips, and nuts and seeds in separate bowls; set aside. Line a baking sheet with parchment paper; set aside.

    Temper the chocolate

  • Place 5 ounces of the chocolate in a microwave-safe bowl and microwave on high in 30-second intervals, stirring the chocolate with a rubber spatula in between each interval, until the chocolate is about halfway melted, with a pool of melted chocolate in the bowl. Continue stirring with a rubber spatula to allow the residual heat of the chocolate to melt the remaining chocolate bits without any additional microwaving.

  • Add 2 1/2 ounces of the remaining chocolate to the bowl; stir the mixture until it is melted and evenly blended. Gradually stir in enough of the remaining chocolate to reduce the temperature down to 84°F for dark chocolate (81°F for milk chocolate, 79°F for white chocolate). The recently added chocolate will not completely melt.

  • Return the bowl to the microwave and microwave on high in 5-second intervals, stirring in between each interval, until the temperature reaches 88-90°F for dark chocolate (86°F for milk chocolate, 79°F to 82°F for white chocolate). To test the temper of your chocolate, dip the tip of a paring knife or mini offset spatula in the chocolate and refrigerate the knife for 2 or 3 minutes. Once the chocolate has set, it should be shiny, pop off the knife, and snap, not bend, when broken.

  • Set a piping bag inside a tall glass. Fold down the top of the bag several times, then pour some of the tempered chocolate into the piping bag. Unfold the piping bag and twist the bag to gently tighten; use scissors to cut the tip off the bag. Pipe 1-inch rounds of chocolate on the parchment-lined baking sheet; tap pan on the counter to flatten mounds into 1 1/2 to 2-inch rounds.

  • Sprinkle the just-piped chocolate rounds with dried fruit, coconut chips, nuts, and seeds as desired. Transfer the sheet pan to the refrigerator until set, about 10 minutes. Store mendiants in an airtight container in the refrigerator for up to 3 weeks.

   

• Vegan Coconut-Ginger Caramels

  The beauty of these is you can make any kind of caramel you choose!

  Ingredients

  • 1 (13.5-ounce) can unsweetened coconut milk (such as Chaokoh), well shaken
  • 1 1/2 cups thinly sliced unpeeled ginger
  • 1 medium-size fresh red Thai chile, halved lengthwise, or a pinch of crushed red pepper
  • 1/4 cup coconut oil (solid at room temperature), plus more for greasing baking dish
  • 1 teaspoon fine sea salt
  • 1 teaspoon vanilla extract
  • 2 cups granulated sugar

  • 2/3 cup light corn syrup
  • 90 (4- x 3-inch) pieces parchment paper, plus more for baking dish

  Granulated Sugar – 4lbs –

  Perfect for baking or as a sweetener for beverages

  Directions

  1. Combine coconut milk, ginger, and Thai chile in a small saucepan. Cook over low, stirring occasionally, until bubbling around edges, 10 to 15 minutes. Remove from heat. Let stand at room temperature, uncovered, 2 to 6 hours, or let come to room temperature, cover, and refrigerate overnight. Reheat coconut milk mixture over low, stirring occasionally, until thin and pourable, 3 to 5 minutes. Pour through fine wire-mesh strainer into a bowl; discard solids.

  2. Lightly grease an 8-inch square baking dish with coconut oil. Line with parchment paper, allowing at least 2 inches of overhang on all sides. Lightly grease parchment paper; set baking dish aside.

  3. Return infused coconut milk to saucepan. Add coconut oil, salt, and vanilla. Keep warm over low until ready to use, stirring occasionally to incorporate melted oil.

  4. Cook sugar and corn syrup in a large high-sided saucepan over medium, swirling pan often, until mixture is dark amber in color, 16 to 20 minutes. Remove from heat. Carefully add coconut milk mixture, whisking constantly. (Syrup will bubble up vigorously.) Return mixture to heat over medium; cook, whisking constantly, until a candy thermometer registers 248°F (firm-ball stage), 4 to 8 minutes. (Syrup temperature will drop when coconut milk mixture is added but will climb when returned to heat.) Immediately pour mixture into prepared baking dish. Let cool, uncovered, at room temperature, at least 8 hours or up to overnight.

  5. Using parchment paper overhang as handles, lift caramel sheet from baking dish; discard parchment paper. Using kitchen shears, cut caramel sheet into 15 (about 1/2-inch-wide) rows. Cut each row into 6 (about 2-inch-long) pieces to yield 90 caramels. Center 1 caramel along 1 long edge of 1 parchment piece. Roll to wrap caramel; twist ends to seal. Repeat with remaining caramels and parchment paper.

   

  Make Ahead

  Caramels can be stored in an airtight container at room temperature up to 1 month.

• Chocolate Trifle

  View this post on Instagram

  A post shared by Delish (@delish)

  Ingredients

  •   20-oz. box dark chocolate brownie mix (such as Ghirardelli Dark Chocolate)
  • 1 large egg
  • 1/2 c. canola oil
  • 1/4 c. water
  • 5-oz. box instant chocolate pudding
  • 3 c.whole milk
  • 8-oz. package cream cheese, softened
  • 1/4 c.granulated sugar
  • 2 c.heavy cream
  • 2 tsp.vanilla extract
  • 14.3-oz. package chocolate sandwich cookies, such as Oreos
  • Chocolate shavings, for garnish

  Directions

  • 1. 1Preheat the oven to 325°. Lightly grease a 9-by-13-inch baking pan. Prepare the brownie batter according to package directions using the egg, canola oil and water. Spread the batter into the pan and bake until a toothpick comes out clean, 18 to 22 minutes. Let the brownies cool completely in the pan. Set aside.
    2. 2Meanwhile, prepare the pudding according to package directions using the milk. Chill for at least 30 minutes or up to overnight.
    3. 3Beat the cream cheese and sugar on medium-high speed in the bowl of a stand mixer fitted with a whisk attachment until smooth and fluffy, 3 to 4 minutes. Reduce the speed to medium and gradually add the heavy cream and vanilla, beating until the cream is whipped and well combined with the cream cheese, 1 to 2 minutes, stopping occasionally to scrape the sides of the bowl.
    4. 4Fold about 1 cup of the heavy cream mixture into the pudding to lighten.
    5. 5To assemble, cut the brownies into 20 pieces. Place the chocolate sandwich cookies in a large zip-up bag. Coarsely crush the cookies using a rolling pin.
    6. 6Arrange half of the brownies in an even layer in a 4-quart trifle dish. Top with half of the chocolate pudding, sprinkle with half of the cookie pieces and top with half of the remaining whipped cream cheese. Repeat the layers once more. Garnish with chocolate shavings. Serve immediately, or store in the refrigerator for up to 24 hours.

• Peppermint Bark

  

  Homemade chocolate peppermint bark in decorative tin with candy cane

  Ingredients

  • 16 oz.white chocolate, chopped
  • 4drops food-grade peppermint oil
  • 3/4 c.crushed candy canes or peppermint candies

  Directions

  • 1. 1Line a baking sheet with a silicone baking mat or parchment paper. Put the white chocolate in a heatproof bowl. Set the bowl over a saucepan with a few inches of simmering water over low heat (do not let the bottom of the bowl touch the water). Gently melt the white chocolate, stirring occasionally, until only a few lumps remain, about 3 minutes. Remove from the heat and stir until completely smooth. Stir in the peppermint oil.
    2. 2Pour the white chocolate onto the lined baking sheet and smooth it into an even layer with an offset spatula. Sprinkle with the crushed candy. Let set at room temperature (if the room is cool) or in the refrigerator, 1 to 2 hours.
    3. 3Once the bark has completely hardened, break it into pieces.

   

• Chocolate Mousse

  Ingredients

  • 3egg yolks
  • 1/4 c.+ 2 tablespoons granulated sugar, divided
  • 2 1/2 c.heavy cream, divided
  • 1/4 tsp.salt
  • 7 oz.bittersweet or dark chocolate bars, chopped
  • 1/2 tsp.espresso powder, optional
  • 1 1/2 tsp.vanilla extract, optional
  • Chocolate shavings and raspberries, for serving

  Directions

  • 1. 1In a medium bowl, whisk the egg yolks with ¼ cup of sugar until the sugar is dissolved and the mixture is lightened in color, about 1 minute.
    2. 2In a small pot, combine 1 cup of the heavy cream and the salt and bring just to a simmer over medium heat. (Look for small bubbles around the sides of the pot; do not bring to a boil.) Once simmering, remove from the heat.
    3. 3 Remove ¼ cup of the warm cream mixture from the pot and slowly drizzle it into the egg mixture, while whisking constantly to temper. Transfer the warmed egg mixture to the pot with heavy cream, whisking well to combine. Return to medium-low heat, stirring frequently with a rubber spatula to scrape the bottom and corners of the pan, until the mixture thickens just enough to coat the spatula (the temperature should be about 160 degrees). Remove from the heat and stir in the chocolate and espresso powder, if using, until melted. Transfer to a large bowl and refrigerate for 20 minutes, stirring halfway through, until slightly cooled. (Do not refrigerate for too long or the chocolate will harden.)
    4. 4In another large mixing bowl, combine the remaining 1 ½ cups of heavy cream, 2 tablespoons of sugar and vanilla extract. Using an electric handheld mixer (or a really strong arm!), whisk the cream until it is fluffy, with soft peaks. Reserve ½ cup of the whipped cream in the refrigerator for serving.
    5. 5Stir a large dollop of the whipped cream into the chocolate mixture until thoroughly combined. Add the remaining whipped cream and with a rubber spatula, scoop the chocolate mixture from the bottom of the bowl and fold it over top of the cream. Repeat this folding action, moving around all sides of the bowl, until the cream and chocolate are thoroughly combined. Divide the mixture among 6, 6 oz ramekins or dessert glasses and serve immediately, or refrigerate for up to 1 hour.
    6. 6Serve with whipped cream and chocolate shavings on top, if you like.

• Pecan Caramel Clusters

  Ingredients

  • 1 (14 ounce) package individually wrapped caramels, unwrapped
  • 3 tablespoons butter
  • 2 tablespoons water
  • 2 cups chopped pecans
  • 1 pound dark chocolate, broken into small pieces
    

    Directions

    1. Place caramels, butter, and water in a microwave-safe bowl. Microwave on high, stirring every 30 seconds, until smooth, about 3 minutes. Stir in pecans.

    2. Drop caramel pecan mixture by spoonfuls onto parchment paper. Place in freezer for 15 to 20 minutes.

    3. Place chocolate in a microwave-safe bowl and microwave on high, stirring every 15 seconds, until melted and smooth, 1 to 2 minutes. Dip each caramel cluster into chocolate using a fondue fork until coated; place on parchment paper to dry. Chill until firm, if necessary.

• Rum or Bourbon Balls

  THESE ONLY TAKE 10 MINUTES

  Ingredients

  • 1 cup semisweet chocolate chips
  • ½ cup white sugar
  • 3 tablespoons corn syrup
  • ½ cup rum
  • 2 ½ cups crushed vanilla wafers
  • 1 cup chopped walnuts (Optional)
  • ⅓ cup confectioners’ sugar

  Directions

  1. Place chocolate chips into a microwave-safe medium bowl. Heat in the microwave for 1 minute, stir and then continue to heat at 20 second intervals, stirring between each, until melted and smooth. Stir in sugar and corn syrup. Blend in rum. Add crushed vanilla wafers and chopped nuts. Mix until evenly distributed. Cover and refrigerate until firm.

  2. Roll the chilled chocolate mixture into bite-size balls. Roll balls in a mixture of ground nuts and confectioner’s sugar, or just plain confectioner’s sugar. Store in a covered container for a week before serving to blend the flavors.

• Quick and Easy Peanut Brittle

  Ingredients

  • 2 tablespoons butter
  • 1 cup white sugar
  • ½ teaspoon salt
  • 1 cup shelled peanuts

  Directions

  1. Line a jelly roll pan with parchment paper.

  2. Melt butter in a saucepan over medium heat. Stir sugar and salt with melted butter to dissolve completely. Remove saucepan from heat, add peanuts, and stir to coat completely; immediately pour onto prepared pan and spread into an even layer.

  3. Refrigerate until brittle, at least 30 minutes. Separate from parchment and break into pieces.

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Author Diana Beasley

Category:

• WJBR
• Human Interest
• Mix-Mornings

Tags:

Cake,Delaware,Local