Baking for Typophiles

Precision and creativity. Two elements crucial for both typeface design and baking. Yes, you could make the argument that creating a typeface doesn’t always need perfect bézier curves or 90-degree angles. And a few extra grams of flour probably won’t ruin your cake. However, for the most part exact measurements are required for a successful end result. Although, it is true that without a little experimentation and imagination the outcome for either will be bland at best.

Additionally, the right tools can make all the difference. For all you gourmet typophiles out there, we’ve compiled a list of our favorite products after the jump.

Typeface aprons > A must for any font-loving gourmand. Show your love for Lorem ipsum or your disgust for Brush script while keeping your ensemble ingredient-free. No baker should be without an apron, since it’s the one time you forget that you end up with a grease stain on your shirt.

Create-a-character pan > Make your own sans-serif cake. This genius pan allows you to create any number or letter you desire. To finish, get out your knife to even out your baselines and crossbars.

Alphabet ice cube tray > Yes, it’s primary use is for ice cubes, but to an out-of the-box baker, this tool would be a sweet candy or chocolate mold. Perfectly kerned, these characters are ideal for spelling out HAPPY BIRTHDAY or BEST WISHES.

Alphabet sprinkles > Colorful, fun and festive. These tiny letters will add a sugary crunch to any cupcake, cookie, or cake.

Silpat® > This silicone liner is not only adorned with the Stencil™ typeface, but it is also very eco-friendly. A reusable product, it is much more green than single-use sheets of parchment paper or aerosol cooking sprays.

Helvetica cookie cutters > What is more perfect than a delicious cookie in the shape of the world’s (arguably) most popular typeface? Expert tip: Make sure to refrigerate your dough thoroughly in order to keep those counters in tact. If you don’t, you’ll end up with something resembling Sand instead. Not good eats.

Sweet Treats – A Typographical Cookbook > Put out by Woodward Design, this cookbook is full of typeface/baking mashups. We love the beautiful photography and yummy recipes featuring typefaces such as Garamond Bold or Frutiger Ultra Black.

And what cooking post would be complete without a recipe? Crank up your ovens and show some love with this yummy chocolate cake.

Double-Chocolate Layer Cake

(courtesy of Ina Garten and foodandwine.com)

Cake Ingredients

• 1 3/4 cups all-purpose flour, plus more for dusting
• 2 cups sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup freshly brewed hot coffee

Frosting  Ingredients

• 6 ounces semisweet chocolate, coarsely chopped
• 2 sticks (1/2 pound) unsalted butter, at room temperature
• 1 large egg yolk
• 1 teaspoon pure vanilla extract
• 1 cup plus 1 tablespoon confectioners’ sugar, sifted
• 1 tablespoon instant coffee granules

Directions

1. For the cake: Preheat the oven to 350°. Butter two 8-inch round cake pans and line them with parchment paper; butter the paper. Dust the pans with flour, tapping out any excess.
2. In the bowl of an electric mixer fitted with a paddle, mix the flour with the sugar, cocoa powder, baking soda, baking powder and salt at low speed. In a medium bowl, whisk the buttermilk with the oil, eggs and vanilla. Slowly beat the buttermilk mixture into the dry ingredients until just incorporated, then slowly beat in the hot coffee until fully incorporated.
3. Pour the batter into the prepared pans. Bake for 35 minutes, or until a toothpick inserted in the center of each cake comes out clean. Let the cakes cool in the pans for 30 minutes, then invert the cakes onto a rack to cool completely. Peel off the parchment paper.
4. For the frosting: In a microwave-safe bowl, heat the chocolate at high power in 30-second intervals, stirring, until most of the chocolate is melted. Stir until completely melted, then set aside to cool to room temperature.
5. In the bowl of an electric mixer fitted with a paddle, beat the butter at medium speed until pale and fluffy. Add the egg yolk and vanilla and beat for 1 minute, scraping down the side of the bowl. At low speed, slowly beat in the confectioners’ sugar, about 1 minute. In a small bowl, dissolve the instant coffee in 2 teaspoons of hot water. Slowly beat the coffee and the cooled chocolate into the butter mixture until just combined.
6. Set a cake layer on a plate with the flat side facing up. Evenly spread one-third of the frosting over the cake to the edge. Top with the second cake layer, rounded side up. Spread the remaining frosting over the top and side of the cake. Refrigerate for at least 1 hour before slicing.

Have you made your own edible typeface or know another product to share? Email us your creations or post in the comments.