
Working in the Grand Geneva Resort pastry kitchen, I had some time to make a Cherpumple and serve it at Sunday Brunch. My Cherpumple weighed 21 lbs 10 oz and was seen by over 200 guests that Sunday. I was very pleased that it stayed standing until the final 1/8 was cut 4 hours after the first slice was taken. Will be doing this again.
This is madness. I want to have it.
via Boing Boing

Processing your request, Please wait....
Disclaimer: Unless specifically mentioned in the post, we have no clue where this picture came from. Know where it came from? Post the link in the comments, and reap the glory! All comments are the sole possesion of the commenters and do not reflect the opinions or values of MCS.
You can follow any responses to this entry through the RSS 2.0 feed.
You can skip to the end and leave a response. Pinging is currently not allowed.
December 3, 2011 at 10:07 pm
I’m confused. How is this a cake? Frosting covered pies are called cakes?
December 4, 2011 at 2:46 am
It’s a hot bakery trend.
bakeitinacake.com