Bake, Batter and Roll
Adam Gertler is hot on the trail of some of the most unusual cakes ever to be baked, fried or frosted. Line up at New York City's popular Doughnut Plant, where the traditionally round pastry turns square, made with fresh cranberries and coconut. Or get fired up with the house specialty, the Creme Brulee Doughnut. Take a trip to the Danish village of Solvang, CA to scale the Kransekage, an Old World 16-layer tower of cake that is making a comeback. Then in Monroe, WI, find out how the bakers at The Swiss Colony are remaking traditional red velvet by rolling a 60-foot pastry into a Red Velvet Swirl Cake.
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