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Last week during a casual working lunch at Empire State South, I mused aloud as to whether or not to indulge in a phatty cake for dessert. Wong's phatty cake—a fluffy, sweet mascarpone filling sandwiched by two subtle gingerbread cookies—has had a place in Atlanta's heart since she started making them at Cakes And Ale. Local diners followed her (and the phatty cakes) when she moved to the ESS kitchen about a year ago. During that lunch last week, the staff encouraged me to comply with my sweet tooth, as the phatties would be moving again—gone forever from Atlanta, probably—along with pastry chef and creator of the ginger-cookie-meets-mascarpone mash-up, Cynthia Wong.