Every year since the dawn of time (or so it seems), I host an annual Caker Christmas party. I invite Italians to make – and eat – caker dishes. At the end of the night, I ask them to vote for the night’s best-tasting dish. For them, it’s like asking to choose the least offensive smell at a flatulence convention.

When it comes to times of stress and hardship, few things provide comfort like the combination of cheese and potatoes.

I used to have a food blog called Caker Cooking. In 2014, I shut it down. But tough time calls for good eating. And given the state of the world right now, who couldn’t use some comfort food? So, for a limited time, I’m bringing Caker Cooking back.

My mission to single-handedly revive the lost art of cut-up cakes continues. Cut-up cakes are like jigsaw puzzles. Only tastier. To date, I’ve made an airplane, a Santa, a witch and a daisy. A mission like this takes commitment, tenacity and shredded coconut. Lots and lots of coconut.

Some time ago, I was on CBC Radio’s The Next Chapter, predicting that cut-up party cakes were due for a huge comeback. Cut-up cakes, for anyone born past 1980, were popular in the ‘60s and ‘70s. Basically, you take a cake, cut it up into different pieces and assemble those pieces to create something new. Like a turkey. Doesn’t that sound appetizing?

I recently hosted my annual Caker Christmas potluck party. I ask Italians to make Anglo Saxon dishes like casseroles and things saturated with Cool Whip. As you can imagine, it’s a real rollercoaster of tastes.