“Caker” is a short form for “mangiacake,” a term coined by Italians to define some of the less savoury aspects of Anglo Saxon culture. (Well, less savoury in their eyes, anyway.) Like many cakers, I didn’t realize I was one until an Italian called me out. It was like a light bulb went off. All those years of eating Tater Tots and JELL-O came together with newfound clarity. I finally found my cultural identity. True, that identity was largely defined by processed food and potato chip-topped casseroles, but it was better than nothing at all.
I started my blog, Caker Cooking, in 2011. I’d been collecting caker cookbooks for a number of years and wanted to share some of the recipes. I mean, why keep all this good eatin’ to myself? So I figured creating a blog about caker food would be fun, nostalgic and maybe even a little educational. Well, as educational as you can get with a can opener.
I stopped posting at the end of 2014 on account of the ol' arteries turning to stone (caker food can have that effect), but that doesn't mean there isn't lots to explore. There are over 260 recipes on the site. (And you wonder about the artery thing...)
Check out Caker Cooking – but don’t do it on an empty stomach. You might find yourself running to the grocery store for a can of mushroom soup.