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Crave Follows the Freak Frappe Craze

Published on March 28, 2016March 28, 2016 by richachatLeave a comment

by Richa Chaturvedi ’18

If there’s one thing New Yorkers do well, it’s setting trends. Let us never forget the cronut, a humble combination of a croissant and a donut, that caused New Yorkers to lose their minds a couple years ago.

There is one food trend Caroline and I can get on board for, however, and it’s the not-so-humble milkshake.

This trend originated in Black Tap Burgers and Beer in NYC and has found its way to our very own Boston Burger Company! Dubbed “freak frappes,” these milkshakes are topped with m&ms, brownies, toasted marshmallows, and even bacon. Caroline and I decided to investigate these high-calorie treats to see if they were worth the hype.

Pro tip: do not attempt to tackle a freak frappe if you are even a little bit full. I couldn’t even finish mine (the Nutella frappe with chocolate cookies and m&ms), which is saying a lot. The real MVP would have to be Caroline, who fearlessly conquered an Oreo frappe with every cookie offered, a toasted marshmallow, and a brownie.

These milkshakes will look incredible on your Instagram feed and taste equally as good. Be wary of the pricing, however, because it’s easy to get carried away with all the delicious toppings and lose track of it all. Boston Burger Company is already known for their crazy burger options (the 420 burger has mozzarella sticks in it!), but they have really outdone themselves here. Midterms got you feeling down? Grab a friend, grab a burger, and grab a freak frappe at Boston Burger Company. I guarantee the sugar rush is powerful enough to overcome any stress that’s coming your way.

With Panera Closing, Tatte Bakery Steps In

Published on March 2, 2016March 2, 2016 by br1262 Comments

by Bovey Rao ‘19

Oh, Panera, you never really meant that much to me… While for some students Panera is a staple, I’ve never been the biggest fan of ‘commercialized’ foods. My friends can attest to the fact that I frequently voice my distaste for chains like Chipotle, Panera, and Au Bon Pain. Ok, you might think this is all a bunch of food snobbery, but for me, the problem is not the flavor of the food, but the principle of it.

While these businesses advertise non-GMO, pesticide and antibiotic free food, what does that really mean? Are we not falling for the same trap of the previous generation that was promised fast, convenient, and cheap food? We are becoming numb to what is out there in the world of food, and falling into the trap of buzzwords and catchphrases. I’ll be honest: when Panera closed, I smiled. When I found out what replaced it, my smile only widened.

Tatte Bakery and Café is a homegrown Boston bakery and café with numerous branches throughout the city from Kendall Square to Brookline. They serve a wide range of Middle Eastern dishes and pastries as well as the more traditional café fare. From a small stand at Boston farmer’s markets to five established and beloved bakeries, Tatte has proven to be a Boston success story. And it all started with one person, owner Tzurit Or.

tzurit-330x295 — Tzurit Or, from Tatte’s website

Tzurit grew up in Israel and learned traditional baking techniques from her mother. After years of working as a film producer, she realized her true calling in life was baking. She picked up her belongings and moved to Boston, where she started baking from her kitchen. Starting at local farmer’s markets, her carefully crafted pastries received rave reviews. The rest is history.

Delicious various pastries (buttery croissants, fluffy popovers, rich morning buns)

As you probably guessed, a new Tatte Bakery and Café location will be opening in the space previously occupied by Panera Bread. I could barely contain my excitement when I heard this news. A locally-operated business replacing a national chain? It was music to my ears. However, I do humbly applaud Panera for their business model and their care for the customer.

In early February, Panera Bread purchased a majority stake in Tatte Bakery and Café, but will allow them to run independently. This funding allowed Tatte Bakery to fill the Panera space and reach a new audience of (I hope at least) excited and hungry Harvard students. While construction may take some time (it opens in summer according to a manager at the Main Street Tatte Bakery and Café), it is an addition that is sorely needed. As I sip my café au lait and enjoy my pistachio-filled, baklava-esque croissant, I cannot help but think:

Goodbye Panera; Welcome home Tatte.

A selection of tasteful shots from Tatte Bakery and Café on Main Street and all the ‘yum’ that is to come:

Don’t fret, they have a full menu as well.

Meringue Clouds and Cookies from your dreams.

Warm and Comforting Ambiance despite the rain.

Popovers from your dreams

Confectionary (Clafoutis, Cheesecake, Tarts, Parfaits)

*Note: The straight croissant is a sign that means it was made with butter. Curved croissants usually have margarine or an alternative form of fat.

Update: Eater provided exciting information with an email from Tzurit Or.

Theory Kitchen: A Dining Experience Unlike Any Other

Published on February 29, 2016October 31, 2016 by The Crimson CraveLeave a comment

by Caroline Gentile ’17

On a recommendation from my blockmate, I decided to escape the Harvard bubble and attend a pop-up dinner at an apartment in Central Square, hosted by Theory Kitchen.

After a cursory Google search of Theory Kitchen, I learned that the founder, Theo Friedman, is a recent Tufts grad with a passion for experimental cooking. While he was a student at Tufts, Friedman hosted several pop-up dinners and taco nights with the help of fellow students. In fact, for his senior thesis, he made a 20-course meal to highlight how the industrial food system disconnects diners and the people who make their food. After graduating, Theo took to operating Theory Kitchen full time, hosting pop-up dinners all over New England. No two dinners are the same; the menu and location change every time.

I knew this was going to be good. Anyone who finds time to cook anything, let alone a full gourmet meal, while in college must have a true passion for it! And Theo’s passion certainly translated into skill.

Although Google told me that Friedman was only 22-years-old, upon walking into the apartment, I was surprised to see someone so close to my age prepping an eleven-course meal. His workspace, complete with serving equipment as well as Tupperware containers filled with the elements of each course, was impeccably organized—even more impressive considering the kitchen in which he was working was totally new to him.

And then the dinner began. Before each course, Theo explained the story behind the food before us. The salmon dish, he told us, was inspired by bagel and lox. The last course, a kumquat and rhubarb fruit roll-up, was inspired by his childhood love for fruit roll-ups. In addition to deconstructing the story behind each meal, we were also able to watch them be prepared. This interactive environment with the chef himself created a level of intimacy in this dining experience that I do not think is possible at a restaurant.

Bagel and lox: salmon coated with everything bagel seasoning, a savory bulgur mixture, salmon eggs and roe (photo courtesy of Theo Friedman)

Gourmet fruit roll-ups (photo courtesy of Theo Friedman)

Not only did each course have a unique story, but each also boasted unique flavors and textures. The first course was a warm sunchoke soup with cold scallops, both of which were savory, paired with sweet pomegranate seeds. Another course, a favorite among all of us dinner-goers, was a soy-flavored, poached egg, with yolk oozing over kale and crispy shiitake mushrooms.

Sunchoke and scallops (photo courtesy of Theo Friedman)

Of note, in my opinion, were the desserts. This may be because I have an insatiable sweet tooth, but I found Theo’s three desserts to be especially creative. First came his grapefruit, fernet, and dill dessert. Never had I expected to eat dill for dessert, and in a meringue no less! Then came rice crispy treats, another childhood-inspired dish, which combined crispy pork skin and creamy dulce du leche. Finally was my favorite dessert: a chocolate and peppercorn cake with preserved strawberries.

Rice Crispy.JPG — Rice Crispy Treat (photo courtesy of Theo Friedman)

Preserved strawberries, cream, and chocolate peppercorn cake

The other event attendees, many of them also undergraduates, were just as in awe as I was of Theo’s creative cooking skills. Each course brought an exciting new combination of flavors and textures that we could not believe he had put together in such a deliciously harmonious way. Although we had all been complete strangers before the dinner, by the end, we had all shared a novel culinary experience together, and bonded over our admiration for Theo and his cooking.

Barbecued Bliss at Sweet Cheeks Q

Published on February 28, 2016February 29, 2016 by The Crimson CraveLeave a comment

by Caroline Gentile ‘17

Compared to my hometown of Cincinnati, Ohio, Boston has a lot more to offer. In terms of culture, things to do, and most importantly, things to eat, the difference is like night and day. In fact, I think Harvard Square alone has more diversity in fare than my homogeneous suburb of Cincinnati. However, the one category in which I’ve found the greater Boston area—and New England in general— has fallen short, is barbecue.

Until I found Sweet Cheeks Q.

Finally, a place where I could stuff my face with smoked meat and biscuits the size of my face – and wash it all down with a towering glass of sweet tea! At first, I will say, I was skeptical. Given the scarcity of barbecue in New England, I did not have high hopes for Sweet Cheeks. Located in Fenway, the restaurant itself seemed a bit too polished with to serve truly authentic barbecue compared to the dive-like barbecue establishments I’m used to.

I was quickly proven wrong. When a large bucket, overflowing with warm, fluffy, buttery biscuits was placed right in front of me, with a side of honey butter, I could barely control myself. After a 5-minute-but-felt-like-5-years walk in the 15-degree weather from the T to the restaurant, let me tell you that there are few things better than coming in from the cold and being given a bucket of biscuits to slather in melted honey butter deliciousness.

Approximately two minutes elapsed until my table had demolished all ten of the massive buttery biscuits. Our next victim? The drinks. I should have known from the bar vibe that Sweet Cheeks gives off—think bar stools and massive TV—but they have some damn good drinks. The legal members of my fellow diners decided to go for the John Daly Scorpion Ball. For those of you who are unfamiliar, a John Daly is the alcoholic twist of an Arnold Palmer: lemonade, sweet tea, and sweet tea vodka. When the drink finally arrived, we were in shock; the Mason jar, filled to the brim with the sweet, yet tart elixir, was literally bigger than our faces. For the under-21 crew, the non-alcoholic version of this beverage was just as tasty, and also served in an absurdly massive mason jar.

Now, for the star of the show: the barbecue. By this point in the meal, I was already overflowing with biscuits and sweet tea, but I soldiered on so as to make room for what I really came for. A friend and I decided to split the Fat Cheeks Tray, which allowed us to pick three kinds of meat, a cold side, and a hot side. We decided on pulled pork, pulled chicken, and brisket, with sides of mac n’ cheese and potato salad.

While the pulled chicken was nothing impressive, the pulled pork and brisket were everything smoked meat should be: tender, flavorful, and well, smoky. Their tangy, savory barbecue sauce went perfectly with their meat. The potato salad was crisp and fresh. Honestly, though, I think the best part of the Fat Cheeks Tray—even better than the barbecue itself— was the mac n’ cheese. Not too thick, creamy, or cheesy, and covered in toasted breadcrumbs, this mac n’ cheese was probably the best I’ve ever had.

Frankly, because I am not truly from the South (although Cincinnati does share an airport with Kentucky…), I am not entirely qualified to make informed decisions and recommendations about barbecue. I am, however, a mac n cheese expert. Rest assured, one of my friends who accompanied me to Sweet Cheeks Q hails from San Antonio, and she, too, was impressed with not only the mac n cheese, but also the barbecue. And if a Texan likes it, you know it must be good.

Sweet Cheeks Q

Location: 1381 Boylston Street, Boston, MA 02215

Reservation: TableUp or call at (617)-266-1300

Stand-out dishes: Brisket, Mac n’ Cheese

Overall Rating: 4/5

Food: 4/5

Service: 3.5/5

Ambience: 3.5/5

Editor’s note: Tiffani Faison, the head chef and owner of Sweet Cheeks Q, recently opened an Asian-inspired restaurant, Tiger Mama. Check both of them out!

Lunar New Year: A Labor of Love

Published on February 15, 2016February 17, 2016 by richachatLeave a comment

by Allison Yan ’19

Every Lunar New Year, I look forward to food. Friends, family, and fun, too, but mostly food.

Even though my parents immigrated to America years ago and proudly claim to have assimilated to American culture, celebrating Lunar New Year with the people we love has always been a staple of our heritage. The Lunar New Year parties are always an amazing festivity, and the potluck style of the dinner guarantees a variety of wonderful dishes to satisfy anyone and everyone’s cravings.

The preparations for these parties are always a labor of love (emphasis on the labor). It is like Thanksgiving dinner preparations, but the Asian version. My mother, a frequent host of the parties, often spends days in advance preparing the house, and the two days leading up to the party meticulously cooking enough dishes to feed a group of at least 60.

Meats of any (and every!) kind are a cornerstone of the dinner. My mother has always been partial to smoked salmon, and is known among her friend group for having the best salmon dish in town, but she, and all of the other wonderful mothers contribute plentiful types of meats. From spicy chicken to pork to pig ears, there’s something for everyone.

The meat dishes are, of course, supplemented by plentiful amounts of vegetables, noodle dishes, and bao zi (Chinese rolls). My parents and their friends take their spicy food seriously, and it’s not uncommon to see pepper or some other spicy-looking sauce liberally tossed on top of most dishes. The lotus and cauliflower and leeks and chicken dishes are favorites of my family’s. Spicy tofu soup is also a staple of every year’s dinner. As someone who unfortunately can’t handle much spicy food, I usually try to mitigate the burning sensations of too much spicy with copious amounts of rice.

I’ve always had a weakness for the dessert options at these parties. The soft sweetness of the red bean cakes and handmade red bean mochi by family friends complement an otherwise very savory and rich meal. Red bean filling is the most unique part of an Asian dessert dish.

There’s one more dish that I haven’t mentioned: the pork dumplings that my family makes. These dumplings are particularly special to me, because my family actually comes together to help mix the filling, knead the dough, and fold up the finished dumpling into their signature bow shapes. It’s almost difficult to eat the dish that so accurately represents the labor and love that goes into creating a Lunar New Year Dinner.

I have always looked forward to celebrating Lunar New Year with my family. The food, of course, is wonderful, but the sense of joy and community of so many people coming together to eat and celebrate is something unique to this special day.

The Ultimate Dining Hall Hack: A Review of Mange App

Published on February 8, 2016February 17, 2016 by mchiang123Leave a comment

by Richa Chaturvedi ’18

At long last, Mange App is a dining hall hack that everyone on campus will enjoy. Currently beta testing in Cabot, this app allows for HUDS grill orders to go paperless. The app displays the daily menu, takes grill orders from anywhere on campus, and texts students when their orders are ready. Finally, no more of that awkward circling around the grill during the chaos that is lunch hour!

Mange App currently lives exclusively online – the iPhone and Android app should be rolling out in the next month – and, while there are some areas for improvement, it definitely has this starving student’s stamp of approval. The first time I used Mange App I was a bit annoyed. I was running to office hours, wanted something from the grill, and had to register as a user and figure out a new interface just to get a piece of chicken. I soon realized that my aversion to adapt to something new got in the way of me understanding the coolness of the entire set-up. Now, if I need something quickly, I can order from my room and get a text telling me to go pick my food up. I’ll probably start getting more texts from Mange App than I will from my roommates, to be honest.

Like I mentioned, no rollout is without its drawbacks. Currently, lunch time on the app is set to begin at noon. That means for you early lunchers that you literally cannot order food until 12:00, even if lunch technically begins at 11:30. This, and other small issues, are already being worked on and will be resolved before the school-wide release of the app. HUDS has even been kind enough to set up an iPad on the counter so that students without smart phones can use the service.

I am sure that the school-wide release of Mange App will turn out to be successful. Already, Cabot grill (which is definitely the best) is more efficient, while using less paper. Mange App is the ultimate dining hall hack: it increases productivity without sacrificing taste. You may ask yourself, now what? I have my grilled chicken in no time and now have no idea what to do with it. For some great ideas on how to spruce up your dining hall meals, check out more Crimson Crave dining hall hacks!

The Crema English Muffin: A Reason to Make Your 9am Class

Published on February 8, 2016February 17, 2016 by richachatLeave a comment

By Adam Wong ‘17 and Dana Ferrante ‘17

Just when you are about to give up hope-you’ve eaten out at every semi-affordable place in the Square and all that’s left is eating your way through CVS’ snack aisle- something, a miracle, occurs. That miracle is the Crema english muffin. Yes, a simple english muffin, and probably the singular best deal in Harvard Square that has ever existed.

Amidst the warm-lighting and coffee scented mist of Crema Cafe, the english muffin is certainly not the most exotic-sounding menu item. With the enticing Crema classics, such as the sweet potato sandwich or banana date walnut bread, it’s hard to imagine anyone would think to order something as basic as an english muffin. This, however, is not the english muffin you were forced to eat at Brain Break when everything else was gone, but on the same level as your Mom’s english muffins if she were GOD. England, a country famous for its bad food, is undeserving of these esteemed muffins. Better would be King muffin, Saint muffin, or just Obama.

Now here’s what’s going to happen: you order an english muffin with jam and butter on the side because that way they give you MOARRR. Then, you’ll have the choice of apricot or raspberry jam—we recommend apricot if you want a more supple experience, and raspberry if you want a razmataz to balance out the fat.

Once you get it, ask for more butter. This is essential. Then, take the specimen to whatever table space you can find and commence the critical operation. Butter first. Jam second. Bite third. Notice the extreme complexity of the crust simply made with a misunderstanding of how much butter is a good idea.

These muffins are made by first cutting flour into mounds of butter, kneading the dough, and letting it rise. They are then baked in a popover pan with even more butter, and finally eaten with a fine and generous spread of gratuitous butter. At the end of it all, that crispy, flakey outer rim serves as a perfect vehicle for your butter and jam.

Tasty Mo:Mo

Published on January 28, 2016 by The Crimson CraveLeave a comment

By Michelle Ng ’18

mo·mo
/ˈmōmō/
noun

(in Tibetan cooking) a steamed dumpling filled with meat or vegetables.

Tonight my brother and I ventured into Somerville to celebrate my post-first day of classes and his almost-first week back at school. Or, you know, for dinner.

He had suggested we try a take-out Nepalese/Himalayan place called Tasty Mo:Mo because we both love dumplings and momos seemed pretty much like adventurous dumplings. This way we could enjoy the security of a comfort food while feeling cool for trying new things—and, on top of it (as I realized after obsessive Yelping), by ordering momos we would be contributing to feeding children in Nepal. For every order of momo purchased, Tasty Mo:Mo donates $1 to an organization called Food for Education, which provides food to children in Nepal so they can pursue an education instead of working for food.

So we were feeling pretty good about this place before we even went in. Tasty Mo:Mo is small, as it turns out, with just one table in a corner, a TV up on a red wall, and a counter with a few high chairs against the opposite wall.

Likewise, the menu itself sticks with the classics, which I appreciate because it’s bold: the chefs know that the items in this limited selection are their best, and have faith that customers will be happy with them.

On a Tuesday night, two people managed all the restaurant’s business, one mostly cooking an impressive number of take-out orders, and the other dealing with all the customers who came in to pick up said take-out orders. My brother and I watched this unfold after ordering, later noticing a note on a whiteboard stating that food preparation takes about fifteen minutes, as Tasty Mo:Mo only serves everything fresh.

And—as promised—after roughly that much time, our food was brought out!

Here are our three dish-specific reviews:

Trays — Chicken Chow Mein Despite being initially torn between the Chicken Chilly or this noodle dish, I was so glad we chose this one. I don’t even know how or why it tasted so good, seeing as chow mein is such a standard dish I’ve eaten like five billion times. We watched the woman cooking take noodles out of a container and throw them on the stove, so like the fried rice, they came out super hot. (I burned my mouth.) She had tossed them with green beans, onions, and cabbage, and it was served with a sweet curry-type sauce. Happy to wait for the Chicken Chilly until next time!

Bite — Steamed Pork MoMo Here’s the inside of a steamed pork momo dipped in “tomato sauce,” according to the menu (which was definitely not Italian tomato sauce). It was good! They’re incredibly fresh, and our single order included eight momos. I’m accustomed to either steamed soup dumplings or pan fried dumplings, and momos (or at least Tasty Mo:Mo’s momos) are drier than those in that no juices ooze out when you bite them. They feel lighter than some super doughy or fried dumplings too, which is a plus! Other filling options include chicken, beef, or vegan (!!), but according to Yelp reviews pork is supposedly the collective preference.

FriedRice — Egg Fried Rice The fried rice came directly from the wok to our counter so it was hot hot hot, and so different from the Chinese fried rice we’re used to. I couldn’t tell what type of rice it was, but it was soft and a bit oily, which my brother and I both liked. The pieces of egg are also larger than usual for fried rice. Featuring peas and carrots. Disclaimer that we were both ridiculously hungry and this came out first, but my brother LOVED this.

The woman who cooked is also super sweet and came out to chat and apologize for the wait (which was absolutely fine because her expertly managing five woks at once was entertainment in itself). I admit that shoveling food into our mouths didn’t make us the best conversationalists, but I hope she knows we had good intentions. And she now definitely knows that we enjoyed her food.

In short, we began hungry and left stuffed.

LastBite
Overall, very satisfied! I think three dishes were a bit much for two people (even though we both eat a lot), so I’m also very full. Having tried it once, I’m not sure I would make an enormous effort to return; but it’s definitely a hidden gem in Magoun Square and served us a great meal tonight for ~$10/each. And if I just so happened to be in the area…I’m not at all opposed to trying the Chicken Chilly next time.

This blog post has been reposted from Michelle’s personal blog, Michelle Ng. Check it out here to see more of her photography and blog posts!

Follow the Honey: The Place to Bee

Published on November 30, 2015January 25, 2016 by adamsulliwongLeave a comment

by Adam Wong ’17 and Caroline Gentile ‘17

Before Thanksgiving break, the owners of Follow the Honey kindly hosted Crimson Crave for a honey-tasting extravaganza and information session. As we entered the basement of 1132 Massachusetts Avenue, with our cold toes poking out of our flip-flops, we were embraced by warm lighting, warm air, and warm, flowery smells.

We started off at the raw bar, where people can come in and sample tons of honey for free. A lot of the honey sold there was from small local beekeepers, but we had a variety of different honeys from around the world, paired with local French-style cheddar and French bread.

How local is local, you ask? In fact, surprisingly, there are many beekeepers in the urban setting of Cambridge. Follow the Honey even has their own bees and makes their own honey. However, we also tried honeys from places as far away and remote as Colombia and Tanzania. The owner, Mary Canning, and her daughter, Caneen, take trips to visit the beekeepers all over the world to get a better sense of where the product is coming from. They hope to encourage beekeepers, from all over, but especially developing countries, to take advantage of the resources at hand to make delicious honey.

Follow the Honey tends to bees in their very own backyard!

What was most striking was the pure variety of honey, and the variety of flavors, textures, and colors it could take on. Honey is made from and takes its flavor from the nectar of the flowers that bees pollinate. It is the extraction of flavor of these otherwise inaccessible flavors inside flowers. What makes these flavors so inaccessible? The tiny amounts of nectar per flower. Bees must extract it all and concentrate it into honey! Honey made from melon honey does not necessarily taste like melons, and a wild flower honey does not taste like a wild flower.

There is an unbelievable amount of flavors honey can take on, which is dependent on the bee that makes it, but also the flower from which the bee extracts the nectar. There are hard honeys, which have a degree of granularity due to the crystallization of sugar. One type of honey we tasted from Hawaii was pure white and dissolved in your mouth, like white sand being washed away by a wave. Other honeys took on ridiculous flavors like chocolate, cinnamon, turmeric, and we swear to god, marshmallows. Some honeys were made from oak flowers, tasted like caramel, and looked like amber.

Although the honey they sell is certainly reason enough to stop by Follow the Honey, the store itself is simply adorable. The interior is warm and inviting, and in the warmer months, their terrace offers a burst of nature in an otherwise urban environment.

Among the growing number of chains that seem to be popping up in Harvard Square, the uniqueness of Follow the Honey is striking. Not only do they sell honey in the usual glass jar, but they also sell honeycomb, honey on tap, and other bee-themed products.

If you are looking to buy a unique gift, taste some honey, or want to show off a cool place in Harvard Square to your parents, Follow the Honey is definitely the place to bee.

Killer Carrot Cake

Published on November 9, 2015January 25, 2016 by The Crimson Crave1 Comment

by Caroline Gentile ’17

I’ll be the first to admit it: I usually hate carrot cake. When one is eating on cake, why in the world would they pick the one with the vegetable in it? That defeats the purpose of eating cake, right?!

Well, this recipe for carrot cake proved me wrong. Call me converted! Every time I’ve made this recipe, not only do I, the self-proclaimed-carrot-cake hater, have at least two helpings, but so does everyone else. And as I stuff my face with as much carrot cake as I possibly can, I justify that it’s healthy because it has vegetables in it.

Ingredients

1 1/2 cup canola oil

2 cups of sugar

3 eggs

2 1/2 cups of flour

2 teaspoons cinnamon

2 teaspoons baking soda

2 teaspoons vanilla

1 teaspoon salt

2 cups shredded carrot

2 cups shredded coconut

1 cup chopped walnuts

18 0z. can of pineapple

For Frosting:

3 oz. cream cheese

1/4 cup butter

2 teaspoons milk

1 teaspoon vanilla

2 cups of powdered sugar

Directions:

For the cake, combine ingredients in the order given. Bake at 350 degrees for one hour.

For the frosting, combine ingredients in the order given. Make as much as you feel is necessary (read: make a lot because its delicious).

Usually, I let the cake cool completely, and then frost the cake, because the cake ends up looking prettier. But in terms of taste, it is much better to let the cake cool for 20 minutes, frost it, and dig in ASAP.