How To Make EDIBLE CAKE STEINS With Duff Goldman [WATCH]

“You can’t have your cake and eat it, too.”

Words, I imagine, that cake innovation pioneer Duff Goldman decidedly ignored, and thank the sugary, candy-coated gods above that he did.

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For the three people on this Earth who don’t know, Duff Goldman is a famed pastry chef renowned for his extravagant and over-the-top (in the best way possible) cakes and his countless appearances on the Food Network. His appearances include many of his own shows (Cake Masters, Ace of Cakes, Duff Till Dawn) and as a guest on others (Iron Chef America, Man v. Food, Oprah, etc). Charm City Cakes is Duff’s inaugural bake shop located in Baltimore, while a second location, Charm City Cakes West, was opened in Los Angeles in 2011.

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Melody and Duff eagerly chomp into their sugary glasses.

Recently, the sharp minds at Foodbeast and artistically gifted hands at Charm City Cakes West teamed up to create a mouthwatering innovation tailored to fit the absurd yet inspiringly creative nature of our generation. With the help of some members of the Foodbeast team, Goldman and his colleague Melody created an edible stein made of sugar, stuffed the stein with some chocolate cake and ganache, then topped it off with the espresso-inspired Stone American Stout, enveloping the cake stein with a “casual dessert” aura.


This unusual yet revolutionary creation speaks volumes about Goldman’s character as a chef and television personality, the type of person that focuses on making good times and memorable moments the endgame. Fun, resolute, deliciously practical and reflective of its maker, the cake stein will take you from thick to rich to sweet, all in one “glass.”

You can catch Duff Goldman and the supremely talented men and women he works with TONIGHT (5/16) at 9 PM PST on the season finale of Cake Masters, only on The Food Network.

By Sean Fahmy

Sean's favorite foods are hot wings, cheeseburgers, seafood and gummy candy. He will likely die from both diabetes and obesity, or "diabesity." He's cool with that.

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