If you have any questions, concerns, constructive criticisms, requests, words of encouragement, or pronouncements of undying love for Tux of Brooklyn Homemaker, I’d love to hear from you!
I’m also open to any promotional inquiries and would love to help you with food or product photography, food styling, and/or recipe development.
Please feel free to email me at:
brooklynhomemaker@gmail.com
I can’t wait to hear from you!!!
Brooklyn Homemaker 
Hi Tux, I keep forgetting to mention to you to check out two friends of mine -Chris and Wes their web site is http://www.feed a loon.com. These two guys are hysterically funny, they live in NJ now but have lived in NYC. It is a food blog done by both of them with videos and great stories and recipes. I think you and Russell will fall in love with them as I have. Check them out! Your Florida Bud always, Cheryl.
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oops (they’re in my favorites and I checked) http://www.howtofeeedaloon.com gosh can I get it right?!
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ok last time too many e: it is getting late and my fingers go too fast-I want to hold your hand…lalala try http://www.howtofeedaloon.com (Good night Gracie).
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Loved your grandmothers Apple german cake. The taste was excellent except mine did not get as high as yours. I used a 9×13 pan. Happy to have stumbled on to your website. I was a brooklynite and had lived there for the first 29 years of my life. I lived in the Marine Park area. I now live in Myrtle Beach SC. Can’t wait to try some of your other recipes. Thank you. Prudence
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I’m glad you liked it! Truth be told, I was a little disappointed that mine was so thick! Grandmas version was thinner than mine so yours was probably closer to the way I intended it! Either way it sure is tasty!
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Hi there. I’m Dustin Draper a pastry chef taking over a German bakery here in Kansas City from the Uhl family whom are master pastry chefs. Your recipe for the blackout cake is close to the original which we have. Our recipe is the same one used in Brooklyn which originated in the German town of Grothroth outside of Munich. The Uhls had the bakery there which they served all the Barons and royalty. I’ll give you the ingredients but not the amounts.
22/20 cocoa powder, sugar, buttermilk, butter, ap flour, bread flour, eggs, baking powder and soda, coffee and that’s it. There secrets to the process that you have not listed that’s very important. Of coarse our recipe makes 13 ten inch pans worth with this batch. I would love to talk with you more of here if possible. Also maybe work together in the future items like the Stollen, yes I have the original recipe as well. The master pastry chef worked and trained out of the place that originated the Stollen. Let me know because I have tons of original recipes that was given to me which I plan to use .
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