Make it, Don't Bake it: Felt Cakes and Cupcake Scarves

You'd love to be part of the stitch-n-bitch revolution--but somehow it's just not intuitive to you. Knit? OK. Purl...what the hell? And you can just forget about running a sewing machine after that last...incident.

Need a craft you can handle? Invest in a DIY felt cake from Patisserie Soleil, a cuter-than-cute Japanese company offering kits for Frenchie-style felt "pastries" that are so easy that you can figure them out even with the instructions in a foreign language. In fact, all you need are a needle, scissors and adhesive: everything else is pre-cut and ready to go.

Still sound too hard? Well, lucky for you, there are other people out there who are skilled and capable at craftery, and who sell their products online (god bless the internet!), like Twinkie Chan, a quirky San Francisco-based designer who makes food-inspired scarves and accessories which have gained a cult following via grassroots marketing efforts (a slo-o-o-w website, a presence on Myspace and, for now, sales primarily via Ebay auction). They're worth seeking out, and several new items are on sale on Ebay, ranging from an adorable cupcake scarf (!) to cheese puff-inspired brooches. But make haste--the current auction ends on September 25.

Who knows? Someone might even think you made them yourself.

Patisserie Soleil Cake Kits are available at reprodepot.com.

Twinkie Chan auction can be fount at ebay.com; to view other styles or request a custom scarf, visit twinkiechan.com.

Cakewalk in Carmel Valley and Environs, CA

We couldn't quite figure out what was in the air in Carmel at first. Was it the salt of the ocean? Was it the scent of privilege, since it seems to be the land of hippie women driving expensive BMWs? No, it was none of these. It was the smell of sugar--and lots of it--pervading the sweet air in the Carmel region. Here's what we spied:


Big Sur Bakery: Definitely a destination, this place is a little off the beaten path. The ingredients were fresh and everything was carefully rustic / artisan style; nonetheless, with a view, location and salty air like they have, it works. They offer classes too--a good reason to return!
Highway One, Big Sur; online at bigsurbakery.com.


Carmel Bakery: Mostly known for their wonderfully carbohydrate-laden baked goods, their pretzels wonderfully soft, just this side of doughy (although we'd stick with the savory rather than the sweet ones); their scones lean toward "short"--that is to say, buttery and lovely. Ocean Ave. at Lincoln St., Carmel; online at carmelbakery.com.

Cypress Baking Company (Via Carmel Coffee): Visiting Carmel coffee, Seattle-based Cakespy was a little saddened to see they used pump-top coffee dispensers, which basically guarantee a lukewarm beverage. But a very pleasant surprise awaited us at the pastry case: beautifully formed lemon bars, cakes and cookies which we were informed were from the local Cypress Bakery. Available at Carmel Coffee, various locations; online at carmel-coffee.com. (Cakespy note: Although we did not visit this location, we found that Cypress Baking Company is located at 1267 Broadway Ave., Seaside).

Earthbound Farms: Organic with a capital O, but behind the rows of somber produce (why is it that organic fruit always looks so sad?) there were some delightful baked goods, ranging from the hippie (spelt scones) to the dreamy (rich and velvety carrot cake; dense brownies). 7250 Carmel Valley Road, Carmel; online at ebfarm.com.

Wild Goose Bakery Cafe: Unlike some other places in the Carmel Valley, the rustic feel did not feel put-on or secretly oozing money; it felt like the hippies behind the counter had been there since before it was a hip place. The checkerboard shortbread was a standout; the French-meets-Californian style pastries did not disappoint. 18 East Carmel Valley Road, Carmel Valley.

And to take a Cake-hop into Monterey:

Layers: They get an honorable mention for providing the cake at a wedding Cakespy attended. Velvety buttercream and tart layers of lemony cake made us wish we had more time to visit the retail location, which we hear boasts a full walk-in bakery. 160 Webster St (b/t Munras Ave. & Hartnell St.), Monterey; online at layerscake.com.

Batter Chatter: Interview with Brooks Coulson Nguyen of Dragonfly Cakes

First of all, so that it doesn’t cause any awkwardness later, we’re going to give you a brief crash course on exactly what a petit four is. Literally "little oven" in French, they were so named because they were originally made from the pâtissiers' leftovers while the ovens cooled down at the end of the day's baking. We typically know petits fours as a small and regal cake, with alternating layers of buttercream and sponge cake, topped with fondant icing.

Second, we’re going to tell you that if you’ve never tried petits fours by Dragonfly Cakes, you’re missing out. It’s a difficult cake form; frequently they’ll look beautiful but have a cardboard-y, bad wedding cake taste. Dragonfly Cakes' petits fours are an exception, and manage to be creamy, subtle and sweet, but not too sweet.

Cakespy had the good fortune to score an interview with Brooks Coulson Nguyen, the owner of Dragonfly Cakes; read on for a bit of insight behind these magical little cakes.

Cakespy: How did you get started in the world of petits fours?
Brooks of Dragonfly Cakes: I have always loved sweets and pastry. I started my career in Marketing and I spend a good deal of time looking for special items to send to clients for birthdays. I thought that a cake business that delivers would be a great service. With a cake business in mind, I applied to the Culinary Institute and I was on my way to the world of cake.

CS: What is your first memory of cake?
DC: For my birthday my mom would make chocolate cake with raspberry jam and whipped cream. If I close my eyes I can almost taste it.

CS: How frequently do you eat petits fours?
DC: Daily of course!

CS: Have you ever had any flavors or new additions that haven't worked out?
DC: At one point we made a pistachio, but I just couldn’t get the flavor to taste as natural as I wanted.

CS: Do you have any guilty pleasure desserts?
DC: All dessert brings guilt these days; I have been enjoying unlimited sweets since I went to the CIA in 2001. My first cavity was in 2002!
But I really love Coco-Luxe’s Chunky Monkey Milk Chocolate Bar (available at coco-luxe.com).

CS: What would you do for a living if you weren't a purveyor of petits fours?
DC: Wow, I don’t know that there is a life for me outside of petits fours.

CS: We've read that you're a former Seattleite. Hey, Cakespy lives in Seattle! Do you miss any bakeries or places in Seattle in particular?
DC: I really miss the cinnamon buns from the old Honey Bear Bakery (when it used to be at Greenlake).

CS: What is the most unusual custom petit four order you've ever done?
DC: We have made some risqué designs for bachelorette parties.

CS: What's next for Dragonfly Cakes?
DC: Be on the lookout for bite sized bundts cakes and cookies -- coming to a grocery store soon!

Cakespy note: We certainly will be looking out for the mini bundt cakes and cookies! In the meantime, Dragonfly Cakes' wonderful petits fours can be purchased (and ogled at) online at dragonflycakes.com.

Buzz Balls: Spotlight on CakeLove's Crown Jewels

Nobody is going to accuse Warren Brown of being lazy. The owner of DC-based CakeLove and its related cafes, he is a darling with the press and even filmed a show with the Food Network for a while. And the attention is warranted: their baked goods are buttery, creamy and comforting just like good dessert needs to be! While the cupcakes and cakes are the stars of the show, Cakespy was most impressed by yet another pastry whose name mortifies us: The Buzz Ball.

So what is a Buzz Ball?

No, it does not involve drunken frat boys finding an electric razor and hilarity ensuing. Buzz Balls are cream puff-esque pastries, filled with rich creams in flavors like coffee, chocolate, mango and lemon. Apparently the name is a derivation based on taste and appearance--coffee was the first cream flavor offered, lending the "buzz"; once the cream was injected into the dough it made it round, like a ball. Either way, the light-as-air dumplings filled with rich cream and drizzled with sugar icing have completely won us over, even if we're not convinced that the name is as innocent as they say.

Unfortunately they can't be shipped at this time, so if you want to taste the coveted Buzz Balls you're going to have to visit one of the DC-area locations (check out locations online at cakelove.com); however, CakeLove does have a "Box-O-Luv" series of pastry samplers which can be shipped; visit here to see the options.

The Next Big Thing: What Happens after Cupcakes?

We love cupcakes. No, seriously, we love cupcakes. But we can't help but wonder, with so many cupcake establishments opening these days, are their days limited? Well, you can never be too cautious so we're humbly submitting some ideas for what could be the next big thing (with thanks to Cake Gumshoe Phil):

Re-Torte: All tortes. All the time. Nary a miniature gateau in sight--a bit of an eff you to the cupcake "man", get it?

Cups N' Muffs: OK, so this idea still allows for cupcakes, but broadens the scope--a bakery where everything is served in cupcake cups. Cupcakes, muffins...hold on, we're sure we'll think of something else.

A Mere Trifle: Hey, the Anglophile angle has worked for Tea and Sympathy and A Salt and Battery in NYC. Why not have a bakery specializing in that regal dessert?

Pie'd Piper: A pie store specializing not only in pies but that also offers flute lessons. Maybe it would have to be based on the California coast or a hippie commune though, we're not sure who else would go for it.

Blonde on Blonde: A bakery specializing in not brownies, but blondies (fondly known as Skipper to the brownie's Barbie--until now).

Nookie + Cookies: Kind of like Babeland meets Mrs. Fields. You know what? We'll stop there.

OK, so perhaps the world isn't ready for Cakespy's radical ideas. It's just as well, we didn't want to change our name to Tortespy anyway. Vive la cupcake!