Batter Chatter: Interview with Chelsea of Kingdom Cake

It's true: cupcake businesses keep on opening...and we keep loving them. Especially when they have awesome names, as in the case of the Bay Area based custom-order cupcakery Kingdom Cake. Of course, a creative menu doesn't hurt--in addition to the usual chocolate and vanilla suspects, theirs also has more adventurous choices like Thai Tea, Pancakes and Bacon and Orange Nutella, plus vegan options--and, curiously enough, a few savories too. We recently caught up with proprietress Chelsea Mead--read on to learn her thoughts on the dark and light sides of cake:

 Cakespy: Where did you get the idea to start Kingdom Cake?
Chelsea Mead: The short answer is: everyone loves cupcakes. They sell themselves. I love watching how happy people get when cupcakes arrive to their occasion, or when they take their first bite. I am in the business of making people happy, and that makes me smile. It never gets old. The realization that I could start a business with cupcakes came after several requests for special orders from friends and coworkers. I started thinking of one fun flavor after another and it slowly became an addiction to perfect more and more recipes. I truly look at it as an art form. Designing new cupcakes makes my heart beat faster. I'd always rather be in the kitchen.

CS: Be honest. If we order from Kingdom Cake, will our order be delivered by a knight in shining armor?
CM: Hilarious! I would just love that...I think my customers would adore the dedication to the "Kingdom" theme! Until I can round up all my Knights and purchase a charming carriage with horses, I will be doing most deliveries myself (how boring after all that!).

CS: What makes cupcakes so special to you?
CM: How much time do you have? You see, I am into all things art. I am a woman with way too many hobbies. I love to paint and mosaic mostly. I have an art room overflowing with all sorts of unfinished projects. I am so busy moving on to the next thing it's hard to stop and finish a piece of work (especially when I'm juggling the cupcakes). When I started baking, I approached each flavor and each cupcake as an art form. What can I do to make this cupcake look the most fabulous? Making a cupcake look "cute" doesnt always do it for me, the design and placement of toppers really makes it right. Next comes the photo shoot. After the cupcakes are looking divine, then I get to use my fun Sony Cybershot and take really cool photos (my new favorite is a concept is cupcake shadows/silhouettes). Then to top it all off, I get to watch people completely indulge and go into their happy place when it's time to eat. It's the ultimate creative outlet.

CS: We see that you have a flavor called "pancakes and bacon". Can you elaborate a bit about what makes up this cupcake?
CM: The pancakes and bacon theme seems to be pretty popular nowadays so I am looking to redirect the concept of this cupcake. Currently the cupcake is a simple pancake base, with maple frosting, bacon toppers, and a salty maple filling. This is a great cupcake for breakfast (although all cupcakes are suitable for breakfast if you ask me). I am working on a french toast cupcake that I might combine with this, to make more of a "breakfast" theme.

CS: We notice some savory options on your menu. Do you see savory cupcakes as a new and thriving branch of the cupcake phenomenon?
CM: Absolutely. In this cupcake-obsessed world we live in, we are constantly being challenged to do the next coolest thing. The natural progression has lead us to savory cupcakes. People in the business are aware of all of this, then I talk to some of my friends and they aren't even aware that cupcakes are taking over the world! I try mentioning ingredients to them like: bacon, basil, or chili and they say WTF? Keeping up with the trends is part of any business. I am lucky I'm in a business where this just makes it all more fun.

CS: What is your favorite type of cake?
CM: Currently it's a tie between Thai Tea and Basil Lemon Blueberry. Thai Tea frosting is like crack.

CS: Which term do you use: Icing or frosting?
CM: FROSTING, all the way.

CS: Imagine this: you walk in on a loved eating a mass-produced prepackaged cupcake. What do you say to them?
CM: "(SIGH) I am so disappointed."

CS: What is next for Kingdom Cake?
CM: My next business venture is vending at the local Bay Area Farmers Markets. Right now I am in the approval process, you should see me popping up slowly in the next month or so. The ultimate goal for Kingdom Cake this year is to open a storefront in the Bay Area. I am also looking into the Seattle Farmers Markets, however this will take a bit more time to work out. I lived in Seattle for 5 years and I look forward to branching out there.

Want More? Visit Kingdomcake.com. Even if you're not in the Bay Area though, you can enjoy their cupcakes via Flickr!

Mac Attack: Delicious Macarons from Petites Bouchees

Over the past month or so, we’ve heard from a few reliable sources that they expect a movement toward small-scale desserts: an amuse-bouche at the end of the meal, just a few bites of sweetness. This appeals to us in many ways, but mostly because of the serious cuteness quotient. It’s impossible not to fall in love with little dishes bearing the little treats like petits fours, macarons, mini cupcakes or lilliputian cheesecakes.

So when we were recently asked by Veronica at Petites Bouchées, a Richmond, VA-based custom and mail order bakery specializing in adorable macarons, financiers, sables (and even the odd cupcake!), if we’d like to try a sample of some of her shippable macarons, we bravely accepted. After all, small and delicate desserts are the trend and we’re nothing if not cutting edge.

So how awesome is Petites Bouchées? Well, pretty awesome. The macarons arrived via express mail a few days later, with amazingly not a single cracked cookie shell. These cookies are almost—almost—too pretty to eat, comprised perfectly formed cookie-burgers (some with delicate gold coloring on top--very sophisticated), lined up in dainty little rows. But to not eat these macarons would be a travesty. Veronica, who has studied with Pierre ("Picasso of Pastry") Herme, knows what she’s doing: the cookie part of each macaron is slightly crisp on the outside, but soft inside, giving way to luxurious, decadent fillings.

We’re still tasting our way through the box, but we’ve had enough to know that if desserts like these are the next big wave, we’re happy to go along for the ride.

For more info, visit the Petites Bouchées website; for more of Veronica's adventures, visit her blog!

Pie, Oh My: The Most Amazing National Pie Day Celebration Ever

Did you know that January 23rd was National Pie Day?

Now, some may argue that the day to celebrate pie ought to be March 14th.

Unfortunately, these math nerds missed out on the cool-kid party we attended last Friday: a no-holds barred, absolute pie love-in, the likes of which we'd never seen.

It was held at the Salmon Bay Eagles Hall in Ballard, Seattle; while the sign said FOE, the sandwich board definitely let on that PIE meant FRIEND.


Inside, a veritable pie nirvana awaited, including music ("American Pie", anyone?) by our new favorite band the Fillings; EAT PIE t-shirts (designed by Christine Larsen); ginormous glowing pie sculptures; a projector screening various pie imagery, and of course, a delightful table of raffle prizes (including Cakespy artwork!).

The organizer, Mary, and her team (the À la mode girls) all wore the cutest pie-themed headpieces and dresses. (pictured: Head Spy Jessie with Mary)

But of course, truly, the Pièce de résistance was the pie buffet: a series of tables set together in a line, it must have been over 30-ish feet long, with every type of pie you could ever dream of, both sweet and savory. We ogled over and sampled sweet varieties such as coconut cream, lemon chess, blueberry, marionberry, bourbon pecan, and more; even though we don't usually foray into savories, the Veggie Frito pie does deserve at least a mention. In a stroke of what can only be described as sheer brilliance, a large tub of vanilla ice cream (donated by Molly Moon) was positioned at the end of the line, a sweet gesture for those who preferred their pie à la mode; nearby, a station with milk and coffee offered accompaniments, but of course the cool and over 21 crowd could go to the adjoining bar area.

Of course, even sweeter than the pie was the mission: proceeds from raffle ticket sales went toward The Marsha Rivkin Center for Ovarian Cancer Research. 

Seriously, words cannot really convey the true awesomeness of this Pie Day event.

In honor of the day, here is the offering that Head Spy Jessie made to the Pie Buffet: Cup-pies so dense and delicious, they'll knock your socks off (or rot your teeth out, either/or). Though the white chocolate version is shown, we brought the dark chocolate variety to the party.

White or Dark Chocolate Peanut Butter Cup-pies

Crust (to be blind-baked before filling), recipe adapted from Taste of Home:

• 1-1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/3 cup shortening
• 4 to 5 tablespoons cold water

Preheat oven to 450. In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Roll out to desired thickness (maybe slightly thinner than you would for a regular-sized pie) on a floured surface; either cut with a biscuit cutter or round cookie cutter (or just eyeball it and cut with a knife, you can shape it later) to about 2.5 inches across; press into cupcake cups and with fingers, shape to fit (I found this works best with silicone cupcake cups, which are sturdier than paper variations). This amount will make anywhere from 8-12 cup-pies, depending on how thick you like the crust. Bake for 8-10 minutes or until slightly browned on the edges.

Filling (not baked), adapted from Diana's Desserts:

• 8 ounces dark chocolate chocolate, coarsely chopped 

OR

• 8 ounces white chocolate couverture, coarsely chopped
• 1 cup heavy whipping cream 
• 2 heaping tablespoons peanut butter (I used Peanut Butter and Co.'s White Chocolate Wonderful)

Microwave chocolate and whipping cream in medium bowl on HIGH for 2 minutes or until chocolate is almost melted, stirring every minute. Beat with wire whisk until chocolate is completely melted and mixture is well blended. Add the 2 tbsp. of peanut butter; mix well. Spoon into prebaked (already cooled) shells. Refrigerate let cool; refrigerate for a couple of hours before serving.

Note: You may have extra filling, depending on how thick your crusts are. If so, it's...um...delicious by the spoonful.

For more info on all things pie, visit piecouncil.org, or to get in on the argument over holiday's date, visit The Stranger. Though it's not been active for some time, the Mini Pie Revolution has a lot of cute ideas too.

1.23.09: Baked Good of the Day: The Josephine from Hot Cakes

Today I made a new discovery: Hot Cakes at the Ballard Farmer's Market. It's a small operation run by Autumn Martin, of Canlis and Theo Chocolate fame; the limited menu consists of just three types of cakes: the "Ari Cole", a ready-to-bake molten chocolate cake which can be baked at home or at the market for you; the "Josephine", an almond-rum financier; and one savory option, the "Dean Martin", a savory consisting of dates, bleu cheese and bacon.

I tried a sample of the "Josephine", which I thought made a very pleasant morsel--buttery, lightly nutty and with a taste of rum which didn't hit me right away, but was rather a pleasant lingering aftertaste. Apparently it's a hot seller at the market, and with good reason--this would be an ideal breakfast or teatime cake, à mon avis.

Hot Cakes are available Sundays at the Ballard Farmer's Market; according to the website, they are now available at the Theo Chocolate retail store as well. For more information, visit autumnmartin.com.

1.22.09: Baked Good of the Day: Pistachio Cream Puff from Gelatiamo

When it comes to cream puffs, I like mine a little bit more dense--that is to say, full of cream filling and generously iced. The delicate ones that have a mere dollop of filling have never been my cup of tea.

I was thrilled to find that Gelatiamo does cream puffs just the way I like them: a delicate pastry filled with luxuriously thick cream, and topped with sweet icing. The pistachio cream puff was subtle and didn't overwhelm; however, I liked the fact that it didn't have the typical chocolate icing ; also, the slight crunch from pistachio bits on top didn't hurt. And in keeping with the "small bite" trend, these cream puffs aren't huge, so are a perfect portion for after lunch or dinner.

Pistachio cream puff, Gelatiamo downtown.

Taking it to the Sweet: A Cupcake Street Art Installation

Sometimes life sucks. We're talking about the little things that can wear on you in a big way: long commutes; waiting in line; dealing with rude people; being broke.

It was with these stressors in mind that we dreamed up an installation project small in scope but big in touchy-feeliness: we made a batch of fake cupcakes with uplifting phrases attached, and placed them throughout our neighborhood. 

Told you it was touchy-feely.

Here's what we did:

First, we made up a batch of faux cupcakes using plaster of paris. (Cakespy Note: If doing it again we might not use the silicone baking cups though, because they have a built-in fill line which showed up in our finished cakes.)

Then we attached little flags to each, with cute sayings.

Then came the fun part: we let 'em loose around town. Here are some of the highlights:

A park bench got a whole lot sweeter with a cupcake that said "You're super sweet";

On top of a "No Parking" sign, a cupcake declared "People like you. Really";

Atop some foliage, stressed passersby are reminded to "Remain Calm";

Perched atop a hydrant, one cupcake urges you to "Eat More Cake";

On someone's garden patio, there's a reminder to "Relax!";

At a bus stop, weary travelers are told to "Have a very sweet day!";

Smokers may want to be cool, but this cupcake urges them to "Stay Cute!";

On an entryway, one cupcake reminds that "You deserve a treat";

And finally, an ATM got a whimsical upgrade with a cupcake bearing the saying "The economy will be OK".

But on to the big question: Why?

Well, it's not too complicated. You know that we're strange little darlings, we spies. We liked the idea that the novelty of finding such an unusual art object in an unexpected spot might give viewer pause. Perhaps coming across one of these little cupcakes it made them smile, or maybe it annoyed them as a piece of rubbish. Maybe it made them scratch their head and wonder why. But in any instance, the ultimate goal was a repreive--a momentary escape from everyday worries, and a small reminder that yes, life can be strange--but sometimes sweet.

What happened to the cupcakes? Beats us, though if you live in Seattle, you might just find a sweet surprise where you least expect it.

Sweet Spot: Dessert Links!

Mac Attack: Itzy Bitzy Patisserie not only has a sweet logo (see above)--they've got supersweet macarons! If you're in the NYC area, they're available via special order or at Tafu on Lexington Ave.

Does a blog help your baking business? Read one business owner's thoughts here.

Hungary or Bust--this place looks amazing! (thanks for the tip, Deb at Soapylove!)

We think we're in love with Sucre in New Orleans. (via Chocolate Pizza Stiletto Love)

Cupcakes take over Seattle--both Cupcake Royale and Trophy Cupcakes are opening new locations! (via Seattle P-I)

Are you an artist who loves to bake in NYC? You've got to apply for the Sweet Tooth of the Tiger's awesome Bakesale Residency program!

These Teddy Bear Cupcakes are so cute, you'll wish it was your first birthday again.

Looking for a mail-order layer cake? Multiple flavors are available to ship at Midway Country Corner.

Build your own customized cakes using this modular alphabet-number cake pan. (via Serious Eats)

Our friend Judi Hendricks' new book is coming out February 10th--her novels always prominently feature delicious food!

1.21.09 Baked Good of the Day: Vegan Russian Teacakes from PCC

I love these cookies. Whether they're called snowballs, Mexican Wedding Cakes, Armenian sugar cookies or whatever--I love them.

I found this variation--the vegan Russian Teacake--at PCC. I can't be sure, but it *might* be from Flying Apron. It was a crumbly and slightly messy cookie, but the sandy, sugary, nutty taste was pure deliciousness. With a touch of salt (so important to sweets!) it was nicely balanced; in fact, I liked this cookie so much I went back for a second one. As for the vegan aspect, to be honest, if it hadn't been labeled as such, I probably would not have known that it lacked dairy; certainly there was nothing lost flavorwise.

Vegan Russian Teacake from PCC in Fremont.

Cakewalk Special: Baltimore Picks from B More Sweet

Cakespy Note: This is a guest post from Cake Gumshoe B More Sweet, Baltimore's authority on all things sweet!

Oh, Baltimore, that rascal of a city. While some may be deterred by its abnormally high murder rate, please, don't pass Charm City by--because it really does have a certain je ne sais quoi--among other things, it is the home of John Waters, the birthplace of the Berger Cookie, final resting place of Edgar Allan Poe, and of course, home to so many wonderful bakeries. Recently our buddy and Baltimore sweets afficionado friend, Cake Gumshoe B More Sweet put together of her Baltimore picks for us: 

(unless otherwise noted, all photos c/o B More Sweet)

 
(photo of Warren Brown cupcakes--from the DC location, but you get the idea-- c/o How to Eat a Cupcake)

Cake Love: Fabulous, with the stupendous Warren Brown at the helm. What's not to love about a former Justice Dept attorney gone renegade baker who got his own TV show? A cool, hip, retro vibe in this sleek store selling old-fashioned cakes and cupcakes as well as vegan treats. Here they're all about the taste - no overwrought hyperventilating decoration goes on at Cake Love. Online at cakelove.com.

Charm City Cakes: Duff Goldman of Food TV Network's Ace of Cakes holdeth forth here. It's not a bakery you can walk into, but makes special-event and cakes for occasions. However, Duff and his crew are SO FANTASTIC that I'm sure with prior arrangements you can get yerselves in there. Duff's cakes are awesome. Online at charmcitycakes.com.

as for a cupcake interlude...

Charm City Cupcakes: This is a girlie girlie pink store (think Lily Pulitzer) selling extremely sweet, frosting-laden cupcakes in a variety of rotating flavors. Online at charmcitycupcakes.com.

Perfect Cupcakes: Catherine Hamilton brings her adorable mobile bakery truck operation to Baltimore's Inner Harbor, where in warm-enough weather she sells delicious cupcakes with beautiful minimalist designs (see top photo). Online at perfectcupcakes.com .

getting Frenchy...

Patisserie Poupon: For a decadent, TOTALLY awesome traditional French bakery, you can't skip the venerable Patisserie Poupon. How traditional are they? NO REAL WEBSITE! Located at 820 E Baltimore Street, in a kind of iffy, fringe-y location. In other words, authentic. For my money, this is the best patisserie in Baltimore. But go early - the best goodies sell out tres vite. Click here for more info.

Bonaparte Breads: My heart belongs (also, because I am fickle) to Bonaparte Breads, 903 S. Ann Street, in Fell's Point (itself a fun, funky neighborhood full of bars.) This gleaming little spot is a definite go-to for croissants, plain or flavored. You won't find cupcakes here, but instead all manner of butter-laden French pastries and warming, delicious breads. Click here for more info.

what about Italian treats? 

Vaccaro's Pastry: We are blessed with fantastic Italian bakeries. "Even though it's famous, it's still great" should be the motto for Vaccaro's, with several locations around the city. My favorite is in Canton (yet another hip, trendy neighborhood!) This is the spot for cannoli, Italian cookies, and homemade gelato. Online at vaccarospastry.com.

Piedigrotta Bakery: Less famous but equally delicious is Piedigrotta, which is conveniently located next to the hippest bowling alley in Baltimore. And my favorite thing about Piedigrotta is that the baker will waste no time in telling you that he is THE originator of tiramisu. Throughout the history of the world, this baker is the originator of tiramisu. Just ask him! Online at piedigrottabakery.com.

And for candies, confections and chocolates? 

(photo c/o rhebcandy.com)

Louis J. Rheb: The unparallelled un-toppable Louis J. Rheb Company, where they still make all the chocolates by hand, don't do any foo-fooey crap, and where the Lucy and Ethel candy factory scene was actually shot! They still make everything in the basement at 3352 Wilkens Avenue. You will never eat a chocolate buttercream from anywhere else in the WORLD, including Switzerland, once you've eaten a Rheb's chocolate buttercream. Online at rhebcandy.com.

Cacao Lorenzo Chocolatier: I can't overlook Cacao Lorenzo Chocolatier, where the brilliant Larry McGlinchey creates the most elegant, lyrical, amazing chocolates anywhere. Cacao Lorenzo is a small boutique, impeccably clean, and the candies are just stunning. It's not inside Baltimore City proper, but it's in the Baltimore suburbs, and for a chocolate candy lover, well worth the short car ride to get there. Online at cacaolorenzo.com.

Saving the best for last...

***Dangerously Delicious Pies: If you were to be given an option only to go to one sweet spot in Baltimore, I'd steer you to Dangerously Delicious Pies, where Rodney Henry makes a pie crust to bring you to your knees. The original Dangerously Delicious is located in trendy Federal Hill, and the tatted rockstar former Marine Rodney holds forth behind the counter of this bright red establishment on all things pie, whether sweet or savory. Dangerously Delicious has a second outpost in equally-hip Hampden, where the restaurant is called Dangerously Delicious Savory House and if you're lucky Rodney's rock band might be playing. I will never make pie again, after eating Dangerously Delicious. At our house we are always looking for an excuse to buy a DD pie. Online at dangerouspies.com.

She's a Brick House: The NYC Brownstone Front Cake

What's in a name? They say that a rose by any other name would smell as sweet--but would it be as compelling? 

Take for instance the New York City Brownstone Front Cake. Certainly that's a much more appealing and interesting name than say, "Chocolate Loaf Cake"--and certainly the name is what lured us to learn more about, and bake, this cake. 

As Maida Heatter notes above, the Brownstone Cake is not something easily defined: the name has been used to describe cakes of caramel and chocolate, served as loaves or as layer cakes (if you're interested in learning more about its history, click here). But what holds true in each version is that this is a serious, dare we say brick house, of a cake: moist, rich, and very dense. 

Using Maida's recipe as a starting point, we made our own version of the Brownstone cake, in a loaf pan. The result was an almost brownie-like cake. Because it was a large one, we let it stand as a loaf and let each eater choose their own adventure with their slice. It's an easy one to enjoy plain, iced (top picture), a la mode, or completely over the top-chocolatey (below). 

New York City Brownstone Front Cake (adapted from Maida Heatter)

• 2 ounces unsweetened chocolate
• 1 cup boiling water
• 1 tsp. dry instant coffee
• 1 3/4 cups unsifted unbleached flour
• 1/4 cup unsweetened cocoa powder (we used Hershey's Special Dark)
• 1 tsp. baking soda
• 1/8 tsp. salt
• 4 ounces (1 stick) unsalted butter 
• 1 3/4 firmly packed cups light brown sugar
• 2 large eggs
• 1 tsp. vanilla extract
• 1/2 cup sour cream
• *Optional Cakespy additions for added decadence and deliciousness:
• 2 heaping tablespoons dark chocolate peanut butter--this gave it a richer, deeper dark chocolate color than some other examples of the cake we've seen.
• 1 generous handful chocolate chips

Directions:

• Adjust a rack one-third up from the bottom of the oven and preheat the oven to 325 degrees. You need a loaf pan with a 9-cup capacity (we didn't so we made two loaves using a smaller loaf pans). Butter the pan. (The original recipe calls for a breadcrumb mixture to line the pan but we didn't do that).
• Chop the chocolate into coarse pieces and place it in a small saucepan off the heat. Add the boiling water and instant coffee. Stir until the chocolate is melted. (Maida's note: the mixture is in a saucepan so that if necessary it can be placed over heat until the chocolate is melted). Stir to mix and set aside.
• Sift together the flour, cocoa, baking soda, and salt and set aside.
• In the large bowl of an electric mixer beat the butter until soft. Add the sugar and beat until well mixed. Beat in the eggs one at a time, and then beat in the vanilla. On low speed add about half of the dry ingredients and beat to mix. Beat in the sour cream and then the remaining dry ingredients. Still on low speed, gradually add the melted chocolate mixture, scraping the bowl as necessary with a rubber spatula and beating until thoroughly mixed.
• *At this point, figuring it would be delicious, we also stirred in a generous handful of chocolate chips, and about 2 heaping tablespoons' worth of dark chocolate peanut butter (we used Peanut Butter and Co.'s), in little chunks here and there in the batter.
• Pour the batter into the prepared pan(s). 
• Bake for about 1 1/2 hours or until a cake tester gently inserted in the middle comes out dry.
• Cool the cake in the pan for about fifteen minutes. Then cover with a rack, turn the pan and rack upside down, and remove the pan, leaving the cake upside down to cool on the rack.

Now, this is the point at which we split paths with Maida. Rather than making her suggested Brownstone Icing,  as mentioned above, we left the cake as-is and let each eater choose their own adventure; the most delicious variation was undoubtedly the over-the-top chocolatey slice, on which we slathered on a bit of leftover chocolate buttercream frosting from a recent bout of baking and topped it with Hershey's chocolate syrup; to those who might consider this a bit excessive, it really is quite good lightly iced or even plain as well.

*As an added note, those who find this cake of interest may also get some extreme enjoyment out of David Lebovitz's Devil's Food Cake recipe.