Happy Trails: Meet The ReTrailer

I'd like to introduce you to The ReTrailer, the cutest little tea and spice store this side of the Mississippi.  It's a mobile retail operation run by someone I am proud to call a friend, Lisa Govro. 

As you can see, Lisa is just as cute as me. Here we are together. Hottt, right?

We became friends during the time in which we both lived in Seattle. Now, Lisa lives in St. Louis, MO; while I miss her, I am so happy for her and her new business. 

Here's the 411 behind this adorable store on wheels, according to Lisa:

All tea and spice products are inspired by Ayurevda (a really old lifestyle largely considered the sister science to yoga) and developed with optimal digestion and balance in mind.  If I only had 3 words to describe our teas and spices they would be: organic, sustainable, and love.  Our signature items are:

Farm Fresh Turmeric Tea – fresh, organic turmeric sourced direct form Hana Holistic Farms in Hawaii, grated and brewed with ginger, black pepper, tulsi and sweetened with local honey.

Ball of Energy – raw cacao, tulsi, sesame and almond smashed together with local honey.  Makes for the yummiest mint chocolate treat your inner hippy could ever imagine. 

Drop it Like It’s Hot Hibiscus Tea – hibiscus, yerba mate and orange peel.  So named for Hibiscus’ known effects in helping control body temperature – particularly in hot weather.

 Yum.

I also asked Lisa an important question: if a magical unicorn appeared and was going to grant you one wish for your business, what would it be? She said:

I am such a daydreamer that while I was dreaming up this business idea it never occurred to me that I would have to tow the damn thing until the moment I got er’ hitched up.  I had to drive all the way from Kansas City to St. Louis with the poor girl.  I went 40 mph the entire time – it took me 6 hours! (it is typically a 3 hour drive).  If a magical unicorn could grant the ReTrailer one wish it would be that the trailer could hitch and tow itself.  That shit is unbelievably stressful.

p.s. On opening day I wore my unicorn belt- so this question seems appropriate for a few reasons.

To keep up with the ReTrailer, visit their website; also keep updated via their facebook site!

Baker's Dozen: A Batch of Sweet Links

Source: mirrormirror.typepad.com via Cake on Pinterest

Isn't this just the prettiest cake you've ever seen?

Holy Cow Cake: kind of trashy, but in a "I'm gonna finish the entire thing" sort of way.

Sweet and lovely cookies I wanna eat.

Bakery I wanna visit: Prairie Girl Bakery, Toronto.

Sweet: looks like a customer I did a painting for likes it!

An oldie but goodie: sweet sandwiches!

How to make a magical unicorn cupcake topper. With video!

Strawberry shortcake cupcakes. Yes, yes, yes!

Yum: chocolate chip cookie dough scones!

A delicious look at the history of the eclair.

I'm rather fond of these doughnut ice cream sandwiches.

Another bakery I wanna visit: Marcolini! In Brazil! (thanks for the suggestion Isabella!)

Penguin! Waffle! Maker!

Inspiring: how the founder of Tate's Bake Shop lost it all and then bounced back. (thanks Kristin for the lead)

Ch-ch-changes!

Hi, sweeties. CakeSpy-Jessie here. And boy, oh, boy, do I have some big changes to tell you about!

Some of them might sound serious but dudes, dudettes, chill out. Everything is gonna be ok. Actually, it already is.

First order of business: my location. I'm in Philadelphia now! After 8 years in Seattle, I had an exciting opportunity to move back to the East Coast (I'm originally from New Jersey, did you know that?). I was doubly excited because it is wonderful to be closer to my family again (they're still in NJ). For the first time in 8 years, I am having a proper summer (like, where I can wear short sleeve shirts). It's pretty cool. Will I stay here? Time will tell, sweet friends. But living right near the Reading Terminal Market, one thing is for sure: I am having a very delicious time in PA.

Second: the store! You may be asking "um, what about your gallery in Seattle?". Well, in my absence, the store has been wonderfully and ably run by my business partners Natalie and Danny. However, after a few months, the whole process has proven pretty arduous -- and paired with the fact that I am now focusing more on writing cookbooks, it was actually getting pretty confusing. Many people would come to the gallery expecting cakes and a wonderful bakery, and they'd find art. Not that it's ever bad to find art, but gosh, was it confusing! So we've decided to let go of this part of the business. So, that means, if you've been meaning to visit the adorable store, DO IT NOW.  Because it is not going to be there for too much longer. Our ultimate hope is to sell the consignment gallery business -- everything but the name! So if you are in Seattle or even know someone in Seattle who might be interested in getting into the retail business, please, let them know about this opportunity. If we do not find a buyer, we will lease the space out, but we'd so love to see the awesome art tradition carry on in this magical retail space. Please, read about it here, and spread the word!!

Third: a big development for CakeSpy artwork sales. As you may know, I have a big, sparkly heart. I like to help people. And a cause very close to my heart is Eating Disorders. Once again, you must be thinking "Jesus Christ! Is this the same CakeSpy who posted a recipe including 7+ sticks of butter, for behemoth crumb cake?" Well, yes. During my youth and young adulthood, I suffered from an eating disorder. Which one? Part anorexia, part bulimia, part something else, I guess (eating disorders, like snowflakes = all unique?). It still haunts me from time to time, but honestly, CakeSpy has been my lifesaver - my permission to create, love and indulge in sweets of all sorts and sizes. Because one powerful lesson that I have learned is that when you give yourself permission to enjoy whatever food you'd like (and I am talking about sweets in particular here), there might be a fear period, but ultimately, you don't have to under-or-overdo it. And yes, going back to aforementioned 7+ stick of butter Behemoth crumb cake, I ate the whole damn thing. Just not all in one sitting. :-) 

But I digress. What I am trying to say here is that from now on, a percentage of proceeds from ALL CakeSpy online sales will be donated to eating disorder awareness and recovery programs, to NEDA (the National Eating Disorder Awareness Association). I am *so* excited to be contributing to such a wonderful cause. What does this mean for you? Not much, other than that if you buy something from the CakeSpy online shop, part of the sale will be donated to a tremendously wonderful cause.

And that's sweet news you can feel good about, sweetness. 

Magical Unicorn Cupcake Tutorial

Topping the list of life skills you never knew you needed? How to make a magical unicorn to put on top of your cupcake.

But the days of blithely living your life unaware of how to complete this magical task are over, thanks to my friends at the Paul Bradford Sugarcraft School, who kindly offered up an exclusive tutorial to put on CakeSpy. Not only that, but they were willing do do a tutorial involving a magical unicorn! And don't freak out too much, but in a few days I am going to keep the good times going with a giveaway for some Paul Bradford Sugarcraft School DVDs - so you can get some educaketion at home.

Here, in all its glory, is the video. It's broken up into four parts to keep things manageable for you!

To give you a little bit of a 411 on the Paul Bradford Sugarcraft School (don't you want to go there?), here's their mission statement: 

Our aim is to provide you with all the information and skills you need to be a successful cake decorator.

We have hundreds of hours of step-by-step video courses on our website, with new cake designs added weekly. The courses will teach you a wide range of cake decorating skills, with basic designs to suit beginners to more challenging designs for the experienced. Whilst the cake designs featured in our courses may inspire you, the skills and confidence you will gain are invaluable, allowing you to create cake designs as wild as your imagination.

With a wealth of experience including making cakes for royalty in the UK and Prince Albert of Monaco, to running one of the UK's  biggest designer cake businesses, Paul Bradford and his team have a lot of expertise which they are happy to share.

For more information, and to join our lively cake decorating community come to:

www.designer-cakes.com

- - - - - - - - - - - - - - 

Also, if after watching the video you decide that you must make this magical unicorn all by yourself, here's a list of the ingredients and tools needed:

Ingredients
Cupcake (muffin size)
Sugarpastes (fondant):
75g Pink
30g Lincoln green
20g Fuschia pink
15g Jade
15g Blue
15g White

White magic sparkle flakes
Pearl white paint
Black paint

Tools
Small rolling pin
Smiley tool (PME)
Stitchy tool (PME)
Ball tool (PME)
Pasta

No1 Paint brush 

...and, fine, one more unicorn picture for the road:

Sweet: More Hungarian Cakes to Love

Source: lillasbakery.blogspot.com via Cake on Pinterest

Who doesn't love a delicious European cake?

Don't answer that, because it's rhetorical. Everyone loves a delicious European cake. And recently, I received a message from a CakeSpy reader in Hungary who approved of the fact that I had already mentioned several Hungarian cakes on the site over the years, and was eager to introduce me to some more. I was happy to make the acquaintance, and I'd like to introduce you to the cakes, too.

Here's the message I received: Love your long list of famous cakes,especially,because you have named 3 of my favourite hungarian desserts (Dobos torta, Zsrebó and Gundel palacsinta). As I'm Hungarian, myself I feel well proud of our culinary cake culture. If you want to extend your list,here is a couple of more famous cakes:

Source: harangviragcukraszda.hu via Cake on Pinterest

Eszterházy szelet (Esterhazy slice)-named after a wealthy hungarian family which was a big supporter of art and gastronomy. Layers of walnut pastry filled with cream,and covered with a fondant layer with feather motives.Yum!

Source: monitormagazin.hu via Cake on Pinterest

Somlói galuska (Sholmoy Dumpling)--initially knoked up by Karoly Gollerits- the head waiter from Gundel Restaurant-as he  was in an urgent need for a dessert,and only found:vanilla sponge,nuts,choclate sauce and cream-his quick fix since then become a staple desserts for everey hungarian patisserie.

For more sweetness, check out Gyopar's website: www.sweetpassion.vpweb.co.uk

Cake Byte: Kingfish Cafe Pastry Chef Expands Custom Cake Offerings

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As a minor internet celebrity cake website writer, I get press releases about food from people who want me to write about the food they make, or the foods that their clients make.

I'll tell you the truth, most of these press releases are boring and I delete them.

But occasionally, one will capture my interest. This one caught my eye right away because it had some keywords I quite liked: Kingfish Cafe, cake, and...well, I was already drawn into the thing. As it turns out, Violette Tucker, the current pastry chef at Kingfish, home of the small baby-sized slices of glorious Red Velvet and Hummingbird cakes I love, is branching out with more specialty cakes. That's great news! Here's the 411 (the press release). Good stuff.

 It’s a well-known fact that one of the not-to-be-missed signature dishes at the southern inspired Kingfish Café has always been the multilayered, moist, deliciously iced slices of cake that often sell out before the evening ends.   A little known secret is that a sumptuous line of made-to-order celebration cakes is available for order from the Capitol Hill dining icon.   Pastry Chef Violette Tucker, whose desserts have titillated the taste buds of many a guest, has created an extraordinary line of custom-made cakes to mark any celebration.  Perfect for weddings, anniversaries, birthdays or at-home dinner parties, these fabulous confections are no light weights.  Depending on the flavor, a cake, which yields about 16 very tall, extremely generous restaurant servings, can range from 20 pounds for lemon to 35 pounds for German Chocolate.  Customers consult with Violette to design the dream cake of their choice using their favorite flavors and go through a tasting.  Arrangements are then made for pick-up or delivery to the party venue.

As an apprentice at a Chicago bakery, Violette started working the counter and when an opportunity opened in the kitchen, she took it and never looked back.  She loves creating “big homespun American cakes and wedding cakes, just like mom and grandma served”.  While the hands-down favorite at The Kingfish is the Red Velvet cake, she is hard put to think of a combination that she hasn’t created for someone’s special occasion. 

Tucker looks at her job at The Kingfish, where she has worked for 7 ½ years, as pretty luxurious for a pastry chef.  She works four days a week, arrives around 7:30 to 8:00 am and leaves by mid-afternoon.  In addition to her mile-high cakes, she creates an ever changing seasonal dessert menu.  During the summer, guests flock to the restaurant for her incredible strawberry shortcake – a huge portion overflowing with fresh berries and whipped cream, which can easily feed two or more.  

When not baking, Violette is dancing.  A professional, she performs modern dance and dance improvisation.  She is also working on an upcoming website which will focus on gluten free desserts to be called tuckerstreats.com

To inquire about ordering a special occasion cake from The Kingfish Café (602-19^th Avenue East in Seattle’s Capitol Hill neighborhood) call (206) 320-8757.

Magically Delicious: Rainbow Ice Cream Pops Recipe

It's a simple fact: food is more fun when it provides a pretty visual. And what could be a more fun way to enjoy the official treat of summer—ice cream—than in the form of rainbow ice cream pops?

How you attain your rainbow of ice cream hues is up to you. You can either use ice cream flavors which are naturally tinted in the colors of the rainbow (for example, strawberry for red; orange flavored for orange; French vanilla or banana for yellow; green tea or mint chocolate chip for green; any kid-friendly blue ice cream for blue; and blueberry for violet), or, if you don't want to invest in five ice cream flavors or feel that the flavors might not be harmonious, you can also attain this look by tinting vanilla ice cream with food coloring.

Assembly is easy: simply stack your colors in popsicle molds (I used the Orka mold) or even paper cups, insert a stick, and let them freeze. This recipe couldn't be easier, and the finished product is a pleasurable frozen treat with a visual twist that makes it that much more delightful to eat.

For the full entry and recipe, visit Serious Eats!

Batter Chatter: Interview with Robin Koelling of Bittersweet Originals, Part 2

Sometimes it's fun to revisit your past. Recently, I have been updating the CakeSpy archives--erasing broken links, cleaning up old posts, et cetera, to make it easier for readers to navigate the site (you're welcome). But I have also had a chance to revisit some of my old posts! One in particular was one of my first interviews with a baker, with Robin Koelling of Bittersweet Originals, a special-order cake making business based in Kansas. Well, as it turns out, five years later, she's still making cakes! So I thought it would be fun to do a follow up interview and see what's changed for her business in five years. Here's the original interview; below is the new one.

It's hard to believe that it's been FIVE YEARS since I interviewed you for the first time for CakeSpy. What are three of the biggest changes that have occurred with your business since we last spoke? Oh wow! So many things have changed!  I never imagined BSO would become what it is now! I'm very fortunate that I'm able to do this full time now, which is amazing! Its just so cool to be able to have a part in the important events and occasions in my client's lives and know that what I'm making for them is helping to make it special and memorable. Its really humbling.  There's just something about seeing the expression on a kiddo's face when they see their birthday cake that is just priceless.

I do 3D cakes, wedding cakes, alot of character and themed cakes in addition to cupcakes and cookies.  I've also started doing twists on some of the "classics" I was familiar with when I was little (like red velvet) and I've started making my own cake stands from cool vintage things my husband and I find.

What has surprised you about the progress of your business?  I think the thing that has surprised me the most about the progress of my business is how busy I am! When I first started, a few days notice for a birthday cake was fine. Now people schedule with me 4-6 weeks in advance.  I never imagined anyone would call me and say "I want to book this date before anyone else gets it"!

 

If you could go back to your five years ago self and offer advice from the future, what would you say? If I could go back 5 years and offer myself adivce from the future one thing I would definitely say is "Take chances!"  I recently came across a quote from someone that said, "Never give up on your dream, because someone else is always willing to hire you to work on theirs.".  That's so true!  I started my business knowing what I wanted to do and why I wanted to do it, but didn't really have the "how" figured out.  And I'm still learning, but I wouldn't trade it for anything.

 

When we last talked, one of your promotional methods was approaching strangers with marshmallow fondant decorated sugar cookies along with a business card / gift certificate. How has promotion changed for you?

 Promotion now for me is primarily word of mouth, referrals, etc.  My kids' friends all know me as "the mom that makes the cakes"....I don't think some of them even know my name! LOL!

 

Your most popular cake flavors 5 years ago were white almond sour cream or citrus. Is this still the case, or have new flavor combinations gained popularity? My most popular flavors now are still white almond sour cream, in addition to triple chocolate fudge with peanut butter filling, pink velvet, carrot and a tangy lemon with raspberry or lemon filling. 

 

Five years ago, cupcake-wedding cakes were a rising trend. What are some of the rising trends in dessert today, in your opinion? Cupcake wedding cakes are still popular here, but not as much as they were.  I see more brides going back to the traditional tiered cakes here, some very traditionally ornate and others that have that simple elegance.  I think that brides and grooms here are looking at cakes to accompany their wedding cakes that really reflect their personality and interests as opposed to using the traditional sheet cakes as cutting cakes.  Dessert tables have definitely gained in popularity here too, having a variety of cookies, candy, bars, etc. available as well as the cake.

 

What's the best dessert you've eaten (yours, or made my someone else) recently? I'm still a big cheesecake fan! I think my favorite is one that's made with nutella and carmel :)   I also love ganache....triple chocolate fudge cake with peanut butter filling and chocolate ganache...I'm seriously addicted to that one!

 

Can you tell me about a cake that stands out in recent memory as being particularly a proud cake moment? A cake that stands out to me as one I'm particularly proud of would have to be the wedding cakes.  There's so much that goes into them, (and so much that could go wrong!) so when everything is finally done, assembled and delivered....you're able to stand back and say "yeah, I really like this!"  I also like doing kiddo's cakes with all the characters and personality.  Several months ago, I made a Cailou cake that I still think is pretty darn cute. :)

 

What's next for Bittersweet Originals?  I'd like to expand to a studio definitely and would like to learn more ornate and difficult techniques like working with Sugarveil and spun sugar.  I'd also like to write a cookbook and do some teaching.

Check out the Bittersweet Originals website here.

Baker's Dozen: A Batch of Sweet Links

Source: justbakedbyme.wordpress.com via Cake on Pinterest

Rainbow Doughnuts!!!!!!!!!!!!!!!!!!!!!!

Sweet! I was featured in this article in BYU Magazine.

Apple pie doughnuts with maple glaze...om nom nom.

Oreo etiquette!

Ghiradelli chocolate chip cookies...get in my mouth!

Just Dough it! Homemade Jelly Doughnuts.

Chewy m&m cookies, yes please!

A dress made of Gummi-bears? Whaaa? (thanks, Bethany!)

OMG...these are MINIATURES!

Bakery I wanna visit: SIFT in Napa and SF!

Win big: OREO is having a great contest right now; make a video of what you'd do as an AmbassadOREO, and you could win sweet prizes!

Act crazy, get a snack from a machine. Pretty much the best thing ever. (thanks, Alex!)

Understanding flour. Fascinating!

Help an Arizona baker make her dreams come true...

Do you follow me on Facebook? Um, you should.

Seeking Sweetness: Daily Snapshot, Soft Serve By the Shore

I'm not going to try to tell you that Rita's is the best frozen custard in the world. After all, it's a franchise chain, so we're not talking artisan ice cream here. But on a summer day by the beach on the Jersey Shore, having a cone (or perhaps even their specialty, which is water ice paired with custard) is pretty hard to beat.

Doesn't this picture evoke thoughts of hot summer days, salty sea air, and the cool comfort of a chilly sweet treat? Yum.