Batter Chatter: Interview with Sandy Ploy, the Milwaukee Cupcake Queen

 

Cupcake from Swirlz, from Sandy's recent tour of Chicago Cupcakeries

From our home base in Seattle, where the streets are practically paved in cupcakes, it's nearly impossible to believe that there still exist cities which lack a proper cupcakery. However, this is the case in Milwaukee, where though custard and kringle reign aplenty, there is nary a cupcake shop to be found. 

Luckily, Sandy Ploy is on hand, heading the campaign to bring cupcakes to Milwaukee. Why should bakers sit up and take notice? Well, Ploy is no idle enthusiast: not only does she work at one of the nation's major food magazines, Taste of Home, but also manages a site, mkecupcakequeen.blogspot.com, which represents an all encompassing cupcake love that makes it easy to see why she's referred to as the Milwaukee Cupcake Queen. Here's what we learned when we recently caught up with her to discuss the plight of being cupcake-obsessed in a land devoid of cupcake shops: 

Cakespy: Can you tell us a bit about how your cupcake obsession started?
Sandy Ploy: Believe it or not, it only started about 18 months ago. I was researching cupcakes for the April/May 2007 issue of Taste of Home. I was blown away at all of the great cupcake shops and blogs I came across online. But..the clincher was JOHNNY CUPCAKES. (sigh…excuse me while I have a Mrs. Robinson moment). When I saw that cupcake and those cross bones I knew I had found my niche. A little sweet and a little rough…just like me!

Cakespy Note: It's true. That Johnny is a hottie with a naughty body.

CS: How do you feed your cupcake obsession?
SP: Well, aside from collecting awesome Cakespy art – a little schmoozing never hurts – I am an addicted cupcake cookbook collector. I check out several blogs (Chockylit, Cupcakes Take the Cake, All Things Cupcake, Bake & Destroy) on a regular basis. In March I entered and then won my first cupcake competition - the 2nd Annual Cream City Collective Crazy Cupcake Competition. My winning cupcakes was a coconut cake with a sweet curry lemon curd filling and a sweet basil cream topping. Now, I have found myself embroiled in IRON CUPCAKE, which is basically an ongoing cupcake challenge between myself and a local chef. So far our challenges have included wasabi, mustard and next is cocktail.

CS: Although Milwaukee does not have a cupcake-specific shop, there are bakeries which sell cupcakes. Are there any that you suggest?  

SP: Simma’s Bakery in Wauwatosa is notorious in the city for their amazing baked goods. Also, The Cake Lady on the south side of Milwaukee makes the most amazing cakes in town and will do cupcakes via special order.

CS: Do you have a favorite cupcake shop outside of Milwaukee?
SP: Hands down, it is MOLLY’S CUPCAKES in Chicago. It is like a playground, a cupcake shop, a bar and a toy store all rolled into one. Two brothers own the shop, named it after their elementary school teacher and have injected their favorite toys and lunchboxes as décor in the

 shop.

CS: Can you tell us about some of the best cupcakes you've ever had?
SP: The best frosting ever is at Swirlz in Chicago – they use an Italian buttercream – it is light and exotic and absolutely incredible. Dot's Cupcakes in Pasadena, CA makes a delicious Caramel Apple cupcake that is so indulgent, I like to visit them whenever I go to CA to visit my family. And, I won’t brag too much, but I love most of what I create at home.

CS: Tell us about the worst cupcake you ever had (shudder).
SP: Well, that is easy and not at all surprising…grocery store cupcakes make me ill. ‘Nuff said.

CS: You've made some pretty crazy cupcakes yourself--ummm, the dark chocolate bacon ones (pictured left) come to mind. Tell the truth--were they delicious?
SP: The combination of pork fat and chocolate is rockin’! Although, one of my latest creations – the corn dog cupcake – is probably the one that I have gotten the most praise for (pictured above). Regardless, I love the challenge of combining unexpected ingredients in anything I cook.

CS: Getting away from cupcakes for a moment (don't worry, it won't be long), can you tell us what bakeries or regional baked good specialties can't be missed in the Milwaukee area?
SP: I have lived in Milwaukee for about 12 years now. By far and away the most coveted baked good is the Racine Kringle - a danish pastry similar to a buttery phyllo filled with fruit, nuts and other sweet gourmet fillings. EVERYone knows a Kringle and loves to nibble on them!

CS: You work at Taste of Home--pretty much any foodie's dream office! In our minds, your office is a magical land full of free food samples, bustling with flambees being tested, chock full of double crust pies and of course, rows and rows of cupcakes, all just there for the taking. Can you confirm or deny this vision?
SP: Minus the flambees, that pretty much sums it up. We receive over 90,000 reader submitted recipes per year. Between the test kitchen and the photo studio. Food is abundant – and snack can almost always be found. More often than not, the amazing smells of various baked goods, meats, sauces, soups, etc. are wafting up the hallways…and occasionally there is fish – and whether it is a fantastic recipe or not, that rarely smells good amongst the cubicles.

CS: What do you see as the next big thing in the cupcake baking world? Or, what would you like to see?
SP: I am a big advocate of ‘grown-up’ cupcakes. Unique flavors and combinations that are not necessarily your run of the mill kiddie cupcake.

CS: *If* a baker looking to open a cupcake shop in Milwaukee were reading this, would you have any suggestions or words of advice?
SP: PLEASE COME! Keep it accessible, not too prissy. There is definitely an audience for them, I am amazed we don’t have any. I wish it were me doing the opening - If there was a cupcake angel out there wanting to finance my dream, I would love for them to land on my shoulder.

CS: If someone ever tried to challenge your status as the Cupcake Queen of Milwaukee, would you settle it once and for all through A) A dance-off B) A Bake-off, C) Knock them upside the head with your (cupcake-shaped) scepter, or D) All of the above?
SP: By all means, steer clear of my cupcake shaped scepter, it flings sprinkles into the eyes of anyone who challenges my royal status.

Cakespy Note: Don't mess with Cupcake!

CS: Some say that "pie is the new cake". What do you have to say to this?
SP: I was never good at math, so I will pass on the pie.

CS: What will be your next cupcake adventure?
SP: I am dying to get to NYC and visit the overwhelming selections of cupcakeries in a city just throbbing with life and excitement! I suspect another trip to LA is more likely to happen first.

Eager for more? Check out Sandy's photos at flickr.com, and of course check out her blog at mkecupcakequeen.blogspot.com!

Batter Chatter: Interview with Leslie Fiet of Mini's Cupcakes, Salt Lake City, Utah

Utah, as we recently learned, has the highest Jell-O consumption per capita--not in the state, not in the USA, but in the world.  In fact, the jiggly stuff was actually declared the official state snack in 2001. Why so? As one theory goes (from a former Utah-ite), perhaps it's the ease in preparation that seals the deal: Utah boasts a lot of big families, and a package of Jell-O sure can go a long way. Really though, we're still shaking our heads over this one. 

Of course, while this lore is interesting, it doesn't necessarily bode well for the baked good scene in the state that Brigham Young made (in)famous. 

However, as we recently happily discovered, other choices are cropping up, in particular the Salt Lake City-based Mini's Cupcakes. Based on the positive response this pioneer cupcakery has received, it's clear to us that the state might be ready for some other snacking options; when we recently we had the chance to talk with owner Leslie Fiet; here's what she had to say:

Cakespy: You mention that cupcake bakeries in NYC served as part of the inspiration for Minis. Any bakeries in particular you'd recommend or that served as inspiration to you?
Leslie Fiet: In my other life I am a professional photographer and I have many clients along the east coast. While being in NYC it is impossible to ignore the cupcake craze there, and I got hooked on wanting to visit Magnolia Bakery because of Sex in the City. So I went there and all I can say is , they are cute, not great but cute. The staff was less than nice and I walked away a little disappointed after waiting in line. So on my next few trips I tried other places and fell in love with the coconut cupcake at Dean and Deluca. I loved that cake! I tried to get them shipped to me at Christmas just over a year ago and was sad to hear that there were no shipping options. So in January, while we were on a plane to Cancun, I informed my husband I would be opening a cupcake shop. His response, "ok, but you do not bake?" I do things like this all the time, he knows when I get my mind set that I will make a go of it no matter what. So by March of that year, I had a commercial kitchen space leased and all my recipes figured out (or so I thought) and hit the pavement and got some retail business to sell my cupcakes.

CS: It seems like the "mini" concept is not only part of your business but part of your life--you drive a Mini Cooper as well as making mini cupcakes! Tell us more! 

LF: I hate our "supersize me" economy and life we (most Americans) live. I hate all the stupid fad diets, they never work. Life lived in moderation in all things (except Gin and travel) is a very good thing. When I started doing my research on cupcakes I was shocked to find there were "Texas" size cupcakes! Even the regular size seemed big, I want a taste of desert not an additional dinner. I own a mini cooper which I love and I decided to do "Mini" cupcakes. But when I started looking for a pan I ended up using one that is right between a standard US mini and regular size, my pans come out of Europe so I think it is standard size in Europe. About 4 good bites. 

Cakespy Note: Let it be said, for the record, that the Cakespy crew is not necessarily opposed to Texas-size cupcakes. Just keeping our options open.

CS: Though the cupcake trend has been catching on across the nation, it's still relatively new in Utah. Were the locals skeptical about the idea of a cupcake shop?
LF: No, I was really lucky to have great support from day one! Well there were a few skeptical people (including my parents) but after getting my cupcakes in the right places, and doing the farmers market, doing a lot of research, creating custom packaging (all of you who use the mini inserts from Big River, single cupcake boxes, 1/2 dozen cupcake boxes you can thank me I gave them the idea and dimensions with my prototypes). Being the first cupcake place has been

 really good, especially once I opened up my retail store. I still laugh at how lucky I am people are in love with cupcakes as much as I am.

CS: You initially offered only cupcakes, but on your website it seems like you've considered adding some other items. What other items will you or have you added?
LF: A few things, I have a motto of only doing and baking what I love. Where my store is located we have no good food options, the Taco Cart on the corner or Taco Time on the other corner. Because we worked all day and never left, I started making sandwiches for myself and my staff, good for you type of things that taste good. Then I decided if I loved them so would other people so I offer a very small selection of boxed lunches, they are 1/2 sandwiches, a nice salad, and a cupcake. The presentation is really good and many of my clients are law firms and ad agencies. They love how they look and taste, this drives people to my store for a dozen cupcakes once they get one in a lunch at a meeting. I also love rice krispie treats, so I decided to make homemade marshmallows (pink of course) and use the marshmallows I make and turn them into crème for the rice krispies. They are more like a marshmallow sandwich, really good I usually eat one or two a day. I saw that episode of Martha Stewart and I loved the idea of cupcakes on a stick, so I decided that I would start doing that as well, the kids love them and they have gone over really great. Who knows what is next? I never can tell until something pops into my head.

CS: We're intrigued by the "Lemon Pie" cupcake. Is it a mini pie, or a cupcake?
LF: It is both! I make homemade lemon curd, fill my lemon cupcakes with it, frost them with meringue and take a blow torch to them. These are my favorite for breakfast.

CS: What are some of the baked goods in Utah that might be considered regional specialties? 

LF: My first thought was anything made in a crock pot, Dutch oven, or in a casserole dish. But that is for everything not just baked goods, so in thinking about it a bit more we do not really have a "baked good item" it is more of an ice cream and Jell-O state. If someone out there knows of something let me know?

CS: What is the bakery scene like in Utah? 

LF: Limited at best, we have a few great small local places for bread and pastries. Volker's and Crumb Brothers for bread, Les Madelines for French pastries (she has cuppies too) and Brugge for real Belgian waffles. Most of these I can only get during the summer at our farmers market.

CS: What is your most popular flavor at the shop? 

LF: Tie, the Diva (dark chocolate cake with pink cream cheese frosting) and the Breakfast at Tiffany's (vanilla cake with Tiffany Blue cream cheese frosting), because of how they look and their names I think.

CS: What is your personal favorite flavor?
LF: The Snowball. Coconut is my favorite.

CS: You do custom orders--have you ever gotten any wacky or off the wall requests? 

LF: No, not yet. Everyone has been really easy and understands I do what I do and my most wacky request has been for really bright colors ( I do not do them) or picks on top of the cupcake (I send them to the grocery store).

CS: You refer to an ideal cake-to-frosting ratio on your site. What is that ideal ratio to you? 

LF: 1.5 frosting to 1.0 cake. I like frosting.

Cakespy Note: We like the way you think, Leslie Fiet. 

CS: What do you think the next big thing will be in the baked good world? 

LF: Local buying, no additives, and back to the basics. I know of many places around here that are selling baked goods made with a box or shortening, hi-ratio, and crap. People are starting to realize that putting all that stuff in their bodies is not good, we will soon get back to the basics.

CS: Any advice for others who are considering opening a bakery?
LF: Research! Do your homework, do not be afraid to ask questions of others bakeries, do what you love and love getting up really early, charge enough for you product and time--you are not a grocery store.

CS: What's next for Mini's?
LF: Who knows? Life is a journey that should be enjoyed.

Are you in Salt Lake City? Well, duh, it's time to visit Mini's! They're located at 800 S 14 E
Salt Lake City, (801) 363-0608; but even if you're not in the area, you can learn more at mini-cupcakes.com!

Batter Chatter: Interview with Kelly Carver of Cakewalk, Carrboro NC

At Cakespy, we entertain a little bit of a fantasy of how it must be like to be a professional baker. Of course, our vision-- which is populated with roomfuls of flour through which bakers wade like in the opening credits of Duck Tales, flavor labs in the style of Willie Wonka, and nary a judging eye to keep us from licking the batter bowl clean--might be slightly unrealistic. However, in talking to Kelly Carver of Carrboro, NC-based special order cupcake and cake bakery Cakewalk, which specializes in straightforward, simple yet completely delicious treats, we learned some of the real tricks of the trade. Ranging from the realistic (running a business) and yes, maybe a magical aspect or two (the real appeal of red velvet!), here's a summation of our sweet talk:

Cakespy: Can you tell us a little bit about how Cakewalk got started?
Kelly Carver: Sure. Back in March 2006, a friend and I decided to start a cupcake business in Chapel Hill. She had just graduated from culinary school and I was working as a baker in a local restaurant, and we were both obsessed with the cupcakeries popping up in larger cities. But after about a year, she left the business to pursue other interests, and I decided to continue on but changed its name and structure. I've also kept the menu simple and straightforward, with a focus on classic Southern favorites like red velvet and hummingbird.

CS: Are you professionally trained or self-trained as a baker?
KC: I'm self-trained. I've been baking professionally for about three years now, but prior to that, it was just something I did as a hobby. I've been baking cakes and cupcakes for friends since high school, and sometimes I can't believe that I do this now for a living! (Corny, I know, but it's true!)

CS: What types of cakes did you have for special occasions while growing up?
KC: My mom kept our pantry well-stocked with cake mixes and used them frequently. (She thinks I'm crazy for baking cakes from scratch!) Usually she made sheet cakes - the classic yellow cake with chocolate frosting and sprinkles was a favorite. But for a really special occasion, it was an ice cream cake from Baskin-Robbins.

CS: What are your feelings on cake mixes?
KC: I can understand the appeal of using them, but it's really not that much harder to go out and buy your own dry ingredients. I think that a cake made from a mix will still taste a lot better - and be much more appreciated - than one bought at the grocery store bakery.

CS: You currently only sell by special order, but you do retail through some wholesale accounts. Do you have plans to open more wholesale accounts or to open a retail storefront?
KC: The community here in Carrboro is very supportive of local businesses and I would love to open a little bakeshop in the downtown area. I'm hoping to get something going by the end of the year!

CS: It looks like you mainly do cupcakes and cakes. Do you (or will you) ever bake anything else?
KC: Well, I do plan on offering a wider variety of baked goods once I have an actual storefront. Other things in the "cake-like" category, such as brownies, cookies, and muffins. And maybe cheesecake.

CS: What is your most popular flavor?
KC: Definitely red velvet. With cream cheese frosting and pecans, of course.

CS: Red Velvet seems to have become very popular in the past few years! Any thoughts as to why it is so popular?
KC: I can't really explain the appeal of red velvet cake. I think it's just the shock of seeing that deep red interior when the cake is sliced -- maybe people remember their mom or grandmother making it years ago, or maybe it's just some kind of morbid fascination. All I know is that people get very excited at the sheer notion of it!

CS: Running your own business can leave you tired and exhausted! What keeps you inspired / keeps you going?
KC: It can be exhausting, but it's also really rewarding. And it helps to have an amazingly supportive group of friends, many of whom are also exploring their own creative pursuits, who I can turn to for advice and pep talks when I'm feeling overwhelmed.

CS: You do "cupcake decorating parties". We're intrigued. What happens at a cupcake decorating party?
KC: This was something that one of my customers requested. It's been a big hit with parents looking for a creative activity to have at their child's birthday party. We provide unfrosted cupcakes, a bunch of frosting (tinted a variety of colors), sprinkles, and the tools the kids need to decorate their cupcakes. It's fun to see what the kids create; some really get into it. And some just want to eat the frosting. I'll have to take some pictures at the next party to put on the website!

CS: You're based in North Carolina. What types of sweets are popular in your area of the world?
KC: Hmmmm.... I can't speak for the entire state, but around here (the Raleigh/Durham/Chapel Hill area), I'd have to say that pie is probably one of the most popular desserts, year-round. It's such a classic Southern thing. This time of year, you also see a lot of bread puddings on restaurant menus. Anything with pecans is also popular, especially if they're candied. And in the summer, it's all about local fruit like peaches, berries, and figs. They're in everything.

CS: Has the experience of eating cake changed for you since running your own cake business?
KC: Yes. I am much pickier than I was before. I notice everything about the cake: the texture, temperature, frosting consistency, etc.

CS: What in your opinion is the most important aspect in making a great cake?
KC: Most important aspect: making sure everything is at the proper temperature: the dairy should be at room temp, the oven needs to be calibrated, the cakes need to be completely cool before frosting, etc. It's really important to be patient - you can't bake in a hurry.

CS: What is your favorite dessert?
KC: Well, besides cupcakes, it would have to be ice cream, in any flavor, preferably with lots of chocolate chunks and swirls of caramel. There's a dairy farm a couple miles outside of town called Maple View that has the best ice cream around.

CS: Do you see any emerging trends currently in the cake or dessert world?
KC: It seems inevitable that the cupcake madness will probably die down a little, but I think there will always be a demand for cakes in general. What's a wedding or birthday without one?

CS: What is next for Cakewalk?
KC: Getting started on that storefront!

CS: Any advice for individuals looking to start their own business?
KC: It can be difficult sometimes to stay positive even if not everyone around you believes in your idea(s). Make it your goal to prove them wrong! And try to keep yourself as organized as possible, from the very earliest stage. Get a separate business checking account and save those receipts!

Are you located in the "Triangle" area of North Carolina? Well. You can get treats from Cakewalk by special order (919-260-9416), or at these retail locations: Johnny's in Carrboro, 3 Cups in Chapel Hill and the Nordstrom Cafe Bistro in Durham. Not in North Carolina? Well, you can still enjoy their treats from afar at cakewalkcarrboro.com.

Batter Chatter: Interview with Reina Miller of hello, cupcake in Tacoma, WA

Cakespy Note: This interview also appeared on our Cakespy Seattle outpost!

Let's face it--between the paper-mill aroma and the collapsing bridges, Tacoma doesn't have the best reputation. But have you been there recently? Like whoa. Downtown Tacoma has undergone a massive revitalization and has become quite the budding art scene, what with its gorgeous museums, newly-renovated airy artist lofts, and a thriving UW campus. But really, to the Cakespy crew, the most exciting part of this revitalization is hello, cupcake, a cupcake shop whose wares have been aptly described as "coo-worthy". Walking into hello, cupcake is like becoming a child again: there's no turning back once you're greeted by an intricate cupcake mosaic tile design on the floor, on a crash course toward sugar overload...but then again, why would you want to? The cupcakes are not only adorable but delicious, with a tender, moist crumb and creamy, rich frosting which melts oh-so pleasingly in your mouth (not your hand). Recently, we had a chance to talk cupcake with one of the owners, Reina Miller; here's what we found out about life, love and the pursuit of cupcake nirvana:

Cakespy: What made you decide to open hello, cupcake?
Reina Miller: Developing the idea for hello, cupcake began about four and half years ago after reading a short article in a magazine about cupcakes. The idea of a cupcake bakery sparked all kinds of discussions and brainstorming sessions between my mom, my sisters, and I. Since I have always been the baker in our family, I was immediately engaged with the thought of opening a specialty bakery.

CS: Are you formally trained in baking or are you self-taught?
RM: Coming from a family of six children it seemed like there was a celebration at least every month. Some of my earliest childhood memories are of being in the kitchen with my mom and sisters baking and decorating cakes. Throughout the years I have experimented with baking all sorts of desserts and in the past four years have focused mainly on cupcakes. I haven't been formally trained, but developed all of my recipes by researching and trial and error. It was a long and at times, frustrating process, but I am proud of all of my creations.

CS: Did any other cupcake shops or bakeries elsewhere in the world serve as inspiration when opening hello, cupcake?
RM: Over the past four years I have been able to travel all over the country and visit many cupcake shops and bakeries. There wasn't any certain bakery that served as inspiration when opening hello, cupcake. Experiencing each shop's unique idea of a cupcake bakery was in itself interesting and inspirational.

CS: Do you sell anything other than cupcakes? Do you think you ever will?
RM: Presently, we offer a variety of cupcake flavors, drip coffee and a selection of bottled drinks. We also have t-shirts, hello, cupcake coffee mugs, ceramic cake plates and other cupcake stands. At this time we have no plans of adding any other baked goods to the menu, but there is always a possibility of that in the future.

CS: Where do you get your recipes?
RM: Some of my recipes have been passed down to me from family; others have started with basic cake recipes that I have developed into my own.

CS: What is your most popular flavor?
RM: It's hard to top a classic, vanilla cake with vanilla buttercream has been the most popular from the day we opened. It is followed closely by red velvet, a southern tradition that has found a new home in the northwest.

CS: If you were on a desert island and could only

have one cupcake flavor, for the rest of your life, which would choose?
RM: It is only offered on our menu for a few months during the holidays, but chocolate peppermint is my favorite and I could enjoy it anytime of the year.

CS: What is your favorite non-cupcake dessert item?
RM: At home I still enjoy baking, other than cupcakes, my favorite is classic chocolate chip cookies.

CS: What is the best time of day to eat cake, in your opinion?
RM: Any time is a good time for cake.
CS: In your opinion, what is the most important aspect in making a great cupcake?
RM: For me, the most important aspect in making a delicious cupcake is baking with quality ingredients.

CS: Is there a "correct" way to eat a cupcake in your opinion? Or perhaps an "incorrect" way to eat one?
RM: I don't feel there is a correct or an incorrect way to eat a cupcake. All that really matters is that it is being enjoyed. I like to eat cupcakes with a fork and knife.

CS: What is next for hello, cupcake?
RM: As I am continuing to experiment with different recipes we will be introducing new seasonal flavors throughout the year. Look forward to a local favorite, we will be starting an Almond Roca cupcake soon.

hello, cupcake is located at 1740 Pacific Ave, Tacoma, WA. (253) 383-7772; online at www.hello-cupcake.com.

Food For Thought: Sweet Books and some Batter Chatter with Food Illustrator Jesse Breytenbach

What is food, exactly? Nourishment and fuel, to be certain--but as a human race, our relationship with it goes so, so much deeper than that. Sugar in particular can elicit the strangest conflict within us, alternately a BFF, coloring our world in curlicues, hearts and rainbows--or an enemy, eager to pummel us into submission with its intense temptation ("I can't believe I ate the whole thing!"). It can be a strange relationship indeed, and recently we've been impressed by two books in particular which touch on this subject.

The first, which we received as an advance review copy from Crown Press, is The Taste of Sweet: Our Complicated Love Affair with our Favorite Treats by Joanne Chen. While we have received advance copies of books in the past which have left us unimpressed, this one caught our attention from the get-go. In the book, Chen goes on the ultimate sweet quest, doing her homework by examining the science of sweet in food labs across the nation--melding this information beautifully with commentary on our more intuitive emotional and cultural reactions to dessert. She also examines dessert trends and what shapes them (um, Oprah?). It's a fascinating read, and is available in all those major book stores now!

The second book which caught our fancy was one passed on by Cake Gumshoe Heather Moore (you may know her from her popular design site Skinny LaMinx): I Don't Like Chocolate by Jesse Breytenbach. The book, which was printed in South Africa but is available online, is a beautifully drawn graphic novel, assembling 90+pages of vignettes which sometimes cheekily but always cleverly address our complex relationship with food. We had the luck of talking sweet with the illustrator herself; here's what she had to say about life, love and sweetness:

Cakespy: First off--we're curious. What did you have for breakfast today?
Jesse Breytenbach: Coffee! I tend to skip breakfast and have something at tea-time, around 10:30, instead, because there’s nothing to eat in the house until I’ve gone to the shops.

CS: You recently released a book entitled I Don't Like Chocolate. Can you tell us a little bit about the book's concept and how it came about?
JB: Michelle Matthews, who was the publishing manager at Oshun Books contacted me out of the blue to ask whether I wanted to do a graphic novel. We knew from the start how long the book would be, so I had to come up with content to fill it. I thought it would be fun to try to do ‘chick-lit’ in comic form, and to produce a book to interest people who don’t normally read comics, particularly as Oshun isn’t a comics publisher. I picked a topic that could provide me with enough material to fill 90+ pages: food. I’ve always been fascinated and amused by people’s strong and emotional reactions to food – I’ve lived in plenty of communes, so I’ve seen a lot….

It’s a book of short stories, based around a central character, and all on the topic of food – her experiences, thoughts and feelings about food. I found eventually that I was writing a book about a person, this central character, finding out more and more about her as I put her in different situations. Sometimes her personality suggested stories as well.

The title came to me quite early on, and I never thought of changing it, because it seemed too good. People react to it with surprise and sometimes horror. It’s quite interesting how anti-social something as trivial as personal taste can be perceived to be. But even with her ‘different’ stance, most readers seem to find some common ground with her.

CS: Are you formally trained in art and/or writing? Or self taught?

JB: I’m trained as a print maker. I started drawing comics during my Fine Art d

egree. Since then I’v

e had a few jobs drawing comic strips, but also carried on doing my own stories in my spare time, never expecting to be published. I contributed to various anthologies, and when I had a number of my own comics drawn, and some spare cash, I printed up 100 copies and gave them away to friends. Michelle saw one of these, I think, and remembered my name when she wanted to publish a graphic novel.

The training came from actually printing the comics, and thus being able to see them at a remove, and immediately seeing all the ways I could improve.

CS: How does it feel to see your own book in bookstore shelves and for sale online?
JB: Very strange. It doesn’t feel like mine, but I do feel proud and excited. It’s like seeing a friend’s book for sale.

CS: What food stories within the book were the most intriguing to work on?
JB: I liked doing the three “I Don’t Like Chocolate” stories in the book, as they’re among the longest. (A lot of the stories are one or two pages long, really just jokes with a punchline.) It was a challenge, but fun as well, to work out the timing of dialogue and have a lot of characters interacting with each other.

CS: Are there any artists or writers in particular who inspire you?
JB: Dan Clowes, the Hernandez Brothers, Marjane Satrapi in comics. I’m more often inspired by music…. I’ll hear a song and know that I want to draw a comic that does what the song does…. it’s very direct and indirect inspiration at the same time. And it’s not something I’ve ever managed to do, but it’s a starting point.

CS: Are you a full-time writer / illustrator, or do you work a 'day job'?
JB: I’m pretty much a full-time illustrator.

CS: Do you like chocolate?
JB: Ummm…. yes, sort of. I don’t dislike it, but I can leave a slab half-eaten for weeks. There’s some chocolate in my kitchen cupboard that’s probably too old to eat by now.

CS: What is your favorite dessert to eat?
JB: Fruit! Watermelon, peaches, berries… sorbet is good too. And Crème Brulee. And anything with honey. Ok, fruit sorbet with honey.

CS: What is your favorite dessert to draw?
JB: The frillier and fussier, the better. Almost completely the opposite of the kind I like to eat.

CS: How would you describe your personal relationship with dessert?
JB: I like small portions, just a taste, really. Most servings in restaurants are too much for me. But I do like leftover dessert for breakfast. Particularly trifle.

CS: How would you describe your heroine's relationship with dessert?
JB: Embarrassingly similar to mine.

CS: How was the experience of releasing a book different than you might have expected?
JB: It took a lot longer than I thought it would to get the book done, and it was a lot harder than I thought it would be! I didn’t expect to be able to look back and see how much I’d learnt, which is a very pleasant surprise. I got a lot more out of the whole experience than just a book.

CS: Any advice for artists / illustrators who are interested in breaking into the publishing world?
JB: Hard to say, because South Africa doesn’t have a comics publishing industry, so my advice wouldn’t necessarily apply to countries that do. But I think what does work is to do a lot of work, particularly your own work, and contribute to any anthologies, websites etc that you can find. Print your own and give them away if you have to, just to get your work out. The more you do the better you’ll get, and you’ll improve even more if you know that other people are going to see your comics. Just keeping them in a folder under your bed isn’t going to get you work.

CS: What is your next project (or goal, if more applicable)?
JB: Although I said ‘Never Again!’ when I finished the book, I do have some new ideas that might not stop bothering me. But right now I want to spend a bit of time making “I Don’t Like Chocolate” merchandise, using some of the images from the book that were incidental to the stories but could be fun to explore a bit further. I really just want to make some tangible objects for a change. And I realized the limitations of my drawing skills, doing this comic, so I want to spend some time just practicing drawing.

Want to learn more? Check out Jesse's blog at jezzeblog.blogspot.com. Ready to buy? Smart decision. 

Finally, feeling like you'd kill for a cupcake after reading about all this sweetness? Well then, we'll close this post out with one of Head Spy Jessie's recent illustrations, done as a custom commission for a very cool cupcake enthusiast and owner of the website Cupcaketastrophe. Enjoy!

Batter Chatter: Interview with a Pro and an Apprentice at Pink Cake Box of Denville, NJ

At Cakespy, we love a good "small world" moment. So what a delight it was to learn that a custom cake bakery whose work we've been admiring for a while -- Denville, NJ based Pink Cake Box , which specializes in sculptural cakes which range from sleek and elegant to whimsical, but are always amazing--actually employs one of Cake Gumshoe Bridget's former high school classmates, Christine Lindstrom (much better than another now-famous alumni of the same high school), who is just beginning a career in cake artistry. Curious to see how the business works from that angle, we interviewed both the owner of Pink Cake Box, Anne Heap, to see what it's like to run a cake business--and then Christine, to get the lowdown on what it's like to be just starting out in the business. Here's what we learned, from both sides:

Part 1: Interview with Professional Cake Baker Anne Heap, owner of Pink Cake Box

Cakespy: You mention that growing up, your mother was a great source of baking inspiration. What recipes or cakes were special in your childhood?  

Anne Heap: On Christmas Eve, we would always make a Bûche de Noël (a Yule log) . Our recipe consists of vanilla genoise, that is rolled as soon as it comes out of the oven in a cheese cloth. We then fill it with coffee whipped cream and frost it in dark chocolate frosting. My brother and I would fight over making (and eating) the marzipan mushrooms!

CS: You left a job in advertising to pursue your dream of baking.
AH: Yes!

CS: How did this decision come about?
AH: While working in advertising, I started selling cookies and brownies to a local gourmet shop. They sold really well - so I decided to sign up for an amateur class at the French Culinary Institute. When I went for a tour, I fell in love, signed up for the professional pastry arts program....and quit my job the next week! It was definitely a leap - but I'm so happy that I did!

CS: Is Pink Cake box open to the public, or by appointment only?
AH: We're by appointment only. Customers come in for tastings and consultations.

CS: How is running a cake business different than you might have expected? 

AH: I imagined it wouldn't be easy...but I never dreamed that I would work 100 hour weeks as often as I do! There is so much work to do in a day that doesn't even involve cake - like bookkeeping, advertising, etc. I also never expected to have quite as much fun as I do have. Every customer brings something new to the table, which keeps our creativity running high.

CS: How has running a cake business changed how you look at cake?
AH: I don't look at it as dessert anymore - that's for sure! It's much more than that....a centerpiece, a sculpture...a piece of art.

CS: Other than cake, what other types of goodies do you make at Pink Cake Box?  

AH: Cupcakes, wedding cupcake stands and cookies mostly. Every once in a awhile a bride will convince us to make truffles or other chocolates for favors.

CS: You've done some pretty unusual themes--like the "Rescue me" wedding cake (photo left) we read about on your blog recently. Is this a trend--brides feeling more freedom to have a more "fun" cake?  

AH: We're noticing a lot more stories being told with cake. One couple had us add a paw print to the side of their wedding cake because they met walking their dogs. Another couple asked us to create a Scrabble themed wedding cake because they played it online with each other while the groom was stationed in Iraq. It's very fun for to get to know the couple and then make a cake that really reflects who they are.

CS: What are your most popular flavors these days?
AH: Red velvet with lemon cream cheese filling, chocolate fudge cake with raspberry chambord filling and vanilla cake with hazelnut frangelico are three of our most popular flavors for weddings. Chocolate with oreos and cream or peanut butter fillings are really popular as well.

CS: What is the most important aspect in making a great cake?
AH: The most basic and yet integral part is baking a good cake. It's so important that the cake and filling taste delicious - so our recipe development is crucial. Using quality products like Vermont butter and Belgian chocolate is also important.

CS: Here's something we've always wondered: is your "cake" handwriting when you letter a cake different than your regular handwriting (on paper etc)?
AH: My cake handwriting is the same as my regular handwriting...when I'm trying to write neatly :) When I'm writing quickly - I can' t even read my own writing sometimes!

and about you and for fun...

CS: Is cake ruined for you as a dessert since you make it so often? Or do you still enjoy eating it?
AH: No it is definitely not ruined. My favorite is red velvet - so I take a little nibble quite often!

CS: What is your favorite type of dessert?
AH: Cookies. Warm and gooey right out of the oven. Especially chocolate chip.

CS: Has there ever been a dessert that you tried to make but couldn't get right? What type?
AH: I don't think there is....but maybe I'm not adventurous enough :)

CS: Be honest. If you had to choose between pie and cake, and could only eat one or the other for the rest of your life, which would it be?
AH: Hands down cake. If I wanted fruit for dessert, I'd eat an apple. :)

and to cap it all off...

CS: Any advice for those wanting to pursue their own dreams and start a cake business?
AH: I'd recommend getting an internship or job at a cake shop to see the daily ongoings and what life is like owning a cake business. After that, I'd suggest doing some cakes for friends and family to get started. You can read my post on How to Get Started in a Baking Career for more info.

CS: What is next for Pink Cake Box?
AH: That's a great question! If only I knew! We'd like to start some decorating classes.....and possibly branch into retail. We'll keep you posted!

-------------------------

Part 2: Interview with Cake Apprentice Christine

Cakespy: You started at Pink Cake Box fairly recently. What is your job description and responsibilities?
Christine Lindstrom: At first I started out as an intern over the summer, which involved tasks that one would imagine an intern would do - I did dishes, I cut up the fifty pound block of butter, and learned the basic recipes.. etc. As time went on, having a background in fine art, I started to help decorating. I'm only at Pink Cake Box part time right now while I'm finishing my undergraduate degree in fine art at Monmouth University, so I'm mostly there on weekends. There are always so many random things to get done when I'm there, so I suppose I don't have my own set of responsibilities, but I do get to show off my artistic skill pretty often. It is definitely always a team effort though. When I'm there we're either putting the finishing touches on cakes, cupcakes or cookies before they get shipped out, or starting to make sugar pieces to go on orders for the weeks ahead. It can get pretty crazy!

CS: Have you always had an interest in culinary arts?

CL: Actually, sometimes I think that fate has twisted and turned its way around enough that I've always ended up in it! I've always loved to bake and cook. My Easy-Bake Oven was one of my very favorite toys (obviously). But one of my most significant memories is from when I first got to high school. I was set on taking a home-economics class just because of the baking. Instead of getting a spot in that class, I was placed in a crafts class! At the time I was so upset, but I could do nothing about it (being a measly freshman), so I just stuck with the crafts class. Surprisingly enough, that very class made me realize my love of art! I ended up taking many many art classes, applying to art schools, going to Savannah College of Art and Design for a year, and eventually ending up back home in good ol' New Jersey at Monmouth University as a fine art major. As I was approaching my last year of college I really needed to start to think of a way to make a living with all this creativity I had honed... and one day (while watching the Food Network haha) it hit me - I could make art on CAKE! So really, the accidents in my life have ended me up right where I had started with that Easy-Bake love. : )

CS: How is working at a commercial bakery different than you might have expected? Or, is there anything about it that might surprise us?

CL: I guess at first I was nervous about commercial kitchen etiquette and I was always afraid I was going to spill something or not measure things correctly, but as time has gone on, I've taken on the habits of the professionals. I never knew how precisely things have to be measured and just how clean everything must be kept. It's not really much different than baking at home, but I have noticed that I've turned into such a clean freak even in my own kitchen and my art studio! Besides the obvious need for cleanliness with food, I've realized that a neat work space makes your mind feel so much better. Something that did surprise me when I started working there was the weighing of even the cupcake batter! Every single cupcake is the exact same size!!

CS: What is the best part of working at a cake bakery?

CL: The best part for me is knowing that I get to be a piece of the happy events in people's lives. It is such a fulfilling feeling to know that they will always remember the things we make for them. My own parents still remember their wedding cake after 26 years of marriage! (Ironically enough, their cake was the wrong flavor! This job was my destiny before I was even a thought in their heads). Cakespy Note: Clearly!

CS: Would you say that you eat cake more, or less, now that you work there?

CL: Oh my gosh. Cake has become one of the major food groups! I didn't even used to LIKE cake. I would just make desserts to show off my creative side. But now that I work at Pink Cake Box, I really can't live a week without it. Our cake is just so darn good that I seriously can't resist!! I have a cupcake next to me as I type this. There will need to be an intervention after I graduate and I'm there more often!

CS: What was one of the most fun jobs you've worked on at Pink Cake Box?

CL: There are always a lot of fun things for me to do. I think my favorite job was when I made a sugar sculpture of someone's dog for a groom's cake. Anne is always really great about letting me be free to interpret what customers request. We understand each other very well and it's great working for someone who is creative too. This particular cake was a replica of a train and the couple wanted their dog to be incorporated in some way. I had a picture of their dog, Rupert, Anne and I discussed how big he should be and off I went. I just remember feeling like I was making art with different materials. It's assignments like that that make me feel like I'm really a sugar artist.

CS: What, to you, is the coolest part of cake making?
CL: I always think it's amazing how much structure and planning goes into every cake. Back when I was starting to bake on my own, I had no idea how much goes into these beautiful creations that cake designers put out there. It was always so intimidating and exhausting to me because I would try to do everything all at once. When it comes down to it though, the most daunting projects 

aren't as complicated as they seem once you simplify it all down into planned out steps. I think it's really neat that all the chaos - of the cake itself, the height, the colors and designs - get summed up into a nice little package at the end of the day. It's all about cake philosophy - seeing cake differently!

and about you and for fun:

CS: What are you doing when you're not decorating and making cakes?

CL: Well, right now I'm still in school, so making artwork takes up most of my free time. I'm always sketching, taking photos, sculpting or painting. Sometimes things can carry over to cake and vice versa. I feel like I live several different lives right now but they keep overlapping. It can get overwhelming at times, but I mostly just enjoy the momentum I'm picking up with all the opportunities I have ahead of me. Every now and then I turn on the Food Network to ease my mind too : )

CS: What are some of your favorite desserts? 

CL: I absolutely love tiramisu lately. Truffles rank up there as a lovely little after dinner, dessert-like item too, (I love the exotic flavored ones most of all). My tastes change quite often because I live for trying new things. Life is too short! I want to try it all!

CS: What is your least favorite dessert? 

CL: One thing that has never struck my fancy would be licorice flavored anything. So... I want to try it all except for the licorice flavored desserts of the world. (haha)

CS: Red Velvet and Carrot cake are facing off in a barroom brawl. Who's gonna win?

CL: Red Velvet hands DOWN! Vegetables are not as good as massive amounts of food coloring! Haha but seriously, if anyone hasn't tried red velvet cake, it is truly amazing. The subtle chocolatey goodness is magical.

and to cap it off...

CS: What are some of your ultimate baking dreams or goals?

CL: Being fresh to the baking scene, I think I will probably stick around to watch and help Pink Cake Box grow... as long as I don't become a famous painter anytime soon ; ) So, as corny as this will sound, Anne's dreams are my dreams. She's doing a way better job then I could probably ever do! She is my Yoda.

CS: But more immediately...what are you hoping for in your easter basket? 

CL: I wait for my Jelly Belly's all year!!

Are you in the Denville area? Lucky you! Why not seek out your next special occasion cake at their studio (by appointment only please)?  Pink Cake Box, 18 E. Main St., Ste 101, Denville; online at pinkcakebox.com.

Not in the NJ area? Well, make like these Cake Gumshoes and keep updated via their blog and beautiful photos on Flickr.

Batter Chatter: Interview with a Cadbury Creme Egg

To some, the first daffodils or crocuses (crocii?) are the harbinger of spring. For others, changing the clocks and "springing ahead" will indicate the change of seasons. For us at Cakespy, it's all about the Cadbury Creme Egg. From their first timid showing in January, their presence slowly grows as the days get longer, to the point where they're mercilessly taking over end cap displays in the weeks before Easter. If this doesn't say "spring" we don't know what does. But have you ever paused to wonder what's up with that dense little egg-shaped treat? Where did it come from? Whose idea was it? And why, if it's already unrealistically chocolate colored on the outside, do they still simulate the yolk color inside? These things in mind, we sat down with the Cadbury Creme Egg and asked some of these pressing questions:

Cakespy: How are you today?

Cadbury Creme Egg: It's a sweet day indeed! Easter is approaching and business is booming! An estimated 300 million of my brethren will be produced and devoured this year.

CS: Err...yes. Well, can you tell us a little bit about how you came to be?

CCE: It was a long and winding road. It all started in 1875, when the Cadbury brothers introduced their first chocolate Easter eggs--my first known ancestors. They were solid chocolate and far different from the creme eggs of today. In 1923 the recipe further evolved with the addition of whipped fondant; through the years experiments were made with marzipan eggs and different recipes, but it it was ultimately me, the soft and gooey fondant egg, that was perfected in 1971 and has been breaking hearts and melting in mouths ever since.

CS: And how is it that you are made?

CCE: Well, it all starts in a half-egg shaped mold, which is then filled with solid white fondant and a dab of yellow fondant to simulate the yolk. The two halves are joined very quickly and then immediately cooled to allow the chocolate to set. The fondant filling, while solid while the eggs are made, is then injected with an enzyme which causes it to liquefy into the gooey substance found in the finished product. The finished eggs fall onto a conveyor belt which transports them to the foiling machines and then to the packing and shipping area.

CS: That enzyme thing is kind of gross.

CCE: I won't deny that. But does it make you want to eat me any less?

CS: (Pauses thoughtfully) Touché.

CS: You originally hail from the UK, but you're all the rage here in America too. Can you tell us a bit about how American Creme Eggs differ from the European counterparts?

CCE: We're bigger in the UK. I mean, literally. Hershey, the US producer of Cadbury Creme Eggs, elected to make us smaller in the US. This was kind of a scandal for a while, what with the initial response from the Cadbury spokespeople that "No we haven't shrunk you've just grown up!"--but yes, it's true. But truly, even if we're a bit smaller in your hand, we're just as big in your heart. Nonetheless, if you want the bigger one, just go over to Canada--the "full-size" ones are available there.

CS: Who came first, you or the mini (candy-coated) egg?

CCE: Well, the mini eggs were introduced in 1967. While I wasn't released in my current form til 1971, I had been a work in progress since before the turn of the century.

CS: Is there any rivalry between you and the mini egg?

CCE: Those little *$%#@s? No, none at all. Why would there be? (Stares stonily).

CS: OK, Moving on. Why is it that your innards are made color-appropriate to a real egg, but we have to suspend our disbelief with the color of your shell?

CCE: (Blinks uncomprehendingly for several moments) Well, smartypants, perhaps you should suspend this interview with me and instead interview my cousin, the Cadbury Dream Egg (white chocolate shell with white chocolate fondant filling)?

CS: How many different variations on the Creme Egg are there in the Cadbury family?

CCE: Well, aside from the aforementioned Cadbury Dream, my relatives include the following:
Mini Creme Eggs (bite-sized Creme Eggs), Caramel Eggs (soft caramel filling), Mini Caramel Eggs (bite-sized Caramel Eggs), Chocolate Creme Eggs (chocolate fondant filling)
Orange Creme Eggs (Creme Eggs with a hint of orange flavor), Mint Creme Eggs (green "yolk" and mint flavor chocolate--would make Dr. Seuss Proud), Dairy Milk with Creme Egg bars, Creme Egg Fondant in a Narrow Cardboard Tube (limited edition), and of course, who could forget Creme Egg ice cream with a fondant sauce in milk chocolate? Of course, many of these variations can only be found in the United Kingdom.

CS: A lot of vegans like to read Cakespy. Is there a vegan version of the Creme Egg available?

CCE: While none are sold under the Cadbury imprint, vegans can make their own using the recipe posted on this site.

CS: How do you feel about other novelty eggs inspired by you (Russel Stover, Snickers eggs, etc)?

CCE: Well, Cakespy, I could tell you that the Cadbury Creme Egg outsells every other chocolate bar during the time it's on sale each year. I could tell you that it's the number one brand in the filled egg market, with a market share of over 70% and a brand value of approximately 45 million pounds (UK). But really, isn't proof in the pudding? I'm the most delicious and therefore am not threatened by these inferior eggs. 

CS: You're all the rage between January and Easter. Where do you go the rest of the year?

CCE: While I am only sold for a few months of the year, the demand does call for year-round prep and production. So while you won't see me in stores the rest of the year, I'm very much at work.

CS: Finally, in the UK you have the successful "How do you eat yours?" ad campaign, whereas in the US we have that clucking bunny. What's up with that?

CCE: No idea, that bunny's always freaked me out. Really, I have always identified much more with the UK campaign.

CS: So...how do you eat yours?

CCE: I think this interview is over (looks nervously around).

CS: I think we both know how this is going to end.

Fade to black.

Cakespy Note: We'd be nothing without our sources, and for this interview our sources were:

wikipedia.org

cadburyschweppes.com

hersheys.com

Batter Chatter: Interview with Claudia Saraniecki of Babushka Bakery

They say that cooking is an art while baking is a science. However, the lines are blurred when it comes to talented bakers such as Claudia Saraniecki, proprietress of Babushka Bakery (a DBA of the long-established catering company Saranecki Bros., Inc.). While Saranecki's work shows intense precision, it's largely her sense of whimsy and creativity that drew us to her work: fanciful ballerina cookies, delicately flowered and tendril'ed cakes, and pastry light as air or heavy as the night, depending on the occasion. Working as a boutique catering baking company, she's worked on an incredible variety of projects, from corporate gift baskets to fancy dinners to yes--even wedding cakes. We recently took some time to talk pastry with Claudia; here's what we learned about confectionery, bakeries in Chicago, and what in the world a kolacky is:

Cakespy: You are a partner in Saranecki Bros., Inc, but your baking business is Babushka Bakery. Is this a division of the catering company, or a completely different business?
Babushka Bakery (Claudia Saraniecki): Babushka Bakery is a registered DBA of Saranecki Bros. Catering, Inc. We are a 65-year old family business that owns and operates four banquet facilities in the northwest side of Chicago. In addition to the on premise catering, we also have an extensive off premise catering division. Babushka Bakery provides pastries and cakes for many of our parties. I also have clients who do not use our other catering services.

CS: Saranecki Bros. is a family business, so it looks like there is a history of cooking in your family- so what drew you to baking?
BB: I married into the Saranecki family 25 years ago. But I was raised in a food obsessed family that included a grandmother of German and Alsatian heritage, another grandmother of Austrian-Polish heritage, and a very creative and enthusiastic Mother who baked daily for a family of 7 (five kids). As the eldest daughter, I learned to cook at an early age, then studied Food and Nutrition in college, finally earning an MS in Human Nutrition and a license to practice dietetics. While raising my own children, I began to test recipes for our catering company and also was asked to create a few signature products for the company. About this same time, my eldest son was diagnosed with severe food allergies that included cane and corn products. I had to cook everything from scratch for him for a few years. That responsibility went from being a necessity to a pleasurable habit and finally, a career path.

CS: Do you cook, too? Or are you primarily a baker?
BB: Yes, I am a good cook, and have done some personal chef work, but professionally I consider myself a baker.

CS: Can you give us an idea of the breadth of the projects you've taken on?
BB: Corporate clients present the largest projects. Early on, I received an order for 700 welcoming gift baskets for a corporate meeting to be held in Chicago. Each gift basket included several products that I made: a small sourdough focaccia, frango mint cookie, caramel and chocolate dipped pretzel, and I think a small cake. I was certainly inexperienced at the time, but you can learn so much under pressure. My friends and family all rallied to help pack the items the day of shipping. I made everyone wear babushkas (scarves) on their heads. My husband walked in and yelled; "Holy smokes, it looks like a babushka bakery in here!" And the name stuck!

CS: Would you ever be interested in opening a more traditional bakery?
BB: If I was 25 year old and knew what I know now... but, no, I will not be opening a traditional bakery. I enjoy knowing exactly how many items I will be baking in a week. I still have time to fine tune recipes and create new ones. And my family continues to be priority #1.

CS: What are some of your favorite things to bake?
BB: My focus has been on creating special, over the top cakes for clients the last few years. It's exciting and creative. But for fun, comfort, and relaxation, I love to bake rustic tarts and breads.

CS: How does commercial baking differ from small batch (at home) baking?
BB: I'll never forget the first day I walked into a Food Lab in college. I thought it would look all cozy and home ec'y. Instead, it was a lab. A stark, pristine white lab with ovens, scales, and refrigerators. The teacher saw my confusion as I looked for measuring cups and told me "now you will learn to cook properly, with skill and precision. You will learn to replicate your formulations and create standards for your products." That class changed my perception of cooking from a casual activity to a scientific method. My teacher let me know that the work we did in a food lab was as important as the chem or bio lab. Consequently, whether at home or in a commercial kitchen, the standards and practices are the same for me; sanitation, quality of ingredients, scientific methods, combined with aesthetics and taste. I always weigh ingredients rather than measure. It becomes a habit; my boys laugh when they see me weigh the fillings for their sandwiches.

CS: You mention in your bio that one of your specialties is Kolacky. Can you tell us a little bit more about what Kolacky is and why it's so special to you?
BB: Kolacky are small pastries that are commonly found in Eastern European countries. Sometimes they are yeast raised with a small dollop of fruit preserves. Other kolacky are made of cream cheese pastry that is cut into squares, filled with fruit preserves, then two corners folded up and baked. Saranecki Bros. has been selling kolacky for probably the entire 65 years....Our original baker was a clever, but mysterious man who made these unique and delicious pastries by the thousands. His kolacky differed from others; they were slightly sweeter, had mini chocolate chips, and were crispy rather than soft. Unfortunately, he died without revealing his recipe. I was asked to recreate the recipe. Little did I know that I would become the kolacky queen of Saranecki Bros.!

CS: Your cake drawing proposals are works of art in themselves! Do you have artistic
training? 

BB: Not in any traditional sense. But my mother created a beautiful home for us. My parents always made sure I had paint by number kits and art supplies as a kid. Being surrounded with loveliness makes it just natural to create something pleasing. And my sister is an artist, as is my best friend. That kind of exposure to creative people allows me to experiment. Also, my husband does not get flustered when I paint the house or front door in some non traditional manner. You do some pretty elaborate fondant cakes. 

CS: We've always been curious about cakes like this--do they taste good?
BB: My first exposure to fondant was Wilton brand. Wilton is a wonderful company, but that fondant has an unpleasant flavor. So I used modeling chocolate for about a year while I tested different brands of fondant. With the advice of Colette Peters, I tried Massa Ticino, which is made by Carma in Switzerland. It tastes like the inside of an Oreo cookie and is a dream to work with. On the downside, it is very expensive, made worse by the dollar/euro imbalance. My second choice is Satin Ice.

CS: To you, what is the most important aspect in making a great baked good?
BB: An obvious answer for a cake decorator is appearance; but by now, we've all been burned by the large rotating dessert display at the local Greek restaurant. So I try to not judge a pastry by its appearance. Fragrance is not as obvious, but is a wonderful aspect. A concierge phoned
me to say that she could smell how delicious my pastries were, right through the cellophane packaging. A good chocolate cake should fill a room with its perfume. But, for me, the aspect that makes a product really interesting is texture. For example, I have been making a smoothie for myself every morning for about the past 6 months. Every smoothie from day one was good, smooth, creamy, and sweet (not cloying). But when I started to add ground flax seedto the mix, then the smoothie became interesting because of the chewing needed for the flax. And chewing helps stimulate serotonin, which is a mental tranquilizer, which adds a new dimension to a breakfast meal. Nancy Silverton, in Breads from the LaBrea Bakery (the best book on bread making) writes about learning to bake bagels from a grizzled old New York bagel guy. He tells her, "the real flavor of the bagel comes in the chewing." I agree and like to put unexpected textures in many products. When making cookie dough, I will throw in a good pinch of coarse kosher salt at the end. The person who bites into a cookie and gets one or two
grains of salt will stop, and hopefully, consciously finish eating that cookie. It's become more interesting. We all love crème brulee, not because of the sweet, smooth, unctuous custard; but because of the contrast with the crunchy burnt caramel topping.

CS: What are some of your favorite desserts to eat?
BB: Rustic tarts with roasted fruit fillings, chocolate éclairs, and my own Turtle candies (slowly roasted pecans, homemade caramel, fleur de sel, dark chocolate).

CS: How often do you eat dessert?
BB: I have to test product all the time. It's tough on the wardrobe budget. And if I'm testing a recipe, then it's tasted for a few days in a row to see how it ages; what kind of shelf life a product has. Every Sunday, I prepare a large family dinner. That's when I'll bring out 2 or 3 desserts which my family loves to sample and critique.

CS: Have you noticed any dessert trends lately?
BB: Here's my hot list: cupcakes, red velvet cake, caramel, salt mixed with sweet, passion fruit curd, deconstructed anything (cheesecake, napoleon, cannoli) crazy flavored crème brulees, grilled fruits in the summer, ginger, peppers, hot chocolate, extremely dark chocolate (over 70% cacao), more intense milk chocolates. Also, here in Chicago, we are proud of our Vosges chocolates that have introduced people to mixing chocolate with unusual flavors and textures. Parisian style macarons seem to be the rage internationally with a lot of coverage in food blogs.

CS: Can you tell us a bit about the dessert scene in Chicago?

BB:  Some dessert places I've tried in Chicago: 

• Hot Chocolate: cute little restaurant with good food and excellent desserts.
• Bittersweet: small café; so-so food, overhyped pastries. Everyone can havea down day, but the dessert special was stale on the day I visited. 
• Julius Meinl:  Austrian coffee and pastry shop and café. This is a chain inAustria, and I think the Chicago shop is the only one outside of Europe.Visit this place and feel like you've had a brief European vacation. Coffeeand tea is served on silver trays with tiny glasses of cool water. Lovely; skip the pound cake, but most everything else is delicious. 
• Swirlz: very good cupcakes. 
• Vanille: so French and delicious. Teeny tiny macarons. A small shop with a few chairs and sofa. The owner just received a best pastry chef award from Pastry Arts magazine. 
• Gale Gand's restaurants: she also received the best pastry chef award. I've eaten at all 4 of her (and partner Rick Tramonto's) restaurants at the Westin Hotel in Wheeling. The best is Osteria di Tramonto where you can choose mini desserts for about a buck each. I think I ordered 5 or 6 and was not disappointed. 
• Sweet Mandy B's: very cute, very retro American style bakery with seating. Good, pretty cupcakes and I enjoyed the sugar cookie. 
• Alhambra: recently opened as a night club, restaurant, and banquet facility, but go, go, go to feel like you have stepped back in time to Morocco in the 1940's. If not in the mood for a meal, enjoy a silver pot of mint tea and some pistachio baklava. Ask to look around, it is amazing.

CS: What is your next goal as a baker?
BB: I hope to attend a class taught by Pierre Hermé this spring. I have started baking my way through his books in preparation for the class--it's been a very enlightening experience already.

CS: Do you have any advice for someone considering starting up their own baking business?
BB: I have friends who create beautiful objects for people. They ask me why I get so stressed about baking--after all, it's just cake. But the beautiful object that I make for people is put into their mouths and swallowed. It becomes a part of my customer! If this thought doesn't scare a novice baker from the business, then my advice is to get the best training you can afford, bake daily, take good notes, and find people who will evaluate your work kindly, but honestly. And always wear supportive shoes. 

For information on confections which can be shipped, or just to see more of Claudia's work, check out babushkabakery.com

Batter Chatter: Interview with Kari Haskell of Retro Bakery, Las Vegas

The prospect of a new bakery is always exciting to the Cakespy crew...but a new bakery which cleverly marries kitsch, cupcakes and the Atomic Age of the 50's and 60's? That puts us in an absolute fever, as is the case with newly-opened (just this past Sunday!) Retro Bakery in Las Vegas. We had a few moments to talk with proprietress Kari Haskell about her thoughts and feelings on the eve of their opening; here's what we learned about opening day emotions, the truth about pie vs. cake, and why some cakes simply must be served cold:  

Cakespy: First off--how do you feel with the opening just around the corner?
Kari Haskell: It's my adult dream come true (my teenage self had NO idea that I would want to go back to a type of small town living)! I grew up in a small town in Oregon that had a main street (Third St. in McMinnville, OR), and my grandparents owned two business there: a pharmacy and a grill restaurant. I would walk there all the time and pick up $.25 candy or Hallmark cards or whatever. I also wanted to leave that kind of life the SECOND I got out of college (I went to college in a small town too!).
I moved to Southern California and met my husband, Brian, and then we began a life of climbing the ladder of corporate restaurants. Brian was a GM of Red Robin for 8 years and an Assistant GM for BJ's Brewhouse for all of last year. All of this while I stayed home and raised our girls, Abbi (9) and Lucy (2)...while watching him work 12-14 hour shifts five (sometimes six) days a week and sometimes commuting two hours (back in the California days)! We're used to long hours!
Having our commute be three minutes (10 by walking) is fantastic. It's created that small-town feel again that I totally craved after being controlled by a corporate entity for so long!! No one will tell us where we should move to "move up" ever again! That is the MOST exciting part for Brian.
My exciting part? Being the neighborhood bakery that my neighbors and friends can enjoy! Now I know why my grandparents LOVED their work so much. It's so great to be so close, know your customers, and actually be a part of where you live.

CS: Can you tell us a bit about how you decided to open Retro Bakery?
KH: I've been baking since I was a Sophomore in high school, when we had to bake a cake and a pie from scratch. The task at first seemed completely impossible to me. I thought cake only came from a box. After I baked my first pie, I was hooked. I started baking the pies for every holiday every year. I still use the same crust recipe from that Food 101 class. It's truly the BEST, and I've tried them all.
The cake part came later. For some reason, I was intimidated by cake: it could fall; it would be lumpy or sideways...too many variables. Fast forward 14 years, and I meet Kristie Fleisher who is the BEST cook I know. Kristie is always into trying new recipes and new ideas. Last year, she was trying baking cakes from scratch, and she totally inspired me. I started baking cakes in my kitchen, and realized it wasn't as hard as my teenage self thought!
I then noticed that EVERYTHING I was reading in the news or on TV was about cupcakes! That got me thinking about flavors and ideas that could work with cupcakes (cakes were just too big to test on...and cupcakes are WAY cuter!) I started researching ideas of what was out there already (WAY more than I thought!), and I found that my ideas where pretty unique, and tasted good enough to sell! Then I realized that cupcakes were literally taking over the world, and between my baking talent and my husband's restaurant knowledge, we could do this!
We are so lucky to be in a big city like Las Vegas, but even luckier to be in a section of town that is growing so rapidly and doesn't have a lot of established businesses yet. Our neighbors are always hungry for something new, especially if it's a family-owned store!

CS: Can you tell us some of the ways that the "Retro" aspect will be played out in the retail location?
KH: The name Retro Bakery comes from my love of the "Atomic Era" of the 1950s and early 1960s. I have always loved the bold colors, simplicity of design, and "Tupperware Party" quality of life. I used that aesthetic in the bakery decor: clean, simple, bold design. I also try to have "retro" flavors (not necessarily from the '50s...): Mint Chocolate Chip, Peanut Buttercup, Coffee and Donuts, Peanut Butter and Honey (my favorite sandwich of ALL TIME), and Cinnamon Toast (just to name a few)!

CS: It looks like your focus will be cupcakes, but will you be offering other baked goods at Retro Bakery?
KH: I like to focus on cupcakes because they are so cute and small (and also VERY popular right now), and also because I LOVE them! It's the perfect dessert! I will offer pies year-round by special order, but we will have a "Pie Season" during the holidays when I will exclusively do pies (Double Pecan and Spicy Pumpkin) and only have cupcakes by special order. We can also bake any of our cupcake flavors into 9-inch, double-layer cakes because some people will always want a cake!

CS: You've been trying out some really fun recipes (creamsicle cupcakes, caramel corn cupcakes, etc)--which one are you most excited about?
KH: Honestly, every time I try a flavor, THAT'S my favorite. It's so funny...I'll bake it and say, "OH! Now THIS is my favorite!" I'm most excited about the next one knockin' around in my head...I literally DREAM about flavors, so I have quite a few waiting to be created. My latest, Caramel Corn, was a HUGE hit...so much so, I almost called my menu printer and halted printing, so I could add it to my regular menu! But, we decided that it could wait, and we'll probably have it as one of our "Seasonal Flavors" that will change every month...I'm thinking May or June in honor of baseball season. The cool part is that it's OUR decision to make!

CS: How do you decide which flavors make the cut?
KH: Many tests with my family and friends...I think they may be tired of my shoving cupcakes in their faces!

Cakespy Note: Somehow we doubt that anyone is getting tired of having cupcakes shoved in their faces.

CS: Are there any bakers, cookbooks or websites in particular that inspire you?
KH: My Great Auntie Marm is my baking inspiration. She's been baking bread and goodies for the entire town of McMinnville, OR, for the last 60 years! As far as websites: CAKESPY, of course (Cakespy Note: We did not pay for or bribe Kari in any way to say that. Really. What can we say, the girl's got good taste)! As well as Cupcakes Take the Cake. Both of those have SO many inspirational interviews, flavor ideas, decorating ideas....it TOTALLY sparks my imagination. Also, many people on flickr.com. There are too many to mention...but I look at EVERYONE to see new trends coming or if my stuff can measure up!

CS: What types of pastries are popular in Las Vegas? Any local specialties?
KH: This is a tough question, since I don't actively seek out pastries. I'm a salt-a-holic! I can tell you where the best french fries are (BJ's and Red Robin)!

Las Vegas is truly a divided place: Locals and Tourists. The Strip is full of gourmet pastry chefs making spectacular stuff....but locals really have limited places to find baked goods. I've found Cakes by Ruth, Nothing Bundt Cakes, and Cake World to have the best cakes. I'm sure there are others, but not up in Centennial Hills.

CS: Be honest. Which do you like better, pie or cake?
KH: Oooohhhh...you're bad! I'll say pie CRUST and ANY buttercream frosting. I suppose the best thing in the world would be pie crust FILLED with buttercream! I think I may have stumbled upon a new fad! (Cakespy Note: This sounds like pleasure overload to us.)

CS: To you, what is the most important aspect in making a quality baked good?
KH: FLAVOR and MOISTURE. I love making flavors people don't expect for cupcakes, and in this desert climate, it's a constant battle to keep your cakes MOIST!

CS: With regard to cupcakes and cakes, there is some controversy about the temperature at which they should be served. In your opinion, should they be chilled, or room temperature?
KH: I know why some are chilled now! Cream cheese frostings are required to be chilled (Health Department rules!). I prefer room temp and also a day old! Weird, I know. But I like a little crunch in my frosting...and I really don't like cream cheese frosting. This could get me in a lot of trouble!

CS: Out of pure nosiness--when you're not baking, what are some of your other interests or hobbies?
KH: Decorating is my second passion. (I'm totally inspired by Todd Oldham right now!) I also LOVE writing. I totally in love with all things BLOG.

CS: One of your employees, Kristie, is listed as Cake Specialist / Head Cheerleader. We're intrigued. Does this mean she majored in culinary arts and minored in Rockette arts?
KH: She has been my biggest supporter from DAY ONE. She's my go-to if I have cake problems...or mental problems.

CS: If you could go back in time and give yourself advice when you were just starting out with this project, what advice would you give?
KH: It's going to cost more than you think! You hear that one all the time, but IT WILL! We were thinking $50K, but that was just us not knowing ANYTHING about city codes, leasing spaces, appliances...now we know! It all adds up QUICKLY!

Are you in the Las Vegas area? Lucky you; Retro Bakery is located at 7785 N. Durango Drive, #130, Las Vegas; online at retrobakerylv.com.

Not in Las Vegas? Happily, you can still catch a sugar high by checking out their blog at buildingabakery.blogspot.com, or by browsing their drool-worthy Flickr photos at flickr.com/photos/retrobakery.

Batter Chatter: Interview with Lindsey Walsworth of La Dolce Lulu

In recent years, there has been something of a great awakening in the world of "restricted" baking. Vegan Cupcakes Take Over the World gave us vegan cupcakes that are not only hip but delicious; books like Veganomicon and My Sweet Vegan have offered recipes that are completely inspiring to the vegan and non-vegan alike. At the same time, authors like Shauna James Ahern are raising awareness about celiac disease and living the gluten-free life in style. It seems natural that as awareness rises, the niche will widen, and more and more excellent vegan baking businesses are having a chance at success these days, and we can all enjoy the benefits! We recently got a chance to catch up with one such business, La Dolce Lulu, an Atlanta, GA environs-based custom order bakery specializing in vegan and wheat-free goods. Here's what we learned from proprietress Lindsey Walsworth about life, cake and the pursuit of the perfect "veganized" recipe:

Cakespy: Do you have a retail location, or do you just work by special order?
Lindsey Walsworth: Currently I am special order only. I am being licensed to sell wholesale, and have had a lot of interest from the West coast--so you may be seeing La Dolce Lulu goodies in coffee shops and organic grocery stores all over! I do plan to have a retail location in the near future, but am having difficulty finding that perfect place.

CS: You specialize in vegan baking. Are you vegan yourself?
LW: I aspire to pure veganism, and have been flirting with the idea for a couple of years now. I am vegetarian, and dairy products gross me out so I guess I'm cheater vegan. My grandfather is a beekeeper, and honey has always been a staple of my diet. I'm trying to kick the habit. For now, I'm vegan in my own house and more flexible when I eat out or when friends and family cook for me.

CS: What is the difference between vegan and gluten-free?
LW: Veganism is the strictest form of vegetarianism where no animal products of any kind are consumed. That means no eggs, no dairy, no honey, and of course no meat or fish. Gluten-free diets are those that avoid a grain protein called gluten. Gluten is found in wheat, barley, u.s. grown oats, kamut, spelt, and a few other grains. Gluten free diets are critical to those with gluten intolerance and Celiac disease. Gluten is what gives conventional flour the elasticity to rise and and stay together when baked, so substituting it can be difficult. Gluten free recipes generally consist of combinations of rice, soy, corn, tapioca, potato, and quinoa flours that produce a more delicate, but still tasty pastry.

CS: Have there ever been baked goods that you have found impossible to "veganize" ?
LW: So I didn't coin the term "veganize"--darn, I thought I was so creative. Anyway....I have one recipe that for the life of me I cannot veganize. It's killing me because it is the simplest recipe in the world when it's non-vegan. I have veganized some pretty tricky recipes in the past, but this simple 4 ingredient confection is stumping me. For now the impossible recipe is a secret (sorry), but when I crack it I'll be sure to let you know!

CS: Do vegan pastries taste as good as dairy ones?
LW: Better! In addition to baking, I am a nanny. I test all my recipes on unsuspecting football-watching dads whom I do not tell the goodies are vegan. Every single test has passed with flying colors, and I've even been asked to make two of their birthday cakes! Ha! Plus, each pastry comes with the peace of mind that no animals were hurt to make it--by avoiding commonly used animal products, my yummies are cholesterol free! Trans fat free! Contain no refined sugars! And are kinder to your body and the earth (it takes 10 times as much water to keep a pasture of dairy cows as it does to keep a field of beans to make my soy milk).

CS: What is the most popular item on your menu?
LW: Mayan chocolate spice cake--OMG, it's delicious. Although recently, the blueberry crumble has been giving the cake a run for its money. I could eat my body weight in both.
CS: You live in the Atlanta area. What type of desserts are popular there?
LW: Decadent southern desserts like bread pudding (which i am trying to veganize), pecan pie (which i detest and have not tried yet), and any fruit pie that a sweet grandmother might make for a holiday or family reunion--apple, cherry, blueberry.

CS: What is the most important aspect in making a good cake?
LW: Making it taste so good people don't think about anything else. If it tastes good enough, people forget to think about calories, forget that they have to send exactly 412 emails before they can go to bed, forget to worry about anything--even if for just a moment. My grandmother, who taught me to bake and was by far the best cook I have ever met, made the ugliest cakes in the world. They fell apart if you looked at them too hard, the icing was patchy and took most of the cake with it as you spread it, in fact most of the cakes looked a little like the dog had gotten to them before you did. But every single one of them was the most delicious cake in the world. The second you ate them it no longer mattered that they looked so bad, in fact nothing really mattered except getting more of that cake on your fork and in your mouth. Now, my cakes look a little better than hers, maybe a lot better... but that's not what I take pride in. I am proud that I can make a cake that tastes as good as hers did, because I think that is most important.

CS: What is the best time of day to eat cake in your opinion?
LW: Oh, anytime really....I never wait until after a meal because tastebuds get wasted on all that savory food. I say the best time to eat cake is whenever the mood strikes and cake is attainable--the stars wouldn't align for you like that if it weren't meant to be.

CS: What are some of the challenges of vegan and gluten-free baking?
LW: How much time you have? The challenges are many. For vegan baking: I was first stumped by how to substitute eggs. They can be used as leaveners, binders, or both--so I had to learn to read non-vegan recipes and figure out what role the egg was playing. Once I figured that out, I had to learn which egg substitutes worked best in which recipes. For instance, ground flaxseed in soy, almond, or coconut milk may work in a brownie recipe and fail miserably in a very similar blondie recipe. Yikes! After the egg problem, came quality problems. A lot of vegan alternatives, particularly for dairy products, contain hydrogenated oils which I am strictly opposed to using. I would rather leave an item off my menu than use a fat so dangerous for the human body. It's taken some sleuthing and some serious online shopping, but I now have all the vegan alternatives I need--and none of them contain hydrogenated oils! For now, my vegan hurdles are pretty much jumped (aside from that secret, un-veganizeable recipe). For gluten-free baking: first, a note: "gluten-free" is a government awarded term for a food item that has been tested by a government agency and qualifies with 2 parts per billion or less gluten per serving. My food has not yet been tested (it's really expensive), so my options are currently termed "no gluten ingredients" for legal reasons. When I have a spare few thousand dollars, my food will be tested. Gluten-free baking is tougher than conventional baking because the flour options-- rice, soy, corn, tapioca, potato, and quinoa--do not have the elasticity of their glutenous cousins. This makes for pastries that don't rise quite as much and can be a little heavy. Mostly, it takes tinkering with flour ratios. I have a super secret ratio that works like magic for pancakes and waffles, but is not so hot for cakes and vice versa. Vegan gluten-free baking is even more ridiculously difficult because non vegan gluten-free recipes can rely on eggs as a binder, so the toughest part has been concocting not only flours that will work, but egg substitutes that work as well.

CS: Are there any bakers, bakeries or cookbooks in particular that inspire you?
LW: Oh yeah. Isa Chandra Moskowitz of "Vegan with a Vengeance" and "Vegan Cupcakes Take Over the World" introduced me to vegan cooking. I was throwing a little dinner party at my house and a friend was bringing her new girlfriend to meet us all. And oh no! She was a vegan! What ever will I cook?, I wondered. So I bought Isa's book (VWAV) and got started. The recipes were a great launching point to learn the basics and add my own style. Also, Jennifer McCann who writes the Vegan Lunchbox blog and wrote a book by the same name--her ideas are wonderful, and crazy popular with the kids. Now that i think about it....pretty much every woman in the culinary industry inspires me. It's not a place that women have always been welcome, so I'm glad to see women chefs out there making their marks and being successful.

CS: What is next for La Dolce Lulu?
LW: You tell me and we'll both know! But seriously... I have a lot of dreams in my head and only a small amount of money in my bank account. I've been pretty punk about it all until now--buying equipment when i had some spare cash, designing my logo 5 minutes before it was due at the printer, photographing all my food myself with my Canon SD1000 (thanks, Mom!), and kind of rejecting the typical business model. It worked for a while, and would continue to work if I weren't interested in expansion, but I am. I want everyone, no matter their dietary restrictions, to have good food. Whether you are allergic to eggs, have celiac disease, choose to be vegan, or just want the occasional healthier pastry, I think you should have delicious, high quality options. So, I guess what's next for Lulu is full commitment to the dream. I'm going to do what I need to to make it happen.

Want to find out more? Visit ladolcelulu.com. Want more drool-worthy pictures? Check out her Flickr Page. Or perhaps you're ready to make an order? Take that plunge by emailing Lindsey at

♫

ladolcelulu@gmail.com.