Batter Chatter: Interview with Cupcake Artist Joyce Wan

I love reconnecting with friends from my past, especially when our new connection involves cupcakes. I had the pleasure of working with artist Joyce Wan when I was an art director at iPop years ago; these days, we maintain contact because of our shared love of cuteness and cupcakes (she just came out with an adorable new book, You Are My Cupcake !) Here's a sneak peek at what else this talented (and supercute) artist is up to these days:

CakeSpy: I have had the pleasure with working with you as an art director, but at that time your sweet art was mainly focused on cute animals. How did you make the jump to sweet anthropomorphic food?

Joyce Wan: Food has always been a major part of my life. My father owned a restaurant when I was growing up, my mother can cook a Chinese home-cooked meal like nobody’s business and my brother recently graduated from the French Culinary institute and is now working as a professional chef in New York City. As an artist, I am frequently inspired by memories from childhood and things that make me happy so naturally food has found it’s way into my art.

CS: How does food as a subject matter compare to other cute characters? Do you enjoy illustrating one more than the other?

JW: I love all my children equally. However, the only problem with drawing food is that it can make me very hungry in the process which is not quite helping me get bikini ready. An occupational hazard, I suppose!

CS: Can you tell us a little bit about your illustration medium/process?

JW: Most of my art is digital. I sketch the drawings on paper. Then I scan it into illustrator, trace and color.

CS: Your new book, You Are My Cupcake , focuses on sweet terms of endearment. Do you and your husband have any pet names for one another? Be honest.

JW: I’m “sweetie” and he’s “hun” - although sometimes I think he really wants to call me “devil’s food cake”.

CS: What is the last excellent sweet thing you ate (baked good, frozen treat, dessert, etc)?

JW: The strawberry cheesecake from Junior’s in New York City – simply sublime!

CS: Your other book, we belong together, brings up the question: what dessert flavor combo do you think belongs together?

JW: Warm, crumbly apple desserts with vanilla ice cream – one of my favorite combos!

CS: You live in the NYC area. What are some of your favorite bakeries?

JW: Levain Bakery, Two Little Red Hens, Sugar Sweet Sunshine, Billy’s Bakery. (CakeSpy Note: Oddly, I think I visited most of these in the course of 24 hours once!)

CS: Tell me more about how your product line has developed--what are you selling, and where can we buy it?

JW: My style merges contemporary yet whimsical designs with Asian cultural influences and traditions. I started my business with greeting cards and now have expanded into other goodies such as infant apparel, tote bags, prints and pendants. One of my most popular products is my zodiac infant bodysuit packaged in a clear takeout box. I had my first children’s book published in 2009 called Greetings from Kiwi and Pear ;. My two new books You Are My Cupcake and We Belong Together; will be out later this summer. I’ve also just recently ventured into the digital world with the release of “Kiwi and Pear World Adventure” which is an iPod, iPhone, and iPad application for kids which is based off my first picture book. You can find my cards and gift products on my website at wanart.com and at various stores and boutiques across the country. In the Seattle area, Uwajimaya and the Seattle Art Museum gift shop carry a nice selection of my products. You can find my books on amazon.com. The app is available in the iTunes App store.

CS: As an artist, how do you stay inspired? (doesn't have to be dessert related)

JW: I try to keep things interesting by experimenting with new styles, mediums, and characters/subject matter. I always keep my eyes and my mind open and look at nature, people, and everything in between as possible sources of inspiration. I read or see what the trends are in other industries such as fashion, entertainment and technology. I visit galleries, festivals, and museums to see what others are creating and are inspired by. I also have an inspiration board that I keep on my wall in my studio where I pin up photographs, quotes, scraps of paper, fabric – anything I find that resonates with me. Also, I just love making people smile when they see my art – that in itself motivates me everyday.

CS: What is the next big thing you're excited about?

JW: Besides the new books (which can’t come out soon enough!) I’m excited about expanding my business this year through more strategic licensing partnerships and digital ventures. And, of course, I’m always excited about my next food adventure.

To see more of Joyce's work, visit wanart.com. To buy her books, visit Amazon.

Batter Chatter: Interview with Susan Biebuyck, Donut Painter from PA

Believe it or not, I know three notable donut (or is it doughnut?) painters from Pennsylvania. I'm not exaggerating. The first one I became acquainted with was Nancy Bea Miller; the second, Mike Geno (and I actually own one of his originals--so take that!), and now, Susan Biebuyck.

Want to learn more about Susan and her work? Well, you could check out her website (and you should)...but why not also get to know her a little better in interview form, too? Here's the 411:

First off: donut or doughnut? In a sentence doughnut; as a title donut.

Second: cake or yeast? Yeast, top fermenting, thanks.

What is your favorite place to get donuts, and what is your favorite flavor? Dunkin, I'm torn between sugar twist and peanut butter icing on glazed.

Do you prefer to paint donuts with or without holes? Both, it depends on what medium I'm working with.

Do you ever eat the donuts after you paint them? No, but my family constantly asks they can have one. Often my still life sets slowly erode as the painting develops.

What is your artistic background? I've been an artist my whole life. When I was 14 I started working at Hershey Park as a painter. It was a sweet job for a teenager. In the mid-1980s - late 90s doing graphic design and illustration. When I became a mother, I decided to return to fine arts. I attended Kutztown University near my home in Berks County PA.

What medium do you work in, and why? I am an art supply junky. I love to play with materials. At some point in my career I decided to focus on one subject for a period and play with all the different possibilities within that subject. So I have in the past been known as "the pear lady" before I became "the donut artist." Often I exhibit oil paintings, watercolor, pastel and acrylic all in the same show. I also love to make soft sculptures.

Aside from donuts, what are some of your other favored subject matter(s)? Actually, I am a foodie. I love to paint food. I love to cook and have an extensive cook book library. I grew up watching a show called The Galloping Gourmet when I was very small. I used to draw while watching his show. His food and humor were sometimes the subject.

What's the next big thing you're working on and excited about? I've been working on a series of paintings of my daughter and I recently did a self couple of self portraits with donuts. My donuts are currently exhibiting at The GoggleWorks Center for the arts (where I have a studio), at the Banana Factory in Bethlehem, PA, and at the Main Line Art Center in Haverford, PA.

Want more? Visit Susan's site here.

When Pie Meets Bicycle: Street Food Profile on The Piecycle for Serious Eats

Photograph: Dawn WrightFact: food tastes better when it is made with love and delivered right to your doorstep.

But it gets even better when the food in question is freshly baked pie, and when the delivery mode is cute boy delivering it via bicycle. 

And in Seattle, that boy is Max Kraushaar, proprietor (and bike rider) of The Piecycle. It's exactly what it sounds like: pie, delivered by bike. By the slice, or by the pie--your choice.

I recently had the pleasure of profiling this sweet fella for Serious Eats--here's a sneak peek.

What's on the menu? It changes weekly. Whatever I feel like making. Recently it was Grandma's Lemon Meringue Pie and Vegan Choco-Peanut Butter (other flavors have included Vegan Apple Pie and Georgia Sweet Potato). I try to do at least one vegan flavor, and otherwise try to keep the flavors seasonal and if possible made using local ingredients. The cost is $3 per slice, or $20 for a full pie.

Hours and location? Anywhere in the University District of Seattle, Friday and Saturday evenings until 3 a.m., sometimes Sundays too. As for location, I come to you! It's delivery by the slice: I have my cell phone, and people text me requests. I have been called the "Jimmy John's of Pie."

How long have you been street-fooding? Since fall of 2010.

Why mobile over brick and mortar? I like riding my bike, and I don't have the capital to own a brick and mortar location. Plus, pie is better enjoyed in the comfort of your home or wherever you choose.

Describe a typical piecycle evening. I bake my pies in advance, then people will text me and I will bring them pie. I'm currently selling five to seven pies per weekend on average.

What do you do the rest of the time? School for theater and art, so I paint and act. I just got three paintings into the Jacob Lawrence Gallery. Art, theatre, and pies.

For the rest of the profile, check out Serious Eats!

Batter Chatter: Interview with Esa Yonn-Brown of Butter Love Bake Shop

Sometimes you discover great bakers in the most unexpected places. For instance: recently I got to talking to Liz, violinist in Mr. CakeSpy's band Exohxo, and she casually mentions that her childhood pen pal Esa Yonn-Brown not only makes the most amazing baked goods, but she owns a Butter Love Bakeshop (best name ever!), a pie-making business in San Francisco, featuring such alluring pies as the Pear Crisp Pie, "One Bite Wonder" mini pies, Irish Coffee Cream Pie, and a signature "Butter Pie". Well, I demanded an introduction on the spot, and thanks to the magic of Facebook, it happened soon after. Want to know more of Esa's story? Here you go:

CakeSpy: Tell me your first pie memory.

Esa Yonn-Brown: I don't recall the day that the photo was taken that appears on the front of my website (picture left) but as you can see I grew up around pie from the time I could wield a butter knife, so pie it's self is embedded in many of my memories. The most comforting memory I have that surrounds pie is that of my mom in the kitchen in the very early morning singing while I still lay in my bed before school. She would sing while she rolled out the butter studded dough and filled rounds with potatoes, meat and vegetables. I remember her telling me as I got on the school bus to hold my lunch bag opened on my lap until my empanadas cooled or they would steam up and get soggy. I also remember all the kids on the bus asking me what I had because that buttery smell filled the cabin of the stale smelling bus.

CS: What do you think are some contributing factors to the current "pie renaissance"?

EYB: I think people are looking for comfort these days and pie, to many people, is the essence of comfort. Pie evokes memories of moms in the kitchen, something homemade and simple, and is warm and full of love. It is not pretentious but can be elegant in it's core which is appealing in a time that is so full of unknowns.

CS: Please, tell me more about your signature "Butter Pie". What is it, where did it come from, why should we love it?

EYB: The Butter Pie is a take on the traditional Canadian Butter Tart. I was trying to think of a signature pie when I was getting started that was both unique, butter related, and addictivly good. This pie ended up fitting the bill. Plus I wanted the signature pie to be something I could make year round so it would not rely on seasonality.

CS: A lot of people are VERY scared of pie crust. Any tips or suggested tools to make it slightly less scary?

EYB: Practice and cold butter. There are all sort of tricks out there but really if you want to make a truly good all butter crust it is difficult and requires practice. Once you get it it is not hard to do at all, but it is a delicate balance between cold ingredients, not over working the dough, and making sure not to add too much water which will all result in a tough crust. People should not be scared to try to make an all butter crust, the flavor will be there no matter what and after a few tries they will figure out the balance involved.

CS: Also RE: pie crust--butter, shortening, lard, or a mixture?

EYB: Butter all the way! Shortening has no flavor at all, but is much easier to work with. I have not tried lard and would be interested to experiment but I love the flavor that butter provides. Butter also offers a tenderness that is not achievable with shortening, and if you master it can have the crisp flaky texture that shortening provides.

CS: What is your favorite type of holiday pie?

EYB: It may be boring to some but I really think a traditional apple pie still slightly warm with some vanilla ice cream or generous helping of just whipped above weeping cream, with a touch of vanilla and lightly sweetened couldn't be better for the holidays.

CS: New Year's Eve is over, but next time I'm celebrating, what kind of pie do you think would go well with champagne?

EYB: I personally love champagne and think pear pie would be lovely as well as a rich chocolate tart.

Discover Butter Love Bakeshop via Facebook, follow them on Twitter, or learn more at butterlovebakeshop.com.

Batter Chatter: Interview with Adie Sprague of Treat Cupcake Bar, Needham, MA

Question: you're in Needham, MA and have a hankering for a delicious vegan and gluten-free cupcake. Where do you go?

The answer is clear: Treat Cupcake Bar. This sweet shop has an established following for their cupcakes, which can be ordered in a great variety of sweet flavors or built on command by choosing your own cake, frosting, and toppings--and now, they've added a sweet selection of vegan and gluten-free flavors to their regular offerings, including Chocolate cake with vanilla frosting, Orange chocolate cake with orange chocolate frosting, Mint chocolate cake with mint chocolate frosting, and Vanilla coconut cake with vanilla frosting and coconut topping.

Curious to learn more about the process of veganizing and de-glutening the product to the point of perfection? Here's an interview with baker Adie Sprague:

CakeSpy: Are all the new flavors both gluten-free AND vegan?

Adie Sprague: Yes, all the flavors are both gluten-free and vegan. We do this because we have separate equipment used for these products. It becomes easier to keep these products safe from contaminants if each of the recipes is free of all those allergens.

CS: I'm sure that developing recipes which don't employ common cake ingredients is tricky! Can you tell us some of the biggest challenges when it came to developing vegan and/or gluten-free recipes?

AS: It has gotten much easier to make gluten-free and vegan items, as there are increasingly more products to work with. At times, it’s difficult to develop new flavors because we’re doing products that are free of gluten, dairy AND eggs (that's a lot of cake ingredients)! Usually people substitute just one element of a recipe, for example they may substitute another ingredient in place of flour to make a gluten-free dessert, similar to a flourless chocolate torte which is delicious, but primarily made of eggs. At Treat Cupcake Bar, we must substitute them all. There are, however, many gluten-free flours and starches (i.e. rice, bean, potato), a plethora of different milks (rice, coconut, soy), and multiple ways you can substitute for eggs. The more of these products that become available (and with increased quality), the easier our job gets. We just play with all possible substitutions until we find something we like!

CS: How do you avoid cross contamination for gluten-free products? I understand this is very difficult for kitchens!

AS: It certainly can be hard in a small kitchen, but do our absolute best in keeping our gluten-free and vegan products separate from our other products, including dedicating a special section of the kitchen to this kind of cupcake creation, decoration, and storage. We use a separate table, mixer, and utensils for gluten-free/vegan cupcakes only, and we label them by color so that employees know, when washing & sanitizing, to keep these separate and send them directly back to the allergen-free table. When the cupcakes are done, they are placed on a dedicated gluten-free/vegan sheet pan on parchment and kept separate from our other creations. We make training employees on this importance a priority so that they are able to handle all products coming out of the kitchen. We acknowledge that you can never be 100% sure, but we’re confident in the system we follow and have many happy, regular customers who come in especially for our gluten-free and vegan treats!

CS: How do these treats differ, taste-wise, from your existing (dairy, gluten-containing) recipe for cake?

AS: People do ask if they taste the same, and they don't. We didn't take our chocolate cake recipe and then turn it into a gluten-free/vegan product. We started from scratch and made a great GF/V cake. Our regular chocolate is denser and buttery, similar to a brownie, whereas our gluten-free/vegan chocolate is a little fluffier with a rich, dark flavor.

CS: What's your personal favorite of the new flavors?

AS: The Chocolate Orange! It’s rich and chocolaty with a hint of orange flavor, and a layer of dark chocolate between the cake and frosting to give it another texture when you bite into it. The mint is made similarly, but there's just something about the orange! :)

Want more? Duh. If you're in Needham, MA, you can visit them in person at 1450 Highland Ave., Needham; even if you're not in the area, you can still visit Treat Cupcake Bar online here.

Batter Chatter: Interview with Krystina Castella, Author of Many Awesome Cookbooks

Robot Cookies by Krystina CastellaIn case you hadn't gathered it by all of the recent features on this site centered around Krystina Castella and her books, I'll tell you straight up: Krystina Castella is kind of my cake hero. Well, not just cake: my cookie, cupcake, and popsicle hero too. The thing is, her books aren't merely recipe books--they're thoughtfully and cleverly orchestrated works of art, each one a veritable compendium of creative confectionery ideas in addition to being full of delicious recipes. She's very prolific, too: in the past year alone she's released Booze Cakes: Confections Spiked With Spirits, Wine, and Beer , A World of Cake, and Crazy About Cookies: 300 Scrumptious Recipes for Every Occasion & Craving (the latter two within weeks of one another! But this busy lady wasn't too busy to catch up with a sweet spy, and I'm delighted to say that she's just as delightful to talk to as her work is to read:

CakeSpy: First off: what is the last baked good you ate?

Krystina Castella: I had a cinnamon roll this morning! I got it at a great Cuban bakery called Porto's Bakery. They're pretty big, there's a line around the corner all the time.

CS: I just want to tell you, I love the sidebars in your book A World of Cake .

KC: Thank you! Actually the book started with the sidebars--I started writing the recipes around them.

CS: In one beloved sidebar, you mention that there are two types of cake artists--the ones who are cake makers, and also the ones who are inspired by cake. But you seem to  be...well, both! So, which are you?

KC: I think that I am both, but if I had to pick one, I am the one that uses the cake as a medium. When I'm developing recipes I am thinking about designing the cake--the texture and flavor and shape and construction and colors. 

CS: As a designer, is it hard to spend so much time designing something that will be consumed fairly quickly?

KC: Actually, that's something that I love about cake and baking--the product is consumed. I am not much of a consumerist, I don't have a lot of stuff. I think it's a difference between a producer versus a consumer mentality. I get my gratification from creating--once I've made it, I'm already moving on to the next thing. With food, it's nice that you can consume it and then move on!

One of my favorite parts about designing a cake is having the end experience in mind. How do the form and flavor come together to make it what you want it to be? Take wedding cake, for instance. There is a big event about the first slice, but then you don't see the cake afterward--it's put together with dowels and things, and it disappears to the kitchen and comes back sliced. Cupcakes on the other hand stay up the whole time, and you actually see what you get! I think that this may be a contributor to the popularity of cupcakes at weddings.

CS: Speaking of which...what kind of wedding cake did you have?

KC: I had a different flavor for each layer--there was a hazelnut layer, a sponge layer, and there was a fruitcake layer--because traditionally this is the layer from which you take a slice to keep all year. Not many people do this anymore, though.

CS: Speaking of love, you tell a great story about how you froze the popsicle you were eating when your now-husband first called you for a date, and as a sort of good-luck charm kept it for several years in the freezer. What kind of popsicle was it?

KC: It was a pink lemonade popsicle.

CS: It strikes me that your recent release, A World of Cake is not merely a recipe book--it is proof that cake is not merely cake, it is society, culture, life and death...so what does cake mean to you?

KC: To me, the most interesting thing is that it is so common across cultures. It's the one food that you can tie to just about every celebration, everywhere in the world. To me, cakes get me excited every time there's a party. The act of making and sharing a cake is very exciting--and knowing the stories and experiences from various cultural heritages makes it even more interesting.

CS: That is something I love about cake too: it always comes with a story.

KC: And really, that is what inspired the whole book--there was a bake sale where I work, and there were all these cakes: rice cakes, moon cakes, fried cakes, milk cakes...and I was just like "tell me more!" and they always had a story behind them, and they are really connected to these cakes, which is really fun.

CS: You say in A World of Cake that Devil's Food Cake is your favorite to eat...but in your research, what is a cake that really intrigued you?

KC: I think the cakes shaped like hamburger and fries in Japan are pretty funny, the fact that they disguise cakes so that they don't look too feminine so guys can eat them in public without being embarrassed is a riot to me. The other one is the cake made to resemble the spine of the deer / rack of venison cake, which was served when meat was scarce--they made cakes to look like meat to bring liveliness to the celebration, I found these offbeat stories really interesting. It was important to me to include the classic, expected cakes, but also to include these cakes that are kind of "underground" that people don't know about.

CS: Can you tell me a bit more about the process of finding recipes for your book?

KC: I spoke to food historians, food folklorists, and librarians to find cakes, but I also learned a lot from talking to readers from my cupcake book--readers from around the world would become involved in the process. In my process, I feel as if it weren't for these relationships via internet and being able to talk to people all around the world, this book wouldn't have been possible. I learned about the stories that might not have been deemed "important" enough in the past. I was also able to use my students--I teach students from around the world, and there was an outpouring of ideas from them.

CS: Do your students get to benefit from your recipe testing?

KC: Yes, they do! I bring a lot of them into school, or leave them by the coffee cart. 

CS: I'll bet that makes you popular.

KC: Exactly.

CS: You had two books come out in the same month--Crazy About Cookies and A World of Cake. But obviously, the process of creating them takes much longer. So...how long did it take for these books to come about?

KC: A World of Cake took the longest--I got the idea about 7 or 8 years ago, and was thinking about it for a long time, working on the cupcake book, and once that book came out and became popular, I knew that A World of Cake would take a long time, so I did the Pops book, all the while still collecting cake recipes and testing them, and working on a deal with sterling to do a series -- Crazy About Cookies is the second in a series. There are more in the works, one coming out next year--I can't talk about it yet, but from the time I started really editing and researching and working on it, it was three years from beginning to end. I was very involved with very aspect--the design, all the photos, et cetera. I oversee everything.

CS: At the risk of asking an annoying question...how do you it all? Are there more hours in your day than there are in mine?

KC: People are always asking if I have a super-human gene. I don't know--what I do I have always done, I have been developing products since I was ten, making t-shirts and selling them to stores, and then was also on the swim team...was always very active. My full time professorship is 12 hours a week, which allows me a lot of extra time outside of my job to have projects going. But also, I managed a home manufacturing company for 10 years, so I had to become very good at organizing and managing. I'm also pretty good at decision-making and knowing when to move on. I don't have super powers, but I do work a lot. I try to help others through my work with the Design Entrepreneur Network.

CS: In Crazy About Cookies, you mention Girl Scout cookies as one of your gateways into the world of cookies. Do you still eat them?

KC: I do! Although it's sad to me that every year they make fewer and fewer in the box. Now, you have to get like 3 boxes to have the same amount of cookies! One thing that disappoints me is that I'm often buying them from the parents versus from the girls themselves...it's a whole different world. I do find it sad that you don't find kids out there finding the entrepreneurial spirit of selling them, but I still buy them. 

CS: What cookies are you baking for Christmas?

KC: I'm going to make a midcentury gingerbread house, and I just got the idea to make a gingerbread trailer park. Maybe some mobile trailers. For us, the cookies I'll be making are the seven-layer cookies featured in my book. Those are my favorite.

For more of Krystina's work, check out her site here; you can also learn more about her most recent books on their individual sites--here and here.

Batter Chatter: Interview with Alice Medrich, Author of Chewy Gooey Crispy Crunchy

I'll tell you the truth: I don't get starstruck easily. Oh, Brad Pitt's walking by? "He's shorter than I thought" will probably be my reaction (no offense, Angie).

However, it's a different story entirely when I encounter an expert baker and all-around kitchen hero like Alice Medrich. I kind of swoon. Like, OMG! Owner of Cocolat, a dessert shop in San Francisco! She worked at Chez Panisse! She's written 7 cookbooks! And it gets even more exciting with the prospect of actually hanging out with her tomorrow, at a fancy Cookies and Cocktails cookie swap at Cupcake Royale, hosted by Kim Ricketts book events!  Luckily, I kept my cool for long enough to pick her brain about her newest book, Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies (officially a big deal as one of my top picks of 2010)--here's what I learned:

CakeSpy: I am making the black bottom pecan praline bars for your upcoming event with Kim Ricketts book events in Seattle. Not that it's a competition, but I really want mine to disappear first--any tips?

Alice Medrich, photographed by Dave LauridsenAlice Medrich: Yes, I think you might do well with Scharffen Berger chocolate. 

CS: Hey! I was reading through your book acknowledgments and noticed one of your recipe testers was Jenny Richards. Is that my beloved Jenny, from Seattle?

AM: Yes! I gave her some things I especially wanted to be reviewed.

CS: Soooo....for you, is it chewy, gooey crispy or crunchy?

AM: I love, love, love crispy. But I am also a chocolate lover, so I love the gooey brownies too. And I love crunchy.

CS: What is the difference between crispy and crunchy?

AM: There is a fine line between crispy and crunchy--it was a little tricky to draw it for for the book, but I tried. For me, crispy is thin and makes a certain type of high pitched cracking sound when you bite into it. And crunchy is thick, and it's noisy, but the sound is a lower tone. I consider biscotti to be crunchy, and little thin tuiles, for example, to be crispy.

CS: What do cookies mean to you?

AM: Little flavorful sweet bites that because they're small you're tempted to eat more than one, two, three...

CS: Why do this type of cookbook, and why now?

AM: The reason for doing this book was to create a collection for our current times, which means a collection of cookies that have all the classics we gravitate to--the brownies, the chocolate chip cookies, the snickerdoodles--but that also has some new and modern flavors as well as variations of those cookies, with an emphasis on flavor.

I've also felt for a long time that cookies have been left behind. We're doing all of these exciting things with food--salt is being used in new ways, and herbs and spices, not so much in a fusion way but with a sense of adventure. And so I did want to bring a sense of adventure to cookies--you'll see cookies with exotic herbs and spices, or with salt and pepper, or with options to experiment. An example is the meneina, which I discovered via a Facebook friend. I found it so fragrant and yummy, and it was a lot of fun to develop; also the carrot masala macaroons, which I invented, which were very fun. It takes very little effort to make a cookie into an adventure.

CS: You've had a flour re-awakening, in a few ways. You've switched from bleached to unbleached flour, as well as started to experiment with gluten-free baking. Tell me more. 

AM: I did switch over to unbleached flour, because I believe it's a better ingredient, a purer ingredient and flavor and aroma from the oven. I loved working on the gluten free part too, which was great fun because it's fun to experiment with new ingredients. I didn't want to work with preconceived notions, so I went into the kitchen and tried to come to my own conclusions with what worked.

CS: Your book has a lot of cookies what include grains, or are low-fat, or gluten-free. How do you get your tasters to get over the "healthy cookie" stigma?

AM: I love that question. When I do something that is supposedly "healthy"--whether it's low fat or gluten-free or or whether it's got whole grains, my first concern is "does it taste delicious?". I'm not looking for "pretty good for gluten-free, or low-fat, etc." And it should be delicious enough for you to serve without qualification. In other words, If I make gluten-free cookies and serve them, I will say nothing--unless of course it is of dietary importance to a guest. I may tell them afterward. 

CS: What quality you detest in a cookie?

AM: In a gluten-free cookie, the taste of raw starch; overdone sweetness and fat in others. It has to go together to make it worth my eating. I don't want to eat sugar and fat calories that don't taste good. For me, a cookie shouldn't be primarily sweet--of course it will be sweet, but it should have a flavor that comes forward.

CS: Tell me about some of the recipes that were particularly interesting to develop in the book.

AM: One of the areas I had a lot of fun with in the book is I found a new way of adding flavor to macaroons; I tried peanut butter, and freeze-dried bananas, and they were incredible. It is interesting--you have to have a light hand with the folding, and it does affect hte texture of the meringue, but it makes it more melt-in-your-mouth, and it's just a whole different way with meringues. And they're also naturally gluten-free, so it's great for people who aren't eating wheat.

CS: If you could give the bakers of America one piece of advice, what would it be?

AM: Get comfortable with measuring by weights--not digging the baking cup in the flour canister to measure. People's measurements are far more varied than you'd think. Get a kitchen scale. They require fewer utensils, less cleanup. I think we would get more consistent results from anything that is baked that has flour--they take away the guesswork about measuring flour correctly--and ultimately we would end up with far better quality.

CS: Tell me about an amazing cookie experience--one of pure pleasure.

AM: . It happened a while back, and I wrote about it in my last book--the spice-dusted brownies. It was a day when I had brownies in the oven, and while they were baking I was working on another recipe where I was grating nutmeg on a microplane zester. Then the brownies were done, and I took them out and across the room, I started smelling the brownies, and I went to taste a tiny corner with nutmeg all over my fingers, and I got a sort of nose of fragrant nutmeg, and then this pure hit of bitterswet chocolate, and it made me realize  that what I wanted to do was serve those brownies with that grated nutmeg just beforeso that they could have that same experience. That layered spicy aroma and the pure chocolate, and you still have the nutmeg in your nose a little biut, but you have that lasting tasting of chocolate in your mouth. And it's different than adding the nutmeg in the brownie--it deconstructs the experience. I do the same with cinnamon. It makes it a full sensory experience.

Oh, baby. With that sensuous story of delicious brownies, I'm signing out and getting into the kitchen to bake! You can buy her book here , and if you're in Seattle, you might still be able to snag a ticket to the event if you're lucky: find out more here.

Batter Chatter: Interview with Heather Rousseau of SugarHigh Bakery

It's time to go to Michigan. Well, virtually, at least--unless you're lucky enough to live near Frankenmuth, MI, which is where SugarHigh Bakery is located. The gorgeous cakes are enough to inspire a road trip alone, but let's get to know the owner and business a bit more, shall we? Here's the CakeSpy interview with owner Heather Rousseau:

CakeSpy: Since I can't be in Michigan right now, can you give me a quick rundown of what I'd see if I were to walk into your bakery?

Heather Rousseau: Our colors are pink, black, and white and everything is decorated accordingly. I try to include everything and anything I think is "cool." The wall to the right of our entrance is decorated with a mini gallery of Artist Trading Cards (ATCs), which you may be familiar with. They are mini works of art with the main requirement being that they are the size of a playing card. I collect cupcake-themed ATCs, so this is where I display my collection.

When you walk into the bakery you will run into our 12-flavor gelato case. We make our gelato in-house, using all fresh fruits and no artificial flavorings. You'll then see one display case holding 30 flavors of cupcakes--jumbo size, because bigger is better.

Next to that case is our case where we have generally about 5 different flavors of cookies and also have chocolates, BIG buckeyes, chocolate covered bacon and other miscellaneous goodies.

CS: What is your first baked good memory?

HR: The first thing that comes to my mind was at my best friends 8th birthday party when I saw my first gourmet cake. Her mom brought in a cake that was ROUND...(not a sheet cake!?) and had ribbon wrapped around the sides. On the top was fresh flowers. I was completely in awe. Even more so when she served the cake and it had a layer of cream cheese and a layer of strawberry filling. I didnt even know it was possible! From then on, I was hooked.

CS: What made you decide to open your own bakery?

HR: I've always wanted to open a bakery. It was always in the back of my mind. Every time I worked somewhere else the entire time I always thought, "I can do it better, I can do it faster, I can do it more efficient, I can sell more, etc. etc. etc." The final push was last year when I was working at a bakery in my home town after I moved back from Chicago and she did not want to decorate the cupcakes - she said, "We will sell them anyway so don't waste your time" That was when I really realized nobody was EVER going to do it the way I wanted to, and doing it myself was the only option.

CS: If you could go back a year, what advice about opening a bakery would you give yourself?

HR: I guess most importantly I would tell myself to delegate tasks. I still struggle with this. I try to do everything myself, and sometimes that causes areas to lack since it doesnt get my undivided attention.

CS: You recently got married. What kind of wedding cake did you have? 

HR: Yeah I did! We actually got married in Riviera Maya, Mexico last August 6th. I actually had two wedding cakes - First cake was at our actual wedding in mexico and our wedding package came with a cake...and it was so guady. It was amusing to us to think that I decorate cakes and we had an ugly cake :) It was two single-layer "tiers" so it was very flat. Maybe 4" tall total. It had no borders, but very large and over sized marzipan "roses" stuck sporadically throughout the entire cake.

Our second cake I made for our reception we had in Michigan. At the time we were living in Chicago (I went to The French Pastry School) and I arrived in town the night before. I got to baking. I made the entire cake tres leches. I had all these plans of design, but my husband and I could not agree on a single design. He wanted very traditional and simple. I wanted something a little loudee - after all, finally I had a blank canvas in front of me that I could do WHATEVER I wanted, try out new techniques, etc. and my husband was being boring.

SO, I settled on the idea of just doing a simple upside down cake. Because we were so rushed, I brought the un-iced cakes to the reception and then started looking around the hall for things I could use to decorate it with...lol There was no plan, but here is what we came up with. Im sure we were a site to see, husband and wife, dressed up, assembling our cake :)

CS: For those interested in pursuing baking as a career, how important do you think it is to attend culinary school?

HR: I think that formal schooling is important depending on what specifically you want to do with baking. Doing what I do - mostly cake decorating, etc. I think art classes would be more beneficial. If you want to work in a fine dining restaurant or in a fancy hotel, then schooling, degrees, training is more important in landing a job. In any baking specialty area, I think on the job training is key and most important above all. I recommend working at as many places as possible, learning as much as possible - even if it means working for free.

CS: In your opinion, what makes a perfect sugar cookie?

HR: I'm definitely not a "cookie-eating" person, so the perfect sugar cookie to me has to taste decent, but most importantly hold its shape when baking, so that when I decorate them, they have nice clean edges and you can tell what the shape is even before icing is added.

CS: Cake gossip alert! At a previous catering job, you created cakes for many a celebrity. Which was the most exciting job and why?

HR: Definitely the most exciting job for me was catering for Semi-Pro that was filmed in Flint, Michigan. That one was the most exciting for me for a number of reasons: one, this was the first movie production that I catered for, so it was all "new" to me; two, this was my first pastry job, and I was getting to make desserts for real live celebrities; three, it was one of the longest jobs we worked on, and four--we were able to interact alot with the cast and crew and I got to meet Will Ferrell & Woody Harrelson among others. 

CS: Are there any types of baked goods or sweets that you would consider regional specialties in your area? 

HR: There are always cherry products and apple products around, so I try my best to incorporate local ingredients as much as possible. Right now I have pumpkin cupcakes from a local farmer, caramel apples and caramel apple cupcakes for sale.

CS: What's next? 

HR: As I sit here typing there is pounding and saws being heard next door to me - we are in the middle of expansion and will be doubling our store. We are going to extend our store front, enlarge our kitchen and begin offering lessons and birthday parties, among other ideas.

In Michigan? Get your sweet self over to SugarHigh Bakery for a visit, they're located at 925 S. Main Street, Suite G1, Frankenmuth, MI!

For more, check out their website and Facebook page! Oh, and you know, follow them on Twitter!

Batter Chatter: Interview with Food Photographer Angela Boykins

The thing about food on the internet is this: it's gotta look good. Cos you know what? You can describe a decadent brownie or a creamy gelato all day and all night as poetically as you can, but when it comes down to it, what will draw people in is the sexy picture. 

And one person who knows how to engage viewers is Seattle-based Angela Boykins, a budding food photographer whose stunning shots make you wish you were having was she's having, and right now. Curious about some of her secrets to food photography success? Read on:

CakeSpy: First things first. What is the last dessert or baked good that "wowed" you? 

Angela Boykins: My boyfriend and I recently ate at Dahlia Lounge, and finished with a Creme Caramel that I am still thinking about. Seriously, so smooth & flavorful. A perfect ending to an amazing meal. Tom Douglas, you brilliant genius. 

CS: Do friends find it annoying to go out to eat with you because you must compulsively photograph everything before eating? Cos you know, mine do. 

AY: Totally! But also they're really interested in how I get a good shot with problems like dim lighting, and less than perfect styling. I often cook at home for friends and it's always like I am torturing them, because I lay the food down, then take 10 min to shoot. "Can we eat now? Now?"

CS: Can you share a favorite food photograph of yours and tell us why it's your favorite? 

AY: I gotta be honest...I love taking photos of baked goods. They often last longer in a shoot and have more possibilites. One of my faves is a pear cookie I did for a self published cookbook. As I was making the delish cookies, I had the top of the pear sitting in front of me. It was this brain explosion moment. I stacked three cookies and placed the pear top on and it was magical. I feel like that was my first idea that I had to keep photographing food. (aforementioned photo pictured at the top of the post)

CS: I find that brown-hued items (chocolate cake, brownies, or savories such as meats, etc) are very hard to photograph in a way that they don't look like, well, dog poop. Any tips for making them a bit more attractive? 

AY: A light colored linens or textile have a great opposites attract. Also, be simple with the styling. Place your protein with some color (leafy greens or veg sautee) on a white colored plate. Focus not only on the meat, but something that gives a little extra depth. With cakes and brownies, think about adding powdered sugar or a light dusting of what's already included in the recipe. Plus, a good cake stand will be genius. 

CS: Are there any foods that you don't like to eat but you love to photograph? 

AY: I am not a huge mushroom fan. It's a texture thing, I can't lie. However, there is such a huge variety of neat looking mushrooms, it's exciting. 

CS: When it comes to food photography, do you have any secrets to success? For instance mine is always shoot in natural light.

AY: I primarily shoot in natural light. Which, totally makes for tricky business in Seattle. I tend to shoot in the brightest parts of the day, near a window and use a tripod.  

CS: I hear this rumor that a lot of the foods you photograph you've also cooked or baked. So, basically, what I am saying is that I know you've got a sweet recipe to share. Yes? 

AY: Do I! I found a recipe for vegan cupcakes 3 yrs ago from a now defunct blog and I can't stop making it. I usually adapt it to a cake and layer it with my Mom's killer peanut butter frosting. It needs to be said, I am not vegan. But dang, vegan baking is super fun! So far I have had good luck with vegan baked good recipes tasting light and moist, all without the major gutsmack of butter and eggs. Thanks Vegans! Here it is, enjoy! My Mom says hi!

Chocolate Vegan Cupcakes

 Ingredients

• 1 C. soy milk
• 1 tsp apple cider vinegar
• 3/4 C. sugar
• 1/3 C. veg oil
• 1 tsp. vanilla
• 1 C. flour
• 1/3 C. cocoa powder
• 3/4 tsp. baking soda
• 1/2 tsp. baking powder
• 1/4 tsp salt

 Procedure

Whisk together soy milk and vinegar, add sugar, oil, and vanilla. Beat on med high until foamy. Sift together dry ingred and add to soy mixture; mixing in batches. Pour into cupcake papers and bake at 350 degrees for about 10-15 min. Ovens vary.

Mom's Peanut Butter Frosting

 Ingredients

• 1/3-1/2 C of peanut butter
• 2 C powdered sugar
• 2 tablespoons milk (CS Note: Obvi, non dairy to keep it all vegan)

 Procedure

Beat together until smooth and creamy. Use Immediately.

What's next for Angela? She's working on building a website (in the meantime, check out her photos via Facebook) with a very talented up and coming graphic designer, sarasmileygraphics.com, and is also focusing on devolping a studio space, hitting up restaurants to update their websites and cooking up a storm. And of course, "taking pictures of what the guy next to me ordered."

Batter Chatter: Interview with Craig McDougall of Frosting Cupcakery, Langley BC

What's sweeter than a cupcake? While I let you ponder that question (really, it gets more complicated the more you think about it), why not read this sweet interview with Craig McDougall, co-owner of Frosting Cupcakery in Langley, BC? 

CakeSpy: What made you decide to start a cupcake shop?

Craig McDougall: My wife Melanie was an at home mom taking care of our 2 little boys Dylan and Cade while I worked for a software company. During the past 8-10 years she has been baking cakes, cupcakes, cookies, and a variety of treats for just about every friend or event we've been asked to attend. Time and time again she would receive words of praise from everyone like "Oh, those are the best..." or "You should sell these...." to our favorite one we kept hearing was "Those are so much better than the ones you can buy at ...". We knew eventually we wanted to open our own business, and the more this kept happening the business idea slowly changed from a cake supply store, to a cake store, to finally a Cupcake Store that we also do custom cakes at.

CS: When people walk into your shop, what is the ideal experience you'd hope for them to have?

CM: When we designed our store, it was important for us to make sure that when people walk into our store they find it fun, cute, exciting, and a little bit trendy. We elected to go with Pink Stripes, Mint Green, and Chocolate Brown for our colors, and when you first walk into our store it reminds people of one of those fun candy stores you walk into down at Disneyland. Just about every response we receive when people walk in is "Oh my goodness, smell those cupcakes. You have such a wonderful shop we love coming here" The ideal experience we hope for is customers to feel welcomed, comfortable, and part of our family. Our motto is a friendly place where you will always find a smile and we truly make sure that every customers requests are met to the best of our ability.

CS: Be honest--has owning a cupcake shop made you tired of eating them?

CM: Yes and no. When you make cupcakes every day it's like anything you are around all the time you don't necessarily crave them daily. That being said, when we first opened we had about 20 flavors and now we are up to over 50 different flavors. So daily we experiment with new flavors and designs so we are always having fun tasting new things and with flavors like Neapolitan, Love Potion, Island Coconut, Berry Explosion, Chocolate Explosion, to name a few the flavors are more than just a vanilla or chocolate cupcake and it would take you forever to try all of them.

CS: Melanie comes from Nanaimo--so please, give me a good reason why I don't see a Nanaimo Bar Cupcake on your menu?

CM: LOL - we here this all the time. We had so many ideas to run with when we first opened the store but we were unsure if it would be a small little mom and pop store, or go big. We went so big when we launched that we now have 6 additional employees that work for us, we've been named the #1 cupcake in Vancouver, we've had celebrities like Greg Neufeld play at our store, and it's been a whirl wind so the only good reason we have at this time is things took off faster than we thought and a lot of our ideas are waiting to be brought to fruition.

CS: What is your most popular flavor?

CM: Our current most popular flavor is Neapolitan as this is the cupcake that we won the awards for. It has been posted and talked about on just about every food magazine and internet site up in Vancouver since we won the cupcake challenge so that's what most people ask for. That being said we have a lot of seasonal cupcake the generate popularity during that time. For example we do a spiders web and boo-nilla around Halloween, raspberry vanilla and berry explosion in the summer when fresh berries are out, and the list goes on and on.

CS: Do you find that men and women prefer different cupcake flavors?

CM: I don't know that I've seen that men or women like different cupcakes per say, but what I do find in our store anyways is couples will come in all the time and buy an assortment of different cupcakes "Look at this one, I'm getting one of those. Oh yeah, grab one of those too..." and then they sit down and do taste testing and share all the flavors together. It's a lot of fun and since we also have mini versions of our cupcakes in our store daily too, it creates even more fun.

CS: What is your response to those who say that cupcakes are a passing fad?

CM: So is the internet, the walkman, and wedding cakes. I personally like to answer that question because a passing fad is ones vision of an item that is stagnant. The walkman has evolved to a diskman, then to an mp3 player, and now the iPod. Anything in life, if you let it go stagnant, becomes a passing fad but if you keep it exciting and fun and continue to evolve as it does, then it can last a life time. There will always be cupcakes, and we work very hard at keeping it fun and fresh. As an example we just launched our ice cream flavor line up of cupcakes Neapolitan, Tiger Tail, Cookies and Cream. The important thing to remember is to always have something new for customers to crave...

CS: What is next for Frosting Cupcakery?

CM: Conquer the world! No, just kidding, but we do plan to open up multiple locations though. We have been asked by several parties if we were interested in franchising but we found some of the local companies around our area are doing that and their product quality has suffered immensely so we do have plans to have multiple locations but they would be an extension of our existing company. We also have a few other tricks up our sleeve that I would rather not let out of the bag quite yet to keep things fun and exciting.

Want more sweetness? Check them out at frostingcupcakery.com.

Batter Chatter: Interview with Melissa Diamond, My Cake School - Giveaway Closed

People take courses online for all sorts of things--and now, cake is one of the subjects! My Cake School is an online cake decorating school with all sorts of tutorials, message boards, and other goodies (and a new CakeSpy sponsor). Now, without knowing too much detail, I'd go so far as to say that this schooling is far funner (and more delicious) than, say, required Math credits! But how does it all work? I got in touch with owner Melissa Diamond to find out. Here's the interview:

CakeSpy Note: Melissa has also kindly offered a free 1-year membership to My Cake School to one lucky reader! Find the details at the end of the post.

CakeSpy: First things first. Who exactly are you, Melissa Diamond? And what is your relationship with cake?

Melissa Diamond: I am a wife and a mom -- and I LOVE cake decorating.  I started a home-based cake decorating business years ago so that I could work from home--- now, I love to teach!  Cake decorating is so much fun--  anyone can learn!

CS: OK. Now that we've figured that out...what exactly is My Cake School?

MD: MyCakeSchool.com is my new cake decorating website.  I have a cake Blog that is open to everyone, and then other parts of the site that are for members.  Membership is $30 for a year-- With this, you can access my cake decorating video tutorials (over 100 so far). There are Message Boards available for members to share their experiences, ask questions, and request videos!

CS: What are some of the advantages of an online cake school versus taking a course in a physical classroom or kitchen?

MD: I think that both have their advantages---but what I like the most about MyCakeSchool is that you are able to see a close-up view of the skill being demonstrated as many times as you like.  Videos are permanently posted  and available 24 hours a day--so, there are never any scheduling conflicts! Finally, it is so much more affordable! $30 may buy a 4 class course in decorating.....or a cake decorating dvd-- but with my site, you have access for a year to sooo many more videos--there is always something new to see!

CS: What is your first cake memory? 

MD: Hmmmm.. I think that it was my 5th birthday-- My mom made me a cute cake with clowns on top----the giant swirls of buttercream with the plastic clown heads!! Do you know the ones?  They still sell them!

CS: As a professional cake decorator, what are your thoughts on cupcakes?

MD: I love cupcakes!  My favorite kind are just very simply decorated with a big swirl and a cute little topper or sprinkles! Or maybe the ones injected with cream.... or dipped in ganache.....

CS: Please, tell me something that people might not know about you.

MD:  I love decorating to LOUD music!  I can't do this in my videos though!

CS: What cookbook could you simply not live without?

MD: BakeWise: The Hows and Whys of Successful Baking by Shirley Corriher.  Such a great book--she gives you the science behind baking. 

CS: Morbid curiosity time: if you could envision your last meal, what would you have for dessert? 

MD: This is so hard! I'm going with banana pudding!

But wait, there's more! You can experience the magic for yourself at MyCakeSchool.com. And one lucky winner will win a year-long subscription for free! How do you put yourself in the running? Simply leave a comment on this post saying what cookbook you simply could not live without! One winner will be chosen at random--the giveaway will close on Friday, July 31 at 12 pm PST. The winner will be announced shortly after!

UPDATE: THE WINNER! We have a winner, friends, and it is Judy R., who says "My favorite cookbook is Confetti Cakes for Kids. Also the cake decorating blogs online". Congratulations, Judy!

Batter Chatter: Interview with Kimm Moore, Pastry Chef at Spitfire Grill, Seattle

When I attended CupcakeCamp Seattle a couple of months ago, I encountered a sweet surprise: several creative cupcake entries from an unexpected source: Kimm Moore, the pastry chef at Spitfire Grill. Why such a surprise? Well, for one thing, I didn't even know that they had a pastry chef--after all, it's a sports bar! Not exactly a place that you'd expect delicious pastries. But these were very tasty cakes, friends. I simply had to learn more--here's a sweet interview with Kimm!

CakeSpy: Tell me how you got involved in the pastry arts.

Kimm Moore: I have been cooking and baking professionally for about 5 years now. Growing up, I knew I wanted to career that is active, creative, fun, precise, and help people look at food differently. I love the pastry arts because it lets me be creative with food/desserts.

CS: How did you become the pastry chef at the Spitfire Grill, which identifies as "a gathering space for sports"?

KM: I have been working, at Spitfire - Microsoft main campus location, for almost one year. Yes, we do identify ourselves as a "casual sports bar" but we do much more. We hold private parties, banquets for morale events, inside and outside catering events, and dessert banquets. I am the pastry chef, but also a line cook. I started as a line cook, then showed my bosses all the pastry work in my past. I wanted to help Spitfire grow, pastry-wise.

CS: What kind of desserts can be found on your menu?

KM: From a basic brownie sundae to my homemade pound cake bread pudding. I also do banquet dessert items, which can include mini cupcakes, lemon tarts, caramel tarts, and chocolate rum mousse cups. We do receive orders for special items, which I am happy to make.

CS: Do you have a lot of creative license in the kitchen, to design new desserts?

KM: To an extent. There are "set" items on the menu, which regular people like to see, but I love to get creative with banquet dessert items.

CS: At CupcakeCamp Seattle, you brought an amazingly creative roster of cupcakes to the event. Any chance we could get any of those at your work?

KM: Yes! I love making and creating new cupcakes also. If someone wants a special request cupcake, I am sure to do it!

CS: What is your favorite dessert to make?

KM: As simple as it sounds, I love to make cookies. They are a sweet item everyone loves and has favorite. You can get very creative and artistic with cookies...or just make a simple batch of homemade chocolate chip cookies. Also, there is some "science" to different mixing methods, for cookies, which I love.

CS: What is your favorite dessert to eat?

KM: There is something child-like about eating a good quality ice-cream, or gelato, in a waffle cone. Frozen desserts are in a world of their own, and I tend to favor those. I have a weakness for semi-freddos.

CS: Pie and cake are alone in a dark alley with switchblades. Who's going to come out the victor in this battle?

KM: Pie and cake are similar to cupcakes, because all have a "home-like" appeal to the masses. I believe pie will come out as a winner. Pie tends to be "lighter" versus cake. I like what High 5 Pie is doing around Seattle, bring more people aware of "good" pie. I love baking pie, too. I went to a National Pie Baking Contest, in Kissimee, Florida, and has a blast meeting with fellow pie bakers from across the country.

CS: If I were to ask something obnoxious like "do you see any emerging trends in the world of pastry?" what would you have to say?

KM: Honestly I see: beer in desserts, small bite banquet desserts, and healthy, especially gluten-free and vegan, desserts/baked goods.

CS: What is one of your proudest baking moments?

KM: When I was a bread baker, for COBS BREAD, our bakery's Country Grain bread placed 1st in a bread baking contest in Canada. I felt like waking up at 2 am everyday, for work, FINALLY paid off! I also, felt very proud at Cupcake Camp and meeting fellow cupcake bakers and lovers. I always feel happy and confident when someone says they love my work! What are some of your ultimate goals as a baker? As a baker, I want to change how people look at pastry items and how good ingredients equals a better product. You do not need to buy prepackaged cookies or take 'n' bake cookie dough, you can make your own cookies with good ingredients. Some people tend to "skimp" on baking ingredients which makes a less quality product. I also want people to eat better, healthier baked goods. I love baking healthy, gluten-free, and vegan items. I give them to people to taste, and they say "Wow! Can't even taste a difference!"

You can taste Kimm's desserts at The Spitfire Grill!

Batter Chatter: Interview with Sweetened Condensed Milk and Evaporated Milk

Undoubtedly you've baked with either Sweetened Condensed or Evaporated Milk, if not both. But what exactly are they? And what's the difference, anyway? Happily, I was able to get the full story directly from the source, when I sat down with a couple of the respective canned dairy products for an interview:

CakeSpy: First off, I'd like to thank my guests, Sweetened Condensed Milk and Evaporated Milk. And I'd like to say, for the record, that no matter what anyone says, I've never considered you dairy misfits.

Sweetened Condensed Milk: Who said that?

Evaporated Milk: I'll kill them! It was Whipping Cream, wasn't it? He's so smug.

CakeSpy: Outta sight! So, to get things started, Sweetened Condensed Milk...what exactly are you?

Sweetened Condensed Milk: Well, since I was googling myself before the interview, I can tell you that I'm "cow's milk from which water has been removed and to which sugar has been added, yielding a very thick, sweet product which when canned can last for years without refrigeration if unopened."

CakeSpy: Wow, that's a long time.

Evaporated Milk: No wonder why you seem so dated.

CakeSpy: Now, now, Evaporated Milk. I'm interested in you too--what is it exactly that you are?

Evaporated Milk: So glad you asked. I'm comprised of dehydrated milk, and am considered a shelf-stable canned milk product with about 60% of the water removed from fresh milk.

CakeSpy: You guys, no offense, but it doesn't sound like you're all that different. What exactly is the difference between you two?

Sweetened Condensed Milk: I've got sugar!

Evaporated Milk: I don't need sugar! I have a very unique flavor and am often used in desserts such as Libby's Famous Pumpkin Pie.

Sweetened Condensed Milk: But with my deliciously decadent sugary nature, I'm often used in desserts too--perhaps most notably, or notoriously, in the Magic Cookie Bar.

Evaporated Milk: I thought those were called Hello Dolly Bars.

CakeSpy: Tomato, tomahto.

Sweetened Condensed Milk and Evaporated Milk (in unision): Whaaat?!?

CakeSpy: Nevermind. (pause)

Anyhow, to review, you're both shelf stable canned milk products, but basically Sweetened Condensed Milk has added sugar, and Evaporated milk doesn't. You both have a rich history and a rich texture, and are often used in baking. And no matter what Heavy Cream, Yogurt, or Cream Cheese says about your status as reputable dairy product, I love you both.

Evaporated Milk: Thanks...I think.

Sweetened Condensed Milk: Let's go shank Heavy Cream!

For recipes using Sweetened Condensed Milk, visit the Eagle Brand site; for Evaporated Milk recipes, check out Carnation.

Batter Chatter: Interview with Laura Liscano of Confection Concoctions

Everything tastes better on a stick. And nobody knows this better than Laura Liscano, owner of Spanaway, WA-based Confection Concoctions, a special-order sweets company specializing in cake pops and truffles (which have, by the way, officially been declared a "faddy food"). So why not learn more about the art of making cake on a stick--and how she got from a Bakerella-inspired moment of baking to a business venture:

CakeSpy: Why is it that everything tastes better on a stick?

Laura Liscano: I think it brings us "grown ups" back to a happy place in our childhood where things like lollipops, corn dogs and popsicles would usually be associated with fun times.

CS: Tell me more. How did you get your start as an arbiter of sweet treats, mostly on sticks? 

LL: I discovered Bakerella's super cute Cupcake Pop through Martha Stewart one day and decided I would make a bouquet for my neighbor/friend. They took me FOREVER but I was hooked! She asked me to make some for her to give to someone else which is when I started to get creative and put my own spin on them. I've always had a creative side and this allows me to tap into that.

CS: Currently you offer cake pops, cake truffles, and decorated cookies. Any plans for other products in the future?

LL: I made some yummy cupcakes for my daughter's classroom yesterday and am making some for a bridal shower this weekend. Other than that, I think I would rather be great at a few things than "ok" at a bunch of things. I would love to start playing around with sugar; mostly for my own personal growth though.

CS: What's your personal favorite sweet on a stick that you've made?

LL: I really love the original designs that I have come up with. Like the Cake Slice and the intricate 2-tier Square pops with the Zebra Stripes and the Cherry Blossoms. It makes me feel like I'm somewhat unique and not just copying others' ideas.

CS: You say that Cake Balls and pops are the new cupcake. Could you kindly back this up with cold hard proof?

LL: LOL. It's hard to maintain that after attending Cupcake Camp but what I mean is cupcakes are all the rage right now and Cupcake Boutiques are popping up everywhere. And while cupcakes will always be a classic, I think they will run their course and Cake Pops will be next in line to be the "in" thing.

CS: You currently work by special order only. Do you plan on ever opening a retail shop?

LL: I can picture my Cake Pop Shop in my head right now! A lot of stars would have to align for that to happen though. With the economy the way it is; I think it would be a risky move, especially when there are still so many people that dont even know what a cake pop is yet. I hope to continue to move forward and eventually get to that point.

CS: What's your most popular flavor?

LL: Red Velvet with Cream Cheese icing for sure! Its funny because I grew up in the South and have always known about Red Velvet but up here in the NW, it seems like its a new trend and folks out here are loving it!

CS: For fun: what is your favorite dessert to eat (vs. to make)?

LL: I love a good old-fashioned cobbler with vanilla ice cream. It doesnt have to be pretty and is super easy to make. For the stuff I create, I must admit I thoroughly enjoy the decorating part vs the actual baking when it comes to cakepops, cookies and cupcakes. Although I make sure that they taste great, I am a perfectionist with the appearance. I thrive off of the positive reaction of my customers when I deliver a bouquet to them. Thats what keeps me going!

CS: What's next?

LL: Right now I am taking it day by day and letting the business growth determine my path. I am starting to do wedding favors and corporate events in addition to the bouquets so that is exciting. I'm greatful to have discovered this new passion and I hope that I can continue to grow what started as a thank-you gift into something that can help support my family for many years.

Want more fun that you can shake a stick at? Keep updated with Confection Concoctions via their website and Facebook!

Batter Chatter: Interview with Stefanie Gaxiola of Red Velvet Stefanie

Red Velvet has certainly enjoyed a surge in popularity in the past few years--as well it should, due to its high deliciousness factor. But when it comes to red velvet lovers, Stefanie Gaxiola, aka "Red Velvet Stefanie", may just take the cake. Not only is she the award-winning mastermind behind The Cheesecake Factory's bestselling Stefanie's Ultimate Red Velvet Cake Cheesecake™, but she also develops and sells specialty cake mixes--red velvet being the keystone of the line, natch--online at her Red Velvet Stefanie website. Care to get a closer look at this international (red) velvet superstar? Well, you're in luck: here's an interview.

CakeSpy: First off: what is the last baked good you ate?

Stefanie Gaxiola: One of my Snickerdoodle Cupcakes with Cinnamon Cream Cheese frosting. It was amazing!

CS: OK, down to business. Tell us a bit about yourself. How did you start this company/what is your background / etc?

SG: I am a 25 year-old baking enthusiast, baking since the age of 5. With 20 years of experience under my belt, I felt it was about time to break into the baking industry with a bang! I have the highest dreams and aspirations of anyone I know; I literally, eat, breathe and sleep baking. All of my experience has been self taught or, I learned through my mother. I have not attended culinary school but, I am currently making plans to do so in the very near future. Baking as much as I do, I try to find short cuts for myself. So, my boyfriend and I decided, why not pre-package all of my dry ingredients so that when I bake everything is ready to go, minus the wet ingredients. So, we created our very first cupcake mix! What better way to go to the top of the baking world than with a Red Velvet Cupcake mix? I have googled, shopped and searched for Red Velvet Cupcake mixes and, to my disappointment, there is a very small selection to choose from. As my boyfriend, Jason Heard researched all of the guidelines on business and selling of baking goods, I spent extra time in the kitchen perfecting my mix. One empty box and bag of sugar at a time, Stefanie's Gourmet Red Velvet Cupcake Kit was complete and ready for sale. Within the first hour my website was up and running, we had sold several kits. When I saw that, I knew we really had something good on our hands. Stefanie's Gourmet Red Velvet Cupcake Kit is currently only for sale from my website, www.redvelvetstefanie.com. I am also happy to announce that we have recently introduced cupcake catering to Red Velvet Stefanie, one of our first big events will be catering Coachella Music Festival next weekend. Also new to our website, cupcake apparel, Cupcake mix of the Month Club, downloadable recipe guides  and custom cupcake stands! We are so excited!

CS: What is included in the cupcake kit?

SG: Stefanie's Gourmet Red Velvet Cupcake Kit includes: All dry ingredients for the cupcakes and frosting and 20 baking liners.

CS: What is it about Red Velvet cake that makes it so special to you?

SG: Red Velvet cake is truly my all time favorite dessert. The combination of light chocolate, extra moist cake and sweet and creamy Cream Cheese frosting makes me smile. Every time I take a bite, it makes me feel like a kid again; I get excited, bubbly and light up.

CS: It says on your site that you are the creator of the Ultimate Red Velvet Cake Cheesecake....please, tell us more!

SG: I am the concept creator of the top selling cheesecake at The Cheesecake Factory® named Stefanie's Ultimate Red Velvet Cake Cheesecake™. I entered The Cheesecake Factory's "What's your Flavor?" contest. The idea was to find a new recipe concept for their menu. As soon as I heard about the contest, I knew Red Velvet was  going to be my entry and, that I was going to win with it! Moist layers of Red Velvet Cake and The Cheesecake Factory’s ® Original Cheesecake covered with cream cheese frosting. On April 1, 2009, America had voted and The Cheesecake Factory named Stefanie's Ultimate Red Velvet Cake Cheesecake the winner! The moment I saw my name on The Cheesecake Factory's website, I knew this was going to change my life.

CS: Some people have an idea that cake mixes are "bad" -- what is your response to this?

SG: Definitely not true! Before I went pro in the baking world, The Cake Mix Doctor's collection of cook books were my baking Bibles. Anne Byrn, the amazing author behind these books has done an amazing job at bring cake mixes to the next level. As for my cupcake mix, they are all made to order.. The ingredients are the finest and freshest I can find so, each and every confection you will get out of my kit will be 100%, fresh, light, fluffy and sinfully delicious!

Photo from the Red Velvet Stefanie Facebook pageCS: What is the most important aspect in making a great cake (or cupcake)?

SG: Oh my goodness, so much goes into baking a perfect cake! Here is a list of the most important that I utilize in my baking:

-Preheat the oven to the correct temperature and, let the oven heat up for at least 20 minutes so it can reach the temperature.  

-Let ingredients such as eggs, butter, milk, cream cheese, sour cream, etc. reach room temperature before you use them in your baking.

-Sift all dry ingredients, except for cocoa powder. Sifting really makes all the difference in the world, it's a pain but you have to do it!

-Make sure not to overmix the cake batter, it will turn out dry.

-It is important to rotate the cake pans at least once, halfway through the baking time to make sure, they are evenly cooked.

-Make sure to time your baking. If the package recommends a 20 to 22 minute baking time, check after 20 minutes. you do not want to over-bake your cake. Also, if you can smell the cake throughout your house early, check on the cake. If you can smell it, it is probably done!

-Always let your cakes cool on a baking rack.

-Wait until the cakes are completely cool to frost if you don't, the frosting will run right off.

CS: What is next for Red Velvet Stefanie?

SG: After seeing the quick success of my Gourmet Red Velvet Cupcake Kits, I started working on more. Red Velvet Cookie Mix and Red Velvet Brownie Mix are among the next to come out. Red Velvet is so hot right now, I figured I would stick with that. Other than that, I am looking to apply to Culinary School and continue with my cupcake catering so I can eventually open a store front. Red Velvet Wedding Cake is the most requested catering menu item from my friends, family and fans. So, stay tuned for my unique version of Stefanie's Red Velvet Wedding cake, you will truly be amazed!

For more information, or to get your hands on some of that delicious red velvet mix, visit redvelvetstefanie.com.

Batter Chatter: Interview with Sara Leand of Sara Snacker Cookie Company

I don't know much, but I know I love Sara Snacker Cookie Company. Why? Because their menu contains such delights as Vanilla Milkshake cookies, homemade Tootsie Rolls, and chocolate covered Twinkies. Really, I shouldn't have to tell you more than that.

But perhaps you're curious to hear more about the magic that goes on behind the sweet, sweet menu? Well, lucky for you I was able to catch up with owner Sara Leand and learn more about Sara Snacker's sweet goings-on. Here goes:

CakeSpy: First off, I don't want this to be awkward, but as you probably see I already have my bag packed. Can I please come live in your kitchen?

Sara Leand: Sure! Whenever you would like.

(Pause while CakeSpy does a happy dance)

CS: I've got to ask. TV producer turned confectioner/baker--how did that happen?

SL: I’ve loved to bake ever since I was a little girl. In college I used to bake so much for my friends that they talked me into starting my own company, and that became the original incarnation of Sara Snacker Cookie Company. I did that for the last two years of college but had to put it on hold when it began to grow larger then I expected, plus, my roommate constantly kept eating all the inventory!

CS: Indulge me: if you had to describe Sara Snacker's treats in five words or less:

SL: Fun, unique, nostalgic, crave-busting, and yummy!

CS: In addition to a career change, you also relocated from LA to NYC. How does the attitude toward baked goods and sweets differ on the east and west coast?

SL: When I lived on the west coast I was a Hollywood agent for several years. There are no agents that bake, at least not publicly, in Hollywood. So, my baking past was only known to my closest friends. I always had dinner parties and made treats for everyone, but that was as far as it went for a time. Everyone on the east coast loves to talk about food; it is quite different here. When I would tell anyone on the east coast that I liked to bake, they'd give me an order of what to make them right away!

CS: What role do sweets play in a balanced diet?

SL: Everyone deserves a special treat sometime, so why not indulge in something fantastic! I say treats plays an important part in life since they’re essential for good mental health. Sweets keep you sane, as long as you don’t overdo it. :)

CS: Sara Snacker is a relatively new company, but you're an old hat at baking--you actually ran a renegade baking business out of your college dorm room. I definitely need you to tell me more about that--what did you bake, and who did you sell to?

SL: It was great. I sold all over campus as well as at several local shops. I made pretty divine treats — none of which are part of my product line now, but maybe in the future. My best seller was the "Best of Both Worlds"- a brownie and chocolate chip cookie combo.

CS: What's your personal favorite item on the Sara Snacker menu?

SL: That is a tough one! I have so many personal memories tied to each of my products that it’s hard to say. The Chipn’etzels will always be dear to my heart, but I really love the T.W.ookie (a crisp oatmeal cookie with white chocolate chips and a hint of salt) and the Vanilla Milkshake Cookie if I had to narrow it down to just a few.

CS: Got any new products, services or milestones in the works?  

SL: I am always coming up with new products. We launched several new ones recently (including the Vanilla Milkshake Cookie, Lemonade Cookie, and all-natural Animal Cracker Cookies), so I will have some more come springtime. Keep on the lookout, they will be awesome! If you have a special childhood memory that you think would bake up great in a treat, just let me know and I'll work on something for you.

Where can you get Sara Snacker sweets? Right now there is limited availability infancy food stores in the NYC area; however, they can ship anywhere in the USA! Here's a link to their online store; for more information, visit sarasnacker.com.

Batter Chatter: Interview with Emily of The Divine Cupcake

What happens when a midwife and a sound engineer decide to open a cupcake business? No, it's not the plot line of the latest reality show (although perhaps it should be)--it's the story of The Divine Cupcake, a custom-order cupcake business in Eugene, Oregon which is upgrading to retail storefront set to open on March 5. Want to know more? Here's an interview with proprietress Emily Downing-Moore.

CakeSpy: You are also a midwife. Do you ever offer combo specials--say, delivery and a dozen cupcakes?

Emily Downing-Moore: I wish! Maybe if I was in a small private practice, but as of now I'm in a group practice, delivering around 50-60 babies a month between us, so that would be a lot of cupcakes to coordinate! A lot of our women are also loyal cupcake customers though!

CS: How does it feel to be making the jump from custom order bakery to retail storefront?

EDM: It feels awesome! It's been our dream since we started the business, and we are so excited that its grown to a point where we can make the leap. I'm most excited to be able to offer people a variety of flavors, because up to this point if you ordered from us it was one flavor per dozen.

CS: Are your offerings going to change at all with the transition?

EDM: Yes! We will be able to offer more variety of flavors and we will also be offering Organic espresso, teas and drinking chocolate. We have a huge list of cupcake flavors to start experimenting with now that we have a bigger kitchen! We will also be making specific tea-cupcake and coffee-cupcake menus so people can see what drinks go with specific flavors the best.

CS: Because it's the question that everyone asks me, I'm curious about your response: why cupcakes?

EDM: We get asked this all the time as well! We usually say why not?! Everybody loves cupcakes! We chose them because they are fun to make, and the creativity you can infuse into cupcakes is endless. They are the perfect size dessert, and there is no better feeling than seeing people's face light up with a huge smile when they seem them.

CS: What is the first cake you remember baking?

EDM: Chocolate, of course!

CS: If you had to pick a flavor that you'd say is "very Eugene"...which would it be?

EDM: I asked Eugene what flavor they thought was "very Eugene" and the list was hilarious. I actually meant what flavor off the menu but you should check out the facebook page for all the responses. Hilarious! From that list it looks like I need to make a blackberry & a hazelnut cupcake. If I had to pick one from the current menu, I'd say the Electric Pumpkin. The name catches the eye of everyone, and they always ask me what makes it "electric." You can decide on your own why I might say it's the most "Eugene", but really... there's only food ingredients in it!

CS: Can gluten free cupcakes really be delicious?

EDM: Yes! However, the texture will always be different from a wheat cupcake, so as long as you can eat it without the expectation of that being the same, the flavors are delicious. Lemon is my favorite!

CS: Any special events for opening day?

EDM: Free Cupcakes, Live Music & the Emerald City Roller Girls will be skating around the parking lot.

Want more? Luckily, The Divine Cupcake is all over the interwebz. Check them out on Facebook, Flickr, Twitter, and on their website. And if you're lucky enough to live in the Eugene area, hit 'em up starting on their opening day, March 5; the retail storefront is located at 1680 W. 11th Avenue in Eugene, OR.

Batter Chatter: Interview with Katy Gunderson of The Yellow Bowl Bakery, Indiana

Pop quiz: you're in Lafayette, Indiana. Where do you get a sweet fix?

Answer: The Yellow Bowl Bakery, the source in the area for cakes, cupcakes, bars, brownies and cookies. One glance at their menu--which ranges from the expected cake flavors to some that might warrant a double take (Un-Cola Cake or  Irish Car Bomb cupcakes, anyone?) will probably convince you of their intense awesomeness, but if not, here's an interview to fill you in on the sweetness behind the cakes, and an insider's view to a day in the life of the bakers, including not only their sweet stories, but some of the sweet causes that keep them energized:

CakeSpy: How did you decide on the name The Yellow Bowl?

The Yellow Bowl / Katy Gunderson: When more people started to hear about my cakes and I began to make them for people outside of my friends and family I decided I needed a name. I was still in the experimental phase with the recipes that I was using. So I was baking nonstop in my tiny little kitchen. I was trying desperately to come up with a name that spoke to the way I feel about baking. One rainy afternoon I was making a fresh batch of blueberry muffins when it hit me. I was just starting to gently stir the wet and dry ingredients together in my only bowl, the big Pyrex yellow bowl that had belonged to my mom and to my grandmother before her. Voila! The Yellow Bowl Bakery was born, out of a rainy day and blueberry muffins.

CS: Katy, you mention that your entry into the world of baking was at home, with your mom and grandma. Tell me about one of the sweets you have fond memories of baking.

YB: When I think of my mom’s cooking I am snapped back to waking up on Saturday morning to my mom’s fresh blueberry pancakes. Pancakes made with love, real maple syrup, and blueberries picked from my Grammy’s blueberry bushes. My mom is a self proclaimed foodie so as long as I can remember I have been cooking with my mom. She made everything we ate as a kid, bread, granola, applesauce, even our mayonnaise! My mom taught me how to crack an egg, measure flour, and follow a recipe, all of these things I might add took place in that yellow bowl. My Grammy taught me how to toast a peanut butter and jelly sandwich (amazing by the way if you have never tried it) how to bake cookies and brownies. During the brownie and cookie process I also learned about salmonella and that a good way to freak her out was to eat raw batter or cookie dough. I’m not going to lie sometime I did it on purpose just to see if she was paying attention. My mom and my Grammy never stifled my creative spirit. In fact I remember one rainy day I decided I was going to make peanut butter with Grammy antique nut grinder. I succeeded in making a huge mess but she let me try it anyway. My favorite thing to make was Christmas cookies because that was when the three of us all baked together. Three generations of women making cookies in that yellow Pyrex bowl.

CS: Molly, you are formally trained in pastry arts. Do you feel as if your formal education has changed the way you look at home baking?

YB: Truthfully my views of home baking have not changed drastically since I attended culinary school. I always used baking at home to test out different recipes, techniques, and flavor combinations on my family and friends. I do have a much greater respect for all home bakers because they do what I do but usually without a lot of the equipment I have readily available.

CS: Working at a bakery, how exactly is it that you are not obese? I've seen pictures. You're both quite svelte.

YB: If I had a dollar for every time someone asked me that! Coming from a foodie background I came to have a very special relationship with food. I love to cook, not just bake my boy friend Mark and I rarely eat out. We can often be found coming up with new and fun things for dinner in his kitchen, he is going to kill me for this but he does one heck of an Emeril Lagassee impression so I think I also burn a lot of calories laughing when he is cooking. That being said it’s not all laughing that keeps me fit, I love to work out. I can be found at the gym every morning at 5:30 AM before I go into work. Molly is still in college and she walks to class a lot also when you spend all that time around sweets we get to craving salads quite often. Who would have ever thought I would have a craving for broccoli!

CS: If all of your cupcake flavors had to duke it out in a dark alley, which one do you think would be the last cake standing?

YB: We have a flavor that is called the “Irish Car Bomb”. It is named after a drink that is very popular at a local pub called Nine Irish Brothers. The cup cake created quite a stir when I first opened some people were a little turned off by the name. I don’t know if nine Irish Brothers has ever had any issue with the drink but I guess for some the name was a little too hard core for a cupcake. The cake packs quite a punch with a special beer in the chocolate cake and our Baileys flavored butter cream it will knock your socks off. So I’m guessing it could knock the frosting off our other cakes!

CS: I'm intrigued by this "un-cola" cupcake flavor I see on your menu. Can you tell me more?

YB: The “un-cola” was born of an over abundance of soda that we had in the store one week. We were trying out new cupcake flavors and Dr. Pepper, and Root Beer Float have become big sellers during the summer. We had bombarded everyone with chocolate for a week and decided we needed a break. We made cupcakes with a lemon lime soda, and used a large piping tip to make bubbles of butter cream in lemon lime flavors. I had remembered 7-up being called the un-cola, thus the “un-cola” cupcake was born.

CS: Riddle me this: say you're stranded on a desert island, and you've got to decide on one item from your menu to take with you. What's it gonna be?

YB Katy: Hands down I would take our Margarita cupcake. If I was going to be “trapped” on a desert island what better cupcake to have!

YB Molly: If I could bring only one cupcake I would bring our Sweet Potato cupcake. The rich spicy flavor would bring me back to an Indiana fall day, where even if I was on some beach I could pretend it was a little cooler. The cupcake is topped with marshmallow and caramel sauce and this cupcake would definitely lift my sprits if I was deserted on an island.

CS: In addition to baking sweets for your retail shop and community, you're also giving back through the Cooking with the Wounded program. Can you tell me more about the program--what you're doing and who it benefits?

YB: I was contacted by a woman who wanted to send desserts to her brother and sister in law in Iraq about six months ago. I tried to find a way to do this but with the distance and security I could not figure a way that we could keep the desserts safe. A few months after I had to side line the project I found an article in our local paper about a man named Blake Powers who was traveling to Germany to cook a steak dinner for the troops at Landstuhl. On a whim I contacted him and he was in my bakery the next day. The marriage of Cooking with the Wounded and The Yellow Bowl Bakery or Bakers without Borders, as we have been lovingly nicknamed, was solidified on a trip to Walter Reed Army Medical Hospital in DC. Here the bakery made southern style desserts to complement a BBQ prepared by Military blogger “Concrete Bob”. We fed over 200 wounded Military men, women, and their families at Mologne House. Blake has been kind enough to adopt me as a permanent part of the program. The ultimate goal for the program is to help those leaving military service, most especially the wounded, who are interested in a career in the food and beverage industry get the knowledge and training they need. It is also hoped that teams of chefs can be sent to Afghanistan, Iraq, and other locations to cook for the troops there. More information on the program can be found here and on the Yellow Bowl site.

CS: What's next for The Yellow Bowl?

YB: I would love to say that I have a plan for what I would like to see happen with the bakery in the next year but sometimes I get the feeling that the bakery is much bigger than just me. It has come to mean so much to so many different people not just in Lafayette but around the world so I think a better question would be what does The Yellow Bowl Bakery have next for me. I can honestly say that I can’t wait to find out!

The Yellow Bowl Bakery is located at 918 Main Street, Lafayette, IN,  (765) 588-6212; online at theyellowbowl.com.

Batter Chatter: Interview with Sarah Moske of Monkey Bread Bakery, Memphis TN

Why cupcakes? Well, let me defer to Sarah Moske, proprietress of Monkey Bread Bakery, a custom-order baking business with a focus on the baby-cakes based in Memphis, who cites several reasons why cupcakes take the cake:

• They are portion perfect. Each equals about 1/2 a slice of cake.
• They are portable and require no fork to eat.
• They are easily personalized and versatile for any occasion.
• Big enough to be an indulgence, but small enough to be guilt free.
• They are DELICIOUS!!
• Best of all you never have to share a cupcake!

Yup, that Sarah is one smart cookie. Ready to learn more about her and her baking business? Let's go:

CakeSpy: What was the last baked good you ate?

Sarah Moske: A mini chocolate raspberry tart...yummy, yum, yum!

CS: Tell me more about your business. How did you get started with Monkey Bread?

SM: Ever since I can remember I have loved to bake and help in the kitchen. After my mother was diagnosed with cancer, I realized that life is too short and deiced go after my goals in life. I got some business cards printed, had a friend build me a website, and started bringing treats to work for my co-workers to taste. I figured I would at least give it a shot and if it didn't work out, no big deal...but at least I would know that I tried. It worked and the rest is history.

CS: How did you come up with the name? What is Monkey Bread?

SM: My hubby and I both love anything that has to do with monkeys. As a young child, I used to love to go to the zoo and watch the monkeys. When I started teaching school, our class mascot was the monkey. My hubby said that if I ever had a bakery, I should call it "Monkey Bread". Monkey Bread is actually a yummy treat itself, although I do not actually sell it. In my world, monkey bread is a cupcake.

CS: Tell me a favorite cake (or baked good, or candy) memory of yours.

SM: I can remember making fudge in the kitchen with my grandmother and cookies with my mom. That always makes me smile.

CS: Do you think cupcakes will ever be "over"?

SM: I do think that cupcakes are a trend right now, but cupcakes will never be "over". They are yummy, portable, and take you back to your childhood.

CS: I'm always curious about regional specialties. What are some desserts that you would consider classic Memphis treats?

SM: Our most "Memphis" treat is the Fat Elvis cupcake. It is a banana cupcake with a chocolate hazelnut center, peanut butter buttercream and a banana chip on top :) It's a hunka-hunka yummy num-num!

CS: What are some of your goals for your business?

SM: Right now, Monkey Bread Bakery is special order only. Right now, I get the best of both worlds! I teach school for my full time job and make cupcakes on the side. Eventually I would love to open a store front.

Want more Monkey Business? To find out more (or to place an order, if you're lucky enough to be in the Memphis area) visit monkeybreadbakery.com.

Batter Chatter: Interview with Rose Levy Beranbaum

Rose Levy Beranbaum wrote the bible on cakes--literally. Her first book, The Cake Bible, originally published in the 1980s, is largely considered a classic and is currently in its 42nd printing (in case you needed to be told, that is a lot of books!). And it's not hard to see why--Rose approaches baking with a chemist's knowledge but an artist's eye, with recipes which yield delicious and beautiful results. And after a number of blockbuster baking books, now she's back to cakes again with the gorgeous volume Rose's Heavenly Cakes, which includes over 100 recipes for all sorts of cakes, ranging from decadent flourless chocolate cakes to the ethereal Golden Lemon Almond cake and so many more. Even non-bakers will find it hard to resist the gorgeous color photos by Ben Fink (some of which are featured here). Ready to learn more about the baker behind the cakes? Let's go:

CakeSpy: What was the first cake you ever remember baking?

Rose Levy Beranbaum: A Duncan Hines chocolate cake from a mix. The instructions just said to grease, not grease and flour and the cake came apart in three pieces so I had to glue it together with canned frosting. It was for my parents' anniversary.

CS: With Valentine's Day coming up, what cakes might you suggest to set
the mood for love?

RLB: Rose Red Velvet, Double Chocolate Valentine, Quail Egg Indulgence Cake.

CS: My mom will probably be mortified that I am saying this, but she recently confessed to me that although she knows it's wrong "because it says so in Rose Levy Beranbaum's book" that she still uses salted butter in her recipes. Can you give any advice as to why she shouldn't do this?

RLB: Salted butter varies in amount of salt. Sometimes being 3 x the amount of salt specified in the recipe.

(CakeSpy Note: Mama Spy, stop making salt lick cakes!)

CS: In the intro of your book, you acknowledge bloggers as a source of inspiration. Has the advent of food blogs changed the way that you work?

RLB: Hugely! My blog has provided a means of connection for people all around the world which quickly and exponentially increases all of our knowledge. I love seeing bloggers¹ renditions of my recipes with new variations and draw inspiration from requests for specific types of cakes such as the Orange Chiffon baked in a pan without a center tube. I am able to have my recipes tested by my assistant who lives in another state and see the results online.

CS: You say that "today, my goal in baking is to translate the chemical into the practical"--can you explain a bit more?

RLB: The Rose Red Velvet is a perfect example to demonstrate how my analysis of the individual components affects the creation of the recipe. Understanding that buttermilk benefits from baking powder rather than being neutralized by baking soda enabled me to eliminate the usual vinegar and still have a nice tang. Understanding the way in which ovens vary and mixing methods all contributing to the outcomes in baking taste and texture.

CS: Tell me about a favorite cake memory of yours.
RLB: There are so many! Research wise: After many years and many tests trying to make a chocolate chiffon cake, when I finally discovered that adding the egg whites to the batter unbeaten and then beating the batter created the perfect cake I was ecstatic. I called my assistant and he still remembers the words I used which were "cake history has been made tonight!" This cake became the base for my German Chocolate Cake and then the base for the Deep Chocolate Passion Wedding Cake. I traveled across country to make this cake for my friend chef/restaurateur Daniel Patterson and this version appears in my new book, presented on my mother's milk glass dental plate which used to hold her instruments for dentistry. It is the most stunning photo in the book! (pictured left)

Another favorite memory was my appearance doing the Pinecone Chocolate Cake on the Charlie Rose show. It started off with me being very shy but evolved to my favorite part of the long segment when Charlie said he wanted to go into business with me and would sweep my floors and I suggested we marry so my name could be Rose Rose!

Want more? You can easily lose yourself for hours on the informative and entertaining Real Baking With Rose Levy Beranbaum, which includes recipes, baking tips, discussion groups and so much more; you can also get baking with the Rose-inspired baking group Heavenly Cake Bake-Along, and follow the grande dame of cakery on Twitter and Facebook!