Here we go again!

A couple of years ago it was flour, now it's sugar!  Expect price changes of all baked goods everywhere!

"High sugar prices will soon hit bakeries" Read more: http://www.cbc.ca/consumer/story/2010/01/27/pei-sugar-prices-584.html#ixzz0eIuAvThJ

American Bakery Expo 2008 - Atlantic City, NJ

Well, I just got back from Atlantic City where I attended the 2008 American Bakery Expo.  I attended this event 2 years ago when I was fresh, and wide eyed.  I learned a lot of stuff, such as how difficult it is for a small bakery to procure quality ingredients at affordable prices.  I feel like I've spent the last two years since, finding great resources that want to work with the small baker.

This year, I attended with a wiser eye and with much more determination to scout out the companies that understand the little guy.  I passed by all the huge companies and distributers, that will not deliver to a residential address, and whose products such as flour and sugar cost more than Wal Mart anyway!  I zeroed in on the upstarts and actually met in person some of my favorite companies such as Chef Rubber, and White Stokes.  I also found out that a lot of the great companies that make such wonderful products are willing to sell it one can at a time to bakers like me!  I told every one of them that I loved them!  Can't wait to start buying!

There were a few highlights on my 3 day journey.

I took a cake sculpting class with Bronwen Webber!  She is the hippest chick, and is exactly as you see her on TV.  Real down to earth, and fun!  I learned how to make the Frankenstein cake on my home page, and feel confident that I can use those cake sculpting skills in many other ways.  Who knew so many baking tools come in pink!

I got to see Liv Hansen from The Whimsical Bakehouse (my favorite designer!) demonstrate how to make her beautiful flower cupcakes.  I can't wait to make some!

I also got to meet 3 incredible women.  Tina Freels, who is located in Havertown, PA is a gifted cake designer who specializes in sugar flowers, and like me is home based.  We met on Myspace and hung out for the duration.

I also met Amy Eilert and Christina Kastendike of Cupcake Envy.  Amy started her company out of her home in North Carolina two years ago, and makes the most gorgeous mini cakes you've ever seen.  Christina is her neighbor, and is the email queen as well as the right hand gal.  These young women have the fire, and want to make it big.  With their style, flair and hilarious personalities, their dreams will definitely come true!  I have never laughed so hard, so often at a conference before!

So that was my weekend, and you will see new items available thanks to this incredible event!

Posted on Wednesday, Sep 24, 2008, 07:18 PM (UTC -4)

 Why do cakes cost so much? By Sin City Mad Baker

This blog entry is from an incredibly talented cake designer in Las Vegas, that I call a Myspace friend.  She's incredibly talented, and someone I love to hear from.

"The best place to start is to discuss why cakes DON'T cost so much. You can find your cheap cakes readily available at grocery stores, price cutter stores, like your "W-Marts", and some bakeries. They use cheap ingredients, such as dairy products that contain "Growth Hormone", bleached flours, eggs from chicken farms that have deplorable conditions....The icings are either Non Dairy Whipped Cream (yuck) or a shortening based icing that I call, "cupcake icing" (double yuck) ...basically the most cost effective way to make a cake. The cakes are made at a central bakery from a "mix", frozen and trucked all the way to your local grocery store. Upon arrival, the cakes are cut down into various sizes. The main question to ask is, "How Many People Have Touched the Cake?" The cakes are then decorated in some of the crustiest, filthiest environments known to man....The health department would quickly shut them down if it were not for the fact that the Health Department is typically understaffed, so they typically go "uninspected" for a period of time.

Why do cakes cost so much? I can tell you why I charge what I charge for my cakes. First and foremost, I use the finest ingredients available for all of my cakes and everything is made from scratch. I do not use dairy products that contain "growth hormone"...I use local, "free range" eggs. I only use the finest extracts (Nielsen Massey) and chocolates, such as Peter's, Callebaut or Valrhona.  If I use a whipped icing, it's made from scratch and the cream is free of growth hormone and from a local dairy. I refuse to use "cupcake icing"...My cakes are either made with an Italian Meringue or Swiss Meringue Buttercream. I don't make my own fondant, but I use a wonderful brand, that tastes good and is from a reputable company. Every flower that I make, be it Gumpaste, royal, fondant or buttercream...is made from my own hands. I use "kosher certified" gel colors to color my icings, fondant and gumpaste, and every detail is finished as if I was Michelangelo painting the Sistine Chapel.

The cake process starts with gathering ingredients, mixing and preparing the cake. Then the cake is baked, cooled, torted, filled and iced. I use a crumb coat, then a regular coat of icing, which is more time consuming. My kitchen is pristine and I treat each cake as if I were baking it for myself.

Beautiful cakes take a lot of energy, time and effort to make. I have made cakes that have taken as much as a week to make. Not to mention the planning stages...the design and drawings.

When you order a cake, be sure to consider how much work is required of your baker. Also, be sure to respect their time by ordering your cake well in advance and don't nickel and dime them to death.

Kerry Vincent will not fire up her oven for less than $4,000...Cake Works in San Francisco has a $600 minimum charge, the Cake Girls in Chicago have a similar minimum....I'm positive that Ron Ben Israel, Colette Peters, Debbie Brown, Norm Davis, Toba Garrett and tons more charge in the thousands for their cakes.

I refuse to be a $10.00 cake whore. "

Posted on Tuesday, Aug 19, 2008, 09:10 PM (UTC -4)

Wedding Cupcakes Q&A From Nichelle Stephens

Wedding Cupcakes Q&A  From Nichelle Stephens

Nichelle recently, answered a few questions about wedding cupcakes for the Wedding Channel.

Q: Are cupcakes a good alternative to a wedding cake?
A: Cupcakes are certainly a great alternative to a wedding cake if you're looking to share a sweet treat with your guests that's portable, bite-size, and much more budget-friendly than a wedding cake (which, according to the Bridal Association of America, now averages $543 per cake). "Cupcakes are for everyone," says Nichelle Stephens, cupcake expert and blogger for Cupcakes Take the Cake, a blog obsessively dedicated to all things cupcake-related. "At weddings, I've seen many weight-conscious people refuse a slice of cake, but a cupcake is an indulgence that people seem to love."

Cupcakes for Every Season
You should avoid purchasing certain types of cupcakes depending on the season (example: chocolate cupcakes will melt in the summertime, and fruit-filled ones could spoil). Stephens suggests you keep it light in the spring and summer and save your ganache or pudding-filled cupcakes for a wintertime wedding. "A light cupcake, such as angel food cake or lemon, is better for a summer, outdoor wedding," advises Stephens. "If you order cupcakes with buttercream frosting, request that the caterer/baker do a lighter layer of frosting and maybe add a small sliver of fresh, seasonal fruit like strawberries, kiwi, or lemon."

Trends That Take the (Cup)Cake
Forget plain chocolate or vanilla -- the more exotic your cupcake, the better! Highly customized cupcakes with haute cuisine ingredients are currently all the rage, explains Stephens. "People want very special cupcakes tailored to their event and their personality," she notes. While more and more couples are opting for personalized cupcakes (think wedding colors, initials, nationalities, even astrological signs), the ingredients are for a sophisticated foodie. Stephens cites chocolate ganache, toffee, cardamom, green tea, and lavender as some of the trends hitting the market.

Presentation Is Everything
Yes, cupcake stands may still be de rigueur, but Stephens suggests getting creative with your cupcake presentation. "They can be presented on a heart-shaped cut-out, or they can spell the wedding date. The point is to make them very accessible because they'll be eaten up quickly!"

Posted on Monday, July 28, 2008, 08:21 PM (UTC -4)
Use your astrological signs to pick cake flavors!

I came across this article and thought it was hilarious!  It is by "Cake-A-Lore" found in the American Academy of Wedding Professionals Grand Wedding Cakes Magazine.  Enjoy!

ARIES:

The ram is strong and the first sign of the Zodiac. Innovation is your second name and a cake that’s as daring and creative as you are should dominate your reception.
Make it bright and sassy don’t hold back!
And don’t forget the cake beneath the frosting. It must send you to the outer limits of your imagination and thrill your taste-buds! Go for it!
Color: Crimson    Gemstone: Ruby    Flower: Geranium Cake    Flavor: Rum
Design: 1 2 3 4 5 6 7 8 9 10
TRADITIONAL          WILD!

AQUARIUS:
Based on your astrological sign--and your fiancés--what kind of cake should you have?
Because of the yin and yang of your nature--the polarity of your spirit, the free yet traditional anchor of your personality--your cake must be a mixture of you, your whimsy and your classicism. Your independence and your love of the eccentric should play a big role in your cake design--but don’t forget the part of you that stays fixed. Wow! What a cake!
Color: Violet  Gemstone: Amethyst  Flower: Orchid  Cake Flavor: Red Velvet/Raspberry
Design: 1 2 3 4 5 6 7 8 9 10
TRADITIONAL          WILD!

CANCER:

A total traditionalist, with a love of the past, your cake should be the ultimate culinary feat of classic excellence. Look in past bridal magazines and books to find the cakes of your ancestors. Focus on the beauty of that ten-tiered cake, topped by buttercream and glorious elegant, hand-crafted, edible sugar blooms. The cake itself? None other than fruit, its layers stuffed with the sensational taste of fresh, organic cream.
Color: Pearly white    Gemstone: Pearl    Flower: Larkspur    Cake Flavor: Fruit
Design: 1 2 3 4 5 6 7 8 9 10
TRADITIONAL         WILD!

CAPRICORN:

The most practical sign of the Zodiac and probably the most conservative, everything you do is well thought-out, organized and planned.
Your cake should be no different. Over-the-top is not for you, but quality is. You appreciate the fine things in life and for that reason, your cake should not be too rich, but just right and beautiful but not opulent.
Color: Forrest Green    Gemstone: Diamond    Flower: Ivy Cake    Flavor: Carrot
Design: 1 2 3 4 5 6 7 8 9 10
TRADITIONAL        WILD!

GEMINI:

A light-hearted, social butterfly, with lots of fun in your soul, your cake should mirror your whimsy.  Light, airy, fun, it should be a design of your imagination.
Since you love new experiences and world travel,  maybe your cake should mimic the places you’ve seen and experienced--along with your new husband.  The world is your oyster--or should we say--cake!
Color: Yellow    Gemstone: Agate    Flower: Lily of the Valley Cake    Flavor: Genoise
Design: 1 2 3 4 5 6 7 8 9 10
TRADITIONAL        WILD!

LEO:

The Lion roars and the jungle knows who reigns! It’s the same for your cake! Make it a show stopper--the one-of-a-kind culinary delight that reflects your superiority as a person. Make it smile with brightness and radiate the warmth that you do. Make it tall and memorable--like the flower that represents your sign!
Color: Gold    Gemstone: Topaz    Flower: Sunflower    Cake Flavor: Lemon
Design: 1 2 3 4 5 6 7 8 9 10
TRADITIONAL        WILD!

LIBRA:

The true romantic of the Zodiac, with an incredible sense of taste, color and design,
your cake should be an expression of your artistic talents.  Whether an incredible feat of culinary design--the Taj Mahal, for example, made from spun sugar and genoise--or a traditional cake that makes every other look tasteless, spare no effort on your cake. It represents the soul of your talent!
Color: Pink    Gemstone: Opal    Flower: Rose    Cake Flavor: Strawberry Shortcake
Design: 1 2 3 4 5 6 7 8 9 10
TRADITIONAL    WILD!

PISCES:
Based on your astrological sign--and your fiancée--what kind of cake should you have?
You are a romantic, love the traditional, and admire beautiful things. Why should your cake look like the leaning Tower of Pisa?  It shouldn’t. You have a very sensitive nature and soul with a tough backbone. And while your cake should be romantic and elegant, it should stand strong and tall--no wimpy cake for you!
Color: Sea Green   Gemstone: Aquamarine   Flower: Water Lily   Cake Flavor: Cheesecake
Design: 1 2 3 4 5 6 7 8 9 10
TRADITIONAL        WILD!

SAGITARIUS

The true free spirit of the Zodiac, your cake should be anything but traditional. Reach for the stars and make the galaxy your cake! You’re bigger than life and there’s no reason your cake shouldn’t be too. It should be filled with unique flavors that tickle the taste-buds, while its design should floor the senses!
Color: Royal Blue   Gemstone: Lapis   Flower: Narcissus   Cake Flavor: Passion Fruit
Design: 1 2 3 4 5 6 7 8 9 10
TRADITIONAL          WILD!

SCORPIO:

The fiery side of the Zodiac although your element is water, no one can dismiss scorpion’s passion--which means that love is the foodstuff of your soul; you can’t live without it.  Therefore, your cake must be inspirational, a mile-marker on the Yellow Brick Road of your love. Make it something you,  your husband and guests will never forget!
Color: Burgundy   Gemstone: Garnet   Flower: Rhododendron   Cake Flavor: Chocolate Mousse
Design: 1 2 3 4 5 6 7 8 9 10
TRADITIONAL         WILD!

TAURUS:

Steadfast and true, you go with tradition and are so unwavering in your thoughts and ideals, it gives some the impression that you're stubborn as a bull--no pun intended.
The lover of good, rich food, your cake should be no different.  Opulent and elegant, it should tower over your reception, the epitome of classicism and your good taste!
Color: Green   Gemstone: Emerald   Flower: Violet   Cake Flavor: Vanilla
Design: 1 2 3 4 5 6 7 8 9 10
TRADITIONAL        WILD!

VIRGO:

With your highly discerning personality and your attention to detail, your cake should be far from haphazard. It should be very neat and  symmetrical; no tipsy cake for you. Your practicality should shine through your cake and it should be admired for its classical elegance and simplicity--perhaps a plain fondant with some dazzling, intricate sugar flowers to top it off.
Color: Taupe    Gemstone: Sapphire    Flower: Pansy    Cake Flavor: Pound
Design: 1 2 3 4 5 6 7 8 9 10
TRADITIONAL        WILD!

Posted on Monday, July 7, 2008, 08:24 PM (UTC -4)

Fresh flowers, cake decorating, and Money!

By:  American Academy of Wedding Professionals

Wedding cakes cost lots of money, no doubt about it. The basic
rule of thumb is: The more the decorating the greater the cost. So
how can you lessen the cost and end up with a gorgeous and
great tasting cake?

At AAWP, we advise our consultants to tell their clients to always
get a superb tasting cake because when it comes to cake, that is
the number one priority. And to keep the cost down, we advise
that the cake be frosted plain with the florist doing the
decorating.

CAUTION: Flowers are treated with pesticides so it’s essential
that they bring wax paper to put on the cakes layers before
decorating.

Posted on Monday, July 7, 2008, 08:22 PM (UTC -4)

New York City -The Black Hound 8/07

170 2nd Avenue - East Village

This little shop has the most gorgeous inviting front window.  You just have to go in.  While this is not a cupcake shop, it is one of the best high end pastry shops, in my humble opinion in New York. 

Everything in here is top notch.  Freshly made everything including a meringue buttercream! 
This is what I sampled: 

Mini Almond Apricot Cake - TO DIE FOR!!! - (Their description: Layers of almond marzipan cake with apricot preserves between the layers and on top, white buttercream around the sides, and honeyed almond flowers on top.)  The tartness of the apricot against the luscious vanilla meringue buttercream and the crunchy nuts, it was everything you need in a sweet mouthful.

Mini Lemon Blossom Cake - (Again, their description:  Lemon Blossom Cake...Layers of vanilla butter cake filled with homemade lemon curd and raspberry preserves, finished with white chocolate buttercream and toasted vanilla cake crumbs around the sides, and decorated on top with yellow marzipan flowers.) The perfect lemon cake for those of you who love lemon!

It was pricey so these are the only two I sampled.  They had free cookie samples of course which I helped myself, that were just melt in your mouth.  If you can't get to the East Village, you can order their desserts on-line at www.blackhoundny.com.  Definitely worth the trip!

Next - Kara's in San Francisco

New York City - Cupcake Cafe - 8/07

18W 18th Street, btwn. 5th and 6th.

OK, prepare your eyes as you enter this shop.  You will see the most beautiful cakes and cupcakes you've ever seen.  Fields of flowers and large dancing cupcakes grace this little shop.
  Told you :)      

Just an eyeful!

I won't go into too much detail, but the cupcake was dry, and the frosting was nothing special.  But they are so stunning who cares!?

Tomorrow, the Black Hound

Posted on Wednesday, July 2, 2008, 05:38 PM (UTC -4)

New York City - Ruthy's 8/07

Ruthy's is located in the Chelsea Market building.

Through the windows, you gaze upon the biggest cupcakes that are beautifully decorated with giant flowers and Sesame Street characters.

I was really excited about this one.  The flowers were so beautiful, that I figured the cupcake had to be good.  Well guess what...

I bought a cupcake on my way out of NY.  As I was waiting in traffic to the Holland Tunnel, I decided to try the beautiful cupcake that I purchased.

When I opened the box, all I could smell was that refrigerator smell, you know the one I'm talking about.  I tasted the cake which tasted of vanilla and slight refrigerator flavor.  Then I got to the frosting.  A powdered sugar frosting, where the refrigerator flavor was so overpowering, no other flavor could break through.  So due to that fact, I really can't tell you how this cupcake tasted because all I could really taste was the fridge that it came out of.


Tomorrow, the Cupcake Cafe.

Posted on Tuesday, July 1, 2008, 01:40 PM (UTC -4)

New York City - Buttercup Bake Shop - August 2007

Buttercup Bake Shop has since opened a second location on the Upper West Side, but I visited the Upper East Side location at 973 2nd Avenue btwn. 51st and 52nd streets.

I was so excited about this visit, since of course I had read both cookbooks, and since I had yet to go to Magnolia, I figured this was the next best thing.  For those don't know, Jennifer Appel (Owner of Buttercup Bake Shop) and Alyssa Torey (Magnolia Bakery) started and owned Magnolia Bakery together.  No common person know why, but the two parted ways, and Jennifer, the self proclaimed starter of the cupcake movement, opened Buttercup Bake Shop in 1999.

OK, so the frosting top is a slight variation on Magnolia's frosting top.  Same colors though, and same fun sprinkly things.

Their cases were filled with colorful cupcakes, and the pre-ordered cakes were stacked to the ceiling!  This is always a good sign!  It was 4:00 on a Friday afternoon, and so far I was the only one in there.  There are a couple of tables, so I grabbed some little cups of free water, and sat down to enjoy a vanilla and a chocolate cupcake both with their respective frostings.

I always start by tasting the cake.  The vanilla was dry and had little or no flavor.  It crumbled everywhere that is how dry it was.  Was it because I came in at 4?  The frosting, seemed like it had been sitting out all day as well.  Very crusted over, VERY sweet, and VERY gritty from all the powdered sugar.  There was nothing creamy about this vanilla frosting.  It was so sweet I couldn't even taste any vanilla or butter.  Not a good way to start.  I did not take another bite.

The chocolate cake was a bit better (Perhaps fresher?)  Not as dry, nice chocolate flavor.  Again the frosting was too crusted but I could at least taste the chocolate.  I calmly wrapped up my leftovers, and was too embarrassed to throw them out, so I took them with me and properly disposed of them in a NYC Municipal trash can.

In my opinion, Magnolia has Buttercup beat hands down.  Perhaps because Buttercup doesn't have the turnover?  They should never let cupcakes sit out all day, especially with their frosting!  I would not revisit.

Tomorrow:  New York City Ruthy's in the Chelsea Market

Posted on Monday, June 30, 2008, 06:01 AM (UTC -4)

New York City - Crumbs review, June 2008

There are many Crumbs locations in New York and LA.  I went to the Crumbs at 37 E. 8th Street, because the Bryant Park location is closed on Saturdays and Sundays.

Frosting tops:  Flat tops, sometimes sides have sprinkles.

Crumbs has 2 size of cupcakes:  Mini's which are normal sized, and regular which are Texas sized, definitely enough for two people.

I purchased 4 cupcakes:  Vanilla/Vanilla, vanilla/chocolate, chocolate/raspberry, and Pistachio.

I started the usual way, tasting the vanilla cake.  The minute I put it in my mouth, it screamed "cake mix!".  Very obvious mix flavor, so I was quite surprised!  Frosting had a good flavor, and wasn't overly sweet, but was a powdered sugar buttercream.  The chocolate frosting had a more pronounced chocolate taste, and was a bit creamier.

The chocolate cake did not taste like a mix.  It was chocolaty, moist, and had a nice crumb.  The "raspberry" frosting however, was another story.  Tasted more like blueberry or a berry type flavor, and tasted quite artificial.  Did not like this at all.

The pistachio cupcake was a big one!  It was tinted green with crushed pistachios mixed in the frosting as well as on the sides.  The cake was the vanilla cake, however this did not taste like a mix.  The frosting was more like a traditional buttercream, and I was pleased that it was not flavored with almond, which so many people think that almond flavoring make it pistachio flavored!  However, with all the pistachios in the frosting, it tasted bland and I didn't get the flavor of pistachio at all.  Again, very disappointing.  Especially since a fellow customer said it was her favorite!

Would I recommend Crumbs?  With so many other bakeries in New York, no I would not.  If it is the only place around and you need a cupcake fix?  Go for it, but I would stay with the basics.

Tomorrow:  Buttercup Bakeshop

Posted on Sunday, June 29, 2008, 12:38 PM (UTC -4)

Sorry, a need to know article - Bakers go to Washington to plead for lower food costs

From Bakingbusiness.com:

Washington in June is quite different from Washington in March. Or so it appeared judging by the second rendition of the bakers March on Washington, organized last week by the American Bakers Association.

When the industry made its pitch about high flour prices in March and changes the government should adopt, many of the government officials with whom the group met reacted as though they were hearing an utterly foreign language. Other than fulfilling the need to appear (barely) polite for constituents, the officials (or staffers) from Secretary of Agriculture Schafer to prominent members of Congress appeared to have no idea what the bakers were talking about.

How could anyone find fault in a program wonderfully named the "Conservation Reserve?" What controversy could there be over government efforts to help reduce dependence on imported oil using domestic, renewable grain?

Finally, in meetings with the A.B.A. members on June 17, Washington officials were much more receptive to the appeals of the bakers. Driven by flooding in the United States rather than droughts in distant lands like Australia, surging grain prices have reached the radar screens in Washington. The officials with whom the bakers met last week appeared as though they were seeking help in resolving the current situation as much as were the bakers. Between ethanol and even C.R.P., the bakers still may not be granted everything they want. But now, at least everyone is speaking the same language.

 

Posted on Saturday, June 28, 2008, 12:12 PM (UTC -4)

New York City - Batch Review - June 2008

For my second review, we're hitting Batch, a beautiful boutique bakery in the West Village.

Let me preface this review to talk about the different shaped swirls on the tops of different cupcake shops' cupcakes.  Every shop has their own "swirl".  Magnolia seems to have started this with their swirl and trench.  Batch has a unique spiky top, never seen by this bakery browser.

Owned by Pichet Ong (the actual name of the shop is Batch Bakery and everything sweet by Pichet Ong).

Hot pink and lime green are the signature colors (my favorites!).  I believe his mom was making some things behind the counter and Pichet was arguing with someone on the phone, but was still gracious enough to wait on me (I love the old style of not ignoring the customer!).

Slim pickings by the time we visited so I purchased only two.  Lemon Lemon Lemon (Lemon Cake, Lemon Curd Filling, Lemon Buttercream, Fresh Lemon Zest, although there was no curd in mine) as well as the Green Tea Cupcake.  The cupcakes are pricier here at $2.95 each, but he uses very unusual ingredients, and makes a real buttercream!

The lemon was my favorite, even without the curd.  It was moist, tangy with lots of lemon zest, and topped with a lemon buttercream that had a bit of grit, so I assume it had a bit of powdered sugar for stability, but delicious! 

The Green Tea cupcake, I did not care for.  The cake was a chocolate fudge cake that was fudgy, moist, and chocolaty, very good.  The frosting was a real buttercream flavored with what I assume to be green tea powder.  I feel that green tea is too subtle a flavor to be teamed with a chocolate fudge cake.  It should be teamed with a subtly vanilla cake, or a subtly flavored tea cake.  It was too lightly flavored.  Skip this one.

You can visit their menu at:  http://batchnyc.com/menu.php.

Tomorrow, Crumbs, a store with lots of locations from coast to coast.

Posted on Saturday, June 28, 2008, 10:50 AM (UTC -4)

 

New York City - 3 cupcake stores - June 2008

The three cupcake shops I will be reviewing are:

Magnolia Bakery - 401 Bleecker Street
Batch - 150b W 10th Street btwn. Waverly & Greenwich
Crumbs - 37 E. 8th Street btwn. University & Green

Let me preface my reviews by saying, I am not a big fan of powdered sugar based frostings.  They tend to crust after too long, and are too overly sweet for my taste.  So with that said, let the Bella Blog begin!

I started this trip at Magnolia Bakery.  The infamous shop with the very long lines, is one I have never had the patience to wait for.  Today I decided was the day.  Luckily the Sex and the City tour was down the block heading that way, so my friend and I rushed right into the bakery.  They were just restocking the help yourself trays, so we really lucked out.  I bought my standards, vanilla/vanilla and chocolate/vanilla (they were out of chocolate/chocolate).  $1.50 per cupcake, what a deal!

The vanilla cake had a lovely moist crumb, but not a lot of flavor.  The frosting however (see preface above) was amazing!  I could taste the butter and vanilla, and just the right amount of sweetness.  This frosting was divine!  The chocolate cake had the same moist crumb, but a nice light chocolaty flavor.

Magnolia Bakery, while not worth an hour wait, is definitely worth 30 minutes.

See you tomorrow for a review of Batch!

Posted on Friday, June 27, 2008, 06:51 AM (UTC -4)

My very first cupcake blog!

Welcome to Bella's first Blog!  I decided to write a blog about my bakery adventures as I travel the country.  You see, whenever I go to a different place, I always try to visit local bakeries.  I have been doing this for a few years now, and want to share my reviews.  I have two sweet trips to New York City under my belt, the last one, last weekend, so I will write about that first as it is fresh in my mind.  Coming soon, another review of New York bakeries as well as San Francisco, and Pennsylvania!