tag:blogger.com,1999:blog-31946828864077570372024-02-06T21:14:14.701-08:00Take the Cakecupcakes. business. family. and any other thing that strikes my fancy.anomalyhttp://www.blogger.com/profile/15094247144521920042noreply@blogger.comBlogger18125tag:blogger.com,1999:blog-3194682886407757037.post-8462162274785562342010-11-09T21:28:00.001-08:002010-11-09T21:42:34.984-08:00Holidays Again!?<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVSn8_6J3MMMLFZ-7drBZB_kInpODneGbbxA9c2B36MuC8sYPO9MrdGIUWIUUhwGczMEGhk5gn3stkmIGqaeQ3AM31wonGEBcKBBSji6ytjKwMYhs29lPV6J7CyUSDX2gCtSYbCR6_JUBX/s320/IMG_2777.JPG" style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5537791584722745074" />It happens every year...Halloween comes and goes and then it seems like the already shorter days fly by with such determination to the end of the year and the holiday season. If you just don't feel like tackling dessert at your holiday meals or need to bring a little something to the company party, fret not, we're here! The Take the Cake Holiday Menu 2010, for your perusal...<div style="text-align: center;"><div style="text-align: center;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: center;">Take the Cake Holiday 2010 Menu</div><div style="text-align: center;">9” tarts $16.</div><div style="text-align: center;">Apple Almond Gallette</div><div style="text-align: center;">Truffle Raspberry Tart</div><div style="text-align: center;">Fruit Tart with Pastry Cream Filling</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Cakes $35.</div><div style="text-align: center;">Apple Cake with Cream Cheese Frosting</div><div style="text-align: center;">German Chocolate Cake</div><div style="text-align: center;">Boston Cream Pie</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Cookie Tray $ 18.</div><div style="text-align: center;">A variety of seasonal classic cookies such as Gingerbread, </div><div style="text-align: center;">Sugar, Cocoa Krinkles, Linzer, Molasses, etc. </div><div style="text-align: center;">20-25 cookies.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Breads and Loaves</div><div style="text-align: center;">Brioche Braid Loaf $5.</div><div style="text-align: center;">Cranberry Walnut Bread $9.</div><div style="text-align: center;">Yule Log (chocolate cake roulade) $25.</div><div style="text-align: center;">Stolen $12.</div><div style="text-align: center;">Pound Cake Loaf $10.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">We also offer vegan and gluten-free desserts, please inquire. Please place your order via order form, email: takethecakeasheville@yahoo.com or phone: 712.3157 by December 15. Pickup will be offered at City Market on 12/18 or downtown Asheville by appointment . Delivery is available by for a $5.00 charge. All orders must be picked up/ delivered by 12/22.</div><div><br /></div></div>anomalyhttp://www.blogger.com/profile/15094247144521920042noreply@blogger.com0tag:blogger.com,1999:blog-3194682886407757037.post-48536409153360253592010-08-21T13:56:00.000-07:002010-08-21T14:17:22.644-07:00AbundanceWell it's August already and I can't believe how fast the year flies. We got 3 hens last month and everyday I open their nest box slowly, hoping to spy our first egg. So far, nothing! But they are lovely girls and glad to eat a slightly overripe apple or unsold biscuit after market. We have an amazing little chicken tractor for them to live in; a moveable floorless enclosure with a cozy little spot for nesting and roosting. So far it's been a lot of fun for us to watch them (and wait for that egg.)<br /><br />August is probably the best month when it comes to variety of produce. I am amazed and delighted at the abundance of peppers, tomatoes, eggplant, herbs and fruit that the farmers bring to the markets every week. I love to let my eyes dance over the colors and textures, while the aromas of basil and onions and tomatoes warmed in the summer sun absolutely make me giddy! Keep your produce department with flourescent lights and fake thunderstorms, I prefer my shopping al fresco.<br /><br />We've been taking advantage of all the local goodness and have been featuring peach tarts, blackberry goat cheese brioche, plum financiers and of course, scones and muffins with everything from blueberries to figs and walnuts. I picked 7 1/2 pounds of blueberries yesterday with my daughter and today is the perfect day to make a blueberry crisp (our first rainy day in quite a while.) It's also a good day to start preserving some of this abundance for the cold and lean winter months, but doing that would imply an acceptance that this summer windfall will all end all too soon. And I'm just not ready to admit that yet.anomalyhttp://www.blogger.com/profile/15094247144521920042noreply@blogger.com0tag:blogger.com,1999:blog-3194682886407757037.post-9992471548111305962010-04-18T18:47:00.000-07:002010-04-18T19:48:38.125-07:00Getting back into the swing of things...Wow. It's been awhile. Yes, I'm still in business and still kicking around Asheville with my little family. The winter here was long and cold, reminding me of childhood winters in Philadelphia. I simply love the snow in North Carolina because it's such an event. And it usually doesn't hang around for long. We dealt with the downtime by donating cupcakes to some great events like the Asheville Arts Council's Crystal Ball and more recently HATCHfest. We also started selling cupcakes, pastries and breads to the West Village Market on Haywood Rd. in West Asheville. However the debut of Spring was very welcome. Spring means that Market season has once again arrived and winter vacation is over. I go from full-time mama and part-time baker to baking 6 days a week and feeling a little overwhelmed. Luckily, it only took a day or so to get back into a routine.<br />Setting up at the Asheville City Market Saturday morning felt like the first day back at school after summer break. We are so blessed to be a part of such a vibrant community of farmers, bakers and craftspeople (I know I've said this before, but it bears repeating) and seeing these old friends was great. Fellow vendors were amazed at how Bea had grown (talking up a storm was a skill she has mastered over the winter) and I was equally amazed to see a vendor's 13 month son walking like a pro. We got to see many of our regular customers from last year, some of whom expressed how much they waited for this day and thought of my desserts all winter long! It was a wonderful day and really reminded me what I want this business to be about-connecting with people through food and getting to be responsible for a moment of joy in someone's day.anomalyhttp://www.blogger.com/profile/15094247144521920042noreply@blogger.com0tag:blogger.com,1999:blog-3194682886407757037.post-34418134323869449212009-11-05T19:20:00.000-08:002009-11-05T20:03:29.739-08:00Holidays-a-comingTake the Cake is taking orders for the holidays!<br /><br /><br />Cupcakes and<br />Mini Cupcakes<br /><br />Vanilla Cake with Vanilla or Chocolate Buttercream<br />Vegan Vanilla<br />Vanilla Coconut<br />Chocolate Cake with Vanilla or Chocolate Buttercream<br />Vegan Chocolate<br />Triple Chocolate (dark chocolate ganache-filled chocolate cake)<br />Mexican Chocolate (cinnamon, almond and a dash of cayenne)<br />S’Mores (marshmallow Buttercream, graham cracker and chocolate)<br />Hummingbird (sour cream cake with pineapple, bananas and pecans)<br />Pumpkin-Ginger with Maple Buttercream<br />Vegan Chai Spice with Vanilla Bean Buttercream<br />Gingerbread Lemon<br /><br />Breads<br />Brioche Braid Loaf<br />Sourdough Rolls<br /><br />Cakes<br />Pumpkin Roll (cream cheese filling)<br />Carrot spice (3 layers of cake with cream cheese frosting)<br />Chocolate (3 layers of cake with chocolate frosting)<br />Tiramisu (Italy’s famous dessert in cake form)<br />Gingerbread Roll (lemon curd filling)<br />Apple Spice (3 layers of cake with caramel frosting)<br /><br />Cookies<br />Large tray with an assortment of Take the Cake’s best cookies like Chocolate Chip Cranberry, Gingerbread Ladies and Gents, and Millionaire’s Shortbread. Gluten-Free options available on request.<br /><br />Tarts<br />Your holiday favorites in tart form:<br />Apple or Pear Almond<br />Sweet Potato<br />Cranberry Pecan<br /><br />Brunch and Breakfast Pastries<br />Scone and Muffin Tray<br />Biscuits<br />Sour Cream Coffee Cake<br />Sticky Buns<br />Deluxe Breakfast Basket ( a little of everything and something for everyone!)<br /><br />Pick up an order form at the City Market on Saturdays or call or email your order..<br />828.712.3157/ info@takethecakeasheville.comanomalyhttp://www.blogger.com/profile/15094247144521920042noreply@blogger.com1tag:blogger.com,1999:blog-3194682886407757037.post-44165905806892373142009-08-04T16:43:00.001-07:002009-08-04T19:26:19.869-07:00Looking back at our first yearLast Saturday was the one year anniversary of Take the Cake being in business. I'm very excited to be in business for myself and absolutely love what I do. Baking can be a little monotonous at times, but there is always something different going on. Wondering what my meringue will do sitting out in 90% humidity for 3 hours(I can have a pretty good guess at that one), trying to get the perfect proof on my brioche, always keeps me engaged and interested. Since so much of baking is science, it appeals to my analytical side, and making multi-coloured fondant cutouts and piping the perfect "Happy Birthday" fulfills my creative drive. So I'm proud to say that I've made it this far and thanks to the help and support of my wonderful family and friends, the business just keeps growing. The first week we were at the Market last year we came home with many, many unsold cupcakes and not much money. Now I've got a following of loyal customers that I see each week at the City Market and it makes me feel great to know that the food I create makes people happy.<br />I'm still learning alot-like "guerilla marketing" using Facebook, Twitter and other free resources (hello Blogging!) Although the thought of having a retail space is really appealling at times, I've also learned that, for me, spending time with my daughter is more important than running a cupcake shop and selling to the public once or twice a week is plenty for me right now. So, thanks to everyone who has supported Take the Cake and hopefully we'll be here for many years to come!anomalyhttp://www.blogger.com/profile/15094247144521920042noreply@blogger.com1tag:blogger.com,1999:blog-3194682886407757037.post-53198747509498763612009-07-25T20:14:00.000-07:002009-07-25T20:32:22.855-07:00Time for Best of Asheville Survey!...and , ahem, while I wouldn't expect to win, it would be nice to get an honorable mention as best bakery in Asheville. So...if you've tried a cupcake, a sticky bun or tart and loved it or just really liked it, please consider voting for Take the Cake as your favorite Bakery! And if you ever got a bouquet of flowers from our wonderful friends at <a href="http://spotteddogasheville.blogspot.com/">Spotted Dog Farm</a> that brightened your day, please vote for them as your favorite farm. Here's the<a href="http://www.mountainx.com/bestof/survey"> link</a> to the survey. It's a chance to let your voice be heard on what you love and what you hate about our fair city.<br /><br />I've been scrambling to put together a new menu for the summer (better late than never) between toddler naps, toddler illnesses, laundry and baking and I think I'm happy with it. Summer is the absolute most exciting season for us culinary people. The sheer abundance and variety of fresh fruits, veggies and herbs is such an inspiration. I've been putting basil in everything it seems, from salads to ice cream and had to do a basil cupcake. I've also included peaches, lavender and zucchini in the new menu. Here it is....<br /><br />Take the Cake Summer Menu<br /><br /><br />Cupcakes A-Go-Go<br />$2.50 each/ $24.00 a dozen<br /><br />Vanilla Cake Vanilla Buttercream or Dark Chocolate Buttercream*<br />Vegan Vanilla Cake Vegan Chocolate Frosting*<br />Vanilla Coconut*<br /><br />Chocolate Cake Vanilla Buttercream*<br />Vegan Chocolate with Vegan Chocolate Frosting*<br />Triple Chocolate*<br />Mexican Chocolate<br /><br />Vegan Cinnamon French Toast<br />Almond Green Tea<br />S’Mores<br />Hummingbird<br />Tiramisu<br /><br />Seasonal Specials<br />Carrot-Zucchini Ginger with Cream Cheese Icing<br />Vanilla Peach*<br />Lemon Basil<br />Margarita (lime/orange with lime Buttercream)<br />Honey Lavender blueberry<br /><br />*Gluten-Free available. Add .25<br /><br /><br /><br />Breakfast and More…<br /><br />Brioche aTete $2.50 each<br />Brioche Sticky Buns $3.00<br />Scones $2.00<br />Sour Cream Coffee Cake $2.25<br />Blueberry Almond Muffins $1.75<br />Cheese Herb Biscuits $1.50<br /><br /><br />Espresso Brownies $2.00<br />Lavender-Rosemary Sugar Cookies (GF)$1.50<br />White Chocolate Cranberry Walnut Cookie $1.50<br /><br />Peach Berry Tart<br />Chocolate Raspberry Tart<br />Lemon Meringue Tart<br /><br />For Celebrating<br /><br />6 or 9 inch cakes<br />Carrot Cake<br />GF Carrot Cake<br />Vegan Chocolate Cake<br />GF Chocolate Cake<br />Lemon Cake<br />Orange Cream Cake<br />Vanilla Cake<br />Apple Spice Cake<br /><br />Fillings<br />Strawberry<br />Praline<br />Chocolate Ganache<br />Lemon Curd<br />Pastry Cream<br />Buttercream<br /><br /> Cakes start at $16.00anomalyhttp://www.blogger.com/profile/15094247144521920042noreply@blogger.com0tag:blogger.com,1999:blog-3194682886407757037.post-64994550420467917662009-07-08T18:19:00.000-07:002009-07-08T19:03:56.530-07:00Taking a Break from Cupcakes? Or, How I spent my Vacation at the Vet<span style="font-size:100%;"><span style="color: rgb(0, 102, 0);">Well we had big plans for a fun family vacation at the beach this week. Soundfront house with a pool, maybe some kayaking, definitely some lounging and frolicking in the surf. I was looking forward to some free babysitting from B's aunt, grandparents and cousins and perhaps (gasp!) a date with my husband! But as the time to pack it up and go approached, I completely talked myself out of it. Driving to the Outer Banks on July 4th weekend?? How crazy is that? And with a toddler whose moods change from sunny to Defcon 5 in a mere moment! We promised we'd plan an off-season beach adventure and take this week to relax, clean..or so we thought. It started Monday morning when my cat started twitching uncontrollably and acting generally bizarre. We brought him into our Vet who diagnosed him with poisoning from the dogs' flea treatment. Who knew that Advantix is extremeley toxic to felines? So while Sebastian was recuperating at the hospital, our beagle was not eating, losing weight, depressed. It had actually been going on since the weekend, but I was hoping he'd shake it off in a couple of days. We brought him in and the Vet took some blood tests which came back not good. So we're waiting to see what exactly is wrong and Skeeter is now at the hospital and Sebastian is home. I'm so grateful we decided against going away or the poor petsitter would have had a horrible time and we'd be 10 hours away. </span><br /><br /><span style="color: rgb(0, 102, 0);">I have found time this week to work on a new menu. It's using some of the wonderful produce of the summer season and I hope to introduce some new flavors at the City Market in the next few weeks. </span></span>anomalyhttp://www.blogger.com/profile/15094247144521920042noreply@blogger.com0tag:blogger.com,1999:blog-3194682886407757037.post-46933504275808932212009-06-29T19:16:00.000-07:002009-06-29T19:49:46.477-07:00Tribute to Vanilla<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://upload.wikimedia.org/wikipedia/commons/thumb/7/71/Madagascar_bourbon_vanilla_x.jpg/250px-Madagascar_bourbon_vanilla_x.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 250px; height: 375px;" src="http://upload.wikimedia.org/wikipedia/commons/thumb/7/71/Madagascar_bourbon_vanilla_x.jpg/250px-Madagascar_bourbon_vanilla_x.jpg" alt="" border="0" /></a><br /><span style="color: rgb(153, 153, 0);font-family:georgia;" >Seeing as how the 4th of July is almost upon us and that means pie with vanilla ice cream, vanilla frosting on cakes with blueberry and strawberry American flags and, ummm, creme brulee? Well maybe save that for Bastille Day. Anyway I thought I'd write a little about the most popular flavor out there and also the second most expensive spice next to saffron-vanilla!</span><br /><br /><span style="color: rgb(153, 153, 0);font-family:georgia;" >Reading up on the process of growing and commercially producing vanilla beans I was extremely humbled. "They have to do all that for one little vanilla pod?" I thought with a twinge of guilt, though I like to think I treat each vanilla bean I use with an appropriate amount of reverance. Apparently the only natural pollinator of the orchids that produce the aromatic beans are a specific breed of bee only living in Mexico, which means all other locations producing vanilla (mainly areas in Africa, French Polynesia and other tropical locales) need to hand pollinate each delicate flower within 12 hours of it opening. Though a vine may have 20 flowers, only 5-6 are pollinated to maintain quality. The ripe pods are harvested daily to ensure that each individual one is at the peak of perfection. They then go through several procedures for curing, taking weeks before showing up in your Ben and Jerry's. </span><span style="color: rgb(153, 153, 0);font-family:georgia;" >For a real treat, vanilla lovers can partake of the Golden Opulence Sundae at Serendipity 3 in New York. A Tahitian vanilla ice cream covered in the world's most expensive chocolate and gold leaf will cost $1000. But you do get to keep the crystal sundae dish!</span>anomalyhttp://www.blogger.com/profile/15094247144521920042noreply@blogger.com1tag:blogger.com,1999:blog-3194682886407757037.post-35362311662754912552009-06-15T17:20:00.000-07:002009-07-12T14:09:20.926-07:00Gluten-Free Cupcakes:You win some, you lose some<span style="color: rgb(0, 102, 0);">Some Gluten-Free desserts are decadent treats so rich and satisfying, you never miss the wheat (I'm thinking mainly of flourless chocolate torte, oh yes) Then there are the desserts like the cupcakes I made today. Heavy, misshapen little blobs that actually have a pretty good flavor if you can get past the aesthetics of them. But they're not fluffy and perfectly domed on top like my Gluten-Full cupcakes. I put strawberry puree in the batter, hoping to get a lovely pink color, but ended up with a pinkish grey-ehh! They may still make it to market if I can manage to "pimp" them out with some fluffy frosting and strawberry syrup. In the meantime, I'll keep experimenting with different flours-I prefer the kind I can make myself, like nut flours, to the pricey Bob's Red Mill fancy flours, but a blend of different flours seem to yield the best results</span><br /><span style="color: rgb(0, 102, 0);"><br />This weekend is Father's Day and I'll have some whole cakes available for celebrating with Dad on Sunday</span>. <span style="color: rgb(0, 102, 0);">The Mountain Artisan Festival is taking place at the market as well and we're looking forward to meeting some new people and hopefully making a few fans.</span>anomalyhttp://www.blogger.com/profile/15094247144521920042noreply@blogger.com1tag:blogger.com,1999:blog-3194682886407757037.post-60972329506350092912009-06-07T12:45:00.000-07:002009-07-12T14:09:20.926-07:00Philly Cupcakes and Summer's Coming...<span style="font-size:100%;"><span style="color: rgb(0, 102, 0);"><span style="font-family:trebuchet ms;">I took a couple of weeks off from baking to visit my mom in Philadelphia. Being back in a big city with my toddler was so much fun. We found a great playground complete with an old fashioned carousel that Bea fell in love with. Since I couldn't bake I figured I would taste what the city had to offer in cupcakes. I went to a bakery in the suburbs called <span style="font-style: italic;">Red Velvet Bakery</span> and tried 4 different flavors (not all at once.) Your basic chocolate vanilla variations and a Boston Cream (my favorite dessert) I wasn't blown away, but the chocolate frosting was quite satisfying. I tried a vanilla cupcake with fluffy coconut and vanilla frosting at a cafe simply called <span style="font-style: italic;">Cake</span> in the Chesnut Hill area of Philly. Mmmmmm. The cake was just sweet enough and light in texture. The frosting was wonderful. I wish my visit could have been extended by a day or two so I could've tried some more cake from <span style="font-style: italic;">Cake.<br /><br /></span>Well summer is right around the corner and I'm getting ready to create my summer menu. Basil, lavender, carrots, zucchini and peaches will be featured for sure. Having the pick of fresh local produce from the tailgate markets comes in really handy when trying to bake with seasonal flavors. So keep on the look out-and you just might see those bacon cupcakes too!<span style="font-style: italic;"><br /></span></span></span></span>anomalyhttp://www.blogger.com/profile/15094247144521920042noreply@blogger.com0tag:blogger.com,1999:blog-3194682886407757037.post-35436601590180688162009-05-03T18:00:00.000-07:002009-07-12T14:09:20.926-07:00Market Photos and Mother's Day<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgERPvd5cNYnsQU_g2iYvyP5ztAzWzC6VRepvs4a8EkRwkHu0MVdT0xAEvw6ZZ5aqYXiWQSq8ua2tpaMJ78pia4LFzkcb_k4Mz5IKrjqnk6sFWNtdbSSjckqZzL9Br-e5IHIeNB5LTceBSM/s1600-h/IMG_3287.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgERPvd5cNYnsQU_g2iYvyP5ztAzWzC6VRepvs4a8EkRwkHu0MVdT0xAEvw6ZZ5aqYXiWQSq8ua2tpaMJ78pia4LFzkcb_k4Mz5IKrjqnk6sFWNtdbSSjckqZzL9Br-e5IHIeNB5LTceBSM/s320/IMG_3287.JPG" alt="" id="BLOGGER_PHOTO_ID_5331769492860981314" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitrYMtrhig8WxWO-9gxccWmbSAafGi3_b1KQ7ivVvo0y3aYaGz7TcpkKQ3rFTfnuZ9h9JvsKFt-mBqNMlNx2q8CQORP_9BWX-VOcwTvEJlB0FghN0Nv5lSjym4yvVs7sJkjhvtMfA1m3xg/s1600-h/IMG_3288.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitrYMtrhig8WxWO-9gxccWmbSAafGi3_b1KQ7ivVvo0y3aYaGz7TcpkKQ3rFTfnuZ9h9JvsKFt-mBqNMlNx2q8CQORP_9BWX-VOcwTvEJlB0FghN0Nv5lSjym4yvVs7sJkjhvtMfA1m3xg/s320/IMG_3288.JPG" alt="" id="BLOGGER_PHOTO_ID_5331769068974195634" border="0" /></a>The City Market has been a great time so far. Love the music, the people and the huge selection of local produce, cheese, meats, flowers and of course, baked goods. And Cupcakes a-go-go are a hit! We're really thankful to all the folks that have come by and tried a cupcake or 2, 0r 3!<br />As Mother's Day approaches, we want to remind everyone that locally made yummy treats make moms happy! Along with cupcakes and other baked goods this Saturday we will also offer 6 inch layer cakes for the mom in your life. Reserve one by special order this week or just come by and pick one up. Carrot, Red Velvet and Grasshopper (chocolate-mint) will be on offer at market.anomalyhttp://www.blogger.com/profile/15094247144521920042noreply@blogger.com1tag:blogger.com,1999:blog-3194682886407757037.post-80241243206796645282009-04-19T19:26:00.000-07:002009-07-12T14:09:20.927-07:00What a Great Day for an Outdoor Market!<span style="color: rgb(51, 102, 102);">Well it's officially Spring in Asheville. The tailgate markets have begun and we couldn't have asked for a better day to be out, seeing our friends from last year and introducing many new folks to Cupcakes A-Go-Go. The minis were a hit with kids and adults alike. Looks like the Sticky Buns and Scones are going to be fast sellers, so we'll try to make more for the later crowd. Many people weren't familiar with the Hummingbird cake, but as soon as we described it to them (sour cream vanilla cake with bananas, pineapple and pecans) they snatched one or two up for themselves or a friend. It was a wonderful day. Thanks to all the market patrons!</span>anomalyhttp://www.blogger.com/profile/15094247144521920042noreply@blogger.com0tag:blogger.com,1999:blog-3194682886407757037.post-18308925471844885772009-04-13T18:24:00.000-07:002009-07-12T14:09:20.927-07:00Countdown to Market Opening Day!We are really excited around here about market starting back up in 5 days. Maybe a little apprehensive about how we're going to handle a very mobile, very independent little person this year. I almost pine for the times when we could set her, car seat and all on the ground and set up around her. We were very blessed last year to have as market neighbors an adopted grandma and grandpa for Bea. They sold goat milk soap and were always there to hold her when I needed a hand. It will be interesting to see what happens now that she can take off in a blink of an eye.<br /><br />We will have mini cupcakes on hand for those with a petite sweet tooth and those who want to try us out without making a big commitment. Our Cheese Biscuits, Parisian Brioche and Brioche Sticky Buns are back and we've added Cream Cheese Brownies, a classic. I've done so much online research on cupcake flavors the past few months, trying to keep up with the trends but stay true to my vision. One trend that definitely piqued my interest was bacon in cupcakes. So stay tuned for a "breakfast" cupcake of some kind. I hope to see our regular customers again this Saturday and meet many many new ones.anomalyhttp://www.blogger.com/profile/15094247144521920042noreply@blogger.com0tag:blogger.com,1999:blog-3194682886407757037.post-48907909389014374862009-03-08T12:36:00.000-07:002009-07-12T14:09:20.927-07:00New Season New Flavors!I've been doing a ton of administrative type work for <a href="http://www.takethecakeasheville.com">Take the Cake</a> since we are in the "off-season" and I was kind of winging it last year. I seemed to be spending every Friday night before market typing up signs, laminating, washing tablecloths. I want this year to run a little more smoothly. But I have also found time to create a new menu for the spring. I am really excited about trying some new flavors to reflect the warmer months. I held on to the year-round favorites like Tiramisu and Mexican Chocolate of course! I'm also excited about starting 6" cakes for the market. Many times, people came by our booth looking for something special for a dinner or party. Now they can take 1 or 2 yummy cakes that feed about 6-8 people each (flavors follow below.)<br /><br /><span style="font-weight: bold;">Cupcake flavors:</span><br />Vegan Chocolate-Strawberry with Strawberry Frosting<br /><br />Cappuccino with Dark Chocolate Ganache Topping<br /><br />Hummingbird Cake with Cream Cheese Frosting<br /><br />Vegan Dulce de Leche with Caramel Topping<br /><br />Cherry-vanilla Cake with Vanilla Buttercream<br /><br />Lemon Buttermilk with Vanilla Buttercream<br /><br />Vegan Banana with Mocha “cream cheese” Frosting<br /><br />Gluten-free vanilla with peanut butter frosting<br /><br />Vegan Spelt Carrot with “Cream Cheese” Frosting<br /><br />Vegan Vanilla<br /><br />Tiramisu (Espresso-Kahlua soaked vanilla cake with cream cheese frosting and filling)<br /><br />Chocolate Cookie<br /><br /><span style="font-weight: bold;">Cake Flavors:</span><br />Flourless Chocolate<br /><br />Flourless Apple Cake<br /><br />Seasonal Cheesecake<br /><br />Red Velvet Cake<br /><br />Carrot Cake<br /><br />Orange Cream Cake<br /><br />Vegan Chocolate Cake<br /><br />Chocolate-Mint Grasshopper Cakeanomalyhttp://www.blogger.com/profile/15094247144521920042noreply@blogger.com0tag:blogger.com,1999:blog-3194682886407757037.post-89408496707162196092008-12-20T20:33:00.000-08:002008-12-20T20:55:42.419-08:00Market Season Comes to an End<span style="font-family: lucida grande;"><span style="color: rgb(102, 51, 102);"><span style="font-family: courier new;">Well, it's sad but true....today was the last holiday market of the year and the City Tailgate Market won't start up again until next April. It was a bittersweet feeling I had as I pulled out of the parking lot on Charlotte Street. Okay, so I can "sleep in" next Saturday like normal people (sleeping in with a 13 month old is about 8:30, but still...)but I adore selling my lovely pastries at the market. The feedback on my work is immediate in most cases, as potential customers let their eyes caress the fanciful swirls of frosting and nutty, doughy or sticky goodness depending on what floats their fancy. It has definitely been an ego boost. I'll miss also my regular customers who stand at my table and goad passersby into investing in their particular favorite, be it Tiramisu, S'More cupcake or buttermilk scone. I've met their out-of-town relatives, new dogs and sugar-loving friends throughout the course of the year.<br />I tried to focus on some more holiday-ish items this week, such as truffle boxes, gingerbread people all uniquely decorated, Brioche braids and Stollen, which I wish I would've made 10 more of , there was such a great reaction to it. Some people can't imagine a holiday without it and others have never heard of it, but are drawn to the powdered sugar topping and the candied and dried fruit filling. My truffles were lavender, green tea Both with dark chocolate and then a milk chocolate rolled in cinnamon and cocoa. So I now will focus on a new menu, organizing the business, marketing to some local restaurants, cafes and coffee shops and story time with my daughter at the library. And looking forward to Spring....<br /></span></span></span>anomalyhttp://www.blogger.com/profile/15094247144521920042noreply@blogger.com0tag:blogger.com,1999:blog-3194682886407757037.post-13777641727738491092008-11-21T22:47:00.001-08:002008-11-21T23:03:32.525-08:00<span style="color: rgb(51, 51, 153);">Well, there is no market downtown this weekend, so you'd think I'd be researching new recipes, experimenting, etc? No, I instead am getting ready for family time and most importantly, my daughter's first birthday party! We are having a little celebration downtown at Broadway's (yes, her 1st birthday is in a bar) with a few friends and family. I'm excited to use my </span><a style="color: rgb(51, 51, 153);" href="http://www.crateandbarrel.com/family.aspx?c=399&f=27802&q=cupcake&fromLocation=Search&DIMID=400001&SearchPage=1">new cupcake display tower</a><span style="color: rgb(51, 51, 153);"> from Crate and Barrel to display the "Neapolitan Ice Cream" cupcakes I made. Do you remember the vanilla/chocolate/strawberry ice cream all in one box that your mom would get for birthdays 'cause then everyone got the flavor they wanted? I wanted to do that with cupcakes so it should be a colorful array of petites gateaux. I made Bea her own 4" spelt carrot cake so I can write her name on it and decorate with tiny flowers or piping; haven't decided yet. I'm really looking forward to this party, even though it's going to be a cold, cold day and I haven't even frosted the cupcakes and it's 2 am and I am cleaning/blogging. So next week the holiday tailgate market begins on Saturdays on S. Charlotte St. in downtown Asheville. I will be doing little 6" cakes along with brioche loaves and perhaps if I'm really brave, some Stollen (and of course my unique, lovely and delicious cupcakes.)</span>anomalyhttp://www.blogger.com/profile/15094247144521920042noreply@blogger.com0tag:blogger.com,1999:blog-3194682886407757037.post-89637919818456527112008-10-19T06:54:00.000-07:002008-10-19T07:19:13.652-07:00My One Woman Kitchen<span style="font-family: georgia; color: rgb(0, 102, 0);">I feel I must paint a picture of the tiny space where I create my goodies week after week. After years of working in kitchens that were designed by other (much taller and less organized) people I finally got to create my perfect workspace. Everything is in reach, everything is clean, my tools are always in the last place I left them, not mysteriously moved by co-workers. I have a gloriously clean, new commercial convection oven that coaxes my brioche into a soul-warming golden brown and allows me to bake tray after tray of perfectly poofed cupcakes. It makes me happy. I also invested in two towering professional refrigeration and freezer units that are so shiny and just, well, kick-ass and have plenty of room for all the quirky and bizarre ingredients I pick up at the grocery store outlet as well as buttercreams, vegan pastry creams and my 30 lb. case of vegan margarine (which should last me to 2010).</span><br /><br /><span style="font-family: georgia; color: rgb(0, 102, 0);">I bring my XM satellite radio and let my mood and the weather dictate my choice of tunes. Some days it's mainstream 80's, others electronic house or opera. This is the main perk of working alone. I never have to compromise on music!</span><br /><br /><span style="font-family: georgia; color: rgb(0, 102, 0);">So it is to my little kitchen that I retreat several days a week to research menus, experiment with recipes and make desserts and cupcakes for the </span><a style="font-family: georgia; color: rgb(0, 102, 0);" href="http://www.asapconnections.org/citymarket.html">City Market</a><span style="font-family: georgia; color: rgb(0, 102, 0);"> and special orders.</span>anomalyhttp://www.blogger.com/profile/15094247144521920042noreply@blogger.com2tag:blogger.com,1999:blog-3194682886407757037.post-63930705036478544662008-09-19T20:44:00.000-07:002008-10-19T18:48:33.026-07:00Vegan Earl Grey Cupcake<span style="font-family:lucida grande;"> <span style="color: rgb(0, 153, 0); font-family: trebuchet ms;font-family:trebuchet ms;" >This week I tried the Earl Grey recipe from VCTOTW. I have to say I really like it. I used loose tea (not sure of the quality). The finished product is a deep golden brown and has a nice Earl Grey flavor-love that bergamot! I paired it with a vegan lemon buttercream, which mellows the tea a bit, but the flavor that lingers on your palate is the Earl Grey. I brought them to a party tonight and they went over really well.</span><br /></span>anomalyhttp://www.blogger.com/profile/15094247144521920042noreply@blogger.com0