Market Photos and Mother's Day

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!
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.

What a Great Day for an Outdoor Market!

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!

Countdown 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.

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.

New Season New Flavors!

I've been doing a ton of administrative type work for Take the Cake 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.)

Cupcake flavors:
Vegan Chocolate-Strawberry with Strawberry Frosting

Cappuccino with Dark Chocolate Ganache Topping

Hummingbird Cake with Cream Cheese Frosting

Vegan Dulce de Leche with Caramel Topping

Cherry-vanilla Cake with Vanilla Buttercream

Lemon Buttermilk with Vanilla Buttercream

Vegan Banana with Mocha “cream cheese” Frosting

Gluten-free vanilla with peanut butter frosting

Vegan Spelt Carrot with “Cream Cheese” Frosting

Vegan Vanilla

Tiramisu (Espresso-Kahlua soaked vanilla cake with cream cheese frosting and filling)

Chocolate Cookie

Cake Flavors:
Flourless Chocolate

Flourless Apple Cake

Seasonal Cheesecake

Red Velvet Cake

Carrot Cake

Orange Cream Cake

Vegan Chocolate Cake

Chocolate-Mint Grasshopper Cake

Market Season Comes to an End

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.
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....

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 new cupcake display tower 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.)

My One Woman Kitchen

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).

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!

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 City Market and special orders.