Well, we had a lot of fun with this blog. Then we went and got ourselves a facebook and twitter page and then things got really complicated because we got lazy and could not update everything all the time. So in the interest of putting all of the posting in one place, we are going to put our dear old blog to bed and use facebook and twitter exclusively (at least until somebody invents something else we should know about). Why don't you come visit us?!?
Baked has taken us to many far-off places, but we never thought we would have an opportunity to go to South Dakota. But as luck would have it, we ended up there this Summer. We spent a few days in Sioux City, doing work with The Boys & Girls Home and promoting their big charity event this October, Marvel-ous.
This is a water tower:
We also did a few in home demos! Here's us at one:
Please notice our lovely assistant, my snarky expression and Matt's wine glass. His wine glass was pretty full during our whole stay there.
The highlight was getting to see Kristine & Mitch, two Baked employees from long ago. They moved back home to Sioux Falls (about an hour + drive from Sioux City) and opened their own place called Queen City Bakery. It's really a wonderful Bakeshop and they were kind enough to host a book signing & tasting there. Please notice the Guiness that Kristine is holding:
All in all, we had a great time. We learned that South Dakota boarders Iowa, Nebraska AND North Dakota (who knew?), We learned what a loose meat sandwich was, we learned that Jolly Time popcorn and the Twin Bing candy Bar hail from Sioux City, and that the corn on the cob was some of the best we've had. We're going back in October for the big charity ball, and we can't wait!
On occasion, a few kind folks and bloggers have let us rant and rave and contribute to their blogs/sites. We are ever so thankful that they give us this platform, and we only hope that they don't come to regret it.
Our most recent posting can be found at The Amateur Gourmet:
It's a grits story, and we hope you like it. And stop and browse Adam's site if you haven't already. It is funny, interesting, and lovely.
And the people that run the irreverent, fanciful food site EatMeDaily gave us some room to let off some steam about the Chick Fil A obsession.
Thanks to both sites. We love ya!
From time to time at Baked HQ we like to feature a favorite customer. Jaclyn has been baking her way through our book and recently attempted the many-stepped Sweet and Salty Cake. It turned out great and we are happy to present Jaclyn and her glorious interpretation here:
So put your hands together for Jaclyn, and feel free to send us photos of yourself with one of your creations from our book. If you aren't feeling up to spending so much time in the kitchen, give us a ring and we will be happy to make one for you.
We are always so thrilled to get feedback on the Baked book. We love receiving your emails, photos, questions, feedback, and the occasional cry for recipe help. And just recently we got an email about the book that blew our lids off. It was so super amazing and cool, that we just had to share the news with you. It seems, there is an underground-super secretive-baked book baking society. Well, actually, I just made that part up. However, there is a Baked Baking Club and they do make a lot of recipes from the book (and other, more nutritious recipes as well). I am sure they would be open to having new members, so hit it up. Bake some stuff. Take some photos. And have some fun. And thanks to Cami and Danielle for sharing their photos of goodies from the book.
Independence Day is nearly here. We will be open regular hours on July 4th and July 5th. Call us now to order your Stars and Stripes Cake.
As dad day approaches, you might think about indulging him in a Sweet and Salty Cake or a Coca Cola Bundt!
Just call either of our stores: Brooklyn 718.222.0345 or Charleston 843.577.2180 to place your order today. We will be open regular hours.
Don't disappoint dad. And Happy Father's Day to you and yours.
If you are in NY this weekend, we will be signing books and sampling our famous brownies at design mecca Conran.
Stop by this Saturday. Say howdy. Eat some brownies. Browse about. We look forward to seeing you.
We had a great weekend at the National Harbor Food and Wine Festival. We signed a few books, ate some great food, and got to meet two of our favorite top chefs: Carla and Ariane. Anybody up for dinner at Ariane's restaurant, CulinAriane, in the near future? And a big shout out to Suvir Saran of Devi for making the festival so much fun.
Folks, do you like a good County Fair Contest?
Once again, we will be part of the Food and Wine Festival at National Harbor. And this time we will be judging a baking contest. So if you live nearby and you have a great recipe, enter for a chance to win a trip to the Cayman Islands. Winners must bring us along.
If you live in sunny California, come visit and eat with us as we finish our tour for our Book.
Our first stop is the House of Mickey. We will be at Disney's California Food and Wine Festival from May 21-May 25 (free dessert demos daily).
Next stop: San Francisco.
Come check us out at:
Rakestraw Books on May 26th at 7PM (goodie bags and cakes)
Book Passage on May 27th at 12:30PM (free brownies, ya'll)
Ominvore Books on May 28th at 6PM (come snack with us)
Check out two very with it blogs as they rave about our granola! Coolhunting and I Bought it Today.
The best part of owning a bakery is the fact that we never have to worry about getting a cake. Today, our very beautiful and talented Jessicakes celebrated her B'day with a simple lemon cake decorated by the über-talented Christina. Yes, that is a mini bottle of Patron. And yes, the cake says "Makin' Love". Happy Birthday Jessicakes! We're so proud and honored that you are part of Baked!
Today grubstreet ran a story about Nancy Olsen (of Gramercy Tavern fame) rating the city's best cupcakes. We came in at a modest 6th out of 15, which 'aint too bad, we think. However, we have to disagree with Nan's comment that our buttercream was too dense. Obviously, the cupcake was refrigerated (NO!) and it shows in the photograph. Our malted cupcake would have more of a sheen if it were at room temp (which is how all good cups should be eaten). Believe me, I know my babies, and I know what they look like when they've been chillin'... Anyway, check it out here and let us know if you agree with the results!
Aside from our wide array of Easter chocolates supplied by our favorite chocolatier, Jaques Torres, we're offering up some tasty Easter cookies (modeled by our amazing Brooklyn bakers and decorators- Eric, Jessica & Stefania below). Come by for some chocolate, a cookie, and some Easter love! Sunday hours are 9-5 in observance of the holiday.
It was brought to our attention that last nights episode of The Real World: Red Hook featured a very special guest star, and for once, it was not Heather Locklear. We caught a glimpse of the seven strangers munching away on our Red Hook Red Hot cupcakes (appropriate,huh?) Here's the evidence:
As soon as this aired, our cupcakes began talks with their agent to star in a FOX sitcom to air this Fall. The name of the show has yet to be revealed, but ironically enough, Heather Locklear has signed on to the project.
As Spring awakens here in Brooklyn, our need to create new and seasonal desserts kicks into overdrive. Today we tested a citrus mini bundt with a lemon curd center. So light, so... Springtime! Come by and see what we're concocting here in our Red Hook kitchen!
Patrick and Melissa and Fanny of Baked Charleston were part of the Legendary Dinner (a Charleston Food and Wine event). Without further ado, they bring you Almond Lemon Meringue Tarts, Apricot Rosemary Shortbread Bars, and Cognac Cheesecake Pops.
Occasionally we are asked to describe our most precious Kitchen Tools. The list is fairly consistent with what any home baker would recommend (stand mixer, good whisks, sharp knife, etc...). We are rarely asked to describe the most ridiculous kitchen tools-the ones you shouldn't own-the ones you should hide around company. Well aside from the wretched bread machines of the late 80's, I think we should stop making these:
This is an egg separator. It is oddly enchanting, but a complete waste of plastic and kitchen space. You can do the same thing with your hands and it is a lot faster. Is this the worst offender? Is there something else lurking in your kitchen that is even more ludicrous? Let us know.
Today in our ongoing series about the Baked staff we bring you a little bit about our storied employee, Jessica (photographed prepping our very own Black and White cookies).
The Q and A, is, as always the uncensored director's cut. Let it rip...
Name: Jessa Cakes
What Do You Do Here at Baked: Everything
Favorite TV Show: Cosby Show
Movie: Grease
Book: All of the Harry Potter Books...I'm a Pot Head.
Vacation Station: Bermuda to Lay on the Beach
Obama Yay or Nay: Yay
Favorite Dish: Stewed Oxtail and White Rice
Savory or Sweet: Sweet
Your Inspirations: Martha Stewart and Queen Latifah
Drink: Tequila!
How Do You Relax: Tivo
Fave Season: Fall/Spring
Band: Jodeci
On Your Ipod in Heavy Rotation: Acapella by Brandy, See You in My Nightmares by Kanye and Lil Wayne, Best for Last by Adele
Where Are You From: Brookyn, St. Vincents
Strangest Thing You Have Eaten: Shark
Quirky Habit: Very Sharp Pencils
Movie From Your Life: "Brownie Bitch" or Jessa Cakes The Musical
