Wednesday, August 13, 2014
Tuesday, August 12, 2014
Spotted: Oakleaf Cakes
Oh hey, guess where I am?? I'll give you a hint:
No? How about...
!!!OH YEAH, OAKLEAF CAKES!!!
After work today I tracked down their brand-new store in the very convenient location of 12 Westland Ave in Boston, MA (for any Bostonians reading this blog, it's right near Newbury Street.)
After work today I tracked down their brand-new store in the very convenient location of 12 Westland Ave in Boston, MA (for any Bostonians reading this blog, it's right near Newbury Street.)
I've been a huge fan of Amanda and her crew ever since I attended one of their fondant classes as part of a birthday celebration (at which point it was still Amanda Oakleaf Cakes), a little over two years ago. (See the post here.) When I found out they were moving, I couldn't wait to finally stop in, do some sampling, and see what classes were coming up. Going in, I told myself I was only going to get coffee, and maybe one pastry type thing. As you can see below, things did not go entirely according to plan.
The cupcakes were dispatched with the ladylike delicacy and class I reserve for public spaces (three bites instead of one). On today's picks...
Peanut butter: (I snagged the last one from the case!) Here is all you need for your peanut butter chocolate and/or Reeses craving: smooth peanut butter frosting (it was hard to remember it WAS frosting) on top of a light chocolate cake. With a wee peanut butter cup on top. (So cute! So wee!)
Coconut lime: A light fluffy cupcake that I'm pretty certain was banana--a nice undertone (no overwhelming fake flavors here!) that added to the overall tropical feel of the cupcake. The frosting had more lime than coconut, I think, but that can't exactly be called a drawback. Definitely a good summer cupcake! (And it had sparkles.)
Worth the $3.50 apiece? Yes. Yes they are. This caffeine fiend also gives a double thumbs up for their coffee, which, from what I remember from the last store, is a new addition.. Each cup is brewed to order, so it really really doesn't get much fresher. Today's cup tried was Yirgacheffe, a light roast that this reviewer happily describes as "most nombly, especially with a little bit of milk."
Another reason to stop by, especially if you're looking to acquire a cake: their fondant.
Now, I know the whole fondant-is-good, fondant-is-the-scourge-of-the-earth divide is still going strong in the baking and the consuming world of pastry. If you fall into the latter category, but still like the clean lines of fondant cakes, I do recommend stopping in to give their marshmallow fondant a try. It's not as sweet as regular fondant; think a slightly less sweet marshmallow rolled over your frosting.
To wrap up, look at some of the awesome new cakes up on their website! A smattering of my favorites, from the classic to....well, Gandalf.
(P.S. - want to take a class, but a little far from Boston? Check out their Hamburger Cake class on CakeMade, right here.)
Until next time!
The cupcakes were dispatched with the ladylike delicacy and class I reserve for public spaces (three bites instead of one). On today's picks...
Peanut butter: (I snagged the last one from the case!) Here is all you need for your peanut butter chocolate and/or Reeses craving: smooth peanut butter frosting (it was hard to remember it WAS frosting) on top of a light chocolate cake. With a wee peanut butter cup on top. (So cute! So wee!)
Coconut lime: A light fluffy cupcake that I'm pretty certain was banana--a nice undertone (no overwhelming fake flavors here!) that added to the overall tropical feel of the cupcake. The frosting had more lime than coconut, I think, but that can't exactly be called a drawback. Definitely a good summer cupcake! (And it had sparkles.)
Worth the $3.50 apiece? Yes. Yes they are. This caffeine fiend also gives a double thumbs up for their coffee, which, from what I remember from the last store, is a new addition.. Each cup is brewed to order, so it really really doesn't get much fresher. Today's cup tried was Yirgacheffe, a light roast that this reviewer happily describes as "most nombly, especially with a little bit of milk."
Another reason to stop by, especially if you're looking to acquire a cake: their fondant.
Now, I know the whole fondant-is-good, fondant-is-the-scourge-of-the-earth divide is still going strong in the baking and the consuming world of pastry. If you fall into the latter category, but still like the clean lines of fondant cakes, I do recommend stopping in to give their marshmallow fondant a try. It's not as sweet as regular fondant; think a slightly less sweet marshmallow rolled over your frosting.
To wrap up, look at some of the awesome new cakes up on their website! A smattering of my favorites, from the classic to....well, Gandalf.
(Dinosaurs and lace. I want to hug whoever commissioned this one.)
(P.S. - want to take a class, but a little far from Boston? Check out their Hamburger Cake class on CakeMade, right here.)
Until next time!
Wednesday, July 23, 2014
Wednesday, July 16, 2014
Wednesday, July 9, 2014
Monday, July 7, 2014
Stars, Stripes and Sugar
Well, it's a little bit past the 4th--but hopefully you were all out enjoying the fireworks and sparklers (or, for any non-USA readers, some lovely July weather). I got an unexpected long weekend, so to celebrate the last few hours of vacation time...how about some cake?
I've been seeing a couple of Jessicakes' lovely pieces popping up across the web, and they're just too lovely to not post. From elegant silver swirls and stars...
...to this super cute number whose dots and retro-style fireworks definitely remind me of summer.
Run on over to her blog here for more lovely cakes, plus a whole bunch of tutorials. It also looks like she's got some Craftsy classes going!
Speaking of tutorials, if you want to make a thoroughly patriotic cake, I'm going to have to recommend SugaryWinzy and her Fourth of July Flag Cake:
Yes, there really are thirteen stripes. Unfortunately, the stars don't come baked in, but just keep a piping bag on hand during serving, and you're all set! Find out how to make the cake on her blog, here.
Once you've got your stars and stripes down, I suppose all that's left is to top off your cake with good ol' Uncle Sam.
He's never looked cuter.
Or you could always go the buttons-and-bows route:
That all said, however, I think the grand prize for today's Independence Day cakes has to go to Amazing Grace Cakes, who eschewed the usual patterns for an incredible I-Can't-Believe-That's-Cake rendition of William Diamond's Drum, complete with writing on the top:
...then again, it might tie with this life-sized George Washington cake. I'll let you all debate about whether this surpasses "cake" and ventures into a whole new genre. Happy Independence Day!
I've been seeing a couple of Jessicakes' lovely pieces popping up across the web, and they're just too lovely to not post. From elegant silver swirls and stars...
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| Jessicakes |
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| Jessicakes |
Speaking of tutorials, if you want to make a thoroughly patriotic cake, I'm going to have to recommend SugaryWinzy and her Fourth of July Flag Cake:
 |
| SugaryWinzy |
Once you've got your stars and stripes down, I suppose all that's left is to top off your cake with good ol' Uncle Sam.
 |
| Cake Central's CakeADoodle |
Or you could always go the buttons-and-bows route:
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| My Cake School |
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| Amazing Grace Cakes |
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| By Roland Winbeckler |
Wednesday, July 2, 2014
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