CakeSpy Undercover: Nickel Diner, Los Angeles

I could tell you that the best things in life are free. 

Or I could tell you to go to the Nickel Diner in Los Angeles, where nothing is five cents but everything is highly tasty, especially the baked goods, which are baked on-site. 

For now, I'll focus on the doughnuts, because that's my area of expertise--and by expertise, I mean, that is what I ate when I was there. Because doughnuts are a fine appetizer before a light breakfast of fried eggs, potatoes, and bacon. 

My little sister was the sleuth who tipped me off to this sweet spot, and after seeing the pictures of the doughnuts she'd enjoyed here, it was on the top of my list when I went to visit her in her new home city. 

They have a few flavors of doughnuts that are available on a regular basis: Red Velvet, Maple Bacon, Nutella, Irish Car Bomb (Guiness, Baileys irish cream and Jameson filling), and Strawberry Crumb. And they'll ask you right away if you want to start with a doughnut (they're good up-sellers). You should say yes. 

Photo: Kimberli RansomThey may offer a pop-tart, too. I didn't get one but I will next time, I think!

Now, SpySis has already sampled a couple of the doughnuts, including the Irish Car Bomb and the Strawberry Crumb. The Strawberry Crumb cake doughnut, she said, was "pretty sweet" but she liked the dangerous slight bitterness (perhaps owing to the beer?) that went with the sweet on the Car Bomb.

Wanting to try a new one, we hit up the waitress for a suggestion. She said that the Maple Bacon was by far the most popular. "But is it the best one?" I asked, jerk that I am.

"Nope." She said, and suggested that we go with the Red Velvet.

Red Velvet it was. 

It's not a red velvet cake doughnut--it is actually a vanilla yeasted doughnut dusted with cocoa and red coloring, filled with cream cheese frosting.

But while some might say "that's not technically red velvet" I respond "SHUT UP MAN, THIS THING IS DELICIOUS." I loved the crunchiness of the cocoa powder topping and how it made my fingers red and messy. I loved the fresh, yeast-scented taste of the doughnut itself. But most of all I loved the filling. I could eat, bathe in, breathe, and sleep in a bed made of cream cheese frosting, and this stuff was a particularly good variety--just oozy enough that it worked with the pillowy doughnut, but not so oozy that it all shot out of the side of the doughnut when you took a bite.

These doughnuts have made me and my sister very happy, and if you give them a chance, I think they'll make you very happy, too.

To close, I will show you the sign above the door at the Nickel Diner, which I seriously love:

You know, just a reminder. Donut doubt that you're exactly where you're supposed to be.

Nickel Diner, 524 S. Main Street, Los Angeles; online here.

Sweet Sneak Peek: The Secret Lives of Baked Goods Illustrations

There's still a week until my new book, The Secret Lives of Baked Goods: Sweet Stories & Recipes for America's Favorite Desserts, is released, and I just know that you are dying--absolutely dying--to buy it or see me on book tour (those dates, btw, can conveniently be found running on the left side bar of this site - just look to your left! <-------). 

Well, I can't make May 7 come any sooner, but I can reveal a secret or two about the book, I suppose!

How about giving you a preview of the art that will be inside of its lovely pages?

This book is quite different from my first, and as such, a different style of illustration seemed appropriate. So in this book, it's all more bold and linear pen and ink illustrations. It's certainly not my usual style! But that was actually kind of fun - challenging myself to a different style of artwork. Doing all of those little shading and cross-hatchy bits brought me back to art school, and in a positive way. I found it meditative to do them while watching Gossip Girl. 

I hope you like this different style--here's a peek at some of the illustrations which were used as spot illustrations in the book! 

Buy the book here: The Secret Lives of Baked Goods: Sweet Stories & Recipes for America's Favorite Desserts!

Cake Byte: Cottage Bakers Market in Bellevue, WA

Dolci Divino

Dudes, dudettes. Here is some very exciting news: there's a BAKED GOODS FARMER'S MARKET coming to the Seattle area!

It's true: I know this because the organizers reached out to tell me all about it. Here's the 411, from the source.

Cottage Bakers Market, taking place on May 4 and May 11, 2013, in Bellevue, WA.

Dolci Divino

This is a temporary indoor market where small-business specialty food crafters and bakers will gather to sell their fresh, made-from-scratch sweets, such as brownies, cupcakes, pies, cheesecake, lollipops, breads, caramels, marshmallows, cookies and cakes to everyone who loves delicious desserts. This includes folks who are gluten-intolerant, adhere to a vegan diet or want sugar-free and dairy-free options.

First of Its Kind. This is the first market of its kind in the Seattle area (there is a similar market up in Vancouver, B.C.) and is a new outlet for small food companies and bakers to offer their goodies to the public, since none of the vendors at the Cottage Bakers Market have retail stores – except for one! It’s also an opportunity for people to find a really unique mix of handcrafted food items under one roof.

Sweets You will Find Here: Decadent sweet (they also do savory) cheesecakes in cupcake-size servings from Dolci Divino. Owner Keri D’Angelo says “we take care in developing all nuances of our recipes from the crust to the topping. Our 2 signature flavors are Cinnamon Roll Cheesecake and Triple Chocolate Stout Cheesecake.” Another vendor is award-winning pie maker Barbara Schwartz of Pies By Barbara. She took home the award for Best Professional Cherry Pie at the High 5 Cherry Pie Bake-off in August 2012! She also offers hands-on pie making classes. Yum! The market will also feature customized, flavorful cupcakes from Jessie’s Haute Cakes, moist lavender-infused brownies by Little Sunshine Bakery and This Charming Candy’s lollipops, hand-poured in small batches to ensure a silky texture and superior, beguiling flavors.

Lavender brownie, Little Sunflower Bakery

Dates of Event: May 4 and May 11, 2013; Saturday; 11 am to 4 pm Location: Northwest Arts Center - 9825 NE 24th St., Bellevue, WA 98004 Cost to Attend: Free.

For more information, visit the Cottage Bakers Market website!

Baker's Dozen: A Batch of Sweet Links!

I saw all of these great cake plates at Bountiful in Venice, CA.

The best article ever about the "bursting of the cupcake bubble".

Love love love love love: Thiebaud Pink Cake.

Buckeye state ice cream!

Learn the fascinating story of Chiffon cake!

I basically despise flan, but this one looks likeable.

Whipped caramel ganache frosting. Be still my beating heart!

A good list of baking basics tips.

Remember when I went to Retro Bakery in Las Vegas? Yum yum.

I love what Joy the Baker loves: doughnuts with pink feather boas.

10 best doughnuts in Los Angeles? 

C'est fantastique: pink lemonade layer cake!

Always tasty: Elvis Whoopie Pies.

CakeSpy Undercover: Huckleberry Cafe, Santa Monica

I love me a good cafe. And in Santa Monica, California, you'll find plenty of nice ones. Airy, sunny, often with outdoor seating. You can smell the ocean in the air if the wind is right. 

My new favorite is a bit in-land, but what they lack in the scent of sea air, they make up for in the smell of sweet carbohydrates. It's called Huckleberry Cafe. It's owned by a couple--half of which earned their baking chops at San Francisco's famed Tartine Bakery.

I had read about Huckleberry on websites and in magazines over the past few years, so I was delighted to finally have a chance to visit while spending a few days in Santa Monica. 

The website told me that "Everything served at Huckleberry is made on site using the best quality ingredients, including organic flour, Vahlrona chocolate and farmer’s market produce. The menu changes regularly with the seasons and on the baker’s whims."

So, I'll tell you what I had, but I can't guarantee it will be there when you go. 

First, the maple bacon biscuit. I am a biscuit lover, and this one was a fine specimen. Sort of like a hybrid between biscuit and scone, texture-wise, with a mellow sweetness from the maple. Yum. But then it was punctuated by salty spots of bacon. This was no "bacon just for attention" type of sweet. It was really effing good. 

Next up was the multigrain oat bar with a cherry filling. This was different, I was told, because it usually has blueberries. Whatever. This cherry thing was freaking good. Tart cherries against a backdrop of oaty buttery cookielike goodness, then topped with brown sugary crumble. Don't be fooled by the word "grain" and the presence of fruit--this is not health food. No way, man. It's tasty-town.

The bakery case is STOCKED, though. You'll find shortbread cookies, croissants, cakes (cornmeal blueberry? YES!), layer cakes, scones, biscuits, and then in the cold case, trifles and salted caramel bars and other tasty stuff. 

Huckleberry is mos' def a new favorite of mine. It's a fantastic place to spend time and eat. I hope you'll visit next time you find yourself in sunny Santa Monica! Also go visit my sister. You might find her around the new Doc Martens store! She does all of the retail planning for them, so feel free to be effusive about their fantastic displays.

Huckleberry Cafe, 1014 Wilshire Boulevard, Santa Monica; online here.

Cake Byte: Philadelphia's Scoop De Ville is Moving!

Dear Philadelphians:

If you walk by the current Scoop DeVille in the next few days (starting April 27th), you'll be horrified to see it closed. But PANIC NOT! Because they're only moving a few blocks away! I have proof by way of a letter from the owner.

Here it is:

My name is Spencer Philips, and I am the guy opening the new Scoop DeVille in Center City!

The long-time Scoop DeVille owner, Matt Shore, will be closing the doors to the current Scoop DeVille at 18th and Chestnut in order to focus on his own brainchild: Sophie's Cafe in the suburbs of Wayne, PA.

I have partnered with Matt to open my own Scoop DeVille at 1315 Walnut St. We'll keep the Scoop DeVille name, mission, and delicious ice cream blends. Even the employees will be the same. I have been a lover of Scoop DeVille since I was an undergrad at UPenn in 2004, and I am so excited to share Scoop with even more people in Center City!

I would be honored if you would cover our new Scoop DeVille on your blog. We need help to spread the word that Scoop isn't closing for good, just moving a couple blocks!

Here's the plan: the current Scoop will close in ONE WEEK- so take advantage of the ice cream and sales now!  We are renovating our new location in order to keep the same Scoop DeVille appeal that you've come to now and love. We will REOPEN AT 1315 WALNUT in Mid-May. We'll keep you posted on all the progress!

So, ice cream lovers of Philadelphia, do not panic--Scoop DeVille will be back soon! You can keep up with their goings-on via the website. And starting mid-May, visit them at their new location, 1315 Walnut Street in Center City Philadelphia!

Batter Chatter: Interview with Kristin Ausk, Recipe Tester for The Secret Lives of Baked Goods

Curious about the secret life of a recipe tester? Learn more about one of the fantastic recipe testers (and overall awesome person) for my new book: Kristin Ausk, owner of So-Cal's beloved Meringue Bake Shop! We'll discuss the recipe testing a bit, but also give you a little more of her back-story, too!

How did you feel to be approached about testing recipes for this awesome book? I was so excited! Very honored. I love trying out new recipes. And love helping out friends. 

What recipe did you test? I tested the pink frosted cookies.

Did anything surprise you about the recipe or testing process? The only thing that surprised me was the amount of flour. I worried they would end up dry. But they were perfect. Absolutely delicious & cakey. The frosting on top was the best. I made a slight alteration to the recipe and added some Princess Cake & Cookie baking emulsion from KAF to the batter along with the vanilla. And I added 1/4 tsp of almond extract to the frosting.

What are your thoughts on cake for breakfast? Yes please. My sweet tooth is really bad in the morning. I am a donuts/muffins/scones/pancakes/cake person. And always with a cup of coffee.

Can you suggest a polite way to extract myself from conversations with people once they've said "I don't like dessert"? I would just throw down whatever is in my hands and shout "i'm out!" and walk away.

What is your favorite US city for eating? I'd have to say Seattle. With San Francisco a close second. But I should add that I haven't been many places. I've never been to NY. Or Austin. Or Nashville. Or St. Louis. Which I hear are great foodie cities too.

For more of Kristin's work, visit the Meringue Bake Shop website. It would also be a good idea to buy my book: The Secret Lives of Baked Goods: Sweet Stories & Recipes for America's Favorite Desserts.

CakeSpy Undercover: Momo and Company, Santa Fe

This is what a gluten-free cupcake looks like at Momo and Company in Santa Fe, New Mexico. This is a totally gluten-free and mostly vegan bakery near the Georgia O'Keeffe museum, downtown.

How did they get there? So glad you asked. Per their website,

What happens when you put together a native New Yorker with an affinity for baked goods (bordering on obsession) and a native New Mexican who has a passion for Boba tea?…you get Momo & Co! Leslie Thompson, founder of Momocakes Vegan, Gluten-Free Bakery and Carola Kieve, lover of all things Boba have teamed up to bring 100% Gluten-Free, (Mostly) Vegan goodies and the 1st ever All Natural Boba Tea Bar to Santa Fe, NM.  Initially our journey was a personal challenge to be more mindful of what was going into our food and beverages but along the way we’ve learned that many people need to eat allergen-free foods as a necessity .

While eating gluten-free may be a necessity to some, it need not equal suffering--for anyone. So it makes me so glad that places like Momo and Company exist, where gluten-free treats are available for those who can't eat gluten, but delicious for everyone.

By the way, this is what two gluten-free cupcakes look like at Momo. 

On my recent visit with my friend Judi, we each got the breakfast sandwich (I know, not sweet) on gluten-free bread. Hey, the bread was pretty good and held together quite well (I've had trouble with gluten-free bread falling apart on me in the past). 

The cupcakes, made with a proprietary blend of flours (each of their baked goods has a slightly different mix to ensure the best flavor and texture), are among some of the better gluten-free / vegan varieties I've tried. The cake held together (once again, I have had trouble with that) and on the chocolate-chocolate cupcake, little studs of chocolate added extra delight. The frosting had a little bit of a "crust" on top, which I like--the only bad part is that it made it solid so if cutting the cupcake in half, the frosting comes off in a chunk. But this does not affect the flavor--just the visual. 

Cupcakes aren't the only sweet on the menu--they also have sticky buns with chocolate:

as well as chocolate chip cookies, mexican wedding cake cookies, a waffle bar with plenty of sweet toppings...

and of course the savory / sandwich menu.

Momo and Company, 229a Johnson Street, Santa Fe; online here.

Baker's Dozen: A Batch of Sweet Links!

Reminder: buy my new book.

Bakery I wanna visit: Prince Street Bakery, Bedford MA (Thanks for the tip, Rob!)

This is obviously my new favorite thing...

Bavarian doughnut pie. Sweeeeeeet.

A beautiful article on the merits and history of stack cake.

Almond Butter. Chocolate. Coconut. All good things, all in these cookies.

A good kind of glossary: chocolate glossary.

Important: cupcake wrapper sizes.

Yuck or yum? A little bit of both? Salad Dressing Cake!

Cocoa nib polvorones. So good you'll want to marry them!

Chocolate pop-tart pie. I love this!

Frozen cupcake ice cream pie. I also love this!

Look at these rainbow striped cookies. They make me happy!

Quel yum: Oreo Souffle!

Batter Chatter: Interview with Baker-Author Gesine Bullock-Prado

Are you a baker? Do you think you're pretty cool? Well, think again. Because Gesine Bullock-Prado wrote the book on cool baking. Actually, she's written several: My Life from Scratch: A Sweet Journey of Starting Over, One Cake at a Time; Sugar Baby: Confections, Candies, Cakes & Other Delicious Recipes for Cooking with Sugar; Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented; and now, Bake It Like You Mean It: Gorgeous Cakes from Inside Out. I mean, seriously. You should take a few minutes here to buy all of them.

I baked something last week from the most recent book, and man, did it ever go over well. You'll have to wait a few days for that post, because I've been busy painting cupcakes and unicorns. But in the meantime I will show you a picture of one of the cakes from the book that my friend Peabody made. I hope she doesn't mind me sharing her picture, especially since I didn't ask. But seriously, isn't this amazing?Image: Peabody

Yes, this cake, baked by Peabody, is one of the recipes featured in Bake It Like You Mean It.

Now, if you, like me, are curious to know more about the baking prodigy behind this creative deliciousness, well, you're in luck. Because Gesine was kind enough to answer a few questions so we could all get to know her better. This should whet your appetite til I can post that recipe!

Interview with Gesine Bullock-Prado

What's the best thing to happen to you in the last 48 hours?  The Dartmouth Women's Tennis team sent me a long sleeved team t-shirt to thank me for making them a cake while they were on the road, competing in LA.  I was away from home too, baking in California for the Bake It publicity tour, and I was already in the groove so I pumped out a checkerboard cake to fuel them away from home.  I really wasn't doing it for the cozy t-shirt, I swear.

What are your thoughts on cake for breakfast?  My thoughts are,"yes please."  And let's not forget that muffins, everyone's favorite morning comestible, are really just cake in paper Spanx.

Can you suggest a polite way to extract myself from conversations with people once they've said "I don't like dessert"?  "I have the number of a wonderful therapist who can help you with that."

Do you have any superstitions?  They usually follow along the lines of the rules of "Fight Club."  So I can't talk about them.

Zombie apocalypse! You only have time to grab three objects from your home before running. What are they?  The husband (I often treat him as an object because he's so pretty), the dogs (they count as a single unit and I might stuff them when they pass, so I'm counting them as objects too) and my flock of chickens and water fowl (also counting them as a single unit and see my dog answer re stuffing).

WITHOUT GOOGLING IT: what is cream of tartar, anyway?  If it's a something to do with pastry AND wine, I'll likely know the answer.  Cream of tartar happens to be and acid derived from a sediment left over from delicious wine fermentation,   I also am a meringue fiend and am friends with all acids that help in denaturing egg whites.  Do I get some wine for knowing the answer?

What quality to you most admire in a person?  Kindness

What is your personal mission statement?  Bake it like you mean it.  I'm not kidding.  I've been using it as a mantra for a kagillion years and it took me that long to realize that I could recycle it for use as a book title.  

What is your favorite US city for eating?  Vermont.  I's not a city but our entire population doesn't match the census numbers in a NYC borough so I think it counts.  I think we should rename the state Cheese City.

If you could choose any person living or dead to bake a cake or treat for, who would it be and why?  Mark Twain.  He loved his pie.  While he was spending an extended period of time in the UK, he wrote fantastic letters to his housekeeper back in the states just listing all the pies he wanted to eat when he got back home.

What's the best gift you've ever given?  A Zojirushi Fuzzy Logic rice maker along with a bundle of Japanese Pub Food cookbooks to my husband.  This was a few years ago and I'm still getting great food out of him on a weekly basis.  

Since you live in Vermont...can you tell me a story about creemees? They are delicious and not meant for the lactose intolerant.  I tolerate lactose beautifully so my stories don't include any danger or hijinks.  

If you were able to go back in time and give your 13-year old self a message, what would it be?  Buy stock in Microsoft & Apple.  

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Don't you love her? Buy the book now: Bake It Like You Mean It: Gorgeous Cakes from Inside Out