Batter Chatter: Interview with Christy Beaver, Co-Author of Mini Pies

Curious about the life of a pie-maker and cookbook writer? Here's an interview with Christy Beaver, co-author of Mini Pies: Adorable and Delicious Recipes for Your Favorite Treats (you can find a recipe from the book here!):

So. Your book is out. How does it feel? It's surreal. I can't imagine how new parents feel, because I was totally overwhlemed with joy holding a cookbook.

What was the hardest part about developing recipes for a book? once you get past the standard flavors, developing creative flavors that push the boundries (just enough but not too much) was a fun challenge.

I have a friend (really, I do) who doesn't like Pumpkin Pie. I know, I know. What other pies might you suggest for Thanksgiving? I agree with Morgan (read her interview here). And the savory sweet potato might work for them.

What is your personal favorite recipe in the book? Aunt Jimma's chocolate pie. Its SO freakin' good and totally worth the effort. My second favorite is Verry Berry.

If your partner, Morgan, is expanding Mini Empire to the east coast, and you have a book now, does that mean it's a Maxi-Empire now? It will always be mini and adorbale. That way no one will see it coming when we take over the world.

Any advice for people who want to pitch / write a cookbook, now that you've had the experience? It's a lot of work, and totally worth it. You have to find a balance between being emotionally invested in your project and not bursting into tears once the editor gets ahold of it and changes everything.

What's next? More cookbooks, hopefully. :) We want to write one for mini cupcakes and one for scookies.

Buy the book: Mini Pies: Adorable and Delicious Recipes for Your Favorite Treats.

Batter Chatter: Interview with Morgan Greeseth, Co-Author of Mini Pies

Curious about the life of a pie-maker and cookbook writer? Here's an interview with Morgan Greenseth, co-author of Mini Pies: Adorable and Delicious Recipes for Your Favorite Treats (you can find a recipe from the book here!):

So. Your book is out. How does it feel? It feels amazing and surreal to finally hold the book in my own hands.

What was the hardest part about developing recipes for a book? Not gaining 10 lbs from testing all the pies! Luckily we had many volunteers to sample our batches and give feedback.

I have a friend (really, I do) who doesn't like Pumpkin Pie. I know, I know. What other pies might you suggest for Thanksgiving? Bourbon pecan works wonders, and many have stated that they haven't liked Bourbon Pecan until they tried ours. Sweet potato is a good alternate as well. Otherwise, chocolate pie because chocolate is delicious at any occasion.

What is your personal favorite recipe in the book? Very berry, hands down. The first time I tried it, I exclaimed "Holy crap this is good!" Well, more like "hum mum mmm mm uh mmd " because my mouth was full, but I had to let it out.

How did Susanne become such an expert on lemon meringue? I'm intrigued by the recipe intro. Susanne is my mother, and as they say, mothers know best. I grew up with this pie and it was the only pie I liked for years.

If Morgan is expanding Mini Empire to the east coast, and you have a book now, does that mean it's a Maxi-Empire? Although our empire has reached a vast audience, our operation is still as bite-sized as our treats ;)

Any advice for people who want to pitch / write a cookbook, now that you've had the experience? We were fortunate enough to have been asked to write the cookbook, so we don't have experience with pitching. But for those who want to write, I'd say three tips: 1. Make sure you have friends who'll test your treats. 2. Failed recipes are good things. They're help you create an even better recipe. 3. Mothers and grandmothers give some of the best baking advice.

What's next? We have a few secret things in the works and possibly a mini pie kit. 

Buy the book: Mini Pies: Adorable and Delicious Recipes for Your Favorite Treats.

Batter Chatter: Interview with Julie Winer of Splurge Bakery, Millburn NJ

Splurge: verb. Definitions:

1. to indulge oneself in some luxury or pleasure, especially acostly one: They splurged on a trip to Europe.
2. to show off.

Well, I'd gladly engage in all of the above when it comes to baked goods, especially when they're as sweet and cute as the ones at Splurge Bakery in Millburn, NJ. But what's the bigger story behind the bakery? So glad you asked. And to answer, why don't I share this sweet q+a I shared with owner Julie Winer:

Splurge...please, tell me how you decided on your delicious bakery name. When we first came up with the idea for Splurge Bakery, we envisioned a place where you could come and really enjoy fresh-baked treats made from the finest ingredients.  It would be a great way to literally treat yourself and your family and your co-workers to something delicious; to really indulge in something and forget about your worries for a little bit.  Splurge just seemed a great way to represent that feeling!

You offer custom photo cookies. Do cookies taste better with loved ones' faces on them? Of course!  Everything tastes better when you're thinking about someone you love!  Our photo cookies are such a great item for 1st birthday parties, landmark anniversaries, weddings, and more - people just adore our homemade shortbread cookies, and topping them off with a photo of a friend or relative (or even a business card) is just an added bonus!

You have an event called "Whoopie Pie Weekend". Sounds like the best weekend ever, what happens during it? It is the best weekend ever! During Splurge Bakery's Whoopie Pie Weekend, we set up a Whoopie Pie bar where you can make your own Whoopie Pies, mix and match different cake tops and bottoms, and fill with delicious creamy icing.  We also have all of our unique Whoopie Pies available for sale, including traditional ones as well as Red Velvet, S'mores, German Chocolate, and – believe it or not — Pina Colada.  We'll be hosting our next Whoopie Pie weekend in January 2012, and we can't wait!S'mores whoopie pie

What cupcake flavor excites you most now that fall is in full swing? We're so excited about our new Caramel Apple Cupcakes for the fall.  They're made with our delicious spice cake, homemade caramel, and fresh apples.  They are the perfect cupcake for fall and apple season.

Tell me the truth. What kind of magic powers will I develop after I eat your Apple Magic Bar, which is made of everything that is delicious: Chopped pecans, butterscotch, coconut, apples and semi-sweet chocolate? Well, I wish I could tell you that you’ll be able to wave your fairy wand and grant 7 layers of rainbows and sunshine on everyone you meet!  But, I can say that you’ll just be really super happy and you’ll have a magic smile on your face when you’re done eating one.

I feel like rugelach is often an overlooked cookie, so I was happy to see it on your menu. Can you say a few words about why it ought to be loved? I love rugelach!  It’s just such a delicious cookie with lots of tradition built in to its flaky goodness.  We actually hand roll, fill with our home-made apricot or raspberry mixture, and then cut each rugelach, unlike many mass-produced varieties you see today.

What is the ideal frosting-to-cake ratio on a cupcake, in your opinion? In my opinion, a perfect cupcake will be 2/3 cake and 1/3 frosting, but I respect everyone’s own feelings about this. I know it’s a very personal preference!

When you have a day off from baking, what do you like to do? I don’t ever have a day off from baking, but if I did I’d go to New York City and see a Broadway show and go out for a nice dinner, maybe go to a museum if there was enough time!

What kind of treat do you crave on YOUR birthday? For my birthday this year, I had our own Luscious Lemon Cake with lemon curd, but next time I’ll have our cheesecake, which is amazing, if I don’t say so myself! 

What's next for Splurge? What’s next for all of us at Splurge is lots of birthday parties for kids of all ages in our prep kitchen, many corporate gift orders for the holidays, and tons of yummy treats, cakes, and pies for Thanksgiving, Christmas, and Chanukah.  We’re also hosting a fundraiser on November 18th for the landmark St. Stephen’s Church down the street from us here in Millburn, New Jersey which was badly damaged by Hurricane Irene. 

For more, visit the Splurge Bakery website.

Batter Chatter: Interview with Heather Barranco of Dreamcakes, NY and NJ

Cakes are generally dreamy, but Dreamcakes are especially daydream-worthy: gorgeous confections that taste as good as they look, baked and designed by artist and product designer-turned baker Heather Barranco, who creates these cakes for custom clients and sells through the six locations of metro-NYC area gourmet grocer Eden Marketplace and Garden of Eden. Want to learn more about these sweet treats? Read on:

Tell me about the most recent dessert that impressed you (made by you or someone else). The most recent dessert to impress me? How can I pick just one? I'm impressed by the design of elaborate blown sugar work. It reminds me of when I experimented in glass blowing. I would like to learn sugar blowing. For taste, the most amazing dessert is Italian lobster tails with French cream; it's flaky on the outside and creamy on the inside. Like the food critic in the movie Ratatouille, I love any dessert that takes me back to my childhood. As a kid, my favorite cake was a chocolate cake with banana cream and whipped cream. Now, I make this unique cake combination called Chocolate Bananas Foster. It's a grown up, gourmet version of my childhood favorite with fresh bananas and caramel.

You went to Parsons School of Design. What about cake appeals to you as artistic medium? As an artist, I love experimenting in different mediums. An artist feels the need to express one self visually. I find the multiple senses exciting; taste, smell, texture or touch and of course, sight. I've always been obsessed with desserts from a young age. This medium suits me. I find it also appeals to many people because of the various senses involved. It's almost like you are becoming one with the "beauty" of the cake when you taste it. Along with the senses, I love being a part of my clients' joyous occasions. My favorite subject at Parsons outside of design courses was art history. I love being able to incorporate my clients cultural background into the design and flavor of the cake. Being able to design directly for my clients excites me.

When I worked as a product designer, we were always asked to invent new product concepts for a corporation's marketing team. My designs would be sold all over the world but, I would rarely come in contact with the consumer using my design.

What is Dreamcakes' involvement or relationship with Eden Marketplace / Garden of Eden? Eden Marketplace/ Garden of Eden is a chain of 6 gourmet stores in New York/New Jersey. When I approached one of the owners to sub-lease space in their store, he asked to have my products in all their stores. For a number of years, the owners were actually looking for someone to make gourmet specialty cakes and wedding cakes for their customers. Even though I am the owner of Heather Barranco Dreamcakes, I'm definitely a part of their family. My team and I work 4 out of 5 days in the South Orange flagship bakery of Eden Marketplace. One day a week, I meet with clients in the the NYC corporate office. I love working in their store and being able to build my brand as a part of their gourmet offerings.

Why do wedding cakes always taste different than birthday cake, even if they're the same flavor? Wedding cakes generally taste different from the average cake for two reasons. Many wedding cake designers make the cake as a pound cake because it makes the cake more stable; less likely to fall apart when stacked in tiers or during transport. Birthday cakes are made of lighter, airy cakes. Sometimes they are made with whipped cream--a big no-no for a tiered cakes. I've tested so many recipes to get the perfect balance of light and tasty with stable structure. I have actually received many clients commenting on our taste as being more flavorful and moist then other wedding cakes. I won't compromise taste for design, it's all one in the same. The taste, texture and flavors need to be designed as well as the visual beauty.

Your flavor menu is incredibly eclectic. What plays into you deciding to add a new flavor to the menu? I add so many flavors because I want my flavors to appeal to different ethic groups, and various people. My husband is Indian and I've really embraced his culture as well as the Indian style of cooking. This may help to understand some of my flavor choices. I wouldn't be interested in just offering vanilla and chocolate. Like I said, earlier, I like to design the flavor as well as the visual style of the cake. I want people to be able to experiment and try something they've never tasted.

Tell me more about DreamBoxes. Are they like Pandora's box, but opening up a new world of cake deliciousness? DreamBoxes were inspired by print making and lithography. I liked the idea of having uniquely designed cookies that could be collected or gifted. The design would be numbered and then retired.

Tell me the truth. Do you have any junk food guilty pleasures? Sweet or savory? I have so many junk food guilty pleasures that you wouldn't have space in your blog ;) here's a few, chocolate chip cookies, peanut butter cookies from Eden Gourmet, German chocolate cake ice cream at Cold Stone as well as Mint Chocolate Chip, ladyfinger blueberry cheesecake, and weird but true, I crave black licorice every time I enter a drug store. My favorite savory foods are Alaskan King Crab, lobster, oysters and my grandmother's tomato salad. I can't stand greasy food.

You have been called a "renowned party-giver". Sweet! Tell me about a memorable party (including the cake). This may surprise you but the best parties I've thrown are all about enjoying the people. When we have big parties for Christmas, baptism, etc. all of my husband's extended family comes from Canada for the weekend at our house. We've had over 35 people sleeping in our house for a party. We stay up late into the night singing, dancing, and playing the tabla (Indian drum). We sleep everywhere in the house, including the screened in porch. As a family, we cook together elaborate meals. I'm around cake all the time lately so I usually want to make other unique desserts for my family functions. Seeing my children happy with their loved ones is important. I like lots of people surrounding me. This is fun to me. 

The day after an event, you have some slightly stale but mostly still good cake. What do you do with the leftovers? If I had a really delicious, day old cake...I would never throw away good food unless it is spoiled or processed junky cake. You can warm stale cake in the microwave to bring back some if it's flavor and moistness. I always have lots of people around. Serve it with some tea and coffee.

What's next? With my background in product design and manufacturing, I would like to eventually build our own line of unique designer kitchen products. We also have some really interesting projects and media in the works, which I can't discuss. I will keep you updated as projects solidify.

Want more? Visit heatherbarranco.com.

Batter Chatter: Interview with Tracy of Simply Sweet Cake Pops

Cake Pops, are like, so in. There are amazing books about them, and they're doing extremely well in bakeries. So when I met Tracy, a totally sweet cake pop maker based in Kansas City, MO, with a custom-order cake pop business called Simply Sweet Cake Pops, I was excited to get the sweet scoop on her business:

True or false: Everything tastes better on a stick. I'd have to say true! Not only is cake on a stick yummier, corn dogs aren't too bad either.

What got you started in the illustrious world of cake-pop making? Back in 2006 I had a cake bite for the first time at a church Christmas dinner. It was love at first bite. I got the recipe and began making them for family and friends. At first I was more interested in creating different flavor combinations but after a while I jumped on the cake pop band wagon and began placing sticks in my cake bites. That opened up a whole new world of opportunities.

What, or who, keeps you inspired? I love to create. I really enjoy the challenge of making cake pops with my own hands. It gives me a sense of accomplishment. It is so rewarding to see the smile on a customers face when they see the cake pops they ordered for the first time. My boys (ages 1 and 3) are cake pop addicts. I enjoy making cake pops for them too but someday we will probably have to start a cake pops anonymous group.

You live in Kansas City, MO. What are some of the sweet treats that can't be missed for travelers passing through your great town? That's an easy one. The Corner Cafe. They have these amazing cinnamon rolls that are big enough to feed four people (or just me at four different meals -so good I won't share!) I hear they have great pecan sticky buns too.

Why do you think cake pops are so popular right now? First of all, cake pops are delicious. Second of all, cake pops are so versatile. You see cake pops at children's parties but you also see cake pops at weddings. Of course, they are one of the newest trends to hit bakeries but I think they'll remain popular for a long time.

What exactly is cherry chip cake? I feel like I don't see that one on too many menus, but it's on yours. A cherry chip cake starts out like a classic white cake... but chopped maraschino cherries are added to the batter. Just a bit of the cherry juice is added as well to give it that extra dash of flavor.

What is your personal favorite of your flavors? I really like my Chocolate Caramel Bliss. It's a rich chocolate cake with swirls of caramel, dipped in chocolate.

You also make some "risque" cake pops. Are these a big part of your business? Not until recently actually and I've only have a few orders for them. They've kind of been a secret but I guess the secret is out now!

On that note, I've got to ask. Your "boob cake" pops are extremely...ah, realistic. How do you attain the perfect nipple-texture? Well, thank you. Without giving away all of my secrets...it's all chocolate. I "painted" them on in multiple layers.

What is your next big goal or hope for your business? I would love to open a store front. As of right now I offer nationwide shipping and local pick up only.

For more, visit the Simply Sweet Cake Pops website!

Batter Chatter: Interview with Courtney of Bananappeal, San Francisco

Images c/o BananappealEverybody has a story, but some are more interesting than others. For instance...a baking business centered on the deliciousness of bananas, that all started when the proprietress slipped on a banana peel? Yup, believe it. I was able to catch up with Courtney, the talented and hilarious banana-whisperer behind the San Francisco-based boutique baking business Bananappeal, who dished on her sweet story:

Tell me, baby, what's your story? I have been a baker ever since I was a little girl growing up in the suburbs of Chicago. In high school I started my own catering company with my best friend. We worked weekends and employed our friends to help out for bigger events and actually had a pretty great following for 4 years. After high school, I attended Cornell University's School of Hotel Administration in Ithaca, NY. Although Cornell gave me a hospitality business background, I still wanted to go to pastry school and I enrolled in Napa Valley's Culinary Institute of America at Greystone. Afterwards, I was homesick for my college friends who mostly all ended up in NYC working in restaurants. I moved to NYC and took a job working the pastry line at Danny Meyers' restaurant, Eleven Madison Park. Needless to say, I quickly got burnt out working the line there and found myself missing California, specifically Napa. I moved back to Napa in 2008 and took a position as concierge at a boutique luxury resort called Auberge Du Soleil. I actually got paid to drink wine and eat out so I could acquire knowledge to share with hotel guests. After a year and a half, I left Napa to take a job working for Food Network's Tyler Florence and moved to San Francisco, where I currently reside. It was not long before I got the itch to bake again and I decided to start my own company.

I've got to ask, even though everyone else probably does (sorry). Why bananas? Soon after moving to San Francisco, I was walking my shaggy Old English Sheepdog, Wrigley, through Golden Gate Park when I slipped on a banana peel....no really, when I decided to start my own baking business, I knew I had to differentiate myself from other competitors. I have always loved bananas and whenever I dined out, I always found myself saying "This dessert would be so much better if it had bananas in it!" Also, I feel as though bananas are very under-appreciated. After all, they are available year round, they are inexpensive, and for the most part, they are thought of as unglamorous fruit! I want to change that with Bananappeal. Bananas are delicious and they marry well with so many other flavors. Bananas deserve more credit. RESPECT THE BANANA!

Have you ever tried a banana flavor combination that didn't work out? Honestly, I have yet to encounter a flavor combination that hasn't worked well with bananas. If you think it will taste well with bananas, I find that it most often does.

What is your most popular product so far? There is something about the Banana Salted Caramel Frosted Cake that keeps people coming back for seconds, thirds, fourths...

What is the difference between banana bread and banana cake? I think that experts will provide varying answers to this one, but I can speak based on my recipe for my banana cake only. In my experience, banana bread is typically denser and has a firmer crumb while banana cake is more tender (usually because banana breads use flour that has a higher protein content). Also, there is the obvious difference in that banana bread is typically baked in a loaf pan while MY banana cakes are all baked in vintage inspired mason jars.

Do you ever listen to Bananarama while baking? Duh! "Cruel Summer" plays on repeat on my playlist while I bake dressed in my banana suit and I have dance parties in my kitchen. Sometimes my baking gets interrupted though because I have to take a call on my banana phone.

One of your taglines is "giving bananas the credit they deserve." Do you feel that bananas are under-appreciated? Hell yes! See above.

Tell me your thoughts on plantains, because they look like bananas. The only plantains I eat are fried (commonly called tostones) and come alongside mofongo. Spoiler Alert: plantains are NOT a substitute for bananas, especially in baking applications.

If a banana-genie appeared and was prepared to grant three wishes for your business, what would they be right now? 1. A rotating banana for the roof of my delivery van (a.k.a. the Banana Van). This was originally in my business plan, but I had to let go of the dream because it didn't fit in my tiny start-up budget! 2. A pair of elves with tiny, tiny hands to help me *hand tie* all of the twine around my jars. Yes, I spend a LOT of time tying twine. Say that 10 times fast. 3. For Oprah Winfrey to start her show up again, try my cakes, and shreek, "I love Bananappeeeeeeeaaaaaaallllll!!!!!!" and then watch as her guests squeal from excitement as Oprah employees distribute samples throughout the audience. Best. Day. Ever.

Want more? The website, www.bananappeal.com, is still in the oven baking! In the meantime, please find them on Facebook.

Batter Chatter: Cake Pop Chat With Freeport Bakery of Sacramento

Cake Pops: they're so hot right now. But what does the trend look like from a bakery owner's point of view? I found out by chatting to Marlene of Sacramento's famous Freeport Bakery, a longtime bakery owner who has found adding the pops to be a sweet surprise, business-wise:

What made you decide to offer cake pops? Did you know that the original cake pops have been made for hundreds of years in bakeries all over the world? They were called rum balls. The bakers would use fresh cake scraps, add a little frosting to get them to stick together and a dash of rum. The weren't called cake pops, of course. That didn't happen until someone thought to put a stick in them. What a great idea! It's a cake pop. We toyed with the idea for a while. When our sales staff got excited about them, we gave it the green light. Good decision!

Were you initially hesitant to offer them? A little. We usually are not trend jumpers. We stay current but don't hop from one thing to the next. When realized that we could be really creative with flavors we decided to jump in.

To make your cake pops, do you use cake scraps from layer cakes, or do you bake cake specifically for the pops? What began as a use for cake scraps, has become our "custard croissant" gift. We started using day old croissants, filling them with custard and almond slivers. Then we re-baked them (doesn't work right with fresh croissants, too soft). They got so popular we were baking more and more of them to make the custard croissants. So yes, we are now baking more cakes for cake pops.

Has the response to cake pops in your retail bakery been surprising to you? Yes and no. I didn't think they would be this popular. But if you can get great flavors at a reasonable price point, how could they not be so popular?

Who is buying cake pops? Individuals just buying one or two, or larger orders for parties, etc? Everyone! We are selling them for birthdays, bridal showers, and just ones and twos while people are picking up something else. We were lucky enough to get asked by the west coast promoters of the new Harry Potter movie to do a tie in with a contest. We made BertieBott's Firepops. A chocolate cake pop with red chili powder rolled in chocolate and Graham cracker "dirt." We had facebook contests running for about a week. It was a huge success. The mint chip and tiramisu seem to be the best selling ones this week.

Do you see them as a growing part of your bakery's business? For now. I think they are hot, a good price point and fun. So as long as we can come up with great flavors and our customers buy them, it's good.

For more information on Freeport Bakery, find them online here.

Batter Chatter: Interview with Diane of Dainty Cakes Bakery, Nevada

There are few things I like better than discovering a new bakery. So when I received an email from Diane of Dainty Cakes Bakery in Henderson, Nevada, saying she enjoyed the site and hoped I'd drop by if I happened to find myself in the area, it was my greatest sadness that I couldn't hop a plane and visit that very day.

However, I was able to learn more of the story behind her sweet little bakeshop; let's learn together, shall we?

Since we can't be at your bakery right now (boo!) would you be kind enough to describe: what do you hope people experience when walking in your bakery? We have tried to keep the atmosphere warm and inviting, much like that of a French bakery. Our customers come in and spend a lot of time here, meeting with friends, conducting an interview, or getting a little work done. We try to convey the message that it's not just about the money.

Are you formally trained as a baker? I am not formally trained in baking, but have spent a lot of time studying technique on my own and perfecting the recipes that I have developed. As you may know, Las Vegas is home to a lot of professionally trained chefs. Many have visited our little shop, and return with their families for the breads, or the Red Velvet Cupcakes, etc. I was even asked by one of them to join a Freech Chef's Association. He wasn't discouraged when I informed him that I was neither French, nor a professionall-trained chef. All kidding aside, I spent two years fine-tuning recipes while we were searching for a suitable location.

What made you decide to take the leap into opening a retail bakery? I am a college graduate and worked as an Insurance Adjuster for 25 year. It was a terrible, high-stress field where I dealt on a daily basis with unhappy, dishonest people. Even though it payed well, I grew to hate it! I felt like I needed a change. Baking had always been a way for me to release stress, and something I enjoyed. So, I decided to take the next step.

How did you decide on the bakery's name? We had a pretty good idea for the type of atmosphere we wanted to create for our bakery. Next, we needed a name that reflected that atmoshere ant the type of product we wanted to produce. Initially, we wanted to offer primarily cupcakes. We very soon realized that our clientele wanted a full service bakery, so we gave them what they were asking for. Dainty Cakes was a name that had not been reserved (several have since appeared in other states since our establishment), and was well-suited for cupcakes. Our specialty has become a variety of small dainty 4" cakes ideal for a light desert or small birthday celebration. The name also has an air of elegance.

Do you still enjoy baking at home, or does it seem like "work"? I do most of the baking in our bakery myself, even though I have a small staff. While I still enjoy baking, I do' have a lot of free time for baking at home.

What menu items tend to be most popular during the hot summer months? Our customers love the pastries- Eclairs, Napoleons, Creme Puffs, and our special fruit tarts. Fruit tarts are definitly a favorite! Our signature lemon or our chocolate chip cookies are also very popular.

I was impressed by the number of bundt cakes on your menu; you rarely see them on bakery menus in Seattle. Would you say bundt cakes are popular regionally, or is that a specialty of yours? We are constantly experimenting with our recipes. There are business in the area that sell only bundt cakes, and are very successful. We focus on making the freshest, most flavorful bundt cakes available. Bundt cakes are very popular during the holidays as gifts. We make a lot of them.

What advice might you give people who have dreams of opening a retail bakery one day? This is not a profession for the faint of heart. As with any small business, it is a huge amount of work a bakery business is also very physically challenging- long hours, strenuous work, a very demanding clientele, and a lot of competition. They should make sure that they are willing to make the commitment and stick with it.

What's your personal favorite dessert or baked good? I am not a huge sugar person. I really like the fruit tarts, though- short-bread crust, a light vanilla custard, and topped with fresh colorful seasonal fruit (strawberries, kiwi, raspberries, and blackberries). Not too sweet! We make an 8" version too.

What's next for Dainty Cakes? We really focus on becoming a local favorite without the negativity that comes with competitive atmosphere created by some of the other local bakeries. We feel that our product speaks for itself. The reputation is largely "word-of-mouth" and will follow. We have already enjoyed a surprising amount of notariety. I think we were the only business offering King Cakes for Mardi Gras, and the local media spotlighted our product.

Thank you for looking into our business. We hope that if you are ever in the Las Vegas area you will stop in and see us!!!

For more information, visit daintycakesbakery.com!

Batter Chatter: Interview with Katy Acheson of Mesdames Des Macarons

Mesdames des Macarons. With a name like that, you are probably halfway in love with the Cape Cod-based boutique (custom-order) bakery already, but you'll fall even deeper in love when you discover their sweet treats--macarons in creative colors, flavors, and formulations (consider the Macadeiro, a mashup of a macaron and Brigadeiro!). Want to find out more? Here's an interview with one of the owners, Katy Acheson:

What dessert do you think is overrated? Jell-o is an acceptable lunch dessert when you're in 3rd grade, but it doesn't cut it for an after dinner treat in my book (no matter how much cool whip you put on it).

What's your favorite non-sweet food? Scallops, bacon, filet mignon... scallops and filet mignon wrapped in bacon!

What's your favorite non-macaron sweet treat? Definitely jelly beans.

Don't you hate the question "are macarons the new cupcake"? Where I am, not enough people know what a macaron is to be asking that question yet. I'm sure someday I will grow to hate the question though.

Um...Are macarons the new cupcake? In my house they are. In the rest of America? I think the future is in small, single-serving desserts, in which case both macarons and cupcakes can share the throne.

What is your favorite flavor on your menu? I make a Rose and White Chocolate macaron that I adore. But I think the one flavor I can't control myself around is the Matcha (Green Tea) macaron.

Is it just me or are macarons extremely fussy to make? Very fussy. In particular, the French method of making the batter, although less complicated, is less reliable than the Italian method of boiling sugar to mix with the almond and egg whites. I prefer the texture of the French method, so I put up with making adjustments for things like humidity and the quality of my eggs. Every batch is a new learning experience, and I never stop researching other bakers'efforts to gain a better understanding of these little delights.

What are your favorite famous French macarons? You know, I haven't had that many macarons that weren't made in my own kitchen. I've been to a few places in New York, one place in Philly, and a little shop in York (the old one in England). Paris is still on my must-visit list, but out of the two biggies -- Laduree and Pierre Herme -- I like the look of the Laduree macarons and try to emulate their look in my own product.

If you were faced with only a vending machine for food, what would you choose to snack on? I usually go for Swedish fish or Pop-tarts, kinda gross, but a girl's gotta eat.

If a genie appeared and you could choose any direction or future for your business, what would it be right this instant? What I want right now is a little shop where people passing by can come in and experience something completely new and delicious, and fans of the macaron can rely on a good fix--a place to be supplied with their special events. It's asking a bit much of this one-wish genie too, but can I also have a cute little apron with macarons all over it?

Find Mesdames des Macarons online here, and on Facebook here.

Batter Chatter: Interview With Jennifer Morin of Cupcake D'Lish

Problem: you are near, but not in, Seattle, and want a cupcake. STAT! Well, instead of driving all the way to Seattle like a jerk, you can now pick up a dozen cupcakes right on your home turf via Cupcake D'Lish, a new custom-order cupcakery. But since everything tastes better with a backstory, let's have a little interviewsy with the baker who makes the magic, Jennifer Morin:

Cupcake D'Lish. Tell me baby, what's your story? It all just came to me one day out of the blue that I really needed to find a useful outlet to vent my artistic talent through! I tried different things and baking just seemed to stick! Honestly I was excited about baking because I would be able to decorate. The cake part would come with time.

Cake or Pie? Definitely cake.

Pants or Skirt? Skirt (steak) that is!

Yes or No? Always yes. I only use no on my kiddos!

Vanilla, chocolate, or strawberry? Vanilla……it just goes with everything! Don’t let my husband read that.

Tell me about how you and your husband are working together on this business: what do both of you (respectively) bring to the table? My husband and I work very differently towards Cupcake D’ Lish. I am the artist and baker; he is my #1 taster.

What is the last delicious thing you ate? The last delicious thing I ate was my organic vanilla stuffed vanilla cookie.

Any plans to open a retail location? We plan to open a retail cupcakery in the near future. Definitely on the Eastside.

Please, tell us something I might not know about or expect of you. Surprise us. I don’t like chocolate. (CS Note: But kindly, she will make it for the rest of us.)

What is next for you and your business? Our business has been growing by leaps and bounds with larger catering requests and the addition of another Farmer’s Market in North Bend. We are working our way towards opening a retail location.

Find Cupcake D'Lish online here and on Facebook here.