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Entries in philadelphia (37)


Bred and Butter: A Sweet Visit to Bredenbeck's, Chestnut Hill, Philadelphia

How does this sound to you: a banana pound cake cupcake, covered in peanut butter mousse frosting, topped with salted peanuts, a wedge of peanut butter cookie, and drizzled with honey?

Well, this cupcake--the "Elvis"--was as delicious as it sounds, and it was just one of many delectable items obtained at Chestnut Hill's Bredenbeck's Bakery.

Now, as you probably aready know, CakeSpy has had a bakery crush on this place for the longest time--recipes for ghost cupcakes and dude-friendly beer and chip cupcakes have been featured on the site. So it was an absolute joy to visit the actual bakery--open in Philadelphia since 1889 --in person and sample some of their sweets for ourselves.

Other than aforementioned Elvis Cupcake, what did we sample? So glad you asked.

We tried a bit of their seasonal Eggnog ice cream--similarly deliciously decadent.

After that, why not follow up with a seasonal sugar cookie (but obviously a  2 and 0, because seriously, the 1s looked like they had far less surface area). Buttery. Sugary. Good.

We finished with one of their slices of buttery pound cake. Simply awesome.

Of course, due to limited time, some of the things that sadly were not sampled included:

The "Chestut Hill" Torte (a sort of rich chocolatey confection);

...or the cannoli, brownies, or other delicious looking cakes.

But there's always something for next time, right?

Totally worth a visit: this bakery was chock-full of unfussy, but totally buttery, baked goods that will make you smile.

Bredenbeck's Bakery and Ice Cream Parlor, Philadelphia; online at bredenbecks.com.

Bredenbeck's Bakery & Ice Cream Parlor on Urbanspoon


Sweet Excess: The Exquisite Pleasure of Eating the Pumpple from Flying Monkey Patisserie, Philadelphia

Pie? Cake? Why decide, when you can eat two kinds of each, plus a 3-inch slab of buttercream frosting, all at once?

That's right: it's time for me to tell you about the exquisite pleasure that was ordering and eating the Pumpple, by far and away the single most calorie-dense offering at Philadelphia's Flying Monkey Patisserie.

But first, a 411. Per this article on MSNBC:

While the turducken, a chicken stuffed into a duck stuffed into a turkey, once seemed over-the-top, the pumpple cake is even more decadent. One Philadelphia bakery dreamed up this ultimate fall dessert: pumpkin and apple pies baked in chocolate and vanilla cake, fused together and surrounded by buttercream icing.

This oversize creation weighs in at a whopping 15 pounds and measures more than a foot tall. And at 1,800 calories a slice, it's not for the faint of heart.

And when a couple of spies--a buddy and myself--found ourselves wandering around Philadelphia's Reading Terminal Market a week or so ago, you'd better believe we made a beeline to Flying Monkey for a slice of this sweet manna.

Now, this cake is not cheap. It's $8 a slice. But the purchase price is practically worth it for the pomp and circumstance of serving a slice all alone. Here's what you can expect if you decide to make the investment:

The first thing you'll notice as you come up to the bakery case is that this cake is huge. It's over a foot tall--just think about that. This means that if you were standing next to it, it would probably come closer to the height of your knee than the height of your ankle. 

The next thing is that it's heavy. This was clear by the way the employee braced herself to hoist the cake up to the counter to cut and serve. Over 15 pounds--that's a lot of cake, friends.

Once sitting at counter level, a big knife-slash-mini machete will be taken out to cut your slice. First, they will score the cake into marked-out slices.

Since the cake is kept cold (they recommend letting it sit at room temperature for 30 minutes before eating), they will run a mini blowtorch over the knife (the kind used for creme brulee) to warm it so that it can cleanly and smoothly cut through the mass of cake.

They will repeat the torching to cut the other side of your wedge, and then they will delicately extract it and place it in a box, if you're taking it to go. This takeaway box is about the size of one that you'd get for an entire Chinese takeaway meal, by the way.

Now, you could wait half an hour to dig in, as they suggest. But when faced with the heady scent of buttercream, our resistance was futile--we grabbed some forks right away for a taste.

Sometimes, when a dessert like this exists, it's more for the shock value, and can disappoint in the taste department. But not this cake.

Every element could have stood on its own--moist, rich, flavorful cakes giving decadent, buttery pies a bear hug, and every last inch of it enveloped in a buttery frosting swaddling. 

After our few initial bites, we hit the road, walking around Philadelphia clutching our takeaway container with the care that one might assign a newborn baby...a newborn baby that you occasionally pause to take bites of, that is.

Furtive forkfuls were eaten at random all around town, and somehow, by the next morning, waking up in our hotel, this is all that was left. Now, this cake was advertised as serving four per slice, so I suppose I'm equal parts ashamed and proud to show you this.

In the morning light, it seemed like it could have been a mistake. But oh, it felt so right the night before.

Want a slice of this pie-and-cake mashup? You can get it at Philadelphia's Flying Monkey Patisserie; find them online here, and check 'em out on Twitter here.


Better Together: Beer Cupcakes With Chocolate Covered Potato Chips Recipe from Bredenbeck's Bakery, Philadelphia

Sweet or salty? Why decide, when you can have both--and beer, too--in one deliciously decadent cupcake parcel? Yup, that's right: Beer Cupcakes. Topped with Chocolate Covered Potato Chips. It's a recipe kindly donated by Bredenbeck's of Philadelphia. Awful or awesome? Maybe a little of both, in the best way possible. Make it happen at home thusly:

Beer Cupcakes Topped With Chocolate Covered Potato Chips

Ingredients for cupcakes:

  • 1 cup of Guinness® Draught
  • 1 stick plus 1 tablespoon unsalted butter, cut into pieces
  • 3/4 cup unsweetened cocoa powder
  • 2 cups dark brown sugar
  • 3/4 cup sour cream
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 2 1/2 teaspoon baking soda Pinch of cinnamon


  • 8 ounces cream cheese
  • 1 1/4 cup confectioner’s sugar
  • 1/3 cup Guinness® Draught


  • 1⁄2 pound high quality milk chocolate, chopped
  • 4 cups ridged potato chips


  1. Make the cupcakes. Preheat oven to 350 degrees. In a large sauce pan over low heat, combine Guinness® and butter, stirring until butter melts. Remove pan from heat and whisk in cocoa powder and brown sugar. In a medium bowl, whisk together sour cream, eggs and vanilla. Combine with beer mixture. Sift together flour and baking soda, then fold into batter. Pour into greased muffin tin, filling each cup about 2/3. Bake for 20-25 minutes. Cool in tin for 10 minutes, then remove from tin and place on a wire rack to finish cooling.
  2. Make the glaze. With a mixer, whip cream cheese until smooth. Sift confectioner’s sugar into cream cheese, and beat. Add Guinness®, and beat until smooth. Apply to cupcakes using a flat spatula.
  3. Prepare your garnish. Place 3/4 of the chocolate into a heat safe bowl, and place over the top of a pan of simmering water. Heat, stirring occasionally until the chocolate has melted, then continue to heat the chocolate to 110F degrees, stirring occasionally. As soon as the chocolate reaches this temperature, remove from heat. Stir in remaining chocolate until melted. Using tongs, dip potato chips one at a time into the chocolate. Place on waxed paper to cool. Once cooled, place atop cupcakes. Enjoy!

Of course, if you have no time—or desire—to bake your own Beer Cupcakes, you can stop into Bredenbeck’s Bakery and try their version! They're also busy baking all your favorite fall confections: pumpkin bread, caramel apple cheesecake, pumpkin cheesecake with cinnamon whipped cream, carrot cake, s’mores pie and much, much more.


Batter Chatter: Interview with Amanda of Wish-Cake


 Generally, we associate food delivery with gastronomic treats of the savory, often greasy, persuasion: pizza or Chinese takeaway. However, a Philadelphia-based cupcake maker Amanda Schirk is challenging everything we thought we knew about takeaway, with Wish-Cake, a cupcake delivery service. Though started with children's parties in mind, the business has quickly grown with requests for "care package" cupcakes to be delivered to college students, as well as sweet delivieries to businesses and corporate clients. What can we say, everyone loves a cupcake. Here's what we learned during an interview with Amanda:

Vanilla Cake Cupcake, photo c/o Wish-Cake
Cakespy: How did you come up with the idea for Wish-Cake?
Amanda Schirk: The original idea for Wish-Cake was created from a conversation between my mom and I. We started talking about cupcakes and my love for baking them. Many of the parents we knew were too busy or didn't have the opportunity to make cupcakes for their child's birthday celebration at school. So, for the launch of wish-cake.com, my goal was to help those busy parents by baking fresh, beautiful cupcakes and delivering them right to their child's school. I never expected the number of requests for cupcake deliveries to colleges and business offices, to grown children from their Moms or friends. I guess, you're never too old for cupcakes!


CS: Why did you decide to focus on cupcakes only with your delivery business?
AS: Cupcakes are my favorite thing to bake! They're cute and tasty and most people have a hard time saying "no" to them. Each one is a small cakewith different frosting and decorating potential. I like the potential each cupcake holds as well as seeing the faces of those folks who receive them. They're fun to bake and fun to deliver!
Eggnog Cupcake, photo c/o Wish-CakeWorm-and-Dirt Cupcake, photo c/o Wish-Cake
CS: What is your favorite part about running Wish-Cake?
AS: There are so many wonderful things about running a cupcake business, and I appreciate the variety in running the business. If I had to pick one thing, I would say that it is definitely the amount of joy the cupcakes bring to the recipient upon delivery. I find it amazing to see children, men and women light up when they receive them. Seeing their faces makes the job worthwhile, and makes it more rewarding. I enjoy the fact that Wish-Cake gives me the opportunity to express my creativity in different ways, and it's nice to have different kinds of outlets for that creativity such as the things that have been done to make our web site, the pictures and all the things go along with our cupcakes.

CS: What are some of the most challenging parts about running Wish-Cake?
AS: There are so many complex tasks in running a business. I had to go through a lot of steps in order to plan and launch the business. I found I had to deal with more technology and red-tape than I expected when I first started. There have been times when I wished I could just bake cupcakes instead of having to do paperwork. It wasn't easy, and my life has been changed completely by choosing to run my own business, but I wouldn't change a thing. I'm very glad we stuck with everything. Wish-Cake has been a great opportunity.

Pumpkin Cupcake, photo c/o Wish-Cake
CS: How did you decide on / narrow down your menu choices?
AS: It was hard! However, the menu was created with children in mind. Kids are some of the most diverse people on the planet, however, when it comes to cupcakes most want chocolate or vanilla cupcakes with chocolate buttercream or vanilla buttercream frosting. (Very basic!) Of course we've had several requests for more complex cupcakes for children too. I wanted to offer a variety of choices so everyone could be happy. Before wish-cake.com launched I baked some of my mom's cake recipes to make sure they were conducive to cupcake baking. After gathering facts I decided on offering more variety that vanilla and chocolate, however, I didn't want to offer gourmet cupcakes. (like those with lavender cake). That's not what wish-cake.com is about. Our website allows personal cupcake customization by the customer. We also created some possible cupcake combinations that would help people understand the process. Those are the cupcakes that have photos on the site. Both ways to create cupcakes (build your own or suggesed flavor with photo on the site) have been very popular.
Vanilla-Vanilla, photo c/o Wish-CakeChocolate frosted Vanilla Cupcake, photo c/o Wish-Cake
CS: What's your personal favorite flavor on the menu?
AS: That's too hard - I can't pick! If I ABSOLUTELY had to choose a favorite it would be banana with chocolate chips mixed in and vanilla buttercream frosting. That's our Hannah Banana cupcake, named after a niece who loves banana as much as I do. Or if I'm in a mood for something different I might use the build your own option.
Vanilla Cake, blue frosting, photo c/o Wish-Cake
CS: You have a build-your-own cupcake option on your site. Have you ever had any really unusual requests?
AS: Surprisingly, no! So far people seem to be very serious about the cupcakes they order.

CS: In your opinion, what is the most important aspect in making a great cupcake?
AS: That's an easy one for me. I need a great cake recipe (baking from scratch - no mixes) and fresh ingredients. The cake is the foundation for a good cupcake and from that point the creativity flies.

CS: Aside from cupcakes, what are some of your other favorite desserts?
AS: I'm a sucker for ice cream, most anything banana-flavored, or anything with whipped cream on top. And although they're not really a dessert sometimes I crave cinnamon buns!
Chocolate Chocolate Cupcake, photo c/o Wish-CakeCandy Cane Cupcake, photo c/o Wish-Cake
CS: The Cupcake Club sounds like our kind of club. Can you tell us more about it?
AS: Sure! The Cupcake Club was created for customers who want to give the wonderful gift of cupcakes 12 months or 6 months out of the year. Wish-Cake offers featured cupcakes with flavors or designs that fit the season, such as January's White Chocolate Snowball, February's Chocolate Passion, March's Green Monster, April's Baseball, May's Pink Petals, June's Pineapple Coconut, July's Red-White-and-Blue, August's Cotton Candy, September's Back-to-School Apple, October's Candy Corn, November's Pumpkin Spice, and December's Candy Cane. Once the purchaser signs up for Wish-Cake's Cupcake Club, he/she will receive an announcement (via email) each month listing the two featured flavors for the upcoming month. The purchaser can choose either of the two flavors - or they can choose to build their own. The Cupcake Club makes a great gift for someone very special.
Cookie Dough Cupcake photo c/o Wish-CakeSnowman Cupcake, photo c/o Wish-Cake
CS: What's next for Wish-cake?
AS: We're just getting started and we have high hopes for the year ahead. We still have a lot of great ideas. We're also looking for ways that we can give back to the community. So today for instance, we participated with the Children's Hospital of Philadelphia and supported their annual bake-sale with a variety of different cupcakes that we donated to the cause. That was something nice we could do that ties in well with our original mission. If one of our cupcakes can bring a smile to a kid's face no matter where they are, then we know we are doing something worthwhile. As far as what might be coming...all I can say is to stay tuned. We'll continue to add new things to our menu and look for ways to delight our customers. If we have big news, we'll be sure the readers of Cakespy are in the loop!

In the Philadelphia area? Get your fix by ordering Wish-Cake cupcakes for your next occasion; even if you're far away from PA, you can still enjoy their lovely photos.



Cakespy Undercover: A CakeKraft Cupcake Tasting in Philadelphia

CakeKraft Tasting

Recently, we were contacted by CakeKraft, a Philadelphia-based special order bakery, about taste-testing some of their products. Now, you know we're not ones to turn away free sweets, so we bravely accepted this offer. While they offer treats with dairy, what intrigued our Philadelphia-based Gumshoes JoAnna and Brett were the vegan offerings. Here's JoAnna's account of tasting the goods:

CakeKraft TastingCakeKraft Tasting
Philadelphia is a land of vegans with limited dessert choices*. Michelle Poole has been working hard at CakeKraft to bring non-vegan, vegan and gluten free options to the Philadelphia metropolitan area.

Cakespy asked me and my boyfriend Brett to taste test two varieties of vegan cupcakes -- Dark Chocolate Cupcakes with Chocolate Ganache and Pumpkin-Carrot Cupcakes with Cream Cheese frosting.

The Dark Chocolate Cupcakes with the Chocolate Ganache each came with a decorative, white candy heart atop the cupcake. The chocolate cupcake had a good texture striking the right balance between cakey and fluffy with a deep, rich taste. The Chocolate Ganache frosting makes this cupcake sing; it's everything the Vegan Cupcakes Take Over the World ganache promised you but where that failed CakeKraft delivers. I am not a frosting gal but I could eat a whole vat-full.

Not to be outdone, the Pumpkin-Carrot Cupcakes with Cream Cheese frosting had the more enjoyable texture of the two we tried. The cake was moist and had just the right size of carrot chunks. As an added bonus, my omni sister gave the thumbs up to this vegan treat. I look forward to finding CakeKraft cupcakes around the city. Thanks, CakeKraft!

*To this sweet tooth, all lands are short on dessert.



Are you in the Philadelphia-metro area? Visit CakeKraft.com to find out more about their cakes and services. If you own a restaurant or cafe, wholesale orders are available too; visit the site for more details.

Of course, even if you're not in the Philadelphia area, you can still enjoy their gallery of cakes here.



Holy Ravioli: Falling in Amore With a Sweet Treat From Philadelphia's Termini Bros. Bakery

"Ravioli" Pastry, Termini Bros. Bakery, Philadelphia
Picture, if you will, two of the greatest masterpieces of Italian cookery--the cannoli and the calzone.

Got it? Now, imagine that these two beauties get married and have a baby. An unholy, but wholly delicious, cheesy and carbohydratey baby.

The "Ravioli"Termini Bros. Sign
It is with that vision that we introduce our newest obsession, the "Ravioli" pastry from Termini Bros. Bakery, a venerable institution of sweetness in Philadelphia's Reading Terminal Market. In appearance it resembles an enormous half-moon ravioli, though its sheer size is more empanada or calzone-esque. But the physical resemblance to aforementioned savories is where the similarities end--once you take a bite, this baby is all sweetness. Its slightly sweet pastry casing encloses a hefty dose of decadent cannoli cream, rich, dense, and studded with chocolate chips.
And man, is it delicious. But eaters beware--this is a seriously substantive sweet, and is perhaps best enjoyed with a buddy. If you ate it all by yourself (and trust us, you probably will if no one is around) cardiac arrest might ensue--although really, there are far worse ways to go.
And til that moment, this is most certainly amore.

Are you in the Philadelphia area? Termini Bros. Bakery has a few locations (we went to the Reading Terminal Market one); visit termini.com for more information.
Wanna try making them? While we weren't able to locate a recipe for the "Ravioli" pastry per se, we're going to try to make our own by combining two recipes--one for cannoli cream filling found on cooks.com, and one for sweet empanada dough, found on laylita.com. We haven't done it yet but we'll let you know how it turns out.

Pastry Dough Ingredients:

  • 3 cups all purpose flour
  • ¼- ½ cup sugar
  • Pinch of salt
  • 2 sticks butter or 16 tbs, cut into 16 pieces
  • 2 eggs
  • 2-4 tbs cold water


  1. Mix the flour, sugar and salt in a food processor.
  2. Add the butter, eggs and water until a clumpy dough forms.
  3. Knead the dough for a few minutes.
  4. Form dough into 2 balls, flatten into thick discs, and chill in the refrigerator for at least 30 minutes.
  5. Roll out the dough into a thin sheet and cut out round disc shapes for empanadas, use round molds or a small plate or cup as a mold, you can choose how large based on whether you want small or medium sized empanadas .
  6. Use the empanada discs immediately or store in the refrigerator or freezer to use later.You should get about 15-18 medium sized empanada discs or 25-30 small empanada discs.

Cannoli Cream Filling

  • 3 c. very dry ricotta
  • 1 c. granulated sugar
  • 2 tsp. vanilla
  • Chocolate chips
Drain ricotta in a colander until very dry, overnight or longer if necessary. Mix with sugar and vanilla. Beat with electric mixer at high speed for 8-10 minutes. Fold in some chocolate chips and use to fill cannoli or between cake layers. Fills about 15-18 cannoli.

Termini Brothers Bakery on Urbanspoon



Batter Chatter: Interview with Zoe Lukas of Whipped Bakeshop

It ought be no secret that at Camp Cakespy, we love when cake and art overlap. But even so, we nearly collapsed from pleasure overload when we recently discovered Whipped Bakeshop, a Philadelphia-based special order bakery which specializes in cookies, cakes and treats which transcend the line between mere baked good and art--literally. However, between fainting spells over their Paris Map and iconic LOVE cookies, we found time to catch up with proprietress (and trained painter) Zoë Lukas--here's what we learned about the advantages of baking with a BFA in Fine Art, the trials and tribulations of frosting as a medium, and what Philadelphia specialties simply cannot be missed:

Cakespy: What drew you, an artist with a BFA in painting, to open a baking business?
ZL: I’ve always loved cooking and baking (in fact, most of my family does), so fusing my love of sweets and art is natural to me. In regard to opening my own business, it’s something I’ve wanted for a long time; circumstances were right, and I was done working for “the man!”


CS: How do frosting, dough and batter stack up against more traditional fine art media?
ZL: I see all the ingredients as another, different art medium. The main disadvantage for me seems to be temperature…for instance, chocolate decorations can melt in the summer heat, but an oil painting won’t. Also, humidity here in the mid-Atlantic is nasty, so that can affect things as well. But frosting acts like painting for me, and I also like to use food colors to paint directly onto cakes and cookies – it’s very similar to working with watercolors.

CS: Do you feel that your art background has given you a leg up in your baking business? How so?
ZL: Absolutely! I feel I can use all my creative ideas to help make someone something really unique, with the added benefit of it being a great-tasting dessert. Being able to solve problems creatively is also huge - I like to think I work out of the box so to speak. Like, if I can’t find what I need at the cake decorating store or online, why not try the hardware store? For instance, I bought some stainless steel on ebay and a jeweler friend of mine helps me make custom cookie cutters.

CS: Currently, you work primarily by special order--but you are no stranger to retail, having worked in a few retail bakeries in the past. Do you think you'd ever be interested in opening your own retail operation?
ZL: Yes, I do think eventually I will have a retail shop. I like working with the public, and seeing how happy a simple cupcake can make someone can really make a baker’s day.

CS: Who are some of your inspirations--artistic, culinary, or both?
ZL: Wow, there are so many. Some favorite artists include Mark Rothko, Jess, Agnes Martin, Jasper Johns, Gerhard Richter, Richard Diebenkorn, Wayne Thiebaud (duh), Johannes Vermeer, Edouard Vuillard…boy, I could go on forever! (Cakespy Note: The "duh" by Wayne Thiebaud was inserted by Zoë, but even had she not, we would have included it.)

Culinary inspirations include my mom (who’s always making something good), my brother Jeff, who’s a professional cook, and I have a bookcase full of baking cookbooks. My husband teases me about bringing them to bed to read. Some favorite authors of cake decorating and dessert cookbooks are: Lindsay Shere, Margaret Braun, Maida Heatter, Alice Medrich, Kaye & Liv Hansen, Regan Daley, Peggy Porschen---again, I could go on for quite some time.

I love to wander about the pages on flickr and etsy – there are so many creative people out there who are a great source of inspiration. I have lots of friends who are artists too, and they are a constant source of ideas and support.

CS: What is your favorite baked good to make?
ZL: Hmmm – I love fruit crisps and crumbles, and fresh or baked fruit tarts – they always look so tasty and luscious once they’re all done.

CS: What is your favorite baked good to eat?
ZL: I think the answer to that is simply, “yes.” Though do love a fresh sour cherry or peach pie with streusel topping, or the perfect creamy/crispy crème brûlée.

CS: Where do you get your recipes?
ZL: Some are handed down family favorites, some are cookbook recipes that I have made my own by adding/changing ingredients.

CS: What are some emerging trends in baking or certain baked goods gaining in popularity right now, in your view?
ZL: Cupcakes have been “in” for a while, but they seem to be staying around, and I see fancy 

ones like mojito, chai, green tea, etc. all over. It’s fun and relatively easy to
 experiment with a mini cake, and it’s the perfect little thing to treat oneself to, which is why I think bakers and buyers both like them.


Vegan baking/bakeries have also been popping up, and using fresh, local (when possible), quality ingredients and baking from scratch is an emphasis for many cooks and bakers alike (including me).

CS: We're keenly interested in regional specialties or baked goods which seem to be popular in different areas of the country. Can you clue us in on any Philadelphia or PA area baked good specialties?
ZL: Well, the Pennsylvania Dutch (Amish and Mennonite) are well known for their homemade treats, and things like whoopie pies, apple dumplings, fresh fruit and shoofly pies, yeasted coffee cakes and doughnuts are all popular.

Though not a “sweet,” the soft pretzel in Philadelphia is not to be missed – Fischer’s in Reading Terminal Market make the best ones in my book! There are also a number of Pennsylvania Dutch vendors in the Terminal selling everything from fresh cheeses and meats to homemade breads, jams and jellies (can you say apple butter?), and of course all sorts of tasty bakery items. (Photo left: Pretzels from the Reading Terminal Market--not by Whipped Bakeshop).

Cakespy Note: Stay tuned--three of our spies just visited the Reading Terminal Market and a Cakewalk is imminent!

CS: So, it sounds like the Reading Terminal Market is a can't-be-missed spot in Philadelphia?
ZL: Reading Terminal Market is not to be missed for its sheer variety of foods and beautiful seasonal fruit and produce. Buy some great ingredients and go home and bake something yourself – it’s truly satisfying!

Cakespy Note: After publishing, a few more places occurred to Zoë which we simply had to add: a classic Termini Bros. cannoli, chocolates from Naked Chocolate.... and Foster's Urban--it's like the art supply store of cookware shops in Philly.

CS: Your creations are so highly personalized. Can you walk us through your process? Do you consult with a customer and respond to their needs, or do you pitch these creative cookie and cake ideas (Like the LOVE Cookies etc) to them?
ZL: It really depends on the customer, but it’s a little bit of both. Sometimes a client wants my ideas and asks me to design something for them, sometimes they have an idea, and I sketch it out for them, adding my own personal touch. The LOVE cookie was first designed by me on

 Valentine’s Day for the Greater Philadelphia Tourism Marketing Corporation (GPTMC), and it was recently featured in DailyCandy Philly, and it has proven to be a well-loved design.


CS: What's next for Whipped Bakeshop?
ZL: I am making the wedding cake for the couple who play Ben Franklin and Betsy Ross, and their cake is going to be decorated with layered paper stars and flowers in red, white, and blue, and will be surrounded by dimensional folded paper stars.

I am also working on travel/resort themed cookies for The Four Seasons Hotels and Resorts, and I am going to be making cookies based on a variety of famous paintings from different periods for a private client who is having an event at The Metropolitan Museum of Art in NYC. I am really excited about all of these projects.
I am also working with my good friend Laura Blumenthal, who is a local ceramist, on a project called “Whipped and Thrown,” and we are planning on offering gift collections (think cake plates and platters) of cupcakes or cookies that relate to the images on the pottery. These are going to be great, because once the dessert is eaten, you will have a beautiful piece of functional pottery left to use for years to come.

Want more? You can ogle over photos of Whipped Bakeshop's baked goods (and, if interested, contact Zoë) via whippedbakeshop.com.


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