CakeLove (Updated)

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Last week I met with Warren Brown via a Yelp event at the Shirlington location of his bakery empire, CakeLove, for a cupcake tasting. The catalyst for this cupcake tasting was that in the last 6 months, CakeLove had been listening to customer feedback and re-doing some of their recipes (See: My original review for CakeLove, the Tysons location). We were offered around 8 different types of cupcakes, a slice of strawberry shortcake, and a delicious sugar cookie.

I can really tell that the cupcakes have changed for the better (except the chocolate cake, which is still a bit lacking in flavor and moisture). The cakes are lighter and the frosting is more balanced. Yay for no more cold, cornbread-y cupcakes or separated frostings!

What I sampled, in order of preference:

  1. Custom sugar cookie with icing – Perfectly soft with a strong hit of citrus and vanilla while still tasting balanced
  2. Strawberry on Vanilla – *New* Vanilla cake with Strawberry buttercream. The cake and frosting were both light and moist. Some people said the buttercream was a bit oily and coated their tongue in an unpleasant way; I thought this could have been solved by putting a little less frosting on.
  3. The King – *new* banana cake, peanut butter frosting, chocolate ganache. Moist and flavorful cake with a nice surprise of peanut butter under the ganache cap.
  4. Red Velvet – *New* Red velvet cake with cream cheese frosting. Could use to be a little moister, but it had a nice crumb and the tang of the cream cheese frosting was refreshing.
  5. Toffee Crunch on Chocolate – chocolate cake, cream cheese (?) frosting, crunchy toffee topping. The frosting paired with the crunchy topping was a bit too sweet, but I enjoyed the textural contrast. Even though the chocolate cake was a bit too lack-luster, the topping saved it.
  6. Salted Caramel – *New* Vanilla cake with cream cheese (?) frosting and salted caramel drizzle. The flavor balance of this cupcake was a bit too far on the sweet site.
  7. Chocolate Chip Cheesecake – chocolate cake, cream cheese frosting, chocolate chip & graham cracker ganache. The frosting, topped with chocolate chips and dusted with graham cracker crumbs are good, but the cake lacks a deep chocolate flavor and is light brown.
  8. Chocolate Fuzzy Wuzzy – chocolate cake, chocolate buttercream, chocolate curls. The same issue as the other chocolate cakes, but the frosting is a bit too soft and reminds me of supermarket frosting. The chocolate curls on top did offer a good textural contrast.
  9. Strawberry Shortcake – layered pound cake, vanilla buttercream, fresh strawberries. The buttercream was too chemically tasting, but other than that, was just okay.

The chocolate cake hasn’t been re-worked yet, so that’s why they were at the bottom of the bracket. I also didn’t care for the frosting on the strawberry shortcake, but others loved it.

I really felt special sitting at one of the 10 spots in the Shirlington CakeLove location listening to Warren geek out over cupcake recipe and formulation changes. He seemed to really value our feedback. It was also interesting learning about the business perspective he has and how he’s grown as a business owner and baker to be able to listen to his customers and set his own ego aside a little bit.

I loved being able to share my opinions on cakes (I have a lot of them), and be in the audience with fellow cake lovers!

You also get a lot for your money. I compared the cupcakes in size to one of my green tea cupcakes, made at home in a standard muffin tin, and they’re almost double the size!

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Matcha Green Tea Cupcakes for St. Patrick’s Day ♣

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I usually don’t do anything for St. Patrick’s Day other than wear something green to avoid being pinched. This year, the holiday fell on a weekend and a delicious recipe popped up in my RSS Feed – these Matcha Green Tea Cupcakes from Oishii Treats.

I’ve been wanting to make green tea cupcakes for a while, but have been a bit wary. Green Tea is an acquired taste and I was worried how these would go over with my taste testers.

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I replaced half of the flour the recipe called for with whole wheat flour, which went well with the earthiness of the matcha, though it probably kept the cake from being more green. I also used almond milk instead of regular milk. Since green tea is an acquired taste, I opted to swirl the frosting so that it’d be half matcha and half regular cream cheese frosting. This kept the cupcake from being a matcha-overload while adding a nice flair.

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The best thing about these cupcakes are the smell. I love the way they smelled coming out of the oven and when I opened my carrier up to bring them in to the office. You’ll definitely want to use a nice quality matcha since they’re the star ingredient here. And, this is the way that you’re getting a dose of green, naturally!

Matcha Cupcakes with Matcha Swirled Cream Cheese Frosting

By nicole Published: March 18, 2013

  • Yield: 24 cupcakes
  • Prep: 20 mins
  • Cook: 18 mins
  • Ready In: 38 mins

This recipe, adapted from Oishii Treats, is a way to get your green fix naturally.

Ingredients

Instructions

  1. Preheat the oven to 375 degrees. Line 2 muffin tins with cupcake liners.
  2. Combine your flour, baking powder, salt, and matcha together in a small bowl and set aside
  3. In a electric mixer beat butter and sugar together until light and fluffy.
  4. Add the eggs in one at a time until each one is fully incorporated.
  5. Starting with the dry ingredients, alternate with the milk in 3 batches until barely incorporated.
  6. Fill your cupcake liners 3/4 full. Bake for 9 minutes, then rotate and bake for 9 more minutes (18 total, or until a toothpick inserted in the middle comes out clean).
  7. While cooling on a wire rack, prepare the frosting.
  8. Combine butter and cream cheese until no clumps remain.
  9. Add in sugar 1/2 cup at a time until the consistency and sweetness you desire. You can thin out with milk if needed.
  10. Put half of the cream cheese frosting in a piping bag. Add matcha powder to the remaining half until combined.
  11. To get the swirled frosting: Put both piping bags in a larger piping bag fitted with a piping tip and frost.

Mini Blueberry Cheesecakes with Trefoils™ Cookie Crust

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The baking with Girl Scout Cookies® saga continues! Trefoils™ are sometimes seen as the plain, boring cookies that you always have extra boxes of after a booth sale. My sister had an extra box of Trefoils™ from last year and gave them to me on the condition that I bake something with them. Also, did you know that February 8th is National Girl Scout Cookie Day?

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I was a little burned out on chocolate, as crazy as that may sound, so I wanted to make something for my office for Valentine’s Day that was decadent, but lighter. I made my Mini Blackberry Cheesecakes recipe and replaced the blackberries with blueberries. I also replaced the vanilla wafer cookies with the buttery, fragrant Trefoils™ and added some almonds in too (omitting the almond extract in the original).

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It was easy to convince my office-mates to try these treats. The fruit on top makes it “healthy”; they’re bite-sized; they have Girl Scout Cookies® in them, which makes them “limited edition”. The crust on these are delicious and it goes well with the tanginess of the cheesecake and the tart berries.

Feel free to sub your favorite fruit on top or replace the cookies with what you have on hand. I had some extra filling and crust and swirled in some chocolate chips and crunchy cookie butter for a rich Valentine’s treat.

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Mini Blueberry Cheesecakes with Trefoils™ Cookie Crust Recipe

By nicole Published: February 19, 2013

  • Yield: 24 mini cheesecakes (24 Servings)
  • Prep: 10 mins
  • Cook: 20 mins
  • Ready In: 1 hr 30 mins

The fruit on top makes it "healthy"; they're bite-sized; they have Girl Scout Cookies® in them, which makes them "limited edition". The crust on these are delicious and it goes well with the tanginess of the cheesecake and the tart berries. Feel free to sub your favorite fruit on top or replace the cookies with what you have on hand.

Ingredients

Instructions

  1. Preheat oven to 350 degrees and line 2 muffin trays with cupcake liners. Crush cookies in the bowl of a food processor, then add melted butter and vanilla.
  2. Add about a tablespoon of cookie crust to each cupcake liner and press down with fingers or the bottom of a glass.
  3. In the bowl of a stand mixer, beat cream cheese and sugar until completely smooth. Add eggs one at a time, beating after each addition. Add sour cream and mix again. Make sure there are no chunks of cheese or cream in the mixture, then scoop mixture into liners using a small cookie scoop. Do not over-fill. You want a good crust to filling ratio.
  4. Bake for 20 minutes in muffin trays.
  5. While the cakes are baking, add blackberries, 1/4 cup sugar, water, and a few drops of lemon juice to a pan. Bring to a boil over medium-high heat and cook for 4 to 5 minutes or until the berries reach the consistency you desire. Remove from heat and allow to cool before topping cheesecakes.
  6. Once cakes and topping are cool, top with about a tablespoon of berries and set in the fridge for at least 2 hours (overnight is best).

    Foodie Penpals: January

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    This was my fourth month participating in Foodie Penpals. For this month & November, I’ve been “splitting” Foodie Penpals with my sister, Ariel. We build the boxes together and share the boxes we receive. We totally forgot to document November, so this is only our 3rd FPP post. Since our box arrived at my sister’s house, I had her type up this Guest Post and snap some the pictures.

    What was inside: a great variety of tea (chai, raspberry, mint, etc.), a white chocolate macadamia Luna bar, ginger chews, spearmint gum, a See’s chocolate lollipop, and tea bags to place your own loose leaf tea in it! Everything came in a festive red snowflake tin – which was perfect to store my tea in. I’ve just been sticking my teas into the kitchen drawers – now I can have them all in one place!

    I really enjoyed Esther’s package since I feel like she knew me. I unfortunately gave her really vague guidelines, saying I love tea, Luna bars, chocolate, and on-the-go things. She nailed me!

    I love ginger chews! I actually get nauseous sometimes and those are really handy to have in your purse.

    I really can’t wait to try the different teas you got me and the little tins are so cute – they have cherry blossoms and geishas on them. She told me that she got them in Pearl River Market in NYC. I love going to NYC and I have been there before, so I will pick them up again!

    I’ve never tried the Luna bar flavor, but I’m sure it’ll be delicious. The spearmint gum is always a must have in my purse and I’m always running out.  The chocolate lollipop looks promising but I’m saving it for a special day 🙂

    Thanks for my perfect package, Esther!

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    Here’s a pic of what we sent to our FPP, who doesn’t have a blog:

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    For more information on Foodie Penpals, follow the link below.

    The Lean Green Bean

     

    Homemade Truffles

    truffles_featureMy best friend Stephanie moved to Pittsburgh a few years ago. Even though I don’t see her as often as I used to, we make it a tradition to get together and make truffles every year (See: 2010, 2011). This was our third year, and we spent the weeks before deciding on flavors, shopping, and picking up packaging materials.

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    No matter how much you plan in advance though, there are always some snags. We had a few last minute shopping trips, a recipe mis-calculation, and a slight shortage of boxes, but everything turned out great. I chose to make a Dark Chocolate Crunchy Biscoff truffle and Stephanie chose a Deep Milk Chocolate Earl Grey and Lavender truffle. Both were delicious (I’m not biased at all).

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    This year we even remembered to print off some labels to put on the inside of the boxes so that recipients would know what they were eating. Extra truffles that didn’t fit in boxes were placed in bags. We also made just enough peppermint bark – some made in a cute rilakkuma chocolate mold, and some made in a brownie bite pan.

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    The base recipe for these truffles are from a truffle making class that Stephanie and I attended at ACKC in Washington, DC on 5/25/10. These truffle recipes have served us well for the past three years, and we’ll continue to use them in the future.

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    Crunchy Biscoff Cookie Butter Truffles

    By nicole Published: January 28, 2013

    • Yield: 50 truffles

    You can replace the cookie butter in these truffles with peanut butter.

    Ingredients

    Instructions

    1. Heat up the cream. When steaming, add to the dark chocolate until fully incorporated.
    2. In the bowl of a stand mixer, beat biscoff spread. Then add the chocolate mixture. Chill in refrigerator.
    3. When firm, remove from fridge and roll into balls (if using a lower % chocolate, you might need to chill again before dipping to prevent the truffles from melting while you dip them).
    4. Melt the extra chocolate for dipping. Allow to cool a bit before dipping the truffles.
    5. Using a fork, dip the truffle in chocolate and tap excess chocolate off. Using a second fork, place the truffle on a silicone baking mat and push the truffle off the first fork.
    6. Optional: to decorate with a different colored chocolate, melt chocolate, allow to cool, and place in a plastic bag with the tip cut off. If the chocolate is too hot, it will melt the bags seam and explode (learned this the hard way).