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I wanted to post the copy for our newsletter for September 2014 in case you’re not on our list serve. You can always sign-up for our emailed newsletter by sending a request to:

csr@cakelove.com

Thank you! -Warren

September 2014

It’s a busy time of year at home and work so we wanted to take a few days before saying hello and greeting you with our September update. As always there’s a lot going on, but this month is a bit more packed than most.

Cake in a Jar and the Big Picture

I hope that you’ve heard or read word of my sincere appreciation for your feedback that has led to the development of cake in a jar. But if you haven’t, I want to thank all of our customers, fans, followers and critics for your feedback over the years. By listening closely to what you said we’ve been given a gift that we’ve turned into this new and very exciting product line.

Cake in a jar is giving CakeLove an opportunity to share our love and mad science for cake with people well beyond the Washington, DC metro area. Your feedback and comments have helped us innovate our way into a new business. Part of the opportunity costs for pursuing the jars has meant we’ve discontinued some of our retail locations which, of course, comes with some regret. But the promising outlook for this new line of business is thrilling and fun! h

National Harbor

Thank you for six great years at National Harbor! We ended our storefront presence on Labor Day but look forward to having our jars available through some of the local merchants in the coming weeks. Please look out for announcements on where they’ll be available.

New Flavors for Jars

We’ll be excited to bring back the Pumpkin cake in a jar in October – our pumpkin cake spiced with a hint of cloves then paired with vanilla cream cheese icing. We’re also very excited about a new seasonal flavor: Caramel Apple. The cake is adapted from the Washington State cake in United Cakes of America.

And don’t forget to check out the 12 oz size options for the jars in Carrot, Salty Caramel, Triple Chocolate, Chocolate Peanut Butter, Strawberry Shortcake and Gluten-Free Salty Caramel. They’re a great deal at $9.99/each. http://store.cakelove.com/cake-in-a-jar-c5.aspx

Fall highlights

We’re thrilled to announce starting on or around Sept 10th you can purchase the jars on Relay Foods.com.

Check our FB page for updates on Tastings and new retail shops where CakeLove will be available.

I’m excited to return to EPCOT Center for the EPCOT Food & Wine Festival. I’ll make the Caramel Apple cake in a jar for the Party of the Senses on Oct 11th and host a Cooking Demo on Oct 12th.

After 7 years of serving the Silver Spring community cakes, cupcakes and more, we’re announcing that the CakeLove Silver Spring shop will have it’s last day tomorrow, Wednesday Jan 29th.

Of course we’re sad to say goodbye, but we want to thank you for all of your support for our mission to bake cakes and cupcake with the finest ingredients and a lot of love!

For the closest alternative location, please find us at our original location, 1506 U St. NW in Washington, DC.

ALL LIVING SOCIAL AND AMAZON VOUCHERS WILL BE HONORED AT THE OTHER CAKELOVE LOCATIONS.

PLEASE CONTACT US AT 202.588.7100 FOR ANY CONCERNS OR QUESTIONS.

About Cake Bites

As summer is winding down and we’re heading into a new season in a few weeks, I wanted to take a few moments to say thank you to our fans and customers. Thank you for all of your help with the feedback on the development of “Cake Bites!” We couldn’t have done it without you!

cakebites

The experience of developing Cake Bites has really been eye opening and beneficial. For those of you not as familiar with what we’ve been spending a lot of our time on over the past 6 months, we’ve developed fantastic combinations of cake and cream cheese icings in four-ounce jars that will be sold not only at CakeLove, but at local grocers in and around the metro area.

The idea hatched in late February after a fun collaboration in Silver Spring with Cap Mac in which we experimented with the idea of flavoring and selling flavored cream cheese icing.   I thought just dropping cubes of cake and caramel into the icing would be enough to make a compelling product , but months of focus groups and tastings showed us the flavors and combos of cake & icing that you prefer. Your input shaped the development of Cake Bites –from the cake to frosting ratio all the way to the name! We couldn’t have done it without you– thank you for enthusiastic support!

As an added bonus, all of the time and feedback listening to your comments about the recipes, buttercream and CakeLove in general were really helpful.

Look for fully labeled jars of Cake Bites at CakeLove starting in mid-September! And even more exciting – look for Cake Bites launching at local area gourmet grocery stores in late September. We’ll send out a full list of where Cake Bites will debut in the coming weeks.

Stores Opening

You may have heard, we’re excited to be opening a kiosk location at National Airport in mid-September, Terminal B. It will be past security, so you’ll be able to grab a Cake Bite, cookie, or pack of mini-cupcakes before your flight. It’s a mini-version of CakeLove so not all of the regular items will be available—just those that are suited for grab & go.

kiosk

Pie Classes coming up…

As I’m sure you already know, I don’t blog much.  I try, but running the day-to-day of business takes up mega-loads of time and I don’t want waste your valuable time with updates that aren’t all that meaningful. I guess I hope that this one is meaningful enough to qualify as time well spent!

I just wanted to express how much I really appreciated the great interest and enthusiasm from all of the students at the Summer Cupcake class series hosted by Living Social at 918 F St. We had a blast! Vic Harris (CakeLove’s Social Media guru extraordinaire) nearly simulcast one of the classes with live tweets, which went a long way to show how much fun it was.  You all were great students – patient, curious and open to new ideas. I loved helping troubleshoot why cakes weren’t rising for your favorite home recipes, giving suggestions on equipment to purchase, and just talking about recipes and ingredients. I don’t get to talk about the food nearly as much as I’d like to, but with the class series it’s pretty much just that and I love it.

So we’re coming back with more classes this fall on the art of making pies! My latest book PieLove will publish on October 1st and I’m psyched to partner again with Living Social to hold a class on pies in October and November – visit LivingSocial.com or https://reservations.livingsocial.com/events to find available class dates.

PieLove_PressRelease1

On my locks—where did they go?

Yes, I cut my hair. It’s not that big of a deal! At least I didn’t think it would be. But a lot of people have asked, so I figure I better comment on it.

I cut my locks off in the Fall of 2011. I needed a change and I have two young girls, so I need as much time as I can get when I’m at home. All of the parents out there know where I’m coming from. More of it was leaving me prematurely than I care to mention, too. And I swim a lot so being bald or nearly hairless on top is very easy going in and out of the pool. Plus, it’s just a lot easier with a close cut when you’re in the kitchen. So thanks for all of the nods of support. If you’re out there and riding the fence about letting it all go, give it a shot… it feels good.

About Updated Recipes

Starting in December 2012 I began reformulating the recipes at CakeLove. Each cake recipe went under the microscope for an evaluation of the ingredients and methods used. I’ve thought a lot about why I did this and what it means. Here’s what it means to me.

Baking is art and science. Both are disciplines that can improve with time as long as you’re open to change and willing to reflect on what is already out there. I started baking in 1999 because of a deep interest in the dynamics of baking ingredients and what they mean to one another when mixed up on the counter then baked off in the oven. How kinetic and thermal energy change the nature of X, Y, and Z ingredients drove me to leave practicing law and start a cake business. I’m still driven by that relentless pursuit for understanding the dynamics of the ingredients.

After 14 years of baking, eleven years of operating CakeLove, and four cookbooks, and feedback from across the spectrum, it was time to take a close look at the recipes, the base ingredients and the logic of the method. In my experience in the food business, recipes are updated all of the time.

To me, being an artist is about being open to learning more about the craft. When I began baking, I dabbled in lots of different styles– American butter cakes, shortening-based cakes, French gateaux, chiffon sponge—and I found the format and group of recipes that worked for me. Before CakeLove, my cakes were mostly expressions of genoise sponge, French buttercreams and custard-based mousse. They came straight from the pages my favorite authors and were ridiculously good. But they weren’t all right for an American audience. A cake business needs to listen to its market, so I adapted recipes to respond to what our customers were looking for.

Well, that’s the same course that I took starting last winter. It was informed by what I learned over the years, specifically with writing PieLove. Pie crusts are a big part of my next cookbook and I didn’t hold back on experimenting with unusual shortenings in the dough. Any source of fat is called “shortening” in baking, so I tried all kinds: cocoa butter, palm kernel oil, vegetable shortening, coconut oil, and of course butter. The texture that resulted from blending different fats was compelling and I extended it over to cakes. It’s that age-old debate of what makes a better crust: an all-butter crust or a shortening-and-butter blend?

What do I like? With regard to pies, both types work really well, but I prefer the taste and texture of an all-butter crust. For cakes, I find the texture achieved by working in blends just fascinating—and it seems it’s working well based on your feedback! I think that flavors and textures in the cake work out to be better with the right blend. We’re blending starches (wheat flours), fats (vegetable fats and butter), liquid dairy ingredients (milk and cream) every day. Maybe I’ve gone off the deep end when it comes to blending but, to me, baking is the never ending pursuit of balancing the dynamics of the ingredients. Based on your feedback on the improvements over the past 9 months, I think we’re onto something good.

Thanks for your support!

Warren Brown

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