Tag: cake

Do’s and Do-ughnut’s

When I got my first air fryer, there’s nothing I wouldn’t put in it. Whole pies, seitan roasts, random leftovers; things that absolutely did not need to be air fried, and probably would have been better if not. More than the promise of cooking with less fat, it was the convenience and speed that reeled me in. The promise of never navigating a vat of bubbling hot oil didn’t hurt, though.

Naturally, pushing it to the extreme limits of this concept, I had to try my hand at doughnuts. Yeasted doughnuts seemed too easy, or maybe just too precious for something I was fully prepared to get wrong. Cake doughnuts were a challenge within a puzzle, lighting up the problem-solving part of my brain like a glow stick, since there was no way in hell I could fit a conventional metal mold in that tiny countertop oven.

The trick is to make a batter as thick as cookie dough, easily sculpted in the palm of your hands. Landing somewhere between a light brownie and a dense cupcake, these rustic rings have a homespun kind of charm as a result. Those ridges and dips catch the glaze differently, creating little pockets of sweetness that contrast with the darker, more cocoa-forward crumb underneath.

How this recipe could sit in my drafts for all these years is beyond me. Unlike many other unhinged air fryer experiments, this one has withstood the test of time, even if that original air fryer didn’t withstand my trials.

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Hannah (BitterSweet)8 Comments

Top Tier Tiramisu

Tiramisu, the iconic Italian “pick me up,” isn’t entirely as it seems. Although some will cite texts from the 18th and 19th centuries that reference desserts with similar components, none are the proper, full-featured tiramisu as we know it. That honor is bestowed on two rival bakeries that claim to be the first; the true origin being lost to history, though neither existed before the 1950s, at the earliest.

The fact of the matter is, the tiramisu is a wholly modern creation, every bit as trendy and changeable as it is iconic. Ladyfingers dunked in spiked espresso syrup are generally agreed to be the traditional base, but plenty of equally competent offerings simply use slabs of soaked cake. Naturally, if we assemble from that starting line, cupcakes are just one evolutionary step away.

Tiramisu cupcakes, far from a groundbreaking twist, are simply another version of this crowd pleasing dessert, disassembled and then rebuilt in a different way. I promise this is less like rickety IKEA furniture and more like a like an upcycled version of a vintage find. Perfectly portioned for everyone to help themselves, they’re the ideal guests to invite to a party. That was the real inspiration here, fulfilling the mandatory cake requirement for my birthday without making a big fuss of it.

Using cream cheese in the frosting evokes creamy mascarpone, as seen in the original filling, while making it a much more stable topping for sitting out, unrefrigerated, until party goers are ready to dig in. Existing in that rare middle ground of sweet but not sugary, rich but not heavy, even I was honestly impressed by how well they turned out.

I’m not one to brag, so it’s really saying something that I might want to make these for my birthday every year. There’s an ease to them that feels like a gift in itself, effortless to whip up, painless to transport, and quick to disappear. For all the mythology and debate surrounding tiramisu’s origins, its true legacy might simply be adaptability because in cupcake form, it fits right into contemporary traditions with surprising grace.

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Hannah (BitterSweet)2 Comments

Red Rum

Night fell in layers, each one heavier than the last, the overhead sky black as spilled ink overhead. Thunder cracked like a shotgun as I pulled the cake from the oven, its intoxicating aroma curling through the air, whispering sweet secrets all through the house. Somehow sinister, with a boozy undertone, it clung to the air like ghosts to a grudge.

Red velvet cake has a dark side, you know. It’s not all cheery hues of crimson, especially when you take a more natural approach. Baked as a bundt, it takes the shape of a crown, denoting where it falls in the cake hierarchy, or so it would like to believe. Hard edges fall away to dense, moist crumb within, scented with rum, cocoa, and vanilla, luminously red as freshly spilled blood.

Though tame compared to the edible gore of previous years, the wickedly vivid, high-gloss drizzle turned out even better than expected. While it sets to an almost invisible gloss around each crenelation, it bleeds into the cake’s center with theatrical flair. Slice right away and you’ll have a glistening scarlet pool that spills onto the plate.

Pair thick, soft slices with jet black coffee or spiced cider, though it really comes alive alongside a dark rum cocktail, echoing the warmth that hides just beneath its brooding exterior. It has a haunting warmth that burns low and slow; comforting, but also cautionary. Too much of it, and things start to blur around the edges.

All work and no play makes for a dull baker. When I invite you to indulge, I don’t just mean in sugar and flour. Bake something that stains the plate red. Bake something that bites back.

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Hannah (BitterSweet)13 Comments

Austin Takes The Cake

Cake is one of the most vital commodities we have as a modern society. Hallmarks of a truly advanced civilization include shared communication, complex division of labor, record keeping, advanced technologies, and an abundance of accessible, diverse sources for cake. Don’t bother checking your text books for that, it’s just a known fact. From ancient Egypt to medieval Europe, through the Industrial Revolution and today’s contemporary kitchen, cake has evolved with changing tastes and available ingredients, but remained a critical symbol of celebration, comfort, and creativity. After baking countless cakes myself, I wanted to let someone else take the wheel. Thankfully, local bakers here in Austin, TX have taken up the call to duty with aplomb.

Ground Rules: It’s No Cake Walk

Once a rare treat for the elite, truly anyone can have their cake and eat it, too. Flour and sugar is in ample supply, which means that there’s more cake than ever for all to enjoy. For the sake of fair evaluation, I need to lay down the law for what qualifies here.

  • It must come from a brick-and-mortar or regular popup, not a home business without a physical location. It breaks my heart to lay down the law because there are so many incredibly talented local bakers for hire, but this is all about the immediate gratification of getting cake whenever your heart desires.
  • Vegan options must always be available, not just a possibility for pre-orders. Some bakeries need advanced notice to make an eggless, dairy-free cake, and that’s okay, but a big bummer when I just want to pop in for something sweet.
  • Single serving cake is a must, whether that means cupcakes or slices. None of this all-or-nothing, whole cake only business. It’s not a pizza that you could reasonably take down in a day or two. My stomach hurts just thinking about all that buttercream.
  • Cheesecake doesn’t count. I know, this is a hot take that may stir up controversy, especially because “cake” is right there in the name, but I’m focusing only on flour-based, frosted cakes for this round. Sorry, cheesecake-lovers.
  • Mousse cakes are disqualified for the same reason as above.
  • No muffins, obviously. They may look like cupcakes but I can assure you, they are not. End of discussion.

Best Plant-Based Cakes In Austin

Cakes, like snowflakes, are unique and ephemeral. No two are exactly alike; here today, gone tomorrow, thrilling for the discovery of something new and heartbreaking for the loss of beloved favorites. Flavors are never static, changing more frequently than most standard menu items, so your mileage may vary when you visit. Venturing out with an open mind and a rampant sweet tooth, these talented local bakers won’t disappoint.

Unicorniverse – Redefining the entire category of vegan bakeries in the greater Austin area, Unicorniverse takes fine patisserie to greater heights than ever before. Styled after European cafes with delicate macarons, flaky croissants, and even high tea services on demand, this is the place to go for gourmet treats. Naturally, their cakes reach those same lofty heights, immaculately layered with housemade jams, curds, buttercreams, and ganache, with all the attention to detail you’d expect from high-end artisanal goods. I won’t even begin to list possible flavors you might encounter because it would be a never-ending catalog of temptations. Just go, select the first slice you see in the case, and don’t look back. If you’re anything like me, you’ll end up ordering all of them otherwise.

Zucchini Kill Bakery – We’ve advanced beyond the dark ages where “I can’t believe this is vegan!” was a common refrain after trying vegan cake, but the same isn’t always a given when it comes to gluten-free baked goods. Especially when both dietary restrictions come into play, it’s downright stunning to sink your teeth into fluffy, tender, and moist cake like this. Indulge nostalgic cravings for childhood snack cakes like Cream Coffin cakes (modeled after Twinkies) and Rebel Swrrrls (mini Swiss rolls in the style of Yodels), there’s also a plethora of grown up cupcake flavors, constantly changing with the seasons. S’mores, cookies and cream, triple chocolate, churro, carrot cake, and key lime are just a few cupcake options you might find waiting for you in this punk rock bakery. Now with three dedicated storefronts, their treats are also sold in many other cafes and restaurants across the city.

Fat Cats Organic Coffee & Desserts – Offering 100% plant-based treats, savory eats, coffee, and ice cream, the life of a fat cat is a good one indeed. Full size and mini cupcakes are perennial staples, with gluten-free options for most variants as well. Rich and moist, never dry, they’re baked fresh with organic ingredients and obvious attention to detail. With tender crumb and light whipped frosting that is perfectly balanced, not just sugary, you can’t go wrong with any flavor du jour.

Mr. Natural – Family-owned and operated since 1988, this old school vegetarian enclave has been serving plant-based Tex-Mex even before it was cool. The only thing more impressive than the savory specialties that will keep you well fed from morning to night is their extensive baking operation, which easily dwarfs many standalone operations. From Mexican sweet breads to American fudgy brownies, there’s an incredible range of sweets for every craving. The cakes, of course, are unparalleled. In fact, the Chocolate Tres Leches has won awards from mainstream media, for good reason. Additionally, you’ll find an assortment of cupcakes and cake slices in a rainbow of colors on any given day, with consideration given to gluten-free friends as well. On last visit, there were no less than a dozen cake options ready and waiting, so for anyone with decision paralysis, you might be here a while.

Thai Fresh – Thai cuisine isn’t typically associated with lofty tiered cakes and homey baked goods, but Thai Fresh is its own unique entity. After polishing off your panang curry, make sure you save space for their signature three-layer stacked slices that rotate regularly. Frequently features include crowd-pleasing German chocolate, carrot, funfetti, and coconut caramel cake, depending on the day. Everything is baked in a gluten-free kitchen and vegan selections are clearly labeled, ensuring both safety and satisfaction.

Bouldin Creek Cafe – Serving up the pastry stylings of Celeste’s Best for dessert, the lone Pumpkin Carrot Cake on the menu tastes homemade in the best way possible. Almost invisible shreds of carrot melt away into the moist, dense crumb, flecked with chopped walnuts and redolent of warm autumnal spices. Cream cheese frosting crowns each unassuming square, and while the cake itself would be delightful without it, that extra sweetness is ideal for balancing out with a bold cold brew coffee. It’s truly a timeless treat.

Captain Quack’s Coffeehouse, Lady Quack’s Cakery, Quack’s 43rd Street Bakery – Originally known as Captain Quackenbush’s Intergalactic Dessert Company & Espresso Cafe when it was first founded in 1983, this iconic Austin institution has sprouted into three locations dotting the city north to south, with at least slightly less wordy monikers. The desserts, however, are still a mouthful, with absolutely stellar muffins and cookies in full display. For vegan options, you can always rely on their Blueberry Lemon or Chocolate Ganache cupcakes. While the chocolate cake seems to get more attention, also frequently available by the slice and a full 10-inch round ready to go, the delicate fruity flavor of the former is a greater prize in my eyes. Covered with a dense plume of pale lilac buttercream, it has a gentle hint of sweet citrus, balanced and invigorating.

Cupprimo – Though the list of vegan flavors available for special orders is extensive, including pint-sized mini cupcakes that are perfect for kid’s parties or little cravings, the option for walk-in is limited to either chocolate or vanilla, depending on the day. Fortunately, focusing on just one plant-based flavor allows these bakers to consistently deliver on quality. Topped with pink vanilla frosting that I could have sworn had a hint of strawberry flavor, the spongey vanilla cake beneath has the ideal texture, both most and fluffy. For those who suffer from decision paralysis, it may be an added benefit that you can’t overthink this choice.

The Carillon – Put on your nice shoes and fix up your hair for this special occasion outing. The Carillon is a classy spot for elegant, upscale New American fare, tucked away inside the AT&T Hotel and Conference Center. Though not patently vegan-friendly, the chefs are happy to accommodate, especially with advanced notice. However, we’re not here to talk about what goes into a four-course meal. Walk-ins are welcomed during dinner hours, which is exactly when the illustrious Vegan Black Velvet Cake makes an appearance on the dessert menu. A surprising twist for an otherwise omnivorous establishment, pronounced thought, care, and energy went into such a composed plate. While menus shift seasonally, I’ve been assured that a vegan dessert will always be available.

Sugar Mama’s Bakeshop – Life is like a box of cupcakes; you never know what you’re going to get. This much is true at Sugar Mama’s, where you can rest assured you’ll get at least one vegan option for immediate gratification, sometimes two or three, in any number of possible flavor combinations. My personal favorites tend to involve cookies, such as the Cookie Monster or Cookies and Cream, but don’t be afraid to take a gamble with whatever is in store. If all else fails, their vegan cookies themselves are always excellent.

Sprinkles – Hope you like red velvet because that’s what you’re getting! Fortunately, this one isn’t an afterthought, standing up to scrutiny after many years on the menu of this national chain. Emblazoned with an edible “V” on top, this is the only vegan cupcake available at Sprinkles. True to the southern classic, it has a tender, moist crumb with a hint of cocoa flavor, topped by a fluffy tofu-based cream cheese frosting. As an added bonus, you can snag one for free on your birthday when you sign up for their loyalty program.

Suga’s Cakery – Speaking of red velvet, though technically out in Pflugerville, Suga’s Cakery is just barely outside of city limits, granting them an honorable mention. Their Southern Red Velvet is both vegan and gluten-free, with a surprising density and heft that gives it the staying power of a full meal. For my tastes, the vanilla is a bit lacking, bearing a distinctive rice flour flavor and gritty texture. As long as you’re seeing red when you hit the store, you’ll be a happy camper.

Selling Like Hot Cakes

cake-making is both an art and a science, especially when you take eggs and dairy out of the equation. With endless flavors, designs, and techniques, cakes are edible canvases for culinary creativity. Beyond the simple pleasures of good taste, they represent moments of joy, milestones, and happy memories. Whether it’s a classic chocolate cake, a delicate chiffon, or an extravagant wedding cake, each slice tells a story.

Hannah (BitterSweet)2 Comments

No Bake, No Sweat

Soaring temperatures are a given on a typical summer’s day. As the mercury inevitably pushes higher, breaking new records with every passing season, the desire to spend time in the kitchen plummets proportionally. Unfortunately, those with a sweet tooth know that nothing will quell the craving for a satisfying sweet treat. It may very well be raining fire because unless it’s an actual apocalypse, dessert still must be served- And in that case, perhaps even more so.

Why is it so hard to just get motivated and make the same tried-and-true staples that always hit the spot? Chocolate chip cookies are foolproof, but this simple indulgence takes on a greater level of complexity when you factor in the unique stumbling blocks of summer. There’s the basic issue of turning on the oven, subjecting oneself to a punishing sauna even more brutal than the sun’s rays, and the time it takes for preheating, baking, and finally cooling down draws the suffering out to an interminable torture.

It’s also been proven that we’re less ambitious and productive during these midyear months, beckoned away from work by tempting beaches, hikes, or just lazy afternoons with friends. This is when most people go on vacations, after all, whether that’s a physical journey or just a mental respite. Convincing yourself to work harder while everyone else has all the fun is a losing battle that no one really should have to fight.

Want to end any sweltering day with a flourish? Pull out a towering icebox cake, layered with ripe, lightly spiced peaches, whipped coconut cream, and softened graham crackers. Despite the name, there’s no cake here and it doesn’t come out of the freezer! Rather, this old-school moniker came from an age when the only source of refrigeration was from a poorly insulated box, much like a picnic cooler, stuffed with rapidly melting ice. This modern take on no-bake cake will come as a happy surprise when it lands on the table, ready to slice and serve with minimal effort.

So go ahead, take it easy. Escape the heat, simplify your menu, but perish the thought of skipping dessert. No-bake desserts exist for just such occasions, rewarding a minimum amount of effort with sweet gratification.

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Hannah (BitterSweet)4 Comments

Ideas in Phyllosophy

For a ready-made ingredient that’s widely found in mainstream markets, phyllo dough seems to produce a disproportionate amount of angst. Otherwise savvy bakers blanch at the idea of working with the delicate pastry sheets, and while it does take a gentle touch, most fears are largely overblown. It’s not as if they’ll shatter if you merely look at them wrong. The best way to overcome any phyllo anxiety is to dive right in with some exposure therapy, and I have a truly foolproof recipe to start you on the path to recovery. Portokalopita is meant to be broken in the first place.

A Break-Out Success

My original motivation for making portokalopita was to use up scraps of leftover phyllo dough from previous projects. Since I can’t possibly throw away perfectly good food, those random shards sat in the freezer for a good long time before being unearthed. Dried out beyond their ideally pliable state, there was no separating the sheet to make a flaky layered pastry. Instead, portokalopita encourages you to rip or crumble them all up, drop them into a baking pan, and smother them with a yogurt-based custard. Absolutely zero finesse is required, you can use up all your extra phyllo scraps, and there’s no way to mess it up.

Proof Of The Pudding

Thought often described as a cake, the texture is much denser and more moist, like a rich baked pudding. A heavy pour of olive oil creates body and substance, cut by the bright acidity of fresh citrus. My version skips the eggs, of course, and cuts the sugar and oil substantially. It’s traditional to make a separate orange syrup to pour on top, but a light drizzle of vegan honey does the trick for my taste buds. I would never claim my version to be remotely authentic, but I do confidently declare it to be delicious.

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Hannah (BitterSweet)5 Comments