In 2006 I was working at Baked in Brooklyn while the World Cup was going. The shop was relatively new and we were all working very hard. As a result I missed almost every game. Our dish washer Pascal brought in a mini black and white handheld TV so he could watch his Mexico team play(and eventually lose to Argentina) It was a cheap little device, the screen was 3 inches and the reception in the kitchen was fuzzy at best. We could barely make out the ball but we logged so much time on that damned thing we almost went blind. It was then that I vowed when I get my own shop I’d put a TV in the kitchen and no World Cups would go unwatched. Four years later the World Cup rolls around, we have a nice hi def TV in the kitchen at Bakeshop. We were new and busy so I didn’t get a chance to see every minute as I had intended, but it was nice having it on in the background. Turns out it’s really hard to watch footy while in the middle of production.
Layer cakes are one of the coolest desserts in the game. Every time I see one it reminds me of being a kid. When it comes to cakes, I say the more layers the better. In my opinion the 8 inch 3 layer cake is the most classic cake. This is the cake my mom made for my birthday parties and it’s the cake I continue to make for my friends and family birthdays. The cake has stature and height, there’s something attractive about a tall slice of cake. I always look forward to making these at the shop, I love the construction and finished look. When it comes to feeding a group of people, the layer cake is a bit more work than cupcakes because you have to cut slices and plate them, rather than just hand out cupcakes, and you dont get the flavor variety that cupcakes offer. Its always a tough call, but either way it’s a win-win.
The Cooking Channel's "Unique Sweets" was in the shop shooting an episode called "Then and Now" featuring nostalgic treats from childhood that we will never grow out of. They brought their crew and for a day we shut down the shop and baked and decorated oatmeal cream pies, 7-up cupcakes, homemade chipwiches and a 3 layer red velvet cake.
Working in front of a camera crew was definitely a mindblowing experience. The lights are bright and all eyes are on you with every detail being captured by high definition cameras. It was a tight fit with their 8 person crew and all their equipment stuffed into the shop, but they were awesome and we made it work.
From a baking perspective the hardest part was not blocking the shot with your hands as you are working. You must always be mindful that your hand stays close to your body and never blocks the shot. It sounds easy but when you are trying to fold ingredients into a batter, limiting your movements is tricky.
It was also interesting talking into a camera, it's different than being interviewed by a person on camera. Talking into a camera lens took a little getting used to, and I still wasn't used to it after a day of shooting.
The Unique Sweets Crew was great, they set up fast and executed on a tight schedule. They taught us a great deal about shooting food for television. They work hard to get the perfect shot that will flash by your screen in a second, it has certainly changed the way I watch cooking shows.
Thank you to everybody who was involved!
Our episode will be airing April 22 at 10:30 pm, on The Cooking Channel.
I've wanted to do breakfast in the shop on weekends, so for the past two Sundays I opened up early at 9am and cranked out breakfast till around noon. On the first sunday I made belgian waffles, and last sunday I made my favorite, blueberry buttermilk pancakes. I love making breakfast and it was really fun. Being a short-order cook is no joke, and a nice change of pace from detail-oriented baking that I'm accustomed to. I'll probably try to get breakfast going on Saturday mornings too, pretty soon. I will stick to my specialties, pancakes, waffles, french toast, etc...As for now Sundays brunch is on, check it out.
On sunday we did a vegan day at the shop for a C.O.K.(Compassion Over Killing) benefit. Bill did a great job and cranked an array of vegan treats that did not disappoint. We featured the whole line of Bakeshop vegan cupcakes and cookies, along with a few new flavors that will remain on the menu. It was a fun day, thanks everybody for coming out!
I'm doing a series of cupcakes focused on classic halloween candy. I started with my fav candy, NERDS. Nerds Cupcakes. Just pulled em out of the oven, they are insane. They are officially on the starting lineup.
Also today, twix cupcakes and butterfinger cupcakes.
Bakeshop has extended shop hours! Come on in starting at 8:00 AM and grab a Sip & Dip (coffee and breakfast treat) for 3 bucks. We also have fresh bagels from Brooklyn Bagel in Arlington, VA! Come grab a treat for breakfast or stock up on cupcakes for your favorite coworkers.
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Starting Monday, August 30th and ending a week later, Bakeshop will be closed for a much needed summer vacation. We will be back to business starting Tuesday, September 7. Seeya!