We were lucky enough to have Warren take some time for a little Q&A session!

Warren Brown: Baker, Chef, Author, Host, Entrepreneur, Educator, Lawyer, etc. etc. etc. (Photo found here, no harm intended)

What is your first baking memory?
I didn’t start baking at an early age. My first memories of a real adventure in the kitchen are from around age 10 when I made BBQ sauce and short ribs on the outdoor gas grill. If anything I think the first memories of baking was when my sister and her friends were baking box cakes at our neighbor’s house. I wanted to be there, but wasn’t and in some way I suppose my curiosity about cake started then.

I read that you started baking in 1999, just 1 year prior to leaving your law practice in 2000. What were the first steps you took in changing your career and opening CakeLove?
My first steps toward baking were small steps. I was determined to learn to bake and really use a lot of my research skills to find the best recipes. I found myself combing through books, websites, magazines and asking friends and relatives about their baking secrets. What surprised me was the number of people who had a special baking trick or piece of helpful info that they were willing to share. One man in the apartment building I lived in had a shelf full of books that he let me borrow for a few months. It takes a lot of time to find good recipes—there’s just so much testing involved. It took about 2 years for me to really feel comfortable writing my own recipes. And when I look back at what I wrote, I can really see that baking is a lesson in life-long learning. I’m happy to say that I use a broader array of ingredients now which keeps things interesting. It’s not that I out-and-out disagree with my early recipes, but what we’re doing now is more advanced, better balanced, and features a texture and crumb that is just more delicate.

Do you have any advice for someone who wants to change their careers and start their own business?
Fluffy thoughts advice in a nutshell: Starting a business is a great opportunity to have a memorable and riveting life experience. Recognize that you’re jumping into the unknown and be prepared—at least mentally—for the unexpected. A lot of what will happen will be great so celebrate the good things when they happen. Don’t fret over the bad stuff, not everything in life will go the way you hope.

Nuts & bolts advice in a nutshell: Have a big idea. Get focused on a strategy to make it happen. Check your ego at the door, get lots of feedback and adapt.

Who/What inspired you to become a baker?
I was inspired by memories of my favorite bakery from when I was boy: Lax & Mandel on South Taylor in University Heights, Ohio. The women who worked there were always very kind, the cakes were delicious, and my memories of the goodies in the box on my kitchen counter give me peace.

What is your favorite tool in the kitchen?
My digital scale. It makes measuring fast and accurate.

Do you have a favorite cupcake flavor?
My favorite right now is our Red Velvet. I became a convert once we revamped the recipe in December ‘12 to make it more moist and delicate.

What makes CakeLove different from other bakeries and how did you come up with the name?
Well, I think there is a lot that distinguishes CakeLove from other bakeries. To me, it’s all about the balance we try to achieve in each product—and we sell a variety of items apart from just cupcakes or cake pops. Our eclairs are awesome. The caramel brownies and chocolate chip cookies get lots of nods. The lemon bars never last long.

Of course, our bread & butter are cakes and cupcakes. So we try to keep a reasonable cake to frosting ratio for the cakes and cupcakes. We like the smiles of relief that come when people sample our buttercream or cream cheese icing; they like it because it’s “not too sweet.” And we really enjoy being innovative. We began a gluten free and vegan line back in 2006 which we’ve also recently updated with a wonderful , simpler recipe. I experiment in the kitchen all of the time and am very excited about our latest new release: Cake in a Jar. It’s cake & cream cheese icing in a recyclable jar with a screw top. It gives our product portability and customers have the option to eat a little now and save the rest for later. We’re stoked about its pending release in June.

The name CakeLove has always been a great part of the business. We get a lot of positive feedback about it. I love cake and wanted a strong name and thought a compound word would be fun. I don’t know why, but I’ve always liked compound words. Anyway, “love cake” didn’t quite work so I flipped it and found myself liking CakeLove from the beginning.

If you aren’t making the desserts yourself, where are you buying them from?
I’m liking my friend Jeff’s ice cream sandwiches from Cream Cycle—ice cream sandwiches sold via (adult sized) tricycles.

You were a great host on the Food Network’s Sugar Rush, will we see you or CakeLove on TV again anytime soon?
Thanks, I had fun hosting. No plans now, but we’re always talking with producers about ideas. A lot of the time I’ve spent working on media over the past few years has been focused on research & writing. My fourth cook book, PieLove, publishes this September. (Stewart, Tabori & Chang)

You recently made some changes to CakeLove, including recipes and refrigeration, what made you change things?
After ten plus years we took stock of where we were and listened closely to what people were saying. We’re thankful for all of the feedback—it’s been a gift in terms of telling us what our customers like and don’t like. After a few deep gulps, we committed to change and dove in. We just kept it simple and asked what can we do better? Display the cupcakes so they’re ready to eat—done. Revamp the recipes so they have a softer texture—done. Boost the flavor of the red velvet—done. And so on.

Since we initiated change at the bakery, I’ve noticed just how many other businesses are doing the same thing and how normal it is. For a while I think I didn’t want to embrace change out of fear of alienating our core base. But our core values of baking from scratch with only the finest ingredients remains firmly in place and with our commitment to quickly incorporate the feedback from our community via social media, focus groups, and feedback swaps we’ve adapted and have much better product because of it.

We cannot thank Warren (and Kim LaMore, CakeLove’s Corporate Sales and Service Manager) enough for taking the time to contact us and answer our questions. We really enjoyed our second visit to CakeLove and Warren inspires us to continue to pursue our dreams, just as he did. If you’re ever in the area, stop in to one of his CakeLove shops and enjoy a sweet treat!

- Posted by Cupcake Crusader Elisa (Baltimore, MD)

Crudsader Stacy was the first to try CakeLove about a year ago (read review), sadly it didn’t quite live up to her expectations. Kim LaMore, CakeLove’s Corporate Sales and Service Manager, saw our review this past February and contacted us about giving CakeLove another try. We were excited to hear that they made some changes after reading reviews from yelp, bloggers, and other social media outlets. (It is always nice when companies listen to their customers and take criticism in stride.)

After planning with Crusaders Jenn and Stacy, I set out to swing by CakeLove after the DC Rock & Roll 1/2 Marathon in March. When I got to the shop I was greeted by very friendly staff and choose 6 cupcakes to bring back to Baltimore. The Crusaders and I made plans to spend the next day together and try them in true “cupcake buffet” form.

Bailey’s

Who wouldn’t want some Bailey’s and chocolate cake the day after running a 1/2 Marathon, oh, and on St. Patrick’s day! While we thought the chocolate cake was just ok, the frosting really stood out and packed a punch of Bailey’s flavor. When eaten together the cake and frosting combination was a win.

Coffee Chocolate

All three of the Crusaders love coffee, so this flavor was a must when I made my selections, and this cupcake did not disappoint. While we agreed that the cake by itself was nothing extraordinary, the frosting was amazing and we could have eaten a tub of it. The cake in this instance was merely a vessel for the fantastic frosting.

Red Velvet

As always, Red Velvet vexes me and my cupcake crusade. It wasn’t bad, it just wasn’t a stand out in this bunch. The frosting was very smooth and a bit sweet, with an interestingly different flavor to it, perhaps mascarpone and a bit of butter? I wouldn’t mind having more of that frosting, but am not sure I want it on their Red Velvet cupcake.

Salted Caramel

Lovely swirls of caramel and salt crystals adorn the delicious frosting of this cupcake, sadly the cake underneath was a bit dry and crumbly. I personally loved the frosting, it was smooth, very buttery (my favorite), and Crusader Stacy agreed that it had great salted caramel flavor. Crusader Jenn thought the frosting didn’t balance the sweet and salty, so this wasn’t her favorite frosting or cupcake.

Strawberry Vanilla

This cupcake reminded me more of Strawberry Shortcake than a cupcake. The cake was a dry and crumbly, like that of the Salted Caramel, and even though the frosting was smooth and had great flavor, it couldn’t save this cupcake from being just “ok.”

Triple Chocolate

Sweeter than the rest, I was glad I saved this chocolate explosion for last! Rich and chocolatey, Crusader Stacy wished she had a glass of milk to drink with it. The shavings on top added a nice texture. And while super sweet isn’t always my style, this is a cupcake I would eat again and again.

CakeLove obviously made some fantastic changes to their recipes and we enjoyed their re-vamped cupcakes. We cannot thank them enough for reaching out to us! Not only did it give me a reason to eat cupcakes after running 13.1 miles, but it also gave us a fresh perspective on this very accomplished bakery. (And an added bonus for our readers: Kim sent along some interview questions to Warren Brown himself! Watch for that interview tomorrow.)

- Posted by Cupcake Crusader, Elisa (Baltimore, MD)

One of my favorite things to do in Vegas is just walk up and down the strip, stopping in casinos along the way for a quick slot game, a drink, some window shopping, or to grab a bite to eat. On this particular day (in August 2010) my husband and I started at the Monte Carlo and made our way up Las Vegas Blvd., ending at the Wynn. The whole time I was keeping an eye out for cupcakes. For those that don’t know, that’s a pretty long walk, so it seemed reasonable that we should stumble upon at least one bake shop.

(Penny slots…that’s how I roll! This was in one of the not-so-high-end casinos.)

Fast forward to stepping onto the casino floor at The Palazzo. Just when I was starting to lose hope, I saw a pretty teal sign that looked very dessert-like from a distance. Getting closer I could barely contain my joy. For some reason Sweet Surrender did not come up in my pre-vacation research, so I was pleasantly surprised that my wandering eye paid off.

(Shop decor and signature cupcake.)

I thought for sure the cupcakes would be more costly than what we’d purchased from The Cupcakery, based on the hotel-casino the shop was located in and the decadent decoration of the cupcakes. However the pricing was on par, if not less.

(So many beautiful cupcakes!)

After being disappointed in The Cupcakery’s cupcakes, my husband and I decided to get only two cupcakes to share. As much as I wanted the “Sweet Surrender” with its gorgeous teal frosting and edible pearls, I opted for cupcakes with more flavor (I was a beginner then and didn’t realize that vanilla can pack a lot of punch).

Carrot Cake

Selecting the Carrot Cake cupcake, with all the other amazing options to choose from, proves that I really must be the “Carrot-Cake-Crusader.” I remember being pleased that the cake and frosting weren’t overly sweet, unlike The Cupcakery’s cupcakes.

Chocolate Fudge

Although I don’t remember much about the Carrot Cake cupcake, I recall being really pleased with the rich, Chocolate Fudge cupcake. The cake was moist, the frosting and ganach were smooth, and the cupcake wasn’t super sweet. I also liked the added texture from the candies on top. This cupcake alone has made me recommend Sweet Surrender to friends and fellow cupcake lovers.

While in the shop I discovered that Sweet Surrender was “Home of the $750 Cupcake,” the Decadence D’Or. Maybe the next time I’m in Vegas I’ll hit it big on the slots, and then we can splurge on the finest cupcake Las Vegas has to offer!

- Posted by Cupcake Crusader, Jenn (Westminster, MD)

This has happened to me on multiple occasions. If it hasn’t happened to you, then well done. You have way more self control than I do.

Recently, after a crazy couple of days, I found myself starring at these jumbo sized cupcakes at my local Safeway:

Not only was I curious about how these new gigantic cupcakes tasted, but I was in desperate need of a cupcake (don’t judge… I know you’ve been there too…) I was torn between a couple flavors, but went with my go-to comfort flavor, the Chocolate Raspberry.

This cupcake was easily the size of two or three cupcakes combined, and a total steal at $2.99. Of course, since it was a grocery store cupcake, I proceeded with caution. While the cake had a subtle hint of raspberry flavor, the frosting completely tasted like cotton candy. There wasn’t an ounce of raspberry flavor present! I tasted it over and over again, to see if my tastes buds were off, but couldn’t get past the artificial cotton candy sweetness. For as much as I love real cotton candy, I don’t like anything that is trying to taste like it (or, in this cupcake’s case, that isn’t supposed to taste like it but still does). The cake was a little dry on the outside, but fairly moist on the inside, and after the day I had, I wasn’t going to be too picky. I finished the cake and trashed the frosting.

As I mentioned above, I have often purchased questionable cupcakes in the past, each producing mixed results. There are two times in particular that are especially memorable for me: first, an awful cupcake from Au Bon Pain in Baltimore’s Inner Harbor, and second, a sketchy looking cupcake from Target in White Marsh, MD, which ended up being okay.

(Vanilla cupcake from Au Bon Pain).

I had heard bad things about the cupcakes from Au Bon Pain, but I wanted some coffee so decided to stop in one afternoon. Of course, I couldn’t resist browsing the desserts while I was there and left with more than just an iced coffee (ignoring all advice to avoid the cupcakes). I really should have taken a closer look at the Vanilla cupcakes before spending $3 on it. The frosting looked like half melted wax, and it certainly didn’t taste any better. Even though you can see the vanilla bean specks, there wasn’t any vanilla flavor and it had a weird texture. While the cake had a decent flavor, it was completely void of any moisture, like a dried out sponge. I decided to try and microwave the cupcake to see if I could salvage the cake (the frosting was a lost cause), but that didn’t do anything to help, so into the trash it went. At least I had a tasty iced coffee to comfort me and my cupcake sadness.

With a handful of “What was I thinking” cupcake moments under my belt, you would think that I would learn when NOT to buy a cupcake, but we’ve vowed to try them all, and it’s something we take VERY seriously (well, as serious as cupcake eating can be). And, for as many bad experiences as I’ve had, there are also some not-so-bad ones too, like this Ticklebelly White Out cupcake from Target.

I really wasn’t expecting much from this cupcake, but it came in a cute little to-go container, and since Crusader Jenn has had such great experiences with Kimberley’s Bakeshoppe (found at her local Walmart), I figured I’d give it a try. Plus, it was only $1.29.

(Ticklebelly White Out cupcake from Target)

The cake was a little spongy and commercial tasting, but it was also more moist than a typical grocery store cake. The frosting was a little greasy (I think they used some kind of shortening as the base), but not overly sweet, with a nice flavor. The biggest surprise was the filling (I didn’t even know it had a filling!). It was a pastry cream that was actually pretty good. Overall, this cupcake was totally worth its low price—especially since I knew I could reuse the to-go container.

Ticklebelly also makes cake pops, molten cakes, dessert shots, and sheet cakes. I’m curious to see if Target carries any of their other products because I’ve only ever noticed the White Out cupcake and Red Velvet. They also offer Chocolate, Key Lime, PB&J, Pumpkin (seasonal), and Snickerdoodle filled cupcakes. According to their website, you can find their products at Kroger, Ralphs, Raley’s, Fred Meyer, and King Soopers, in addition to Target.

I think the most important things to remember when buying cupcakes are to keep an open mind, don’t expect too much, and always have a back up plan if you really need to feed your sweet tooth. In the world of cupcakes, whether you are at a high-end pastry shop or the local grocer, some are great and some are not, so why not give them all a try?

- Posted by Cupcake Crusader, Stacy (Baltimore, MD)

This year the Crusaders were unable to host a Bake Sale for No Kid Hungry like we did last year. However we still wanted to help out Jackie, from La Casa de Sweets reach her goal. When she posted the menu for her pre-order bake sale, we couldn’t resist. First, a dozen cupcakes were only $20. Wow! Secondly, the flavors sounded amazing. I decided to throw a dozen cookies on top of my order, because those also sounded too good to pass up.

I’m so glad I followed my instincts with these cookies. All of them were chewy! I’ve told Jackie before that it seems like magic when a baker makes a cookie that stays chewy for days. The Peanut Butter Oatmeal was gluten-free and I never would have guessed it. Neither did my daughter or husband who gobbled them up. The Fudgy Brownie cookies had a thin crunchy exterior, but were very soft on the inside and just melted in my mouth. And the Chewy Chocolate Chip cookies, which I first tried when Jackie donated a couple dozen to our Passionately Pink Bake Sale, were the most perfect chocolate chip cookies you could imagine.

La Casa de Sweets’ cupcakes can all be summed up by a quote from my husband after trying the Chocolate Salted Caramel, “La Casa de Yum.” The chocolate cake was moist and even with a generous drizzle of caramel, the cupcake wasn’t overly sweet. For me, it was a harmonious balance of flavors.

Have I mentioned before that I LOVE lemon cupcakes? I’m sure I have, but if not, well…I LOVE lemon cupcakes. And La Casa de Sweets’ version sits at a high ranking. The cake on the Lemon Mascarpone cupcake was on the dense side, but not dry. I found the lemon flavor to be refreshing (not artificial), not overly sweet, and perfectly tart.

I have a secret about the last cupcake, Chocolate Peanut Butter: I didn’t tell my husband that it was egg and dairy free. He still doesn’t know (well, maybe now he does). Chocolate and peanut butter combinations are his favorite, so I wanted to get an unbiased review from him. All I got was a bunch of caveman like sounds, that resemble, “MmmHmmm.” With that, I’d have to say he was completely satisfied. The chocolate peanut butter cake was more moist than the Chocolate Salted Caramel, which was hard to believe. The cupcake was rich, decadent, and bursting with flavor, even though from its appearance it seemed like a simple cake with just a glaze on top.

Even though I felt like I was the winner, with these cupcakes and cookies as my prize, La Casa de Sweets met their goal, raising over $1,000 in one week for No Kid Hungry, through bake sale purchases and donations. That’s amazing!

It isn’t too late to donate. If you’d like to help out, please visit La Casa de Sweets’ donation page. Thanks!

- Posted by Cupcake Crusader, Jenn (Westminster, MD)

I’m not usually a big fan of Black Forest cake. I like fresh cherries, but can’t seem to get into anything else that has cherries in it, or a cherry flavor. That was until Guest Crusader Beth, from Sweetness Follows, gave me a jar of her Bourbon Cherry Jam. As soon as I tried it, I knew I wanted to use it in a cupcake (you may remember we used her Raspberry Chambord Jam in Chocolate Raspberry Chambord cupcakes).

(Sweetness Follows jams are available on Etsy in seasonal flavors.)

I had un-frosted chocolate cupcakes in my freezer, waiting to be turned into something good. After thawing, I filled them with the delicious jam. Since I didn’t have to bake or cook anything, the first two steps made these the easiest cupcakes I’ve ever made.

The first two steps being so simple, I decided that I needed to do something to challenge myself…this is called a “Baking Adventure” after all. So, instead of picking up a tub of Cool Whip or can of whipped topping, I decided to make my own.

I’ll be honest, I was scared. I watch Food Network, I know making whipped cream can make or break a dessert (I’ve seen it happen on Chopped). The cream may never set properly or you can over whip it. There’s such a fine balance to making it successful.

Well my fear was for nothing, because my whipped topping was PERFECT. I found a recipe on AllRecipes.com for Black Forest Cake, which included the frosting. I only made a half batch, so I used 1 1/2 cups of heavy whipping cream, but instead of the small amount of confectioner’s sugar, I slowly added in about 1/2 cup so that it would be stiffer (hoping I wouldn’t mess it up!). The recipe didn’t tell me how long to whip it with an mixer, only to do it until it formed stiff peaks. I opted to pull out my hand mixer, thinking that I might over whip it with my standing mixer.

In the end I was really please with how the frosting piped, yet was still super airy (just like what you’d expect from the aerosol can stuff). The cupcakes were pretty good and not overly sweet, thanks to the liquor infused jam and light frosting. What I really loved was how simple they were and I learned not to be afraid of making my own whipped cream! I need to get my hands on more Sweetness Follows jams, since they are so good in cupcakes!

- Posted by Cupcake Crusader, Jenn (Westminster, MD)

We are so excited about this next giveaway! One reason is because we’ve been collecting some neat things and can’t wait for one lucky person get them. The other BIG reason is because this giveaway will celebrate reaching 1,000 Facebook Likes! It’s unbelievable to us that our little blog has found so much love among fellow cupcake enthusiasts. Each new “like” keeps us encouraged to continue sharing our cupcake experiences with you and it warms our hearts to have found so many people who have an appreciation for cupcakes that matches our own. So, THANK YOU!

Now, I’m sure you all are wondering, “What are the Cupcake Crusaders going to give away?”

Well, of course there will be one of our most popular giveaway items: A Cupcake To-Go container. (Color subject to change…the one photographed is actually from my personal collection). Another item is something that we hope you love as much as we do:

ChapStick’s Limited Edition “Cupcake Creations” Cake Batter flavored lip balm. Seriously so cool! We also have some fun miscellaneous cupcake themed items, which we’ll be sharing in more detail as we countdown to hitting 1,000, including cupcake liners and crafting items.

Now you are probably wondering, “So, how can I win?” Once we hit 1,000 fans we will randomly selected one of our Facebook followers as a winner. If you “like” us on Facebook, then you are already entered! If you don’t, be sure to check out our Facebook page and “like” us! You can also help by sharing our page and giveaway so that we hit 1,000 as soon as possible. We have some great items for spring, so let’s make sure that the winner (which could be you) gets them before the season ends! Good luck!

One Cupcake Crusaders’ Facebook follower will be selected at random as a winner after reaching 1,000 “Likes.” Winner will be announced on Facebook and must contact us at CupcakeCrusaders@gmail.com with their mailing address in order to receive their prize.

- Posted by Cupcake Crusader, Jenn (Westminster, MD)

I mentioned in my last review, that it had been a long time since I had done any real cupcaking because of my crazy grad-school schedule. It’s been even longer, however, since I made my own cupcakes. But I’m happy to report that my work-load has lightened up some (at least until I start my summer class), and I was finally able to bake again.

What really inspired me to get back into the kitchen, was Pillsbury’s Orangesicle cake mix, which I spotted on a recent trip to the grocery store. I also had a coupon for a free Duncan Hines’ Frosting Creations flavor mix, so these cupcakes were fated to be made and devoured.

I baked the cake mix according to the directions on the box, but since I had to put my own homemade twist on them, I made a marshmallow fluff filling (just marshmallow fluff and confectioners sugar) and added the Orange Créme flavor mix to my homemade madagascar bourbon vanilla bean buttercream frosting.

(Making my own frosting and filling meant that I finally had the opportunity to use my fancy new measuring cups and sifter.)

After adding the flavor mix to the frosting, I wish I had gotten two packets. With the amount of frosting I made (and with all the vanilla bean paste I used), one packet just didn’t cut it. Luckily, I had some orange extract, so I added about 2 teaspoons and that gave it the orange flavor I was hoping for.

These cupcakes came out moist and refreshing, perfect for the warm weather months. Crusader Elisa said that because of the marshmallow filling they reminded her of Hostess’ Orange Cupcakes, which she grew up eating and sadly can’t get anymore.

Crusader Jenn was my kitchen assistant while baking these cupcakes, and since we weren’t making them for a specific event, we decided to have fun with frosting. Normally we try to make them all consistent, but this time we just experimented. First we tried to add a swirl of glitter gel frosting:

But that didn’t end up giving the effect we were going for, so we tried our hand at giving the cupcakes a Crumbs Bake Shop vibe, which we actually really liked:

I’m so glad I had a chance to finally bake again. I’ve really missed it, and it was even more fun because Jenn was there to help and there was no pressure to make them perfect for an event. There was also the added bonus of being able to surprise friends, family, and co-workers with cupcakes they weren’t expecting to get. Eating tasty cupcakes is usually reason enough to get in the kitchen and bake, but putting smiles on loved-ones faces is even better.

- Posted by Cupcake Crusader, Stacy (Baltimore, MD)

(Dan and I stayed at the Monte Carlo, where The Cupcakery has one of its locations.)

The Cupcakery has three locations in Las Vegas, The Monte Carlo being one of the long standing ones. As luck would have it, we were staying at the Monte Carlo, so before hitting the slots, “The Strip,” and the drinks, I HAD to scope out the cupcakes.

Kir Royale

It was so hard to select just a few flavors. I didn’t want to get too many, knowing we’d only be in Vegas for a few days and that I’d hopefully be collecting more cupcakes on our explorations. There was one that I did have my mind set on prior to arriving and that was the Kir Royale, a raspberry cake with champagne frosting. Dusted in glitter, this cupcake was made to stand out. They had a couple remaining in their display when we showed up, but my built up excitement was replaced with disappointment after tasting the overly sweet cupcake that was lacking in any hint of bubbly.

Grasshopper

At the time Dan was still my little cupcaker in training so I helped him select flavors I thought he would like. The Grasshopper was a chocolate cake with mint chocolate frosting. Just like the Kir Royale, we remember it being too sweet for our liking, which was surprising with a cupcake that has a dark ganache frosting. According to The Cupcakery’s website this is one of the original flavors and, “has gotten better by the year.” So it would be worth a second tasting to see if they are right.

Mound of Joy

We saved the Mound of Joy and Boston Dream cupcakes for breakfast the next day. This cupcake did not skimp on toppings, with a coconut cake, chocolate buttercream frosting, and rolled in shaved almonds and coconut. Luckily it wasn’t as sweet as the cupcakes we indulged in the night before and I remember really liking it.

Boston Dream

Clearly I haven’t changed much in three years, because if I see a Boston Cream (or Boston Dream, to The Cupcakery) I have to get it. And it’s perfect for breakfast! Just like the Mound of Joy, this cupcake was not overly sweet. It is your standard Boston Cream concoction, with vanilla cake, Bavarian creme filling, and dipped in smooth chocolate ganache. Very tasty.

My husband and I had a lot of fun in Vegas, playing penny and nickel slots (we love the video slot machines), walking around, taking in the lights and sights, window shopping, and helping ourselves to a few cocktails. Cupcakes just made the trip that much sweeter (for me anyway). Although it’s been a few years, according to The Cupcakery’s website these cupcakes are still available (and even look the same) and they are still located in the Monte Carlo. When I get back to Vegas, I wouldn’t hesitate in trying them again since it’s been so long. Although they weren’t my favorite in Sin City, the location is very convenient. The Cupcakery was the first cupcake place we found on this trip but there were others, so look out for more to come!

(In addition to The Cupcakery, The Monte Carlo also has an ICE BAR. Minus 5 may have been a little pricey, but totally worth the experience!)

- Posted by Cupcake Crusader, Jenn (Westminster, MD)

Crusader Stacy recently posted about a day of cupcakes in Orlando, FL with our good friend Marina, who is expecting a baby boy this June. Although I wasn’t able to join them on this fun expedition, I received the honor of designing the invitation and corresponding party pieces for Marina’s Maryland baby shower. Since the father-to-be, Tim, is a U.S. Marine and works in the airplane field (I’d mess up his title, so I won’t even try) the selected baby shower theme was “Taking Flight.” With this theme in mind, I designed the invitation with a cute airplane and incorporated some fun patterns that were used on signs, party favors, and the (very important) cupcake toppers.

As the cupcake experts in our circle, the grandma-to-be (affectionately referred to as “Mom Cook”) was hosting the shower and contacted Stacy and I for a recommendation. Although we hadn’t tried Caroline’s Cupcakes in Annapolis, MD, we suggested that she grab a cupcake from them as a sample. Caroline’s Cupcakes is super close to where the party was (also the same place as our favorite high school hang-out house), making it very convenient. Mom Cook tried their cupcakes and decide that they would be best.

She opted for a single flavor, carrot cake. The party was during brunch time, so it was a great selection. Caroline’s baked the cupcakes in white wrappers and kept the tops unadorned, allowing us to dress them up ourselves.

The cupcakes from Caroline’s were very good. There was a home-baked, comforting quality about them. The cake was super moist and spiced just right. The cream cheese frosting was a perfect balance of sweet and savory, which was great for my first cupcake of the day, and was a nice complement to the full party spread. Caroline’s also specializes in layered cakes and they are no stranger to special orders for every occasion. Even though I’ve only tried one cupcake (so far) I wouldn’t hesitate to recommend them again.

The party was a lot of fun. I enjoyed spending time with people that I don’t see often enough and being the crazy friend that talked Marina’s baby bump (she’s seriously the cutest pregnant chic ever).

Having my little girl has given me a greater appreciation for what new parents go through and I am so excited for my friends to be entering this next chapter in their lives. Sure there are challenges and it isn’t always easy, but their baby is entering a family that has hoped and prayed for his arrival. Marina and Tim will be amazing parents and all of us will shower their baby boy with so much love…this party was only the beginning! Congratulations Marina and Tim. We can’t wait to meet your little man!

- Posted by Cupcake Crusader, Jenn (Westminster, MD)