Sweet Musings: Our Blog

If I had to use one word to describe the pace at our bakery over the past month, it'd be this:

holy-cannoli-we-are-so-crazy-busy-and-we-have-only-just-begun-wedding-season!

More: Groom's Cakes

More than a year of planning has gone into our latest big project, and we are beyond thrilled that our building at 8126 Germantown Avenue is about to become a piece of Philadelphia history.

More: A Mural is Growing

Ah, Valentine's Day! It's the season of love for many people. But here in the bakery, as we chocolate-dip fresh strawberries and bake our heart-shaped cakes, this time of year feels only a little different for us. You see, each week we get to meet with more than 25 ecstatic brides- and grooms-to be as they come to taste cake flavors and wrap up final details for their beautiful weddings. For us, the season of love is actually year-round.

 

More: Love is in the Air

Do I have flour in my hair? Probably! We are working around the clock to produce delicious holiday confections for our customers. I'm looking forward to sharing my reflections on this holiday season once things settle down here at the bakery. Until then, here's a fun, festive, ridiculously decadent and adorable recipe. Do it with the kids after the presents have been unwrapped and dinner has been enjoyed.

More: Recipe: Make your own snow this Christmas!

For many people, thoughts of Christmas bring about fond memories: twinkling lights, holiday carols, presents, and—of course—heaping platters of fresh-baked cookies made using family recipes. These memories are a little different for me. Since I loved atop my family’s bakery for most of my childhood, Christmas meant working in the shop, baking German cookies and treats for the people of Philadelphia.

My job was to roll the cookies in powdered sugar. Since I was just little, I had to stand on top of an icing barrel to see the counter. The cookies would often get lost in the mound of powdered sugar on the counter, so I would make a game of dropping them in, and then trying to find them.

More: It's German Cookie Time

Last winter, we received an undercover visit from CakeSpy, a.k.a. Jessie Oleson. She visited Philadelphia on a cold, snowy weekend, and hit a few local bakeries to sample goodies. She stealthily popped in and out of our shop so fast, we didn't even know she was here. (Read the review.)

This time, we'll be able to roll out the red carpet in anticipation because we know when she's coming! That's right: CakeSpy will be here signing copies of her new cookbook, "Sweet Treats for a Sugar-Filled Life."

More: CakeSpy!

We carry on many traditions here in our bakery. For example, recipes used by my father and grandfather are still used, even though in some cases quicker and more cost-efficient methods have been developed. Additionally, we still bake dozen, upon dozen, upon dozen, upon--okay, you get the point--traditional German holiday cookies each year. Each day, we honor the past and our predecessors in the work that we do.

More: Intertwined!

Everybody loves the circus, and we felt that love last weeked when we showcased our Circus Cake at Main Line Parent's Ultimate Birthday Bash. In the cake competition, which featured some very cool birthday-themed creations by area bakeries, our cake took the--well, cake. We won the award for Best Design!

More: Step Right Up!

...as we still have two whole days left in September, but...the Hill is abuzz with so many great activities in October! We've been super busy gearing up for these events.

More: Not to jump the gun...

After working many long weeks during our peak wedding season, our sugar artist, Diana, headed to the Roberto Capucci exhibit at the Philadelphia Art Museum to decompress and take her mind off of cakes, which worked...kind of.

More: Fashion-Inspired Cakes