#dank cakeballs

parmesan-black pepper plum thyme

parmesan-black pepper cake + red plum honey buttercream + milk chocolate  + parmesan thyme crisp

coconut mango macadamia

coconut macadamia nut cake + mango buttercream + white chocolate + chili toasted macadamias

lime ginger hibiscus

lime-ginger cake + hibiscus buttercream + milk chocolate + candied hibiscus flowers

banana peanut butter honey pretzel

honey-pretzel cake + banana  peanut butter buttercream + 60% cacao dark chocolate + pretzels

strawberry-rhubarab burnt molasses toasted sesame brittle

strawberry-rhubarab cake + burnt molasses buttercream + milk chocolate + toasted sesame brittle

chocolate bourbon pecan toffee

chocolate cake + bourbon buttercream + 60% cacao dark chocolate + pecan toffee

_

I KNOW.

You just wanna try them all.

But ya gotta wait till Saturday.

_

love,love,love

seems like everyone (INCLUDING US) is pretty pumped for our big debut at Hester Street Fair. We're sticking to our guns with sweet summer flavs: chocolate bourbon pecan toffee, tahini cashew orange blossom-honey, cornmeal-masa coconut tres leches, lavender toffee vanilla, banana peanut butter pretzel, and quadruple berry walnut crumble. If you thought our cakeballs tasted good in brooklyn, wait till you try 'em in MANHATTAN.

love,love,love

One of my favorite things about working on this project (besides watching people's eyes bulge as they take a bite out of a ball) is experimenting with flavors. Last week I tried out some new seasonal flavors and brought them to the market at artists & fleas. I like getting feedback from customers, vendors, friends, family...basically anyone who gives 'em a try. Since I treat cakeball-making as I would any other creative/design process, I take the words of others into consideration and always try to improve upon a flavor. Sometimes I'll hit it out of the park on the first try with a flavor, but most of the time I'll tweek until I get just the right balance. However, sometimes even if a flavor is well received, if I don't like it I'll just nix it completely. Thus, this weekend you can expect to find oldies-but-goodies and experimental reduxes, as well as some brand spankin' new concoctions.

HERE YA GO

-hibiscus lime vanilla

-quadruple berry brown-butter walnut crumble

-tahini cashew orange blossom-honey

-chocolate bourbon pecan toffee

-masa-cornmeal coconut tres leches

-banana peanut butter pretzel

love,love,love

a mishmash of old and new flavors:

lemongrass-chili mango

toffee lavender vanilla with Maldon sea salt flakes

banana peanut butter pretzel

blueberry with hibiscus italian meringue buttercream

cornmeal-masa tres leches with toasted coconut (gluten-free)

chocolate-cherry almond marscapone

rainbow funfetti

come 'n get it

THIS SATURDAY

love,love,love

more time to make cakeballs,

but that's not till next week. This weekend is Beirut, slideluck potshow, AND courtnay's day of birth. Although I'm EXTREMELY excited about all of the aforementioned events, I am especially thrilled to be on the roster of participants for slideluck potshow's tasting hour. I've been racking my brain for a new flavor to feature at the tasting and you know since it's tomorrow, it's a good thing I stumbled upon the first cherries of the season and conjured up these baked cherry almond marscapone cakeballs. Sound good? Then buy a ticket to the tasting (if there are any left).

In case you were wondering:Will there be a ginormous cakeball in honor of Courtney's bday? You betcha.

Love, love, love