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BabyCakes NYC

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Cheese Crepe, Take 174

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veg crepe.jpgYou know I'm working on my next cookbook, BabyCakes Covers the Classics, right? Of course you do!

Anyhow, I'm including a few savory recipes in this one because that's what many of you have been clawing at me for (maybe a little hyperbolic to say, but I'm fun like that). So with a little bit of grumbling and a lot of hair pulling, I've tested and retested my way to the holy goldmine of crepedom. I locked myself in my apartment all day to focus on the crepe recipe and after many tries it finally came together! All I did was put in a little bit (BLEEEP) and added extra (BLEEP) and then accidentally (BLEEPED) which made the most delicious, delicate, buttery rich gluten-free, vegan, soy-free savory cheese crepes I've had since my last crepe in '97. Sorry about the bleeps, you're just going to have to wait for the cookbook!

In the meantime, enjoy the photos! Next quest: The Pizzette! Oh, dear. I've got work to do...

PARTY PEOPLE!!!!

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Thumbnail image for party.jpegOh! You must be wondering what our new LA hours are, right? It took quite a few meditation sessions on the kitchen floor before I was clear: LA's BabyCakes NYC is a party bakery. We like to party with cookies and tea till super late at night and we know you do too. So without any ado, here's our official hours for LA and I hope you're stoked!

Ok, then. Here it is:

MONDAY: 12-6 or until we sell out. This is otherwise known as Day-Old Mondays--everything's leftover from Sunday, therefore 1/2 OFF!!!!!
TUESDAY: 10AM-10PM
WEDNESDAY: 10AM-10PM
THURSDAY: 10AM-MIDNIGHT
FRIDAY: 10AM-MIDNIGHT
SATURDAY:10AM-MIDNIGHT
SUNDAY: 10AM-6PM

I'm staying open very late because if you're anything like me, a night on the town looks more like a donut and coffee than a shot and a beer (perhaps I'm getting old?). Besides, BabyCakes NYC is the clubbing-est bakery ever! Who wouldn't want to spend a Saturday night chilling there?

See you soon, ok?

LA Bakery Opens This Sunday!!!!!!!

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victory.jpg

Holy holy. We've finally passed the very last of our inspections and we're opening this Sunday at 10am and serving it up till 8pm! I can't tell you how many anxiety-sweat bullets were flying around during our final health inspection but we made it!!!! That guy on the way left is Greg, our inspector of health and good tidings, and he said it was true.

Ok, I have to start doing my hair now (what? it takes like 3 days to get it just so). See you Sunday!!!!

And yeah, we'll have donuts.

Cute BabyCakes Hats For Sale!

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hattie.jpg

What better hat model could we ask for? I think that wearing this paper hat while baking from the BabyCakes Cookbook actually makes the recipes turn out better. And many agree. Call the bakery for an order!!

LA!! We're Almost Open!!!

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BABYCAKES NYC: COMING TO LOS ANGELES IN DECEMBER!!! from BabyCakes NYC on Vimeo.

Hey everybody! Watch this "we're this close to opening!" video we put together! Follow us on twitter here for up to the second updates!!! Whoooooooooooooooooooo!!!!!!!!!!!

LA BabyCakes NYC Update

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Jen!.jpg

I'm in LA right now helping the bakery along in it's final stages and it's really exciting! We're picking paint, finalizing our sign, choosing stains for the cabinets--you know, buttoning the place up. In the picture here is Jen, my new General Manager of the LA outpost of BabyCakes NYC. She's acting like she's working but you can tell by the way she's holding that roller that she's totally faking it for the camera! But seriously, she is the hardest working woman I've ever met in LA (I used to live here for 2 years!) and the mother of two wildly gorgeous and sweet children . She'll be the one answering the phone when you call to place your orders so be sweet to her!

We're doing our best to get this thing opened as fast as we can so just hang tight for a teany bit longer, k? I know it's been a really long wait, but we're almost there! Ok, I gotta get back to work. More updates soon!

New Baking Video!

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BabyCakes NYC: Some Baking Tips! from BabyCakes NYC on Vimeo.

Watch me and my super brilliant sister guide you through a few common baking blunders some of you have been having. I'm here to help, y'all!

Big Announcement!

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newdnuts.jpgOh, hi there! I guess you're wondering what the big announcement is, so I'll take this opportunity to drag it out and tell you a long winded story.

About 37 seconds after "Babycakes" the cookbook came out I was cradling it my arms like a newborn. Just then my editor, Aliza Fogelson, phoned and the conversation went something like this:

Aliza: Hey Erin! The book is doing great, congratulations!
Me: Thanks!
Aliza: How about writing another one?
Me: No
Aliza: Yes
Me: No
Aliza: Yes
Me: Ok

So! It brings me great joy and pride to announce that I've inked the deal for my second book, "Babycakes Covers the Classics and Other Food Fantasies" with Clarkson Potter!!

For the past few months, I've secretly been expanding my imagination and messing around with ingredients to cover my favorite classic desserts. I had no idea how much fun it was going to be crafting up these new lil guys. You're going to lose it! Expect donuts, pancakes, girl scout cookies, candies and more!

Thanks to everyone who commented way back in summer when I was looking for inspiration! I read all the comments and have included a ton of your suggestions in the next cookbook. I'm so excited, you guys!!! Ok, I gotta get back to the kitchen. Bye!

Piglet Party!!!!!

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When I wrote "Babycakes" the cookbook, I thought my audience was strictly made up of hopeless allergy sufferers, die hard vegans and virtuous health-conscious eaters alone. Little did I know how many different walks of culinary life would embrace it. So it was to my (super stoked) surprise that "Babycakes" was one of the 16 cookbooks in Food52.Com's annual Piglet Tournament of Cookbooks! Especially because the books in the tournament were considered to be the best of the year.

Quick buzz kill: "Babycakes" lost to "Well Preserved", but in my mind I couldn't have been defeated by a better book. My ego was minimally damaged. So on to the party, right? Here's some details about the event from Food52.Com and Astor Center:

Is the cookbook as we know it still relevant? We think so. In fact, it may be in its prime. From now through November 5th, you can witness the proof: watch the action unfold in the Tournament of Cookbooks on food52.com as 16 of the year's best cookbooks go head to head in a bracketed competition, vying for the coveted Piglet Trophy. Once a winner has been declared, come raise a glass (or several) with both authors and judges as you feast on a variety of dishes from the contenders.

There will be an hour-long panel discussion beginning at 7 pm, moderated by Gail Simmons. Panelists will include Peter Kaminsky, Gabrielle Hamilton, Peter Meehan, Melissa Hamilton and Christopher Hirsheimer, and they will talk about the current state of cookbooks, as well as the direction they're headed. They'll ponder what makes a great cookbook, and how new technology is shaping both the medium and content of the culinary genre.

You can score tickets to the event here. I'll be there with frosted brownie bites if that sweetens the deal!

Giving Thanks, Menu Style

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Thumbnail image for rockwellcupcake.jpgFor the week of Thanksgiving (November 23rd through 25th), we will be making items from our specialized Thanksgiving Menu only. We will be shipping items from the Thanksgiving Menu through FedEx for arrival on Wednesday, November 18th; Thursday, November 19th; Friday, November 20th; Tuesday, November 24th; and Wednesday, November 25th.

We will be taking orders for pick-up in the bakery and Manhattan delivery for the days leading up to Thanksgiving as well. Please get your orders in early! Our holiday orders do book up quickly.

If you are unable to get your order in on time, all of the items on the Thanksgiving Menu will also be available for pick-up at the bakery on a first come, first served basis Monday, November 23rd through Wednesday, November 25th. Please note our special hours for the week of Thanksgiving:

Monday, November 23rd: 10a-10p
Tuesday, November 24th: 10a-10p
Wednesday, November 25th: 10a-10p (or until we sell-out)
Thursday, November 26th: CLOSED
Friday, November 27th: CLOSED

And here it is...


Thanksgiving Menu
Spelt Apple Pie (serves 8-10)..........$45
(dairy-free, egg-free, soy-free, agave-sweetened)

Apple Crumb Cake (serves 8)..........$35
(gluten-free, dairy-free, egg-free, soy-free, agave-sweetened)

Double Chocolate Crumb Cake (serves 8)..........$35
(gluten-free, dairy-free, egg-free, soy-free, agave-sweetened)

Spelt Vanilla Cupcakes..........$3.25 each, $36.45 per dozen
(dairy-free, egg-free, soy-free, agave-sweetened)

Gluten-Free Vanilla Cupcakes..........$3.95 each, $44.15 per dozen
(gluten-free, dairy-free, egg-free, soy-free, agave-sweetened)

Spelt Chocolate Cupcakes..........$3.25 each, $36.45 per dozen
(dairy-free, egg-free, soy-free, agave-sweetened)

Gluten-Free Chocolate Cupcakes..........$3.95 each, $44.15 per dozen
(gluten-free, dairy-free, egg-free, soy-free, agave-sweetened)

Gluten-Free Pumpkin Cupcakes..........$47.45 per dozen
(gluten-free, dairy-free, egg-free, soy-free, agave-sweetened)

Banana Bread (serves 8-10)..........$30 per loaf
(gluten-free, dairy-free, egg-free, soy-free, agave-sweetened))

Banana Chocolate Chip Bread (serves 8-10)..........$30 per loaf
(gluten-free, dairy-free, egg-free, soy-free)

Jalapeno Cornbread (serves 8-10)..........$30 per loaf
(gluten-free, dairy-free, egg-free, soy-free, agave-sweetened)

Cornbread (serves 8-10)..........$30 per loaf
(gluten-free, dairy-free, egg-free, soy-free, agave-sweetened)

Pumpkin Bread (serves 8-10)..........$30 per loaf
(gluten-free, dairy-free, egg-free, soy-free, agave-sweetened)

Frosted Pumpkin Bread (serves 8-10)..........$45 per loaf
(gluten-free, dairy-free, egg-free, soy-free, agave-sweetened)

America's Most Wanted..........$22 per dozen
(gluten-free, dairy-free, egg-free, soy-free)

Regular Brownies..........$11 per dozen
(gluten-free, dairy-free, egg-free, soy-free)

Agave-Sweetened Brownies..........$16 per dozen
(gluten-free, dairy-free, egg-free, soy-free, agave-sweetened)

Ginger Cookies..........$18 per dozen
(gluten-free, dairy-free, egg-free, soy-free)

Chocolate Chip Cookies..........$18 per dozen
(gluten-free, dairy-free, egg-free, soy-free)

Chocolate Macaroons..........$13 per dozen
(gluten-free, dairy-free, egg-free, soy-free, agave-sweetened)

Vanilla Macaroons..........$13 per dozen
(gluten-free, dairy-free, egg-free, soy-free, agave-sweetened)

12oz Agave-Sweetened Cranberry Sauce..........$10
(gluten-free, dairy-free, egg-free, soy-free, agave-sweetened)

12oz Vanilla or Chocolate Frosting..........$16
(gluten-free, dairy-free, egg-free, soy-free, agave-sweetened)

To place an order, please give the bakery a call (212.677.5047) during office hours, Monday through Friday from 10a-5p. Our office staff will be happy to help you with any questions.

We're Going to Disney World's Food and Wine Festival!

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epcot-cms-logo-759514.gifHi everyone! This is Emily, the GM here at BabyCakes NYC and the resident Walt Disney World fanatic. I am excited to announce that this coming weekend, BabyCakes NYC is coming to Walt Disney World! Well, specifically, the Epcot International Food and Wine Festival.

Erin is honored to have been asked to participate in the Authors Without Borders series. She will be giving a brief talk about her cookbook, Babycakes followed by a book signing at the Wonders Theatre in the Wonders of Life Pavilion in Epcot. She is participating Friday, October 23rd; Saturday, October 24th; and Sunday, October 25th. The presentation is each day at 12 noon, immediately followed by a book signing at 12:45.

If you will be visiting the Orlando area this weekend, or if you live in central Florida we would love to see you there! For the complete event schedule,please click here.

Real Talk

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Thumbnail image for ashame.jpgLet me get right to it.

When I realized I couldn't tolerate wheat, dairy and sugar it wasn't because I had a blood test done or anything, it was by quitting cold turkey. After removing them from my diet, all my ailments went away. My skin cleared up, I had more energy, the stomach upsets were gone. I was a new girl. And oh-my-agave was I ever grateful.

Soon after this realization, not only did I stop eating wheat, dairy and sugar--I got really nit-picky about everything I ate and obsessed with digestion and overall health. The good news is that I learned a lot about nutrition and used the knowledge while creating my recipes for the bakery.The bad news was that I got all koo-koo crazy about every little thing I ate. My list of requirements read like the Odyssey. Is it organic? Are there preservatives? Hormones? Omega 3's? If I combine my rice with beans would it give me more energy then eating rice with nuts? When out to dinner, I was one of those girls. You know the one that's like, "What kind of oil do you use? Are your vegetables organic? Is your soy non-GMO? How do you make your tempeh?". I was real obnoxious and a total buzz kill for any dinner companion. Luckily, I've learned how to loosen up since then. I love food too much to agonize over the tiny things that I can't control and I have to say much happier with simply avoiding dairy, wheat, and sugar.

Now to the real talk. Last week I met my sisters for breakfast when I was in San Diego. They decided to meet at a bagel shop because that's what they and many normal people eat for breakfast. Now, I blame this partially on the fact that I was jet lagged, another partially on wanting to do what my sisters were doing and a final partially cause after all this time there's still a little voice in me that doesn't believe I can't digest wheat. So...I. Ate. A. Bagel. I know, gasp! gasp! I totally did it. And I was fine. For an hour. And then the pain began and let's just say I was not comfortable for the rest of the day. Why did I do this to myself? Was I insane? I guess I must have been temporarily but I learned my lesson. Wheat's sword is swift indeed. I guess I need to open a bagel shop next.

So instead of keeping this just my little secret, I thought I'd share my experience with y'all. Have any of you had a similar experience? Any war stories to share? You're in a safe place here!

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