Tuesday, March 15, 2011

SNEAK PREVIEW | Sweeties Carrot Cake

One of the first recipes I developed on my own after making the switch to a pure vegetarian diet was a veganized version of my mother's famous carrot cake, in cupcake form. Since then, my carrot cake cupcakes have been a constant hit with friends and family. But I've always wanted to try my hand at turning my classic cupcakes into a real cake. For this month's meet-up of the Recipe Trial Club at my place, I finally baked that cake.

Turning the cupcake recipe into a layer cake was much simpler than I'd expected — you never know what might happen when you double a recipe and bake it differently. My only mistake was frosting the cake before it was entirely cooled.

So what the hell is Sweeties? In March of 2010, prompted by the interest of a popular local restaurant in adding my little carrot cakes to their menu, I made the decision to pursue making a small business out of selling them, and founded Sweeties New York Pastry Co.

Sweeties is a Brooklyn wholesale, home-based bakery with plans to grow into a brick and mortar store one day. Sweeties cupcakes come in Mini and Jumbo sizes, and two flavors: Carrot with "Cream Cheese" Frosting and Banana with Peanut Butter Frosting. Seasonal Spiced Pumpkin with Maple Bourbon Buttercream Frosting are available throughout the fall months; and basic, super-moist vegan chocolate and vanilla cupcakes are also available upon request. Fingers crossed, eventually Sweeties will become a full-fledged pure veg bakery.

Sweeties cupcakes were available monthly at the Greenpoint Food Market in my neighborhood of Greenpoint, Brooklyn until the market's untimely demise in July of 2010. For now Sweeties are no longer available for sale to the public. A review of Sweeties cupcakes can be seen on SuperVegan.

And for a meet-up recap plus the RTC verdict on my Carrot Cake layer cake, check back here soon!

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