CAKESTAND

We are Jessie and Caitlin.
We love to bake and we also love good vibes!
If you have an inquiry, please email us at: cakestand.bakery@gmail.com.

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2020. always home.

2020. always home.

(Source: 2020clarke)

thadailygrind:

People complain a lot about this town, but I fucking love every minute I have with my friends here. People over places any day.

well said, drew. last night’s tamale christmas/denim and diamonds christmas party was all i hoped it would be. it was what i was looking forward to most on our trip home. AND WE FINALLY ALL HAVE 2020 SHIRTS! WE EAT GOOD! BOYZ 2 MEN!

(via thadailygrind-deactivated201301)

As promised, some photos!

This is the only evidence of the cheesecake I made for Thanksgiving. I got the recipe from the PPK (always so many good recipes) and it was insanely good. You can definitely make it without the crunch topping if you wanted to have a plain pumpkin cheesecake. What’s nice about this recipe is that it doesn’t use vegan cream cheese, which can end up making one cheesecake really expensive. The creaminess comes from a mixture of silken tofu, cashews, and banana. For whatever reason, the banana was a really prominent flavor (at least for me). I might cut down the banana a little bit next time. I also realized that since this was a marbled cheesecake, the regular cheesecake parts that didn’t have pumpkin in them were probably the more banana-y tasting bites. There you go. Analysis.

Some vegan goodies at the farmer’s market downtown.

My smoky potato “sausage” breakfast taco. Yummmmm.

We went hiking at Mt. Bonnell, Austin’s highest point!

Merry Crimbus! (Thanks Jetski for taking this picture.) We are so excited to go home for Christmas. I love Austin but it’s been rough being away from friends and fam.

I’ve got some ‘za in the oven, and it smells heavenly. Have a good weekend.

Caitlin

rorymtoelle:

Mix by Derrek Hart.

Northwest Chicago

By: Rory Toelle

This is our friend Rory. He’s so good! Listen to it and then tell yer friends.

(via rorymtoelle-deactivated20140214)

Have you ever seen the movie Slacker?  It’s a really great movie that was filmed in Austin back in 1991 that I actually based my idea of this city off of before I moved.  Incidentally, some local filmmakers just released Slacker 2011 on August 31 at the Paramount Theater & now it’s playing (maybe still?) at the Alamo Drafthouses around here.  I intended to go see it, but I’m a busy busy lady these days.  School consumes me from 9-4 and then I’m off to babysit until about 8 p.m.  No time for fun!  Anyway, you should watch the original.  I haven’t found Austin to be anything like it though.  I’m still waiting.  Anyways, that is my note about living here so far.  What I wanted to do, though, is post some old baking projects I’ve done that never made it onto the blog, including a wedding that Caitlin and I did this summer.  SO!  Here goes…

It’s almost fall!  I made the goldish cupcakes shown almost a year ago for my friend Emily.  She likes the richer desserts, so I made a chocolate cupcake with chocolate chip cookie dough baked in the middle and a caramel frosting on top.  Vegans can be fat, too.

The others are all for my lovely friend, Emma’s wedding.  Caitlin is shown rolling the red gum paste balls we topped on the vanilla vanilla cupcakes and I’m sprinkling the chocolate chocolate with sage green pearls.  We made 350 of those puppies!!  It was crazy, but the challenge was one that makes me really proud to say we accomplished so well.  We DID NOT, unfortunately create that awesome cake shown in the corner of one of the photos…someday…

So what should you take from this post?

I’m really sorry I haven’t contributed enough to this blog.

I can’t wait for fall and I bet you can’t either.

We made A LOT of cupcakes this summer.

We love you!

Blessins from Texus,

Jessie

Steph, Lauren, Briana, and myself at Erik & Lauren’s wedding. July 23, 2011. Sangria. Party. YES

-Caitlin
photo by Steph.

Steph, Lauren, Briana, and myself at Erik & Lauren’s wedding. July 23, 2011. Sangria. Party. YES

-Caitlin

photo by Steph.

5 tiers of goodness.

Here are a few more photos from Zach & Steph’s wedding. Once again…credit goes to Skyler & Alycia Photography.

Here is our wonderful cakestand in all it’s glory. It’s so pretty!

Me with the cake! I’m excited!

This obviously isn’t cake..it’s Steph’s wedding dress at The Loft! It’s one of the prettiest dresses I’ve ever seen. And I’ve never seen lace like what was used on the skirt. Anyway, this is relevant because Steph and I co-created the window display in which her dress is hanging!

Cool! I need to go to bed. Sweet dreamz, y’all.

-Caitlin

CakeSTAND…literally.

At the beginning of June, Jessie and I baked cupcakes for Zach and Steph’s wedding. We were also bridesmaids! I had never been a bridesmaid before so it was a cool experience. The whole day was awesome, because we have such rad friends.

All photos courtesy of Skyler & Alycia Photography.

We made 200 cupcakes…50 each of plain chocolate, lemon blackberry, red velvet, and root beer. Here are the chocolate and lemon that Jessie made, and the little cake on top that I made, complete with flags.

I was so nervous to pipe that cake! But it turned out to be a lot easier than I had expected. I wasn’t sure how thick the frosting needed to be, so I did some experimenting. My first idea was to use a vegan royal icing but that didn’t work. I ended up just making a thicker buttercream. Too thick, though, and it won’t even come out of the bag!

Close-up of the lemon blackberry cupcakes. Aren’t they adorable?!

The cakestand that the cupcakes are on is now OURS! Steph’s uncle made it for us! It’s so beautifully made. All of the tiers come apart so you can make it as tall or as short as you like. CAKESTAND HAS A CAKESTAND! We plan on using the bottom tier as a little table in our future Austin, TX apartment :) That’s right, we are moving. Very soon. I’m hoping to find a baking job and then hopefully once we get settled in we can continue baking for Cakestand.

More pictures coming soon from the other wedding we did this summer! We also have another one coming up next weekend! Yay!

-Caitlin

Our friends Skyler & Alycia did the photos for Zach and Steph’s wedding. Check them out! They’re great. Zach and Steph’s wedding day was a day full of hanging out with friends, ones I see every day and ones I wish I saw every day. I enjoy the fact that we all have talents that we can use to help one another…for example, Kent (who designed our logo) made the invitations, and Skyler & Alycia took some cool photos of our cupcakes, which I hope turned out good! :)
-Caitlin
skylerandalycia:

Zach & Steph’s wedding photos are coming along nicely.
Hope you guys are having fun on your Honeymoon!

Our friends Skyler & Alycia did the photos for Zach and Steph’s wedding. Check them out! They’re great. Zach and Steph’s wedding day was a day full of hanging out with friends, ones I see every day and ones I wish I saw every day. I enjoy the fact that we all have talents that we can use to help one another…for example, Kent (who designed our logo) made the invitations, and Skyler & Alycia took some cool photos of our cupcakes, which I hope turned out good! :)

-Caitlin

skylerandalycia:

Zach & Steph’s wedding photos are coming along nicely.

Hope you guys are having fun on your Honeymoon!

(Source: skylerandalycia)

This is the cake I made for Zach & Steph’s wedding yesterday (CONGRATS!). It was scary to think about making a wedding cake but it turned out really well! I was nervous to pipe so many swirls, because I thought they might slide off, and sometimes I’m just bad at piping. But, they all stayed put so I was happy. They loved it and I got lots of other compliments. More pictures to come! Thanks, Mr. Steven, for this picture.
-Caitlin

This is the cake I made for Zach & Steph’s wedding yesterday (CONGRATS!). It was scary to think about making a wedding cake but it turned out really well! I was nervous to pipe so many swirls, because I thought they might slide off, and sometimes I’m just bad at piping. But, they all stayed put so I was happy. They loved it and I got lots of other compliments. More pictures to come! Thanks, Mr. Steven, for this picture.

-Caitlin

Working away…

…on a little something for Zach and Steph's wedding, which is one week from today! Cake toppers! I've been wanting to make these for a while now. Steph gave me a box full of fabric, too, so I've got lots of options! There's more to see, but that will have to wait until after the wedding! Suspense!

(Please excuse the glasses glare. Dumb Photo Booth.)

I had kind of a crappy day and this little craft session made me feel better. Now I’m going to bake some test cupcakes. SATURDAY! NIGHT! PARTY!

-Caitlin

Houston and I made vegan cream cheese danish the other night, after putting if off for way, way too long. I used to love eating danish from one of our local bakeries when I was younger. My mom would buy the variety boxes sometimes and it was a treat, lemme tell ya. But friends, these vegan delights are quite the treat themselves. The recipe is incredibly easy since it utilizes store-bought dough. You can make your own dough, though, if you prefer.
Dough & Filling
2 cans of croissant dough (Pillsbury and Cub Foods brand Crescent Rolls are vegan) I used Hy-Vee brand..these are also vegan!
1 container of vegan cream cheese 
1/3 cup white sugar
3/4 teaspoon lemon juice
1/2 teaspoon vanilla extract
1 teaspoon vegan sour cream
Icing (Optional BUT HIGHLY RECOMMENDED) 
1 cup powdered sugar
1 tablespoon soy milk
1 tablespoon margarine
Preheat over to 350 degrees. On a cookie sheet, lay out the first can of crescent rolls into one big rectangle. Pinch seams together. In a bowl, mix the cream cheese, white sugar, lemon juice, vanilla, and sour cream until smooth. Spread the filling on the rolls, leaving enough room at the edge to pinch the danish shut. Lay out the second can of dough over the filling, pinching the seams and the edges. Bake for 25 minutes. Let cool.
To prepare the optional icing, mix the powdered sugar, soy milk, and margarine until smooth. Drizzle over the cooled danish.
Recipe courtesy of ExploreVeg.org, although Steph sent me this recipe a while ago, so the credit goes to her for finding it! My only complaint is about icing…I would just prefer a little less. Houston agreed.
My advice is to enjoy this danish with a cup of coffee and your friends. 
-Caitlin

Houston and I made vegan cream cheese danish the other night, after putting if off for way, way too long. I used to love eating danish from one of our local bakeries when I was younger. My mom would buy the variety boxes sometimes and it was a treat, lemme tell ya. But friends, these vegan delights are quite the treat themselves. The recipe is incredibly easy since it utilizes store-bought dough. You can make your own dough, though, if you prefer.

Dough & Filling

  • 2 cans of croissant dough (Pillsbury and Cub Foods brand Crescent Rolls are vegan) I used Hy-Vee brand..these are also vegan!
  • 1 container of vegan cream cheese
  • 1/3 cup white sugar
  • 3/4 teaspoon lemon juice
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon vegan sour cream

Icing (Optional BUT HIGHLY RECOMMENDED)

  • 1 cup powdered sugar
  • 1 tablespoon soy milk
  • 1 tablespoon margarine

Preheat over to 350 degrees. On a cookie sheet, lay out the first can of crescent rolls into one big rectangle. Pinch seams together. In a bowl, mix the cream cheese, white sugar, lemon juice, vanilla, and sour cream until smooth. Spread the filling on the rolls, leaving enough room at the edge to pinch the danish shut. Lay out the second can of dough over the filling, pinching the seams and the edges. Bake for 25 minutes. Let cool.

To prepare the optional icing, mix the powdered sugar, soy milk, and margarine until smooth. Drizzle over the cooled danish.

Recipe courtesy of ExploreVeg.org, although Steph sent me this recipe a while ago, so the credit goes to her for finding it! My only complaint is about icing…I would just prefer a little less. Houston agreed.

My advice is to enjoy this danish with a cup of coffee and your friends. 

-Caitlin

Inspiration of all kinds.

Just some thoughts…

Strawberry-Lime Filled Cupcakes (courtesy of Food Network)

Sprout Cupcakes! (courtesy of mimicafe Union; our friend Angel sent the link to Jessie)

Non-cupcake inspiration:

Recycled paper notebooks! Via Design*Sponge. I made one the other day, using a page from a book on prairies & plains for the cover. It had a little groundhog on it. It turned out nicely, but I can definitely improve. I hope to make more soon, to give as gifts and (hopefully) sell. 

Jessie and I went to Grand Rapids, MI, this weekend to watch my boyfriend Houston and his brother Dallas (Yep. Real names.) run a 25K race, and to celebrate Jessie’s 21st birthday. Dal and Hou were awesome! They both ran 15.5 miles in less than 2 hours. Sooo crazy. Houston, Jessie, our friend Steve and I all went to the art museum on Sunday before we left town. Our local museum in Peoria had a John J. Audbudon exhibit but I never got to see it, so I was really excited to see that GRAM had one!

In one of my art history courses, we studied Audubon for a bit, and I fell in love with his watercolors-turned prints. The details are incredible! If you can ever see these in person, do it! 

Ok, I’m done. I hope you enjoyed my little list of things I’ve been into lately. Also loving (forever loving): Simon & Garfunkel.

-Caitlin

Steph took this photo of us at Ribbon Records yesterday, with our cupcake setup. We look SO GOOD, right? I always seem to close my eyes in photos. Jessie doesn’t have arms. The End.

Steph took this photo of us at Ribbon Records yesterday, with our cupcake setup. We look SO GOOD, right? I always seem to close my eyes in photos. Jessie doesn’t have arms. The End.

YEAHHHHH! Our friends luv cupcakez. I sent this a while ago, and I’m so glad DWBEC posted it!
-Caitlin
dudeswithbeardseatingcupcakes:

my brothers, we are one & the same

YEAHHHHH! Our friends luv cupcakez. I sent this a while ago, and I’m so glad DWBEC posted it!

-Caitlin

dudeswithbeardseatingcupcakes:

my brothers, we are one & the same