Category Archives: Cupcakes

For a Heartfelt Time

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For the optimist on Valentine's Day. (Photo courtesy of SusieCakes)

For Valentine’s Day, SusieCakes has got you covered, no matter if you’re head over heels in love or not.

For those that are, there’s the “Susie Loves Me” gift box of conversation heart sugar cookies, sweetheart sandwich cookies, a Sugar & Spice cupcake and a Red Hot Red Velvet cupcake.

And for the pessimist...(Photo courtesy of SusieCakes)For those for whom Valentine’s Day is more bah-humbug, there’s the “Susie Loves Me Not” gift box with cookies amusingly decorated with “Love Me Not” written on them, as well as “It’s Not Me, It’s You” conversation heart cookies, a black sweetheart sandwich cookie, cupcakes inscribed with “Serial Dater” and “Breakup Queen,” and a “Broken Heart Brownie.”

Both gift boxes are available Valentine’s Day for $25 each at SusieCakes locations in San Francisco and Marin.

San Francisco’s Baker & Banker Bakery is getting into the mood with special Valentine’s Day treats and special-order cakes.

Among the tempting offerings for Feb. 14 are strawberry champagne cupcakes (champagne-soaked yellow cake with strawberry frosting; $3.50 each); hand-written “Hostess” cupcakes with salted caramel ($3.50 each); conversation heart cakes (Devil’s food cake with Grand Marnier ganache; $50 for 6-inch; $80 for 10-inch); and champagne cake truffles ($5.50 for four).

Adorable conversation heart cakes. (Photo courtesy of Baker & Banker)

For a bottle of wine with a heartfelt message, look no further than 2007 Linda’s Hillside Vineyard Cabarnet Sauvignon from Napa’s Darms Lane Vineyard.

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The Newest in Wine Pairings — Lady Gaga Donuts and Cupcakes

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You’ve had cheese with your wine. You’ve had chocolate with your wine.

But you’ve probably never had the likes of a Lady Gaga donut with a Petite Syrah.

This Saturday, 11 a.m. to 5 p.m. Aug. 28, you can enjoy that unusual pairing that sounds as out there as one of Gaga’s outfits.

Poetic Cellars of Soquel is hosting this creative food-wine pairing. Psycho Donuts of Campbell is supplying all the donuts that day, including the pop star-inspired iced cake ones topped with fresh blueberries.

The winery is offering up even more donut-wine combos with the likes of “Apricotology fritters” with Chardonnay and Viognier; an Oreo cookie-like cake donut matched with Syrah; and S’Mores cake donuts with Poetic Cellars’ Bourdeaux blend, Ballad.

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Time for Cake, Cheese & Sorbet

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The cakes:

As in cupcakes, whoopie cakes and other classic cakes you’ll find at the new SusieCakes bakery, which has opened its first San Francisco location in the Marina district, a short hop from the Hilton at Fisherman’s Wharf.

This marks the second branch of the Los Angeles bakery, which has opened up North. The first one debuted in January in Greenbrae in Marin County.

The new Marina bakery will celebrate its grand opening on June 26, 2 p.m. to 5 p.m., with an old-fashioned sock hop, featuring ’50s tunes, kids activities, a costume contest, tasty treats, and prizes, including a raffle for a one-year membership in the SusieCakes “Cake of the Month” club.

The cheese:

Have you spotted these adorable truncated 1966 VW buses done up to resemble baby loaves of Tillamook cheddar?

My hubby actually saw one recently and had to do a double-take. See for yourself as Tillamook’s “Love Tour” continues through June 25 in the Bay Area.

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Scenes From the 23rd Annual Star Chefs & Vintners Gala

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For foodies, it was indeed a starry time on Sunday evening at the lavish Star Chefs & Vintners Gala at Fort Mason in San Francisco.

About 1,000 folks turned out to don their finest and to support Meals on Wheels of San Francisco, the city’s oldest and largest provider of home-delivered meals to seniors.

The Bay Area’s top chefs and vintners provided an impressive spread of eats and drinks for this annual event, which raised $1.1 million last year for this worthy organization that serves 16,000 meals to home-bound seniors every week.

Yours truly was invited to be a guest at the gala, which started off with a bang with an expansive walk-around hors d’oeuvre and wine reception, where chefs and vintners manned stations to pass out tastes of their finest.

It was quite crowded in the Festival Pavillion, but well worth the effort to jockey for position for such stellar eats.

I had a chance to sneak back into the kitchen area to see the chefs scurrying about to get the first courses ready for dinner, as an army of servers lined up in formation at the ready to ferry the dishes to the dining room.

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