Check out the brand new Nov/Dec issue of Verve Magazine- there’s a sweet article on cupcakes on pages 46 and 47, featuring me, Short Street Cakes, and my Frigidaire Flair. Here’s an exerpt:
“Rhoden of Short Street Cakes says the cupcake, compared to a cake, has a favorable moist-to-crunchy ratio that could help explain its ascending status in the public’s hearts and mouths. “They bake differently,” she says. “You get a little cake and a lot of crust. People like crust. And you get a lot of icing and a lot of cake in each bite.” And then there are the practical reasons behind the cupcake’s popularity. You don’t need a plate or a fork to eat one. “It’s a portable passion,” says Corley. Self-indulgent self-restraint may be the last word on the subject. Unless it’s been a really bad day, says Andrea McMullen, “one single person can’t eat a whole cake.”
ALT-CUPCAKE: Jodi Rhoden bakes her cupcakes in a retro 1963 Frigidaire Flair oven and makes sugar-free, gluten-free and vegan versions, along with traditional recipes. Rhoden represents the indie end of the Asheville cupcake spectrum, baking her cakes and cupcakes to order out of her home on a 1963 Frigidaire Flair oven given to her by an elderly neighbor. Her products start with local apples, organic local eggs, locally milled organic flour and organic spices. For Rhoden, an activist and former social worker, the choices are not just about the flavor. “It’s about contributing to the local economy and creating a new business model,” she says. “I want to bring other producers along with me.”
Short Street’s menu features homey recipes like carrot spice cake as well as decadent ones such as triple-chocolate ganache. Rhoden makes sugar-free and gluten-free versions of her cupcakes and has vegan recipes as well. “Vegan cooking is a whole different thing,” she says. “You can’t just take a regular recipe and ‘veganize’ it.” Her standard chocolate cake recipe is vegan because it tastes more chocolatey (dairy products mask the taste of the cocoa).
Rhoden, whose cupcakes were featured in Brides magazine earlier this year, emphasizes taste over fancy appearance, foregoing elaborately drawn icing figures in favor of simple swirls or accent flowers grown in her backyard. Her food-coloring-free icing and cake recipes are “old school Southern” with a different feel from the European tradition of desserts. Her bridal clients tend to be very laid back. “I tell them, if you want your cake to look like a piece of Wedgwood china, I’m not your gal,” she says.”
Read the whole article here. Article and image copyright Verve Magazine, article by Joanne O’Sullivan, Photo by Rimas Zailskas. Thanks, Yall!