La Cakerie – Baltimore Magazine

Cake by Jason Brings New Dessert Experience to Timonium

Casey Noenickx — Thu, 07 Jun 2018 15:33:00 +0000

Though Jason Hisley has been baking confections since he was 5 years old, this spring marked the first time he has truly found his sweet spot.

After adventures in TV and owning few shops around town, Hisley has opened Cake by Jason Hisley in Timonium—offering both tall-tiered cakes and grab-and-go pastries—to get back to his small-batch roots.

“We want to position ourselves as the place you can come and get high-end, insanely boutique cakes, like with rockets coming out of the top or pouring into a teacup,” Hisley explains. “Or you could come and just get a dollar coffee and hang out in the lobby. The most challenging thing is being able to balance those two worlds.”

Combining a modern vision with traditional family-friendly values proved to be easy, too. Hisley himself comes from a family of foodies, he said, and if kids want to come in and smash donuts on the floor, he wants them to do just that.

“As a kid, I just remember always working with [my grandmother] and my aunt, being 5 or 6 up on a table mixing these big bowls of bread dough,” Hisley said. “I just thought it was the most fascinating, coolest thing ever. A combination of a science experiment and food.”

His grandmother was born in Czechoslovakia, and was a baker herself. She would bake for her community and sold bread to locals. Those ideals stuck with Hisley throughout his life.

He recalls first being trained in making heavier, European pastries like those of his grandmother’s. But adapting to people’s palettes has been a task he’s taken on head first.

His passion for baking landed him a job at the high-end Flavor Cupcakery in Cockeysville after high school. While working there, he caught the attention of the Food Network and ended up competing on—and winning—an episode of Cupcake Wars in 2011.

With a newfound confidence, Hisley opened his own boutique store La Cakerie in Towson when he was just 22. Then, the Food Network and the Cooking Channel began to build a narrative around the young baker and business owner—who has since appeared on 10 shows.

Six years after opening La Cakerie, the shop had gained considerable national attention and expanded to a bigger space in Towson, along with two new locations and a food truck venture. But the fame, he says, cost him small city charm.

“What I lost was standing behind a register and saying ‘Hello,’ and giving a customer a cup of coffee every day,” Hisley said. “Or working with a cake designer directly, one-on-one, making a crazy elaborate cake, and then delivering it and getting to see a customer smile ear-to-ear. I missed that.”

And so he set out on a new journey with La Cakerie’s then-wedding and events coordinator Kelly Sokolis. Hisley sold his ownership in La Cakerie, and Sokolis joined him as a co-owner and wedding and event director for Cake, which officially debuted in April.

From there the duo began to form their team, or as they refer to themselves on their site, “the gaggle of misfits, artists, experts, perfectionists, and friends.”

Hisley speaks highly of his staff, like cake designer Elena Fox, who could paint a museum-style painting on a pastry. His production manager Jeff Courtney is “a jokester,” and will have everyone laughing while he’s simultaneously stirring 200 pounds of frosting and mixing chocolate cake batter.

They have a like-mindset, to put out a quality product, which has been well-received by the community, Hisley said. Numbers and sales have doubled what he originally anticipated and customers appreciate the experience of visiting the neighborhood bakery, which hosts frequent workshops and fundraisers.

With help from interior designer Stephanie Bradshaw, Hisley created a homey store, mixing high end elements without being stuffy, as he puts it. A bright neon sign reads, “Celebrate the Sweet Life,” and reclaimed woods tables stretch across a brushed concrete floor.

“When you walk in it’s like nothing else,” he said. “It has this industrial chic vibe.”

From Flavor Cupcakery, to La Cakerie and now Cake, Hisley has watched himself, his co-workers, and his businesses grow. And that reward has been sweeter than anything.

“I love what I do,” said Hisley. “When people talk about work, I feel so spoiled because 95 percent of my day I have a huge smile. I love going into work, I love the people I work with, I don’t know how to put into words how happy I am.”

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Pop, Clink, Fizz

Jess Mayhugh — Wed, 30 Dec 2015 08:30:00 +0000

Marquis Bar Cart ($1,896) at The House Downtown. Zebra cocktail napkins ($30) at Becket Hitch. Dauville platter in gold with white trim ($27) at Trohv. Punch bowl courtesy of Brendan Dorr. Coasters ($24) at Becket Hitch. Gold leaf dish ($20) at Becket Hitch. St. Germain ($29.99) and large Freixenet brut champagne ($12.99) at The Wine Source. Presidio ice bucket ($99) at Williams-Sonoma. Short mixed cut goblets ($79/set) at Williams-Sonoma. Champagne flutes ($12/each) at Williams-Sonoma. Split Freixenet champagne ($3.99/each) at The Wine Source. Chevron straws ($7.50) at Trohv. White cake stand ($39.95) at Williams-Sonoma. Sarah’s Stands Sweet & Low Black Tie Affair 10-inch cake stand ($65) at sarahsstands.com. Gold urchin ($36) at Curiosity. Shot on location at Church & Co. Flowers courtesy of Local Color Flowers. Cupcakes courtesy of La Cakerie.

An Autumn Nocturne

1 750 ml bottle Pierre Ferrand
Cognac
1 cup Averna amaro
1 cup St. George Pear Brandy
1 oz. Angostura bitters
2 cups simple syrup
2 cups fresh lemon juice
9 cups cold-brew Earl Grey tea
Dehydrated orange wheels
Star anise pods

For best results, prep Earl Grey tea four hours beforehand. Combine all ingredients (except garnishes) in a punch bowl. Add a few scoops of chipped ice to chill and dilute. Add large block ice mold to keep cool. Garnish with orange wheels and anise. Serve. Recipe from veteran bartender and Dutch Courage owner Brendan Dorr.

In the Details: Using toothpicks, dress up your champagne flutes with a simple fruit garnish.

Striped Straws: Attach patterned straws to mini bottles of champagne with gold thread for a festive look.

Ribbon Rundown: Curl a piece of ribbon and tape it to the end of your garnish stick to add a fun flair to your punch cups.

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Open & Shut: Blacksauce Kitchen; La Cakerie; Dougherty’s Pub

Lauren Cohen — Thu, 17 Dec 2015 16:30:00 +0000

OPEN:

Zoë’s Kitchen: Featuring staples like kabobs, hummus, and pita sandwiches, this Texas-based eatery is a one-stop shop for Mediterranean classics. Zoë’s Kitchen unveiled a new spot on York Road in Towson earlier this week, marking the chain’s third location in Maryland. In addition to Greek-inspired dishes, the menu also lists gourmet soups, grilled Reuben sandwiches, kid-friendly offerings like quesadillas and grilled chicken fingers, and a wide selection of gluten-free options. 6300 York Road, Towson, 410-323-4795

COMING SOON:

Colette: In the midst of getting Bottega back up and running in Station North, owner Adrien Aeschliman has announced plans to open this new French concept just around the corner. Taking over the former Red Parrot Asian Bistro space, Colette will feature a polished interior complete with a granite bar and black wood chair rails. The 80-seat space will emphasize French comfort cuisine with dishes crafted by executive chef Stefano Porcile, whose previous stints include working at local hotspots like Fork & Wrench and Woodberry Kitchen. 1709 N. Charles St.

B-More Kitchen: This yet-to-open incubator will house more than 50 local food startups upon its reveal in Govans this spring. The communal food hub from co-founders Eben Altmann and Jonathan Fishman will feature a 10,000 square-foot commercial kitchen, its own bakery, a wealth of shared cooking supplies, plenty of storage, and an upstairs catering venue. Slated to open in April 2016, the space will allow its members 24/7 access to all of the amenities in order to mass-produce their gourmet goods. 5604 York Road

Blacksauce Kitchen: Known for his claim-to-fame barbecue biscuits, chef Damian Mosley has been making his mark on the local farmers’ market scene for years, and soon, his barbecue brainchild will settle in its first brick-and-mortar space. Blacksauce Kitchen will set up shop in the former home of Sterling’s Crab and Oyster House in Remington, using the kitchen to continue production for farmers’ markets and catering. No word yet on an opening date. 401 W. 29th St.

La Cakerie: Jason Hisley, owner of La Cakerie and a previous Cupcake Wars champion, is bringing his creative confections to Hampden in 2016. La Cakerie currently operates locations in Towson and Mt. Vernon, and this winter it will expand with a new spot on The Avenue. The shop will feature the bakery’s signature morning pastries, an assortment of donuts and muffins, coffee and espresso, and, of course, plenty of elegant cupcakes with flavors ranging from red velvet to raspberry limeade. 1027 W. 36th St.

Mother’s Grille: This Federal Hill fixture is expanding into Baltimore County this winter with a new location off of Padonia Road. The 195-seat space, which was formerly an Applebee’s, will boast a renovated interior with open ceilings, reclaimed wood, and a 65-seat bar. While the restaurant will be a bit more family-inclusive than the Federal Hill flagship, Mother’s signature pub menu full of hefty burgers and sandwiches will carry over in the new space. 2450 Broad Ave., Timonium

Yard House: Pending liquor board transfer approval, this California-based restaurant chain plans to move into Harborplace in the coming months. Yard House, which operates more than 20 locations nationwide, hopes to settle in the former home of longtime Light Street Pavilion tenant J. Paul’s Restaurant. The pub emphasizes 100 brews on tap and an expansive menu with offerings ranging from sushi to grilled Korean pork belly street tacos. 301 Light St.

SHUT:

Dougherty’s Pub: After 33 years in business, this Chase Street pub is closing its doors. Husband and wife owners Bill and Sherry Dougherty are expecting a packed house this weekend, as the bar’s last night will be December 19. Known for its handmade copper-top bar, pool tables, and plethora of pub snacks, the haunt will soon see a completely different aesthetic under new ownership. No word yet on the name of the new space, but Sherry confirms that Dougherty’s has been sold to a MICA grad who plans to reveal a more modern concept in 2016. 223 W. Chase St., 410-752-4059

Chiaparelli’s: This spinoff of the 75-year-old Chiaparelli’s flagship in Little Italy closed its doors in Havre de Grace earlier this week. Rumor has it that the space, situated inside the historic Old Chesapeake Hotel, will be revamped into a seafood restaurant in the coming months. Chiaparelli’s in Little Italy is still going strong. 400 N. Union Ave., Havre de Grace

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Thanksgiving Pie Recipes and Tips

Lydia Woolever — Tue, 18 Nov 2014 17:07:00 +0000

This might sound sacrilegious but every Thanksgiving, the turkey’s in the oven, the sausages are on the grill, the potatoes are mashed, and I could care less. All I can think about is the pie.

Okay, maybe that’s a stretch: I'll definitely swing by the stuffing, but the pie.

That perfect, sweet slice of America. That simple, comforting taste of home. That warm, buttery, flakey crust, with a dollop of fresh, whipped cream.

It’s the coveted course in my house. It’s the daintily divvied, carefully allotted leftover for the rest of the long weekend. I love the way we all only take a sliver, even though we really want a cut as thick as cash. I love the way we suspiciously eye each other’s slices, either as a green light for seconds or to keep tabs on our late-night snack. It doesn’t matter if we’re full to the brim—we find room. And why not? Life’s too short. The only thing sacrilegious about dessert is skipping it.

Here, we’ve rounded up some holiday pie recipes (if you’re cooking at home), plus a list of where to buy them (if you’re not), and best of all, two easy, classic cocktails for you to sip on the side.

eat in

Courtesy of Ashley Roop, pastry chef for Foreman Wolf restaurant group.

Foreman Wolf’s Bourbon Pecan Pie

Crust: (makes one pie shell)

1 1/4 c. all-purpose flour

1 Tbsp. granulated sugar

1/2 tsp. kosher salt

4 oz. butter, cold, diced in ½-inch cubes

3-4 Tbsp. ice water

In a food processor, combine flour, sugar, and salt? Pulse until evenly combined

Add butter and pulse until mixture forms pebble-size pieces.

Add cold water 1 Tbsp. at a time while pulsing.

Pulse until dough comes into a rough mass.

On a floured surface, shape dough into a disc, then wrap in plastic and refrigerate 1-24 hours.
*If you don’t have a food processor, you can use a pastry cutter or your hands.

Filling:

1/3 c. dark brown sugar

2/3 c. granulated sugar

1/3 c. buckwheat honey*

2 Tbsp. all-purpose flour

1/2 tsp. salt

2 lrg. eggs

1 lrg. egg yolk

3 Tbsp. bourbon

2 Tbsp. butter, melted

1 tsp. vanilla extract

2 c. pecan halves

1/2 orange, zested

*Can substitute other dark honey, corn syrup, or maple syrup.

Roll dough out on a large, flat, lightly floured surface.

Fit dough into 9-inch pie pan, crimp edges, and chill till ready.

In a bowl, whisk together sugars, flour, and salt.

Mix in honey eggs, egg yolk, bourbon, vanilla extract, melted butter, and zest, then store in refrigerator until ready.

Arrange pecans in an even layer in the unbaked pie shell. Pour cooled mix over pecans.

Bake at 375°F for 15 minutes.

Turn oven down to 350°F and bake for approximately 25-30 minutes, or until puffed in the middle.

Let cool at room temperature for several hours before cutting.

Courtesy of Rodney Henry, founder of Dangerously Delicious Pies

Dangerously Delicious Pies’ Sweet Potato Pie

Crust: (makes two pie shells)

2 c. all-purpose flour

1 tsp. salt

1 c. vegetable shortening

1 1/2 tsp. sugar

1/2 c. water

Mix dry ingredients together.

Add shortening and water, then knead until it forms a soft dough.

Roll out dough and add to a 10” pie pan. Crimp edges.

Filling:

1 lb. sweet potatoes

1/2 c. butter

1 c. sugar

1/2 c. milk

2 lrg. eggs

1/2 tsp. ground nutmeg

1/2 tsp. ground cinnamon

1/2 tsp. ground cloves

1 tsp. vanilla

Dash of salt

Bake whole sweet potatoes on cookie sheet at 350°F for 1-1 1/2 hours, or until fork-tender.
Let cool for about 30 minutes, and then remove the skins.

Mash potatoes until smooth.

Whisk in remainder of ingredients and pour into pie shell.

Bake at 350°F for 50-60 minutes, or until knife inserted in the center comes out clean.

Courtesy of Angie Law, pastry chef at Cunningham's Café

Cunningham Café’s Pumpkin Chiffon Pie

Crust: (makes one pie shell)

8 oz. unsalted butter, room temperature

4 oz. granulated white sugar

1/2 tsp. vanilla extract

1 lrg. egg

12 oz. all-purpose flour

1/4 tsp. kosher salt

Using a stand mixer, cream the butter and sugar together.

Mix in the vanilla, then the egg, then the flour and salt, until dough comes together.

Gently knead dough onto a lightly floured surface. Form into a round patty, wrap in plastic wrap, and chill for at least 4 hours.

Roll dough out on a lightly floured surface to 1/4-inch thickness.

Lightly grease the tart pan with pan spray.

Transfer the dough to pan then gently press it to the edges of the pan..

Run a knife along the pan’s edge to trim off excess dough.

Place the tart shell in the freezer.

Bake the tart shell at 375°F for 15 minutes and allow to cool completely.

Filling:

2 Tbsp. rum

2 Tbsp. water

2 tsp. powdered gelatin

15 oz. pumpkin puree

1 c. brown sugar

1/2 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/2 tsp. salt

1 lrg. orange, zested
1 1/2 c. heavy cream

Combine water and rum in a microwave safe bowl, then sprinkle in gelatin and allow to hydrate.

In a large bowl, whisk together pumpkin, sugar, cinnamon, nutmeg, salt, and zest.

Microwave gelatin mix in 30-second bursts, stirring frequently until its melted and clear.

Immediately whisk the hot gelatin into the pumpkin mixture.

Using an electric mixer, whisk the heavy cream to soft peaks.

Fold heavy cream into pumpkin mixture.

Immediately pour into baked tart shell.

Chill for 6-8 hours before serving.

drink up

Courtesy of Aaron Joseph, lead bartender at Wit & Wisdom

Stinger

Ingredients:

1 1/2 oz. aged rum

1/2 oz. crème de menthe

1/4 oz. orgeat syrup

Directions:

Place all ingredients in a cocktail mixing glass.
Add ice and stir for 20 seconds.

Strain and pour into a double old fashion glass filled with crushed ice.

Garnish with mint and orange peel.

Hot Toddy

Ingredients:

1 oz. Spice Tree Scotch

1/2 oz. lemon juice

1 oz. Earl Grey honey syrup (1/2 oz. Twinings Earl Grey loose leaf tea + 1/2 oz. honey)
4 oz. hot water

Directions:

Place all ingredients in a cocktail mixing glass and stir.

Garnish with lemon peel.

carry out

Atwater’s
Multiple locations and phone numbers. atwaters.biz.
Order by 11/23. $24-28.

Seven pies including classics, plus apple cranberry, apple ginger, and pumpkin cheesecake.

Bel Air Bakery
140 N. Band St., Bel Air. 410-838-6455. belairbakery.com.
Order by 11/26. $14-17.

32 pies including classics plus mince meat, peanut butter, and caramel apple walnut.

Cunningham’s Café
1 Olympic Pl., Towson. 410-339-7730. cunninghamtowson.com.
Order by 11/23. In-store first come, first serve. $28-32.

Cranberry lemon meringue, pumpkin chiffon, and chocolate bourbon pecan.

Dangerously Delicious Pies
2839 O’Donnell St. 410-522-7437. dangerouspiesbalt.com.
Order by 11/20. $28-35.

26 pies including classics, sweet, and savory plus marrionberry, banana cream, Mobtown Brown (pecan with Swiss chocolate and caramel sauce), and Baltimore Bomb (vanilla chess with Berger cookies).

Dooby’s
802 N. Charles St. 410-702-5144. doobyscoffee.com.
Order by 11/21. In-store first come, first serve. $21-25.

“Damn Good Pie,” pumpkin, and apple-rosemary galette with bourbon-soaked raisins.

Johnny's
4800 Roland Ave. 410-773-0777. johnnysdownstairs.com.
Order by 11/21. $28.

Market spiced apple pie with oat streusel; pecan, bourbon, and local buckwheat honey pie; local fairytale pumpkin pie.

KoDee Cakes
822 W. 36 th St. 410-243-0167. kodeecakes.com.
Order by 11/24. $15-25.

Pumpkin latte, ginger sweet potato, orange cocoa, eggnog cream, and salted caramel, etc.

La Cakerie
49 W. Chesapeake Ave., Towson. 443-504-7925. lacakerie.com.
Order by 11/24. $11-22.

Classics including pumpkin, bourbon pecan, apple, and blueberry.

Petit Louis Bistro
10215 Wincopin Circle, Columbia. 410-964-9999. petitlouis.com.
Order by 11/21. $28.

Market spiced apple pie with oat streusel; pecan, bourbon, and local buckwheat honey pie; local fairytale pumpkin pie.

Sweet 27
123 W. 27th St. 410-464-7211. sweet27.com.
Order by 11/23. $18-21.

Pecan, vegan apple streusel, and pumpkin.

Sweet Heart Patisserie
1410 Forest Dr., Annapolis. 410-263-6513. sweetheartpatisserie.com.
Order by 11/22. $28-34.

Maple walnut pumpkin, bourbon pecan tart, and baked apple tart.

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Our Favorite Cupcakes

Jess Mayhugh — Tue, 28 Jan 2014 12:00:00 +0000

Icedgems

213 Main St., Reisterstown, 443-690-7056.

This
boutique bakery features 140 fanciful flavors dreamed up by owner
Christine Richardson and her staff. Offerings include Banoffee Toffee
(banana cake with caramelized banana buttercream) and Illegally
Delicious (raspberry and chocolate cake with raspberry buttercream and
pistachios). Richardson’s signature pink-and-white polka-dotted vans can
also be found around town.

Editor’s pick: Blueberry-pancake cupcake topped with maple buttercream and candied bacon.

Charm City Cupcakes

Several locations including 1340 Smith Ave., 410-244-8790.

Eight
years ago, owner Sandra Long opened this petite bakery in the former
guard house of the historic Mt. Washington Mill. Her formula for making
cupcakes that taste as good as they look is a winning one. With a
rotation of more than 65 flavors to choose from, even the quickest
decision makers may struggle here.

Editor’s pick: Vanilla praline—a crown of caramel and pecans perched on top of vanilla cake.

Fresh Bakery

10351 Reisterstown Rd., Owings Mills, 410-530-0098.

The
bakery sets itself apart from all the other cupcake places by making it
hip to be square—literally. Letta Simon and her husband, Michael,
figured out not only a cute concept, but also how to make divine
cupcakes. Named after dream destinations—Palm Beach Coconut, Aspen Mint
Chocolate Chip, and Charleston Chocolate—you haven’t done due dessert
diligence until you’ve squared off with one of these.

Editor’s pick: The Monday special: Cape Cod carrot cupcake.

La Cakerie

Two locations including 11 W. Allegheny Ave., Towson, 443-275-4050.

Thanks to his star turns on the Food Network’s Cupcake Wars and Sweet Genius,
La Cakerie owner/chef Jason Hisley has become our town’s king of
cupcakes. His Towson shop focuses on special-occasion cakes, cookies,
and even savory snacks, but the cupcakes take the cake here.

Editor’s pick: The harvest-apple cupcake with spiced buttercream and compote.

Midnite Confections Cupcakery

1051 S. Charles St., 410-727-1010.

The
focus here is on quality, not quantity, with seven daily flavors
utilizing interesting ingredients like Madagascar vanilla, white rum,
and organic carrots, plus a rotating schedule of three daily specials.
We’re sweet on the policy of icing all cupcakes after they’re ordered
and allowing customers to mix and match icings.

Editor’s pick: The Sublime-inal cupcake—lemon cake with lime buttercream frosting.

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Video: Best of Baltimore Cupcakes

Jess Mayhugh — Thu, 25 Jul 2013 08:30:00 +0000

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