We believe that violence against girls and women is a central issue of our time.  Recent news coverage about NFL players behaving badly with their wives and children show how ingrained this behavior (and acceptance of it) is in our own culture.  The fate of the 100s of Nigerian girls kidnapped by Boko Haram (still not rescued after five long months) shows how widespread the problem is.  We believe we can make a difference and you can help.  Click this link to view an Australian public service announcement to find out more about this issue, and you'll see why we are so committed to eliminating gender violence both here and around the world!  And thanks for your support--approximately 30% of out profits go causes that help to educate women and girls and work to keep them safe.

It's been awhile since I updated this, and I think you'll be pleased to know we have moved almost entirely to using organic ingredients!  Some things haven't changed, though: our commitment to taste and quality!

I still believe that desserts are one of life’s great pleasures, and I hope you’ll make our delicious offerings one of yours.  Dessert is supposed to be a special treat, so it should be really worth it, right?  One of my pet peeves is taking a bite of a really beautiful and beautifully-plated dessert, only to have it taste like...SUGAR (or, worse, cardboard)!  I want you to be able to bite into Cakes' goodies and taste more than just sweetness: whether it's the rich creamy taste of butter; the complex, slightly bitter, fruity-woodsy flavor of dark chocolate; the sweet, zesty tang of limes or oranges; the surprising tartness of a dried cherry; the aromatic warmth of sweet spices like cardamom or nutmeg; or the subtle earthiness of a walnut, pecan or hazelnut.  Desserts shouldn't just look different from one another, they should each provide their own individual taste, texture, and sensory experience!  The next time you take a bite of one of our brownies, cakes or tarts, close your eyes and you'll see what I mean.

I'm an avid label-reader and am always looking for ways to make our Cakes products better--and that starts with the ingredients we use.  When we make our desserts, we choose the freshest ingredients, most of them organic, and look for simple wholesome products with the fewest possible additives.  While that might make our products cost a bit more, I think you'll agree that everything tastes better. 

We continue our commitment not to use trans fats, high-fructose corn syrup, artificial sweeteners, flavorings, preservatives, or dyes--ever!  We choose local and seasonal products as much as possible, and use both  organic ingredients and those certified to be free of hormones (e.g. rBGH), GMOs, pesticides, or antibiotics.  Some key ingredients in our baked goods (like chocolate, spices, and coffee) aren’t locally grown, so we researched where they come from and how they are produced, and are committed to using certified organic, fair-trade chocolate, coffee, and spices (even though they cost more).  

Every product label lists our ingredients and specifies which are organic, and the few that are not.  We also use best practices when baking vegan, gluten-free and nut-free products to minimize cross-contamination (let us know if you have any questions).  We encourage you to read our labels and compare them to other baked goods you buy.  We think you’ll agree that what we don't put into Cakes products is as important as what we do use!  You'll taste the difference!

Here’s some specific information about ingredients we currently use. 

·   Flour: We use King Arthur unbleached organic and conventional flours.  We also use King Arthur Gluten-Free flour in our GF products.  King Arthur Flour is milled from wheat sourced exclusively from North America and all products are verified non-GMO (1).  King Arthur is also a certified B-Corp (short for "for-benefit" corporation).

·    Fresh Dairy Products (e.g. butter, milk, cream, sour cream, buttermilk, mascarpone, creme fraiche, yogurt, and cream cheese):  We use primarily certified organic dairy products, but even the conventional products we use are verified rBGH (or rBST)- free (2).  Our buttermilk contains just milk, cultures, and lemon juice (unlike some brands that add stabilizers and artificial ingredients) and we make our own Creme Fraiche, evaporated, and condensed milks from organic products.  We are proud to use Stoneyfield Organic Oikos Greek yogurt (the only all-organic brand that is certified to be rBST-, GMO- and pesticide-free), and Horizon Organic Unsalted Butter, Milk and Sour Cream.

·  Sweeteners: We use both organic and traditional sugars, organic blue agave, or organic local honey as sweeteners.  We never add high-fructose corn syrup or artificial sweeteners to our desserts or toppings, including our made-from-scratch Caramel and Marshmallow toppings.  We do not use artificial sweeteners (including processed Stevia) and you will find that we use much less sugar in our desserts than commercial bakeries.

·    Oils and Shortening: We use non-GMO and organic canola or soy shortening and organic virgin coconut oil in our brownies and a few of our cakes, but we primarily use (organic) butter as the “fat” in our products.  We make every effort to choose products that are verified by suppliers to be non-genetically modified and as our business grows, are moving to using organic oils and shortening exclusively.
     
·   Eggs: We currently use grade AA large organic eggs that are hormone-free and cage-free.  We'll keep you posted on our quest to find the best affordable pastured eggs to use in our Cakes' products!
 
·   Baking Powder: Some baking powders contain aluminum (uch, right?) that can leave a bitter taste in baked goods and is an unnecessary (and we think, unwelcome) additive!  We use baking powder that is aluminum-free and non-GMO. 

·  Fresh Fruits, Veggies, and Herbs (e.g. lemons, limes, oranges, apples, carrots, zucchini, berries, peaches, ginger and herbs).  We buy organic produce whenever possible, and always list that information on our labels!  We carefully wash and/or peel our produce to remove surface dirt, wax or other unwanted items before we use them.

·    Nuts, dried fruits, fruit and nut spreads, and purees: Our nuts, dried fruits,  pureed pumpkin are certified organic by each of our suppliers.  We make our own  chocolate-hazelnut and fruit spreads from scratch from organic nuts and fruits.

·   Coconut: We use organic unsweetened coconut.  Many supermarket coconut contains artificial additives like propylene glycol (to absorb moisture and prevent clumping).  Though the Food and Drug Administration generally classifies it as safe, it is known to cause irritation of the skin, as well as problems with our renal, respiratory and digestive systems...so, we say: Who needs it??   We don't!

·    Coffee, Chocolate and Cocoa, and Spices: Chocolate is an ingredient in so many of Cakes' offerings, that we want only the best-tasting varieties AND those that are the most "socially conscious" (in terms of how they are produced and sold).  Conventionally grown chocolate is one of the most pesticide-intense crops grown today, and both coffee and chocolate crops are problematic in terms of how the growers are treated (i.e., small farmers typically receive prices for their products that are less than the costs of production, forcing them into a cycle of poverty and debt).  So, we specially blend a variety of Certified Organic and Fair-Trade chocolate and cocoa to get the flavors of our chocolate desserts and confections just the way we want them.  We also use Organic Fair-Trade coffee from Raleigh's own Larry's beans in  our Mocha fillings and Buttercream, as well as in some of our cakes. 

·   Spices, Extracts, Flavorings, and Colorings:  We use primarily organic whole and ground spices and extracts.  Our organic extracts and flavorings come from real (never artificial) products like vanilla beans, fruits and berries, and herbs.  We do use some liquors and alcohol products that are not available in organic alternatives (like Grand Marnier), but these ingredients are generally used sparingly and their use is discussed with clients before using.  We choose not use artificial food colorings in our baked goods--our cakes and desserts reflect the color of their ingredients.  We use all-natural organic vegetable ingredients (like red beets, cherries, currants, blueberries, pomegranate, carrot juice, or tumeric) to add coloring to some of our decorations--but you will notice that our decorative color schemes tend to be softer/more muted, since these natural products also have their own unique flavors! 
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(1) GMO (genetically modified organisms) are added to many crops like corn, soy, canola, and cotton to make them more resistant to herbicides.  While they produce greater yields at lower costs for farmers, and have been deemed safe by the FDA, many questions remain about what long term affect they have on our health and well-being. 
(2) rBGH (recombinant bovine growth hormone) is injected into cows to increase milk production but it also increases disease rates in cows and has been linked to possible increases in cancer and antibiotic resistance in humans.

Cakes with a Conscience was founded as a for-benefit company from the ground up, that means that our commitment to making positive changes in our world isn't an afterthought, but a part of our business plan.  Our mission is to support organizations and programs that have a proven track record of fighting gender violence, particularly the oppression of girls and women.  We evaluate and update this list on an annual basis and will continue to broaden and grow our commitment as Cakes expands.  You can be a part of that mission, too!  A portion of the profit from the sale of every one of our products goes towards these local and global organizations.  The more well sell, the more we are able to donate!

Cakes with a Conscience currently supports the following organizations through direct donations (updated from 5/2013):
The Malala Fund 
Room to Read
Wellesley Centers for Women
InterAct (Wake County, NC)
Food Bank of Central and Eastern North Carolina
Urban Ministries of Wake County (The Helen Wright Center for Women)
 
Violence against women has a ripple effect that has an impact on the welfare of their children and families, the social and economic well-being their communities, and even regional and global peace. Education is a protective factor not just for girls, but for their families and communities.  Here are some facts you might not know:

• "It's no coincidence that so many of the counties that threaten regional and global peace are the very places where women and girls are deprived of dignity and opportunity" (Hillary Clinton, at the 2013 4th Annual "Women in the World" Summit)
  
• 60% of the world's working women are poor.  (Wellelsey Centers for Women)
• Violence against women (particularly intimate partner violence and sexual violence) are major public health problems and violations of women's human rights. (World Health Organization)
• A WHO multi-country study found that between 15-71% of women aged 15- 49 years reported physical and/or sexual violence by an intimate partner at some point in their lives. (World Health Organization)
• These forms of violence can result in physical, mental, sexual, reproductive health and other health problems, and may increase vulnerability to HIV. (World Health Organization)
• Risk factors for being a victim of intimate partner and sexual violence include low education, witnessing violence between parents, exposure to abuse during childhood and attitudes accepting violence and gender inequality. (World Health Organization)
• Risk factors for being a perpetrator also include low education, past exposure to child maltreatment or witnessing violence in the family, harmful use of alcohol, attitudes accepting of violence and gender inequality. (World Health Organization)
• "Through hate-filled actions, extremists have shown what frightens them most: a girl with a book!" (Malala Yousafzai)
  
• In high-income settings, school-based programs to prevent relationship violence among young people (or dating violence) have been shown to be effective in reducing the incidence of abuse.  (World Health Organization)
• Children who grow up in families where there is violence may suffer a range of behavioral and emotional disturbances that are associated with perpetuating or experiencing violence later in life. (World Health Organization)
• Children exposed to partner violence also suffer diseases such as malnutrition and have higher rates of infant death. (World Health Organization)
• The social and economic costs of partner and sexual violence have a high social and economic cost: as women suffer isolation, inability to work, loss of wages, and limited ability to care for themselves and their children.  (World Health Organization)

Here we are at the end of the  day at out first Five Points Food Truck Rodeo in Raleigh.  It was a huge success--we sold out all but a handful of items!  Thanks to everyone who had dessert at our place!    We hope you'll Join us next time!!  (We'll keep you posted about when and where we'll be next!)

We've entered the 2014 Our State Magazine Blueberry Recipe Contest with our Blueberry Nirvana Bundt and Lemon-Blueberry Full Monty layer cake! 
Fingers crossed!

We're VERY excited to be featured at this month's Artisan Market at William's Sonoma Crabree Valley this Saturday, May 17th from from 12-4!  We'll be featuring lots of our classic (organic) cakes in different sizes, along with a variety of minis, brownies, cake pops (including Gluten Free) and more!  There will of course be samples for you to try, and everything will be offered at special prices for the event.  So mark your calendars, and see you there!

Here in the South, today is known as Fat Tuesday, but in our family Shrove Tuesday was known by its German name, "Fasnacht" (or "Fast Night").  The idea was to use up all the fat in the house on Tuesday, before the start of 40 days of Lenten fasting the following day...and what better way to do that than to make DONUTS (called Fasnachts)!  Not the kind you get at Krispy Kreme or Dunkin' Donuts, mind you! These were barely sweet, light puffy squares of yeast dough, deep-fried to perfection so they were crispy-crunchy on the outside and warm and soft on the inside.  As kids, we got to shake the hot Fasnachts in a paper bag with either powdered sugar or (my personal favorite), cinnamon sugar!  My mom used to make dozens, and we ate them ALL before the night was up (I'm not sure they even made it to dinnertime)!  Clearly, these weren't as showy as a King Cake, and didn't have the cache of a Cafe du Monde Beignet, but they were fragrant and delicious...
In fact, I think I'm going to enjoy one right now with my cup of coffee!  Mmmmmmm!  Bet you wish you were here!

What if we each spent this Valentine's Day spreading some love to those who need it most? There are so many "invisible" people in our communities--people we walk by every day--who would appreciate something as simple as eye contact, a sincere greeting, or the smallest courtesy or kindness. Is there someone you know who could use a little encouragement, companionship, or TLC? A partner or family member who needs a reminder that they are loved and cherished (no matter what)? A friend or colleague who deserves some praise, recognition or kind words? A peer who needs protection, friendship or care? Or, a charitable organization that could benefit from your time? Together, we can make our world a kinder, more welcoming, and more peaceful place. In the next 10 days, please consider one thing you can do (just for a day). Who knows. maybe it'll become a tradition...or better yet, a regular habit?  Please share your ideas or plans below!

Check out this link for a video of a classic sweet-potato-growing experiment made by this little girl and her grandma.  It shows very graphically not just the difference between conventional and organic foods, but also emphasizes that "all organic is not created equal."  When in doubt, go to your local organic market or (even better) buy directly from local farmers (there are so many in our area)!  It also shows how important it is to teach our children about where their food comes from and the difference they can make!  Here at Cakes we regularly check the sources of our ingredients and have been steadily moving forward to include more organic ingredients in all of our products.  We are proud that many of our cakes, brownies and tarts are now fully organic and we'll keep working to make them even better!  And Allyse, keep up the good work--you are already quite the scientist! 

Make tartlettes of course!  I had some leftover ground pecans and a few tablespoons of butter (not enough to really do much of anything with) so I mixed them with a bit of flour to make a shortbread pastry dough, pressed circles of dough into some mini muffin pans, baked for 15 minutes, and voila!  Mini tart shells!  I could have filled these with any fresh fruit, but decided to try Julia Child's Creme Patisserie, which turns out to be super-easy (whisk egg yolks, milk, a little sugar, a little flour and the flavoring of your choice and heat).  After piping into the shells I garnished each with a fresh raspberry and drizzled then with organic dark chocolate ganache.  Just right to share with my bookgroup tonight!