Nothing Bundt Cakes

3 08 2013

Nothing Bundt Cakes stopped by my office a few weeks ago and gave us a free cake. A FREE CAKE. Let me tell you the tale.

A woman walked in with a cake in a box. She explained that someone on our floor had ordered some cakes. They had made one extra to give to someone else to try their cake. We were the randomly chosen winner of said cake. FREE CAKE.

I didn't manage to take a picture of the actual cake we received. But these beautiful cake photos are from their website http://www.nothingbundtcakes.com. I assume they don't mind me using them.

I didn’t manage to take a picture of the actual cake we received. But these beautiful cake photos are from their website http://www.nothingbundtcakes.com. I assume they don’t mind me using them.

I’m often not a huge cake fan. Let me qualify this — my appreciation for cake has a high degree of variability to suit the vast differences found between different types of cakes. There are different flavors, types, consistencies, amounts of sweetness, and — most importantly — different frostings. I could list a huge variety of cakes I don’t much like. And bundt, in my limited experience, has never impressed me. So, while FREE CAKE is an exciting prospect, I was not expecting much. But, obv, I tried the cake anyway. I’m not a fool.

And I’m thankful for that. It was SO GOOD. Amazing cake. They gave us, I believe, their white chocolate raspberry, which was amazingly moist, sweet, and flavorful. But none of that really matters because of the frosting. THE FROSTING. I’m a frosting snob. I’ll admit it. I turn up my nose at whipped cream frosting. Whipped cream? Come on. That’s topping on a sundae. I want real frosting. Buttery, sugary, cream-cheesy goodness that’s so sweet it makes your head want to pop. My head was popping. This was the best frosting.

cake slice

And they put so much of it! I’m usually either like, “Wow, that frosting is totally sub-par”, and if the frosting manages to meet my stringent requirements I’m usually like, “Yeah, they could have put more of that”. But no. Nothing Bundt Cakes can frost a cake. It was amazingly delicious. And I’m pretty sure it wasn’t tainted by the fact that it was indeed free cake. Maybe the first slice was… but the second and third were just as amazing. Yeah, I couldn’t stop going back for more.

I did totally call a co-worker after going home that day and frantically insist that he put the cake in the refrigerator since I had forgotten to do so upon my departure. Save the cake!!! I want to eat it tomorrow!! It was gone before noon the next day. Imagine the self-control I had to dispense to make it last that long. Also, they have this photo on their website, which increases their awesome factor:

Alice "Bundt" Cooper. He makes cake bad-ass.

Alice “Bundt” Cooper. He makes cake bad-ass.

Conclusions:

  1. Free cake is the best.
  2. Nothing Bundt Cakes makes amazing cakes, and even more amazing frosting. And they are obviously benevolent and loving people who sometimes give away free cakes.
  3. Puns are awesome; their business name passes snuff as well.

So. Buy a cake from Nothing Bundt Cakes and tell me what you think. The one that arrived in our office was from their Corte Madera (Marin) location, but apparently they are a nationwide franchise with a handful of locations scattered around the Bay Area. Go, eat cake, and be merry!!





Humphry Slocombe

10 02 2012

Humphry Slocombe Ice Cream is a quaint little shop in the Mission where you can get rad flavors of ice cream any day of the week. I’m only still learning the lingo of the SF food scene, but apparently HS is all the rage. And I have no idea what’s up with the name, btw. (Update: Per this NY Times article, “Mr. Humphries and Mrs. Slocombe were characters on the bawdy old British sitcom ‘Are You Being Served?'”)

The line outside Humphrey Slocombe on your typical sunny Saturday (or so I'm told).

One time, I went to this ice cream shop in Berkeley that had a line out the door. And I was like, “oh, wow, this place must be amazing”. A double scoop of basil and lavender ice creams later and I was done with that place. So when I heard that Humphry Slocombe serves up their own unique flavors, I braced myself for some seriously weird hippie shit. They did not deliver. Which is to say, it was amazing.

HeardAbout.com hosted a free scoop of ice cream day which is what drew me to HS last Saturday. I tell you this because the free scoop flavor was “fluffernutter“, which is apparently a thing. It’s marshmallow creme and peanut butter, to be exact. And since I don’t love peanut butter in anything but a PBJ, I wasn’t super excited. But, trying to be a “yes” person more (shut up, just go with it), I opted to just give it a try.

It was awesome. For reals. Fluffernutter, who knew? It was sweet and peanut buttery and creamy and delicious. I got it on a cone* (um, duh) and thoroughly enjoyed every bite on a beautiful sunny San Francisco Saturday. Amazing. So amazing that I forgot to take a picture.

Daily flavors posted.

Apparently their “famous” flavor is “Secret Breakfast“, which is bourbon and corn flakes. Which sounds hilarious, but I was skeptical (see lavender ice cream above). One of the cool things about HS is that they let you try as many flavors as you want before you order. So, while I hate holding up lines (it’s too close to rule-breaking or cheating), I tried their Blue Bottle Coffee flavor and the Secret Breakfast. The coffee was good (but nothing beats Haagen Dazs coffee, sorry), but the Secret Breakfast was amazing. And so they won me over. Humphrey is legit people, no kidding.

Things to note: the flavors rotate daily and (I think) seasonally. They change that stuff up constantly. Go with it, trust them with your ice cream decisions. Also, this place is no secret. I thought the immense line out the door was because of the free scoop special that day. Alas, no. White folks in the Mission flock to this place like ants on a dead rodent.

*My friend Marc instructed me that day on the art of biting off the bottom of the ice cream cone and eating the ice cream from the hole thusly created. He stands by this method, but I found it to be difficult, hurried, ungraceful, and impendingly messy. I’m glad I tried it only so that I have the proper ammunition to make fun of others who practice this habit.

Humphry Slocombe on Urbanspoon





Sugar Mommie Cookies

31 01 2011

Cookies, you say? Let’s just take it easy and start with cupcakes. Well, that’s what I started with, but who knows where Sugar Mommie will take me in the future?

Cupcakes

Cupcakes!!

Last Friday, the Man Thang* and I went to Family House of Fish and Poultry in Hayward (which will be an entirely other story and post) and obtained a heavenly treat: one Red Velvet cupcake made by Sugar Mommie Cookies. For some reason my initial thought was that a $3.50 cupcake was a bit pricey. I have since reconsidered and now wonder how it is that Ms. Mommie can afford to sell much such a treat at such a low price. Cases for buying one of these cupcakes:

  • This is not an elementary-school-sized cupcake, this baby will feed two or even four. It’s monstrous.
  • A dessert at a restaurant (i.e. one that someone else made for me) is easily $5-$8. This is a bargain for not having to heat up my oven!
  • Um, did I mention that it’s fabulous? Ms. Mommie started a baking business for a reason: she knows what’s up in the kitchen.

Ok, so, Sugar Mommie doesn’t have a store to call its own. But we really wanted to share the yum with some friends Saturday night. So we called up Ms. Mommie (510-209-3945, she’s super nice!) and asked if they sell small orders. No, actually, they only sell by the dozen. Shortly after hanging up the phone, however, Ms. Mommie herself called back to say that she’d be happy to bake us a small order, yeay!

Added bonuses and reasons why I Facebook friended them and Yelped them asap:

  • They made us a special order on the same day we called
  • They baked us a variety pack when I can only imagine that’s way more of a pain (2 red velvets, one yellow cake/chocolate frosting, one chocolate/chocolate!)
  • They gave us a deal and only charged $3 per cupcake
  • They delivered it to our front door!

Seriously, what more could we ask (except for bullet point lists of the high points, of course)? The cupcakes were a total hit with our friends. And if they (the cupcakes, not our friends) are an indication of the quality and deliciousness of all of Sugar Mommie’s baked goods, I’d order any item from their extensive menu (cookies, cupcakes) in a heartbeat for my next occasion. Perhaps you should, too?

*My attempt at getting into the Sugar Mommie groove; their tagline is, “all the sweet thangs are made here”!





Loard’s Ice Cream

4 12 2009
Atmosphere: 4/5   ♦   Service: 5/5   ♦   Food Quality: 5/5   ♦   Value: 5/5
Times Visited: Lots   ♦   Will I Return?: Have to restrain from going every day.
___________

Cue heavenly sounding boys choir.  (Halleluja…)

Loard’s is an Establishment as far as I’m concerned. Capital “E” and everything.  The decorations are from a decade when my parents roamed the play yards (and I mean that they were children, not just really creepy adults) – pink and white stripes installed with enough vigor and enthusiasm to last a century.  And boy do I hope it does.

I have frequented this shop pretty much since I was a kid but became especially attached after obtaining my driver’s license and being miraculously allowed to chauffeur myself down for a sundae anytime I darn well pleased.

Pink stripes aside, Loard’s ice cream is legendary.  It is deliciously creamy and the choice of flavors is unrivaled (that is, I think there are more than 31 flavors, right?).  There’s a menu filled with fabulous concoctions to get you started on choosing your after-dinner (or pre-dinner, after-lunch, first thing in the morning…) delicacy , but anyone working there is happy to substitute butterbrickle ice cream for vanilla, add extra caramel or hold the whipped cream (though I’m not sure why you’d want to).

Coffee ice cream sundae with chocolate syrup, toffee bits, whipped cream and a cherry.

As long as I’ve been frequenting Loard’s, I’ve experienced superb ice cream, exceptional hot fudge, professionally constructed desserts, friendly service, and reasonable prices (although it isn’t cheap, but that’s because it’s so good!).  I bring friends, family, visitors, strangers…anyone who wants dessert, I always know where to point them.  And supposedly, as the back of the menu informs me, there are many other Loard’s locations around the bay – San Leandro, Oakland, Alameda, Livermore, Danville, and Alamo to name a few – though I’ve never been to or even seen these other stores.  But, I have faith that Loard’s tells no lies, so I will believe them that the stores are where they say and that they are equally as yumalicious.

Writing this is giving me quite a hankering for some frozen delights – see you at Loard’s!








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