Ladybird Bakery: The First “Go Here” feature!

This pic from Kristy S. on Yelp

This is the first ever “Go Here:” post (a brand spanking new Monday feature) and I chose Ladybird Bakery to start it off since it’s the kind of place I dream of owning one day. This bakery used to be known as Two Little Red Hens until 2006, when the owners amicably parted and the Brooklyn location was kept by one of them who renamed it Ladybird Bakery.

OK, first let me say that I flat out love this place, mmkay? I love the way it looks, with the wood paneling, the trinkets on the walls, the high counters full goodies and I love the regs reading books and chatting to the people behind the counter, so much so that I asked to lady behind the counter to work there.

On my last visit I picked up a Marble cupcake and a mini yellow cupcake with chocolate frosting, the mini cupcake took a bit of a thrashing on the way home, so the frosting is a little smashed.

The Marble cupcake was splendid, the cake was fresh and tasty, not crumbly and the two frostings together were great, the white frosting balanced out the Chocolate frosting that on it’s own is a little too sweet. The mini cupcake was a little dryer than the big one but still good and as I said before the chocolate was good but too sweet for me, and it’s probably just for me, anyways, I’m a bitter chocolate kinda gal.

Make sure to stop by Ladybird if you’re ever in Park Slope, their known for their Brooklyn Blackout cake, that one yelper described as: “the apogee of baked goods: incredibly rich and overwhelmingly chocolate-y. In a word, decadent.” Which, by the way, I haven’t tried yet, I have however had their lemon cloud cupcake and it was brimming (brimming!) with yummy lemon curd.

Aaaaaaaaaaah all fixed!

All the links are working again.

Time for some tea!

Technical Difficulties

For some reason all the links on this blog are broken!

I am looking into it right now!

Please bear with me.

Thanks!

My contribution to CupcakeCamp: Peanut Butter and Jelly Cupcakes

A few weeks before I had made just plain peanut butter and jelly no frosting cupcakes and had loved the results. I used this recipe:  Peanut Butter Cup Cupcakes only sans the mini peanut butter cups, the cupcakes were yummy and not too sweet (something I like). So being that I’m a newbie baker, choosing a recipe that had been successful was key, the one thing I would be doing for the first time was the Fluffy Peanut Butter Frosting, which of course had it became a failure I had tasty Trader Joe Blackberry Preserve on hand to glaze AND fill.

The frosting is the best I ever made, and I mean that! You should definitely try it! I know I’m excitable but I’m serious about this one, dear reader.

I might have been heavy handed with the filling, but I wanted the sweetness contrast to the frosting. I took a picture of them unfrosted, on a letter I got from my great aunt because I love her handwriting (just noticed right now, how she spelled Brooklyn).

I think people liked them because they dissapeared, it was too full for me to hover around them, if you ate them, dear reader, let me know what you thought. I had one and I loved it! Next year I’m making labels! Check out other pics here.

Errata

By mistake I posted about the Brooklyn Kitchen Cupcake Cookoff using last years dates. The correct date is Monday, May 11.  And it’s the Third Annual not second! Sorry about that peeps.

Thanks again to Taylor from Brooklyn Kitchen for letting me know.