9/10/12

(contest closed)
Today I’m beyond excited to have Heather Baird of the award-winning blog sprinklebakes.com as our guest interview.
Heather has her first cookbook out “Sprinkle Bakes”. A delightful book about unleashing your inner creative self with her easy, foolproof recipes, baker and artist Heather offers us a fresh and innovative approach to creating anything from cookies, cakes, spoon desserts, pastries and candy to look and tastes like works of art.

She also teaches us the finer points to making the perfect icings, best tips for perfect piping, ways to make culinary paints, crushed pigments—even informs us on brushes and how to create a template for piping, gum paste or fondant. Literally every area of fine cake decorating is covered and with ease or as I like to call it “no fear”. Heather truly shows us how easy it really is to take an image we see in a book, magazine or the Internet and transform it unto a cake or cookie.

Biography: She is an accomplished painter and photographer whose works are in public and private collections across the United States, but her passion is creating eye-popping, mouthwatering desserts. She is a devoted practitioner of international confectionery technique who explores the outer limits of patisserie. She writes about her adventures in the world of creative dessert-making in her award-winning blog at sprinklebakes.com. Heather lives in Knoxville, TN, with her husband Mark and a mischievous pug named Biscuit.

Heather has also, generously shared with us a special recipe that just for the vanilla sugar blog readers. (see recipe after the interview).
Thank you so much Heather!

Questions:
Heather, first off, congratulations on the book! When my copy arrived in the mail I literally sat at my desk for a straight hour, mouth open, heart racing, feet tapping at all the culinary creations. I was shocked, as I read through how easy these are to make. I mean you really show us how easy it is to create fancy/edible works of art.
Always had it in my mind that the actual creations you make need a ton of specials tools, or fancy pastry schooling—but no, most of them are just so easy. Case in point, the “Impasto” you used on a cake (see photo below) to make flames is nothing more than candy melts painted (thinly) on parchment paper.

Impasto: is a form of painting that crosses over into sculpture. It refers to a technique in which a heavy bodied paint is laid on a surface very thickly. A palette knife is used to create three-dimensional strokes.

You don’t necessarily need any pastry skills – or art skills - to make the creations in this book. At my last book signing someone said “I could never make that!”(pointing to the impasto cake), but the technique is really easy and we’ve worked very hard to describe the steps for each recipe in great detail.

extremely helpful hints throughout the book on colors for doughs, frostings, icings, candies.....

I know you were, and still are a painter. What medium?

I work in oils and acrylics. I love painting but it’s been difficult to find the time when elbow-deep in frosting.

Were you behind the scenes of a gallery? Or an at-home designer for various clients?

I’ve been involved in nearly every aspect of gallery work, but I was behind the scenes for many years. In 2004 I was trained as an archival picture framer, which taught me patience and discipline when handling valuable art.I actually think that experience has helped me with my cake decorating!My favorite job was being a fine artist.With painting, you get to be part of something long-lasting, something that has the potential to survive for ages.Of course, the same cannot be said for dessert.But sometimes the art is in the creating, and not the finished product.

What kind of works of art did you create? Mixed media?
Were you classically trained in the culinary world?

As a young artist I was drawn to abstract cubism (think Picasso) and that’s what I practiced and had success selling, but through the years my artwork has become more figurative.I have never taken a cooking or pastry class – not even a cake decorating class!I read and research if there’s a baking or decorating technique I want to learn. I learn best from trial and error.

Were you ever intimidated by sugar crafting? I know I am, a lot actually.

Yes! There are still projects that I haven’t tried because they are so intricate.The process can’t be rushed. You have to be good to yourself and allow plenty of time to create and get in “the zone”.That’s half the work. The finished product is so worth it, though.Afterward I find that I just want to keep going, trying new crafts and bettering myself through this medium.

What made you switch over to food? What drove you or inspired to give it a go?

There are events in life that are really hard on a person’s creativity – like moving house.My canvas and brushes were in moving boxes and I decided to explore baking because, well – my muffin tins and cookie cutters were the only things accessible at the time!

(I got a couple questions from fans on this one)
How were you approached to do a cookbook?

A literary agent had browsed my blog after finding the Mehndi hand cookies I created.She read my bio and saw that I was an artist and felt the art angle could work for a baking book.

I didn’t have many problems with the recipes, most of the time it was photography with which I struggled. I was shooting during the winter months and was desperate for some natural light. My dining room had to become a full-blown photography studio.

Any that didn’t make the book?

Yes, a few. A pumpkin-spice cake covered with autumnal-hued leaf tuiles was one of my favorites that didn’t make it. It was very pretty, but I decided against submitting it when informed that the book was brimming at 386 pages.Originally, this book was expected to be around 170 pages. It was finally edited down to 277 pages.The recipe I’m sharing today is from a sketch in my recipe journal (see below for recipe).I had planned to make it for the book, but I had one too many ideas for hard caramel. It’s great to finally see this cake come to life – and it’s so delicious! Who doesn’t love Hummingbird Cake?!

What is your favorite creation in the book? The one that gave you the most satisfaction?

I really love the yule log cake. It was so fun to make because it looks just like a plank of wood. It’s made of orange genoise and chocolate ganache, so it’s really delicious too.

How did you come up with all your creations (for the book and the blog)?
Do you get a creative idea in your head, write it down? Or see a recipe elsewhere and think of ways to “kick it up a notch?”

All of those things.But I am constantly sketching ideas in my recipe journal.I usually have a picture of what I want to make in my head and then think to myself “how do I get there from here?”

Well, this isn’t exactly food per se, but I don’t like mint chewing gum.When I was a child my mom would give me a piece when I got squirmy in church.Chewing a piece takes me right back to that restless feeling.

I have a family of great cooks – great southern cooks.Growing up there was never pink Himalayan sea-salt on our dinner table. Nothing fancy.One of my favorite family meals is “soup” beans (pintos) with cornbread and slices of home-grown tomato on the side.The food was, and still is, simply but expertly prepared.The fanciest dessert my grandmother ever made was apple stack cake.

He is!He’s given me some great insight on some of the recipes I develop, and he never spares my feelings.I think that’s great but I don’t always take his advice.

In the culinary world, who are your favorite chefs/bakers?

Stella Parks of Table 310 in Lexington KY, and author of the blog BraveTart.I just love her spin on nostalgic treats. I must give some love to my favorite local bakery, too.Magpie’s in Knoxville TN. has the best Strawberry cake I’ve ever tasted.

Favorite places to travel just for the food?

When I was in New York, my agent took me to The Breslin for breakfast.They have an amazing fried peanut butter-banana bourbon sandwich.I would travel long distances for that sandwich.

My editor encouraged me to think about a second cookbook.We’ll see what happens.I’d definitely love the opportunity to create another book.

Any advice to your fans who wish to achieve your level of culinary creations?

Grow some patience, and don’t get too discouraged if a recipe doesn’t turn out as planned.I’ve had plenty of failures and that’s a valuable lesson in what not to do.

Also, any sensible advice to people who wish to get published?

I didn’t actively seek out an agent, so I’m afraid I don’t have a great answer to this question.I can only say that if you do your best and if your passion shines through your writing, then others will take notice!

One of the recipes that didn't make the book: Hummingbird Cake. Thanks again Heather for sharing this.

This recipe was once destined for the pages of my baking book, but because of limited space it was only realized as a sketch – until now!

I hope you’ll enjoy my take on this popular southern dessert called Hummingbird Cake. The “cage” is made of deep amber hard caramel pieces that are pressed into the top of the cake. A single walnut halve is placed in the top center of the cake inside the “cage” to represent a hummingbird.

Preheat oven to 350°. Lightly grease and flour three 6-inch (pictured) or two 9-inch round cake pans.Sift the flour, sugar, baking soda, cinnamon and salt into a bowl. In another bowl, stir or whisk (by hand, not with an electric mixer!) the bananas, pineapple, oil, eggs and vanilla until combined. Pour into the dry mixture and fold together with a rubber spatula just until well combined. Do not over mix. Fold in the walnuts. Spread evenly into the pans.Bake until the cake springs back when pressed in the center, 30 to 40 minutes. Let cakes cool in the pans for 10 minutes, and then turn out onto a piece of parchment or wax paper. Invert them onto a cooling rack so the cakes are right-side up. Cool completely.The cake can be prepared up to 1 day ahead and stored, uncovered in the refrigerator. Let stand at room temperature 1 hour before serving.

Place white chocolate morsels in a microwave-safe bowl. Heat at 30 second intervals in the microwave until melted and smooth. Set aside.Combine cream cheese and butter in a large mixing bowl; beat at high speed with an electric mixer until creamy. Add melted chocolate; beat well. Gradually add in powdered sugar, beating at low speed at first, then increasing to medium speed until mixture reaches desired spreading consistency. Frost cooled cake layers.

Fold a large piece of baking parchment over the bottom dome of an 8 or 9-inch heat-proof bowl. Place the bowl dome-side-up on another piece of parchment.Combine sugar and lemon juice in a saucepan with a metal kitchen spoon stirring until the sugar resembles wet sand. Place on medium heat; heat without stirring until sugar starts to melt around the sides of the pan and the center begins to smoke. Begin to stir sugar. Continue heating, stirring occasionally until the sugar is a clear, deep amber color. Remove from heat immediately; place bottom of pan in ice water to stop the cooking.Drizzle caramel from the tip of a metal spoon onto and over the entire surface of the parchment dome. Repeat until all the caramel is used. Let caramel harden, then break caramel pieces off the parchment paper in tall shards. Press hard caramel pieces into the top of the cake, so that the curved pieces are pointing inward to create a “cage”. Place a single walnut halve in the center of the cake to represent the “hummingbird”.

Giveaway!Heather is donating two of her books for a giveaway.All you have to do to enter is leave ONE comment telling us what is your favorite recipe over at sprinklebakes.com.Anything there you might be inspired to create yourself?Please leave one comment, have a valid email address in post or in the comment.We'll do the drawing on September 18, 2012

Love SprinkleBakes!!! I've already make the no-bake strawberry cheesecake and I think for the next family birthday I want to make the cherry vanilla cake. I absolutely love the Tiffany Blue with the sprinkles on top. Beautiful!

I have actually made the Coconut Panna Cotta from Sprinkle Bakes a number of times (although I haven't made the accompanying reduction). It always gets rave reviews and feels fancy even though it is so simple. Bonus points for being able to make it the day before a dinner party. Love it!

I think Heather's match cake sushi rolls are so very awesome! They are exquisitely made, and her photography is always perfect. I have a special place for Japanese things, and this fits right in there. :)

I LOVE Sprinkle Bakes!!! I have made her Coca-Cola Cupcakes with the Salted Peanut Butter Frosting...and if your from the South, you know peanuts and a Coke is a CLASSIC combination...they were a hit! I think next I want to try her White Wedding Cake with Swiss Meringue Buttercream for my moms small wedding next month!

Reading through everyone's comments & I really must say I'm glad I read this post & found out about Sprinkle Bakes! I really want to do the sculptural "fire-like" decorations for a cake. So cool!! And Lemon Cream Roulade! ANd cheesecake pops! And - haha I'll stop now.

I am addicted to her triple salted caramel cupcakes! Of course I also love her red velvet heart shaped cake. It's hard to choose, I love so many of her recipes. I'd love to win a cookbook!Sandor777@gmail.com

The first cake I saw on FB by Sprinklesbakes was the Chocolate Chip Cookie Dough Devils Food Cake Cheesecake. I ran to the grocery store, picked up all the ingredients and got to work! I have been dying to up the anty with my skills and this cake really showcased what some would think would be a difficult cake to recreate, but Sprinklesbakes gives such easy instructions that anyone can follow along! I would love to try other recipes from her book!!!

I've been a fan of Heather's for a while now as everything she makes looks absolutely divine. Coming from a baking background, cakes have never been my strong suit, but hers are always incredible. That said, even though it's not one of her more inventive flavor combinations, I hope to make her Peanut Butter Cup Brownie Cake soon. So decadent!

I love the macaron recipe! It's fool proof! Before this recipe all my macarons would go straight in the trashbag, with this recipe it's easy peasy 100% perfect every time! I guess it's the cream of tartar that's the secret! (email address via my facebook link).

LOVE LOVE LOVE the Peanut Butter Cup Cake Cheesecake. I've made this twice times and is a huge hit every time with everyone who eats it. Also made the triple salted caramel cupcakes that I would only share with two others because they were too good.

I've been on Sprinklebakes before and I always want to make everything I see! But if I had to pick one recipe to make next, it would have to be the coffee and donuts cake. I don't know if I could make it as pretty as Heather did but I will try!

Matcha cake sushi rolls! But I have to say that the day I saw video on the coffee caviar I swooned. She makes such lovely desserts how can you not want to quickly get in the kitchen and try to create something as fantastic. :)

I love the Spaghetti Western cupcakes! They're so adorable and I just stare at them in jealous admiration because I fear piping. The sweet sushi in this post is also super cute. The cookbook in general just looks too gosh darn cute!

Love her Browned Butter Pumpkin cake. I am using it in a wedding cake this fall. We also had her confetti cake for my birthday this year. It was great because it was easy enough for my (non-baking) husband to mix up and bake the cake while I was out of town. Delish. :) [annajvos@gmail.com]

Definitely Lemongrass Snowball Cookies, because of my hardcore lemon addiction, which manifests itself in -grass form or otherwise. I do leave off the coconut though -- I find the cookies just as tasty naked of nut.

This was such a fun post. I learned a lot about Heather, she is definitely one of my top 5 favorite bloggers. :) Most of the stuff she makes I am intimidated by, but there are a few things I would love to try and make myself. The one I really want to make is the strawberry milk cheesecake. It just seems so interesting! The second one is her rent elephant bread cookies. They look so cute and use a method I wouldn't have ever thought of.

I heart Heather! She has inspired many of my baking attempts. The two recipes that stand out the most are her edible flower lollipop and her port wine lollipop. I've made many a version of those two. She really needs a second volume to her cookbook! -krismuscookie@gmail.com

i've made those spiral rainbow sprinkle cookies at least eighteen times! i add different flavoring agents every time but they're always great. raspberry and frangelico spirals are my favorite. my neatnik boy panics when he sees me getting ready to bake - i'm not known for my tidiness, and he worries for the kitchen - but those cookies are so quick and have such a high deliciousness to cleanliness ratio that he breathes a sigh of relief when i tell him what i am making.

The Peanut Butter Cup Brownie Cake! Oh My Word! My two favorite flavors! I made this for a co-workers birthday and it was absolutely delicious! None left for the birthday guy to take home! I made it again for the family weekend dessert! We couldn't stay out of it! LOVE this! CmeNmyVette@yahoo.comJudy

I am in love with the cabbage embroidered rose cake, there wasn't a recipe that week, but I'm positive it was delicious. My favorite recipe was the homemade confetti cupcakes! One million times better than the box mix and wayyyyy prettier!Laurenadriennepolk@gmail.com

Love love love the sweet potato whoopie pies with maple buttercream! Definitely going to try those this fall. Can't wait to get the new book and try things I've never even imagined - am intoxicated by food art! mkmb2006@yahoo.com

My absolute favorite is Heather's Pink Pocky Cake! I made it this past July for my sister's birthday. What a creative (and delicious) use of strawberry pocky sticks! And it looked as beautiful as it tasted! I think I'm going to try it with the chocolate sticks and a mocha frosting next. :)

Thanks for all of the yummy recipes. I can't wait to try this new hummingbird cake. The recipe is already printed and filed!

I was inspired to actually make the Chocolate-raspberry Bavarian Torte for my partner's 30th Birthday! Made it last weekend and all the guests oohed and aahed over the appearance, and then went back for 2nd helpings! You know it's a success when people go for seconds, even though there were plenty of other desserts to choose from there.

To me, it is important to make something that looks spectacular, but is also delicious - plain old vanilla or chocolate doesn't cut it inspiration-wise.

This amazing cake was definitely a huge hit & I can't wait to make it again, I am trying to come up with other flavours I could use... passionfruit & basil, maybe? I had macarons with that filling and it was divine, might work in a cake too!

I have been a big fan of Heathers for a long time! I follow her blog always excitedly waiting for the next recipe! she is a GREAT artist!!!I hope to one day make every recipe that she post, but for right now I'd have to say my favorite is the Cherry-Vanilla layer cake! I have been trying to win her book for several weeks now, who knows? maybe this time!!!!!if not, I do have a birthday coming up at the end of this month, so it will be first on my wish list!!! Thanks so much for the new recipe!

I've been following SprinkleBakes for a few months now, and it truly is an original, gorgeous and mouthwatering blog. Her hibiscus tea butter turned shortbread cookies were some of the most amazing cookies to dunk into tea (I had to use a different tea as I could not find hibiscus) but wow, Everything there is a delight :)

I was just perusing all of her recipes yesterday and was super excited to find that pink snoball cake. My mom always loved those marshmallowy convenience store treats... Can't wait to blow her away with a fresh, from scratch cake-sized snoball!

I would love to try the Cotton Soft Japanese Cheesecake. Normally I don't like cheesecake that much because of the heavy texture, so I am looking forward to trying this one and sharing with my mum who absolutely adores cheesecake.

I love all of Heathers creations they are just so visually stunning and drool worthy..if i were to chose one it would have to be the white cake with fruits on top....project wedding i guess...it looked so dainty and prettyReenareenathomasg@gmail.com

Wow there are waaaay too many recipes on Heather's website that I adore, and choosing a favourite is certainly tough, but some recipes/posts I reeally love include the seven sins chocolate cake, the pink vanilla pocky cake, the coffee and doughnuts cake, the peanut butter cup chocolate cheesecake, and the chocolate amaretto crepe cake <3

I'm not an awesome baker. I can make cookies and simple cakes. But one of my friends is a pretty talented pastry chef and I think she would love a copy of the book. So if I somehow win, beacuse boy that is a lot of comments, I want her to have it.

Hi there!!! Sprinkle Bakes has help feed my un natural obsession with French Macarons. Her most recent being the Tiffany Blue with Orange Blossom Buttercream. I have been so inspired that I am doing something I never thought I would do. I am taking a French Macaron baking class at our local Sur La Table next week. Thank you Sprinkle Bakes and Vanilla Sugar Blog for BOTH inspring us moms who just want to add a little fun and creativity into our lives. Both of your Blogs are wonderful and educational!!!! Corinnepalmtree1328@gmail.com

Theres too many to choose from but chocolate-raspberry bavarian Torte because i'm a huge chocolate and fruit lover, plus i've never thought of the idea of putting the cake in a tin before icing it. Love the idea!

I love the peanut butter cup brownie cake! I made one for my housewarming party... you can see my attempt here (#04 in the list): http://chrystinanoel.com/2012/09/10/party-hosting-tips-and-tricks-from-the-pros/Everyone loved it!!!

I've been following the SprinkleBakes blog for about a year now and although I've tried and loved many of her recipes, I think the cutest thing ever is the "Sunshine Inside" cupcakes. They are so gorgeous and remind me of the You are My Sunshine song that my mom used to sing when I was little. I also posted it on Pinterest and got about a million repins!

about vanilla sugar blog

Unique eats, creative recipes, as simple as possible.What drives me to create? Seeing dishes in restaurants, meals created on TV, recipes in cookbooks/online, and I always think to myself why didn’t they add this or why did they leave out that? Love to question, love to research, and love to learn about combining different flavors and textures in recipes.Recipe creations please email: vanillasugarblog@aol.com