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{Bakery Interview} Cake Crumbs

Today I was lucky enough to sit down with local bakery luminary Denon Moore, owner of Cake Crumbs, the Denver Cupcake Truck and the Denver Pie Truck! She was super nice and told me all about her baking endeavors and sent me home with a tasty treat! Check out what we chatted about!






When did you first start baking? About ten years ago I started baking as a hobby and then started baking cakes for friends and family. I was creating art and selling a bit at local craft shows, and decided that baking was the perfect marriage of art and food, and since people buy more food than art, I opened a bakery!

What’s your favorite thing to bake? Cake. I’ll always go back to cake.

To eat? I love the classics, like chocolate chip cookies.

What’s your biggest selling baked good? Cupcakes. We currently make about 1,000 cupcakes per day and last summer we were averaging about 10,000 per week.


In 2010 you revved up your first food truck, how has that affected your business? The Denver Cupcake Truck currently brings in about 30% of our business. It’s also been a great marketing tool for our storefront. Within the first month we saw a 20% increase in sales due to the truck advertising us, by the end of the first year, that grew to a 40% increase.


What has been the biggest contributor to your success? Keeping it real with our customers. We keep an open door policy as far as feedback is concerned and take requests from our customers. We really try to make them feel like they’re a part of the Cake Crumbs family. Also, owning up to mistakes and working hard to fix them.

What tips do you have for someone looking to start a baking business? Work in restaurant industry in any way you can. Start getting into repetitive work, the biggest thing for me was separating the whole process into pieces. You don’t always get to see every baked good from start to finish. Some days I scoop cupcakes into pans all day, other days I have to try and fix a broken mixer. I don’t always get to deliver the finished product to the customers. Sometimes I just have to be a part of the process and that can be difficult because when I first started I was hands-on every step of the way and that gives me a sense of accomplishment. Seeing my customers so happy was a big reason why I got into this business. But now that we’ve grown so big, I have to do what I can to keep the business running, and that’s a different sense of accomplishment.

Great advice! Thanks so much Denon! 

Follow the Denver Cupcake Truck here
Follow the Denver Pie Truck here
Visit Cake Crumbs here




Before summer is over….

…I will bake these yummies:

Now to start crossing them off!! What’s on your to do list this summer?

Biker Jim’s Gourmet…Desserts!

I’ve decided that since I can’t find a baking job anywhere I’ll just create one!!

I’ve been working at Biker Jim’s Gourmet Dogs for a little over a month now and have been bringing my managers treats whenever I bake. Well, they’ve taken a liking to them and last week asked me if I’d make a few samples for possible new menu items! As you can imagine, I was over the fucking moon excited. I really wanted to wow them, and I knew Jim likes cheesecake and s’mores, so I made chocolate covered peanut butter cheesecake bites, red velvet cupcakes & cake pops, s’mores cupcakes & cake pops, peanut butter chocolate Colorado Rockies cake pops, and mini irish cheddar apple pies. HOLY SHEIT. It was a lot of baking.

And the verdict??

You’re lookin at the new baker at Biker Jim’s!! woo hoo!! Image

Black Forest Cupcakes


I whipped these guys up yesterday after a morning of craving sweet cherry chocolatey goodness. Thanks Whisk Kid for the yummy chocolate cake recipe! I’ve recently moved from the mini apple to the mile high city and have been struggling lately with adjusting all of my recipes for elevation baking, but this recipe worked wonderfully!!

makes 24 cuppeycakes

2 2/3 c (333 g) all-purpose flour
3/4 c (65 g) baking cocoa
1 Tbls baking soda
1/2 tsp salt
1 c (237 g) butter, softened
3 c (426 g) packed brown sugar
4 separated eggs, room temp
2 tsp vanilla extract
1 1/3 c (315 ml) sour cream
1 1/3 c (315 ml) boiling water
1 can cherry pie filling

Preheat oven to 350F (175C). Line cupcake pan with baking cups or lightly spray pan.

Sift together the flour, cocoa, soda and salt in a large bowl and set aside.

Cream the butter and add the sugar, then whip until lightened. Add the egg yolks, one at a time, followed by the vanilla. Add in about a third of the dry ingredients, then half of the sour cream. Repeat, ending with the dry ingredients. Briefly stir in the boiling water. Fold in egg whites and scoop into cups and bake 20 minutes.

Once they’ve cooled, take a knife and carve a hole in the top of each cupcake. Try to keep your boyfriend’s paws out of the discards bowl…if you’re successful, save them for a small batch of cake pops!!  Proceed to fill each dented cupcake with a scoop of cherry pie filling and then top with whipped cream.

Whipped Cream
makes 2 cups

1 cup whipping cream
1 tbsp powdered sugar
1-2 tsp vanilla

Whip cream and sugar together until soft and fluffy, add in vanilla and beat for another minute or so. Voila! Homemade whipped cream!

Enjoy suckas!