Family members with a time-honored family recipe, combined with modern and innovative distilling techniques combine to produce an award-winning whiskey, aged for just two years. “The Recipe’s” velvety-smooth mouth feel is the first clue that something remarkable has happened within a short maturation period. The effect of added honey, a unique filtration system, and a dual-barrel aging process not only contributes to smoothness, but also to much lower acidity. The whiskey’s distinctive, fresh oaky nose is due to the use of charred white oak barrels and chips. This backwoods recipe took a Silver Medal at the 2011 New York International Spirits Competition. It is bottled at 45% alcohol by volume, or 90 proof.

To learn more, visit http://www.vickersbrothers.com

REVIEWS

Review #001

When tasting whisk(e)y, I have a ritual. First, with it neat (straight from the bottle) I get my bearings on the liquid’s color, legs, aroma, and taste. Then, from a long professional history of educating folks about single malt Scotch whisky, I add a wee bit of water, usually to amazingly positive results. My experience with this “Backwoods Recipe” was as deliciously positive as with my favorite Scotches … just different. Here we have a corn product, with honey added, aged in new oak, for two years, compared with malted barley, with nothing added, aged in used oak for a much longer period of time. My tasting notes, starting with mouth feel: superlative in its honey smoothness; the nose: fresh, crisp and inviting; the legs: all those well-worn attempts at creating a strong visual mentioning the Rockettes apply! And, the taste … remarkably smooth for a two year old, full and warming. With a wee bit of added water, the aroma exploded and the taste became more intense. All in all, two thumbs up. I’m putting all my witty quips about “Grandpappy’s recipe”, and hidden mountain stills in backwoods America in the trash.

Review by Ray Pearson, Travel Journalist and Scotch Whisky Expert

Review #002

When ordering whisky, I often ask for an orange slice and squeeze one drop in to soften and sweeten this strong spirit. Most purists would say that this is sacrilege, but hey, this is how I like my whisky.  With Vickers Brothers South Carolina Backwoods Recipe, it is perfect, 100% unadulterated.

It’s almost as if Vickers Brothers created a recipe with my unique taste in mind.  The whisper of honey, the super clean finish from their unique filtration process, and the delicate oak from dual-barrel aging delivers an impossibly smooth finish from start to end.  And from what I gather, “smooth” is first word on the tip of the tongue with the other WD Reviewers I have discussed this spirit with.  Where the magic occurs, I think, is that this corn-whisky is not so smooth that it is weak or wimpy, but just so that the acidity is lowered letting the powerful complexity sing though.  The finish is long and full like 100% Pinot Meunier Champagne.

And while this corn-cane spirit is uniquely different with the added honey, it still satisfies every urge inside me that shouts, “I want American Whiskey!”

Review by Stefanie Payne, Executive Editor at CityRoom and Oenologist.com

Review #003

A whiskey with honey added? That sounds  pretty sweet to me, more like a liqueur  than a spirit.

But this is not what Vickers Brothers Premium Corn Whiskey tastes like. Take a sip and hold it on your tongue for a few moments. Yes, you’ll notice light sweetness, but then  swallow the whiskey and you’ll get lively spirited flavor, smooth and not “honey-like.”

I’m not a whiskey drinker, but this one was so pleasing, I’d drink it straight in order to enjoy the flavor rather than dilute it with ice or use it in a cocktail.

Honey is part of a technique the Vickers Brothers developed to smooth out the whiskey without long aging.  It’s called a South Carolina backwoods recipe, although the whiskey is distilled and bottled in Flagstaff, Arizona. However, the Vickers Brothers are from South Carolina, so in that respect, the claim is genuine.

Review by Barbara Hansen, www.tableconversation.com & www.eatmx.com

Review #004

First things first; the Vickers Brothers Premium Corn Whiskey displays an aroma of sweet orange and peach  This stirred old memories of Southern Comfort, although not as pronounced a flavor — a good thing in my opinion.  On tasting this whiskey, it gives a nice mouthfeel – very rich and smooth.  The initial sweetness from the honey was a surprise and a little overpowering for me, being more used to Scotch; however, this was less prominent on the second taste and I was more able to appreciate the flavors.  What we have here, is smooth southern charm in a bottle.

Review by Paul Bissett – gourmand, seasoned traveler, and whisky expert

Review #005

Drinking whiskey that has been aged for two years is rarely an experience you want to do twice. There’s a reason why, for centuries, whiskeys have been laid down in oak barrels for 15 years in a carefully controlled environment, and it’s all about taking time to develop smoothness and a mellow taste. Until now, that is.

Vickers brothers have taken a time-honored family recipe and experimented with innovative new distilling processes to produce an award-winning whiskey, aged for just 24 months. Thanks to the dual-barrel aging process, this pale golden spirit takes you by surprise. Gingerly inhale and you will be pleasantly surprised by its light aroma – not the sort of eye-stinging experience you might expect. As the first drop touches the palate, its velvet-smoothness and mellowness are the second surprise. Nice! The lower acidity and “secret” addition of honey adds a gentle sweetness to this delectable nectar. I don’t mean sugar-sweet; just mellow, natural and balmy on the tongue. The sort of sensation that normally takes 15 years to achieve.

This Backwoods Cane-Corn Spirit with Honey ends with a slightly smoky aftertaste, which quickly dissipates, making it a light and pleasant whiskey experience that will certainly suit new drinkers to spirits as well as those who appreciate a fine smooth blend with a dash of character.

Review by food and travel writer, Gillian Birch

Review #006

I was a touch skeptical about this liquor as good whiskey is usually aged much longer, and I expected an acidic taste and hefty kick. I had also predicted this South Carolina family recipe with added honey to be cloyingly sweet.

Instead it’s rich and silky smooth, with just a hint of honey on the palate.

It’s distilled to 160-180 proof with dual-barreled aging in charred oak barrels with chips for just two years to keep costs down. The result is a delightful oaky nose that is not overpowering and a long smooth full finish.

Apparently others agree. Vickers Brothers won the Silver medal at the 2011 New York International Spirits Competition.

Review by Linda Fasteson, Food, Wine and Travel Writer

"Some Like I Hott!" Smoked and Unsmoked Paprika's

“Some Like It Hott!” smoked and unsmoked pepper products were inspired by my Transylvanian heritage and a love for the regional cuisine which features paprika (a common spice made from dried red peppers), the predominate spice of our region, Port Townsend, Washington.

While many are familiar with the sweet paprika varieties commonly exported throughout the world, we process hot chili varieties for the discriminating palate, we specialize in a sweet, alder-smoked paprika.

The traditional preservation process of drying and grinding into powder, preserves our product for your table.

REVIEWS

Review #001  

Yes, I still believe that good things come in small packages as evidenced when I opened the tiny red packet of Some Like It Hott! Red Jalapeno 3. The smoky aroma was such an alluring pick me up that I couldn’t put it down until I read the full description and recipes inside and out of the packet. I had already made Mediterranean Deviled Eggs so I knew that the ‘paprika with a kick’ might cheer up my traditional after-holiday turkey salad. I had great plans for Southwest Turkey Salad after inhaling the pleasantly pungent paprika.

While reading the AlderSmoked.com website, its simplicity clarified details about its pedigree. Paired with chile facts, I was ready to tackle a new dish. Remember: a little goes a long way with this spice…and the aroma never fades. I anticipate a new kick to my dishes in the New Year. Thumbs up from me.

SOUTHWEST TURKEY SALAD

Ingredients:

6 Cups chopped cooked turkey

1 C. chopped sweet yellow, orange and red peppers

1 C. chopped celery

½ C. chopped pecans

½ C. seeded cucumber

1 can sweet yellow corn (not creamed)

½ C. Greek yogurt (plain not flavored)

2 C. mayonnaise

Salt & pepper to taste

“SOME LIKE IT HOTT!” Alder Smoked Paprika, to taste (I used ½ teaspoon)

Instructions:

Mix all ingredients and let the crowd dig in with your favorite corn chips.

Review by Leigh Cort, Founder and CEO, Leigh Cort Publicity

Review #002  

Intrigued by the promise that Charlie’s Chilies will put the devil back into deviled eggs, I ordered a sachet of Alder Smoked Poblano 1* to experiment with this fine product in some of my disappointingly less-than-fiery recipes. I played cautious at first and ordered the mildest paprika, said to have the richest flavour. I was frankly wary of just how hot these products could be. As it turns out my fears were groundless and the mildest ground chili pepper is certainly suitable for any palate.

Hot is a relative term and after cooking with the mildest 1* poblano paprika from Some Like It Hott! I am happily going to leap up to 3* for my next order, which I am confident will add a bite to my cooking without being painfully hot. (The strengths range from a mild 1* to 7* for real hotheads!)

My first taste of this artisan smoked paprika was in a simple deviled egg mixture. I gingerly added a small amount of the power on the end of a spoon handle and tasted the result. Nothing! I added three or four more small amounts with care, mixing and tasting to reassess. After a good teaspoonful I begin to get a nice smoky undertone to the egg mixture with a slight afterburn. That’s exactly what I was looking for.

If you like a rich smoky taste to your meat, cheese and fish, this product will certainly deliver the goods. Opening the packet gave me a nice aroma reminiscent of an old-fashioned smoker, but adding the taste from a packet is a whole lot less bother! Charlie’s Chilies add the satisfying flavour of alder woodsmoke with a chili kick as strong or as mild as you choose.

I like the idea of supporting small cottage industries and this successful hobby-turned-family-business is run on a smallholding in Port Townsend, Washington State. The basics of the smoking techniques were learnt from the Makah Indians and the paprika is produced slowly in small batches. That individual attention makes a big difference to the finished product.

I was intrigued by the health claims of this product too. The chilies are organically grown and contain three times the amount of vitamin C than citrus fruit.

If you like your pork smokin’ and tasty, try sautéing thick slices of pork tenderloin with garlic salt and alder smoked paprika. When it’s cooked, reduce the pan juices, add red wine and reduce again before stirring in heavy cream and serving it over the pork. Now that’s flavorsome! And if you like creamy Hungarian goulash, try stirring in some of the fiery 7* Alder Smoked Paprika for a creamy sauce with the kick of a mule and an interesting smoky tang. Life is just never going to be the same once you discover just how good real food can taste with these products.

Must away to send in my next order to Some Like It Hott! post haste for some of that 3* smoked paprika, and while I’m at it I’ll try the liquid smoke chile sweat. It sounds like an easy way to add taste to any dish. And while you’re at it Charlie, send me some of your new Chile Garlic Shake – I hear it’s great on popcorn!

Review by food and travel writer, Gillian Birch

Review #003 

What was smokin’ hot about reviewing this product – besides the incredible aromas, flavors and colors – was researching much misunderstood paprika. Armed with a few new facts, I quizzed friends in the food world, including The Best Cook in the World – my mother – about paprika’s origin, role in food preparation, and its flavor and color profiles. Their knowledge clearly indicated Some Like it Hott’s product is definitely not “your grandmother’s paprika”!

A little background, before my personal cooking experience with these spicy firebrands:

SLIH Paprika is a cousin to chili powder. The comparison is evident when considering the heat levels of most of the offerings. Where chili powder is usually a blend of peppers and other spices, like cumin, oregano, garlic, salt, and maybe cayenne, pure paprika is generally 100% ground chili peppers. Some SLIH Paprikas are smoked using alderwood. Alderwood smoking gives the paprika a sweeter profile than smoking with oak, which most Americans are familiar with, or mesquite smoking, used in Mexican chipotle. Peppers used include green jalapenos, poblanos, a jalapeno/habanero hybrid, red jalapenos, serranos, fatalii, and piment d’Espelete, producing products significantly hotter than traditional paprika – and that’s exactly their attraction for cooks looking for new ways to zip up their creations. Even the color palette of SLIH Paprikas, cinnamon, Wheat Thins, dried oregano, and rusty browns, differs from the traditional vibrant, deep red.

My first foray into this new world of paprika was with an au gratin potato casserole. I used one teaspoon of the SLIH Paprika Verde (non smoked), but failed to notice the 6-star heat rating, focusing instead on my love of the taste of raw green peppers. The garbage disposal nearly melted as I said goodbye to this learning experience.

Roasted root vegetables including carrots, rutabagas, turnips, parsnips and butternut squash fared much better with only ¼ teaspoon of the Red Jalapeno Paprika (smoked). I’d never experienced the enhanced, “purer” flavor of these vegetables, using traditional spices. Success!

Fascinated with this research project, my daughter-in-law, born in Bratislava, Slovakia, threw on an apron and joined in. A “POP-ri-kah” junky, and excellent cook, Andrea prepared Francuske Zemiaky, or, as her family calls it, “the Sausage-Potato-Egg-Onion-Mushroom Casserole Thing”. Here, two types of POP-ri-kah were used: the 3-star, unsmoked Serrano Chile Paprika in the casserole, and the 3-star, smoked Red Jalapeno. Another fan!

All in all, high marks for Some Like it Hott Paprika. Just remember, “less is more” with these flavorful products, each packing more heat than an on-duty sheriff.

Review by Ray Pearson, Travel Journalist and Scotch Whisky Expert

Review #004  

These dishes were conceived in less than five minutes standing in the produce section of our neighborhood grocery.  I had seven types of paprika, very little time, a low budget, and a handful of vegetarians meeting on my stoop in less than 15.  Our creations were a total shot in the dark—a Hail Mary, if you will.  And all four of them were absolutely, unequivocally, earth-shatteringly amazing.

The Paprikas: Piment D’Espelette, Alder Smoked Poblano Paprika, Alder Smoked Paprika 7*,  Non-Smoked Fuszerpaprika

Note: To some, this paprika is quite spicy, and others, not so much.  Taste a dab on your finger before adding to a dish to get a feel for the spice level.  Additionally, I am not an organized chef and don’t follow recipes, so I have listed just the components.  As for measurements, they are included where possible, but otherwise, you will have to use your best judgment.

The Dishes:

Slices of Green Tomato with Cat Cora’s Organic Olive Oil, Crushed Sea Salt, and Piment D’Espelette.

Simple.  Slice, drizzle, dust, enjoy.

 

Roasted Cauliflower with Non-Smoked Fuszerpaprika (Photo by Stefanie Payne)

Roasted Cauliflower with Non-Smoked Fuszerpaprika

There is something sinfully delicious about well-seasoned, simple roasted vegetables. Just toss the cauliflower in olive oil, salt, black pepper and paprika and slow roast in the oven at 400° F for 40 minutes. Serve. Eat. Oh My Gosh—Enjoy.

 

White Bean Dip with Garlic and Non-Smoked Paprika Verde

In a food processor, add canned (or dried, soaked and softened) white beans, juice of one lemon, salt, white pepper, and paprika to taste.  Stream Avocado Oil (I like Ahuacatlan) in for an antioxidant rich binder.

 

Alder Smoked Paprika *7  Honey with simple Goat Cheese, Hard Salami, and Sliced Baguette.

Are you kidding me?  This was the most decadent, delicious, [non]-guilty pleasure of them all!  Mix honey in a small dish with alder smoked paprika and incorporate with a fork.  Serve with goat cheese, hard salami and baguette.  The tangy, soft quality of the goat cheese with the spicy, sweet, mixture of the honey played off one another perfectly.  And for a hearty punch of salty fat, top with a piece of salami on a slice of baguette.  Ridiculous! (In a good way.)

Review by Stefanie Payne, Executive Editor at CityRoom and Oenologist.com.

 

Review #005  

“Some Like it Hott” is what the packaging states. Starting in 2005 with a 600 square foot cold frame, Charlie Bodony a local Port Townsend Washington native, grows some delicious chilies for his alder smoked paprika line. Using organic soil, liquid seaweed (kelp) and home made compost you’ll definitely taste the difference. After 9 months the chilies are picked then they are roasted and/or smoked over low heat (below 105F) so they are considered a “live” food. This process also preserves the volatile essential oils that give the chilies that deep flavor, and the smoking over Alder wood only adds to the magic. Smoked paprika used to be an exotic ingredient, and hard to find. But then the big spice companies got into the game and now you can find it almost anywhere, but when you make thousands of pounds of the stuff along comes the problem of quality control and consistency. Charlie makes only small batches, and watches over every step of the process. I tried the 7 star heat rated Alder smoked paprika over some line caught salmon in a club sandwich. I chose salmon because alder smoke and salmon have been a staple of the native Indian tribes in the Pacific Northwest for thousands of years, it’s the perfect marriage of flavors.  Having the spices prepared made this such an easy recipe, I just decided to do it. Here’s how:

 

Alder Smoked Paprika Salmon and Dip (Photo by Kurt Winner)

Alder Smoked Paprika Salmon and Dip

1 lb fresh wild salmon filet skin on rinsed with water then patted dry, sprinkle with alder seasoning and rub into the filet. Do this at least one hour before cooking so the spices can be absorbed by the fish.

¼ cup water

1 tsp extra virgin olive oil

Pinch of salt

Freshly cracked black pepper

1 Tbs Alder smoked paprika

2 Tbs mayonnaise-see note

1 sliced tomato

2-3 slices crispy bacon

4 butter lettuce leaves

Optional thinly sliced Walla Walla onion, or any other type of sweet onion, and sliced avocado

4 slices lightly toasted high quality bread artisan is best, it makes all the difference

Instructions

Heat a pan with the olive oil on medium heat, add the water. Slide the filet into the pan reduce heat to medium low and cover with a tight fitting lid. Meanwhile assemble your sandwich. Lightly toast the bread, spread with a thin layer of mayonnaise, place the tomatoes on top and then the butter lettuce and finally the bacon and other toppings if you so choose. After 15-20 minutes, check the fish, it should be tender and flake with a fork. Remove from the pan and flip it over. Now you can remove the skin and any gray flesh if you wish. Place a portion of the filet on the lettuce, then the bread and you’re ready to go.

Note: For  extra heat  if you prefer, mix 1 Tbs of the paprika with the mayonnaise blend thoroughly and use this on the sandwich too.

Another quick recipe you can try is to mix any one of the spice mixes(to your taste) that you like with a combination of sour cream and  mayonnaise or you can use Greek yogurt for something a bit lighter with less fat. Another variation is to use ranch dressing with the Poblano or Jalapeno to make a dip with both the heat and coolness of the ranch.  These makes a great dips with some interesting flavor contrasts, perfect with your favorite beer.

Alder smoked carries a full line of smoked paprikas, including: Jalapeno, red Jalapeno, Poblano and Piment D’Espelette. For the latest offerings please go to www.aldersmoked.com.

Review by Food and Travel Journalist, Kurt Winner

Thornton Sparkling Wine, Méthode Champenoise

Thornton 2004 Brut Reserve ($38) The traditional French method in producing a fine sparkling wine, the Méthode Champenoise process, is used exclusively in producing the Brut Reserve. The finest cuvées are selected to assemble this wine, each with its own signature character and varietal statement. The idea behind “Reserve” wines is to create the best, to be the best. The Brut Reserve is aged to meld the dynamic fruit and yeast character to perfection. Rich fruit and subtle yeast spring forth in the aromas, while the flavors are crisp and up front. This is truly a wine to enjoy at any time. 

Thornton 2005 Brut Rosé ($29): A light garnet hue sets the stage for delightful indulgence.  I know you’ll enjoy the complex aromas that conjure up lilacs and wild cherries, ending with a creamy mousse-like finish.  Perfect for the holidays, hostess gifts, or when you want to make a statement about your own exploration of fine Champagnes.

REVIEWS

Review #001

2004 Brut Reserve

Champagne Tickles my fancy… Champagne is my drink of choice. My passion for this wine builds from the dramatic moment the cork is popped and an exhilarating effervesce springs forth from the bottle. Champagne has movement…it is alive with bubbles that dance in the glass and tickle the nose each time you take a sip. It has been said that you can’t be sad when you drink champagne.

Recently I had the pleasure of tasting Thornton’s 2004 Brut Reserve at the winery in Temecula, California. This sparkler was produced in the true tradition of “Méthode Champenoise”— fermented and aged entirage for seven years, then late disgorged, lees removed, and finished with dosage. The wine was blended from Chardonnay, Pinot Blanc and Pinot Noir grapes that offer the nose subtle apple and toasty yeast aromas delivered by tiny bubbles spiraling upwards in each glass. Our tasting was deliciously paired with crab cakes served with a chipotle ole’ sauce. One of the wonderful things about champagne is that you don’t have to wait for it to age…just take it home, pop the cork and enjoy.

Review by Carol Malin, Professional Food Writer and Editor

Review #002

Thornton 2005 Brut Rosé ($29)

Recently, while at a Facebook/Tweet-up press party Winemaker David Vergari was quoted as saying, “Wine drinking is not an exclusive club.”  That being said, I say, I’m in and let the tasting began.

Thornton Winery in Temecula produces some of the best sparkling wines in all of California. When asked to choose from the various selections, I’d have to say my top choice is the 2005 Brut Rosé, which is simply delicious! This delicate sweet bubbly has a clean taste enhanced by a crisp burst of apple complimented with other flavorful fruit balancing out the acidity and, not too sweet.

The elegant rose colored fizz is the perfect wine to introduce to your holiday guests who may or may not have yet joined the club.

Review by Chocolate Voice Magazine

The Elegant Addictions Gift Set (Coffee, Tea, Hot Drinkable Chocolate)

Not all addictions are dangerous. In fact, some, are actually good for you.  The ultimate gift package contains:

100% Pure Kona Coffee from the Big Island, Hawaii is considered by many connoisseurs to be among the finest coffee on earth. (0.75 oz.)

Darjeeling Black Tea — Organic free-trade from West Bengal, India, known by connoisseurs as “muscatel.” (4 pyramid sachets)

Fine Drinkable Chocolate made from premium Belgian and Swiss cocoa… “drinking chocolate,” beloved by ancient Mayan cultures as far back as 2,000 years ago. (1.2 oz.)

REVIEWS

Coming Soon…

Crystal Head Vodka is quadruple distilled, then triple crystal-filtered through Herkimer diamonds, the final and most important step in production. Herkimer diamonds are quartz formations, or crystals that are mined in Herkimer, New York. New age belief systems claim that Herkimer diamonds emit positive energy, an assertion that is validated by consumer tastings.

Crystal Head Vodka was first introduced in California in September 2008. Later that year, the brand entered Florida, Texas, Louisiana and Nevada. Today the company is available in some 20 market and expects to sell 23,000 cases in its first year.

REVIEWS

Review #001

I am a sucker for a really good martini.  In fact, I believe that a martini – yes, straight vodka or gin—is one of the easiest drinks to make poorly.  Equally, it is one of those drinks that is truly memorable when made well.  Now, I am not talking about my exceptional bartending skills, here, as it is the base liquor and method used that is responsible for an expertly crafted martini.  So, for this, I went for Crystal Head Vodka, the brain child of screen legend, Dan Aykroyd.

I got my hands on a bottle of Crystal Head after I learned that it is triple crystal-filtered through Herkimer diamonds.  I didn’t know what this meant, I just knew that it sounded amazingly indulgent—as every martini that I call for usually is.  Four times distilled and blended from select grains, Crystal Head excited my palate with its clean and subtly sweet flavor, and a slightly creamy body that drank like a buttery new world Chardonnay.

Now, I read up on Herkimer diamonds, and learned that they are mined in New York and there are claims within the new age community that they produce positive energy.  And who am I to argue with the metaphysical world?  After all, I felt a wave of positive energy pulsate right through me after the first, second, and last sip of my Crystal Head Martini.

So, channeling my former profession (bartending) and current obsession (making the world’s best martinis), I got to it.  Here’s how:

The Crystal Head Martini, Straight Up

• 3 oz. Crystal Head Vodka
• 1 oz of ice
• 1 drop dry Vermouth
• Martini Shaker
• Martini Spoon
• 1 olive (garnish)
• 1 twist of lemon (garnish)

Most amateur bartenders will look at you as if you have three heads when ordering this garnish… But a whisper of salt, a touch of brightness— awesome.

• Garnish 2: Skull Toothpicks by Grasslands Road Ghoulish Glamour

Instructions:

• Place glass in freezer for five minutes or fill with ice and water to chill.
• Pour vodka over ice in the martini shaker and cover.
• Shake five times slowly, once up, once down.
• Remove lid from shaker and stir slowly—five times one direction, five times the other.
• After setting glass out to pour, add one drop of vermouth and dump immediately.
• Pour vodka in your slightly chilled martini glass.
• Brush the lip of the glass with the twist and drop it in.
• Place large green olive on a skull toothpick.  Pull out the twist and wrap it around the pick, drop it in.
• Toast, always looking at the eyes of the person you are toasting.  Sip.
• Turn on Ghostbusters, have another sip, kick your feet up, watch the ghostbusting, enjoy! 

Tip: Bruising a martini occurs when it is shaken too hard and the vodka becomes diluted. This is not the end of the world, however, not bruising the martini means that you are able to taste the subtle flavors that are so well thought out during production.  In this case, taste the diamonds.

Review by Stefanie Payne, Executive Editor of CityRoom

8 Oversized Assorted Cupcakes

Try an assortment of our mouth watering, moist and dense, over-sized gourmet cupcakes. Included in our custom bakery box are 2 Golden Butter Cupcakes with cream cheese frosting, 2 Southern Red Velvet Cupcakes with cream cheese frosting and 4 Chocolate Buttermilk Cupcakes with a rich chocolate cream cheese frosting -each are topped with a beautiful pearlized pastel buttercream pansy. Why try one flavor when you can try three?

Each cupcake is approx. 4″ diameter and 1 1/2″ height. Two different colored flowers used in each order. Packaged in our custom cake box. Overnight shipping with dry ice required.

Cupcakes available for shipping are specially packaged with dry ice in an insulated cooler and shipped via FedEx Express. Since we hand mix our frosting colors there may be color variations on the frosting flower that may not be an exact match to the colors on the website. They will remain fresh after arrival for 4 days. Please allow the cupcakes to reach room temperature before enjoying. Wrap any remaining cake with plastic and refrigerate. Learn more about how cakes are shipped here.

REVIEWS

Review #001

We tried a variety of delicious flavors among the cupcakes sent to us.  For each, I tried to savor the base separate from the frosting, something I don’t usually do. The main frosting was a cream cheese type. Separately in the flower portion, butter cream frosting was used. Their flavors included coconut, red velvet, vanilla, and chocolate. While all were indeed delicious, my two favorites in order were the coconut and red velvet.

The company name “We Take the Cake” is apt, because their creations certainly do… take the cake, that is.

Review by Norman E. Hill, Member of the International Food Wine & Travel Writers Association

Review #002

In general, when it comes to cake, cupcakes are not my favorite. I usually find them to be dry for my liking and too large. However, we were fortunate to receive a package of mini-cupcakes to review. How wonderful!

Beautifully decorated with cream cheese frosting and flowers, in different colors for different flavors, the topping is of a smooth buttercream – a perfect topping for the variety of cupcakes.

In addition to being moist and delicious, I liked that they were small and I could taste two. Of course, you could taste more if you are hungry.

The extreme care that is evident in the various combinations is one of the attributes that make these cupcakes outstanding. To give you an idea, I’ll describe a few of them:

• The coconut cupcake has a cream cheese frosting and a lavender buttercream pansy flower that appears to be pearl dusted. This is, by far, my favorite—totally delectable.
• The next for me was the golden butter cupcakes. They are topped with a cream cheese frosting and a buttercream-frosting flower, again with a shimmer dusting.
• My third place choice was the red velvet. Because it has a buttermilk base, it is quite moist. I detected a hint of cocoa and it was topped with the classic cream cheese frosting.
• Most are partial to chocolate cake, but I’m usually not a fan… this was special, as it was moist and flavorful.  I really enjoyed the chocolate cupcake covered with chocolate cream cheese frosting and topped by a buttercream-frosting flower. It too had a shimmering finish.

These mini-cupcakes are ideal for corporate events, weddings, receptions, showers, or any gathering.

In addition to tasting delicious, there is no waste, and they are easy to display. I personally prefer small desserts. This is not because I don’t like large ones, but because I want tastes, not huge indulgences—the scale cannot handle it. Plus, with cake especially, I’ve found the smaller cupcakes provide a moister product.

Note on the Packaging—outstanding! Due to the buttercream and cream cheese, the cupcakes arrived with dry ice and detailed instructions how to handle the dry ice. The packaging was so thorough, that there were no squashed flowers. You are also provided with serving instructions, as well as length of storage and how to store.

We Take The Cake takes the cake again with its mini-cupcakes. I did not see them featured on their website. However, what I gather from the website is custom products are a specialty of this firm.

The care, fresh ingredients, and attention to detail on every aspect from ingredients, baking, decorating, to customer service give this company the highest ranking by my standards.

Review by Maralyn D. Hill, President of the International Food, Wine and Travel Writers Association.