Colorado Springs News, Sports & Business

TABLE TALK: Colorado Springs Creative Cakes by Carol owner has joined The Briarhurst Manor

By Teresa Farney Published: September 6, 2013 0

When Carol Hildebrand moved to Colorado Springs in 1990 she swore she would never bake another cake. Luckily for us, she didn't stick with her original notion of taking a job in a dental office. Instead she opened her award-winning business Creative Cakes by Carol. She makes thousands of cakes every year, including her famous Cadet Cakes. Recently she moved her kitchen to the Briarhurst Manor Estate, 404 Manitou Ave., and rebranded her business Creative Cakes at the Briarhurst and the home of Cadet Cakes. We talked to Hildebrand about her ventures.

Question: Why did you become a business partner with the Briarhurst?

Answer: About six years ago I was invited to become part of the Briarhurst to make special occasion cakes, but I decided to go to Gotta Love It! Kitchen instead. My lease with Gotta Love It! ended and I decided to take the Briarhurst up on their earlier offer. I'm tired and want to slow down. I'm working 80 to 95 hours a week during wedding season.

Q: Tell us about the Cadet Cakes.

A: I had a cadet's dad call me about six years ago who told me he had forgotten his son's birthday. It was going to be the next day. I made a special cake with a cadet jumping out of a plane and tracked down the cadet to let him know his dad was thinking of him. I've become the mom-away-from-home for the cadets. I always give them a big hug and, of course, the cake.

Q: How many Cadet Cakes have you made?

A: I do close to 400 cakes a year. The hard part sometimes is finding the cadet I need to deliver the cake to. I've gotten pretty creative at tracking them down.

Q: What's your favorite cake flavor?

A: Lemon with raspberry filling. It's killer. People love it when they taste it, but they never think to ask for it.

To order Cadet Cakes call 291-1587 or email creativecakescarol@gmail.com. For wedding or special occasion cakes call the Briarhurst Manor, 685-1864.

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Howling good

Lusis Pagan, Culinary Arts Department chair at Pikes Peak Community College, has bought Dogtooth Coffee, 505 E. Columbia St. Look for some of the Peruvian foods he was famous for at his former restaurant, Sabores del Peru to pop up as specials on weekends. For instance, recently he surprised customers with his Lomo Sandwich. It's top sirloin strips saut?d with onions and tomatoes that have been seasoned with red wine vinegar and soy sauce. The mixture is piled on a toasted ciabatta roll. Call 632-0125. Visit dogtoothcoffee.com. cq

Happy B-day

Coquette's Bistro & Bakery cq, 915 Manitou Ave. cq in Manitou Springs cq, is four cq 4 years old and growing strong. Their Its gluten-free baked goods have been picked up by Whole Foods Markets, a move which that has helped grow their its customer base. Fried chicken is new on the menu and becoming a popular go-to option. Call 685-2420 cq. Visit coquettesbistroandbakery.com. cq

"KVOR Table Talk"

"KVOR Table Talk, 2 to 3 p.m. Saturday cq is benched this week for Air Force Academy football.

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Send tips about restaurant openings, closings, menu changes and food specials to teresa.farney@gazette.com, 636-0271, Twitter @tffoodie or Facebook Teresa Farney.

Howling good

Lusis Pagan, Culinary Arts Department chair at Pikes Peak Community College, has bought Dogtooth Coffee, 505 E. Columbia St. Look for some of the Peruvian foods he was famous for at his former restaurant, Sabores del Peru to pop up as specials on weekends. For instance, recently he surprised customers with his Lomo Sandwich. It's top sirloin strips saut?d with onions and tomatoes that have been seasoned with red wine vinegar and soy sauce. The mixture is piled on a toasted ciabatta roll. Call 632-0125. Visit dogtoothcoffee.com.

"KVOR Table Talk,"usually 2 to 3 p.m. Saturday, is benched this week for Air Force Academy football.

This week's featured recipe is for caprese salad, a simple dish of fresh tomatoes, fresh mozzarella or burrata and basil, dressed with extra-virgin olive oil and balsamic vinegar. Visit gazette.com or scan the QR code at right with your smartphone to watch a video demonstration of the recipe.

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