Good Cakes Bake Shop

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Good Cakes Bake Shop

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Home baked breads, cookies, and tarts available in the Houston, Texas area

09/26/2026

Today I may have reached my baking limit for one straight baking event. Thanks to my amazing helpers Miriam Lacayo and my husband, we managed to bake 354 Pretzels, 6 Pretzel Rolls, 1 Pretzel Bread, 1 batch of Seed Rolls (8), 2 Mischbrot, and 1 Seed Bread. What’s in the picture is what’s left over. We drank a lot of coffee to keep going, but everything got ready on time!

09/13/2026

First test run! Lowered temp by 15 C and this is about 16 minutes into a usually 20 minute baking time. I think they’re done.

09/12/2026

Now we can bake in earnest!
After I wore out yet another regular household oven, I decided it’s time to invest into the real deal.
It’s going to take some test baking to figure out how the temperatures and bake times need to be adjusted, but I’m excited to discover all the possibilities with the larger baking capacity.
First step is to dry out the stones, which takes 7 hours. Tomorrow we will start baking.

06/12/2026

Summer experiment number one:
German Pumpernickel bread.
14 hours in the oven at a very low temperature. Several lessons learnt. I will have to give it another go to improve a few things, but it already tastes great.

I may need to invest in a few Pullman loaf pans and I need to find a better tasting molasses. Maybe tomorrow the taste will have leveled out. The bread is supposed to rest 24 hours before cutting into it, but I couldn’t wait that long to try.

Unlike American Pumpernickel, which is simply made of rye flour instead of wheat, German Pumpernickel is made of rye berries and rye meal with a rye sourdough starter. I also added sunflower seeds.

I know it doesn’t look very pretty or exciting, but my fellow Germans will understand 😀.

05/22/2026

With summer break having put a pause to my bread baking for the German Language Saturday School, I was able to spend last weekend preparing dessert for my daughter’s Theatre Banquet. I decided on a few simple American kid favorites in addition to some more German inspired desserts. Gluten sensitivity had to be taken into consideration as well. I love small bites and variety so that’s what I went for. We decided to put a cake stand on each table (21 in total) instead of having a buffet style dessert table. The stands were made heavy duty cardboard, which made clean up easy. A big thank you to my fellow Theatre moms who helped me get set up and cleaned up. Many hands make for quick work.

03/22/2026

This weeks’ lesson is that not all flours are equal just because they are called the same. It’s not that I didn’t already know it, but I didn’t think it would be quite as bad.

So my advice to anyone wondering if saving some money is worth it is this: If you have identified a brand you like that gives you the result you are looking for, stick with it even if it’s more expensive. There is most likely a reason for the added cost.

Now to decide what to do with 40 pounds of dark rye flour, short of tossing it.

02/01/2026

January has been an exciting time in the Bloom kitchen. I’m excited to share that I have started a collaboration with the Deutsche Samstagsschule in Houston (a non profit that offers German language classes to kids and adults). Many of the parents are German expats and miss access to German bread and rolls. So every two weeks or so I will be baking through the night to bring fresh bread, rolls, and pretzels to the school.
A special thanks to my husband for his support. He’s washing lots of dishes, weighing out dough and has learned to shape dough balls. Not to mention luggs the flour bags and fixes broken down mixers.
I’m looking forward to what this year has in store for my little bakery.

11/29/2025

We just finished performing Mary Poppins at my daughter’s school, which made me think of making letter cookies. I usually do not use food coloring, but in this case it seemed appropriate. I opted for Watkins All Natural Food Color, which uses vegetables and spices for coloring. This is my first attempt ever using food color. I’ll never be a super super cookie decorator, but this was fun and the cookies are quite tasty. Now to get the song out of my head…

09/20/2025

Brezeln just in time for Oktoberfest. These are not as beautiful as the ones from my hometown bakery, but they still taste great.

Keep in mind that I’m from Wuerttemberg. Our pretzels don’t look like the ones you get in Bavaria. We want ours with a big belly. Still trying to figure out how to get the ‘windows’ to be bigger.

01/31/2025

This is the season for Siedegebaeck - deep fried pastries, essentially a form of donut. This is especially true in those regions that celebrate Fasching or Karneval (depending on the region in Germany). I don’t really know if it’s the cold weather or the Fasching Season that made Siedegebaeck popular this time of year.

Requested by a friend, I tried my hand at Berliner, also called Krapfen, Kreppel, and particularly in Berlin - Pfannkuchen. Another proof that food is very regional in Germany.

In all honesty, I think a Berliner is just a glorified Jelly Donut. It’s less sweet though, and the jelly is real jam and usually just rolled in regular sugar. The shape didn’t come out quite right. They shouldn’t look like a ball, which mine turned into once I put them in the hot grease. Something to work on. But I’m told they were very good and that’s what matters most.

Address

Houston, TX
77095

Telephone

+16127510253

Website

http://goodcakesshop.com/

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