Cupcake interview with Colleen Bell of Miami's Sticky Fingers Cupcakes

Name: Colleen Bell

Age: 27

Location: Upper East Side, Miami

Occupation: Chef/owner of Sticky Fingers Cupcakes

URL: www.stickyfingerscupcakes.blogspot.com

When did you get the idea to open Sticky Fingers Cupcakes and why did you choose to make your bakery cupcake only? How did you go about preparing for it? What kind of baking experience did you have prior to starting it?

Sticky Fingers was a brainchild between my fiancé Aldo, (now the co-owner). The idea came about basically because I needed a job, and instead of trying to find one that I would like, we created one. I had gone to Johnson and Wales, majoring in baking and pastry, but I was never interested in any of the typical pastry chef jobs. I wanted to be more creative. I wanted to do something more fun. We started out our company with $200, buying supplies in bulk and having a huge testing party. From that we got a lot of feedback, and a few orders, the most important being an order for a party of 28, and also selling to Amate Tea Lounge.

Why did I decide to do cupcakes only? I guess most people would think that I wanted to do them because of Magnolia or Sprinkles, but the truth is, I’ve never even been to them. I wanted to do cupcakes because that’s what I wanted for my own upcoming wedding! I thought that there must be some girls out there like me that wanted cupcakes for their bridal showers, weddings, parties, whatever, and it turned out that there are!

You’re located in the back patio of Amate Tea Lounge. Are most of your customers people coming from Amate or are people starting to seek you out? Are there specific beverages they offer that go well with your cupcakes?

Being located behind Amate is one of the best things about Sticky Fingers. It is such a beautiful place, and I was there almost every day anyway, drinking tea! I do get customers who are there to come to Sticky Fingers, but I get crossover business as well. I hope that the people who come to see me will also have a cup of tea or remember Amate the next time they need a lovely place to relax. They have many teas that go great with our cupcakes, and they have chocolate teas, coconut teas, mint teas . . . but personally I think that a great cup of their strong black tea is the perfect accompaniment to any cupcake.

You were originally a delivery-only bakery and recently opened a storefront. How did you make the decision to switch and how is business going?

I felt really bad about having to turn down people who only wanted 10 or 12 cupcakes. Having a store enabled me to be able to provide cupcakes to anyone that wanted them, not just a minimum order. When Hope and Emilia from Amate offered the store to rent, I jumped. I knew it would be perfect.

All your cupcake flavors (and your shop’s name) are themed around songs like “La Isla Bonita” (coconut), “So Happy Together” (peanut butter and chocolate), “Margaritaville (Key Lime), “Bittersweet Symphony” (chocolate and orange icing) and That’s Amotre” (tiramisu). How did you come up with this song theme and which flavors are the most popular? Which is your personal favorite? Do you make all of them each day or do you rotate?

Music and food (and shopping) have to be my favorite things; to me they just came together. My personal favorite is the listen to your heart, the almond cupcake. It’s so light and yummy. I usually go with the demand of what’s being requested to determine what I bake, and what I think would be nice for the week. Since it’s summer and warmer now, I make sure to include a lot more of the coconut, the guava and cheese, the key lime, and the lemon.

Do you get input from your customers on which flavors you should add or other suggestions, and if so, have you incorporated any of them into your offerings?

Of course! I got a lot of requests for a banana and peanut butter cupcake, which I made into the “Hunka Hunka Burnin’ Love.” The newest one, “Cherry Bomb,” was from a suggestion that I received from the taste testing before I even opened. Since all of the ballots were anonymous, I’m not sure whose suggestion it was, but thanks!

How early do you come in to make the day’s cupcakes? How many cupcakes do you bake and sell in a typical day?

I bake at night, believe it or not. I like starting when the sun goes down. I find it more peaceful and also the temperature is cooler outside, much better for working when you are dealing with a warm kitchen! I bake cupcakes for my orders and then also have between 100-200 cupcakes for Saturdays, when the store is open. We sell all of them on Saturdays. I am still trying to figure out exact numbers, but I just go with how much I expect for the weekend. I try to not overestimate though. I never want to throw cupcakes away, but luckily that’s never happened!

What’s your busiest time of the day or week? Which part of the day do you look forward to the most?

The store is open during the week by appointment only, and open from 10 to 6 on Saturdays. We are definitely more busy at night, I think that people like to stop in on the way to dinners or parties, to grab some cupcakes to bring instead of a bottle of wine, you know everyone is going to do that! The part of the day I look forward to most is whenever someone comes in for the first time with the intention to buy 10 0r 12 cupcakes but leaves with 20 or 30 because they cant decide which ones to get!

What do you think about the so-called “cupcake craze?” What is the scene like for cupcakes in Miami? Do people seek you out or do they see it as a novelty that you specialize in cupcakes? Do you have any cupcakes that are Miami-themed?

I’m not sure about the cupcake craze, I really did this because its what I wanted to do, not capitialize on something. If you love what you are doing, you will do it well, and I think that’s why people come to us. I bake cupcakes because I love them. Miami themed cupcakes; of course! The “oye como va” which is guava and cream cheese frosting, is 100% Miami. And its my best seller.

And now for some personal questions:

How often do you eat cupcakes?

I have a wedding dress to fit into, so not so much anymore. My fiancé is the taste tester, he checks for “quality control” sometimes up to 12 times on a Saturday.

What's the best thing about eating cupcakes?

I think that it has to be the reminder that its such a kid thing. We are all used to cupcakes as a kid, but as adults, we lose it. We have cake or pies, or no dessert at all because we are adults and we think about sugar and fat. When youre a kid, you don’t. I’m glad to offer cupcakes to people.

What's your favorite type of cupcake?

I love me some almond cupcakes, and the peanut butter and jelly ones.

How do cupcakes compare/contrast to other baked goods for you?

I think that they are more personal, and more individual. They are there own little cake, not a piece of a larger one. I think that they are way more fun than any other dessert.

Is there any innovation you'd like to see made to the cupcake that would improve it for you?

Better boxes to transport them and ship them in!!!

Do you bake your own cupcakes? Or (even better) have someone who bakes them for you?

No! I bake each and every single one myself!

What's your first cupcake-related memory?

Probably kids bringing in cupcakes to school for their birthdays, I want to bring that back. Bring them into your office when its your birthday!

What's the most fun you've ever had with a cupcake?

I just did a record shaped cupcake cake for sweat records 2 year anniversary party. That was the greatest. Look for pictures on our website!!

Do you have anything else to add?

We use the best of the best in our cupcakes, if you are health conscious, relax for a little bit and enjoy the taste of good butter, half and half, real vanilla, and fruit extracts. No hydrogenated oils or margarine or Crisco here!