Welcome to Fluff n' Stuff providing assortments of appetizers and desserts located in Brooklyn, NY



view:  full / summary


Posted by Quinton Bailey on November 15, 2010 at 6:46 PM Comments comments (40)

CAKE TRUFFLES....WOOOOT WOOOOT, another use for my cupcakes and cakes...this really psyches me out, because I can offer these with the minis as well!!!


Chocolate Martinis, I am not a drinker, but it inspired me to make something really new and awesome......curse the gods of lactose intolerance!!!!

Working with a team of Caker folks!!!

Posted by Quinton Bailey on November 15, 2010 at 6:40 PM Comments comments (0)

This past weekend I had the opportunity to work with Ashley Vicos and Chef Mary Ann Moy, for a huge cake that was like 7x7...I learned so much in that time...so what i got home the next morning.  Just seeing and observing what happens in a kitchen with a team of highly skilled artists is very very scary and humbling that i was trusted to be a part of this team. 

It has also made me see that I have so much to learn and no matter what FLUFFnSTUFF is about, I cannot do it alone.  They also had the opportunity to taste some of my stuff which went over very well too.


working in that kitchen has made me see that I should not be afraid to push my skills, even though I find that my customers always ask for what they want, I want to be able to push beyond the comfort and give them more...


i am still loving this craft and there is no end in sight right now...i am prepping up for the holiday season, my fingers are crossed that I will get that long awaited profit, I want to be in Pastry Classes formally in the spring at the Institute of Culinary Education, and I am halfway to that goal...donations anyone?



So now it's about the pictures...

Posted by Quinton Bailey on November 3, 2010 at 6:27 PM Comments comments (0)


Ha! Learning something new...not just about making the stuff, but photographing it, is a skill within itself!



Pie man!!!

Posted by Quinton Bailey on November 3, 2010 at 12:08 AM Comments comments (0)

I know i specialize in cakes, but it seems like cupcakes are in fashion now.  With all of these new dessert shows on, and people with their curiousity, business has increased.  I had an order transported to Singapore, and another order placed from the west coast for a nyc customer. 


But with the holidays upon us, I got to be careful and focus my energies on a few things....pies like one...personally i love apple pie, but it has to be made just right...that is my kryptonite...



It's about Caker-iness

Posted by Quinton Bailey on October 29, 2010 at 5:07 PM Comments comments (1)

A year ago, I went to the chocolate show in Manhattan and I HATED it, so what who cares about chocolate and cooking and all the sweet stuff!?! Everything smelled so sweet that it was intoxicating! I just did not understand what all of this is about...all the HYPE and MAYHEM over something, that I do not fully enjoy myself?!



FAST FORWARD to TODAY, I am dying to make sure I am there, I am even looking to find out what I need to do to be in the Chocolate Fashion show!


I cannot wait for this years show!

The spices, the different types of chocolates, different cooking techniques with chocolatee...all of my new-found friends in the baking world will be there.

I will definitely be looking and learning, and possibly acquiring new vendors!

Wooooot! woooooooot!!!




Something I heard!

Posted by Quinton Bailey on October 27, 2010 at 6:24 PM Comments comments (0)

Confidence is the most important thing you can teach someone…if you can teach them confidence, you do not have to teach them anything else...

So this is where I am...

Posted by Quinton Bailey on October 26, 2010 at 12:16 AM Comments comments (0)

So to think a year ago from today, I scoffed at the idea of going to the yearly Chocolate Festival that happens in NYC...now I can't wait!

This has been a blessed journey thus far, the people I met who believe in me and support me is amazing.  I really do love doing this, and have been slowly perfecting my craft, learning and perfecting the basics, and soaking up as much knowledge as I can. 

The question I ask myself, is this something I can do forever?  So far my friends and colleagues and people I just meet want more. I take the time to get to know my customers, ask them what they want, LISTEN to them. 

Now, here I am, meeting fellow pastry chefs, bakers, cakers, and decorators, debating what makes a better frosting on my latest cake, rolling out fondant, while singing and laughing in the wee hours of the morning.


I am a baker/caker decorator, and I am damned proud of it!




go back to the top

go back to the top