The Biggest and Best Cake News Ever: CakeSpy Book Coming Out This Fall Through Sasquatch Books

Dudes. Dudettes. You know how reading is totally sweet and all? Well. It's about to get even sweeter, because it's with extreme excitement that I make this obnoxiously huge-type announcement:

CakeSpy got a book deal!

It's true. In what can only be described as a very good decision, Seattle's totally rad Sasquatch Books (the publisher of such gems as Doughnuts: Simple and Delicious Recipes to Make at Home by Lara Ferroni and The Newlywed Kitchen by Ali Basye and Lorna Yee) has taken this sweet spy under their wing to create what I'm sure my mom will tell you is "the best book ever".

And to sweeten the deal, I actually get to work with the people at the publishing house, in person: the Sasquatch offices are within walking distance from my house, and there happens to be a good bakery along the way.

But enough about me, let's talk more about my book. It's gonna be called Seeking Sweetness: CakeSpy Presents Recipes for a Sugar-Filled Life. And well, in case you hadn't figured it out from the title, it's going to be full of recipes--featuring some of my more deliciously decadent, butter-and-sugar packed ones, as well as plenty witty repartee and tons of illustrations of cupcakes, cookies, pies (they're so hot right now) as well as magical creatures such as unicorns, bunnies, and maybe a robot or two for good measure.

And there will be pictures! OMG, there will be pictures of these over-the-top desserts, taken by the lovely and amazing Clare Barboza, and styled by the multi-talented (I suspect she's a genius) Autumn Martin. Additional photos will be taken by the incredibly talented and awesome Rachelle Longe of Sasquatch Books. I can only imagine that it will be a departure from the usual food photo shoot to take pictures of things like Cadbury Creme Eggs Benedict.

And it's going to be out later on this year, in time for the holidays. So start saving your pennies, because you'll want to buy one for every single person you know. 

Basically, it's going to be the best thing to happen to butter and sugar since flour (but don't worry, I'm not getting a big head about it or anything).


Stay tuned for more information about this exciting project! Thank you to everyone who already has supported this great adventure (I'm looking at you, Mr. Spy, SpyMom, Gail FortuneJennifer Pooley, to name a few!) and to everyone who undoubtedly will help with the rest of the process!