Ever wondered how to take a mini cake design to a full-scale cake production? This post is full of inspiration for how small cakes can inform and inspire your cake decorating. Full post here!
UPDATE: THE WINNER! Giveaway has closed!
I have chosen a winner at random: Jasmine!
How does she eat a cupcake? Like so: "Oh dear! I love to rip off the top and eat them together that way."
One of the things that I miss most about Seattle is the easy access to Cupcake Royale. This cupcake bakery, which opened just around the time I moved to Seattle, has really expanded over the years, adding location after location and then changing my entire life (for the better) when they debuted their ice cream line.
Yes, I miss Cupcake Royale. But I no longer have to cry every day I'm away from it, because now they are offering a cupcake mix! That's right: we can all have the Seattle cupcake experience, sans rain, with Cupcake Royale baking mix! It even comes with sprinkles.
I'm so excited about this new product launch that I'm offering a giveaway of a cupcake mix kit to one lucky reader!
How can you enter? It's easy. All you have to do is answer the below question in the comments. I'll choose a winner one week from today (10/17) and Cupcake Royale will send the mix out to whoever I choose at random. While you wait for me to choose a winner, if you feel like it, you can follow CCR on Twitter and Facebook, too (though not necessary for entry).
OK, here we go! Here's the question to answer to enter:
How do you eat a cupcake?
Are you thinking about taking artistic commissions? Well, read this post before you do, because you'll learn a whole bunch of helpful stuff I only WISH I knew way back when I started doing custom artwork! Full post here.
I know--this is not sweet. But you have to eat something before dessert, right? I wrote this great roundup of tips for making the perfect stir fry. Read it and EAT! Full post here.
CakeSpy Note: OMG! It's getting to be that time of year again. The Pillsbury Bake-Off is coming in November! Since I so deeply loved attending the 45th Bake-Off as well as the 46th Bake-Off, I thought I would get you excited the 47th one early by sharing all of the sweet recipes in the running. You can follow them by clicking the bakeoff tag below to see the recipes posted so far (as well as recipes from previous Bake-Off events).
Bacon might not make everything better, but the list of things it does improve is far longer than the list of things it doesn't.
Still following? Good. It's time to explore a recipe which illustrates the above: Bacon and Date Cinnamon Roll Strata. This oeuvre was dreamed up by Rita Hattrup of San Rafael, California, and promises to make your next brunch extremely memorable.
Bacon and Date Cinnamon Roll Strata
- Prep Time: 30 Min
- Total Time: 1 Hr 45 Min
- Makes: 8 servings
- 1 can Pillsbury Grands! Flaky Supreme refrigerated cinnamon rolls with icing (5 rolls)
- 1/2 lb thick-sliced bacon, cut into 1/2-inch slices
- 3/4 cup chopped dates (from 8-oz box)
- 3 oz cream cheese, cut into 1/2-inch cubes (from 8-oz package)
- 3 cups milk
- 4 eggs
- 1/2 teaspoon almond extract
- Heat oven to 350°F. Bake cinnamon rolls as directed on can; reserve icing. Remove from pan to cooling rack. Cool completely, about 20 minutes.
- Meanwhile, in 10-inch skillet, cook bacon over medium-high heat, stirring occasionally, until crisp; drain on paper towels. Brush about 1 teaspoon bacon drippings over bottom and side of 11x7-inch (2-quart) glass baking dish.
- Cut cinnamon rolls into 1-inch cubes. Place half of the cinnamon roll cubes in baking dish. Sprinkle with half of the dates and half of the bacon. Top evenly with cream cheese cubes. Repeat with remaining cinnamon roll cubes, dates and bacon.
- In large bowl, beat milk, eggs, almond extract and reserved icing with whisk until well blended. Pour over cinnamon roll mixture. Lightly press cinnamon roll cubes into egg mixture to moisten. Let stand 20 minutes.
- Bake 45 to 50 minutes or until center still jiggles slightly when moved and top is golden brown. Cool 10 minutes. Serve warm.
How would you describe these treats that were dreamed up by Brenda Watts of Gaffney, South Carolina?
The recipe headnote says it all: "A dessert tray must have, these peanut butter cookie cups are filled with creamy layers of irresistible goodness."
Good luck at the Bake-Off!
Macaroon-Peanut Butter-Chocolate Tartlets
- Prep Time: 30 Min
- Total Time: 1 Hr 10 Min
- Makes: 20 tartlets
- 2 cups flaked coconut
- 1 roll Pillsbury™ refrigerated peanut butter cookie dough
- 2 containers (8 oz each) mascarpone cheese
- 3/4 cup powdered sugar
- 1 1/2 teaspoons Watkins™ Coconut Extract
- 1 cup chocolate peanut butter
- Heat oven to 350°F. Place Reynolds® Foil Baking Cups in 20 regular-size muffin cups. Line cookie sheet with Reynolds® Parchment Paper. Spread 1/2 cup of the coconut on cookie sheet. Bake 5 to 7 minutes, stirring occasionally, until golden brown. Remove to plate to cool.
- In shallow bowl, place remaining 1 1/2 cups coconut. Shape cookie dough into 20 (1 1/2-inch) balls. Roll each ball in coconut, pressing coconut lightly into dough. With floured fingers, press balls in bottom and halfway up sides of muffin cups. Bake 10 to 16 minutes or until golden brown. Cool 3 minutes; remove from pans to cooling racks. Cool completely, about 15 minutes. Remove foil baking cups.
- In small bowl, beat 4 oz (1/2 cup) of the mascarpone cheese, 1/4 cup of the powdered sugar and 1/2 teaspoon of the coconut extract with whisk until smooth; set aside.
- In large bowl, beat remaining 12 oz (1 1/2 cups) mascarpone cheese, the chocolate spread, remaining 1/2 cup powdered sugar and remaining 1 teaspoon coconut extract with electric mixer on medium speed 1 to 2 minutes or until smooth. Spoon about 2 tablespoons chocolate mixture into each cookie cup. Top with 1 teaspoon mascarpone mixture; sprinkle with toasted coconut. Store covered in refrigerator.
If you were here right now, you might say: "I wonder why CakeSpy is singing 'Circle of Life' from The Lion King in her outdoor voice right now?".
Well. I am singing that song because sometimes, life comes full circle in beautiful and delicious ways. Let me tell you about one such instance.
Way back in 2007, when I lived in Seattle and CakeSpy.com was a baby, I came across (and wrote a feature about) Hahn's Crumb Cake. Being a misplaced east coaster in the wild west, I was delighted to come across a company that shipped what is probably my single favorite childhood (and adult, let's be honest) treat.
Note: if you are confused about what crumb cake is and is not, please check out this post.
Then, several years passed where a lot happened, but none of it involved Hahn's.
And then, suddenly, a few weeks ago, they e-mailed me and asked if they could send me some samples of their cake. I typed my address with haste, lest they change their mind.
A few weeks after that, a glorious package arrived with a pleasing heft to it. Inside, it was crammed with crumb. Cake, that is. Oh-emm-gee.
Now, I am going to try to be careful with how I say this, because I don't want you to get the wrong idea.
This crumb cake is perfect. But it's not because it's fancy. It's perfect because it's an ideal specimen of a truly quotidien (at least in the NY metro area) foodstuff.
Hahn's makes a higher quality version than you'll buy at most delis, but it still has that simple, unfussy quality about it that makes crumb cake so great.
Crumb cake does not aspire to be a gourmet food: its goal is to feed you and make you happy.
Lots of butter and brown sugar help ensure that it is able to do its job. The art of the cake is in the crumb: you don't want them too streusel-y. While in my opinion the crumbs simply can't be too big, they can be too hard. You want a crumb that is firm, but that will yield when you bite into it, exuding a buttery-brown-sugar-slightly salty flavor in your mouth.
If you love a classic NY-style crumb cake or have fond memories or thoughts regarding the Entenmann's crumb cake from supermarkets, you will probably love Hahn's crumb cake as much as me.
The package I got included a classic, chocolate, and raspberry variety. All were good; I say it just depends on your mood. I tend to veer toward the former, because it has confectioners' sugar.
Maybe I like looking like I have a cocaine problem after I eat a slice of crumb cake?
(this may be the first review Hahn's has ever gotten that mentions cocaine. I am proud to be the first.)
So--my review is, buy crumb cake from Hahn's if you want a taste of nostalgia, or if you've never tried a classic crumb cake but would like to do so.
Buy online at crumbcake.net.
Hey! These posts may also be of interest:
I was super psyched when Pillsbury sent me their latest batch of Halloween-themed crafts, because while I'm sure it wasn't their primary goal, they actually ended up answering a question I've had for a long time:
Can you doctor refrigerated sugar cookie dough to make cutout cookies?
I've long wished it was so, because it would be so easy to test out decorating ideas if you could whip up a quick batch of cookies from a tube. But typically, the ones you buy spread too much to hold their shape.
In this clever recipe, the sugar cookie dough is fortified with additional flour to help them hold their shape, which then makes them the perfect canvas for decorating--around this time of year, these ghost designs are an awfully clever and cute use!
Here's the recipe.
Ghost Cutout Cookies
- 1 roll Pillsbury refrigerated sugar cookies
- 1/4 cup all-purpose flour
- 1 container (1 lb) vanilla creamy ready-to-spread frosting
- Black decorating icing, as desired
- Heat oven to 350°F. In medium bowl, break up cookie dough; thoroughly work in flour. Work with half of dough at a time, refrigerating remaining dough until needed.
- On work surface sprinkled with flour, roll dough 1/4 inch thick. Cut with floured 2 1/2- to 3-inch ghost-shaped cookie cutter. Place 1 inch apart on ungreased cookie sheets. Repeat with remaining dough.
- Bake 9 to 12 minutes or until cookies are set and edges just begin to brown. Cool 1 minute; remove from cookie sheets. Cool completely, about 10 minutes. Meanwhile, in small microwavable bowl, microwave frosting uncovered on High 10 to 15 seconds or until easier to smooth onto cookie.
- Frost and decorate cookies with black icing as desired, using photo as a guide.
Forget beefcakes. It's all about the sausage pancake muffin these days. These tasty sweet-and-savory all at once treast are via Rebecca Fink of West Lawn, Pennsylvania.
- Prep Time: 10 Min
- Total Time: 40 Min
- Makes: 12 muffins
- 1 roll Pillsbury refrigerated sugar cookie dough
- 1/2cup buttermilk
- 2 eggs
- 1 tablespoon maple extract
- 1 cup refrigerated cooked sausage crumbles (from 9.6-oz bag)
- 1 tablespoon powdered sugar
- Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Spray 12 regular-size nonstick muffin cups with Crisco® Original No-Stick Cooking Spray.
- In large bowl, break up cookie dough. Add buttermilk, eggs and maple extract. Beat with electric mixer on low speed 1 to 2 minutes or until well blended (batter will be slightly lumpy).
- Divide batter evenly among muffin cups. Top each cup with 1 tablespoon sausage crumbles. Bake 20 to 30 minutes or until golden brown and toothpick inserted in center comes out clean. Immediately loosen with tip of knife; gently remove from muffin cups. Sprinkle with powdered sugar. Serve warm. Store any remaining muffins tightly covered in refrigerator.