In celebration of this week's Illustration Friday theme of clumsy, Cuppie would like to take a moment to remind you not to worry too much about kitchen mishaps--because truly, there's no use crying over spilt sprinkles. There will always be another day, another cupcake to bake (or, even better, eat).
Like seriously, if you're not so over that New Year's Resolution thing yet, you will be when you read about the flavor of the moment at Seattle's Trophy Cupcakes: the Samoas Cupcake! Here's the 411:
Inspired by Jennifer’s favorite Girl Scout Cookie, we recently launched our “Samoas” cupcake. Our moist Valrhona chocolate cupcake is filled with caramel cream, topped with coconut buttercream, drizzled with more caramel and then sprinkled with toasted coconut! We are not sure if it’s the rich house made caramel, the Valrhona chocolate or the toasted coconut that makes this cupcake so dreamy, but it has already become a thing of legend…at least on our Facebook page! Samoas will be available every day for the remainder of January, and will be available on a rotating basis starting in February.
Available at all three Trophy Cupcakes locations; for directions and hours, visit their website.
Photos by Lyndsay Sung and Amy Pelletier
If it were legal to marry a cupcake business, I'd probably propose to Coco Cake in Vancouver.
Why? Well, if you have to ask, you've clearly never checked out the website. Why not go there now?
Probably now you have an idea of why Coco Cake ought to be adored, but just for fun, let's talk about some of the reasons why it's a CakeSpy pick.
Coco Cake is totally sweet: The operation is run by Lyndsay Sung, an "artist and fun-loving baker" whose sense of whimsy is matched by a slight dark humor (bloody hand cupcakes to raise awareness for workplace safety, anyone?) that makes for simply irresistible cakes.
Coco Cake is thoughtful: When asked the open-ended question "why cupcakes?" baker Lyndsay had a thoughtful and thought-provoking response: "I think in an aesthetic sense, cupcakes appeal to me, especially when done artfully and with care and a nice sense of design. I also love vintage-look cakes, old school buttercream techniques, anything well-designed. I hate it when you go into a shop and you can tell someone has frosted their cupcakes so sloppily with no regard or real caring. I really do care about my cupcakes and think about them often on their journeys out into the world!"
Coco Cake is inventive: You've heard of Red Velvet...but how about Brown Velour? It's a Coco Cake original--in Lyndsay's words, "it's a play on the idea of the Red Velvet, because ... don't murder me, world-- but I'm not a fan of the cake part of a red velvet cake, but I love the creamcheese frosting. So Brown Velour is a dark chocolate cupcake topped with vanilla creamcheese frosting. More what I would hope to bite into rather than the bland weird red muffin taste of some red velvet cakes. The name Brown Velour also makes me think of an old lady with lavender hair boogying it up on a dancefloor in a brown velour tracksuit...!
Coco Cake enjoys life balance: Baker Lyndsay makes an adorably sweet cupcake burger. But in truth, she's just as passionate about the savory versions! "I actually love regular burgers and hot dogs as much as I love the cake versions!" she says, adding a tip for visitors to Vancouver: "We have this awesome hot dog stand in Vancouver called Japadog. Japanese style hot dogs, with nori, Japanese mayo, miso, all sorts of yummy/crazy sauces." Life is about balance, and Coco Cake embraces all of the major food groups!
When it comes to cakes, sometimes the line between awesome and awful can be very fine.
And then sometimes they race right past the line into awful and never look back. Hey, that is what the delectably snarky Cake Wrecks is built on, isn't it?
That having been said, it's time to talk about the Graham Cracker Fruit Cake.
Apparently there was, at one time in the 1950s or 60s, a back-of-the-box sort of graham cracker fruitcake recipe. When a reader recently asked me to help unearth it, I found a few different versions online. But when it came to testing it out, I'll be honest--I went for the one that sounded easiest, consisting of just a few ingredients: marshmallows, milk, graham crackers, maraschino cherries, and pecans.
While it wasn't evidently a wreck from the get-go, it definitely did seem to fall into the category of retro-kitchy desserts that jiggle that perhaps dropped in popularity for a reason. Unfortunately the "fail" signs became highly evident when it was removed from the pan--not only was the jiggle unsettling, but so was the hue which could best be described as "fleshy":
When served at a dinner party, the reactions were polite-- along the lines of "it's not as bad as I thought it would be" or "it's...interesting". But the fact is that it was hard to get past the fleshy tone and jiggling texture--it remained largely uneaten.
Now, I'm not ready to throw in the hat completely on this one--while I realize the recipe chosen wasn't the best, that doesn't mean that there isn't a delicious version out there (and if you've got one, feel free to send it along).
But if you're feeling lucky (or just want to know what to avoid) here's the recipe:
Graham Cracker Ice Box Fruit Cake
- 1 lb. pkg. graham crackers
- 3 c. pecans (broken into small pieces)
- 1 / 2 lb maraschino cherries
- 1 lb. pkg. miniature marshmallows
- 1 1/2 c. milk
- Crush graham crackers. Mix with pecans and cherries.
- Melt about half of the marshmallows in milk over low heat. Allow mixture to cool.
- Stir in crackers, cherries and pecans; mix. Add other half of marshmallows and mix lightly. Pour into an extremely well-greased cake pan (I used a bundt pan) and press firmly.
- Refrigerate 4-6 hours. Using a sharp knife, gently ease the cake from the sides of the pan. It should be sort of malleable so you'll be able to feel when it has pulled away from the sides to the point that you can safely flip it. First, turn the plate upside down on top of the bottom of the pan, and then swiftly and confidently flip the whole operation. If the confection comes out perfectly, bask in a moment of well-deserved glory--if it tears and fails massively, don't fret--I've still got plenty of leftovers.
Dudes. Dudettes. Brace yourselves for the awesome: it's time to introduce the newest CakeSpy product, the bacon-and-cupcake mug!
The perfect intersection of sweet and salty, this sweet mug has the imagery to sum up some of coffee's finest complements! And in case you failed to notice, they're also wielding mini cocktail glasses--so pretty much all the bases are covered. Worried that your vegan friends will judge you? Please, don't panic: rest assured that these mugs are not only vegan, but gluten free and calorie-free to boot!
These are classic 11-ounce mugs printed in full color so you get a bright and vibrant hit of sweetness every time you reach for a cup of coffee!
Pretty much the only mistake you could make is not buying one.
Available at cakespyshop.com. Doughnuts not included (sorry).
CakeSpy Note: This recipe was contributed by Cake Gumshoe Erin, who says "I always make it near Australia Day. It is a great treat and very yummy!"
Ingredients for cakes
- 125g unsalted butter
- 3/4 cup caster sugar
- 1 teaspoon vanilla essence
- 2 eggs 1 1/4 cups plain flour
- 1 1/4 tea spoons baking powder
- 1/2 cup milk
- 1 cup shredded/desicated coconut (for the topping)
Ingredients for Iceing
- 3/4 cups icing sugar
- 2 tablespoons cocoa powder
- 1/3 cup boliling water
- 20 g melted unsalted butter
- Preheat oven to 160c.
- To make icing place all icing ingreadients in a bowl and whisk to combine set aside ( I do this when the slice is in the oven).
- Place butter,sugar and vanilla in a bowl and beat until light and fluffy (use the beaters for this) gradully add the eggs and beat well.
- Sift the flour and baking powder togeather over butter mixture and mix until well combined. Stir in the milk.
- pour into a 20cm X 30cm tin lined with grease proof paper and bake for 20 minutes or untill cooked.
- while still warm cut into in squares and poor over the icing (you MUST do this!) sprinkle with the coconut and you have your lammington slice!
From CakeSpy Friend Let Them Eat Cupcakes
- 4oz flour
- 6oz sugar
- 1 cup coconut
- 1 cup rolled oats
- 2 oz butter
- 1 tablespoon golden syrup
- 1/2 teaspoon bicarb soda
- 2 tablespoons boiling water
- Mix together flour, sugar, coconut, & rolled oats.
- Melt butter and golden syrup. Dissolve bicarb in boiling water and add to the butter and golden syrup.
- Make a well in the centre of flour, stir in the liquid. Place in spoonfuls on cold greased trays.
- Bake 15 to 20 minutes at 350F (180C) I would normally make them a bit flatter than those in this picture. That would make them crunchier.
If you had been around on this day 100 years ago, what would life be like?
Well, you'd be fresh off of the 19-aughts, a tremendously eventful decade, marked with the opening of Fannie Farmer's Boston Cooking School, the first successful flight by the Wright brothers, and the passage of the Pure Food and Drug Act in 1906.
But even more importantly--if you had been around 100 years ago, what kind of cookies would you be eating?
Probably Oatmeal Drop Cookies.
Per Betty Crocker's Cooky Book, this was the cookie of the decade:
Now, oats were hardly a new thing, but they had recently enjoyed some new developments in the US--according to The Oxford Encyclopedia of Food and Drink in America by Andrew F. Smith,
In 1877, rolled oats were developed and trademarked by Henry D. Seymour and William Heston, who had established the Quaker Mill Company. The product was baked in cardboard boxes...In 1901, the Quaker Mill Company merged with other mills, and became the Quaker Oats Company. Directions for cooking oatmeal were printed on the outside of the Quaker box. These recipes, in turn, were reprinted in community and other cookbooks, and oatmeal became more popular as a cooking ingredient. During the twentieth century many new oatmeal recipes were published, including ones for soup, cakes, cookies, wafers, drops, maracroons, quick breads and yeast breads, muffins, scones, and pancakes.
And so began the rise of the mighty oat in American culture.
Now, the original recipe calls for raisins, but figuring that a century of baking advances should allow for some experimentation in the name of deliciousness, I used milk chocolate chunks instead. Guess what? It worked beautifully. No, they might not be exactly the same as the ones enjoyed 100 years ago, but then again they didn't have the internet 100 years ago either--that is to say, sometimes innovation can be a good thing.
Oatmeal Drop Cookies
adapted from Betty Crocker's Cooky Book
Makes about 36 cookies
- 1/2 cup butter
- 1 1/4 cups sugar
- 2 eggs
- 1/3 cup molasses
- 1 3/4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 2 cups rolled oats
- 1/2 cup chopped nuts
- 1 cup milk chocolate (such as Lindt), cut into coarse chunks
- Heat oven to 350 degrees (original recipe calls for 400, but I found that 350 worked better for me).
- Mix butter, sugar, eggs, and molasses thoroughly.
- Stir the flour, soda, salt, and cinnamon together; blend in bit by bit with the wet ingredients until incorporated.
- Stir in oats, nuts, and chocolate. Use either a cookie scoop or spoon to drop dough by rounded spoonfuls about 2 inches apart on a lightly greased or parchment-lined baking sheet.
- Bake 12-15 minutes, or until lightly browned. (original recipe calls for 8-10 minutes at 400 degrees)
Trying to improve a classic can be tricky business.
However, when it comes to Pineapple Upside Down Cake, I believe I may have actually done it--by adapting it into a Doughnut Upside Down Cake.
How did I attain this magic? Not through complicated chemistry or advanced algorithms. I simply looked through a classic recipe and replaced every instance of "pineapple" with "doughnut" and replaced shortening and milk with butter and heavy cream, respectively.
The result, scientifically speaking? Holey yum.