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Friday
Jan152010

In the Club: Chinatown Cake Club, NYC

The first rule of cake club?

You do not talk about cake club.

But why not? Because your mouth is full of cake, that's why.

But while you're stuffing your cake-hole, I'll tell you more about the coolest new club for cake lovers, NYC's Chinatown Cake Club. Here's the sweet scoop:

What is it? A private club which meets about once a month in an apartment in Chinatown (NYC) featuring a deluxe rotation of homemade desserts, coffee, and teas.

What might you eat? Well, the last cake party featured such goodies as Vietnamese Tres Leches Cake, Green Tea Mont Blanc, Chocolate Peanut Butter Macarons, and Taro Meringue Tarts, to name a few key items. Each event also features an artist series cake.

Who puts it on? Victoria Howe, who in addition to throwing renegade cake events is also the pastry chef at the Macao Trading Company.

Why attend? Do I really have to give you more reasons?

How do you get invited? Because of limited space, you have to reserve a spot--but don't worry, these aren't velvet rope affairs, they're quite inclusive. Add yourself to the mailing list here to get the inside scoop on upcoming events. But don't delay--with early press from the likes of The Village Voice, this cake club isn't going to be secret for long.

Hungry for more? Get yourself to chinatowncakeclub.com.

Friday
Jan152010

Cake Byte: Whoopie Pies in Harrods Department Store

Now, I know I declared that no way were whoopie pies going to be the next big thing. But according to CakeSpy readers Ellie and Shamila, who both reported on the fact that the trendsetting Harrods department store in London, is now stocking the cream-filled sweet burgers in their food halls, could that be changing?

Here's the scoop from the Harrods site:

Originally a New England phenomenon, the craze for these cookie-textured treats has already swept America where they are flying off the shelves at speciality shops and boutique bakeries up and down the country. Harrods pastry chefs have expertly crafted four of these delectable delicacies, creating luxurious Whoopies based on the time-honoured recipe of the pies. Each comprises two delicious cake pillows filled with homemade buttercream and topped with cute edible couture.

Shoppers will be tempted by:

 

  • The Classic, a heady mix of dark chocolate cakes, vanilla cream and sparkly couture
  • A seasonal Gingerbread, slightly spicy and adorned with chocolate and mini polka dots
  • A Pistachio extravaganza featuring green fondant icing and finished with edible glitter and silver balls
  • The retro Red Velvet, made with chocolate cakes, peanut butter cream, burgundy fondant and topped with sugar hearts.

 

I still don't know about them being the next big thing, but I sure do know I'd like to take a big bite of any (or all) of the varieties on offer in Harrods!

Thursday
Jan142010

Dark, Bitter and Handsome: Chocolate Stout Cupcakes from Rainy Day Gal


CakeSpy Note: This is a guest post from Rainy Day Gal (a.k.a. Jenny Miller), a fellow Seattle blogger with a major sweet tooth.

Once in a blue moon, I love a good dark beer.

But every day that ends in y do I love chocolate stout cake.

It's rich, moist, and tastes like an indescribably dark chocolatey-chocolate cake without being overly sweet. Plus, you get to pour beer into the batter. Which is fun. For those of you wary about adding beer to chocolate cake, fear not--they don't taste like beer, the stout just keeps them moist, rich, and prevents them from being overly sweet. I came across an intriguing recipe that was begging, nay, pleading to be turned into cupcakes. Because, c'mon. Who bakes whole cakes anymore? We are living in a cupcake world and I am a cupcake gal. So without further ado, here they are. Fair warning: this recipe makes an ungodly amount of cupcakes. Make a half-batch if you don't know 48 people who would like to eat a chocolate stout cupcake in the next two days. Oh, and fair warning #2: You should probably also be drinking a stout while you're making these. Just sayin.

First, let's make the ganache because it'll need a few hours to chill. You need one pound of bittersweet chocolate (chopped or in chip form) and one pint (or 2 cups) of whipping cream. Again, halve this if you don't want to make a billion cupcakes.

Place the chocolate in the bowl of a stand mixer fitted with the wisk attachment. You could also use a hand mixer if you're more in the mood.

Bring the cream just to a simmer on the stove and then remove from heat. Immediately pour the whipping cream over the chocolate. Mix on medium-low until totally combined. Cover and refrigerate for at least 2 hours.

You should probably lick this. It's okay. No one is watching. I'll wait. All done? Wasn't it delicious? Good. Let's move on to the cupcakes.

You need at absolutely sinful amount of butter. 4 sticks or 2 cups unsalted. Paula Deen would be so proud. Also find some sour cream (1 1/2 cups) and four eggies.

For the dry stuff, grab some baking soda (1 tbsp), all-purpose flour (4 cups), salt (1 1/2 tsp), and granulated sugar (4 cups. Yes. I'm serious.). Oh, and you'll also need 1 1/2 cups of cocoa powder. Sorry--forgot to snap a photo.

Finally, the goods: Guinness. Or a similarly dark stout. You'll need two cups, which turns out to be about 1 1/4 bottles. Ready? Let's go. Preheat your oven to 350°. If you want to. Or wait 'till later. Measure out your beer. It won't hurt it it's a few sips less than 2 cups. I promise.

Melt the butter in a saucepan over medium heat and add the stout. Bring just to a simmer and then remove from heat. I never thought I would have a pan of butter and Guinness heating on my stove.

Grab your cocoa powder...

...and immediately whisk it into the butter/beer mixture until smooth. Set aside to let cool for a few minutes.

Meanwhile, mix your dry ingredients together in a big ol' bowl...

...and put the sour cream and eggies into another bowl. I love cracking eggs. It's my favorite part of baking. But I'm also completely terrified of finding a little baby chicken fetus inside. I would cry for days. Too much information? Alright. Moving on.

Cream together the sour cream and eggs using an electric hand mixer on low speed.

Ummm....don't lick these blades. Even I don't love sour cream that much. For the next step, grab a big bowl....

...and dump the sour cream/egg mixture into it. Pour the beer/cocoa/butter mixture on top. Mix on low with the electric hand mixer to combine.

Next, dump in the flour/sugar mixture. Beat a little with the electric mixer just to get it started...

...and finish it off with a spatula. Shiny.

Pour into greased (or lined) muffin pans. I usually use liners, but all I had were the ugly ones left from a Christmas variety pack. I couldn't handle dancing reindeer today. Where's Bella when I need 'em? Bake, one pan at a time, for 16-18 minutes or until...you know the drill. Clean toothpick. Or not. Sometimes I think when the whole toothpick comes out clean that I've already over-baked them. You're the judge of your own cupcake world---you decide.

I filled them up almost to the brim because I like big cupcakes.

Let cool on wire racks.

See what I mean? Ungodly amount of cupcakes.

Once the cupcakes have cooled and the ganache has hardened, let's frost those suckers. Give the ganache a good stir before we start.

Spread it around. Spread it around good. I used about a tablespoon and a half per cupcake and still had a little leftover. You frost 'em however you like 'em.

Oh my. A moment of silence, please.

I wasn't drinking that Guinness while eating a cupcake. You must be thinking of someone else.

Nope. Not me (*licks chocolate ganache from lips*).

The verdict on chocolate stout cupcakes? They were divine. Moist. Rich. Chocolatey with a hint of stout. The bittersweet ganache made them ultra-decadent.

When I make them again, however, I'll try a few variations:

1) Use a more flavorful stout. Maybe a local brew, or something with a little more body. Maybe I'll even boil a larger quantity down to make it more concentrated. I wanted more Guinness-y flavor and less sweet.

2) Halve the recipe. Too. Many. Cupcakes.

3) Try not to eat so dang many. There goes one full week of salads. Happy monday!  

The original recipe for chocolate stout cake can be found right here. Just follow the directions above to make them cupcakes. Enjoy!

Thursday
Jan142010

Do or Donut: The German Chocolate Cake Donut from Rocket Donuts, Bellingham WA

Every so often, a donut comes along that can only be described as a holey experience.

And this baby is worth a pilgrimage to Rocket Donuts in Bellingham, Washington: The German Chocolate Cake Donut. 

Now, the whole theory behind Rocket Donuts, which boasts a cool, sci-fi inspired interior, is that "donuts just ain't serious business"--the idea being that donuts are an indulgence, something fun, and something to be enjoyed. No, they're not healthy, but they do you good. 

But while they claim not to take themselves seriously, the donuts are indeed serious business. With a gorgeous display filled with varieties including a perfect Homer Simpson pink frosted cake donut with sprinkes, pretty crullers, several vegan options, and even a devilish maple bacon bar (not one of the vegan options), deciding on just a couple of flavors was difficult. 

Ultimately, we (myself and CakeSpy buddy Nicole) chose several cake varieties, including the chocolate frosted cake with coconut on top, the Homer Simpson (my term, not theirs), and the donut of the month, the German Chocolate Cake.

While all flavors had a dense and flavorful crumb, the flavor of the month really took the cake. The donut itself had an understated chocolate flavor which wasn't overpowering, but rather perfectly balanced by a thick slathering of traditional coconut-rich German chocolate cake frosting, which added moisture and richness to every bite. The sweet little cherry on top not only added an extra dose of sweetness, but it sure was cute too (and cuteness cannot be underrated in baked goods).

To sum it all up? When classic cake flavor meets cake donut, each bite is like a little jaunt to Bliss City. Of course, if you don't like coconut, bet you wouldn't turn away one of these:

Rocket Donuts, 306 W. Holly St. (Corner of Holly and Bay, Downtown Bellingham), 360.671.6111; online at rocketdonuts.com.

Rocket Donuts on Urbanspoon

Tuesday
Jan122010

Batter Chatter: Interview with Rose Levy Beranbaum

Rose Levy Beranbaum wrote the bible on cakes--literally. Her first book, The Cake Bible, originally published in the 1980s, is largely considered a classic and is currently in its 42nd printing (in case you needed to be told, that is a lot of books!). And it's not hard to see why--Rose approaches baking with a chemist's knowledge but an artist's eye, with recipes which yield delicious and beautiful results. And after a number of blockbuster baking books, now she's back to cakes again with the gorgeous volume Rose's Heavenly Cakes, which includes over 100 recipes for all sorts of cakes, ranging from decadent flourless chocolate cakes to the ethereal Golden Lemon Almond cake and so many more. Even non-bakers will find it hard to resist the gorgeous color photos by Ben Fink (some of which are featured here). Ready to learn more about the baker behind the cakes? Let's go:

CakeSpy: What was the first cake you ever remember baking?

Rose Levy Beranbaum: A Duncan Hines chocolate cake from a mix. The instructions just said to grease, not grease and flour and the cake came apart in three pieces so I had to glue it together with canned frosting. It was for my parents' anniversary.

CS: With Valentine's Day coming up, what cakes might you suggest to set
the mood for love?

RLB: Rose Red Velvet, Double Chocolate Valentine, Quail Egg Indulgence Cake.

CS: My mom will probably be mortified that I am saying this, but she recently confessed to me that although she knows it's wrong "because it says so in Rose Levy Beranbaum's book" that she still uses salted butter in her recipes. Can you give any advice as to why she shouldn't do this?

RLB: Salted butter varies in amount of salt. Sometimes being 3 x the amount of salt specified in the recipe.

(CakeSpy Note: Mama Spy, stop making salt lick cakes!)

CS: In the intro of your book, you acknowledge bloggers as a source of inspiration. Has the advent of food blogs changed the way that you work?

RLB: Hugely! My blog has provided a means of connection for people all around the world which quickly and exponentially increases all of our knowledge. I love seeing bloggers¹ renditions of my recipes with new variations and draw inspiration from requests for specific types of cakes such as the Orange Chiffon baked in a pan without a center tube. I am able to have my recipes tested by my assistant who lives in another state and see the results online.

CS: You say that "today, my goal in baking is to translate the chemical into the practical"--can you explain a bit more?

RLB: The Rose Red Velvet is a perfect example to demonstrate how my analysis of the individual components affects the creation of the recipe. Understanding that buttermilk benefits from baking powder rather than being neutralized by baking soda enabled me to eliminate the usual vinegar and still have a nice tang. Understanding the way in which ovens vary and mixing methods all contributing to the outcomes in baking taste and texture.

CS: Tell me about a favorite cake memory of yours.
RLB: There are so many! Research wise: After many years and many tests trying to make a chocolate chiffon cake, when I finally discovered that adding the egg whites to the batter unbeaten and then beating the batter created the perfect cake I was ecstatic. I called my assistant and he still remembers the words I used which were "cake history has been made tonight!" This cake became the base for my German Chocolate Cake and then the base for the Deep Chocolate Passion Wedding Cake. I traveled across country to make this cake for my friend chef/restaurateur Daniel Patterson and this version appears in my new book, presented on my mother's milk glass dental plate which used to hold her instruments for dentistry. It is the most stunning photo in the book! (pictured left)

Another favorite memory was my appearance doing the Pinecone Chocolate Cake on the Charlie Rose show. It started off with me being very shy but evolved to my favorite part of the long segment when Charlie said he wanted to go into business with me and would sweep my floors and I suggested we marry so my name could be Rose Rose!

Want more? You can easily lose yourself for hours on the informative and entertaining Real Baking With Rose Levy Beranbaum, which includes recipes, baking tips, discussion groups and so much more; you can also get baking with the Rose-inspired baking group Heavenly Cake Bake-Along, and follow the grande dame of cakery on Twitter and Facebook!

Tuesday
Jan122010

Cake Byte: New Cuppie Love Rubber Stamps by Taylored Expressions!

Love is sweet, but cupcakes are sweeter. And while this brand new set of rubber stamps featuring CakeSpy art by Taylored Expressions are not exactly edible, they're incredibly sugary-sweet: they depict scenes of Cuppie love! This set would be perfect as a Valentine's Day surprise for your sweetie, or buy it to make a sweet card for all of the sweetest people in your life!

This set retails for $21.95 and comes nicely packaged with a beautiful color index sheet; you can purchase it here. You can also find great project ideas on the Taylored Expressions blog and stay in touch with Taylored Expressions via Twitter!

Tuesday
Jan122010

Sweet Love: A Bakery Crush on My Kids' Cookies, Bainbridge Island WA

Cookies are one of those foods fraught with nostalgia--few people can think of freshly baked cookies without sweet memories of the mom, dad, grandma, or neighbor who baked them. And that is the idea behind Bainbridge Island-based My Kids' Cookies, a retail bakery run by Barbara Reininger, who, according to their website,

began baking these fabulous cookies when her children were young. Having a love of chocolate chip cookies, but not able to eat them all, she began to give them away to friends. Her children wanted to share with their friends too, so they created the cookie raffle. They'd pick a friends name and off they'd go to deliver ‘just because’ cookies. More than one of the happy beneficiaries suggested that Barbara begin selling her cookies and the rest is My Kids' Cookies history. Barbara used to bake cookies to get her kids to do their homework. Now she's baking cookies to pay for college.

But not only is the story sweet--so are the cookies. Since they opened in 2007, they have branched out from the chocolate chip, peanut butter and oatmeal varieties to offer a number of other delicious cookies and sweets as well: milk chocolate peanut butter delights and gorgeous slabs of buttery shortbread, as well as some non-cookie goods like brownies, pumpkin muffins and cupcakes--many of which can also be shipped nationwide.

Perhaps the best thing about My Kids' Cookies is that while they have grown, they've still remained very true to their humble beginnings: simple, unfussy, but very good treats that would taste just as good today as they would have after school when you were little. Oh, and they've maintained a great sense of humor, too.

My Kids' Cookies retail bakery is located at 9723 Coppertop Loop NE, #202, Bainbridge Island, WA; a variety of their baked goods can be shipped and are available for purchase online at mykidscookies.com; if you want yet more, you can keep in contact via their blog, Facebook, or Twitter.

Monday
Jan112010

Baker's Dozen: A Batch of Sweet Moments in Fiction

Baby, it's cold outside--so why not get all warm and fuzzy-feeling by curling up with a book featuring delicious treats? Here's a baker's dozen of fictional tales which include memorable scenes involving sweets.

Bread Alone and The Baker's Apprentice by Judith Ryan Hendricks: These linked books detail a pivotal time in the life of the main character, who abandons a plastic LA lifestyle and keeps it real by working at a bakery in Seattle. 

Carrot Cake Murder (and basically anything by Joann Fluke): A murder mystery series which focuses on an unlucky baker who has a tendency to come across dead bodies. This series includes recipes that are actually quite good!

Chocolat by Joanne Harris: If this doesn't make you want chocolate, nothing will.

Cooking for Mr. Latte by Amanda Hesser: OK, so this is not fiction, but it really does read like it--and it has a recipe for cake. Win-win!

Great Expectations by Charles Dickens: Who could forget Miss Havisham's mummified wedding cake? 

Heartburn by Nora Ephron: Before there was Sleepless in Seattle, before she directed Julie and Julia, Nora Ephron was one of the first novelists to include recipes in a novel. This one is liberally peppered with all sorts of food, but has a killer Key Lime Pie recipe.

Lady Baltimore by Owen Wister: Owen Wister's tale from whence the cake of the same name sprouted!

Like Water for Chocolate by Laura Esquivel: Sex! Betrayal! Sadness! And best of all, plenty of food (including cake!).

Little House in the Big Woods by Laura Ingalls Wilder: Two words for you: Maple Snow. What kid didn't want to get in on that action after reading this classic?

Pastries: A Novel of Desserts and Discoveries by Bharti Kirchner: The title does kind of say it all--this novel details the soul-searching journey of a Seattle baker.

Ruby Bakes a Cake by Susan Hill: This one's for the kids, but even adults will enjoy the sweet illustrations (by my mom, Margie Moore!) accompanying an equally sweet story of Ruby the Raccoon and her journey to make the ultimate sweet treat.

The School of Essential Ingredients by Erica Bauermeister: This wonderfully written novel details several students in a cooking class and the ways in which they lose (and find) themselves in cooking. Includes a great chapter (with valuable baking tips and a recipe!) on cake.

September Fair: A Murder-by-Month Mystery by Jess Lourey: This murder mystery is not about sweets per se, but it takes place at a Minnesota state fair and includes plenty of appetizing descriptors of decadent fair foods (deep fried nut goodie, anyone?).

That's just a baker's dozen of sweet reads--please feel free to comment with your favorites or to leave suggestions!

Monday
Jan112010

Rising Above: Cake Pedestals by Once Upon a Pedestal

Presentation is everything.

What exactly does that mean? Don't put your beautifully frosted and decorated cake on a paper plate, that's what it means.

A great cake pedestal can make your sweet treats even sweeter--and nobody knows this better than Devon of Once Upon a Pedestal. Though by day she is a research at UW ("U-Dub", as anyone who has ever seen Singles knows), she comes from a sweet background: her mother and grandmother both worked in the same bakery when she was growing up, and she herself worked at a bakery for five years. 

But it was reading some of the awesomest blogs out there (Bakerella, Tartelette, etc) that galvanized her action: she realized that she didn't have a creative way to display her goodies. Unable to find a display she liked in shops, she made one herself--a shop soon followed. Constructed using found and vintage objects paired in sometimes unlikely combinations, these pedestals are treasures--like snowflakes (or hand-frosted cupcakes), no two are exactly the same, but each one is precious.

Seriously, wouldn't your next batch of cupcakes--or brownies, or cookies, or even an Opera cake--look beautiful on one of these babies?

Want more? Go ahead and visit the Once Upon a Pedestal shop.

Monday
Jan112010

Batter Up: Deep Fried Cupcakes on a Stick for Serious Eats

This one's dedicated to all of you who made New Year's resolutions to eat healthier: deep fried cupcakes on a stick.

These babies were made for the weekly CakeSpy installment on Serious Eats, inspired by a deep fried candy bar recipe; each little cake was speared on a stick, chilled, then battered up and fried until it reached a perfect golden hue. The resulting taste, which falls somewhere between childhood nostalgia and greasy fair food, is alarmingly addictive.

And hey, if it is in fact a one way ticket to Heart Attack City, at least we had a good run.

For the full scoop plus recipe and tutorial, visit Serious Eats!

 

 

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