These pint-sized decorative cupcake wrappers are ideal for special occasions--cooing is guaranteed when you serve your cakes using them!
Plus, they're made by a really cool local company (read the CakeSpy interview with owner Carrie Middlemiss here).
Cupcake wrappers available for purchase at bellacupcakecouture.com.
Here's a shout-out to all of the Seattle sweeties out there: a bonus Cupcakes at the Space Needle holiday card design! It's the newest item in the CakeSpyShop.
Here's the basic info:
This is a boxed set of 10 cards and envelopes. The cards measure 4.25 x 5.5 inches folded. All ten are the same design: sweet little wintry cupcakes at the Space Needle in Seattle! The envelopes are plain white, and empty canvas to draw little snowflakes, hearts and Santa hats on for the recipient!
Inner Greeting: "Sweet holiday wishes"
These cards (as well as a bunch of other sweet stuff for the holidays!) are available for purchase at CakeSpyShop.com.
This time, it's a set of Christmas rubber stamps featuring Cuppie in all sorts of sweet wintry scenes! This set of unmounted rubber stamps is a collaboration between CakeSpy and Taylored Expressions, and it comes just in time for either making your own holiday cards...or for giving them to a crafty friend as a holiday present! The set would usually retail for $21.95, but one lucky winner is getting a set for free!
To put your name in the running, just answer the following in the comments section(because it's never to early to start thinking about these important things):
What sweet treat are you most looking forward to this holiday season?
This is all, of course, to say, that I have had a lifelong relationship with chocolate--as a consumer. And while my tastes may not be so refined that I can calculate cacao percentages upon a single bite, I do know what I like. And I definitely like Coco & Co., a Portland-based chocolate company specializing in a variety of truffles, barks, and mendiants (fancy chocolate medallions). Want to learn more? Here's a brief interview with Sarah Leoni, the owner and head chocolate girl, who developed a deep love of chocolate in Lyon, France:
CakeSpy: What did you do before you started this company?
Sarah Leoni: I've done lots of odds and ends jobs, everything from being a barista to working in a Microbiology lab to teaching French and Italian and most recently as manager of a salon and spa. Each one taught me a little about what I wanted to do with my life and how to start a business.
CS: What took you to Lyon , France?
SL: I had always dreamed of living in Europe, so when I was in school I gravitated towards languages. I studied French and Italian and was able to spend a year abroad in both Italy and France. The majority of that year was in Lyon.
SL: If you count eating chocolate all the time, then yes, I studied chocolate there. But no, not formally. I was there to study French language and culture.
SL: In part, I think the inspiration for me to start a business has been there all my life and my love of chocolate was innate. But being in France definitely guided a deeper appreciation for savoring life's pleasures - for taking the time to really enjoy what we eat and drink and do. Also, the chocolateries and the patisseries in France felt like home for me - I could see myself behind their counters. Going into them wasn't just about buying a sweet, it was a way to daydream about the future.
CS: How has chocolatemaking affected how you look at other chocolate? Has it deepened your appreciation, made you more critical, etc?
SL: Making my own chocolates has made me more critical and more appreciative. I have less tolerance for chocolate that is mass-produced, over-flavored and too sweet. I can notice subtle nuances in chocolate that I couldn't before, so I'm very happy when I find chocolate that is obviously made with care.
CS: What is your ultimate chocolate dream?
SL: In terms of chocolate, my dream is to participate in the growing, harvesting and hands-on production of the cocoa beans. I want to make my own chocolate from bean to bar. I want to see that the people growing the trees are getting paid a living wage - I want to connect with the birth of chocolate, the rich history, the cultures it comes from and the lives it supports.
- November 7: Hip Happening, from 11am-5pm at the Sellwood Masonic Lodge, 7126 SE Milwaukie
- November 20: Handmade NW Holiday Market, from 10am-6pm at the World Trade Center Plaza, Downtown Portland
- November 24th: Moreland Holiday Farmer's Market, from 3PM-7PM at the Boys and Girls Club at 7119 SE Milwaukie
- December 6: Handmade NW Formal Holiday Artisans Fair, from 11am-6pm at The Chelsea Ballroom
- December 13: Crafty Wonderland Super Colossal Holiday Sale, from 11am - 7pm at the Oregon Convention Center, Exhibit Hall D, 777 NE MLK Jr. Blvd.
Dear Bredenbeck’s Bakery:
I've never met you, but I love you. Why? Because recently you sent me the adorable following recipe / Halloween craft idea: Ghoulish Cupcakes! I'm happy to report that it is as easy in practice as it is in theory, and all parties to which they are served are completely delighted--and satisfied by the taste, as well. It's no trick: these are a real treat!
P.S. To all others--do you want to recreate this magic at home? It's easy. Just do this:
Ghostly Halloween Cupcakes
-recipe kindly donated by Bredenbeck’s Bakery in Philadelphia -
- A dozen of your favorite cupcakes (I used this recipe)
- 16 oz. vanilla icing (I used this recipe)
- 22 oz. (two packages) white chocolate chips or candy coating, plus a generous tablespoon of vegetable shortening (the shortening is my addition)
- Gel icing
- Start with your favorite cupcake recipe and bake according to instructions.
- Flip your cooled cupcakes upside down, and spoon a dollop of icing on top (of the upturned bottom) to add height
- Place the iced cupcakes in the freezer until icing is firm
- Melt white chocolate and shortening in a double boiler
- Place frozen iced cupcakes on a wire rack
- Spoon melted white chocolate or candy coating over top of iced cupcakes, allowing excess to drizzle through wire rack
- Create beady eyes and scary faces with black shoestring licorice or gel icing
If you happen to be in Philadelphia, you can also try the original Bredenbeck’s version of these tasty treats. I hear a rumor that for the month of October, customers who say “Boo!” will receive a ghost cupcake for a discounted price.
Care to hear more about the bakery? OK! Here's the 411: A Philadelphia tradition since 1889, Bredenbeck’s Bakery bakes its delicious cookies, cakes, pies and pastries with the finest all-natural ingredients. Located in the heart of Chestnut Hill, Bredenbeck’s is famous for its delicious butter cookies, fancy miniatures and gourmet wedding cakes, all baked on premises. The historic shop is located at 8126 Germantown Avenue, Philadelphia, PA, 215-247-7374 or online at bredenbecks.com.
This week's Illustration Friday theme is "Fast", which immediately made me wonder how quickly a cupcake might run a marathon. As evidenced by this illustration, all that buttercream certainly does make for a sugar "rush"!
Because you know what? They aren't very fun at all. Eating just one is definitely not fun (too small!) and when you inevitably try to satisfy your candy appetite by eating 10-12 of the pint-sized treats, what you feel is basically the opposite of fun.
Can this sticky situation be salvaged in time for Halloween, when Fun Size reigns? In the name of science, I purchased an entire bag of Fun Size Snickers bars and tried in several different ways to put the fun back in Fun Size. I'm happy to report that it was indeed fun, decidedly delicious, and these ideas could easily be translated to other Fun size variations (perhaps not so much on the non-chocolate varieties such as Starburst or Skittles, though I encourage you to choose your own adventures). Ready for some fun? Let's do it:
Fun Size S'more: Guess what? Making a s'more with a Fun Size candy bar instead of bar chocolate works fantastically! The caramel oozed in a most satisfying way, and worked in a sort of campfire-meets-rocky road sort of way. (P.S. if you like this, you may also enjoy the S'moreo).
Fun Size Filled Cupcakes: Make a batch of cupcakes. Fill the cup slightly lower than you generally would with batter, and put a fun-size bar directly in the cup. Bake per the recipe's instructions, and then frost once cooled. It's like a sweet trick (and treat) in the middle of your already awesome cupcake. Score!
Fun Size Frosting Sandwich: Sandwich together two Fun Size bars with a generous smear of buttercream frosting. Ignore any objections or concerns that may arise as a result of friends, arteries, or better judgment, and let the party in your mouth begin.
Fun Size Kebab: Alternate slices of your Fun Size candy with another small-ish confection, say a Little Debbie Swiss Cake Roll. Because two small treats make one delicious experience.
Fun Size Shortbread: Kind of like a simplified Millionaire's shortbread. Simply make your favorite shortbread recipe and form as cookies or as bars (I used a mini scone pan, for no particular reason other than that it was clean and around), and before baking cut up an entire Fun Size candy bar on top of each serving. The candy will ooze into the shortbread as it bakes. It doesn't necessarily look pretty, but it tastes fantastic.
"Let's Be Honest With Ourselves" Fun Size Confection: Let's be honest. We've all eaten four Fun-Size candy bars (at least) in one sitting. So why not be honest with yourself by mashing them all together beforehand? Take four bars and align them together on a plate; microwave on high for about 20 seconds. Use a knife to smooth over the chocolate so that they stick together, and dig in while it's still warm. Use a knife and fork and your dignity will remain intact. Sort of.
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You can accessorize in the cutest way possible with a brand new suite of custom card and checkbook holders I designed for one of my favorite companies, All-Mighty! The designs incorporate all sorts of cupcakes and sweets hanging out with Boston Terriers in some of the world's most chic places!
Now if these aren't cute, I don't know what is!
To purchase these new items (as well as a bunch of other sweet products!), visit all-mighty.net.
Like, OMG. As a huge fan of Seattle's High 5 Pie, Danny and myself were very excited to receive a preview pack of their new fall "flipside" hand pie offerings. Here's what we sampled:
First, the spiced plum walnut flipside, a sweet and spicy pie with a great texture and cozy, spicy flavor;
and of course the S'mores flipside ( below); while initially we were surprised to slice it in half and discover that the chocolate had mostly sunk to the bottom leaving a hollow pie shell on top, this was quickly turned into an advantage when we heated the halves and stuffed them with vanilla ice cream;
Though I generally don't go savory, I would be remiss if I didn't give a quick mention to their hearty potato/cheese/dill/veggie flipside, a comforting and homey potpie type of snack...
Though they weren't ready when we sampled them, there will also be caramel pecan and pumpkin pie options available.
Overall thoughts? Suffice it to say it's going to be a very good fall to become fat.
High 5 Pies are available at all Fuel Coffee locations; for more information, visit high5pie.com. Also, keep updated with them via Twitter and their blog, and you can also buy proprietress Dani Cone's awesome book on Northwest coffee culture, Tall Skinny Bitter: Notes from the Center of Coffee Culture.