Home Home Home Home Home Home Home
CakeSpy

Featured:

 

How a rainbow cake is really made
Unicorn Love: the Eating Disorder Recovery Blog

 

 Buy my brilliant books!

Buy my new book!

Buy my first book, too! 

CakeSpy Online Retail!

 

Archives
Gallery

Fantastic appliance for cake making on DHgate.com

everyrecipe.co.nz

Craftsy Writer
Monday
Jan112010

Sweet Love: A Valentine's Day Bakery Crush on Fields of Cake in Maine

Question: What is love?

Answer: Love is sweet, rich, and full of butter. And this Valentine's Day season, the collective CakeSpy heart has been captured by the sweet treats made by Fields of Cake, a Brunswick, Maine-based custom order baking operation which (joyfully!) is able to ship a select few sugary sweets nationwide.

So what kind of sweets could you get by mail? Here's a roundup:

Red Hots Fudge: White Chocolate Fudge with just enough crushed red hots for a creamy, spicy balance that is out of this world! $6/ 8 ounce box

Red Velvet Whoppidy-Do’s (pictured top): Red Velvet whoopie pies filled with scrumptious Amaretto Buttercream and half dipped in White Chocolate and beautiful edible red glitter. Amazing. $9/ half dozen

Fresh Raspberry Truffles: Fresh Raspberries, filled with a bit of almond paste then dipped in silky dark chocolate. $12/ 8 ounces (note: these are not shippable)

Fresh Strawberry Marshmallows: Beautiful light pink swirled clouds of strawberry sweetness. If you have never tasted a homemade marshmallow, DON’T miss out on this. They are heaven. $9/ dozen

Giant Chocolate Chip Cookies: As big as a saucer, with chunks of delicious fine dark chocolate. These cookies are crispy on the edges and soft and chewy in the center made with 3 kinds of sugar and a few of my own secrets. $15/ dozen

Chocolate Toffee Marshmallows: A light delicious vanilla bean marshmallow swirled with fine dark chocolate and chunks of toffee. Insane! $9/ Dozen

Heartbreaker Cupcakes: Chocolate cupcakes, filled with chocolate chunks and smoked sea salt caramel, topped with chocolate ganache and white chocolate buttercream. (shipped cupcakes will be in mason jars) $21/ half dozen

Combo Pack: 4 pieces of Red Hots Fudge, 2 Whoopidy-Do’s, 4 Truffles, 4 of each Marshmallow and 2 Giant cookies. Blissful Excess at it’s best. $18/pack (Note: If you are having the combo pack shipped to you, the truffles will be swapped for either 4 extra pieces of fudge or 4 extra marshmallows, your choice).

Want to order? You can check out the Fields of Cake shop, or contact Head Baker Carrie by email at carrielynnfields@gmail.com or by phone (so old-school!) at (207)449-7982.

Sunday
Jan102010

Accent on the Butter: Peanut Butter Nanaimo Bars

Nanaimo bars are quite possibly one of the most perfect foods out there, comprised of a dense, chocolatey crust, a dreamy middle layer of custardy buttercream, and a thick slab of chocolate on top as a crowning glory. But what happens when you add peanut butter to all this awesome?

What happens, friends, is that you get an indescribeably rich, irresistible, salty-sweet dessert experience: this is the type of treat that peanut butter cups dream of becoming when they grow up.

Wanna try it out? Here's the recipe.

Peanut Butter Nanaimo Bars

- makes about 36 bite-size bars -

 Adapted from a recipe found on the City of Nanaimo website

Ingredients for bottom layer
  • 1/2 cup unsalted butter
  • 1/4 cup sugar
  • 5 tablespoons cocoa
  • 1 egg, beaten
  • 1 1/4 cups graham cracker crumbs
  • 1/2 cup finely chopped roasted peanuts (or walnuts or almonds work nicely too)
  • 1 cup shredded coconut
Ingredients for middle layer
  • 1/2 cup unsalted butter
  • 2 tablespoons creamy peanut butter
  • 2 tablespoons vanilla custard powder or instant vanilla pudding powder
  • 2 cups confectioners' sugar
  • 1/2 teaspoon salt (omit this if your peanut butter is salted)
Ingredients for top layer
  • 4 squares semi-sweet chocolate (1 ounce each)
  • 2 tablespoons unsalted butter
Procedure

 

  1. Prepare bottom layer. Melt the butter, sugar, and cocoa in a double boiler until fully incorporated, but do not let the mixture come to a boil. Add the beaten egg and stir constantly until the mixture begins to thicken. Remove from heat and stir in the graham cracker crumbs, coconut, and nuts. Press down firmly into an ungreased 8 x 8-inch pan; try to make the mixture as flat as possible in the pan. Let this cool for about an hour.
  2. Prepare the middle layer. Cream the butter, peanut butter, instant pudding powder, salt, and confectioners' sugar together, beating until the mixture is light and fluffy. If it is too thick, you might want to add a small quantity of milk or cream to the mixture, til it is of a spreadable consistency. Spread over bottom layer, once again trying to make the surface as flat as possible. At this point, I like to put the pan in the refrigerator, as it is easier to spread the top layer on when the buttery middle layer is a bit more solid.
  3. Prepare the top layer. Melt chocolate and butter slowly over low heat. Once fully melted and incorporated, remove from heat and allow to solidify to the point where it is thick but still pourable. Pour over second layer as quickly as you can so that the middle layer doesn't begin to melt.
  4. Let the bars cool for at least one hour in the refrigerator before serving.
Friday
Jan082010

Sweet Reunion: Catching up with Dozen Bake Shop, Pittsburgh PA

Sure, you love spying on the sweet spots via CakeSpy's Batter Chatter feature. But what goes on after the sweet interrogations?

It having been about two years since the interview with Dozen Cupcakes in Pittsburgh, it seemed high time to check in and see what's been going on in their sweet universe.

Not only have their wares since been declared Pittsburgh's best cupcakes, but they also opened an exciting second location--Dozen Bake Shop! And that led to locations 3...and 4...and 5! 

A natural follow up to Dozen Cupcakes, the Bake Shop does have some seriously delectable-looking cupcakes...but they also boast a full range of baked goods, ranging from cookies...

to bars (like these oat-fudge bars! OMG!)...

to gobs ("whoopie pies" to a lot of us)...

to an amazing array of layer cakes such as the gorgeous rainbow cake pictured top, or these...


Like, whoa.
As they say, proof is in the pudding--and based on all of the awesome baked goods featured here, Dozen has had no problem continuing to make the world a sweeter place.

Dozen Cupcakes and Dozen Bake Shop are located in Pittsburgh, PA; for more information and locations, visit dozencupcakes.com and dozenbakeshop.com. You can also connect with them via Flickr, Facebook and Twitter!

Friday
Jan082010

Hopeless Quandary: A Quest for the Elusive Peppermint Bark Ice Cream

There are probably worse things than having a craving for a particular sweet which you cannot satisfy.

Unfortunately, nothing comes to mind at the moment.

This is why, when CakeSpy reader Stephanie sent a plaintive plea a few weeks ago inquiring about Peppermint Bark Ice Cream, I couldn't help but feel her pain.

Peppermint Bark Ice Cream, you say? Yes, friends. It exists. It's a rare holiday treat produced by Haagen Daz which includes delicious swirls of the beloved holiday confection. It's so much more than just peppermint--and don't you dare confuse them.

But with such deliciousness as this, why was it so hard to locate?

As Stephanie reported, she visited several retail outlets (grocery stores, big box stores, etc) which advertised the dear dairy stuff--some of which even had it specifically advertised in their freezer aisle--but nary a pint was to be found.

On her urging, I too took up the cause, but to no avail--the sweet stuff seemed to be impossible to find in Seattle (although I did discover this--Take The Cake ice cream!).

But just when she was about to start drafting a strongly worded letter to Haagen Daz, a little lightbulb went off. After all...doesn't Seattle happen to be the home of the only Haagen-Dazs store in the Northwest? As Stephanie reported, "I googled "Haagen-Dazs ice cream" and the store was the first thing on the list, so I called and she said she had it. The pictures show the freezer case at Fred Meyer and the absence of the ice cream, despite the huge picture; the ice cream store owner who packed it for me and the cute thing she wrote on top.

So after all that, how was the ice cream? "It's a lovely ice cream, pepperminty, for sure. The white chocolate flavor is very subtle. I think if snow had a flavor it would be peppermint bark ice cream." Though she notes that one could "probably make an excellent substitute with any good vanilla ice cream and pieces of peppermint bark", ultimately it was worth the quest--"I always look forward to the Ghirardelli peppermint bark that is everywhere this time of year, that's why I was so obsessed with finding the ice cream."

Friday
Jan082010

Batter Chatter: Interview with Christa of Bake Sale, Courtenay, British Columbia

When someone says that they run a custom-order baking business, my general reaction is a gleeful whoop of joy. But when they specify that they specialize in gluten-free, vegan baked goods? Well, my eyes may slightly narrow in a "prove it" sort of way. But Christa of Bake Sale, a Courtenay, Canada-based operation, has an enthusiasm for baking which simply can't be denied--devoid of gluten and dairy as they may be, the committment to deliciousness cannot be denied! Curious? Here's more:

CakeSpy: First off--what's the last baked good or sweet you ate?

Christa / Bake Sale: A gluten-free vegan chocolate chip cookie, leftover from one of yesterday’s orders.

CS: What made you decide to take your baking interest to the next level--by starting a custom order business?

CBS: It’s really been a long time coming. For years I’ve toyed with the idea of starting a baking business, but something always seemed to get in the way of making it a reality. When we moved to a small town (Courtenay, BC) in 2007 and I started learning to bake specialty vegan and allergy-sensitive goods for friends, I began feeling like I was in a place where there was a niche to be filled. I’ve been a stay-at-home mom for the last 4.5 years, and it also felt like it was time for me to have something going on for me again, apart from raising my son.

CS: What are some of your goals with your business?

CBS: I have no plans for world domination. I would love to venture into more elaborate catering to large events, and weddings in particular. Many people are urging to me get into a storefront, but I love being able to work in small batches.

CS: A lot of people hear "gluten free" or "vegan" baked goods and immediately think of hockey-puck type cakes. How do you respond to this dismissive type of reaction?

CBS: I think that these words sometimes scare people off a little. If they’ve never tried any vegan baking, they might be skeptical. The common perception is that butter, wheat and dairy are what make everything delicious, but this is not always the case. Vegan baking is relatively simple. There are many suitable substitutions for animal products, it’s all about finding the right ones to work with your favorite non-vegan recipes. Gluten-free flours, on the other hand, can be tricky to work with. It’s easy to get discouraged when you try to replace all purpose flour with rice flour, and wind up with rock hard cookies or cakes. There’s a bit more trickery in baking gluten-free. There almost always needs to be a combination of flours, and what works for one item will fail miserably with another. It can be very frustrating, and the ingredients are expensive. Many of us have had a bad experience with disappointing gluten-free items we’ve encountered, and thus gluten-free baking has earned a bad reputation. But there is hope! Alternative baking can be quite delicious, and pleasing to those who routinely eat its wheat, butter and egg-laden counterparts.

CS: Which is the hardest baked good to make with dietary restrictions?

CBS: Pastries. I’ve made numerous attempts at gluten-free vegan hand pies, and have yet to find the perfect pastry that is relatively easy to handle, and produces a truly great result.

CS: What's your most popular item?

CBS: Mini Cupcakes. People really love the cuteness of them, and usually order more than one variety. They are especially popular for children’s birthday parties, being that they are the perfect size for little hands.

CS: I feel like date squares are a bit of a throwback recipe, something you don't see often -- tell me about how they got on your menu?

CBS: They are a coffee shop staple here in Canada, actually. They are sometimes called “matrimonial cakes”, and made with various fillings. My husband and I made two large matrimonial cakes, in place of traditional cake, for our wedding, so I guess I have a soft spot for these oat & brown sugar-laden squares.

CS: What baked good do you think will be the next big thing (or which one do you wish would be)?

CBS: I’ve been really into different takes on pie. Smitten Kitchen featured a slab pie over the Summer that blew my mind. Hand pies and galettes are also awesome variations. I would be excited to see pie shops pop up in the same way that cupcake shops have in recent years.

CS: If there were a made-for-tv movie made out of your life, what would be the title?

CBS: I was really stumped by this question, so I asked a few friends for help with it. My friend Aaron said it would simply be called “Rad”, but it’s not so catchy, is it? 

CS: So what's next for Bake Sale?

CBS: I would like to see Bake Sale accepted into our fantastic local farmer's market this spring, and establish a reputation among locals as the go-to spot for delicious baking that happens to be vegan and wheat/gluten free.

Want more? Naturally. You can visit Bake Sale online at itsabakesale.ca; you can also join their Facebook fan club here.

Friday
Jan082010

Sweet Art: Confined for Illustration Friday

Confined for Illustration Friday How could it be wrong when it tastes so right? Love shouldn't be confined to just cake or pie, when they're so much better together. Done for this week's Illustration Friday theme of Confined.
Friday
Jan082010

Baker's Dozen: A Batch of Sweet Links

Photo credits, from top left clockwise: the kitchn, Piece of Cake, Jules Food, Hardly Utopia

This year, resolve to do the opposite of dieting, starting with this batch of sweet excess:

"You've Got Mail" cupcakes--complete with mini mailboxes! Now that is cute. (via hardly utopia)

Piece of Cake delivers the ultimate peace offering: a hunk of fat, New York-style crumb cake. (via piece of cake)

When millionaire's shortbread invests well, you get multi-millionaire's shortbread. (via julesfood)

No mixer? No problem--check out this No Mixer, One Bowl Cake. (via the kitchn)

Dulce de leche sandwich cookies: double the pleasure, plus filling. (via joy the baker)

These cinnamon rolls are devoid of gluten, but not delicious butter or sugar. (via gluten free girl)

Give your crepes a super sweet makeover (crepe-over?) by cake-ifying them. (via martha stewart)

If you are what you eat, let's all be honest: the fat piggy cake. (via family fun go)

Tastes like heaven: leftover eggnog and bread pudding cupcakes. (via paula deen)

Addictive anise cookies, dreamed up by Dorie and endorsed by Tea. (via tea and cookies)

Looking pale has its upside, based on this Brown butter vanilla cake with caramel buttercream. (via dessert first)

Just Fondue It! Chocolate orange fondue is a great way to eat more fruit. (via ezra poundcake)

It's hip to be square, so long as we're talking Nutella cheesecake squares. (via coconut & lime)

Wednesday
Jan062010

Wink and a Smile: A Warm Welcome to Wink Cupcakes in Seattle 

Wink Cupcakes

Some say that the cupcake thing has gone too far in Seattle. They say that 10+ cupcake shops (4 Cupcake Royale locations, 3 Trophy Cupcakes locations, plus Yellow Leaf Cupcakes, Coffee to a Tea with Sugar, New York Cupcakes, Sweet Cakes, plus numerous other bakeries which carry cupcakes) in Seattle and the Eastside is simply too many.

However, because I have a deeply rooted belief that there is always room for more cupcakes, I'm happy to welcome the newest member of the cupcake club, Wink Cupcakes.

Wink Cupcakes

Wink had previously operated as a special-order operation from a commercial kitchen in lower Queen Anne, but has now upgraded to a retail location on top of Queen Anne.

And so, in celebration of Wink's upgrade to being a retail operation, I decided to take these little cakes on a tour of some of their Seattle surroundings:

Say hello to Dick's, Wink Cupcakes!
Vanilla vanilla, say hello to Dick's Drive-In. Acquaint yourself well, because you simply don't know how beautifully you work together--you are bound to share belly space.

Wink cupcake, meet the Monorail
Red Velvet, meet the Monorail. It has a tendency toward crashing into itself and really only goes from the Space Needle to the mall, but it's a Seattle icon. Enjoy.

Guiness cupcake from Wink Cupcakes, Seattle
Guiness cupcake, say hello to the Vera Project. You look like a trendy little cake, so you're bound to enjoy the hipster bands who play here. But just be quiet about the whole alcohol thing--it's an all ages venue!

Wink Cupcakes, Seattle
OK, Guiness, I could tell you were getting itchy for a drinky-drink. Happily, Vera isn't too far away from the Five Point Cafe, a lovely dive bar where you might be fancier than some of the beers on tap, and you're definitely dressed fancier than the typical customer, but still, you might find some comfort here.

Champagne cupcake from Wink Cupcakes
Champagne cupcake, say hello to the Space Needle. It's a famous tower here in Seattle, perhaps you've heard of it? Even on a rainy day, it's a lovely feat of architecture...kind of like you, you pretty little work of cupcake art.

Oh, look, Red Velvet--we've reached our final destination. What's this place, you ask? Well, it's my kitchen. What do you mean it's not as cool as the other places?

Wink Cupcakes

Sorry Red Velvet, but it appears that this is the end of the tour for you.

Want your own Wink Cupcakes adventure? Visit the shop at 1817 Queen Anne Ave. North, Seattle; online at winkcupcakes.com.

Wednesday
Jan062010

Sweet Art: Cupcakes in their Underwear Eating Soup and Watching Dawson's Creek

Custom holiday order

As a professional cupcake illustrator, I am occasionally faced with requests which I imagine are not often encountered in other industries.

For instance, over the holidays, when customer Megan inquired if I would be able to create a painting featuring "Cupcakes in their underpants eating soup and watching Dawson's Creek...with a little orange kitten nearby batting at something?"

...let's just say my response was swift and confident (and, I might add, without any follow up questions): YES.

Just another example of why I love my job.

For more information on custom CakeSpy art, visit cakespyshop.com!

Tuesday
Jan052010

King of the Hill: The Difference Between Galettes des Rois and King Cake

Galette des rois Vs. King Cake
CakeSpy Note: the King Cake photo above left is from a previous post on this site, from flickr user bobby_emm.

Christmas may be over, but the season of the King is just about to begin. No, not Elvis--we're talking King Cake. And as the Epiphany (aka King Cake Kickoff Date) draws ever closer, it seemed like a good time to examine the Galette des Rois and the King Cake to see some of the differences. Ready?

First, let's discuss the physical differences--what are these cakes?

Galette Des Rois: This cake consists of rounds of flaky puff pastry, layered with a gorgeously dense filling of frangipane. By many accounts, this popular version of the cake seems to hail from northern France.

King Cake: This version, as we know it in the USA, is largely associated with New Orleans, and is defined by wikipedia as "a ring of twisted bread similar to that used in brioche topped with icing or sugar, usually colored purple, green, and gold (the traditional Carnival colors)... Some varieties have filling inside, the most common being cream cheese followed by praline."

Both cakes are often garnished with crowns--the galette des rois version commonly being a paper version which can be worn.

Based on my research, the New Orleans King Cake more closely resembles another regional French variation which goes by various names: Gâteau des Rois, or sometimes the couronne, or sometimes the Twelfth Night Cake, which is made of brioche and candied fruits--one could surmise that the New Orleans version is a derivation of this. (Note: Not to confuse things, but it does seem that occasionally galette des rois and gateau des rois are used interchangeably).

Physical differences aside, there are several other subtle differences between the two cakes:

The Trinket

With both the Galette des Rois and the King Cake, there will be a trinket hidden inside the cake, and the person who finds it in their slice is declared "King". However, what the trinket is can vary.

With the Galette des Rois, Individual bakeries may offer a specialized line of fèves depicting diverse themes from great works of art to classic movie stars and popular cartoon characters. According to Dorie Greenspan's entry on Serious Eats,

Feve means bean and, originally, that’s what the trinket was. But over the years, while the word feve remained, the beans gave way to fanciful trinkets. (There are feve collectors all over the world now.) It probably goes without saying, but this being Paris, the best pastry chefs change their feves each year and, yes, vie to be the most original.


With the King Cake, while variations exist, by far the most popular trinket is a baby figurine. Why? Well, as you learned in last year's King Cake entry, some say is to represent the young Christ of the epiphany; however, we like this explanation so much better: "a local bakery chain got a large shipment of such plastic dolls from Hong Kong very cheaply in the 1950's and had to use them up and there is no more signifigance than that." Who knows the real truth, but hey, it makes a good story.

Galettes des rois
The Duties of the King

Additionally, the duties associated with being crowned king can vary. With both cakes, the lucky trinket-finder gets to wear the crown that traditionally garnishes the cake; while in both cases this person is declared king of the moment, it seems that a tradition more closely tied to the King Cake is that this person is also responsible for buying the cake for the next party. It would make sense that this tradition is tied only with the King Cake though, as it is available for a longer period of time and therefore there would be more occasions for the cake to be served. Which brings us to the next point...

Dates Available

Another major difference between the cakes is the dates of availability. Though both make their big debut on the Epiphany (January 6), the Galette des Rois has a noticeably shorter season--it is generally available through the month of January, whereas the King Cake will be available for the full Carnival Season, culminating on Mardi Gras (mid to late February, or sometimes even March).

Want more?

Now, by this point you may be feeling a royal hankering for one or the other of these cakes--happily, there are sweet, sweet resources for you. Ready?

Here is a recipe for the galette des rois; here is a recipe for the King Cake.

As for places to buy? 

For the galette des rois, look to your local French bakery--anyone worth their fleur de sel should have it available at least on January 6th. As for the King Cake? Alas a harder species to find, unless you're in the New Orleans area--however, joyfully, several bakeries, such as Gambino's, Haydel Bakery, and Randazzo will ship King Cakes anywhere in the US.

© Cakespy, all rights reserved. Powered by Squarespace.