Blueberry Pie! Our Vanilla Buttercake with a buttery pie crust on the bottom...then filled with housemade organic blueberry pie filling and topped with Vanilla Bean Buttercream...whoa! Available Wednesdays and Saturdays.
But that's not the only reason to visit Trophy Cupcakes this month: they also have a wonderful new art show by talented photographer Elizabeth Soule (example shown left)! The show will be up through September in their Wallingford location.
Circus Animal Cookie Magnets by Cherry Dot!
Sweet cupcake pendants in a rainbow of colors, via Bmoresweet
Stuffed Artisan Cannolis slated to open this fall in NYC!
Gooey Butter Cake...or Neiman Marcus Bars? Sasha Says investigates.
Caipirinha Truffles via The Cookie Shop? Oh yes! (image above)
It's Biscuit Time: Sticky Apple Butter Biscuits via The Knead for Bread.
Cookies? Cocktails? How 'bout both...at the same time? via Edible Crafts (image above).
Seriously...is Magnolia Bakery taking over the world?
Jess Thomson presents a cake that is easy to bake and perfect for breakfast.
Strawberry Bavarois With Chocolate Pashmak. I don't even know what it is, but it sounds ridiculously good!
Rice Krispie treats with a special surprise: they're filled with ice cream!
We teamed up with the good people over at Foraged & Found to bring you a cupcake bursting with wild huckleberry goodness! Our delicious vanilla buttercake is loaded with the little gems, and we top the whole thing off with a perfectly tart huckleberry buttercream. It doesn't get any fresher than this folks. Straight from the forest and into the oven!
Well, according to CakeSpy reader Marie, One Tough Cookie, an NYC-based special order bakery, is the spot. Here's what she had to say:
My fiance Gabriel and I were hosting an engagement party in the Hamptons for our friends and family; being an absolute cake and cookie addict I had to get myself a perfect engagement cake. That's when I discovered OneToughCookie (a friend told me about her), who creates delicious, custom made cakes which she decorates with cookies - real works of art!
I just want to spread the word about her, because by creating my engagement cake she contributed to a perfect day in my life and I will definitely ask her to bake my wedding cake as well (the wedding will be next may...)! I thought you might be interested in her since her cakes are really unique and so tasty...I am absolutely amazed by her work and the cake was a dream!
Based on the pictures, it looks like a great find! For more information, visit onetoughcookienyc.com (warning: music plays upon opening the page).
When it comes to Elvis and food, undoubtedly you're going to think of his famous favorite sandwich, comprised of peanut butter, fried bacon, banana, and (depending on who you ask) honey, all nestled between slices of white bread and prepared in a griddle, grilled cheese style.
I know. With a dish like that associated with your name, you practically don't need to do anything else in life.
But Elvis did.
Not only did he give us a plethora of musical hits and aforementioned sandwich, but as part of his legacy he also gave us an intensely creamy, meringue-topped banana pudding. Apparently, it was part of the Graceland doctrine that a batch this pudding be prepared nightly; as rumor has it, the King would mash up various pills in it (although if they were a pick-me-up or come-down, I don't know). Of course, I learned this all from the best possible source: a postcard from Graceland from one of my oldest friends.
A banana pudding so craveable immediately had me intrigued, and of course I made up a batch right away. I cut the original recipe in half and omitted the meringue topping (the egg whites can be frozen for later use); it seemed to work out fine, and yielded an unbelievably creamy and rich pudding. While I think I still prefer the Magnolia Bakery banana pudding, this one definitely wins points for its rich history and taste.
Elvis's Banana Pudding (With Some Liberties Taken)
- 2 large (or three small) ripe bananas
- 4 eggs, separated
- 1 1/4 cups sugar
- 1/8 lb butter
- 3 cups milk
- 1 tablespoon vanilla extract
- 1 1/2 tablespoons cornstarch
- About half a box of Nilla Wafers
1. In a large saucepan, mix together the milk, egg yolks, sugar, cornstarch and butter and cook over medium heat until mixture thickens (for me, this was about 25 minutes--but you've got to be watching it the whole time). Add vanilla.
2. In a medium (9x13 inch) pyrex pan or similarly sized baking pan, layer the bananas and wafers.
When cupcakes and ice cream cones collide in the blender, magic occurs: I'm talking about the Cupcake Milkshake here, inspired by Cupcake Shakes (a beautiful new collaboration between Utah-based The Sweet Tooth Fairy and Sammy's Cafe). While I wasn't able to hop a plane to try theirs, I did have success trying out my own version at home. You can find more information about Cupcake MilkShakes here, and you can find the recipe for my variation on Serious Eats!
So after you've finished your brunch at Linda's or Glo's, head over to Cal Anderson Park, where there will be cupcakes and some music from local band Exohxo (you may recognize the good-looking singer/guitarist as Mr. CakeSpy). The occasion? Well, we could call it a belated birthday party for Head Spy Jessie -- but do you really need a reason to celebrate?
Sunday, August 30. 2 p.m. Cal Anderson Park. Capitol Hill, Seattle.
Photos and recipe c/o CakeSpy buddy Kerry of Lollicakes.
I first learned of the existence of the St. Louis Gooey Butter Cake a while back during the Regional Specialties cake poll. The name alone had me hooked: I had to know more.
But first things first: what is a Gooey Butter Cake, this food that the St. Louis Convention & Visitors Commission calls "one of St. Louis' popular, quirky foods"? While variations exist, it seems that the most important aspects are a bottom layer of buttery yellow cake and a and a top layer of...well, gooiness: but depending on who you ask, the top layer will consist of either egg and cream cheese, or butter and sugar. But in general, it is served as a coffee cake and not as a dessert cake.
According to Wikipedia, a legend about the cake's origin is included in Saint Louis Days...Saint Louis Nights, a cookbook published in the mid-1990s by the Junior League of St. Louis:
The cake was supposedly first made by accident in the 1930s by a St. Louis-area German American baker who was trying to make regular cake batter but reversed the proportions of sugar and flour.But then again, according to What's Cooking America, at least two families take credit for the cake. The first is the Danzer family:
And then there's the Koppe family:
In late 1942 or early 1943, Johnny Hoffman of St. Louis Pastries Bakery was working on a Saturday and made what eventually turned out to be Gooey Butter Cake. You're right, it was a mistake! He subsequently called Herman Danzer, my dad, and told him he thought he may have something and asked to come to my dad's shop on Spring & Gravois to see if they could duplicate it.
They worked all Saturday, and through many trials and errors got it pretty good. The final batch they made, my dad suggested they add glycerin to get it really gooey. It worked - whereupon my mom, Melba Danzer, came into the shop from the store to see what these two guys were doing. When she tried it she said "this sure is gooey" subsequently, the name.
But while the cake's origins may be up in the air, one thing's for sure: it's a St. Louis institution. One company, Gooey Louie, specializes in a variety of takes on the Gooey Butter cake, including a variety of different flavors (including a "design-your-own-flavor" feature) as well as individual-serving cakes and tiny "Gooey Butter Bites". Around the St. Louis area it's a common cake to find in bakeries. Though not as common elsewhere, at least one savvy Cake Gumshoe sighted a version of it in a Seattle area Safeway!
My father, John Koppe, a St. Louis baker, also developed the Gooey Butter Cake in the early 1940s...he owned and operated Koppe Bakery during World War II on California and Arsenal Streets in South St. Louis. His shop was located on the corner of two major bus lines, so people who were transferring would often stop in while waiting for their bus.
The Gooey Butter Cake was a smash hit with customers. The lines of customers spilled out the door and around the block. This cake was very gooey, rich, and exceptionally delicious! I remember that the goody butter cake is best described as very "GOOEY." You could eat it with a spoon! The top was sprinkled with powdered sugar and the edge was slightly crispy to hold it together - almost like a pudding. It was baked in a square shape and, of course, was light colored, like butter.
And happily, another Cake Gumshoe, Kerry of Lollicakes, was brave enough to try out the recipe to see for herself. Here's the recipe she used:
The Best St. Louis Gooey Butter Cake Recipe
- 1 box yellow cake mix with pudding in the mix (Pillsbury works best)
- 4 extra large eggs
- 1 stick melted butter
- Pure vanilla extract
- 1 8 oz. package cream cheese
- 1 box powdered sugar (3 1/2 cups)
- Crisco or pam for greasing pan
- 9 X 13 Pan
BUTTER CAKE MIXTURE:
- Get 9 x13 pan and grease with Crisco on the bottom and all sides.
- Put yellow cake mix in mixing bowl. DO NOT FOLLOW THE DIRECTIONS ON THE CAKE BOX. Add 2 extra large eggs, 1 stick of melted butter in microwave about 35 seconds, and 1/2 tsp. pure vanilla extract. Mix together in mixer. Batter will have a very most feel to it. Take cake batter and spread evenly through 9 x 13 pan so it evenly covers the bottom of the pan.
- Clean off mixers and mixing bowl.
- Melt cream cheese in microwave about 45-50 seconds.
- Put 3/4 of the powdered sugar in mixing bowl setting aside about 1/4 of the box for topping to sprinkle on after the cake is baked and cooled. In mixer add 3/4 powdered sugar, melted cream cheese, and 2 extra large eggs. Mix together in mixer. This will have a very GOOEY consistency as this is the gooey part of the cake. Take the Gooey mixture and layer on top of the cake batter mixture in pan.
- Here at sea level we bake it at 350 for 30-40 minutes or until the top of the cake is browned (Note: Kerry baked hers for 35 minutes and thought it was perhaps slightly over-baked). You want to make sure the gooey mixture on top of the cake is not too gooey otherwise it will be like a liquid. It is okay if the edges are brown and the top of the cake is lightly browned as well.
- Once cooked remove from oven and let cool about two hours before cutting and adding remaining powdered sugar. Add remaining powdered sugar to coat/cover top of cake, cut like brownies and serve.
This week's Illustration Friday theme is "Caution", and I suggest proceeding with serious caution before crossing the street in this part of town--these look like some tough cookies!