Home Home Home Home Home Home Home
CakeSpy

 Buy my brilliant books!

Buy my new book!

Buy my first book, too!

 

CakeSpy Online Retail!

 

 

Craftsy Writer
Sunday
Apr132008

Eat Your Veggies: A Mischievous Carrot Cake Challenge

Carrot Cake Challenge
Lately, we've been thinking about carrot cake. Really, when you think about it, it's a bit of a strange beast: a culinary crossroads where cake meets vegetable and yields a beautiful result. How did that combination come about, we wondered? Well, turns out carrot cake (along with other veggie-rich baked goods like zucchini and squash breads) came into popularity during World War II, when butter, eggs and sugar were in short demand. During this time, many baked were made using oil instead of butter, which yielded a dense, pound-cake like texture--and vegetables gained popularity because the water they release during baking yields a tender crumb, and they added a bit of natural sweetness.


However, in this day and age there's no lack of sugar in the Cakespy kitchen, and so we wondered--why not give a try to some of the other fantastic vegetables out there? Surely we could sweetify any veggies out there to see if they might be cake-worthy; yes indeed, it was time to make some mischief in the kitchen.
Not Just Carrot CakeMixing in the Veggies

 

How'd we do it? We took this basic carrot cake recipe (we left out the nuts) and separated it into small batches, subbing different veggies for the carrots into the cake batter and mixing them into individual cupcakes (we did make one carrot cupcake--you know, as consolation if none of them tasted good). All of the creations were topped with cream cheese frosting, and for added cuteness and discernibility, each one was crowned with a veggie garnish.

As for how it all tasted...

BroccoliBroccoli Cupcake 

Broccoli Cake: What can we say about this cake? Overall, the taste was vaguely...healthy; while it might help the taster feel more virtuous while eating it, it does not make for an ultimately satisfying cake experience. With the bitter and sweet flavors vying for dominance, there was a little too much going on with this cake--all things considered, we think we'll leave our broccoli for the more savory fare.  

Snap PeasSnap Pea Cupcake 
Snap Pea Cake: We had a good feeling about this one--like carrots, snap peas have an inherent sweetness; it translated nicely into cake form. The sweet and slightly crunchy bits of snap pea added a nice texture and sweetness; the tangy cream cheese complemented it perfectly. We'd definitely make this again!

 

RadishesRadish Cupcake
Radish Cake: This one was a pleasant surprise; it had savory, spicy flavor that crept up on the palate, ultimately blossoming into a complex, unusual flavor--one that perhaps might not be for everyone, but it certainly kept us coming back for more. Overall though, if served this cake not knowing it was radish, we might not have been able to identify the flavor.

ParsnipsParsnip Cupcake
Parsnip Cake: Once baked, the taste of this one was so similar to that of carrot cake that if it were a blind tasting, we'll admit we might have been fooled. In fact, it was only the aftertaste, slightly spicy, which gave away the vegetable's identity as the carrot's albino cousin. If you've got extra parsnips (not sure how often that happens), give it a try!


Brussels SproutsBrussels Sprout Cupcake
Brussels Sprouts Cake: Brussels sprouts are one of those foods that has a bad rep. And well, it's not hard to see why: they taste bitter. They're pungent. They give you gas. But you know what? We adore these ugly little sprouts. But in cake? Alas, no pleasant surprises here: while we still think brussels sprouts make a wonderful side dish, upon tasting the cake it became instantly evident that these two worlds were clearly not meant to collide.

And so, having done it, how are we feeling? Well, as with many of our experiments, there is so much to consider. Clearly, carrot cake has been kicking so long for a reason: it's a wonderful combination of flavors. While some of our experiments (snap pea cake, parsnip cake) were pleasant surprises, it's hard to say if we liked them quite as much as carrot cake--or if it was more the aspect of novelty appealed. All things considered, we think that carrot cake's status of the veggie cake of choice is not in peril--while certain variations were quite 
toothsome, we realize that the learning curve and marketing involved in making these cakes appeal to the greater public would need to be quite intense. Of course, when it does catch on after some celebrity chef says that Parsnip Cake is the next big thing--just remember where you spied it first.

 

Friday
Apr112008

Batter Chatter: Interview with Reina Miller of hello, cupcake in Tacoma, WA

Chocolate chocolate chocolate cupcake

Cakespy Note: This interview also appeared on our Cakespy Seattle outpost!

Let's face it--between the paper-mill aroma and the collapsing bridges, Tacoma doesn't have the best reputation. But have you been there recently? Like whoa. Downtown Tacoma has undergone a massive revitalization and has become quite the budding art scene, what with its gorgeous museums, newly-renovated airy artist lofts, and a thriving UW campus. But really, to the Cakespy crew, the most exciting part of this revitalization is hello, cupcake, a cupcake shop whose wares have been aptly described as "coo-worthy". Walking into hello, cupcake is like becoming a child again: there's no turning back once you're greeted by an intricate cupcake mosaic tile design on the floor, on a crash course toward sugar overload...but then again, why would you want to? The cupcakes are not only adorable but delicious, with a tender, moist crumb and creamy, rich frosting which melts oh-so pleasingly in your mouth (not your hand). Recently, we had a chance to talk cupcake with one of the owners, Reina Miller; here's what we found out about life, love and the pursuit of cupcake nirvana:

Cakespy: What made you decide to open hello, cupcake?
Reina Miller: Developing the idea for hello, cupcake began about four and half years ago after reading a short article in a magazine about cupcakes. The idea of a cupcake bakery sparked all kinds of discussions and brainstorming sessions between my mom, my sisters, and I. Since I have always been the baker in our family, I was immediately engaged with the thought of opening a specialty bakery.

CS: Are you formally trained in baking or are you self-taught?
RM: Coming from a family of six children it seemed like there was a celebration at least every month. Some of my earliest childhood memories are of being in the kitchen with my mom and sisters baking and decorating cakes. Throughout the years I have experimented with baking all sorts of desserts and in the past four years have focused mainly on cupcakes. I haven't been formally trained, but developed all of my recipes by researching and trial and error. It was a long and at times, frustrating process, but I am proud of all of my creations.

hello, cupcake(s)
CS:
Di
d any other cupcake shops or bakeries elsewhere in the world serve as inspiration when opening hello, cupcake?
RM: Over the past four years I have been able to travel all over the country and visit many cupcake shops and bakeries. There wasn't any certain bakery that served as inspiration when opening hello, cupcake. Experiencing each shop's unique idea of a cupcake bakery was in itself interesting and inspirational.

 


CS: Do you sell anything other than cupcakes? Do you think you ever will?
RM: Presently, we offer a variety of cupcake flavors, drip coffee and a selection of bottled drinks. We also have t-shirts, hello, cupcake coffee mugs, ceramic cake plates and other cupcake stands. At this time we have no plans of adding any other baked goods to the menu, but there is always a possibility of that in the future.

 

CS: Where do you get your recipes?
RM: Some of my recipes have been passed down to me from family; others have started with basic cake recipes that I have developed into my own.

CS: What is your most popular flavor?
RM: It's hard to top a classic, vanilla cake with vanilla buttercream has been the most popular from the day we opened. It is followed closely by red velvet, a southern tradition that has found a new home in the northwest.


CS: If you were on a desert island and could only
have one cupcake flavor, for the rest of your life, which would choose?
RM: It is only offered on our menu for a few months during the holidays, but chocolate peppermint is my favorite and I could enjoy it anytime of the year.

CS: What is your favorite non-cupcake dessert item?
RM: At home I still enjoy baking, other than cupcakes, my favorite is classic chocolate chip cookies.

 

CS: What is the best time of day to eat cake, in your opinion?
RM: Any time is a good time for cake.
CS: In your opinion, what is the most important aspect in making a great cupcake?
RM: For me, the most important aspect in making a delicious cupcake is baking with quality ingredients.

 

CS: Is there a "correct" way to eat a cupcake in your opinion? Or perhaps an "incorrect" way to eat one?
RM: I don't feel there is a correct or an incorrect way to eat a cupcake. All that really matters is that it is being enjoyed. I like to eat cupcakes with a fork and knife.

CS: What is next for hello, cupcake?
RM: As I am continuing to experiment with different recipes we will be introducing new seasonal flavors throughout the year. Look forward to a local favorite, we will be starting an Almond Roca cupcake soon.

hello, cupcake is located at 1740 Pacific Ave, Tacoma, WA. (253) 383-7772; online at www.hello-cupcake.com.
Entryway tiles at Hello, Cupcake in Tacoma, WA

 

Tuesday
Apr082008

Cakewalk Special: Seeking Sweetness in the Bay Area with a Professional Pastry Chef

Tartine, San Francisco
Recently, Cake Gumshoe Chris went to the Bay Area, and documented the bakeries she visited. Why should you care? Well, turns out Chris is not just any lover of sweets: she's a talented pastry chef herself, having churned out desserts in Wolfgang Puck's kitchens during her many years spent in Los Angeles. Luckily for us, now she's in Seattle--you may have sampled her goods at Remedy Teas (killer tea cookies!). Basically she knows a whole lot about desserts--and as such, her standards are...shall we say, high. So if she says it's good, we listen. On her recent trip to the Bay Area, here's what she saw, tasted, and adored (or deplored):

Bakesale Betty: A delightfully retro-kitsch spot in a becoming-gentrified part of Oakland, Bakesale Betty features old-timey desserts, but with a twist: the owner hails from Australia, so amongst the classic cookies and pies, you'll find pleasing pavlovas, Lamingtons, and other Aussie-inspired treats. And owner Alison Barakat has done her homework too--after having moved to the states she paid her baking dues by working at Chez Panisse for three years (oh, and by the way, we hear she has electric blue hair. Cool!). Forget Nicole Kidman and Hugh Jackman, these are the imports we're all over. 5098 Telegraph Ave., Oakland, 510.985.1213; they can also be found at the Temescal Farmers' Market from 9 a.m. - 1 p.m. on Sundays, Located in the DMV parking lot on Claremont Ave., Oakland; online at bakesalebetty.com.


Bette's Oceanview Diner: While this place drew Chris in with their adorable dog-shaped cookies, the taste was bland to her; however, even the cuteness couldn't save them for her, although she does relent on one point, saying that they came apart with a satisfying "snap". The rest of us aren't sure though--we think we might be able to power through one or five of these cute little cookies.

 

However, we wouldn't discount this spot: as Cake Gumshoe Nora adds, there's a bevy of other tasty baked goods, including delicious and deceivingly light-tasting scones (the Raisin Scone is highly recommended), a "first-class" Hazelnut Biscotti, and a simple but lovely Almond Teacake ideal for pairing with a cup of tea or coffee. Sounds good to us! 1807A Fourth St., Berkeley. 


La Boulange: With several locations throughout the Bay Area, La Boulange is an upscale sandwich shop / bakery; while the sandwiches all look wonderful, Chris reports that some of the pastries are better than others. She and a companion chose a cannelé and a fruit-studded crumb cake; while they found the cannelé mouthwatering, the crumb cake was only so-so. And as we all know, nothing's worse than a bummer cake. Say it in your most mobster-y voice: "Leave the gun. Take the cannelé." As a side note, they had adorable dishesLa Boulange, various locations; online at baybread.com.

 

Tartine: Ready for gougères the size of your head, creamy lemon tarts to tantalize the taste buds, and meringues that just might make you a believer? We thought so. Time to head over to Tartine, which not only did Chris love, but several of our other Cake Gumshoes count it as a favorite too! Also, as one of our buddies EB at Spicedish tells us, they get extra cuteness points for delivering bread between locations via Radio Flyer. 600 Guerrero St. (@18th Street), SF; (415) 487-2600; online at tartinebakery.com.

Chris also tried to hit up Miette Confiserie (check out our interview with the owners here!), but they were sadly closed when she tried to get her sweet on. Nonetheless, we still love both locations--have you ever seen a more beautiful princess cake than the one they sell at their ferry building location? But if you aren't able to hit them up you can get a sweet fix anywhere in the US--they ship several of their less-perishable candies by mail. Online at miettecakes.com.

Of course, we would be remiss if we didn't mention Rose & Radish, an upscale and cute as a button gift shop. Though many of their offerings are (alas) devoid of sugar and calories, they are no less sweet: we have our eye on these adorable cupcake jars which Chris spied in their window. Oh yes. 460 Gough St., SF, (415) 864-4988.

 

Sunday
Apr062008

In Defense of the Coconut Macaroon: Ode to an Ugly Cookie

Macaroons

Cakespy Note: Although the terms macaron and macaroon can be used interchangeably for the French version of the cookie, to avoid confusion we have referred to the French version as macaron and the American version as macaroon below. Additionally, thank you to Cake Gumshoe Christine, who made the cookies pictured above.

 

In magazines, online and in fancy restaurants these days, it's hard not to run into the macaron--you know, that delicate little French sweet-burger of a cookie. And while yes, the macaron does have a certain je ne sais quoi, we at Cakespy can't help but feel for their ugly little sister, the coconut macaroon. It's quite different from its French counterpart--usually a lumpy, coconut-rich confection, often dipped in chocolate. No, they're not pretty, but there's something unpretentious and charming in their unabashed excess: they're extremely sweet, extremely rich, and extremely...coconutty. And so, we'd like to take a few moments to rediscover the coconut macaroon, and why it ought to be loved:

 

 

First things first: how in the world are these two cookies related? While they don't look or taste the same, they are indeed part of the same family tree. While there is evidence of meringue-type cookies going as far back as the 1500s, the macaron in its current form is accepted as taking shape in the late 1700s when two Benedictine nuns, Sister Marguerite and Sister Marie-Elisabeth were seeking asylum in the town of Nancy during the French Revolution, and paid for their housing by baking and selling the macaron cookies. However, these original macarons were simply cookie rounds--it wasn't until the 1930s that fancy tea room Ladurée began serving the cookies in a new way, with a sweet ganache filling between two of the traditional rounds. Naturally, the sweet filling and flavor and texture contrast caught on, and the l'il Luxembourgers began to take the world by storm (read more about the Frenchie ones in this fantastic writeup by one of our favorite foodies, Robyn Lee).

 

 

However, veering on a different path than Ladurée, the cookie also gained popularity with the Italian Jewish population because it requires no flour or leavening (the agent that raises and lightens a baked good, like yeast, baking powder and baking soda—instead, macaroons are leavened by egg whites) and can be enjoyed during Passover. Naturally, due to a high level of deliciousness, it gained popularity all over Europe as a year-round sweet, and regional variations popped up. The coconut macaroon seems to have gained popularity first in Glasgow, Scotland; it is most likely from here that it hopped over the pond and captured the hearts of Americans.

So, that's the story of the macaroon, or at least the best we could piece it together (our sources listed below). But more importantly, why should you love the coconut macaroon? Well, here are several points in its favor:
Transportability: With its lumpy texture and dense shape, this is an easily transportable treat, ideal for packing in a lunch or carrying in a bag for an on-the-go snack. Try doing that with a macaron, we dare you--those babies are so delicate they'll crack if you look at them wrong. So high maintenance!
Shelf Life: The French macaron, with its meringue-y outer shell, is not only delicate, but it goes stale very rapidly; in our opinion, its texture and taste are severely compromised if they are not consumed the same day they are made. On the other hand, coconut macaroon seems to last longer if stored properly; we've had fantastic macaroon experiences even two or three days after baking. Whether it's due to their higher fat content or its denser texture, we don't know, but we like the idea of a cookie that's not gonna love us and leave us the very next day.

Nutrition: Coconut is very high in Manganese, a mineral that is part of many different enzymes working throughout the body. Manganese deficiencies can cause weight loss, nausea and vomiting, poor growth, and abnormal reproduction. Clearly, you don't want any of that! By simply adding some sugar, egg whites and flour to your coconut, you have thus created a pleasurable way to increase your Manganese intake.
Brownies, combining with: Though perhaps you haven't thought much about browniefication (the art of combining brownies with other baked goods), clearly the coconut macaroon is a fine choice when you're considering what cookie addition might give your brownies a little "oomph". As proven by the Macaroon Brownie at Dish D'Lish in Seattle, it is a marriage made in heaven. Try that with a macaron.
Pop Culture: Coconut macaroons have made several appearances in film and TV:
  • They play a major role in the 1994 black comedy "Freaked" when one of the main characters complains of the coconut being "skimped on" in his macaroon. So sad!
  • In the first Season of The Sopranos, Tony tries to play peacemaker by presenting his mother with a box of macaroons, which he knows to be her favorite. Though it's clear that Livia Soprano wants those cookies, she's one manipulative mom and ultimately turns them away. Quel dommage!

Where can you buy coconut macaroons? Online, here are a few spots: coconutmountain.com will ship coconut macaroons anywhere in the US from New Hampshire; Tripician's, who have been making macaroons since 1910, will ship them anywhere in the US from Southern NJ; The Macaroon Shop in Avon-By-The-Sea, NJ, will also ship within the US; online ordering is not available, but their contact information can be found at macaroonshop.com.

How can you make coconut macaroons? Well, you could use the recipe listed in this previous post from the Sweet Melissa Cookbook, which we've tried and is fantastic (photo top); or, you could give this exceedingly rich and delicious one a try (we love the sweetened condensed milk--so bad, but so good), from the Barefoot Contessa:

Coconut Macaroons
  • 14 ounces sweetened shredded coconut
  • 14 ounces sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • 2 extra-large egg whites, at room temperature
  • 1/4 teaspoon kosher salt
Directions:
  1. Preheat the oven to 325 degrees F.
  2. Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.
  3. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or two teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.

 

Thursday
Apr032008

Cake Byte Addendum: Trophy Cupcakes, Martha, and Cakespy: BFF

Trophy Cupcakes
Many of you got to see firsthand the magic of Seattle's own Trophy Cupcakes today on the Martha Stewart Show, wherein owner Jennifer Shea demonstrated how to make the newest exciting addition to their beautiful line of cupcakes: the Chocolate-Graham-Cracker Cupcake, topped with Toasted Marshmallow Meringue Frosting (a much prettier way of saying "S'more Cupcake", we think).  


However, unlike many of you, we got to go to the store after the segment and try it for ourselves.

 

Yup--Trophy Cupcakes hosted a little to-do in celebration of their fifteen minutes, featuring mini samples of the cupcake in question, punch (alas, not spiked) and a TV set up to air the segment. And what a to-do it was: the locals came out en masse, and those cupcakes disappeared so quickly that the staff hastily (and kindly) brought out several additional trays of vanilla-chocolate cakes to quiet the masses (it worked). Of course (as if you ever had a doubt), the Cakespy crew managed to elbow past the children in the room to secure our own samples of the coveted brand-new cake before it disappeared.

But OK, the new flavor was on TV. Was it really gonna be good? Or was it all pomp and circumstance, little more than marshmallow fluff?

Well, friends and bakers, in the opinion of these humble Cake Gumshoes, this one is worth seeking out. If you're in Seattle, it's worth trekking over to the Wallingford Center; if not in Seattle, it's worth breaking out the blowtorch: you can find the recipe here. The dense yet soft chocolate cake was beautifully offset by the crunchiness and slightly salted graham bottom layer, which had a flavor deepened yet more by an almost-secret sprinkling of bittersweet chocolate in the center. The marshmallow meringue frosting was the perfect contrast to the dense cake, offering a sweet flavor and light-as-air texture. Indeed, upon eating this cake, it became exceedingly evident why they didn't simply call it a S'more Cupcake--it was so, so much more. (Pause as the Cakespy crew collectively gets a bit misty recalling the experience).

 

A sweet experience, indeed.

They brought out more!

 

 

 

Thursday
Apr032008

Cake Byte: Sweet News from Cakespy

Trophy Cupcakes is Gonna  be on Martha Stewart!
We're pretty excited about some sweet stuff today:

First off, did you see our friends on Martha Stewart's Cupcake Week? Cupcakes Take the Cake, a fab threesome of sugar-loving girls from NYC, kicked off the week on Monday--check out their segment here. And today our friends Bakerella and Jennifer Shea (of Seattle's own Trophy Cupcakes--read our interview with her here!) will appear on the show. Fantastic! 
As a bonus, if you're in Seattle, Trophy will be having a little to-do to celebrate their fifteen minutes--it's an open house, TONIGHT, Thursday, April 3, from 5-8 p.m. --did we mention there will be free cupcakes?! We're so there. Read more about it here!

Finally, will you be around the Capitol Hill area of Seattle this Sunday? Well, why not stop by and see Head Spy Jessie at I Heart Rummage? IHR is one of the premier indie craft fairs in the area, and there will be lots of great vendors selling stuff that you might not need, but you sure want. We'll have original art pieces, buttons, and more for sale! So stop by! Here are the location and details: 

 

 

Sunday, April 6th
CHOP SUEY
1325 E. Madison
Seattle, WA 98122
12-4pm
Have a sweet weekend!

 

Tuesday
Apr012008

No Fooling: Sweet Ideas to Make April Kinder

They say that April is the cruelest month. But at Cakespy, we have the perfect idea for making the month a bit kinder--sweet treats in the mail! The perfect thing to put a sparkle in the eye and a spring in your step, no matter how many April Showers you're up against. To that point, we've assembled a list of some of our favorite new discoveries in the world of shippable baked goods--delectable treats to send off, care-package style to friends and family...or perhaps to your entitled and deserving little self. Of course, once you taste these treats you might not want to share the care--but hey, sometimes you've got to be cruel to be kind.


Sugar cookie from the Sweet Tooth FairyThis is what love looks like.
The Sweet Tooth Fairy: Have you ever bitten into a cookie and had to pause and sit down before continuing? If so, then you'll understand why we're so in love with their sugar cookies, which are dense, crumbly, and frosted with a rich, decadent frosting that will keep you coming back for more. We love their rich little cake truffles too--blurring the lines between fudge, cake and truffle, these are little gems of pure pleasure in your mouth. As a bonus, everything was beautifully and securely packaged in their parcel. Sugar cookies are $28 per dozen (but they're BIG); cake truffles are $15 per half-dozen; these and more are available online at thesweettoothfairy.com.

Cakespy Note: If cake truffles intrigue you, learn more about the art of cake truffles from a very talented friend of ours, Bakerella! She'll be showing Martha (you know, THE Martha) how it's done this thursday on Martha Stewart Living--find out more here!

Ginger White Chocolate Cookie, Sugarlicious NYMoody Brownie
Sugarlicious NY: Specializing in old-school treats like cookies and brownies, these are classic home baking with a modern makeover, from beautifully designed packaging to classic flavors with just a little something different thrown in. Our favorites? The surprisingly subtle and pleasing "Red Hot" Brownies (brownies with a touch of chili and cinnamon), and the Ginger White Chocolate Cookies. Of course, old favorites like chocolate chip or oatmeal cookies are on hand too. Cookies are  $18 per dozen; $24 for 9 generous brownies; these and more available at sugarliciousny.com.


Walnut CookiesChocolate Spice Cookies, Jennie and Vera's
Jennie and Vera's Cookies: (photos above care of Jennie and Vera's with thanks) Jennie and Vera's cookies are like little works of art, equally easy on the eye as they are on the palate. From the "walnut"--which looks like a shelled walnut and a macaron had a baby (and oh, what a baby: a cookie composed of ground walnuts, filled creamy walnut filling flavored with Croatian walnut liqueur) to the chocolate spice cookie, which marries Hungarian paprika with black pepper, ground chocolate and cocoa, we're pretty much hooked. Anyone you send these to is very lucky indeed! Prices range depending on cookie style; available online at jennieandverascookies.com.

BiscuiteersBiscuiteers
But if you're in the UK, don't despair--we have a good one for you too: Biscuiteers! Basically a biscuit-and-telegram service, you choose your cookie (sorry, biscuit) and your message, and it's sent to the recipient of your choice. Far less expected and much sweeter than flowers, in our opinion! Prices range from £8.00 for an individual message and treat, and go up from there; available online.


DSC05525

 

Sunday
Mar302008

Cutting (Cake) Corners: Cakespy Experiments with a Daring Bakers Challenge

Mischief
In case you didn't know it, the Cakespy team is part of a group called the Daring Bakers. Each month, a challenge is posted for members, and each member posts their results on the same day on their websites. This month, we were encountered by a challenge that was tres exciting to us: the Perfect Party Cake by Dorie Greenspan. But--and here's a moment of honesty--when we started looking through the recipe, it seemed awfully...involved. (Of course, at Cakespy, as much as we admire fine baking, we are the first to call ourselves expert tasters, novice bakers). And so, making like Shary Bobbins in the Simpsons, we decided to see how much we could get away with by "cutting every corner". But truly, this was an experiment of curiosity rather than pure brattiness. Though we suspected that our end result would be less than bakery-caliber, we wanted to know--would it be completely inedible? Or would it be, you know, kind of ok? Here's how it went.


Here's the original recipe, and the ways we messed around with it in blue italics:

For the Cake
  • 2 1/4 cups cake flour (we used all-purpose)
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 ¼ cups whole milk or buttermilk (we used soy milk)
  • 4 large egg whites
  • 1 ½ cups sugar
  • 2 teaspoons grated lemon zest (we left this out)
  • 1 stick (8 tablespoons or 4 ounces) unsalted butter, at room temperature (we got impatient so we nuked it)
  • ½ teaspoon pure lemon extract (we left this out--no lemon handy)

For the Buttercream
  • 1 cup sugar
  • 4 large egg whites
  • 3 sticks (12 ounces) unsalted butter, at room temperature
  • ¼ cup fresh lemon juice from 2 large lemons (we left this out)
  • 1 teaspoon pure vanilla extract

For Finishing (we left this out--just frosted it, plain and simple)
2/3 cup seedless raspberry preserves stirred vigorously or warmed gently until spreadable
About 1 ½ cups sweetened shredded coconut

 

Getting Ready
Centre a rack in the oven and preheat the oven to 350 degrees F. Butter two 9 x 2 inch round cake pans and line the bottom of each pan with a round of buttered parchment or wax paper. Put the pans on a baking sheet. (We didn't have parchment or waxed paper so we just buttered those babies and hoped for the best.)

To Make the Cake

  1. Sift together the flour, baking powder and salt.
  2. Whisk together the milk and egg whites in a medium bowl.
  3. Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. (since we had no lemon zest, we just added it to the butter and proceeded to step #4)
  4. Add the butter and working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light.
  5. Beat in the extract, then add one third of the flour mixture, still beating on medium speed. (we just added the flour mixture).
  6. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated.
  7. Add the rest of the milk and eggs beating until the batter is homogeneous, then add the last of the dry ingredients.
  8. Finally, give the batter a good 2- minute beating to ensure that it is thoroughly mixed and well aerated.
  9. Divide the batter between the two pans and smooth the tops with a rubber spatula.
  10. Bake for 30-35 minutes, or until the cakes are well risen and springy to the touch – a thin knife inserted into the centers should come out clean
  11. Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unfold them and peel off the paper liners. (ours came out just fine! yess!!)
  12. Invert and cool to room temperature, right side up (the cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to two months). (We put it in the fridge to kind of speed up the process, but then got nervous about it cooling unevenly and took it back out again to do it Dorie's way).
CakeCake 
To Make the Buttercream
  1. Put the sugar and egg whites in a mixer bowl or another large heatproof bowl, fit the bowl over a plan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes.
  2. The sugar should be dissolved, and the mixture will look like shiny marshmallow cream. (Ours did, sort of).
  3. Remove the bowl from the heat.
  4. Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it is cool, about 5 minutes.
  5. Switch to the paddle attachment if you have one, and add the butter a stick at a time, beating until smooth.
  6. Once all the butter is in, beat in the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes.
  7. During this time the buttercream may curdle or separate – just keep beating and it will come together again. (It did curdle, but we beat on and it did come together again--whew!).
  8. On medium speed, gradually beat in the lemon juice, waiting until each addition is absorbed before adding more, and then the vanilla. (We had no lemon juice to add).
  9. You should have a shiny smooth, velvety, pristine white buttercream. Press a piece of plastic against the surface of the buttercream and set aside briefly.

Sweet Cake MischiefSweet, Sweet Mischief 
To Assemble the Cake
  1. Using a sharp serrated knife and a gentle sawing motion, slice each layer horizontally in half.
  2. Put one layer cut side up on a cardboard cake round or a cake plate protected by strips of wax or parchment paper. (We just put it on a plate).
  3. Spread it with one third of the preserves. (We skipped this, and just applied the buttercream to the sides and top).
  4. Cover the jam evenly with about one quarter of the buttercream.
  5. Top with another layer, spread with preserves and buttercream and then do the same with a third layer (you’ll have used all the jam and have buttercream leftover).
  6. Place the last layer cut side down on top of the cake and use the remaining buttercream to frost the sides and top.
  7. Press the coconut into the frosting, patting it gently all over the sides and top. (We didn't use any coconut, but we topped it with our favorite melty mints, which made it very happy-looking and, you know, covered a multitude of sins).
DSC06586
And so, having broken half of the rules in the recipe, how did it all turn out? Well, if we're completely truthful, our result was more "charming" in that only-a-mother-could-love-it kind of way, as opposed to say, showstoppers like this or this (both entrants who *ahem* followed the recipe...or, more so than us anyway). While the taste was good--certainly, our plates were cleaned without effort or complaint--it wasn't truly great. Ultimately, each step or ingredient that we deemed unnecessary during the baking process showed its importance in the final result--it lacked the certain je ne said quoi that the lemon likely lends to the final product; the presentation, while "rustic", lacked the panache and beauty that the preserves and strawberry would have given.
So, would we do it again? Well, OK, we might not be completely converted to following the recipe exactly--but we'll likely try much harder next time. After all, a lot of thought, testing and tasting goes into these recipes--and by people far better at baking than us--and hey, it's the least we can do to try to honor that expertise if we want a truly delectable baked good.

 

Thursday
Mar272008

Cakewalk in Queen Anne, Seattle

Cinnamon Roll, Nielsen's, Queen Anne, Seattle
Queen Anne is a neighborhood in Seattle which is defined by a few things: its killer views, its killer "Counterbalance" hill, and of course, the fact that it is the neighborhood in which the Cakespy Headquarters is located. And what a sweet 'hood to call home: from the lower part of the hill with its Danish-inspired pastries, to the top of the hill, where doughnuts and carbohydrates reign, there are plenty of places to get your dessert on in Queen Anne. Here are some of our personal favorites:


Caffe Ladro: Though mostly known for its coffee, Ladro is an established bakery in its own right: they have their own commercial bakery in West Seattle, at which baked goods are made daily for all of their Seattle locations. Ranging from dense vegan oat bars with a tart rhubarb layer to buttery scones and a gorgeously crumbly cardamom coffee cake, it's worth a visit even for non coffee drinkers. Two Queen Anne Locations: 600 Queen Anne Ave. No., and 2205 Queen Anne Ave. No.; online at caffeladro.com.
Crow: Though we don't frequently feature restaurants (we don't feel as comfortable talking about the meal before dessert), this one is an exception. When Head Spy Jessie moved to Seattle on a whim and found herself jobless, she waited tables at Crow in lower Queen Anne. Though no longer waiting tables there, we all still enjoy their house-made desserts which will range seasonally--offerings might include a house-made strawberry ice cream, rustic cobbler à la mode or a sinfully rich chocolate cake. We like to sit at the bar where it's OK to order dessert only! 823 5th Ave. No., (206) 283-8800.
Eat Local: Desserts made with no artificial sweeteners, no refined sugar, and all-local ingredients? Sounds suspect, we know, but as proven by our recent week-long Eat Local Challenge, sometimes local is a good thing: ranging from the surprisingly light honey-lemon cheesecake to crumbly shortbread and toe-curlingly delicious chocolate decadence in their "takeaway" dessert case, Eat Local offers some treasures on Upper Queen Anne. 2400 Queen Anne Ave. No., (206) 328-3663; online at eatlocalonline.com.

El Diablo Coffee Co.: Aside from serving a spicy mocha made with Mexican chocolate that would make even a black coffee drinker a believer, they've got some killer desserts--Tres Leches Cake, Red Velvet, and a rotating cast of tarts, pots de creme, and other delectable treats. The desserts are supplied by another Seattle Bakery, Bella Dolce, but the ambiance is far better at El Diablo, with a warm, lived-in interior and cute hipster employees. 1811 Queen Anne Avenue N.,  (206) 285-0693; online at eldiablocoffee.com.

Macrina Bakery: Macrina can be a strange beast, inspiring either fierce love or instense disdain amongst Seattleites. It's an acquired taste for certain--their cakes aren't as sweet as some of their other commercial counterparts,  and their "short" scones do tend to crumble differently than the sweet ones you'd find at say, Starbucks. And to put it bluntly, their coffee is...not good. But while our Cakespy crew doesn't love everything at Macrina, the good stuff is truly, genuinely good: rich cupcakes that blur the line between cake and truffle; beautiful iced shortbread, and perfect buttermilk biscuits with jam in the morning. Queen Anne Location, 615 W McGraw St., (206) 283-5900; online at macrinabakery.com.


Metropolitan Market: Sometimes you want to go where everybody knows your name, and Metro Market is that place for us. Located one block away from Cakespy Headquarters, this is the place that fuels our immediate sugar needs, with a surprisingly good on-site bakery, and also a large selection of pastries, ranging from local bakers like Alki Bakery, EATS Market, Essential Baking, Macrina--to baked goods and pastries from the likes of Poilâne Bakery and Cheesecake from Junior's in NYC. Swoon. Two Queen Anne Locations: 100 Mercer Street, and 1908 Queen Anne Ave. No.; online at metropolitan-market.com.
Morfey's Cake Shoppe: True, Morfey's is a special-order cake bakery (alas, no rows of cake slices or cupcakes for those just walking by), but is certainly worth mentioning. They've been around forever, and it shows, with light-as-air cakes topped with whipped buttercream frosting which invoke instant taste nostalgia. Just walking inside will give you a buzz--with just a tiny meeting area in front of the large commercial ovens, the air is thick with the smell of cakes baking. 110 Denny Way, (206) 283-8557; online at morfeyscake.com.


Nielsen's Pastries: Though this one can be hard to hit due to their bankers hours (7:30 a.m. - 3 p.m. Mondays,  7:30 a.m. - 5:30 p.m. the rest of the week, 8:00 a.m. - 3 p.m. Saturday, and closed on Sunday ). Nonetheless, if you find yourself here during a trip or if you're local taking a "mental health day" from work, it's worth a visit, with rich, cream filled pastries, Danish specialties and cookies like mom made--but better. Our picks are the oozy, glazey, fantastic cinnamon rolls (picture top), and the "Potato"--think of a creamy, rich, custardy eclair, then top it with a marzipan jacket and a dusting of cocoa. One Sweet Potato indeed. 520 2nd Ave W, (206) 282-3004; online at nielsenspastries.com

Pasta + Co.: When you see the the gorgeous pasta displays and splendid array of olive oils just keep on walking--they'll only divert you from the wonderful (made in-house!) lemon tarts, as well as creamy, dreamy cupcakes and sweets supplied by excellent local baker T.M. Dessert Works. 2109 Queen Anne Ave. No., (206) 283-1182; online at pastaco.com
QFC: Yes, QFC is a grocery store chain and part of the Kroger family. But we're not scared to admit that their bakery has what in our opinion is a surprisingly toothsome and tasty nanaimo bar. You'll also always be able to find a pink frosted cookie here, but not much else in their baked goods case is worth a mention in our opinion. Queen Anne Location, 500 Mercer St., (206) 352-4020; online at qfconline.com.
Teacup: This bulk tea shop is a mecca for tea lovers, ranging from tame Northwest Mint to exotic (and expensive) Pu'Erh blends and exquisite green teas. However, tea isn't the only thing that keeps us coming back--we also love their tiny tea cookies and homemade scones--supplied by Blue Dog Baking; biscotti from Dilettante is also on hand. 2207 Queen Anne Ave No.,
(206) 283-5931; online at seattleteacup.com.

Top Pot Doughnuts: Continuing their slow but steady quest in taking over the doughnut world, Top Pot just opened a new location on Upper Queen Anne, which can be teeming with families on the weekends, but is rather pleasant on weekday afternoons. While we won't say they're the best we've ever tasted, they are very, solidly good, and very dependable; also, their displays, with doughnuts like the "Pink Feather Boa", never fail to brighten our mood. But if you prefer Mighty-O's vegan donuts, they have them across the street at Caffe Fiore325 West Galer St, (206) 728-1986; online at toppotdoughnuts.com.

Uptown Espresso: Like Ladro, Uptown Espresso's baked goods are their own creations. While we can take or leave their scones, we've had very good experiences with their iced "loaf" cakes (try the pumpkin if it's available) and with their buttery, shortbready sugar cookies. Good Americano too--in the mornings, barista Kelly (on the right side) always makes us smile. 525 Queen Anne Ave No., (206) 285-5663; online at uptownespresso.net.

 

Tuesday
Mar252008

Food For Thought: Sweet Books and some Batter Chatter with Food Illustrator Jesse Breytenbach

What is food, exactly? Nourishment and fuel, to be certain--but as a human race, our relationship with it goes so, so much deeper than that. Sugar in particular can elicit the strangest conflict within us, alternately a BFF, coloring our world in curlicues, hearts and rainbows--or an enemy, eager to pummel us into submission with its intense temptation ("I can't believe I ate the whole thing!"). It can be a strange relationship indeed, and recently we've been impressed by two books in particular which touch on this subject.

The first, which we received as an advance review copy from Crown Press, is The Taste of Sweet: Our Complicated Love Affair with our Favorite Treats by Joanne Chen. While we have received advance copies of books in the past which have left us unimpressed, this one caught our attention from the get-go. In the book, Chen goes on the ultimate sweet quest, doing her homework by examining the science of sweet in food labs across the nation--melding this information beautifully with commentary on our more intuitive emotional and cultural reactions to dessert. She also examines dessert trends and what shapes them (um, Oprah?). It's a fascinating read, and is available in all those major book stores now!


The second book which caught our fancy was one passed on by Cake Gumshoe Heather Moore (you may know her from her popular design site Skinny LaMinx): I Don't Like Chocolate by Jesse Breytenbach. The book, which was printed in South Africa but is available online, is a beautifully drawn graphic novel, assembling 90+pages of vignettes which sometimes cheekily but always cleverly address our complex relationship with food. We had the luck of talking sweet with the illustrator herself; here's what she had to say about life, love and sweetness:

 

Cakespy: First off--we're curious. What did you have for breakfast today?
Jesse Breytenbach: Coffee! I tend to skip breakfast and have something at tea-time, around 10:30, instead, because there’s nothing to eat in the house until I’ve gone to the shops.

CS: You recently released a book entitled I Don't Like Chocolate. Can you tell us a little bit about the book's concept and how it came about?
JB: Michelle Matthews, who was the publishing manager at Oshun Books contacted me out of the blue to ask whether I wanted to do a graphic novel. We knew from the start how long the book would be, so I had to come up with content to fill it. I thought it would be fun to try to do ‘chick-lit’ in comic form, and to produce a book to interest people who don’t normally read comics, particularly as Oshun isn’t a comics publisher. I picked a topic that could provide me with enough material to fill 90+ pages: food. I’ve always been fascinated and amused by people’s strong and emotional reactions to food – I’ve lived in plenty of communes, so I’ve seen a lot….


It’s a book of short stories, based around a central character, and all on the topic of food – her experiences, thoughts and feelings about food. I found eventually that I was writing a book about a person, this central character, finding out more and more about her as I put her in different situations. Sometimes her personality suggested stories as well.

 

The title came to me quite early on, and I never thought of changing it, because it seemed too good. People react to it with surprise and sometimes horror. It’s quite interesting how anti-social something as trivial as personal taste can be perceived to be. But even with her ‘different’ stance, most readers seem to find some common ground with her.

CS: Are you formally trained in art and/or writing? Or self taught?
JB: I’m trained as a print maker. I started drawing comics during my Fine Art d
egree. Since then I’v
e had a few jobs drawing comic strips, but also carried on doing my own stories in my spare time, never expecting to be published. I contributed to various anthologies, and when I had a number of my own comics drawn, and some spare cash, I printed up 100 copies and gave them away to friends. Michelle saw one of these, I think, and remembered my name when she wanted to publish a graphic novel.

 

The training came from actually printing the comics, and thus being able to see them at a remove, and immediately seeing all the ways I could improve.

CS: How does it feel to see your own book in bookstore shelves and for sale online?
JB: Very strange. It doesn’t feel like mine, but I do feel proud and excited. It’s like seeing a friend’s book for sale.

CS: What food stories within the book were the most intriguing to work on?
JB: I liked doing the three “I Don’t Like Chocolate” stories in the book, as they’re among the longest. (A lot of the stories are one or two pages long, really just jokes with a punchline.) It was a challenge, but fun as well, to work out the timing of dialogue and have a lot of characters interacting with each other.

CS: Are there any artists or writers in particular who inspire you?
JB: Dan Clowes, the Hernandez Brothers, Marjane Satrapi in comics. I’m more often inspired by music…. I’ll hear a song and know that I want to draw a comic that does what the song does…. it’s very direct and indirect inspiration at the same time. And it’s not something I’ve ever managed to do, but it’s a starting point.

CS: Are you a full-time writer / illustrator, or do you work a 'day job'?
JB: I’m pretty much a full-time illustrator.

CS: Do you like chocolate?
JB: Ummm…. yes, sort of. I don’t dislike it, but I can leave a slab half-eaten for weeks. There’s some chocolate in my kitchen cupboard that’s probably too old to eat by now.

CS: What is your favorite dessert to eat?
JB: Fruit! Watermelon, peaches, berries… sorbet is good too. And Crème Brulee. And anything with honey. Ok, fruit sorbet with honey.

CS: What is your favorite dessert to draw?
JB: The frillier and fussier, the better. Almost completely the opposite of the kind I like to eat.

CS: How would you describe your personal relationship with dessert?
JB: I like small portions, just a taste, really. Most servings in restaurants are too much for me. But I do like leftover dessert for breakfast. Particularly trifle.

CS: How would you describe your heroine's relationship with dessert?
JB: Embarrassingly similar to mine.

CS: How was the experience of releasing a book different than you might have expected?
JB: It took a lot longer than I thought it would to get the book done, and it was a lot harder than I thought it would be! I didn’t expect to be able to look back and see how much I’d learnt, which is a very pleasant surprise. I got a lot more out of the whole experience than just a book.

CS: Any advice for artists / illustrators who are interested in breaking into the publishing world?
JB: Hard to say, because South Africa doesn’t have a comics publishing industry, so my advice wouldn’t necessarily apply to countries that do. But I think what does work is to do a lot of work, particularly your own work, and contribute to any anthologies, websites etc that you can find. Print your own and give them away if you have to, just to get your work out. The more you do the better you’ll get, and you’ll improve even more if you know that other people are going to see your comics. Just keeping them in a folder under your bed isn’t going to get you work.

CS: What is your next project (or goal, if more applicable)?
JB: Although I said ‘Never Again!’ when I finished the book, I do have some new ideas that might not stop bothering me. But right now I want to spend a bit of time making “I Don’t Like Chocolate” merchandise, using some of the images from the book that were incidental to the stories but could be fun to explore a bit further. I really just want to make some tangible objects for a change. And I realized the limitations of my drawing skills, doing this comic, so I want to spend some time just practicing drawing.

Want to learn more? Check out Jesse's blog at jezzeblog.blogspot.com. Ready to buy? Smart decision. 


Finally, feeling like you'd kill for a cupcake after reading about all this sweetness? Well then, we'll close this post out with one of Head Spy Jessie's recent illustrations, done as a custom commission for a very cool cupcake enthusiast and owner of the website Cupcaketastrophe. Enjoy!

Custom order--crime scene cupcakes

 

 

 

© Cakespy, all rights reserved. Powered by Squarespace.