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!
Let's talk about TrixieBakes. I had seen them before: I'd walked by their booth at the Madrona Farmer's Market, but had never purchased one of their brownies because at $4 a pop, they weren't exactly cheap. But after reading the DailyCandy feature on the brownies, paired with a reader writing to tell me how amazing they were, I knew I was going to have to fork over the cash.
Since I am one of those few people who prefers blondies to brownies, of course I had to go for the "blonde bombshell", described on their site as
A luscious blondie with an indecent amount of brown sugar and pecans
You can never be too rich or too dense. Ok, that's not really how the saying goes, but it definitely applies to this big blondie.
Doesn't that just give you a shiver of anticipation?
So, I enjoyed the blondie for breakfast the next morning, and I am happy to report that it was a particularly fine specimen of blondiehood: dense, chewy, and full of butterscotch-y flavor. The pecans were a particularly nice touch, adding a slight crunch and flavor contrast.
But getting back to the price. Was it worth it? Well, no doubt about it, $4 is a lot for a brownie or blondie--I think that most will agree on that. But when I reflect on my blondie experience and how decadent and satisfying it was, I do believe I got $4 worth of joy out of the experience. I'm probably not going to indulge too frequently, but maybe that just makes it more special?
TrixieBakes blondies and brownies are available at the Madrona Farmer's Market each friday, 3-7 p.m.; they're also available at Flying Squirrel Pizza Co., 4920 S Genesee St., Seattle and Pauline Patisserie, 2315 NW Market St. Seattle; also online.
Continuing our monthlong celebration of birthdays and all things sweet, Jen from the very sweet site Beantown Baker has dreamed up a thoughtful way to share birthday cake with friends who are far away: cupcakes baked in Mason Jars! Here she goes:
One of the things I love most about baking is sharing my baked goods with other people. Whether it's baking something for a friend who had surgery, got a promotion, or for no reason at all, I get real joy out of baking for other people. Since most of my family is 1000+ miles away, they don't usually get to experience my baked goods. Last fall when we were coming into what I call birthday season, 6 birthdays from Oct-Dec, I really wanted to bake for my family members with birthdays coming up.
Since cupcakes are my favorite thing to bake, I decided to send them cupcakes. I had seen this idea online and decided to give it a shot. I sent cupcakes in a jar to family members across the country. They were all pretty shocked when the packages came. It was fun to get the phone calls from each of them thanking me for the creative way to share my baking with them. My Dad loved it so much, I've been told that he tells everyone about it. As a not-so-subtle hint, he also gave me a box of new jars for my birthday. I think he's expecting more cupcakes in a jar this year for his birthday!
How to Make and Ship Cupcakes in Mason Jars
- Bake cupcakes as directed and allow to cool completely. Remove cupcake liner and cut cupcake in half either vertically or horizontally. Place 1/2 of the cupcake into a sterilized 1/2 pint wide mouth jar. Add frosting to jar. At this point, add some fun extra, such as crushed Oreos or sprinkles. Place the other half the the cupcake in the jar (if you cut the cupcake vertically, it is easier to put both halves in the jar and pipe frosting between the two pieces).
- Frost the cupcake as if it weren't in a jar. Add lid and ring to jar. Decorate with ribbon if you want. Be sure to tell your recipients to slide the lid off the jar as opposed to just pulling it up. Otherwise half of the frosting will stick to the lid.
- Mail immediately or place in freezer for a day or two then mail them. I like to freeze them and let the thaw as they are traveling to the unsuspecting recipients.
Yellow Funfetti Cupcakes
- 3 cups cake flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, cubed and softened to room temperature
- 2 cups sugar
- 5 large eggs
- 2 tsp vanilla
- 1 1/4 cups buttermilk
- 1/4 cup sprinkles
- Preheat oven to 350. Butter and line with parchment paper two 8×2-inch pans (These cakes rose over the top of my 2-inch pans - you could very well have a mess on your hands if you try 1.5 inch pans). Set aside.
- In a medium bowl, sift together the flour, baking powder, and salt. Place butter in the large bowl of an electric mixer, fitted with a paddle attachment. Beat for 3 minutes on MEDIUM-HIGH speed until the butter is light and creamy in color. Stop and scrape the bowl. Cream the butter for an additional 60 seconds.
- Add the sugar, 1/4 cup at a time, beating 1 minute after each addition. Scrape the sides of the bowl before each addition. Add the eggs one at a time. Reduce the mixer speed. Stir vanilla into the buttermilk. Add the dry ingredients alternately with the buttermilk. Mix just until incorporated. Scrape the sides of the bowl and mix for 15 seconds longer. Stir in sprinkles.
- Spoon the batter into the prepared pan and smooth the top with a knife or off-set spatula. Lift up the pan with the batter, and let it drop onto the counter top a couple of times to burst any air bubbles and allowing the batter to settle. Center the pans onto the lower third of the oven and let bake 45 to 50 minutes or until the cake is lightly brown on top and comes away from the sides of the pan and a toothpick inserted in the center comes out clean.
- Let cool completely in the pans before removing the cakes and frosting.
- 1 stick (1/2 cup) butter or margarine
- 1/3 cup HERSHEY'S Cocoa
- 3 cups powdered sugar - I used 2 1/2 cups
- 1/3 cup milk
- 1 teaspoon vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
Keep updated on all of Jen's sweet adventures on beantownbaker.com!