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
Saturday
Oct112008

Cake Poll: Fall Treats!

October Cakespy Giveaway!

Sure, the days are getting shorter and cooler, but they're also getting sweeter. Halloween is just around the corner, a sweet kickoff to what promises to be a fall and winter full of pies, puddings and wonderful holiday treats.
And in celebration of all of this sweetness, this month's Cake Poll focuses on fall treats! The lucky winner will receive an original Cakespy watercolor depicting L'il Cuppie being chased by ghosts (pictured top)--looks like they didn't want to share their candy!

How do you enter? Just answer the below questions to be entered in the running! Responses may be entered in the comments section or emailed to jessieoleson@gmail.com.

  • Which do you prefer: candy corn or mellowcreme pumpkins?
  • Fun-size candy bars: do they make you happy or leave you hungry?
  • Trick-or-treaters without costumes: give 'em candy anyway, or turn 'em away?
  • Halloween candy-eating method: eat it as fast as you can, or ration it out to last?
  • Favorite cold-weather beverage: hot apple cider or hot chocolate?
  • Fall pie faceoff: apple or pumpkin?

The fine print: The poll will be closed at 12 p.m PST on Friday, October 17. As usual, the winner will be chosen at random. Entries from the US and beyond are welcome. Your info will never be shared and these questions are solely motivated by our nosy spy tendencies.

 

....and we have a winner! Our winner was JEAN from New Jersey! Jean entered in our comments section and most definitely prefers Candy Corn! While Mellowcreme Pumpkin may not approve, we were more than happy to see the piece of artwork go to such a sweet home! 


 

Friday
Oct102008

Sweet Spot: Dessert Links!

Weekly links!There's a lot of sweet stuff on the internet--but these were so sugary we had to share!

We're totally digging the autumn brownies, decorated like candy corn and acorns, at Simply Divine Brownies.

Chewy ice cream? Apparently so, at Ilili in NYC (hint: there's also a NY Times article on the phenomenon).

Sweet gift idea: 1-800-Flowers comes out with shippable cupcakes.
Mandel (or Mondel) bread: the next big thing? Maybe so, with businesses like Lulu's and Marla's cropping up.
Feeling chilly? Stay warm and sweet with the cupcake beanie from the sweeties at Fred Flare.
Are you still twirling your own marshmallows over a campfire like a jerk? Have a machine do the spinning for you with the Spinmallow.
Not cake, but completely fascinating: mysterious artist Banksy strikes in Greenwich village with the "Village Pet Store and Charcoal Grill" installation.
Check it out: Head Spy Jessie's artwork now online as part of a new contest feature at TasteofHome.com!

 

Wednesday
Oct082008

Sweetie Pie: Learning to Love the Navy Bean Pie

 

Banana Bean Pie
You know those little ad words that google oh so sweetly places at the top of your email browser? Well, recently one of those intrigued us, because it was for a type of baked good we'd never heard of before: the navy bean pie. Now, upon first thought the idea of a navy bean pie isn't necessarily attractive, but then again, when you really think about it, does "sweet potato pie" or "zucchini cake" really sound delicious at first? So, we decided to give these bean pies a try.

 

Pie Tasting
OK, so what are they? According to Wikipedia, a bean pie is a "sweet custard pie whose filling consists of mashed beans—usually navy beans—sugar, butter, milk, and spices." But beyond that, where do these pies come from? While the bean pies are associated with soul food cuisine, a very interesting wrinkle is that they are also associated with the Nation of Islam movement: its leader, Elijah Muhammad, encouraged their consumption in lieu of richer foods associated with African American cuisine, and the followers of his community commonly sell bean pies as part of their fund-raising efforts. And as trybeanpie.com says,

 

"The Navy Bean Pie is a nearly century old recipe that originated in the Holy
City of Mecca.
The Bean Pie was introduced in America around 1930 in the community known as Black Bottom Detroit, the Black community. It was originally formulated as a healthy alternative for sweet potato pie."

 

Now, while the Nation of Islam movement (and the pies) seem to have roots in Detroit, we first encountered the pies through Sister Nadine's, which is based in Boston (if you're interested in their story, read about it here.) Cakespy Note: We feel we should give them props for packaging the pies very securely; they and arrived in Seattle in perfect condition.

OK, and so now that you're educated, how did they taste?

 

Original Bean Pie
First we tried the "Original" bean pie. The texture was on par with that of a pumpkin pie, slightly custardy and not overly sweet; surprisingly, the beans did not lend any grittiness to the chewing process--had we not known that these were bean pies, we might not have known what they were (but of course, that would not have stopped us from continuing to eat it). We ate ours plain, but bet it would attain a few degrees of additional deliciousness if paired with vanilla ice cream or a thick layer of whipped cream.

Blueberry Bean Pie

 

The second one we tried was the Blueberry bean pie. We thought this was a strange flavor, but it was ultimately rewarding--the blueberries were the first taste that hit the palate; as Mr. Cakespy put it, if this pie could speak, it would say "Hi, my name is blueberry...and this is my pie". This sweet initial taste, paired with a more substantive bite of the bean filling, made it an unusual, but addictive, pie. Of all of them, this was probably our favorite.

 

Banana Bean PieBanana Bean Pie

 

Finally, we went for the banana bean pie. Once again, it was an unusual flavor combination, but somehow it worked. The banana didn't necessarily hit you right away--it was more of a complement than a contrast to the bean filling, and the flavors sort of, if you'll allow us to be poetic for a moment, well, blossomed inside of the mouth. Paired with the substantive crust, these reminded us fleetingly of banana pakoras (but of course, baked, not fried). Overall, a very nice pie for banana fans.

 

 

All things considered? Our investment was well worth it--we were happy to discover a new baked good, and rewarded to find them delicious. They're definitely a more substantial dessert, but a very tasty one too--the perfect addition to a fall baking repertoire.
To buy Sister Nadine's bean pies, visit sisternadines.com; if you want to try your own, why not give this recipe a whirl?

 

Sunday
Oct052008

Cakewalk: Mostly Doughnuts in Sultan and Monroe, WA

Homer Simpson Donut, Fresh + Fancy Donuts, Monroe, WA
No doubt about it, it was a dark Monday this week, what with the financial crisis and all-time stock market lows. Needing a bit of reprieve, we took to the road to clear our minds and get some sweet relief by way of sugary carbohydrates. Heading a mere 45 minutes out of Seattle, it was if we'd escaped these urban worries: with a pastoral backdrop including ponies, cows, farms and mountains, we set to tasting some delicious baked goods. Without consciously seeking it out, we ended up gravitating toward doughnuts on most of the trip. But in retrospect, doesn't it make sense? After all, when you split it in half, sharing a doughnut is like sharing a smile. Here's a recap of our adventure:


We walked up to our first stop, Sky River Bakery, only to meet disappointment--apparently, they're closed Sunday and Monday. Now, will you allow us a slight rant? (Thank you). These are awful days for a bakery to be closed--Sunday being the perfect day for a leisurely morning cinnamon roll, and Mondays being a day on which we could all use a sweet lift. That aside, we will grudgingly admit that it looked like a cute place from the outside. Sky River Bakery, 117 1/2 W Main St, Monroe, WA 98272, (360) 794-7434; online at skyriverbakery.com.

 

Delicious Concha, La Talpita
Luckily for us, before we pulled away we spied the word "PANADERIA" across the street; while we don't speak Spanish, we know that this vital word means deliciousness awaits. Though it was a dimly lit grocery filled will all sorts of Mexican groceries and sundries, they had a surprisingly full case of Conchas, pan dulce, and other hispanic specialties. The concha, while perhaps not the best we've ever tasted, certainly did soften the blow of our first stop being closed. La Talpita, 118 W. Main St, Monroe, WA.

Sultan Bakery DonutSultan BakeryBig Foot, Sultan BakeryFruit bars and cream puffs at Sultan Bakery

Our next stop was the wonderful Sultan Bakery, which doubles as a cafe-diner and was well attended at 11 am with early lunchers and laborers taking coffee breaks. This place moves at a slower pace than urbanites might like, but ultimately your patience will be rewarded. We chose the "bigfoot"--a maple bar shaped like, well, you know, as well as a few iced cake doughnuts. While the maple icing on the bigfoot was delicious, it was the cake doughnuts that really shone--cakey, and with just the slightest, very delightful, bit of "bite" in the icing. Sultan Bakery, 711 W Stevens Ave, Sultan, WA 98294 (360) 793-7996.


Old School BBQ
At this point, if you'll allow, we'd like to give a shout-out to one place for savory fare, just because its very presence astounds us: Old School BBQ, a roadside barbecue joint housed in an old school bus. As if that wasn't cool enough? It's right next to the Reptile Museum (at which, in case you were wondering, you can get espresso too). If that doesn't sound like a recipe for complete awesomeness, we don't know what does. Read about one foodie's experience at Old School BBQ here. We couldn't find the address or phone number, so we'll include the contact info for the Reptile Museum: 22715 State Route 2, Monroe, WA - (360) 805-5300‎.


Buttermilk Maple bar, Fresh + Fancy Donuts, Monroe, WAFresh + Fancy Donuts
Our final stop was Fresh + Fancy Donuts in Monroe. Nestled in an unassuming strip mall, the yeasty, sugary doughnut smell embraces you the moment you walk in; the employee was adorable, friendly and as sweet as the doughnuts. We picked up some pink frosted doughnuts that would make Homer Simpson proud, as well as a buttermilk bar with maple frosting and a sweet glazed cruller. The doughnuts were absolute perfection, with the oil seeping in just enough for a tantalizing crunch in each sugary bite. 19983 State Route 2, Monroe, WA 98272 (360) 863-0782.

 

Friday
Oct032008

Cuppie Capers: Pastry Politics

Pastry politics

 

 

 

Tuesday
Sep302008

Sweet Surprise: Red Velvet Cuppie Truffles from Bakerella!

Sweet treats from Bakerella!
Today we received a sweet and completely unexpected gift in the mail from our favorite domestic goddess, Bakerella: mouthwatering red velvet cake truffles...decorated to look like our own Cakespy mascot, L'il Cuppie! Seems that Mlle. Bakerella must have enjoyed her Iron Cupcake prize, a custom piece depicting her exciting segment a few months ago on the Martha Stewart Show:

Martha and Bakerella
Because this was certainly a wonderful thank-you to receive! And upon opening the parcel full of cheery red-topped Cuppies, we realized that Bakerella had caught all of the little guy's mischievous expressions. One thing's for certain--the moment we left the kitchen they got up to all sorts of mischief. Let's see what we were up to, shall we?

This little Cuppie made a big mess...
This little Cuppie caused mischief

 

This little Cuppie learned to draw...
This little Cuppie got creative...

This little Cuppie went for the good stuff...
This little Cuppie has expensive taste

This little Cuppie liked what he saw...
This little Cuppie likes what he sees

This little Cuppie found Jesus...This little Cuppie found Jesus

This little Cuppie met some pigs...
This little Cuppie made new friends...

This little Cuppie saw the Space Needle (but got a little melted by the sun)...
This little Cuppie saw the Space Needle

This little Cuppie does not like skinny chicks...
This little Cuppie does not like skinny chicks

This little Cuppie got worried...and uh-oh, we haven't seen him since.
Sweet treats from Bakerella!

This little Cuppie got greedy...and ended up all alone.
Sweet treats from Bakerella!

 

Wanna make 'em? You can find the recipe for Easy Cupcake Bites at Bakerella.com!

Of course you also might like to see her sweet review of our friendship and the project here!

 

 

Sunday
Sep282008

American Pie: Recipe for a Quick Fix

Not apple pie
Apple pie is an enduring symbol of America. Why? Well, there are more reasons than we can go into right now--but if you're curious, we highly recommend Apple Pie: An American Story by John T. Edge.

But what happens when apples are scarce or prohibitively expensive, as during the rations of World War II?

You do another all-American thing: find a quick fix! During those war years, that fix was making a mock "apple" pie filled with a slurry of (inexpensive) Ritz crackers, sugar syrup and lemon rind. Ready to throw up in your mouth a little? Well, hold it in, because while not as good as "real" apple pie, it's strangely passable if you close your eyes and think really hard about apples while chewing.

And when we made this pie recently, we decided to go a little further on the mock concept. In celebration of what seems to be a New England-centered (or does it perhaps root from the Midwest?) preference for eating pie with a wedge of sharp cheddar, we made our mock pie using cheese-sandwich Ritz crackers. Here's a shot of it in progress (before adding the sugar syrup and top crust):


Pie filling
So how did this concoction taste?
Well. It smelled amazing while baking and once out of the oven.  The crust was tantalizing. Taste-wise, however, this regional specialty didn't really translate to the chemical counterpart. The cheese remained somewhat gravelly in texture and didn't really ooze throughout the way we'd hoped; instead, it remained in grainy, salty, cheesy deposits which acted more like landmines than sweet surprises on the palate.

I'm not apple!
Of course, perhaps the most insulting part of this story is that living in Washington state, we're currently experiencing a bounty of delicious (real) apples--and next time we'll try to remember the saying of another great american icon Marvin Gaye, "Ain't nothing like the real thing, baby". Because friends don't let friends eat fake pie.
Sucker!

 

Ritz Mock Apple Pie (from backofthebox.com)

The classic pie, featuring Ritz crackers baked in a golden crust,
is perfect for the holidays.

Pastry for two-crust 9-inch pie
36 RITZ Crackers, coarsely broken (about 1 3/4 cups crumbs) --we used the mini cheese-filled sandwich crackers
1 3/4 cups water
2 cups sugar
2 teaspoons cream of tartar
2 tablespoons lemon juice
Grated peel of one lemon
2 tablespoons margarine or butter
1/2 teaspoon ground cinnamon

1. Roll out half the pastry and line a 9-inch pie plate. Place
cracker crumbs in prepared crust; set aside.

2. Heat water, sugar and cream of tartar to a boil in saucepan
over high heat; simmer for 15 minutes. Add lemon juice and peel;
cool.

3. Pour syrup over cracker crumbs. Dot with margarine or butter;
sprinkle with cinnamon. Roll out remaining pastry; place over pie.
Trim, seal and flute edges. Slit top crust to allow steam to escape.

4. Bake at 425 F for 30 to 35 minutes or until crust is crisp
and golden. Cool completely.

Makes 10 servings

Preparation Time: 45 mins.
Cook Time: 30 mins.
Cooling Time: 3 hrs.
Total Time: 4 hrs. 15 mins.

 

 

 

 

 

Sunday
Sep282008

Sweet Spot: Dessert Links!

Holiday Cards!!
There's a lot of sweet stuff on the internet--but these are some sweet things we've got to share!

It's never too early to get started--get your Christmas greeting cards at cakespyshop.com!

Where in the world is the closest bakery? Contribute by adding your favorites to the Cakespy Bakery Map on Google! We're slowly but surely updating it with places we've visited. If we did this right (fingers crossed) anyone can contribute!

Wanna be the big cheese? Deck yourself out with the cheesecake head.

"Cupcakes" a more popular search term than "financial crisis"...maybe that's what got us into this mess?

Adorable halloween-themed felt cupcakes by Merry Moon Designs.

 

A reason to go vegan: PETA urges Ben & Jerry's to use human milk.

 

In Baltimore, a mobile cupcakery emerges with Perfect Cupcakes.
Celebrate Banned Books Week, sweetly, with Haphazard Gourmet Girls.

 

Sandwich Cookie Smackdown: Not Martha does a taste test with Oreos, Hydrox and Newman-O's.

 


 

 

 

Wednesday
Sep242008

The Sweet 100

Custom request, food pyramid in color
Recently, a website called Very Good Taste started something of an internet fire with a list called "The Omnivore's Hundred", which listed 100 foods which "every good omnivore should have tried at least once in their life." We liked the idea, and inspired by the vegan variation on Hannah Kaminsky's site, we thought--why not make our own Sweet 100!? Like the original, our list includes "fine food, strange food, everyday food and even some pretty bad food"--but in our universe, it's all sweet! (In case any of them are foreign to you, links to pictures and recipes are included; also, for any vegans, feel free to go through the list assuming it's a vegan counterpart). How many have you tried? If you'd like, feel free to follow the same guidelines:

1) Copy this list into your site, including the instructions!
2) Bold all of the sweets you've eaten--or make them a different type color.
3) Cross out any of them that you'd never ever eat.
4) Consider anything that is not bold or crossed out your "To Do" List.
5) Optional: Post a comment here linking to your results--or just post a comment letting us know how many you've tried, or what you're going to try next!
  1. Red Velvet Cake
  2. Princess Torte
  3. Whoopie Pie
  4. Apple Pie either topped or baked with sharp cheddar
  5. Beignet
  6. Baklava
  7. Black and white cookie
  8. Seven Layer Bar (also known as the Magic Bar or Hello Dolly bars)
  9. Fried Fruit pie (sometimes called hand pies)
  10. Kringle
  11. Just-fried (still hot) doughnut
  12. Scone with clotted cream
  13. Betty, Grunt, Slump, Buckle or Pandowdy
  14. Halvah
  15. Macarons
  16. Banana pudding with nilla wafers
  17. Bubble tea (with tapioca "pearls")
  18. Dixie Cup
  19. Rice Krispie treats
  20. Alfajores
  21. Blondies
  22. Croquembouche
  23. Girl Scout cookies
  24. Moon cake
  25. Candy Apple
  26. Baked Alaska
  27. Brooklyn Egg Cream
  28. Nanaimo bar
  29. Baba au rhum
  30. King Cake
  31. Sachertorte
  32. Pavlova
  33. Tres Leches Cake
  34. Trifle
  35. Shoofly Pie
  36. Key Lime Pie (made with real key lime)
  37. Panna Cotta
  38. New York Cheesecake
  39. Napoleon / mille-fueille
  40. Russian Tea Cake / Mexican Wedding Cake
  41. Anzac biscuits
  42. Pizzelle
  43. Kolache
  44. Buckeyes
  45. Malasadas
  46. Moon Pie
  47. Dutch baby
  48. Boston Cream Pie
  49. Homemade chocolate chip cookies
  50. Pralines
  51. Gooey butter cake
  52. Rusks
  53. Daifuku
  54. Green tea cake or cookies
  55. Cupcakes from a cupcake shop
  56. Crème brûlée
  57. Some sort of deep fried fair food (twinkie, candy bar, cupcake)
  58. Yellow cake with chocolate frosting
  59. Jelly Roll
  60. Pop Tarts
  61. Charlotte Russe
  62. An "upside down" dessert (Pineapple upside down cake or Tarte Tatin)
  63. Hummingbird Cake
  64. Jell-O from a mold
  65. Black forest cake
  66. Mock Apple Pie (Ritz Cracker Pie)
  67. Kulfi
  68. Linzer torte
  69. Churro
  70. Stollen
  71. Angel Food Cake
  72. Mincemeat pie
  73. Concha
  74. Opera Cake
  75. Sfogliatelle / Lobster tail
  76. Pain au chocolat
  77. A piece of Gingerbread House
  78. Cassata
  79. Cannoli
  80. Rainbow cookies
  81. Religieuse
  82. Petits fours
  83. Chocolate Souffle
  84. Bienenstich (Bee Sting Cake)
  85. Rugelach
  86. Hamenstashen
  87. Homemade marshmallows
  88. Rigo Janci
  89. Pie or cake made with candy bar flavors (Snickers pie, Reeses pie, etc)
  90. Divinity
  91. Coke or Cola cake
  92. Gateau Basque
  93. S'mores
  94. Figgy Pudding
  95. Bananas foster or other flaming dessert
  96. Joe Froggers
  97. Sables
  98. Millionaire's Shortbread
  99. Animal crackers
  100. Basbousa

 

 

 

Tuesday
Sep232008

Batter Chatter: Interview with Melisser of Sugar Beat Sweets

Batter Chatter with Sugar Beat Sweets
At Cakespy, we're constantly impressed with the leaps and bounds being made in the world of vegan baking. What was once a category of brick-dense, vaguely healthy-tasting fare has really come a long way, what with groundbreaking cookbooks and recipes by the likes of Isa Chandra Moskowitz and Terry Hope Romero, Hannah Kaminsky, and inspiring sites like Have Cake Will Travel, Veggie Girl and Walking the Vegan Line. Whether going dairy-free for ethical or health reasons (or both), there's a stunning array of baked goods out there which will satisfy nonvegan appetites as well. And for residents of San Francisco, there's a huge reason to get excited about vegan baked goods: Melissa Elliott, who many of you know as Melisser from her blog, The Urban Housewife, has started a wholesale (check out retail locations here) and special order baking business called Sugar Beat Sweets, which focuses on providing locally sourced, organic, vegan baked goods. Swoon. Here's what she has to say about the new business:

Cakespy: First off, we hear that some refer to you as "San Francisco's Sexiest Vegan". (OK, by "some" we mean ourselves, though we, like, know everyone else is thinking it too). What is your response to this?
Sugar Beat Sweets: Ooh geez, well.. thank you? I can think of some damn sexy vegans out there (Morrissey, Joaquin Phoenix, Chrissie Hynde, my husband!), so I'm honored to even be considered in the ranks.

Photo c/o Sugar Beat Sweets for Cakespy InterviewPhoto c/o Sugar Beat Sweets for Cakespy Interview
CS: You've been active in the food community through your blog, The Urban Housewife for a while now--what made you want to take the step toward opening your own retail/wholesale business?
SBS: It's no secret, I love to bake. I've always taken pleasure in baking for others & I found myself disillusioned with my career, daydreaming about being in a kitchen instead. I started making custom cakes for people & a local cafe while I weighed my options, then decided to go for it. Additionally, I wasn't happy with the lack of vegan dessert options in San Francisco. I wanted to give local vegans more choices & show people in general that vegan baked goods can be high quality, artisan treats that anyone can enjoy.

Photo c/o Sugar Beat Sweets for Cakespy InterviewPhoto c/o Sugar Beat Sweets for Cakespy Interview 

CS: How did you decide on the name Sugar Beat Sweets?
SBS: It's so tough to name a bakery, I think I annoyed everyone I know with names! I like sugar, of course & I'm also inspired by music, so I came up with "beat", which can represent music & something you do in cake making, somehow it all came together & "Sugar Beat Sweets" was born.

 

CS: How has running a commercial bakery as opposed to baking from your own kitchen changed your attitude toward baking?
SBS: I'm not sure my attitude towards baking has changed. I still want to produce desserts that you'd never know were vegan with a focus on high quality, organic, & local ingredients. I just have to approach things a bit differently, as I'm now working in large scale with the recipes I've developed & I don't get to eat the results!

Photo c/o Sugar Beat Sweets for Cakespy InterviewPhoto c/o Sugar Beat Sweets for Cakespy Interview
CS: It looks like you're primarily offering cupcakes and cakes for the moment. Do you or will you be offering any other choices?
SBS: I'm considering expanding my offerings in the future. For festivals & events, I'll have whoopie pies & other goodies, but the main focus is cupcakes & cakes right now.

Photo c/o Sugar Beat Sweets for Cakespy Interview
CS: In our experience, a lot of non-vegans approach vegan baked goods warily, or with the attitude that they won't like them because they're "different". Do you have any response to this?
SBS: There's definitely a stigma attached to vegan baked goods. People seem to think it's going to taste "healthy", be dry & flavorless, or have tofu & sprouts hidden in it. While the vegan baked goods of 10+ years ago may have left a bit to be desired, now there's plenty of sweets & treats that taste just like their dairy counterparts, but without the use of animal products! We've come a long way, baby! Just look at "Vegan Cupcakes Take Over the World" by Isa Chandra Moskowitz & Terry Hope Romero, I know a lot of non- vegans who own & love the book. I see a lot of cupcake blogs singing its praises.

CS: On your site, your cakes are listed as being frosted with "buttercream". But it's all vegan--what is vegan buttercream?
SBS: Well, "butter-substitute-cream" doesn't sound so hot! I use a soybean oil based butter substitute that functions just like butter, so you have the same fluffy frosting that everyone else is making, without the cholesterol!

Photo c/o Sugar Beat Sweets for Cakespy Interview
CS: Are there any developments or products you'd love to see in the world of vegan baking?
SBS: Easy to make marshmallows, meringue, & angel food cake would be nice. That being said, the vegan world has made leaps & bounds, especially in recent years, so I don't feel deprived in any way, shape, or form. There's amazing, motivated vegan chefs & foodies who are working to develop vegan versions of just about any treat you can think of, so I have faith that we'll have all those things shortly. In fact, I know of a few people on the verge of all three of those things!

CS: What sites, books, restaurants/cafes or people keep you inspired?
SBS: I read a lot of vegan blogs, there's so many great ones out there, people are really working to get veganism to the masses & they're making mouthwatering food, so it's always inspiring. I browse Flickr a bit & the typical cupcake compilation sites to see what's new & hot in the baking world. Cakespy is on my blog feed & is always teaching me about new pastries! (Cakespy Note: We did not bribe Melisser in any way to say that. Like, seriously.) I love Bake & Destroy, of course! Natalie is a dreamboat & her hoodie is in my daily wardrobe. Restaurants using local produce, organic ingredients, & vegan fine dining spots inspire me, like Millennium in San Francisco & Candle 79 in New York City. Basically, people who are passionate about what they are doing, especially those who are doing what's best for the animals & the world!

CS: You're based in San Francisco, and you know how we're interested in regional specialties. What are some of the best in your area--i.e, the things you can only find there, or that you miss when you're away?
SBS: Sourdough bread! I love a good loaf of freshly baked bread with a crusty exterior & tender center. In all my travels, I buy the local bread & I'm always wishing I was eating San Francisco Sourdough instead!

Photo c/o Sugar Beat Sweets for Cakespy InterviewPhoto c/o Sugar Beat Sweets for Cakespy Interview
CS: What's next?
SBS: Well, one never knows, but my current plan is to keep blogging at theUrbanHousewife.com, churning out Sugar Beat Sweets artisan cupcakes & cakes for the people of the San Francisco Bay Area, & maybe doing some more video segments, like the one I did for Everyday Dish! I feel very blessed to have a fun & ever changing life, so I'm willing to see where it takes me!

Are you in the San Francisco area? Place your order today (do it!) at sugarbeatsweets.com.

 

Or, find them at these retail locations:

Rainbow Grocery- 1745 Folsom @ 14th Street / Other Avenues- 3930 Judah Street @ 44th Avenue / Real Food Co.- 2140 Polk @ Broadway / Urban Bread- 3901 18th St @ Sanchez / Mojo Bicycle Cafe- 639-A Divisadero St @ Hayes / Harvest Urban Market- 191 8th St @ Howard

Even if you're not in the area, enjoy the photos here and keep up with Melisser's adventures via theurbanhousewife.com!

 

 

 

© Cakespy, all rights reserved. Powered by Squarespace.