The WowWee Entenmann’s Donut Maker is perfect for when it's "Time to make the donuts".

Sweetest and awesomest discovery of the week: Bake It In A Cake (pictured top)

Soak up the sun: stained sunglasses cookies!

Simply hypnotic: spiral moon cake recipe via House of Annie

Bananarama: Chocolate banana brownies, via Cookie Madness

Sweet! In Seattle, the lovely and amazing Urban Craft Uprising is now accepting food vendors. If you're a baker or cook, you should apply (you will make money. Trust me. Craft show vendors and shoppers are hungry people.)

Not for birds: dessert "Nests" made with angel hair pasta, honey and pistachio.

Sweet interview: check out this interview I did with the lovely Laura Lavigne.

How you know you've made it as a minor internet cake celebrity: you're featured on Cake Wrecks!

Making the BAKED brownie awesomer would be difficult, but Crepes of Wrath makes a valiant effort with this pretzel-and-toffee variety.

Maple walnut blondies with maple butter sauce? Oh, my. Oh, yes.

Probably it makes me a bad person, but this article about a "biscuit brawl" makes me laugh.

Sweet memories: learn something new about the eclair. 

So I was pretty sure that a buttery blanket of croissant dough would have the same awesomeness-enhancing effect on leftover birthday cake (or, in this case, a leftover birthday season cupcake, from the delectable Jubilee Cupcakes).

And guess what? It turned out pretty good. While the frosting can melt out a bit and get messy, it does lends an extra-buttery richness (and a nice color contrast, as mine had pink frosting), and the cake crumbs give it an extra-carbohydratey boost, perfect for carbo-loading if you're about to run a marathon (or, you know, just a tasty snack if you're not).

Want to give it a try? Here's how I did it.

Birthday Cake-Filled Croissants

Ingredients

• 1 leftover cupcake (or, 1 leftover slice birthday cake)
• 1 package ready-to-bake croissants (you know, the kind in a roll)
• Extra butter, to brush on top (if you're into that)

Directions

1. Preheat oven to the temperature directed on the croissant package.
2. Unroll the croissants. In the center of each, place a chunk of birthday cake, crumbled up (with frosting!). Roll them up, or (as I did with some of them) form the dough into little dumplings around the cake.
3. Place on a sheet. If desired, brush tops with melted butter (why not?).
4. Bake for the time specified on your croissant package. When you open the oven, you may discover that the frosting has oozed a bit out of the sides, but don't worry--plenty was probably able to melt into the croissant dough. Plus, once it cools just a bit, you can kind of scrape off the oozed bits and eat them (if, like me, you have no manners, that is).

Oh, Chicago, you're about to get so, so sweet!

For one thing, I'm coming your way for the Renegade Craft Fair next weekend. You'll find me and my crafty BFFAbbeyChristine cute-ing it up at the fair...come say hi! 

Second, I will be part of the HOOT! Owl group show at the Renegade Handmade store. It's a group show with a unifying theme: it's all inspired by Renegade Handmade's owl logo! My entry is pretty freaking adorable: it features a series of cupcakes and owls enjoying some delicious Tootsie Pops! Wonder who's gonna bite it first? One, two...three!

And, it goes without saying that you will vote for me, because it is a competition in addition to being a group show! And I could win a free booth at another Renegade Craft Fair, which means that I might come and show my art in your hometown! Well, if your hometown is New York, Austin, San Francisco, Chicago, or Los Angeles, that is. Voting will open in just a few days, but here's the link to bookmark.

For details on the Renegade Craft Fair, visit the official site!

The Blue Mountain Huckleberry Cupcake from Cupcake Royale, that's what.

That's right: it's September, and it's time for a new flavor of the month. Here's what they have to say about the new variety:

Our fine friends over at Foraged and Found collect these delicate little woodland wonders and bring them to us fresh and direct. Baskets of sparkling huckleberries, packed with sweet Pacific Northwest goodness, fill our bakery in anticipation of being baked up into the perfect cupcake. So, that's we do with them, and we top it off with a huckleberry buttercream that's as pretty as it is delicious.

These are blue mountain huckleberries. They're a little different from the ruby red gems you might be picturing. They're  a bit sweeter, akin to a very fancy wild blueberry...only better! They make for one super delicious cake, and one beautiful hue for a buttercream!

Which just goes to show that a sugar high is better than, say, a Rocky Mountain High, any day of the week.

You can find this flavor all month long at all four Cupcake Royale locations; for directions and hours, visit cupcakeroyale.com. Stay updated on their daily goings-on and the progress of their upcoming Bellevue location via Twitter!

Things that are sad: CakeSpy's birthday week is over. And (bad spy) the giveaway schedule had a slight hitch: friday's giveaway never went up! Yikes (must have been too busy eating Birthday Cake French Toast!).

Things that are glad: There's a final giveaway to cap the week and say thank you for the totally sweet memories. 

That's right: here's another giveaway, this time for the lovely and amazing M-Cups by super-creative company FRED! Here's a description:

This set of 6 dry-measure cups nests neatly just like traditional Russian matryoshkas. They accurately measure 1/4, 1/3, 1/2, 2/3, 3/4 and 1 full cup, and they’re built from heavy-duty, food-safe, long-life engineering plastics. M-Cups are useful, easy to store, and quite charming...so why not doll up YOUR kitchen with a little Russian folklore? Each set is packaged in a full-color printed giftbox.

They're a popular seller at CakeSpy Shop, and now you can win a set for free! How? Simply answer the following pressing cake question below. US and Canadian entrants only this time, please! The giveaway will close next Tuesday, September 7, at 12pm PST. Good luck!

Here's the question:

What is your least favorite dessert, and why?

Well, for one, it's the week that I discovered my newest favorite thing, Bake It In A Cake, a project dedicated to...well, just guess.

Second, I discovered something delightful at Trader Joe's: the chocolate ring cake filled with coconut macaroon filling.

Oh, yes.

This ready-made cake has a leg up on most grocery store varieties for several reasons. 

First, it's from Trader Joe's, which means it wasn't too pricey (under $8.00, if memory serves correct), and which also means it's hipster-approved. Hipsters love Trader Joe's!

Second, it is frosted. Everyone knows that a bundt or ring cake that only has a dusting of confectioners' sugar is a major bummer. Frosting makes everything better.

Third, it's filled with gooey, rich coconut macaroon filling. It keeps the cake moist, and makes for a lovely visual surprise when cutting into the cake, and a lovely flavor contrast when eating it. Score!

It was served as part of the CakeSpy birthday week bonanza, and it went over quite well.

Chocolate Macaroon filled cake, available at Trader Joe's in the Seattle area (not sure about availability elsewhere); a recipe for a macaroon-filled chocolate cake can be found here.

It's a real live place, and the upcoming site of a super sweet event: CupcakeCamp! And guess who did the artwork for the poster?

Hint: it was CakeSpy. (Pretty obvious, huh?)

If you're in the Inland Empire, you must attend! You can find the details on the official website.

The mission statement is far more beautiful than any poem or love song:

"Dedicated to cake and cupcakes and all the delicious things you can bake inside of them."

So far you can find photos and tutorials for miniature pies baked in cupcakes, cupcakes with Cadbury Creme Eggs baked inside, Ho-Hos baked into a cheesecake, and other assorted baking adventures and misadventures.

One thing is for sure: once you visit, you'll be hungry for more.

Visit Bake It In A Cake. Now! Follow the site via Twitter, too.

Laissez les bontemps rouler this weekend, starting with this baker's dozen of seriously sweet links:

A sweet site solely dedicated to Parisian Patisseries, with a sweet roundup of the "17 Best".

Breaking Cake News! CakeSpy was featured on CNN!

Guess what? The top contenders in the Pie Vs. Cake challenge were featured on TV! 

Seeking sweetness? Learn more of the CakeSpy story via this interview on Seattlest!

Peaches and Dreams: The Literate Baker serves up a fun and smart writeup on Peach Cobbler, including a delicious recipe.

Dudes. Dudettes. There are, like, some super sweet giveaways going on right now! Click here and here to enter.

Making S'mores jealous: Heavenly Hash Bars, via King Arthur Flour.

Blueberry Breakfast Cake: perfect morning fare, via Dorie Greenspan.

Nacho typical chips: a chocolate nachos recipe!

Like, whoa: Baked Bombe with Popcorn Ice Cream, Caramel Mud Cake, and Persian Fairy Floss. via Almost Bourdain

Streusel Kuchen: I don't know how to say that properly, but I definitely want to eat it.

As the French would say, Le nom nom nom: Pistachio cupcakes via Two Tiny Kitchens

Sweet memories: How to prepare and ship cupcakes in Mason jars (pictured top)