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Entries in breaking cake news (319)


Seeking Sweetness: Daily Snapshot, The CakeSpy Book Has Arrived At CakeSpy Shop

CakeSpy Note: if you follow me on facebook or Twitter, you probably know I'm partial to observing (and sometimes adding) sweetness in the natural world and urban landscape. Here's where I post a daily feel-good photo or image, for no particular reason other than to showcase these sweet little nothings, in hopes that they'll make you smile.

Well, would you look at that. My book! It has arrived at CakeSpy Shop! You can go ahead and buy it! Also, come and see me on my upcoming Tour De Sweet Book Tour!


Cake Byte: the Bake it in a Cake Bakesale Totally Ruled

So. If you didn't make it to the totally sweet Bake it in a Cake Bakesale last week at CakeSpy Shop, I feel very sorry for you. Because there were so many delicious treats and you didn't get to eat them!

But, I do feel for you, really, I do. And so here's a little slideshow of some of the sweet treats--a little virtual snack for you, including pictures of brownies stuffed with oreos, cupcakes stuffed with mini pies, and more! See you at the next bake sale, sweeties! Keep up with Megan's work on the Bake it in a Cake website!


Cake Byte: BYOC Bring Your Own Cake Party at CakeSpy Shop Today

CakeSpy, several birthdays ago.Guess what? On August 1 CakeSpy.com turned 4, and yesterday I turned 30 and I want you to help me celebrate my birthday month.

Since I just turned 30, I definitely want at least 30 cakes in my life this week. So, from 12-4pm today, Saturday the 27th of August (the day after my actual birthday) I am having an open house party at my Seattle art gallery, CakeSpy Shop, which is located at 415 East Pine Street, Seattle WA.

The only catch is that since it's MY birthday, I demand that you bring ME cake. It can be a slice or a cupcake or (if you're so moved) a 7-layer cake, but it's BYOC (bring your own cake!). Presents not necessary, though I am not lying, if you brought me one I wouldn't refuse it.

I'll make sure to have milk, forks, plates, and napkins.

Open House: 12-4 pm

Location: CakeSpy Shop, 415 East Pine Street, Capitol Hill, Seattle.

Or buy stuff online at cakespyshop.com


Cake Byte: Cupcake Royale Debuts August Flavors

Happy August! Keep it sweet with Cupcake Royale's new roster of flavors for this month:

Blackberry Buckle

Rumor has it that upon tasting this new flavor, one of our employees actually teared up. A blackberry cake topped with a blackberry whipped cream frosting is finished with a cinnamon streusel crunch. We can't guarantee that it'll make you cry with delicious happiness, but let's just say that we wouldn't judge you if it did.

Double Chocolate Raspberry

How do I love thee? Let me count the ways. First, your tart raspberries and semi-sweet chocolate chips, gently folded into a tasty vanilla cake. Second, how you are topped with a fluffy, white chocolate buttercream frosting and garnished with a fresh raspberry and chocolate curls. It all adds up to a double dose of sweetness with just a hint of tart. Delicious with a latte!

...and for those of you who missed July's Strawberry flavors, you're in luck: the Strawberry Shortcake is sticking around! As they say:

There's no way around it, Strawberry Shortcake was this year's favorite Strawberry Festival flavor! We heard from you on Twitter(follow us!) and Facebook (like us!) and in the cafes. We totally get it especially since we've had more than our fair share of them ourselves. The light, strawberry-flavored whipped cream frosting ringed in graham cracker crumbs goes perfectly with the sweet strawberry-infused vanilla cake. Not carrying it over would have been cruel.

...but wait, there's yet MORE! Per the Cupcake Royale facebook page, there's also a special Peach Cupcake...but you won't find it at their cafes!

Welcome back, Peach cupcakes! Beginning August 1, our Peach cupcakes will be available exclusively at all 6 Metropolitan Market locations. And we mean exclusive - these aren't even available in our cafes. Swing by Metropolitan Market to pick some up. Our seasonal Peach cupcakes start with a delicious vanilla buttercake which is filled with luscious diced peaches and then topped with peach vanilla buttercream. A sweet and simple summer highlight!

Stay updated via cupcakeroyale.com!


Cake Byte: Blueberry Pie Cupcakes for August at Trophy Cupcakes

August rules, yo. For many reasons (my birthday, for instance), but this year, one highlight in Seattle is Trophy Cupcakes' announcement that they are now offering Blueberry Pie Cupcakes. Per their newsletter:

It’s the height of the farm market season and Trophy Cupcakes and Party has added their Blueberry Pie cupcakes to its lineup of seasonal-inspired confections. Made with Skagit Valley’s own Hayton Farms organic blueberries, Trophy’s classic vanilla cupcake sits atop a buttery pie crust and is filled with luscious house-made blueberry pie filling. The cake is topped with a swirl of vanilla bean buttercream, a fresh blueberry and a wedge of pie crust.           

“Our Blueberry Pie cupcake is an amazing cake-pie hybrid confection,” said Trophy Cupcakes and Party owner Jennifer Shea. “It truly contains the most delicious parts of two traditional treats, blueberry pie and vanilla cake. From the buttery, flaky pie crust to the moist vanilla cake and farmer’s market blueberry filling; the combinations of flavors equal dessert heaven.”

Blueberry Pie cupcakes will only be available at Trophy Cupcakes and Party retail locations at Wallingford Center, University Village and The Bravern through the month of August. To order our Blueberry Pie cupcakes, please call 206.632.7020 or visit trophycupcakes.com for more information.


Cake Byte: CakeSpy and Laura Bee Designs Featured at SPL on August 4

You already knew that Reading Is Totally Sweet. But next week it's going to be even sweeter: The Seattle Public Library's Central location has a very sweet artist reception planned with myself and Laura Bee Designs!

Here's the 411 from their newsletter:

Come meet Jessie Oleson of Cakespy and Laura Buzard of Laura Bee Designs. You'll see some great new items!

About Laura Bee: From hairpins to handbags, Laura Bee Designs will help you get a jump on your fall wardrobe with handmade accessories.

About CakeSpy: Dessert detective agency Cakespy features prints, note cards and many other sweet items. 

And though not officially part of the event, I would like to let you know that both Laura Bee and CakeSpy are united by both being official pug owning business owners.

Date: Thursday, Aug. 4, 2011, 12 – 2 p.m.

Location: Central Library, 1000 4th Avenue (the reception is at the FriendShop, which is on the 5th Avenue entrance level)

For directions and more, visit the SPL site. 


Cake Byte: Pie Stand Featuring Kate Lebo at CakeSpy Shop on August 6

Pie Stand returns! This time, the famous pie-maker Kate Lebo is selling pies by the slice at CakeSpy, the sweetest space in Seattle. She'll have slices and hand pies for sale, including a couple fresh fruit and gluten free pies. Pay no attention to that "end at 4" time listed--she'll be open until she sells out (which she will!), so come sooner rather than later. Kids and small dogs welcome. We'll also have her book of pie lore and poetry, A Commonplace Book of Pie, for sale at the shop.

Kate's note: This is a good time to get your whole pie orders in, so let me know now if you'd like to take a whole pie home.

The Menu:

Peach Bourbon hand pies
Vanilla Cherry hand pies
Mumbleberry Pie
Rhubarb Ginger Pie
Peach Cherry Galette
Fresh Fruit & Marscapone Pie
Lemon Shaker Pie
Apple Bacon Roquefort Pie
Asparagus Chevre & Thyme Pie

Fresh slices are $3-5, whole frozen pies are $35 for one, $60 for two. Cash only for the pie, please!

Details: Saturday, August 6 at CakeSpy Shop; 12pm Til we sell out.

CakeSpy Shop is located at 415 E. Pine Street (at Summit) in Capitol Hill, Seattle; cakespyshop.com. Please note the shop is not a bakery, it's a space for people who love baked goods. See you there!


Cake Byte: CakeSpy Socks Now Available For Purchase

We can't all have attractive feet.

But no matter what your feet look like, you can coat them with a triple-threat of awesome with these brand-new CakeSpy Socks, created as a collaboration with the lovely and amazing Sock It To Me!

Covered with cupcakes, unicorns, and robots, these socks are aptly entitled "Trifecta", and they're like a treat...for your feet! Delightful and delicious...just not to eat.

You can buy them online here, or come into the CakeSpy retail shop at 415 East Pine Street, where they are now available for purchase.


Cake Byte: Robicelli's Has a Retail Storefront in Brooklyn

File under "OMG". Robicelli's, that creative purveyor of cupcakes in Brooklyn, has taken one grand step for sweetfreaks everywhere: they've opened up a retail storefront!

That's right, friends. According to a personal message to CakeSpy with love from Allison Robicelli (a trustworthy source if there ever was one), 

As of last Saturday, Robicelli's now has it's own storefront on the corners of Flatbush Avenue and Willoughby St in Brooklyn! Stop by next time you're in town!

That's right. So close to Pratt Institute, where I studied illustration! Where were you 10 years ago, Robicelli's?

My advice: go visit next time you're in NYC. Or, if you're in NYC, go there now. Even if they're not open during the hour you read this, go there and wait til they open. You'll be rewarded with delicious and creatively flavored cake when they do open for the day.

For more info, visit the Robicelli's site.


Cake Byte: Many Baking Contests at the Puyallup Fair!

YOU GUYS. If you've never been to the Puyallup Fair, this is the year to go. Just take a gander at all of the baking (and, ok, one Spam)-related contests! As the press release goes,

Taking home the coveted blue ribbon is the dream of cooks and bakers who enter their creations at the Puyallup Fair, and this year is no exception. A NEW online registration is required in advance if culinary artists want to vie to make their dream a reality. The Puyallup Fair runs Sept. 9-25.

Here are the contests; rules can be found at the bottom of the post.

Dillanos Coffee Biscotti Contest

Online Registration By:  Thursday, Sept. 1, 10 p.m.

Bring Your Entry:  Wednesday, Sept. 7, 9 a.m. – 3 p.m.

If your friends love to come over and enjoy your just-baked biscotti with a hot cup of Dillanos coffee, then you may be a step away from winning a blue ribbon. The first place receives $100, second place $50, and third place $25.

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Dillanos Best Quick Bread Coffee Cake Contest

Online Registration By:  Thursday, Sept. 1, 10 p.m.

Bring Your Entry:  Wednesday, Sept. 7, 9 a.m. – 3 p.m.

If your family or friends love to wake up to a piece of your quick bread coffee cake with their cup of Dillanos coffee, then you’ll want to enter this competition. The blue ribbon first place brings home $100, second place $50, and third place $25.

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Fleischmann’s Yeast Bake For the Cure® Contest

Online Registration By:  Thursday, Sept. 1, 10 p.m.

Bring Your Entry:  Wednesday, Sept. 7, 9 a.m. – 3 p.m.

If you bake a first place recipe in the yeast bread or whole grain bread category, your recipe will advance for a possible $1,000 grand prize national award! For every entry, Fleischmann’s Yeast (ACH Food Companies) will contribute $10 to Susan G. Komen for the Cure. Themes and decorations are encouraged for your recipe using Fleischmann’s Yeast.

1st Category: Yeast Bread of Any Type or Flavor - First place receives $150, second place receives $75, and third place $50. All three winners also receive a ribbon, an award certificate and an apron.

2nd Category:  Whole Grain Bread –Any type of recipe with yeast may be submitted from bread or rolls to pizza or cakes. Recipes should contain at least 50 percent whole grains, such as whole wheat flour, rye flours, and/or other whole grain ingredients (oatmeal, flax seed, bran cereals, bulgur, etc). All-purpose or bread flour should be limited to 50 percent or less of the flour in the recipe. The first place honoree receives $100, and second place $50, and both receive a ribbon, an award certificate and an apron.

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King Arthur Flour “Great Cake Contest”

Online Registration By:  Thursday, Sept. 1, 10 p.m.

Bring Your Entry:  Wednesday, Sept. 7, 9 a.m. – 3 p.m.

This year King Arthur Flour Company is hosting the “Great Cake Contest”! All entries must use King Arthur Flour. The first place winner takes home a $200 gift card, second place is a $150 gift card and third place wins a $100 gift card. King Arthur Flour Company will also choose a grand prize winning cake out of 15 blue ribbon cakes at official host fairs, offering the grand prize winner the choice of either a $500 shopping spree online at www.KingArthurFlour.com or a complimentary trip to Vermont for a one-day class at the King Arthur Flour Baking Education Center.

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Pillsbury Refrigerated Pie Crust “Dessert Pie” Championship Contest

Online Registration By:  Thursday, Sept. 1, 10 p.m.

Bring Your Entry:  Wednesday, Sept. 7, 9 a.m. – 3 p.m.

Got a great pie? Pillsbury® invites pie lovers to enter their best dessert pie made with Pillsbury refrigerated pie crust (one or two crusts).  Make a pie to marvel at with meringue, cream, custard or fruit.

The first place winner will also be in the running to receive a $5,000 award selected from all the first place winning recipes from Pillsbury’s contestants nationwide. Last year’s Puyallup Fair blue ribbon winner, Angie Battle won the online voting contest choosing “America’s Favorite Pie” from all first place winners for her recipe, Triple-Threat Coconut Cream Pie.

The Puyallup Fair first place winner receives $200, a commemorative gift, ribbon, award certificate and Pillsbury apron, and a chance to win the national prize. Second place receives $100, and third place $50, and both receive a ribbon, certificate and apron.

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Wilton Decorated Cake and Cupcake Contests (Amateur)

Online Registration By:  Thursday, Sept. 1, 10 p.m.

Bring Your Entry:  Wednesday, Sept. 7, 9 a.m. – 3 p.m.

If your friends tell you that your cake and cupcake decorating rival that of a professional, then, you should enter this contest. The first place decorated cakewinner takes home $100, second place $50, and third place $25. The first place decorated cupcake winner takes home $50, second place $30, and third place $20.The best of class winner will receive a choice of one of the following:  Pops! Sweets on a Stick! (book), Cookie Exchange (book), or Cake Decorating Basics (DVD).

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Ghirardelli Chocolate Championship

Online Registration By:  Sunday, Sept. 11, 10 p.m.

Bring Your Entry:  Monday, Sept. 12, 5 - 7 p.m.

Calling all chocolate bakers of treats, snacks, cake, candy, cookies or desserts! Create your mouthwatering recipe using at least one of Ghiradelli’s premium baking products (chocolate chips, bars, and/or cocoa). First place is $150 and a Ghirardelli chocolate gift basket, $50 for second place, or a gift basket for third place. Judging:  7:30 p.m

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The Great American Spam Championship

Online Registration By:  Monday, Sept. 12, 10 p.m.

Bring Your Entry:  Wednesday, Sept. 14, 10 a.m. – noon

The first meal of the day is the most important one. Let your culinary creativity soar with the Great American SPAM® Championship. Enter your best breakfast entry using at least one 12-ounce can of any variety of SPAM product. There are two categories in this creative Spam contest:  Adults (ages 18 and up) and Kids (ages 7-17). First place honor in each category is $150, second place in both categories is $50, and third place is $25. Judging:  1 p.m.

Winning recipes will go on to nationals, where the National Spam Grand Champion Prize is a trip to Waikiki Spam Jam, valued at $3,000. The National “Spam Kid Chef of the Year” grand prize is $2,000.

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C&H Sugar Parent-Child Christmas Decorated Cookie Contest

Online Registration By:  Wednesday, Sept. 14, 10 p.m.

Bring Your Entry:  Friday, Sept. 16, 10 a.m. – noon

It’s not too early to think about creating a Christmas cooking with your child. A parent (mother, father, grandparent, legal guardian or step-parent) and child (6-16 years) will compete for the best Christmas decorated cookies using C&H Sugar. Parents may enter two different recipes with two different children. The first place team wins $100, second place $50, and third place $25. Judging: 1 p.m.

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Salsa Showdown

Online Registration By:  Wednesday, Sept. 14, 10 p.m.

Bring Your Entry:  Thursday, Sept. 15, 5 – 7 p.m.

Wake up the judges taste buds with your special salsa recipe. It can be any fresh, healthful, easy to prepare, intensely flavored mixture of vegetables or fruits, herbs and spices. First place is $100, second place $50, and third place $25. Judging: 7:30 p.m.

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Puyallup Fair Peach Pie Contest

Online Registration By:  Saturday, Sept. 17, 10 p.m.

Bring Your Entry:  Monday, Sept. 19, 10 a.m. – noon

Sweet and juicy peaches come alive when made into a tempting pie. Bakers will compete for the blue ribbon in the Puyallup Fair Peach Pie Cecipe.  First place winners receive a $100 cash prize, second place receives $50, and third place receives $25. Judging: 1 p.m.

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The Original Famous Fair Scone Contest

Online Registration By:  Monday, Sept. 19, 10 p.m.

Bring Your Entry:  Wednesday, Sept. 21, 10 a.m. – noon

This is the 100th anniversary of Fair Scones, so winning this recipe contest using the Original Famous Fair Scone and Shortcake Mix as part of the recipe would be especially memborable. The first place winner receives $125, second place receives $75 and third place receives $50. Each winner receives a ribbon and a gift basket. Judging: 1 p.m.

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Puyallup Fair’s Best Jam and Jelly Contest

Online Registration By:  Wednesday, Sept. 21, 10 p.m.

Bring Your Entry:  Friday, Sept. 23, 10 a.m. – noon

Whether you like to make jam or jelly, you’re in luck. We’ve got just the contest for you. The first place winner in each category receives a $75 cash prize, second place winner receives a $50 cash prize, and the third place winner receives a $25 cash prize. Judging: 1 p.m.

To obtain the list of conditions of entry and awards and to register online, visit www.thefair.com, and select Exhibit Entries. To review contest rules in the premium book, click on the desired contest. Or, to enter, click On-Line Entries. Then click Login/Logoff and choose your Type (Exhibitor), then Create Entries. You will select the department and division. For further questions, contact the Puyallup Fair Entry Office at (253) 841-5074, M-F, 8:00 a.m. - 4:30 p.m. or CompExhibits@thefair.com.

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