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Entries in breaking cake news (320)


Cake Byte: CakeSpy Interview on Craftcast with Allison Lee!

Curious about the life of a Spy? Shame on you.

Oh, just kidding. Here's a great new way to stalk me: listen to this interview I did with Allison Lee of CRAFTCAST!

She introduces it thusly:

Today I talk with head spy Jessie Oleson from Cake Spy.com.

CakeSpy is a Dessert Detective Agency dedicated to seeking sweetness (literally) in everyday life. Jessie does this by writing about bakeries, conducting baking experiments, and picking the brains of bakers and food artists, and finding awesome products for lovers of baked goods.

Jessie O is also a freelance writer and illustrator, whose writing appears on DailyCandy.com, and Serious Eats. 
Recently she opened a retail CakeSpy Shop in Seattle,WA as well as finishing her book, Sweet Treats for a Sugar-Filled Life

Listen in and hear her favorite “must have ingredients” and “can’t do without” tools in the kitchen.  

To listen to the interview, visit the CRAFTCAST site! Thanks to Allison for a totally sweet interview.


Cake Byte: CakeSpy at the Renegade Craft Fair in Brooklyn this Weekend!

What's awesomer than hanging out in über-hip McCarren Park in Brooklyn on the weekend?

How 'bout hanging out in uber-awesome McCarren Park with a professional Cake Gumshoe?

CakeSpy will be taking part in the annual Renegade Craft Fair this coming weekend in Brooklyn (one full of sweet memories, where, among other things, I met the awesome Rachel of Cupcakes Take the Cake and Jennifer Pooley for the first time); I hope that I'll see some of your smiling faces! I won't have everything in my webstore (I had to ship it all, after all--that business is expensive, yo!) but I will have plenty of cards, prints, pins, bookmarks, and of course my new favorite product, CakeSpy undies. Here's the info about the show:

The Renegade Craft Fair is headed back to McCarren Park for our 7th Annual Brooklyn Fair on June 11 +12, 2011, from 11am – 7pm each day! Along with hundreds of today’s best makers of handmade goods, we’ll be hosting hands-on crafting workshops and planning a handful of summertime surprises! New York’s most exciting outdoor showcase of indie-craft is always free-to-attendFood and beverages will also be available!

Here's the official site; you can find a vendor map and more info here.


Cake Byte: Trophy Cupcakes Debuts Pina Colada Cupcakes for June

Do you like Pina Coladas? Do you like Cupcakes? Well, lucky you: Seattle's Trophy Cupcakes has combined these sweet treats.

What makes up a Pina Colada cupcake? Inspired by the classic cocktail's flavors, this sweet treat is comprised of a pineapple coconut cupcake topped in coconut rum buttercream--all prettily topped with a maraschino cherry. 

Per the Trophy Cupcakes newsletter,

This seasonal flavor is our staff pick for our "Best Cupcake Ever", and it is no wonder why... Coconut Cupcake, caramelized pineapple, Sailor Jerry's Coconut Rum Buttercream, a cherry... and to top it off a paper umbrella! Helllloo Summer! 

I'd go so far as to say that any hour this cupcake is consumed is an extremely Happy Hour. But watch out--other flavors might get jealous!

Pina Colada Cupcakes, available all June at all Trophy Cupcakes locations. For up-to-the-minute updates, follow them on Twitter and on Facebook!


Cake Byte: Cupcake Royale Debuts Raspberry Rhubarb Cupcakes for June

The weather may not be very warm, but sweet signs of summer are evident at Cupcake Royale with the debut of their new flavor of the month for June: Raspberry Rhubarb!

What do they have to say about it? Raspberry Rhubarb is here!! Tart & Sweet. Come 'n' get it!

Well, that's simple enough.

You can get it all month long at Cupcake Royale; for locations and hours and availability, visit cupcakeroyale.com.


Cake Byte: CakeSpy Gets To Tour the Wilton Test Kitchens!

Now, I don't want you to get too jealous, BUT.

In a little over a week, on June 9, your dear CakeSpy (along with a select handful of other sweetie-bloggers) will get the opportunity to attend a super-awesome event at the Wilton facilities in the Chicago area.

What is Wilton, you ask? Well, most cake lovers won't have to ask. But, if you aren't familiar with the name:

“For more than 80years, Wilton has been the industry leader in cake decorating, quality bakeware and food crafting. Wilton classes, publications and products help millions of people create celebrations filled with color, sweetness and fun.”

Basically, if you've ever decorated a cake, used a decorative cake pan, or piped icing onto something, you've probably used Wilton products.

I know! Awesome!

Featured events will include an overview and tour, a decorating workshop, a decorating challenge, and--the part that excites me most--a tour of the Wilton Test Kitchens. I know--it's the most exciting thing since I got to tour a butter factory!

And--even better--I get to meet in person several of the sweet dessert blog-writers whose work I admire. YES!

Now, don't worry, because even though you all can't be there with me, I promise to take pictures and take notes so that it can be just like you were there with me. K? Totally promise.

For more about Wilton, visit wilton.com. 


Cake Byte: Several New CakeSpy Card Designs

Oh, hello, friends.

I thought that just in case you were feeling rich this week, I would share my updated sheet of cards. I have several new styles by popular request, including several of my popular quote illustrations, as well as Teacher, Battle of the Buns (Hot Dogs Vs. Hamburgers!), and "Donut Worry, Be Happy".

You can order them a la carte in the online shop; for a bigger, more beautiful view of the entire sheet, click here.

Order CakeSpy Cards and more at cakespyshop.com. They're available at the CakeSpy retail shop too, 415 E. Pine St, Seattle WA 98122!


Cake Byte: CakeSpy Mania at Seattle Weekly!

Have you ever been curious about the life of a spy?

Shame on you.

But, you know, if you want to stalk the sweetest sleuth around, I have some great new resources for you. Last week I was interviewed by the lovely and amazing Julien Perry, a Seattle food scene queen, who featured me not once, not twice, but thrice (!) in Seattle Weekly this week.

The first feature is an interview in which you can learn some of my stories and secrets, and hear me say amusing things such as " cupcakes will be out of style when happiness is out of style." You can read that interview here.

The second is a simple "death round" q+a in which I admit guilty pleasures, flavor preferences, trash-talk about fussy French macarons, and confess my secret foodie fantasy:

What is your biggest foodie fantasy?

Sometimes I have this dream where I am the forbidden love child of Duncan Hines and Betty Crocker. Too bad Duncan is dead and Betty doesn't really exist.

 You can see the whole dish here.

And for a grand finale, part three featured a recipe from yours truly, which comes from my upcoming book, CakeSpy Presents Sweet Treats for a Sugar-Filled Life (pre-order now!), for a little somethin' called Birthday Cake French Toast.

Thanks again, Seattle Weekly, for featuring CakeSpy!


Cake Byte: CakeSpy Featured on CHOW!

Today is a very sweet day, my friends: it marks the first time I've ever been referred to as a "Confectionery Art Ninja". I sincerely hope this is the first of many times I will be referred to in this way.

It was in a beautifully written article on CHOW.com by supercool writer James Norton (check out his work here), who kindly began the article thusly:

That Jessie Oleson is a woman of many talents—baker, writer, illustrator, businesswoman—is impressive. That this Seattle resident manages to make a full-time living by harnessing all those talents under an umbrella enterprise called CakeSpy is damned improbable.

...not only was he a pleasure to talk with during the interview, but he also gave me some great Minneapolis bakery tips, told me about a mural by another anthropomorphic foodie painter, and gave me the lowdown on Norske's Nook. Score!

There's a sweet q+a, and I even gave them a recipe from my upcoming book, CakeSpy Presents Sweet Treats for a Sugar-Filled Life, for cookie dough-filled cinnamon rolls (oh yeah!).

Of course, if you want to read more about sweet-ninja ME, you can read the full interview here.


Cake Byte: Win a Copy of CakeSpy's Book on Not Martha!

A couple of things, sweeties.

1. On the totally awesome-sweet-magical website Not Martha, You can win a copy of my totally awesome book, coming out this fall, entitled CakeSpy Presents Sweet Treats for a Sugar-Filled Life! Sorry, you still have to wait til the fall to receive it, but, you know, it sure will be a sweet thing to look forward to.

2. Speaking of that book, did you know I get to go on a book tour? For sure I will be visiting bakeries -- you got that right, I am visiting BAKERIES, not bookstores for the most part -- in Seattle, Portland, San Francisco, New York, New Jersey, and maybe Chicago. Maybe Philadelphia, DC, and/or Boston if I can talk my publisher into it. The tour is called "Tour de Sweet" and I will announce dates in the next month or so.

3. For fun, I thought you might like to see an early picture of what ended up being the cover design. When you receive your book (whether you buy or win it) you can compare and see how the design was altered for the ultimately totally sweet back cover.

What else do I need to tell you? GO ENTER THE GIVEAWAY HERE.


Cake Byte: CakeSpy Quoted in the New York Times!

It's true: my thoughts on cake mix (and butter) officially matter. The New York Times says so!

That's right: an article appearing in the New York Times, on the subject of Duncan Hines' new advertising campaign geared toward foodies, brought up some big questions about whether or not cake mix can be taken seriously; naturally they hit me up for a comment. Here's the bit that mentions me--and a big thanks to the great writer, Andrew Adam Newman, who gave my book a plug! Yeah!

Jessie Oleson, publisher of CakeSpy.com and author of the book CakeSpy Presents Sweet Treats for a Sugar-Filled Life; which will be published in October, said the book does call for cake mixes in some more complex recipes.

While she herself has trouble telling the difference between cakes made from scratch or a mix, Ms. Oleson said the fact that the new Duncan Hines recipes call for the brand’s own line of canned frosting rather than homemade may deter the serious bakers it seeks.

“I would be much more likely to tell if a canned frosting was used than a cake mix,” Ms. Oleson said. “The quote about food in general is that the secret ingredient is butter and lots of it, and with frostings that holds true.”

For the article, visit the NY Times website!

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