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Entries in links (239)

Friday
Jun132014

Baker's Dozen: A Batch of Sweet Links!

Look at this dress my mom made for me based on one of my sketches! OMG! Buy her stuff (illustrations, not fashion design) on Etsy!

Obsessed with this 2-ingredient no-bake cake.

Is Hummingbird the best cake ever? Bake this one, and decide.

Only YOU can prevent dessert desertion

Things that are not dessert

STILL AMAZING: 50 Ways to Kill a Twinkie.

These brownies have beer! And mole! They are officially PARTY brownies! Woot!

A loving look at the hazy history of the Nanaimo bar.

Chocolate chip cookies with avocado. No, really.

If you are what you eat, be magical and sweet. These "magic bars" will help.

Rainbows! Unicorns! Cookies! Madness!

I'm crazy about this pie dress.

I love Federal Donuts, and they are doing some good. Won't you support them?

Curious about what they ate for dessert on the Titanic? Find out here.

Book of the week: CakeSpy Presents Sweet Treats for a Sugar-Filled Life. Because I wrote it, and you know what? It holds up. If you don't already own 12 copies, buy it!

Friday
Jun062014

Baker's Dozen: A Batch of Sweet Links!

Those things are not dessert (see above). Now for more links...

Homemade fudgesicles!

Hey! I'm teaching a kids' cooking class in Santa Fe, NM! Read all about it!

Why cupcakes are nutritious. Disclaimer: I am not a nutritionist.

Savory, yes, but still totally sweet: tips for making the perfect grilled cheese.

Sweet tips for making birthday cakes for kids. (I would accept any of these cakes, too)

Pretty sure Elvis would approve: Banana meringue pudding.

Secrets: celebrity baker tips for making perfect "surprise inside" cakes

When is the last time you made shortbread?

Fascinating food pairing: chili and cinnamon rolls. What do you think?

Yes, apparently it is a thing in the plains states. Who would have thought? Chili and cinnamon rolls??

Speaking of odd: wild rice dessert topping.

Lovelovelovelovelove: Donut doubles.

Make cake, in a mug, in the microwave. Cake science!

Book of the week: American Home Cooking: Over 300 Spirited Recipes Celebrating Our Rich Tradition of Home Cooking. I. Love. This. Book. I was just lucky enough to meet one of the authors, and it reminded me of how much I love this book. It profiles different dishes from all around the USA, including a ton of fascinating and tasty dessert recipes with great backstories. Because you know what I always say: it tastes better with a backstory!

Friday
May302014

Baker's Dozen: A Batch of Sweet Links!

Butter ice cream

In case you missed it: ice cream made with butter instead of cream.

Update: I am revising my recipe page to include index pictures. Isn't it looking good so far?

Burmese semolina cake! Reminds me of the Basbousa we sold at the restaurant I worked at in college.

According to Time Out London, old fashioned desserts are big (again).

How to stamp designs on cookies! Cool!

What is cream of tartar and what does it do?

SOMEONE PLEASE BUY ME THIS BATHING SUIT RIGHT NOW.

My hipster unicorns are news! Thank you, Albuquerque Journal, for recognizing my genius.

Instagram sensation "You Did Not Eat That". How do you feel about this, readers?

"Eating dessert does not mean you have less self-control." Great blog post.

Sweet sleuthing into the history of Brownstone Front Cake.

Sweet tips for making "surprise inside" cakes!

Today is National Mint Julep Day. Enjoy it by making mint julep mousse, ok?

Book of the week: The Tastemakers: Why We're Crazy for Cupcakes but Fed Up with Fondue by David Sax. Do you think we just wake up craving chia seeds or pomegranate juice one day? Well, you're wrong. Food trends are complex and interesting beasts. David Sax takes a fascinating tour of food trends, from cupcakes to bacon and even delves into what happens when a food trend dies--fondue, anyone?--in this engaging book. Plus, my friend Java Cupcake is mentioned!

Friday
May232014

Baker's Dozen: A Batch of Sweet Links!

Good idea for Memorial day: American flag cake

These flag cookies are also adorable and don't look too difficult to make.

SO proud of my friend Molly for opening her own bakery!

I want to taste this: Chicha morada.

Interesting statistic from this article: 74% of Americans say that chocolate tastes better with almonds.

Seeking sweetness: eating disorders and food blogs, a true story.

I'm just impressed that there is a gourmet popsicle company in New Jersey. 

Stuff your mouth with one of these: caramel brownie bites.

I know that this triple chocolate mousse cake would make my life better.

Ever tried gooseberry pie?

Most interesting business I've come across in some time: Cozymeal. Like AirBNB, but with food!

Happy food: sprinkle cakewiches!

Not cake, still totally sweet: how to make Indonesian noodles. Mie goreng rules!

Book of the week: Brooks Headley's Fancy Desserts: The Recipes of Del Posto’s James Beard Award–Winning Pastry Chef. What happens when a punk rock drummer becomes a pastry chef? Deliciousness and James Beard awards ensue. A fun and fancy yet refreshingly non-fussy dessert book with a punk rock attitude. Love it.

Thursday
May152014

Baker's Dozen: A Batch of Sweet Links!

Seriously. Cannoli doughnuts! Image and recipe via Pillsbury.

Delicious any time of day: pizzelles!

Choco-mallow: I want it in my mouth.

Do you know the different types of sprinkles?

What makes a great theme cake? A horse of course! Here's a fantastic roundup.

Stuffed with fun: Funfetti Ooey Gooey Bars.

Quit pretending you're working: take this "what kind of unicorn are you?" quiz!

I'm very interested in the "Test Bakery" model Panera has unveiled.

Neapolitan rice krispies cake!

Ebinger's blackout cake: a brief history and warnings for baking.

Peppermint Nanaimo bars are great even in warm weather.

Sweet video: check out this video from the Bake For Good event sponsored by King Arthur Flour!

Book of the week: Foods of the Americas: Native Recipes and Traditions. A fascinating look at how Native American traditions and foods have affected the way that we eat in the USA. Includes a fantastic dessert chapter which says that "of all the cross-cultural preparations that we now enjoy, desserts have benefitted the most from diversity."

Friday
May092014

Baker's Dozen: A Batch of Sweet Links!

Good idea: make a fudge cake.You know, I would totally eat a waffogato.

Important skill: how to make doughnuts using biscuits from a tube.

Devil's food cake: an exploration.

Remember when I had the experience of doing an early morning bake at a commercial bakery?

Well, the friend I did that with has a pie company in Providence now! Check 'em out.

Ice cream filled glazed doughnuts.

Win something: there's a giveaway every friday on the CakeSpy facebook page!

Do you know the different types of kitchen whisks?

I'm rather curious about these pomegranate jellies.

Making your own chocolate morsels. I want to do this with flavored candy melts!

Glow in the dark buttercream. Fun and amazing!

How to make a chocolate bubble bath. There you go, someone made a tutorial. Thanks, internet.

I was just given a banneton, which led to the question "what is a banneton?". here's how I plan on using it.

Book of the week: An oldie but goodie, Baked: New Frontiers in Baking. Released in the early days of the CakeSpy blog, this has become a trusted volume in my kitchen, with fantastically amazing and delicious recipes for brownies, cookies, and many more American classics which are front and center at Matt and Renato's Brooklyn location of BAKED (also a stop on my first book tour!). If you don't already have this book, buy it. If you do have it, buy it for someone you love.

Friday
May022014

Baker's Dozen: A Batch of Sweet Links!

I love this cake stand series. No, that pony is not a unicorn, but close. PS: the seller, Culinary Surfer, was so pleased with my share that they gave me (and my readers, you!) a discount code: CS1 for 10 percent off. 

Chocolate cookies made with...mustard??

Woot! Thank you to Parade Magazine for featuring my brilliant ideas for leftover Easter candy.

My favorite facebook page, possibly ever.

Not literally sweet, but definitely totally sweet: my tips for making perfect quiche.

Croissant french toast with strawberry syrup. Outta sight!

I think I'd like to try this chocolate tres leches cake recipe.

How to make gummi candies at home.

Adorable "keep off the grass" cake. Striking and whimsical--I like it!

Cotton candy cupcakes: still a fave.

Yoga cookie cutters: so cute!

Banana chocolate chip crumb cake

Still (as always) perfect and delicious: chocolate chip cookies from Baked: New Frontiers in Baking.

Book of the week: A Cake Lover's Recipe Notebook. A fun new spin on the expected cake book, this is part guide book, part recipe book, and notebook. It's separated into tabbed sections ("posh cakes", "little cakes", etc) and is wire bound with sections for notes, and this also makes the pages lie flat, which I love. Plus, the photos are beautifully styled, so it's fun to look at even while you're not baking. 

Friday
Apr252014

Baker's Dozen: A Batch of Sweet Links!

New Card!

I'm selling ALL of my old card styles! Buy them while they still last! I will have one more sale when I clean out my storage unit in July, but I can't guarantee how many cards I will have then. 

Curious about baking with spelt? Here's a very informative article.

Key lime cheesecake cookies? The lime makes it healthy.

How to make your own brown sugar!

I'm obsessed with the Whole Foods chocolate mousse recipe.

Tips for freezing whipped cream.

Helpful if you're a heathen at the table: dessert etiquette.

I would like to get to know Salzburger Nockerl better.

A historical look at Angel Food Cake.

Pear and honey custard tart. Yumsies.

Bittersweet to hear of DailyCandy closing their doors. They were the first company to hire me as a freelance writer. I consider my time writing for them very formative.

A review: La Boulange pastries at Starbucks.

Sweet memories: Velveeta Fudge!

A primer on gluten-free flours for baking.

It made me so happy to read that this "desserts in moderation" article tells you to run like hell from fat free stuff (I am paraphrasing, of course).

Book of the week: 

Repast: Dining Out at the Dawn of the New American Century, 1900-1910. I can't put down this book about dining out in the early 1900s. It's fascinating to read about the foodies from the age before Julia Child, Craig Claiborne, and Ruth Reichl. Of particular interest is reading about how restaurants prided themselves on being innovators, both with recipes and with technology. If you're interested in the history of food, this is a must-read.

Friday
Apr182014

Baker's Dozen: A Batch of Sweet Links!

Awesome interview with me on Vanilla Sugar blog.

Did I mention that you can win my books via said interview post?

Tasty grilled cheese picks in LA!

This might be my last recipe post ever on Serious Eats as they are changing their website format. Luckily it's a good one.

A fantastic article about "where is she now" involving former Seattleite and current pastry superstar Dana Cree.

OMG even though they are savory they are still baked and highly awesome. Biscuit time!

Imploding honey cake!

OooooooOOOOooooOOOOooo Funfetti gooey butter cake!

A date with me...for charity!

The experience of visiting a marijuana bakery, plus a recipe. Involves baking with marijuana.

Actually, I don't care that St. Patrick's day is over. I want everything featured in this post about St. Patty's Day-friendly sweet fare.

Gluten-free tart crust! Yes.

Fun with Peeps. Starry Night included.

 

Friday
Apr042014

Baker's Dozen: A Batch of Sweet Links!

Remember these? Hoppy easter, indeed.

High calorie treats: consider it a to-do list.

Helpful: a guide to different types of sugar.

Interesting facts about the invention of Jell-O.

Tutorial for children: how to steal Easter candy.

Tips for making Peeps at home.

How to make perfect flan

Ice cream mashups are all the rage. I like this trend.

Sweet and saltines. Maybe don't make them. They're addictive.

How to make isomalt jewels.

Chocolate peanut butter eggs. Happy, happiest Easter.

Hazelnut dessert noodles: I am intrigued.

How to make waffles without a waffle iron. Srsly.

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