Hip to Be Square: Square Cupcakes at Columbia City Bakery, Seattle

Like, OMG! A square cupcake!

Wait, wait. Before you accuse me of being too easily impressed, allow me to assure you that this cake, from Seattle's famous Columbia City Bakery, has more going for it than just an unexpected shape: it's also a deliciously decadent and dense carrot cake. Proving that sometimes subtle sweetness is all you need, this cake derives much of its flavor and sweetness from the natural flavor of the carrots, which are then made even better when paired with a rich, buttery, cream cheesy frosting piped into a cute nubbly texture. Add a few nuts on top for crunch, and you've got yourself a winner.

It's so hip to be square, when you're a cupcake.

Square cupcakes (!), available at Columbia City Bakery, 4865 Rainier Ave S., Seattle; online here.

Word on the Sweet: Street Treats, a new Mobile Bakery in Seattle

So. I've never jumped into a cab and said "follow that vehicle!".

But the moment may be coming, now that Street Treats, the newest addition to Seattle's mobile food cart network, is just about to launch (as soon as next week, pending inspections!). Because wherever they are, I want to be. (OK, maybe it won't be necessary: they'll have a set schedule, so stalking them will be far easier, if less dramatic).

You see, Diane, the self-taught baker behind the sweets--er, scenes--happened to drop by my store the other day with a platter full of awesome.

And after enlisting some brave friends--including a cast of writers and foodies including writers from Mango Power Girl, Absinthe & Oranges, and the Capitol Hill Seattle Blog to aid in the sampling of said treats, I can say with certainty that the reactions are just as sweet as the treats.

Two of the unanimous favorites featured lime:

The bar cookies with a brown sugary crust, a healthy dollop of lime curd, and a fat topping of coconut and crumb;

and the lime-poppyseed cookies, which were bright and dazzlingly buttery, and a welcome respite from the more expected lemon-poppyseed combo;

and not far behind was this weighty, oh-please-don't-let-it-end cookie, which featured white chocolate chunks and a white chocolate-orange infused filling;

and this carmelita, which satisfies sweet, salty, chocolatey, and buttery cravings...all at once. (pictured top)

The standouts were ably backed by an assortment of the usual suspects, including blondies, chocolate chip, oatmeal, peanut butter, and molasses cookies, as well as a moist, dense carrot cake cookie sandwich with a sweet, equally dense cream cheese filling.

Oh, and they'll also be featuring treats made by other local heroes like High 5 Pie and Half Pint Ice Cream!

Find out more at streettreatswa.com; keep updated on the daily goings-on by following them on Twitter!

Get Sconed: A Delightfully Carbohydratey Treat from Heavenly Pastry and Cake, Seattle

Scones are, in general, not to be trusted.

Oh, they look great in the bakery case, in all of their buttery, carbohydratey glory, often prettily glistening with various glazes or topped with fat granules of sugar.

But in general I tend to agree with America's Test Kitchen when it comes to the flavor reality: as they put it, "scones served in a typical coffeehouse are so dry and leaden that they seem like a ploy to get people to buy more coffee to wash them down."

But when I recently encountered the jam-filled variety at the Heavenly Pastry & Cake booth at the Capitol Hill Farmer's Market, I had a glimmer of hope. For one thing, it looked more biscuit-y than many American bakery varieties--it seemed more like a British scone (or at least a cousin to my favorite Grand Central Baking treat, the Jammer).

Happily, these scones tasted just as good as they looked: the texture was somewhere between cakey and biscuity, yielding but not  falling into the crumbly or spongy pitfalls that often plague lesser scones. The raspberry filling offered a nice texture and taste contrast to the butteriness of the main event, and almost (but not quite) made them taste healthy. 

Heavenly Pastry & Cake says on their menu of their scones that "we give these humble pastries the respect, and flavor, you deserve"--and after having tasted, I tend to agree.

P.S. Though they're not sweet, the pretzels ought not be missed, either.

Heavenly Pastry & Cake, retail storefront coming soon in West Seattle; they can also be found at several area Farmer's Markets. For more information, visit heavenlypastry.com.

Cake Byte: Discover Baked in Seattle

What does a professional cake gumshoe love more than anything? Discovering a new baking business. So when I came across a line of sweets called Baked In Seattle in Ralph's Grocery, I had to learn more.

Turns out, this local wholesale and custom-order bakery offers a vast array of baby cheesecakes and crumbles with flavors and names inspired by the northwest, and while the baked goods can most readily be found at Blue Willow Catering & Luncheonette in West Seattle, they are also available at a handful of other retail shops.

But most interesting of all? Their menu. Eat--er, read all about it:

5" Mini Cheesecakes @ $3.95 each:

Capitol Hill Classic Cheesecake---Anything but plain, this classic two-layer cheesecake sets the gold standard.

Seneca Strawberry Cheesecake---Creamy Northwest strawberry perfection swirls this taste of paradise.

Belltown Blueberry Cheesecake---Wonderfully dark bursts of whole blueberries popping throughout.

Madison Mocha Cheesecake---Creamy coffee and chocolate balance in a chocolate cookie crust.

Cascade Chocolate Chip Cheesecake---Semi-sweet bits of ecstasy in a sweet chocolate cookie crust.

Queen Anne Chocolate Cheesecake---Four layers of chocolate richness for premier indulgence.

Black &Tan Peanut Butter-Chocolate Cheesecake---Perfect combination of peanuts and chocolate sweetness.

Spanish Castle Orange-Spice Cheesecake---Delicate hints of orange balance cinnamon spice.

Pioneer Square Pumpkin Swirl Cheesecake---Our seasonal delight swirled with sweet pumpkin.

5" Mini Crumblepies @ $3.95 each:

Empire Way Apple Crumblepie---Granny Smith apples kissed by brown sugar, vanilla and cinnamon with a crunchy, crumbly sweet top.

Bainbridge Blueberry Crumblepie---Blueberry brown sugar heaven covered with a crunchy, crumbly sweet top.

Pike Street Peach Crumblepie---Freestone peaches melt into brown sugar bliss with a crunchy, crumbly sweet top.

Northwest Mixed Berry Crumblepie---Marionberries, blueberries, strawberries, and red raspberries in blended perfection with a crunchy, crumbly sweet top.

Georgetown Strawberry Rhubarb Crumblepie---Seasonal strawberry rhubarb country-sweet classic with a crunchy crumbly sweet top.

Rainier Roasted Sweet Potato Pie---Seasonal down-home buttery goodness and a hint of nutmeg.

Cheesecakes and Crumblepies also available in full 8" size for $13.95 by special order (after July 1^st, 2010)

For more information, visit the Baked In Seattle website.

Stalking Sweetness: Secret Cupcakes by Joe Randazzo in Seattle

CakeSpy's newest Seattle cupcake crush? Joe Randazzo. This adorable baker-student-caterer-overall renaissance guy doesn't have a storefront, but his cupcake presence is definitely growing in the Emerald City, what with his cupcakes soon to be available at PoDog (for what PoDog would undoubtedly refer to as a "post-wiener sweetie") and undoubtedly more accounts to follow.

And happily, he was kind enough to drop by the CakeSpy Shop with a surprise delivery of two of his cupcakes recently; having tasted them, I can attest to their magic and fully endorse his entry on to the Seattle cupcake scene.

So what makes his cupcakes so special?

First off, the cake itself. Chocolate cake can be a strange beast, having a tendency to err toward extremes--either too dry or too moist (moist being good, damp being bad). This cake somehow managed to be moist and buttery without coming off as excessively heavy--this cake is no mere frosting vehicle, it has merits on its own.

And then the frosting. 

As you can see, it has magical, cartoon bubble-heart creating powers.

Joe Randazzo's cupcake frosting is a sophisticated sort, more buttery and less crunchy than a typical American buttercream, but silky and luxuriant and utterly mouth-filling with its rich flavor. It's a subtle sweetness, so I might say that these are more suited for adult palates than say, for a children's birthday party, but that's just fine, because I don't like to share with children, anyway.

Cupcakes by Joe Randazzo, coming soon to Capitol Hill; in the meantime, stay updated with his sweet goings-on via Twitter.

Cake Byte: Seriously Sweet Trophy Cupcakes at the CakeSpy Shop Grand Opening!

Well friends, as many of you know, CakeSpy Shop had its grand opening this past Saturday. Hooray!

And one of the sweetest (literally!) parts of the opening was the gorgeous cupcakes donated by Seattle's famous cupcake shop Trophy Cupcakes.

People. They had my artwork printed on them!

Now, I used to think that having my artwork printed on cupcakes was the "I've made it moment" as a cupcake artist.

However, now I see that is false--the real peak of cupcake artist achievement is having artwork of yourself and your husband, as cupcakes, printed on a cupcake. Surrounded by pugs.

And as if all this weren't enough awesome...they tasted just as good as they looked.

P.S. In case you were wondering--yes, there was a moment of wondering "Can I eat this? Can I possibly?". Rest assured that it subsided quickly, and I can attest that in Trophy Cupcake form, my cupcake-self is delicious.

Trophy Cupcakes does custom photo or image cupcakes by request; to find out more, visit trophycupcakes.com.

Apple of My Pie: A Heavenly Apple Pie by High 5 Pie

I can happily co-exist with people who prefer a double crust on their apple pie.

But that doesn't mean I understand them.

For me, it's all about the crumb topping, and I've found what might be the perfect specimen: the apple pie by High 5 Pie. Proprietress and Pie Lady extraordinaire Dani Cone (also owner of Fuel Coffee...how cool can one person be?) brought me this baby as a sweet treat in honor of my gallery's grand opening the other day, and all I can say is that this is the sort of apple pie that will convert non-believers.

Let's start from the bottom up.

It all starts with a buttery crust which somehow manages to be buttery but not too flaky, sturdy but not too tough.

Moving up, it has a thick layer of apple chunks which would make Cook's Illustrated proud, because there is no shrinkage, and the apples retain a nice crispness around the edges, so that you can actually tell they are apples and not just apple mush.

And finally--the best part for this crumb devotee--is the topping. A generous smattering of fat, crunchy, brown sugary crumbs that might make you want to die with pleasure.

But as if all this wasn't enough, I also received all these samples of Sassy Sauces this week, and so decided to see how the pie might taste when topped with a drizzle of their rum caramel sauce--and I have to say, if this wasn't heaven, then it was definitely a suitable substitute.

What does all of this awesome add up to? My new favorite combination, that's what.

High 5 Pie can be found at Fuel Coffee locations and various other cafes and coffee shops in Seattle, and by special order; for those in other areas of the nation, I officially offer a vaguely sarcastic "sorry" and a suggestion that you book a ticket to Sea-town directly.

Sassy Sauces are readily available for shipment; visit sassysauces.us.

Bring on the Heat: Cupcake Royale Brings Back the Chocolate Scorcher Cupcake for May

Mother May I...have another cupcake?

Yup, it's just about time to turn the calendar page, and you know what that means: a new flavor of the month from Cupcake Royale. This May they're bringing back last year's popular May flavor: the Chocolate Scorcher. Direct from the source, here's the lowdown:

Moist chocolate cake topped with a rich, bold chocolate cream cheese frosting. Made with Theo Spicy Chile Dark Chocolate, this masterful chocolate concoction of sweet meets heat will have your taste buds all fired up with the heat of guajillo chiles, hints of cinnamon, and orange oil.

But you know what? That's not all that's exciting at Cupcake Royale. They're also debuting a new series of classes / workshops about canning and preserving with Amy Pennington, author of the great new book Urban Pantry. Here's the lowdown on that:

Our good pal Amy Pennington just launched her sweet new book, Urban Pantry. You can see the real deal by signing up for one of our Pantry Royale local preserves workshops at our Capitol Hill store. You'll learn how easy it is to can and preserve your fruit and enjoy the local fruit of the season...all year! Skagit Valley Strawberry in February, or perhaps a Caramel Apple in April? We're preserving our own fruits and stocking the pantry in the Cupcake Royale bakery. And with Amy's help, we'll teach you how to do it, too. Sign up here.

The Chocolate Scorcher will be available for the entire month of May at all four locations; for more information, visit cupcakeroyale.com.

Cake Byte: Molly Moon's to Debut Ice Cream Truck This Summer (Via Capitol Hill Seattle Blog)

Photo as seen on Capitol Hill SeattleThe other night, I had a dream that an ice cream truck crashed into a cupcake truck and that a scene of delicious destruction unfolded.

Now, I'm not saying that I wish harm upon anyone, but if my dream were to be a reality, I think it would be super delicious if the ice cream in question were from Seattle ice cream icon Molly Moon's.

And guess what? As I learned from my friends at Capitol Hill Seattle, they're debuting an ice cream truck this summer. As they report it, 

 While we're lucky to have the brick and mortar MM already in the 'hood, the idea of having the truck cruise over to serve the crowds of kiddies in the Volunteer Park wading pool on a hot August afternoon is almost as tasty as a scoop of salted caramel with hot fudge.

Yup--looks like Seattle's about to get even sweeter. For more information on Molly Moon's Ice Cream, visit their website.

Cake Byte: Mother's Day Treats at Essential Baking Company, Seattle

Seeking something sweet for mom in Seattle? Here's the newest batch of sweet treats available at Essential Baking. Per an email from their PR company:

The Essential Baking Company says hats off to all our wonderful mothers this Mothers Day with delicious desserts and breads!

Delight Mom on her special day with orange Bavarian cream and chocolate mousse enrobed in dark chocolate ganache on a buttery pecan shortbread cookie. Mom’s Hat gets its finishing flourish from a white chocolate flower and ribbon of marzipan. Available now through June 15.

Also available, Pane Fiore, Italian for bread flower, is two gifts in one just in time for Mother’s Day. It’s edible, as well as decorative, so you can skip the flowers and give Mom a tastier bouquet. This mildly sweet bread has a soft, moist crumb with a hint of vanilla. The dough is hand-formed in a braided design that blossoms into a flower shape, with a sprinkling of rock sugar on top to mimic the flower’s seeds. Available April 21 – May 11

Mom’s Hat and Pane Fiore will be available at select grocery stores in the greater Seattle area and The Essential Bakery Cafés in Wallingford, Madison and the new Georgetown bakery. The Mom’s Hat retails at The Essential Bakery cafes for $5.95 and Pane Fiore at $6.00

For more information, visit essentialbaking.com.