You Like Us, You Really Like Us!: Thank you from Cakespy

Well, Thanksgiving is over, but it appears it's high time for the Cakespy crew to give thanks.

We've gotten some very nice mentions lately, and it's time to give props to all the cool people who seem to love dessert as much as we do (listed alphabetically):

All Things Cupcake: We'll readily admit, they're even more cupcake-crazy than us. Naturally though, they loved the Cakespy artwork! See the sweet mention here.

Cachibachis: Impressed by the Cakespy Etsy store, this artist and illustrator couldn't resist mentioning us. Here's what she said!

Chow Bella by Michelle Laudig in the Phoenix New Times: They think we're super cute, and we think they are too! See what they loved about Cakespy here.

Cupcakes Take The Cake: Once again: in a cupcake face off, we might have to wave the white flag with these saucy girls in NYC. They gave Head Spy Jessie's artwork a lovely mention here.

Editorial *ss: This clever little writer has given us mentions a few times, and whoever hasn't visited her website really should; it's hilarious. Check out her recent mention here.

Everybody Likes Sandwiches: A wonderful blog featuring hearty fare, recipes and an intense artistic flair featured both Cakespy artwork and our newest obsession, Lobstersquad. Read the writeup here!

Fred: What a compliment; the coolest product design company, like, ever, loves Cakespy and what we do; see what they said here.

The Grinder (on Chow): A writer named Tea Austen Weaver on Chow came across our doughnut guide; all we can say is doughnut stop believin', Tea. Here's the writeup.

Have Cake Will Travel: Celine is probably one of the greatest people we've ever met. Need a recipe for white-bean spread for your sandwich? She's got your back. And she loves the Cakespy to boot: see what she said about us here.

Kristin Johnson at the Seattle PI: Her job is finding the coolest stuff on the web; naturally, she found Cakespy. Here's the writeup!

Leslie Kelly at the Seattle PI: What can we say, we give good tips on hot chocolate, and she was listening with ears wide open. See her mention above, or here.

Not Martha: Megan at Not Martha came across our doughnut guide to Seattle, and liked what she saw. Just Donut! See her mention here.

Serious Eats: Robyn Lee, like us, ponders the question of what happens when cupcakes face off with muffins: who wins? Here's her sweet writeup. Don't forget to visit her awesome blog, entitled The Girl Who Ate Everything (brownie points to those who get the reference).

The Color of Blushing Apples: A great blog about design and interiors, and they just so happen to like Head Spy Jessie's artwork; see what they said here.

Theo Chocolates: Some of the best chocolate we've ever tasted, not just in Seattle! They love Cakespy too!

So, before they cue the music on us: thank you everyone, for appreciating us and keeping our lives so sweet.

Batter Chatter: Interview with Triy of Cupcake Culture

Some will say that Western Culture has wreaked havoc on Eastern countries: we've given them McDonald's, cowboy boots, Michael Jackson. Owch. But we've also redeemed ourselves a little bit by exporting the cupcake trend, which is just starting to take off in countries like Japan, China and Singapore. Cakespy recently had a chance to talk about cupcakes with Triy, owner of the aptly named Cupcake Culture, a new cupcake catering business located in Singapore. Here's what we learned about cupcakes, dessert, and the best time of day to eat cake:

Cakespy: How did you get started making cupcakes?

Cupcake Culture: I've always loved baking since young! In fact, when my dad ask me what I would like for a birthday gift, I told him I wanted a hand-held mixer! That's how I fell in love with baking. As for cupcakes, I only started out in recent years and started researching before doing lots of it for a friend's wedding last June.

CS: Can you tell us a little bit more about your business? Do you work by special order only, or do you have a store?

CC: I work by special order only, mostly wedding functions, but occasional smaller orders are OK for me if I'm not already tied up with another order.

CS: How long have you been running your business?

CC: Only 4 months!

CS: What is the most cupcakes you've ever made in one day?

CC: 200 of various flavours.

CS: Do you only make cupcakes, or do you make full-size cakes too?

CC: Cupcakes only, for the moment. But I have one bride who's getting married in September next year who insisted that I do a 2 tier wedding cake for her after seeing the one I did for a dear friend. I'm venturing into that, so be patient with me for the moment please!

CS: Cupcakes are extremely popular in the USA right now; there are many bakeries that ONLY sell cupcakes here. Is it the same in Singapore?

CC: Well, we really do not have many that specialise in cupcakes here, but it's slowly picking up.

CS: What are some of the other popular desserts in Singapore?

CC: Definitely ice-kachang! A delectable mountain of shaved ice, drizzled with coloured sugar syrup, with lots of kidney beans, cubed jelly and palm seeds hidden at the foot of the mountain...YUM!! Others would include red ruby with coconut milk, black glutinous rice, green bean soup...the list goes on! We're lucky to have a huge variety of desserts here in our warm and humid weather.

CS: Where do you get your recipes?

CC: Many online, with trial and error tweaking to get my ultimate recipe..some from my library of recipe books.

CS: Do you have any favorite recipes you'd like to share?

CC: Oops! Trade secret! But I recommend '500 cupcakes' by Fergal Connolly. I love the recipes in it!

CS: What is the most important aspect in making a great cupcake?

CC: I would say thinking of who the receiver of the cupcake is, and making the cupcake just the way so that it would bring a smile to the recipient's face..

CS: What is the most popular flavor that you get orders for?

CC: Definitely my chocolatey chocolate!

CS: What is your favorite cake flavor?

CC: Chocolatey chocolate. Need we say more?

CS: What is the best way to eat a cupcake?

CC: I love mine with a cup of freshly brewed English tea.

CS: What is your favorite food, either sweet or savory (other than cupcakes)?

CC: Oriental stir fried beef strips with onion in brown oyster sauce.

CS: What is the best time of day to eat cupcakes, in your opinion?

CC: Afternoon!

CS: Do you think that cupcakes will ever lose their popularity?

CC: Never! They're so lovable!

CS: What are your future plans for Cupcake Culture?

CC: I started the business by baking with love and passion for a dear couple close to my heart, and that brought a smile to their face. I hope that it can remain that way, that my humble creations will bring a smile to my clients and warm their hearts.

CS: Any tips or words of advice for those starting out a cupcake business?

CC: Bake them with passion, and let your creative juices flow!

For more information, visit cupcakeculture.blogspot.com.

Welcome to Cakespy

Have you ever thought that there must be something better out there than hostess cakes and Oreos? Ever thought that maybe pre-packaged muffins just aren't worth the calories?

Enter Cakespy.

Cakespy was created with a passion for all things cake and pastry related, but with an eye on quality. Our mission is to seek out the brightest and best developments in the world of sweets and report them right here!

Because we know that life is too short to eat bad desserts!