Battle in Seattle: A Cake Vs. Pie Party Roundup

The writeup on SLOG is better.It happened the other night at CakeSpy Shop: Cake Versus Pie. The ultimate showdown. Planned along with the food-smartypants powers of Jenise Silva and Edible Seattle, and judged by experts including pie mavens Kate and Brittany. How'd it go?

Well, that begs the question: do you want the short answer or the long answer?

I'll give you both.

Short answer: a Pie won best in show.

The long answer: as a cake devotee, I am willing to admit the pie was stellar...but I am not admitting defeat. After tasting ten of the most delicious cakes of my life, and seeing how fast the leftovers disappeared, I don't think it's quite time to throw in the towel. And I'm willing to bet that there are many others who would be willing to take part in a delicious rematch.

Now, I could get all in-depth about it and tell you about the trials and tribulations, the whos, hows, and whys.

But you know what? A bunch of other talented writers and photographers have, ah, already done it for me. For the full review, I suggest that you click over to the SLOG, where the lovely and amazing Megan Seling delivers a play by play.

You can also find a great roundup here by Alana!

Here's another roundup by Irina Vodonos!

And--most deliciously--you can find some of the recipes for the treats we enjoyed in these places (perhaps more to come?):

Oh, and you can follow the Twitter feed from the event here. 

Sweet Art: A Series of Custom Paintings for the Staff of Cake Central Magazine!

So, if you are an avid cake-baker, chances are you've heard of a little publication and website called Cake Central.

Wait, who are we kidding--of course you have! It's like, kind of a big deal in the cake world. And not only have I had the good fortune to have been featured in their magazine--but now I have the extreme pleasure of saying that I have supplied artwork for the offices of several staffers!

Yup: I was commissioned to do custom artwork for several of the Cake Central employees--for each employee, I was given a brief description and full creative license to create a unique piece for each.

I did one for Jackie, the editor, who loves all things girly (shown top);

one for Leanne, cake maker and decorator extraordinaire;

one for Heath, avid follower of baseball and lover of all things Tiki;

one for Jackie T., a cake-loving fitness buff (I know, study in contrasts, right?);

one for Andy, a card playin' fella;

one for Misty, a photographer;

and one for Deanna, who loves Diet Coke, her pets, and music.

It was possibly the most fun custom job ever--and what a thrill to be hired by such a big deal in the cake world!

Check out Cake Central's website for more awesomeness. Oh, and, like, follow them on Twitter.

Cake Byte: Two Flavors of the Month at Cupcake Royale

In case you had any doubt about August being the sweetest month ever, well, here's proof:

Cupcake Royale has not one, but two flavors of the month.

Raspberry Lemonade, on the one hand, sounds refreshing, and the perfect mix of sweet and slightly tart.

But if excess and rich chocolatiness are your thing (they're mine), go for the Cherry Chocolate Almond--a triple threat of awesome. 

Both flavors will be available all August long at the four Cupcake Royale locations; for directions and contact info, visit www.cupcakeroyale.com. Of course, you can keep up to date with their goings-on at legalizefrostitution.blogspot.com and via Twitter.

Sweet Art: Poster Design for CupcakeCamp DC!

What's the sweetest thing going on in DC?

CupcakeCamp DC, naturally! The festival of cupcake awesomeness (which I can attest to, because I attended the Seattle CupcakeCamp!) will be taking place in our Nation's Capitol on September 18th--that's a mere 45 days away, thanks to the counter on their website!

And adding to all that sweetness? They'll be using the above illustration for posters and promotion! Because hip cupcakes riding the metro in DC is totally...well, you know.

For more information, visit the CupcakeCamp DC website!

Cake Byte: CakeSpy Artist Reception at SPL's FriendShop This Thursday!

Reading is totally sweet...I'm pretty sure you already know that.

But it's about to get even sweeter at Seattle's Central Public Library (1000 4th Avenue, Downtown) this Thursday, where I have the great honor of being the featured artist of the month at the FriendShop!

I'll be hanging out at the FriendShop from 1-5 p.m. on Thursday, and will be bringing some one of a kind original paintings, cards, and CakeSpy products with me--it's totally worth skipping class, playing hooky from work, or taking a break from the book you're reading to come and say hi.

Details and the address can be found on the FriendShop website!

Fat Mint: Mint Chocolate Chip Whoopie Pies, and a Whoopie Pie Bake-Off Roundup

OK, so I don't want to make you feel bad if you weren't able to make it to the Whoopie Pie Bake-Off at Oddfellows Cafe this morning.

But.

Dude, if you weren't there, you totally missed out. For so many reasons...but for the sake of brevity, I'll focus on just a handful of reasons why the event was totally sweet (and suggest that you read the CHS roundup too):

John Roderick loves Whoopie Pie: photo c/o Capitol Hill SeattleThe judges, including all-stars from all arenas: Rocker John Roderick, Chamber of Commerce head Michael Wells, ice cream entrepreneur Molly Moon, the Stranger's Christopher Frizzelle and Chelsea Lin of Seattle CitySearch.

The event was very well-planned: the crew at Oddfellows did a fantastic job of presentation, planning, serving, and sharing the Whoopie Pie love. And the cute posters didn't hurt, either.

The whoopie pies: ranging from classic creations to inventive riffs on the Whoopie Pie, the entries were as varied as the entrants, who ranged from professional bakers (Volunteer Park Cafe, Street Treats, Mini Empire Bakery) to at-home enthusiasts (yours truly included). There was even a gluten-free s'more variety by Jeanne of Four Chickens!

Audrey takes the job of Whoopie Pie tasting very seriously.The prizes: winners made out like bandits, winning awesome prizes donated by both Oddfellows and by yours truly (of course, the humor of fact that young children won this prize isn't lost on me).

The enthusiastic crowd: well, a picture would show this best. Here's before:

...and here's after:

Yup: people were ready to eat some whoopie pies, all right.

Of course, I'm not going to totally leave you hanging. My entry for Mint Chocolate Chip Whoopie Pies (inspired by my favorite ice cream flavor) went over rather well, if I do say so myself--and I'm willing to share the recipe. So even if you didn't make it, you can make some Whoopie of your own, in the safety of your own home.

Mint Chocolate Chip Whoopie Pies

Adapted from King Arhur Flour's Reverse Whoopie Pies

Makes 12-24 pies, depending on size

For the cookies 

  • 1 cup (2 sticks 8 ounces) unsalted butter
  • 1 1/2 teaspoons salt
  • 2 teaspoons peppermint extract
  • 1 tablespoon baking powder
  • 1 1/2 cups (10 1/2 ounces) sugar
  • 3 large eggs
  • 4 1/2 cups All-Purpose Flour
  • 1 cup (8 ounces) milk
  • 2 cups (12 ounces) chocolate chips
  • green food coloring, to taste (optional, but recommended)

For the filling

  • 4 cups (24 ounces) semisweet chocolate chips
  • 2 tablespoons (3/4 ounce) light corn syrup
  • 4 tablespoons (1/2 stick, 2 ounces) unsalted butter
  • 1 1/2 cups (12 ounces) heavy cream
  • 1/2 teaspoon peppermint extract

Procedure

  1. Preheat the oven to 400°F. Lightly grease (or line with parchment) two baking sheets.
  2. Make the cookies: In a large mixing bowl, cream together the butter, salt, peppermint extract, baking powder, and sugar. Add the eggs one at a time, beating well after each addition. Add the flour to the wet ingredients alternately with the milk, beginning and ending with the flour. Add the green food coloring and mix until incorporated. Do this gently; there’s no need to beat the batter. Stir in the chocolate chips at the end.
  3. Using an ice cream scoop, drop the dough onto the prepared baking sheets. Leave 2 to 2 1/2 inches between each cookie, for expansion.
  4. Bake the cookies for 11 minutes, or until they’re barely set on top; if you see them browning on the bottom, they've baked too long. Cool them on the pan for 5 minutes, then transfer to a rack to cool completely.
  5. To make the filling: Place the chocolate chips, corn syrup, butter, and heavy cream into a large microwave-safe bowl. Heat in the microwave for 2 to 3 minutes, until the mixture is very hot. Stir until the chocolate melts and the mixture is smooth. Add in the peppermint and stir one more time. Chill in the refrigerator, stirring occasionally, till the filling is cool room temperature. Remove from the fridge, and beat at high speed with an electric mixer until it lightens in color and thickens slightly. If the filling doesn’t lighten and thicken after several minutes of beating, chill for another 15 minutes, then beat again. Spread a generous amount of filling on one of the flat sides of the cookies; sandwich another half on top to form your pie. Repeat with the remaining pies. Store in an airtight container--it's better not to freeze these. Because the tops of the whoopie pies can be sticky, I'd suggest individually wrapping in waxed paper rather than plastic wrap.

Cake Bytes: Miscellaneous Bits of Sweet News from CakeSpy

Oh, hi friends. There are some sweet things I've been meaning to tell you about. Ready?

First, before I forget to tell you, CakeSpy was featured in the amazing magazine Cake Central. How cool is that? (pictured above)

Booyea! Totally sweet new card holders! Why settle for one when you can buy them all?

Whoopie! If you're in Seattle, and you're feeling hungry for something sweet, you must come to the Whoopie Pie Bake-off at Oddfellows tomorrow!

...but if you're not around for that, you can get a fix of awesomeness by coming to my artist reception on August 5 at the FriendShop at the Seattle Public Library (the Central location!).

...of course if you won't be around for that, at least say you'll come to the Pie Vs. Cake party on August 9.

Oh, and during the month of August I'm going to have some awesome originals and prints on show by CakeSpy Shop featured artist Mike Geno! More details to come.

Reminder: have you entered the Michelle Miller Cupcake Plate giveaway? Really, you should. But if you can't wait, you can buy them here.

Speaking of awesome giveaways, you can win some sweet CakeSpy stuff (starting Friday--in the meantime, read a fun interview with me) on the Renegade Handmade blog.

These aren't cake-related, but they are magical: new Egg Press cards at CakeSpy Shop!! (retail shop only)

Totally sweet: CakeSpy buddy Teresa (who, by the way, is the one who commissioned the above custom piece) surprised me with some delicious macarons from Bakery Nouveau the other day. They were so good, in fact, that the very next day I ventured over to West Seattle to get some more.

...one of which I shared with the uber-talented (and cute) Alicia Kachmar, who dropped by the shop while visiting from Pittsburgh this weekend, and guess what? Macaron fever must have been in the air because she had a sweet treat for me as well: a handmade crochet macaron! (P.S. Buy her stuff here!)

Yesterday while walking Porkchop the pug, I heard a small voice crying "Cake Sale!". Turns out the enterprising youngsters in my neighborhood had (intelligently) eschewed the cliche and quite frankly kind of lame Lemonade Stand for an impromptu Cake Stand. At a dollar a pop, the cake baked by 8 year olds was one of the sweetest things I've tasted in some time.

Summer Sweetness: Summer Flavors at Trophy Cupcakes

What's sweet this season at Trophy Cupcakes? So, so much. Here's what's on the roster for the hot (yeah right!) Seattle summer:

Pina Colada Cupcakes: Try a refreshing Piña Colada Cupcake! A rich coconut pineapple cupcake with Sailor Jerry's spiced rum buttercream topped with a Maraschino cherry! Available Tuesdays and Fridays.

Lemon Meringue Cupcakes In honor of Kelley Moore's new show, So Much Moore, Jennifer created a signature cupcake. The So Much Moore is a fresh lemon cupcake filled with tangy house-made lemon curd and topped with toasted marshmallow meringue. Jennifer shared details of how it's made on a recent show... Check it out here. Available every Friday. 

The Strawberry Cheesecake Cupcakes: Starting with strawberries from Hayton Farms this is a Strawberry Cake with a Graham Cracker Crust, topped with Strawberry Cream Cheese Frosting and a fresh Berry on top. Delicious, yes. Decadent, yes. Fresh, you betcha! Strawberry Cheesecake Cupcakes are available every day of the week (pending strawberry availability) throughout the month of July.

For more information and locations, visit trophycupcakes.com; for up-to-the-moment updates, follow them on Twitter!

CLOSED: Cake Byte and Giveaway: Cupcake Plates by Michelle Miller Now Available at CakeSpy Shop!

Cake plates are awfully pretty...

...but cupcake plates are freaking adorable.

And why not put it on a pedestal? It's like a shrine to the sweetest type of experience there is, the cupcake: a treat you don't have to share with anyone else.

And now, the cutest individual cupcake plates in the world, made by the super-talented Michelle Miller, are available at CakeSpy Shop (both online and in the retail store!).

Giveaway Alert!! One lucky reader will win one of these plates, in a sweet summery light green! Just leave a comment below saying what type of cupcake you'd use first on this pretty little plate.

The giveaway will close next Friday, July 23, at noon, and the winner will be contacted shortly after. US entrants only this time, please!

Shop available colors here, or come visit the store at 415 E. Pine Street, Seattle WA 98122!

Cake Byte: Seattle Square Brings Sweetness to Pioneer Square

Guess what? There's a new weekly outdoor festival called Seattle Square coming to Pioneer Square, starting this Saturday, June 17th, and continuing through the summer. This is totally sweet for a few reasons. First, it's an incentive to go down to Pioneer Square at a non-artwalk time, now that Elliott Bay has moved up to Capitol Hill (probably to be closer to my shop).

But second--and perhaps most importantly--there will be totally sweet vendors. From the figuratively sweet--that is to say, cool artists and designers--to the literally sweet, with delicious snacks available from vendors like Parfait Ice Cream, Streat Treats, Tweet Toffee, and Marilyn's Nut Butters (quit tittering, you).

Go check it out! You can find the information on Seattle Square here.

Battle in Seattle: A Whoopie Pie Bake-Off at Oddfellows Cafe

The first thing that you'll notice about the Whoopie Pie scene in Seattle? There is none. Aside from the occasional sighting at Oddfellows Cafe or at a handful of other spots around town, they're relatively unknown in the Emerald City.

Until now, that is. Whoopie Pies are making their debut as a weighty contender in the Seattle baked goods scene at 11 a.m. on July 21, 2010, when Oddfellows Cafe hosts the great Whoopie Pie Bake-Off!

Interested in entering your prized pies? Here are the instructions:

Instructions for Whoopie Pie Bake Off

 

  • Bakers may have two whoopie pie submissions, a classic whoopie pie and/or a variation on a classic whoopie pie, which must still be identifiable as such. Both pies will be entered for the grand prize, Whoopie Pie Champion!
  • Each baker must submit by July 18th in email (to tallulah@lindashq.com) the following:
1) Your name as you would like to see it on the ballot for the judges (this may be your real name or another name such as a nickname or the bakery you represent)
2)A few details about your whoopie pie: what kind it is (red velvet, rainbow, etc.), if you have a special name for it (Marta’s Magical Pie, etc), anything else you want us to know or include about your pie. We will use this information for a write up to be given to the judges in addition to other TBA purposes.

Submission of Whoopie Pies on day of event.
  • Whoopie pies are to be baked at home and brought to Oddfellows at 10:30AM; that’s 30 minutes before the event is scheduled to start.
  • We request that you bake at least 7 whoopie pies (6 for eating, 1 for display), however you may bake more than 7 (especially if your pies are on the smaller side!)
Judging
  • There will be 5 official judges as well as an open vote among customers for crowd favorite. 
  • The official judges will pick one whoopie pie for each category. The categories being:
1) Best Classic Whoopie Pie
2) Most Interesting Take on a Whoopie Pie
3) Whoopie Pie Champion
  • Whoopie Pie Champion is the grand prize but there will also be prizes (umm, CakeSpy art included!) for winners in the sub-categories of best classic and most interesting.

This awesome event will be open to the public on July 21 at 11 a.m. at Oddfellows Cafe + Bar, 1525 10th Ave., Seattle.

Crust or Crumb? A Cake Vs Pie Showdown at CakeSpy Shop!

Hey, Seattle. Brace yourselves, because come August 9, it's time to bring it on.

CakeSpy, Edible Seattle and Jenise Silva present: Cake vs Pie.

We're encouraging bakers from both sides of the fence to show off your favorite cake or pie at the CakeSpy Shop on Monday, August 9. The contest is open to amateur and professional bakers alike!

Judged by "Pie & Cake Masters" Brittany Bardeleben, Jill Lightner, Kate McDermott and Jessie Oleson, We'll award prizes based on overall appearance, taste and texture (crust or crumb).

Prize sponsors include Art of the Pie, Cupcake Royale, Edible Seattle, Chef Shop & more! All pies & cakes must be made from scratch and pans/plates marked on the bottom with your name and contact information.

How do you get in on this awesome? To enter, rsvp by Monday, August 2 to jenisesilva@yahoo.com. Please include your name, if you'll bake cake or pie, phone number, and email. Given space and time limits, we can only accommodate the first 20 entries received. Please, one entry per contestant. Registered contestants will bring their wonderful baked creations to the CakeSpy Gallery 415 E. Pine on Monday, August 9 between 6- 6:45 pm. Judging will begin at 7 pm.

Sugar Sweet: Sugar and Meringue Presents Cookies for a Cause

Image c/o Sugar & MeringueDid you know that today is National Sugar Cookie Day?

I know. Awesome, right?

But what's even awesomer? How 'bout this sweet online book featuring the sweetest collection of recipes, lore, and info about sugar cookies, designed by Emily (who you may remember from her Star Wars Cookie guest tutorial here!) of Sugar & Meringue.

Not only is this e-book filled with sweet stuff, but it also contributes to a sweet cause. Several pages have a link to donate to The Great American Bake Sale, a sweet (literally!) organization which works to make sure that no kid in America grows up hungry!

Why do this? Well, according to Emily, "I had to create some on-line flip book style catalogs for work, and I thought it would be fun to create a little cookbook or project book for National Sugar Cookie Day. I also wanted to make National Sugar Cookie Day a little more meaningful by tying it to a charity and The Great American Bake Sale seemed like a fitting choice. "

So why not enjoy some cookie dough...and then donate some (non cookie) dough?

Check it all out here.

Cake Byte: TV Show Kid in a Candy Store Debuts

OK, so watching TV is pretty awesome. And I have to confess that I'm pretty excited about this new show which is debuting on Monday, called Kid in a Candy Store, which is described thusly:

This July, Adam Gertler (The Next Food Network Star), uncovers the most outrageous, most innovative, and most loved sweet treats in Food Network’s new primetime series, Kid in a Candy Store premiering Monday, July 12th at 8PM ET/PT with back-to-back new episodes each week.  From food truck fare and down-home delights to wacky twists on traditional favorites like deep-fried cupcakes and sweet beet ice cream, this series celebrates the most scrumptious and creative candy, cakes and snacks.

With upcoming shows centered around cake balls, cake shakes, and Dessert nachos, not only does the dude seem like he might be a soul twin to all sweet tooths, but it also sounds like we might learn about some cool desserts and baking trends around the US. Sweet!

Let's all see for ourselves if it's as good as it sounds: the show debuts on the Food Network this Monday at 8pm.

Cake Byte: Urban Craft Uprising is This Weekend in Seattle!

OK, friends. Don't, like, pee your pants or anything, but it's almost time: Urban Craft Uprising is this weekend! And you'll see my artwork everywhere: I designed the posters/postcards for this awesomeness!

That's right: this weekend over a hundred indie artists of the highest caliber will be showcasing their wares at Seattle Center (including CakeSpy, This Charming Candy, Secret Stash Sea Salts, Mucho Design, and so many more!)--and, in case I didn't mention it, it's on the same day as the Mobile Chowdown! Like, hello awesome!

Guess what: I'll have a ton of new products, including new mugs, Seattle-themed art, and cards! Yes!

Here are the details:

Urban Craft Uprising

July 10 & 11, 2010 (Sat. and Sun.)

Seattle Center

For more details, visit the official website! And you might also like to check out the Crafty segment going on at The Stranger's Questionland!

Sweet Summer: The Strawberry 66 is Back at Cupcake Royale for July!

Strawberry 66 from Cupcake Royale, photo c/o Cupcake Royale

Let's get excited about Cupcake Royale. Why? It's that wonderful moment in time (the month of July) when they sell their made-locally, loved-globally treat, the Strawberry 66 Cupcake, made with "Sweet, ripe, super fresh strawberries from Skagit Sun Farms in an oh-so-summery buttercream atop a moist vanilla buttercake. Reminiscent of strawberry shortcake".

Why 66? Well, it's made with 66% local ingredients. That is no small feat! So not only is it sweet, it's a great way to support local farmers and vendors. Why does this matter? Well, according to owner Jody Hall,

I really believe in a sustainable business model - and local is one aspect of this ideal.  The 3 components of sustainability are environmental impact, economic viability, and impact on people.  With our effort to support local, independent businesses, we're hitting all three.  Because we're buying local products, we have a lighter environmental impact.  Impact is even lighter when we support the sustainable efforts of others as well. For example, our flour is sustainably grown with "no-till" farming methods that preserve topsoil, and our sugar is organic evaporated cane juice and has a much lighter impact in its processing.  

Looks like this summer is going to be totally sweet!

To obtain one of those delicious Strawberry 66 cupcakes, you can visit any of the four Cupcake Royale locations all July long; for more information, visit cupcakeroyale.com; for instant updates, follow them on Twitter!

Cake Byte: The Essential Baking Company wins top honors in Francophile Fruit Tart Contest

Sweet news from Seattle's Essential Baking Company:

With an Aprium Raspberry Tart topped with a chorus line of high kicking cookie cancan dancers, The Essential Baking Company brought the Moulin Rouge to Seattle and took home the top prize in yesterday’s 2nd Annual Francophile Fruit Tart Contest, sponsored by the French American Chamber of Commerce of the Pacific Northwest.

Represented by assistant dessert chef Jennifer Volk, EBC’s Parisian-themed entry in the contest features fresh apriums, an apricot-plum hybrid, and raspberries baked on almond financier cake in a buttery tart shell, topped with apricot glaze and the cookie cancan dancers.

After placing second by only a slight margin in the 2009 competition, EBC came back strong this year to win it all. Judging criteria included: use of seasonal products, creativity with the Parisian theme, visual artistry and appearance, technical skill, and flavor and texture.

Congratulations to Essential Baking!

Cake Byte: Urban Craft Uprising, Summer 2010 Edition!

OK, sweeties. If you're in Seattle, it's time for some serious awesome. If you're not in Seattle, it's time for a road (or plane!) trip. 

Yup, that's right. It's time for the Urban Craft Uprising, Summer 2010 Edition. Oh, and I did the offical artwork for it this time. Awesome, right?

It's back, bigger and badder than ever, including an array of amazing vendors (including CakeSpy, This Charming Candy, Secret Stash Sea Salts, Mucho Design, and so many more!)--and, have I mentioned that is on the same day as the Mobile Chowdown? Like, hello awesome!

Here are the details:

Urban Craft Uprising

July 10 & 11, 2010 (Sat. and Sun.)

Seattle Center

For more details, visit the official website!

Executive Sweetness: The Cake Committee of New York

File under "Best Thing, Possibly Ever": The Cake Committee.

I know, I know. You love it already. But what is it, exactly?

Per Charlotte Druckman in the T Magazine in the NY Times, it all began when

Last summer, Peter Ting, a London-based ceramist, gathered friends (mostly artists or design-world recruits), all of whom had one thing in common: a love of baking. The group began hosting Thames-side teas for which each member would whip-up a “little” something. Invited guests would be asked to pay a relatively minor cover charge, which granted them unlimited access to the parade of desserts. The “caterers” would pocket none of the proceeds to cover their baking costs. Instead, 100 percent of the funds went to whichever local charity the Cake Committee deemed fit for the occasion. As silly and quirky as the enterprise sounds, these sweet salons draw a swank bunch, and are known to raise about $1,500 each. One year in, the Committee has satellites across the world, from Maine to Singapore and, as of Thursday night, New York City.

Although organizers referred to the event as a "helping-hands, at-home operation" nonetheless, the New York chapter didn't feature traditional homespun bakesale fare, opting instead for luscious cuatro leches cakes, nut-filled Italian wedding cake, and strawberry coconut cake.

When all was said and done, the $20-entry for all you can eat dessert ended up making over $1400 for sweet causes, and will be split between the Friends of the French Culinary Institute, which raises money for need-based scholarships to the FCI, and The Center, a gay, lesbian, bisexual and transgender community organization in the West Village.

Of course, altruism aside, the author ultimately concludes that it's a sweet deal for attendees too:

On the way out, over-indulgers smirked guiltily while the weary bakers were already talking about which cakes they’d bring to the committee’s next meeting, in September. After all, Schwan mused, “What is life but happiness, cake and love? After a night of cake, you wake up and realize, irony is very passé.”

All of which begs the question: when are you going to start your own chapter? Here's to making the world a sweeter place.

For the full article, visit the T Magazine page.