Sweet Art: Two Paintings are Twice as Nice

What follows is a fantastic story about sweet art...and one of the biggest artistic compliments I have ever received! 

It all started about five (!) years ago, when I was commissioned to do a custom painting of a cupcake, a banana, and a John Deere tractor. It's pictured above. It was a fun piece to do--the person who asked for it explained that the cupcake was for her, the banana was to represent her young son, and the tractor was for her husband. So it was a family themed piece!

Well, that was that, and then a few years passed. Then I was contacted by the same customer, who wanted a new piece to give to her husband for their upcoming anniversary! This time, could I re-do the piece from before, but with a berry farm backdrop? 

Well, OK. So I did it, and apparently it went over well, because then I received another note, asking--"could you do another?".

I immediately felt panic--had it been damaged in shipping? Had I done something wrong? But no--apparently, the recipient had loved it SO much that he was scared of even the possibility of losing it, so wanted another, so they could display one, and keep the second as a family keepsake.

Now if that didn't make me feel special, I don't know what would have!

So I did a second painting. With slight differences, because, you know, cupcake paintings are like snowflakes--no two are *quite* the same.

Anyhow--I just thought I would share that sweet story, because it sure made me feel good, and I thought it would make you feel good, too. And, you know, it gives me a chance to show off my artwork. 

Custom art available - email jessieoleson@gmail.com for more info! Other items for sale here.

Sweet Art: Cupcakes at Rivendell

I would like to take a few moments to tell you about a holiday miracle in which I played a part.

A few months ago I was contacted by Santa, who told me he was building a new reading nook for a couple of little girls. One of them was really into the elves from The Lord of the Rings trilogy, and could I do a cupcake illustration loosely based on this, so as to decorate aforementioned reading nook?

"Well, Santa", I said, "Okay".

And so I got a reference picture of Rivendell...

...and set to work. I took some liberties. For instance, the elves in the stories ride ponies. But I prefer unicorns, and I reflected this preference in my artwork. The finished product is pictured above. What a lucky girl to have received such a sweet present from Santa!

For custom commissions, contact jessieoleson@gmail.com.

Sweet Art: I'm Like, So Vegan

Just to make you smile: artwork which lovingly declares bacon as the gateway drug. With love from CakeSpy.

Sweet Birthday Wishes to Margaret

One of my favorite things about running CakeSpy is meeting all sorts of wonderful people who I might not have met otherwise.

Take for instance Margaret, a class act and Very Cool Lady (you  can view her in cupcake form, at the top of this post) who I met, oh, probably about 5 years ago, shortly after I started the website. Margaret was, at the time, a college student in New York, who contacted me to do some custom artwork for her.

And after I did one custom piece, I did another. And another. 

Throughout the years, we got a nice banter going on, and when her family came to Seattle for a visit, I finally got to meet her in person when I had a store!

And when her family came back the next year, we visited again.

I don't know exactly when it happened, but somewhere along the way, we became more than website writer and reader, artist and consumer--we became, well, real-life friends!

It's amazing to see what kinds of relationships can start and grow through a sweet little corner of the internet such as CakeSpy. 

I've got to be honest, though, there is another purpose in my writing this: yesterday was Margaret's birthday and it slipped my mind to say Happy Birthday! I promise, though, I thought it.

So, I'm just taking a few moments to share some of the artwork I've created at Margaret's request over the years...and to say thank you Margaret for making my life sweeter, and very importantly--a happy belated birthday to you!

Thank you also to every reader / customer who has made my life sweeter!

How to Soften Hardened Brown Sugar

Recently, I found myself with a dense, hard brick that used to be brown sugar. The idea of shelling out more money for soft brown sugar kind of killed me a little inside, because I hadn't gotten my money's worth out of this sugar. But could it be brought back to life? 

Recalling a tip I'd read about adding an apple slice to the sugar to soften it, I decided to give it a try. I put in half an apple that was bruised and I didn't want to eat out of hand, and in a few days, sure enough, the brown sugar was soft, moistened, and use-able. But how and why did this occur?

I hit the internet to find out. 

According to the Domino Sugar website, "Brown sugar becomes hard when moisture in the sugar evaporates. Therefore, the various methods used for softening brown sugar are intended to return moisture to the sugar."

It makes sense that an apple slice would help in this regard...but why not, say, a slice of pear? It is interesting to note that in the various tips I found online, the two objects suggested to re-moisten the sugar were a slice of white bread, or an apple. 

Unfortunately, I wasn't able to find conclusive evidence of why these two items are most commonly suggested, but I am going to make an educated guess: in the case of the white bread, the bland flavor will not affect the flavor of the sugar; in the case of the apple, any flavor imparted to the sugar would be fairly mild and harmonious. 

Of course, if you don't have a few days to soften your sugar, according to the Domino Sugar website, there are other tried-and-true methods for re-moistening your hardened sugar:

Quick softening method: If you need to use hard brown sugar immediately, remove it from the package into an oven-safe container and heat it at 250-degrees. Watch it carefully. As soon as it’s soft, measure the amount you need right away because it will again harden as it cools. Please use caution. Oven heated sugar is very hot!

Microwave softening method: Place about 1/2 lb. of hardened brown sugar in microwave safe bowl. Cover sugar with two pieces of wet (but not dripping) white paper towels. Tightly cover bowl with plastic wrap. Heat in microwave at HIGH for 1 1/2 - 2 minutes. Divide sugar with fork (sugar will be hot); stir. Again, microwave-softened sugar hardens as it cools so microwave only the amount of sugar you need. Use immediately and use caution as it will be hot. Microwave ovens vary in power; cooking time may need adjustment.

Time-permitting softening method: Place hardened brown sugar in a tight sealing container.  Cover sugar with two pieces of dampened – not dripping, wet paper towels placed over a small piece of plastic wrap or foil on top of the sugar. Or you can also use a slice of bread to add the bowl of sugar.  Place lid on container and seal tightly. Remove the paper towel or bread after the sugar absorbs the moisture and softens (about two days) and tightly reseal the container. Divide sugar with fork; stir. Sugar should remain soft.

Got another tip? Leave a comment!

Letter to the Editor: Thanksgiving Pies are Boring, Says Christmas Cookie

Dear "Cake Spy",

I need to state it directly: it is my firm belief that Thanksgiving pies are boring and overrated.

Don't get me wrong. They are entirely pleasant. They are worthy of respect. They have meaning, both historically and nostalgically. I can appreciate that. 

But seriously. Am I the only one that considers them the final barrier, a frumpy and dull diversion leading up to the real sweetness of the season: Christmas cookies?

Full disclosure: I say this with a bias, as I personally AM a Christmas cookie. A Snowball, in fact. Of course, you may know me as Mexican Wedding Cake or Russian Teacake or any number of names. You may know me by many names:

But I have taken efforts to remove the personal connection to bring you a detailed laundry list of why each pie is overrated.

Let's start with Pumpkin pie. For one thing, it's entirely too virtuous. If you look at the classic Libby's recipe, there's something important missing from the recipe: BUTTER. Sure, you may argue, it's got sugar and milk and eggs and stuff, but I say it doesn't matter. Butter makes it better, and this pie is alarmingly devoid. Add to the fact that it can often be gummy and tastes more like spice than anything else, and you've really just got a vehicle for the whipped cream topping and crust, which should have butter. Or lard. 

And don't even get me started on Sweet Potato Pie. Talk about a pie with no personality other than that of the spices which impart flavor and a texture that is just downright weird for a dessert. Sweet potato ought to be relegated to side dish material only. It's way too healthy to be a pie, unless it's a breakfast pie. 

Apple pie, that symbol of hearth and home, needs to stop pretending to be dessert. What Apple Pie is, is health food. Apples are too virtuous to be considered dessert, and your butter and sugar would be better used in a batch of cookies. With apple pie,  the best part is the crust and the crumb topping.

Pecan pie is on the right track, what with the corn syrup and butter, but is really more of a tooth-number than anything of real interest.  Would it kill you to add something--anything--to offer a little flavor contrast?  Some chocolate, some cranberries...something.

Also, not that I want to get petty or anything, but as a general note, Thanksgiving pies are just downright homely. Sure, they have a certain je ne sais quoi just out of the oven, while cooling, but you try and show me a pie that's good-looking once cut into. Nope--it all turns into a lumpy landscape of beige and orangey earth-toned stuff. 

Christmas cookies, on the other hand, really know how to liven up a table. In festive colors with sparkling sugar and sprinkles, these little nuggets of pure decadent joy form a village of deliciousness when displayed on the dessert table. And we're indulgent. We're full of butter and love and joy, all in easy-to-pop-in-your-mouth-sized servings. We're like the holiday equivalent of the Fun-size candy bar: bet you can't eat just three. Christmas cookies are bountiful, are pretty, are playful in a way that pies will never be. 

So, in closing, let me say that I get it. I know I'm not going to change the world with a mere letter to the editor. We all have to pay homage to the tradition of Thanksgiving pies. After all, they are representative of the earth from which our feast comes from, a symbol of survival in the new world. And it's really a rather nice tradition.

But to the cookie enthusiasts out there, those who find the pies, well, just a litting boring--you are not alone. I know that you're all really looking forward to the cookies, and it's only a few days til the season really begins.

Respectfully,

A Christmas Cookie named Snowball

- - - - - - - -

Dear Snowball,

I'd like to make it clear to my readers that your point of view is not intended to be the CakeSpy point of view on the matter. While I can agree that cookies make for a splashier dessert spread visually, we must pause to appreciate the pie. 

For one thing, as you do point out, there's the tradition aspect. Pies have long been a symbol of hearth and home, and perfectly suited to this family-oriented holiday. And I beg to differ about the virtuousness of pies. I think that if you were to try the recipes below, you might be singing another tune:

Perfect Sweet Potato Pie via Joy the Baker

Presidential Pumpkin Pie 

Cranberry Pecan Pie

"Peace" of Pie

Caramel Apple Crumb Pie from The Kitchn

Plus, cookie, you might find that you have more in common with pie than you think. In fact, one of the first cookies my mom used to make during the Christmas season was actually made using the crust from the Thanksgiving pies, which she'd brush with butter and cinnamon-sugar and roll up. Good gravy were those things good. Here's a recipe that is similar.

I think that's proof that we can all get along and co-exist deliciously.

Love, 

CakeSpy

Sweet Art: SpyMom and CakeSpy say Happy Halloween

To make you smile, both me and my mom (you know her as SpyMom, but professionally she's Margie Moore, children's book illustrator) made some Halloween art.

Interestingly, although our styles are quite different, we use pretty much the same media: micron pens and watercolor. I use vellum bristol board; she uses watercolor paper. I think that's the biggest difference! It just goes to show how much possibility there can be, even with the same materials. 

That's all. Smile! Enjoy.

Carnival Knowledge: Sweet Foods invented at Fair

I'd like to make an important announcement. Me and my friend Rachel of Coconut & Lime have started a podcast. OMG! We are still taking it slow, but it's pretty exciting.

Our first topic was Fair Food. We think about nerdy food stuff a lot, and it was an appropriate subject to totally geek out about, I thought.

You can listen to the podcast here.

But I'd also like to share some interesting factoids I learned while doing internet research for the show. It mainly involves foods invented at state or other fairs. A lot of iconic sweets are included, and I thought you might be interested in hearing about some of the famous sweets that are said to have been invented at fairs. 

Cotton Candy: Apparently, this concoction which amounts to spun sugar and food coloring was originally fair fare. Some brilliant fellows named William Morrison and John C. Wharton are said to have introduced it to the world at the 1904 World's Fair in St. Louis. It was called "fairy floss". 

Cracker Jacks: A snacking intersection of sweet, salty, and sticky, this stuff was not debuted at the ballpark, but instead at the Chicago World's Fair of 1893. The combination of popcorn, molasses, and peanuts was originally called "Candied Popcorn and Peanuts"--thankfully, they made the name a bit snappier before starting mass production.

Dr. Pepper: This soda, which is older than Coke or Pepsi, was debuted at the 1885 St. Louis World's fair. 

Ice Cream Cones: Neither ice cream nor waffles were invented at a fair, but they were both served at fairs, and the most famous documentation of them coming magically together occurred at the 1904 World's Fair in St. Louis, when an ice cream vendor named Arnold Fornachou ran out of serving containers and formed a quick partnership with nearby vendor Ernest Hamwi, who rolled his zalabia (a waffle-like pastry) into a cornet shape, and the ice cream cone was born. 

Sweet Art: When Snacks Get Snarky

Sweet Art: Popcones

Welcome to my creative process.

Today, while I was spending some time creating clever illustrations, I had an observation. It was this. The way I draw ice cream cones...

and the way I draw popcorn...is pretty similar.

See? They're both ok with it. They embrace the fact that while they share similar shapes, they are actually quite different. 

But it got me thinking - could I create a real-life popcone?

Highly inspired by this idea and in need of a fun procrastination project, I hit photoshop, and I made this. POPCONE! 

But then I thought it would be more magical and cute to make them tiny. So I asked a friend if she had any popcorn, and asked for two good-looking kernels. She didn't ask why, she just gave them to me.

And I grabbed my art supplies, and made a few lines. And after a few minutes I had these:

OH MY GOD! Ice cream cones for elves!

Popcones! So there is your sweet observation of the day, illustrated sweetly: popcorn and ice cream cones have more in common than you might think. 

Sweet Times: My Panel at BlogHer 2012 Ruled

Illustration: The Animated Woman

Recently, I was asked to be a panelist at BlogHer 2012, the premier conference for female bloggers. It was quite an honor to be asked, especially since the panel was hosted by the extremely talented Rachel Nabors and I got to play co-panelist with Shalini of Reading & Chickens. Look at how awesome we are:

Although all of our websites are quite different, what we have in common is that we tell our story using illustrations--and hence, the title of the panel was Telling Stories with Pictures: Incorporating Graphics, Cartoons, and Iconography to Better Engage Readers. I know, a mouthful. But it was as awesome as it sounds.

In case you weren't there, let me briefly tell you some of the things we discussed, and some of the valuable take-aways. 

Rachel began the session by explaining that, people mostly LOOK at pages upon first visiting a website, not focusing on the big blocks of text--at least initially. So it's vital to have a visual aspect that will draw in readers to see what it is you have to say.

image: Rachel NaborsWe then spoke briefly about how we three all illustrate this idea with our work - using illustrations to stand out from the crowd. In my case, I mentioned the fact that there are a ton of blogs about food and baking out there--but very few that feature adorable illustrations of cupcakes, unicorns, and robots. Therefore, I am able to set myself apart from the crowd by using my artwork.

Of course, this is not to say that you just need to learn how to draw unicorns to find everlasting success. You need to find what works for you. For instance, in the cases of my fellow panelists, Rachel is a cartoonist turned web developer, but she still uses her cartooning skills to make her blogging about internetty stuff more engaging and interesting. Shalini is a humorist, not a trained artist, and she uses her drawings to deliver punchlines on subjects both lighthearted (the differences between NYC and Seattle) and heavy (infertility, weight loss troubles) boosting her traffic through her hilarious images.

It proves that you can use art to carry a message and engage readers REGARDLESS of your artistic ability, what tools you have, et cetera. The idea is to have fun--others will undoubtedly respond to that. 

Another important thing we discussed was some of the barriers one might have to contend with: though artistic talent ought not be a barrier to using illustrations or imagery, criticism, motivation, and maintaining inspiration might be. I have already written a post about some ideas for maintining inspiration and motivation.

Moreover, I found this panel extremely thought-provoking and inspiring, and a wonderful way to explore the simple idea that art makes writing more fun.

I hope that the attendees agreed; if any attendees from the BlogHer conference happen to be reading, you also might find this writeup (not about BlogHer specifically, but appropriate) on getting the most from your conference after the fact might be of help!

Thanks again to everyone who attended, and especially to The Animated Woman, who was so inspired during the panel that she illustrated it in progress! (pictured top)

CakeSpy Presents: How to Draw Bacon

You heard me. I want to teach you how to draw bacon. Having trouble seeing the video? Find it on Youtube.

Sweet Art: Battle Royale

Here's some art, for no reason other than to make you smile. Oh, and to let you know it's available for purchase here. Who do you think will win this epic battle? 

Sweet Outtakes: Sock Designs That Were Not Meant to Be

My mom tells me I'm a winner at the game of life, and that I can do anything I set my mind to.

However, even I realize that we can't win all the time. 

Last year, my "Trifecta" sock design, submitted to the Sock it to Me Sock design contest was given honorable mention in the contest and actually ended up entering the sock company's line (you can buy them here). This year, I tried again, with a few different designs. None of them won, but like I said, we can't win all the time.

Nonetheless, that doesn't mean you can't enjoy the designs and have a fun peek at the behind-the scenes at CakeSpy Industries! Sadly, not all of the product ideas I have make it "to print", but that doesn't mean I don't love the process of making new products. Here are the "sock designs that were not meant to be": 

First, a many-scooped ice cream cone (pictured top);

Next, forks and knives thinking about spooning; 

Next, the inspiring message "donut worry, be happy";

...and finally, a dairy vs. soy milk smackdown!

Word of the Day: Butyraceous

File under "words that need to enter my actively-used vocabulary, and fast": Butyraceous. Here's all you need to know:

BUTYRACEOUS. bu·tyr·a·ceous - adjective

Pronounce it: byoo-tuh-rey-shuhs

Meaning: Of, containing, or resembling butter.

Use it in a sentence (with thanks to a clever comment here): Upon tasting the creamy topping on his toast, Fabio exclaimed, "I can't believe it's not butyraceous." 

Sweet Art: Custom Wedding Invites

Love, sweet love. It's in the air this late spring-into-summer, and I know this because I've been working on a bunch of custom wedding orders. In addition to creating custom art for a wedding which featured CakeSpy-inspired Cake Pops, I also did custom invitations for another wedding. I've edited out the details to protect the customer's privacy (the actual invite had the actual date and details, not xx's and general locations) but I think you still get an idea of the cuteness!

Of course, how would the couple know how many would be in attendance if there were no response cards? And so, I also did a matching response card-postcard; here's the front of it. Sweet!

Thanks for taking a look, sweeties, and remember me if love is in the air--contact me re: custom orders! Custom invites start at $300 for a custom-designed piece.  

Sweet Art: Custom Wedding Artwork and Matching Cake Pops

Recently, I did a custom painting for a wedding. How cute!

But...guess what? The recipients totally one-upped me. Yup.

Going by the "process" shot I sent them...

they made cake pops to match!!

They were featured on top of the cake.

...and the bride and groom fed them to one another. Now that is sweet!  No better way to kick off a marriage than by eating one another's faces...in cupcake form, of course.

Sweet Art: CakeSpy and Rampage Toys Show at CakeSpy Shop

Are you ready for some totally sweet and awesome art, friends?

Well, get ready. Because CakeSpy and Rampage Toys are collaborating again, with the best art show ever at CakeSpy Shop! Here's the shop release on it:

Last year, we hosted a show featuring paintings and toys from Seattle based character designer Jon Malmstedt - RAMPAGE TOYS! Jon is known for his cupcake monsters running through towns destroying all that they find, flying to space, and traveling undersea. You may have heard, but our founder, Ms. CakeSpy, is pretty well-known for her OWN cupcake-themed artwork, so obviously, a collaboration was bound to happen! Come and see all of their AWESOME collaborative works for yourself Thursday, May 10th from 5-8pm--you can expect tattooed unicorns, dinosaurs chasing treats, and more!

Here are the details:

Opening reception: Thursday, May 10th, 5-8 p.m. Facebook event page here.

Location: CakeSpy Shop, 415 East Pine Street, Seattle WA 98122

Don't panic if you can't make the opening; the art will be up all month, and very soon the art and prints will be available at CakeSpyShop.com. 

Sweet Art: CakeSpy's Mural at High 5 Pie

Oh, hi guys. You know how I love to (totally normal) do murals in bakery and sweet-shop bathrooms? I did a mural in the bakery bathroom at Cake Eater bakery in Minneapolis (now a doughnut shop) and another at Bluebird Ice Cream in Seattle.

Well, I just realized that I never told you that I did a third one, at High 5 Pie in Seattle.

If you've been to High 5 Pie recently and used the restroom, this is probably not news to you.

But if you haven't been, or if you happened to use the "not as awesome" bathroom (they have two), you might not have seen my mural. So I'm going to tell you a bit about it. Before I started, the bathroom looked like this:

But then I took out my pencil and started making marks on the wall. I made sure to make a sign so that I wouldn't be...ummm...interrupted.

And I broke out my paint and got to work.

The owner, Dani, had been concerned about my precious mural being graffitied--I didn't mind if it was, but it gave me an idea: what if I made it graffiti-themed? Sweet little pie taggers!

Here are some shots of the finished work. My apologies as bathrooms never have amazing light for photographs!

Of course, I fit in some little references to artists I love, like Keith Haring...

...and Banksy...

...and of course a taco in love with a hand pie, a love story that is not gonna work out, I don't think.

You can see me taking a picture in the mirror here. I painted all that!

So, if you find yourself in Seattle, go to High 5 Pie. Eat something delicious. And use the bathroom! But don't forget...

Thanks to High 5 Pie for letting me hang out in their bathroom for a long time!

Cover Up: a CakeSpy Book Cover Outtake

Now, because you own, treasure, and probably cuddle with my book every night, you are well aware of what the cover looks like. If you have forgotten, go ahead and refer to the pretty picture at the top of this post.

But you know, the cover didn't just make itself. I did the illustrations, but then I worked with an amazingly talented art director/designer to make it into the masterpiece it ultimately became.

But here's just a quick peek at one of the images we played with along the way - a fun peek at the process and some of the ideas we worked through and tweaked along the way!

...fun, but I am sure glad we kept tweaking it to make the cover that graces the book! Don't forget, you can buy my book here, and don't forget to enter this totally sweet contest inspired by the book! You could win an all expenses paid trip to Seattle to eat cake with me!