It's All About the Cookie: Chocolate Chip Cookies from Levain Bakery, NYC

So, if you've never been to Levain Bakery (you've probably heard of them, they're totally famous--the New York Times called them"Possibly the largest, most divine chocolate chip cookies in Manhattan," and they have been featured on the Food Network), I feel kind of bad for you. Here's why:

1. You don't need detailed directions to get there--once you're within a block of it, you will smell the aroma of chocolate chip cookies, and it will draw you ever closer, not unlike little cartoon scent-swirls.
2. Actually walking down the few steps required to walk into the bakery is kind of like walking into a big chocolate chip cookie (or perhaps heaven)--it is warm, and it smells like butter, sugar, and chocolate. And bread.
3. The employees are nice. Every time I have been there, they have been sweet as pie to me.
4. Your screen does not deceive you--the cookie pictured above does not only appear ginormous, it actually IS ginormous. Their cookies weigh roughly 6 ounces each, which, last time I checked, is pretty close to half a pound. 
5. In case you glazed over that last one: HALF A POUND OF COOKIE!
6. But these cookies are not merely large in size--they are big in flavor, too. Buttery, lightly crispy on the outside, and chewy and gooey on the inside. I like the ones with walnuts, because they have a nice little flavor and texture contrast from nubbly little shards of nuts.

...and, dear friends, I will confess, I can eat one all by myself. In fact I have, just the other day, while doing an extensive CakeWalk of the Upper West Side of Manhattan (more on that later). True, eating a half-pound of cookie without also walking about 13 miles is probably not very healthy, but I assure you, it is still very delicious.

Summary: if you are in New York, go there. If you are not, buy the cookies online. 

Levain Bakery, 167 W. 74th Street; shop online here.

Push It: PushCakes by Meringue Bake Shop, Orange County CA

Photo: Meringue Bake ShopWhen push pop meets cupcake, you get something awesome to shove in your gullet: PushCakes!

And I was the very lucky recipient of a sample package of these sweeties, made with love by Meringue Bakeshop in So-cal, which arrived on SpyStep (that's my doorstep) this morning.

Aside from some minor frosting sticking-to-the-top, the cakes arrived in fine form (and really, if you must know, I just licked it off the lid, and am pretty certain you'd do the same if nobody was looking). Also, a small circle of parchment paper would probably do the trick in keeping it from sticking.

While the push pop mechanism doesn't change the taste of cake at all, it does make it fun to eat, and if you ate it in front of someone else, it would probably make them jealous. And Kristin Ausk, the baker behind Meringue Bake Shop, makes a mean PushCake: cake layers kept moist between generous, almost mini trifle-esque layers of buttercream. Favorite flavor so far? The strawberry cheesecake, which tastes a little bit like both flavors, all at once, in a good way.

Here are the flavors that Mr. Spy and I devoured:

• Queen of Hearts (aka red velvet)
• German Chocolate
• Strawberry Cheesecake
• Sweet & Salty (salted caramel) 

...and yes, they were freaking delicious.

Want more? You'd do yourself a favor if you bought some PushCakes--do it here. And follow the baker online here.

Top of the Pops: Doughnut Pops by Frost Doughnuts, Mill Creek WA

Topping the list of things I'd like to pop in my mouth? Doughnut pops by Frost Doughnuts!

That's right: they've got a totally sweet new product over in Mill Creek:

We are excited to reveal our newest creation: FROST Pops! All of the flavor you love in FROST doughnuts, in a pop!

Launching for Spring, FROST Pops aren't doughnut holes on-a-stick, but an entirely new doughnut-based cake that has the moistest brownie-like texture you can imagine - dipped in chocolate! Best of all, they have the unmistakeable flavor of FROST.

The flavors will range from your favorite Evolved line doughnuts to new and exciting creations. Shown here are Red Velvet and Peanut Butter Perfection, both dipped in luscious chocolates. These, plus our newest variety Island Escape will be available at launch next week at a price of 1.49ea.

For more info, visit frostology.com; stay updated via their Facebook page, too.

CakeSpy Undercover: Cake Gumshoe Lanis Visits Sugarpie Bakery in Calgary

CakeSpy Note: The sweetest kind of correspondence? A letter that comes with love...and a good bakery tip. And here's a good one I recently received from Cake Gumshoe Lanis in Calgary, Alberta, Canada:

Dear CakeSpy,

I am writing you from Calgary, Alberta Canada. No lie, it has snowed 15 cm here today, on April 2nd. Being the good Canadian that I am, I trekked out to our Kingsland Farmers Market and what I found was awesome and I knew I had to share it with someone.

Here is the rundown: I leisurely walked into the market and came across Sugarpie Bakery. At first, I thought they were selling cake and cookie pops. I immediately asked the lady at the counter and she said, “Oh no, these are actual little pies, we call them pie pops.”

They were adorable and the April special was Key Lime Pie. I happily scooped one up and then bought my fruits and veggies and headed home. After supper it was the moment of truth, and I sunk my teeth into a delicate pie crust that was actually very sturdy. It was light and held the mini pie like a precious gift. There was a tart, delicious lime middle. I was impressed, and it was the perfect snack. The use of natural ingredients made all the difference. I shared with my sister, and she commented on the flaky goodness. I can't wait to go back and try their other flavours.

Sending love from the Great White North, Cake Gumshoe Lanis

Want more? Discover more sweetness at sugarpiebakery.ca.

You Mochi My Day: Sesame Peanut Mochi From Wheat Garden Bakery, Richmond BC

If you've never had mochi, let me give you a brief education. Very brief.

Mochi is a Japanese rice cake made of glutinous rice pounded into paste and molded into shape. 

Now, perhaps some knowledgeable readers can help out here, but I feel like when mochi is prepared in such a way that it's sort of a round ball filled with stuff, it falls into Daifuku territory. (a little help?)

But at any rate, on a recent visit to Wheat Garden Bakery in Richmond, British Columbia, it was called mochi, it was filled with a sweet sesame seed and peanut filling, coated in coconut, and it was freaking yummy.

The saltiness of the peanuts served as a nice flavor contrast to the very sweet outer coating, and both the coconut on the outside and peanuts inside added a nice crunchiness to slightly gummy mochi texture (it's not for everyone, I will admit).

Wheat Garden was a bit of a treasure, too--I happened to pull off of the highway on my way back to Seattle from Vancouver, and was intrigued by the Richmond Public Market--this place was in an unassuming strip mall just across the street. They had a variety of traditional Asian sweets and savory baked goods, including all sorts of buns, breads, cookies, and cakes.

But I'll be going back for more mochi.

Mochi from Wheat Garden Bakery, #155-8191 Westminster Hwy, Richmond, BC V6X

Sugar and Spice: Chocolate Chipotle Caramel Filled Cupcakes by Fields of Cake, Maine

I think that right now would be a good time to tell you about something delicious I ate. 

The item in question? The "Vinny" (same Vinny served as inspiration for these cakes as for this art, btw), a masterpiece baked up by Carrie Fields, who you may know better by her stage name, Fields of Cake. When asked what these ambrosial morsels actually consisted of, her response was as follows:

Those yummy morsels were chocolate chipotle cake filled with Hot Damn caramel (cinnamon schnapps and chipotle homemade caramel) and toasted almonds topped with cinnamon sugar buttercream. 

The proper reaction to that, of course, is OMG. If you're in the Portland, Maine area, I suggest you look her up immediately to commission a batch; if not, she also posted the recipe on her blog.

You can find the recipe here!

For more Fields of Cake goodness, visit her site or her facebook page.

Just Ducky: Mallard Ice Cream, Bellingham WA

Ice cream is not my kryptonite.

Don't get me wrong, I like ice cream. But it's usually something that I enjoy along with a baked good: cake or pie a la mode. But for whatever reason, while making a trek to Bellingham to deliver artwork for my solo show at The Paperdoll, with about 43 miles to go to Bellingham, I got an odd craving for the cool and creamy stuff.

Happily, I was headed into good hands: Bellingham boasts Mallard ice cream, the type of place that locals love and others will travel especially to taste. In fact, while paying the parking meter outside, I heard no less than three people walk by and remark "I love this place!".

When it came to choosing, I evaluated the choices carefully. They had a variety of flavors, including classics, unexpected twists, and even vegan flavors. They also had a pony on the wall, which was slightly distracting (in a good way).

Ultimately I settled on a childhood staple: Oreo Mint. 

It wasn't green (I do love me some green ice cream) but I was able to forgive them, because it was very, very good. The ice cream was rich, luxuriant, and very creamy; the mintiness was ably backed by the creamy cookies which were mashed up this way and that, with plenty of sizeable chunks rendered soft and lick-able by virtue of being surrounded by ice cream.

While standing outside with my cone, no less than three more people stopped to commend me on my good choice, saying "I Love that place.".

Well, I can see why.

Visit them next time you're in Bellingham. 1323 Railroad Ave, Bellingham, WA; online here.

Biscuit Time: Butter and Jam Biscuits from Oddfellows, Seattle

It's a documented fact that if you talk to me for more than, say, 10 minutes, I will start talking about my deep love for biscuits. Buttery, flaky, fluffy, did I say buttery, biscuits.

Happily, in Seattle, there are some gorgeous specimens. But my current obsession? The jam-and-butter-filled version from Oddfellows Cafe in Capitol Hill (beloved by The New York Times, and, happily, just up the street from my store!).

These biscuits have a perfect texture, with a dense, flaky, buttery consistency, and a nice crunchy crust on top.

But what takes them from great to awesome overload is the fact that they serve them sliced in half, with about a fourth of a stick of butter and a thick spoonful of jam waiting like a sweet and rich secret inside of those carbohydratey halves.

Bonus: these freeze quite well, so if you pick up several, you can freeze them and then reheat at 350 degrees in your oven until warm.

Also excellent: a rotating selection of savory biscuits, including bacon-cheddar. 

Biscuits from Oddfellows Cafe, 1525 10th Ave., Seattle; online here.

Sweet Farm: Farm to Market Bakery in Bow, WA

Remember how I told you about my favorite farm in the world, Breadfarm, in Bow, WA?

Well, right down the street there's another farm-themed purveyor of delicious baked goods--Farm to Market Bakery.

It is a very hippie-looking place when you walk in, and you can tell that they are probably very responsible about things like composting, recycling, and sewing their own clothes and stuff.

But what really drew this spy in was the impressive array of freshly baked goods, mostly quite large in scale (what can I say, size does matter sometimes): cinnamon rolls, cupcakes, bars and cookies, and so on. They were, oddly, out of bread on the day of my visit, but were being good neighbors and suggesting that customers seeking bread venture over to Breadfarm. (Good form, in my opinion). 

The spy's pick? A black-bottom cupcake, featuring a deep, dark chocolate base and a chocolate chip-studded cream cheese top. The texture was on the dry side--but not to a fault, more in a "you want to pair it with coffee" sort of way. The taste was not over-sweet, making it a nice choice for a decadent but not sugar rush-y type of breakfast, but it didn't quite venture into after-meal dessert territory.

A very sweet find, and a very charming establishment--this spy looks forward to a return visit!

14003 Gilmore Avenue, Bow, WA; find directions here.

Sweetness by the Bay: Cake Gumshoe Charlotte's San Francisco Picks

CakeSpy Note: My readers are totally sweet. Case in point: Cake Gumshoe Charlotte, who recently took a holiday to San Francisco and was kind enough to report on some of her sweet finds!

Just returned from San Francisco, fully loaded with sweetness. Walgreen's had big bags of M&M's 2 for 4 dollars!

I also got to sample some totally sweet treats. During a rainy walk through Telegraph Hill and into North Beach I came across this Italian French Baking Company--that's what it was called. The Nonna working the counter was on two phones getting the low down on the previous night's events and there were two older gentlemen on stools in the window, this place had a very local feel. I was there in the afternoon, so a lot of their sweet treats were sold out. I was really hoping for an almond croissant but was informed that I was too late for those. Must be a hot item.

I picked up an Almond Lemon scone, which I had for breakfast the next day. Delicious, perfect balance of the two flavours.

The next morning I walked down Market Street to the Ferry Building. I had it on good authority that I would find stalls and vendors with 'artisanal baked goods'. And I did. There was a lot to choose from but when I saw Pebbles Donuts my mind was made up.

Super friendly service from the vendor, who was not one of the bakers. She told me there are two bakers, sounded secretive. I chose a Meyer Lemon for my man, and the cinnamon sugar because the vendor said it was her favorite. They were delicious. Soft and moist, not a bit greasy at all. Yum!

That afternoon I went to the SF MOMA and when it was time for a sit down break I headed to the 5th floor cafe and found Humphrey Slocombe! They didn't have a choice of flavours, but an art inspired desert based on a work by Tony Cragg. One scoop of blood orange, one scoop of malted milk and a sugar cone. The blood orange had a bit of a salty taste to it with subtle orange flavour and the malted milk was amazing!! Just like a Malteaser, (or a whopper in the U.S.). So yummy!

Sounds like a sweet adventure!

Places mentioned:

Italian French Baking Company

Pebbles Donuts

Humphrey Slocombe

Flash in the Panera: Eating Muffin Tops from Panera Bread

CakeSpy Note: So, a few weeks ago Panera Bread emails me and says "would you like to be part of our blog program? We'll pay you." Well, you know, in so many words. So, naturally, I accepted their money and ate their sweet treats.

Guess what I did today? I went to Panera Bread and after reviewing their baked goods case for several moments, said "Give me your biggest muffin top".

Now, as the employee gently (but firmly) pointed out, they're actually called "Muffies". I'll tell you the honest truth, dear reader: I knew this. But I had made my decision.

Regardless of what you want to call them, they're pretty tasty. They had cornbread, pumpkin, and chocolate chip varieties on the day of my visit. 

Favorite by far? The chocolate chip variety. With a texture that seemed like the unholy yet delicious love child of a cookie, scone, and unfrosted cupcake, this moist, dense treat was satisfying, with a great, crusty top, giving way to a soft, cakey interior.

Plus, it's called a Muffin Top (I mean "muffie"), so it's totally an acceptable cake-for-breakfast type food.

Score!

To find a location close to you, visit panerabread.com; follow them on Twitter here, and find them on Facebook here.

Pie Slam Profiles: Apple Pie Recipe and Story by Stephanie Crocker

CakeSpy Note: This is part of a series of Pie Slam Profiles, featuring the recipes and stories of each of the 9 entrants in last week's Pi(e) Day Pie Slam! This entry, for one of the tastiest apple pies I've ever tried, came along with a good story from Stephanie Crocker, who you may know as the owner of Sugar Bakery + Cafe in Seattle (where this pie will be joining the menu soon!).

The Only One

By Stephanie Crocker

First, you’ll have to ask which one? Should it be the one that's over 50 years old and therefore antique? Or is the correct term retro? Shall it be the tart one, the crisp one, the green one, the light green one, the round one, or the biggest one? Or perhaps it should be the new fangled cross-bred that marries the best of the best with the best of the best? Or perhaps it should be a blend, each fruit hand chosen with the help of the tall messy haired produce guy?

And once that’s decided, how will it make you feel? Will it be what you think it would be like to sit on your grandmother's porch on a late summer afternoon? Or will you remember working your way through a large box of them with the other girls from the neighborhood, everyone’s tiny fingers all pruney from the juice? And don’t forget the stickiness of the kitchen on a hot afternoon, with frequent dips in the pool next door to rinse off and cool down. Will there be visions of a red checkered curtain, flapping over it as it sits in the window sill?

And what will it be like when it’s ready, this perfect circle of warmth? What will it do for you besides fill the room with spicy goodness as it sits on the counter waiting for ice cream? What will those cute little chunks of goodness swimming around in a sea of cinnamon goo taste like? And how about that dark crunchy crust, as it crumbles apart with every bite?

And then when should you eat it? On a summer picnic? After the meat and potatoes have moved along? Or maybe sneak some at breakfast before everybody wakes up? It really doesn’t matter, the moment is now.

It's the only one I'll ever truly love to eat. It's the only one I truly love to make. It's the best version of an everyday fruit that I can think of. It’s one of the most difficult ones to make just right. And though this sounds pretentious, I really only love my own. I’m so sorry to the other’s I’ve tried. But don’t just run away and cry, I’ll be happy to share my love with you. Let me tell you how to make my apple pie.

...and here's the recipe! 

Apple Pie

Crust 

• 2 cups (10 oz) all purpose flour
• 2 Tablespoons (3/4 oz) granulated sugar
• 3/4 teaspoon table salt
• 1/3 cup + 1 Tablespoon (2.5 oz) vegetable shortening, preferably chilled
• 1 Stick (4 oz) unsalted butter, cold and cut into small pieces
• 1/8-1/4 cup (2-4 oz) cold water
• 1 teaspoon vanilla* 

Yield: Crust for one 2-crust pie or two 1-crust pies. 

1. Using stand mixer, blend flour, sugar, and salt with paddle attachment in mixing bowl. Slowly add shortening and butter until mixture resembles coarse cornmeal. Add vanilla. Slowly add water until dough just comes together and is slightly wet.
2. If mixing by hand, blend flour, sugar, and salt with a fork. Add the shortening and butter and blend with a pastry blender until mixture resembles coarse cornmeal. Add vanilla. Slowly add water and blend with your fingers until dough just comes together and is slightly wet. Be careful that your hands do not warm the dough too much.
3. Form dough into a flat disk, wrap with plastic and let dough chill for about 1 hour or overnight.
4. Dough can be stored in the refrigerator for 1-2 days, or frozen for up to a month. Crusts can be rolled out and stored in the freezer as well.

Apple Filling 

• 2 each Golden Delicious (about 1 lb)
• 2 each Granny Smith Apples (about 1lb)
• 1 cup (7 oz) granulated sugar
• 1/2 to 1 Tablespoon ground cinnamon
• 1 Tablespoon all purpose flour
• 2 Tablespoons lemon juice

Peel and core apples* and cut into ½” chunks. Toss in granulated sugar and cinnamon and blend with lemon juice. Pour into unbaked pie crust and top with 1 cup streusel or second crust. Bake 40-50 minutes until mixture is bubbly.

*Peeling apples is optional.

Cakewalk: A Sweet Jaunt to London with Cake Gumshoe Lauren

CakeSpy Note: You know what rules? Getting bakery tips from readers. Here's a great round-up of sweet spots that I know I'll be trying next time I'm in London, thanks to Cake Gumshoe Lauren H.!

I definitely do not purport to know all of the lovely bakeries in London – it is chock full of them, as one might imagine given Britain’s reputation for afternoon tea and all of the sweets that it entails. Still, my trips to the city have left me with a couple of favorites that I thought other Cakespy readers might enjoy exploring next time they’re in London!

First, Konditor and Cook, which has several locations throughout London, largely south of the Thames.   

Konditor and Cook is very much a “drop in to grab a treat” type of place: while a couple of locations have tables, the majority are counters for tea, coffee, savories, and sweets.

I love Konditor and Cook because you can visit for everything from a breakfast treat to lunch to take-away pastries to cakes. A few highlights from many visits:

Traditional Millionaire Shortbread – Konditor and Cook is one of the only places that I’ve been able to find it in London, and it is more than delicious!  

And, of course, it wouldn’t be a proper English bakery without a collection of cakes and tarts…(pictured top of post; clockwise from the top left: Coffee Walnut Cake, Bramley Apple Tart, Chocolate Raspberry Fudge Tart, and Almond Fruit Tart.)

Konditor and Cook is perhaps best-known for its “Magic Cakes,” which are small lemon sponge cakes that are, quite honestly, almost too adorable to eat.

If you’re looking for a more sit-down, proper-English-tea experience, Bea’s of Bloomsbury is likely to be a better fit. Bea’s has been open in Bloomsbury (relatively near The British Museum) since 2008 and recently opened a new location at One New Change, just across the street from St. Paul’s Cathedral. New Change is intended to be the “hip, younger sister” of the original location, and this intention is clear in the décor. Still, the sweets and service are the same at both locations.

Like Konditor and Cook, Bea’s does coffee, breakfast, and lunch, but afternoon tea is truly the best reason to visit Bea’s. The Bloomsbury location serves it from 2:30 to 5:30 p.m. Monday – Friday, and One New Change serves from 2 p.m. to 6 p.m. Monday – Friday. Both locations do weekend tea from 12 p.m. to 6 p.m. Afternoon Tea at Bea’s takes on one of two forms. If you’re not too hungry or are looking to stay in the savory range, there’s the Cream Tea option, which consists of lovely, lovely scones and, of course, a pot of tea!

For the slightly more hungry (and cake lovers among us!), there’s the Sweet Afternoon Tea, featuring scones, cupcakes, brownies, blondies, meringues, homemade marshmallows, and other treats. I’m not entirely sure how it’s possible for one person to eat everything that comes on the tea tray (though I’ve seen people try!), but the Bea’s staff is wonderfully flexible in terms of allowing sharing and extra treats.

Here’s a peek of the Sweet Afternoon Tea at the Bloomsbury location (above)...

And one from One New Change...

And so ends my rather short cake walk – hopefully it will be helpful to the next Cakespy reader who has a bit of time to spare (and a sweet tooth!) in London!

Places mentioned:

Konditor and Cook, online at http://www.konditorandcook.com; Bea’s of Bloomsbury, online at http://www.beasofbloomsbury.com.

Spectacular Semlor: A Sweet Trip To Lux Dessert och Choklad With Cake Gumshoe Nicholas

CakeSpy Note: So, I have a totally sweet customer named Nicholas. He's basically the ideal customer: he comes in and buys stuff, and then tells me all about the delicious sweets he eats when he travels the world. Just looking at his pictures is bound to evoke some seriously sweet wanderlust. Here's where he's been recently:

More treats! This time from Lux Dessert och Choklad in Stockholm. This is a Semla (Semlor in plural), and it's a seasonal pastry here.

It used to be that it was served only in the days before lent, but now it's available from Christmas to Easter.

This particular one was ranked best in the city, and it was really really good. The bun is cardamom, which has been hollowed out and then filled with a sweet almond paste, which is then topped with fresh whip cream and the top of the bun. 

Yeah, that's right. Get yourself to Stockholm! Curious to learn more? Learn more about Lux Dessert och Choklad here.

CakeSpy Undercover: Breadfarm, Bow, WA

They say (and by "they" I mean "I") that bad things happen when you leave the city.

However, I was proven delightfully and deliciously wrong on a recent jaunt outside of the city limits to Bow, WA (I'm slightly embarrassed to admit I don't know how it's pronounced), when I was rewarded with the sweet carbohydratey bliss that is Breadfarm.

First off: Breadfarm. The very word is just gorgeous! I don't know about you, but I find the idea of a Breadfarm far more romantic than the idea of some regular farm with chickens and cows and manure and stuff.

What to expect when you walk in: you will be hit with a wave of warm air redolent of bread baking with a soupcon of something sweet. It's really quite pleasant. You'll see a bunch of hippie-hipster types in the back cutting scones, kneading bread, and mixing batter. This is also quite a pleasant sight.

But there's something even more interesting right in front of you: a gorgeously stocked bakery case, full of homemade bread in various forms: boules, baguettes, buns, and other types that don't start with the letter "b" , in a variety of flavors ranging from the expected hippie wheat and multigrain to more unexpected flavors like apple, ginger raisin or fig anise. But even more importantly, there are plenty of sweet treats. Breadfarm boasts a full baked good menu including Babka, cupcakes in chocolate and gingerbread, and an impressive array of cookies. 

The spy selections included a variety of said cookies: a peanut butter sandwich cookie, a cacao nib cookie, and a Fredonia Fig Bar.

The peanut butter was the favorite of the bunch, with a crisp, peanut buttery crunch on the outside giving way to a soft and creamy peanut butter filling. Lightly salty and nicely buttery, this cookie was definitely a winner.

The cacao nib cookie was also quite nicely appointed: crisp on the edges, soft on the inside, and with a unique, nutty-buttery-slightly bittersweet chocolatey flavor from the nibs. Nom. Above, it is pictured with what appears to be a lightpost with a sweater knitted around it (how sweet!).

The Fredonia Fig bar was tasty, but erred slightly more toward health food territory in this spy's opinion, falling somewhere between a granola bar and fig newton. I would say this would be an excellent breakfast cookie, but fell a little short for mid-day sugar cravings.

Breadfarm, 5766 Cains Court, Bow WA; online at breadfarm.com.

March into Yum: Bacon Whiskey Maple Cupcakes at Cupcake Royale

March is in like a Lion at Cupcake Royale, where their flavor of the month is bound to make the masses roar with good cheer: Bacon Whiskey Maple Cupcakes!

Here's the 411, direct from Cupcake Royale: 

For one month only, get moist vanilla butter cake, made from local ingredients like milk, eggs, and butter from Medowsweet Dairy and specially milled Shepherd's Grain cake flour from Eastern Washington, hand-frosted with Irish Whiskey Maple Buttercream. Made with Jameson Irish Whiskey and real maple syrup, this malted maple swirl truly takes the edge off...a sweet tooth, that is. Dusted with either bacon crumbles from Zoe's meats or organic maple sugar and shamrocks, it's delicious to the tiniest detail.

But don't hesitate--in this spy's experience, the flavor of the month is usually first to disappear from the bakery case on most days! To ensure availability, call ahead.

Available all March long at all 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.

Dark But Sweet: Bittersweet Chocolate Gateau Recipe from Macrina Bakery, Seattle

Image: Macrina BakeryTopping the list of things that make you go NOM? Howsabout a big slice of Bittersweet Chocolate Gateau? It's the recipe of the month from Seattle's famous Macrina Bakery, and I don't know about you, but I think it would be a perfect cake to enjoy for breakfast, lunch, dinner, or all of the above.

Bittersweet Chocolate Gateau

• 10 ounces bittersweet chocolate
• 9 eggs
• 12 tablespoons (1-1/2 sticks)
• unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 1/4 cup dark cocoa powder, sifted
• 2 cups (1 pint) fresh raspberries
• Lightly Sweetened Whipped Cream (recipe follows)
• Powdered sugar

Procedure

1. Preheat oven to 350°F. Oil a 9 x 13-inch springform pan. Set aside.
2. Chop chocolate into small pieces and place in a small stainless steel bowl. Place bowl on top of a saucepan filled with 2 inches of simmering water, making sure that the bottom of the bowl does not come in contact with the water. It’s important that the water be just simmering; if it’s too hot it will scorch the chocolate. Stir chocolate with a rubber spatula until all of the pieces have melted and reached a smooth consistency. Remove the bowl from the heat and set it on the stovetop to keep it slightly warm.
3. Separate eggs, placing yolks in a small bowl and whites in a medium bowl. Set bowls aside.
4. Combine butter and sugar in the bowl of a stand mixer and using the paddle attachment, mix on low speed for 1 to 2 minutes. Increase speed to medium and mix for about 5 minutes more to cream the butter. The mixture will become smooth and pale in color. Start adding the egg yolks, 2 at a time, taking care to mix each addition fully before adding more yolks. Scrape down the sides of the bowl with a rubber spatula as needed. After all of the yolks are incorporated, add the sifted cocoa powder and continue mixing until combined.
5. Remove the bowl from the stand mixer and fold in the melted chocolate with a rubber spatula. The batter will thicken. Using a whisk or hand-held mixer, whip egg whites until medium-stiff peaks form. Gently fold the whipped egg whites into the batter, one third at a time. Continue folding the batter until there are no visible white streaks; it is important that the whites be fully incorporated into the batter. The final mixture should have a sponge-like texture. Pour the batter into the prepared springform pan and scatter half of the raspberries over the top. Poke the berries down with your fingers until they are just below the surface.
6. Place pan on center rack of oven and bake for 45 to 50 minutes, or until the center is set. Let cool on a wire rack for 30 minutes. Release the sides of the pan and lift, leaving the cake on the pan bottom. Dust the top of the cake with powdered sugar and garnish with the remaining raspberries. Serve with Lightly Sweetened Whipped Cream. It’s best to enjoy this cake the day it’s baked, but it can be stored at room temperature for up to one day. It will become very dense and fudge-like if kept in the refrigerator.
7. It's also most excellent with freshly whipped cream!

Scents and Sensibility: Spots for Sweet Aromas in Seattle

Though it may appear unassuming, the spot captured in the above photo is actually quite a special spot in Seattle. I have, through much painstaking research, determined that this exact spot, on 6th Avenue between Blanchard and Virginia, is where you get the absolute best doughnut aroma wafting over from Top Pot Doughnuts, which has its entrace one block away. Seriously. Just go here one morning, stand, and smell. It will make you so happy.

Although this is my favorite spot to catch a sweet scent in the city, there are several other very pleasant ones that come to directly to mind--feel free to add your favorites (for Seattle or beyond!) in the comments section below!

1st Ave. South near S. Holgate, SODO: It's no secret that I adore Macrina Bakery, which has several locations in Seattle. But it is my learned opinion that this facility (where they do much of their wholesale baking) smells the best. 

6th and Olive, Downtown Seattle: It always smells like bread baking under the awning of Il Fornaio. Could it be that they pump the scent out into the street to entice customers, as I've heard McDonalds does? Perhaps, but I'm not complaining.

Jackson and 20th, Central District: Though I'm not the biggest fan of their packaged baked goods, it always smells delicious nearby this large commercial baking facility for Franz Bread.

Phinney Ave N. and 35th, Fremont: Theo Chocolate's factory is bound to give you a Wonka-esque moment when you walk by and get a whiff of the chocolatey-smelling air at this intersection.

Pine Street and 10th Ave, Capitol Hill: Walking by Molly Moon's Ice Cream is like a study in willpower. The delicious aroma of freshly pressed waffle cones mingled with the creamy ice cream aroma is pretty appealing at just about any time of day.

CakeSpy Undercover: The Salvadorean Bakery, White Center

Let's take a moment to celebrate new experiences.

I'm talking, of course, about CakeSpy's visit to The Salvadorean Bakery (what did you think I was talking about?).

This is a bakery visit that was a long time in the making. I've heard great stories; I've even sampled some of the goods (including their famous Tres Leches Cake). But until a couple weeks ago, I had never actually visited the retail location.

But oh, I was so glad I did. And you will be, too, when you go.

When you first walk in, you'll be impressed and delighted by the array of baked goods, in a big, beautiful expanse of glass bakery case. In a variety of colors, textures, and flavors, it's fun to take several minutes to decide on your ideal pastry assortment.

Ultimately I settled on a couple of the the Pastelito de Leche, the Sandino de Mango, the Pastel de Crema, and the Maria Luisa de Pina.

The Pastelito de Leche (rice flour cookie filled with sweet Salvadorean style custard), were sort of like sweet, milky custard-filled little empanadas. The crust itself wasn't too sweet but the filling was, which added a nice contrast, and it they were crusted with sugar which made them sparkle prettily in the sunlight (pictured top).

The Sandino de Mango (a cookie filled with mango jam), which were crumbly little morsels held together with a sweet, sticky jam which once again, was a nice contrast to the not-too-sweet dough.

The Pastel de Crema (white cake willed with bavarian creme, and dusted with cinnamon), was probably my personal favorite, with a thick layer of cream on top which kept the cake more moist than the other pastry specimens sampled, and nicely contrasted by the spicy cinnamon for a sort of horchata-esque flavor.

And finally, the so-pink-it-almost-hurt Maria Luisa de Pina (white cake filled with pineapple, topped with meringue), which was good, but a drier sort of cake (not stale--just drier in texture) so a good candidate to be paired with a strong, milky coffee, or ice cream, or both.

Of course, you'd be a fool not to try their specialty, the Tres Leches Cake. Officially, it translates to "Three Milks"--but unofficially, it translates to "Triple Yum".

Moreover, the baked goods were on the drier end of the scale, but as mentioned in the description of the Maria Luisa, this is not to say they weren't fresh. Now, maybe a reader or three can help here, but it seems that many baked goods which have roots in Central America do err toward dryness. Upon looking at several Pan Dulce recipes, it does seem that many of them call for shortening or margarine (or lard!) rather than butter as a primary source of fat--could this be the reason? Or perhaps the fact that in Central America, where coffee is also quite popular, pastries are made drier to pair well with it? (CakeSpy Shrug)

The Salvadorean Bakery, 1719 SW Roxbury Street; online at thesalvadoreanbakery.com.

Stick It: LolliPies by A La Mode Pies, Seattle

So, earlier this week I headed over to the Center of the Universe (aka Fremont, Seattle) for a secret spy assignment: namely, to eat pie at newly-opened Pie.

Little did I know that even more pie would be in my future. After Twittering that I'd just visited Pie, I received a message from nearby Blue Moon Burgers saying "you should come try our LolliPies!".

Um, OK.

So I walked over and what should I find at this burger joint but a beautiful display of pocket pies on sticks! Now, these aren't Pie Pops like the baby-ones I made for Serious Eats a while back--these are respectably, bigger-than-a-fist-sized pies on not so much of a popsicle stick, more like a tongue depressor. 

They had a few flavors available--I chose the "Blue Hawaiian", which I knew was a specialty.

On a stick, this already-good pie is positively genius. The higher crust-to-filling ratio allows the eater to attain a heightened state of carb-o-loading bliss, and the blueberry-pineapple-coconut filling was rich and sweet enough to stand up to all that delicious crust. Nice detail: it was topped with more toasty coconut on top.

Of course, it got even better when I topped it with a jaunty dollop of freshly whipped cream.

LolliPies by A La Mode Pies, available at Blue Moon Burgers and various other locations; learn more at A La Mode Pies.