What does it mean to level a cake? Well, cakes don’t magically bake flat. In general, they will puff up a bit around the center, making for something of a “dome”. Leveling the cake is the process of slicing the top off of the cake so that instead of a dome, it is a flat surface.

Why level a cake? Leveling a cake has a few purposes. First, the flat surface will make for easier stacking of layers–they won’t wobble when stacked. Second, it creates a more professional look, as well as an easier surface for decorating.

Ready to Level a Cake? Read my full post on the subject at craftsy.com!

Caramel Chocolate Pecan Ebelskivers

June 12, 2013 Cakespy

Where there's a well, there's a way. No, that was not a spelling error. I mean "well". Actually, I meant seven wells, because that's how many you'll need in your ebelskiver pan to make these tasty treats.

But...first things first. What the eff is an ebelskiver?

Well, first, picture a pancake. Now, shrink it to about the size of a ping-pong ball and puff it up a little bit, and fill it with something tasty. You're starting to get the idea. They're a traditional Danish pancake, and they're mighty tasty. They're filled with any number of different flavors and ingredients, but I think they're best when they're served sweet.

True or not, there is a rather charming story behind the history of the ebelskiver. As it goes, they were created by the Vikings following a long day of unsuccessful battle. Gathering around the fire, the weary soldiers set to making some pancakes (just what I want to do after a long day of battle, how 'bout you?). But they couldn't find the griddle! Instead of admitting defeat, a quick-thinking soldier thought to pour the batter into his dented shield. The batter settled into the dents and baked up as nubbly little pancake popover-type puffs. The ebelskiver was born!

Truthfully, it's much more likely that the Danes picked up the idea in the course of their trade and travel in Asia, where one of the regional specialties they came across were a sort of pancake puff, notably the takoyaki, a savory pancake puff popular in Japan. It required a specific type of pan. In China, a pancake-y treat called gai daan jai, similarly called for a pan with wells. Likewise, in India, the paniyaram pan is used to make tender puffed breads called kuzhi paniyaram. It's likely that these concepts were adopted and adapted in Denmark, and it was a sort of evolution that led to the ebelskiver.

In case you didn't grasp it yet...with ebelskivers, you *do* need a specific pan. It's called (wait for it) an ebelskiver pan. It looks like of like this:

Here's a recipe for chocolate caramel pecan ebelskivers, care of the book 150 Best Ebelskiver Recipes.

Caramel Chocolate Pecan Ebelskivers

This recipe makes 28 puffs.

Ingredients

1 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon packed light brown sugar
2 large eggs, separated
1 cup milk
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/2 cup chopped toasted pecan halves
1/2 cup mini semisweet chocolate chips (works best for the small puffs)
vegetable oil
14 individually wrapped soft caramel candies, unwrapped and cut in half
Confectioners' sugar, for dusting

Procedure

In a large bowl, whisk together flour, baking powder, and salt.
In a medium bowl, whisk together brown sugar, egg yolks, milk, butter, and vanilla until well blended.
Add the egg yolk mixture to the flour mixture and stir until just blended (the batter will be slightly lumpy). Gently stir in pecans and chocolate chips.
In a medium bowl, using an electric mixer on medium-high speed, beat egg whites until frothy. Increase speed to high and beat until stiff, but not dry, peaks form. Using a rubber spatula, gently mix one-third of the egg whites into the batter. Gently fold in the remaining whites.
Brush wells of pan lightly with oil. Set pan over medium heat. When oil begins to sizzle, add 1 tablespoon of batter to each well. Place a caramel candy half in the center, and top with 1 more tablespoon of batter. Cook for 2 to 4 minutes or until bottoms are golden brown. Using two skewers, flip the puffs over. Cook for 2 to 3 minutes or until bottoms are golden brown and the puffs are firm to the touch. Remove pan from heat and transfer puffs to a plate. Let pan cool slightly.
Repeat with remaining batter and caramels, brushing wells with oil and reheating the pan before each batch.
Dust the ebelskivers with confectioners' sugar. Serve warm or at room temperature.

Secret Lives Tour, Part Two

June 10, 2013 Cakespy

Part two of my book tour supporting The Secret Lives of Baked Goods: Sweet Stories & Recipes for America's Favorite Desserts is now complete! Philadelphia and Chicago...you were great!

Now, if you're curious about what happened on the first leg, check out this post; for still-upcoming dates, look at the left side bar of this site!

Now, let me tell you about what I saw, what I did, and very importantly, what I ate on leg 2 of the tour, in New Jersey, Philadelphia and Chicago.

First, I headed down to New Jersey. I didn't have an event here but I was staying with my parents, and using their kitchen to bake treats for the Anthropologie book signing in Philadelphia. I made three batches of Katharine Hepburn Brownies from the book. I had a little assembly line going!

Oh, yum. Then, we packed up the car and went to Philadelphia. I was greeted by this sign...I felt pretty cool...

Here I am getting out of the car and getting ready to share brownies and fun!

Wow, what an amazing event! Not only was it excellently attended, but there were brownies and prosecco. Lots of prosecco.

The crowd was enthusiastic and we had a lot of fun!

Here I am with my big sister Kelly.

I also got some unexpected treats at the signing. Bredenbeck's sent over some cookies just for me...

and (big hero moment!) Zoe (there's an umlaut in her name, but I can't find the symbol on my computer) from Whipped Bakeshop came, too! For an example of how awesome she is, just look at one of her cakes:

and Ginny of LivyLu's Gourmet brought some treats, too!

This was a signing that just made me feel great to be alive. Thank you, Anthropologie!

Let's just say I slept well that night, and it was a good thing, because I had to get up pretty bright and early to head to Chicago!

On my way to the airport, I had a surprisingly tasty (considering its healthy status!) cookie called the "Shazaam", purchased in Spring Lake Heights.

Next stop...Chicago! My reading was actually in Vernon Hills, but I had some time to spend in the Windy City beforehand. I made good use of it.

I popped in an Anthropologie store in Chicago...and guess what they had? My book! yay!

My first stop for sweets in Chicago was Glazed and Infused. You can read more about my visit there if you read this post, but suffice it to say I left fat and happy and SO excited to have finally met my (until now, online-only) friend James.

Next, I headed over to Swirlz Cupcakes. Wow, Pam of Swirlz is so supportive! She had a little altar to me out to make me smile and share my work with her customers! AND she was kind enough to donate cupcakes for my event later that day.

Here's a picture of me with owner Pam!

Before I headed to Vernon Hills, I simply had to drop by to say hi to my friend Stephanie, owner of Angel Food Bakery. She has the same birthday as me, and she bakes cupcakes. What's not to love? We chatted and I picked up a few treats, including a brownie and a flourless chocolate cake. For later.

Then I headed to the Aspen Drive Library! I was greeted by this beautiful sign:

And then got to unpacking the sweets from Swirlz!

HERE'S WHAT WAS IN THE BAG. OMG ALL CAPS NEEDED.

Putting together this stand was easier said than done, but we figured it out (yes, it took more people than just me).

I had a great talk with a large audience at the library, and Lake Forest Book Store was on hand to sell copies of my book. Here I am doing my reading--don't I look like a kindergarten teacher?

An especially meaningful guest was my friend Sandy, who drove all the way from Milkwaukee. I miss this girl! We were able to have dinner and catch up. <3

Now, I know you're concerned that I'm getting enough calories, so I am happy to tell you that I was able to make one more sweet stop before I left the next morning, to pick up a cinnamon glazed old-fashioned doughnut at Do-Rite Donuts. Whew!

By the way, it wasn't til that night that I got to one of my other goodies from Angel Food Bakery, the brownie. Hold on to your hats, sweeties. It might look like just a brownie, but it is nothing ordinary once it's in your mouth. It's fudge-filled chocolate overload decadence awesometown, the experience of eating this brownie. I think they're some of the best in the nation!

Whew! So glad to have had these awesome tour times, but I'm happy to be home, too! See you next time, sweeties!

Places Mentioned:

Anthropologie, multiple locations; online here.

Bredenbeck's, 8126 Germantown Ave., Philadelphia; online here.

LivyLu's Gourmet; online here.

Whipped Bakeshop, 636 Belgrade Street, Philadelphia; online here.

Nature's Corner Natural Market, 2407 Hwy 71, Spring Lake Heights NJ; online here.

Glazed and Infused, multiple locations in Chicago; online here.

Swirlz Cupcakes, 705 W. Belden, Chicago; online here.

Angel Food Bakery, 1636 Montrose, Chicago; online here.

Aspen Drive Library, Vernon Hills, IL; online here.

Lake Forest Bookstore; online here.

Do-Rite Donuts, 50 W. Randolph Street, Chicago; online here.

How to Make Doughnuts Using Biscuits from a Tube

June 7, 2013 Cakespy

Want to make homemade doughnuts for National Doughnut Day (that's today, btw) but feel like it sounds, well, too hard?

Well, listen up, sweeties, because I've got a tip that can take you from zero to doughnuts in less than 15 minutes. Seriously. This scene could be your life in less time than it takes to watch an episode of the Simpsons:

The secret to this sweet success? Pop-n-bake tube of biscuits! Totally not kidding!

They're a fantastic shortcut to surprisingly tasty doughnuts that you can make at home. And they're so, so easy! All you need is some oil, a skillet, and whatever sweet garnish you like on your doughnuts.

Donut believe me? Well, that's your right. But I can prove it by telling you how to make this delicious dish, right here and now. I donut know who invented this recipe, but I am so glad they did. And I'm happy to share it with you. You'll be rewarded with cakey, lightly sweet doughnuts that really do pass quite well for "real" doughnuts!

How to Make Doughnuts Using Biscuits From a Tube (Printable version here!)

Makes 8 doughnuts, and 8 doughnut holes

Equipment:

A heavy, large skillet
Tongs or a slotted spoon
Paper towels
Several shallow bowls or plates for putting toppings

Ingredients

1 tube (usually 8 to 10) pop-n-bake biscuits. The brand doesn't matter.
Vegetable Oil, for frying (you want about 1/2 inch or so in the pan)
If desired, melted butter (to help toppings adhere)
Toppings: confectioners' sugar, crushed cookies, honey, nuts, chocolate sauce, sprinkles--whatever you want!

Pop open that tube of biscuits. Separate them.

Using an apple corer (or, like me, the top from a bottle of water), cut the holes out of the centers. Gently remove them and set to the side (doughnut holes!).

Pour the oil in your skillet until it is about 1/2 inch thick. Heat the oil on medium heat until it has reached 375 degrees. Don't have a thermometer? You can also break a small piece of dough off and toss it into the pan. If it starts bubbling assertively right away, you're probably ready to rock and roll.

Gently transfer a couple of the doughnuts at a time into the pan (don't crowd them!). When they start to rise in the oil and turn brown.

This won't take long--about a minute, if that. Now, turn them over using tongs or a slotted spoon. Once you've flipped them, the second side will take a slightly shorter amount of time.

Once fully fried, transfer to the paper towels to blot excess oil. Continue with the remaining doughnuts and holes until everything is fried. Turn the heat off.

Now, you're ready to decorate! What I did was set up a little toppings bar / decorating area. I had shallow plates with confectioners' sugar, chocolate sauce (ice cream sauce), rainbow sprinkles, crushed cookies, pecans, honey, et cetera.

If you want to dust them with confectioners' sugar, simply place them in the dish, and turn until coated. Tap to dust off excess. If you're not going to eat them right away, roll them again once more before serving because the sugar can become gummy if it sits for a few minutes on the doughnut. Some people find that brushing the tops with melted butter can make the sugar stick better.

If you want to make a frosted doughnut, dip one side of the doughnut into the chocolate sauce; lift, and let the excess drip off. Once dripped off, dip it in the sprinkles gently, and transfer to a plate to set.

You could also garnish with honey and pecans...

or crushed cookies...

or a little bit of everything.

But either way, you're bound to have a ball. Enjoy!

Baker's Dozen: A Batch of Sweet Links!

June 7, 2013 Cakespy

A brilliant and beautiful unicorn cake by Retro Bakery in Las Vegas.

Speaking of Retro Bakery, remember when I went there?

IMPORTANT: How to make a fondant unicorn cake topper.

YUM: Apricot Lemon scones!

Wow! Look at this earth cake, with a three level core! (thanks, Farida!)

Enticing to a spy: Undercover cake!

In case you missed it: why cupcakes are nutritious!

I hope this becomes a trend on restaurant websites: dessert gallery!

Great idea: Zipzicles!

The best kid-cakes in NYC for birthday parties? Right here.

Cronuts go viral; doissants, not so much.

Banana Twinkie Bread Pudding. I wanna carb-o-load on it!

Remember this? Chocolate covered cake on a stick.

Donut sundae. Let's make this a thing!

Homemade Andes Mints. I like this!

Why Cupcakes Are Nutritious

June 4, 2013 Cakespy

Cupcakes are totally nutritious! I say this, of course, as someone who makes a living writing about and drawing pictures of cake, so please take that into account if you're listening to me. Oh, and I should probably tell you that in no way, should I or could I be confused for a dietitian. Actually, perhaps I should re-title this post "Why I'll Never, Ever, Ever Be a Dietician"? Because what I'm going to do now is spend the next several inches of your internet telling you exactly why eating cupcakes is a great idea for your health.

You know you love it. Let's go!

You Burn Calories Eating Cupcakes! did you know that you burn 102 calories per hour while you're eating? That's right: eating is exercise! That means that if you manage to eat 10,000 calories of cupcake in one hour sitting, really, you didn't break the 10k mark because you burned 102 just simply by eating. And that doesn't include the calories you burned taking the wrapper off! Whew, I feel like I've exercised merely by thinking about it. Go get me a cupcake!

My kind of egg!

Eggs are a low-cost, high-quality protein. They also have high amounts of something called choline, which is important as an anti-inflammatory, an assistant in maintaining membranes...and, most importantly, maintaining the brain's health. Over 90% of americans are deficient in choline. Clearly, we need to be eating more of it. Cupcakes have eggs. Eggs have choline. Eat more cupcakes!

Sugar gives you energy. Candy makes you feel dandy. That's because it's made of sugar! This is an ingredient that also figures prominently into cake and frosting, the main components of a cupcake. Sugar sends glucose straight to the blood, causing insulin levels to increase while you experience a quick burst of energy. PARTY TIME!

Flour gives you energy, too. It recently came to my attention that eating white flour gives you blood-sugar spikes, just like white sugar. Well, I don't know about you, but when I eat sugar I feel invincible. So it would stand that if I eat flour AND sugar, at once, I'll be double-invincible! Now, if you'll excuse me, I'm going to jump from the window and see if I can fly. Gluten, yeah!

Butter: The world's most reliable source, Men's Health, wisely tells me, "Fat, like that in butter, is necessary in order to help your body absorb many of the healthy nutrients found in vegetables. For instance, without fat, your body can't absorb carotenoids—powerful disease-fighting antioxidants found in colorful vegetables—or fat-soluble vitamins, such as vitamins A, D, E, and K. So go ahead, eat butter, and do it without guilt." How is cake going to be healthy without butter!?

Vanilla: As I learned here, It can reduce stress, help with nasusea, and assist in regulating menstruation. You heard it here: cupcakes as a cure for morning sickness or PMS! What's not to love about this potent vanilla mixture?

Wow! I'm feeling healthier already, aren't you? Although I'm starting to feel the weirdest energy low after spending the last hour eating cupcakes (you know, for excersise). But Although I feel healthier already, I'm also beginning to feel a slight blood sugar downtick. I know exactly how to cure that...another cupcake!

Here's to your cupcake-eating, absolutely delicious health!

Sweet Surprise: Key Lime Pie from Zia Diner, Santa Fe

June 3, 2013 Cakespy

Sometimes, you find sweet dessert finds where you least expect them. For instance, I would not have thought that Santa Fe, New Mexico, would be a great place to get an authentic slice of Key Lime Pie. Turns out, I was wrong, because they're selling the good stuff right at the Zia Diner, not far from the central downtown area. How delightful to be surprised like this!

As I entered the building to meet a friend, I was greeted by a case full of baked goods. I was informed by the hostess that their sweets are all made on site, and that they're all very, very good. I had a long and loving look at this cream puff:

Before sitting down for some savory food. After dinner, though, you can bet your bottom dollar we were ready to see the dessert menu! When asked what was good, the waitress said that if there was any part of us that held love for key lime pie, we simply had to get theirs. "Is it made with real Key Limes?" I asked. Apparently, yes. She also told us that Floridians have a way of testing a pie to see if it's authentic from the get-go: they look at the color. Artificially tinted or regular-lime only impostors will not have the correct color, which is kind of a custardy yellow (not green!). She also told us that Floridians approved of this pie. But would a Spy?

Yes! Oh my! This pie was very, very good. Shockingly tart on first bite, but subsiding as it warms in your mouth to an even, tart-sweet richness. Zingy citrus--this pie tastes like sunshine. A very nice texture, sort of like that of panna cotta--it didn't collapse when cut into, but wasn't stiff or too firm, either. Soft...yielding.

I was very impressed by this Key Lime Pie, not only because it was delicious but that it was proof that sometimes, even a professional dessert detective can be pleasantly surprised by a sweet in the most unexpected place!

If you're not in or near Santa Fe, however, you can enjoy the dessert gallery on their website (why doesn't every restaurant do that?).

Zia Diner, 326 South Guadalupe Street, Santa Fe NM; online here.

Pastry Profiles: Santa Fe Cupcake, Dream Cakes Cupcakes

June 2, 2013 Cakespy

Santa Fe is a city famous for its cuisine--namely bold southwest flavors. It's a city where chile (that's with an e, not an i) is king. And it's also a city where these famous flavors have found their way into cupcakes. I'm talking, of course, about one of the most interesting sweets I've tried recently--the "Santa Fe" cupcake at Dream Cakes Cupcakes.

I'll tell you the truth: everything I've stuffed in my mouth from this small cupcake shop has made me hungry for more. And the cupcake variety called the "Santa Fe" had intrigued me for quite some time, but I'd never been in the store on a day when it was on offer (they only offer a handful of flavors every day; vanilla, chocolate, and red velvet will pretty much be available every day, but with the others, it's kind of luck of the draw).

But finally, my day came. The Santa Fe was in the house.

The Santa Fe is composed of green chile flecked cornbread cake topped with honey buttercream. And goodness me, is is good. The "cornbread" is perhaps not quite accurate, as it is far more delicate and finer-crumbed than a typical cornbread--not to mention sweeter. It really is more corncake than cornbread. And I say that in a good way. The chile flecked throughout was not overdone--it added a little heat, but not to the point of distraction. I don't know about you, but when I look at the photo, it looks like there was red chile in there, too. Although I will confess, with it all mixed up, I couldn't discern the separate tastes of both types.

And the honey buttercream. Please, can I just buy a vat of this stuff and put it on a direct IV into myself? It is seriously that good. I scoured the takeaway container I got the cupcake in, to see if there might be an extra little smear left. It was smooth and buttery and with a beautiful honey-infused flavor that hit you almost as an aftertaste. Highly pleasant.

So, I am here to tell you that I've tried the Santa Fe, and I want more. This was a very, very good cupcake.

66 E. San Francisco Street, Santa Fe NM; find out more info here.

Glazed and Infused, Chicago

June 1, 2013 Cakespy

The best way to become dazed and confused? By sugar and carb-o-loading on all things Glazed & Infused. This is a new-ish boutique doughnut chain in Chicago, and it has a sweet story for me, personally.

Way back, when I started CakeSpy.com, I started to connect myself to the bakery pulse of the USA. And one of my favorite bakery discoveries was Dozen Bake Shop, an adorable bakery chainlet in Pittsburgh. I even did an interview with then-owner, James Gray.

Well, this adorable fellow made quite an impression on me, and we kept in contact through the years, though we'd never met in person. Then, fast forward several years. James has sold his bakery in Pittsburgh and moved to Chicago, where he is the manager and a partner in a doughnut shop chainlet called Glazed and Infused. I happen to be visiting Chicago for my book tour. Finally, we get to meet!! We are adorable!!

Naturally, we had a chat over some doughnuts. So, since I believe that everything tastes better with a backstory, I'll tell you a bit about the shop's history first.

It's owned by a restaurant company called Francesca's, which owns several restaurants in Chicago and beyond. But this was the company's first foray into morning sweets. This made James a great fit for the company, as he has experience with pastry and sweets retail, which is, as he puts it mildly, "very different" than restaurants.

They've quickly grown to five locations, and on the date of our meeting, James was headed out to scout location #6. Spreading beyond Chicago is a definite possibility, with an idea of bringing high quality doughnuts to the masses in a friendly and accessible way.

In Chicago, the doughnuts have a healthy and loving following. In chatting with a customer who works nearby, he said that Glazed and Infused is his little "treat for myself" for walking to work, you know, to balance out all that exercise. On Yelp, one customer says, "If you want to feel like you're licking the floor in heaven, go to Glazed and Infused!", giving it a very high star rating. I must admit, I don't know exactly what that means, but I like the sound of it.

Looking at the variety of doughnuts available, your head might start to spin. They're prettily arranged, and the flavors are mostly standard fare but with a little twist--think, a bismarck doughnut stuffed with locally made blueberry jam, or instead of bavarian cream doughnut, a Creme Brulee Doughnut.

I, of course, got hooked up with a whole box of them. YEAH!

What you've got in this picture is (from top left, going clockwise) an old-fashioned glazed, coffee glazed, creme brulee, "Bar Snack", Bismark featuring blueberries, and chocolate toffee (featuring Terry's Toffee, made in Chicago!).

Curious about that "bar snack" doughnut? Well, it includes basically all of the little junk foodie snacks you might find in little bowls at a bar--pretzels, peanuts, chips, and then some M&M's (why not?). It makes for a salty-sweet guilty pleasure of a treat.

To start my doughnut eating quest immediately, though, I went for the Banana Cream Cheese, which is composed of banana cake with cream cheese frosting, salted caramel drizzle & candied walnuts. It sounded a lot like Hummingbird Cake, so I was totally in!

Yum, dudes! The nicely banana-scented cake was soft and gooey owing to that caramelly glaze, definitely easier to eat with a fork. The cream cheese frosting was decadent and smooth and lightly tangy, and those crunchy walnuts added the perfect texture contrast.

This doughnut made me a very happy spy. See?

Overall, I was very impressed with the doughnuts. What is a fairly large operation already has managed to maintain great quality in their doughnuts, and I love that they've tweaked the classics just enough to make them special, but not so much that they are too weird or inaccessible to please a crowd.

So, there you have it. If you're in Chicago, I highly suggest you give Glazed & Infused a try!

Glazed & Infused, multiple locations; find them, and more info, at goglazed.com.

Baker's Dozen: A Batch of Sweet Links!

May 31, 2013 Cakespy

Swirlz Cupcakes = super tasty! Try them in Chicago (pictured above).

Best breakfast baked goods in New Hampshire?

Thank god! Now, your sugar can be caffeinated, too.

The state of the retail baking industry? So-so, says this article.

Six new dessert trends, in Columbus.

Pineapple muffins? Sounds yum to me.

Almond Flour Pancakes. Yum!

A regional specialty in Oklahoma: Aunt Bill's Brown Candy!

Twinkies return to production..what does it mean for a small town?

Warm and gooey deep dish chocolate chip cookies. No part of that is wrong.

Need a graduation cake idea?

Dessert trends on the rise: dacquoise and fig cookies. Huh!

Selfies with pop-tarts. My new favorite thing.

Don't forget to enter this totally sweet contest: share the secret life of YOUR favorite baked good!

Funfetti Gooey Butter Cake Recipe

May 30, 2013 Cakespy

Gooey Butter Cake is one of those inherently perfect foods. I mean, just consider the name. Gooey Butter Cake. No part of that is wrong. But how to make it even more right? Since many St. Louis-style Gooey Butter Cake (if you want more about the history of the cake, btw, click here) recipes call for cake mix anyway, I figured, why not add an ingredient that has "fun" in the mix: Funfetti Cake Mix! Everyone knows that Funfetti is more fun than regular old yellow cake mix. Why? Well, last time I checked, yellow cake mix didn't have rainbows hidden inside. You simply can't argue that logic.

So, I broke out the Funfetti and got to work, simply swapping it out for the called-for yellow cake mix in the recipe. I also garnished it with rainbow sprinkles, you know, for additional magic.

Gooey Butter Cake is already sort of an indulgent, guilty-pleasure food, and the Funfetti made it even more so. The little pockets of sugary rainbow bits in the cake don't take away any of the pleasure of this cake, and the sprinkles on top made it festive. While it wasn't a huge change from the original recipe, I truly believe it was a small swap that made it magical!

Here's the recipe; enjoy!

Funfetti Gooey Butter Cake Recipe (printable version here)

Ingredients:

1 box Funfetti Cake Mix
4 extra large eggs
1 stick melted butter
Pure vanilla extract
1 8 oz. package cream cheese
1 box confectioners' sugar (3 1/2 cups)
Butter or nonstick spray, for greasing pan

Equipment:

9 X 13 Pan
Stand Mixer

First, make the cake crust mixture.

Preheat the oven to 350 degrees F. Grease your 9 x13 pan generously.
Put the Funfetti mix in the bowl of your stand mixer. DO NOT FOLLOW THE DIRECTIONS ON THE CAKE BOX. Add 2 of the eggs, melted butter, and vanilla extract. Mix together on low speed until combined. The batter will be moist and quite thick, so you should be able to transfer all of it quite easily to the pan. Spread evenly along the bottom of the pan, pressing the sides up about 1/2 inch for a little "ledge", like a shallow swimming pool that the gooey batter will be resting in.
Clean off the mixers and bowl.
Now, it's time to make the gooey mixture.

Put the softened cream cheese and about 3/4 of the confectioners' sugar in your mixing bowl; set aside about 1/4 of the box for topping to sprinkle on after the cake is baked and cooled (you can also skip this and just add sprinkles). Mix together on low speed until smooth. Add the remaining eggs and mix until smooth and creamy in consistency. Pour this mixture on top of the crust and spread to make it even. If desired, add rainbow sprinkles.

Bake for 25-35 minutes or until the top of the cake is browned. You want to make sure the gooey mixture on top of the cake is not too gooey otherwise it will be like a liquid. It is okay if the edges are brown and the top of the cake is lightly browned as well.

Once cooked remove from oven and let cool about two hours before cutting (you could also put it in the fridge) and adding remaining powdered sugar before serving (if desired). Slice and serve. Keep leftovers refrigerated.

Batter Chatter: Interview with Mei of Tiny Hands Jewelry, and a Giveaway!

May 29, 2013 Cakespy

Much sweeter than wearing your heart on your sleeve? Wearing sweets around your neck, or on your finger, or around your wrist! I'm talking about food-themed jewelry of course, and I'm pretty sure that Tiny Hands makes the absolute cutest stuff around. From teeny-tiny waffles with butter to sno-cones (pictured above) to slices of pie to doughnuts and cookies and now, even cupcake rings, these charms are not only adorable, but they are scented, too. What a fantastic way to declare your love of sweets!

Now. I really want to share this great company with you, so I'm going to do two things in this post: first, I'm going to introduce you to the company owner, Mei Pak, via interview. And then second, I'm offering a giveaway! You can scroll to the bottom of the post to figure out how to enter, ok?

Here's the interview:

Please describe your business in 6 words or less. Super cute scented food jewelry!

What is the best thing to happen to you in the past 48 hours? Wow, it's like you're in my mind! My husband and I just bought our FIRST home!! We're so excited - it's the perfect house for us and where we're at in our lives now. We just finished moving in. We're really stressed with the transition, but we're also super happy about our new home!

Can you describe your office (or where you work)? Our new Tiny Hands headquarters has hot pink walls, rainbow colored curtains and a large U-shaped white desk with pink chairs for us to make and ship our food jewelry across the world! What was once a boring built in cabinet, will be a really nice and neat storage space for all our materials and shipping supplies. We removed the doors and installed white curtains so our storage area looks really pretty too! We have some modular Ikea furniture for more organized space as well.

What quality do you most value in others? Kindness -- a year ago I was featured on local TV for the first time. We don't have TV at home so there was no way I could record the show. That weekend I was doing a craft show, and a really sweet older woman said she saw me on TV and had the recording. A few weeks later, I received the tape in the mail! This woman's kindness really touched me and I won't forget what she did for the rest of my life!

If you could instantly conjure up any dessert or sweet in the world at this moment, what would it be? French macarons! There aren't many french bakeries here in the Twin Cities, and I know making macarons can be super tedious!

One of my favorite things about your line is that it's all scented. Have you ever gotten mixed up and given one of your pieces of jewelry the wrong scent? Hmm... if I have I don't remember it! I have everything labeled so it's really hard to screw up!

How do you stay motivated? I love looking at pictures of real food! Pinterest is great for that. When I see a delicious looking cake, I just want to miniaturize it!

Cake for breakfast. Thoughts? Oh, heck yes! Cake for second breakfast too!

In your opinion, do people tend to gravitate toward the jewelry that reflects their food tastes, or do they just choose what they find cutest? I think people pick jewelry they've had a personal connection with. I had a grandma buy a chocolate chip cookie necklace for her granddaughter, who she nicknamed Cookie!

What's the product you're personally most excited about now? Ice cream cone and cupcake rings! Everyone keeps asking for them, and I'm stoked to put them up for sale!

What is a dream you'd love to see realized within the next 10 years? It would be awesome that in the next 10 years, I can open my own restaurant or bakery! I love food and know so many people do too, so I can't think of a better way to share that kind of experience with people.

If you want more info, or to go shopping, visit Tiny Hands online!

And as for that giveaway...want to enter? OK! It's easy. Here's how you enter.

First, choose any item equal or lesser than $30 from the store.
Next, post a link to it, and why you chose that piece, either in the comments section on this post (moderation is enabled!) or post your response on the CakeSpy facebook page.

We'll choose one lucky entrant at random one week from today, (end of day on Wednesday, June 5) and send them their chosen item! Because shipping rates overseas and abroad can be hefty, though, we have to ask that only US entrants participate.

Good luck!

Update on 2013-06-06 18:48 by Cakespy

UPDATE: The winner!

We have a winner, friends! The randomly chosen comment was Laurie G's, who chose thusly:

The birthday cupcake (vanilla with strawberry frosting) is suuuuuuper cute!!! :D http://tinyhandsonline.com/scented-birthday-cupcake-necklace.html

Thanks again for entering!

CakeSpy for Craftsy: Graduation Cakes!

May 28, 2013 Cakespy

Image: Dream Day CakesGraduation is a time to reflect on the past and look forward to the future. Whew! All that deep thought sounds like a lot of work--luckily, you can enjoy a collection of graduation-themed cakes to help maintain energy during the process! In celebration of a very sweet future, I suggest that you click over to Craftsy to see a collection of beautiful graduation cake ideas I've put together!

Enjoy!

Sweet Discovery: The Shazaam Cookie, Nature's Corner, Spring Lake NJ

May 26, 2013 Cakespy

I'm going to tell you the truth, here. Had I read the sign carefully, I might not have went for this cookie. After all, it is advertised as being "high fiber" and boasts its content of rice protein powder to satisfy appetite. Those selling points make the cookie sound suspiciously like health food.

It does make sense, of course--they are sold at a health food store in New Jersey. They're called the "Shazaam Cookie" and they're baked on site at Spring Lake Heights' Nature's Corner store (where health nuts and stoners from my neck of the woods have bought their hippie food since I was in high school). They're chock-full of whole grains, organic hemp seeds, organic rice protein powder, and organic coconut oil. As I learned on their website, the cookies "also have flavorless vegetable fiber to help regulate your digestive system. Yummy chocolate chips add just the right amount of sweetness."

Perhaps they sense that they might lose some people with this description, so they finish "Of course, These cookies are fantastically popular, and we love making them fresh in store daily. Stop in today and give them a try!"

Now. I am going to tell you that even if health food scares you, you really must give this cookie a try. Because somehow, the little elves at Nature's Corner manage to make a healthy treat that is a seriously delectable sweet. It is soft and lightly crumbly--not like it will crumble apart, but like it will yield in your mouth. But then little pop-crunches from the hemp seeds. Nice texture. And then you get the chocolate chips, little bursts of deep chocolate flavor surrounded by a nutty, grain-y flavor that is a wonderful complement. They sort of remind me of the Urban Legend cookies from my new book, but like, their healthier cousin.

I found this cookie a wonderul surprise, and was so delighted to learn that they are baked on site. I can most certainly see how they've begun to garner a cult following, and they can certainly count me as one of their fans from now until forever.

Nature's Corner, 2407 Route 71, Spring Lake Heights, NJ; online here.

Baker's Dozen: A Batch of Sweet Links!

May 24, 2013 Cakespy

Pecan turtle cookies. I'm feelin' it.

Make everything birthday cake flavor!

Look at this jam and cream layer cake!

In case you missed it: a 10-layer cake with white chocolate peanut butter. Yes.

In Philadelphia, Sweetbox opens a storefront!

Mmm, carrot cake.

Honey nut cheerio treats--sweet!

My kind of competition: A rice krispies treats challenge!

An elegant still life of...a donut toss!

USA! USA! Look at these adorable USA mint cookies!

A favorite donut discovery of late: Glazed & Infused in Chicago!

How sweet are the cloud cookies featured in this post?

Hey! My book was featured in Seattle Weekly!

10 Layer Peanut Butter Cake for Peanut Butter and Co.

May 23, 2013 Cakespy

Let me take a brief break from telling you about my book tour (remaining dates here, btw--I'm in the Chicago area tonight, at the Aspen Drive Library, 701 Aspen Drive, Vernon Hills IL, from 7-8 p.m.) to tell you about this amazing cake I crafted for my friends at Peanut Butter and Company.

It's a 10 layer cake, inspired by Smith Island Cake (the recipe for that one is in the new book).

Regarding the peanut butter cake, here's what I have to say about it:

Want to really show off with your next dessert offering? Well then, you’ll definitely want to make this cake. It looks like a pretty normal cake on the serving plate, but once cut into, the amazing interior is exposed. Composed of 10 thin stacked cakes, each sandwiched with a layer of White Chocolate Wonderful peanut butter frosting, this is “frosting with the cake,” a delightful treat that begs for a glass of milk. It’s a peanut butter-ized version of a famous cake from Maryland (actually, if you want to get technical, it’s the Official State Dessert!) called Smith Island Cake, which is given out as the prize during community events. But no need to sing and dance when you’ve got this recipe–everyone’s a winner!

Find the recipe here.

Secret Lives Tour, Part One

May 20, 2013 Cakespy

Hello, sweet ones!

Well, the first leg of my second book tour for The Secret Lives of Baked Goods: Sweet Stories & Recipes for America's Favorite Desserts, is now complete (remaining dates here! And a contest to win a copy HERE!). And oh, has it ever been sweet! Here's a mini review of who I saw, what I ate, and what magical things happened.

SEATTLE:

I arrived in Seattle on the day my book was officially released, May 7th. Woohoo! I basically went straight to the reading venue, which was the University Bookstore. The event was co-hosted by the Girl Scouts of Western Washington, who brought cookies and offered a sweet discount on the book for all girl scouts (including former girl scouts!). Why Girl Scouts? Well, the book tells the story of the cookies!

It was a fun event--to say the least!

The next morning...I woke up hungry.

I went to the Wandering Goose Cafe, new since I left Seattle. Man, was this place wonderful. They prominently feature biscuits, one of my favorite foodstuffs. I got a biscuit, of course, and a few other items. The standout on this visit? The "Charlie Brown" cookie, a deep, dark chocolate cookie studded with peanut butter chips. Oh yum.

I recorded a radio program next, with Rachel Belle. She is so cool!

Next, I had an event at Book Larder where I demo'ed Better Than Sex Cake (it's in the book!). This was an awesome time. I saw many cake celebrities.

One of the attendees? Dani of High 5 Pie. And she brought me some treats!

Related: The next A.M., I started out with a cherry almond pie from High 5 Pie.

and then I baked some Katharine Hepburn brownies (recipe's in the book) for an upcoming TV appearance in Portland. And then I headed to Portland!

Even though it's kind of a silly flight because the security line is usually longer than the flight...I flew. With the brownies. Here are the brownies on my lap. They were so cradled and loved.

PORTLAND:

Once I arrived, I enjoyed some non-sweet food and hung out with my fella. Then, in the morning, I was on TV. Before my appearance, in the Green Room, I reviewed my book with Haley, the publicity all-star for my book.

Then, I was on TV! You can watch the segment here. And here's a little behind the scenes look at the script.

Look, here I am acting casual (not) in front of the tv station!

Next was breakfast at Tasty N Sons (actually, if you want to get technical, Tasty N Alder). I got some prunes that were prepared with cheese. I know this doesn't sound like a glamorous food, but WOW! were they good! The prunes were nice and sweet but the cheese gave them a little savory saltiness.

Speaking of salt...it was about time for a visit to the deservedly famous Salt and Straw! Have I mentioned they sell my artwork there?

Now, it is a true fact that my artwork looks better when you gaze at it with a hefty scoop of Almond Brittle with Salted Ganache ice cream. Yes indeed.

But you know, the world is not so bad with a milkshake, either, so we picked up one of those, too. In chocolate.

Of course, nothing can warm you up for a doughnut snack better than ice cream, so we started heading on over to Tonalli's Donuts.

But--uh oh--on the way we were distracted by Pine State Biscuits!

We kept on walking, and I found a heart. This is a great opportunity to show you how cute the shoes are that I was wearing.

Finally, to Tonalli's!

Donut or Doughnut? Actually, the sign says both.

Confusion aside, how could anything ever go wrong in a place like this?

We got an old fashioned blueberry glazed, and a plain old fashioned.

Very good stuff. Especially the blueberry. Not completely because of the flavor, but largely because of texture. The glaze kept it somewhat soft, whereas with the unglazed one, it got kind of crispy. Still very good, though.

Later that evening, we had to try Ruby Jewel, which was near the hotel. I got one of their famous ice cream sandwiches with bourbon butter pecan ice cream between chocolate chip cookies. Trust me, there is nothing wrong with that package. The Ruby Jewel ice cream is different than Salt and Straw, but I think very good. The Ruby Jewel ice cream has a longer, lingering creaminess, whereas with Salt and Straw it hits you right away: mega creamy! Both different styles. I like them both, a LOT.

Now, I need to ask something too, because my guy got two scoops of ice cream with chocolate sauce and called it a "sundae". For me, this does not a sundae make--it has to have more toppings. What do you think?

The next morning, I did a yoga class (I KNOW) and there happened to be a cafe attached to the yoga center called Prasad.

If you're in Portland and like raw, vegan, gluten free (in some cases, all three) baked goods--hit this place up.

Of course, if you prefer your sweets full of gluten and better yet fried, hit up nearby Blue Star Donuts. I have a lot to say about this place, so if you want to know more, look at my post about it!

After that, at least a quick trip was needed to Saint Cupcake, a place I really love. Don't you just want to dive into this?

I'd love to show you more photos, but the mini cupcakes purchased were consumed too quickly.

And then...time to head to...

SAN FRANCISCO:

Hello, San Francisco. I'm hungry!

Unfortunately I did not have a ton of free time in SF. Before my first reading, at Omnivore Books, I was able to hit up a Whole Foods where I got a Ginger Biscuit which actually rather surprised me with how creamy and soft and tasty it was. Baked on site, I was informed.

And yes, I found time for a chocolate water at Dandelion Chocolate.

The Omnivore Books reading was great. Beforehand, I got to meet up with Hayley of The Domestic Rebel, someone I have wanted to meet for a while. And my friends Erin and Renee came to the reading!

The next day, upon the suggestion of readers at the previous signing, I hit up Bob's Donuts. It's open 24 hours, and it looks like it's been there forever. They have some huge donuts but I stayed classic. They are straight-up old fashioned non-fussy donuts. They made me so happy.

I headed over to Hayes Valley, where I indulged in my favorite guilty chain pleasure, the almond croissant from La Boulange.

And I maybe found 15 minutes or so to lounge in the grass.

Then...time for another reading! I went to Book Passage this time, a magical place if ever there was one. The staff is SO friendly!

I got to meet up with my friend Anna too. She's kind of a big deal - her first cover story for SF Weekly was just published!

The next AM, it was time to head to the airport. I didn't get to visit as many bakeries as I would have liked on this trip, but it was still TOTALLY SWEET. Because I tend toward good manners, I sent out thank-yous today:

Yay! I can't wait til leg 2 - I still have a few more dates left on the tour! You can find them here.

Places Mentioned:

University Bookstore, 4326 University Way NE; online here.

Wandering Goose Cafe, 403 15th Ave. E, Seattle; online here.

High 5 Pie, 1400 12th Ave, Seattle; online here.

Book Larder, 4252 Fremont Ave N; online here.

Tasty N Sons, Two Locations in Portland, OR; online here.

Salt & Straw, Multiple locations in Portland, OR; online here.

Pine State Biscuits, Multiple locations in Portland, OR; online here.

Tonalli's Donuts, 2805 NE Alberta, Portland OR; on yelp.

Ruby Jewel, 428 SW 12th; online here.

Yoga Pearl - Prasad, 925 NW Davis, Portland OR; online here.

Saint Cupcake, multiple locations in Portland, OR; online here.

Blue Star Donuts, 1237 SW Washington Street, Portland OR; online here.

Whole Foods, I went to the one on California Street in SF; online here.

Omnivore Books, 3885 Cesar Chavez, San Francisco CA; online here.

Dandelion Chocolate, 740 Valencia Street, San Francisco; online here.

Bob's Donuts, 1621 Polk Street, San Francisco; on yelp.

La Boulange, multiple locations in San Francisco; online here.

Book Passage, 1 Ferry Building, San Francisco; online here.

Interesting Sweet: Chocolate Water from Dandelion Chocolate, San Francisco

May 19, 2013 Cakespy

Were you, like me, a kid who freaking loved Yoo-Hoo?

If not, then please extract yourself from this website, because Yoo-Hoo RULES!

But if, just if, you feel that now you're a little more grown up and could use a less chemically contrived beverage, I submit for your approval...chocolate water.

Chocolate water is not chocolate milk. It is not a mocha. It is not a frozen hot chocolate.

It's chocolate water.

It's available at a magical place called Dandelion Chocolate in San Francisco, and it tastes...people!...like a fancy, grown-up Yoo-Hoo. Like, if Yoo-Hoo were made with fine quality dark chocolate.

This is a beverage that is bound to offer Yoo-Hoo enthusiasts whose tastes may have...er, grown up...a nice and slightly nostalgic treat.

It's also true that they have plenty of other items on the menu--and, of course, complimentary MARSHMALLOWS.

But for now, I'm hooked on this delicious and refreshing water.

Chocolate Water.

Dandelion Chocolate, 740 Valencia Street, San Francisco; online here.

CakeSpy Undercover: Blue Star Donuts, Portland OR

May 17, 2013 Cakespy

On my book tour's first leg (don't worry, there are more dates), I found myself in Portland, OR--a delightful city for foodies if ever there was one.

There were plenty of delicious new spots, both brick and mortar and of the food truck variety, that I wanted to try. With limited time and obligations filling my time, it was tough to make it to many, but--and I was assured by more than one person--you've gotta go to Blue Star Donuts.

Well, as it happened my first evening in Portland, my better half dinnered on a delicious Little Big Burger, a small burger joint with low prices but plenty of style. Tasty burgers, too. Guess what? Blue Star Donuts is owned by the same people! So even before going, I knew that they were probably going to be well made and served in a stylish setting (but then again, everyone in Portland is either a chef or graphic designer, so it's sort of a given).

Well, once I got there, I knew I was going to like it from the moment I saw this sign:

I was also amused by this:

As you walk in, they have the donuts displayed prettily so you can see what each style looks like.

And when you order, they take your name. Why? Because they glaze each donut to ORDER, so it might take a minute or two! We got an old fashioned cake glazed, a yeast glazed, and a yeast donut topped with dulce de leche and hazelnut.

Here I am with a donut. If I look a little windblown, it's because I don't always let things like brushing my hair slow me down, preferring to head directly to the donut shop upon waking.

Wow! Let's start by talking about the yeast doughnuts. They're so light and airy...almost briochelike in their lightness. They have a very good flavor. They have a very good texture. You'll never want to eat a Krispy Kreme again!

That brioche-like thing, btw, was in fact confirmed when I looked at their facebook page, which says this:

Our donuts are made from a classic brioche recipe that originated in the south of France. The dough is made from scratch every day: we start with a certified sustainable bread flour from Shepherds Grain, add Cage Free eggs from Stiebrs Farms, mix in whole milk from Sunshine Dairy, and then fold in a European-style butter from Larsen’s Creamery. All the fruits that go into our fillings and glazes are organic, and we only cook our donuts in rice oil. Our donuts are made fresh through out the day - selections change daily and sell out quickly!

The dulce de leche hazelnut was VERY sticky, owing to the fact that it was so freshly glazed. This was a bit distracting, and perhaps it would have benefitted by waiting a few minutes before consumption, you know, to let it "set". But who does that? Who can wait with something like this within arm's reach? On to the old fashioneds. Both regular (yeast) and cake.

Once again, that dazzling briochelike dough. What a fine donut!

and the old-fashioned cake for last.

A dense dough, sort of like that of a sour cream coffee cake or something. A crisp edge. Very good--but not as dazzling as the other two. But nonetheless a pure pleasure to eat.

Blue Star Donuts--just donut! You won't regret it.

Blue Star Donuts, 1237 SW Washington Street, Portland OR; online here.