Cake Byte: New Pin Design for Sale!

Here's a sweet little bit of news: there's a new pin design for sale in the CakeSpy online shop!

I created this pin for one of my wholesale accounts, Salt & Straw Ice Cream in Portland, OR; but you, two, can buy into the magic, even if you don't live in Portland!

You can buy the pins online here.

Of course, I'd be remiss if I didn't remind you that there are also some other great products in the store (including my book, although you could also enter to win a copy here), and through tomorrow, all orders over $25 will ship for free if you use the code AWESOME12 !

Once again: shop online here.

Sweet Art: CakeSpy for the Holidays

Magnets

Probably, you already know all about the total awesome sweetness that is the CakeSpy online store.

But in case you are unaware, I'd like to introduce you to some of the finest holiday items online!

First off, adorable holiday cupcake magnets (pictured above). What a wonderful stocking stuffer!

Next, you definitely need some holiday cards. You could go for a 10-pack assortment:

Or you could just go straight for the best design:

Oh, and by the way, if you wanted to customize your mix, just place an order then send me an email--I am happy to accommodate your request.

Now. You probably also need to buy all of your friends and family members a copy of my book, too. My online store is the only place to buy personalized signed copies--I will draw a unicorn in every copy, and write a sweet message just for you or the recipient!

And also, you have never before seen an online store that has a mug featuring a unicorn and robot eating a banana and banana cream pie, respectively. Or if you have...I'll eat my hat!

And, not to show off, but there are plenty of other awesome things in the store, too. And--OMG--I'm offering FREE SHIPPING on all orders over $25 through the end of this holiday weekend! Simply use code AWESOME12 to take advantage of this offer. Shop online here.

Sweet Stuff: Red Envelope Gifts for Bakers

So, recently I was approached by Red Envelope, asking if I'd like to test out some of their holiday wares for consideration on my site.

They sent me a gift card and let me shop. Woohoo!

And here's what I chose:

First, the personalized red mug (pictured top). How cute is this, especially when personalized? I think mine looks rather fetching with the best book in the world (mine) and a cute cupcake from Sweet in Hoboken.

My second choice was the personalized Jessie Steele apron. Since I am fairly petite, I got it in a child's size and had it personalized with "CakeSpy" (not sure if you can see the whole thing behind that magazine). I think I look rather adorable in it. They also have adult sizes, although those are not available for full personalization--just monograms.

Overall, if you're looking for some sweet holiday gift ideas, Red Envelope is going to be a good bet, especially if your recipients love personalized stuff as much as I do.

To shop, visit Red Envelope.

 

CakeSpy Official Book Launch on October 13 in Seattle!

OK, sweeties. Consider this your official reminder: this Thursday is the Official CakeSpy Book Launch Party at CakeSpy Shop in Seattle!

I will be there. My parents (from NJ) will be there. I will have books to sell you. And there will be cake.

Here are the details.

What to expect: an informal open-house type setting where we will have cake and treats (I will have 4-5 types of sweets made from recipes in the book!), alcohol (woooo!), original artwork as featured in the book on sale in the gallery, and my lovely little self on hand to sign the books which you should plan on buying. 

  • Date: Thursday, October 13 (this is also the night of the Cap. Hill art walk!)
  • Time: 6pm-9pm
  • Location: CakeSpy Shop, 415 E. Pine Street, Seattle, WA; online at cakespyshop.com

But wait, there's more! Because I hate being at an event and waiting for people to arrive fashionably late (don't make me wait all alone in my party dress, people!), I would like to give you an incentive to come early: the first three guests will receive a FREE copy of the book!! That's right. You just mention this post and if you're one of the first three, you'll get the book at NO COST. And I will still sign it for you.

But even if you can't make it to this awesome event of the century, there are more chances to get your hands on my book over the next few days in Seattle:

For the rest of the tour dates, click here! To purchase the book in advance, visit cakespyshop.com or hit up Elliott Bay Books. Or win a copy here.

Cake Byte: the Bake it in a Cake Bakesale Totally Ruled

So. If you didn't make it to the totally sweet Bake it in a Cake Bakesale last week at CakeSpy Shop, I feel very sorry for you. Because there were so many delicious treats and you didn't get to eat them!

But, I do feel for you, really, I do. And so here's a little slideshow of some of the sweet treats--a little virtual snack for you, including pictures of brownies stuffed with oreos, cupcakes stuffed with mini pies, and more! See you at the next bake sale, sweeties! Keep up with Megan's work on the Bake it in a Cake website!

Seeking Sweetness: Holiday Card Sneak Peek #3

CakeSpy Note: if you follow me on facebook or Twitter, you probably know I'm partial to observing (and sometimes adding) sweetness in the natural world and urban landscape. Here's where I post a daily feel-good photo or image, for no particular reason other than to showcase these sweet little nothings, in hopes that they'll make you smile.

Here's a sweet sneak peek at one of the upcoming 2011 Holiday Card designs in the CakeSpy line! They will be available online in a week or two; in the meantime, I'll post a different sneak peek every few days.

Cake Byte: Pie Stand Featuring Kate Lebo at CakeSpy Shop on August 6

Pie Stand returns! This time, the famous pie-maker Kate Lebo is selling pies by the slice at CakeSpy, the sweetest space in Seattle. She'll have slices and hand pies for sale, including a couple fresh fruit and gluten free pies. Pay no attention to that "end at 4" time listed--she'll be open until she sells out (which she will!), so come sooner rather than later. Kids and small dogs welcome. We'll also have her book of pie lore and poetry, A Commonplace Book of Pie, for sale at the shop.

Kate's note: This is a good time to get your whole pie orders in, so let me know now if you'd like to take a whole pie home.

The Menu:

Peach Bourbon hand pies
Vanilla Cherry hand pies
Mumbleberry Pie
Rhubarb Ginger Pie
Peach Cherry Galette
Fresh Fruit & Marscapone Pie
Lemon Shaker Pie
Apple Bacon Roquefort Pie
Asparagus Chevre & Thyme Pie

Fresh slices are $3-5, whole frozen pies are $35 for one, $60 for two. Cash only for the pie, please!

Details: Saturday, August 6 at CakeSpy Shop; 12pm Til we sell out.

CakeSpy Shop is located at 415 E. Pine Street (at Summit) in Capitol Hill, Seattle; cakespyshop.com. Please note the shop is not a bakery, it's a space for people who love baked goods. See you there!

Cake Byte: CakeSpy Socks Now Available For Purchase

We can't all have attractive feet.

But no matter what your feet look like, you can coat them with a triple-threat of awesome with these brand-new CakeSpy Socks, created as a collaboration with the lovely and amazing Sock It To Me!

Covered with cupcakes, unicorns, and robots, these socks are aptly entitled "Trifecta", and they're like a treat...for your feet! Delightful and delicious...just not to eat.

You can buy them online here, or come into the CakeSpy retail shop at 415 East Pine Street, where they are now available for purchase.

Seeking Sweetness: Impromptu Jumbo Ice Cream Photo Shoot

Photos: Surber DesignsOne of the best parts about owning a store is having totally sweet, unexpected connections with customers.

And recently, I had a really special one. It involved two cute girls who came into my store. They were visiting from out of town, and had made CakeSpy Shop a destination. Naturally, I already liked them. 

They were very taken by the store's decor, especially my jumbo ice cream cones. And this led to a conversation about ice cream, and I advised them that they should visit Bluebird Ice Cream, where I recently completed a mural. And I'm not sure how it exactly happened, but we all decided that they should take the ice cream cones with them. The only stipulations? "Be sure to bring them back, and promise that you'll send me the pictures," I said.

Would they ever come back? I trusted they would.

And they did, and they bought stuff (I told you I liked them!), and they sent me the pictures of their great ice cream adventure. Here they are. Credit goes to Bethany Surber (Surber Designs) for the great photos, and to Kristen for being the cutest ice cream cone model ever.Twirling with an ice cream cone is a delight!Hello, Bluebird Ice Cream!Hello, CakeSpy Mural!Hello, rest of mural!Thank you Bethany and Kristen for making my day a little sweeter!

Cake Byte: New CakeSpy Wedding Stamps by Taylored Expressions!

Like, totally sweet! It's time for a new batch of rubber stamps created by our own Head Spy Jessie in collaboration with Taylored Expressions! The newest set has a wedding theme, because everyone knows love is totally sweet.

You can get ideas for projects like the card shown above, here; to buy the stamps, which retail for $21.95, visit tayloredexpressions.com!

Cake Byte: New CakeSpy Baby-themed Stamp Designs for Taylored Expressions

Buy these!It's time for some seriously coo-inducing cuteness: CakeSpy has done a new batch of designs for Taylored Expressions rubber stamps!

This time, the theme is babycakes, and this sweet set of stamps features all sorts of new baby themes--in cupcake form, natch!

These rubber stamps are perfect for choosing your own greeting card adventure or a variety of other crafts!

They can be purchased on the Taylored Expressions website!

Pie Slam Profiles: Lunchbox Pie Recipe and Story by Brook McDonald

CakeSpy Note: Here's the first in 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 a toothsome concoction of banana, honey, whipped cream, peanut butter, and chocolate covered potato chips(!) was made by Brook, a freshman at Seattle University, who is "getting a business degree so that I may open my own bakery one day, which is my greatest dream and passion."

Here's the poem Brook read to introduce her pie: 

Lunchbox Pie by Brook McDonald

There was once a girl who loved to bake pies
And for her age, she was quite wise
So with a twist of her wrist
And a flick of the whisk
She began to improvise.
 
She went to school in the city of Seattle
Though only elementary she was quite tactful
Her heart was full of love for the food that she would create
Especially her pies now that was no debate.
 
At school everyday she ate the same lunch
Her stomach still grumbling as she began to munch
In the box were ruffles and milk chocolate chips
With a sandwich so delicious she could not stop smacking her lips.
 
Her eyes gleaming bright as she began to stare
Peanut butter banana and honey a sandwich with some real flare
A carton of milk to quench her thirst
And an idea that popped into her head that was just about to burst.
 
She ran straight home with idea in hand
Bursting through the door with ingredients that were anything but bland
She grabbed her crayons and soon began to draw
This was to be the best pie ever, the greatest of them all!
 
Her mother first helped her by rolling out the dough
She mixed her ingredients and watched her idea grow
Flour began to fly and her hand grew sticky still
As she twirled and spun with the greatest of thrill.
 
A dollop of honey and spoon full of peanut butter
Cream whipped so high, it began to flutter
Bananas all chopped up and glazed with sweetness
But the ruffles dipped in chocolate were the true greatness.
 
She layered the pie with the greatest of skill
Only to wait till the pie could stand still
She jumped around, waiting for her masterpiece to be complete
At last her hard work was finished and she could not wait to eat!
She pulled out a piece with the greatest of care
And took a big bite completely unaware
That she had created the most delicious tasting pie
Lunchbox pie she called it, a one of a kind, “Oh My!”

and here's the recipe. It's a monster, but it's worth it: this was a very, very delicious pie.

 

Lunchbox Pie

For the crust

  • 1 1/3 cups Pillsbury BEST® All Purpose Flour
  • 1/2 teaspoon salt
  • 1/2 stick well-chilled Crisco® Baking Sticks All-Vegetable Shortening
  • OR 1/2 cup well-chilled Crisco® All-Vegetable Shortening
  • 3 to 6 tablespoons ice cold water

Procedure

  1. BLEND flour and salt in medium mixing bowl.
  2. CUT chilled shortening into 1/2-inch cubes. Cut in chilled shortening cubes into flour mixture, using a pastry blender, in an up and down chopping motion, until mixture resembles coarse crumbs with some small pea-sized pieces remaining.
  3. SPRINKLE half the maximum recommended amount of ice-cold water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly into flour. Press chunks down to bottom of bowl with fork. Add more water by the tablespoon, until dough is moist enough to hold together when pressed together.
  4. Tip Test dough for proper moistness by squeezing a marble-sized ball of dough in your hand. If it holds together firmly, do not add any additional water. If the dough crumbles, add more water by the tablespoonful, until dough is moist enough to form a smooth ball when pressed together.
  5. SHAPE dough into a ball for single piecrust. Divide dough in two for double crust or double deep-dish crust, one ball slightly larger than the other. Flatten ball(s) into 1/2-inch thick round disk(s).
  6. ROLL from center outward with steady pressure on a lightly floured work surface (or between two sheets of wax or parchment paper) into a circle 2-inches wider than pie plate for the bottom crust. Transfer dough to pie plate by loosely rolling around rolling pin. Center the rolling pin over the pie plate, and then unroll, easing dough into pie plate. Tip For ease in rolling, wrap dough in plastic wrap. Chill for 30 minutes or up to 2 days.
  7. Thoroughly prick bottom and sides of unbaked pie dough with fork (50 times) to prevent it from blistering or rising. Bake crust in lower third of oven, at 425°F, 10-12 minutes or until edges and bottom are golden brown.

For the filling

PEANUT BUTTER FILLING

  • 1 cup heavy whipping cream
  • Two 3-ounce packages full-fat cream cheese, softened
  • 1 ¼ cups smooth peanut butter
  • ¾ cup granulated sugar
  • ½ cup firmly packed light brown sugar
  • 2 teaspoons vanilla extract
  • 3 large egg whites, at room temperature

BANANA CREAM FILLING

  • 1 package vanilla or banana cream instant pudding mix
  • 2 cups cold milk
  • 2 bananas
  • 3 tablespoons honey
  • 1-2 tablespoons brown sugar

  CHOCOLATE COVERED POTATO CHIPS

  • 1 bag of plain ruffles
  • 1 bag milk chocolate chips

TOPPING

  • 1 package cool whip
  •  1 ½ tablespoons honey

 Assembly and preparation for the entire pie

  1. Prepare the crust and press it into the bottom and up the
  2. Side of a 9 1/2 –inch deep-dish pie pan. I like to use Classic Crisco Pie Crust. Bake and let cool thoroughly before filling.
  3. Using a medium sized bowl and chilled beaters, whip the cream with an electric mixer until stiff but not grainy. Do not overbeat! Cover and refrigerate.
  4. In a large bowl cream the cream cheese and peanut butter with the mixer on medium speed until evenly blended. Gradually beat in the granulated sugar, then the brown sugar, until blended. The mixture may look lumpy, like cookie dough. That’s the way it is supposed to be, so don’t worry. Blend in the vanilla. Add the whipped cream, and slowly blending with the mixer until smooth.
  5. Clean and dry the beaters. Using a clean medium-sized bowl beat the egg whites until they hold stiff peaks. Fold them into the peanut butter mixture with a rubber spatula or gently beat them in with a mixer until evenly blended. Scrape the filling into the chilled pie shell until about ¾ full. Smooth with a spoon and cover loosely with aluminum foil and freeze until firm enough to slice cleanly but not rock solid, about 4 hours.
  6. While cooling, begin to cook the pudding and refrigerate until firm.
  7. Use a double broiler to melt one package of milk chocolate chips, dip ruffles according to your liking and place on a piece of wax paper to let cool, you may also refrigerate these if you choose.
  8. Cut 2 bananas into small silver dollar sized pieces, and gently mix with honey and brown sugar in a medium sized bowl, (If you choose, you may also cook them in a skillet for more of a glaze type banana.)
  9. Combine the pudding with the bananas, you only need to coat them graciously with the pudding, but not completely submerge them, do this by continuously adding dollops of pudding to the bananas.
  10. Gently Spread banana mixture over the Peanut butter Pie, place in fridge.
  11. Gently mix one tablespoon honey to cool whip mixture until fluffy, spread over pie until covered, place chocolate covered potato chips over the top, and cool until served.

Pi Oh My: Make a Pi-Shaped Pie, for Pi Day

There is some disagreement over when to celebrate Pie Day. Some (including the American Pie Council) cite January 23 as the day, the reason allegedly being that the digits of 1/23 are "easy as pie." Others (generally math nerds) say it must be March 14, or "Pi" Day.

Of course, this is a very silly argument, because really, it's an opportunity to enjoy pie on two separate occasions, whether baked at home or at a roadside stand, cafe, or bakery. But as a shout-out to the math nerds, here's a Pi-shaped Pie for March 14.

Use the template with your favorite pie crust and use whatever filling you'd like (I used peanut butter and chocolate chips), but know that it's best enjoyed at 1:59 PM...and 26 seconds.

For the full entry and recipe, visit Serious Eats! For more fun pie times, come to CakeSpy Shop tonight for Seattle's first PIE SLAM!

Save the Date: Cupcake Party and Bake Sale with Bake It In A Cake at CakeSpy Shop

Um, OMG. The two awesomest blogs on the internet (hey, modesty is not my strong suit) are teaming up for a super sweet bake sale at CakeSpy Shop!

That's right. CakeSpy and Bake It In A Cake are having a bake sale on March 26!

There will be dozens and dozens (and dozens!) of cupcakes! Filled with delicious things! Available for your purchase (bring cash, sweeties!) and eating! At a shop full of adorable cards, art and gifts! What other information could you possibly need?

Oh, ok, dates and times.

Date/Time: Saturday, March 26, 12pm - 5pm

Location: CakeSpy Shop, 415 E Pine Street, Seattle WA

Learn more about Bake It in a Cake here; shop for awesome art in advance at cakespyshop.com.

Sweet Art: Andy Warhol Quotes, Illustrated with Cupcakes

Who inspires a spy? Andy Warhol, for sure. Although food-wise he's probably most closely associated with soup cans, the king of Pop (art, that is) was actually quite a sweet tooth: he's quoted as having said "All I ever really want is sugar", and was in the habit of ordering a big piece of manly meat at restaurants, only to discard it on the street and go home for the dinner he really wanted of toast with sweet jam.

So how better to celebrate Warhol's work than by illustrating several of his quotes with sweet treats? Here are some of my favorites, largely from The Philosophy of Andy Warhol : (From A to B and Back Again)

"I never fall apart because I never fall together""My ideal wife would have a lot of bacon, bring it all home, and have a TV station besides"

"When I got my first TV set, I stopped caring so much about having close relationships with other people""Sometimes something can look beautiful just because it's different in some way from the other things around it."

Originals for sale at CakeSpy Shop.

Cake Byte: This Charming Candy Lollipops Now Available at CakeSpy Shop!

Can you say "Birthday Cake Lollipop"? 

Well, I'm sure you are capable of doing so, but wouldn't it be so much nicer to have your mouth full of delicious birthday cake lollipop?

You're in luck: CakeSpy Shop, my new retail gallery and gift shop in Capitol Hill, Seattle, is the newest stockist for This Charming Candy lollipops! 

These locally handmade, small-batch artisan lollipops are in the shop and available in flavors like Vanilla-cardamom, Birthday Cake, and Salted Caramel! I'm selling them singly, and by the package.

Looks like Capitol Hill just got sweeter!

This Charming Candy Lollipops, now available at CakeSpy Shop + Bluebottle Art Gallery, 415 E Pine Street, Seattle WA 98122, open Tue-Sun 12-7 p.m.!

Cake Byte: CakeSpy Shop Grand Opening Party Tonight!

What can I say other than you're gonna feel really bad if you miss this awesomeness? It's been given shout-outs by the Stranger, Joey Veltkamp, and Capitol Hill Seattle--just to name a few! There will be many new Capitol Hill-themed paintings, and cupcakes from Trophy Cupcakes, too!

Please, do drop by from 5-8 p.m.! 

Shop Location: 415 E Pine Street (near Summit), Capitol Hill, Seattle

More details can be found here!