Pie in the Sky: Pie Life in Seattle on October 22, 2011

Cake loves pie!Are you seeking pie perfection in Seattle? Well, lucky you: check out this event coming up on October 22, put together by City Arts and Kate Lebo!

As I learned in an email from Kate,

Pie Life (Sat Oct 22 at 1p.m. at Fred Wildlife Refuge) asks a local writer (David Schmader), food critic (Sara Dickerman), blogger (Shauna James Ahern) and musician (Tilson) to tell us their favorite pie stories. Once storytime is over, we’ll fill our pie holes with fresh-baked treats from the best pie-makers in Seattle--you! Pie banquet and ambient twang from the band Tall Boys to follow. Hosted by yours truly (City Arts just called me an "extreme pie enthusiast," which might be the best appositive ever appended to my name) and KUOW’s Jeannie Yandel.

Will you do it? If you enter the pie contest, you get into the event for free. Otherwise it's just $5, not much at all to  come and cheer on other pie bakers and dance your pants off.  (You can read more about the event, get directions, buy tickets here.)

To enter the pie contest, send your full name and e-mail to pie@cityartsfest.com and bring your made-from-scratch pie to Fred Wildlife Refuge between noon and 1 pm on October 22. Prizes will be awarded based on taste, appearance, nostalgia, and overall awesomeness.

But wait, there's more! IN ADDITION TO FAME AND GLORY, HERE ARE SOME OF THE FABULOUS PRIZES YOU COULD WIN:

Pastry Print from Cakespy.com's Jessie Oleson
Three Tallboys CDs
Three gift certificates for 2 tubs each of lard from Dietrich's Meats in Krumsville, PA (best lard EVER)
A pie class and pastry cloth from Four and 20 Blackbirds
Coffee and conversation with Art of the Pie's Kate McDermott
High Five Pie gift pack
a subscription to Edible Seattle 
a Hugo House membership

For more information, click here.

Seeking Sweetness: The Most Awesome, Magical, and Sweet Cake Ever

Dear Readers,

There was a time when I thought I had (along with my friends Rachel and Kristan) created the most magical cake in the world.

But now, I know I am wrong. And the proof is in the photo evidence above. Now that cake is magical, people. It was the winning entry in Cake Central's Awesome! Magical! Sweet! cake decorating contest...the prize of which was, well, a signed copy of my newly-released book, CakeSpy Presents Sweet Treats for a Sugar-Filled Life!

I, for one, could not imagine a more worthy winner. Here's her description of the cake: 

The cake is inspired by beautiful illustrations of Jessie Oleson. My daughter loved them so much that I had no choice but to make this cake. The first to be eaten was CCoggie (Cuppie Doggie), there are also Cuppie Boss, Cuppie Fairy, Player, Fitness Fanatic, Photographer, Pets and Sweets Lover, Decorator, Baseball Player and Awesome Cuppie Boss Worshhipper. The cake is vanilla, chocolate and strawberry cake, filling vanilla and cocconut IMBC, covered in fondant. Decorations fondant, gumpaste, marzipan, marshmallows and liquorice. Everything is edible (except wires and Rainbow Dust). 

...now, I may be biased, but that's pretty darn sweet. Let's have a look at some detail shots of the cake, ok?

Congratulations to the winner! Check out details of this magical cake, and browse through the other entries, on the Cake Central website!

Affogato Get One: Cupcake Royale Introduces the Stumptown Tiramisu Cupcake

Images: Cupcake RoyaleFile under "things that make me want to die from happiness overload": the brand-new Stumptown Tiramisu Cupcake from Seattle's own Cupcake Royale.

Here's their official announcement:

Cupcake Royale is proud to debut our latest cupcake, the Stumptown Tiramisu Cupcake. We start with our delicious vanilla buttercake and top it with a mascarpone frosting made with Stumptown Coffee then finish by dusting with cocoa powder. 

If you haven't had mascarpone before, it's a creamy and mild Italian cheese that goes perfectly with our Stumptown Coffee reduticon. It's delicious by itself but even better affagato'ized.

Yes, you heard that last part right: you can also order it affogato'ed. Perfect for a grown-up treat, or if you've just had tooth surgery and can only gum rather than chew your cake (trust me, I've been there). Also per Cupcake Royale:

What is affagato? It means "to drown" in Italian. If you've ever had ice cream (or gelatto) with a shot of espresso on top, you've had affagato. If you want your cupcake affagato'ized, we'll pull 2 shots, unwrap your cake and drop it in. Watch it soak up the espresso as your mouth begins to watch. 

Oh my. For availability, call your closest Cupcake Royale location; you can find them online here. By the way, I will also be having two book events at Cupcake Royale locations in October; I'll be announcing those soon!

Save the Date: Official CakeSpy Book Launch Party at CakeSpy Shop on October 13

People. It's happening.

My book is out. It's called CakeSpy Presents Sweet Treats for a Sugar-Filled Life. It rules. It's available for purchase. And on October 13 at CakeSpy Shop, at 415 East Pine Street in Capitol Hill, Seattle, we're gonna have a party to celebrate this momentous occasion.

If you're not in Seattle, don't despair: it's also the kickoff of my lovely and amazing Tour de Sweet book tour, which will span the entire nation (lucky you!). And I sincerely promise to draw a cupcake, unicorn, or robot in every book, free of charge. Um, the books you still have to pay for though.

But back to the launch party at the store.

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-???
• Location: CakeSpy Shop, 415 E. Pine Street, Seattle, WA; online at cakespyshop.com

For the rest of the tour dates, click here! To purchase the book in advance, visit cakespyshop.com.

Cake Byte: Meet Kari Chapin, Author of The Handmade Marketplace, at CakeSpy Shop!

You know what's totally sweet? Making a living doing what you love. And if you're curious about how to make it happen with a handmade artwork (or artisan baking business, for that matter, because many of the concerns are the same!), this event featuring a meet and greet with Kari Chapin may be of interest to Seattleites!

Here's the 411.

It’s an exciting new world for crafters. Handmade is hip, creativity is what the market wants, and there are many profitable sales opportunities that didn’t exist a few short years ago. For crafters who have more confidence running a sewing machine than setting up a website, The The Handmade Marketplace: How to Sell Your Crafts Locally, Globally, and On-Line by Kari Chapin breaks down and makes sense of the global possibilities for marketing and selling crafts.

Come meet the author of this wonderful book, who is in town for the Schoolhouse Craft Conference this weekend! From 6-8 pm Kari will be at CakeSpy Shop to hang out, eat cake, and answer your questions about starting a small craft business.

About the author: Kari Chapin is a marketing and publicity savvy crafter who has sold her goods online as well as managing a bricks-and-mortar store. She has worked in marketing and publicity for a variety of arts and nonprofit organizations and managed a retail store featuring artisan goods.

• Date: September 22, 2011 (Thursday)
• Time: 6-8 pm
• Location: CakeSpy Shop, 415 East Pine St, Seattle WA
• Cake will be served.

Buy The Handmade Marketplace: How to Sell Your Crafts Locally, Globally, and On-Line here!

Cake Byte: CupcakeCamp Baltimore is this Weekend!

Seeking sweetness in Baltimore? Well, look no further. Per a great article on the Baltimore Sun website, "There is still some room left in Baltimore's first cupcake camp on Sept. 24 at Blue Hill Tavern."

As the article puts it,

Cupcake Camp is not about learning how to make cupcakes, it's about eating them. A cupcake camp is, then, an "ad-hoc gathering born from the desire for people to share and eat cupcakes in an open environment."

And this one is an event to be excited about, as it's being organized by Rachel of Coconut & Lime! As you recall, I hung out with her at Wilton in the Chicago area. But I digress. As the article goes on, 

Here's what you need to know about cupcake camp. 

It's free. It's an over 21 event (sounding better by the minute). While it's encouraged, you don't actually have to bring any cupcakes. But let's face it, it will be more fun if you bring them. There's more on the event page. And you have to have to have to have a ticket.

And, of course, the part of the article that made me love it most:

Check out the Charm City Cupcake Camp Facebook page. The Charm City Cupcake Camp illustration, by the way, is by Jesse Olsen, CakeSpy author and blogger. Look, look, look at her rainbow cake.

If you're in Baltimore, visit the CupcakeCamp Facebook page!

Cake Byte: CakeSpy Going to the Emmy Awards with Duncan Hines

So, the other day, Duncan Hines called me and said "Yo, CakeSpy, want to go to the Emmy Awards?". Naturally I said yes. And now, I get to go buy myself a cute party dress in anticipation of hobnobbing with the likes of Jon Hamm and other TV stars.

Well, OK, that didn't really happen. But I do get to go to the Emmy Awards, compliments of Duncan Hines.

I know, I know, I know what you're thinking. "How on earth did this happen?".

Here's the deal. Apparently, Duncan Hines has a program called "Fans in the Stands" wherein the company (an Emmy sponsor, I imagine) sends a handful of cake-lovin' food bloggers to the awards show, where we get to stand not on, but near the red carpet. This is totally fine with me, as I have never even been in the same zip code as a red carpet before. 

And I'm one of those lucky few; apparently they liked what I said in this NY Times article, and they invited me along. Woot! I will be joined by a few other bloggy superstars: Nicole of Baking Bites (who I met at Wilton!), Anna of Cookie Madness (who came to my store!), and Erika of In Erika's Kitchen (who I met in NYC!).

So what does this mean for you? Basically, I am telling you that on Sunday, September 18, you should stay tuned to my Twitter and Facebook feeds because I will tell you all about the celebrity hobnobbing and delicious desserts I am eating.

Thank you, Duncan Hines! I can't wait for my close-up.

Cake Byte: CakeSpy Coming to Chicago for the Renegade Craft Fair, September 10 and 11, 2011

Get excited, Chicago. Get VERY excited. For a few reasons.

For one thing, I'm coming your way for the Renegade Craft Fair next weekend, September 10 and 11! And I will have onesies, socks, original art, prints, and a ton of cards (among other products) to sell to you. Oh, and--just saying--I'll have my book, too. And I will totally sign it for you, after you pay for it.

You'll find me and my crafty BFF AbbeyChristine cute-ing it up at the fair...come say hi! 

But before the Renegade Craft fair, there's also a totally sweet event on September 9 at Busy Beaver Buttons: the Superhero Button Release Party. I designed some buttons for the series! Read more about my button designs here.

For details on the Renegade Craft Fair, visit the official site! But I'll tell you right now, it's both days next weekend, September 10 and 11, 2011, from 11-7 both days.

But wait, there's more! I will be staying a day or two extra in the Chicagoland area so that I can do a mural at Bleeding Heart Bakery! Yeah! (as you know, I have done murals in Minneapolis and Seattle!)

Oh, and did I mention the most important part? I will actually be driving to the fair from Seattle...making a pastry road trip of the journey! Look out for updates on sweets from Idaho, Montana, Wyoming, the Dakotas, Minnesota and more while I work my way over to Chicago! And of course, feel free to pass on any suggestions along the way.

Sweet September: Cupcake Royale Debuts New Flavors for the Month

Say goodbye to summer, but don't say goodbye to delicious: Cupcake Royale has just debuted its September flavors, just in time for Back To School (or, you know, thursday). Here's the 411 on the new flavors:

Huckleberry Cupcakes! This baby starts with local huckleberries (fresh, as in they were picked this past weekend) folded into into their vanilla cupcake and top it with a huckleberry buttercream frosting. This cupcake brings all the bears to the yard. CCR has partnered with local farm Foraged & Found Edibles to provide them with their huckleberry crop this year. In case you don’t know what a huckleberry is, think of it as the little brother to a blueberry but with even more flavor.

Peanut Butter and Jam, sitting in a tree. This classic combo has our vanilla cupcake, filled with fresh local strawberry jam (fresh, as in they made it last week) topped with a super fluffy, salty peanut butter buttercream. Sprinkled with chopped peanuts and a coarse sugar and sea salt.

Now through September 30th at all five of their cafes. For locations and hours, visit cupcakeroyale.com.

Cake Byte: Molly Moon's Ice Cream to Open Queen Anne Location

Guess what, Seattle? As the weather cools down, the ice cream scene heats up: Queen Anne is going to get its own Molly Moon's Ice Cream Shop! It's true. I just received a press release:

Molly Moon Neitzel today announced the opening date of her fifth Seattle-based scoop shop, located at 321 W. Galer St. in Seattle’s Queen Anne neighborhood. Molly Moon’s Queen Anne, the neighborhood’s soon-to-be most popular hangout is slated to open at 3 p.m. on Thursday, Sept. 15.

Queen Anne residents proved to be Seattle’s most-devoted ice cream eaters this past winter by paying multiple visits to Moon’s big, blue ice cream truck and posting their appreciation for Moon’s creamy, frozen deliciousness on the company’s Facebook page. Kids of the “Shop 3, Where Will it Be?” winning ‘hood are welcome to enjoy complementary scoops at the opening.

“I can’t wait to share our homemade ice cream, sundaes and milk shakes with the people of Queen Anne,” said Neitzel. “I have put so much thought in to the design of the Queen Anne shop, making sure that it fit in perfectly with the neighborhood’s sophisticated vibe. I hope the community enjoys creating memorable moments over scoops of our classic and whimsical flavors.”

In celebration of Moon’s long-awaited Queen Anne opening, kids 12 years of age and under, who visit the shop on Thursday, Sept. 15 between 3 and 5 p.m. will receive a complementary kid-sized scoop of their favorite flavor. Molly Moon’s Queen Anne will be open daily from 12-noon to 11 p.m. beginning Friday, Sept. 16.

 For more info, visit the Molly Moon's Website!

Seeking Sweetness: Daily Snapshot, The CakeSpy Book Has Arrived At CakeSpy Shop

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.

Well, would you look at that. My book! It has arrived at CakeSpy Shop! You can go ahead and buy it! Also, come and see me on my upcoming Tour De Sweet Book Tour!

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!

Sweet News: Ice Cream Social at Seattle's Palace Kitchen

Wow, isn't that some cute ice cream artwork?

Well, it gets even better: I created the art for a very special event: the Ice Cream Social Happy Hour, coming up on August 31st at the Palace Ballroom in Seattle!

Here are the details:

Date: Wednesday, August 31^st

Time: 5:30-7:30 pm

Location: The Palace Ballroom, 2100 5^th Ave, Seattle, WA 98121

Join us at the Palace Ballroom to sample some of the best ice cream that Seattle has to offer!  On hand will be delicious cold treats from ice cream superstars like:

·         Bluebird Homemade Ice Cream

·         Parfait

·         Full Tilt

·         D’Ambrosia Gelateria Arigianale

·         Old School Frozen Custard

·         Fainting Goat Gelato

·         Procopio

As well as a treat from the Tom Douglas pastry kitchen!

The cost of admission gets you a sample from every vendor, entertainment and access to a full bar.  We’ll also have a specialty ice cream cocktail available for purchase for those who want a little bit of booze with their chilly treat (for 21 and over folks only of course)!

Tickets are $15 (tax included); learn more and buy tickets online here.

Cake Byte: Cupcake Royale Debuts August Flavors

Happy August! Keep it sweet with Cupcake Royale's new roster of flavors for this month:

Blackberry Buckle

Rumor has it that upon tasting this new flavor, one of our employees actually teared up. A blackberry cake topped with a blackberry whipped cream frosting is finished with a cinnamon streusel crunch. We can't guarantee that it'll make you cry with delicious happiness, but let's just say that we wouldn't judge you if it did.

Double Chocolate Raspberry

How do I love thee? Let me count the ways. First, your tart raspberries and semi-sweet chocolate chips, gently folded into a tasty vanilla cake. Second, how you are topped with a fluffy, white chocolate buttercream frosting and garnished with a fresh raspberry and chocolate curls. It all adds up to a double dose of sweetness with just a hint of tart. Delicious with a latte!

...and for those of you who missed July's Strawberry flavors, you're in luck: the Strawberry Shortcake is sticking around! As they say:

There's no way around it, Strawberry Shortcake was this year's favorite Strawberry Festival flavor! We heard from you on Twitter(follow us!) and Facebook (like us!) and in the cafes. We totally get it especially since we've had more than our fair share of them ourselves. The light, strawberry-flavored whipped cream frosting ringed in graham cracker crumbs goes perfectly with the sweet strawberry-infused vanilla cake. Not carrying it over would have been cruel.

...but wait, there's yet MORE! Per the Cupcake Royale facebook page, there's also a special Peach Cupcake...but you won't find it at their cafes!

Welcome back, Peach cupcakes! Beginning August 1, our Peach cupcakes will be available exclusively at all 6 Metropolitan Market locations. And we mean exclusive - these aren't even available in our cafes. Swing by Metropolitan Market to pick some up. Our seasonal Peach cupcakes start with a delicious vanilla buttercake which is filled with luscious diced peaches and then topped with peach vanilla buttercream. A sweet and simple summer highlight!

Stay updated via cupcakeroyale.com!

Cake Byte: Blueberry Pie Cupcakes for August at Trophy Cupcakes

August rules, yo. For many reasons (my birthday, for instance), but this year, one highlight in Seattle is Trophy Cupcakes' announcement that they are now offering Blueberry Pie Cupcakes. Per their newsletter:

It’s the height of the farm market season and Trophy Cupcakes and Party has added their Blueberry Pie cupcakes to its lineup of seasonal-inspired confections. Made with Skagit Valley’s own Hayton Farms organic blueberries, Trophy’s classic vanilla cupcake sits atop a buttery pie crust and is filled with luscious house-made blueberry pie filling. The cake is topped with a swirl of vanilla bean buttercream, a fresh blueberry and a wedge of pie crust.           

“Our Blueberry Pie cupcake is an amazing cake-pie hybrid confection,” said Trophy Cupcakes and Party owner Jennifer Shea. “It truly contains the most delicious parts of two traditional treats, blueberry pie and vanilla cake. From the buttery, flaky pie crust to the moist vanilla cake and farmer’s market blueberry filling; the combinations of flavors equal dessert heaven.”

Blueberry Pie cupcakes will only be available at Trophy Cupcakes and Party retail locations at Wallingford Center, University Village and The Bravern through the month of August. To order our Blueberry Pie cupcakes, please call 206.632.7020 or visit trophycupcakes.com for more information.

Cake Byte: CakeSpy and Laura Bee Designs Featured at SPL on August 4

You already knew that Reading Is Totally Sweet. But next week it's going to be even sweeter: The Seattle Public Library's Central location has a very sweet artist reception planned with myself and Laura Bee Designs!

Here's the 411 from their newsletter:

Come meet Jessie Oleson of Cakespy and Laura Buzard of Laura Bee Designs. You'll see some great new items!

About Laura Bee: From hairpins to handbags, Laura Bee Designs will help you get a jump on your fall wardrobe with handmade accessories.

About CakeSpy: Dessert detective agency Cakespy features prints, note cards and many other sweet items. 

And though not officially part of the event, I would like to let you know that both Laura Bee and CakeSpy are united by both being official pug owning business owners.

Date: Thursday, Aug. 4, 2011, 12 – 2 p.m.

Location: Central Library, 1000 4th Avenue (the reception is at the FriendShop, which is on the 5th Avenue entrance level)

For directions and more, visit the SPL site. 

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.

Cake Byte: Robicelli's Has a Retail Storefront in Brooklyn

File under "OMG". Robicelli's, that creative purveyor of cupcakes in Brooklyn, has taken one grand step for sweetfreaks everywhere: they've opened up a retail storefront!

That's right, friends. According to a personal message to CakeSpy with love from Allison Robicelli (a trustworthy source if there ever was one), 

As of last Saturday, Robicelli's now has it's own storefront on the corners of Flatbush Avenue and Willoughby St in Brooklyn! Stop by next time you're in town!

That's right. So close to Pratt Institute, where I studied illustration! Where were you 10 years ago, Robicelli's?

My advice: go visit next time you're in NYC. Or, if you're in NYC, go there now. Even if they're not open during the hour you read this, go there and wait til they open. You'll be rewarded with delicious and creatively flavored cake when they do open for the day.

For more info, visit the Robicelli's site.

Cake Byte: Many Baking Contests at the Puyallup Fair!

YOU GUYS. If you've never been to the Puyallup Fair, this is the year to go. Just take a gander at all of the baking (and, ok, one Spam)-related contests! As the press release goes,

Taking home the coveted blue ribbon is the dream of cooks and bakers who enter their creations at the Puyallup Fair, and this year is no exception. A NEW online registration is required in advance if culinary artists want to vie to make their dream a reality. The Puyallup Fair runs Sept. 9-25.

Here are the contests; rules can be found at the bottom of the post.

Dillanos Coffee Biscotti Contest

Online Registration By:  Thursday, Sept. 1, 10 p.m.

Bring Your Entry:  Wednesday, Sept. 7, 9 a.m. – 3 p.m.

If your friends love to come over and enjoy your just-baked biscotti with a hot cup of Dillanos coffee, then you may be a step away from winning a blue ribbon. The first place receives $100, second place $50, and third place $25.

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Dillanos Best Quick Bread Coffee Cake Contest

Online Registration By:  Thursday, Sept. 1, 10 p.m.

Bring Your Entry:  Wednesday, Sept. 7, 9 a.m. – 3 p.m.

If your family or friends love to wake up to a piece of your quick bread coffee cake with their cup of Dillanos coffee, then you’ll want to enter this competition. The blue ribbon first place brings home $100, second place $50, and third place $25.

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Fleischmann’s Yeast Bake For the Cure® Contest

Online Registration By:  Thursday, Sept. 1, 10 p.m.

Bring Your Entry:  Wednesday, Sept. 7, 9 a.m. – 3 p.m.

If you bake a first place recipe in the yeast bread or whole grain bread category, your recipe will advance for a possible $1,000 grand prize national award! For every entry, Fleischmann’s Yeast (ACH Food Companies) will contribute $10 to Susan G. Komen for the Cure. Themes and decorations are encouraged for your recipe using Fleischmann’s Yeast.

1^st Category: Yeast Bread of Any Type or Flavor - First place receives $150, second place receives $75, and third place $50. All three winners also receive a ribbon, an award certificate and an apron.

2^nd Category:  Whole Grain Bread –Any type of recipe with yeast may be submitted from bread or rolls to pizza or cakes. Recipes should contain at least 50 percent whole grains, such as whole wheat flour, rye flours, and/or other whole grain ingredients (oatmeal, flax seed, bran cereals, bulgur, etc). All-purpose or bread flour should be limited to 50 percent or less of the flour in the recipe. The first place honoree receives $100, and second place $50, and both receive a ribbon, an award certificate and an apron.

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King Arthur Flour “Great Cake Contest”

Online Registration By:  Thursday, Sept. 1, 10 p.m.

Bring Your Entry:  Wednesday, Sept. 7, 9 a.m. – 3 p.m.

This year King Arthur Flour Company is hosting the “Great Cake Contest”! All entries must use King Arthur Flour. The first place winner takes home a $200 gift card, second place is a $150 gift card and third place wins a $100 gift card. King Arthur Flour Company will also choose a grand prize winning cake out of 15 blue ribbon cakes at official host fairs, offering the grand prize winner the choice of either a $500 shopping spree online at www.KingArthurFlour.com or a complimentary trip to Vermont for a one-day class at the King Arthur Flour Baking Education Center.

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Pillsbury Refrigerated Pie Crust “Dessert Pie” Championship Contest

Online Registration By:  Thursday, Sept. 1, 10 p.m.

Bring Your Entry:  Wednesday, Sept. 7, 9 a.m. – 3 p.m.

Got a great pie? Pillsbury® invites pie lovers to enter their best dessert pie made with Pillsbury refrigerated pie crust (one or two crusts).  Make a pie to marvel at with meringue, cream, custard or fruit.

The first place winner will also be in the running to receive a $5,000 award selected from all the first place winning recipes from Pillsbury’s contestants nationwide. Last year’s Puyallup Fair blue ribbon winner, Angie Battle won the online voting contest choosing “America’s Favorite Pie” from all first place winners for her recipe, Triple-Threat Coconut Cream Pie.

The Puyallup Fair first place winner receives $200, a commemorative gift, ribbon, award certificate and Pillsbury apron, and a chance to win the national prize. Second place receives $100, and third place $50, and both receive a ribbon, certificate and apron.

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Wilton Decorated Cake and Cupcake Contests (Amateur)

Online Registration By:  Thursday, Sept. 1, 10 p.m.

Bring Your Entry:  Wednesday, Sept. 7, 9 a.m. – 3 p.m.

If your friends tell you that your cake and cupcake decorating rival that of a professional, then, you should enter this contest. The first place decorated cakewinner takes home $100, second place $50, and third place $25. The first place decorated cupcake winner takes home $50, second place $30, and third place $20.The best of class winner will receive a choice of one of the following:  Pops! Sweets on a Stick! (book), Cookie Exchange (book), or Cake Decorating Basics (DVD).

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Ghirardelli Chocolate Championship

Online Registration By:  Sunday, Sept. 11, 10 p.m.

Bring Your Entry:  Monday, Sept. 12, 5 - 7 p.m.

Calling all chocolate bakers of treats, snacks, cake, candy, cookies or desserts! Create your mouthwatering recipe using at least one of Ghiradelli’s premium baking products (chocolate chips, bars, and/or cocoa). First place is $150 and a Ghirardelli chocolate gift basket, $50 for second place, or a gift basket for third place. Judging:  7:30 p.m

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The Great American Spam Championship

Online Registration By:  Monday, Sept. 12, 10 p.m.

Bring Your Entry:  Wednesday, Sept. 14, 10 a.m. – noon

The first meal of the day is the most important one. Let your culinary creativity soar with the Great American SPAM® Championship. Enter your best breakfast entry using at least one 12-ounce can of any variety of SPAM product. There are two categories in this creative Spam contest:  Adults (ages 18 and up) and Kids (ages 7-17). First place honor in each category is $150, second place in both categories is $50, and third place is $25. Judging:  1 p.m.

Winning recipes will go on to nationals, where the National Spam Grand Champion Prize is a trip to Waikiki Spam Jam, valued at $3,000. The National “Spam Kid Chef of the Year” grand prize is $2,000.

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C&H Sugar Parent-Child Christmas Decorated Cookie Contest

Online Registration By:  Wednesday, Sept. 14, 10 p.m.

Bring Your Entry:  Friday, Sept. 16, 10 a.m. – noon

It’s not too early to think about creating a Christmas cooking with your child. A parent (mother, father, grandparent, legal guardian or step-parent) and child (6-16 years) will compete for the best Christmas decorated cookies using C&H Sugar. Parents may enter two different recipes with two different children. The first place team wins $100, second place $50, and third place $25. Judging: 1 p.m.

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Salsa Showdown

Online Registration By:  Wednesday, Sept. 14, 10 p.m.

Bring Your Entry:  Thursday, Sept. 15, 5 – 7 p.m.

Wake up the judges taste buds with your special salsa recipe. It can be any fresh, healthful, easy to prepare, intensely flavored mixture of vegetables or fruits, herbs and spices. First place is $100, second place $50, and third place $25. Judging: 7:30 p.m.

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Puyallup Fair Peach Pie Contest

Online Registration By:  Saturday, Sept. 17, 10 p.m.

Bring Your Entry:  Monday, Sept. 19, 10 a.m. – noon

Sweet and juicy peaches come alive when made into a tempting pie. Bakers will compete for the blue ribbon in the Puyallup Fair Peach Pie Cecipe.  First place winners receive a $100 cash prize, second place receives $50, and third place receives $25. Judging: 1 p.m.

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The Original Famous Fair Scone Contest

Online Registration By:  Monday, Sept. 19, 10 p.m.

Bring Your Entry:  Wednesday, Sept. 21, 10 a.m. – noon

This is the 100^th anniversary of Fair Scones, so winning this recipe contest using the Original Famous Fair Scone and Shortcake Mix as part of the recipe would be especially memborable. The first place winner receives $125, second place receives $75 and third place receives $50. Each winner receives a ribbon and a gift basket. Judging: 1 p.m.

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Puyallup Fair’s Best Jam and Jelly Contest

Online Registration By:  Wednesday, Sept. 21, 10 p.m.

Bring Your Entry:  Friday, Sept. 23, 10 a.m. – noon

Whether you like to make jam or jelly, you’re in luck. We’ve got just the contest for you. The first place winner in each category receives a $75 cash prize, second place winner receives a $50 cash prize, and the third place winner receives a $25 cash prize. Judging: 1 p.m.

To obtain the list of conditions of entry and awards and to register online, visit www.thefair.com, and select Exhibit Entries. To review contest rules in the premium book, click on the desired contest. Or, to enter, click On-Line Entries. Then click Login/Logoff and choose your Type (Exhibitor), then Create Entries. You will select the department and division. For further questions, contact the Puyallup Fair Entry Office at (253) 841-5074, M-F, 8:00 a.m. - 4:30 p.m. or CompExhibits@thefair.com.

Cake Byte: CakeSpy and Bake It In A Cake Bake Sale on August 20!

That's right. It's happening. Again. Save the date for Saturday, August 20th, 2011, because...

CakeSpy and Bake It in a Cake are having another sweet-filled bake sale! Come buy an assortment of stuffed treats, from pumpkin pie-filled cupcakes to Twix-filled brownies! Those Nerds cupcakes might make an appearance, too.

Bring cash for the 'cakes (they'll be cheap, just a $2-$3 donation to cover the cost of ingredients) and stay to shop! CakeSpy has TONS of great stuff in the shop, including new baby onesies and cupcake underpants! CUPCAKE UNDERPANTS!

The bake sale will start at noon and go until 5 pm, or until the cupcakes run out. (Last time, they sold out before 2 pm, but don't worry, I plan on baking even more this time around.)

Details: Saturday, August 20 · 12:00pm - 3:00pm

Location: 415 E. Pine Street, Seattle WA 98122

www.bakeitinacake.com
www.cakespy.com