Sweet Find: Profile on Baltimore Cake and Wedding Cottage in Maryland

Image courtesy Bmoresweet

CakeSpy Note: This is a post from Cake Gumshoe Megan, who's always on the lookout for her next sweet experience!

Tucked away in a nondescript strip mall off busy Belair Road, the Baltimore Cake and Wedding Cottage is a gem of a cake decorating supply store.

Family owned since 1977, the store is divided in half, splitting square footage between accessories a bride needs for her big day and tools and accessories her baker needs as well. The store’s website devotes itself to the wedding side of the business, but a visit to the bricks and mortar retail store reveals a different story.

The store entrance is situated at the split between the merchandise, and you’ll want to veer to the left, toward the cake supplies, though the store does seem to have fine invitations, bridal veils and really cute wedding cake toppers. 

Cake pans of all shapes and sizes line one side of a 30 foot-long free-standing shelf, and cupcake toppers and picks and other character cake toppers and decorations fill the other. On my last visit there, spring and Easter cookie cutters, cupcake liners, and enough colorful sprinkles to drag you out of your winter doldrums made up the featured items section at the front of the store.

Displays of cookie cutters for all seasons and occasions as well as more sprinkles, quins and colored sanding sugars give way to a sizeable selection of candy molds for new babies, weddings, graduations and many other holidays and occasions – these molds make individual shaped candies, candy lollipops and candies on pretzels.

The store also stocks flavorings for candy fillings and a rainbow of candy coating colors. Looking for lavender? Check. Going for mint green? Sure. Searching for sky blue? Absolutely.

You will, of course, need to box and/or display all of the yumminess you’re going to make once you leave the store with all your new goodies. The Cake Cottage offers a wide variety of plain and decorated candy boxes and bags as well as basic and covered cake boards for your sugared masterpieces.

Once you get to the checkout, you’ll how you’ve missed that the counter display ringing the register is chock full of sugar and gum paste flowers, babies, dogs, ducks, chicks, rattles, bibs, cats, and almost any other edible garnish you can think of.

If you are at a loss as to what to do with all your new supplies, check out the calendar of classes offered at the Cake Cottage. All levels of cake decorating are offered as well as individual workshops on piping borders and flowers. Adults and children alike can learn the art of candy-making, and all class participants get 10 percent off in the store for the duration of the class.

But perhaps my favorite part of the store is the women who work there. They know the inventory inside and out, have wonderful tips for using their products and they have great memories for faces too. I don’t get there very much due to living 800 miles away, but the staff remembers me every time.

Baltimore Cake and Wedding Cottage, 8716 Belair Rd., Nottingham, MD 21236; P (410) 529-0200
Open seven days a week: Mondays through Fridays from 10 a.m. to 9 p.m., Saturdays from 10 a.m. to 7 p.m., and Sundays from 11 a.m. to 5 a.m. Online at cakeandweddingcottage.com

Catch the Buzz: Chocolate Covered Honey Cakes by Bee Desserts

My dad always says "you catch more flies with honey". Really--he does say that. Often.

But what if that honey was in cake form, and enrobed in rich chocolate?

Say hello to the latest CakeSpy bakery crush: Bee Desserts in New York City. 

Although their Greenwich Village location does offer a few different dessert offerings, their signature (and, in this spy's opinion, most intriguing) offering is a dark chocolate coated honey cake. Apparently it was borne of a desire to have a dessert "without the use of sugar or additives"...but I suppose they can be forgiven for that, because they do look (and sound) awfully good.

P.S. If the concept of the honey cake covered in chocolate intrigues you, you might also be interested in this recipe I found for honey fig chocolate covered cake. Nom!

Try them for yourself at 94 Greenwich Ave., New York, NY 10011; online at beedesserts.com.

Neverending Stohrer: Coffee Eclairs and More at the Famous Patisserie Stohrer, Paris

So, let me start out by saying that if a pâtisserie has been around since the 1730s, clearly they are doing something right.

That having been said, it's time to talk about Stohrer, which, to the best of my research, is the oldest continually run pâtisserie in Paris. First, a bit of history (translated from their site):

When Mary Leszczynski, daughter of King Stanislas of Poland, married in 1725 King Louis XV's pastry Stohrer followed at the court of Versailles. Five years later, in 1730, Nicolas Stohrer opened his bakery in Paris at 51 rue Montorgueil. 

Nicolas Stohrer served his apprenticeship in Wissembourg in the kitchens of King Stanislas of Poland With a dry cake that the Polish King Stanislas had reported a trip, Nicolas Stohrer invented the Baba, made from enriched brioche dough which is basted with wine and finished with saffron and custard, raisins and fresh grapes. King Stanislas, when reading the tales of Thousand and One Nights, christened the new cake the ALI-BABA. 

(CakeSpy Note: You know what that last part means? This is the place that invented the baba au rhum. Glorious!)

I know, magical, right? You're probably already enchanted, and you haven't even walked into the shop. Staggeringly, the shop itself is just as storied:

The shop is a historical monument in its facade and interiors. The murals illustrate the reputation of the house with a woman wearing and Babas Savarin, made on canvas and protected by glass. These designs were created in 1860 by the painter Paul Baudry, who also executed the decorations of the grand foyer of the Opera de Paris. 

and it is beautiful. It has such beautiful detailing that it is hard to believe it is not an outpost of the opulent Versailles palace.

So it has history, and it has a beautiful interior. But what about the goods?

Let me first say that trying to decide what to get at Stohrer is sort of like trying to decide on a favorite child or sibling. 

On previous visits, I've tried the religieuse and the tarte au chocolat. They were both exceptional.

But on this visit, when I saw the magazine article outside proclaiming that Stohrer was the home of some of the best eclairs in town, that sealed the deal. Bucking tradition slightly, I chose a cafe flavored variation rather than the classic chocolate (perhaps feeling homesick for Seattle?).

So, I don't want to sound overly dramatic, but this eclair was, in a word, exquisite. The perfectly piped pastry shell contained the most creamy coffee-toned pastry cream I'd ever encountered, and the icing on top was the perfect sweet complement to that coffee-rich, not too-sweet filling. "Perfect" may not be the final word, but it does come to mind.

Of course, you'd be remiss if you didn't explore some of their other offerings--perhaps the signature Baba au Rhum, a treat which "has survived the centuries without modification, it is still very popular in many countries. At Stohrer, you can find four versions: the classic Baba Rhum; the Ali-Baba, which has pastry cream and raisins; the Baba Chantilly, sometimes served with red fruit; and the Saffron Ali Baba, original saffron, made to order for the holidays? Or perhaps the over-the top cake version of the religiuse, the Religiuse a L'ancienne, another traditional recipe, as it was made in the 19th century, a cake made of coffee and chocolate and topped with two balls of choux pastry which are said to be where the pastry takes its name, resembling a nun's habit.

But no matter what you choose, making Stohrer a stop on your Parisian adventure is absolutely as vital as visiting the Louvre or the Notre Dame!

Patisserie Stohrer, 51, rue Montorgueil, Paris 75002; online at stohrer.fr.

Baker's Dozen: A Batch of Sweet St. Patrick's Day Recipe Ideas

Photo credits, from top left clockwise: South in Your Mouth, King Arthur Flour, CakeSpy.comSeeing Green: Green Velvet Cupcakes from South in Your Mouth.

You may not be Irish, but pretending to be is fun while eating Bailey's Irish Cream Fudge, via Cookie Madness.

In the most recent issue of Bon Appetit, Andrew McCarthy (yes, the actor!) shares a lightly sweet and delectable Irish Soda Bread recipe.

Speaking of Soda Bread, remember when CakeSpy tried to make it awesomer?

How about some Shamrock Chocolate-Mint Brownies, via Wilton?

Even if you don't make it, simply looking at the pictures of this Chocolate Stout Cake via King Arthur Flour is a delight.

This easy Irish Whiskey Cake comes with a warning: "This has significant (uncooked!) alcohol content and is not appropriate for non-drinkers." Translation: good times!

Speaking of beer-based desserts, Peabody, who is a genius, has a recipe for a chocolate stout creme brulee.

What exactly is the difference between Irish and Scottish shortbread? Not sure, but this Irish Shortbread sure does look good.

Little Shamrocks has a sweet collection of Irish dessert recipes, including Irish Cream Pudding Parfaits. 

It may not be easy being green, but it sure is easy to eat green, when it is in mint ice cream form. Via Blondie and Brownie.

Who could forget this monstrosity of a homemade shamrock shake?

Bakerella's Shamrock Cake Truffles: a St. Patty's classic!

Haute Chocolate: L'Africain at Cafe Angelina, Paris

Confession: I almost skipped the famous hot chocolate at Cafe Angelina in Paris.

After all, it's already famous--why does it need any more attention?

But then, when my crew of Cake Gumshoes found ourselves in the Grand Epicerie, we saw bottles of their hot chocolate for sale, and I was able to see that this drinking chocolate, when sold chilled, was not so much a liquid but more of a thick chocolate sludge--when the bottle was turned upside down, the chocolate didn't budge at all. 

And in an instant, the previous indifference was thrown out the window in favor of a sort of "get in my belly" approach.

And the next day, bright and early, we hit up the famous cafe on the Rue Rivoli in the shadow of the Louvre.

Cafe Angelina, which was founded in 1903, is a pretty fancy place, with a lovely front counter full of sweet treats, behind which lies a beautifully appointed tearoom.

You can ponder the beverage menu if you must, but really, you should just go ahead and order the hot chocolate--if you're confident in your French abilities, go ahead and call it out by name, "L'Africain".

When your hot chocolate is served, it will be in a pretty little pitcher, with a saucer of whipped cream on the side. You might think the cream on top is overkill, but I assure you, it's not. Add a healthy dollop.

Our group was in unanimous agreement: this hot chocolate is like a one-way ticket to Pleasuretown. Its flavor is deep, dark, rich, and unbelievably luxuriant--you may just find yourself looking back on all the times you settled for Swiss Miss and heaving a great sigh of regret.

Of course, all this epic hot chocolate drinking can work up an appetite, so you might desire something to go along with it--may I suggest the gorgeous Saint-Honore pastry? We went for it, and didn't regret it for an instant.

Now, this legendary chocolat chaud doesn't come cheap--it's 6.90 a pop, and the St. Honore weighed in at about 8--euros, not dollars (ouch). But partaking in such a timeless and thoroughly enjoyable culinary experience? Worth every centime, in this humble spy's opinion.

Cafe Angelina, 226 Rue de Rivoli, Paris; for other locations and more information, click here.

Cinematic Sweets: An Oscar Dessert Roundup

So, the Oscars are coming up on Sunday--do you have your menu planned? It's a good idea to stock up on sweetness--you'll need it to get through all of those long-winded speeches!

In case you missed the best picture-inspired sweet recipes I've been doing for Serious Eats for the past month, here's a roundup:

An Education? Pshaw. Far more delicious is An Educaketion, a Battenberg cake brimming with buttercream, amaretto, and marzipan.

Avatar is a long movie, and you're going to need a snack or four to get through it. Time for some Avatarts!

Inglourious Basterds is an intense movie, and deserves an equally intense dessert: how 'bout some Inglourious Custards?

Up is sweet, but this 7-Up cake inspired by the movie is even sweeter.

Up in the Air? Up in Eclair!

CakeSpy Note: Of course, you may also enjoy Bakerella's creative suite of Oscar sweets!

Thou Tart in Heaven: A Totally Sweet Tarte au Chocolat from Eric Kayser, Paris

It's true, that at its core, the Tarte au Chocolat is basically a perfect food. There is no part of its construction--usually a shortcrust pastry filled with rich, luxuriant ganache filling--that is not delicious.

But in the elite ranks of the tarte au chocolat, some do rise above others.

Case in point: this version, topped with candied hazelnuts, from Eric Kayser.

Now, I had headed to Kayser intent on trying the Tigrés (Tiger Tea Cakes) as featured in Dorie Greenspan's book Paris Sweets (which, by the way, if you don't own, I have to say "You've got to be kidding me". Buy it now). But when I got to the bakery, I couldn't seem to drag myself away from the vision of these little chocolate tarts, served in sweet little squares topped with a disc of white chocolate and some candied hazelnuts.

They may not be the Tigrés, but they are tiger-approved:

And they're CakeSpy approved, too. These tarts are made of magic, starting with a rich and lightly crumbly crust which is brilliantly held together by the sturdy block of ganache which mind-bendingly deep, dark, and mouth-coatingly rich.

And delightfully, the garnish--a white chocolate disc and candied hazelnuts--are not merely for looks, but they actually add thoughtful bits of flavor. The hazelnuts add a nice light crunch, and an interesting flavor shot that is simultaneously sweet and savory; the white chocolate is, well, sweet, which is actually quite when nice paired with the rich, slightly bittersweet chocolate flavor.

Of course, if there is one warning that I should offer before you seek out this tart, it is that you will want to devote several minutes solely to the eating of this treat: it is one that you will want to pause and savor until each bite of chocolate has melted away.

Eric Kayser sweets can be found in Paris (several locations) as well as in Greece, Japan, Russia, Taiwan, Dubai and more locations; find out where at maison-kayser.com. If you want to create this brand of magic at home, you may also be interested in some of his books, including Eric Kayser's Sweet and Savory Tarts.

Spring Into Action: Sweet Treats from Essential Baking Company in Seattle

April may be the cruelest month--so does that mean March is the kindest? That certainly seems to be true if you're going by the offerings by Seattle's Essential Baking Company. Per their newsletter:

March has a reputation for madness, but this year it has come to Seattle like a lamb. Keep the sweetness going with the irresistible aromas of citrus, chocolate and buttery shortbread in spring treats from The Essential Baking Company 

Mom’s Hat
The Essential Baking Company says hats off to all our wonderful mothers. Delight Mom on her special day with orange Bavarian cream and chocolate mousse enrobed in dark chocolate ganache on a buttery pecan shortbread cookie. Mom’s Hat gets its finishing flourish from a white chocolate flower and ribbon of marzipan.

Raspberry Rhubarb Tart
A twist on the classic summer combination of strawberry and rhubarb, the Raspberry Rhubarb Tart beckons warmer days with a buttery sweet shortbread crust filled with raspberries and rhubarb. We bake it golden brown and top it with a mountain of perfectly peaked and lightly browned Italian meringue. 

Coconut Surprise
Soft caramel flavored with orange zest and a touch of sea salt is a surprise to the palate tucked inside a creamy coconut mousse atop a rich, dense chocolate cake. Topped with coconut flakes and wrapped in a ribbon of dark chocolate, the Coconut Surprise is a treat everyone at your dessert table will be happy to discover.

Mom’s Hat, Raspberry Rhubarb Tart and Coconut Surprise will be available at select grocery stores in the greater Seattle area and The Essential Bakery Cafés in Wallingford (1604 North 34th Street - 206-545-0444) and Madison (2719 East Madison -206-328-0078) from March 17 through June 15. 

Coup de Coeur: Sweet Treats from Pain de Sucre, Paris

I don't know about you, but I think "Quatre Quarts" has a much nicer ring to it than "Pound Cake". After all, "pound" makes me think of jailed puppies, being punched, and chugging beverages in a most unappealing way, where "Quatre quarts" sounds...well, French.

Ramon loves French pound cakeIt's actually the place from which we take our "pound cake" too--the Quatre-Quarts refers to the amount of ingredients involved in making a Frenchie pound cake. 

But let's not linger on that right now: let's talk about the lovely heart-shaped raspberry flavored one I tried in Paris, at the super-cute patisserie Pain de Sucre.

Why is it a winner? Well, for one thing, it's heart shaped and a rather appealing shade of rich, visceral red.

And when you bite into it, you'll find it hard to imagine a more luxuriant, buttery, berry-infused cake. It's so dense, it will leave a slick of sweetness in your mouth. That's how you know it's good: the taste lingers so you have many moments to savor and ponder how delicious it is.

Of course, you'd be remiss not to try some of the other treats at the shop, ranging from homemade marshmallows to confections of all sorts, to a splendid array of viennoiserie:

and even baguette-shaped macarons(!)

We just happened upon this place by walking by, but I would firmly suggest seeking it out if you find yourself in the City of Lights. Or, even better, I suggest that you book a flight and get over there right now.

Pain de Sucre, 14, rue Rambuteau, Paris 03; online at patisseriepaindesucre.com.

Up, Up, and Away: 7-Up Cake for Serious Eats

Up is a sweet film of dreams realized: by tying thousands of balloon to his home, main character Carl Fredricksen sets out to fulfill his lifelong desire to see the great wide world. But when it comes to a cake inspired by the movie, you're going to want all of the charm but none of that floating away business.

While this 7-Up Cake may be infused with the buoyant lemon-lime soda bubbles, it's far from light-as-air. This is actually a rich, decadent pound cake made with five sticks of butter.

Coloring the cake a gentle sky blue and topping it with a fluffy, cloud-like coating of rich coconut frosting lends an air of drama when it's sliced into, and a garnish of lollipops (the "balloons") add a bit of whimsy. So good, it'll disappear into thin air.

For the full entry and recipe, visit Serious Eats!

Batter Chatter: Interview with Sara Leand of Sara Snacker Cookie Company

I don't know much, but I know I love Sara Snacker Cookie Company. Why? Because their menu contains such delights as Vanilla Milkshake cookies, homemade Tootsie Rolls, and chocolate covered Twinkies. Really, I shouldn't have to tell you more than that.

But perhaps you're curious to hear more about the magic that goes on behind the sweet, sweet menu? Well, lucky for you I was able to catch up with owner Sara Leand and learn more about Sara Snacker's sweet goings-on. Here goes:

CakeSpy: First off, I don't want this to be awkward, but as you probably see I already have my bag packed. Can I please come live in your kitchen?

Sara Leand: Sure! Whenever you would like.

(Pause while CakeSpy does a happy dance)

CS: I've got to ask. TV producer turned confectioner/baker--how did that happen?

SL: I’ve loved to bake ever since I was a little girl. In college I used to bake so much for my friends that they talked me into starting my own company, and that became the original incarnation of Sara Snacker Cookie Company. I did that for the last two years of college but had to put it on hold when it began to grow larger then I expected, plus, my roommate constantly kept eating all the inventory!

CS: Indulge me: if you had to describe Sara Snacker's treats in five words or less:

SL: Fun, unique, nostalgic, crave-busting, and yummy!

CS: In addition to a career change, you also relocated from LA to NYC. How does the attitude toward baked goods and sweets differ on the east and west coast?

SL: When I lived on the west coast I was a Hollywood agent for several years. There are no agents that bake, at least not publicly, in Hollywood. So, my baking past was only known to my closest friends. I always had dinner parties and made treats for everyone, but that was as far as it went for a time. Everyone on the east coast loves to talk about food; it is quite different here. When I would tell anyone on the east coast that I liked to bake, they'd give me an order of what to make them right away!

CS: What role do sweets play in a balanced diet?

SL: Everyone deserves a special treat sometime, so why not indulge in something fantastic! I say treats plays an important part in life since they’re essential for good mental health. Sweets keep you sane, as long as you don’t overdo it. :)

CS: Sara Snacker is a relatively new company, but you're an old hat at baking--you actually ran a renegade baking business out of your college dorm room. I definitely need you to tell me more about that--what did you bake, and who did you sell to?

SL: It was great. I sold all over campus as well as at several local shops. I made pretty divine treats — none of which are part of my product line now, but maybe in the future. My best seller was the "Best of Both Worlds"- a brownie and chocolate chip cookie combo.

CS: What's your personal favorite item on the Sara Snacker menu?

SL: That is a tough one! I have so many personal memories tied to each of my products that it’s hard to say. The Chipn’etzels will always be dear to my heart, but I really love the T.W.ookie (a crisp oatmeal cookie with white chocolate chips and a hint of salt) and the Vanilla Milkshake Cookie if I had to narrow it down to just a few.

CS: Got any new products, services or milestones in the works?  

SL: I am always coming up with new products. We launched several new ones recently (including the Vanilla Milkshake Cookie, Lemonade Cookie, and all-natural Animal Cracker Cookies), so I will have some more come springtime. Keep on the lookout, they will be awesome! If you have a special childhood memory that you think would bake up great in a treat, just let me know and I'll work on something for you.

Where can you get Sara Snacker sweets? Right now there is limited availability infancy food stores in the NYC area; however, they can ship anywhere in the USA! Here's a link to their online store; for more information, visit sarasnacker.com.

Bonjour, Delicious: The Praluline from Pralus, Paris

While walking around Paris, pretty much everything you see in shop windows is alluring.

But even amidst all of the beautiful objets d'art and tempting pastries showcased at the street level, there is still something that will stop you in your tracks: the Praluline at Auguste Pralus's shop, a signature brioche which is "Often imitated, but never matched!". 

Curious about this unusual-looking treat, I did a little sleuthing. Turns out it has a rather storied past:

One lovely morning Auguste Pralus places a brioche with pralines in his showcase. Since that special day in 1955, the Praluline has never lost its premier position in each of the showcases in the Pralus pastry shops. 

A rich brioche flavored with pieces of pralines made in-house: Valencia almonds and Piedmont hazelnuts coated in rose sugar and then cracked. The addition of these rosy nut bits adding a unique flavor and texture to make the creation so special!

The Praluline is regularly sent to enthusiasts over the world (USA, Japan, Sweden...) This star of the Maison Pralus has also become a culinary ambassador for the region of Roanne. “marvelous buttery brioche filled with rose pralines” according to the tasty definition of Gille Pudlowski, the Praluline has traversed its local borders to become the uncontested star in all of the Pralus shops (Paris, Annecy, Charlieu…)

and of course, if you're not sold on it yet, the legacy continues, per their website:

For its 50th anniversary, the Praluline is accompanied by a little “sister”: the Pralusienne. Cousin of the Tropezienne which celebrated its half century also in 2005, the Pralusiennne presents a tasty partnership of the Praluline and a delicious crème mousseline with Madagascar Vanilla.

Now, after coming across the Praluline, I did start to see variations on the rose-sugar-praline theme in a lot of patisseries, and I can tell you firsthand that it is a very good combination. 

Want to get your hands on one? I hear a rumor that they'll ship worldwide upon request; it undoubtedly won't be cheap, but you can find out more by contacting them. 

Or, if you're lucky enough to be in Paris, hit up one of their shops; locations can be found here.

Egg-stra Special: Cadbury Creme Eggs Benedict for Serious Eats

Eggs Benedict is like pleasure overload: savory little stacks of delicious excess, topped with a crowning glory of Hollandaise.

But could this brunch classic be recreated in a totally sweet form?

You bet your bottom silver dollar pancake. It's time to say hello to a new classic: Cadbury Creme Eggs Benedict. It combines all of the excess of the savory dish, but in completely sweet form, comprised of stacks made of doughnut, brownie, melty Creme Eggs (complete with oozing yolk!), and a topping of rich frosting, all accompanied by a mound of fried pound cake to give the effect of side potatoes.

It's a sweet egg-stravaganza.

• 2 Cadbury creme eggs
• 1 plain cake doughnut
• 1 brownie, the fudgier the better
• 1 large slice pound cake, cut into small cubes
• 1 tablespoon butter, such as Challenge Butter
• Red sugar sprinkles, to garnish

Prepare your plate. Slice your doughnut in half; place the halves, cut side up, side by side on your plate.

Cut your brownie in half, the way that you would slice a bagel (so that you have two fully sized but thin brownie pieces). Either cut or shape each piece into a circle so that it is slightly smaller in circumference than the doughnut halves. Place the circles on top of the doughnut halves.

Prepare the Creme Eggs. The idea here is to get them lightly melty, but not so much that the yolk oozes out. I found that the best way to do this was to either put them on a sheet of aluminum foil atop a baking sheet and put them in either a toaster oven on high or a preheated moderate oven for about a minute. As soon as the tops of the chocolate eggs starts to get a bit shiny, remove them from heat, and very carefully (so as to not puncture the chocolate and let the yolk ooze out) transfer each egg to the top of your two prepared brownie and doughnut stacks. Top with lightly melty frosting.

Sprinkle each finished stack with red sugar sprinkles; serve immediately.

For the full post and how-to, visit Serious Eats!

Sweet News: CakeSpy is a Nominee in Saveur's Best Food Blog Awards!

Guess what? I was surprised and delighted this morning to learn that CakeSpy is a nominee in Saveur's First Annual Food Blog Awards, in not one, but two categories!

First, it is nominated for Best Baking and Desserts Blog (with, I might mention, an intimidatingly talented crew of sweets bloggers!).

And second, my post on the legendary Salted Peanut Butter Crisps of 1950-55 has been nominated for Best Individual Post. Like, OMG!

It's super sweet to be nominated--and it would be super mega sweet to get your vote, buddies. Click here to vote for me for Best Baking and Desserts Blog, and click here to vote for my Salted Peanut Butter Crisps post! 

And thank you!

March For Sweetness: Trophy Cupcakes Debuts Chocolate Guinness Stout Cupcakes with Bailey's Irish Cream Buttercream for March

Everybody's Irish when there's a cupcake like this around!

That's right: it's March, and that means it's time for some serious sweetness at Trophy Cupcakes, where they've brought back their beloved St. Patrick's Day flavor for the entire month: Chocolate Guiness Stout Cupcakes with Bailey's Irish Cream Buttercream frosting on top!

If you suspect that these cupcakes are comprised completely of awesome, you are right. The stout adds a wonderful density to the cake, leaning more toward chocolatey than toward a beer-y flavor; the Irish Cream in the buttercream gives it a little zing--just enough so that you know it's there, but not so much that it drives you to distraction.

Available at all three Trophy Cupcakes locations; for directions and hours, visit their website.

Sweet Liaisons at Maison Berthillon, Paris

So, in Paris there is this famous old ice cream shop called Berthillon on the Rue Saint Louise en L'ile, which, if you've never been there, is pretty much center-city and just about the Frenchiest little street you'll ever walk down. 

This place is hardly a secret--it's mentioned in all manner of guidebook and website--but that's ok, because awesome like this needs to be shared with the world.

Oh, Berthillon. 

On Dorie Greenspan's list of "The Paris Ten: Must-Tastes", she says

I know ice cream isn't the first food that jumps to mind when you think of Paris, but it would be a true pity if you went all the way to Paris and missed a scoop from Berthillon (31 rue Saint-Louis-en-l'Ile, Paris 4).  No one knows how Berthillon does it (and they're not telling), but they make ice cream with the deepest, truest flavors ever churned.  Getting ice cream from the shop is a pleasure - when the shop is open: for reasons unfathomable, Berthillon closes in August, the peak of ice-cream season.  Luckily, many shops sell Berthillon and they're so proud to do so that they post signs on their doors saying it's their scoop of choice.

And after having visited, it's a delight to say that they're not just coasting on their reputation: they get the job (that being making ice cream) done, and they get it done right. The ice creams are unbelievably creamy, and full of rich, deep flavor that is assertively, but not excessively, sweet. The attention to detail is phenomenal--the salted caramel ice cream is flecked with red sea salt; the pistachio is redolent with a rich nuttiness, and studded with actual pistachios; the coconut is an absolute knockout of rich creaminess. The cones even taste good! 

The ice cream may have been cold, but it certainly warmed this spy team's hearts and appetites.

Berthillon, 31 Rue Saint-Louis en l'Ile, 75004 Paris, France; online at berthillon.fr.

Seeing Green: Irish Whiskey Maple Cupcakes all March Long at Cupcake Royale

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

Here's the 411, direct from Cupcake Royale: 

It’s March 1...and you know what that means: Jameson Irish Whiskey Maple cupcakes are back at Cupcake Royale! In keeping with our mission to make Seattle’s most local cupcake, the March cupcake of the month is made from local ingredients like milk, eggs, and butter from Medowsweet Dairy and specially milled Shepherd’s Grain cake flour from Shepard’s Grain farmers in Eastern Washington.

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

Available all March long at the four Cupcake Royale locations; for directions and contact info, visit www.cupcakeroyale.com. Of course, you can keep up to date with their goings-on at legalizefrostitution.blogspot.com and via Twitter.

Shockingly Delicious: Legay Choc, Paris

So, CakeSpy and Company (myself, Mr. Spy, and friends Nicole and Ramon) just packed up and went to Paris for a week (It's OK to be jealous. I would be if the roles were reversed). We rented an apartment in the Marais, and upon meeting with the rental agent who gave us the keys and let us in, the first pressing question about the neighborhood was posed: "Quelle est la meilleur pâtisserie?"

Without skipping a beat, the response was "Legay Choc". Now, this kind of sounded like he was saying "the gay shock", but who am I to argue about a name when there is the promise of delicious pastry ahead?

And within five minutes, we were there. And Legay Choc, as it turned out, was tiny and adorable.

What did we get? So glad you asked.

A croissant, which was buttery, flaky, and tasted just how a croissant should;

a light and fluffy sweet demi baguette of briochelike dough studded with dark chocolate bits;

but the winner of the pastry round? Sans doute, the Roulé Cannelle (it translates to "cinnamon roll". I looked it up). It looks like a palmier, but it is really so much more. The pastry dough is coated in a sweet mixture of caramelized butter, sugar and cinnamon which gives it a tantalizing taste and crunch; it is harmoniously matched by a smattering of raisins which add little bursts of sweetness and soft texture to the mix. 

And as a side note, the employee  was extremely cute and nice--he somehow managed to not wince at my rusty gallic-speak, even when I accidentally pronounced "cannelle" as "canelé", which any French person can tell you is a different thing entirely.

Legay Choc gets a thumbs up, way haute.

Legay Choc, 17, Rue Des Archives, Paris 04; online at legaychoc.fr.

Sweet Harmony: Opera Cake From Dalloyau, Paris

Dalloyau in Paris is renowned for their Gateau Opera, and I'm here to tell you why.

But before I do that, how about a little backstory on the baker behind the cake?

Dalloyau was founded in 1802 by Jean-Baptiste Dalloyau. He was no stranger to fancy food--both his father and grandfather had worked in royal kitchens. However, he was a visionary in that he was able to forecast that with the revolution coming and the end of court life, there would be a rising interest in food from the middle and upper classes--and he was there to feed them, with his concept of a "maison de gastronomie" which specialized in takeaway dishes that could be prepared by cooks.

Well, the concept certainly took off, and Dalloyau began to create quite a nice niche for itself. And pastry and sweets were a big part of it--according to the Dalloyau website, in 1883, founder Jean-Baptiste's great grandson, Achille Henri Dalloyau created the first modern ice cream store--and established the pastry union.

And as for the Opera cake? Well, according to an article in Advanced Bread and Pastry by Michel Suas,

The elegant opera cake premiered as the Clichy, introduced by Louis Clichy, with his name written across the top, at the 1903 Exposition Culinaire in Paris. Years later, the renowned Parisian patisserie Dalloyau reintroduced and popularized it as L'Opera. This classic gateau is composed of exquisitely thin layers of biscuit viennois soaked in coffee syrup and then layered with coffee-flavored buttercream and bittersweet chocolate ganache. The top of the cake is iced with a very thin chocolate glaze, creating a pleasantly firm texture. This cake is traditionally square or rectangular with the sides of the cake exposed to reveal its tempting layers.

And Dalloyau's storied version is very, very good. The rich coffee flavor infuses every bite, adding a deep, dark layer of flavor to every other piece of it: the biscuit, the chocolate, and the rich, smooth buttercream. Not to get too poetic about it, but this is sort of the kind of dessert that makes you want to close your eyes and say "mmmm" for a very long moment.

Today, Dalloyau today is comprised of over 500 employees, counting amongst their ranks "97 cooks, 100 pastry cooks, chocolate makers, confectioners, 4 ice-cream makers and 4 bakers"--all the better to make more Gateau Opera to share with the world.

Gateau Opera from Dalloyau, available at Dalloyau boutiques and cafes; for more information, visit dalloyau.fr.

An Educaketion: An Oscar-inspired Battenberg Cake for Serious Eats

Really, Battenberg Cake is a perfect food analogy for the film An Education.

It starts out with an unlikely pairing—only instead of May-December lovers, it's two cakes, one a light, girly pink; the other a rich, refined Madagascar vanilla (which in my version includes worldly splash of amaretto).

And like the film's main characters, both flavors breathe new life when put together. You get a delicious shot of sweetness from the pink cake paired with the intensity of the amaretto-infused cake. It's beautifully rounded out by a thick slather of preserves (and, if you're feeling decadent, a smear of buttercream frosting), all blanketed in a rich layer of marzipan.

Of course, unlike the film, you don't have to take the bitter with this sweetness. Dramatic, layered with sweet subtleties, and ever-so-British: consider this An Educaketion.

For the full writeup and recipe, visit Serious Eats!