Summer Sweetness: Summer Flavors at Trophy Cupcakes

What's sweet this season at Trophy Cupcakes? So, so much. Here's what's on the roster for the hot (yeah right!) Seattle summer:

Pina Colada Cupcakes: Try a refreshing Piña Colada Cupcake! A rich coconut pineapple cupcake with Sailor Jerry's spiced rum buttercream topped with a Maraschino cherry! Available Tuesdays and Fridays.

Lemon Meringue Cupcakes In honor of Kelley Moore's new show, So Much Moore, Jennifer created a signature cupcake. The So Much Moore is a fresh lemon cupcake filled with tangy house-made lemon curd and topped with toasted marshmallow meringue. Jennifer shared details of how it's made on a recent show... Check it out here. Available every Friday. 

The Strawberry Cheesecake Cupcakes: Starting with strawberries from Hayton Farms this is a Strawberry Cake with a Graham Cracker Crust, topped with Strawberry Cream Cheese Frosting and a fresh Berry on top. Delicious, yes. Decadent, yes. Fresh, you betcha! Strawberry Cheesecake Cupcakes are available every day of the week (pending strawberry availability) throughout the month of July.

For more information and locations, visit trophycupcakes.com; for up-to-the-moment updates, follow them on Twitter!

Scrump and Save: Scrumpy Delight + Simply From Scratch by Alicia Bessette

Photos by Dave TavaniScrumpy Delight is, truly, a terrible name for a dessert. It sounds more like Swamp Thing's cute sidekick than a delicious pastry.

But in the novel Simply from Scratch by Alicia Bessette, which I recently had the opportunity to preview in review copy form (it comes out later on in the summer) it's the unexpectedly delicious dessert--made with an unlikely series of ingredients including pineapple, goat cheese, and chocolate, all baked in a pastry crust-- that represents sweet salvation for a character who is struggling with the tragic death of her husband.

Dave TavaniSo how is the book, anyway? I found it to be a thoroughly engaging novel. While the story can be slightly cliche at times, the main character's charm is undeniable, appealing even as she struggles with tragedy, and ultimately the sweet story did win me over.

Moreover, the book, like the below recipe, goes to show that sometimes, the strangest flavors can come together to create something magical--both in pastry, and in life.

Here's the recipe from the book:

Scrumpy Delight

As seen in Simply from Scratch by Alicia Bessette

- serves 2-4 -

Ingredients

  • 1 heaping cup well chopped pineapple, either grilled (ideally) or at least very well drained
  • 2 ounces spreadable goat cheese, softened slightly in microwave (cream cheese will also do)
  • 1 tablespoon honey
  • 1 teaspoon fresh lime juice
  • 1/2 teaspoon fresh-ground black pepper
  • One pie crust (your favorite recipe, or a pre-made pie crust dough)
  • 1- 1 1/2 ounce dark or milk chocolate bar
  • 2 teaspoons cream or whole milk

For garnish:

  • brown sugar
  • chilled fresh raspberries or blueberries
  • pepper to taste

Procedure

 

  1. Preheat oven to 425 F. Lightly grease a baking sheet.
  2. Combine pineapple, cheese, honey, lime juice, and pepper in a large mixing bowl.
  3. Carefully lay pie crust flat on your baking sheet. Repair any tears in the dough with moistened fingertips.
  4. Place the chocolate bar in the center of the pie crust.
  5. Pour the pineapple mixture onto the chocolate bar. Using a spatula, spread the mixture out toward the edges of the dough, leaving about a 1-inch edge.
  6. Using fingertips, drag two opposite ends of pie crust to meet in the center, forming a rectangle. Brust the top of the crust with your milk or cream.
  7. Bake for 20-25 minutes or until the crust is golden brown.
  8. Remove from oven. Sprinkle with brown sugar and pepper, if desired. Garnish with berries.
  9. Using a sharp knife, divide into segments. Serve warm.

 

Pie Meets Cookie: Pookie, a Cookie-Coated Pie

Discovering the Pake (a pie baked into a gigantic cake) was something of an epiphany: talk about a way to make pie even awesomer. But it also prompted a question: what else could be applied to pie for an added dimension of delicious?

The answer was clear, of course: a cookie dough coating.

This behemoth starts with an entire 8-inch pie, ideally erring on the slightly under-baked side, which is then covered on all sides in butterscotch chip cookie dough and baked to golden, crispy perfection. Of course, it should go without saying that this buttery, crust-on-crust magic is best served à la mode.

For the full entry and recipe, visit Serious Eats!

Sugar and Spice: Almond Cardamom Cookies from Traveler's, Seattle

Down the street from CakeSpy Shop in Seattle's Capitol Hill, there is a sort of hippie food, tea, supplement and gift shop called Travelers. They have a sort of cult following for their chai tea (not to be confused with tai chi, although many of their patrons do that, too).

Now, there's nothing wrong with their chai--nothing at all. But the reason I go there is for the cookies. In particular, the almond cardamom variety.

Chewy, rich, spicy, and lightly sweet, this is kind of like oatmeal cookie meets spice cookie, and both sides become more delicious as a result of their union.

It's the type of cookie that you could probably psych yourself into believing it's healthy, but really, it's not.

It's a simple cookie, but a very good one: and when paired with a spicy chai, it might just whisk you away to a faraway place, if just for a few moments.

Travelers, 501 E Pine Street, Seattle; online here.

Travelers on Urbanspoon

Totally Sweet Guest Post: Decorated Party Cookies by Bird Crafts

CakeSpy Note: This is a guest post from Bird, who would like to introduce herself thusly: Hi everyone, I'm Bird from Bird Crafts and I love to blog, chat, craft and design printable party goodies (which you can get at my shop on Etsy). You can also find the full tutorial on her site.

Yep, these are my first decorated cookies. I don't say that to brag, but rather as a huuuuuge disclaimer and perhaps as an incentive for you to have a go too. 'Cause if a total cookie virgin can ("can" being a very loose term here...), then anyone can!

I got my cookie dough recipe and cookie cutters from a baking supplies on-line shop as they make tons of cookies for demonstration purposes, and so I figured their recipe would stand the test. And it did!

It held the intricate frog and butterfly shapes beautifully and tasted great! The only ingredient missing was 2 tea-spoons of bicarbonate of soda or some other raising ingredient, I think.

Anyhow, if you're using this recipe, be sure to persevere until you eventually get a smooth dough like the photo above and refrigerate the dough covered in cling film for at least 2 hours. It is a very short (crumbly) dough and it needs to be chilled before you attack it!

TIP: before rolling your dough, make sure to cover you working surface and rolling pin with flour. It does not say that on the recipe sheet, but I found it helped a lot.

Whilst you let your cookies cool down on the wire rack (Yep, I even attempted lollipop cookies, but that's another post..), prepare your icing.

Now, this was a total guess work but later I discovered the ratio of icing sugar to water is just so the mixture has a syrup consistency and covers the back of a spoon without being too thin (very scientific...NOT). But you'll be able to experiment and get the right consistency after a few attempts. 

TIP: If it's too sloppy, add more sugar. If it's too thick add more water (a few drops at a time).

Add a few drops of liquid food colouring and set aside covered with film so it does not get a crust. 

I must say that if it hadn't been for Wilton's Icing tubes, I would not be writing this post. 

TIP: If you're a novice to icing you should purchase these tubes to practice with, otherwise you may totally lose the will to live...

The tubes are sooo easy to handle even if you don't have very steady hands. Plus, you can simply screw the lid back on and store the rest for another occasion. Please note: Wilton are NOT paying me to say that!

Where were we...Now, draw a thin line all around you cookie. Doesn't have to be neat, you'll be able to re-do it later. You just need a line to act as a barrier holding the thinner icing inside. Fill the gap with the thinner icing you reserved. 

TIP: Don't be tempted to place too much on, otherwise it may run over the lines.

TIP: Use a tooth pick to help you "guide" the icing into the little corners and small spaces. 

TIP: Note that I am decorating the underside of the cookie? This is because the right side is slightly raised in the cooking process and you really need a flat surface to work with - So turn those babies upside down to decorate.

Let your cookies dry over night. I sat mine on a baking tray on my worktop.  

Next day, add the finishing touches to your design, like going over the edges of the cookie one more time with the Wilton's icing tube and adding detailing.
Let the cookies dry another day, but make sure there are no curious hands or teeth about. Place them in cute party bags and make someone's day!

Oh, and I used the cupcake toppers from my Garden Party Collection as favor tags, and my assorted  matching Fabrics as the the background (fabrics coming soon to my shop)! Tags vailable at my Etsy shop.

TIP: Although this whole process takes 3 days you can make the cookies in advance:

1. You can chill the dough and roll it out the next day.

2. You can freeze the baked cookies without the icing

3. You can also freeze the cookies already decorated in a covered plastic container, separated by grease-proof paper. Defrost them covered at room temperature for about 2 hours. They taste basically the same as fresh. Honestly, I tried!

I don't really know how long you can keep them in the freezer for, but I am testing that for you. I guess because the recipe contains butter it wouldn't be advisable to freeze them for longer than 3 months...(CakeSpy Note: but really, will they last that long?)

Ask CakeSpy: How Are Oreos Made?

Best use of Oreos: as a s'mores base!Dear CakeSpy,

First off, I'd like to suggest that you start a column called "Ask CakeSpy". First question: How are oreos made? I've been contemplating this for a while.

Sweetly Inquisitive in Santa Cruz

- - - - - - - -

Dear Sweetly Inquisitive,

Do you want the short answer or the long one? How 'bout both?

As for the actual production process, no, they're not made from the leftover bits of other cookies, as one urban legend would have you believe. As I discovered,

According to a statement from Kim McMiller, an Associate Director of Consumer Relations, a two-stage process is used to make Oreo cookies. The base cake dough is formed into the familiar round cookies by a rotary mold at the entrance of a 300-foot-long oven. Much of current Oreo production is done at the Kraft/Nabisco factory in Richmond, Virginia. 

and also, as for the design, it is "stamped out by brass rollers passing over sheets of chocolate dough". (source: NY Times)

However, if you want to get a little more philosophical about how it is that Oreos came to exist, well, let's touch on that too. 

When was it invented? The Oreo, which was originally known as the Oreo Biscuit, made its debut in 1912 from the Nabisco Company in NYC (now the site of the Chelsea Market, btw).

Where does the name come from? Per Wikipedia,

Oreo comes from the Greek root for appetizing as in orexin or orexigenic (appetite stimulating) or anorexic (loss of appetite). There are many theories pointing to the origin of the name 'Oreo', including derivations from the French word 'Or', meaning gold (as early packaging was gold), or the Greek word 'Oros', meaning mountain or hill (as the original Oreo was mound shaped) or even the Greek word 'Oreo', meaning beautiful or nice. Other theories are that the 're' from cream was 'sandwiched' between the two Os from cookie, or the word 'just seemed like a nice, melodic combination of sounds'. A TV spot for the Got Milk? campaign showed a false etymology where, when at a board meeting to decide the name of the cookie, one of the members is asked for his opinion; the member, who just ate a cookie and does not have any milk to wash it down responds "I don't know," which is heard by the board member as "Oreo."

Why and how was it made? Some say that the cookie was developed to sell to the British market, whose cookies (biscuits, to them) were seen by Nabisco to be too humdrum. Originally, Oreo was mound-shaped (perhaps not unlike the cakester?) and available in lemon meringue and cream flavors. They were originally sold in novelty tin cans with glass tops, allowing customers to see the cookies. But, as I learned here, the recipe was changed before they became the oreos we know today:

A newer design for the cookie was introduced in 1916, and as the cream filling was by far the more popular of the two available flavors, Nabisco discontinued production of the lemon meringue filling during the 1920s. The modern-day Oreo was developed in 1952 by William A Turnier, to include the Nabisco logo.TKO: That's French for "Expensive Oreo".

A couple of other facts worth mentioning: 

  • If your mom, like my mom, insisted that Hydrox were "just as good", maybe you should have believed her: apparently, Hydrox cookies, which I'd always assumed to be an Oreo ripoff, were actually invented in 1908--before the Oreo (!).
  • The original Oreo cookies were made with lard in the cream filling; these days, it's made with vegetable oils, or, in some countries, coconut oil.
  • How did I miss this? Banana Split Creme Oreos were available for a limited time in 2008, consisting of cream with a light yellow color and banana flavor.
  • Knew it! Vending machine packs of Oreo cookies from vending machine 6-packs are smaller diameter Oreo cookies with about 10% less mass than regular Oreo cookies.
  • There was a Post cereal called Oreo O's. The cereal was discontinued in 2007.
  • Oreo is on YouTube. No, really.
  • At fancy bakery Bouchon, there is a fancy version of the Oreo called the TKO, "reinterpreted using...chocolate sable dough and a sweet white chocolate ganache filling." One cookie costs about as much as an entire bag of Oreos. I've totally bought one and had no regrets.
  • There is a place in New York called Oreo Way. It’s on 9th Avenue between 15th and 16th streets and was the site of the first Nabisco factory.
  • Oreos are a great s'more base. S'moreos!

Want more? Visit the Wikipedia page on Oreos, or the official Oreo website--you'll also find more on the European Oreo site. You'll also find plenty of lore on The Food Timeline. Got a pressing cake or sweet-related question? Email cakegumshoe@gmail.com!

Baker's Dozen: A Batch of Sweet Links

Totally sweet! It's friday! Fire up Facebook, click on these links, and while away the work day, sweetly! (I won't tell your boss, promise.)

Cake Revival: In Los Angeles, almost-extinct desserts get new life.

Sweet cream: Jeni's Ice Creams are "the best I've ever tasted" says Cake Gumshoe Margaret, who says her favorite is the salty caramel.

Sweet fancy: here's a reason to wish you were in Chicago right now: The Baked Escape.

More sweet TV: DC Cupcakes is coming to TLC!

Cream Cheese and Paula Deen: They're teaming up to help us get fat with a $500 per day recipe giveaway starting July 19!

Best Book Tour Ever: Jennifer Weiner is doing a book tour for her newest novel, and at each reading, there will be cupcakes from a local cupcakery (including Love at First Bite in Berkeley, Sprinkles in Los Angeles, Betty's Tasty Buttons in Philadelphia, and Society Bakery in Dallas!).

Ice Cream Sundae Brownies? I love you, Picky Palate.

Toffee? Pretzels? Beer? Why decide? In Chicago, a confectioner combines all three. (via NY Times)

Whoopie! If you're in Seattle, you're in for a treat, with the upcoming Whoopie Pie Bake-Off at Oddfellows Cafe.

What did you do over your summer vacation? In the Seattle area, an 11 year old is making cupcakes (and bank!). (Thanks Suzette for the tip!)

Sweet sisterhood: new show DC Cupcakes is hosting a blog essay-contest giveaway.

Pie Irons. Yeah! In double, square, and round. Thanks to Kristin at Meringue Bake Shop for the tip-off!

Sweet Memories: Remember the CupShake?

CLOSED: Cake Byte and Giveaway: Cupcake Plates by Michelle Miller Now Available at CakeSpy Shop!

Cake plates are awfully pretty...

...but cupcake plates are freaking adorable.

And why not put it on a pedestal? It's like a shrine to the sweetest type of experience there is, the cupcake: a treat you don't have to share with anyone else.

And now, the cutest individual cupcake plates in the world, made by the super-talented Michelle Miller, are available at CakeSpy Shop (both online and in the retail store!).

Giveaway Alert!! One lucky reader will win one of these plates, in a sweet summery light green! Just leave a comment below saying what type of cupcake you'd use first on this pretty little plate.

The giveaway will close next Friday, July 23, at noon, and the winner will be contacted shortly after. US entrants only this time, please!

Shop available colors here, or come visit the store at 415 E. Pine Street, Seattle WA 98122!

Milk Maid: A Fudge Q + A and Recipe from Swiss Maid Fudge

You've never met Jane Heller, but you'll probably like her as soon as I tell you this one thing about her: she has a company, Swiss Maid Fudge, that specializes in making delicious...well, you know. This Wisconsin-based company offers many options beyond the expected vanilla and chocolate, by the way--anyone care for some banana split fudge?

Anyhow. Ready to hear more? Thought so. 

Q: How did you first get involved with making fudge?
A: I began making fudge in high school when I would work summers in the candy store. I would spend my summers doing the same techniques we use today which really sparked my love of the business.  Making fudge has been a large part of my life and I have really grown with this company.

Q: How has Swiss Maid Fudge changed since you first started there?
A: We began with just 3 flavors of fudge – chocolate, vanilla, and maple fudge and have expanded to over 24 flavors!  We have also expanded our homemade products to include several caramel and brittle varieties, salt water taffy, caramel apples and hand-dipped chocolates. We have also expanded nationally through our Web site and started selling all over the country. As a company, we wanted to keep the traditional way of making our homemade fudge, but update our business through our online presence.  
 
Q: What are the top tips you can give someone attempting to make the perfect fudge?
A: The top three tips I can give are:
  • Wash down the sides of your pan with a brush dipped in water to prevent the formation of sugar crystals. 
  • You must use a candy thermometer and cook it to the correct temperature specified in your recipe – a degree here or there will make a big difference in the final outcome. 
  • Let the mixture cool a little before mixing – this will result in a creamier consistency.
 And now that you're armed with that expertise, howsabout a recipe? Jane was kind enough to share one:


Jane’s Chocolate Fudge Cake Recipe
(Video of Jane making this recipe can be found above, or here)
Ingredients:
  • 3/4 Cup Whole Milk
  • 2 Cups Granulated Sugar
  • 1/4 Cup Corn Syrup
  • 6 oz. Unsweetened Chocolate
  • 2 T. Butter
  • 1 tsp. Vanilla
In preparation
  1. Finely chop or grind the unsweetened chocolate.
  2. Prepare your marble slab or countertop by sprinkling with water.
  3. Spray your ring molds with cooking spray. You may select any size mold you prefer. Have a small greased container ready to put the remaining fudge in after you fill the molds.
Procedure
  1. In a saucepan, combine milk, sugar, corn syrup and butter stirring to combine all ingredients well. Wash down the sides of the pan and the stirring spoon with a pastry brush dipped in water. Insert a candy thermometer making sure it doesn't sit on the bottom of the pan. Cook to 238 degrees. Do not overcook.
  2. Promptly remove from heat and slowly pour onto your work surface. Sprinkle the surface of the candy again with water and sprinkle the unsweetened chocolate evenly over the top. Let cool until the cooked mixture holds a slight indentation when your finger is pressed into it-mixture should be warm not hot. This should only take a few minutes.
  3. Using a scraper begin mixing from the outside edges into the middle making sure to get well underneath the candy. Mix swiftly as setting will occur quickly. Once mixed, place the fudge into each mold and the remainder into a pan.
  4. Fudge should immediately be ready to remove from the molds. Sprinkle the tops and sides of each layer with coarse sugar and stack. To make each section stick together melt a little chocolate and put in the middle of each layer before stacking the next.
  5. Package in a cellophane bag and tie with a bow or store in an air tight container. Makes approximately 2 lbs. of fudge.

To learn more, visit the Swiss Maid Fudge website; for a virtual tour of their factory, click here.

Cake Byte: Seattle Square Brings Sweetness to Pioneer Square

Guess what? There's a new weekly outdoor festival called Seattle Square coming to Pioneer Square, starting this Saturday, June 17th, and continuing through the summer. This is totally sweet for a few reasons. First, it's an incentive to go down to Pioneer Square at a non-artwalk time, now that Elliott Bay has moved up to Capitol Hill (probably to be closer to my shop).

But second--and perhaps most importantly--there will be totally sweet vendors. From the figuratively sweet--that is to say, cool artists and designers--to the literally sweet, with delicious snacks available from vendors like Parfait Ice Cream, Streat Treats, Tweet Toffee, and Marilyn's Nut Butters (quit tittering, you).

Go check it out! You can find the information on Seattle Square here.

O' Delicious: O'Henry Bars Recipe

Dear Oatsies,

I'm sorry to have to say this, but it's over. I've found another oat-based bar cookie to love.

And that other oaty treat? The O'Henry Bar. We met accidentally--when I was chatting with Sabrina, a shopper at the Urban Craft Uprising, she told me about the O'Henry Bar, a treat her mom frequently made for her growing up. At first, this bar sounded kind of like you, Oatsie--an oat, butter, sugar, and corn syrup-based confection which is baked, and then topped...and this is where it changes...with chocolate and peanut butter.

Oh, Oatsie, what was I do do? Your topping of chocolate and chopped nuts is tasty, but who can resist the smooth, salty-sweet deliciousness of peanut butter and chocolate?

Nobody, that's who. And after baking a batch, I can say with no hesitation that it was love at first bite.

It's not me...it's you. I hope you'll be well. Really.

Love,

CakeSpy

P.S. Here's the recipe.

O'Henry Bars

Adapted from Sabrina's mom

Ingredients 

  • 4 cups quick cooking oatmeal
  • 2/3 cup butter
  • 1/2 cup  Karo syrup (light, not dark)
  • 1 cup brown sugar, packed
  • 3 teaspoons vanilla

 For the topping

  • 6 ounces chocolate chips
  • 2/3 cup peanut butter (a more smooth variety)

Procedure

  1. Preheat oven to 350F.
  2. Melt butter, karo syrup, sugar, and vanilla in a medium saucepan over low heat. Add the oats and stir, still over heat, until fully coated and incorporated.
  3. Press firmly into 9"x13" greased pan (I'd recommend putting a piece of wax paper down and roll with rolling pin/can so it doesn't stick) and bake at 350 for 10-12 minutes.
  4. While this cools, make the topping. Melt together 6oz chocolate chips & 2/3 cup of peanut butter (I used Peanut Butter and Co.'s Dark chocolate Dreams for extra chocolaty richness) in either a microwave-safe bowl or over low heat.
  5. Spread over oatmeal bars and let cool. Cut into yummy morsels & enjoy!

Battle in Seattle: A Whoopie Pie Bake-Off at Oddfellows Cafe

The first thing that you'll notice about the Whoopie Pie scene in Seattle? There is none. Aside from the occasional sighting at Oddfellows Cafe or at a handful of other spots around town, they're relatively unknown in the Emerald City.

Until now, that is. Whoopie Pies are making their debut as a weighty contender in the Seattle baked goods scene at 11 a.m. on July 21, 2010, when Oddfellows Cafe hosts the great Whoopie Pie Bake-Off!

Interested in entering your prized pies? Here are the instructions:

Instructions for Whoopie Pie Bake Off

 

  • Bakers may have two whoopie pie submissions, a classic whoopie pie and/or a variation on a classic whoopie pie, which must still be identifiable as such. Both pies will be entered for the grand prize, Whoopie Pie Champion!
  • Each baker must submit by July 18th in email (to tallulah@lindashq.com) the following:
1) Your name as you would like to see it on the ballot for the judges (this may be your real name or another name such as a nickname or the bakery you represent)
2)A few details about your whoopie pie: what kind it is (red velvet, rainbow, etc.), if you have a special name for it (Marta’s Magical Pie, etc), anything else you want us to know or include about your pie. We will use this information for a write up to be given to the judges in addition to other TBA purposes.

Submission of Whoopie Pies on day of event.
  • Whoopie pies are to be baked at home and brought to Oddfellows at 10:30AM; that’s 30 minutes before the event is scheduled to start.
  • We request that you bake at least 7 whoopie pies (6 for eating, 1 for display), however you may bake more than 7 (especially if your pies are on the smaller side!)
Judging
  • There will be 5 official judges as well as an open vote among customers for crowd favorite. 
  • The official judges will pick one whoopie pie for each category. The categories being:
1) Best Classic Whoopie Pie
2) Most Interesting Take on a Whoopie Pie
3) Whoopie Pie Champion
  • Whoopie Pie Champion is the grand prize but there will also be prizes (umm, CakeSpy art included!) for winners in the sub-categories of best classic and most interesting.

This awesome event will be open to the public on July 21 at 11 a.m. at Oddfellows Cafe + Bar, 1525 10th Ave., Seattle.

Cool and Sweet: Homemade Pudding Pops for Serious Eats

rowing up, in the 80's, I was pretty sure what made Jell-o Pudding Pops so delicious: every batch had been lovingly made by Bill Cosby, naturally.

Now that I'm older and (arguably) wiser, I know that the secret behind that singular texture and flavor isn't Bill's secret family recipe. But what I didn't know was that these sweet summertime treats are--seriously--the easiest thing ever to make.

Even better? At-home varieties also offer the freedom to showcase less-celebrated pudding flavors (butterscotch or rice pudding pop, anyone?), or to create your own new flavor by making two-tone pops in complementary flavors--I had great success with the chocolate-pistachio combination shown above.

For the full entry and recipe, visit Serious Eats!

Taste the Rainbow: Kaleidoscope Cookies Recipe

Sure, you could get a sweet thrill from checking out the pretty patterns in a kaleidoscope.

But it's much more delicious to taste the rainbow--delivered via crumbly, buttery, colorful Kaleidoscope Cookies.

These cookies were a hit at Crafty Wonderland when Sara Bir served them to go along with Joe Ryckebosch's colorful tape art, and so I knew they'd be the perfect choice to serve at this past weekend's Urban Craft Uprising.

Plus, they were from my BFF cookbook, Betty Crocker's Cooky Book. Yes!

They were a nice echo to the colorful melange of t-shirts with my artwork, and the crowds--no pun intended--ate them up. I made a big batch--perfect for a big crowd. Here's the recipe.

Kaleidoscope Cookies

Adapted from Betty Crocker's Cooky Book  

Makes many (like 60)

 Ingredients

  • 1 pound (4 sticks) unsalted butter, softened
  • 2 cups confectioners' sugar, sifted
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 pound 6 ounces (about 4-½ cups) all-purpose flour
  • Various colors of food coloring paste or gel
  • 1 cup or so sprinkles or colored decorating sugar

 

 Procedure

  1. In an electric stand mixer, beat the butter with a paddle attachment until it is creamy. Add the confectioners' sugar and salt and beat for several minutes, until all of the ingredients are well incorporated and no lumps of powdered sugar remain. Beat in the vanilla extract, then add the flour and beat until a soft dough forms.
  2. Divide the dough into 3 parts. Incorporate the food coloring or gel of your choosing into each color--be sure to make the colors quite vibrant, as they will slightly fade in the oven (not much, but a little), and knead until the color is evenly distributed. I left one part white, used a little red food coloring for a pink section, then more red for a red section for mine.
  3. Roll each tinted segment into a log about a foot long. Then squish the three logs into one long log and roll until they form one roll (I got a nice wavy design when I did this).
  4. Gently roll and squish the finished log until it’s about a foot long. Then cut it in half to form two logs and roll each one of those until you have a number of logs that are 1-1/2 to 2 inches in diameter--it will be quite a few. If desired, place the sprinkles or decorating sugar on a large, shallow plate and roll each log to coat. Wrap the logs in wax or parchment paper and chill overnight or freeze up to a month.
  5. Remove the dough from chilling--if it was in the freezer, let it warm up just until you can handle it, but not until it is soft Preheat oven to 375 F.
  6. Unwrap the logs and, with a sharp knife, slice them into coins about 1/3-inch thick. Place on ungreased cookie sheets (the cookies will not spread much as they bake).
  7. Bake two sheets at a time for about 7-9 minutes, rotating halfway through baking, until the cookies have firmed up but are not browned. Remove the cookies to a wire rack to cool completely. Store in an airtight container.

 

Taking the Cake: The Exquisite Pain and Joy of Eating an Entire Birthday Cake

Have you ever eaten an entire birthday cake? Have you ever wanted to?

If you have, as one site says, it's probably for one of two reasons: A) You want to keep others from your birthday cake, or B) You're trying to impress a girl.

But sometimes, it just happens.

Picture the scene: evening, your kitchen, the night before someone's birthday for which you've made the cake.  You are putting it in the fridge, to sit, covered. And it looks so...pretty. Surely nobody would begrudge you just a bite? There are so many frosting flowers. Too many flowers. And since your equipment is still out, you use a spatula and you gently extract a single, entire, rose. And eat it.

And it tastes so, so good. Too good. Like butter and sugar, a vague whisp of birthday memory.

You fetch the cake top (the one you'd cut off to level the cake) which is resting nearby. Or maybe it's not. Maybe you rescue it from the trash (nobody can see you). You scrape the frosting left over from the bowl right on to it. And as good as that finished rose was, this is. Even. Better. The butter seems as if it was invented solely for this moment, to melt on your tongue. Maybe your eyes close a little, for a moment.

Then, maybe without realizing it, you take a fork to a teeny tiny corner of the cake. One that you can easily replace with frosting. and you eat it. Yup: it's even better than the scrap.

And then you cut a slice. There is a moment, here, when  you could smooth over the frosting. But no.

You eat that slice.

You never cut out a second slice, because suddenly, the remainder of the cake is slice #2 (it's a very big slice).

Now, eating an entire cake is not a quick process. You have the luxury of time to reflect while you're eating on various subtleties of the flavor. Too dry? To oily? Should more vanilla have been added? You can think about these things as you take bite after bite. Really, it's making you better able to examine the cake.

Then, about 3/4 of theway in, something unexpected happens: you feel like you can't do any more. Too. Much. Cake. Maybe you lay down. Maybe you sit. Maybe you even walk away. But then you rally.

When the cake is gone, you don't need to lick the last of the frosting or clean up the last crumbs with the tines of your fork, those things that you do when you don't want a dessert to end. Because you've had your fill.

Alternately you feel euphoric, numb, and incredibly uncomfortable. You burp birthday cake for hours, which is more pleasant than burping, say, spicy Indian food, but not exactly comfortable. Your tummy feels taut. Your head feels fuzzy.

But still, you fall asleep quickly. Is this sugar crash, or a rush to sweet dreams? Maybe a little of both. One thing's for sure, though: you'll bake another cake--a better cake--in the morning.

So there you have it. Ready to experience this sweet nirvana (or fresh hell) for yourself? Pick up some professional eating tips here.

Sweet Stuff: How to Make Cupcake Bath Fizzies

How to Make Bath Bomb Cupcakes from Soap Queen on Vimeo.

Memorandum

From: CakeSpy

To: Cupcake Lovers Anonymous

RE: Sweets, but not to eat

It hurts me to say this, but you can only eat so many cupcakes per day. 

However, if you need a sweet fix at any time of that day that won't wreck your appetite for dinner, why not learn how to make Cupcake Bath Fizzies from this sweet tutorial from CakeSpy buddy Anne-Marie Faiola? They're delightful, and though they aren't delicious, they sure will make you feel (and smell) sweet. 

And everyone deserves a treat!

For the full tutorial and supplies needed, visit The Soap Queen!

Crust or Crumb? A Cake Vs Pie Showdown at CakeSpy Shop!

Hey, Seattle. Brace yourselves, because come August 9, it's time to bring it on.

CakeSpy, Edible Seattle and Jenise Silva present: Cake vs Pie.

We're encouraging bakers from both sides of the fence to show off your favorite cake or pie at the CakeSpy Shop on Monday, August 9. The contest is open to amateur and professional bakers alike!

Judged by "Pie & Cake Masters" Brittany Bardeleben, Jill Lightner, Kate McDermott and Jessie Oleson, We'll award prizes based on overall appearance, taste and texture (crust or crumb).

Prize sponsors include Art of the Pie, Cupcake Royale, Edible Seattle, Chef Shop & more! All pies & cakes must be made from scratch and pans/plates marked on the bottom with your name and contact information.

How do you get in on this awesome? To enter, rsvp by Monday, August 2 to jenisesilva@yahoo.com. Please include your name, if you'll bake cake or pie, phone number, and email. Given space and time limits, we can only accommodate the first 20 entries received. Please, one entry per contestant. Registered contestants will bring their wonderful baked creations to the CakeSpy Gallery 415 E. Pine on Monday, August 9 between 6- 6:45 pm. Judging will begin at 7 pm.

Sugar Sweet: Sugar and Meringue Presents Cookies for a Cause

Image c/o Sugar & MeringueDid you know that today is National Sugar Cookie Day?

I know. Awesome, right?

But what's even awesomer? How 'bout this sweet online book featuring the sweetest collection of recipes, lore, and info about sugar cookies, designed by Emily (who you may remember from her Star Wars Cookie guest tutorial here!) of Sugar & Meringue.

Not only is this e-book filled with sweet stuff, but it also contributes to a sweet cause. Several pages have a link to donate to The Great American Bake Sale, a sweet (literally!) organization which works to make sure that no kid in America grows up hungry!

Why do this? Well, according to Emily, "I had to create some on-line flip book style catalogs for work, and I thought it would be fun to create a little cookbook or project book for National Sugar Cookie Day. I also wanted to make National Sugar Cookie Day a little more meaningful by tying it to a charity and The Great American Bake Sale seemed like a fitting choice. "

So why not enjoy some cookie dough...and then donate some (non cookie) dough?

Check it all out here.

Baker's Dozen: A Batch of Sweet Links

 

These links won't ease the heat wave, but they may bring on a sweet wave! Happy Friday!

Not to brag, but...my artwork is totally featured in the Stranger's spread about Urban Craft Uprising (coming up this weekend, people!). 

When Can meets Sandwich: The Candwich. Which begs the big question: How soon til they make an Ice Cream Candwich?

Pake: Pie inside of a Cake. Discovered via This is Why You're Fat.

What's really in a Twinkie? Find out here. 

Speaking of Twinkies, remember when I killed a bunch of them?

How hot is hot enough to make Garlic Ice Cream sound like a good idea?

Still using regular measuring cups like a jerk? Matryoshka measuring cups are far cuter.

Accent on cute: Dri Dri Gelato opens in London, and has a very cute aesthetic!

Shoe-in: A cake that is shaped like Converse is adorable, and likely tastier than its sneaker inspiration. (thank you Sarah!)

A sweet interview: Cupcakes Take the Cake asks Jace Robinson of Lick It Bite it Or Both the hard-hitting cupcake questions.

Best Breakfast: Caramel apple french toast.

In case you didn't know (don't worry, I didn't): there is a Cinnabon Cereal.

Stracciatella: is there a sweeter word in the summer?