Batter Chatter: Interview with Craig McDougall of Frosting Cupcakery, Langley BC

What's sweeter than a cupcake? While I let you ponder that question (really, it gets more complicated the more you think about it), why not read this sweet interview with Craig McDougall, co-owner of Frosting Cupcakery in Langley, BC? 

CakeSpy: What made you decide to start a cupcake shop?

Craig McDougall: My wife Melanie was an at home mom taking care of our 2 little boys Dylan and Cade while I worked for a software company. During the past 8-10 years she has been baking cakes, cupcakes, cookies, and a variety of treats for just about every friend or event we've been asked to attend. Time and time again she would receive words of praise from everyone like "Oh, those are the best..." or "You should sell these...." to our favorite one we kept hearing was "Those are so much better than the ones you can buy at ...". We knew eventually we wanted to open our own business, and the more this kept happening the business idea slowly changed from a cake supply store, to a cake store, to finally a Cupcake Store that we also do custom cakes at.

CS: When people walk into your shop, what is the ideal experience you'd hope for them to have?

CM: When we designed our store, it was important for us to make sure that when people walk into our store they find it fun, cute, exciting, and a little bit trendy. We elected to go with Pink Stripes, Mint Green, and Chocolate Brown for our colors, and when you first walk into our store it reminds people of one of those fun candy stores you walk into down at Disneyland. Just about every response we receive when people walk in is "Oh my goodness, smell those cupcakes. You have such a wonderful shop we love coming here" The ideal experience we hope for is customers to feel welcomed, comfortable, and part of our family. Our motto is a friendly place where you will always find a smile and we truly make sure that every customers requests are met to the best of our ability.

CS: Be honest--has owning a cupcake shop made you tired of eating them?

CM: Yes and no. When you make cupcakes every day it's like anything you are around all the time you don't necessarily crave them daily. That being said, when we first opened we had about 20 flavors and now we are up to over 50 different flavors. So daily we experiment with new flavors and designs so we are always having fun tasting new things and with flavors like Neapolitan, Love Potion, Island Coconut, Berry Explosion, Chocolate Explosion, to name a few the flavors are more than just a vanilla or chocolate cupcake and it would take you forever to try all of them.

CS: Melanie comes from Nanaimo--so please, give me a good reason why I don't see a Nanaimo Bar Cupcake on your menu?

CM: LOL - we here this all the time. We had so many ideas to run with when we first opened the store but we were unsure if it would be a small little mom and pop store, or go big. We went so big when we launched that we now have 6 additional employees that work for us, we've been named the #1 cupcake in Vancouver, we've had celebrities like Greg Neufeld play at our store, and it's been a whirl wind so the only good reason we have at this time is things took off faster than we thought and a lot of our ideas are waiting to be brought to fruition.

CS: What is your most popular flavor?

CM: Our current most popular flavor is Neapolitan as this is the cupcake that we won the awards for. It has been posted and talked about on just about every food magazine and internet site up in Vancouver since we won the cupcake challenge so that's what most people ask for. That being said we have a lot of seasonal cupcake the generate popularity during that time. For example we do a spiders web and boo-nilla around Halloween, raspberry vanilla and berry explosion in the summer when fresh berries are out, and the list goes on and on.

CS: Do you find that men and women prefer different cupcake flavors?

CM: I don't know that I've seen that men or women like different cupcakes per say, but what I do find in our store anyways is couples will come in all the time and buy an assortment of different cupcakes "Look at this one, I'm getting one of those. Oh yeah, grab one of those too..." and then they sit down and do taste testing and share all the flavors together. It's a lot of fun and since we also have mini versions of our cupcakes in our store daily too, it creates even more fun.

CS: What is your response to those who say that cupcakes are a passing fad?

CM: So is the internet, the walkman, and wedding cakes. I personally like to answer that question because a passing fad is ones vision of an item that is stagnant. The walkman has evolved to a diskman, then to an mp3 player, and now the iPod. Anything in life, if you let it go stagnant, becomes a passing fad but if you keep it exciting and fun and continue to evolve as it does, then it can last a life time. There will always be cupcakes, and we work very hard at keeping it fun and fresh. As an example we just launched our ice cream flavor line up of cupcakes Neapolitan, Tiger Tail, Cookies and Cream. The important thing to remember is to always have something new for customers to crave...

CS: What is next for Frosting Cupcakery?

CM: Conquer the world! No, just kidding, but we do plan to open up multiple locations though. We have been asked by several parties if we were interested in franchising but we found some of the local companies around our area are doing that and their product quality has suffered immensely so we do have plans to have multiple locations but they would be an extension of our existing company. We also have a few other tricks up our sleeve that I would rather not let out of the bag quite yet to keep things fun and exciting.

Want more sweetness? Check them out at frostingcupcakery.com.

Cake Byte: CakeSpy Artist Reception at SPL's FriendShop This Thursday!

Reading is totally sweet...I'm pretty sure you already know that.

But it's about to get even sweeter at Seattle's Central Public Library (1000 4th Avenue, Downtown) this Thursday, where I have the great honor of being the featured artist of the month at the FriendShop!

I'll be hanging out at the FriendShop from 1-5 p.m. on Thursday, and will be bringing some one of a kind original paintings, cards, and CakeSpy products with me--it's totally worth skipping class, playing hooky from work, or taking a break from the book you're reading to come and say hi.

Details and the address can be found on the FriendShop website!

National Brownies at Brunch Month: Mimosa Brownies for Serious Eats

Hold the phone. Hold everything. Did you know that August is National Brownies at Brunch Month?

Don't waste time asking follow-up questions like why this month-long holiday exists—instead, bake up a batch of brunch-friendly Mimosa Brownies. Starting with the Oprah-approved brownie recipe from Baked: New Frontiers in Baking, this version gets champagne-and-orange juice makeover for a treat which truly embraces the decadent spirit of both brownies and brunch, all in one delectable unit.

Note: You may notice that the actual amount of champagne (or sparkling wine) is actually quite small, leaving you plenty of bubbly to make actual mimosas to accompany your brownies. As for the use of orange juice concentrate versus orange juice, I found that it offered a bright flavor and better consistency than orange juice.

For the full entry and recipe, visit Serious Eats!

Morning Mix: Peanut Butter Streusel Morning Bread Recipe

Confession: I sometimes, ah, mix it up.

It's true: I'm not adverse to using a mix every now and again. And I kind of have a guilty little spot of love in my heart for Cinnamon Streusel Quick Bread, a recipe made with Betty Crocker's Streusel Muffin Mix. 

It's not that streusel bread would be so hard to make without a mix...but there's something special about this one. What is it that you've hidden in the mix, Betty Crocker?

And as I discovered recently, when you add a generous helping of Mighty Maple peanut butter to the streusel topping, its deliciousness factor is increased, like, tenfold.

So here it is: my dirty little secret, my favorite mix for making a sweet breakfast bread.

Peanut Butter Streusel Morning Bread

-makes about 4 servings, in my house-

Adapted from Betty Crocker

Ingredients

• 1 Box Betty Crocker cinnamon streusel muffin mix
• 1/3 cup all-purpose flour
• 1/2 cup water
• 1/3 cup butter
• 2 eggs
• 4-6 tablespoons fairly smooth-textured, full fat peanut butter (I love it with Mighty Maple by Peanut Butter and Co.)

 Procedure

1. Heat oven to 375ºF. Grease bottom of 9x5-inch loaf pan with shortening, or spray bottom with cooking spray.
2. In medium bowl, stir Muffin Mix, flour, water, oil and eggs just until blended (batter may be lumpy). Spread batter in pan. 
3. Melt the peanut butter in the microwave until it is thick but pourable. Mix the streusel topping in, give it a quick stir (it doesn't have to be completely incorporated) and pour it on top of the batter. Don't worry about making your coverage super-even: it's nice to find big chunks of peanut butter here and there.
4. Bake 38 to 43 minutes or until top is golden brown and springs back when lightly touched. Cool 15 minutes. Run knife around edges of pan before removing; remove from pan. Cool completely before slicing, about 45 minutes.

CLOSED: Sweet Giveaway: Win a $100 Gift Card For CSN Stores!

We have Corelle to thank for this giveaway, friends.

Yup--you saw that dishware text link. For that, CSN Stores has kindly offered something that is of much interest to cake lovers and bakers: a $100 gift card good to be redeemed at any of their online stores! After reviewing the products available at their Cookware.com website, I find it worth the link, as all sorts of products of interest to bakers and baked-good enthusiasts are available there, including cake pans, cake plates, pastry molds, and my favorite Emile Henry Pie plates!

Want to be entered in the running? OK! Here's what you do: simply leave a comment on this post stating your opinion on this important baked-good subject: if you had to choose your "last meal" dessert, what would it be?

Chocolate cream pie? A banana split? Pop-tart ice cream sandwiches? An entire birthday cake? Inquiring minds need to know! This giveaway will close and a winner will be announced at 12 p.m. PST next Friday, August 6. Entrants only in the US and Canada this time, please!

UPDATE: THE WINNER! 

The randomly chosen winner is MEG, who says that "My last meal dessert would have to be the biggest peanut butter cup in the world." Well chosen, Meg! Congratulations!

Baker's Dozen: A Batch of Sweet Links

OMG! Baked Alaska Cookies! Photo credit: King Arthur FlourTotally Sweet! Learn more about the brains behind CakeSpy (um, that would be me) via this interview about my art and work.

Don't waffle..Make waffle cones! At home! Stef tells us how.

Baked Alaska Cookies! I'll repeat it: BAKED! ALASKA! COOKIES! Via King Arthur Flour.

In San Francisco, Black Jet Baking Company makes homemade pop-tarts. (via DailyCandy)

Tis the Season...for Mad Men! The weather's hot, but everyone loves Gingerbread Mad Men (or Mad Men cupcakes!)

Eat Your Veggies: It's a pleasure, when they're delivered in Zucchini Pecan Cake with Cream Cheese Frosting form.

San Francisco Treats: A list of 50 treats in SF to try before you die (or, "A To Do List").

Cute (and free!) PDF pattern for a cupcake pillow!

Chocolate Heaven: A cool video about Brooklyn's Mast Brothers Chocolate.

KakeLove: Learn some new facts about TastyKake here.

Pretty in Pink: cupcakes that look like sweet, sugary perfection.

Whoopie! Did you know that in NYC, there is a place called Flex Mussels that makes a Deep Fried Whoopie Pie? (who has tried it?)

Oh, Joy: A Sweet roundup of Joy the Baker's visit to Seattle (including her visit to CakeSpy Shop!)

The Lovely Cones: An Examination of Waffle, Wafer, and Sugar Cones

There's no I in Team, but there is one in Ice Cream, and when it comes to delivery method, people certainly do have strong individual preferences.

I'm talking, of course, about ice cream cones, and which is superior within the accepted holy trinity: waffle, wafer, or sugar cone?

First things first. What is the difference between these three types of cones? As I found on this site,

Three main dry ingredients compose all types of cones. Wheat flour, tapioca flour, and sugar are chosen for baking quality, strength, and relative sweetness, respectively.

The quantity of sugar is a major distinguishing feature between cone types. Sugar and waffle cones are made of one-third sugar. Not only does this influence the sweet flavor, but it affects the brown finished color and the crispy texture. Cake cones have less than 5% sugar.

Who would have thought that such subtle differences could have such a big effect on the ice cream eating experience? But indeed they do, and so let's briefly talk about each cone type and its advantages and disadvantages.

Waffle Cone

What it is: A waffle-patterned cone, generally larger in scale. Texture-wise, generally the softest of the varieties.

Advantages: The size: generally waffle cones are fatter and bigger, and thus accomodate more delicious ice cream. This is a favored cone variety at artisan ice cream shops, so fancy varieties are often found, and likely for the same reason, this style of cone is one of the more flavorful varieties all on its own.

Photo: Flickr user Joey Wan

Disadvantages: If you don't eat fast, they get soggy and tend to leak toward the end, or to break apart at the seam. Also, sometimes handmade ones have a hole in the bottom, and this equals bad times (though, if they line the bottom with chocolate, this is a delicious solution).

Wafer (or cake cone)

What it is: A flat-bottomed cone with an intricate infrastructure to capture ice cream.

Advantages: Easier to balance (and to set down for a moment, if needed), and it holds more ice cream (esp. soft serve). It's also the go-to cone type for cupcake cones (pictured above), and the visual inspiration for the famous ice cream cone floor lamp (shown below). Though fairly bland on its own, it absorbs ice cream flavors nicely. Also, generally less expensive than the other varieties.

Disadvantages: Relatively flavorless on its own, so if you eat your ice cream too fast and it hasn't absorbed the flavor, the bottom of the cone is kind of like eating lightly sweetened cardboard. Sides can become soggy, although the bottom generally doesn't leak like cornet shaped cones. 

Sugar Cone

What it is: A darker-hued cornet-shaped cone, generally smaller and crunchier than a waffle cone.

Advantages: Sturdy--they generally don't get soggy from the ice cream. Iconic in appearance--for most people, if asked to picture an ice cream cone in their mind, they will likely think of this format.

Disadvantages: Sometimes too crunchy--they can break off in shards as you bite into them, leaving exposed craggy bits where ice cream can escape onto your hand (and maybe not make it into your mouth). Also, they tend to be smaller than waffle cones and may accomodate less ice cream than wafer cones. If you eat it too fast, you may experience a "mourning period" where you've finished the ice cream but still have the end of the cone left.

Of course, simply discussing the pros and cons of each style doesn't resolve the question of which cone is the best. But is there an answer?

According to a poll (via Twitter, the only news and information source), respondents overwhelmingly preferred waffle, with sugar the second choice, and wafer trailing with but a small handful of devotees. 

However, upon further digging, it seemed that this was the favored type of cone when eating ice cream from an ice cream shop. Because seriously, who makes their own waffle cones at home? And they're not generally an easy to find product in grocery stores, unlike wafer and sugar cones.

So it seems to me that ultimately, each type has its time and place. For instance, it's hard to imagine soft-serve ice cream being served in anything other than a wafer cone; if you want a whole lot of ice cream (and maybe a topping to boot), a waffle cone is going to give you the best coverage; if you have a delicate appetite or crave crunch, you will probably go with sugar.

Of course, another--and perhaps the most important--aspect to cone preference is also nostalgia. For me, having grown up by the Jersey shore, where soft-serve is king, it's hard for me to even fathom passing up a wafer cone. But for those who grew up with hard ice cream in sugar cones, I have a feeling they might have more of an affinity for sugar cones.

Of course, if all of this is too much for you to digest, you could always just go for your ice cream in a cup (or better yet, buy a sundae).

Which kind of cone do you favor?

Short and Sweet: Canestrelli Semolina Shortbread Recipe

In October, a big ol' brick of a book will be hitting the shelves in a bookstore near you: The Essential New York Times Cookbook, Classic Recipes for a New Century. It's an updated version of the classic Craig Claiborne-edited New York Times Cookbook , with plenty of classic recipes as well as a large variety of newer ones. 

Now, there are several reasons why you should be excited about this book: more than a thousand, in fact, which is how many recipes you'll find, culled from the venerable newspaper's archives, each of which has a witty and interesting intro by she's-kind-of-a-big-deal editor Amanda Hesser. 

But right now, we're just going to focus on one: the recipe for Canestrelli, a semolina shortbread featured in the book. Lightly nutty and gritty but plenty buttery, these cookies couldn't be simpler to make (I lightly adapted the recipe to make them as bars instead of cookies), and are a perfect light dessert, and made even more delectable with a sprinkling of fancy sea salt.

I served these at a picnic with buddies Tea and Megan, and they went over quite well!

Canestrelli

(Shortbread from Ovada, adapted from Rona Deme's ''Country Host Cookbook'', As seen in the NY Times Cookbook; originally from this article)

Ingredients

• 1 1/2 cups unbleached, all-purpose flour
• 1/2 cup semolina
• 1/2 pound lightly salted butter
• 1/2 cup sugar

Procedure

1. Preheat oven to 325 degrees.
2. In a bowl, sift together the flour and semolina and set aside.
3. In another large bowl, with the electric mixer on high speed, add the butter in small pieces, beating until it is uniformly softened.
4. Add the sugar and continue beating until the two are creamed together.
5. Lower the speed of the mixer and add the flour mixture a cup at a time, continually scraping down the walls of the mixer bowl, and working quickly until the ingredients are just blended. Be careful not to overmix, because the semolina, high in gluten, can toughen the canestrelli. The dough will be somewhat crumbly.
6. Press the dough together into an 8x8 or 9x9-inch baking pan lined with parchment on the bottom.
7. Bake for approximately 15 to 20 minutes, or until they begin to blush with color.
8. Let cool in the pan; when lightly cooled but still warm, score into strips of your desired size. Let cool completely and then remove from pan. They may be stored for two weeks in airtight tins.

Getting Down to Biscuit: Vegan Jam Biscuits at Watertown Coffee, Seattle

There's nothing like a good biscuit, especially when it's tender, flaky, and extremely buttery.

But wait, what's this? At Watertown Coffee, their biscuits pack a delicious punch, and have the ability to challenge my buttery-biscuit desires, because you see, they're vegan.

On a recent visit the baker mentioned that her biscuits had received high praise--"better than Macrina's" was, I believe, the phrase tossed around--and after that, well, we had to try them.

But as for the superior biscuit, I really can't go down that road, because these are simply two different specimens of biscuit--and both delicious. Where the Macrina jam-filled biscuit is buttery and lightly crumbly, the Watertown biscuit is a little more...almost cookielike, or shortcake-y, and a little less crumbly. It is perfectly paired with a generous dollop of jam, and makes for an exceedingly sweet little morning treat (sizewise, they qualify more as breakfast accompaniment than main dish).

Biscuits from Watertown Coffee, 550 12th Ave., Seattle; online here.

Cutting Up: Tips on How to Cut Bar Cookies

Recently, New West Knife Works sent me a product sample of their most excellent Fusionwood Petty Knife. Now, the first thing I noticed is that it's really a beautiful knife--and they had kindly sent me the "Jessica" style, you know, since that's my name. I knew this was going to be the knife for cutting bar cookies.

But having a great knife in hand isn't worth much if you don't actually know the correct method--and this raises the question--wha is the correct method for cutting bar cookies?

With fancy knife in hand, I set out to find out. Here are some of the valuable tips I have found:

One tip, which I have found through trial and error, is that bar cookies are always easier to remove from the pan if you line it with parchment paper and leave a bit extra trailing up the side of the pan so that you have a "tab" to pull up after baking. No matter how well you may grease the pan, it's always easier to pull up the parchment from the sides, especially for the first few slices, which are notoriously hard to remove.

A tip I found on What's Cooking America is that to make cutting easier once brownies have cooled, score the bars right out of the oven--I recently tried this with a batch of the Baked brownie recipe, and it worked like a charm.

However, you want to wait until the bars have cooled entirely to cut them all the way through. Sometimes I will even let bars chill in the fridge for a half hour or so to get more firm so they don't come apart when cut.

When it comes to actually cutting, make long cuts the length of the pan with your knife--don't make a sawing motion, but rather move the knife in a line until it has made a clean cut. Between cuts, clean knife by dipping it in hot water and wiping with a clean, dry kitchen towel.

For easier serving, remove a corner piece first--this will give you an in to the rest of the goodness in the pan.

As for the knife? Some suggest serrated, but I always like a smooth finish, and think that investing in a nice knife is a good investment--and the New West one has become my go-to knife for cutting bars.

Orange You Glad? The Orange Glazed Cake Donut from Family Donut, Seattle

I like fruit, really I do.

Just not in dessert, where my philosophy is "if you're gonna do it, do it". I don't like the creeping suspicion that my sweet treat might be a little healthy. 

However, when it's in glaze form on a cake donut, as in the case of the Orange Donut at Family Donuts, a greasy spoon of a donut shop if there ever was one, I find it acceptable.

First off, it's a cake donut, which means that it's delightfully oily and decidedly not low-fat. Believe it or not, the citrus flavor permeating the fried dough is actually kind of nice--it cuts through the flavor of "fry" which can sometimes be lacking in dimension. The orange flavor is in the cake donut but also the glaze, which is applied liberally.

To put it mathematically? Crisp citrus orange flavor + hefty round of fried dough = TOTAL YUM.

Family Donut Shop, 2100 N. Northgate Way, Seattle.

Chess Pieces: Yellow Chess Cake Recipe

Is it just me, or does the phrase "light summer dessert" seem like a fancy way of saying "low fat, dull suffering"?

Luckily, there's an antidode: Aimee's Chess Cake, a recipe I found in The Cake Mix Doctor Returns . Similar to that St. Louis specialty called Gooey Butter Cake, this dessert is decadently, deliciously, delightfully, thick as a brick.

The recipe I adapted suggests cutting "into small bars because it's so rich"--but my vote goes for big, fat slices. Topped with candied nuts. Take that, low-fat dessert!

Yellow Chess Cake

Adapted from Aimee's Chess Cake from The Cake Mix Doctor Returns

Ingredients

• Vegetable oil for the pan
• Flour, for dusting the pan
• 1 package plain yellow cake mix
• 1 stick (8 tablespoons) butter, melted
• 3 large eggs
• 4 cups confectioners' sugar, sifted
• 1 package cream cheese, at room temperature
• 2 teaspoons vanilla
• 1 cup candied walnuts (I used these ones ) --these are optional but I like the texture and flavor they add

Procedure

1. Preheat oven to 350 degrees F. Grease and flour one 9 x 13 inch pan.
2. In a large bowl mix together cake mix, butter and 1 egg. Pat batter into greased 9x13 inch pan.
3. In a medium size mixing bowl mix together cream cheese, 2 eggs and sugar. Pour the cream cheese mixture over the cake mix batter. Sprinkle the nuts on top.
4. Bake for 35 minutes or until golden brown on the edges (the middle will still be soft but will set to a solid but gooey consistency as the cake cools).

CakeSpy Note: Like this cake? You might also enjoy Houdini Bars.

Role Reversal: Reverse Whoopie Pies for Serious Eats

What's a Reverse Whoopie Pie?

Basically, if you can imagine a Milano cookie going through a Hulk-like transformation into a supersized sweet treat, you've got the right idea.

That's right: these cakey whoopie pies pack all the flavor of the classic chocolate-filled buttery cookie sandwich, but without making any pretense of daintiness. This is treat of such proportion that it requires two hands to hold and all of your stomach to handle. Of course, if you want an even Hulkier variation, add peppermint extract instead of vanilla (and maybe a dash of green food coloring for good measure) for a chocolate-mint variation.

For the full entry and recipe, visit Serious Eats!

Well Bread: Delicious Bread Pudding with Banana Ice Cream at Deschutes Brewery Portland Pub

If I didn't have photo evidence, I might almost believe that this dessert had been a dream.

Coconut bread pudding with chocolate sauce, served warm with a healthy scoop of banana ice cream. And caramel, for good measure (At least, I think that's what comprised the whole thing: it's not on their regular menu, which leads me to believe it is a summer special--or maybe it was just there for that one magical evening when we visited?). 

Oh, dude, was it good. And what an unexpected treat: we devoured it at Portland's Deschutes Brewery Pub--a place better known for its hops-based carbohydrates than its sweets.

This concoction hit just about every taste and texture sensation you could desire in a dessert, and after pairing it with some of the pub's specialty beer, we definitely left feeling fat and happy--the ultimate carbohydrate coma.

Will it be there if you go? Why not find out? Deschutes has various locations in Oregon--visit their site to learn more and peruse the menus.

Ask CakeSpy: Green and Black Desserts?

Dear Cakespy,

I am throwing a party for my best friend. The theme is wicked the musical. I was wondering if you had any suggestions on what type of desserts should I serve. I would like if the food was green or black.

- Curious Planner

- - - - - - - -

Dear Curious Planner,

What a bewitching concept! When it comes to desserts that might fit the (play)bill, I do have a few suggestions, no black magic necessary.

Chocolate Pistachio Cake: If this deep, dark chocolate cake flecked with green pistachio tastes half as good as it looks on Use Real Butter, you'll be baking up some magic with this recipe.

Mint Chocolate Chip Whoopie Pies: Of course, the first thing that comes to mind is the classic ice cream flavor Mint Chocolate Chip, with that unmistable green hue which oddly does seem to echo the Witch of the West's face color. But if you want a delicious variation that won't melt all over, these pies are where it's at.

Moss Garden (chocolate ginger bark with green tea powder): I came across this recipe in the NY Times, in an article about bohemian New Yorkers and their various creative endeavors. This recipe is the brainchild of Brooklyn photographer, artist, musician, and apparently inventive confectioner Mark Borthwick.

Two-tone Pudding Pops: If you crave something cool, these easy two-tone pudding pops in pistachio and chocolate will have nostalgic, as well as flavor, appeal.

Witch Finger Cookies: Cliche? Perhaps. But with a hint of green food coloring, your point will come across clearly, and without a doubt, guests will eat these up.

Of course, if all of this seems delicious but perhaps a bit too hard, you could always put out a basket of Green and Black's chocolate bars, and I'll bet they'd disappear quickly.

CakeSpy Undercover: Doughnut Plant, NYC

You know that dream where you walk into a bakery and order one of everything? Well, Cake Gumshoe Leandra may not have quite lived that dream, but she must have come pretty close on a recent series of extensive taste-testing visits to NYC's Doughnut Plant, which she was kind enough to share with us (oh, all of the great photos are by her, as well). Read on:

Doughnut Plant – just the name alone conjures images of a secret lab where delicious, mysterious donut perfection is created. And it’s not really that far off from the truth. Descendant of pastry shop owner, Mark Israel began making his donuts with his grandfather’s recipe in a basement in the Lower East Side in New York City. His emphasis on quality ingredients, including seasonal fruit and fresh roasted nuts, has set Doughnut Plant on a level all its own in the donut and even bakery world.  He actually created the method of filling a ring donut with cream or jelly.

Critical acclaim is splashed on every wall – Saveur, New York Times, Bon Appetit, etc. The peanut butter and jam donut is lauded as of one of  Food Network’s “The best thing I ever ate” items.  It could be said that the gourmet donut trend was started by Doughnut Plant. And the quality lives up to the hype.

A bright, colored chalk handwritten sign lures the crowds with an advertisement of the masterful flavors. Inside, their signs, bearing scientific descriptions of doughnut names, draw notice as well.

On my first visit, near the end of the day, nearly all the donuts were sold out. Not surprising. What was surprising is that there was still a line!  My sister and I selected several doughnuts, with hopes to return a few days later and get a few more.

There they were, nestled in their wax paper bag. I love the sight of goods nestled in a bakery bag! Next to it, the counter, an artful ode to the doughnut – enhancing the experience.

What we chose: Vanilla Bean (yeast), Valhrona chocolate (yeast), Lavender (cake) and Carrot Cake (cake). Our thoughts:

Vanilla bean - simple perfection. Flaky vanilla glaze giving way to a delicious doughnut that has none of that “french fry” flavor doughnuts occasionally take on.

Valrhona Chocolate – while the doughnut it self is nothing overly special, you can actually TASTE the quality of the chocolate in the glaze. This is no Hershey’s, gang. So good.

Lavender – stunning. A soft, cakey donut encased by a sweet, salty savory fragrant glaze, with the lavendar flavor just strong enough. Incredible.

Carrot cake – a crumbly yet moist take on its non-donut relative – complete with cream  filling. Rich flavor of spice. Phenomenal.

Ok – I had to return for one more. The frosty white Tres Leches called to me…

Tres Leches – an INCREDIBLY moist donut filled with rich cream that isn’t too sugary. Delicious, unique, everything a high-end donut should be.

My second trip to Doughnut Plant was in the morning. Ah, it was quiet and less crowded and the doughnuts greeted me  with big happy morning smiles. I selected four more doughnuts: Blackout Cake (cake), Peanut Butter and Jam (yeast), Fresh Blueberry (yeast), and Creme Brulee (yeast).

Fresh Blueberry - oh my goodness – this donut is incredible. Sugary and fluffy with a crackly glaze of sweet blueberry perfect. I should not have selected this one first, as I am partial to blueberry and almost made myself sick on it when I had so many more doughnuts to officially test. 

Crème Brulee – very good – hardened sugar glad that actually crunches like the real thing, thick custard that isn’t overwhelming. My friend Eunice’s favorite. She came with me and brought milk in a thermos. She rules.

Peanut Butter and Jelly – ah, Food Network, I am so sorry to disagree with you! In fact I hate even saying this, but I just did not love this doughnut. I love peanut butter, and the glaze itself was delcious. I love jelly donuts. But perhaps I am too low brow for this. I love the crunchy sugar and fake bright ooze of a classic jelly donut. This specimen…tasted like a sandwich. The strawberry jelly, the peanut butter, the heavy soft doughnut emulating bread, I just felt like it was lunch time. It was just a lot all at once.

Blackout Cake – again, hate to say it but was not thrilled. The cake crumbs on top were a bit dry and though there was a fudgy chocolate filling, which was great, it was just like a big old piece of chocolate cake. Nothing doughnut-y about it. But if you love chocolate, I suppose this is your choice.

The morning was young and our doughnut lust was not quenched, so I went back for 2 more (+1 lavender cake for Eunice, who had not had it), Lavender (yeast) Fresh Blueberry (cake)

I had tried their respective counterparts and now was interested to see how these (probably my two favorite flavors) fared otherwise. Note, I am normally a yeast donut  fan all the way. Unless its like Entemanns…or…yeah ok I love donuts let’s leave it at that. (Yes, I realize the blueberry comparison has been..compromised).

Back to the action.

Lavender yeast – delicious  soft doughnut with a sweet glaze that held less lavender flavor than the cake.  If you are wary of lavender but want to try, this is the way to go. The cake one held more flavor and while more daring, was ultimately better in my humble opinion.

Ah, my #1 choice of the whole damn thing – Fresh Blueberry cake. I would have never guessed it, but this doughnut rocked my world. Sweet, flavorful glaze gives way to insanely moist, blueberry cake which will rival any muffin. This specimen is beautiful inside and out.

Of course, for drink offerings, you aren’t getting your run-of-the-mill coffee. There is Ronnybrook milk, chocolate milk and coffee milk, along with iced chai and organic iced coffee. Oh also, these donuts ain’t cheap, gang. Be prepared to spend $2-4 dollars per doughnut.Worth every penny.

Doughnut plant is a doughnut paradise. A doughnut lover's dream. Its unique flavors, high quality ingredients and great artsy vibe (opposite your regular cutesy doughnut shop) support it as an iconic New York Spot. It joins various places in the Lower East Side rich with history and local character, lauded as some of NYC’s best eateries. I LOVE DOUGHNUT PLANT.

For more of Leandra's adventures, visit her site, Snacks in the City; for more Doughnut Plant magic and information, visit their website.

Batter Chatter: Interview with Melissa Diamond, My Cake School - Giveaway Closed

People take courses online for all sorts of things--and now, cake is one of the subjects! My Cake School is an online cake decorating school with all sorts of tutorials, message boards, and other goodies (and a new CakeSpy sponsor). Now, without knowing too much detail, I'd go so far as to say that this schooling is far funner (and more delicious) than, say, required Math credits! But how does it all work? I got in touch with owner Melissa Diamond to find out. Here's the interview:

CakeSpy Note: Melissa has also kindly offered a free 1-year membership to My Cake School to one lucky reader! Find the details at the end of the post.

CakeSpy: First things first. Who exactly are you, Melissa Diamond? And what is your relationship with cake?

Melissa Diamond: I am a wife and a mom -- and I LOVE cake decorating.  I started a home-based cake decorating business years ago so that I could work from home--- now, I love to teach!  Cake decorating is so much fun--  anyone can learn!

CS: OK. Now that we've figured that out...what exactly is My Cake School?

MD: MyCakeSchool.com is my new cake decorating website.  I have a cake Blog that is open to everyone, and then other parts of the site that are for members.  Membership is $30 for a year-- With this, you can access my cake decorating video tutorials (over 100 so far). There are Message Boards available for members to share their experiences, ask questions, and request videos!

CS: What are some of the advantages of an online cake school versus taking a course in a physical classroom or kitchen?

MD: I think that both have their advantages---but what I like the most about MyCakeSchool is that you are able to see a close-up view of the skill being demonstrated as many times as you like.  Videos are permanently posted  and available 24 hours a day--so, there are never any scheduling conflicts! Finally, it is so much more affordable! $30 may buy a 4 class course in decorating.....or a cake decorating dvd-- but with my site, you have access for a year to sooo many more videos--there is always something new to see!

CS: What is your first cake memory? 

MD: Hmmmm.. I think that it was my 5th birthday-- My mom made me a cute cake with clowns on top----the giant swirls of buttercream with the plastic clown heads!! Do you know the ones?  They still sell them!

CS: As a professional cake decorator, what are your thoughts on cupcakes?

MD: I love cupcakes!  My favorite kind are just very simply decorated with a big swirl and a cute little topper or sprinkles! Or maybe the ones injected with cream.... or dipped in ganache.....

CS: Please, tell me something that people might not know about you.

MD:  I love decorating to LOUD music!  I can't do this in my videos though!

CS: What cookbook could you simply not live without?

MD: BakeWise: The Hows and Whys of Successful Baking by Shirley Corriher.  Such a great book--she gives you the science behind baking. 

CS: Morbid curiosity time: if you could envision your last meal, what would you have for dessert? 

MD: This is so hard! I'm going with banana pudding!

But wait, there's more! You can experience the magic for yourself at MyCakeSchool.com. And one lucky winner will win a year-long subscription for free! How do you put yourself in the running? Simply leave a comment on this post saying what cookbook you simply could not live without! One winner will be chosen at random--the giveaway will close on Friday, July 31 at 12 pm PST. The winner will be announced shortly after!

UPDATE: THE WINNER! We have a winner, friends, and it is Judy R., who says "My favorite cookbook is Confetti Cakes for Kids. Also the cake decorating blogs online". Congratulations, Judy!

Baker's Dozen: A Batch of Sweet Links

The internet doesn't make you fat, but the deliciousness featured in these links might. Happy Friday!

Have you heard? The Cake Vs. Pie Party coming up on August 9 is the hottest ticket in town, with mentions in Seattle Magazine and the Seattle Times!

Top it like it's hot: I like these cupcake toppers by Sarah Goldschadt.

A good brunch choice: Blackberry Champagne Cupcakes!

So you wanna open a bakery? Learn how to write a bakery business plan here (via Cupcakes Take the Cake) 

A Love Letter to the Mallomar: Including how to eat one.

Positively intoxicating: the Cherry Lambic Ice Cream Float, on the Kitchn.

Big Fun: a collection of world record-holding huge versions of various foods, including chocolate hearts, cookies, and wedding cakes.

Hope they don't hop: chocolate-covered crickets on your fro-yo in Brooklyn.

Sweet Love: Alicia Kachmar creates crochet versions of sweet treats (pictured top), and she was sweet enough to visit CakeSpy shop!

Happy happy joy Joy: CakeSpy got a surprise visit from the super-sweet Joy The Baker, who happened to be in town for a visit. It is highly suggested you check out her recipes for blueberry and red velvet black and white cookies.

Snickerdoodle Ice Cream Sandwiches by Peabody. Oh, I love you, Peabody.

How to Make a Tiny Gumpaste Baby with a Mold: A life skill you didn't know you needed, via Cake Central.

Sweet Memories: remember these delicious Apple Pie Bars?

Fat Mint: Mint Chocolate Chip Whoopie Pies, and a Whoopie Pie Bake-Off Roundup

OK, so I don't want to make you feel bad if you weren't able to make it to the Whoopie Pie Bake-Off at Oddfellows Cafe this morning.

But.

Dude, if you weren't there, you totally missed out. For so many reasons...but for the sake of brevity, I'll focus on just a handful of reasons why the event was totally sweet (and suggest that you read the CHS roundup too):

John Roderick loves Whoopie Pie: photo c/o Capitol Hill SeattleThe judges, including all-stars from all arenas: Rocker John Roderick, Chamber of Commerce head Michael Wells, ice cream entrepreneur Molly Moon, the Stranger's Christopher Frizzelle and Chelsea Lin of Seattle CitySearch.

The event was very well-planned: the crew at Oddfellows did a fantastic job of presentation, planning, serving, and sharing the Whoopie Pie love. And the cute posters didn't hurt, either.

The whoopie pies: ranging from classic creations to inventive riffs on the Whoopie Pie, the entries were as varied as the entrants, who ranged from professional bakers (Volunteer Park Cafe, Street Treats, Mini Empire Bakery) to at-home enthusiasts (yours truly included). There was even a gluten-free s'more variety by Jeanne of Four Chickens!

Audrey takes the job of Whoopie Pie tasting very seriously.The prizes: winners made out like bandits, winning awesome prizes donated by both Oddfellows and by yours truly (of course, the humor of fact that young children won this prize isn't lost on me).

The enthusiastic crowd: well, a picture would show this best. Here's before:

...and here's after:

Yup: people were ready to eat some whoopie pies, all right.

Of course, I'm not going to totally leave you hanging. My entry for Mint Chocolate Chip Whoopie Pies (inspired by my favorite ice cream flavor) went over rather well, if I do say so myself--and I'm willing to share the recipe. So even if you didn't make it, you can make some Whoopie of your own, in the safety of your own home.

Mint Chocolate Chip Whoopie Pies

Adapted from King Arhur Flour's Reverse Whoopie Pies

Makes 12-24 pies, depending on size

For the cookies 

• 1 cup (2 sticks 8 ounces) unsalted butter
• 1 1/2 teaspoons salt
• 2 teaspoons peppermint extract
• 1 tablespoon baking powder
• 1 1/2 cups (10 1/2 ounces) sugar
• 3 large eggs
• 4 1/2 cups All-Purpose Flour
• 1 cup (8 ounces) milk
• 2 cups (12 ounces) chocolate chips
• green food coloring, to taste (optional, but recommended)

For the filling

• 4 cups (24 ounces) semisweet chocolate chips
• 2 tablespoons (3/4 ounce) light corn syrup
• 4 tablespoons (1/2 stick, 2 ounces) unsalted butter
• 1 1/2 cups (12 ounces) heavy cream
• 1/2 teaspoon peppermint extract

Procedure

1. Preheat the oven to 400°F. Lightly grease (or line with parchment) two baking sheets.
2. Make the cookies: In a large mixing bowl, cream together the butter, salt, peppermint extract, baking powder, and sugar. Add the eggs one at a time, beating well after each addition. Add the flour to the wet ingredients alternately with the milk, beginning and ending with the flour. Add the green food coloring and mix until incorporated. Do this gently; there’s no need to beat the batter. Stir in the chocolate chips at the end.
3. Using an ice cream scoop, drop the dough onto the prepared baking sheets. Leave 2 to 2 1/2 inches between each cookie, for expansion.
4. Bake the cookies for 11 minutes, or until they’re barely set on top; if you see them browning on the bottom, they've baked too long. Cool them on the pan for 5 minutes, then transfer to a rack to cool completely.
5. To make the filling: Place the chocolate chips, corn syrup, butter, and heavy cream into a large microwave-safe bowl. Heat in the microwave for 2 to 3 minutes, until the mixture is very hot. Stir until the chocolate melts and the mixture is smooth. Add in the peppermint and stir one more time. Chill in the refrigerator, stirring occasionally, till the filling is cool room temperature. Remove from the fridge, and beat at high speed with an electric mixer until it lightens in color and thickens slightly. If the filling doesn’t lighten and thicken after several minutes of beating, chill for another 15 minutes, then beat again. Spread a generous amount of filling on one of the flat sides of the cookies; sandwich another half on top to form your pie. Repeat with the remaining pies. Store in an airtight container--it's better not to freeze these. Because the tops of the whoopie pies can be sticky, I'd suggest individually wrapping in waxed paper rather than plastic wrap.

Cake Bytes: Miscellaneous Bits of Sweet News from CakeSpy

Oh, hi friends. There are some sweet things I've been meaning to tell you about. Ready?

First, before I forget to tell you, CakeSpy was featured in the amazing magazine Cake Central. How cool is that? (pictured above)

Booyea! Totally sweet new card holders! Why settle for one when you can buy them all?

Whoopie! If you're in Seattle, and you're feeling hungry for something sweet, you must come to the Whoopie Pie Bake-off at Oddfellows tomorrow!

...but if you're not around for that, you can get a fix of awesomeness by coming to my artist reception on August 5 at the FriendShop at the Seattle Public Library (the Central location!).

...of course if you won't be around for that, at least say you'll come to the Pie Vs. Cake party on August 9.

Oh, and during the month of August I'm going to have some awesome originals and prints on show by CakeSpy Shop featured artist Mike Geno! More details to come.

Reminder: have you entered the Michelle Miller Cupcake Plate giveaway? Really, you should. But if you can't wait, you can buy them here.

Speaking of awesome giveaways, you can win some sweet CakeSpy stuff (starting Friday--in the meantime, read a fun interview with me) on the Renegade Handmade blog.

These aren't cake-related, but they are magical: new Egg Press cards at CakeSpy Shop!! (retail shop only)

Totally sweet: CakeSpy buddy Teresa (who, by the way, is the one who commissioned the above custom piece) surprised me with some delicious macarons from Bakery Nouveau the other day. They were so good, in fact, that the very next day I ventured over to West Seattle to get some more.

...one of which I shared with the uber-talented (and cute) Alicia Kachmar, who dropped by the shop while visiting from Pittsburgh this weekend, and guess what? Macaron fever must have been in the air because she had a sweet treat for me as well: a handmade crochet macaron! (P.S. Buy her stuff here!)

Yesterday while walking Porkchop the pug, I heard a small voice crying "Cake Sale!". Turns out the enterprising youngsters in my neighborhood had (intelligently) eschewed the cliche and quite frankly kind of lame Lemonade Stand for an impromptu Cake Stand. At a dollar a pop, the cake baked by 8 year olds was one of the sweetest things I've tasted in some time.