Sweet Art: Subtract for Illustration Friday

Does a proliferance of cupcakes subtract from their awesomeness? At least a couple of cynics seem to think so. But personally, I say shun the nonbelievers!

This sweet piece was done for Illustration Friday, where this week's theme is "subtract".

Baker's Dozen: A Batch of Sweet Links!

Like, OMG! CakeSpy is one of Gourmet's favorite food sites! There are simply no words that can express how honored your little Cake Gumshoes feel.

Curious about wedding cupcakes? Recipe Girl offers a comprehensive tutorial.

We told you that cookie sandwiches were the next big thing: NY Times weighs in on the Whoopie Pie.

Dessert chips with sweet salsa? We're on board.

Love the look of Peeps, but not the taste? Why not make your own? Here's a recipe and how-to.

Franny's Cup and Saucer in Point Arena, CA is our newest bakery crush.

Do you love chocolate? Then you'll love this comprehensive list of the 100 best chocolate websites.

This Dunkin' Donuts new donut flavor contest is strangely addictive.

Caramel sushi? There's no fish, thank goodness.

Peanut butter cayenne caramel bacon chocolate cookie bars: just one of the offerings from Seattle's newest specialty bakery, the Manderin Cookie Company.

Are your cupcakes looking frumpy? Class 'em up with these fancy cupcake liner jackets by Bella Cupcake Couture.

Creme that Egg!: the prolonged (and hilarious) death of a Cadbury Creme Egg. Thank you, thank you, thank you to Jules for sharing this awesome link.

Remember these? Marshmallow cones that taste like childhood.

ShamRock Shake, Rattle and Roll

St. Patrick's day may be over, but the ultimate symbol of green excess is still available through the end of the month. No, we're not talking about green beer--we're talking about that green monster of a cold confection, the Shamrock Shake.

There's something delightfully trashy about this shake, which has clearly resonated with the public--there's even a movement to make it available year round. But somehow, as attracted as we are to this never-found-in-nature-green drink, we can't seem to make ourselves cross the threshold of those golden arches--must have seen Super Size Me one too many times.

Luckily, we've come up with a solution to make something just as satisfyingly unhealthy at home--and this recipe actually has shamrocks. So bad it's good, in a rot-your-teeth-out sort of way; plus, with St. Patrick's day baking supplies on sale, it's also an extremely cost-efficient treat.

Shamrock Shake

Ingredients:

• A massive handful of green shamrock sprinkles (no, you may not substitute non-shamrock shaped green sprinkles)
  
• 4 ounces or so milk (we used soymilk--yes, we see the incongruity in this)
  
• A healthy scoop of ice cream 
  
• Small handful of ice cubes
  

Directions: Pour in blender; blend until smooth. Pour in your favorite glass that will allow the green to show through. Bask in the sugary green glory. Serves one.

* Optional note: Feel free to add Bailey's Irish Cream, Creme de Menthe or straight whiskey to taste. 

Taking it to the Sweet: Cupcake Street Art Takes Over the World!

When we recently did a cupcake street art installation in Seattle, we had no idea that it would garner such a reaction--we've gotten so much love and support, and the project was even featured on KCRW's Good Food!

Since then, we've received numerous emails from artists, crafters and bakers interested in spreading the sweetness in their own cities. We love this idea.

Want to take part?

Your mission, should you choose to accept: 

• Spread sweetness throughout your neighborhood or city by making up a batch of sweet (but not delicious) cakes--here's a tutorial on how we made ours--and leave them in unexpected spots for others to discover, with the idea that this will brighten people's day.
  
• Help us document the project! Most importantly, take pictures! Send them--and your stories--to jessieoleson@gmail.com and we'll write about your experiences!
• Spread the word! Put the CakeSpy URL (or your own, if applicable) on the back of the little affixed flags, so that people can read about the project if they are the lucky ones who find the cakes out on the street. 

Sweet Art: A Tutorial on How To Make Fake Cupcakes

Whether you're taking these to the streets as part of a sweet art installation or just want to decorate a room, these cupcakes are not delicious, but they sure are sweet. Keep in mind that this is more of a field guide; feel free to make alterations to suit them to your fancy.

Here's how we made ours:

You will need:

• Plaster of Paris (available at most hardware stores or Target-type places with a hardware or home section)
  
• Water
  
• Paint to dye the plaster (we used crafter acrylic paint--the type that is less thick)
  
• Cupcake cups (we used the silicone kind, but the paper kind work as well)
  

For the cake part: Mix plaster and water (usually 1 part each, but adjust to a pourable but thick consistency). You can mix up whatever quantity you'd like; generally we will do about 3-4 cups' worth at a time; with 4 ounce cupcake-cups, this will make about 8 or so cupcakes. Add a small bit of water-soluble paint (like a watery acrylic or gouache) in the color that you want the bottom part to be, and mix until the color is to the point you like it. Pour into the cups til they level off at the top.

Let these dry for an hour or so. It's ok to move on when they are hard, even if they are still slightly clammy to the touch.


For the frosting: Do the same plaster mix, but with whatever color you'd like for the frosting (we like pink best--so red paint). You can do slightly less, maybe 2/3 the amount that you used for the cake. Make this "batter" a little bit thicker though (by adding a little more plaster) so that it won't drip off of the sides when applied.

Using a spoon, gently put a spoonful on top of each cupcake, adding another spoonful to get a gentle "tiered" effect on the frosting, which will kind of melt into a pleasing cupcake frosting-y shape.


Optional for if you'd like to add messages: While still wet, insert toothpicks into center of frosting so that it will dry with the toothpick in. You can have the flags attached now or attach them later.

Let them set overnight or until they're hard and dry.

Now you're ready to place them on the street--or maybe just give them to friends--but whereever they end up, they're bound to make the world a little sweeter!