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More Postcards from the Road: Summer 2014

New Glarus Bakery - Linzer Cookie bar

I already told you about the first part of my epic summer trip, which started as a 3 week trip to Puerto Rico (read more about that via this post and this post) but then turned into an almost 2-month epic adventure to here, there, and just about everywhere. I ate pastries and did yoga (balance!) in more than 10 US states, worked on my memoir idea, and continued writing awesome posts for Craftsy.

But I haven't told you everything. So hold on to your pastry boxes, because there's still a bit of the journey left to go! 

When I last left off, I had arrived in New Glarus, Wisconsin, for a wedding. In case you've never heard of it, New Glarus is "America's Little Switzerland", and it lives up to its name in the ye olde-iest of styles.

On the eve of our arrival, the hosts had baked the jumbles from my second book, The Secret Lives of Baked Goods: Sweet Stories & Recipes for America's Favorite Desserts. What a fantastic welcome! And the same evening (why not) me and my sweet one went to the New Glarus Inn, where we sampled a bunch of desserts, including German chocolate cake, a lemon and cream slice (that's the one to the far right) and a lemon custard. Nice, nice, nice.

New Glarus Inn

The next day was the wedding. Beforehand, I spent some time tooling around the town. I'm not a huge beer drinker, but can occasionally get excited about a hand-crafted variety. So I checked out the famous New Glarus Brewing Company, which houses unlikely yet delightful imported "faux ruins" on the grounds. It's weird but wonderful. There, I tried a sampler. Some of the beer was not to my liking, but I rather enjoyed a seasonal variety they had called "Moon Man"--a "grapefruit session ale". 

New Glarus Brewing Co

Later on, the wedding occurred, and it was lovely. You'll have to forgive me, because while typically I am the cake paparazzi at the wedding, I had forgotten my camera in the car and had no pockets in my cute dress. You'll have to trust me when I tell you it was a decidedly nice cake. 

I can, however, tell you that the next day, I did have my camera when I checked out the New Glarus Bakery. While there have been some changes in ownership and management over the years, this bakery has been running pretty much continuously since 1910.  

New Glarus Bakery

I simply loved this bakery! It definitely had euro leanings, but had plenty of American classics, too. I thought these Wisconsin-shaped cookies were just adorable: 

New Glarus Bakery

and was delighted by the presence of springerle, a dry cookie which is great with coffee or tea. New Glarus Bakery

butter cookies? Not here. Sandbissen, however? Yes, they've got those.New Glarus Bakery

Everything we got there was quite agreeable. My personal favorites were the "turtle cream filled", a kind of caramelly spice doughnut filled with "kreme" type filling (love the stuff, what can I say)...

New Glarus Bakery

the eclairs, on a light puff of pastry filled with a decadent chocolate piped ribbon and custard cream...New Glarus Bakery

and the linzer cookie bar. Just look at this thing. Broken but still so tasty. Also, while not pictured, their nut horns were quite well received.

New Glarus Bakery - Linzer Cookie bar

Not far from the bakery was a great coffee shop called Fat Cat Coffee Company, where they also made many of their sweets on site. That's where I purchased this coffee cake (note: NOT crumb cake) which was rich in spices, nuts, and thoughtfully and generously iced. To further make me love them, they offered to heat it up gently. Score!

Coffee cake from Fat Cat Coffee, New Glarus

Next up was a family trip to Wausau, Wisconsin...but on our way, we stopped at a place called "Cave of the Mounds". There, I learned finally, that the difference between stalactites and -mites can remembered thusly: "T" is for top, as in hanging from, and that's how you remember stalactites; stalagmites are simply the only direction left.

Oddly, Wausau kind of reminded me of the railroad towns along the Jersey shore...but in Wisconsin, people are just nicer. And the cheese is better.

In Wausau, I hit up a cute coffee shop called Allister Deacon, but none of the pastries "sang" to me. This must have been a sign, because as I walked around the neighborhood I happened upon this bakery: Kreger's Bakery, Wausau, WI

And was delighted to have found an old school bakery fully stocked with just about everything, with an emphasis on doughnuts. I also noticed something in Wisconsin: they like crescent-shaped cruller doughnuts. I saw them at more than one establishment. See them on the bottom shelf here, looking vaguely banana-like? Kreger's Bakery, Wausau, WI

They also had "donutzels".

Kreger's Bakery, Wausau, WI

I picked up several doughnuts, including a crescent shaped one, which promptly broke in the bag but tasted just fine.

Kreger's Bakery, Wausau, WI

I also got a Cowboy cookie for about 55 cents (yes!). I couldn't resist, given my deep history with cowboy cookies.

Kreger's Bakery, Wausau, WI

It was an interesting cookie: cakier than I expected, but not in a bad way. The flavor was spot on. It was like eating oatmeal cake in cookie form, fortified with chocolate and nuts and stuff. 

Kreger's Bakery, Wausau, WI

The rest of the day was busy with family stuff, so that was the only bakery I got to visit in Wausau, but don't worry, because there was more sweetness ahead for me. Plus, I saw these guys on my walk back to the hotel.


On the day of my birthday, my sweetie's brother and his wife gave me a new friend. Two, actually. New Friend

I was also given a birthday card with a unicorn. It was almost perfect, but I made it totally perfect with a few easy edits. Birthday card

After breakfast, we headed to the Wisconsin Dells to meet up with my friend Briana for my birthday (my birthday!). I made her and my sweetie go on a roller coaster with me (they were scared and sat in the middle; I sat in the front with a 10-year old), and play mini golf. Ice cream

We also got some ice cream from the mini-golf snack stand, which was from The Chocolate Shoppe in Madison. Seriously--so good. Creamy.

I got the "Fat Elvis" which was a delicious melange of Elvis-y flavors (no bacon): peanut butter, banana, chocolate. I loved this cone til the moment it was gone. My friend got a strawberry cheesecake flavor with chocolate bits. Seriously! 

Birthday ice cream

After our visit, we started driving back to Santa Fe. I was treated to this sunset on my 33rd birthday.Birthday sunset

To tell you the truth, our stops were minimal, although I was surprised and delighted at a Walgreens to see that they now have a private label version of Gooey Butter Cake! Maybe now it will become a Thing nationwide (it should be).

I did stop to do yoga in Lincoln, NE, because it was a good place to add to my list of 50 states of yoga (I'm up to about 20 now). We learned about a phenomenon known as the sticky bun, but I'll be honest: the ones they had left looked past their prime so I will try them next time I'm in NE!

Now, what I am going to tell you at this moment might be controversial, but here goes. In Colorado, I went to a dispensary and checked out marijuana edibles! There are some creative flavors out there. I'm saying no more, but it was interesting to see this world that is now legal in CO.

Marijuana edibles, Colorado

I told you that was all I was saying!

A huge unexpected highlight awaited in Colorado Springs. We were passing through on our way to Santa Fe, and since I'd never stopped there I wanted to visit a bakery. But which one? A quick google search revealed very quickly that the real only option was the one with the best name: Boonzaaijer's Dutch Bakery. To tell you the absolute truth after looking at that nutty name I didn't even register other bakeries as real options. (kidding! actually, a lot of the other bakeries looked good). Here's the bakery:

Boonzaaijer's Dutch Bakery, Colorado Springs

Boonzaaijers Dutch Bakery, Colorado Springs

My choice of bakery stops was a delicious success. I was advised by an employee that choosing anything with bavarian cream was a good decision, so I started with a Napoleon. I probably don't have to tell you it was good, because even in retrospect that seems pretty clear from the photo. It was seriously so good, though. 

Boonzaaijer's Dutch Bakery, Colorado Springs

We got a flourless chocolate cake, too. It was on the drier side than a decadence cake, but overall quite nice.

Boonzaaijers Dutch Bakery, Colorado Springs

Was there room for an almond filled cookie? Yes, of course. And it tasted like a marzipan pop-tart (aka, AWESOME). We also got a filled speculaas and an almond tart.

Boonzaaijers Dutch Bakery, Colorado Springs

We also got this thing. I'm not usually one for light as air desserts, but it seemed an exception could be made. 

Boonzaaijers Dutch Bakery, Colorado Springs

The bakery also had a Euro retail area featuring licorice both sweet and salty and several mixes and candy. Overall, a wonderful stop in Colorado Springs. I could not have been more charmed or sated. Go there.

Boonzaaijers Dutch Bakery, Colorado Springs

Returning to Santa Fe, my sweetie surprised me with a belated yet still welcome birthday cake. Believe it or not, it's one of our favorites: the chocolate decadence cake from the local Whole Foods bakery. They do a very good job, and this one tasted especially sweet. 

Birthday cake

Now, I'm back in Santa Fe for a while, and I'm happy to be settled in one place for a bit. What I'm not quite ready for yet is fall--while I love a nice pumpkin latte or pastry, I'm still ready for summer to go on a bit longer. Ice cream and warm days for liiiiiiiiife!

Oh! I just realized I forgot to tell you, I was reunited with my favorite bike (it's been in storage for close to 2 years!) 

I want to ride my bicycle

Hope it's been a magical summer for you.

Happy summer, happy belated birthday to me, and thank you for sharing my summer adventure, sweeties!

Love, CakeSpy


Make Your Cakes Sparkle...Literally

Looking for a way to make your cakes extra special? Treat them like a Jersey girl heading out to a club: add LOTS AND LOTS OF GLITTER!

Aw, just kidding. About the Jersey girls, that is. But when it comes to cakes, the more sparkle the better. Learn the many ways to use and create edible glitter, shimmer, and shine in this post.


Tips for Adding Motion to Your Artwork

How do you make art move? Especially if it's a 2-dimensional illustration? Believe it or not, there are ways to capture movement even if you're drawing something as simple as a stick figure. Check out this post to discover some of the best ways to add motion to your artwork. Full post here!


Baker's Dozen: A Batch of Sweet Links!

Rugelach, Whole Foods, Santa Fe

I got the above cookie (chocolate rugelach) at Whole Foods in Santa Fe. It tasted better than I thought it would--in fact, it tasted really, really good. 

This link has literally nothing to do with cake. But it has something to do with a magical unicorn that paid a visit to hospice families, and it warmed my heart to the max.

I find LeAnn Rimes extremely unfortunate. However, I *love* her birthday cake.

School's back in session, but it's still HOT. You deserve a fashionable ice cream pop.

It's late for Labor Day, but still prime time for grilled desserts while the weather still permits!

How to add motion to your illustrations. A helpful guide for artists!

In case you missed it: awesome creative prompts for artists of all sorts.

A fantastic article about the history of eating out in New York.

How to draw mixed media flowers. Vibrant and cool.

Emulsify like a pro with this sweet breakdown of emulsification in baking

Somewhat related: the many purposes of eggs in baking.

Can you use waxed paper in baking? Yes and no...it depends on what you're doing. Find out more here.

Book of the week: Ovenly: Sweet and Salty Recipes from New York's Most Creative Bakery. I had never heard of the establishment which published this eponymous book, but I'd like to visit, after discovering this treasure trove of recipes including (but not limited to) blueberry cornflake muffins, banana nutella coffee cake, burnt sugar cookies, mustard spice cookies(!), and more.


Shoe Bakery: Omigod

Photos via Shoe BakeryPerhaps I'm showing my "(very) minor internet celebrity diva" side in saying this, but here goes: I rarely get so excited about something that I must blog about it immediately. After all, a blog post typically involves a lot of stuff: taking pictures, editing and cropping pictures, checking my spelling, baking a cake or going to a bakery, eating it. Life is pretty hard. 

But this one, I needed to share right away. These goods are sweet, but not to eat: sweets-themed shoes by Shoe Bakery. Oh, and I don't really care if you already think this is old news. It's new to me, and it's my site, nyah nyah nyah.

I love shoes. Shoes and glasses are my accessories of choice. And regarding the former, these ones get me excited, because they involve one of my other major passions: sweets. 

I'm going to mostly shut up now other than to tell you they have heels and flats, all sorts of sizing, and are moderate in price ($70-150 for the most part)...and now, I'll just show you some of the goods. I can't imagine that you won't be as excited as me. 

Find out more, and shop, on shoebakery.com.



Batter Versus Dough: What's the Difference?

Batter. Dough. Both are stages in the baking process, and both tend to yield tasty treats. But what exactly is the difference between batter and dough?

Anecdotally, most people tend to refer to more liquid concoctions as "batter" and more solid mixtures as "dough". We tend to refer to each for certain dishes: cookies and pie crust are made from dough, whereas cakes are made from batter. But when does batter become dough, exactly? Is there a rule which governs baking mixtures?

Could a cookie ever be made from batter, or could cake ever be made from a dough?

As it turns out, a bit of internet research and delving into baking reference books reveals that yes, batter and dough are different. And as you might suspect, it has to do with moisture content. 

If you're a professional baker, you might already be aware that there are official ratios. This document I found online detailed them:

See? It's a ratio thing. According to this, the more flour that is added, the more firmly planted a recipe is in "dough" territory. 1 part liquid to one part flour is definitely batter; 1 part liquid to 2 parts flour is a firmer batter, but definitely still batter; once you start adding more flour, it transcends the barrier into dough territory.

Well, that answers that--there are rules! 

The misfits

Meringues by Jess

Still, this document doesn't answer every batter versus dough question. Can we assume that the "flour" here can be translated as "dry ingredient" for other, harder to classify recipes? For instance, coconut macaroons (some types are made with coconut, condensed milk, and eggs, no flour in sight)...or what about homemade candy corn (confectioners' sugar gives it a sturdy, dry texture that I refer to as "dough" in my recipe).

And what of recipes for confections such as meringues? Is that just a "mixture", or would it be ok to call it a "batter"? 

Also, here's one final one for thought: though bread is definitely made with dough, what about the brief phase when you're adding wet ingredients...is it, for a few minutes, batter? 

I don't have the answers to the above, but welcome your comments, my sweet readers!

Can batter and dough ever be combined?

Well, duh. Of course. Stuff your cupcakes with cookie dough and you'll find out how wonderful the combination can be! I helpfully have a recipe right here for you (what can I say, I live to give). If you like the idea of that recipe, I should say that I also have a recipe for cinnamon rolls (dough) stuffed with cookie dough. That's a double dose of dough, but it's good for what ails you. 

Which do you like working with more: batter or dough?


Fried Peanut Butter Crescent Bombs

Photo via Pillsbury

Some days are easy; some are hard.

I've found, though, that a a sweet treat can do wonders in terms of turning the latter into the former. Case in point: this fine specimen, called "Fried Peanut Butter Crescent Bombs". Talk about an explosion of om nom nom: these are basically like peanut butter filled croissants, deep fried and coated in sugar. That's a day-maker if I've ever heard of one.

While this recipe very much fits in my world view, I can only wish it was mine: it was part of a roundup Pillsbury sent me a roundup of their "State Fair-inspired" recipes. This isn't the only bit of wonder in that collection: it also includes such classics as churros on a stick to deep-fried candy bars to pizza cones. OMG! 

But I'm sure you're ready to move on to the bombs, so here's the recipe. I hope you enjoy it as much as I did!

Fried Peanut Butter Crescent Bombs

Courtesy of Pillsbury

Makes 16 servings

Prep time: 15 min / Total time: 35 min

  • 2 cups peanut butter
  • 1 can Pillsbury "Place and bake" refrigerated crescent rounds
  • Canola oil for frying
  • Powdered sugar for dusting


  1. A day ahead of serving, line sheet pan with cooking parchment paper. Place 32 individual tablespoons of peanut butter in pan. Freeze overnight.
  2. On serving day, heat oil in heavy saucepan to 350°F.
  3. Separate dough into rounds. Cut each into 4 equal pieces. Wrap each piece of dough tightly around 1 frozen spoon of peanut butter.
  4. Fry each filled dough ball in hot oil until evenly browned on all sides. Cool about 5 minutes. Sprinkle with powdered sugar. Serve warm.

What's your favorite fried treat?


Desserts You Can Make on the Grill

Desserts on the grill = perfect for Labor Day. And they're all so quick to make that you could make them same-day, which means this post is perfect for procrastinators like you and me. Here's the full post.


Cake Byte: Win CakeSpy Art!

Guess what? You could WIN this original page of black and white line illustrations I did for my second book, The Secret Lives of Baked Goods: Sweet Stories & Recipes for America's Favorite Desserts . Find out how on my Facebook page!


Creative Prompts for Artists

Sometimes we could all use a little help, creatively speaking. When you need a little extra energy to keep on creating, I would like to offer up these sweet creative prompts I've come up with. They'll have you looking at the commonplace in a new way, opening a new world of creativity to you! Check out the full article here.

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