Cake Byte: Rampage Toys Art Show at CakeSpy Shop in May

Like, OMG. CakeSpy Shop is already sweet, but Capitol Hill's sweetest little spot is about to get a heaping dose of awesome overload.

That's right: Jon Malmstedt (you may know him as the evil genius behind Rampage Toys) is having an art show at the store in May!

Entitled 'Monsters, Cupcakes and Monster Cupcakes', here's the 411 from Jon:

This show will showcase paintings and toys from Seattle based character designer Jon Malmstedt - RAMPAGE TOYS!  Jon's work focuses on fun and colorful creatures that just so happen to be monsters.  Expect scenes of urban destruction a' la the classic films 'Godzilla' and 'Mothra', but with a bent in the direction of silly - instead of Godzilla think 'giant cupcake that has no arms.'  The show will include paintings, custom vinyl toys, handcast resin figures and a couple collaborative pieces done with the Cakespy herself - something for anyone who loves monsters, cupcakes, monster cupcakes or all of the above! 

Oh, and need we mention that actual, real, edible and delicious CUPCAKES will be in attendance?  YUMMY!!!

The reception will be on Thursday, May 12, 5-8 p.m. at CakeSpy Shop, 415 E. Pine St., Seattle WA 98122. Shop for Jon's work in advance here.

Peeping Yum: Leftover Peeps S'more Pie Recipe for Serious Eats

Easter is over, which means that all of the Easter candy is available at extreme discount (so glad!). And here's a perfect way to use those surplus sugarcoated marshmallow creatures: Peeps S'more Ice Cream Pie.

Made by filling a buttery graham cracker crust with rocky road ice cream, this frozen delight gets a sweet finish with broiled Peeps nesting on top, making for a treat that is as much eye candy as it is sweet to eat.

For the full entry and recipe, visit Serious Eats!

Batter Chatter: Interview with Jana Rosenlieb of The Cake Diva

Dude, that's a cake! Photo: Barbie Hull PhotographyLast week at CupcakeCamp Seattle 2011, I met a new friend: Jana Rosenlieb, aka The Cake Diva. She impressed me instantly in two ways: number one, she was adorable (see pictures below if you don't believe me), and number two, she was toting the most intricately constructed Fremont Troll inspired cupcake masterpiece. I loved her already, and so will you, after reading this interview:

So. Cake Diva. Tell me baby, what's your story? I grew up helping my Grandma Yancey (My Mom’s Mom). She made extra money Baking cakes, and catering. I was her helper. I licked beaters and grabbed eggs from the fridge. My Grandma was born and raised Amish. Everyone loved her cakes, and… well all of her cooking!
When she was finished baking, and cleaning up.  She would let me mix up crazy concoctions. I would mix eggs, flour, and sugar, salt and pepper. You name it! I would always try to get my Papa to eat it but he would refuse. He’d always ask “you trying to kill me girl?” My Grandma Yancey, my Mom and my Grandma Phifer (my Dad’s Mom) all taught me what I know. My Grandma Phifer was born and raised in Mississippi. She and my Grandpa also had their own catering business in Ohio before I was born.

I love baking and always have. My First apartment did not even have a stove or an oven. I had a hot plate and sunbeam fry skillet. But I had this great floor to ceiling tiled bathroom that steamed up better than any sauna. So I made coffee cake. I scrubbed my tub and filled it with hot water and filled this large bowl up with water so it wouldn’t float away and took my bread dough in to let it rise shut the door. I then baked the coffee cake in my sunbeam fry skillet. If you place a small rack inside and turn up the heat it acts like a tiny oven. Who knew tight? When it was finished that coffee cake was the fluffiest, and flakey coffee cake I had ever had. My Mom and Dad still talk about it.

About a year ago I was laid off. So I started rethinking what I was going to do next. So I decided to try cake baking for extra money like my Grandma. I started spreading the word that I bake. I bake for friends and friends of friends for “donation” for supplies.

I also entered last years “Cupcake Camp Seattle” and placed 2nd in the ‘Healthiest category’ with my “Vegan White Chocolate Mocha Cupcake”. In a vegan white chocolate Starbuck’s like cup.

Cake or pie? Cake always but then again I have never been known to turn down a great slice of pie!

Pants or skirts? Skirts! My sweet and very handsome husband is all REI and granola… and I am all Diva and skirts. He rolls his eyes at me and just says I love you!

Yes or no? Yes most likely….

Vanilla, chocolate, or strawberry? Hmmm...Chocolate covered Strawberries!

What aspect of cake makes you channel your inner diva? Ohh man so many aspects. The smooth velvety texture, the sweet yummy melt in your mouth goodness. There are endless possibilities, all the different recipes, and the artistry. I think quite possibly Congress could settle many debates, if only cake was served at the meetings. Cake indicates fun and parties. Who can argue while eating something so delectable? Perhaps it is because they did not have “Cake Diva Cake”!

What is the last delicious thing you ate? I ate one of my Vegan Gluten-free Chocolate Stout cupcakes. They had a whiskey ganache filling and were topped with a homemade Vegan Bailey’s style Irish Cream, butter cream frosting.  (That sounds a bit pompous huh…sorry) but I had not had the chance to taste it before leaving for Cupcake Camp. Well not this particular batch anyway. So when I got home. I was cleaning and grabbed one and was like this is awesome HAHAH.
Seriously though. We went to Vegas in February. I ate gnocchi with a marinara/ bolognese (which is marinara and fettuccini alfredo love child) sauce made with a white wine reduction, and imported Italian mascarpone cheese and it was topped with baby arugula. The flavors just danced in your mouth!  Man I am getting hungry!

Any plans to open a retail location? Yes, eventually! I would love to have a retail location or café style dessert place! I want to build clientele but it’s hard when you don’t have a commercial kitchen. Yet you need a commercial kitchen to build clientele but with out the clientele you cannot afford the commercial kitchen…AHHH… catch 22!

Please, tell us something I might not know about or expect of you. Surprise us. My son and I wrote 2 children’s books. It was something we did just to pass the time during the summer. I illustrated them, and he and I co-authored them. They are called “The Adventures of Angel and Mr. Kitty” depicted after our own crazy cats. They are available on Amazon.com or our website- www.angelandmrkitty.com

What is next for you and your business? I want to continue growing my clientele and get a commercial kitchen space. I want to be a household name. Maybe I will even have my own cooking show someday. I want people to dream about the Cake Diva! You know that song “Georgia on My Mind” and the lyrics say-

I said Georgia,
Ooh Georgia, no peace I find
Just an old sweet song
Keeps Georgia on my mind

Well I want those lyrics to go something like this.

I said Cake Diva,
Ohhh Cake Diva, one piece I find
Just a sweet, sweet slice keeps Cake Diva on my mind

...but before the music fades out, be sure to visit The Cake Diva online here! And on Facebook here!

Sweet and Tart: Lemon Blueberry Cake by Cake Gumshoe Sarah

CakeSpy Note: This is a guest post from Cake Gumshoe Sarah Spiller, a Seattle University student and dorm baking expert, who you may remember as being an entrant in the Pi(e) Day Pie Slam! Here's a roundup of her latest baking adventure:

While I certainly appreciate the bevy of fluorescent candy brought on by the resurrection of Jesus each spring, I felt that a Peeps and jellybean candy tray was not quite decadent enough to end our Easter feaster (as my sister calls it). I craved a baking challenge and butter and sugar in their most pure form: cake. A layer cake with buttercream frosting is a classic dessert that never fails to please. I knew I wanted some springy flavors like lemon or berries so when I stumbled upon (literally) this triple lemon blueberry cake, I knew I had found my Easter soulmate. A triple-decker stunner of a cake, this baby is three layers of lemon blueberry cake, filled with lemon curd and topped with lemon buttercream frosting. Yup--that’s lemon in every component, so if you can’t take the tang, get out of the kitchen.

But back to the most terrifying part of that lovely cake… lemon curd. A beautiful, creamy substance that involves the mysterious marriage of eggs and sugar as a result of medium heat and constant stirring. My history with curd, custard, and pastry cream has not been so hot. Once it comes time for the eggs and sugar to combine, I always end up with a lumpy, half burnt mess. So to avoid inevitable disaster, I tend to shy away from those deliciously difficult recipes. But I knew I wanted this cake, and so the curd had to be conquered. Fortunately the lemon curd recipe came from the trustworthy Martha Stewart, so I knew I was in good hands. As I stood carefully, constantly stirring my sugar, egg yolks, lemon juice, and zest, I was elated as I watched the sugar actually melt! And the ingredients all combine and become thick enough to coat the back of a spoon! To my great joy, the lemon curd looked just like the picture on Martha’s website and spread beautifully between the lemon blueberry layers.

The rest of the cake came together quite easily, just make sure to be really gentle when folding in the blueberries or you will end up with a very blue cake. The frosting was also quite lemony so if you aren’t as crazy about lemon as I am, you might want to decrease the amount of lemon juice. My family was thrilled with the appearance and taste of this cake, and I’m sure yours will too.

Here's the recipe for the cake.

Here's the recipe for the Lemon curd.

Seeking Sweetness: Daily Snapshot, Cuppie Easter Egg by Cake Gumshoe Teresa

CakeSpy Note: if you follow me on facebook or Twitter, you probably know I'm partial to adding bits of sweetness to my daily surroundings, via sidewalk chalk, small cutouts, and the like--I call it "gentle street art". Here's where I post a daily feel-good photo, for no particular reason other than to showcase these sweet little nothings, in hopes that they'll make you smile.

This wasn't done by me, but was inspired by my artwork: my customer and buddy Teresa made a totally sweet Cuppie-inspired Easter Egg!

Hoppy Easter: A Batch of Sweet Recipes, Love CakeSpy

Oh, hi sweeties. I just wanted to take a moment to wish you a very Hoppy--er, Happy--Easter! It is my sincere wish that it be full of treats, such as:

Cadbury Creme Eggs Benedict

Carrot Cake Truffles

Peeps S'mores

Peeps Pizza (Peepza)

Peeps Fluffernutter

Easter Candy Taco Plate

Cadbury Creme Deviled Eggs

Homemade Easter Corn

Leftover Easter Candy Cookies

Springtime Cutout Cookie Sandwiches

...or any of these Peeps ideas.

...or at least some Peeps-inspired art like this. 

...but then again, if you want to get to know your Easter Candy a little better, you can always check out this interview with a Cadbury Creme Egg. (more Creme Egg sweetness here)

Hoppy Easter, sweeties!

Sweetness in the Morning: Coffee Spanish Torrijas Recipe

Nomsies! A big thank you to Eagle Brand Condensed Milk and to Ingrid Hoffman, who were kind enough to share this recipe for Coffee Spanish Torrijas (described to me as "like Spanish French Toast").

Coffee Spanish Torrijas

Yield: 6-8 servings / Prep Time: 10 Minutes / Cook Time: 5 Minutes

Ingredients:

• 1 (14 oz.) can Sweetened Condensed Milk, divided
• 1/3 cup strong brewed coffee, plus 4 tsp., divided
• 3/4 teaspoon vanilla extract
• 1 large egg
• 2 to 3 tablespoons butter
• 1 (6 oz.) loaf French bread, cut into 16 (1/2-inch) slices
• Ground cinnamon 

Instructions:

1. HEAT oven to 250°F. Place small baking sheet in oven.
2. WHISK together 2/3 cup sweetened condensed milk, 1/3 cup coffee and vanilla in large bowl. Whisk egg in medium shallow bowl until blended.
3. HEAT 1 tablespoon oil in large skillet over medium heat. Dip one bread slice at a time in milk mixture, then in beaten egg, turning to coat both sides. Place 5 to 6 slices in heated skillet. Cook until browned, about 1 to 2 minutes per side. Place on baking sheet in oven to keep warm. Repeat with remaining slices adding more oil as needed.
4. COMBINE remaining sweetened condensed milk and 4 teaspoons coffee in small bowl to make topping. Drizzle topping over warm bread slices just before serving. Sprinkle with cinnamon.
5. For a citrus topping, stir 1 teaspoon lime juice and 1/4 teaspoon grated lime peel into topping.

Shake Me Up: Booze Shakes from Jimmy's in Brooklyn

So you've decided to go on a liquid diet, you know, to rid yourself of all of those toxins?

Don't despair, I've found something that you can suck through a straw instead of chew (and that makes it pretty healthy, I think): Booze Shakes from Jimmy's in the Williamsburg environs of Brooklyn.

You heard me. Booze shakes.

On their southern comfort food menu, there is a section dedicated to their shakes; on a board on the wall, it said “ask about our booze shakes”. Well, naturally we did, and it didn't take long for them to talk us into a White Russian Shake (not on the menu, but it was our waitress's first suggestion).

Like, OMG. 

Probably the creamiest, dreamiest thing you've ever tasted, the irish cream paired with ice cream was like a portal into the land of total decadence, with a boozy underbite which kept it from being too sweet, but (fortunately or unfortunately, depending on how you want to look at it) made it go down very easily and quickly. On this visit, Cake Gumshoe Mariah enjoyed ours with two straws along with a plate of sweet potato fries for the ultimate sweet and salty indulgence; a warning to drink slowly is in effect if you're not sharing, at least if it's as stiff as the one we got.

Jimmy's also boasts a rotating menu of desserts (Key Lime pie on the day of our visit, cobblers, pies, and various other items have been on offer in recent past); well worth a visit for fatty food and sweet treats.

Jimmy's, 577 Union Street, Brooklyn, NY. More info here.

Baker's Dozen: A Batch of Sweet Links

Hoppy--er, HAPPY--Easter Weekend! Let's make it a sweet one, starting now:

Golden ratios: All you knead to know, for baking.

CupcakeCamp Seattle 2011 Ruled: like you needed to hear it again.

No matter how you slice it: Slice Bakeshop is located in what might be the best-named town ever: Sugarland, Texas.

Unique Sweets: This Cooking Channel show will feature Seattle's High 5 Pie this weekend!

Cupcake Bites: Yes, please. (Thanks, Julien!)

Shine on: Two Cadbury Creme Eggs recipes by CakeSpy featured on Shine! (thanks, Nicole!)

Seattle's sweetest treats (and savories, too) come together at foodie fest Foodportunity, coming up on June 13.

Something to peep about: Homemade Peeps by Melissa Clark.

Looking for Easter fusion? Howsabout this Easter Candy Taco plate?

Grapefruit Campari Sorbet. Like, whoa, David Lebovitz!

What's shakin'? Bacon Toffee! Via Cherry Teacakes.

Sweet leftovers: Use your leftover Easter Candy to make these sweet cookies!

Don't Passover these offerings: Passover cupcakes from Crumbs! (thanks, Rebecca!)

...and don't forget: Cadbury Creme Deviled Eggs--there's still time to make a big batch for Easter!

Seeking Sweetness: Daily Snapshot, Don't Park, Just Donut

CakeSpy Note: if you follow me on facebook or Twitter, you probably know I'm partial to adding bits of sweetness to my daily surroundings, via sidewalk chalk, small cutouts, and the like--I call it "gentle street art". Here's where I post a daily feel-good photo, for no particular reason other than to showcase these sweet little nothings, in hopes that they'll make you smile.

...and in this case, I think we can all agree that this parking lot is far awesomer through my eyes.