Cake Byte: Decorate-a-Cupcake Nights at Bredenbeck's, Philadelphia

Now here's an event that sounds totally sweet: Decorate-a-cupcake Night!

It's a sweet event put on by Bredenbeck's Bakery in Philadelphia. Here's what they have to say about it:

It's that time of year again! Come join the fun on our sweet new patio each Friday in May at Decorate-a-Cupcake Nights. We'll provide fresh-baked chocolate and vanilla cupcakes, plus our secret recipe icing and all the toppings to build your own delicious cupcake.

Where: Bredenbeck's Bakery and Ice Cream Parlor, 8126 Germantown Avenue, Philadelphia, PA 19118

Dates: Fridays in May (May 4, 11, 18 & 25)

Time: 6 p.m. to 8 p.m.

Cost: FREE for children 12 and under; anyone older will be asked to make a small donation to our charity of choice.

Event will be held weather-permitting. In case of inclement weather, please call the bakery at 215-247-7374. For more information, visit bredenbecks.com.

Butter Me Up: Philadelphia Butter Cake Recipe for Serious Eats

Philadelphia Butter Cake. If you've never heard of it, are you ever in for a treat.

Philadelphia Butter Cake is a rich, buttery cake with a gooey center that's served in bar form. Judging by the picture and the name, you might be tempted to think that Philadelphia Butter Cake is similar to Gooey Butter Cake, a St. Louis specialty. But you're not quite right: while they have some similar characteristics, I'd call them more "cousins" than "twins". The Philadelphia version has two distinct differences from Gooey Butter Cake: first, the topping does not include cream cheese, and second, the base contains yeast.

If light-as-air-cakes are what you crave, then don't bother with this one. Though the flavor and appearance are in some ways quite simple, it's still definitely an indulgence. Philadelphia Butter Cake is almost indescribably rich: if you can imagine Gooey Butter cake without the cream cheese, and with a base that is somewhat like a crushed, compressed danish, then you're getting the right idea. It's like an opportunity to savor the very soul of butter in a compact, sweet square of pleasure.

For the full entry and recipe, visit Serious Eats!

Chocolate Souffle Cakes with Taito Truffle

Do not panic...but this dessert is somewhat healthy.

I recently received a press release touting the immunity-boosting benefits of this sweet treat, created by Master Chef Helene An, of Crustacean Restaurant Beverly Hills.

Chef An is pretty interesting: she studied Eastern Medicine in her native Vietnam and has incorporated its principles in her cuisine.  All of her dishes feature herbs specific to health concerns along with strengthening the immune system.

The dish was created for Valentine's Day, when An decided "she decided to feature her favorite herb, Tiato, in creating her Chocolate Souffle Cake.  The Tiato herb (a Vietnamese mint) increases circulation and facilitates digestion and adds a unique mint flavor to the cake.  Here is the recipe that I hope will spark your interest. "

Well, I will tell you, even though the romance of the big heart day is over, the recipe has continued to intrigue me. Here it is:

Chocolate Souffle Cakes with Taito truffle

Tiato truffles
4 ounces (120 grams) white chocolate, roughly chopped
2 tablespoons unsalted butter
3 tablespoons heavy whipping cream
1/8 teaspoon salt
1/4 c dehydrated tiato leaves (grounded)
1/3 c brandy

Chocolate Cake

5 tablespoons (77 grams) unsalted butter
1 tablespoon all-purpose flour, for flouring ramekins
5 ounces (165 grams) bittersweet chocolate, chopped
4 large eggs at room temperature
p teaspoon salt
3 tablespoons sugar
2 teaspoons cornstarch

Direction

1. To make the truffles: combine the white chocolate, butter, cream, and salt in a double boiler or in a heatproof bowl set over a saucepan of gently simmering water and heat, stirring occasionally, until the chocolate and butter are completely melted and smooth. Whisk in tiato powder and brandy.  Transfer the ganache to a shallow dish and refrigerate, uncovered, until firm.

2. When the ganache is almost set, make the chocolate cakes: Preheat the oven to 425 degrees F. Generously butter and flour eight 4- ounce ramekins and set aside.

3. Melt the butter and chocolate in a double boiler or in a heat proof bowl set over a saucepan of gently simmering water, stirring occasionally, until completely melted and smooth. Remove from the heat.

4. Put the yolks, salt, and half the sugar in a large mixing bowl and whisk just until blended. Add the melted chocolate mixture, whish well, and set aside.

5.       Put the egg whites in the bowl of an electric mixer fitted with the whisk attachment and whisk at medium-high speed until frothy. With the machine running, slowly add the remaining sugar and continue whisking until medium peaks form.

6.       Whisk half the whites into the yolk mixture until fully incorporated, and then gently fold in the remaining whites. Divide the batter evenly among the ramekins.

7.       Use a 1-inch diameter ice cream scoop or a measuring spoon to scoop the white chocolate mixture into eight 1-inch balls. Press a ball into the center of each ramekin and use the back of a spoon to a smooth the batter over the truffle until it is covered.

8.       Bake until the cakes are a dark chocolaty brown and dry to touch, about 7 minutes; they should have risen about ? an inch above the rim of the ramekins. Cool for 1 minute in the ramekins, then invert onto serving plates and serve.

Baker's Dozen: A Batch of Sweet Links

Today's theme: Brownies.

Tasty brownies from the rumored birthplace of the brownie: Chicago's Palmer House.

Possibly the best: the Baked Brownie.

Another good (different) brownie: Fat Witch Brownies.

Blondies? Brownies? Why decide? Blondie-topped brownies (pictured top)

Going blonde for a moment, here's an ode to the blondie.

And here's a recipe for blondies.

Like a crispie rather thank crisp edge? Try Frau Brownies.

POP! Goes the brownie.

Want to spice up your life? Ancho Pine Nut Brownies.

Brownie pie! Yesyesyesyesyes.

Brownie S'more pie: repeat yes-ing.

Have you ever eaten a brownie on a stick?

That's just nuts: nutella brownies!

Part brownie, part cookie, all delicious!

Another early brownie recipe: Lowney's brownies!

Regional Sweets: Mom Blakeman's Creamed Pull Candy

How can I describe Mom Blakeman's Creamed Pull Candy in a way you'll understand?

Well, here goes. First, imagine taffy.

 But not sticky like taffy. Maybe the smoothness of taffy, but with the melty texture of a butter-mint.

...but even more butteriness. Like a dab of buttercream frosting in there, too. But not a fancy meringue buttercream...more like the grocery-store birthday cake frosting that you probably would never admit you like to your foodie friends.

Imagine all of these separate aspects, and now swirl them into a sort of nugget of candy. A deliciously rich nugget of creamy candy. Now you're getting the idea of the magic that is Mom Blakeman's.

I honestly forget where I first heard about this candy. Maybe my college roommate, who was from Kentucky? Or perhaps one of my awesome friends in KY like Brigitte or Stella? I don't know. But I definitely know how I first tasted it: a reader, Melanie, sent me a tub of the stuff. Related: I like Melanie.

Naturally, I got curious about this sweet treat's pedigree. Founded in 1961, the company was founded by Mom herself--here's what I learned:

The website told me a little more about the candy itself: "The candy is better-known in local community as "cream" or "pull" candy. Creamed Pull Candy is a team effort involving several people to cook, pour it on cold marble, pull, cut, cream, pack and seal the candy. Making creamed pull candy is an art passed from generation to generation."

And then it told me the fascinating story of how the company took off.

 Maxine "Mom" Blakeman started making her creamed pull candy in her home in Lancaster, KY in the 1940's. She had a restaurant on the public square and made her candy available to her patrons. She was known for her generosity. During World War II, she always served any armed service men who came into her restaurant a free meal.

Residents of Lancaster who knew Mom Blakeman still talk of how she always had some candy for any school children who stopped by. After her husband passed away, she sold her large house to a couple on the condition that she could live in and make her candy in the two story garage on the property.

Mom Blakeman's candy was well known throughout central Kentucky. Mom Blakeman was encouraged to market her candy in 1961 by her good friend, Colonel Harlan Sanders, founder of Kentucky Fried Chicken. Upon her death in 1970, the business was passed down to a friend who worked with Mom. Changing owners only a few times, the company is family owned and operated with one focus...making great candy.

Sweet! I always love a good backstory with my delicious treat. And this is certainly a sweet one--I can understand why Mom Blakeman's is sought out from far and wide! It's exactly the type of treat you'd really miss if you moved away from a place where it was readily available.

Of course, happily, in the age of the internet, we can order online and get it delivered to our door. Should you want to do such a thing, hit up the Mom Blakeman's website here. I also found a creamed pull candy recipe here.

Sweet Art: CakeSpy's Mural at High 5 Pie

Oh, hi guys. You know how I love to (totally normal) do murals in bakery and sweet-shop bathrooms? I did a mural in the bakery bathroom at Cake Eater bakery in Minneapolis (now a doughnut shop) and another at Bluebird Ice Cream in Seattle.

Well, I just realized that I never told you that I did a third one, at High 5 Pie in Seattle.

If you've been to High 5 Pie recently and used the restroom, this is probably not news to you.

But if you haven't been, or if you happened to use the "not as awesome" bathroom (they have two), you might not have seen my mural. So I'm going to tell you a bit about it. Before I started, the bathroom looked like this:

But then I took out my pencil and started making marks on the wall. I made sure to make a sign so that I wouldn't be...ummm...interrupted.

And I broke out my paint and got to work.

The owner, Dani, had been concerned about my precious mural being graffitied--I didn't mind if it was, but it gave me an idea: what if I made it graffiti-themed? Sweet little pie taggers!

Here are some shots of the finished work. My apologies as bathrooms never have amazing light for photographs!

Of course, I fit in some little references to artists I love, like Keith Haring...

...and Banksy...

...and of course a taco in love with a hand pie, a love story that is not gonna work out, I don't think.

You can see me taking a picture in the mirror here. I painted all that!

So, if you find yourself in Seattle, go to High 5 Pie. Eat something delicious. And use the bathroom! But don't forget...

Thanks to High 5 Pie for letting me hang out in their bathroom for a long time!

Sweet Tarts: Leftover Jelly Bean Pop Tarts for Serious Eats

Leftover Jelly Bean Pop-Tarts: the perfect way to add some magic to your morning by making colorful use of your leftover Easter candy.

Preparing a homemade version of the popular store-bought pastries is extremely easy, and placing rows of jelly beans in the middle is a vibrant way to make use of any straggler candy. The jelly beans become soft and slightly gooey while the tarts are still warm; they form into flattened but soft little sugar lumps when cooled. Unlike fruit fillings which are somewhat able to masquerade as healthy, the sweetness of the candy takes these treats into firm dessert territory (or at least extreme morning indulgence). They're a fun treat to make with kids, and are bound to delight eaters as they discover the rainbow of color contained within.

For the full entry and recipe, visit Serious Eats!

Sweet Relief: Desserts to Eat When You're Sick

Being sick, to coin a phrase from the cinematic classic known as Wayne's World, blows goats. It's boring, you feel terrible, and you can't do the stuff you love. But being sick does not mean that you cannot eat dessert.

While I was sick recently, I was able to assemble some sweet findings on the most appropriate sweets to eat to ensure that you stay on the road to recovery in the most delicious way possible. What follows is a highly scientific report*.

* Not Really, Dopey! CakeSpy is not a doctor. If you are very sick, you may need more than just dessert to heal you. Go to the doctor!

Sore Throat / Coughing: Stick with soft stuff. While dairy may irritate some, others find the "coating" effect on the throat soothing. If you're one of the ones that is not irritated by dairy, then lucky you: it's milkshake and popsicle season. The coldness will numb and soothe; the sweetness will be delicious. Personally, I enjoy an Egg Cream when I have a sore throat; the bubbles somehow feel like they're "breaking up" whatever ails me, and, well, I really enjoy Egg Creams, too. Interestingly, salt can help kill bacteria, so if you want candy, a salted caramel or two might actually help. Also highly appropriate: gelato, pudding, panna cotta, sorbet, any soft dessert with lemon (such as pudding or custard or lemon curd). Drizzling honey on top of your treat is highly suggested, too.

Cold / Flu: People are always eating chicken soup when they have colds. But personally, I advocate doughnut soup. It's warm and soothing, and much more satisfying than that savory stuff. Green tea is also proven to up your antioxidants, which help soothe a cold--so why not get yourself some green tea ice cream or shortbread (or both)? Since the high vitamin count in fruits such as strawberries are also good for colds, I would also highly advocate strawberry shortcake. Honey and nuts, both key ingredients in Baklava, can also lessen congestion. 

Muscle Cramps: When it comes to tight, achy muscle pains, the key ingredients to relief are Potassium (including bananas, beets, and oranges!), Salt (speaks for itself), and Magnesium (including foods like dark chocolate, almonds, and oats). In DessertSpeak, that means "thou must eat Banana Cream Pie, topped with Salted Caramel and dark chocolate" (it exists!). Of course, you could also make banana pudding and use oatmeal cookies instead of nilla wafers, eat some chocolate-beet cake, enjoy an orange chocolate tart with a little salt added to the crust, or--my favorite potassium-salt-magnesium powerhouse: enjoy a banana split with crushed-up pretzels on top.

Headaches: Hey, I don't care why your head is in pain. If your head is hurting, some get relief from nutmeg, sesame seeds, almonds, and yogurt. Your dessert translation? Spice cake; a yogurt parfait with almonds, broken-up sesame seed candy and some honey (for yumminess); this nutmeg-maple cream pie also strikes me as highly restorative.

Stomach trouble: Ugh, something's rumbly in your tumbly and it's not pleasurable. How do you still get your sweet fix while helping to cure yourself? Ginger is very soothing on an upset stomach--in my opinion, make it candied, because a spoonful of sugar helps the medicine go down. In general though, you want to keep it simple. Many advocate the BRAT (Bananas, rice, applesauce, and toast) diet; in that spirit of keeping it simple, I suggest banana jumbos, rice pudding, apple pudding, and cinnamon sugar toast.

Hoppy Easter, Love CakeSpy

Hey, you! What are you doing on the internet today? Go eat some candy and hang out with your family.

Make something using Cadbury Creme Eggs--sure to delight everyone. You could make...

Cadbury Creme Eggs Benedict!

Cadbury Creme Deviled Eggs!

Cadbury Creme Egg Foo Young!

Cadbury Creme Scrambled Eggs!

or, you could sit together and read them this classic, entitled "Interview with a Cadbury Creme Egg".

...of course, if you need an activity that is fun for kids and adults, why not mess around with some Easter candy leftovers? 

Hoppy Easter to all, and to all a sweet day!

A Hot Cross Bun Story from the Land Down Under

So, if you live in the United States, it is highly possible that you've never heard of Ferguson Plarre Bakehouse. It's not so strange, really: they're a chain of bakeries in Australia. Two families started baking around the turn of the century in the 1900s: in the 1800s, by European settlers in the Land Down Under, the Ferguson family commenced retail business in 1901; the Plarres in 1911 mostly in the Northern and Western suburbs and both families soon established themselves as household names in Melbourne.

As I learned from their website, "Both families continued trading through both World Wars and the Great Depression despite the tough conditions. After years of refining their 'craft' and significant contributions to the pastrycooking trade both families merged their businesses to become 'Ferguson Plarre Bakehouses' in 1980."

But really, that's all just interesting back-story to an interesting tale I came across regarding that Easter favorite, the Hot Cross Bun. This bakery has a rather fun story attached to one of their best-selling holiday items, which went down in 1912 (100 years ago!!). Per their website:

“The Hot Cross Buns Episode”: Otto Plarre excelled at making Hot Cross Buns and became famous very quickly for his skill with this product. But his first attempt at supplying the Easter shoppers was disastrous! Otto had prepared a large batch of buns on Holy Thursday and they had sold exceedingly well. Expecting most sales the following day – Easter Friday – as was the case in Europe, Otto prepared an even bigger batch, only to learn that his new Australian customers did not shop on that day. He was left literally, holding the bag. Otto traditionally baked very rich hot cross buns. There was always as much fruit as flour and subsequently his Easter buns became very famous.

As I always say, "it tastes better with a back-story", and doesn't that make you want to taste these legendary buns? 

But wait, there's more: Ferguson Plarre doesn't just offer Hot Cross Buns, they also offer Chocolate Hot Cross Buns (HCB meets Cadbury!). Um, they also offer delicious ways to trick them out. A consultation on their bun page reveals that they suggest:

Ice Cream Hot Cross Buns, which are Hot Cross Buns: Slice & toast your favourite Hot Cross Bun. Put in a scoop of vanilla ice cream, dust with bun with icing sugar and drizzle lightly with maple syrup. Serve warm. Scrumptious!

Hot Cross Buns served with Cinnamon Butter: Combine a little caster sugar, ground cinnamon and unsalted butter. Cut the buns in half and spread with lashings of mouthwatering Cinnamon butter. Then just grill or place buns in the oven until the Cinnamon butter has melted and the buns have warmed through.

Hot Cross Buns served with Honey and Orange Butter: For a great treat, combine unsalted butter with castor sugar, honey and orange rind. Beat until the sugar has dissolved through the mixture. Spread the Honey and Orange butter over warm buns, take a waft of the aroma and let the family hoe into them! 

If you're in Australia, it's not hard to come by a Ferguson Plarre location; if you're stateside, you tell me where to get the best buns, and I promise I'll try to visit soon.