Oh Darling: Cake Darling Sweets, Seattle

You know what rules? 

Getting a surprise delivery of free cupcakes. 

And--surprise--these ones, from CakeSpy Shop geographical neighbor Cake Darling Sweets, a special-order bakery (no retail storefront) in Seattle, were also gluten-and-dairy free.

But as devoid of the usual suspects of delicious as these treats might have been, they did not taste like deprivation. In fact, they tasted downright dreamy: we enjoyed the chocolate creme and lemon custard varieties. The chocolate was dense and had a lovely crumb (sometimes chocolate vegan cakes can be crumbly, have you noticed this?); the lemon was substantial, with an unexpected but nice lightly nutty-tasting cake, and yet refreshing, with a healthy dose of sweet frosting.

And the baker, Chelsea Lauren, is adorable and a dreamer, per her site:

I've got a few secret dreams written on tiny pieces of paper kept in my pockets or in various notebooks around the house. I have a stash of super secret recipes that I have spent hours upon hours in the kitchen perfecting.

I hope to, one by one, be able to share every vegan, gluten-free cupcake and donut and cookie dream that I have hiding up my sleeve! Thanks for checking out Cake Darling - I would love to hear from you sometime!

...but these sweet dreams can be yours if you're in Seattle or beyond -- she ships! Check out the website here, and the Etsy page here.

Seeking Sweetness: Daily Snapshot, The CakeSpy Book Has Arrived At CakeSpy Shop

CakeSpy Note: if you follow me on facebook or Twitter, you probably know I'm partial to observing (and sometimes adding) sweetness in the natural world and urban landscape. Here's where I post a daily feel-good photo or image, for no particular reason other than to showcase these sweet little nothings, in hopes that they'll make you smile.

Well, would you look at that. My book! It has arrived at CakeSpy Shop! You can go ahead and buy it! Also, come and see me on my upcoming Tour De Sweet Book Tour!

Going Dutch: Cake Gumshoe Kate Lebo Investigates the Dutch Letter in Iowa

CakeSpy Note: When I heard a rumor that Kate Lebo of Pie-Scream (I'll tell you more about THAT soon) was headed to Iowa to judge the pie contest at the Iowa State Fair, I had a request: FIND MORE ABOUT THE DUTCH LETTER. This elusive sweet seems to be an Iowa specialty...but why? Here's Kate's report.

1. “If it’s almondy and crispy, it’s Dutch” said Cassie Van Wyk of Jaarsma Bakery in Pella, Iowa. I’d asked her why so many of the peach pies I’d tried at the Iowa State Fair had almond extract in them. I’ve seen that addition in cherry pie, sure, but peach? It makes peaches taste canned! Cassie’s response also applied the baked goods she was selling me: Almond Banket (pictured below), St. Nick Cookies, and what I’d driven an hour down I-163 to find, Dutch Letter Cookies.
2. When Jessie Oleson found out I was going to spend two weeks in Iowa so I could judge the State Fair pie contest and spend some time baking with Beth Howard of The World Needs More Pie at the American Gothic House in Eldon, IA, she asked if I’d take on a sleuthing assignment for Cakespy. “Dutch Letters,” she said. “Ever heard of them?” Nope. What did they look like? “They’re S-shaped pastries. Apparently they’re an Iowan specialty.” The S-shape brought to mind the S-cookies my mother used to feed me when I was a small child in Southern California. She’s from Iowa, so the connection isn’t as far-fetched as it seems. That’s how my search started with a phone call to Mom.
3. “Dutch? I’m pretty sure they came from an Italian bakery.” There goes my S-cookie theory, I thought. “When we moved to Washington, I couldn’t find them anymore. They were the perfect snack for small kids because they were just a little sweet and soft, not crumbly or flaky, so they didn’t make a mess when you snacked on them.” That’s my mom, Ms. Practical down to desserts. I remembered S-cookies as being about five inches high, golden brown and lemony. And the texture--Mom had that right. It would dissolve in your mouth before crumbling in your lap. But Italian? That couldn’t be right. Dutch Letter Cookies are, well, Dutch.
4. So I asked my mom’s other sister, Gail, the one I’d be staying with in Des Moines, if she’d ever heard of Dutch Letter Cookies. “Oh sure. I have one in the freezer. But they’re not called Dutch Letter Cookies. They’re called Dutch Letters.” Ah ha! When I got to Iowa, my quarry would be waiting for me.
5. Gail's Dutch Letter had wilted in the freezer, but I could get the general idea with just a couple bites: flaky pastry stuffed with mildly-spiced sweet almond paste, studded with chunky sugar and arranged in an S-shape. Why an S? I asked Gail. “Santa? I’m not really sure.”
6. The day I met Beth Howard at the Iowa State Fair, it was 90 degrees in the shade but still not too hot for pork chop on a stick. While we wolfed down our snack, I told her about my Dutch Letter quest. “You have to go to Pella,” she told me. “It’s a Dutch community about halfway between Des Moines and Eldon, so that’s perfect. Most of the bakeries there make Dutch Letters, but the Jaarsma Bakery’s are the best.” A couple days later, after eating mountains of almond extract-flavored peach pie, I charted a course for Pella.
7. Pella has windmills. Huge windmills. Plus lots of antique shops, old European storefronts, and dutch bakeries, Jaarsma chief among them. When I walked in, I noted the white lace hats the workers wear and the fact that Jaarsma’s dry goods section carries De Ruijter, a Dutch treat I’ve been dreaming about since I last made it my daily midnight snack during a week-long stay in Holland. De Ruijter are essentially soft chocolate sprinkles you serve on hot toast. They melt where they touch the bread but stay crunchy on top, and unlike Nutella they have no nutritional value whatsoever. I picked up a box and made my way over to a pastry case full of S-shaped stacks of Dutch Letters. “Why the S?” I asked Cassie Van Wyk. “It stands for Sinterclaus. It’s also the easiest letter for our bakers to make. Way easier than E or an R.” Except for I, right? I asked. “We have those too,” she said, pointing toward a pyramid of boxed I-shaped pastries labeled Almond Banket. They’re surprisingly heavy. “That’s because they’re super-stuffed with almond paste. My boss says that one Banket is the equivalent of about four Dutch letters. When I have one, I have to share it with two or three friends.” Thinking of Beth and the folks that I’ll soon meet in Eldon, I added one to my shopping basket.
8. 
9. Cassie told me that Jaarsma is still owned by the family that opened the bakery in 1898. The owner is a direct descendent of founder Harmon Jaarsma, who brought traditional Dutch recipes with him when he emigrated from Holland. The spices they use in their Dutch Letters and other pastries are imported directly from Holland, as are their Pickwick teas, licorice, and De Ruijter. “We make our own Dutch Rusks though.” Dutch Rusk? “It’s a crispy, twice-baked biscuit (like zwieback or digestives) you dip in your coffee.” St. Nick cookies--thin spiced crisps in windmill and other shapes--serve that purpose as well. That’s how Cassie and I got on the subject of crispy almondy things. She said it’s still custom in Pella to have a plate of these crisps with coffee when guests come over. I asked her if she’s Dutch. “Nope, Bohemian. But I married into a very Dutch family.”
10. A fresh Dutch Letter tastes like a defrosted Dutch Letter times ten. It is a tidy mother’s nightmare--so flaky and light that pastry shards cling to your mouth with every bite. The almond paste inside gives the pastry some heft and substance, the way De Ruijter transforms toast into dessert. The almonds are ground so finely that the only suggestion this dreamy paste was once made of crunchy nuts is its unmistakeable marzipan flavor. It reminds me of an almond croissant, but you don’t have to work so hard to find the almonds hidden inside. My aunt’s guess was almost right--Dutch Letters were originally baked as special treats for Sinterclaus Day (the Dutch Santa Claus Day) but at Jaarsma you can have a Dutch Letter any day of the year. Thanks to the internet, that goes for all you non-Iowan folks too. Order on Jaarsma’s website and they will ship them straight to you.
11. I still don’t know why Iowans put almond extract in their peach pies. Could it really be just “a Dutch thing”? Gail says my grandmother uses almond extract, but we’re German. She puts pineapple in her peach pies too. God knows where that idea comes from. When I asked again why all things crispy and almondy are Dutch, Cassie brought a baker from the back out to help answer my question. She smiled at me over the glow of the pastry case, shrugged and said, “it’s tradition.”

To order from Jaarsma, visit their website; to see more of Kate's work, visit Pie-Scream.

Cake Byte: the Bake it in a Cake Bakesale Totally Ruled

So. If you didn't make it to the totally sweet Bake it in a Cake Bakesale last week at CakeSpy Shop, I feel very sorry for you. Because there were so many delicious treats and you didn't get to eat them!

But, I do feel for you, really, I do. And so here's a little slideshow of some of the sweet treats--a little virtual snack for you, including pictures of brownies stuffed with oreos, cupcakes stuffed with mini pies, and more! See you at the next bake sale, sweeties! Keep up with Megan's work on the Bake it in a Cake website!

CakeSpy Undercover: Mio Gelato, Portland OR

Guess what guess what guess what?

I love gelato, and it loves me back. See picture above. Proof!

Most recently, I loved it at a place called Mio Gelato in Portland, OR.

I hadn't read up on this place before going to Portland; I simply happened to walk by their NW 23rd location, thought "Gelato, yum!" and walked right in. Some reviewers said that the service hadn't been friendly, but I found it to be rather prompt and sweet. 

The case was well-stocked with interesting flavors; I went for a scoop of what I am pretty sure I remember as Oro d'Oro (a vanilla egg custard flavor) and the vanilla-caramel.

The Oro d'oro was the clear star, extremely rich and creamy and given a nice little je ne sais quoi-type contrast from what tasted like bits of lemon zest. 

The caramel was also quite good, but it got better when the custardy flavor got melty and mingled with it a little.

All said and done? A deliciously sweet gelato experience. 

Mio Gelato, Portland; several locations, find 'em online here.

Sweet Leftovers: Birthday Cake Bread Pudding Recipe for Serious Eats

When you have over 30 birthday cakes, you've got to do something with the leftovers. And you can only eat so much Birthday Cake French Toast.

Having found myself in such a situation following my recent 30th birthday party, I decided to get creative with the leftovers. Naturally, on the list was employing a trusted bread pudding recipe, but swapping leftover birthday cake for the called-for carbohydrate.

This makes for a deliciously buttery, buttercream-studded variety of bread pudding, soft and sweet in the middle, and punctuated by sweet, crunchy bits of frosting on top, which reached a semi-caramelized state during the baking process. Happy post-birthday, indeed.

For the full entry and recipe, visit Serious Eats!

Batter Chatter: Interview with Tracy of Simply Sweet Cake Pops

Cake Pops, are like, so in. There are amazing books about them, and they're doing extremely well in bakeries. So when I met Tracy, a totally sweet cake pop maker based in Kansas City, MO, with a custom-order cake pop business called Simply Sweet Cake Pops, I was excited to get the sweet scoop on her business:

True or false: Everything tastes better on a stick. I'd have to say true! Not only is cake on a stick yummier, corn dogs aren't too bad either.

What got you started in the illustrious world of cake-pop making? Back in 2006 I had a cake bite for the first time at a church Christmas dinner. It was love at first bite. I got the recipe and began making them for family and friends. At first I was more interested in creating different flavor combinations but after a while I jumped on the cake pop band wagon and began placing sticks in my cake bites. That opened up a whole new world of opportunities.

What, or who, keeps you inspired? I love to create. I really enjoy the challenge of making cake pops with my own hands. It gives me a sense of accomplishment. It is so rewarding to see the smile on a customers face when they see the cake pops they ordered for the first time. My boys (ages 1 and 3) are cake pop addicts. I enjoy making cake pops for them too but someday we will probably have to start a cake pops anonymous group.

You live in Kansas City, MO. What are some of the sweet treats that can't be missed for travelers passing through your great town? That's an easy one. The Corner Cafe. They have these amazing cinnamon rolls that are big enough to feed four people (or just me at four different meals -so good I won't share!) I hear they have great pecan sticky buns too.

Why do you think cake pops are so popular right now? First of all, cake pops are delicious. Second of all, cake pops are so versatile. You see cake pops at children's parties but you also see cake pops at weddings. Of course, they are one of the newest trends to hit bakeries but I think they'll remain popular for a long time.

What exactly is cherry chip cake? I feel like I don't see that one on too many menus, but it's on yours. A cherry chip cake starts out like a classic white cake... but chopped maraschino cherries are added to the batter. Just a bit of the cherry juice is added as well to give it that extra dash of flavor.

What is your personal favorite of your flavors? I really like my Chocolate Caramel Bliss. It's a rich chocolate cake with swirls of caramel, dipped in chocolate.

You also make some "risque" cake pops. Are these a big part of your business? Not until recently actually and I've only have a few orders for them. They've kind of been a secret but I guess the secret is out now!

On that note, I've got to ask. Your "boob cake" pops are extremely...ah, realistic. How do you attain the perfect nipple-texture? Well, thank you. Without giving away all of my secrets...it's all chocolate. I "painted" them on in multiple layers.

What is your next big goal or hope for your business? I would love to open a store front. As of right now I offer nationwide shipping and local pick up only.

For more, visit the Simply Sweet Cake Pops website!

Sweet Imprints: Peanut Butter and Jelly Chocolate Thumbprint Cookies Recipe

Pop quiz! What's delicious?

A. Thumbprint cookies.
B. Chocolate
C. Peanut Butter and Jelly
D. All of the above

The answer is D, and even further, they're better when all put together, at once. Case in point: buttery chocolate thumbprint cookies filled with peanut butter and jelly! A twist on several classics, I recently made these and based on how quickly they got eaten, I'd say that they were a big (sweet) success.

Peanut Butter and Jelly Chocolate Thumbprint Cookies

Ingredients

• 3/4 cup all purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1/4 cup unsalted butter
• 1/4 cup sugar
• 1/2 teaspoon vanilla extract
• 2 tablespoons light cream

Procedure

1. Preheat your oven to 400°F.
2. Mix the flour, cocoa, and salt in a large bowl. Set to the side.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter until it is light and fluffy.
4. Stir in the sugar and vanilla until incorporated.
5. Add the cream, mixing until it forms a stiff dough.
6. Break off a piece of dough and roll into a ball about 1 to 1 1/2 inches in diameter. Using your hand, gently flatten (it's ok if they crack lightly on the sides) and using your thumb, press an indent in the center. Repeat with the remaining dough. Place the cookies on two parchment-lined baking sheets, leaving about 1 1/2 inches between each cookie. In the center of each cookie, put either a small dollop of peanut butter or jelly. I alternated both, and even put both peanut butter and jelly in a few.
7. Bake until lightly browned (since the dough is fairly dark, look for a dull finish on top) and firm to the touch, 18-24 minutes. Transfer to wire racks to cool.

Cake Byte: BYOC Bring Your Own Cake Party at CakeSpy Shop Today

CakeSpy, several birthdays ago.Guess what? On August 1 CakeSpy.com turned 4, and yesterday I turned 30 and I want you to help me celebrate my birthday month.

Since I just turned 30, I definitely want at least 30 cakes in my life this week. So, from 12-4pm today, Saturday the 27th of August (the day after my actual birthday) I am having an open house party at my Seattle art gallery, CakeSpy Shop, which is located at 415 East Pine Street, Seattle WA.

The only catch is that since it's MY birthday, I demand that you bring ME cake. It can be a slice or a cupcake or (if you're so moved) a 7-layer cake, but it's BYOC (bring your own cake!). Presents not necessary, though I am not lying, if you brought me one I wouldn't refuse it.

I'll make sure to have milk, forks, plates, and napkins.

Open House: 12-4 pm

Location: CakeSpy Shop, 415 East Pine Street, Capitol Hill, Seattle.

Or buy stuff online at cakespyshop.com

Baker's Dozen: A Batch of Sweet Links

Happy birthday...to ME! I'm totally 30 years old today. Here are the links I think you should click today.

Today's my birthday! Go pre-order my book from your local bookseller as a birthday present to me.

...and tomorrow, rest assured I will be having this for breakfast: Birthday Cake French Toast!

Sweet home Midwest: A sweet article about the Minnesota State Fair (pie is included).

A bonnet in the Hat(teras): Scotch Bonnet Fudge sounds delicious!

Cherry Chip Cake, made using a cake mix as a starter. Nom!

For when your appetite for ice cream is, ah...huge: the magnum ice cream bar.

Chocolate Mousse Cake, straight from Utah. NOM.

Mac Attack! Macaroon recipe from Cookie Road.

Sweet literature: I was excited to see my friend Judi, who writes about sweet stuff a lot (and introduced me to the Mazurka bar!), this week. Buy her books!

Seeking vegan sweetness in Seattle? Check out Vegan Cakes by JennyMac!

Sea Biscuits: Delicious Hermit Cookies!

Sweet mallow: raspberry lemonade marshmallows!

Save the (sweet) date: on 9/1, CakeSpy fave Dahlia Bakery will be selling via the Macy's Food truck at Seattle Center!

What kind of cupcakes does a cupcake-shop-owner love? Get a sneak peek here.

Once again: it's my birthday. Pre-order my book, CakeSpy Presents Sweet Treats for a Sugar-Filled Life as your present to me. NOW!