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Entries from February 1, 2011 - February 28, 2011

Friday
Feb182011

Scents and Sensibility: Spots for Sweet Aromas in Seattle

Though it may appear unassuming, the spot captured in the above photo is actually quite a special spot in Seattle. I have, through much painstaking research, determined that this exact spot, on 6th Avenue between Blanchard and Virginia, is where you get the absolute best doughnut aroma wafting over from Top Pot Doughnuts, which has its entrace one block away. Seriously. Just go here one morning, stand, and smell. It will make you so happy.

Although this is my favorite spot to catch a sweet scent in the city, there are several other very pleasant ones that come to directly to mind--feel free to add your favorites (for Seattle or beyond!) in the comments section below!

1st Ave. South near S. Holgate, SODO: It's no secret that I adore Macrina Bakery, which has several locations in Seattle. But it is my learned opinion that this facility (where they do much of their wholesale baking) smells the best. 

6th and Olive, Downtown Seattle: It always smells like bread baking under the awning of Il Fornaio. Could it be that they pump the scent out into the street to entice customers, as I've heard McDonalds does? Perhaps, but I'm not complaining.

Jackson and 20th, Central District: Though I'm not the biggest fan of their packaged baked goods, it always smells delicious nearby this large commercial baking facility for Franz Bread.

Phinney Ave N. and 35th, Fremont: Theo Chocolate's factory is bound to give you a Wonka-esque moment when you walk by and get a whiff of the chocolatey-smelling air at this intersection.

Pine Street and 10th Ave, Capitol Hill: Walking by Molly Moon's Ice Cream is like a study in willpower. The delicious aroma of freshly pressed waffle cones mingled with the creamy ice cream aroma is pretty appealing at just about any time of day.

Friday
Feb182011

Cake Byte: Cake Central Presents An Intensive Buttercream Technique Class in Seattle

Talk about news you can use (and eat right up). Here's the most delicious headline I've heard in some time: Cake Central Presents an Intensive Four-Day Buttercream Technique Class with Lucinda Larson.
 
It's true! Per a press release sent to me by the fantastic Cake Central, "we are proud to announce that Chef Lucinda Larson will be teaching a four-day intensive course on several buttercream decorating techniques."
Want to know what you can expect? Lucinda’s class includes four days of intensive, hands-on buttercream education for the intermediate to advanced decorator. Students will learn dozens of buttercream flowers and foliage piping in addition to learning and tasting different buttercream preparations. This fast-paced course will also include instruction on airbrushing on buttercream, color theory, color mixing, border piping, and figure piping. 
 
Want to know more about the teacher? Lucinda Larson is known for her buttercream work, gumpaste flowers, and extraordinary use of color. She has owned and operated a custom order bakery for over 14 years, and she has been teaching since 1981.
Want to know the nitty gritty? 
  • Cost: The whole thing costs $1,199.   A list of necessary tools and materials will be available at cakecentral.com.
  • Location: Radisson Hotel Gateway Seattle-Tacoma Airport, 18118 International Boulevard , Seattle, WA 98188
  • Dates: March 3-6, 2011. 9 am to 4 pm with a one-hour lunch break.
For all additional information, please visit cakecentral.com/classes/lucinda-larson.

 

Friday
Feb182011

Baker's Dozen: A Batch of Sweet Links

 Bus Cake! Via BusChick.Shake it up? Nah, let's Cake it up in advance of what promises to be the sweetest weekend ever! Here's a sweet batch of links to get you started.

Pie Versus Cake, scientifically speaking. (thanks, Elena!)

Sweet interview with a baker from Frostings Cupcakes in California!

Get on the bus: Seattle metro bus cake, and story, via BusChick!

Valentine's Day is over, but I still wanna eat these "Naked" sweets.

Hershey's Hugs hidden inside of cookies: a recipe I can embrace.

Palm beach brownies, for people who dislike the words "beach body" as much as I do.

Not just pie in the sky: if smokers get their own designated area, why not pie eaters? (thanks Julia!)

76 Levels of Bliss: In St. Louis, MO, a magical place called Park Avenue Coffee has 76 flavors (and counting!) of Gooey Butter Cake.

Creamsicle Conversation Heart Cupcakes: Once again, I. Love. Peabody.

The Holy Grail of Pecan Rolls, in Los Angeles? I'm intrigued.

Sweetburger: who doesn't love a burger and fries cake?

That's hot: Hot chocolate pudding is what love tastes like.

Le nom: Chocolate raspberry mini brownies.

Got leftover conversation hearts? Try this controversial pie.

Thursday
Feb172011

Cake Byte: CakeSpy Underwear Designs in the Works!

Today was more fun that most days when people asked me what I was up to, because I was able to say "I am drawing cupcakes, unicorns, and robots to have printed on underwear". With a straight face, because it was the truth.

Here's the mockup I am currently working on, for a three-pack of totally sweet undies, featuring my favorite characters, in hues inspired by some of my favorite dessert flavors and hues: mint green, chocolate brown, and cake-frosting pink. They feature a robot with the caption "awesome", a cupcake with the caption "sweet", and a unicorn with the caption "magical". Of course, it goes without saying that these captions are funny and true about the wearer as well. 

You don't have to tell me you'd wear them, because I already know. 

Coming soon to CakeSpy Shop!

Thursday
Feb172011

CakeSpy Undercover: The Salvadorean Bakery, White Center

Let's take a moment to celebrate new experiences.

I'm talking, of course, about CakeSpy's visit to The Salvadorean Bakery (what did you think I was talking about?).

This is a bakery visit that was a long time in the making. I've heard great stories; I've even sampled some of the goods (including their famous Tres Leches Cake). But until a couple weeks ago, I had never actually visited the retail location.

But oh, I was so glad I did. And you will be, too, when you go.

When you first walk in, you'll be impressed and delighted by the array of baked goods, in a big, beautiful expanse of glass bakery case. In a variety of colors, textures, and flavors, it's fun to take several minutes to decide on your ideal pastry assortment.

Ultimately I settled on a couple of the the Pastelito de Leche, the Sandino de Mango, the Pastel de Crema, and the Maria Luisa de Pina.

The Pastelito de Leche (rice flour cookie filled with sweet Salvadorean style custard), were sort of like sweet, milky custard-filled little empanadas. The crust itself wasn't too sweet but the filling was, which added a nice contrast, and it they were crusted with sugar which made them sparkle prettily in the sunlight (pictured top).

The Sandino de Mango (a cookie filled with mango jam), which were crumbly little morsels held together with a sweet, sticky jam which once again, was a nice contrast to the not-too-sweet dough.

The Pastel de Crema (white cake willed with bavarian creme, and dusted with cinnamon), was probably my personal favorite, with a thick layer of cream on top which kept the cake more moist than the other pastry specimens sampled, and nicely contrasted by the spicy cinnamon for a sort of horchata-esque flavor.

And finally, the so-pink-it-almost-hurt Maria Luisa de Pina (white cake filled with pineapple, topped with meringue), which was good, but a drier sort of cake (not stale--just drier in texture) so a good candidate to be paired with a strong, milky coffee, or ice cream, or both.

Of course, you'd be a fool not to try their specialty, the Tres Leches Cake. Officially, it translates to "Three Milks"--but unofficially, it translates to "Triple Yum".

Moreover, the baked goods were on the drier end of the scale, but as mentioned in the description of the Maria Luisa, this is not to say they weren't fresh. Now, maybe a reader or three can help here, but it seems that many baked goods which have roots in Central America do err toward dryness. Upon looking at several Pan Dulce recipes, it does seem that many of them call for shortening or margarine (or lard!) rather than butter as a primary source of fat--could this be the reason? Or perhaps the fact that in Central America, where coffee is also quite popular, pastries are made drier to pair well with it? (CakeSpy Shrug)

The Salvadorean Bakery, 1719 SW Roxbury Street; online at thesalvadoreanbakery.com.

Salvadorean Bakery on Urbanspoon

Wednesday
Feb162011

Red-Hot: A Treat-ise on Marilyn Monroe and Red Velvet Cake

If Red Velvet Cake were a celebrity, living or alive, who would it be?

If you ask me, the answer is clear: Marilyn Monroe. 

After all, Red Velvet is one hot number of a cake (the New York Times has even referred to it as "vampy"); Marilyn, one hot number of a lady. But not content to leave it at that, I've created a "Treat-ise" if you will of similarities between these deliciously sensual icons.

Life and Death in 1962: As it turns out, the first recipe for the iconic dessert referring to it as "Red Velvet Cake" was published in 1962. The cake had existed before that, it's true, its red color a reaction of its ingredients, but this recipe calls for red food coloring, which amps up the color and has become a signature of the cake. So while the cake had existed, this was the year that it began its ascent into legendary territory. Similarly, for Marilyn, 1962 was a remarkable year: the year of her death, and also the year she went from starlet to legend with legacy.

Humble beginnings and a Swanlike Transformation: Both Red Velvet Cake and Marilyn Monroe began their lives in much simpler, humbler ways than the icons that we now call to mind when thinking about either party, pastry or person. In the case of Red Velvet Cake, it began as the slightly ruddy-hued outcome of buttermilk and vinegar reacting while baking; it wasn't until years later that bakers began to play up this reaction by adding red food coloring (and lots of it) for the dramatic look. Marilyn Monroe came into this world as Norma Jeane Mortensen--at a very young age, her mother remarried and Norma Jeane took on the last name Baker(!). But it wasn't until the 1940s, when she bleached her hair blonde and took on the name Marilyn Monroe that her career really took off.

A Dramatic Signature Look: There's no denying that both Red Velvet Cake and Marilyn Monroe are both iconic in appearance. In the case of Red Velvet Cake, cutting into the fluffy white frosting which gives way to a highly contrasting, visceral red expanse of cake is a downright heady experience. Marilyn, with her platinum locks, contrasting dark arched brows, signature beauty mark and pretty pout, had the power to draw all eyes to her. Love 'em or loathe 'em, in both cases there is no denying that they're striking visually.

Do these icons sometimes cross into caricature territory, more alluring in looks than in reality? Perhaps, but as Marilyn once said, "It’s better to be absolutely ridiculous than absolutely boring." 

Haute Hotel Connections: Both of these icons have ties to another legend--the Waldorf=Astoria Hotel. In the case of Red Velvet Cake, it comes by form of an urban legend: 

One early story links it to New York. In their new “Waldorf-Astoria Cookbook” (Bulfinch Press, 2006), John Doherty and John Harrisson say that the cake, which they call a Southern dessert, became a signature at the hotel in the 1920s. (It is also the subject of an urban legend: a woman at the Waldorf was supposedly so taken with it that she asked for the recipe — for which she was charged $100 or more. In revenge, she passed it along to everyone she knew. The tale, like a similar one about a cookie recipe from Neiman Marcus, has been debunked.)

As for Marilyn? According to Wikipedia,

In 1955, Marilyn Monroe stayed at the hotel for several months, but due to costs of trying to finance her production company "Marilyn Monroe Productions", only being paid $1,500 a week for her role in The Seven Year Itch and being suspended from 20th Century Fox for walking out on Fox after creative differences, living at the hotel became too costly and Monroe had to move into a different hotel in New York City.

Of course, there's no mention of whether or not she ate the cake while she stayed there.

They both have Famous admirers. It's true: both are famously (or perhaps infamously) favorites of high-ranking notables. I wanted to say that both had Presidential admirers, but after much googling I couldn't find any pictures or references of past or present presidents eating Red Velvet Cake (what's up, Google, not responding to my "Bill Clinton eating Red Velvet" query!?). Although...the President...of the Borough of Brooklyn, that is, Marty Markowitz, was recently a judge at a Red Velvet contest. So Red Velvet does have a presidential admirer! Of course, Marilyn's presidential admirer--a fellow named Kennedy--notably involved an incident with singing (and cake?).

But even without Presidential admirers, Red Velvet is still a known favorite of many famous people, having received public love from Oprah Winfrey (arguably more influential than the President), Katie Holmes, and Russell Brand.

Silver Screen Sirens: Obviously Marilyn Monroe stole the show in just about every movie she was in, but Red Velvet has had its moment too: it was famously featured in the classic film Steel Magnolias and is often cited as one of the most memorable bits about the movie (at least by people I know).

Say "Cheese": Yup--cheese figures into the lives of Red Velvet and Marilyn Monroe--literally and figuratively, respectively. Red Velvet is arguably most deliciously (if not technically most authentically) topped with cream cheese frosting. Marilyn famously did "cheesecake" calendar poses.

Of course, if after reading this you're still not with me on the Red Velvet-Marilyn Monroe connection, I'll leave you with these bits to prove that I'm not alone in comparing this sultry red cake to blonde starlets. “It’s the Dolly Parton of cakes: a little bit tacky, but you love her,” said Angie Mosier (via the NY Times), a food writer in Atlanta and a board member of the Southern Foodways Alliance at theUniversity of Mississippi in Oxford. Also, Lux, a cupcake shop, has a flavor that they call "The Marilyn Monroe". What flavor? You guessed it, Red Velvet.

Tuesday
Feb152011

Sweet Giveaway: Cupcake Apron by Sugar Baby Aprons!

Dudettes (and, you know, choice dudes)...you could totally win the apron pictured above. (Model not included)

It's true: Sugar Baby Aprons, a company dedicated to "putting the fun back in cooking and baking" (yes!) has kindly offered up one of these sweet aprons for a giveaway, for one lucky reader (in the US only, please!). 

I know, I know, sounds too good to be true, huh? Well, it's not. All you have to do to enter is write a comment below, weighing in on this important sweet inquiry: 

What is your favorite late-night (midnight snack) dessert?

A heaping spoonful of chunky monkey ice cream? A sweet and salty batch of chocolate-covered pretzels? or perhaps you like to bring on the AM early and indulge in pancakes? Whatever it is, let your voice be heard! The giveaway will close one week from today, on February 22nd and noon PST! The winner will be announced shortly after.

Tuesday
Feb152011

Power Moves: The Power Cookie by Capers

I feel like we need to talk for a minute about one of my favorite "feels like health food" cookies: The Power Cookie. This beauty is the invention of Capers Markets (a Whole Foods partner in Canada), but luckily, here in Seattle we are close enough that they are readily available in Whole Foods stores. 

You may be tempted, upon looking at it, to think that this oaty, nutty, seedy, granola-y looking vegan (yes, vegan!) lump is kind of healthy. But you'd be wrong. It's delightfully full-of-fat, sweet but not overly so, and feels very indulgent. 

As BFF blog Everybody Likes Sandwiches says, 

The cookies are filling and with all of that good stuff crammed in, I certainly wouldn’t be adverse to calling these a breakfast cookie! While the ingredient list is long, these are simple to put together and they bake up really well too. If you don’t have applesauce on hand, but you do have an apple, just make your own sauce. One large apple should do it.

and -- even MORE awesome -- la belle Sandwich lady has come up with a "Bakery Hack" and made up her own version of the Power Cookie recipe! Since I've had the good fortune of trying her delicious baking, I would say that you could take this one on with confidence.

To find a Power Cookie, visit Whole Foods locations in Seattle or Vancouver (probably in-between, too); to try the recipe, visit Everybody Likes Sandwiches.

Monday
Feb142011

Yet More Sweet Art For Sweethearts: Titanic Themed Cupcake Illustration

One last bit of sweet art for all you sweethearts for Valentine's Day: this time, a screen to cupcake illustration adaptation of that classic film Titanic. The co-stars? Cake Winslet and Leonardo DiCakerio, of course! (original for sale here)

Happy Heart Day!

Monday
Feb142011

More Sweet Art For Sweethearts: Custom Romeo and Juliet Pie Painting

This Valentine's Day, the artwork I did for Bleeding Heart bakery wasn't my only delicious commission!

I also created a very sweet piece for a celebrity piemaker named Kate Lebo in Seattle. This one did present a challenge--said piemaker presented the situation to me as such: "I am a pie maker. My boyfriend has to avoid gluten. Is there any way you can portray this with star-crossed lover slices of pie?".

The answer, of course: yes. Yes, I can.

So what I did was create a scene of two pie slices atop their family flours, with the Romeo-pie, even though he knows that delicious Juliet may be the death of him, saying "Thou art my flour, sweet Juliet!"

Now, that's a love story we can all agree is totally sweet!

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