Help a Spy: What's the Best Bakery in Seattle?

I need your help. I personally (as Seattle-based dessert blogger and self-proclaimed "Moderate Internet Celebrity" Jessie Oleson, A.K.A. CakeSpy) need your sweet assistance!

This website is wrapping up a huge contest called "So You Wanna be a CakeSpy?", wherein hundreds of bakers from all over the country submitted recipes inspired by CakeSpy Presents Sweet Treats for a Sugar-Filled Life for the chance to win a free trip to Seattle to hang out with me and visit some of my favorite local bakeries. OMG!

Here's where you (and anyone you'd like to ask) come into the picture. Where do you think I should take the winner? Sure, there are plenty of amazing bakeries in Seattle — but which one takes the cake? Will it be a battle between the big famous cupcake shops? Or is it a delicious off-the-beaten-path destination? I really want to pick the best place, so I need sugar-loving Seattleites to weigh in! This is a chance to show off Seattle's stunning array of bakeries.

So, Seattleites (or people who are in the know about Seattle sweet spots): Where would you take someone from out of town for the very best pastries in Seattle?

Gelat-o-Clock: A Visit to Gelato Classico, San Francisco

When it comes to Gelato, the setting is a big part of the experience. It is, as I like to say, a “strolling food”, so all the better to have sweet surroundings while you stroll and enjoy your treat.

That having been said, in San Francisco, I felt it necessary to try some gelato in the so-italian-it-hurts North Beach. It's touristy, but it's fun. I also love Stella Pastry there, by the way.

So after consulting the best source for fast information (um, twitter), I learned that Gelato Classico was the place to hit. So after touring Tcho, I strolled on over for some gelato.

I chose a scoop of the crème brulee paired with the dark chocolate. I'll tell the truth, with flavors like tiramisu, chocolate-hazelnut, a good-looking vanilla bean, and many others, it was not an easy thing to decide. But here's the happy thing: It was a good decision.

I strolled my gelato over to the park, where every single person around me proceeded to say “Omigod where did you get that?”. I think I may have single-handedly caused a big rush at the gelato place in this way, because it really was a sunny and perfect type of day for a chilled treat.

The caramel-vanilla crème brulee flavor didn't have the toastiness of crème brulee, tasting more like a caramel-vanilla, but that was just fine with me, because this is a good flavor combination. The dark chocolate was delightfully rich, but not so fudge-like that it left a slick on my teeth. The gelato was solidly good, but it was the experience of strolling with it in North Beach that truly made it magic.

Gelato Classico, 576 Union Street. More info here.

Sweets for Your Sweet: Conversation Heart Nanaimo Bars Recipe for Serious Eats

If you are what you eat, then eaters of this treat are extremely sweet.

Here's a recipe to create some sweet (edible) art for your sweetheart: Conversation Heart Nanaimo Bars!

This seasonal variation on the classic Canadian treat is easy to execute, and the cute upgrade is pretty intense, with a Neapolitan-hued (if not flavored) treats that are as adorable to behold as they are rich, decadent, and satisfying to eat. But don't forget to keep a toothbrush nearby, because these treats are extremely sugary.

For the full entry and recipe, visit Serious Eats!

Seriously Delicious: Serious Business Pastries, Portland OR

Seriously, dudes and dudettes.

I'd like to introduce you to one of my favorite new baking businesses. It's called Serious Business Pastries, and it's a special-order operation based in Portland, OR. 

What's so special about Serious Business Pastries? For starters, the sweet history.

I first "met" owner Lindsay Yousey several years ago when I discovered her blog entry featuring Starry Nights cupcakes. Now, consider that at the time, she was not baking professionally. Actually, her background was in psychotherapy. They looked pretty professional to me, though, so I urged her to become a professional baker.

And she listened to me! I love it when people do what I tell them.

After honing her pastry skills at Mother's Bistro and Grand Central Baking in Portland, she opened up her own operation.

And when I was in Portland for Crafty Wonderland, I got to sample her baked goods--she brought me a big stack of freshly-baked "Serious Snickerdoodles", which are described thusly:

Our bakery’s hallmark cookie. We developed and nurtured this recipe over a number of years, and we’re quite pleased with it. Tender sugar cookie base, with all-natural cinnamon chips, and rolled in our blend of vanilla-cinnamon-sugar. They’re outrageously delicious, whether fresh from the oven, or the day after. 

And oh, are these cookies good. Soft but not gooey, buttery but not too crumbly, these cookies yield to your greedy teeth, linger on your tongue long enough to impart a buttery flavor all over your mouth, and then melt into sweet oblivion into your belly...and make you want to repeat that bite over and over. 

But that's not the only item offered on the menu: they've got plenty more cookies, cakes, and even the outrageously delicious-sounding "Muffinletta":

Inspired by our love of food from New Orleans, this is a large savory yeasted muffin that’s almost as filling as the sandwich that bears a similar name. We begin with our own sourdough starter muffin base, and mix in olive salad and shredded smoked provolone. From there we add artisan cured capicola, soppressata, and Genoa salami and top it off with sesame seeds and a pierced olive. No mayo ever touches these muffins, ever.

So, I suppose you must know what I am getting at here. If you live in Portland, it is my strong suggestion that you seek out Serious Business for your next special-order batch of baked goods, or seek them out at an upcoming farmer's market!

For all the info, visit the Serious Business Pastries website or find them on Facebook!

And the Winner Is...

OK, sweeties. I know you've been just dying to hear the results of our totally sweet "So You Wanna Be a CakeSpy?" contest! 

To remind you, this contest is inspired by my awesome book, CakeSpy Presents Sweet Treats for a Sugar-Filled Life (October 2011). And the prizes were incredible--winner receives an all expenses paid trip to Seattle to hang out and eat cake with ME!

And I want you to know why it's taken such a long time to decide.

Because first, there were hundreds of entries. And we (a committee of me, trusted baker friends, and Sasquatch Books staffers) had to narrow it down to just 30 finalists. Man, that was hard!

And then, I opened it up to readers to vote for their favorite in whatever they'd like--facebook likes, Flickr likes, comments on the site, and even in email or Twitter form. Sheesh! Were they ever difficult to count up!

And then, after they were counted up, I said "I simply cannot do this anymore! How can I decide!" and took the pressure off of myself by taking myself out of the final voting process, instead passing on the top 5 based on votes, and had the committee to the final voting for me.

The finalists were judged on creativity, craveability, and overall embodiment of the CakeSpy spirit.

And, without further delay, here are the three winners.

Grand Prize: Neapolitan Blondie Bars by Molly Allen! Per committee input: "not rainbow but multi-hued, and certainly whimsical and rich and delicious in the CakeSpy tradition." Molly wins: The Grand Prize, provided in partnership with Sasquatch Books--a trip for two to CakeSpy headquarters in Seattle and a visit to one of MY favorite bakeries for an afternoon of sweet treats. Other prizes include original signed CakeSpy artwork, CakeSpy goodies such as unicorn socks, and signed copies of CakeSpy Presents.

Prize 2: The "Veruca" by Mary P.! (finalist 28). Per committee input: "Brownie GOOD marshmallow GOOD choc Rice Crispy treat GOOD". Mary wins a copy of my book and a gift certificate to CakeSpy Shop!

Prize 3: Frau Brownies by Linda H.! Per committee input: "I think I just gained 20 pounds. In the best way possible." Linda wins a copy of the book and a gift certificate to CakeSpy Shop!

But even after taking myself out of the voting, I've decided that I simply couldn't ignore the awesome factor and am therefore assigning two more "Honarable Awesome" prizes--each will get a signed copy of the CakeSpy book, AND a pair of cupcake unicorn robot socks! These will go to:

Cookie Time! By Blondie & Brownie

Agent Oink's Funfetti Cake Balls (Finalist 19)

If you're a winner, congratulations! We'll get in contact over the weekend for your deets. Thank you to EVERYONE who entered the contest - you are all truly an inspiration and have made me feel so sweet indeed.

Baker's Dozen: A Batch of Sweet Links

Image: The Decorated CookieRainbow Unicorn Cookies, oh my!

Le Yum: Caramel! Apple! Cupcakes!

Mmm...coffee and doughnut cupcakes!

Who do YOU think makes the best pie in NYC?

In Richmond, VA, Millie's Diner makes Peanut Butter Oreo Gelato. Must visit! 

What is Opera Cake? Learn about it here.

Who loves frosting? Um, how about everyone? A great round up here!

Thanks to Not Martha for introducing me to this sweet Cake History Pict-o-Gram.

Make these for me: Cornflakes Peanut Butter Cookies!

Something I kind of love: Pistachio cake!

Sweet memories: remember these cookies made using Jiffy Muffin mix?

Cookie dough stuffed Reese's cups? Oh yes.

Why Bake, when you can Bakewell? Take a look at these Bakewell Tarts! (thanks, Claire!)

Make your own marshmallows! here's a great recipe.

Let's Roll Snickerdoodle Whoopie Pie Stuffed Cinnamon Roll Recipe from The Miss Cupcake

CakeSpy Note: This was one of the entries from my "So You Wanna Be a CakeSpy?" Contest--that was too good not to share! Thanks to The Miss Cupcake for sharing the recipe.

Nothing brings families together like Pillsbury cinnamon rolls, or so they say. In this off the wall dessert, the cinnamon roll is just the overcoat to its delicious cake-like insides. Unwrap the cinnamon flesh and feast your eyes and heart upon a snickerdoodle stuffed whoopie pie. Maine, who has claimed the whoopie pie origin, has no rights to this delicious “prize inside” delight. Cookie, whoopie pie, cinnamon roll, Oh my! Mr. Doughboy, now would be a good time to get on that elliptical. *insert “snicker” here…teehhehehe*

Cinnamon Roll:

• 1 package cinnamon rolls, icing included

• Snickerdoodle Whoopie Pies (recipe included)

Directions:

1. Preheat oven to 350*F. Grease a small cookie sheet.

2. Unroll cinnamon rolls. Using four cinnamon rolls per whoopie pie, place one cinnamon roll on the top of each whoopie pie, one on the bottom, and two on the sides. You will need to stretch the rolls to cover the entire whoopie pie.

3. Bake for 18-20 minutes or until light golden brown and cooked through.

4. Warm icing, pour over cinnamon rolls. Serve immediately

Snickerdoodle Whoopie Pies (Makes about 12 whoopie pies)

Whoopie Shell:

• 1 Vanilla Cake Mix (I use Pillsbury)

• Water, oil, and eggs called for on the back of the box

• 1 cup flour

• 1 tsp. cinnamon

• Snickerdoodle Cookie Dough

Snickerdoodle Cookie Dough:

• ½ cup vegetable shortening

• 1 egg

• ¾ cup granulated sugar

• 1 ½ cups all-purpose flour

• 1 tsp. cream of tartar

• ½ tsp. baking soda

• ¼ tsp. salt

• 1 tsp. cinnamon

• 1/3 cup sugar

Filling:

• 2 egg whites

• 1 1/2 tsp. vanilla

• 1 1/2 cup vegetable shortening

• 1/4 cup flour

• 2 Tbsp. milk

• 5 cups 10x sugar

Directions:

1. Preheat oven to 350*F. Line cookie sheets with parchment paper.

2. Prepare cookie dough by creaming shortening, egg, and sugar. In a small bowl, combine flour, cream of tartar, baking soda, and salt. Slowly add to egg mixture. Place cinnamon and sugar in a small bowl. Roll into small 1-inch balls, cover in sugar mixture, and slightly flatten. Place on cookie sheets about 2-3 inches apart.

3. Prepare cake mix as directed on package. Add flour and cinnamon until combined and smooth. Place dough on cookie sheets (on top of each cookie dough ball) by using a large cookie scoop or two spoons.

4. Bake for 16-18 minutes or firm to the touch and lightly golden brown. Cool for 1-2 minutes and transfer to cooling racks.

5. While baking, prepare filling. Combine egg whites, vanilla, shortening, flour, milk and half of the sugar. Once combined, add the rest of the sugar and mix for 1-2 minutes.

6. Pipe or spread filling between two shells.

7. Serve immediately or cover each whoopie pie with plastic wrap.

Sweet Super Bowl: Sweet Cupcakes of Boston offers a Baked Buffet

Um, so...I don't watch football, but I love it when cupcakes do! Here are what may be the cutest Super Bowl cupcakes ever, from SWEET in Boston. Here's the 411 on obtaining this sweet spread for yourself if you live in the area:

To cheer on the New England Patriots as they advance to Super Bowl XLVI, Boston’s favorite cupcake shop, Sweet, introduces The Owner’s Sweet cupcake package, a custom-designed football field of cupcakes ready to “wow” any Super Bowl party. The Owner’s Sweet includes:

• 73 team player full-size cupcakes hand-dipped in Patriots sprinkles and topped with edible hand-cut fondant jerseys each numbered in frosting with every number on the Patriot roster
• 1 coach full-size cupcake topped with signature Belichick “hoodie”
• 1 football full-size cupcake
• 1 football field printed tablecloth 

The Owner’s Sweet cupcake package is available for order January 23-February 3, 2012 online (sweetcupcakes.com), via email (orders@sweetcupcakes.com) or by phone (617.247.2253).

Orders for The Owner’s Sweet are required 48-hours in advance of pick up or delivery time. Cupcake flavors are an assortment of vanilla, chocolate and red velvet. The Owner’s Sweet, 75 custom-made cupcakes and tablecloth, retails for $300.

Just Doughnut: Doughnut Soup Recipe for Serious Eats

Why eat from "soup to nuts" when you can get all the important stuff in one delicious bowl of Doughnut Soup?

This creamy, dreamy dish is the ultimate in doughnut decadence. It starts by caramelizing glazed doughnuts in a buttery bath, then mixing it with milk and heating the mixture until the flavors merge beautifully in a hot, sweet, very creamy broth. It's my easy-to-prepare take on a dessert served at Chicago'sMoto, a restaurant revered in the world of molecular gastronomy.

Note: Of course, while not mandatory, it's far more adorable when garnished with mini doughnuts before serving.

For the full entry and recipe, visit Serious Eats!

Cake Byte: Cupcake Royale Brings Back the Deathcake Royale!

Image: Cupcake RoyaleIt's that time of year again. That beautiful time of year when Cupcake Royale brings the Deathcake Royale back to the masses, for a limited time only.

As they put it:

DEATHCAKE IS HERE - Seattle's most lovingly lethal cupcake is back – reformulated in a sharable babysize.

In a laboratory explosion of sheer genius, the Cupcake Royale scientists created the cult fave Deathcake Royale: Theo Chocolate decadence fused with Stumptown Espresso Ganache and accessorized with a pinch of fleur de sel.

Personally, while I loved the scale of the big version, the smaller version is still crazy delicious, and probably better for your health. I'll just eat three to make up for the dainty size, ok?

For more, visit the Cupcake Royale website!