Cake Byte: Stolen Goods Pop-Up Bake Shop in Asbury Park, NJ

Dear Readers, I will tell you something. During my formative years, I went to high school in a town called Wall, in New Jersey. Next to Wall was a town called Brick. It never occurred to me that this was humorous until I married Mr. CakeSpy and he noticed it on a map.

What does that have to do with anything? Well, a few towns over, in Asbury Park, there's a place called The Brickwall, and next door, there's a small miracle afoot: Stolen Goods Bake Shop, a monthly pop-up bake shop run by Amanda Kane and friends. It's happening the first saturday of each month.What's on the menu? This month, an all-star roster including Chocolate Chip Cookies, Salted Fudge Brownies, Rocky Ledge Bars, Apple Cranberry Pie Squares, cupcakes,, Whoopie pies, Fudge Marble Cake, Pies (Apple Cranberry and Apple Crumb and possibly Rhubarb). And, of course, my favorite: black and white cookies.

Which is all to say, if you're in NJ, go check it out!

Find them on Facebook here.

Sweet Farm: Farm to Market Bakery in Bow, WA

Remember how I told you about my favorite farm in the world, Breadfarm, in Bow, WA?

Well, right down the street there's another farm-themed purveyor of delicious baked goods--Farm to Market Bakery.

It is a very hippie-looking place when you walk in, and you can tell that they are probably very responsible about things like composting, recycling, and sewing their own clothes and stuff.

But what really drew this spy in was the impressive array of freshly baked goods, mostly quite large in scale (what can I say, size does matter sometimes): cinnamon rolls, cupcakes, bars and cookies, and so on. They were, oddly, out of bread on the day of my visit, but were being good neighbors and suggesting that customers seeking bread venture over to Breadfarm. (Good form, in my opinion). 

The spy's pick? A black-bottom cupcake, featuring a deep, dark chocolate base and a chocolate chip-studded cream cheese top. The texture was on the dry side--but not to a fault, more in a "you want to pair it with coffee" sort of way. The taste was not over-sweet, making it a nice choice for a decadent but not sugar rush-y type of breakfast, but it didn't quite venture into after-meal dessert territory.

A very sweet find, and a very charming establishment--this spy looks forward to a return visit!

14003 Gilmore Avenue, Bow, WA; find directions here.

Baker's Dozen: A Batch of Sweet Links

Sweetza! Creme Brulee Pizza by StreetZa in Milwaukee

Happy freakin' weekend. Get it started sweetly like so:

Sweetza! In Milwaukee, Streetza (a pizza truck) makes Creme Brulee dessert Pizza! (thanks Sandy!)

My Kind of March Madness: Filled with dessert. (thanks Jocelyn!)

Sweet fancy! Don't forget to enter this totally sweet giveaway for a felt cake!

In like a Lion, out like a Lamington.

CakeSpy University: Earn a diploma in awesome at this sweet one-day summer class at Cornish, taught by yours truly!

Maple madness! I totally went here last weekend and learned the history of maple sugar. 

CupcakeCamp is coming to Seattle next month! Have you gotten your tickets?

A sweet virtual visit to MoMA's Modern kitchen show, and boy, do I want that butter poster!

What are you wearing under there? Under where? Well, it's wrong, whatever it is, unless it's Unicorn Undies by CakeSpy!

Draw a straw, and sweetness, from Not Martha.

Everyone profits, with profiteroles (via JustJenn)

In London, a retro candy shop revival.

Sweet memories: remember this Red Velvet Cake Shake?

Cake Byte: CakeSpy Art at The Paperdoll in Bellingham, WA

Guess what? Bellingham's about to get sweeter.

That's right: CakeSpy Art will be on show all April long at The Paperdoll, the cutest store in Bellingham!

I have been making an absolute art zombie of myself recently, painting some sweet scenes of my favorite Bellingham landmarks, including but not limited to, scenes of my signature anthropomorphic baked goods at Mallard ice cream:

...and at Mount Bakery:

...and at Rocket Donuts (nom nom):

...as well as many others.

In fact, I worked so hard the other day that after eating a slice of chocolate cake the size of my head and completing four paintings in one go, I had a massive crash.

Just more proof that I never do anything halfway, sweeties.

CakeSpy Art at The Paperdoll, all April long. The Paperdoll is at 312 West Champion, Bellingham WA. Online here.

UPDATE: There will be an artist reception on Friday, April 1 from 6-10 p.m. Because I am working at my store today, I will not be arriving at the reception until approximately 8pm, but I will indeed be there!

Pie Slam Profiles: A Post-Pie Slam Story from Sarah Spiller

CakeSpy Note: This is part of a series of Pie Slam Profiles, featuring the recipes and stories of each of the 9 entrants in last week's Pi(e) Day Pie Slam! This follow-up entry comes from Sarah Spiller, a Seattle University Student and dorm baking expert, who writes about the humbling experience of her first pie-baking experiment and how she brought it all back home with a second pie.

A Piece of Humble Pie (a follow-up to Sarah's official Pie Slam entry)

Like my gnocchi dinner party disaster of December ’10, my entry to the Pie Slam last week can only be described as an epic fail. While I thoroughly enjoyed the company and stories of the other entrants, I could not help but be haunted the entire night by my personal pie fail. What started as a pumpkin cream pie somehow melted into what can only be called pumpkin soup during the journey from my dorm room to the judging table. I could blame it on my weak dorm fridge or the hot lights of the CakeSpy gallery, but ultimately the pumpkin soup can only be blamed on myself.

Not one to wallow in my baking failures (since mistakes – both massive and minor – are inevitable in a baker’s career), I set my sights on redeeming myself. Not for anyone else, not even for the pie gods, but to prove to myself that I could again master the pie – that I would not fall victim to its pastry challenges.

Spring break has been the perfect opportunity to get my pie redemption. Living in a house of hungry college friends on Whidbey Island, and finally blessed with a beautiful, fully equipped kitchen, baking was my first priority. I whipped out the lime green Kitchenaid mixer within hours of arriving and got to work on a classic apple pie recipe from Martha Stewart.

Just my luck, the pie that was not for judging or consumption by well known bakers of Seattle, turned out beautifully. Warm, aromatic, and simply stunning in the late afternoon light, it was the pie of my dreams. However, like all my pies, it was not picture perfect. My lattice crust had some gaps, and rolling out the dough was certainly a challenge. But after slicing and serving with vanilla ice cream, I didn’t hear a single complaint from my friends. No one minded that my crust wasn’t as perfect as Martha’s, or that I didn’t have any lemon juice to add to the apples. All they cared about was the taste and the effort that went into the pie.  

Many people consider pie to be an unattainable holy grail of baking – too many challenges and chances for failure. But really, any pie that tastes delicious and makes people happy is no failure at all.

To find the recipe for the pie featured in this post, visit Martha Stewart's site!

Cake Byte: Bake Sale with Bake It In A Cake This Weekend at CakeSpy Shop

OMG! It's happening, this weekend, people!

The two awesomest blogs on the internet (hey, modesty is not my strong suit) are teaming up for a super sweet bake sale at CakeSpy Shop!

That's right. CakeSpy and Bake It In A Cake are having a bake sale on this Saturday, March 26!

There will be dozens and dozens (and dozens!) of cupcakes! Filled with delicious things! Available for your purchase (bring cash, sweeties!) and eating! At a shop full of adorable cards, art and gifts! What other information could you possibly need?

Oh, ok, details.

Date/Time: Saturday, March 26, 12pm - 5pm

Location: CakeSpy Shop, 415 E Pine Street, Seattle WA

This event is open to the public.

Learn more about Bake It in a Cake here; shop for awesome art in advance at cakespyshop.com.

Pie Slam Profiles: Pumpkin Pie in a Gingersnap Crust by Sarah Spiller

Note: This is not Sarah's pie, but it gives you an idea.CakeSpy Note: This is part of a series of Pie Slam Profiles, featuring the recipes and stories of each of the 9 entrants in last week's Pi(e) Day Pie Slam! This entry came from Sarah Spiller, a Seattle University Student and dorm baking expert. Sarah was disappointed with the end result as the pie was soft when served-- but when put into cups for individual servings, it was very delicious, and nobody complained one bit.

Here's her story:

My Grandma Brennan was a no frills baker. An amazing baker, but a no frills baker. Snickerdoodle, oatmeal raisin, molasses, and gingersnap cookies were right up her alley. Classic birthday cakes and summer fruit pies were always top notch. She was a master at canning, piecrusts, and putting hot, wholesome meals on the table. Dessert was always present, even when it was just a dish of Tillamook ice cream (Brown Cow was her favorite, and mine too). I picked up a lot of things from my grandma, namely my love for green beans that have been cooked into soft submission, probably a result of many days spent with my grandma as an infant.

I also seemed to inherit her love for baking and even greater love for pumpkin pie. Never ever a picky kid, I picked up on the greatness of pumpkin pie at a very early age. Around kindergarten, when the buildup before Thanksgiving was big – full of hand turkey crafts and talking about being thankful – all I could think about was pumpkin pie. I WAS OBSESSED. When the day finally came, all I could do was wait – wait those torturous hours before I would receive my beautiful, luscious, perfectly spiced piece of creamy pie.

When it FINALLY came time to slice the pie, my grandma sliced and handed to me what may have been the BIGGEST piece of pie I had ever seen in my six years of life. My eyes lit up with excitement, thrill, and disbelief that this huge amazing piece could possibly be for me! But I didn’t dare say a word and quietly started back to my seat at the kids’ table. Suddenly, my grandma looked up and realized what a large piece she had given me by accident and said, “Oh that’s far too big for Sarah,” and took it back. My eager grin turned to sheer disappointment in the blink of an eye. My parents were watching the whole thing and trying very hard not to burst out laughing. Grandma cut my piece in half and gave it back, still a fairly large portion for a little girl. It was delicious in all ways possible, of course, but I was still hankering for more.

That other half slice haunted me the rest of the evening. Being a very observant mother, my mom picked up on this and offered me a solution = pie for breakfast, possibly some of the greatest words to come out of her mouth. I was unsure if my mom would follow through, but the next morning when I asked for pie for breakfast, I was greeted with a beautiful piece of pie, even better the next day. This blossomed into a family tradition that I am always happy to participate in each year.  

Things haven’t really changed at all. I’m still obsessed with pumpkin pie and Thanksgiving, waiting for weeks in anticipation for the big meal. This being my first year away from home, I made several phone calls to my mom before my trip home, making sure EVERYTHING would be exactly the same. I told her all menu changes must go through me – the president of the Thanksgiving Board of Trustees. While my grandma now has Alzheimer’s and no longer bakes the pies, she can still remember this story and chuckles at it every year – jokingly reaching for my plate. Now the baking responsibilities are in my hands – but so is the serving knife, guaranteeing a very big slice for me, both after dinner and for breakfast.

Here's the recipe:

Recipe for Pumpkin Pie (Adapted from Joy the Baker)

For the Crust:

• 1 1/2 cups finely crushed graham crackers or crisp ginger snap cookies
• 2 tablespoons granulated sugar
• Pinch of salt
• 5 tablespoons unsalted butter, melted and slightly cooled

Procedure

1. In a medium bowl, combine crushed graham crackers or ginger snaps with sugar, salt and melted butter.  Toss together to coat the entire mixture in butter.  Press into a 9-inch baking dish, a tart pan with a removable bottom or 8 individual ramekins.  I like making these no bake desserts in a tart pan or in individual ramekins so I don’t have to fuss with fighting to remove the sliced pie from the pie pan.
2. Bake at 350 degrees F for 15 minutes.  Remove from the oven and cool completely before adding the filling.

For the Filling:

• 1 (8-ounce) package cream cheese, softened
• 5 tablespoons unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1 tablespoon pure vanilla extract
• 1 teaspoon molasses
• 2 1/2 teaspoon pumpkin pie spice
• 1 (15 ounce) can pumpkin puree

Procedure

1. Beat cream cheese and butter in the bowl of an electric stand mixer until smooth and creamy.  Both fats should be well softened to ensure the filling is lump free.  Add the powdered sugar to the mixture and beat until smooth and fluffy.  Add the vanilla extract, molasses, pumpkin pie spice and pumpkin puree and beat until thoroughly combined.  If you find that your filling is lumpy, pass it through a fine mesh strainer into a bowl.  I did that.  No shame in that game.
2. Spoon the filling into the cooled pie or tart shell, or divide into individual ramekins.  Let pie chill in the fridge overnight.  This is actually important… the pie won’t be settled enough in 2 hours.  Overnight is best.

For Topping:

• Cool Whip
• 2 tablespoons pure maple syrup

Procedure

1. Beat together cool whip and maple syrup until cream is in soft peaks.  Spread over the chilled pie. Slice and serve.

Creme de la Creme Egg: A Collection of Sweet Cadbury Creme Egg Posts

It's the most wonderful time of year, when Cadbury Creme Eggs proliferate in grocery and drugstores, like little sugarbombs waiting to be hatched in your mouth.

And to celebrate, I want to list a batch of my favorite posts (from my site and others) dedicated to the magical Creme Egg. You're welcome.

Interview with a Creme Egg: what goes on in that sweet little egghead? Find out here.

Cadbury Creme Egg Cupcakes: Photojournalism at its sweetest, by Megan Seling (also of Bake it in a Cake)

More Cadbury Creme Egg Cupcakes: From the devil's-food-cake mind of Peabody

Feeling frittery? Caramel Creme Egg Fritters by Peabody

Cadbury Creme Egg Snack Cakes: I can't believe it, but it's true.

Deep-fried Cadbury Creme Eggs, as seen on Blondie and Brownie.

Cadbury Creme Egg McFlurry, at British McDonald's...so bad, but so good.

Cadbury Creme Eggs Benedict: really, need I say more?

Cadbury Creme Deviled Eggs: devilishly delicious.

Finally, this isn't a link, but I want to tell you that I had a dream last night that Adam Richman of Man Vs. Food took on the Cool Hand Luke Egg Challenge, but with Cadbury Creme Eggs. It was a beautiful dream.

Want more? Learn more about la belle Creme Egg here.

Not Tai Chi: Chai Tea Cupcakes with Pumpkin Spice Frosting Recipe from Betty Crocker Wannabe

Image and recipe c/o Betty Crocker WannabeCakeSpy Note: You know what's totally sweet? Receiving great recipes from readers. This recipe, dreamed up by Tiff of Betty Crocker Wannabe, is possibly the most delicious-sounding use of chai spice I've ever heard of: chai cupcakes with pumpkin spice frosting. As the French would say, "le nom nom nom". Here's her intro:

When I went to Nevada in December, my best friend’s daughter made me a fabulous hot drink.  It was Chai tea with pumpkin spice creamer.  I had never tried Chai before and fell in love with it!  As I was brainstorming cupcake flavors to invent, I instantly thought of a Chai cupcake with pumpkin spice frosting.  Here’s what I came up with.   Let me know what you think! (the frosting is a twist on the Perfect Cupcake Frosting recipe from Our Best Bites).

CHAI CUPCAKES & WHIPPED PUMPKIN SPICE FROSTING

CAKE:

• 2 3/4 cups all purpose flour
• 2 1/4 tsp. baking powder
• 1/2 tsp. salt
• 2 Tbsp. instant Chai mix (I used Spiced Mystic Chai from Sam’s)
• 1 cup real butter, at room temperature
• 1/4 cup sour cream, at room temp
• 2 cups granulated sugar
• 4 eggs, at room temp
• 3/4 cup liquid Chai tea concentrate (I used Oregon brand from Wal-Mart)
• 1/4 cup milk, at room temp

Procedure

1. Sift together the flour, baking powder, salt, and dry Chai mix in medium bowl. Set aside.
2. In separate bowl, or measuring cup, mix together milk and liquid Chai concentrate.  Set aside.
3. In large bowl, preferably a bowl to an electric mixer, beat together butter, sour cream, and sugar until smooth.  Add one egg at a time, beating until well incorporated.
4. Add the flour in three additions, alternating with the milk mixture.  Be sure to start and end with the flour mixture.   Do not over beat!
5. Divide the batter among paper lined muffin tins.  Fill each paper 3/4 full.  Bake at 350 for 20 minutes or until toothpick inserted in center comes out clean.
6. This recipe makes approximately 2 dozen cupcakes.

FROSTING: (doubled from OOB)

• 6 Tbsp. flour
• 1/2 cup milk
• 1/2 cup pumpkin spice coffee creamer
• 1 cup real butter
• 1 cup granulated sugar
• 1 Tbsp. pumpkin pie spice (THIS is what makes this frosting fabulous!)
• 2 tsp. vanilla

Procedure

1. Whisk together the flour, creamer, and  milk. Heat in a small sauce pan on medium heat.
2. Whisk continuously until it starts to thicken. Let it cook, while stirring, until you can start to see the bottom of the pan.
3. Place the mixture in a mesh strainer and stir with a rubber spatula to push it through.
4. You should end up with a nice, smooth mixture. It’s almost like pudding before it’s set.
5. Put this mixture in the fridge and let it cool completely, it’s fine if it stays in there long enough to get chilly, you just don’t want it warm at all. When it is chilled, you can move on to the following step.
6. In an electric stand mixer, beat the butter,  sugar, and pumpkin pie spice for a minute or two until well combined and fluffy. You’ll want to use the whisk attachment on a stand mixer, not the flat paddle. Then while beating, add in the thickened milk mixture and the vanilla. Beat to combine and then scrape down the sides.
7. Beat on med-high for 7-8 minutes. ENJOY!

For more of Tiff's work, visit bettycrockerwannabe.com.

Cake Byte: Bakesale for Japan at CakeSpy Shop on April 2nd

Let's bring a little sweetness to those who may be struggling in Japan, ok?

Here's how we're gonna do it. With a Bakesale for Japan, hosted at CakeSpy Shop!

This is a national project, and in Seattle, bakers will be gathering and selling baked goods for this sweet cause at my little shop in Capitol Hill.

Here are the details of the project:

When: Saturday, April 2nd from 9am-1pm

Who: Professional and amateur bakers, cooks, artists, artisans, and musicians coming together around food to make something BIG happen.

How: Want to help? We’ll need bakers, artists, volunteers, and lots and lots of customers. Please send offers of help to seattlebakesale@gmail.com

Why: So we can donate BIG BUCKS to Peace Winds Japan and help our brothers and sisters over there in the best way we can. Stay tuned for details.

More details will be posted as available! Once again, if you want to be part of it, please email seattlebakesale@gmail.com.