The Inimitable Experience of Attending the Pillsbury Bake-Off

You guys...not to show off, BUT...I got to go to the Pillsbury Bake-Off this year in Orlando.

What's the Pillsbury Bake-Off, you ask?

Well. It's a baking contest run by Pillsbury, celebrating home cooks, which has been run since 1949. Cooks can't be professionals, and must employ Pillsbury products in the finished products. When it first started, the prized was $50,000--nothing to sneeze at.

Today, it's even bigger: One. Million. Dollars. 

Along with my friend Rachel (you may know her as Coconut & Lime), I was invited to attend this awesome-fest in its home at the Peabody Hotel of Orlando. 

And now,  I will tell you about the experience of going to the Bake-off (you can also view a video of the experience as put out by Pillsbury, here).

First, a week before,  I received a packet in the mail. It included a program, a booklet with all of the recipes of the finalists, and general info.

On Saturday, March 23, I took a flight to Orlando. When I arrived, there was a fellow holding a sign that said "J. Oleson". I said "Hey, that's my name!" and he told me to get into his car. Sadly, he offered me no candy. But he did give me a ride to the hotel. And when I arrived, I stopped and got some ice cream before checking in. I also learned of a regional specialty: coconut patties!

When I got to the hotel, I ran into Brigitte Nguyen (oh, you know, I met her while I was on book tour for my amazing book, CakeSpy Presents Sweet Treats for a Sugar-Filled Life) who complimented my Hello Kitty jeans and told me she was a judge. A JUDGE! Serious business.

I was there with a group of other "press" people, including magazine and newspaper writers, news people, writers for grocery store publications, and a sprinkling of bloggy types.

That night, we had a really great dinner at a place called Luma on Park. We ate a bunch of delicious savory stuff to warm up for the real highlight, rosemary panna cotta with strawberry sorbet and black pepper sable cookies for dessert. They paired it very nicely with a dessert wine called "Sweet Bliss", which made me smile thinking of my dessert wine tasting with Jameson Fink.

The next day, Sunday, we were delivered breakfast in bed. It included yogurt, topped with an edible wafer with the bake-off logo. Also: I don't want to alarm you, but at the Peabody Hotel, which has a storied past with ducks, they mold their butter to look like little ducks.

BUTTER DUCKS!

After cooing at the ducks for like 2 hours, I attended something called the Food News Seminar. This was an action-packed day of learning. The first part of the day I learned that family meals matter (I already knew this, because it's the best way to warm up an appetite for dessert), that flavor trends include healthy substitutes, international flavors.

I took very good notes, especially on the size of the silverware we used to sample the flavor trend tastes.

Then we had lunch, which included more butter ducks (!) and some panna cotta. There was other stuff too, but I think you know what I care about.

(hint: butter ducks)

Photo: Julie DeilyJeff, a newspaper writer in Tampa, really loved the butter ducks. Like, he ate an entire one loved them. Related: I like Jeff.

After lunch, we got to meet several of the higher ups at various Martha Stewart publications. They talked about Twitter, Pinterest, and Facebook. You know, internet stuff.

After that, we got treated to a delicious pitch for the new line of ranges by GE. They were smart, because instead of just telling us about them, they demonstrated them with a famous chef who then fed us, then they gave us his book. Now that's a smart way to make me like a stove. I want one--if you'd like, please buy me one. I'll totally owe you.

After that, we had a short break then met for more food--at a restaurant owned by Emeril Lagasse. Guess who was there too--Martha Stewart! That is kind of like having dinner with the Queen, made by the King. 

Now, since you couldn't be there, I'll show you a picture of what it was like when I met Martha Stewart. So glad someone caught this on camera, but it kind of made me regret eating all those butter ducks the day before.

But back the dinner! There was not one dessert, but three. Coconut Creme Brulee, Kahlua Chocolate Cake, and Fresh Apple Strudel. The whipped cream had little candied apple peel bits in it. Thank you, Martha, Emeril, and Pillsbury!

But you know what...after we got back, we discovered that they had another treat I hadn't yet seen at the hotel: duck cookies. They were butter cookies topped with preserves, then piped with more butter cookie dough, then dipped in chocolate. Score!

After this, we all waddled off to bed (not unlike a butter duck would). 

Photo: Julie DeilyThe following day--Monday--was the Bake-Off! OMG! We got to see 100 bakers at work, simultaneously creating their delicious treats. 

I got to meet all of the contestants whose recipes I'd been covering on this very site. They were all incredibly sweet. A few even recognized me! One, Joanne, even had a unicorn story for me. I like her.

A few of them hugged me, and then one guy even elbow-bumped me. I felt so cool. His name is Brett, and here were some of his thoughts on the contest and his entry:

Then, I saw the most beautiful sight I've ever seen (and I have seen butter ducks, people!): THE PILLSBURY DOUGHBOY. 

We absolutely had a moment. A beautiful moment. It's pictured at the top of this post.

After that, we got to taste some yummy stuff. At first, when we arrived on the floor, there had been these signs up:

...but then, miraculously, they changed to this:

After they were done baking, the entries were all lined up on a delectable table (it was protected by a velvet rope).

And then, we had a dinner and dance party at the hotel. The Pillsbury Doughboy was in attendance.

I also observed that they had a fancy opera cake at the Peabody, with chocolate ducks(!) on top, painted with edible silver paint. Fancy!

The next morning--Tuesday--we got to attend a live recording of the Martha Stewart Show. How cool is this: they actually built a set in the Peabody Hotel (home of the butter duck) just for the show. It was pretty good-looking.

And then Martha announced the winners! 

and guess who the grand prize went to...

it was something sweet...

PUMPKIN RAVIOLI WITH SALTED CARAMEL WHIPPED CREAM!

Oh, what a tasty treat these were. Made by one of the cutest contestants, everyone was very happy to see this deserving dish win the million dollar prize, and I personally felt glad that it went to a dessert. 

After that, we got to attend a little press conference and talk about how awesome the entries were, and to learn more about the winners.

I'm very happy to know that the winner's children will have a nice college nest egg now.

But I'm even happier that I have a million dollar recipe in my repertoire!

oh, and I made sure to get more ice cream before I left. You know, to detox after all those butter ducks (butter ducks!).

When I got home, my pug, Porkchop, was quite pleased to see me.

Thanks so much to Pillsbury for having me as a guest--it was truly a once in a lifetime experience. Til the next Bake-Off, stay sweet!

Baker's Dozen: A Batch of Sweet Links

Image: FacebookBakery I wanna visit: Crescent Doughnuts.

Sweet! I met with CakeSpy enthusiasts who prove that "reading is totally sweet"!

Pecan pie cheesecake.

Cookies made of flour, that look like flowers! Seriously, you've got to see it to believe it.

Open Sesame Pie. Thanks for making me aware of this, Coconut & Lime!

15 easy and sweet desserts: thanks, the Kitchn!

A Milwaukee bakery with an interesting backstory.

Walnut Cake with Chocolate Whipped Cream! YUM!

Fun times: enjoyable.  Funny Cake: Delicious!

Yum: Strawberries and cream cookie sandwiches!

Belles of the ball: Coconut belles.

Woot! CakeSpy on Gizmodo!

Sweet food art (OK, savory too--but all are adorable!)

Bakery I wanna visit: the Cravory (thanks, Caley!)

Million Dollar Baby: this year's Pillsbury Bake-off winning recipe, which won a million dollars!

Interesting: on the power of mediocrity of baking.

Mmmmmmmaple! Cookies, that is.

Cadbury Creme Egg Tarts!

Cadbury "Creme" Brulee!

Butter Makes it Better: Philadelphia Butter Cake

Probably, you already love Philadelphia Butter Cake. I mean, the title includes the words "butter" and "cake", so pretty much no matter where it's from, it's going to be lovable, right? In my opinion, we owe Philadelphia bigtime for giving us (and by "us" I mean, like, everyone in the world) the gift of this cake.

But, you may be wondering, what exactly is it?

Judging by the picture and the name, you might be tempted to think that Philadelphia Butter Cake, a rich, buttery cake with a gooey center, which served in bar form, 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". 

Likewise, you wouldn't want to confuse it with a simple "Butter Cake", or to expect a buttery yellow cake to be your result--there is really no frosting necessary with the Philadelphia version, and if you baked it expecting a layer cake, you'd be disappointed for sure. 

But let's go back to the Gooey Butter Cake. If you already know what that is, you have an idea of what you'd be up against with the Philadelphia Butter Cake. But the important differences? As I see it,

A. There is yeast in the "crust" part of the cake.

B. There is no cream cheese in the soft and gooey middle section; it is made of butter, more butter, a bit of flour, sugar, eggs, milk, and flavorings. 

C. The top forms a lightly soft crusty texture, which I found more pronounced than with a Gooey Butter Cake. 

The cake is sometimes referred to as "German Butter Cake", which leads me to believe that it is probably an American adaptation of a German cake, adapted in the new world to reflect the ingredients available.

The Philadelphia Butter Cake pictured in this post was obtained at the Flying Monkey Patisserie in the famed Reading Terminal Market, where, when ordering, I said "I'll have the buddah cake. Buddah". You know, to be funny. 

The cake was very, very good. It's so rich that it makes you want to cry, and has a touch of saltiness which complements the sweet, that makes you want to keep eating more and more. Their version had a more shortbread-y crust, so it may not be completely traditional, but it was totally tasty. I want more right now, in fact.

They also carry the cake at Town Crier Bakery and Bredenbeck's (I have tried this version, and it's very good). I also hear there's a fantastic version at Haegle's, which is famous for the stuff.

Here's a great blog post featuring a recipe for Philadelphia Butter Cake, including a step by step tutorial.

Cake Byte: CakeSpy Shop Re-Opens!

Here's a sweet dispatch from CakeSpy Shop in Seattle!

Alright, friends! After a short stint of closure due to flood damage...We are OFFICIALLY re-opened for business!! The shop is looking awesome, and we are even introducing a few new items!! Check these out:

Magnets with Ryan Berkley art!

Hamster Pillows!BFF necklaces!

Anyway, don't take our word for it--come in and check it out for yourself!

Also, we will be celebrating all of this awesomeness at our 2nd Thursday Art Walk this month, and you can RSVP here: http://www.facebook.com/events/326964947352233/. The store is located at 415 East Pine Street, Seattle WA 98122.

Cake Byte: Sweet News from Cupcake Royale!

How sweet is April at Seattle's Cupcake Royale?

Well, pretty sweet, judging by their newsletter! They're debuting some sweet new stuff.

First, the cupcake of the month: Compost Cupcake! Like a good Seattleite, this cupcake uses up all the excess stuff, making for a wonderful result: a chocolate cake filled with chips, oats, chocolate, coconut, cake crumble, and maybe a few more secrets too! It's all topped with chocolate frosting which is then rolled in coffee, more chips, and more chocolate. Like whoa!

But wait...there's more! Cupcake Royale is at long last debuting a vegan cupcake, too! Here's what they have to say about it:

To get these sweet treats, hit up a Cupcake Royale location in Seattle! For more information, visit cupcakeroyale.com.

Delicious Volume: Midwest Sweet Baking History by Jenny Lewis

Brownies: a midwest baking classic!

I'm fond of saying that "everything tastes better with a backstory". After all, isn't it more fun to eat a chocolate chip cookie while imagining Ruth Wakefield in a Massachusetts toll house, trying to take a shortcut making chocolate cookies by adding chocolate chunks, and inadvertently creating an American icon? Or picturing a hapless baker in St. Louis mixing up the sugar and flour in a recipe and ending up with Gooey Butter cake? 

If you find this sweet lore fascinating, then you should probably go ahead and invest in the new release Midwest Sweet Baking History: Delectable Classics around Lake Michigan by Jenny Lewis. It's published by The History Press. Did you know they existed? I didn't, but I am glad I do now--they have a ton of interesting books.

This volume is a comprehensive source for learning about the popular treats of the Lake Michigan region--but really, it goes beyond that. 

While you'll get plenty of sweet stories about specific foods, you'll also get a very interesting primer and backstory on the general history of baking in America.

There are chapters devoted to the development of popular baking ingredients (ever wonder when baking soda became a common pantry item?) and the developments in kitchen technology which played into what and how we ate. Author Jenny Lewis, who is a pastry chef, Certified Culinary Educator (did you know that was a thing? I didn't! I also didn't know all of these degrees existed!), and clearly One Smart Cookie, also gives some of the backstory on companies such as Kraft, Nabisco, and even smaller manufacturers in the Midwest such as Lessafre Yeast Company.

And then there are recipes. Yes! From historical--including one of the first printed brownie recipes, from the Chicago area, old fashioned doughnuts, and homespun pies--to contemporary, such as peach crumble with cornmeal cinnamon streusel, apple tart with salted caramel, and cherry whiskey cake.

Morever, what we learn is that recipes--and baking methods--aren't so much invented as they evolve--and so, the popular baked goods will reflect the immigration patterns of the United states, often the result of "old country" favorites getting a "new world" makeover based on the kitchen technology and ingredients available in the new surroundings. And it's a fascinating and delectable journey.

Buy the book here: Midwest Sweet Baking History: Delectable Classics around Lake Michigan; listen to an interesting interview with the author here.

Sweet Art: Custom Wedding Artwork

Somebody's getting married...

wait, somebody got married...on March 17! It was obviously a great day all around, as I personally spent it eating cake, and my longtime customer Jessie (same name!) got married.

But her wedding was cuter than the average wedding, in no small part because of the addition of CakeSpy artwork!

She commissioned me to do an illustration of she and her husband to be on a beach in wedding garb (the fellow in a kilt!), and she then framed the art and--how cute is that--had guests sign the mat all around it. Can you stand it?

She also used my artwork to decorate other areas of the reception...

...yup, there's more...

Totally sweet!

If you'd like a custom commission, please email me at jessieoleson@gmail.com.

Cadbury Creme Egg Foo Young for Serious Eats

Cadbury Creme Egg Foo Young: believe it or not, it's actually quite good.

Taking visual inspiration from the Chinese takeout staple, this trompe l'oeil sweet starts by frying pancakes studded with Cadbury Creme Egg pieces, which are then topped with melted peanut butter "gravy" and served atop a bed of rice pudding.

The pancakes, which do not require sugar for the batter, are plenty sweet owing to the Creme Eggs. The crispy edges and warm, soft, gooey interior of the pancakes are wonderful when paired with the creamy rice pudding, and the peanut butter "gravy" adds just enough savoriness to cut through the sweetness. It's a delicious dessert prospect—perhaps the only thing that is missing is a Cadbury Creme Egg Roll!

For the full entry and recipe, visit Serious Eats!

Pillsbury Bake-Off Countdown: Strawberries and Cream Butter Cake

CakeSpy Note: I am beyond ecstatic to announce that I have been invited as a media guest to the 45th Annual Pillsbury Bake-Off in Orlando, Florida! The event will take place in late March; til then, I am going to feature several of the sweets finalists here in anticipation of the big day!

Strawberries and cream, re-imagined gooey butter cake style!

That's the story behind this delicious Bake-Off entry, which starts with store-bought sugar cookie dough. "Sugar cookie dough is the start of an easy-to-make, yummy cream cake with strawberries. Really!" says Laurie Benda of Madison, WI.

Strawberries and Cream Butter Cake

16 servings

• 1roll Pillsbury® refrigerated sugar cookie dough
• 1 1/4 cups unsalted or Salted Butter, softened
• 3/4cup granulated sugar
• 3 ggs
• 3 1/2 teaspoons McCormick® Pure Vanilla Extract
• 2 1/4 cups Pillsbury BEST® All Purpose Unbleached Flour
• 1 can (14 oz) Eagle Brand® Sweetened Condensed Milk
• 1/3 cup Smucker’s® Strawberry Preserves
• 2 cups heavy whipping cream
• 2 tablespoons powdered sugar
• 1lb fresh strawberries, sliced (2 1/2 cups)

Procedure

1. Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Spray 13x9-inch pan with Crisco® Original No-Stick Cooking Spray. Break up cookie dough in pan; press to cover bottom of pan.
2. In large bowl, beat butter and granulated sugar with electric mixer on medium speed until light and fluffy. Beat in eggs and 2 teaspoons of the vanilla until well blended. On low speed, alternately beat in about 1/3 of the flour and 1/2 of the condensed milk, ending with flour addition, until blended. Pour batter over dough in pan, spreading gently to cover.
3. Drop teaspoonfuls preserves onto batter; with knife, swirl preserves into batter.
4. Bake 45 to 55 minutes or until edges are golden brown and toothpick inserted in center comes out clean. Cool until slightly warm, about 1 hour.
5. In small bowl, beat whipping cream, powdered sugar and remaining 1 1/2 teaspoons vanilla with electric mixer on high speed until soft peaks form.
6. Serve warm cake with whipped cream and strawberries. Store covered.

Pillsbury Bake-Off Countdown: Triple The Chocolate Bread Pudding

CakeSpy Note: I am beyond ecstatic to announce that I have been invited as a media guest to the 45th Annual Pillsbury Bake-Off in Orlando, Florida! The event will take place in late March; til then, I am going to feature several of the sweets finalists here in anticipation of the big day!

Triple the Chocolate Bread Pudding? I take issue with this dish.

I think it should instead be called "Triple the AWESOME Bread Pudding". Why? Well, because it 1) contains cinnamon rolls. 2) contains a ton of chocolate. 3) is baked into bread pudding. What? Delicious!

As the recipe creator, Kristin Walker, of Kennett Square, PA, says: "This is not your grandmother's bread pudding. Pillsbury cinnamon rolls are soaked, topped, and baked in chocolate and finally served with a special whipped cream. Oh my!".

Triple the Chocolate Bread Pudding

12 Servings

• 1can Pillsbury® Grands!® refrigerated cinnamon rolls with icing
• 1can (14 oz) Eagle Brand® Sweetened Condensed Milk
• 1/2cup Hershey's® semi-sweet chocolate baking chips
• 1/4cup Hershey’s® baking cocoa
• 1/2cup milk
• 2teaspoons instant coffee granules or crystals
• 2teaspoons McCormick® Pure Vanilla Extract
• 3LAND O LAKES® Eggs
• 2LAND O LAKES® Egg Yolks
• 3/4cup Hershey's® Special Dark® syrup
• 1cup heavy whipping cream

1. Heat oven to 325°F. Generously spray 8-inch round cake pan with Crisco® Original No-Stick Cooking Spray. Place rolls evenly in pan; reserve icing.
2. Bake 29 to 32 minutes or until golden brown. Remove rolls to cooling rack. Cool 20 minutes.
3. Meanwhile, in 2-quart saucepan over medium-low heat, cook condensed milk, chocolate chips and cocoa, stirring constantly, until smooth. Remove from heat. Beat in milk, coffee granules and vanilla with wire whisk. Add eggs and yolks; beat with wire whisk until well blended.
4. Generously spray 13x9-inch (3-quart) glass baking dish with Crisco® Original No-Stick Cooking Spray. With serrated knife, cut cinnamon rolls into 1-inch pieces; arrange pieces evenly in bottom of baking dish. Pour chocolate-coffee mixture over pieces; turn pieces to coat evenly. Let stand 15 minutes. Drizzle chocolate syrup over top of pudding.
5. Bake 40 to 50 minutes or until knife inserted in center of pudding comes out clean. Cool 15 minutes.
6. Meanwhile, in large bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Add reserved icing; beat 15 seconds or until well blended. Serve whipped topping with warm bread pudding. Store covered in refrigerator.