Sweet Fancy: Morfey's Makes a Fine Wedding Cake in Seattle

When it came time to get married, I didn't have a single wedding cake.

No, I had five.

My favorite one, of course, was the one my dear SpyMom made: a three tiered pink confection which was sort of like my soul, interpreted in wedding cake form. Here's a picture of it:

But my second favorite, which was obtained from a retail baker, was from Morfey's Cakes in Seattle. It was a three-tiered confection, frosted in Tiffany blue and piped with a delicate white. It was lovely, and it was delicious.

So it should come as no surprise that they are one of about six places in Seattle which I frequently suggest  to couples asking for wedding cake advice.

The Morfey's Cake, it should be said, is not an incredibly fussy affair. If you're looking for a cake with lighted effects or molded fondant to resemble the building where you met, this is probably not where you want to go (there is definitely a time and place for these cakes, of course!).

But if you're looking for a solidly good, fluffy, old-school cake with a light, almost whipped-texture type frosting, you're in the right place.

I love their simple, homey decorating style too--it looks like something that a home baker could aspire to, but, you know, it's better than you could probably do at home (no offense). And, it doesn't hurt that when you walk into their baking space in the shadow of the Space Needle in lower Queen Anne, it smells like you are walking into a cake being baked--that is to say, sort of like how I would imagine heaven to be.

When Mr. Spy and I attended a wedding this weekend, for the lovely Kim and Andy, we were delighted to see that they had obtained their special-day cake from delicious Morfey's. This baby had three tiers of awesome: Kim, who emailed me from Paris, where she was eating a croissant on her honeymoon (lucky girl!) says that "The top 2 tiers were coconut cake with white mocha filling, the bottom was chocolate with chocolate mousse filling, then buttercream frosting on the outside!" 

I didn't get to try both types, but can attest to the deliciousness of the coconut cake. (I took tasting very seriously)

So, this is all to say--if you're looking for a wedding cake in Seattle, definitely put Morfey's on your list for a tasting.

For more information, visit morfeyscake.com.

Cake Byte: Sneak Peek of the Rampage Toys Art Show at CakeSpy Shop

So, if you're in Seattle, you're probably already planning on coming to CakeSpy Shop this thursday, May 12, for the Capitol Hill Art Walk featuring artwork by another awesome Seattle cupcake artist (no, I'm not the only one): Jon of Rampage Toys!

And we've been baking up some magic at the store--not only has Jon done a full installation of paintings, vinyl toys, and prints, but we've also done a few collaborative pieces, AND he did a wall painting as part of the installation!

Here's a peek at how it happened.

Hour 1: beginning with a pencil sketch, and starting to paint in the cupcakes.

Hour 2: Cupcakes become more realized.

Hour 3: Cupcakes get frosted!

Hour 4: Finishing touches!

...meanwhile, downstairs, I was busy at work on our large (24x30 inch) collaborative piece (see picture, top). It's kind of a cupcake meets Sta-Puft Marshmallow Man from Ghostbusters scene! Yes!

You can see this magic and more for yourself--there will be an artist reception at CakeSpy Shop, 415 E Pine, Seattle WA on Thursday, May 12 from 5-8 pm; the show will be up all May long. For more of Jon's work, click here.

U-Bake, I-Eat: U-Bake Cookies by Grand Central Baking Company

Grand Central Baking, which has retail bakery locations in Seattle (at one of which I got to wake up early and experience the life of an early-morning baker) and Portland, has expanded their repertoire to offer some new U-Bake products, including pie dough, puff pastry, and sweet little ready-to-bake nuggets of delicious cookie dough.

And recently they asked me if I'd like a sample to try out at home.

Hmm, free cookie dough? Count me in, baby.

When I went to pick up my sample, the employee asked which flavor(s) of cookie dough I'd like; I asked her which was the best one. When she hesitated, I said, "Well, tell me which one is your favorite." Much better: "The oatmeal chocolate chip" she said, not missing a beat. Sold!

So brought my little bucket of baby hockey-pucks of ready-to-bake dough home, and set to preheating. I simply placed them on the cookie sheet and baked, and 9-13 minutes later, the picture at the top of the post is what came out of the oven. Well, minus the googly eyes.

A little weird-looking on top, so maybe I'd finesse the dough into balls a little more before baking, but that complaint is purely visual. The cookies were very good--and when I brought a tin of 'em to my friends at Madison Park Greetings (my former employer before I took on full-time Cake Gumshoery), they were quite pleased, too.

U-Bake cookie dough is available at Grand Central Baking locations; visit their website here. Also, you should probably buy their book, The Grand Central Baking Book: Breakfast Pastries, Cookies, Pies, and Satisfying Savories from the Pacific Northwest's Celebrated Bakery -- because I have it and can attest that it's got some good recipes.

Sweet Innovation: Cupcake-Stuffed Strawberries by 1 Fine Cookie

Photo: 1finecookieSo. It's been proven that cupcakes are better when stuffed with things. Truffles, mini pies, even cupcakes!

But what about when you stuff cupcakes in other stuff? 

Photo: 1finecookieTime to meet the greatest cake innovation that has ever met health food: cupcake-stuffed strawberries, dreamed up by my new favorite website, 1 Fine Cookie. A clever riff on cake truffles, these babies start with strawberries which are cut at the bottom to let the delicious cupcake-and-frosting slurry in, and then coated in chocolate or candy wafer coating; the result is extreme deliciousness and decadently addictive, not to mention clever as all get-out.

For the full tutorial and recipe, visit 1finecookie.com.

Magic in the Middle: Truffle-Stuffed Cupcakes Recipe for Serious Eats

Chocolate cupcakes are pretty great. But there's a way to make them even better: stuff 'em with truffles. We originally got the idea from Reddit.

It's an easy and quick addition: simply drop a chocolate truffle in each treat before baking. The rewards are many. The gooey little chocolate center not only adds a decadent richness to the cake, but also keeps it deliciously moist.

Note: What kind of truffles? I used Godiva Gems; while I haven't tried this recipe with other truffles, I feel as if it would work well with most truffles containing a more solid filling such as ganache, coconut, or caramel (avoid liqueurs and soft or oozing fillings).

Note: With half of the batch, I took care to ensure each truffle was fully covered with batter; with the other half, I simply dropped the truffles in the center of the cup before baking. The outcome was the same with all of the cakes: the truffles would sink to the lower center of the cupcake either way.

For the full entry and recipe, visit Serious Eats!

Batter Chatter: A Sweet Mother's Day Interview with SpyMom Margie Moore

A collaboration done by SpyMom and MeYeah, it's mother's day. And as such, I thought it would be fun for you to learn more about how my super-famous and awesome mom, Margie Moore, and her influence on my cake-obsessed life (not to mention her influence on my deep distrust of muffins, which are really just ugly cake). Here goes:

A book illustrated by SpyMomMost people know you as Margie Moore, children's book illustrator, but I know you as Margie Moore, baker extraordinaire. And in honor of Mother's Day, I'd like to share your sweeter side. 

To start, please, can you tell the story of my first word as a baby?

You were a smart little girl so it was not that much of a surprise that during that time when you were trying to formulate words, the first truly recognizable word that came out was....."chaaalllle". Why we knew you meant chocolate was because we were having a family dinner party and of course there was a nice big chocolate cake ready in the kitchen.

You have a heartbreaking story of losing the perfect cake slice at a childhood birthday party. Can you tell us that story?

Even now, the memory of that moment still pains me! Let’s put it this way, my mother was not a baker. But for my 7th birthday party, she got it into her head to make a sheet cake that looked like a big flying saucer. That is the old Jersey term for a Black & White. Well, my mother nailed this one. All I wanted to get to was the cake that day. So after the Happy Birthday song, my mother carefully cut my chosen perfect piece from the center side of the cake. White cake with a clear line of half chocolate buttercream frosting and half vanilla buttercream....I can still remember my surprise that she even agreed to cut me such a big piece in the first place! And I can still see it on my plate in front of me. Pure bliss. But for some unremembered reason, I got up from the table holding my plate with the piece of cake to throw something in the trash, and all I can think is I must have been in a hurry to get back to the table, which is why not only did the intended item go in the trash, but my coveted piece of cake toppled over into the trash too. Gone. No chance of salvage. Painful. Next I remember my mother showing me there was still another piece with the same half chocolate half vanilla combination, but it was not the same. It did not have the perfect creamy peaks of snow like white frosting and rich chocolate next to it....just not the same.

When you truly want to treat yourself, what sweet treat do you indulge in?

The top treat in my world is good chocolates.

A cake with SpyMom's artwork on it!You are someone who appreciates both the taste and the visual of a wonderful cake. Tell me, what are some of your favorite treats to look at? Do you also like to eat them?

There is no match for a beautiful cake with buttercream flowers. And then well done pastries and hand dipped chocolates. And yes, I love to eat them.

What baked good (or flavor) could you just live without? Why?

Muffins. Enough said.

Who are some of the people, cookbooks, or bakeries that inspire your baking?

Cookbooks from the 1930’s and 40’s have great basic recipes and even better presentation photos of baked goods, the newer cookbooks have better information on how to be successful with baking. My most worn out cookbook is my Fanny Farmer Cookbook that I bought in a candy shop 36 years ago. The recipes in that book reminded me the old fashioned Sunday dinner meals and desserts and I love to recreate that feeling. The flavors of the finished recipes are very pleasing too.

A cake baked and decorated by SpyMomTell me one of your proudest baking moments.

The first time I made a three tier cake, decorated with buttercream roses and decorative swags. Heaven!

More art by SpyMomAnd, since it seems to be the subject of the moment: pie or cake?

Cake.

SpyMom and CakeSpyFor more Margie Moore awesome, visit her website here, or shop for books she's illustrated here. Her artwork is also featured on the cover of BabyBug Magazine (on Newsstands everywhere!) this month!

Toast of the Town: Brioche French Toast from Oddfellows Cafe, Seattle

Recently, Danny stuffed his face with something delicious: Brioche French Toast with Mascarpone and fresh fruit from Oddfellows Cafe in Seattle.

For one thing, when you have this plate put in front of you, it's pretty impossible not to smile. It's huge. It is the size of your head. Not that quantity is more important than quality, but, you know, a big plate of food is a happy thing.

And happily, the quality is equal to the quantity, if not greater. "This is really, really good" was Mr. Spy's first comment; when pressed, he added a few notes:

The texture, while crispy on the outside, was almost custardy inside, soft and buoyant, cakey bread which porously absorbed the delicious syrup and strawberry juice that dripped from the ripe, flavorful fruit. The mascarpone added a lovely, lightly tangy flavor contrast which worked beautifully with the syrup and berries, and the bread itself was studded with bits of (orange?) zest which added a nice tart edge and kept it from being sweetness overload.

Final verdict: very good. If you find yourself in the neighborhood, you'll probably be going to Oddfellows anyway, as they have so much delicious stuff; if you happen to be there in the morning, the French Toast is going to be a Good Choice.

Oddfellows Cafe, 1525 10th Ave E. Seattle; online at oddfellowscafe.com.

Cake Byte: New CakeSpy Baby-themed Stamp Designs for Taylored Expressions

Buy these!It's time for some seriously coo-inducing cuteness: CakeSpy has done a new batch of designs for Taylored Expressions rubber stamps!

This time, the theme is babycakes, and this sweet set of stamps features all sorts of new baby themes--in cupcake form, natch!

These rubber stamps are perfect for choosing your own greeting card adventure or a variety of other crafts!

They can be purchased on the Taylored Expressions website!

Baker's Dozen: A Batch of Sweet Links

 Vote for me!

Happy weekend, sweeties! Kick it off in a baker's dozen of sugar-coated ways:

Still gots leftover easter candy? Make good use of it with this sweet cupcake recipe!

Seeking some sweet prose? Be enchanted all over again by the Roald Dahl poem "Candy Man".

Sweet (and savory!): CakeSpy's Maple Canadian Bacon Nanaimo Bars were chosen as one of the "flavor of the month" finalists on Foodbuzz!

A funny thing happened on the way to the forum: I found a sweet collection of First Lady recipes in this Taste of Home forum.

Forget gummy bears--I like gummy CAKE. (Gluten-free, to boot!)

Vote for me! CakeSpy was nominated as the best foodie twitter-er in Seattle!

Tips for tasty food photography: a great guide by Serious Eats.

What a tart: get a load of this Strawberry and Almond tart, via Canelle et Vanille.

Taste the rainbow: check out this rainbow cake tutorial!

Sweetness in Seattle: Foodportunity organizer Keren Brown hosts a sweet Blogger Bakesale in Seattle!

Screw You, Fruit Roll-Ups: Strawberry Mango Hibiscus Fruit Leather!

Sweet treats, sweeter cause: Bakesale for the South on May 14 at CakeSpy Shop!

Don't forget: CakeSpy is in Portland for Crafty Wonderland this weekend!

Saltwater Sweetness: Saltwater Taffy Cream Pie Recipe

Now, you may not know this, but I hail from a magical land called New Jersey. And in that magical land, there is a magical snack that gives residents along the shore their secret, magical New Jersey powers. That snack is called Saltwater Taffy (and at this point, no, you are not invited to ask any follow up questions).

Now, the name may be misleading. This taffy doesn't actually contain saltwater, but instead is called such because it was popularized by the shore in Atlantic city in the late 1800s-early 1900s, and has been associated to a close proximity to the sea ever since. Dig?

But what is true is that it is a singular sensation of a confection: mellower and creamier than hard candies, with a texture that begs you to slowly savor rather than suck and bite. 

I don't know about you, but that's all I needed to decide it would make a great addition to a cream pie.

So here it is for you, friends: a modern marvel that I'm calling Saltwater Taffy Cream Pie. YES!

Saltwater Taffy Cream Pie

• 1 9-inch pie crust (unbaked) - I tried out the Grand Central U-bake Crust, which I recently received a sample of, and it worked great!
• 1/2 cup plus 4 tablespoons sugar, divided
• 1/3 cup all purpose flour
• 1 1/2 cups milk
• 4 large eggs, separated
• 1/4 cup (1/2 stick) butter
• 2 teaspoons vanilla, divided
• 30 or so taffy candies (about 15 for the filling and as many as you'd like to garnish)
• 1/4 teaspoon cream of tartar
• 1/8 teaspoon salt

Procedure

1. Preheat the oven to 400. Bake the pie crust 8-12 minutes (using pie weights), or until lightly brown. Set to the side to cool.
2. In a medium saucepan, mix 1/2 cup sugar and the flour. Add the milk and stir until dissolved. Add the egg yolks and mix very well. Cook over low heat, stirring constantly, until thickened--this was about 15 minutes in total for me. Remove from heat and stir in the butter, 1 teaspoon of vanilla, and 15 or so of your taffy candies (um, unwrapped please). They may make bright swirls in the filling, which is...not necessarily pretty or appetizing. Power through it. Cool the mixture, and pour into the prepared pie crust.
3. In a large bowl, beat the egg whites on high speed with an electric mixer, til stiff but not yet glossy. Sprinkle the cream of tartar and salt on top, and beat lightly. Slowly add the remaining sugar and 1 teaspoon vanilla, beating constantly until the meringue forms soft peaks and a nice glossy sheen, kind of like the consistency of shaving cream. Spread over the pie. Reduce oven heat to 325. Bake 8-12 minutes, or until lightly browned. I found that to brown evenly, it helped to shift the plate halfway through baking. Remove from the oven and let cool on a wire rack. Once cool, dot the top with extra taffy, if desired. Refrigerate leftovers.