So You Wanna Be a CakeSpy? Official Contest Rules

Legally, I have to give you the nitty gritty for this awesome contest. Here it is:

Official Rules for the Are You a CakeSpy? Contest

NO PURCHASE NECESSARY. A PURCHASE WILL NOT ENHANCE YOUR CHANCES OF WINNING.

Open to residents of the fifty United States and the District of Columbia, age 18 or older.

How to Enter:

1) To enter the SO YOU WANNA BE A CAKESPY Contest ("contest"), review these Official Rules and complete the entry requirements, including your first and last name, and email address. Contest begins December 1, 2011. Entries may be sent via this website only and must be received no later than January 15, 2012, 11:59:59 PM Pacific Time. Limit one entry per person. The sole determinant of time for the purposes of receipt of a valid entry will be the computer servers of CakeSpy and Sasquatch Books ("Sponsor"). Proof of transmission (screenshots or captures, etc.) does not constitute proof of receipt.

2) Entries are void if they are in whole or in part incomplete. Sponsor assumes no responsibility for incomplete entries.

3) Sponsor is not responsible for technical, hardware or software malfunctions of any kind, lost or unavailable network connections, failed, incorrect, incomplete, inaccurate, garbled or delayed electronic communications caused by the sender, or by any of the equipment or programming associated with or utilized in this contest which may limit the ability to participate, or by any human error which may occur in the processing of the entries in this contest. If for any reason the contest is not capable of being conducted as described in these rules, Sponsor shall have the right to cancel, terminate, modify or suspend the contest. In the event of a dispute over the identity of an online entrant, entry will be deemed submitted by the authorized holder of the email account associated with the entry.

Winners:

1) From all eligible entries received, one grand-prize winner, one second place winner, and one third place winner will be chosen based on creativity, documentation, and presentation on or about January 30, 2012 by Jessie Oleson.  Decisions concerning all matters related to this contest are final and binding.

2) Winners will be contacted via e-mail. The odds of winning depend on the total number of eligible entries received.

Prizes: 

1) A round-trip trip for two to Seattle, Washington, with accommodations for two nights; a visit to the CakeSpy headquarters; and a dessert tasting with Jessie Oleson.

2) A custom framed watercolor painting by Jessie Oleson, featuring the (pastry) theme or scenario of your choice, as well as a signed copy of CakeSpy Presents Sweet Treats for a Sugar-Filled Life.

3) A $50 gift card, good for use at CakeSpy Shop in Seattle or online at cakespyshop.com; a signed copy of CakeSpy Presents Sweet Treats for a Sugar-Filled Life.

4) Runners-up (4): Signed copies of CakeSpy Presents Sweet Treats for a Sugar-Filled Life.

5) In the event that there is an insufficient number of eligible entries, Sponsor reserves the right not to award the prizes. 

Eligibility: 

This Sweepstakes is open to residents of the fifty United States and the District of Columbia, age 18 or older. Employees of Sponsor, subsidiaries, affiliates or other parties in anyway involved in the development, production, or distribution of this contest, as well as the immediate family (spouse, parents, siblings, children) and household members of each such employee are not eligible to participate in the contest. Void where prohibited by law. All state and local restrictions apply.

General:

1) No substitutions, transfers or assignments of prizes allowed.

2) All expenses, including taxes (if any), related to receipt and use of prizes are the sole responsibility of the winners.

3) Winners may be required to execute an Affidavit of Eligibility and Release ("Affidavit") and if so, the Affidavit must be completed and returned within fourteen (14) days of notification or winner will forfeit their prize and another winner will be selected. Should the ARV of the prize equal or exceed $600.00, winners shall be required to provide a Social Security Number or a Taxpayer Identification Number to Sponsor for issuance of a 1099 Form.

4) By accepting a prize, winners grant to Sponsor the right to use their names, likenesses, contest entries, hometowns, and biographical information in advertising and promotional materials, including posting on the Sponsor's and author's website, without further compensation or permission, except where prohibited by law.

5) By competing in this contest and/or accepting a prize, entrants release Sponsor and the authors and/or editors of any books promoted hereby from any and all liability for any loss, harm, injuries, damages, cost or expense arising out of or relating to participation in this contest or the acceptance, use or misuse of the prize.

6) Any dispute arising from this contest will be determined according to the laws of the State of Washington, without reference to its conflict of law principles, and the entrants consent to the personal jurisdiction of the state and federal courts located in King County and agree that such courts have exclusive jurisdiction over all such disputes.

Winners List:

To receive a full list of winners, please email custserv@sasquatchbooks.com

Sponsor:

Sasquatch Books
119 S Main St Suite 400
Seattle WA 98104
(206) 467-4300

Cake Byte: CakeSpy at Urban Craft Uprising, December 3 and 4 in Seattle!

Oh, get ready, sweeties.

It's that wonderful time of year when Urban Craft Uprising comes around, and as usual, I will be selling totally sweet stuff at this massive and magic-filled holiday art sale in Seattle.

Here are the details:

Dates: Saturday and Sunday, December 3 and 4, 2011
Times: 11-5 each day
Location: Seattle Center Exhibition Hall, 321 Mercer Street (click here to find it on a map and get directions)

I'll also be doing book signings, and of course will have plenty of books, cards, and art to sell you at my booth.

You can visit the Urban Craft Uprising blog to read an interview with me and enter to win a copy of my book in advance; for more info about the sale and the other awesome vendors, visit urbancraftuprising.com!

Gooey Peanut Butter Cake Recipe for Peanut Butter and Company

Gooey Butter Cake is the pride of St. Louis, MO and proof that sometimes a mistake in baking can lead to a beautiful new invention.

Now, for a long time I held the belief that “Gooey Butter Cake” was the most beautiful cake-name in the world, but now I know that it’s not true–the best one is Gooey Peanut Butter Cake.

This recipe is basically proof that a classic can sometimes get even better: adding White Chocolate Wonderful peanut butter to both the crust and the filling adds a beautifully nutty note to this sweet, rich, and utterly indulgent treat.

Find the recipe I developed for Peanut Butter and Company on their website!

Baker's Dozen: A Batch of Sweet Links

Weekend! Totally Sweet! Let's get it started.

The cutest cupcake toppers ever, and sweet times, at Teacake Bake Shop in Burlingame.

A very delicious Friendsgiving from my fellow Baileys Friendsgiving contributor She Wears Many Hats!

Calvin and Hobbes Cupcakes! Aww, cute.

Gooey Butter Cake? How 'bout Gooey Peanut Butter Cake? Yeah, believe it.

Sweet story: cabbies save a bakery.

Baking Bites went to a chocolate shop in Barcelona. CakeSpy is Jealous.

OMG. Toasted coconut and blackberry crisp milkshake!?

Um. Candied Yam Rice Krispie Treats!? Marshmallow manna!

Nice to meet a sweet macaron maker at BAKED in NYC!

It was also amazing to meet City Sweet Tooth in NYC.

...and, of course, to visit with the Cupcakes Take the Cake crew!

Perfectly Persian: Sweet treats from a Boston area bakery.

Philadelphia Freedom: I'm big in Philly.

If you're in NYC, go to one of these sweet book signings with cookie queen Tracey Zabar!

Finally, yes, it's true: my book is going to be on the Today show!

CakeSpy Undercover: Black and White Cookies from Antoine's Pastry Shop, Newton, MA

This is your brain on black and white cookie.

But not just any black and white cookie--the unique version at Antoine's Pastry Shop of Newton, Massachusetts.

Let's get one thing straight, right from the get-go: this is not a traditional black and white cookie. It has a buttercream frosting, for one thing, and a coarse-crumbed, slightly dry cake texture on the cookie part. But I found it delightful. It somehow managed to taste like grocery-store birthday cake meets big old-fashioned bakery cookie, and to me, this made for an enchanting taste of nostalgia: like all sorts of childhood treats and forbidden pleasures all rolled into one.

Of course, if my Proustian recounting of cookie-eating days past sort of love for this treat doesn't appeal, you could always go for the old-school bakery standards, such as sfogiatelle, butter cookies, or eclairs and cream puffs.

The appeal of a place like Antoine's isn't that they are "the best" - it is that they are good, and that they are a neighborhood tradition. I'm not saying this in a backhanded compliment sort of way--it's just kind of the way it is. Antoine's is a solid and dependable sort of place, and if you find yourself in Newton, I vote that you go in for a taste of something sweet.

Antoine's Pastry Shop, 317 Watertown Street, Newton, MA.

Sweet and Tart: Cranberry Upside-Down Cake Recipe for Serious Eats

This cake may not redefine every thought you've ever had about cranberries, but it will turn them upside down--literally.

Swapping out cranberries for the classic pineapple in this upside-down cake yields a surprisingly pleasant result: the fresh berries, while still assertively tart, are pleasingly matched by a buttery, sweet cake and a brown sugar-butter topping. The sweet-tart taste has a few advantages: first, it makes it seem vaguely healthy and therefore perfect as a breakfast cake; second, the tartness of the cranberries is sublime when paired with the sweet contrast of a big scoop of vanilla ice cream on top.

For the full entry and recipe, visit Serious Eats!

Sweet Stuff: Red Envelope Gifts for Bakers

So, recently I was approached by Red Envelope, asking if I'd like to test out some of their holiday wares for consideration on my site.

They sent me a gift card and let me shop. Woohoo!

And here's what I chose:

First, the personalized red mug (pictured top). How cute is this, especially when personalized? I think mine looks rather fetching with the best book in the world (mine) and a cute cupcake from Sweet in Hoboken.

My second choice was the personalized Jessie Steele apron. Since I am fairly petite, I got it in a child's size and had it personalized with "CakeSpy" (not sure if you can see the whole thing behind that magazine). I think I look rather adorable in it. They also have adult sizes, although those are not available for full personalization--just monograms.

Overall, if you're looking for some sweet holiday gift ideas, Red Envelope is going to be a good bet, especially if your recipients love personalized stuff as much as I do.

To shop, visit Red Envelope.

CakeSpy's Book is Going To Be on the Today Show!

Because I kind of feel like showing off at this moment, I'd like to tell you the following:

My book is totally going to be on the TODAY Show.

While I myself will not be eating deep-fried cupcakes on a stick with Matt, Ann, Al, and Natalie, my book, CakeSpy Presents Sweet Treats for a Sugar-Filled Life, WILL be appearing as part of a holiday book round-up in a segment by John Searles. The segment has already taped and is scheduled to air on 12/3/11. 

As my bloggy BFF Jennifer Pooley (who is also the one who suggested my book to Mr. Searles! I love this girl.) says:

Thrilled that John Searles fell in love with my favorite spy & her book!  The Today Show holiday gift round up for books taped today and will air on December 3rd. Meanwhile check out this flashback post from November 24, 2010 on “the book I want to give as holiday gifts.” Wishes keep coming true every. single. day.

Thanks to everyone who has supported my book already, and here's to sweet holiday tidings for all! This is truly like Christmas coming early for me.

Tour de Sweet: CakeSpy in Chicago November 18 and 19!

Now, Chicago Sweeties, I don't want you to faint, or die, or go into sugar shock or anything...but I'm coming to town for book tour. And you know you want to buy a copy of my oeuvre, entitled CakeSpy Presents Sweet Treats for a Sugar-filled Life!

That's right.

And I have two sugar-filled stops on my itinerary.

November 18: First up is Angel Food Bakery. Now, if you've never been to this place, you're in for a treat, or maybe more than one, because they make crack-filled cakes. OK, not really, but they're that addictive. But don't take my word alone for it: it's also one of Bake & Destroy's favorite bakeries in Chicago! 

Details: Friday, November 18, 3-5 p.m. (just leave work early!). Angel Food Bakery, 1636 W. Montrose; online here. Facebook event page here.

November 19: Next up is a sweet stop at Bleeding Heart Bakery (where you can also buy mugs and cards featuring my artwork! Yes!). I will be making this sugar-filled location even sweeter from 11-2 p.m. 

Details: Saturday, November 19, 11 a.m - 2 p.m. Bleeding Heart Bakery, 1955 W. Belmont, Chicago; online here. Facebook event page here.

Hope to see you! But even if you can't make it, enter to win a copy here, or buy a signed copy here.

Baileys Friendsgiving: The Baileys Frothy Recipe

Good morning, everyone!

It being Wednesday morning and all, I thought I'd help you get through the day (and week) with a super sweet and slightly intoxicating idea: The Baileys Frothy!

I came up with this recipe as part of the Friendsgiving campaign I'm participating in courtesy Baileys. 

This cocktail is the perfect way to kick off a party--inspired by the NYC classic, the Brooklyn Egg Cream, this frothy, sweet, nostalgic soda-fountain favorite is a wonderful way to kick off a festive evening.

Baileys Frothy

1 tablespoon chocolate syrup (u-bet is the best, if you can find it)
2 oz. Baileys, very cold
2 tablespoons milk, very cold
1/2 cup seltzer water (not club soda)

Pour the milk and Baileys in a tall (Collins) glass. Add the seltzer, and stir very gently. Add in the chocolate mixture very slowly, stirring with a tall spoon very gently, so that you disturb the foam as little as possible. You will end up with a 2-toned frothy drink, chocolaty on the bottom and frothy and light on top. 

This recipe contains no more than 0.6 fl. oz. of alcohol per serving. Join Baileys on Facebook for more recipes and inspiration to throw your own.