Baker's Dozen: A Batch of Sweet Links

The WowWee Entenmann’s Donut Maker is perfect for when it's "Time to make the donuts".

Sweetest and awesomest discovery of the week: Bake It In A Cake (pictured top)

Soak up the sun: stained sunglasses cookies!

Simply hypnotic: spiral moon cake recipe via House of Annie

Bananarama: Chocolate banana brownies, via Cookie Madness

Sweet! In Seattle, the lovely and amazing Urban Craft Uprising is now accepting food vendors. If you're a baker or cook, you should apply (you will make money. Trust me. Craft show vendors and shoppers are hungry people.)

Not for birds: dessert "Nests" made with angel hair pasta, honey and pistachio.

Sweet interview: check out this interview I did with the lovely Laura Lavigne.

How you know you've made it as a minor internet cake celebrity: you're featured on Cake Wrecks!

Making the BAKED brownie awesomer would be difficult, but Crepes of Wrath makes a valiant effort with this pretzel-and-toffee variety.

Maple walnut blondies with maple butter sauce? Oh, my. Oh, yes.

Probably it makes me a bad person, but this article about a "biscuit brawl" makes me laugh.

Sweet memories: learn something new about the eclair. 

Totally Stuffed: Cupcake-Filled Croissants Recipe

The list of foods that are made more awesome by being stuffed in croissants is pretty immense and far-reaching, from the sweet (chocolate, almonds, cream cheese) to the savory (ham, cheese, hot dogs).

So I was pretty sure that a buttery blanket of croissant dough would have the same awesomeness-enhancing effect on leftover birthday cake (or, in this case, a leftover birthday season cupcake, from the delectable Jubilee Cupcakes).

And guess what? It turned out pretty good. While the frosting can melt out a bit and get messy, it does lends an extra-buttery richness (and a nice color contrast, as mine had pink frosting), and the cake crumbs give it an extra-carbohydratey boost, perfect for carbo-loading if you're about to run a marathon (or, you know, just a tasty snack if you're not).

Want to give it a try? Here's how I did it.

Birthday Cake-Filled Croissants

Ingredients

• 1 leftover cupcake (or, 1 leftover slice birthday cake)
• 1 package ready-to-bake croissants (you know, the kind in a roll)
• Extra butter, to brush on top (if you're into that)

Directions

1. Preheat oven to the temperature directed on the croissant package.
2. Unroll the croissants. In the center of each, place a chunk of birthday cake, crumbled up (with frosting!). Roll them up, or (as I did with some of them) form the dough into little dumplings around the cake.
3. Place on a sheet. If desired, brush tops with melted butter (why not?).
4. Bake for the time specified on your croissant package. When you open the oven, you may discover that the frosting has oozed a bit out of the sides, but don't worry--plenty was probably able to melt into the croissant dough. Plus, once it cools just a bit, you can kind of scrape off the oozed bits and eat them (if, like me, you have no manners, that is).

Cake Byte: CakeSpy is About To Make Chicago Awesomer, September 11 and 12

Oh, Chicago, you're about to get so, so sweet!

For one thing, I'm coming your way for the Renegade Craft Fair next weekend. You'll find me and my crafty BFFAbbeyChristine cute-ing it up at the fair...come say hi! 

Second, I will be part of the HOOT! Owl group show at the Renegade Handmade store. It's a group show with a unifying theme: it's all inspired by Renegade Handmade's owl logo! My entry is pretty freaking adorable: it features a series of cupcakes and owls enjoying some delicious Tootsie Pops! Wonder who's gonna bite it first? One, two...three!

And, it goes without saying that you will vote for me, because it is a competition in addition to being a group show! And I could win a free booth at another Renegade Craft Fair, which means that I might come and show my art in your hometown! Well, if your hometown is New York, Austin, San Francisco, Chicago, or Los Angeles, that is. Voting will open in just a few days, but here's the link to bookmark.

For details on the Renegade Craft Fair, visit the official site!

Huckleberry, But Not Finn: Huckleberry Cupcakes for September at Cupcake Royale

What's a ton funner than climbing a mountain, and many times more delicious?

The Blue Mountain Huckleberry Cupcake from Cupcake Royale, that's what.

That's right: it's September, and it's time for a new flavor of the month. Here's what they have to say about the new variety:

Our fine friends over at Foraged and Found collect these delicate little woodland wonders and bring them to us fresh and direct. Baskets of sparkling huckleberries, packed with sweet Pacific Northwest goodness, fill our bakery in anticipation of being baked up into the perfect cupcake. So, that's we do with them, and we top it off with a huckleberry buttercream that's as pretty as it is delicious.

These are blue mountain huckleberries. They're a little different from the ruby red gems you might be picturing. They're  a bit sweeter, akin to a very fancy wild blueberry...only better! They make for one super delicious cake, and one beautiful hue for a buttercream!

Which just goes to show that a sugar high is better than, say, a Rocky Mountain High, any day of the week.

You can find this flavor all month long at all four Cupcake Royale locations; for directions and hours, visit cupcakeroyale.com. Stay updated on their daily goings-on and the progress of their upcoming Bellevue location via Twitter!