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Sunday, September 30, 2012 
They're baaaaack for 2012! The triumphant return of my popular Presidential pastry postcard: Yes We Cake!
Declare your intentions, sweetly, with this delightful and delicious set of 4x6 postcards. Printed on fine quality stock, they're a fantastic keepsake or item to share with friends!
A set of 10 postcards is $10!
Saturday, September 29, 2012 
When it comes to breakups, TV and movies can be so predictable. Generally it goes something like this: a person (who are we kidding, it's a girl!) gets dumped or has heart broken in some way. Next thing you know, she's shoveling ice cream right from the container into her mouth like there's no tomorrow.
Now, I'm not arguing that this phenomenon is based in reality. Ice cream mends a broken heart like nothing else. Who could deny the fact that the cooling, sweet cream is like a salve on a hurting heart?
But really, it's not the ONLY food to eat after a breakup. In real life, brownies, cakes, cookies, and even a variety of savory foods can help the healing process. So why would the media have us believe that ice cream is the ONLY food to eat after a breakup? I mean, when is the last time you saw someone dig into a cake, or brownies following a film breakup? For crying out loud, Jon Stewart even presented that dude from Twilight with ice cream following his breakup with that girl from Twilight. So how did we get here?
After asking around and internetting for a while on the subject, here's what I have come up with.
It's all about the container. Seriously! Unlike a layer cake or a plate of brownies, ice cream can be eaten right out of the container (and often is, on film). The advantages of this are many:
Marketing Material. This provides a fantastic opportunity to show a brand name whilst furthering the story. You can't showcase a brand name as easily on a layer cake as you can on a carton.
Photogenic and recognizeable. As my friend Julie says, "maybe eating ice cream straight out of the container signifies reckless indulgence, but it is more photogenic than eating other foods". True enough: while digging into a pile of brownies post-breakup might in reality be just as rewarding as ice cream, on film, they might just come across as a big pile of dung. The ice cream container, on the other hand, is universal.
It keeps it hidden. Who knows what's actually in the container? Weight-conscious actresses probably don't actually want to be eating ice cream take after take, and the suggestion of a spoon in a container actually does the job without them having to consume. Take a look next time -- see how often they actually eat from the spoon as opposed to just holding the container with a spoon in it, artfully tilted away from the camera so you can't see what's inside.
Of course, ice cream as a breakup food is perpetuated by the media, but it got its start in real life. But why? Is it in hopes that the cool creaminess, which numbs the tongue and freezes the brain, will numb the pain, too? Or is it the fact that it's a food that is frequently bought in larger quantities that doesn't really invite questions in the same way that buying two dozen cupcakes might? Or is it the immediate gratification aspect--while baking up a batch of cookies or brownies when you're on the verge of a binge defeats the purpose, ice cream's a convenient indulgence, whenever you want it, ready to go and just taking up real estate in your freezer. Perhaps a little bit of all of the above?
BTW, the phenomenon has even landed a spot in the Urban Dictionary as "Break up Ice Cream", defined as "The gallon of ice cream a female often indulges in, typically all in one night, after having conflicts with the opposite sex."
But whatever the reason, companies have taken note. Ecreamery, for instance, offers "breakup" packages, with a flavor menu with really just basic flavors rebranded in "healing" flavors:
What do you think? Why is ice cream the all-star of the media world, when it comes to breakups?
culture Friday, September 28, 2012 Highly awesome: chocolate bling.
BAKED: the gentlemen, as featured on GQ.
Vote for my crispy treats! VOTE VOTE VOTE!
Yumsies: taffy apple snack cake!
Bakery I wanna visit: Sweets du Jour, Abilene.
What a nightmare: caught cakeless on your wedding day!
I wanna eat this thing: sesame banana cake from City Bakery, NYC
Speaking of banana, when I googled "banana croissant"...I found this.
Do we really need cupcake ATMs?
Coffee and donut stout? Beery bliss?
Puff Daddy? NO. Puff Pastry. Contest! Whoo!
Yo! Did you know you can use a yo-yo maker to decorate a cake? Freelz.
links Sunday, September 23, 2012 
So, Smart Balance is having this blogger recipe contest, and I think I should win it.
Well, aside from the obvious reason that I AM A WINNER (or so my mom always told me), also because the recipe I came up with, which uses Smart Balance products, is both very simple and highly delicious.
It's sort of like a famous crispy treat that you all know, but with a caramel corn twist. It's made with less than five ingredients, and when you make it with the Smart Balance microwave popcorn, they come together in just a couple of minutes! I think they taste even better with salt, because I love salty sweet and think that you should, too. They are one of those treats that you can't stop eating. As a result, I call them Magical Salted Caramel Corn Crispy Treats, because don't you see how that unicorn is reacting ?
Magical Salted Caramel Corn Crispy Treats
Procedure
Friday, September 21, 2012 
Having been away from Seattle for about six months, a lot has changed here. They now charge for bags at the grocery store; the bus is more expensive; the old Center House at the Seattle Center is now a gourmet foodie destination (or trying to be).
But of all the changes, one of the most exciting is that there appears to have been an ice cream explosion in the city. Highlights: Cupcake Royale and Top Pot Doughnuts are branching out to now offer ice cream; Lick Ice Cream opened its doors on Pine Street. And though not ice cream, it's related: D'ambrosio Gelato opened a second location in Capitol Hill.
The first one I have had the pleasure to sample so far is the ice cream at Cupcake Royale (where you can also buy my cards, btw).
Now, when CCR started offering ice cream, I was intrigued--because while it certainly was branching out from the cupcake theme, it definitely seemed like a natural progression. And a good combo.
As I learned from Seattle Met, it further makes sense because owner Jody Hall "happens to be close friends with Kim Malek, founder of crazy good Portland ice creamery Salt and Straw …a convenient liaison, indeed. Hall says Malek lent considerable time and assistance in developing her program, and Cupcake Royale ice cream maven Nicki Kerbs and “head churner” James Lowell both went down to Portland for some training."
CakeSpy Note: I have known and loved Salt and Straw, too!
They offer two categories of flavors: "Cupcakes n cream" which are inspired by (and include bits of) their cupcake flavors, including Red Velvet (Cream cheese, buttermilk ice cream with chunks of Red Velvet cupcakes), and Dance Party with Holly Hobbie (Triple vanilla ice cream with chunks of Dance Party cupcakes).
The second category is "Bakeshop Inspired" which feature the "just what it sounds like"--Oregon Hill Strawberry or Royale Extra Dark Chocolate, for instance, as well as some more exotic, like Washington Hazelnut Brittle with Salted Ganache (Vanilla ice cream with chunks of house made salted ganache and hazelnut brittle) or Whiskey Maple Bacon Crack (Real maple ice cream with a hint of Woodinville Whiskey loaded with house-made bacon crack (aka brittle).
But you can see the entire flavor list here.
So. After pining over the flavor list for a while, I finally got to go and try it! I went with my buddies Nicole and Ramon. I've eaten ice cream with them before, in multiple countries.
After sampling the Red Velvet, I had a sort of reaction where I wanted to do a happy dance to praise the heavens for this tangy, cakey, creamy "oh my god how quickly can I eat a vat of it" ice cream. It's really, really good.
But since I was really craving an ice cream sandwich, I decided to go with a different flavor for the main event. I went with the Washington Hazelnut Brittle with Salted Ganache, because really, what part of that is wrong? I got it between two "bacon crack" cookies.
The cookies, sweet and caramelly and then with a big, salty, bacon-y bite, had a very assertive flavor. As a stand-alone cookie it might not be for the feint of heart. But when used as bookends for this ice cream, I don't think I am exaggerating when I say they approach perfection. The creaminess of the ice cream itself worked nicely with the salty bacon-y flavor--and it was a really, really good ice cream all by itself. I was highly impressed by the creamy vanilla base which was studded with bits of nutty, caramelly brittle and salted chocolate ribboned throughout. It was a Ben & Jerry's style ice cream in that it was really packed with the fillings, but a more intimately delicious version in that I know this stuff is lovingly made in smaller batches.
Highly enchanted by this experience, I returned the next day for the Red Velvet Ice cream, which was, as I remembered from my taste of it the night before, totally effing delicious.
Cupcake Royale's ice cream not only met my expectations, but exceeded them. They have managed to find a perfect balance: the flavors are not only attention-grabbing, but they are actually delicious. I'm really proud of this gem of a local business for being able to bravely expand in a way that makes sense, and to do it so tastefully and toothsomely.
Other things I should mention: they also have ice cream sandwiches bookended with cake (yum); they also have Red Velvet Waffle cones. Red Velvet Waffle Cones! Yeah!
So, in case you hadn't gotten the message yet: CakeSpy gives a big thumbs up to Cupcake Royale's ice cream.
Cupcake Royale ice cream, scooped fresh at Ballard, Bellevue, 108 Pine, and the Capitol Hill locations; there are pints and sandwiches at ALL locations. GO GET SOME. DO IT. Online here.
Friday, September 21, 2012 
Of big help if you ever need to pair skittles with wine.
S'mores Waffle Sandwich. Good gravy!
Strawberry Pretzel salad: fascinating.
STOP! Cannoli thief!
Santa Cruz: the homemade ice cream capitol of the world?
While googling "who invented Nilla wafers?" I came across this interesting thread regarding the history of wafers.
Peanut butter pretzel bars make me want to do a happy dance.
Speaking of sweet and salty, these salted peanut crisps are still a fave. (pictured top)
Very delicious: avocado cake. Try it!
Icing? Frosting? Glaze? What's the dif?
Tokyo, Japan's Dreamiest Desserts.
If you like delightful dessert comics (who doesn't?), visit City Sweet Tooth!
links Friday, September 21, 2012 
Now, you are probably aware that I am quite famously opposed to frozen yogurt. But in Canada, where they have Nanaimo Bar frozen yogurt, I might be willing to lift my ban for at least a pint or twelve. Thanks to Jennifer for pointing me in the right direction! Find it in Canada, or ogle it online here.
Thursday, September 20, 2012 
This custom painting I did seemed appropriate for this post!
There's a saying (made up by me) that goes "how do I know it really happened if I didn't Twitter or Facebook it?".
What I mean to say by that is: technology is important. For everything. Including eating and baking cakes (it enables us to find recipes and post pictures!). My site wouldn't exist without technology. And I'm part of the Verizon Wireless Savvy Gourmets group to celebrate this fact.
And as part of that group, they've offered me a Verizon Jetpack to give away!!
If you win, Verizon will be sending you the Jetpack, a SIM card (needed for activation), a $150 Verizon Wireless gift card (to purchase other equipment or use toward bills), and instructions for how to activate the device.
Now that's totally sweet!
So. the giveaway is open through October 1, at which point it will close and I will announce a winner (I'll choose at random!). For shipping purposes, I am only able to offer this giveaway to US residents. So how do you enter?
It's easy. Simply leave a comment on this post (I have comment moderation enabled, so DO NOT FREAK OUT if it doesn't post right away) stating the following: if zombies were going to attack tomorrow, what dessert would you choose for your last meal?
Fine print about my involvement with the program: I am participating in the Verizon Wireless Midwest Savvy Gourmets program and have been provided with a wireless device and six months of service in exchange for my honest opinions about the product.
Good luck!
Cakespy
UPDATE: The WINNER!
Randomly chosen as the winner was Gwynne! She says her final dessert would be "
|
might be the frozen Nanaimo bar yogurt, but I think it's a peaches and cream crumble bar. YUM.
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"
giveaway Wednesday, September 19, 2012 
“Chocolate Decadence” is probably not an unfamiliar term, but what exactly is it? While the term has expanded in recent years and can be applied to any number of chocolate desserts ranging from a flourless chocolate cake to floured but dense chocolate cakes with fudgy icing to even chilled chocolate desserts, the “original” chocolate decadence was dreamed up at a restaurant called Narsai's by pastry chef Janice Feuer.
The recipe appears in her book Sweets for Saints and Sinners
In my opinion, the whipped cream was dropped for a reason. A little goes a long way, and a dollop is actually far nicer than an all-over coating, which seems to distract a bit from the rich chocolatiness of the dessert, which, when you get down to it, is the beating heart of what makes it tick.
And while my non-expert baking may have resulted in a slightly less delicate dessert, it was still quite very tasty. It is the type of dessert which will make your guests very happy at the end of a dinner, that your mother will probably say “only a small sliver for me!” and then will sneak bites of everyone else's . It's going to leave everyone happy.
Although I did not include the raspberry, I am leaving the recipe as originally intended below so you can choose your own adventure.
Chocolate Decadence
Ingredients
Procedure
recipes Monday, September 17, 2012 
We can't all be t-shirt designers.
Wait...YES WE CAN!
It's proven by WhoopTee, where you can easily design-your-own tee online. Their easy to use custom design tool makes it a snap to look snazzy (yes I just said that) in the t-shirt of your own design.
It's fun, easy, and they are a great idea for gifts. I say use it!
You can ALSO win a CakeSpy tee that was designed using the WhoopTee design tool - they've offered up four of these sweet tees pictured above for me to give away! It's artwork taken from this bigger piece that you may remember:
But I digress. Down to tacks. HOW DO YOU WIN ONE?
It's so easy. All you have to do is this:
1. Respond to this post by commenting (don't panic if it does not show up right away. I have comment moderation enabled and I will get to it!) on this post. In that comment, riddle me this important question: what is your MOST EMBARRASSING DESSERT MOMENT? Ooh, I can't wait to judge you--I mean, carefully view your responses.
This giveaway will close one week from today, on Monday, September 24th; I'll announce the winners shortly after!
Cakespy
THE WINNERS!
They've been chosen at random! Here are their stories again:
Tracy: When I was 18, I was asked to bring a dessert to a university group pot luck. Instead of buying something because I had no money, I decided to raid my mom's cupboards and make chocolate mousse. I measured and stirred and slaved over it. I came to a part of the recipe with options. One of them was to add coffee. I was not a coffee drinker and had never considered what happened to make coffee edible but I loved the smell and all things coffee-flavored. I took out my mom's can of Folgers (1982), measured the grounds and poured them into my already amazing mousse. As you can guess, the recipe meant to add brewed coffee. I ruined the chocolate mousse. There was no way to save it! I showed up empty handed to the pot luck with my sad story. I'm pretty sure no one believed me.
Meg: My most embarrassing dessert moment was when I was making strawberry shortcakes (for the first time) for my date. He came over and I was cooking dinner and making dessert. I was so distracted by him that I put the ramekins in the oven quickly. Then, I noticed they were not rising at all. Panicking ensues and I begin going over the ingredients in the recipe. I realized that I did not add the flour!! So, I have to get the individual ramekins out of the oven, and I have a decision to make. Do I admit what I did and start over or try to salvage it? He was busy watching a basketball game, but in my apt. the t.v. faces the kitchen. So, I very discreetly begin scraping the hot liquid mix into a bowl and then add the flour. I was sure it would be a disaster. However, in a kitchen miracle the shortcakes rose perfectly and tasted great. He never knew. And now the recipe lasted longer than the date! Here's to recipes that stand the test of time.
Erin: When I was twelve, I was making a smoothie in the blender my parents had received many years before as a wedding present. For some reason, I thought it would be helpful to (while the blender was running) stick a fork inside to poke the stubborn fruits back to the bottom where they would be properly blended. Unfortunately, as you can imagine, this didn't go well. The heavy glass blender shattered COMPLETELY and sliced open my hand in the process. My mother still liked to remind me to this day that she got to clean up broken glass, peaches, and blood that had splattered ALL OVER our kitchen while I was getting doctored back up that night.
giveaway 
