Cake Byte: Watch CakeSpy on TV Tomorrow on The Seattle Channel

Andy Warhol once said "When I got my first TV set, I stopped caring so much about having close relationships with other people".

And how sweet is this: tomorrow you can get all up close and personal with a professional Cake Gumshoe without having to leave the comfort of your own home!

That's right, sweeties: CakeSpy's gonna be on TV. 

CityStream, a fantastic show on The Seattle Channel, sent a crew over to my store last week to film a spot about my sweet art and gallery dedicated to awesome art. And you can watch it tomorrow, Thursday, Feb. 3, at 7pm!

Of course, if you're not in Seattle or won't be around, you can also watch it online (I believe they will put it up a day or two after it airs).

For schedules and more, visit the CityStream Page!

Cake Byte: Robicelli's Pretty Much Rules

Image: Blondie & BrownieThis is not breaking cake news to most of you who are in the know.

But.

Robicelli's pretty much rules. 

The name was not new to me, but when CS buddy Meaghan, who not long ago relocated from Seattle to Brooklyn, clued us in on Robicelli's Chicken & Waffles Cupcakes (" Vanilla “waffle” cake, vanilla buttercream, buttermilk soaked fried chicken dunked in pure Vermont maple syrup" ), it led to a little clicky-click over to their website, where we discovered even greater treasures.

First, how about the El Guapo (not to be confused with the sandwich by the same name at Seattle's HoneyHole Sandwiches) made up of "Sweet corn cake, cilantro lime buttercream, Iowa yellow kernel popcorn"...

...or the Creme Brulee--"vanilla cake, pastry cream buttercream, caramelized sugar"...

...but if that doesn't strike you as quite extreme enough, for your consideration, the Hot Josh Cupcake.Described thusly:

I really have no words to describe the Hot Josh. It’s a culinary acid trip; something that engages you, messes with your head and at the end of it all is completely unforgettable.  I actually feel a little abused by this cupcake, to tell you the truth.  It’s like that time I saw that movie where at the beginning I totally thought I knew what was going on, then I thought that there was going to be a twist and I had figured it out, then by the end I was just COMPLETELY wrong and was so confused and disoriented by the whole experience that I was rattled to the bone for days.  I still cannot see anything about “Maid In Manhattan” without shuddering just a little.

Why does this rule so much? Not necessarily because of the savory flavors. They might not be your thing with cupcakes. Truthfully, as a sweets enthusiast, I personally might not reach for a chicken and waffles cupcake (I'd prob'ly go for the Creme Brulee first!), but I respect and thoroughly enjoy that sense of adventure and experimentation in baking. Keep on doing what you're doing, Robicelli's!

Want more? If you're in NYC, follow their day-to-day goings-on via their twitter and Tumblr feed. If not, go ahead and track them the same ways, and put them way up on your to-do list next time you visit the Big Apple.

Cake Byte: Valentine Card Assortment!

As you've probably started to suspect, what with the proliferation of heart-shaped boxes full of candy at grocery and drugstores and endcap displays packed with conversation hearts, Valentine's Day is coming.

And undoubtedly, there are some sweet people in your life who are deserving of a sweet note for the occasion.

Happily, there's a new Valentine assortment of cards now available in the online shop! It's a 9-pack of cards, 3 each of the sweetest CakeSpy designs: "Cuppie Love" (greeted with "You're Sweet and I Like You"); Cake Loves Pie (blank inside) and Cookie Loves Milk (blank inside).

As I see it, there are two good reasons to buy these cards:

1. You want them.

2. They will delight the recipients.

See? Win-win. This double happiness can be attained by clicking on over to cakespyshop.com! If you're in Seattle, they can also be purchased at Cupcake Royale locations or at the retail CakeSpy Shop!

Life or Deathcake: Cupcake Royale Brings Back the Deathcake Royale

It's truly the most wonderful time of year in Seattle.

No, not Christmas, jerk: it's time for the yearly debut of the Deathcake Royale.

If this is death by chocolate, then bring on the gurney: this little brickster of a chocolate cake may have a hefty price tag, (at $6.66 it's definitely devilish), but be assured that it's an investment in pure pleasure: gorgeously decadent, comprised of a chocolate trifecta: Royale's chocolate cake, Stumptown Coffee ganache, and Theo Chocolate Decadence. 

Dude. This cake is good. 

This cake is served in a cubelike form designed to be "shared by lovers and loved by haters"; technically, it is meant to be shared, but one couldn't be blamed for downing it solo.

Ready for some Deathcake Royale? Start your calisthenics now, because this baby's making its debut on January 28, and will be available through February 14 at all Cupcake Royale locations; for directions and hours, visit cupcakeroyale.com. You can also stay on top of their sweet news via their blog and their twitter feed.

Cake Byte: CakeSpy Shop Winter Hours!

Hey Sweeties! Well, it's the dead of winter here in Seattle, and therefore, CakeSpy Shop is going to reduce its hours til the weather is warmer and there is more light in the sky.

From now til Memorial Day, here are the hours for the shop:

Tue-Sat: 12-6 p.m.

Sunday: 12-5 p.m.

CLOSED MONDAY

of course, I'm also available by appointment - send an email to cakespyshop@gmail.com !

The Biggest and Best Cake News Ever: CakeSpy Book Coming Out This Fall Through Sasquatch Books

Dudes. Dudettes. You know how reading is totally sweet and all? Well. It's about to get even sweeter, because it's with extreme excitement that I make this obnoxiously huge-type announcement:

CakeSpy got a book deal!

It's true. In what can only be described as a very good decision, Seattle's totally rad Sasquatch Books (the publisher of such gems as Doughnuts: Simple and Delicious Recipes to Make at Home by Lara Ferroni and The Newlywed Kitchen by Ali Basye and Lorna Yee) has taken this sweet spy under their wing to create what I'm sure my mom will tell you is "the best book ever".

And to sweeten the deal, I actually get to work with the people at the publishing house, in person: the Sasquatch offices are within walking distance from my house, and there happens to be a good bakery along the way.

But enough about me, let's talk more about my book. It's gonna be called Seeking Sweetness: CakeSpy Presents Recipes for a Sugar-Filled Life. And well, in case you hadn't figured it out from the title, it's going to be full of recipes--featuring some of my more deliciously decadent, butter-and-sugar packed ones, as well as plenty witty repartee and tons of illustrations of cupcakes, cookies, pies (they're so hot right now) as well as magical creatures such as unicorns, bunnies, and maybe a robot or two for good measure.

And there will be pictures! OMG, there will be pictures of these over-the-top desserts, taken by the lovely and amazing Clare Barboza, and styled by the multi-talented (I suspect she's a genius) Autumn Martin. Additional photos will be taken by the incredibly talented and awesome Rachelle Longe of Sasquatch Books. I can only imagine that it will be a departure from the usual food photo shoot to take pictures of things like Cadbury Creme Eggs Benedict.

And it's going to be out later on this year, in time for the holidays. So start saving your pennies, because you'll want to buy one for every single person you know. 

Basically, it's going to be the best thing to happen to butter and sugar since flour (but don't worry, I'm not getting a big head about it or anything).

OMG! OMG! OMG!

Stay tuned for more information about this exciting project! Thank you to everyone who already has supported this great adventure (I'm looking at you, Mr. Spy, SpyMom, Gail Fortune, Jennifer Pooley, to name a few!) and to everyone who undoubtedly will help with the rest of the process!

Cake Byte: Australian Cake Baking Competition in Seattle

Delicious Lamingtons and more!If you're an Aussiephile (what do they call people who are really into Australia?) and live in Seattle, this one is for you.

Australia Day is coming up, and there will be a big celebration at Seattle Center. But the best part? There will be an Australian Cake Baking Competition. Yes, you heard me correctly. Here are the deets:

Australian Cake-Making Competition

The cake can be made at home and brought in on the day of Seattle's Australia Day Celebration – any time before 2pm on January 22, 2011.

Each cake goes to a table of 6 judges where it is evaluated on presentation (25%) texture (25%) and taste (50%)

The application form is attached. As it is tied into the BBQ competition ignore all that aspect and just tick the cake box and send to the PNWBA or you can pay on-line at www.pnwba.com

You do not need to enter the meats or be a member of the PNWBA.

Australian Cake

What is an Australian Cake? It can be something typically associated with Australia such as a pavlova or lamington. Or a cake associated to an Australian ingredient such as Queensland pineapple or Darwin mangos. Or an international cake of any type such as chocolate cake or cheese cake that is decorated in an Australian fashion with things such as the Australian flag, kangaroos or Koalas.

Entry fee of $10 – Anyone can enter

First Prize $100!

Make at home and bring in on the day.

Still need some ideas?

• Pavlova
• Lamington
• Mango Cheese Cake
• Upside-down Pineapple Cake

 Find out more about the Australia Day Festival in Seattle on the official website.

Peppermint Sweet: Peppermint Swirl Cookies from Essential Baking Company, Seattle

Today, without a doubt, one visitor to my store was far more special than all the others (no offense, all the others). It was Anna from Seattle's Essential Baking Company, because she came to hand deliver a holiday card --and she came toting a sweet batch of her company's Peppermint Swirl cookies.

There are several good things about these cookies. First and foremost, they are very buttery. Second, they are lightly crumbly--sort of tea cookie style, but not too dry. Third, the peppermint and chocolate swirl adds a nice flavor contrast to the crumbly tea cookie texture, and definitely gives them a festive holiday dimension.

I was even kind enough to share some with customers at the store, and everyone was very pleased. 

Want some for yourself? You can pick 'em up tomorrow at Essential Baking locations in Seattle--possibly for a few days after Christmas too, but I'd call first to be sure.

Find locations and contact info at essentialbaking.com! 

Mix it Up: BAKED Brownie Mixes Now Available at Williams-Sonoma!

If I could, I'd be BAKED all the time.

I'm talking, of course, about one of my favorite bakeries in the world, BAKED, of Brooklyn and Charleston, South Carolina, which is coincidentally owned and operated by two of my biggest crushes, the adorable Matt Lewis and Renato Poliafito.

While it is true that geography provides a challenge, luckily I own both of their instant-classic books, Baked: New Frontiers in Baking and Baked Explorations: Classic American Desserts Reinvented. And I suggest that you buy them too. It's a good idea.

But you know, sometimes you just need to go from zero to brownie really fast, and luckily, now you and I both can buy their brownie mixes at Williams-Sonoma.  As mixes go, I've generally found the Williams-Sonoma ones to be quite good, and I absolutely know that the BAKED boys would never put their name on anything less than decadently delicious.

Buy them here. Buy them here. Buy them here.

Pie in the Sky: High 5 Pie Retail Bakery to Open in Seattle on December 31

2010, you're totally a lame duck. You are on your way d-o-w-n.

But before you go, let's go out in style, with a new bakery opening! Let's make it a good one: how 'bout High 5 Pie in Capitol Hill?

Now, naturally I am happy simply to see a new bakery open.

But I'm like, 5 times more happy to see this one open, because you see, I've been part of the story. That's right: some of the recipes for the new pie location have been aided and abetted by none other than Head Spy Jessie! Go ahead and add "pie consultant" to my resume--but don't call me Pie Spy.

Rigorous testing (and tasting) have been applied to several new recipes for the new retail location, and I hope you'll agree that they're extremely delicious. But don't take my word for it: see for yourself, when they open on December 31st! Does that seem too far away? Happily, they will also have a pre-opening event on December 30. Be there or be square! 

Pie squared, that is!

Find out more on the Capitol Hill Seattle entry on this breaking news!