Up, Up and Away!: Upcakes by Dixie Picnic

What goes up, must come down. True, but not always pretty: ruined pancakes, botched face lifts and Britney Spears' careers come to mind.

However, at Cakespy we've spied something that's just as sweet on the flipside: Upcakes by Dixie Picnic, a Southern NJ-based bakery. What exactly is an Upcake? Well, according to their website, it was an invention prompted when a young family member would only eat the frosting off of cupcakes and then discard the rest; such a waste! The solution? Frosting the sides in addition to the top, duh. A win-win situation; no cake wasted, and no more poor cake-to-frosting ratio. As might be expected, they have become a bit of a legend in the area.

And now, with thanks to a custom-designed shipping box, they are able to ship these frosting-laden treats (in flavors like lemon buttercream, red velvet or pistachio in addition to the requisite chocolate and vanilla) anywhere in the inland US! Overnight shipping is the only option for most places, but within the Mid-Atlantic region and parts of the Northeast, they'll ship via ground.

We'd say that everything's coming up cake.

Dixie Picnic is located at 819 8th St., Ocean City, NJ; orders can be placed via telephone (609) 399-1999 or online at dixiepicnic.com.

Cakespy Note: It was rather difficult to resist the temptation to call this post "Up Yours, Cupcakes!", but as you can see we took the high road.

Cakewalk in NW Portland

Portland is an up and coming city, with burgeoning music, design, culinary and literary scenes. It also happens to be the home of some of our favorite visual artists: Amy Ruppel, Evan B. Harris and Trish Grantham. And frankly, it's got to have something going on if Michelle Williams is up and moving there; one might even say that Portland is enjoying the darling-city status that Seattle had in the 90's. But are hip boutiques, cool art and nice city planning enough? No way: take us to the bakeries. Cakespy recently took a trip to the NW districts of Portland; here's what we found:

City Market: We can't resist a good-looking market, and we were rewarded by a lovely bakery section, which had an impressive array of baked goods from local bakeries. But what we found most exciting was getting a sneak peek at the wares of Pix Patisserie (which itself is located in the SE part of the city), a beautiful collection of tarts, gateaux and other French-style pastries which made us very eager to do a Cakewalk in SE Portland. 735 NW 21st Ave., (503) 221-3007.


Cupcake Jones: Unlike the retro-trendy cupcakes that are abounding right now, Cupcake Jones' wares leaned more toward a European style of cake, with cream fillings and rich, ganache-y frostings. The cupcakes are good, but in our opinion, not quite as good as those up the street at Saint Cupcake. However, this is just our opinion; if you do prefer the more rich and dense type of frosting, this might be your place. 307 NW 10th Ave., (503) 222-4404; online at cupcakejones.net.

Ken's Artisan Bakery: Beautiful artisinal treats presented in a large, high-ceilinged and lovely space, with rows and rows of European-style bakery cases that were like boulangerie meets patisserie, with a dose of American Comfort food. The leafy, buttery puff pastry was to die for; the hazelnut cake was rich, moist and crave-inducing. Cakespy Note: the Ken's camp also recently opened Ken's Artisan Pizza; even we know that sometimes you need to eat something savory to work up your appetite for dessert. 338 NW 21st Ave., (503) 248-2202; online at kensartisan.com.

Papa Haydn: This is the type of place that always gets awarded "best dessert"...and it's fully deserved. It's a sit-down cafe and a little bit pricey, but worth it: the cakes are made with precision, impeccably decorated yet still extremely inviting, and portions are extremely generous. The Baked Alaska was wonderful; dare we say it was "the bombe"? (sorry, just a little pastry humor). 701 NW 23rd Ave., (503) 228-7317; online at papahaydn.com.


Pearl Bakery: Their t-shirts say "Eat Bread", and we like that carbohydrate-friendly attitude. Their shortbread cookies crumbled just right, and their cakes are of the more muffin-y sort, a buttery delight. The large streetside windows are ideal for people-watching in the fashionable Pearl district; we couldn't imagine a nicer place to while away a chilly northwest afternoon. 102 NW 9th Ave., (503) 827-0910; online at pearlbakery.com.


Powell's City of Books: Sure, it's the Mecca for book lovers, but we were pleased to see that they didn't skimp on the baked goods in their cafe. Their pastries come from several local bakeries, and included several good-lookin' vegan options. Plus, there are always magazines and books to browse through. 1005 W Burnside St., (503) 228-4651; online at powells.com.

Saint Cupcake: It was love at first bite here once we were able to choose a flavor from the festive rows of sweetly decorated cupcakes . The taste was vaguely reminiscent of the cupcakes from elementary school class parties...but a major step up in quality. As a bonus, there's a cute legend of the patron Saint Cupcake on the wall to give you a little story to go with your cake. Cakespy Note: They also carry a nice selection of vegan and gluten-free cupcakes. 407 NW 17th Ave. (with another location in SE Portland), (503) 473-8760; online at saintcupcake.com.


St. Honore Boulangerie: This place was hella crowded when we walked in around lunch time, and it's not hard to see why. A beautiful selection of French breads greets you as you walk in the door, but we resisted the urge, instead going for the gorgeous namesake St. Honore pastries, the rows of glistening eclairs and a ridiculously perfect apple chiboust. 2335 N.W. Thurman St., (503) 445-4342; online at sainthonorebakery.com.



Sweet Masterpiece: Upon heading back to the Amtrak station to return to Seattle, this cute chocolate cafe was well-lit and inviting; we figured, one last stop couldn't hurt. And we were rewarded, with tiny but exceedingly flavorful little truffles that tasted so much bigger than their tiny presence would let on (and made us understand why they were so pricey per piece!). We hear their hot chocolate is excellent as well. 922 NW Davis St., (503) 221-0055; online at sweetmasterpiecechocolates.com.

Whole Foods: A veritable best-of, Whole foods in the Pearl District features beautiful offerings from the Pearl Bakery, St. Honore Boulangerie, and many other local bakeries. But they also have a fine selection of their own made in-house pastries which are exceedingly good: cookie sandwiches with a maple frosting filling; creamy and adorably decorated cupcakes, and scones of all sorts. 1210 NW Couch St., (503) 525-4343; online at wholefoodsmarket.com.

Pop-Quiz: The Lore (and Lure) of the Pop-Tart

Pop Tarts. Whether you love or hate them, you really can't deny their presence: from those memorable toaster strudel commercials of yore to their ubiquity in office vending machines, they're nothing if not constant in our everyday lives.

But how did these little toaster treats worm their way into our lives? For those of you have ever wondered (surely there must be some of you), Cakespy has done some serious sleuthing on the story of the Pop-Tart. We would have been sunk without wonderful reference guides such as Whole Pop Magazine's "True History of Pop-Tarts", Dave Barry's informative article "Tarts Afire", and James Prichard's article on the treats in the Detroit News from 2003.

Pop-tarts were invented in the post-World War II era, when Post (not Kellogg!) was developing new products. There was an emphasis at this time on foods that were convenient and had a long shelf life, and the now-familiar foil packaging was originally used as a way of preserving a type of moist dog food; they altered it slightly to accommodate a new people-food addition meant to supplement their cereal offerings, which they called "Country Squares". Unfortunately, loose-lipped employees revealed the nature of the product in development before it was released, thus giving arch rival Kellogg a chance to come up with a competitor product--and obviously to think of a better name. The fate of Country Squares? Well, all we can say is, when is the last time you saw one at your local grocery store? Pop-Tarts, on the other hand, were a runaway success.

The original Pop-Tarts were unfrosted; some fool thought that the frosting might melt and cause problems in the toaster. Happily they worked on the issue, developing a frosted and toaster-safe version in 1967. Since then, it's been a movie montage-esque development of new flavors and variations, from the most excellent S'more Pop-Tart to the bad-decision neon-colored Wild! Berry. Of course, Pop-Tarts haven't been without their fair share of controversy; but even in spite of the infamous UK toaster cloggings of the early 90's (turns out their toasters are different from ours) and the 1992 toaster fire debacle and even the ill-fated addition of "Go-Tarts" (slender Pop-Tart sticks meant for on-the-go consumption; we say, just eat a Pop-Tart), they've remained a beloved part of not only our lives but our culture.

And happily, Cake Gumshoe Kristin recently came across a wonderful recipe in a Martha Stewart holiday baking guide by Flour Bakery's owner / head baker Joanne Chang, which is reminiscent of the classic toaster treats, but made with more refined tastes in mind...kind of like Pop-Tarts, all growed up.


Tasty Toaster Tarts Recipe by Joanne Chang, owner of Flour Bakery

Pastry

2 cups flour (they recommend King Arthur unbleached all-purpose flour)
1 tbsp sugar
1 tbsp salt
1 cup, 8 oz unsalted butter, cut into pats

Filling: 3/4 cup raspberry jam
1 tbsp cornstarch, mixed with 1tbsp cold water
1 egg, to brush on dough

Topping

1 cup, 4 oz confectioner's sugar
3 to 4 tbsp water

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To make dough: Whisk together flour, sugar and salt. Work in butter until mixture holds together when you squeeze it, with pecan-sized lumps of butter still visible. Mix egg and milk, and add it to the dough, mixing just until everything is cohesive.

Divide dough in half, and shape each half into a rough 3x5 inch rectangle, smoothing edges. Wrap in plastic, and refrigerate for 1 hour or up to 2 days.

To make filling: in a small saucepan, mix jam with cornstarch and water mix. Bring mixture to a boil, and simmer, stirring, for 2 minutes. Remove from heat and set aside to cool.

To assemble tarts: remove dough from the refrigerator, and if it's been chilling for longer than 1 hour, allow it to soften and become workable, about 15 to 30 minutes. Place one pice on a lightly floured work surface,
and roll it into a rectangle about 1/8 inch thick, large enough so that you can trim it to an even 9x12 inches. Set aside. Roll a second piece of dough as you did the first. Press the edge of a ruler into the dough you've
rolled, to gently score it in thirds lenghtwise and widthewise; you'll see nine 3x4 inch rectangles.

Beat egg, and brush it over entire surface of dough. Place a heaping tablespoon of jam into center of each marked rectangle. Place second sheet of dough atop first, using your fingertips to press firmly around each
pocket of jam, sealing the dough well on all sides. Cut dough evenly in between jam pockets to make nine tarts. Gently place tarts on a lightly greased or parchment lined baking sheet, and refrigerate, covered, for 30
minutes, to relax and chill the dough.

Prick the top of each tart several times with ha fork. Bake tarts in a preheatd 350 degree oven for 35-40 minutes, until golden brown. Remove from oven, and allow to cool on pan.

For the topping: Combine confectioners sugar with 3 tablespoons of water, adding more if necessary to make a pourable glaze. Pour and spread glaze over cooled tarts. Yield: 9 toaster tarts.

Bonus Pop-Tart Trivia: For the 35th anniversary of the toaster pastry, Kellogg made the biggest Pop-Tart ever recorded: In total, it took more than 545 pounds of flour, 495 pounds of fruit filling, 800 pounds of icing and 150 pounds of colored sprinkles to create the giant-sized toaster pastry. The oversized snack was unveiled at a press conference in front of the famed Madison Square Garden in New York City, where morning commuters were treated to tasting this record-breaking creation. Source: karlloren.com.

For more information on Pop-Tarts, visit poptarts.com.

Batter Chatter: Interview with Trilly Nguyen of whiskie bits Bakeshop

They say that while cooking is an art, baking is a science. Well, we don't know who "they" are but obviously they've never tried anything by whiskie bits Bakeshop. This Oakland-based special-order bakery's (no retail storefront at this point) menu has possibly the most avant-garde yet dazzling menu we've ever seen, with cupcakes available in flavors like Horchata (horchata cake, almonds with horchata cream cheese frosting) and Curry Carrot (carrot cake, curry spice, pistachios, almonds with cardamom-curry cream cheese frosting); cookies come in flavors like Wasabi and Black Sesame with White Chocolate and Thai-basil Lemon. They even have a series of "intoxicating" cupcakes, a naughty collection of adults-only boozy treats; all in all, we'd call it an artistic and delicious array. Cakespy was able to catch up recently with the eclectic, fearless head baker Trilly Nguyen; here's what we found out about creative baking, keeping your cakes seasonal, and why pie just might be the new cake:

Cakespy: Are you formally trained as a baker?
Trilly Nguyen: No, my experiences come from my mother (a former pastry chef who specialized in wedding cakes), working professionally in the industry, and spending most of my free time baking and experimenting.

CS: You don't have a storefront...other than by special order, can individual customers buy your baked goods at any stores or coffee shops?
TN: Right now, unfortunately no. But within the next year, whiskie bits products can be found at some local specialty retail stores and shops in the Bay Area.

CS: You have such unusual flavors...have you ever had a combination or recipe that just didn't work out?
TN: Yes, of course. Not all of my ideas and recipes work out perfectly. I am always testing out flavor combinations and using friends and families as my tasting guinea pigs.

Cakespy Note: We'd be her guinea pigs any day.

CS: What is your personal favorite cake flavor from your offerings?
TN: It depends on my mood and the weather. Sounds slightly odd, but if the weather is too warm, I like to eat a flavor that is light in texture, and vice-versa. That is why I offer seasonal flavors. So, during the summer time, I love the Hong Corn (a combination of fresh corn with coconut and salted peanuts). It reminds me of childhood and is a tribute to my mom, who would make one of my very favorite Vietnamese tapioca desserts with fresh corn and coconut. Right now, since it's fall, I am loving the Persimmon Penuche and the Bourbon Oat.

CS: You offer "intoxicating" alcohol-laced cupcakes. Will they give customers a buzz?
TN: Depends on the flavor. But overall, yes. You will get a slightly sweet buzz from all of the intoxicating flavors.

CS: Some people say that pie is going to be the next cupcake-type baking trend. What do you think?
TN: Sure, why not? I love pie as well, and I could see the endless possibilities in flavor combinations...

CS: What is the most important aspect in making a good cupcake?
TN: Quality ingredients and good technique. Baking is never worth it if you do not have the best quality ingredients. To me, baking is so time-consuming that it is only worth it if you start out with the finest ingredients. That's half the battle. The other half is learning good basic baking techniques.

CS: What is the best time of day to eat cake or cookies?
TN: Any time, of course. But instinctively, I would say breakfast time and late at night (right before bed time). What's better than waking up in the morning and ending the day with a sweet treat.

CS: What's next for whiskie bits?
TN: More new and unusual yummy flavor combinations.

CS: Any TTA (Trilly's trusted advice) for budding bakers?
TN: Read my answers for making a good cupcake (above). Also, trust your instincts and judgment. Sometimes things work and sometimes, they don't. Just accept that and move on. In the end, things always have a way of working out.

For more information on whiskie bits Bakeshop, visit whiskiebits.com. If you're in the Bay Area and would like to place an order, give them a call at (510) 658-8284.

Bend it Like Bequet: Chipotle Caramels by Bequet Confections (Via Cakespy Seattle)

Cakespy Note: This post originally appeared on our Cakespy Seattle outpost.

When it comes to caramel, there are natural pairs that come to your mind. Caramel and apple. Caramel and chocolate. But caramel and chipotle? Big taste, or big mistake?

Intrigued by the idea we bought a small bag of the treats, which are made by Montana-based Béquet Confections. Robin Béquet started the company in 2001, after over 20 years in the tech world. After an industry crash, she turned inwardly, asking herself "what should I do now?". The answer: start making artisan caramels, naturally.

And we're glad she did. Caramels are, of course, inherently good: Cream, sugar, a little salt. But in the chipotle caramels, the unexpected flavoring added something special to the taste. While the chipotle wasn't necessarily spicy in a "hot" way, it did add a certain robustness to the overall flavor. The taste of chipotle wasn't immediately evident, instead developing as more of an aftertaste, rounding out the sweetness of the caramel with a satisfying savoriness.

Sweet, but slightly unexpected, and very addictive.

Béquet Confections' full product line, including caramels in the chipotle flavor as well as espresso, vanilla, celtic sea salt and chocolate, is available online at bequetconfections.com.