Cake Byte: CakeSpy Featured on CHOW!

Today is a very sweet day, my friends: it marks the first time I've ever been referred to as a "Confectionery Art Ninja". I sincerely hope this is the first of many times I will be referred to in this way.

It was in a beautifully written article on CHOW.com by supercool writer James Norton (check out his work here), who kindly began the article thusly:

That Jessie Oleson is a woman of many talents—baker, writer, illustrator, businesswoman—is impressive. That this Seattle resident manages to make a full-time living by harnessing all those talents under an umbrella enterprise called CakeSpy is damned improbable.

...not only was he a pleasure to talk with during the interview, but he also gave me some great Minneapolis bakery tips, told me about a mural by another anthropomorphic foodie painter, and gave me the lowdown on Norske's Nook. Score!

There's a sweet q+a, and I even gave them a recipe from my upcoming book, CakeSpy Presents Sweet Treats for a Sugar-Filled Life, for cookie dough-filled cinnamon rolls (oh yeah!).

Of course, if you want to read more about sweet-ninja ME, you can read the full interview here.

Cake Byte: CakeSpy Quoted in the New York Times!

It's true: my thoughts on cake mix (and butter) officially matter. The New York Times says so!

That's right: an article appearing in the New York Times, on the subject of Duncan Hines' new advertising campaign geared toward foodies, brought up some big questions about whether or not cake mix can be taken seriously; naturally they hit me up for a comment. Here's the bit that mentions me--and a big thanks to the great writer, Andrew Adam Newman, who gave my book a plug! Yeah!

Jessie Oleson, publisher of CakeSpy.com and author of the book CakeSpy Presents Sweet Treats for a Sugar-Filled Life; which will be published in October, said the book does call for cake mixes in some more complex recipes.

While she herself has trouble telling the difference between cakes made from scratch or a mix, Ms. Oleson said the fact that the new Duncan Hines recipes call for the brand’s own line of canned frosting rather than homemade may deter the serious bakers it seeks.

“I would be much more likely to tell if a canned frosting was used than a cake mix,” Ms. Oleson said. “The quote about food in general is that the secret ingredient is butter and lots of it, and with frostings that holds true.”

For the article, visit the NY Times website!

Cake Byte: Sweet New Paintings by Nancy Bea Miller in Philadelphia

Nancy Bea Miller's paintings are totally sweet, but not to eat.

Rendered in oil, they're nonetheless fat free to feast your eyes upon, and she's got a great new collection going up at the Artist's House Gallery in Philadelphia (the city that is also the home of the Pumpple).

If you're in the area, you simply must go to the artist reception tomorrow, May 6, 2011; if not, I am happy to give you a preview of what's on show:

...a beautiful doughnut:

...some not-sweet but still delightfully carby pretzels;

...cupcakes...

....more cupcakes...

...and yet more cupcakes.

That's right. Best! Show! Ever! Here are the details for the artist reception(s):

Friday, May 6th, 5-8:30 p.m, and then again Sunday, May 8, 1-4 p.m. at Artist's House Gallery, 57 North 2nd Street, Philadelphia; online at artistshouse.com. The show will remain up until May 29. Visit the artist's blog here.

Cake Byte: Dozen Bake Shop and Burgatory Bar Collaborate on Cupcake Shakes

In Pittsburgh, a small miracle has taken place.

A deep, dark, secret love between a cupcake shop (Dozen Bake Shop) and a burger bar (Burgatory Bar) has resulted in the sweetest baby you'll ever meet: the Cupcake Shake!

Now, the cake shake isn't necessarily a new thing. The CupShake in Utah inspired CakeSpy's own CupShake recipe on Serious Eats a while back. But this is not to take away from the awesomeness of another CupShake entering the world of sweet treats. In fact, this is news to be celebrated.

And with flavor combinations like the Chocolate Stout Cupcake Shake, it is strong motivation to get your sweet self to Pittsburgh, STAT!

Cupcake Milkshakes, available at Burgatory Bar, Pittsburgh.

Cake Byte: Full Sweetness ahead at Trophy Cupcakes in May

Talk about a totally sweet lineup! Seattle's Trophy Cupcakes has plenty of delicious to offer this month:

Mexican Hot Chocolate Cupcake (one day only, on Cinco de Mayo!): Just in time for Cinco de Mayo, our Mexican Hot Chocolate Cupcake is back for its third year! The perfect blend of cinnamon and cayenne pepper warms up this bittersweet Chocolate on Chocolate Cupcake. Available May 5th. 

Margarita Cupcakes: By popular demand, we will be featuring Margarita Cupcakes every day through the month of May! Our Fresh Lime Cupcake is full of tangy lime zest, fresh lime juice and delicious lime oil topped with Tequila and Lime Buttercream…of course it is finished with candied lime zest and sea salt! Oh my, it is good (if we do say so ourselves!). Available everyday in May.

Lemon Raspberry (one day only, on Mother's Day!): Especially for Mother's day we are featuring Lemon Raspberry…our Fresh Lemon Cupcake is topped with our luscious Raspberry Buttercream and a fresh raspberry. So yummy and so pretty and definitely mom approved! Please order by Friday at 3pm for Sunday pick up.

Available at all three Trophy Cupcakes locations; for availability, directions and hours, visit their website.

Cake Byte: Brandi Carlile to Play at Cupcake Royale in Capitol Hill Tomorrow

When cupcakes and music meet, let's just say the outcome is totally sweet!

Here's a bit of breaking cake news in Seattle: Brandi Carlile is going to play live, tomorrow, at Cupcake Royale's Capitol Hill location! Here's the 411 from Cupcake Royale owner Jody Hall:

Just a note to let you know that Brandi Carlile is doing an in-store performance here at Capitol Hill Cupcake Royale on Tuesday, May 3 (tomorrow!) at 4pm.

We’ll be selling her new CD - “Brandi Carlile – Live at Benaroya Hall with the Seattle Symphony” for $12.  She’ll play a few songs, sign some CDs and be off like the ether!

of course, that's not the only sweet news from the Royale front: there are also new flavors on the horizon. As Jody goes on:

(Also – our new Tequila Limone is available thru Cinco de Mayo.  After that, we feature a pistachio lemon cupcake – just in time for Mother’s day).

For location, visit Cupcake Royale's website; follow them on Twitter for up-to-the-moment happenings.

Cake Byte: Bakesale for the South at CakeSpy Shop on May 14

Have your cake and donate too!

That's right: we're going to have another delicious fundraiser at CakeSpy Shop in Capitol Hill! This time, the proceeds will all go toward the Red Cross to aid relief efforts for the tornadoes which have recently ravaged the deep South.

If you'd like to Volunteer as a baker, please click here.

If you'd like to buy baked goods, your job is easy: simply come to CakeSpy Shop and buy stuff on Saturday, May 14, from 11 a.m. till we inevitably sell out!

To reiterate: deliciousness, good cause. May 14, 11 am til ? at CakeSpy Shop, 415 E. Pine Street (near Summit), Seattle WA 98122.

Cake Byte: Bakesale with Jen Seaman at CakeSpy Shop Tomorrow!

This isn't one of Jen's cupcakes, but it is a sweet indication of awesome to come.Guess what, Capitol Hill? You've got a great opportunity to carb-o-load in a most delicious way tomorrow.

That's right: it's time for another Bakesale at CakeSpy Shop!

Here's the 411:

Jen Seaman, who is a comic by night, amazing baker by day, is going to be hosting a bake sale at CakeSpy Shop! Come on by and pick up amazing goodies like maple cupcakes with bacon and mini apple butterscotch pies, and I hear a rumor about creamsicle cupcakes, too!

If you can't make it (so sad) you don't need to despair, though. She also sells her baked goods at People's Republic of Koffee in Seattle.

Come by tomorrow, Saturday, April 30, 2011, 12 noon til we inevitably sell out! The location is CakeSpy Shop, 415 East Pine Street, Seattle WA.

Cake Byte: CakeSpy Coming to Portland for Crafty Wonderland on May 7th

Brace yourself, Portland--you're about to get a lot sweeter.

That's right: CakeSpy is coming to Portland, OR, to sell art at the incredibly awesome Crafty Wonderland Super Colossal Spring Sale! And I'll be set up right next to my friends Sunday Drive Designs.

Come on by and enjoy all manner of DIY delights and pick up some sweet artwork! Here are the details:

Saturday, May 7th from 11am-6pm
 
at the Oregon Convention Center - Hall D
777 NE MLK Jr. Blvd in Portland
 

*All Ages*
*Free Admission*
*Free Goodie Bags to the First 200 Shoppers*

For more information, directions, and other details, visit craftywonderland.com.

Cake Byte: Rampage Toys Art Show at CakeSpy Shop in May

Like, OMG. CakeSpy Shop is already sweet, but Capitol Hill's sweetest little spot is about to get a heaping dose of awesome overload.

That's right: Jon Malmstedt (you may know him as the evil genius behind Rampage Toys) is having an art show at the store in May!

Entitled 'Monsters, Cupcakes and Monster Cupcakes', here's the 411 from Jon:

This show will showcase paintings and toys from Seattle based character designer Jon Malmstedt - RAMPAGE TOYS!  Jon's work focuses on fun and colorful creatures that just so happen to be monsters.  Expect scenes of urban destruction a' la the classic films 'Godzilla' and 'Mothra', but with a bent in the direction of silly - instead of Godzilla think 'giant cupcake that has no arms.'  The show will include paintings, custom vinyl toys, handcast resin figures and a couple collaborative pieces done with the Cakespy herself - something for anyone who loves monsters, cupcakes, monster cupcakes or all of the above! 

Oh, and need we mention that actual, real, edible and delicious CUPCAKES will be in attendance?  YUMMY!!!

The reception will be on Thursday, May 12, 5-8 p.m. at CakeSpy Shop, 415 E. Pine St., Seattle WA 98122. Shop for Jon's work in advance here.

Cake Byte: Trophy Cupcakes Offers Hi-Hat Cupcakes For a Limited Time

Happy, happy Easter week! In Seattle, here's a very sweet way to celebrate: with a limited run of Hi-Hat Cupcakes from Trophy Cupcakes! Here's the 411:

Trophy's most anticipated cupcake of the year returns especially for Easter weekend! Available just two days per year, the Hi-Hat Cupcake is made by topping Trophy's Valrhona Chocolate Cupcake with a sky-hi swirl of pastel marshmallow frosting…but that's not all… they are then hand dipped in Semi-Sweet Callebaut Chocolate! Pastel marshmallow, Belgian chocolate and Valrhona Cake all rolled into one amazing cupcake…what could be a more perfect Easter treat?!

Available April 23rd at all three Trophy locations and on Easter Sunday at The University Village, for $4.00. Trophy will also be dressing up all of their cupcakes for spring with flowers, bunnies, candy eggs and baskets, perfect for your weekend festivities.

Trophy Cupcakes will take advance orders for Hi-Hats, as well as for Easter themed cupcakes. Hi-Hats and Easter Cupcakes will also be available in each of the three retail locations on Saturday and at the Univerty Village shop on Sunday (The Bravern and Wallingford shops will be closed on Sunday). Quantities of Hi-Hats for walk-in orders are limited, so Trophy recommends placing an advance order at least 48 hours prior to your pick up. The Wallingford Center and The Bravern are Closed on Easter Sunday, April 24th. University Village is open from 10am to 6pm.

Available at all three Trophy Cupcakes locations; for availability, directions and hours, visit their website. Also, follow them on Twitter!

Sweet Memories: A Slideshow of Sugar Overload from CupcakeCamp 2011

CupcakeCamp 2010 was totally awesome. Nobody's arguing that.

But if I were to write in the yearbook of this year's followup,  CupcakeCamp Seattle 2011, which took place at The Canal House in Ballard, what I would write would be this: UR 2sweet + 2B = 4GOTTEN. No, really.

Organizer and cupcake genius Carrie Middlemiss of Bella Cupcake Couture couldn't have put on a sweeter event, with proceeds going to HOPE Heart Institute.

I mean, for one thing, New York Cupcakes made a cake tower on which they decorated the cake to look like the artwork I did for the event poster! OMG!

And for another, I got to be a judge in the cupcake competition. I took this job very seriously, as did co-judges Rachel of Cupcakes Take the Cake, Melody Biringer, and Keren Brown (aka Frantic Foodie).

But don't take my word for it alone, because I have plenty of photographic evidence. And to celebrate the sweet memories (or, if you weren't there, make you jealous), here are over 100 sweet snapshots from this amazing event, during which over 800 cupcake enthusiasts ate many thousands of cupcakes (including, notoriously, a Monte Cristo cupcake comprised of french toast cake, swiss cheese buttercream, raspberry preserves, and salty ham; also, a Chicken n Waffles cupcake).

Note: These photos are not listed in any particular order of awesomeness, just sort of as they happened. Here's the slideshow:

Cake Byte: CupcakeCamp Seattle 2011 is Tomorrow, April 17

This poster will be for sale at CupcakeCamp!Hey, sweeties. Remember what an awesome time CupcakeCamp 2010 was? Well, forget about that, because CupcakeCamp 2011 is coming--TOMORROW!--and it promises to be bigger, badder, and buttercreamier than last year.

Here are the details:

Date:  Sunday April 17, 2011. 
Time: 12PM- 4pm
Location: The Canal, a Jewel Hospitality property in Ballard
5300 34th Avenue NW Seattle, WA 98107
Why: Because who doesn’t love cupcakes? Plus we will have some fun competitions and all proceeds go to a good cause!

HOW:Purchase tickets HERE for $8 or $10 at the door.

Ticket valid for 6 mini cupcake tastings or 3 standard size on the day of the event only. No refunds available.

For a preview of the awesomeness that awaits you, check out this epic post on last year's event. Also, be sure to check out Cupcakes Take The Cake's great roundup of the sweet times ahead.

Cake Byte: CakeSpy Featured in a Brazilian Newspaper!

Totally sweet! I'm big in Brazil...well, my artwork is, anyhow! Last week an art director emailed me and asked if he could use my artwork from the Coconut French Toast With Bananas Foster recipe for his article, and I said "si!". Now, if only I could only figure out what the article said. 

A link to a bigger image of the article can be found here; the paper is online here.

Top of the Pops: Doughnut Pops by Frost Doughnuts, Mill Creek WA

Topping the list of things I'd like to pop in my mouth? Doughnut pops by Frost Doughnuts!

That's right: they've got a totally sweet new product over in Mill Creek:

We are excited to reveal our newest creation: FROST Pops! All of the flavor you love in FROST doughnuts, in a pop!

Launching for Spring, FROST Pops aren't doughnut holes on-a-stick, but an entirely new doughnut-based cake that has the moistest brownie-like texture you can imagine - dipped in chocolate! Best of all, they have the unmistakeable flavor of FROST.

The flavors will range from your favorite Evolved line doughnuts to new and exciting creations. Shown here are Red Velvet and Peanut Butter Perfection, both dipped in luscious chocolates. These, plus our newest variety Island Escape will be available at launch next week at a price of 1.49ea.

For more info, visit frostology.com; stay updated via their Facebook page, too.

Cake Byte: April Means Coconut Lime Cupcakes at Cupcake Royale, Seattle

It has been said that April is the cruelest month, but this is not the case at Seattle's Cupcake Royale, where a delicious flavor reigns supreme all month long: Toasted Coconut Lime!

As they put it:

Yeah, we did it. We put the lime in the coconut and baked it all up. Moist coconut cake gets a tart and tangy swirl of real lime buttercream. We finish it off with toasted coconut for a truly tasty tropical treat!

But be sure to go early in the day, because in this spy's experience, the flavor of the month is the first to sell out daily!

Available all month long 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: The Bakesale For Japan Was Totally Sweet

Like, OMG, dudes and dudettes.

Thanks to all of the great bakers and shoppers who made the Bakesale for Japan happen at CakeSpy Shop this past weekend, we were able to raise over $3000 for Peace Winds America. But seriously, Leslie Kelly said all that needed to be said on the Voracious blog:

On Saturday, tables at Jessie Oleson's adorable Cakespy shop on Capitol Hill were heaped high with all sorts of goodies: cookies, cakes, outrageous brownies, cupcakes, and, oh, what's that? Almond brittle? YUM. Harvest Vine contributed bags filled with cinnamony rolls labeled "buns of love." 

It was all part of a nationwide movement to hold bake sales, with the proceeds going to benefit survivors of the deadly earthquake and tsunami more than two weeks ago.

​The steady flow of sale-goers added up to big bucks. More than $3,000 was raised. Sweet! Let's make this a regular date, huh? Say, once a month? Because this is going to be a huge recovery effort!

Thank you so much to all of the excellent bakers, who, if you have forgotten, included:

The Sated Palate 

The Harvest Vine 

Not Martha 

Sugar Rush Baking 

...and of course the shoppers and eaters who made it happen, with an extra-special sugarcoated thanks to Courtney Keen, the organizer!

Cake Byte: The Piecycle Bakesale At CakeSpy Shop, Sunday, April 3

Buy pie from this cute boy. (photo courtesy: Trung Le)Have you been curious about The Piecycle, Seattle's pie-by-bicycle delivery service in the University District, but don't live in the delivery zone?

Well, lucky you. For one day only, today, from 12 til he sells out (and he will sell out, I promise) The Piecycle's Max will be selling pie by the slice at CakeSpy Shop on Capitol Hill!

He will be baking up a limited amount of pies, so be sure to come early, because these sweet slices are bound to sell like hotcakes. Hot pies? Whatever. It's delicious.

Follow The Piecycle on Facebook here; on Twitter here; buy his pies from 12 til they sell out at CakeSpy Shop on Sunday, April 3, at CakeSpy Shop, 415 E. Pine St., Seattle WA 98122.

Sweet News: Bakesale for Japan at CakeSpy Shop on April 2nd

Photo: Jackie BaisaConsider this your official reminder. This Saturday, April 2, at CakeSpy Shop, we're gonna bring a little sweetness to those who may be struggling in Japan.

Here's how we're gonna do it. With a Bakesale for Japan, hosted at CakeSpy Shop! (415 E. Pine Street, Capitol Hill, Seattle).

This is a national project, and in Seattle, bakers will be gathering and selling baked goods for this sweet cause at my little shop in Capitol Hill. You will have plenty of delicious things to choose from, including sweet treats by these celebrity bakers:

The Sated Palate (she will be making cupcakes and possibly Nanaimo Bars too)

The Harvest Vine (she will be making "buns of love", which you probably already want without even knowing what they are, and chocolate-hazelnut tarts)

Not Martha (she will be making "Jars of Stars"--jars of star-shaped cookies, like OMG)

Sugar Rush Baking (the owner will be making mini cupcakes adorably packaged in egg cartons)

Here are the details of the project:

When: Saturday, April 2nd from 9am-1pm

Who: Professional and amateur bakers, cooks, artists, artisans, and musicians coming together around food to make something BIG happen.

How: Want to help? We’ll need bakers, artists, volunteers, and lots and lots of customers. Please send offers of help to seattlebakesale@gmail.com

Why: So we can donate BIG BUCKS to Peace Winds Japan and help our brothers and sisters over there in the best way we can. Stay tuned for details.

But don't hesitate! The sale will be over once we sell out (and trust me, we WILL sell out). Once again, if you want to be part of it, please emailseattlebakesale@gmail.com.

Cake Byte: CakeSpy To Teach a Class at Cornish College of the Arts

So, officially I attended a magical sort of college known as Art School. And if you've seen Art School Confidential, you have a pretty good idea of what it was like. Without the murder and stuff.

But unofficially, my college years at Pratt Institute in Brooklyn were spent as a part time bakery stalker--when I moved to NYC, I came toting a list of every bakery in the city and Brooklyn, and during my NYC years I made a pretty considerable dent in that list. 

So it brings me extreme pleasure to announce that now, things are coming full circle, and I am teaching a one-day class at Seattle's Cornish College of the Arts, which is designed to mimic my art school foundation year--but with a foodie twist.

Here's the course description:

Revisit the foundations of visual communication, trading in your pencils, brushes, and clay for the sweet stuff! In this afternoon intensive, you’ll return to figure drawing and still lives, but this time with cakes. Explore the principles of light and color theory by mixing primary, secondary, and tertiary food coloring and frostings. Have you always wondered the difference between aserif and a san serif? Exercise design strategies by creating typography with cakes. And no foundations course is worth its salt, or sugar, without some nod to art history. We’ll also look at how the masters (Wayne Thiebaud, Andy Warhol, Frida Kahlo) have used sweet foods in their art. 

Yeah, the course is $100, but you know, I need to buy supplies and stuff, and it's very true that the memories will last forever. I totally promise. Sign up here!