Carnival Knowledge: Sweet Foods invented at Fair

I'd like to make an important announcement. Me and my friend Rachel of Coconut & Lime have started a podcast. OMG! We are still taking it slow, but it's pretty exciting.

Our first topic was Fair Food. We think about nerdy food stuff a lot, and it was an appropriate subject to totally geek out about, I thought.

You can listen to the podcast here.

But I'd also like to share some interesting factoids I learned while doing internet research for the show. It mainly involves foods invented at state or other fairs. A lot of iconic sweets are included, and I thought you might be interested in hearing about some of the famous sweets that are said to have been invented at fairs. 

Cotton Candy: Apparently, this concoction which amounts to spun sugar and food coloring was originally fair fare. Some brilliant fellows named William Morrison and John C. Wharton are said to have introduced it to the world at the 1904 World's Fair in St. Louis. It was called "fairy floss". 

Cracker Jacks: A snacking intersection of sweet, salty, and sticky, this stuff was not debuted at the ballpark, but instead at the Chicago World's Fair of 1893. The combination of popcorn, molasses, and peanuts was originally called "Candied Popcorn and Peanuts"--thankfully, they made the name a bit snappier before starting mass production.

Dr. Pepper: This soda, which is older than Coke or Pepsi, was debuted at the 1885 St. Louis World's fair. 

Ice Cream Cones: Neither ice cream nor waffles were invented at a fair, but they were both served at fairs, and the most famous documentation of them coming magically together occurred at the 1904 World's Fair in St. Louis, when an ice cream vendor named Arnold Fornachou ran out of serving containers and formed a quick partnership with nearby vendor Ernest Hamwi, who rolled his zalabia (a waffle-like pastry) into a cornet shape, and the ice cream cone was born. 

Happy Trails: Meet The ReTrailer

I'd like to introduce you to The ReTrailer, the cutest little tea and spice store this side of the Mississippi.  It's a mobile retail operation run by someone I am proud to call a friend, Lisa Govro. 

As you can see, Lisa is just as cute as me. Here we are together. Hottt, right?

We became friends during the time in which we both lived in Seattle. Now, Lisa lives in St. Louis, MO; while I miss her, I am so happy for her and her new business. 

Here's the 411 behind this adorable store on wheels, according to Lisa:

All tea and spice products are inspired by Ayurevda (a really old lifestyle largely considered the sister science to yoga) and developed with optimal digestion and balance in mind.  If I only had 3 words to describe our teas and spices they would be: organic, sustainable, and love.  Our signature items are:

Farm Fresh Turmeric Tea – fresh, organic turmeric sourced direct form Hana Holistic Farms in Hawaii, grated and brewed with ginger, black pepper, tulsi and sweetened with local honey.

Ball of Energy – raw cacao, tulsi, sesame and almond smashed together with local honey.  Makes for the yummiest mint chocolate treat your inner hippy could ever imagine. 

Drop it Like It’s Hot Hibiscus Tea – hibiscus, yerba mate and orange peel.  So named for Hibiscus’ known effects in helping control body temperature – particularly in hot weather.

 Yum.

I also asked Lisa an important question: if a magical unicorn appeared and was going to grant you one wish for your business, what would it be? She said:

I am such a daydreamer that while I was dreaming up this business idea it never occurred to me that I would have to tow the damn thing until the moment I got er’ hitched up.  I had to drive all the way from Kansas City to St. Louis with the poor girl.  I went 40 mph the entire time – it took me 6 hours! (it is typically a 3 hour drive).  If a magical unicorn could grant the ReTrailer one wish it would be that the trailer could hitch and tow itself.  That shit is unbelievably stressful.

p.s. On opening day I wore my unicorn belt- so this question seems appropriate for a few reasons.

To keep up with the ReTrailer, visit their website; also keep updated via their facebook site!

Ch-ch-changes!

Hi, sweeties. CakeSpy-Jessie here. And boy, oh, boy, do I have some big changes to tell you about!

Some of them might sound serious but dudes, dudettes, chill out. Everything is gonna be ok. Actually, it already is.

First order of business: my location. I'm in Philadelphia now! After 8 years in Seattle, I had an exciting opportunity to move back to the East Coast (I'm originally from New Jersey, did you know that?). I was doubly excited because it is wonderful to be closer to my family again (they're still in NJ). For the first time in 8 years, I am having a proper summer (like, where I can wear short sleeve shirts). It's pretty cool. Will I stay here? Time will tell, sweet friends. But living right near the Reading Terminal Market, one thing is for sure: I am having a very delicious time in PA.

Second: the store! You may be asking "um, what about your gallery in Seattle?". Well, in my absence, the store has been wonderfully and ably run by my business partners Natalie and Danny. However, after a few months, the whole process has proven pretty arduous -- and paired with the fact that I am now focusing more on writing cookbooks, it was actually getting pretty confusing. Many people would come to the gallery expecting cakes and a wonderful bakery, and they'd find art. Not that it's ever bad to find art, but gosh, was it confusing! So we've decided to let go of this part of the business. So, that means, if you've been meaning to visit the adorable store, DO IT NOW.  Because it is not going to be there for too much longer. Our ultimate hope is to sell the consignment gallery business -- everything but the name! So if you are in Seattle or even know someone in Seattle who might be interested in getting into the retail business, please, let them know about this opportunity. If we do not find a buyer, we will lease the space out, but we'd so love to see the awesome art tradition carry on in this magical retail space. Please, read about it here, and spread the word!!

Third: a big development for CakeSpy artwork sales. As you may know, I have a big, sparkly heart. I like to help people. And a cause very close to my heart is Eating Disorders. Once again, you must be thinking "Jesus Christ! Is this the same CakeSpy who posted a recipe including 7+ sticks of butter, for behemoth crumb cake?" Well, yes. During my youth and young adulthood, I suffered from an eating disorder. Which one? Part anorexia, part bulimia, part something else, I guess (eating disorders, like snowflakes = all unique?). It still haunts me from time to time, but honestly, CakeSpy has been my lifesaver - my permission to create, love and indulge in sweets of all sorts and sizes. Because one powerful lesson that I have learned is that when you give yourself permission to enjoy whatever food you'd like (and I am talking about sweets in particular here), there might be a fear period, but ultimately, you don't have to under-or-overdo it. And yes, going back to aforementioned 7+ stick of butter Behemoth crumb cake, I ate the whole damn thing. Just not all in one sitting. :-) 

But I digress. What I am trying to say here is that from now on, a percentage of proceeds from ALL CakeSpy online sales will be donated to eating disorder awareness and recovery programs, to NEDA (the National Eating Disorder Awareness Association). I am *so* excited to be contributing to such a wonderful cause. What does this mean for you? Not much, other than that if you buy something from the CakeSpy online shop, part of the sale will be donated to a tremendously wonderful cause.

And that's sweet news you can feel good about, sweetness. 

Cake Byte: Kingfish Cafe Pastry Chef Expands Custom Cake Offerings

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As a minor internet celebrity cake website writer, I get press releases about food from people who want me to write about the food they make, or the foods that their clients make.

I'll tell you the truth, most of these press releases are boring and I delete them.

But occasionally, one will capture my interest. This one caught my eye right away because it had some keywords I quite liked: Kingfish Cafe, cake, and...well, I was already drawn into the thing. As it turns out, Violette Tucker, the current pastry chef at Kingfish, home of the small baby-sized slices of glorious Red Velvet and Hummingbird cakes I love, is branching out with more specialty cakes. That's great news! Here's the 411 (the press release). Good stuff.

 It’s a well-known fact that one of the not-to-be-missed signature dishes at the southern inspired Kingfish Café has always been the multilayered, moist, deliciously iced slices of cake that often sell out before the evening ends.   A little known secret is that a sumptuous line of made-to-order celebration cakes is available for order from the Capitol Hill dining icon.   Pastry Chef Violette Tucker, whose desserts have titillated the taste buds of many a guest, has created an extraordinary line of custom-made cakes to mark any celebration.  Perfect for weddings, anniversaries, birthdays or at-home dinner parties, these fabulous confections are no light weights.  Depending on the flavor, a cake, which yields about 16 very tall, extremely generous restaurant servings, can range from 20 pounds for lemon to 35 pounds for German Chocolate.  Customers consult with Violette to design the dream cake of their choice using their favorite flavors and go through a tasting.  Arrangements are then made for pick-up or delivery to the party venue.

As an apprentice at a Chicago bakery, Violette started working the counter and when an opportunity opened in the kitchen, she took it and never looked back.  She loves creating “big homespun American cakes and wedding cakes, just like mom and grandma served”.  While the hands-down favorite at The Kingfish is the Red Velvet cake, she is hard put to think of a combination that she hasn’t created for someone’s special occasion. 

Tucker looks at her job at The Kingfish, where she has worked for 7 ½ years, as pretty luxurious for a pastry chef.  She works four days a week, arrives around 7:30 to 8:00 am and leaves by mid-afternoon.  In addition to her mile-high cakes, she creates an ever changing seasonal dessert menu.  During the summer, guests flock to the restaurant for her incredible strawberry shortcake – a huge portion overflowing with fresh berries and whipped cream, which can easily feed two or more.  

When not baking, Violette is dancing.  A professional, she performs modern dance and dance improvisation.  She is also working on an upcoming website which will focus on gluten free desserts to be called tuckerstreats.com

To inquire about ordering a special occasion cake from The Kingfish Café (602-19^th Avenue East in Seattle’s Capitol Hill neighborhood) call (206) 320-8757.

Cake Byte: Trophy Cupcakes Embraces Bacon

You heard it here first, sweeties. Trophy Cupcakes is embracing bacon in baked goods! As reported from the owner's Facebook feed,

I was against jumping on the bacon bandwagon...but then Bacon Brittle came into my life. Chocolate Bourbon Bacon Brittle starts monday...and for those who just can't get enough of the brittle (damn, it's good!), we will be selling that on the side! YUM!

So, starting in just a few days, look out for this sweet treat in Trophy Cupcakes boutiques.

Find them online at trophycupcakes.com.

Wedding Dessert Trend Alert from Dianne's Delights

The best way to find out what's trending in the world of wedding desserts? Ask someone who makes them. Dianne's Delights is a custom dessert-maker in Washington, and recently I hit them up to ask about some of the most requested items at celebrations. The most interesting ones, in my opinion? Wine-infused cake balls and dessert bars. Here, the sweet folks at Dianne's Delights were kind enough to share more information and thoughts on the trends: 

The ultimate wine lover’s dessert: Wine-infused cake balls! What’s better than wine and dessert? How about putting them together in a unique and delicious way. Recently wineries have been featuring these delectable infused desserts as part of their latest wine events. It is a way for wineries to create a unique experience for their customers. These wineries have been singing the praises of Dianne’s Delights who created this concept at last year’s Taste Washington event.  Dianne takes the wine and infuses it with her cake balls making a wonderful bite sized treat that balances the flavors perfectly. This idea is catching on quick and more and more wineries are asking for Dianne’s Delights to make them their very own dessert from their collection. 

Dessert Bars Gaining in Popularity! Move over, five-tier cake….there is a new trend brewing and it is catching on quickly: dessert bars. What are they? Well imagine a table filled with different dessert options that are sure to please everyone. As weddings evolve and people continue to look for creative ideas they are more and more looking to flip the old wedding stereotypes on their heads.

 Having two flavors of dry cake that only a percentage of your guests will actually enjoy is one of those old traditions we are glad to see going bye-bye. Instead, more and more brides are opting for a small topper cake (for the cutting ceremony) and a full dessert bar. This approach guarantees that more guests will enjoy dessert and is a fun and creative way to solve the dreaded wedding cake reality. 

Find out more and feast your eyes on photos of of dessert bars and wine-infused cake balls at www.diannesdelights.net.

CakeSpy Featured in Taste of Home Magazine!

Hey, sweeties. You'd better be buying the June issue of Taste of Home Magazine. Of course, the recipe is full of wonderful recipes and entertaining ideas.

But...even more so because I'm featured in it!

That's right: They asked a bunch of bloggers "Who is the American icon you would most like to invite to dinner and which dish would you serve?"

My response, clearly, they found clever and amusing enough to feature: "Dustan Hoffman, Graduate-era. To feed his cute face, I'd raid Mrs. Robinson's pantry for ingredients to make sultry red velvet cupcakes with (Philly) cream cheese frosting!"

See my response and the other bloggers' responses (including my pal Joy the Baker!) here; for a better view, buy the magazine!

Sweet Art: CakeSpy and Rampage Toys Show at CakeSpy Shop

Are you ready for some totally sweet and awesome art, friends?

Well, get ready. Because CakeSpy and Rampage Toys are collaborating again, with the best art show ever at CakeSpy Shop! Here's the shop release on it:

Last year, we hosted a show featuring paintings and toys from Seattle based character designer Jon Malmstedt - RAMPAGE TOYS! Jon is known for his cupcake monsters running through towns destroying all that they find, flying to space, and traveling undersea. You may have heard, but our founder, Ms. CakeSpy, is pretty well-known for her OWN cupcake-themed artwork, so obviously, a collaboration was bound to happen! Come and see all of their AWESOME collaborative works for yourself Thursday, May 10th from 5-8pm--you can expect tattooed unicorns, dinosaurs chasing treats, and more!

Here are the details:

Opening reception: Thursday, May 10th, 5-8 p.m. Facebook event page here.

Location: CakeSpy Shop, 415 East Pine Street, Seattle WA 98122

Don't panic if you can't make the opening; the art will be up all month, and very soon the art and prints will be available at CakeSpyShop.com. 

Cake Byte: Crumble and Flake Now Open in Seattle

Now, it's always cause for celebration when a new bakery opens.

But when that bakery is opened by famed pastry chef Neil Robertson, it's cause for bells, whistles, and a unicorn parade.

This talented and adorable fellow, who has honed his pastry skills at the likes of fancy restaurants such Canlis and Mistral Kitchen, is now operating his own retail space, called (love it) Crumble & Flake. 

While not all of us might be able to afford the likes of the fancy restaurants which featured his desserts previously, Crumble & Flake offers an affordable taste of this pastry chef's fine work, including croissants, cream puffs, and macarons.

As a TastingTable article puts it,

It’s hard to imagine what territory might be left for Neil Robertson to cover. But after having led the pastry departments of some of Seattle’s best restaurants, he’s renewed his career once again with his first solo venture, a bakery called Crumble & Flake that will open in April. The focus here is classic French pastry, executed with precision and a bit of whimsy. Expect cream puffs filled to order with pastry creams in flavors such as chocolate, goat's milk and bourbon, as well as that current darling of the pastry menu, kouign-amann.

A word for the wise? Do not miss the basics, such as croissants and kouign-amann (which, roughly translated, means "fulla butter and love"). 

Visit Crumble & Flake at 1500 Olive E; online here. 

Cake Byte: CakeSpy Shop Re-Opens!

Here's a sweet dispatch from CakeSpy Shop in Seattle!

Alright, friends! After a short stint of closure due to flood damage...We are OFFICIALLY re-opened for business!! The shop is looking awesome, and we are even introducing a few new items!! Check these out:

Magnets with Ryan Berkley art!

Hamster Pillows!BFF necklaces!

Anyway, don't take our word for it--come in and check it out for yourself!

Also, we will be celebrating all of this awesomeness at our 2nd Thursday Art Walk this month, and you can RSVP here: http://www.facebook.com/events/326964947352233/. The store is located at 415 East Pine Street, Seattle WA 98122.

Cake Byte: Sweet News from Cupcake Royale!

How sweet is April at Seattle's Cupcake Royale?

Well, pretty sweet, judging by their newsletter! They're debuting some sweet new stuff.

First, the cupcake of the month: Compost Cupcake! Like a good Seattleite, this cupcake uses up all the excess stuff, making for a wonderful result: a chocolate cake filled with chips, oats, chocolate, coconut, cake crumble, and maybe a few more secrets too! It's all topped with chocolate frosting which is then rolled in coffee, more chips, and more chocolate. Like whoa!

But wait...there's more! Cupcake Royale is at long last debuting a vegan cupcake, too! Here's what they have to say about it:

To get these sweet treats, hit up a Cupcake Royale location in Seattle! For more information, visit cupcakeroyale.com.

Cake Byte: Hi-Hat Cupcakes at Trophy Cupcakes

Dudes. Dudettes. I love this time of year.

The cherry blossoms are in bloom, Creme Eggs are in abundance...and in Seattle, Trophy Cupcakes' most anticipated cupcake of the year is returning Easter weekend: The Marshmallow Hi-Hat!

 Appearing just two days per year, the Hi-Hat Cupcake is made by "topping Trophy’s decadent Valrhona chocolate cupcake with a sky-high swirl of pastel-tinted marshmallow frosting, and then they are hand-dipped in semi-sweet Callebaut chocolate! Pretty pastel marshmallow, rich Belgian chocolate, and moist Valrhona cake all rolled into one amazing confection."

This epic sweet will be available at all Trophy locations on Saturday, April 7, and at the University Village and Pacific Place locations on Sunday, April 8! 

The treats can be ordered in advance. For those interested in a Saturday, April 7 delivery, orders must be confirmed by Friday, April 6. Check us out on Facebook at facebook.com/trophy.cupcakes and Twitter at @trophycupcakes for delivery specials! 

Cake Byte: CakeSpy Featured on Martha Stewart's Website

Curious about the life of a Spy? Well, you can find some sweet details--including the secrets of my sweet life, including my baking essentials, secret wish list, and the guilty-pleasure ingredients I cannot live without! 

Hint: the color hot pink, and rainbow-hued food, are included.

To get the full story, check out the sweet interview I did on the Martha Stewart website. Martha and I, by the way, will be hanging out (because obviously we're BFF) at the upcoming Pillsbury Bake-off.

Check out the interview here!

Cake Byte: Girl Scout Cookie-Inspired Cupcakes at Trophy Cupcakes

Trophy Cupcakes are made of awesome this month, as proven by their March newsletter:

Governor Gregoire declared 2012 The Year of the Girl. Yesterday, March 9,  we celebrated International Women's Day, and next Monday, March 12 we're celebrating Girl Scouts 100th Anniversary! In true Trophy Cupcakes and Party fashion, we've created a limited edition "Scout" cupcake series; each delicious cupcake is inspired by our favorite Girl Scout Cookies! 

Here are the flavors, in their words:

Dark Chocolate Peanut Butter – our Valhrona chocolate cake set atop a chocolate cookie crust, filled with peanut butter buttercream, dipped in dark chocolaty ganache, and topped with a sprinkling of fleur de sel and peanuts – is an ode to Tagalongs.

Samoas – Valhrona chocolate cake, filled with caramel cream, and topped with coconut buttercream, toasted coconut, and a drizzle of house-made caramel sauce – pays homage to the caramelly, deliciousness that are Samoas. 

Thin Mint - our dark, chocolate cookie crust cupcake, filled with mint buttercream, dipped in dark chocolate ganache, and topped with a cute, green buttercream leaf.

These "Scout" cakes are perfect for every Girl Scout celebration! Pick them up at any of the four Trophy Cupcakes and Party shops from March 12-18! Locations here. For everyday updates, check them out at facebook.com/trophy.cupcakes and Twitter at @trophycupcakes for delivery specials! To schedule a Trophy Mobile cupcake delivery, please call 206.632.7020! 

Sweet March: Irish Cake Bomb Cupcakes from Cupcake Royale

Get ready for some sweet, boozy awesomeness this March at Cupcake Royale!

They're bringing on the sweet season with "Irish Cake Bomb"...and it's pretty amazing!

Luck of the Irish is coming early with our booziest cupcake yet! Introducing the Irish Cake Bomb. Chocolate cake made with Elliot Bay No Doubt Stout, filled with a Jameson Whiskey buttercream frosting and kissed with an Irish Cream whipped frosting. Get ready to do an Irish jig!

But wait, there's more:

Happy St. Patrick's Day! Come by and enjoy our Whiskey Maple Bacon, made with Jameson's Whiskey or a Peppermint Party- Our cupcakes will be dressed up for the occasion

For more information or to order these cakes, visit the Cupcake Royale website.

Book. Number. Two.

I'd like to make a very happy, sweet, and sugar-and-love-coated announcement.

The announcement is that I have a book deal.

My second book deal.

That's right: CakeSpy's second book is in the works!

I know, I know. You're still reeling from the awesomeness of book one, published through Sasquatch Books and entitled CakeSpy Presents Sweet Treats for a Sugar-Filled Life , which was featured on the Today Show, and which LA Weekly dubbed one of the "best 2011 baking books for those in need of a Martha Stewart Detox".

Gosh, maybe you haven't even bought the book yet. But it's totally ok, because you can still purchase the book here, here, and here. Go ahead and do that now.

But I digress. Back to book #2!

This one, also published through Sasquatch Books, is going to be super-special to me, as it is going to delve into the interesting history and back-stories behind many of my favorite sweet treats. It's going to be totally intellectual. And totally amusing. Perfect for the baked-goods buff, exploring the lure and lore of your favorite treats!

Now, don't start holding your breath for it *quite* yet, as its scheduled publication isn't til 2013 (that's after this year)...but I know you're going to be giving me e-high fives and cyber-hugs and keeping me motivated and on deadline til then! Right? Right?

Thanks again to everyone who has supported me and my work--I couldn't have gotten book deal #2 without YOU!

And the Winner Is...

OK, sweeties. I know you've been just dying to hear the results of our totally sweet "So You Wanna Be a CakeSpy?" contest! 

To remind you, this contest is inspired by my awesome book, CakeSpy Presents Sweet Treats for a Sugar-Filled Life (October 2011). And the prizes were incredible--winner receives an all expenses paid trip to Seattle to hang out and eat cake with ME!

And I want you to know why it's taken such a long time to decide.

Because first, there were hundreds of entries. And we (a committee of me, trusted baker friends, and Sasquatch Books staffers) had to narrow it down to just 30 finalists. Man, that was hard!

And then, I opened it up to readers to vote for their favorite in whatever they'd like--facebook likes, Flickr likes, comments on the site, and even in email or Twitter form. Sheesh! Were they ever difficult to count up!

And then, after they were counted up, I said "I simply cannot do this anymore! How can I decide!" and took the pressure off of myself by taking myself out of the final voting process, instead passing on the top 5 based on votes, and had the committee to the final voting for me.

The finalists were judged on creativity, craveability, and overall embodiment of the CakeSpy spirit.

And, without further delay, here are the three winners.

Grand Prize: Neapolitan Blondie Bars by Molly Allen! Per committee input: "not rainbow but multi-hued, and certainly whimsical and rich and delicious in the CakeSpy tradition." Molly wins: The Grand Prize, provided in partnership with Sasquatch Books--a trip for two to CakeSpy headquarters in Seattle and a visit to one of MY favorite bakeries for an afternoon of sweet treats. Other prizes include original signed CakeSpy artwork, CakeSpy goodies such as unicorn socks, and signed copies of CakeSpy Presents.

Prize 2: The "Veruca" by Mary P.! (finalist 28). Per committee input: "Brownie GOOD marshmallow GOOD choc Rice Crispy treat GOOD". Mary wins a copy of my book and a gift certificate to CakeSpy Shop!

Prize 3: Frau Brownies by Linda H.! Per committee input: "I think I just gained 20 pounds. In the best way possible." Linda wins a copy of the book and a gift certificate to CakeSpy Shop!

But even after taking myself out of the voting, I've decided that I simply couldn't ignore the awesome factor and am therefore assigning two more "Honarable Awesome" prizes--each will get a signed copy of the CakeSpy book, AND a pair of cupcake unicorn robot socks! These will go to:

Cookie Time! By Blondie & Brownie

Agent Oink's Funfetti Cake Balls (Finalist 19)

If you're a winner, congratulations! We'll get in contact over the weekend for your deets. Thank you to EVERYONE who entered the contest - you are all truly an inspiration and have made me feel so sweet indeed.

Cake Byte: Cupcake Royale Brings Back the Deathcake Royale!

Image: Cupcake RoyaleIt's that time of year again. That beautiful time of year when Cupcake Royale brings the Deathcake Royale back to the masses, for a limited time only.

As they put it:

DEATHCAKE IS HERE - Seattle's most lovingly lethal cupcake is back – reformulated in a sharable babysize.

In a laboratory explosion of sheer genius, the Cupcake Royale scientists created the cult fave Deathcake Royale: Theo Chocolate decadence fused with Stumptown Espresso Ganache and accessorized with a pinch of fleur de sel.

Personally, while I loved the scale of the big version, the smaller version is still crazy delicious, and probably better for your health. I'll just eat three to make up for the dainty size, ok?

For more, visit the Cupcake Royale website!

CakeSpy's Twinkie Killing Spree Featured on CNN!

You guys. My Twinkie Killing Spree is apparently big news--not only has it been called "mostly stupid" by Eater SF, but it was also featured on CNN! (Am I the only one who sees the humor in that sentence?

Watch the video on CNN by clicking the clip above, or find the link here. I'm also mentioned on their Eatocracy blog! And congratulate me on my entry into Twinkie Pop Culture history!

CakeSpy Book Featured on The Today Show!

Visit msnbc.com for breaking news, world news, and news about the economy

Dudes. Dudettes.

My book was totally on the TODAY Show!!!

Really, I've said all the big news--watch the video for yourself by playing the video clip above, or clicking here.

A big huge thanks to Jennifer Pooley for suggesting me for the segment, and to John Searles for choosing my sweet little book!

If you're excited about CakeSpy Presents Sweet Treats for a Sugar-Filled Life, well, it's conveniently available at Urban Outfitters, Barnes and Noble, and many other fine retailers. Also don't forget to enter this totally sweet contest to enter to win an all expenses paid trip to Seattle to come eat cake with me!