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      Nelle coveting the box.

I'd been hearing people rave about macarons on food blogs for months on end.

I read about the intense passion, the pilgrimmages to Paris pâtisseries, the unprecedented cultish status of this French sandwich cookie, and I thought, "how good could it possibly be?"

Well, now I know.

Look at me! Yesterday, an innocent child chasing cupcakes. Today, a sophisticated mademoiselle of meringue! My eyelids are fluttering, my pulse ever quickens, my face flushes at the thought of yet another sweet encounter.

How do you say, "OMGthey'resodanggoodyouwannaslapyourmama" in French?

We got our sampler box from Michel Patisserie. Check out the flavors:




Of course, for the alphabet soup kitchen helpers, it was love at first sight. Such pretty colors! The promise of raspberry, chocolate, and caramel was almost too much to bear!



Some arranged tea parties,


others engaged in Olympic-style judging,


still others held serious macaron conferences, debating passion fruit vs. orange, mint vs. lemon.


Knowing just how rare and precious macarons are in this part of the world, I called in the troops for safeguarding,


but one clever ted managed to take off with a few before we could stop him.


I will say it was difficult deciding which one to taste first. I had waited a long time to try macarons, and I wanted my first bite to be memorable. I went with pistachio since green is my favorite color.


The base of the cookie has a ruffled circlet called "the foot."

The meringue wafer looks solid, and previous experience with other sandwich cookies like Oreos or sugar wafers made me expect a crunch.



But no -- when you bite into it, you realize the surface is eggshell thin, giving way to a slightly chewy meringue/light cake texture that beautifully blends with the creamy filling. The flavor was phenomenal -- intense but not overpowering. I thought, if angels bake, this is what it would taste like. Fairies must serve these at their tea parties.

And then and there, I reconsidered my longstanding allegiance to cupcakes.

Suddenly, cupcakes seemed gauche, messy, over-the-top. Macarons are

"For anyone who loves pastry, Paris is the center of the universe. Not only can you find a pâtisserie or boulangerie on every street, but the odds are tremendously in your favor that you'll find a good, perhaps great, pastry or bread shop, and that it will turn up just when you most need a buttery croissant or a bittersweet chocolate cookie. Like sidewalk cafés, street-corner kiosks, and every famous monument from the Eiffel Tower to Sacré-Coeur, pâtisseries are part of what makes food lovers, bon vivants, and romantics cherish Paris." ~ Dorie Greenspan, Paris Sweets


     
      photo of Dorie at the ALA Convention, June 2010 (ALA photostream).

Mais, oui! Enchanting deliciousness around every corner.


Ladurée pastry by w_a_b.

Breathtakingly beautiful pastries, jewel-like in their precision and artistry, beckon from bakery shop windows. Each bite a little ecstasy, connecting you to the most magnificent baking tradition in the world. Sigh.

If you cannot go to Paris just now, let Paris come to you in Paris Sweets: Great Desserts from the City's Best Pastry Shops, by inimitable food writer, editor and cookbook author, Dorie Greenspan.

Even if you never make a single recipe, you will love the tidbits of culinary history, vignettes about the bakers and their shops, short takes on French baking ingredients (butter, salt, eggs, vanilla, crème fraîche), and the generous bounty of tasty anecdotes and asides. No, you do not have to be an avid baker or even a passionate Francophile to enjoy this book -- it's enough to be human, to love beauty, to be curious about food, to appreciate evocative writing that has the power to charm and transport the reader to a haven of sensory pleasure.


photo by Baykster.

Does mere mention of chocolate bread pudding, madeleines, cherry clafoutis, whipped cream-filled meringues, coffee éclairs, opera cake, and chocolate temptation make your heart beat faster? For Greenspan, it wasn't the Louvre, Left Bank, or Notre Dame that got her hooked on Paris back in the early 70's. It was a perfect strawberry tartlet. Two bites of the "absolutely pure flavor of butter," and baby-sized berries "heavily perfumed and so extraordinarily flavorful that they might have served as the model for the ideal strawberry," epitomized everything she loved most about French culture.

So she spent 30 years searching for the best pastries in Paris (can you think of a sweeter "job"?), and then she convinced seventeen chefs to share their recipes, which she adapted for American kitchens. By the time you finish reading her book, you'll long to visit Pierre Hermé, Ladurée, Boulangerie Poilâne, Stohrer, La Mais

CakeLove storefront at Fair Oaks Mall, Fairfax, VA.

After meeting the man, it was time to meet his cakes.



THE SEDUCTION

They called to me, those sassy-sweet sugar sirens, from a little corner of Fair Oaks Mall, located just a few minutes from home. The newest location is a small storefront, but equally as dangerous as any of the CakeLove walk-in bakeries farther away.

Let's say you're at the Mall, happy with your own cute self, dutifully minding your own business, when you happen to stroll by this innocent-looking display case. 

You try to avert your eyes, but pretty little chocolate-dipped strawberries, good-sized eclairs, brownies and cookies, and some decidedly intriguing cupcakes, obviously pleased with themselves, beckon in voices alluring and hypnotic.





"Why, hello," says Lime on the Coconut. "Raspberry Buttercream and I were just wondering if you'd like to join us." 

"Ch-ch-chocolate chip," chants somebody from the bottom row.

"Brown Velvet is your destiny," croons someone else. And then, a seductive whisper from Bedroll (walnut cake, cream cheese icing) -- "Take me home."

Yes, it was like an invisible someone had one of those long poles with the hook on the end and just grabbed me from the middle of the aisle and pulled me right to that CakeLove counter. It was futile to resist, and why would I even try? I was doing serious cuppie research on your behalf. *sacrificial sigh*

After having bebopped around town and tasting quite a few cupcakes in the last several months, I wondered what everyone else wonders: what makes CakeLove cupcakes different from other cupcakes? Luckily, Mr. Brown answered this question at his booksigning.



"The Buttercream." True, there are buttercreams and there are buttercreams. "We use Italian Meringue Buttercream," he said. Egg whites are whipped up to stiff peaks, and then hot sugar syrup is slowly poured in the mix, after which the butter is added one tablespoon at a time. He favors IMB because of its excellent taste profile and versatility, ease of flavoring, and because it handles well when decorating. 

Okey dokey.



THE HOOK-UPS

The cupcakes ($3.25 each) are average size, frostings are spread on rather than piped, giving them an unpretentious, homemade appearance. A definite plus: none of the frostings were overly sweet.

These beauties followed me home:

Lime on the Coconut (vanilla cake, vanilla buttercream, shredded coconut and lime zest):

"Direct yourself to greatness. Answer your calls. Answer to yourself." ~ Warren Brown, founder and owner of CakeLove




Far be it from me to seek out certain cupcakes just because the baker happens to be extremely dishy  fair of face. *cough*

I'm all about serious research, focus, eyes on the product, heart in the food. Remember Bakeshop owner Justin Stegall? I only found out how cute he was after the fact (and six divine cupcakes). While I love researching the backstories of all these bakers, in the end, it's supposed to be about the cupcakes. Right?

Maybe.

   

I didn't know anything about CakeLove's Warren Brown before embarking on these Cupcake Capers back in March. I had not seen him on Food Network's Sugar Rush (2005-2007), nor did I know about his popular cookbook, CakeLove (2008). I actually learned about Mr. Brown because of the recent Washingtonian Cupcake Cup (Georgetown Cupcake took top honors yet again).

It turns out our Mr. Brown has quite a fascinating story. A graduate of Brown University (history major) and George Washington University, where he earned his law degree and Master's in Public Health, he gave up law in 2000 to pursue his true passion -- baking! He opened a little bakery on U Street downtown, and now, eight years later, he's built a mini bakery empire with seven locations in the D.C. area and Baltimore. Quite an accomplishment for this self-taught baker-turned-inspirational-entrepreneur, who had the foresight, smarts, and guts to capitalize on our boundless love for all things cake, as well as the reverence, nostalgia, giddiness, and fantasy that goes with it.


Cornelius loves the cut-out of the U.S. map on the front cover.

When I heard Warren was doing a booksigning for his second book, United Cakes of America (Stewart, Tabori & Chang, 2010) at Barnes & Noble a few days ago, I zipped right on over. Had to see him. Had to tap into his magic. Lots of other people fantasize about opening a bakery. How and why did he succeed on such a grand scale?



In short -- charm, charisma, genius business sense, natural leadership skills, genuine love for and dedication to the art and science of baking, acute understanding of what people want and need, expansive thinking, solid work ethic, herculean stores of energy, a killer smile, and those dang cute dreadlocks. This guy has got the chops and is tuned in big time.

He's also the thinnest baker I've ever seen. And tall. And yes, ladies, he is very easy on the eyes. Is there anything sexier than a man in the kitchen? Especially one who advocates baking from scratch, and taking you

                                                       
                  

Whee! It's time to announce the lucky person who has won a copy of What's New, Cupcake!

       

Because Cornelius was recently attacked by giant strawberries, he was unable to participate in the drawing as planned, so we used a random number generator instead. *rubs hands together*

Are you ready?

Um, in view of what happened last time, I'm NOT going to call for a drumroll (the giant drumstick chased me around for a week).

No, this time, I will simply say in my most dignified voice, "GONG, please."

      

No no no no no!

I said, GONG, not BONG!

*rolls eyes and gives bears a nasty look*

Do you see what I have to deal with on a daily basis?

Okay, once more. "GONG, please."



The winner of What's New, Cupcake, and the person whom I hope will complete every recipe in the book and send us all some samples is: Debbi Michiko Florence!!!

WooHoo! Congratulations, Debbi! Please send your mailing address to: readermail (at) jamakimrattigan (dot) com.

Thanks for playing, everybody! Please help yourself to an Apple for the Teacher cupcake (recipe here), and have a great day!

       

WAIT.

I said GONG, not KONG!! Sheesh.

*King Kong by Belle Dee.

Copyright © 2010 Jama Rattigan of jama rattigan's alphabet soup. All rights reserved.


So, after spending the last several weeks visiting quite a few bakeries, I thought maybe Len and I should take a little break to keep from turning into walking cupcakes.

But alas, this was not to be. Right after dinner last Wednesday, Len turned to me in the middle of AC360 and said, "What, no cupcakes?"

Like he hadn't had one in months and months. Poor thing looked pale, drawn, so pitiful. Indeed, he seemed to be withering away right before my very eyes. I recognized the signs immediately. Cupcake withdrawal.

The next morning, I made an emergency trip to our local cupcakery, which, dangerously enough, is only ten minutes away. Cupcakes Actually is in Fairfax Corner -- a lovely complex of shops and restaurants which we enjoy visiting.


 
I refer to Cupcakes Actually as a dangerous place because I had been there once before and loved their stuff. It's taken all my willpower not to just run down there every other day. But now I had the perfect excuse a legitimate reason.

Cupcakes Actually is owned by sisters Jennifer Neiman and Susan Woodhouse. They have absolutely no qualms about describing themselves as "cupcake snobs," because for them, only the very best will do -- premium quality ingredients for their made-from-scratch-every-day cupcakes, a beautiful store presentation, and friendly, personalized service. I like their philosophy. When it comes to the smaller, finer things in life, why not go the full nine yards?




       

You get good vibes the moment you walk in -- I like the tasteful blue and white decor, the pedestal displays, and the cupcake prints on the back wall. Of course it smells heavenly; the aroma of buttercream frosting, chocolate and caramel fills you with happy anticipation. Buying cupcakes should be in itself a pleasant, dreamy experience. As I've noted before, your surroundings and the people who serve you become a permanent part of your taste memory -- just as your grandma's pies taste better than anyone else's because it reminds you of your childhood.

       

That day, Jen was behind the counter and graciously answered all my questions. The shop, which has been a lifelong dream for them, opened about a year ago. Sue is the baker in the family, who had quite a reputation for her delicious cupcakes when she lived in Detroit, and Jen is Marketing Director. 

She said their baker comes in at around 1:30 a.m.! They start with around 200 cupcakes, and continue baking all day long. They offer almost 50 different flavors, rotating them so that about a dozen are featured each week (some are available only on a seasonal basis). Best sellers? Their signature dipped cupcakes -- topped with either buttercream or peanut butter icing, then dipped in chocolate fudge, caramel or chocolate ganache

         

"Knife, fork, spoon.

Rock, paper, scissors.

Lights, camera, action.

Everywhere you look, things come in threes. It's the Rule of Three."

And I love love love the three Reel sisters: Alex (13), Stevie (11), and Joey (9).

As a rule, I read anything and everything by Megan McDonald. As a longtime Judy Moody and Stink fan, I was pleased as punch when I came across The Sisters Club: Rule of Three (Candlewick, 2009). 

♥ Megan McDonald + cupcakes = recipe for perfection. ♥

In this second title of the wildly popular series, Alex and Stevie fiercely compete against each other for the lead in the school musical, "Once Upon a Mattress." Trying out is a big step for middle sister Stevie, a peace-loving, behind-the-scenes type who's always let Alex (Actor-with-a-Capital-A Drama Queen) bask in the spotlight. But singing is Stevie's thing, so why shouldn't she, just this once, take her turn at center stage?

Jealousy, betrayal, and sibling clashes abound in this tightly written, fast paced, thoroughly satisfying read. To add to the non-stop fun, smart-as-a-whip Joey, with her clever, mischievous machinations, makes sure there is never a dull moment in this roller coaster ride of sisterly tug-of-war.


Chocolate Peanut Butter Banana are the first cupcakes Stevie makes in the book.
(photo by honey drizzle)

WHAT I LIKE MOST 

♥ Fully realized characters with distinctive voices who reveal themselves through suitable narrative devices: Stevie is the main narrator in standard chapters, Alex contributes scripts and stage directions, Joey creates illustrated journal entries and lists. This combination makes for fun, varied, and always engaging reading.

♥ Tie-in to Little Women. Joey is so hooked on it she wants to be called, "Jo," is growing her hair so she can donate it, and she even eschews Christmas presents. The fact that Stevie reads chapters aloud to Joey is heartwarming evidence of their special bond.

♥ Preponderance of cupcakes! Stevie is the baker in the family -- for her, baking is an escape, an emotional outlet. Time and again, whenever frustration or disappointment builds up, Stevie heads to the kitchen, aptly naming her cupcakes according to her mood: Don't-Bug-Me-I'm-Baking Cupcakes, I-Hate-My-Sister Cupcakes.

♥ Reel family quirkiness: They're a family of actors who live in Acton, Oregon, next to a theatre. Mom has a cable cooking show even though she can't cook (that's where her acting comes in). Dad is "Mr. Cheapsteak," who builds stage sets and makes peanut butter noodles for dinner. Whenever anyone has something important to say, he/she must wear the King Lear jester hat. And then there's Sock Monkey. 

♥ Interesting facts sprinkled throughout. McDonald also did this in her Judy Moody books -- readers learn cool stuff wi

    
    Original, handmade 12" x 12" collage on canvas available here.

Why, hello! How is your weekend going?

Today I'm serving up some delectable bakery art. Mostly everything on the dessert trolley is for sale and all pieces are very kind to your waistline, so indulge to your heart's content!

First, some beautifully sweet creations by Hulet Glass. These cupcakes and petit fours never go stale:
 


All photos from Hulet Glass flickr photostream.

I've always loved felt sculptures:

"My Little Candy Shop" by Silvia Leite (Etsy shop here).


Felt chocolate cupcake by lisajhoney (Etsy shop here).


Cupcake Pin Cushions by PatchworkPottery.

and cute little gift cards:

Gift tags by Paper Girl.

I think I need to hang this in my kitchen:

8" x 10" Limited Edition print available here.

or maybe one of these:

"Persimmon Bundt Cake" 8.5" x 11" giclee print available here.


8" x 10" Vintage Bakery Board print available

According to Champion Cupcake Sleuth (CCS), Sara Lewis Holmes, Best Buns Bread Company in Arlington has some pretty good ones, in addition to a killer Triple Lemon Cupcake.

So Len and I zipped on over to the Village at Shirlington, a cool complex of small shops and restaurants full of happy folks strolling hither and yon, walking their adorable dogs, showing off their shocking pink-purple hair, and gliding by on their tandem bicycles wearing red, white, and blue spandex.

Unlike Bakeshop, which is owned by a young, upcoming entrepreneur, Best Buns is part of the Great American Restaurants family -- a popular chain of seven restaurants (8th opening this Fall), based in Fairfax, Virginia. We've actually eaten Best Buns' products many times before, since they bake all the yummy bread served in the restaurants (mmmm, sourdough, carrot banana, raisin pecan).

BUT. We'd never eaten any of their cupcakes. This was so wrong. And, I always listen to Sara. She mentioned the Triple Lemon after I raved about Hello Cupcake's You Tart. So with Triple Lemon in my heart, we ventured forth. But first!


Carlyle Main Dining Room photo by ZagatBuzz.

We had lunch at Carlyle (again, Sara's suggestion), which is adjacent to Best Buns. A wonderful experience complete with crab cake sandwiches and green salad, joyfully and gratefully consumed after almost being whacked in the face by a distracted young mother and being given too much information about a woman's shoulder injury while we waited for our table. It's risky leaving the safety of one's home on a Spring afternoon, no? 

When our waiter asked if we wanted any dessert, I smiled and said, "No thank you," because of course I was chomping at the bit to get my Triple Lemon Cupcake. Yes, it was going to be good, so, so good. A little tart with the sweet, refreshing, moist, unforgettable -- something to write home about.

     

After we hurried next door to Best Buns, I immediately checked the cupcake case. Hmmmm -- Red Velvet, Carrot Cake, Chocolate Peanut Butter, Chocolate with Chocolate Ganache, White with Chocolate Buttercream, but where? NO!!



There, on the bottom shelf, was this terrible empty spot where the Triple Lemon Cupcakes were supposed to be. An exceedingly sad sight to be sure. A nice man said, "May I help you?"

"Any more Triple Lemon Cupcakes?"

He checked the trays. "No, it looks like we're all sold out."

"You can't be!"

"We have these little lemon bundt cakes."

"No, they're not the same."

"No, I guess not."



Sigh. Best Buns had everything that day -- at least ten varieties of bread and warm rolls in all shapes and sizes, delicious scones (cherry pecan! orange currant!), giant cookies (oatm

Dear Queen Elizabeth,

What do you carry in your purse, anyway?

     
      photo by queene of tartes.


God save the Queen!

Love,
Your devoted fan ♥

See more Cuppie-o-Grams here.

Copyright © 2010 Jama Rattigan of jama rattigan's alphabet soup. All rights reserved.

I've been patting a few cakes all month long, and having a jolly good time visiting and reading about some of the people who create breads, cookies, cupcakes, pies, and many other favorite treats. More, more, more, I say! Bring on the flour and the dough and the rolling pins. Bring on the batter bowls, pastry tubes, sprinkles and pink icing!
 
The oven may be hot, but there's nothing like the warmth emanating from the heart of a baker. In kids' books, traditionally bakers are portrayed as rotund, benevolent souls. This is true for most of the picture books featured in this post, but I was happy to discover they are also characterized by other admirable qualities: a heroic baker who's an ingenious nonconformist, one who pours her love into a special bread and sets off a chain of contentment, another who displays kindness and compassion to a stray animal, one who learns to see things from a different point of view, and yet another who learns the lesson of generosity and "invents" the baker's dozen.

Hope you enjoy and share these gems with your favorite munchkins, and while you're at it, why not bake a batch of cookies, a loaf of bread, or make a bakery run for a couple of cupcakes? ♥



THE BAKER'S DOZEN: A Counting Book by Dan Andreasen (Henry Holt, 2007). A jolly, red-cheeked, roly poly baker serves up a bounty of heavenly sweets from 1-12 in this rhyming counting book. His joy is contagious, and Andreasen's retro-style oil paintings capture every bit of the baker's glee as he "takes great care to make one cream éclair," "bakes two German chocolate cakes," and "in tins the perfect size he bakes three cherry pies." He balances pies on his fingers and toes, draws doodles on top of strudels, juggles cupcakes, and then greets 13 lucky customers at the door. Cherry Pie lover Andreasen tops off this visual feast with a number graph displaying the complete menu of delectables. Nom to the nth power.

THE STORY OF CHERRY THE PIG by Utako Yamada (Kane/Miller, 2007). Sweet story of a dessert-loving pig who enters a bake-off after overhearing several mice raving about her apple cake. All seems to be going well at the Harvest Festival, as Cherry whips butter, chops apples, and mixes spices for her recipe until she hears the same mice making fun of her and calling her cake "incredibly awful." She's crushed, but later learns she has won first prize: the Gold Whisk! So why did the mice say those mean things when everyone else loves her cake? A charming tale about the power of perception -- what's good for some, is awful for others. Cherry opens a bakery, and finds a way to please the mice!

 

FORRI THE BAKER by Edward Myers, pictures by Alexi Natchev (Dial, 1995). One of the few thin bakers in picture book history, Forri is known far and wide for his incredible variety of breads -- root bread,

Bakeshop owner Justin Stegall.

Are bakers getting younger and cuter, or is it just my imagination?

Perhaps in my self-induced sugar haze, the old stereotype of benevolent, rotund, apply-cheeked bakers is disappearing in favor of lean, mean baking machines. To which I say, "Hallelujah, and thank you, Jesus!"

We got there just after they opened at 12 noon, when they were busy transferring freshly baked and frosted cupcakes from trays to display counter. The ovens and work stations are partially visible, so you can get an interesting glimpse of day-to-day operations, with the guarantee that the products you purchase are baked right on the premises, say, a few minutes ago. Can't get fresher than that!


Mr. Friendly in the black t-shirt.


Perfect Whites with buttercream frosting.

According to the very congenial counter person (hereafter referred to as Mr. Friendly), Justin, a Virginia native, learned to bake from his mother. His insatiable sweet tooth and lifelong love of bakeries prompted him to move to NYC to hone his skills. He worked in Brooklyn's Baked as a cake decorator before returning to Virginia in 2006 to open his own bakery. He rented kitchen space and sold his cupcakes and cookies at a couple of coffee shops and fulfilled custom orders. 

Demand for his cakes soon increased through word of mouth, and after several years of searching, Justin finally found the perfect spot to open Bakeshop -- a sunny apartment lined street, where people strolling by walking their dogs can't help but stop in for one of his scrumptious treats. His offerings include classic favorites (just like Mom used to bake) -- cupcakes, cookies, pies, puddings, etc. -- all made from scratch in small batches.

     
       Justin's mom in the yellow shirt.


Mr. Friendly packs our order.

I briefly spoke to Justin's mom, who told me that some of the recipes are hers, while others are Justin's creations. They bake approximately 300 cupcakes per day, reporting to work at around 8 a.m. They plan to open earlier for breakfast soon (they've only been at this location for 6 months).

Cupcake flavors include Red Velvet, Cookies 'n Creme, Coconut Snowball, Perfect White, Devil's Food, Lemon, and Rainbow. Mr. Friendly's personal favorite is Strawberry (he once ate 10 in one sitting), but they weren't available that day -- so we opted for Red Velvet (a bestseller), Perfect White (the first cup

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credit: BlueRidgeLady.

Yes, yes, I know we were supposed to be giving away only two copies.

But then it started raining again, and another copy magically appeared!

Everybear was excited to participate in the drawing. Is there a hat in the house?

Why yes, the perfect hat, just like one Isabel's Grandma might wear:
    

Cornelius gathered a pile of cupcake wrappers,


then diligently wrote everybody's name on them in his neatest handwriting (not easy when you have paws):


Then we tossed all the names into the hat.


Now, who would draw the names? (There is always fighting about this.)

Cornelius came up with the perfect solution. Only bears wearing hats could pick a name.

So Betty Sue came from the den,


and Eloise from the foyer,


and finally, Isabelle graced us with her presence, traveling all the way from the Great Room:


Please applaud if you like their hats!

And the winners are:

Drum roll please!


Jeannine Atkins, Julia Karr, and Joan (AuthorWithin)!!

Congratulations!! WOOHOO!!

Please email your snail mail addresses to: readermail (at) jamakimrattigan (dot) com.

Thanks, everyone, for entering the giveaway. Please help yourself to a cupcake before you go:

photo by Bento Business.

More Cupcakes and Bake Shop Treats here.

Copyright © 2010 Jama Rattigan of jama rattigan's alphabet soup. All rights reserved.

                 

She's here! She's here! Let the sweetness begin!



When I decided to devote the month of March to Cupcakes and Bake Shop Treats, I immediately thought of Jessie Oleson, a.k.a., CakeSpy. After all, her sweet and scrumptious blog is where I get my daily sugar fix. There, I feast on delicious interviews with bakers and pastry chefs, read about fun baking experiments, learn about bakeries all over the country, and of course, drool over the neverending stream of recipes, stunning photographs, and whimsical Cuppie art.

Truly, if anyone seems to be leading a fairy tale life, it's Jessie. She's one of the few people I know of who's able to make a living by combining her three greatest passions: writing, illustrating, and baked goods. She launched CakeSpy back in 2007, and was so successful at selling her artwork that she was able to quit her day job and devote all her time to "seeking sweetness in everyday life." She runs her "Dessert Detective Agency" from her home in Seattle, but has several Cake Gumshoes around the country sniffing out the latest and greatest in the world of dessert. 



I was curious to learn more about this extremely talented and enterprising sugar-fueled dessert dynamo, who recently purchased the Bluebottle Art Gallery in Seattle, and who just returned from a whirlwind trip to Paris, where she communed with the likes of gateaux, macarons, Roulé Cannelle, Tarte au Chocolat, Marie Antoinette, and a Black Currant Violet Religieuse. Oo-lah-lah, la vie est très bon!



Welcome, Jessie! I’ve been enjoying your posts about Paris! What was the most delicious dessert/pastry you ate there? Please share a few of your sweetest encounters!

Mon dieu! Well, my goal in Paris was to visit at least one pâtisserie in each arrondissement. And I did it! It was a great way to see the city as well, as it took me to neighborhoods I might not have found otherwise. I must admit, although it was not the flashiest of the bunch, I simply adored the "figue" pastry -- a fig and chocolate mixture enrobed in marzipan -- which was found at a few bakeries there. But in terms of bakeries I truly loved, topping the list are Pâtisserie des Rêves, Eric Kayser, Pierre Hermé, Ladurée, and Legay Choc. 


Read about Jessie's visit to Ladurée here.


The famous figue pastry.


Pierre Hermé chocolate macaron.<

All artwork in this post copyright © 2010 Jessie Oleson.

Are cupcakes taking over the world?

Besides lazing on the couch eating soup, they're studying to be great chefs!

"Literary Cupcakes"

They're blogging!

"Laptop Cupcakes"

They're even knitting!

"Knitting Cakes"

Yes, they're everywhere! And the person responsible? The one and only CakeSpy herself, Jessie Oleson, who'll be stopping by alphabet soup for a Cupcake Chat tomorrow!

You may already be a fan of her sweetly satisfying blog; perhaps you've purchased some great Cuppie inspired art or have read her weekly column at Serious Eats. Anyway, she's just returned from Paris, where she visited some legendary pâtisseries -- oh, the ecstasy! She's graciously taking time from her busy schedule ("busy" doesn't begin to describe it), to tell us more about her fairy tale life.

So stay close and watch for Cuppie!

Here's one more painting to tide you over till then:

"Choose"

To visit CakeSpy's Shop, click here!

More Cupcakes and Bake Shop Treats here.

*All artwork posted by permission, copyright © 2010 Jessie Oleson. All rights reserved.

Copyright © 2010 Jama Rattigan of jama rattigan's alphabet soup. All rights reserved.

          

Top o' the mornin' to ya!

It has come to my attention that there are some of you out there who doubt my Irishness.

Last year I offered a green alphabet, corned beef and cabbage, and St. Paddy's Day cupcakes. My Irish eyes were smiling, and I danced a little jig. Still, that was not enough for the doubting Thomases, Erins, and O'Malleys of the world.

May I remind you I love potatoes, "Ballykissangel," and Bono? Have decorated my house entirely in shades of green, spent countless hours reading Joyce and Yeats, and remain fiercely loyal to the Holy Trinity of Clooney, Dempsey, and Depp? There is also my love for Lauren Graham and the unmistakable lilt of plucky Irish names: O'Connell, O'Donnell, O'Brien, O'Hara. O'Connor, O'Neal, O'Keefe, Rourke and Flynn. McCafferty, McConaughey, McDermott, McDonough. And Kelly and Reilly, Dillon, Farley, and Quinn.

Plus, I'm married to a leprechaun. ☺

Here's a bit o' the blarney:

♥ Mick and Paddy were walking home after a night on the beer when a severed head rolled along the ground. Mick picked it up to his face and said to Paddy, "Jez. That look like Sean," to which Paddy replied, "No, Sean was taller than that."

♥ Joey-Jim was tooling along the road one day when the local policeman, a friend of his, pulled him over. "What's wrong, Seamus?" Joey-Jim asked. "Well, didn't ya know, Joey-Jim, that your wife fell out of the car about five miles back?" said Seamus. "Ah, praise the Almighty!" he replied with relief. "I thought I'd gone deaf!"

♥ Pat and Jimmy-Joe met and one said to the other, "Have ye seen Mulligan lately, Pat?" Pat said, "Well, I have and I haven't." His friend asked, "Shure, and what d'ye mean by that?" Pat said, "It's like this, y'see . . . I saw a chap who I thought was Mulligan, and he saw a chap that he thought was me. And when we got up to one another . . . it was neither of us."

There now. Have a green velvet cupcake:

photo by clevercupcakes.

and an Irish blessing:

Like the warmth of the sun
And the light of the day,
May the luck of the Irish
shine bright on your way!


from Pictures by Ann.

Happy St. Paddy's Day!

Ever yours,
Jama O'Kim O'Rattigan
xxoo

P.S. You believe me now, right?

Copyright © 2010 Jama Rattigan of jama rattigan's alphabet soup. All rights reserved

Teachers of the world: Thank you for all you do!


photo by clevercupcakes.


"It is the supreme art of the teacher to awaken joy in creative expression and knowledge." ~ Albert Einstein

"The teacher is the one who gets the most out of the lessons, and the true teacher is the learner." ~ Albert Hubbard

"Smartness runs in my family. When I went to school I was so smart my teacher was in my class for five years." ~ Gracie Allen

See more Cuppie-o-Grams here.

Copyright © 2010 Jama Rattigan of jama rattigan's alphabet soup. All rights reserved.

Now then. Where were we?

Oh yes. When last we spoke, I was licking the last bits of chocolate ganache and vanilla cream off my fingers after leaving Buzz Bakery in Alexandria. Since our first foray into cupcake madness began at a place that carried a variety of baked goods, I decided it was time to zero in on a few upscale cupcakeries.

THE HUNT

On a rainy Saturday, we headed over to Dupont Circle in D.C., to check out Hello Cupcake and Red Velvet. Never mind that it was almost impossible to find a parking space on the crowded streets of this area, that it was rainy and windy and we had to walk blocks and blocks to reach these places -- no, never you mind. We did this all for YOU, after all, and you're so worth it, right? Besides, it never hurts to burn a few calories before pigging out delicately tasting cupcake finery.☺

It really is pleasant to be walking along and all of a sudden see a sign that says, "Hello Cupcake." Yes it is. I felt a good vibe the moment I walked in. There's a long, white carerra marble counter on the left where the cupcakes are displayed, a little seating area on the right, and would you look at those pink chandeliers! It doesn't feel like you're walking into a "bakery" at all. More like a little boutique.


Don't you love the pretty cupcake panels on the wall?


Penny's architect husband, Bill Bonstra, designed the shop.

Hello Cupcake is owned by Penny Karas, who learned the art of pastry-making from her Greek family. Everything is made from scratch with only the freshest, highest quality ingredients, and they offer about 15 flavors each day. It's always interesting to see the cupcake names, which sound like characters in a very delicious story: Velvet Elvis, Chococo, Lucy, Peppermint Penny, Pink Lemonade, Heart of Darkness. It was good to see gluten-free and vegan cupcakes on their menu, too. They all go for $3 each.

       
           We love the friendly staff at Hello Cupcake!

Peanut Butter Blossom is their bestseller. The girl behind the counter said You Tart (a "sassy lemon cake with lemon cream cheese frosting and yellow sugar sprinkled on top") is her favorite. So we got one of those lemony babies, a Bailey's Irish Dream (since I'm Irish), a Raspberry Beret, and for Len, a Chococo. Neither of us cares for peanut butter in our desserts, so we passed on the Peanut Butter Blossom.



Next stop, Red Velvet. Here is where we learn that presentation and atmosphere make a big difference. There are actually two Red Velvet locations -- one in Dupont Circle, the other in Penn Quarter. I sure hope the Penn Quarter shop is nicer than the one we saw, which can only be described as BOMB SHELTER. 

           

Have you entered the It's Raining Cupcakes giveaway yet?

You still have two days! The deadline for entries is midnight tomorrow (DST), March 16th. Just leave a comment at this post, telling us what your favorite cupcake flavor is, for a chance to win a copy of Lisa Schroeder's brand new, divinely delicious middle grade novel! This sweet read, which includes two cupcake recipes, is the perfect way to step into Spring!

Have a good week!

Good Day Sunshine, Kevin Slattery (a.k.a., Rich and Famous Artist)! Feel better soon, and good luck with all your projects!!



Beatles cupcakes by cakemuffingirl.


~ We love you, yeah, yeah, yeah! ♥

Copyright © 2010 Jama Rattigan of jama rattigan's alphabet soup. All rights reserved.

     

Are you in the mood for a deliciously plain vanilla cupcake with buttercream frosting right about now?

Certainly hope so, because Charise Mericle Harper has stopped by to chat about Cupcake: A Journey to Special (Disney-Hyperion, 2010)! Seems everyone is crazy about this scrumptious, sparkly story that attempts to answer the question: Can a plain vanilla cupcake find happiness in a razzle dazzle world?

When Cupcake was born, he "felt special to be part of such a large and colorful family," which included the likes of Stripy Cupcake, Fancy Flower-Top Cupcake, and Polka-Dot Cupcake. But after all his brothers and sisters get picked, leaving him alone on the plate, Cupcake doesn't feel special any more; he's simply "too creamy white and plain." Luckily, he's befriended by a plain green candle who has a bright idea: all Cupcake needs is a special topping! Will it be pickles, pancakes, spaghetti, an egg, smelly cheese or peas? It's definitely not what you might think!


(click to enlarge.)

I was curious to find out more about how Charise cooked up this fun, quirky story, because even though not all cupcakes are created equal, the "journey to special" can be very sweet for some. 

Jama: Why a cupcake book?

Charise: Well, the credit for the inspiration of this book definitely has to go to my kids. They love cupcakes! My daughter especially loves plain vanilla cupcakes. It’s a good thing I didn’t put her in the story or she would have eaten the main character. Before I had kids I had only a passing interest in cupcakes; now, I own a cupcake carrier. Need twenty-four cupcakes safely delivered to a party? I’m your gal! 

    
      One of Charise's "cupcake topping experiments."

Jama: I love the surprise ending. Did it come easily to you? 

Charise: I usually struggle with the ending of books, but this time I had the joke ending figured out before I had written the body of the story. I did make one small change to the ending though, just before the book went to print. In my original version, on the very last page, the candle used to say, “Tomorrow let’s try celery.” I had my daughter, who is eight, read an advance proof of the book. She suggested that kids might be confused because the candle is green and he looks a little like a stalk of celery. This seemed like a good editorial suggestion, so at the last minute we swapped potato for celery. I’m glad we did because potato is much funnier. 


I think I'll stick to cream cheese.

Jama: Was eating a fair number of cupcakes and/or testing different varieties part of your process? What’s your favorite kind? 

Charise: I have to admit, that while I love the look and totally love the idea of cupcakes, I’m not naturally drawn to them. I didn’t eat very many cupcak

Weather Forecast for alphabet soup and vicinity: Mostly sunny with periods of heavy cupcake rain. Sugar highs astronomical with cheers blowing in from all directions. Frosting and sprinkles overnight north and west of town.

        
          Available as a 5"x7" print here.

Grab your umbrellas, everyone -- it's cupcake weather!

I am sooooooo excited that It's Raining Cupcakes by Lisa Schroeder (S&S/Aladdin, 2010) is officially out today! Truly, this middle grade novel has my name written all over it, and I'm here to shout its praises from the highest rooftops.

      

Will you just look at that cover? *lick lick* Scrumptious and then some. If it's got you anticipating a deliciously fun, uplifting story that will leave you comforted, inspired, and totally satisfied, you will not be disappointed. Just wait till you begin reading -- each chapter is named after a different cupcake flavor: Strawberry Lemonade Cupcakes, Banana Cream Pie Cupcakes, Coconut Mango Cupcakes, and my personal favorite, Hawaiian Sky Cupcakes! ☺

You probably know Lisa from her teen verse novels (I Heart You, You Haunt Me; Far from You, and Chasing Brooklyn, all published by Simon Pulse), and may be wondering (as I did) how she would fare with a story targeted for a younger audience, ages 8-12. Fear not: this made-from-scratch treat will tempt even reluctant readers to gobble it up in one joyous bite.


"The whole cupcake thing started a couple of years ago, on my tenth birthday. My mom tried a recipe for red velvet cupcakes with buttercream frosting." ~ from IRC.
(photo by fruitcakey)

After all, Lisa used only the finest ingredients: a likeable, true-to-life main character, an appetizing premise, a cozy small town setting, and interesting secondary characters, all flavored with equal parts charm, humor, and suspense. Add to the mix a well-paced narrative that flows like butter from beginning to end, and you have a book that's lovingly baked to perfection.

         
        

Twelve-year-old Isabel desperately wants to get out of Oregon. She's never left the state, and dreams of going on a real vacation to any one of the many faraway places she's read about in books. But it looks like she'll be stuck at home again this summer, since her parents will be busy setting up a new cupcake shop. To make matters worse, her best friend Sophie&nbs

I first heard about Buzz Bakery in Alexandria from Sara Lewis Holmes, whose New Year's resolution this year is, "to eat more cupcakes." I know, right? A brilliant poet and author who's definitely got her priorities straight. ☺



This past weekend was the perfect time for a cupcake caper -- temps in the 60's, bright sunshine and clear blue skies. Since Buzz has been on my foodie field trip list for quite some time now, it was the perfect place to begin my research. My ultimate quest: to find the best Chocolate Cupcake in the DC area, and to reacquaint myself with its cousins -- Red Velvet, Carrot Cake, Vanilla, Lemon, Strawberry, Champagne, Banana, et. al. If brownies, cookies, or cute little pies call my name, I will answer.

Buzz calls itself a Bakery, Coffee Shop and Lounge. At around 4 p.m. Saturday afternoon, the place was packed. Happy, chatty people inside and out. Heavenly smell of coffee as soon as you walk into what feels like someone's cozy living room. There's free Wi-Fi in the lounge if you've brought along your laptop, an adorable little red toy stove in one corner for the munchkin set, walls decorated with vintage kitchen utensils, and of course, display cases full of mouthwatering treats. 

     
        photo by brixton.



     
        photo by Satirenoir.

Cupcakes may be the main attraction, but they keep company with fudgy farmhouse brownies, giant cookies, lemon and other luscious layer cakes, apple pie, key lime tarts and crème brûlée, breakfast brioche, buttermilk biscuits, quiches and pot pies, panini, and cinnamon buns. In short, you could easily live here, and eat well all day long.




But back to the cupcakes. There were fun seasonal offerings, like Oscar Night Cupcakes (Best Actor, Best Movie), Guinness Cupcakes, and Buzz Signature Cupcakes, along with the usual suspects, Carrot Cake, Red Velvet, Vanilla and Chocolate, and oh, what's this? 9:30 Cupcakes. Hmmmm. We opted for a Red Velvet and 9:30, which is chocolate with vanilla cream filling dipped in creamy chocolate ganache. A nice cup of green tea to go with it.



Verdict? Red Velvet just okay. I've baked Red Vel

Someone once said most people are either cooks or bakers.

Cooks like the free flow of experimentation -- changing ingredients at whim, improvising with whatever's on hand, measuring by eye and sense rather than cups and spoons. They dance around the kitchen in their bare feet, taking great pride in the fact that their spaghetti sauce might turn out differently each time. Oh, the thrill of uncharted territory!


photo by dyogi.

Bakers, on the other hand, love precision -- ingredients must be measured with care (pack down that brown sugar, level off those measuring spoons and cups). When dealing with yeast and leaveners, one must follow protocol and tip toe around the kitchen, lest the soufflé fall, the bread refuse to rise, or the cookies turn out hard as rock. Baking is beautifully scientific -- kitchen chemistry.

Which leads me to today's poem, which makes me sad, because it reminds me of my cousin who lost his mother just before Thanksgiving last year. You may remember my post about Auntie Ella, who was a great baker and suffered from dementia. My cousin quit his job and devoted four years of his life to her constant care.

After her death, he said the house felt too empty, and he suddenly had too much spare time on his hands -- so he decided he would try his hand at baking. He started with a New York cheesecake (which he served after the memorial service), and intends to try some of Auntie Ella's other recipes, namely her famous rhubarb pie, even though apple is his favorite.

If you were to ask me, I'd tell you my cousin has always had a cook's temperament and personality -- laid back, easy going, fun-loving. But now, it seems, he's also a baker, measuring the moments of his life, sifting through memories.

A POEM FOR WILL, BAKING
by Susan Rich


Honey Madeleines by Marcelo Monser.

Each night he stands before
the kitchen island, begins again
from scratch: chocolate, cinnamon, nutmeg,
he beats, he folds;
keeps faith in what happens
when you combine known quantities,
bake twelve minutes at a certain heat.
The other rabbis, the scholars,
teenagers idling by the beach,
they receive his offerings,
in the early hours, share his grief.
It’s enough now, they say.
Each day more baked goods to friends,
and friends of friends, even
the neighborhood cops. He can’t stop,
holds on to the rhythmic opening
and closing of the oven,
the timer’s expectant ring.
I was just baking, he says if
someone comes by. Again and again,
evenings winter into spring,
he creates the most fragile
of confections: madelines
and pinwheels, pomegranate crisps
and blue florentines;
each crumb to reincarnate
a woman – a savoring
of what the living once could bring.


Florentine Cookies by Piccolo Takes All.

Today's Poetry Friday Roundup is being hosted by Danika at