Posts Tagged ‘cupcake’
Tom Douglas Cookbook Social at Palace Ballroom – Downtown, Seattle
Posted on: Friday 02 December 2011
- In: Learning
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I attended the annual Tom Douglas Cookbook Social held at the Palace Ballroom yesterday.
Christmas carols were playing and it was a convivial atmosphere. A food lover’s mistletoe, cookbooks tied with ribbon bows dangled from the ceiling.
Authors were dispersed around the room, their stalls laden with cookbooks and samples.
Cute CakeSpy illustrations greeted patrons. Love hearts and unicorns!
Jessie Oleson was as sweet as her treats! Her book is titled CakeSpy Presents Sweet Treats for a Sugar-Filled Life. On a bejewelled three tiered cake stand were rainbow cookies and cupcakes baked in ice cream cones.
Whimsically decorated cupcakes baked in ice cream cones.
CakeSpy designed greeting cards.
Next was Amy Pennington, ‘go go green gardener’, and author of Apartment Gardening and Urban Pantry.
Kibbeh, a Middle Eastern meatball of bulgur and minced meat, was a nutty appetiser.
Opposite Amy was Tom Douglas, author of Tom Douglas’ Seattle Kitchen, Tom’s Big Dinners and I Love Crab Cakes.
Scallop sized and golden, the Etta’s crab cake was a delectable morsel.
Tom was carving roast chickens rubbed with Chinese 12 Spice Rub.
The pieces of chicken were tender and juicy with a crisp skin.
Further along was Ethan Stowell, author of New Italian Kitchen.
A simmering pot of Mediterranean mussel soup with chickpea, fennel and lemon was spooned into little cups. It was a soothing combination of ingredients, perfect for a cold day.
At the back of Palace Ballroom was Cast Iron Skillet Big Flavours by Sharon Kramis and Julie Kramis Hearne.
Served in cupcake liners, the Dungeness crab and roasted poblano hushpuppies were cooked in an æbleskiver (Danish pancakes) maker.
Adjacent was Dining in Seattle cookbooks. The original volume was first published in 1977 and Past and Present is a compilation of recipes and menus celebrating Seattle restaurants then and now.
On the left of Dining in Seattle was Greg Atkinson, author of At the Kitchen Table.
Greg had trays of Yuletide cookies of faux-reos (fake Oreos), lime and pecan snowballs, turbinado sugar leaves, cocoa nib chocolate truffles and almond macaroons.
I zigzagged to Kurt Timmermeister, author of Growing a Farmer and owner of Kurtwood Farms.
Kurt was cutting wedges of Dinah’s Cheese, a creamy Camembert style cheese with a complex flavour profile.
A tower of glazed, frosted, dusted and sprinkled doughnuts was at the Top Pot table.
Becky Selengut, author of Good Fish, had a creative display with a fishing rod and tinned fish boxes on the hook.
I munched on dad’s sardines, gin drunk currants and caramelised onions on a cracker while calculating my guess for the number of Goldfish Crackers in the jar.
I was curious about the striped and cubed jellies. They were from The Seasonal Cocktail Companion by Maggie Savarino.
The Kit Kat shaped jelly shot was cherry daisy and the cube was Earl Grey infused gin. The wobbly orange square was an intense burst of bergamot.
A stack of books and an ice bucket of sparkling mineral water were manned by Brad Thomas Parsons, author of Bitters.
He brought six home made bottles of bitters for tasting. A splash of sparkling mineral water and a couple of drops of bitters was a refreshing beverage.
And finally, Lisa Dupar had a lovely arrangement for Fried Chicken and Champagne.
The mini sausage corn dogs reminded me of the Easter Show in Sydney. Crumbly and meaty, the corn dog dipped in mustard sauce was scrumptious party food.
I was delighted to spot the ginger molasses sandwich cookies. The spiced sugary discs were the essence of the festive season.
The Palace Ballroom buzzed with energy and we were all there to support our local cookbook authors!
- In: Belltown | Eating | Seattle | USA | Washington
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There is a proliferation of cupcake stores in Sydney. The obsession has survived beyond the Sex and the City trend and yet, who eats cupcakes regularly? They’re a sweet treat and a versatile baked contribution to any occasion as the frosting can be colour coordinated or decorated to match the theme.
The Yellow Leaf Cupcake Company is proudly the only cupcake bakery in Downtown Seattle. It has a modest entrance and a narrow display window in an apartment building. Inside is an L shaped space filled with cupcake paraphernalia – framed t-shirts, artworks and glass jars of toppings and sprinkles.
The shelves and cabinets are colourful and cluttered, and there are custom cardboard boxes stacked high. Cupcake flavours available on the day are displayed at the counter. I had to read the tag twice but they definitely had a tomato soup flavoured cupcake! I enquired about it and it was likened to carrot cake. Or maybe grated beetroot in a chocolate cake. It reminded me of Jessica Seinfeld’s Deceptively Delicious cookbook.
There are over one hundred flavours listed on the website and about ten to choose from on the day I was there. I opted for a classic vanilla cupcake, a simple flavour with a dome of buttercream frosting and white sprinkles.
Perfumed with vanilla, the cupcake was moist and the buttercream thick and rich. It was a large cupcake though, and I forego half the frosting but ate every last crumb of the cake part.
Mr S has been lamenting that I don’t take home samples for him so I ordered the salted caramel cupcake to-go. I nearly picked the tomato soup one but thought better of it.
With pretty piped cream on top and drizzled with caramel, the salted caramel cupcake had a dense chocolate base with a gooey caramel centre. Unfortunately we both found this to be excessively salty, so much so that it was sadly abandoned after a couple of bites. I really should have bought the tomato soup cupcake instead!
- In: Capitol Hill | Eating | Seattle | USA | Washington
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There’s a cupcake bakery near where I worked in Sydney that was my go-to for during the week catering. Birthday morning tea for a colleague? BabyCakes by Renee! Nibbles for book club? BabyCakes by Renee! Neighbourhood meeting? BabyCakes by Renee! I love Renee’s BabyCakes – they’re bite-size morsels of bliss and small means more! I had cupcakes on my mind and despite the ominous grey clouds, I was determined to trek to Cupcake Royale. The brightly furnished and spacious interior is a sharp contrast to the gloomy sky. It makes for a cheerful place to stop and enjoy a cupcake.
There was a selection of colourfully decorated cupcakes displayed at the counter and after much deliberation, I chose a vanilla one with pink buttercream frosting and studded with shredded coconut. The cupcake is moist and light, and vanilla bean is speckled throughout. The coconut frosting is rich and cloying, so much so that I had to scrape off about two-thirds of it. It definitely satiated my cupcake craving, although I probably should have shared this sweet treat!
Here’s the delightfully whimsical description of the Coconut Bunny from the website.
Found only in the remote wilds of Cupcania, this elusive treat is rounded up each morning by our elite team aboard. Its delicious vanilla cake is then hand-frosted with a fluffy tail of coconut buttercream. Animal lovers, rest easy. They’re just cupcakes. Devour at will.
