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Posts Tagged ‘cupcakes’

 

Meet the cake and cupcakes from my second ever paid gig! My mom’s high school class recently celebrated their 30th reunion. They were looking for a special dessert, my mom recommended me for the job, and a cupcake tower was born! I wish I had pictures of the whole tower for you, but I haven’t even seen them yet, as they are on my m0m’s camera.

 

The whole projected ended up being a 4-tier cupcake tower with 100 cupcakes and a 6″ round cake for the top. The cupcakes are a mixture of chocolate and vanilla cupcakes and the topper is chocolate cake with raspberry filling. The CPHS colors are red, black, and white and we thought the polka dot wrapper and red and white frosting would be a fun way to incorporate them. The cupcakes are dusted with a little white sparkling sugar.

 

Aesthetically, I was quite pleased with the way everything turned out. Taste-wise… I could have been happier. My parents reported that the flavor got rave reviews, but I wasn’t 100% pleased. The chocolate were good–I used my go-to Hershey’s recipe, but I used a vanilla recipe from Martha Stewart that was just kind of bland and uninteresting. I will definitely go back to the Smitten Kitchen recipe I used for my graduation cakes next time.

 

Anyway, I hope you enjoyed these photos. Happy 30th reunion!

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August is birthday month around here. My sisters and I are all August babies (yeah Leos!), so our house is pretty cake-filled during the last month of summer. Needless to say, you’re going to see a bunch of cake pictures up here this month. This cupcake, the first, was for my middle sister’s birthday. She’s more than a little obsessed with animal prints and initially requested a hot pink carrot cake with zebra print. Then we downgraded to cupcakes. Then we got a big mess of fresh blueberries and decided she would have blueberry birthday cupcakes.

I used this recipe here, which I found on Food Gawker, one of my favorite recipe sources. The recipe was pretty darn good. The cupcakes were moist and extremely flavorful. My only complaints were that I found the texture a little dense for a cupcake and that the flavor–though it was absoultely delicious–was a little too reminiscent of a blueberry muffin. That being said, I’d definitely make them again, maybe using cake flour or something this time.

The only change I made to the recipe was adding another 1/4 cup or so of the puree. My cupcakes didn’t achieve that dark purple color–they were more lavender, but that was ok. I topped them with my favorite cream cheese frosting, which I will share another time. The bows are fondant with painted stripes and I tinted the sanding sugar with an excellent technique I learned from reading the ever sage wisdom of Bake at 350. I also made homemade cake batter ice cream, which turned out AMAZINGLY, but I am also too lazy to type out that recipe and will post it at a later date. In the meantime, you can start on the cupcakes.

 

 

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