Posts filed under 'Whimsical'
Glittering Flowers Cupcake – flower cupcake decorated with snipped marshmallows dipped in shimmering colored sugar. Price available upon request.
baking 160 cupcakes in a day? no problem!
These are the beauties I made simultaneously with a birthday cake and cupcake project that required a total of 160 cupcakes. And I baked all those cupcakes in one day. Honestly. What spurred me to do everything in one go was that I could not sleep the night before. I actually set my alarm for 3:30 am. For some reason—stress, maybe—sleep eluded me. So instead of counting sheep, I just got up at the ungodly hour of 2 am and started baking.
In the end, everything went well and this whole project made me try some new things. First, I was able to successfully freeze unfrosted cupcakes. Actually, freezing cakes and cupcakes and have long been written by dessert authors. According to “Cupcakes!” author Elinor Klivans, unfrosted cupcakes can be “wrapped tightly in plastic wrap, sealed in a container and frozen for up to two months.” I have frozen freshly-baked cookies before but never cupcakes. After reading some disaster stories from a cupcake forum—liners becoming soggy and peeling away from the cakes—I was hesitant to try it but I did it anyway and everything turned out fine. One note, though, I did not use these frozen cupcakes for this project. I saved them as my stash to find out how long they will last. After a month, they still tasted the same, stayed moist and retained their fresh-baked quality—yum! Freezing cupcakes will really save you some time if you are baking cupcakes by the bulk but you have to have ample freezer space.
Second thing I was able to try was to transform some of my regular-sized cupcakes into petite sizes. These are not like those baked in the mini-muffin pan. I still used the regular cupcake pan but put 2 oz cupcake liners. They are just slightly smaller than regular cupcakes but I think they will be great for those who love their cupcakes but dread getting a “muffin top.” 
As for this cupcake’s design, client F._ actually wanted something that resembles a carnation to go with the motif of her baby’s christening celebration. She saw my Citrusy Sunflower cupcake and suggested just having all petals sans the chocolate chip center. Though I thought it looked more like a dahlia, F._ was happy with how the cupcakes turned out and she loved the cupcake base that went with it which was the golden butter cream flavor that I also use for my Confetti cupcake.
A plateful of these shimmering flower cupcakes is truly a delight to see. Another client G._ was so taken with the design (she said they were unique) that she is ordering them for her wedding. No problem, been there, done that, I told myself. Until I found out that G._ is having 130 pieces of these, with another 20 decorated with marzipan roses. Wow, I guess I should start snipping those marshmallows and dipping them in sugar right now! Watch out for my report on that project on my next post.
October 13th, 2010
all’s well that ends well
Carlie is turning one and she wants cake and cupcakes on her special day. Or so her mother I._ told me.
I already blocked September 26 and three days before that in my calendar for this event. I._ booked her reservation with me first week of August which gave me plenty of time to prepare. I got everything planned out and with time to spare leading to the big project (one cake and 100 cupcakes), I got into talks with another client F._ who needs pink flower cupcakes for her daughter’s christening on September 11. Everything was going according to plan … the plans of mice and men! I got a call from I._ first week of September asking if the 12th is still open in my calendar as she was forced to re-schedule due to an unforeseen circumstance. At the same time, F._ confirmed her order of 60 cupcakes for September 11.
Fortunately, all’s well that ends well as I was able to work things out and that included baking 160 cupcakes in one day! But that’s another story.
There was actually a cake included in the package where the party was held but I._ told me she wanted something more. My cake—devil’s food chocolate filled with ganache and covered in shiny chocolate glaze— was to be for display purposes only as the family plan to bring it home; the party cake will be served to the guests. The similarly-flavored cupcakes were to be part of the party favors.
I had my camera at the event but I._ shared with me her and Carlie’s lovely mother-daughter portrait. How cute is Carlie in her birthday regalia? I._ also graciously invited me and my crew to partake of the kiddie feast. They really loved the cake and the cupcakes, she told me afterwards. The children even plucked the chocolate letters off the cake! Thanks, I._for choosing my cake and cupcakes to mark your precious daughter’s special day. It was a real treat working with you!
September 19th, 2010
Ebony and Ivory Cupcakes v.2 – two-toned cupcakes, vanilla and chocolate, frosted with a swirl of slightly sweetened whipped cream and decorated with a two-toned chocolate button. Price available upon request.
new and improved
Some of those who inquire about my cupcakes ask about swirled fluffy toppings with sprinkles on top. There is indeed something seductive about a swirl of frosting. And ain’t it sweet when someone bites into an iced cupcake and reveals a frosting mustache after?
This cupcake is a rework of my Ebony and Ivory cupcake. To improve the vanilla flavor, I used my homemade vanilla sugar and pure Madagascar bourbon vanilla extract by Lorann Gourmet. I also used low-fat milk that has a very vanilla flavor. I accidentally added a bit more milk but fortunately the cupcake turned out fluffier. Since I cannot find my favorite chocolate bar (Frey) that has 72% cocoa solids, I used the one with 55% and it worked better for this cupcake.
I must say that this version of the cupcake really has an improved flavor and texture. There is a nice balance of flavors and you can taste both the very vanilla and dark chocolate notes each without overpowering the other. Using real Madagascar vanilla extract and vanilla sugar really makes a difference—see the nice specks of the vanilla bean seeds throughout the cupcake!
I frosted each cupcake with a rosette of slightly sweetened whipped cream to appease those who love fluffy swirled frostings. My other version of this cupcake has a ganache frosting. Although I am partial to ganache, the whipped cream topping is also great and lets the two cupcake flavors be the stars.
The two-toned chocolate button atop the frosting is actually just a white chocolate disc. I dipped half of it on melted dark chocolate to complete the two-toned theme of the cupcakes. Looks like the black and white cookies New York is famous for, right?
These are among my favorite cupcakes. Although making them are still fiddly (no overlapping of different batters, please!), the taste and look are worth the effort. Yum!
July 20th, 2010
Good Golly Miss Holly Cupcake – fudgy brownie cupcake frosted with shiny chocolate glaze and decorated with chocolate candy gift box and silver and gold dragees. Price available upon request.
inspired by Tiffany; necklace not included!
I was making some chocolate truffle gift box candies when I noticed the similarity of the candy box to the famed Tiffany jewelry box. I thought it would make a great cupcake topper. I call this cupcake “Good Golly Miss Holly” after the character Holly Golightly from the book and film “Breakfast at Tiffany’s”. I haven’t read the book nor seen the movie but I know that the opening scene of the film shows Holly (as played by Audrey Hepburn) alighting from a cab in front of Tiffany and Co. jewelry store in Manhattan’s 5th Ave. Holly eats a pastry and drinks coffee while looking through the window display. Is this the title’s explanation?
My cake base is actually a brownie in cupcake form, crusty on the sides and soft and very fudgy in the middle. More chocolate, less flour. I am very partial to ganache and chocolate on chocolate is always a winning combination so I frosted the cupcake with ganache. I also sprinkled some silver and gold dragees to represent the “jewels.”
This cupcake is perfect for bridal showers, debuts, or for girls who adore jewelry. For men out there who want to impress, a box of these cupcakes and a box of Tiffany jewelry will surely endear you to your lady love.
As for the Loving Heart Tiffany necklace in the above photo, it is one of my cherished possessions and therefore does not come with the cupcake!
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bring on the (cupcake) war!
Who knew that the term “cupcake wars” will be taken so seriously by two Utah cupcakeries? The cupcake in dispute is a Breakfast at Tiffany’s-inspired cupcake. One baker accused another of trade dress infringement (translation: copycatting). You can read the details here. Reminds me of the lawsuit filed years ago by San Miguel Corp. against Asia Brewery regarding the “suspicious” similarities between one established beer and a market newcomer.
So much for the idea that cupcakes bring happiness!
July 5th, 2010
Runner’s Treat Cupcake – soft and springy chocolate banana cupcake frosted with peanut butter ganache and topped with a colorful running shoe chocolate candy. Price available upon request.
race ready
Just as I was cranking my training up a notch to improve my 5-K PR, my knee pain recurred. For a beginner runner like me, getting injured in the early stages of training is frustrating. But then again, for runners of all types—elite marathoners or just weekend warriors—being sidelined is akin to torture.
What do I do now in the interim? Knee strengthening exercises are in order. And of course, I now have the perfect chance to complete my runner’s cupcake that I planned on making. As I mentioned before, I wanted something with cocoa, milk and bananas which are all power foods for runners. The recipe called for vegetable oil but I really dislike its taste in baked goods (except for chiffon cakes where oil is an essential ingredient) so this time around, I used melted unsalted butter. It didn’t affect the texture of the baked cupcake and it definitely tasted better, although my niece K._ said that regardless of the fat used, the cupcake taste “sooo good.”
I bought the running shoes chocolate mold online and when I got them in the mail, I was really, really excited. Now I can create a near replica of my own running shoes in chocolate form and I get to eat them! How cool is that?
The cupcake has a certain lightness and springiness to it, which what I was also aiming for. You know you are running in proper form when your feet are quick and light and springy, like popping off the ground.
The chocolate peanut butter ganache (I used reduced-fat Skippy peanut butter) wasn’t too overwhelming after all. I am also thinking of replacing the all-purpose flour with the whole wheat version to add fiber and make the cupcake healthier.
Overall, I am very pleased with this cupcake. It has the right texture, superb flavor, and a cute and very appropriate topper. Truly a great reward to have after an exhausting but exhilarating run. A word of caution: running or exercising does not necessarily give you the license to overindulge because you believe you can burn off the extra calories during your workouts. You still have to eat healthy but it’s ok to have a “sinful” reward—like this cupcake!— once in a while.
By the way, I improved my 5-K results with a time of 33:21 in the Asian Hospital-sponsored Runew 2010 last May 2. I was gearing up for a sub-30 minutes for my next race but as injury struck, I have to take time off. I miss running already but if I want to run for the long term, I need to allow my body to fully recover. I know it will take a while but it’s all about keeping perspective. In the meantime, there are more cupcake flavors to try, more decorations to think of and more baking projects to fulfill. This temporary layoff has its upside after all.
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runner’s fuel
So what are the power foods in this cupcake and how important are they to a runner’s body?
•Unsweetened cocoa powder – rich in flavonoids which are antioxidants that reduce blood pressure and cholesterol. They also protect skin against sun damage and lower blood levels of C-reactive protein, a marker of inflammation. Cocoa powder has no added sugar and has less saturated fact than dark chocolate.
•Skim milk – according to a 2009 study published in the American Journal of Clinical Nutrition, drinking fat-free milk at breakfast significantly reduces the number of calories eaten at lunch and also leads to feeling more satisfied.
•Banana – supplies carbs as well as potassium, which runners lose through sweating; potassium also help regulate muscle contraction and prevent cramping. Bananas are also good as pre-run food because they’re unlikely to cause gastrointestinal issues.
•Peanut butter - great for runners who are trying to lose weight. The protein and fiber in peanut butter helps you feel full. It is also a source of protein, needed to build and repair muscles damaged during training.
*sources – Runner’s World, About.com
June 9th, 2010
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