I did an order for one of my favorite little girls:) Miss Abigail is 2 years old and LOVES cupcakes! Her mom ordered a variety so I stuck to chocolate and vanilla (with vanilla and chocolate cream cheese buttercream).
Saturday, December 25, 2010
Wednesday, December 22, 2010
These are some of the pics from an order I did for a holiday party on a unit at the United Nations. 4 flavors: Chocolate with Swiss Meringue frosting, Red Velvet with Cream Cheese Buttercream frosting, Coconut with Malibu Cream Cheese Buttercream and Vanilla Buttermilk with Caramel Icing.
Friday, December 17, 2010
Last night I did giveaways at Billies Black open mic. It was veeeerrry SEXY;) Everyone was so friendly and cool and the owner was also very nice. I had some fried chicken and fish-DELISH! I put Red Velvet and Chocolate mini cupcakes under their Christmas tree. I packaged them individually so they'd be easier to give out. A couple more pics from the night:
Sunday, December 12, 2010
I did a "recipe remix" using one of my favorite alcohols and my love of chocolate. Some people do not like white chocolate but I do not discriminate when it comes to chocolate. I have love for ALL of them:). Searched online for some and nothing seemed like it would work so I took the recipe from the Caramel Cupcakes, followed pretty much the same exact steps but made a few ingredient changes and stirred in the melted white chocolate right before baking. Overall, I thought these were just OK. Kinda too sweet and not moist enough for my taste. I got good feedback about them but not so sure about making these again.
INGREDIENTS (makes about 36 minis)
1 egg yolk
3 tbsp amaretto
1/4 cup + 1 tbsp milk
3/4 cake flour ( make my own sifting cornstarch and AP flour)
1/2 cup sugar
1 1/8 tsp baking powder
1/8 tsp salt
1/2 stick butter
5 oz melted white chocolate (cooled)
I did these for a graduation (nursing) celebration so I made cupcake picks to liven them up a bit.
Friday, December 10, 2010
It's officially FREEZING in NY so I've ben craving soup. My daughter loves Panera's Broccoli Cheddar bread bowl so I made this tonight since I had most of the ingredients on hand.
|Cook 1/4 cup flour in 1/4 butter for about 5 minutes.|
|Add 2 cups half and half and 2 cups chicken broth. Cook on low for about 25 minutes|
Add fresh broccoli or thawed frozen broccoli. Cook 6-8 minutes
Sunday, December 5, 2010
Friday night I supplied cupcakes for Rosa's Resources' Customer Appreciation and Networking Party at Harlem Lanes. I had a great time and Rosa is truly a beautiful person. There was great music, great food, a very funny MC (DJ Mario), "interesting" prizes and a runway walk competition. Some pics from the night.
|Rosa working the room and serving my cupcakes.|
|Enjoying that Red Velvet!|
|Thanks Rosa! You're the BEST!|
Thursday, December 2, 2010
I've had a can of Organic Pumpkin Puree since Halloween and kept talking about making Pumpkin Bread. Since my daughter is not into big breakfasts, I thought this would be a good choice for her. I searched the Internet for "the perfect recipe." I wanted something a little more special than just regular pumpkin bread or muffins. Then, I found this recipe on Joy of Baking. I halved it and modified it a bit (see end of post for recipe). I did this at 4:30 AM! It came out very moist with the perfect amount of sweetness. My daughter loved it!
|Dry ingredients- flour, baking soda, baking powder, salt and pumpkin spice|
|Wet ingredients- Organic pumpkin puree, milk, melted butter, vanilla extract; brown sugar and cane sugar|
|Add half of batter, layer with cream cheese filling then top with remaining batter|
|Bake for about 1 hour and let cool for 10 minutes.|
Monday, November 29, 2010
Recently I've been trying to come up with a new flavor to add to my 'roster.' Being that I LOVE chocolate I thought about doing something extra to a great recipe I already use from Glorious Treats. So, I decided to punch up the flavor a bit with Kahlua. Coffee intensifies chocolate so I thought this would be a good addition. I reduced the boiling water to 3/4 cup and replaced with 1/4 cup of Kahlua. In the end the Kahlua flavor was subtle and the cake was deliciously moist. Overall, this cake was a HUGE hit and I would definitely make it again.
Added dry ingredients (flour, sugar, baking powder, baking soda, cocoa powder and salt) to wet ingredients (eggs, oil, milk and vanilla)
|Mix in Kahlua and boiling water|
|Batter will be runny|
|Drizzled Kahlua on top and in between layers|
|3 layers of frosting|
|Covered the cake in rosesusing small star tip (Wilton). Couldn't find my large star tip 21|
Saturday, November 27, 2010
I'm pretty pleased with my cakes and frosting but I'm looking for a little more oomph in my presentations. Food is also a form of artistic expression but I don't like food that has been overly manipulated and handled. Sometimes I see these beautiful cakes on Cake Boss and Amazing Cakes but watching them make it makes me not want to eat it. I like my food to look a little less like art and a little more like food. All that to say while I was baking for Thanksgiving, I decided to play with a display option for an event I'm doing next week. I went to Michael's earlier this week and
|I taped (double-sided) the block inside the glass and spread the red and white string.|
|I stuck 2 toothipicks in the styrofoam for each cupcake and slid them on one by one.|
|I cut the leaves off these decorations.|
|Placed the leaves in an alternate pattern.|
|Frosted them with the small star tip (Wilton)|
|All done! Pretty classy if I do say so myself;)|
Wednesday, November 24, 2010
Today I made over 100 cupcakes! My feet are sore but I still feel great! After t
aste-testing quite a few being surrounded by cupcakes all day, I know what I'll pass on at dinner tomorrow. At least they were not the regular sized-ones:) Actually, most of the feedback I get usually has to do with the size. This is one instance where bigger is not always better. I personally also like the mini cupcakes because I feel a lot a little less guilty.
|Red Velvet, Cookies n Cream, and Caramel|
|These are most of the cupcakes I made.|
Monday, November 22, 2010
After making bread for the first time a few months ago, I vowed to never buy bread again (I get really excited sometimes). I'm always pleased with the results and I love knowing EXACTLY what I put in it. My mom and neighbor love it also and often ask when I'm making my next loaf. I modify a recipe from Martha Stewart's Baking Handbook. (I replace 3 cups of all purpose flour with whole wheat flour and replace some of the regular sugar with brown sugar and honey. I do this to ensure that the bread is soft and moist. It takes about 3-4 hours but most of that time is just waiting for the dough to rise.
Heat milk to 110 degrees and place in bowl of mixer.
Sprinkle yeast over milk and stir with whisk.
|Add flour, eggs, butter, sugar, honey and salt and knead.|
|Pat down on a floured surface and sprinkle with cinnamon and raisins|
|Let rise for 1 hour. Since my apartment is cold, I place it on my stovetop with the oven on. I rotate it after 30 minutes.|
Let cool on wire rack before slicing. Enjoy!