Fireman Hat Cupcakes
Recipe: An almond cupcake with a cream cheese frosting and vanilla cupcake with vanilla buttercream, topped with a red candy melt fireman’s hat and edible gold star.
I had a cupcake job today for a little boy’s birthday party, which is going to be held at a firehouse. With the fireman theme in mind, I got a hold of a chocolate mold for fireman’s hats and went to town with some red candy melts and edible gold stars. Badda bing, badda bam – fireman hat cupcakes! The cupcake flavors themselves were pretty straightforward – nothing interesting to say there. So I won’t yammer on this time – happy Friday, all!
Giraffe baby shower cupcakes (plan B)
Recipe: A chocolate cupcake with a dark chocolate frosting; a yellow cake with (blue) vanilla buttercream; and, an almond cupcake with a cream cheese frosting.
I had another order for baby shower cupcakes, this time with a giraffe theme. Now, the original plan was to make chocolate giraffes using a giraffe mold I found online. Unfortunately, it turned out that I had ordered the mold from a woman in Hong Kong and I found out a week after I ordered it, and a week before I needed it, that it was going to take another 10-14 days to arrive… So I ordered the same mold from a woman in Canada a week before I needed it, but it didn’t get here in time, so we had to go to plan B – giraffe cupcake toppers.
Baby Shower Cupcakes: It’s a baby rattle smorgasbord!
Recipe: A chocolate cupcake with a pink vanilla buttercream, a white cupcake with a lemon buttercream, and an almond cupcake with a cream cheese frosting.
It’s 1:30am. I’m tired. The gist of the story is I had another baking job – this time for a baby shower. I made cupcakes that look like rattles. There were numerous buttercream catastrophes, hence the being up at 1:30am. But they are FINALLY done. The end.
More to come later… when it’s not a time when I should be in bed….
It’s HOT. Let’s eat ice cream. ALMOND ice cream.
I never got a picture of the ice cream I made. So here is a place holder. I wouldn't eat this ice cream because it is unnatural colors, but it makes me happy just the same.
Recipe: An almond ice cream with salted almond clusters.
Holy cow. This past weekend was memorial Day weekend and all of a sudden DC weather decided it was summer. It’s HOT. I mean, when you walk across the mall after work and NO ONE is playing softball but it’s perfectly sunny out, you know something serious is goin on. And what do we do when it’s beastly hot outside? We eat ice cream.
Almond Cupcake with a Whipped Riesling Pear Creme Fraiche Frosting – the experiments continue
Recipe: An almond cupcake topped with a whipped Riesling pear creme fraiche frosting.
I was recently inspired by a cookbook my friend Janet loaned me, which was written by her friend who owns a bakery in LA called Kiss My Bundt (most amazing name ever). She makes bundt cakes and I’ve heard they’re fantastic! So I was really excited to flip through her cookbook and check out her recipes. I was inspired by a recipe for a Riesling, apricot and honey aphrodisiac cake where she soaks apricots in Riesling, purees the apricots, and incorporates both the apricot puree and soaking wine into the bundt cake. I decided to go with the same concept but use pears instead of apricots, because I love pears. A lot. They’re the best fruit ever and they make me think of spring and general happiness.
Exercises in Glucose Replenishment: My weekly experiments in baking 