The Cupcake Thread!

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Post by DandiAndi » May 12th, 2009, 3:54 am
GORGEOUS InLuv, they look fantastic!! I love the yellow, and those flowers are amazing! Clever girl!!! ImageImage

Post by Jas12 » May 12th, 2009, 4:03 am
You''re welcome Dandi! The whipped cream alone will not hold on display--but i think if you add a stabilizer it should be fine. A cream cheese frosting would be yummy for sure, just not *as* authentic

InLuv--we used the same cut-out didn''t we!? I love how you layered them. I will have to do that next time when i have some more time to devote to it. It looks great!
and i like your colors too.
The dots were just from a local bulk/bin store

Post by InLuv101 » May 12th, 2009, 5:38 am
Thanks Diandi and JAs.

Jas -- I thought we used the same cut out, lol.  It''s just the prettiest flower cut out I''ve seen.  The layering was fun...I saw it on a blog so I decided to try it.

Post by lili » May 12th, 2009, 6:28 am
Jas12 and InLuv--
Those flowered cuppies are beautiful.
Question, how does the fondant taste?

Post by InLuv101 » May 12th, 2009, 7:22 am
Date: 5/12/2009 12:28:04 PM
Author: lili
Jas12 and InLuv--
Those flowered cuppies are beautiful.
Question, how does the fondant taste?
Lili--I''m really not sure how it tastes.  I''ve heard it doesn''t taste good so I''ve never tried it.

Post by InLuv101 » May 12th, 2009, 10:08 am
Does anyone know if the Ateco 829 is bigger than the Wilton 1M tip?  I''m trying to find some info online that compares the sizes of Ateco to Wilton, but not having any luck.  Can anyone help?

Post by Jas12 » May 13th, 2009, 10:52 am
Lili--Thanks!
fondant kinda tastes like slightly sweet gum when it''s soft (same sort of texture and mouth feel as gum) but then it hardens and it is like a slightly sweet candy (not sure what it compares to) . It''s not great tasting-anytime i have cake covered in fondant i peel it all off if it''s still on there, but it''s edible and of course great for decorating.

Post by Mara » May 13th, 2009, 7:55 pm
Jas, I love displaying my mixer..it's the Grass Green one from WS that they had last year. Funny, I hardly use it, only for things like breads or big cakes, everything else is easier by hand. Love your pics, the fondant is fun right.

InLuv...not sure if one is bigger than the other (though I prob have both)...but tips are like two bucks or something so I have the bad habit of buying them all the time if I am not sure I have one. I must have about 20-30 of the super large ones in all diff brands. I also got some plastic ones online from Australia that I love to use, somehow more 'forgiving' in frosting yield than the metal.

Made some requested rainbow vanilla bean cuppies today for a last minute order. I am not a fan of the rainbow cake thing as it looks like hippie tie dye to me...but mine came out really cute if I do say so myself, HAHAA. I took some photos so will try to post this week.
________________________________

"Insanity: doing the same thing over and over again and expecting different results."

-Albert Einstein

Post by icekid » May 14th, 2009, 2:27 am
Anyone have a go to chocolate cuppy recipe? I am not a chocolate girl, but promised a friend birthday cupcakes next week and he requested chocolate. I was thinking of doing some with raspberry frosting, some with vanilla. Hmm. I have been searching around the internet and haven''t seen anything that jumps out at me just yet. Help?! ImageImage


Post by Mara » May 14th, 2009, 5:15 am
icekid..a lot of people like ina garten''s chocolate cupcake recipe. also cupcakeblog.com has one that is valhrona chocolate but it''s almost like a brownie rather than a cupcake. it just depends on what kind of chocolate you want to use..there are so many different ones.
________________________________

"Insanity: doing the same thing over and over again and expecting different results."

-Albert Einstein

Post by icekid » May 14th, 2009, 5:38 am
Date: 5/14/2009 11:15:24 AM
Author: Mara
icekid..a lot of people like ina garten's chocolate cupcake recipe. also cupcakeblog.com has one that is valhrona chocolate but it's almost like a brownie rather than a cupcake. it just depends on what kind of chocolate you want to use..there are so many different ones.


I guess that's the problem- since I don't like chocolate myself, I have no idea what I want to achieve exactly ha. Whatever I choose, I'm sure he'll love them anyway; he is a guy, after all! The Ina Garten one looks interesting though (the one that uses chocolate syrup?). Thanks, Mara!

Post by MommaBear » May 14th, 2009, 7:40 am
Hi Cupcake lovers!
I''m going to use the cupcake theme for my daughter''s 1st birthday.
We are going to play pin the candle on the cupcake and have cupcakes on a
cupcake stand, rather than a big cake.
On the invite, I''m going to word it something like this:

Come for some fun
celebrate our little cupcake
who''s turning 1!

Any other ideas? I have exactly a month to get this together!!
Thanks in advance!!

Post by InLuv101 » May 15th, 2009, 6:34 am
Date: 5/14/2009 1:55:52 AM
Author: Mara
InLuv...not sure if one is bigger than the other (though I prob have both)...but tips are like two bucks or something so I have the bad habit of buying them all the time if I am not sure I have one. I must have about 20-30 of the super large ones in all diff brands. I also got some plastic ones online from Australia that I love to use, somehow more ''forgiving'' in frosting yield than the metal.
Thanks Mara!  I did get the Ateco 829 in today and it is def. bigger than the Wilton 1 M.  I will try to take a pic of them side by side over the weekend so anyone interested can see the difference.  I''m also planning on taking a stab at the snickerdoodle cuppies this weekend and use the Ateco 829 to see how it pipes.  Will report back with pics on Monday!

Post by AllieLuv83 » May 15th, 2009, 8:38 am
Hey girls I am looking for a really chocolaty moist cuppie recipe. I have my frosting recipe all lined up already!
<3 We got the Gold! <3

Post by DandiAndi » May 15th, 2009, 8:09 pm
I''m still pondering on the Black Forrest CUpcake thing, but in the meantime here are some I did for my lovely boss today, she is hosting a 135th birthday party! I must have reaised my eyebrows when she told me that because she laughed, and then explainedthat her dad is turning 70 and her mum is 65 in the same day, hence the 135!

She wasn''t sure what everyone would like so I did Red Velvets because they''re so purdy Image
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Post by DandiAndi » May 15th, 2009, 8:11 pm
I was annoyed because the cake shop usually have those little balls in white, but of course were out of stock so I had to use silver, stuffit. They looked pretty with the silver foils, though.
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Post by DoctorBear » May 16th, 2009, 8:21 am
ImageI am SOOOOO loving this thread, thank you ladies. I LOVE to bake, it is what I do to cheer myself up if I''m having a down day. There''s something so very theraputic about creating these wonderfully coloured, sweetly smelling soft little gems.... However, before I get too carried away, I must confess that I never actually eat them!. I love making them, but don''t have a sweet tooth and can''t bear to eat them. I don''t like chocolate either, sorry!!! I have to look for eager volunteers to eat my creations (not that difficult though with three eager children). Thank you for the recipes and ideas for new flavours too, it''s all much appreciated and I do feel a baking day coming on, well, tomorrow''s Sunday, so who knows.....
Twinkle Twinkle Little Star, How I Wonder What You Are?

Post by FrekeChild » May 16th, 2009, 3:16 pm
FYI, whipped cream will hold up, but you have to be very careful about the stage to which you whip it to.

Also, please don''t use maraschino cherries for Black Forest Cake. The cherries are the most important part along with chocolate shavings and Kirschwasser, and the only reason they are really used is because they look pretty. The cherries are supposed to be tart, and maraschinos are anything but.
_______________________________

"In all matters of opinion, our adversaries are insane." Mark Twain

Post by msb700 » May 16th, 2009, 9:10 pm
hey everyone..with my ''baking'' for my son''s second birthday i discovered i had a hidden love for those tiny little cakes..they just made me so happy and i found such satisfaction in baking them..so! i have decided to start a small side business as i''ve gotten rave reviews from those who had sampled my cuppies..its still very low key, between friends and family as i am very busy with other things, but im hoping to finalize my menu/pics and circulate them amongst everyone so things pick up..

here are a few samples...thanks for looking!

banana cupcakes with cinnamon frosting & walnuts
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Post by msb700 » May 16th, 2009, 9:14 pm
strawberry filled vanilla cuppies with strawberry frosting
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Post by msb700 » May 16th, 2009, 9:18 pm
plain vanilla with buttercream frosting and chocolate shaving..
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Post by lili » May 16th, 2009, 9:21 pm
msb
yum ImageImage
they look so appetizing.
do you mind sharing the recipe for the banana cuppy?
oh, are these egg-free?

Post by msb700 » May 16th, 2009, 9:38 pm
last one...red velvet with cream cheese frosting

sorry for the pic overload!
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Post by msb700 » May 16th, 2009, 9:50 pm
Date: 5/17/2009 3:21:46 AM
Author: lili
msb

yum ImageImage

they look so appetizing.

do you mind sharing the recipe for the banana cuppy?

oh, are these egg-free?



thanks lili :)

some are egg-free (vanilla with chocolate shaving & the red-velvet)..the banana isnt =) i dont have the recipe with me at the moment, its at home..will look it up when i get there and send it to you :)

Post by icekid » May 17th, 2009, 9:14 am
Great photos ladies... I am drooling Image

I am doing my first ever chocolate cuppies later, with chocolate and raspberry frosting for a friend''s birthday today. Aside from the fact that I did not sleep a bit last night, I am really excited. Will report back on the results!

Post by Lorelei » May 17th, 2009, 9:37 am
Date: 5/16/2009 9:16:47 PM
Author: FrekeChild
FYI, whipped cream will hold up, but you have to be very careful about the stage to which you whip it to.

Also, please don''t use maraschino cherries for Black Forest Cake. The cherries are the most important part along with chocolate shavings and Kirschwasser, and the only reason they are really used is because they look pretty. The cherries are supposed to be tart, and maraschinos are anything but.

Ditto Freke.
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Post by Jas12 » May 17th, 2009, 2:26 pm
Msb--that''s great that you have a little side business going--have fun with it. Your creations look yumm!!!


Cuppie lovers, i need HELP. I have to do cuppies for a friend''s wedding shower. She is very funky and her colors are a limey green, plum and black and white. I am hosting the evening shower at a local bar (it''s funky with decorative tin restored ceilings, brick walls, mini chandeliers etc). I want to do cuppies with a damask print on them. In an ideal world i would do the icings in plum and green and have a white fondant topper with a black stenciled damask pattern. I know i need to do some major practice so i am looking for a stencil, but have come up with nothin. eeks
anyone come across one?
Ideas in general?
any sites i can search?

Post by neatfreak » May 17th, 2009, 3:19 pm
Date: 5/17/2009 8:26:06 PM
Author: Jas12
Msb--that''s great that you have a little side business going--have fun with it. Your creations look yumm!!!



Cuppie lovers, i need HELP. I have to do cuppies for a friend''s wedding shower. She is very funky and her colors are a limey green, plum and black and white. I am hosting the evening shower at a local bar (it''s funky with decorative tin restored ceilings, brick walls, mini chandeliers etc). I want to do cuppies with a damask print on them. In an ideal world i would do the icings in plum and green and have a white fondant topper with a black stenciled damask pattern. I know i need to do some major practice so i am looking for a stencil, but have come up with nothin. eeks

anyone come across one?

Ideas in general?

any sites i can search?



Jas you might be able to use a damask stamp and stamp onto some round fondant toppers with some kind of food coloring...just throwing out ideas.

If you google "damask stencil" there are a few out there but some might be too big. You aren''t looking to cut it out right? I think that would be too hard...I''m thinking spraying food color or stamping might work best...

Post by msb700 » May 17th, 2009, 6:52 pm
Thanks Jas!

How about checking out this site? they''ve got cookie stencils, but perhaps you can use them for cupcake toppers too?

http://www.designerstencils.com/

Post by DandiAndi » May 18th, 2009, 12:27 am
Date: 5/16/2009 9:16:47 PM
Author: FrekeChild
FYI, whipped cream will hold up, but you have to be very careful about the stage to which you whip it to.

Also, please don''t use maraschino cherries for Black Forest Cake. The cherries are the most important part along with chocolate shavings and Kirschwasser, and the only reason they are really used is because they look pretty. The cherries are supposed to be tart, and maraschinos are anything but.

Thanks Freke! I wasn''t planning to use Maraschinos for the BF cuppies, I know they need to be tart vs. sweet, but furthermore I HATE maraschinos!!! Image They ick me no end. Thankyou for the tip re. the whipped cream, I''m a bit nervous about that but am having a practice run on Thursday and will see how they turn out. Kind of nervewracking!! Image

It''s great to know I''ve got a wealth of knowledge here on PS to help me along! Image


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