The Cupcake Thread!
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by Jas12 » March 5th, 2010, 3:11 am
Mara, yes, i was either thinking go big or go small. These are not ''right'' (even tho they are sooo pretty in person, gotta find the right application for them)
Her invites also have birds in them. I wish i was a little more talented with free-molding fondant. I could try those too and see how they turn out. Gotta find the motivation/time. Thanks for the suggestions. MrsM--A large open star or plain open tip will get that effect of a big dollop. Not sure exactly which one mara used, but i am sure she''ll chime in. Hold the piping bag directly over the cuppie while squeezing out the frosting, and keep the pressure applied evenly until the frosting sort of pools and covers the base of the cake. Then just quickly pull it off by stopping the pressure and apply the topper. it''s a nice effect, and actually easier than making swirls IMO. |
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Mrs M sorry I missed this...it is an absolutely monstrous swirl tip ... I have to go dig it out and find it but I got it at a cake store I think. You can order the really big tips online though too. And it''s a huge tip, not just a regular jumbo. You need really thick frosting. But a dollop would be fun too, I love dollops!
Jas those are great!! Way better than when I first was pastry bagging for sure! |
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So I may have found a solution to the design of my turtle cupcakes. I found these at C&B last week and I think with minor modification and some frosting detail I''ll be able to pull off something super cute.
You have to use your imagination. 4 of the petals will become legs, then one above will be the head and the one below will be the tail. I might shave this last petal down a bit to make it look more like a tail.
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Hello my friends.. Its coming summer and this thread has been closed for a bit.. I need to know.. are there any new cuppies out there? Anything I should try? Any ideas for Graduation and Fathers Day? I''m interested to know what my PS pals have been up to in the kitchen!!
I''m feeling inspired.. got an visuals to assist in that?  Mara.. Jas... where are you? 
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Thanks Mara. I''ve been hunting for one, with no joy. If you come across a link, I''d appreciate it. It makes the frosting look fantastic! Jen |
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How have I never seen this thread before?? I
 it! And I love to bake! I don''t have any cupcake pics, but here are a few of my creations: First: The Scroll Cake The cake is simple- just a yellow box mix with home make chocolate & vanilla frosting. The love swirls- they''re my favorite design!
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Next is my hubby''s birthday cake. I try to make it for him every year. CHOCOLATE PEANUT BUTTER CAKE!
It''s semi home-made: Devil''s food or dark chocolate box mix with home-made peanut butter icing. To make the icing, I just use the standard Wilton buttercream icing recipe and mix creamy peanut butter in it until I like the taste. I usually have to add some extra milk too. Then, I just top it with chocolate chips & peanut butter chips. It''s super rich, but really yummy.
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I was wondering about this thread the other day! Happy to see it back... I made cake pops for my niece's 6th birthday last week. They were absolutely delicious--chocolate cake crumbled up with cream cheese frosting and dipped in chocolate and pink melting candies. Then I made a centerpiece with the pinks. Here the chocolates are drying:
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Dandi-thanks! I love them too, everyone did! They taste good for days so you can totally make them ahead of time.
This was my first time making them and I found an excellent tutorial on a site called Recipe Rhapsody. Basically you crumble a cake and mix in some frosting, roll into tiny balls and refrigerate overnight, melt the choco/candy (I used a mini crock pot to keep warm, highly recommend this), stick in the lollipop stick (6") and carefully dip and tap off the excess. Then sprinkle if desired and stick in a foam block (or, when I ran out of room I used an upside down cardboard box with holes stabbed in it ) to dry. Then I got little clear 3x4" treat bags and wrapped them up after about an hour. I left them out until the party the next day and then after they were in the fridge, but still tasted amazing yesterday which was 4 days later! I found the centerpiece idea on another website, I just got a 1" foam circle that fit inside the tin and covered with gum balls and poked the cake pops in. I was looking for pink candies but couldn''t find any, and my niece wanted a gum ball machine for her bday anyway so it worked out. |
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wow that peanut butter chocolate cake looks great!! i am totally craving now hehe.
great looking cakes!! mrs mitchell i will try to look for the tip online and post it if i find it. i just know it''s uber giant!!! i havent baked ANYTHING but boxed ghiradelli brownies since the baby came...it''s SO SAD! plus i just went back to work so now i really have no time...BOO!! but that pb cake. yum. |
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Link
Just saw this and couldn''t help think of the cuppie chefs here. The sgetty and meatball is SO my sil. That is all she wants to eat on her BDAY. For nearly 38 years that is all she has. Think this year we will surprise her with cuppies in the same theme! Better get to work to hon my technique. But who will be willing to taste test them? Egads that first bite would be really odd.OH, love the peanut butter cake. Brilliant idea and presentation Amanda! |
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Tao those look great..!! Fab job. I bet they were tasty too.
Andi.. look at your CUTE PUP...adorable!! And I am glad this thread was revived because I have been thinking about cupcakes lately, potentially about starting my biz back up again and going hard core so that I can quit and stay home with my babe. I am updating my blog order page area and figure we''ll see how things go at first to gauge. For FD I made the Chocolate Peanut Butter cake from Smitten Kitchen which is actually from the Sky High Cakes cookbook... it was really good!! The chocolate cake tasted a bit too much like oil for me though so I might add a bit more vanilla or some butter next time...but it was amazing with the PB frosting. I actually did the inside layers with the PB Cream cheese but the outer layer with some chocolate mixed in so it was choco PB. YUM. and I made cupcakes to take into my team at work. anyway anyone else got some new additions??! |
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no new cuppies, too busy to bake right now
 but mara I just had a quick question, at what point do you have to start using a commercial kitchen and complying with all kinds of food safety laws? I''ve been pushing around the idea of starting a small baking business (just big enough to afford me staying home once we have kids and I am done with my MBA). I do some one-off baking now (nothing as big as you:-)!) but I am kind of fuzzy on the whole food prep/legal side of things...do you have any knowledge in that dept?
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bella i dont really know, but i think it also depends on your state as well. my friend who does baking from her home kitchen has a little side biz, there are commercial kitchens you can rent time/space here as well so i would prob try to go that route if i went at it. i know some states don''t care where you bake --aka home or commercial etc. from the home it''s hard to do any crazy type of quantity unless you have double ovens, which i would LOVE. right now we just have one.
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