Saturday, December 12, 2009
We love Hogmanay and continue to celebrate in Canada, otherwise known as New Years.
I make black bun and plum pudding and serve in our foil red liners with our tartan mary liners over top of the foil for a fancy look. This year my new friend and store artist Cary Walters designed these toppers exclusively for Sweet Cuppin Cakes.
When you order our Auld Sang Syne Package you get 12 red foil, 12 tartan Mary and 12 Toppers as you see above. We still have some left for anyone wishing to continue celebrating into the new year.
Wednesday, December 9, 2009
Retro, Red Velvet Christmas Candy Cane Cakes! Now, say that ten times fast! These tender and moist cakes are baked in the silver retro Christmas and red glassine cupcake liners available from the online store. Just simply bake your cupcakes in the red (or pink) liner and place cooled cupcakes into the more festive wrapper for double the fun! Your guests and tummies will love them!
Happy Holidays and Happy baking.
Sunday, December 6, 2009
(photo by: Richard Eskite)
So my pals give this one a go if you are extremely enthusiastic. We tested this recipe and it makes for a delicious cupcake as well. Who knows it could be a family tradition.
Christmas Lane Cake
yield: Makes 10 to 12 servings
Dried cherries and apricots highlight this impressive version of a southern classic.
From Bon Appétit Dec 1999
* 3 1/4 cups sifted all purpose flour
* 3 1/2 teaspoons baking powder
* 1/2 teaspoon salt
* 1/4 teaspoon ground nutmeg
* 1 cup (2 sticks) unsalted butter, room temperature
* 2 cups sugar
* 1 teaspoon vanilla extract
* 1 cup whole milk
* 8 large egg whites
* 3/4 cup bourbon
* 3/4 cup dried tart cherries
* 3/4 cup finely chopped dried apricots
* 8 large egg yolks
* 1 1/3 cups sugar
* 1/2 cup (1 stick) unsalted butter, room temperature
* 1 cup pecans, toasted, chopped
* 1 cup sweetened flaked coconut
* 4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
* 1 1/2 (3-ounce) packages cream cheese, room temperature
* 3/4 cup powdered sugar
* 3 tablespoons bourbon
* 1 1/2 teaspoons vanilla extract
* 1 1/2 cups chilled whipping cream
* Pecan halves (optional)
* Dried apricot halves
Thursday, November 19, 2009
Pumpkin Dump Cake Recipe
This is a very simple cake that can be used for Thanksgiving or everyday.
Dump cake is popular and this variation takes it to a whole new level. Our pumpkin dump cake recipe is filled with moist pumpkin, aromatic spices and the wonderful texture of pecans in the mix. It's a hit at every event! Adapted from Moms Who Think dot Com.
Pumpkin Dump Cake
4 eggs, beaten
2 cups cooked pumpkin
1 1/2 cups sugar
12 oz. can evaporated milk
1 tsp. salt
3/4 tsp. cloves
2 tsp. nutmeg
3 tsp. cinnamon
1 golden cake mix
1/2 cup chopped pecans
2 sticks melted butter
1. Mix first 8 ingredients together. Pour into a 13x9 inch pan.
2. Sprinkle cake mix evenly over pumpkin mixture.
3. Sprinkle chopped pecans over the cake mix, then pour melted butter evenly over the cake mix.
4. Bake at 350 degrees for 1 hour (or until lightly browned around edges). Serve with Cool Whip or Real Whipped Cream on top.
Saturday, November 14, 2009
Dawn Trott-Keller is a lovely talented client of our who we want to welcome aboard to our Sweet Cuppin Cakes Store and Bakery! These photos are fantastic and I would love to pull a cupcake right off my screen and bite into it! The liners of course are from our webstore, please feel free to join all of our bakers! You can visit Dawn on her blog at CLICK HERE Thank you dawn for the wonderful photos!
Friday, November 13, 2009
Deana Riley is a customer of ours from the Kentucky region who sent in a lovely photo of her sweeties! Such a talent here and so proud to have her aboard our shop Sweet Cuppin Cakes Bakery and Cupcakery Supplies! A very inspiring cupcake artist indeed.
This photo features Deana's fine work and liners that she bought in our webstore.
Thanks Deana <3
Wednesday, November 11, 2009
This recipe has been used in my family for well up to 30 years now, for every celebration imaginable, even my wedding. My Mum loved to cook and bake and entertain. I am up with her on the first two but really not so much an entertainer. By the time I master and cook and bake dinner I am too exhausted to entertain. Perhaps with experience comes mastery, so I look forward to that!
A few things I wanted to point out with this recipe.
It does work as a cupcake but I strongly suggest our UK imported red and green for christmas. Our brown can handle the cooking oil quite well, however my strongest opinion on this is bake any oil based cake as they are very rich and heavy in a foil liner. Your guests will be happy you did.
Another tip is that cream cheese frosting gets quite hard when refrigerated, so you may want to have room to do this. Piping with Cream cheese frosting is difficult because the time you get the frosting so thick with sugar you drown the tangy zest of the cream cheese. The soft frosting is best left soft preserving the flavour,it spreads beautifully. A flat spatula is best for this. If you must pipe make a buttercream and pipe on some holly!
This cake does freeze well in foil liners already frosted with cream cheese.
We store our cupcakes in a tin in the freezer after they have all been individually frozen on a cookie sheet.
If you would like to comment or add to this feel free!
We have a lovely assortment of liners in our web store Sweet Cuppin Cakes Bakery
Monday, November 9, 2009
Carrot Cake Recipe:
1 cup walnuts, toasted and coarsely chopped
3/4 pound *raw carrots (about 2 1/2 cups finely grated)
2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
4 large eggs
1 1/2 cups granulated white sugar
1 cup vegetable or canola oil
2 teaspoons pure vanilla extract
Note: For a moister carrot cake, add 1/2 cup of crushed pineapple (well drained) or applesauce to the batter when you add the oil and vanilla extract. You may have to bake the cake a few minutes longer.
Note: This cake can be baked in a 9 x 13 x 2 inch pan. Just increase the baking time to between 30 to 40 minutes
Cream Cheese Frosting:
1/4 cup salted butter, room temperature
8 ounces cream cheese, room temperature
2 cups confectioners (powdered or icing) sugar, sifted
1 teaspoon pure vanilla extract
finely grated lemon zest of one lemon
1 cup toasted and finely chopped walnuts or pecans
To make the carrots you will need: Marzipan and orange and green icing colors (can use liquid or paste food coloring)
Knead a small amount of orange food coloring into the marzipan until the color is distributed and is the desired "carrot" color. Shape into carrots, using a toothpick to make veins.
Knead a small amount of green food coloring into the marzipan and make the carrot tops.
Marzipan is a cooked mixture of finely ground almonds, sugar, and water. It is slightly sweeter and firmer than almond paste and has a smoother texture. It can be colored and rolled out to cover cakes and pastries, or formed into shapes. It comes in plastic-wrapped rolls.
Adapted from The joy of cooking and my Mum's recipe! Every Birthday was celebrated with carrot cake in my family!
Friday, November 6, 2009
Tuesday, November 3, 2009
Monday Cake #1 Please blog your results in comments! Enjoy
You will need:
* 1/2 pound (2 sticks) butter, plus more for pan
* 1/2 cup vegetable shortening
* 3 cups sugar
* 5 eggs
* 3 cups all-purpose flour, plus more for pan
* 1/2 teaspoon fine salt
* 1/2 teaspoon baking powder
* 1 cup milk
* 2 tablespoons vanilla extract
Preheat oven to 350 degrees F.
With a mixer, cream butter and shortening together. Add sugar, a little at a time. Add eggs, 1 at a time, beating after each addition. Stir dry ingredients together in a bowl and add to mixer alternately with milk, starting with the flour and ending with the flour. Mix in vanilla. Pour into a greased and floured tube pan and bake for 1 to 1 1/2 hours, until a toothpick inserted in the center of the cake comes out clean.
This is a formatted Paula Dean recipe and it rocks!
Thursday, October 29, 2009
My very good friend Marilla ALWAYS pulls off the greatest Halloween Cupcakes. So of course after hearing from her on facebook I figured I better go grab her links and recipes and photos.
CHOCOLATE STOUT CAKE/CUPCAKES From Marilla's Blog
* 3 ounces unsweetened chocolate, chopped*
* 2 ¼ cups all-purpose flour
* 2 teaspoons baking powder
* ½ teaspoon baking soda
* ½ teaspoon salt
* 14 tablespoons unsalted butter, at room temperature
* 1 ¼ cups plus 3 tablespoons sugar
* 3 large eggs, separated
* ¾ cup chocolate stout
* 2/3 cup freshly brewed strong coffee
1. Preheat oven to 350°. Line muffin tins with liners and set aside.
2. Placed chopped chocolate in a medium metal or heatproof bowl. Set bowl over a saucepan of barely simmering water and stir until chocolate is melted and smooth. Remove bowl from over water and set aside.
3. Whisk flour, baking powder, baking soda and salt in a medium bowl to blend. Set aside.
4. Using electric mixer, beat butter and 1 ¼ cups sugar until fluffy and pale yellow, about 2 minutes. Add egg yolks one at a time, beating well after each. Beat in lukewarm melted chocolate, then stout and coffee. Beat flour mixture into chocolate mixture in two additions, just until incorporated.
5. Using clean and dry beaters and a new clean bowl, beat egg whites and 3 tablespoons sugar in another medium bowl until stiff but not dry. Fold 1/3 of egg whites into cake batter to lighten, then fold in remaining egg whites in two additions.
6. Divide batter between prepared muffin tins, filling each up about halfway. If making a cake, fill two buttered and floured 9-inch-diameter cake pans with 1 ½-inch-high sides with about 3 cups each, then smooth tops.
7. Bake cupcakes for 20-25 minutes or until cake tester inserted comes out clean and tops spring back. Bake cakes for 30 minutes or until cake tester inserted comes out clean.
* 36 pretzel sticks
* 1 (12-ounce) package white chocolate chips
* 72 mini marshmallows
1. Line a rimmed baking sheet with parchment or wax paper.
2. Place the chips in a double boiler over just simmering water and melt, stirring frequently. As soon as the chips are just melted (there may even be a few solid ones left), remove the pan from the heat and remove the tip section of the double boiler so the chocolate’s temperature doesn’t keep rising.
3. Stick marshmallows onto both ends of the pretzels, with the marshmallow’s flat sides parallel to the pretzel.
4. Dip each pretzel in the chocolate and lift out with a fork, letting the excess drip back into the bowl. Lay the bones on the baking sheet and refrigerate for 30 minutes to harden the chocolate. Store in an airtight container in the refrigerator or at a cool room temperature.
* I’d recommend using dark chocolate. I didn’t, but sorta wish I did. They’d have been more dramatic and Halloween-y looking.
For the half I used as my dad’s birthday cupcakes, I just put some chocolate chips on top.
A big thank you to Marilla!!!! Love ya my pal <3
Friday, October 23, 2009
Anyone in this family who pays attention (and they all do) Holidays, Season changes, events and celebrations require sugar cookies. We even make them up to go on top of our cupcakes. My favorite cupcake topper being the wee mouse at Christmas. This little guy will be available in our webstore soonly!
Now as promised for my girl The Recipe never to be lost again! Someone else please do keep a copy in case she loses hers *winks*
The Busy Baker Bunny's Bakeshop Sugar Cookies by Mummie
2 cups butter (never never margarine)
2/3 cup sugar (never ever lumpy)
1 egg (large brown)
3 TBSP Vanilla Bean Paste (Neilsen Massey)
2 1/2 cups sifted flour ( yes you have to sift it)
1/2 tsp sea salt *no honey, not the sand ;o)
Cream the butter until it is a lighter shade. Then beat in all the sugar and be patient it takes a while. Then beat in the egg and vanilla until nice and fluffy.
Combine in separate bowl
Sifted flour, and salt ( do not forget that salt)
Mix all the dry into the butter creamed mixture until very well blended (not whipped)
Pat down 1/3 of dough into a disk and wrap. Continue with other 2/3'rds of dough.
This is when we lose about a half a dozen cookies due to dough eaters in our house.
Chill the dough for 3 hours.
Oven to 350 degrees F
Cut out on flour covered surface. Bake on parchment lined sheets DO NOT GREASE!
We cut our just under 1/4 inch thick. Bake for 9 minutes until golden but not brown.
Makes approx 4 dozen 3" cookies depending on cookie dough consumption.
We use a coloured glaze to coat the cookies and then use a royal frosting for decorating. Then a thicker glaze to "fill"
Glaze is simply confectioners sugar, hot water and colouring. You need it the consistency of coating chocolate.
Thursday, October 22, 2009
If you do not feel like making these, you can bake the matching cupcakes with our foils and order this card up through Care-Paper on etsy.
Wednesday, October 21, 2009
Quite some time ago I ordered in rice paper from the UK. I had big ideas to print with it in my printer and use it on food. Although the whole process was finicky it did WORK!
I rather use the rice paper with an airbrush and food safe colouring,which turns out gorgeously. Also the rice paper can be used with all the fun food markers out there on the market. BUY NOW
A new customer of mine ordered some up with our retro tags and I think I know what she has planned. I hope she uses a lighted box to create her masterpieces. I can hardly wait to hear from her how it all shapes out! These are also perfect cupcake toppers on their own. Really charming nostalgia. "Better than sliced bread" Buy Now
Come shop with us this holiday season!
Tuesday, October 20, 2009
Saturday, October 17, 2009
In support of breast cancer awareness we are baking up boxes of boobies. You can get a set of boobies for $10.00 or a single boobie for $5.00 Delivered to anyone that you care about in Winnipeg.
The boobies are nested snuggle in a cupcake box with a note from you and delivered usually next day, if you order early it will be same day. The cupcake is a delicious old fashioned red velvet cake with cream cheese frosting flavoured with natural madagasgar vanilla paste. The boxes are pink for single and white for double. All are tied with a pink ribbon and our little reminder birdie. Please email lyndsay@acupcakery to order. Or text me at 204 232 6805 All orders will be prebilled via pay pal ecommerce secure payments.
BUY NOW 5.00
BUY NOW 10.00
Thought I would stop in again this year to let you know about the Halloween Blog Party. We let you all know last year and it was a blast! If you have a blog you want blogged over the next two days let me know and you will be set up! email@example.com
Click the photo to receive awesome free cupcake topper art from darling Vanessa!
Thank you Vanessa <3
Now onto some more Halloween Fun and Cupcake news.
Natalie over at Bake and Destroy is hosting a giveaway for a $50.00 gift certificate from Sweet Cuppin Cakes, the Halloween Party Link has some cool cupcaking baking treats for you to spend your prize on. For this Natalie has something on the go, she is choosing colours! Interested? CLICK HERE
Jessie Oleson over at Cakespy is gearing up to judge a recipe contest for Sweet Cuppin Cakes, Tricky Treats by Bethany Lowe Design is the prize shown below. Pop over to see Cakespy and leave your recipe after reading the How to's at Sweet Cuppin Cakes. This contest begins today and ends quickly
There is a lot more to tell you about, but thought I would get this post up so you can start enjoying our early Halloween Haunts and Hunts.
Winner will be announced at participating blogs! Get Busy and have a great week end!
Friday, October 16, 2009
Hanging Ghosts by Matthew Mead
A very brilliant re purpose for a white jumbo paper cupcake cup, to create amusing ghostly spirits. Use jumbo or king-size cupcake liners. Pierce each one with at least one pair of black paper-brad eyes (use two or three pairs to see eyes from more angles). If you can’t find black brads at your craft or office-supply store, paint some brass ones with a black paint marker.
To hang them, thread a needle with monofilament or black thread, doubled and knotted, and pierce a paper liner from the inside. Pull the needle through until the liner sits on the knot. Cut the monofilament next to the needle, then tie the ends together to make a hanging loop.
We used our size 70 but could go with our size 75 to purchase white liners $6.00
These are awsome hanging over our wavy candles. To purchase candles $4.99
Thursday, October 15, 2009
Hallowe'en has done it again. Snuck up behind my back, with the marker being our city's Boo at The Zoo. My son would not miss the ghoul-y night for anything except perhaps the drop of doom at the Summer exhibition.
We are starting to take on the spirit here with the odd scatter ling of Tricks and Treats abound. Still never enough time, try as I might, to be prepared and finish all my ideas up.
This year my plan was to come up with a frightfully delicious "healthy" cupcake for the school party. Last year I put eyes in apple wedges = FAIL! The kid's put on a great performance of "NO I am not really disappointed" but I knew I had a task for this year, because they did not fool me. I have been bringing cupcakes to school functions for 20 years now. (my kid's are quite far apart in age, 24,19, & 11)
Which now brings me to the Halloween Challenge!
I am looking for a healthy good for you snack that can be disguised as a cupcake! So there needs to be frosting, fruit, veggies, omega 3,cake! You get the idea. Yes there is a prize. The little wee cupcakes you see in this post!
To enter you must post your recipe (tried and tested please) in my Sweet Cuppin Cakes blog and also over at Cakespy's blog. The winning recipe will be chosen by my esteemed cupcake and baking critic pal Jessie Oleson. No tricks though ... Jessie knows her stuff!
Contest opens today October 17, 2009 and will close by October 25th midnight. Winner will be announced on both blogs.
Tuesday, October 13, 2009
Monday, October 12, 2009
Vanessa holds a blog party each Halloween, whereupon many bloggers join up to share all their Halloween ideas,items and art. We are very proud to join in again and hope you will come round and visit all the great work out there! Bring your hot cider, some festive treats and enjoy the evening. Hope to see you milling about.