Wednesday, March 31, 2010
Get into the down right and tricky process of baking, then you know if you have a winner! As I said before never believe the picture on the box or in a book, try it for yourself.
I have had opportunity to bake from this delectable book and I must say it is a keeper.
From the marvelous Primrose Bakery in England it is no wonder they are deemed a wonderful cupcake experience! My fave in the book is the fact you can make 12 carrot cupcakes! YES 12! Giving you chance to bake 2 recipes each week! I challenge you! If you do decide to bake up these lovely marvels email me and I will give you 25% off our new line up of cupcake liners from Sweet Cuppin Cakes Bakery and Cupcakery Supplies, all I ask is you send me a photo of your end result and an opinion of the book and the liners! To get yourself this lovely book just click here You will be glad you did!
Tuesday, March 30, 2010
Monday, March 22, 2010
Has there ever been a situation in your life that lends itself to the old phrase "If I knew you were coming I'd have baked a cake" A HOMEMADE cake no less ... usually less.. usually most will try a cake mix before homemade as the picture on the box promises a gorgeous outcome every time! Well do not believe everything you see on a cake box!
Let's start with the simplest thing to a homemade cake, the PAN! Yes that is it, if you do not use the right size or type of pan it is game set match before you even open the box! So why the box of mix, what does it have that you cannot have in your baking pantry, simply put NOTHING! Okay so here it is the most simple homemade chocolate cake you are ever going to bake and I am not going to even give you a picture HA!
Chocolate Fudge Cake
This is a great recipe to start with-it doesn’t even need cooking!
* 225g chocolate (plain or milk)
* 25g caster sugar
* 100g butter (unsalted)
* 225g crushed digestive biscuits for richer cake use a shortbread cookie (the nilla wafers are too too sweet! The chocolate wafers are okay if you love chocolate)
* 1 egg
* 1 orange (a plump juicy fella)
* Brandy! This is optional, but if you are going to use it, you’ll need about 4 tablespoons. (or 6)
First job is to prepare the cake tin. Use a 20cm loose-bottomed round tin for this cake. (avoid all the fancy molded tins they won't work, and no this is not an angel food or a bundt cake so do not go there either) To prevent the cake getting stuck to the tin, first grease the tin (butter wrapper is good for this) then line it with greaseproof paper by cutting a strip as long as the tin is round (circumference) and 5cm wider than the depth of the tin. Along one of the long edges, make a fold 2.5 cm deep and cut this at intervals of 1.25cm up to the fold. This strip can then be curved round the sides of the tin. Put the cut side downwards to lie flat against the base.
The base of the tin should be covered with a circle of greaseproof paper, slightly smaller than the actual base, to fit in over the cut paper. This can then be greased with a pastry brush dipped in melted fat.
Squeeze the juice from the orange and finely grate the skin (zest). Melt the chocolate and butter together in a heavy-based pan. In a bowl that fits over a pan of warm water (but away from the heat) beat the sugar, egg and orange skin together with a whisk. The mixture will soon hang from the whisk in thick ribbons. This part can be done by machine.
Pour the chocolate and butter mix into the egg, sugar and orange skin mix, stirring well. Add the orange juice, brandy and crushed digestive biscuits. Stir well. The mixture can now be poured into the cake tin and left overnight in the fridge to set. That’s it!
The pan shown in the above photo is on its way to my Shoppe and when available I shall announce! You can pre order by contacting me through the shoppe. It has been by far the favourite pan of many of my ancestors!
Sunday, March 21, 2010
Of course as I am not a brownie lover, when I do decide it is brownie time I only like the edge piece. This pan is a dream come true! I used to be the thrice times brownie baker, meaning bake them, cut off the edge pieces going around the whole pan, bake again, cut off those edge pieces going around the whole square and then baking one last time! They were always deemed the best brownies ever but a real pain in ones buttock region to bake up!
Then along comes this crazy pan! Or was it me that went crazy over this brilliant pan, either way you are going to be able to win one these when Natalie Slater of Bake and Destroy tells you that it is time you can ;)
Yes time for a brownie haven giveaway sponsored by me ... Lyns of Sweet Cuppin Cakes Bakery . You will be glad you did , enter of course. xox Stay tuned.
I have wanted to blog about my discovery for a while now! While others may have discovered it already I cannot attest to that, but to my screaming delight diva inside me I discovered this quite accidentally all on account of my daughter's love of Nutella and her Mum of course.
In the photo you will also see lovely little candles that you can of course get from Sweet Cuppin Cakes as I always share the good stuff! You will also see my son Emmett's tala writing for his first time (he is eleven) on the cake. I mention this point because the tala pen which you can also of course get from Sweet Cuppin Cakes, makes it that easy. His handiwork are the flower outlines, the funny little "deku" in the corner and his first grab n go ... do not listen to Mum first, dot on the the flower which makes me laugh.
Come see us at Sweet Cuppin Cakes for this HOT little decorating tool, you will be glad you did! We now have them back in stock after being back ordered for weeks! Cheers
Saturday, March 20, 2010
You will be glad you did.
Shortly thereafter, well about 6 months after I discovered mommymack and fell in love! Yes, love not as in a romantic love but the kind of love that makes you unconditionally proud every time you see her work! I look forward to her new posts in our flickr group as her talent always brings joy and a smile. Just what cupcakes are meant to do! Thank for the post mommymack!
Thursday, March 18, 2010
Featured here are the most delicious collection of eye candy available in our cupcake world. So if you want to grab the cake recipe from Kraft or below ;) and the fancy pants liners from us at Sweet Cuppin Cakes Bakery you will have a smashing good party for just about any reason!
What You Need!
1 pkg. (450 g) angel food cake mix
1 pkg. (4-serving size) Jell-O Vanilla Fat Free Instant Pudding
1 can (14 fl oz/398 mL) crushed pineapple in juice, undrained
1 cup thawed Cool Whip Light Whipped Topping
12 fresh strawberries, cut in half
HEAT oven to 350ºF.
PREPARE cake batter as directed on package. Pour into 24 paper-lined muffin cups. (Batter will nearly fill cups.) Bake 26 min. or until tops are light golden brown. Cool in pans 10 min.; remove to wire racks. Cool completely.
MIX dry pudding mix and pineapple in medium bowl. Gently stir in Cool Whip; spread onto cupcakes.
TOP with berries.
It's important to bake cupcakes immediately after filling muffin cups to prevent cupcakes from sticking to paper liners.
Angel Lush Filled Cupcakes
Use small knife to cut "x" in top of each cooled cupcake. Spoon 1 Tbsp. Cool Whip mixture into centre of each cupcake. Frost top with remaining Cool Whip mixture.
Then Holly chimes into our phone call and says "we have not even had our grand opening yet!" We both laugh and think out loud together ... what do we do now!
So I think if you ever wanted or dreamed to open a cupcake business and you know people want your baking ... GO FOR IT! A big congrats to Holly at Ganache in Tyler Texas!
Holly has a cupcake haven going on, using her expertise in baking and being a foodie she has wowed her community for sure. Holly's cupcakes are her own and the one I am headed there for is the "Copcake"
A recent article posted in Shewood Time featured this gorgeous photo of Holly's fab cupcake case! Drooling yet? Tyler Texas, Congrats on having your own cupcake angel, Holly of Ganache!
by The Cake Mistress whose words inspire me everyday.
YOU WILL NEED
120 g Plain flour
140 g Caster Sugar
1 1/2 teaspoons Baking powder
40 g Unsalted butter, room temp
120 ml Whole milk
1/4 teaspoon Vanilla Extract
2 tablespoons Rosewater
Makes 12 cupcakes
250 g Icing sugar, sifted
80 g Unsalted Butter, room temp
25 ml Whole milk
2 drops Vanilla Extract
1 teaspoon Rosewater
Pink food colouring
1/4 cup Pistachios, finely chopped
1. Preheat the oven to 170c. Fill a 12-hole muffin tin with paper cases.
2. Put the flour, sugar, baking powder, salt and butter in a medium size bowl and beat with an electric mixer on slow speed until you get a sandy consistency, and everything is combined. If you don’t have a mixer you can “rub” the butter in to the flour mix.
3. Gradually pour in half the milk and beat until the milk is just incorportated.
4. Whisk the egg, vanilla extract, remaining milk and rosewater together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated. Continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.
5. Spoon the mixture into the paper cases until two-thirds full and bake for 20-25 minutes or until light golden and the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack.
1. Beat the icing sugar and butter together with an electric mixer on medium-slow speed until the mixture comes together and is well mixed.
2. Turn the mixer down to slow speed. Combine the milk, vanilla extract and rosewater in a separate bowl, then add to the butter mixture a couple of tablespoons at a time.
3. Once all the milk has been incorporated, turn the mixer up to high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes.
Tuesday, March 16, 2010
MAKE-AHEAD FREEZER CAKE MIXES
Source: Cook's Country Magazine
How could it get any easier than this & a homemade cake too!!!
Can also be used for cupcakes Bring along our lovely loaf pans to the lake for a very versatile transportable dessert!
2 cups white sugar
1 1/2 cups all-purpose flour
1 1/2 cups cake flour
1/2 cup nonfat dry powdered milk
1 tbsp. baking powder
1 tsp salt
16 tbsp. un-salted butter (2 sticks) cut into 1/2" pieces & chilled
1 tbsp. vanilla extract
Process sugar, flours, milk powder, baking powder & salt in food processor for 15 seconds to combine. Add butter & vanilla & pulse until it resembles coarse meal. Freeze in ziploc qt. bags for up to 2 months!
You can make a 2nd batch of mix without cleaning up your processor- which makes for 2 cakes- ready in your freezer!
To make Two 9" layer cakes:
1. Prepare pans- adjust to middle rack position and heat oven to 350 degrees. Grease & flour 2- 9" round cake pan,2-8x8 pans (350* for 30-35 minutes), 1-9x13 pan (350*35-40 minutes), 1-bundt pan (350* 40-45 minutes) or 24 reg.size cupcakes (350* 20-25 minutes).
2. make cake with mixer on medium speed, beat prepared cake with 1 1/4 cups warm water (about 110 degrees) and 2 lrg. room temperature eggs until smooth- about 2 minutes. DO NOT OVER MIX! Scrape batter into prepared pans & bake until toothick comes out clean- approx. 30/35 minutes.
Cool cakes in pans 10 minutes- then turn onto wire racks & cool 1 hour.
Prepare cake "Make Ahead Yellow Mix"- pulsing 2 tbl. grated lemon zest with 1 tsp. sugar before adding remaining ingredients to food processor.
Sunday, March 14, 2010
Thursday, March 11, 2010
The liners are from Lyn's store, Sweet Cuppin' Cakes Bakery & Cupcakery Supply.
So I decided that since these really aren’t my actual St. Patrick’s Day cupcakes (I have a trick up me wee sleeve for that one *wink* and it’s something brand new) I’d do something I’ve done before, just in a different way. I made mint cupcakes; well they’re actually vanilla-mint, and frosted them with a cocoa Creme de Menthe frosting. But I dribbled a teeny bit of Creme de Menthe on top of each cupcake and let it soak in before I frosted them. Hey, if this isn’t a time of year for cupcakes made with alcohol, then I dunno what is. The shamrock toppers are actually drink stirrers, I just broke ‘em off and stuck ‘em in. The Creme de Menthe made the middles of the cakes green, as you can see in the bottom picture. Of course, these can be made sans-alcohol. Just use some more peppermint extract tinted green, or dye the whole cupcake green.
MINT CREME DE MENTHE MINI-CUPCAKES
- ¾ stick of unsalted butter, softened
- ½ cup of sugar + 6 tablespoons
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 teaspoon peppermint extract
- ¼ teaspoon of salt
- 1 ¼ teaspoons of baking powder
- 1 ¼ cups of flour
- 1 1/8 cups milk
- Creme de Menthe (I'm not really sure exactly how much you need, so just grab the whole bottle *wink*)
- Preheat oven to 375 degrees F.
- Beat butter and sugar well, then add the egg. Mix until cmbined, then add extracts & milk.
- Add the flour, baking soda and salt. Mix well.
- Fill cups about ¾ full , and bake for 18-25 minutes.
- Dribble ½ teaspoon Creme de Menthe over each. Let cool. When completely cool, frost.
I got 20 mini-cupcakes with this recipe. The frosting is a basic buttercream, made with peppermint extract, Creme de Menthe and cocoa powder. Some of the frosting has streaks of pale green going through it. Sadly, I don’t think it came out in the pictures.
They look like regular size cupcakes, I know, but maybe this will give you some perspective? Wilton 2A tip next to the liners.
Just in for all our sunny days ahead these gorgeous soy ink produced yellow cupcake liners with a 2 1/4 inch bottom. We work these into our large muffin pans by dishing the batter with an ice cream disher that when released falls the batter into the cup pushing it neatly into the liner.
Why you may wonder? First it lends for more cake and second more decorating space on top! They are approx 1/4 inch taller and that makes a huge difference bringing your cupcakes up to the professional baking size.
These are wonderful because they are bright and sunny and a plain colour so you can add bumble bees, turn the cupcake into a bumble bee, decorate with flowers or as we planned using a lovely meringue atop a lemon filled custard cupcake.
I think the meringue has a simple elegance especially with the yellow rich colour of these high quality liners.
Available of course in our shoppe or a quick click here!
Package of 100 $8.99
Wednesday, March 10, 2010
We saw these cool measuring spoons in the Harbour gift shop They had some with cupcakes and some with pastries will you be getting those in?
I have already ordered them! They are quite pretty and come from a local NS Canadian co. Not bad eh? lol
3/4 cup sugar
1 large egg
1 1/2 cups all purpose flour
2 tsp baking power
1/4 tsp salt
1/2 tsp ground nutmeg
1 tsp cinammon (soft mexican)
1/4 cup vegetable oil
3/4 cup milk
2 tbsp vanilla paste
3 tbsp butter, melted
1/2 cup sugar, for rolling 1/2 granulated and 1/2 extra fine
Preheat oven to 350F. Lightly grease a muffin tin with cooking spray or vegetable oil.
In a large bowl, beat together sugar and egg until light in color.
In a small bowl, whisk together flour, baking powder, salt and nutmeg. Pour into egg mixture and stir to combine. Pour in vegetable oil, milk and vanilla extract.
Divide batter evenly into 10 muffin cups, filling each about 3/4 full.
Bake for 15-18 minutes, until a tester inserted into the center comes out clean.
While muffins are baking, melt butter and pour remaining sugar into a small bowl.
When muffins are done, lightly brush the top of each with some melted butter, remove from the pan and roll in sugar. Cool on a wire rack.
Melt Nutella in micro for 22 seconds (no more) and drizzle with a fork when cupcake is cool for that chocolaty hazelnut goodness!
From the Best thing I ever ate, and an adaptation of mine!
Makes 10 generous cupcakes (1 cup capacity tin cavities size 70 liners)
Adorable in our new red gingham liners Imported
Tuesday, March 9, 2010
A chocolate cupcake filled with nutella and ganache topping.
8 tablespoons unsalted butter, cut into 4 pieces
2 ounces good grade bittersweet chocolate, chopped
1/2 cup dutch style processed cocoa
3/4 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon baking powder
2 large eggs
1 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon table salt
1/2 cup sour cream
heat oven to 350 degrees. Line standard-sized muffin pan.
Combine butter, chocolate, and cocoa in medium heatproof bowl. Microwave till melted and smooth, about 1 minute. Set aside to cool, to luke warm.
Stir in flour, baking soda, and baking powder in small bowl to combine.
Beat eggs in bowl. Add sugar, vanilla, and salt,beat till fluffy. Add cooled chocolate mixture and beat until well combined. Add flour and sour cream beat till everything is well combined.
Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 5 minutes. Cut centers out, fill with filling below. Top with ganache frosting. Crumble Ferarro Rocher Candy on top of ganache.
4 tablespoons softened butter
1/2 cup of chopped hazelnuts and 1/2 cup whole ones for the top of the cupcakes 1/2 cup of Nutella
1 1/2 cups of rice krispies crushed or put in food processor 30 to 40 seconds
2 to 3 tablespoon of heavy cream
1 cup of confectionery sugar
Mix butter and Nutella together until well blended. Add confectionery sugar rice krispies, mix together and add the heavy cream until a smooth filling not running but thick and spoonable. Fill hollowed out cupcakes with the filling.
2 cups of semi sweet good grade chocolate
3/4 cup of heavy cream
Heat cream in microwave till boiling, remove add chips keep stirring until chips are all melted. If you want this to be a more like just frosting, cool for 20 minutes before spreading, otherwise I put this on while hot and let it drip down the sides.
Add crushed Ferarro Rocher candies on the top of the cupcakes after you have put the ganache on them.
We want you to share the good news! A winner will be chosen by a random selector on April 15th. Good luck!
Monday, March 8, 2010
Do you remember ogling over a pastry case when you were small? Or going on "fancy" day shopping trips with your Grannie and coming across the most magical delights in the window of a local bakery? Christmas always promising delights that you looked forward to all year? Then Easter bringing the bunny and signs of spring, gorgeous eggs and the freshest most uplifting pastry cases you have ever seen, kind of like everything is coming alive again? Hallowe'en bring on pastry and cakes that brought that special haunt to your ghoulish delight! Special holidays and going to pick your Birthday cake, spotting sprinkled sugar cookies in the case and not budging till you got one?
I have never outgrown the magical whimsy and extravagance a pastry case has to offer. The cases will still take me to the most magical and tantalizing places my mind can go from fun and colourful to elegant and posh! To me it is not just looking at a pastry, it is much more. It is who made that, how did they make it and most important who taught them.
I had the great fortune to come from a long line of incredible bakers so was awarded a gift of the pastry chef o naturel. Still obsessed with the visual delights pastry and cakes have to offer I find myself for hours reading baking books, pastry chef books, pastry chef bios, you name it I want to learn it.
I cannot go to the online book stores without buying at least a couple at a time. Some are fantastic and some meh.
The promise of sweetness and a happy smile is what keeps bringing me back to a the ovens with the trials and triumphs of being that perfect pastry chef. You know the one, the one doesn't scrimp and be scroogie with ingredients, the one that has a passion to do the hard work it takes, the one who if fails moves on and tries and tries until his/her minds eye has been perfected. Well those are the pastries that danced in my head like the promise of sugarplums at Christmas. So mystical as I still do not even really know what a sugar plum was or is. I know my idea of a sugarplum and make them every Christmas bringing my family and friends and customers the same delight I felt as a child and still do.
I am going somewhere with this.
The Macaron! Oh yeah! Those tiny little puffs of magic and colour are not as easy as they look or promise to be... Anyone who has tried, has had maybe 1,2,3,6, 10 trials and then TRIUMPH! They are not for the weak at heart by any means!
After a whole weekend of Macarons burned, dry, too wet, too drab, and just all around disappointing I though I better put this on hold. I have a gazillion fillings at this point all perfected to my minds eye and my palettes memorable taste, those will go on hold too I figured.
But alas to my rescue this cloudy Paris kind of Monday ... a book ... yes a book! How did I not see this before?
I have to share this book with you and if you do by chance take my advice and buy it or take it out from the library and bake, I want to know about it!
So I close now with the title of this most magical book "Paris Patisseries History* Shops* Recipes" Tonight I bake the MACARON!
From time to time I get a request for how to make fondant, I have been reluctant because it seems easy and it is but it takes a lot of time. I am going to try and explain this the best I can and hope it works for you. I do agree that the store bought fondants are gross. I do not even like the higher end fondants for commercial and bakery use.
So here goes.
Fondant Decor facon Colette & Sweet Cuppin Cakes Bakery Lyns
I have adapted this recipe from the Fundamental Techniques of Classic Pastry Arts The French Culinary Institute (my greatest study guide ever)
3 gelatine leaves (or 1 tbsp) gelatin granules (unflavoured please)
6 ounces of light white corn syrup
1 1/2 tablespoon glycerin
2 pounds confectioners sugar (powdered sugar)
Paste, food colouring, flavouring (optional and can be added anytime) I keep mine white and colour as needed, be sure to colour a lot as it is very hard to go back and make the same shade.)
5 ounces of melted chocolate or chocolate flavouring (I always add the chocolate as it gives your fondant a delicious depth of flavour)(I have also used rose water or orange water 2tbsp)
You are going to need patience, time, a clean large work area and a Pabst (just kidding) A small heat proof bowl I like the heavy tag bowls we use in our kitchen.
Key here is a saucepan small enough to fit the bowl, you do not want the bowl sitting on the bottom floor of the saucepan. A wooden spoon of high quality I cannot stress this enough! Strong plastic film!
Place the gelatin leaves in a small heat proof bowl with 1/4 cup cold water and let soak for 5 minutes (no less) to soften gelatin Same goes for granulated gelatin
Fill a saucepan small enough to allow your heat proof bowl to fit snugly into the pan without touching the water. So you need about 3" water in saucepan. Place this over high heat and bring to a boil (you never want steam or water to get into your fondant) Lower the heat so the water continues to simmer and do not boil away your water (key) Quickly place the bowl into the pan making sure the bowl is not touching the water. Immediately start stirring with you wooden spoon and heat until the gelatin has dissolved completely ( It will be clear and you will no longer see a murkiness to the solution) Stir in your corn syrup and glycerin and heat until well blended and very hot (not boiling please) Here is why you need space Ready:
Place the confectioners sugar on a clean, flat work surface, (move the toaster) Make a well in the center of your powdered sugar and pour hot mixture into the center. With that wooden spoon that isn't going to break because you bought a good one =o)
start stirring from the outside in until the mixture becomes a dense mass.
Okay now put the spoon down you need your hands for this! Knead the mixture as you would bread until it is smooth and malleable, your fondant should be smooth, white and easy to poke your finger in but not sticky or runny.
This is when you will now incorporate paste colour, flavour, or melted chocolate
(please do not use candy based couverture or baking wafers unless they are real chocolate**)
I use the white Ghirardelli baking bars. Continue to knead until all incorporated uniformly.
Remember: NEVER REFRIGERATE YOUR FONDANT (the sugar will dissolve from humidity)
ALWAYS USE FONDANT AS REQUIRED BY YOUR RECIPE
IF GELATIN IS NOT HOT ENOUGH IN BEGINNING YOUR FONDANT IS NOT GOING TO WORK
ALWAYS MAKE FONDANT AT LEAST A DAY AHEAD OF TIME
ALWAYS WRAP IN FILM THEN A PLASTIC ZIPLOCK
YOU CAN ADD SHORTENING SCANT TBSP AT A TIME IF WARMING YOUR FONDANT DOESNT HELP IT BE MORE MALLEABLE
FONDANT SHOULD NEVER CRACK OR HAVE DRY BITS
STICKY FONDANT CAN BE KNEADED ON A LIGHTLY FLOURED SURFACE TO FIRM (SCANT EACH KNEADING)
I will be carrying the leaf gelatin the glycerin, the fondant cutters, rollers and smoothers in the weeks to come in my shoppe. If you have a desired shape send me an email!
Collette Peters is the owner of Collette's Cakes in New York and I have trusted her recipe faithfully! She is famous for her cake designs and decorations.
** WIKIPEDIA: Couverture Chocolate is a very high quality chocolate that contains extra cocoa butter (32-39%). The higher percentage of cocoa butter, combined with the processing, gives the chocolate more sheen, firmer "snap" when broken, and a creamy mellow flavor.
The total "percentage" cited on many brands of chocolate is made up of some combination of cocoa butter to cocoa solids (cacao). In order to be properly labeled as "couverture", the percentage of cocoa butter must be between 32-39%, and the total of the percentage of the combined cocoa butter plus cocoa solids must be at least 54%. Sugar makes up the inverse percentage, and up to 1% may be made up of vanilla, and sometimes soy lecithin.
Couverture is used by professionals for dipping, coating, molding and garnishing.
The term "couverture chocolate" should not be confused with "confectionery chocolate", "compound chocolate" or "summer coating": These products have a lower percentage of solids (cacao), and they may also contain vegetable oil, hydrogenated fats ("trans fats"), coconut and/or palm oil, and sometimes artificial chocolate flavoring.
Some brands of couverture chocolate are packaged tempered, and others are packaged untempered. Subsequent tempering may or may not be required, depending on the usage and the desired characteristics of the final product.
Do not substitute couverture when semi-sweet, bittersweet chocolate, or unsweetened chocolate is called for in a recipe. The increased cocoa butter content and the sugar content may alter the finished product.
Thanks for submitting this and allowing a blog share. Lovely
Sunday, March 7, 2010
I remember these wonderful decorators when I was a small girl, my Gran had one on her farm. Having the fascination with icing flowers and cut up gumdrops and fancy cakes when I was a little girl never has left me so to see this wonderfully packaged set I knew I had to carry it. Coming to my webstore soon I am taking pre orders here only. Just click the buy now button and everything else will carry you through your purchase. I can attest these are brilliant and superior Tala quality. Get a little help from your friend!
Saturday, March 6, 2010
How do you stop copycats? I know you were first to have those spectacular soy ink liners that are houndstooth. Now it seems all of the webstores got them.
Ahhh hahaha I do not know about first to be honest but who cares, really. If my supplier over saturates the market I walk and find a new supplier. I am actually the North American Distributor for a couple of the companies so I am not worried. We are having our own liners printed soonly and have to say it is going to rock the cupcake world =o)So copycats dont bother me in the least.
I do not think it takes time to be nice it comes naturally to me, so to go the extra mile for someone doesn't feel like a time lost but an opportunity to learn something.
When I used my liners purchased from another shop they fell off. I guess I want to know if yours fall off before I order.
1) If you are baking in a
convection oven there is a steam
transference that will aid in your
cupcake liners having poor
results the best way to avoid this
if you are using a convection
oven is to turn the fan off for the
last 4-5 minutes of baking.
2)There are many cupcake
liners out there and the trick is
to find the ones that are colored
and designed with soy ink and
“stick” when this type of process
is used. Avoid the impregnated
with wax liners. Often the made
in china cheaper papers are
made with a much thinner paper
than the Swedish variety thus do
not tolerate any heat steam
moisture and fall off.
3) Storing your cupcakes
after they are frosted is a sure
way to screw up your efforts.
There is just too Much moisture
for the little liner to tolerate.
4) Freezing your cupcakes is
great but all too often they are
rushed into an airtight plastic
device and oh oh they thaw and
the wrappers fall off.
To avoid this flash freeze
each cupcake alone with 3 inches
around it on a cookie sheet
(Usually a dozen fit nicely on
each sheet) Although cupcakes
do not freeze solid you will now
when they are frozen enough.
Dust any frost flakes off and then
store in your covered container
taking care to allow some air to
remain in with your cakes.
Mine do not fall off Cheers!
Is your name Lyndsey? Becuase my name is Lyndsey and i haven't met many people who spell their name the same as i do.
My name is Lyndsay, however I changed the spelling of my name long ago Being from a Scottish family I was named after a Scottish kilt tartan (Oh Yippie, that combined that Lindsay was a surname and the bionic woman and I knew I had to change it from Lindsay to Lyndsay,my name was extremely not popular as I gre up. Now with me getting a full knee replacements perhaps I will be the new bionic woman
Do you really supply to many of the well known bakeries in USA?
Yes, indeed I do but I would never divulge who or what they purchase! That information is top secret. Cupcakes are big business right now and very competitive I have taken the oath of silence =o)
How do you choose your testers?
I like their style and persona To me that is a huge part of baking, personality is the main ingredient in anything you bake and so is personal flair and creativity... anyone can bake but not everyone can bake well. Their heart needs to be in it <3
Friday, March 5, 2010
Do you have skype? I am a fan of your liner from Malaysia. Would love to chat with you about ordering some of the liners. I am a home based cupcake baker.
I do not have Skype at this time but I am thinking this is more technology I need =o) Please email me from the site anytime and I will respond Thanks again
Thursday, March 4, 2010
Where did you get your tea cosy idea from? Do you have somebody to crochet them for you?
I did not invent the tea cosy I learned of them from my Gran and now sell them in my webstore. I do not have a seasoned crochet talent on board are you interested? Cheers
Do you really raise your own chickens for eggs?
Yes I do raise my own hens, and I have a couple of roosters just because they are funny. I have 12 different heritage breeds and they are the greatest pets and make wonderful cakes, not the hens their eggs. It was a real bonding session. I do not kill my chickens for meat.
Can you bring cupcake rehab back to your blog!
Funny you ask this and sorry for the slow response! Cupcake rehab is always in arms reach! Is there anything you would like her to post? You know she can be in your arms reach too cupcakerehab[DOT]com =o)
Do you ever sell grab bags online of stock you are clearing?
No, we never clear out merch that way! Chances are if we do not need it, or it isnt selling and you want it...we will give it to you just email us and ask <3 I do have plans to blog out odds and ends as giveaways when I get a few extra hours this month ;o)
Can you special order in wedding supplies?
Hi, We can order in many different wedding supplies from lollipops to garters and everything in between.
We have high quality cupcake papers, wrappers, invites etc. We also have a unique line of table amusements. Many items not in webstore yet so please drop us an email. <3
Do you need that perfect something else on your baby shower table? Not only are these adorable but the serviettes available now could literally make the luxe of table fashions! For the complete how to's please visit Shelley and Jen
You will be glad you did!
Wednesday, March 3, 2010
While a cupcake has to taste good, I think it actually has to look good too. I'm all about the whole kit-and-caboodle! And I like things to look pretty. Sooo...that set me off on a quest to find pretty cupcake liners.
First I tried Loblaws, and then the Bulk Barn, and then Michael's, The Great Glebe Emporium, J.D. Adam and every other baking, cooking or supplies store I could think of. All I could find were the plain ol' white cups, silver and gold cups, ugly pastel cups, and cheesy 'themed' cups. Nothing fun or different...not even just plain colours.
I've seen many pictures of cupcakes with dark brown liners and I thought that they were the most beautiful and elegant things and I really wanted some of my own. So, after A LOT of googling and researching online, I finally found a great CANADIAN site that sells a whole array of pretty cupcake liners as well as cupcake and baking supplies.
I got a little over-whelmed and wanted to buy ALL the different liners, but I whittled it down to about 8 different kinds (which is still A LOT!...I'm very indecisive!). I placed my order and sat patiently waiting for them to arrive....
Finally, earlier this week THEY ARRIVED!
I opened up the box and there they were all nestled in a lovely bed of pink tissue paper...my new cupcake liners! It was an exciting day! :) Who knew someone could get so excited about PAPER! (I just checked the website today and there are a whole bunch of NEW liners. OMG...I might need to place another order...yikes!
I definitely think these liners will add that perfect finishing touch to all of my cupcakes and I'm excited to start baking with them!!
Posted by Ewa at 3:28 PM
Labels: cupcake, liners
Monday, March 1, 2010
Do you sell craft and art work made by other people on your web site?
Yes I do sell craft and art work made by others on my website. What I choose has to be unique and made by honorable talented artists. If you would like to be considered please send me a note through twitter http://twitter.com/sweetcuppincake or through my website http://www.acupcakery.com/ Thanks