More Shorty News

Well it came apparent that I seconded my own self for a nomination in the Shorty's haha Giving me a voting chance in being Egocentric. I had to laugh pretty hard at that one. Long story short I wanted to Nominate a lass that I am a HUGE fan of. Michelle at Bleeding Heart Bakery in Chicago. Also if in Chicago check in on her Smashcake locale too. A woman to be admired with a sidekick who is just as awesome, Michelle touches my spirit on a daily basis and you cannot help but fall in love with her tweets, bleeps, bakes and treats. So please vote often and give a big round of applause for my Pal at Bleeding Heart, a true inspiration to many. Cheers Michelle <3

sweetcuppincake (sweetcuppincake on Twitter) was nominated for a Shorty Award

sweetcuppincake (sweetcuppincake on Twitter) was nominated for a Shorty Award

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Sweet Cuppin Cakes Cupcakery and Bakery Supplies Come See Us Now!

Shorty Awards

Just a quickie reminder that the shorty award nominations are now being accepted at
http://shortyawards.com/#
I did nominate someone this year!

GOOD LUCK CUPCAKES TAKE THE CAKE!

auntie em's

auntie em's
Originally uploaded by megpi

This is absolutely something I need to have. I just adore the colours. I am happy to say though, while I sift through all my stuff that this is not for sale!! Sure pretty to look at. I wonder where Auntie Em's is?

Hoarders ... Cupcakes and Impact

Because I was so impacted by the hoarders show last night I needed to blog about this. Why? Well a few reasons, I NEVER watch reality TV, pretty much I never watch ANY television. I prefer to read. That said I want to share something with you all. I would have deemed myself as a "collector" of course until I watched that bloody show. It just happened to showcase a woman who like me lost a baby at birth. That impacts you, for life. Sadness comes and goes but an internal search to find something to give you a small rush of "feel good" can and will get addictive if not kept in check. So back to me for a second here. I started collecting a massive amount of antique plates, bakeware, cupcake paraphernalia, antique cookie cutters, cookbooks, baking pamphlets and the like. Oh I have a ton of it, if Martha Stewart showcased some of her antiques you can be sure I sourced them after all that is what I do as a profession, I research. Needless to say there is at least one Martha show a day,and one magazine a month. Nuff said.
After this bloody show I couldn't sleep all night as I was visually disturbed. My son asked me several times what was wrong with me as I watched the show with bated something.
Oh yeah, I thought later, this cannot get to "THAT" point with me. So in my plan revisions over and over last night while struggling to sleep, I have decided to post many of my "treasures" in my web store over the next later weeks of January. I am going to go further than that though, I am going to reach out to others who may, like me have a "collecting" issue.
When I put up my "collection link" in my webstore I am offering for anyone who feels the need to sell some stuff that relates to the web site, please contact me at lyndsay@acupcakery.com You will be responsible to pack and post sold items yourself to the buyer. Simply send me a photo and a credible paypal email address so I can send you the funds you earn. I am hoping in doing this participation part of my journey to "shed" stuff it will be supportive to my cause and maybe even yours. In addition a percentage of all sales from this collection link will be donated to Autism Speaks and Autism Awareness of Manitoba. I have a son with Autism so this motivates me very much if I add a reason to my journey!
Please feel free to share thoughts on this with me as I will be taking photos and sorting for the next couple of weeks hoping to start with my boxes, yes boxes of Valentine's items.
Have a Happy Day, I know I will and I am never watchinhg HOARDERS again... Well maybe I will xox
Lyns

Triple Threat

Triple Threat
Originally uploaded by cakespy

You just have to love these three little guys I know I do! Jess is the sweetest gal just like her artwork. You can find her at www.cakespy.com or in our webstore www.acupcakery.com Enjoy!

Happy Holidays!

Happy Holidays!
Originally uploaded by art on the menu

This is just the most adorable work I have seen this holiday season and I had to share with you all! Absolutely sugar plumish and cheerful!

Recipe Relay & Wild Cherry peanut Butter Swirls

Wild Cherry peanut Butter Swirls

Listen now my dear friends. We are now ready to arrange a recipe relay. You send in your best recipe to me at lyndsay@acupcakery.com It can be both baking and quick dessert recipes. A selection of entries will be published in our recipe leaflet magazine. "Sweet Cuppin Cakes Baking and Quick Desserts" Every Wednesday as long as the recipes keep coming, our selection will be posted here on this blog, starting January 20, 2010. All published contributions are rewarded with a nice little gift of yet unknown nature. E-mail me! Email will contain the recipe, a photo and a short text about why it is so good, and your name, age and address. Do you have a blog even send me a link to that. To get you started I will share a recipe I tried yesterday for;

Wild Cherry peanut Butter Swirls source: Grans recipe drawer 1996

1/2 cup shortening
1/2 cup peanut butter
1 cup sugar
1 egg
1 tsp vanilla
1 1/4 cups sifted flour (yes sifted)
1/2 tsp salt
1/2 tsp soda
2 tbsp milk
1 package (6 oz) cherry morsels or any flavour you prefer

Cream: shortening, peanut butter, sugar, egg and vanilla
Measure: flour, salt, and soda onto waxed paper. Stir to blend.
Add: dry ingredients to first mixture alternately with milk
Roll out cookie dough on floured, secured parchment paper to 1/4 inch thickness
Melt morsels over low heat and then spread on 2 rectangles of dough or one large rectangle depending on cookie size ( I used one large rectangle)
Roll up lengthwise using parchment paper for assistance.This is a little tricky but worth it!! Chill no longer than 20 minutes.
Slice with a sharp bread knife 1/8 inch thick
Place on parchment lined baking sheet and bake exactly 9 minutes and 30 seconds Remove when cooled a bit
Yield: 5-6 dozen large

ENJOY!

Auld Lang Syne, Hogmanay, New Years Tartan

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.

Red Velvet Christmas Cakes

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.

Guest blogger: Marilla from Cupcake Rehab

Guest blogger: Marilla from Cupcake Rehab

Thanks you

Christmas Lane Cake

(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
Ingredients
Cake:

* 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


Filling:

* 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


frosting

* 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

Pumpkin Dump Cake Cake #3

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

Ingredients:

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

Directions:

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.

Save The Pitties

Save The Pitties
Originally uploaded by Cupcakes By Deanna and Teresa

These are soooooo adorable you guys!

Sassy Cakes

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!

Sweetie Cakes

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

The Carrot Cake tips

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

Carrot Cake Monday Cake 2

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

Garnish: (Optional)

1 cup toasted and finely chopped walnuts or pecans

Marzipan Carrots:



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!

Sweet Cuppin Cakes Giveaway!

Sweet Cuppin Cakes Giveaway!
Originally uploaded by cakespy

Cakespy is hosting a giveaway! Sweetness because it is from my Store <3

Pound Cake "the way to a man's heart"

Monday Cake #1 Please blog your results in comments! Enjoy

You will need:
Ingredients

* 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

Directions

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!