Corporate Orders and New(ish) Cupcakes

Tuesday, April 20th, 2010

We’ve actually been able to take a day off. Sorta. If you count cleaning the house, 4 loads of laundry, moving the massive TV, moving furniture around, ironing pillowcases, and grocery shopping a day off. At least we weren’t running around getting the bake shoppe ready for business, or dealing with cookies.

Last weeks roundup of cookies included our annual job for the American Tibetan Mastiff Association.

logo cookies

Finished with a thin black border.

logo cookies

These were the easy cookies…..

Tibetan Mastiff cookies

These are the complex ones.

Tibetan Mastiff cookies

A different side of the Tibetan Mastiff. A profile cookie. I think this one is my favorite.

Tibetan Mastiff cookies

Not a humongous job, 2 full sheet pans of each dog design and 2 sheets of logos. They’re getting a little (just a little) bit easier since it’s our third year making them. This year we did fewer than last year. You wanna know why??? Because they will be served along side a Charm City cake!! Very exciting!

Tibetan Mastiff cookies

All done, wrapped in a cello bag, twist tied and finished with white grosgrain ribbon. Dave is now a master twist tie-er and ribbon tie-er.

I’m hoping the Charm City cake will be up on their site or somewhere I can see it.

corporate logo cookies

We designed this little collection for a new client. It’s a custom designed 4pack that goes out to all their new clients. I matched the font and the swirls above and below the copy. They also have a little leaf pattern on their website and I thought that would round out the collection.

butterfly cookies

I made some new Spring/Summer butterfly cookies which will be on the website in the next couple of weeks. I love the colors, but boy were these time consuming. I think I used every tiny tip we own to complete these.

butterfly cookies

But aren’t they just so pretty?? I love the colors, very fun and festive. (redundant, I know)

And now for the cupcake portion of this post:

margarita cupcakes

Back from last year, the dynamic Margarita cupcake. A lemon/lime buttermilk cake, stuffed with tangy lime curd, topped with a lemon/lime Swiss meringue buttercream which is spiked (and a big spike) with tequila. You all know Cinco de Mayo is coming up soon, so if you’re in the area, you must have these cupcakes for Cinco!!

lemon raspberry cupcake

Making another return is the Lemon Raspberry cupcake. A lemon buttermilk cake stuffed with raspberry jam, topped with lemon Swiss meringue buttercream. Since I’m unable to obtain any fresh local raspberries these are stuffed with seedless raspberry jam that has been reduced to increase the flavor and make the consistency a little thicker.  I can’t really say what my favorite is, the Margarita and the Lemon Raspberry are both so good.

chocolate and vanilla cupcakes

We’ve also got our standards, chocolate and vanilla with either chocolate or vanilla buttercream. It’s nice that the weather is inching towards the warmer side, I hate when frosting is cold!

Maple cupcakes

And finally, the perennial favorite, Maple with Maple buttercream. Made with syrup from a sugar house right down the road, these are just so yummy. I’m not sure which part I like best, the cake or the frosting. The cake is so good, made with TONS of syrup and not a lick of sugar, they taste like the best pancakes EVER. But the frosting, oh the frosting, made with fresh Cabot unsalted butter, maple syrup and some confectioners sugar. So buttery and mapley. I haven’t had one of these cupcakes in while. Our seasonal sign outside features the maple cupcake and they sell out almost every day. Plus, I can’t eat cupcakes EVERY day. Or I’d be a total cow.

So, my Swap package arrived last week, and it did not disappoint. There was something in there for everyone in our house! I’ll post pics in the next couple of days. I’ve been checking your blogs to see how everyone made out and things are looking pretty amazing. I’ll be shipping my package out today.

I know, so lame. I’m the hostess and I’m over a week late! I always say you should “lead by example” but not this time!!

Meghan, everything was wonderful. Casper and Frankie LOVE the treats and Lily loves any and all treats, but the peanut butter poppers just might be her new favorite. Thanks again, and I swear I’ll have your package out today!!

Off for a busy day of new cookie designs and our second French lesson tonight!!

a bientot!!

April Cupcakes

Tuesday, March 30th, 2010

It’s the start of Spring here in VT and that means MUD. Lots and lots of mud.

MoHo Mud Cakes

So we’ve created a MoHo (short for Mount Holly for those not in the know) Mud Cake cupcake. It’s a dark chocolate cupcake, made with lots of strong coffee, topped with toasted home made marshmallows, chocolate ganache and a sprinkling of toasted coconut.

I’m working out a MoHo Mud Cookie too, which I think would be a tasty treat even when it’s not actual Mud Season.

lemon raspberry cupcake

We’ve brought back our very popular Lemon Raspberry cupcake. I haven’t had one yet, but they are calling out my name every minute of the day.

Lemon buttermilk cake filled with raspberry jam, topped with Lemon Swiss Meringue buttercream and a some pink sprinkles. I won’t use fresh raspberries until I can pick my own locally. Until then, it’s jam and sprinkles….

coconut almond cupcakes

Coconut Almond Cottontails. Delicious coconut almond cake with an almond scented cream cheese frosting, rolled in even more coconut.

These will be switched out to Margarita Cupcakes after Easter. Lemon/Lime buttermilk cake filled with lemon/lime curd, topped with a tequila spiked citrus buttercream and a lime wedge (cookie). Can’t wait for this one!

maple cupcakes in mount holly

Our Maple cupcakes have been super popular lately. We can’t seem to keep the shelves stocked. This month they are topped with a hand iced maple leaf cookie. Love the red sugar.

stout cupcakes

This was a special order of Ganache frosted stout cupcakes topped with a green dot cookie.

I’m off to restock the cupcakes and make a batch of pastry cream for Boston Cream Pie cupcakes, I got a bottle of Vanilla Bean Paste that I’m dying to try out.

I hope the weather is better wherever you all are, because it’s just miserable here. I keep asking myself, and anyone else I can find, “do you think we’ll ever see the sun again?”

And here’s another question, I’m heading to NYC soon and wondering if anyone has any suggestions for a great Dim Sum in Chinatown? I’ve been reading some articles and everyplace has wildly varying reviews. Like “this place is amazing” all the way down to “warning, we all got sick”

We’re meeting up with an online friend and I don’t want to screw it up by making us all sick the first time we meet!!

What’s Doin’ in the Bake Shoppe?

Thursday, March 11th, 2010

St Patrick’s Day cupcakes

Well, not all that much cupcake shopping. I’m not complaining, but it was much more fun when we were in a panic to get more cupcakes on the stands because so many were selling so quickly.

I suppose coming up on “Mud Season” may have a little to do with the reduced traffic, but at least it will make me feel less guilty to take some weekends off.

We’ve got some super delicious cupcakes though and it’s become more difficult to avoid eating the leftovers.

green velvet cupcakes

We’ve got Green Velvet until this Saturday. Just a variation on Red Velvet with green food coloring subbed in. (and NO cake mix was used in the making of this cupcake) I just saw a Green Velvet online somewhere that listed yellow cake mix in the recipe. No thank you, I’ll pass on the yellow cake mix…….for now. After all, cake mix does have it’s place, just not in our shop.

banana white chocolate cupcake

Banana White Chocolate, which is super good. The frosting isn’t what I had originally intended but it’s so creamy and delicious. It’s a white chocolate buttercream. I was going to go with white chocolate cream cheese, but we had a bit of a cream cheese shortage, so I had to improvise.

banana white chocolate cupcake

The cake has a fine crumb and is super moist with a really great banana flavor. I think since it’s banana, it could be a perfect breakfast. Like banana bread, or a banana muffin. But with buttery sweet goodness on top…

green velvet cupcakes

Green Velvet has cream cheese frosting, so this could be a good breakfast option too…

I think I’ll behave and have my nonfat yogurt with fruit and granola instead. I’m sure there will be cupcakes later after closing.

We’ve also got a really good Stout Cupcake with chocolate buttercream. I tried the ganache frosting and it didn’t really work out for me on the cupcakes. It’s a little chilly in the shop and the ganache gets too firm for my liking.

My first batch of Stout Cupcakes was not so great, but this second time around they are spectacular. Super fudgy with a slight hint of beer at the end. (even though there is 2 cups of beer in the recipe the flavor is subtle) The beer also really brings out the chocolate flavor.

strawberry swirl cookies

I made the swirly cookies again, my swirls didn’t come out so great this time. For this batch I made one full batch of the vanilla dough and one full batch for the strawberry.  I really wanted much bigger cookies and I got bigger cookies, but the dough was thick and I may have chilled it for too long because it split when I rolled it. You can see the imperfections in the swirls.

swirly cookie pops

I baked half of them on sticks then wrapped them in little cello bags, twist tied and finished with a grosgrain bow. I think these are just so fun and would make an adorable addition to an Easter basket, or even a favor at a place setting.

We’re just about sold out of the swirly cookies, so I’ll be trying again to get that perfect swirl on a big cookie.

I made some adorable custom cookies featuring a new monkey cookie, but you’ll have to wait to see that!!!

Who Stole Me Pot O Gold?

Wednesday, February 17th, 2010

Domino cookies

Yes, this first picture has absolutely NOTHING to do with pots-o-gold, leprechauns, green beer, Erin go bragh, or the “painting o the green”. (can’t help myself with the HS references)

We did a custom job of some domino cookies. Simple, but requires some skill to line up the dots evenly.

hydrangea cookies

We made a ton of hydrangeas last week for two separate orders. This one had to match a pottery design.

hydrangea cookies

This one had to match an invitation. The colors are really close to the invite, but the lighting in the bakery is not good for photography.

leprechaun cookies

Ah, here we have it, Leprechauns. A bunch of rosy cheeked, googly eyed smiley leprechauns.

leprechaun cookies

They really do look like quite friendly little guys, no? Not like that slimey leprechaun from that horror movie.

rainbow cookies

You can’t have a pot of gold without a rainbow and some clover.

shamrock cookies

Four leaf clovers.

St Patrick’s Day cookies

The whole collection available for order soon!

red velvet cupcakes

And just because I think these Red Velvet cupcakes are just so darn cute, with those chocolate hearts sprinkled with disco dust. Bye bye hearts and hello new flavors!!

Guiness Stout Cupcakes (Happy St Patty’s Day)

Green Velvet Cupcakes (available March 9th-17th)

White Chocolate Banana Cupcakes

Chcolate Chip Cookie Cupcakes


Peanut Butter and Jelly (strawberry preserves..yummmy!!)

Plus some other goodies yet to be determined!! (perhaps some giant soft sugar cookies…..)

Oh, I Have a Blog to Maintain..

Wednesday, February 17th, 2010

Oy, caught by the uninspired bug once again.

Well, here’s something interesting.  We had some people over Saturday night, M was in town for a little visit and she helped with some of the food.

Here’s what we had:


Delicious little cheese puffs called Gougere. Think savory cream puff, warm and crispy on the outside, soft, cheesy and eggy on the inside. Yumm, Dave is loving the leftovers. They hold a long time, all you need to do is pop them in the oven for a few minutes and they crisp right up. Maybe we could sell these in neat little bags. What do yo think?

parmesan pepper biscotti

Parmesan Pepper Biscotti. I’m loving the leftovers of these. They’re not super hard like sweet biscotti, very cheesy and buttery with a little kick of fresh ground black pepper. I’m thinking we could sell these too. So yummy with a glass of wine, or with a warm bowl of creamy tomato soup. M made these and they came out spectacular AND one recipe made a TON, so I’ve got these babys for at least a couple more days.

Goat Cheese and Pecan Marbles

M assembling the Goat Cheese and Pecan Marbles. Little goat cheese balls coated in toasted pecans, resting on a parsley leaf.

Aren’t my little picks just the most purdy picks ever?? M gave them to me for Christmas. Of course Dave is not too thrilled that they have to be washed and dried every time we use them. Luckily, we’ve only used them twice.

Peanut butter and jelly cupcakes

Since the Passion fruit cupcakes seem to have lost their sizzle in the bakeshop, we’ve rolled out the PB & J cupcake. I’ll take a pic of the insides later today. (Dave and I are sharing one for breakfast). I can say that the peanut butter buttercream is A-MA-ZING! I’ve tasted more than my fair share.

It’s a peanut butter cake with strawberry preserves baked right inside, with peanut butter buttercream and a handmade shard of bittersweet chocolate with pink polka dot transfer images.

I’ll be finishing some cookies today and then making a test batch of Guinness Stout cupcakes with a fudgy, whipped ganache frosting.

Speaking of passion fruit and Valentine’s Day (I know I didn’t say anything about Valentine’s day, but Passion must be a good segue. Right?) Did everyone have a nice VDay?? Did your sweetie surprise you with a romantic dinner or a special token of love??

Well, mine did! In the form of new shoes!

red choos

Nope not a pair of Jimmy Choos

red monolos

or Monolos

red louboutins

or Louboutins.

Nope, none of those.

dansko clogs

I got some super comfy new Dansko kitchen shoes. Really not just for the kitchen though. I had my old shoes since culinary school in 2003. Seven years of service and now I’m tossing those things.  It seems that these new ones are far more comfortable than the old ones. Maybe because they are new. Anyway, I couldn’t think of a better VDay gift….well maybe one of those “other” shoes would be nice, but we have to be practical here, so clogs it is.

Simon Pearce glass

I gave D a new Simon Pearce old fashioned glass. He broke one of his a few days before VDay, and was beside himself. We had bought a set of seconds while house hunting here in VT.

This one is NOT a second and I think he’s thrilled with it.

And one last update for the day, Lily has developed a limp!! Not sure if she injured herself during a mad game of fetch or if it’s something that’s been building up over time. Anyway, it’s not a constant limp, but it makes us very nervous. Dave’s going to make an appointment at the vet early next week, and we’re only keeping her in her crate for two hours at a time.

Maybe she’ll magically heal…………

I Still Love Cake.

Tuesday, February 2nd, 2010

I really do. I crave cake. Sometimes just plain cake, no frosting, no filling, just good, simple, not too sweet, cake.

But then sometimes I crave mashed potatoes, so there’s no real common thread here.

a dozen eggs bake shoppe mount holly vt

I was doing so well last week, posting something new almost every day, and then…………..

I don’t know what happened. It seems all it takes is one super busy day and I’m too fried to blog.

We’ve been having a fantastic run in the shop. Two solid weeks of good business, a steady flow of customers, and only a couple of cupcakes gone to waste.

birthday cake

We had a special order cake last week with no particular color specification. “Just make sure it has balloons.”

There was no way I was going to make big, bulbous, icky looking balloons like those nasty ones I’ve seen on Cake Wrecks (and let’s be honest, every Birthday cake in the supermarket) You KNOW what they usually look like.

Birthday cake

I had Dave make me a balloon cookie cutter and I made some fondant balloons. I’m not a huge fan of the fondant, and I didn’t want to use cookies, but I figured such a small element on the cake wouldn’t be so bad. It’s not like the entire cake is covered in the stuff.

The cake is one layer each of chocolate and vanilla with chocolate buttercream filling and vanilla buttercream frosting.

red velvet cupcake

The February flavors are finalized and ready for opening today. Traditional Red Velvet with Cream Cheese frosting and a handmade chocolate heart. (callebaut bittersweet and milk chocolate).

cinnamon chocolate cupcakes

Spicy Cinnamon Chocolate: cinnamon, chili cupcake with cinnamon/chocolate buttercream and a chocolate topper. (I’m alternating between chocolate discs with transfer designs and the hearts.

passion fruit 3 ways cupcake

Passion Fruit x3: passion fruit cake, passion fruit curd filling and passion fruit buttercream. Passion fruity good.

passion fruit 3 ways cupcake

So good we needed another picture.

chocolate caramel cupcake

And last, but not least, the Chocolate Caramel Cupcake.  Chocolate cake with caramel Swiss Meringue buttercream topped with a hand made caramel truffle.

Of course I nearly killed Dave making the caramel yesterday. Nothing says toxic smoke like burnt sugar. We had to open the garage door to clear the smoke. Now I think I’ve got the hang of it….

Have Some Cake

Friday, January 29th, 2010

Oh, I have a post that I’m working on all about my new Vegan Indian cookbook, but it’s taking me forever to get through my entire experience. Luckily I have some pictures of some cupcakes that I can talk about.

base ball cookies and cupcakes

We had an order for these last weekend and they came out just swell, don’t you think? Vanilla cupcakes with chocolate buttercream and Red Sox cookie toppers. I’m having some issues with my buttercream and the cold right now. It’s only a matter of time before I’m having issues with buttercream and the heat. Seems like Spring and Fall are the best times for frosting.

baseball cookies and cupcakes

And cause I think they are so good lookin’, here’s another picture.

pink velvet cupcake

I had some pink velvet cupcakes left over from another project, so they were a flavor of the week last week. Sorry, sold the last one tonight!!

pink velvet

I had some Raspberry puree leftover from my Holiday Pate de Fruit debacle, so I made a raspberry buttercream and filled the cakes with some plain old red raspberry jam.

Really quite a delicious little cake. I must say.

I spent all day Wednesday testing some cake, buttercream and filling recipes for February and I have to say, the Passion Fruit cupcake is SPECTACULAR. Passion Fruit infused cake with Passion Fruit curd filling and a Passion Fruit buttercream. I’m telling you, I could sit with a spoon and eat all the PF curd in one sitting. It’s super tart and a little floral in flavor,  oh my. I’m hoping to have some puree left to make a Passion Fruit margarita when the weather is a bit more sunny. (I have 5 more kilograms of puree in the freezer!)

One other flavor that I finalized is a Spicy Chocolate Cinnamon. Another winner (IMO). A cinnamon cake with a touch of cayenne, topped with chocolate cinnamon buttercream. A delicious light cake with a hint of heat that doesn’t really come through until a couple of minutes AFTER you’ve taken your first bite.

Red Velvet with cream cheese frosting is a bit more tame after the first two and the new recipe I used is just so much more simple. And the cake is so much better.  A shocking red hue with a very soft, delicate crumb and tangy cream cheese frosting.  Too bad I don’t have a photo. Yet.

Our final flavor for February is a Chocolate Caramel Truffle. Chocolate cake with a caramel buttercream and a caramel chocolate truffle on top.  I’m still working  on this one. Hopefully I can figure it out by the end of the weekend.

The Bake Shoppe is still going strong. I have to be careful not to be too optimistic, it’s then that things tend to go south. It’s at a point where we are getting a nice flow of customers on a regular basis. (if you want to call a 12 days a regular basis) What really makes me happy about this is that I don’t have to give away or throw away any cupcakes. (and there are none for me to eat because I feel guilty throwing them away)

I’ll let you know about the new cookbook and give you my latest TV, Movie and DVD reviews.

We watched The Proposal tonight and were pleasantly surprised. Super cute, funny and most entertaining. Two thumbs up.

January Cupcakes

Wednesday, January 6th, 2010

I thought you might be getting sick of reading about my cats and the mundane goings on of my life so today it’s all about the cupcakes. (and whoopie pies).

I’ve decided that every month we will feature 4 new special flavors in the shop. For January we’ll have Orange Cream, Spiced Apple Cider, Hot Chocolate Marshmallow and Hostess.

Orange Cream Cupcake

I finalized the Orange Cream Cupcake recipe yesterday. (I know it’s already January 5th!!) It’s an orange cake with orange buttercream. Very subtle, but still with an orange punch.

I’m going to be working on the Spiced Apple Cider cakes today. I’ll reduce cider to a thick syrup and use that somehow, either in a cream cheese frosting or as a drizzle. Not sure yet.

Pink Velvet with Raspberry Buttercream cupcake

These are a random recipe that I had to make for the Daily Grind. It’s Pink Velvet with Raspberry Buttercream. I have a bunch of extra raspberry puree in the freezer so I thought it would be a nice reminder of Summer.

BTW: It’s been snowing here since Friday!

Pink Velvet with Raspberry Buttercream cupcake

I’ve decided to use those white chocolate candy melts to make little “charms” for my cupcakes. Here I have a sparkly pink heart on top of the raspberry buttercream.

vanilla cupcakes

On the vanilla cupcakes I’ve been using these sugared blue charms. They’re cute, don’t melt into the icing and are easy to remove if you don’t want to eat them. Although, why wouldn’t you want to eat them?????

vanilla cupcakes

The cupcakes are on one of the new cake stands that I got for Christmas.

chocolate whoopie pies

We also have big chocolate whoopie pies, which are delicious and when you lift the top off the cake stand, the smell is wonderful. I’m using a shortening free recipe and I love it. The filling is butter, marshmallow fluff, a little 10x and a splash of vanilla, so good.

whale cookies

And in case you thought we didn’t make cookies any more, these whales were made sometime between Christmas and New Years. Green whale favors tied with yellow ribbon. I love the whale, it’s cute and simple.

I’m working on Valentine’s Day this week and next week, so you can look forward to some new cookies soon.

PS If you’re in the Winter Swap, make sure to have everything ready to ship on Monday! I’ve got all the things that I purchased and will be making a bunch of things this weekend. Fun Fun!! (seriously, I think it’s fun!!)

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Another Quickie

Friday, December 11th, 2009

Who doesn’t love a quickie?

gingerbread cupcakes

Two dozen Gingerbread cupcakes with butter glaze and white chocolate snowflakes.

chocolate marshmallow cupcakes

Two dozen Chocolate Marshmallow cupcakes.

coconut almond cupcakes

Two dozen Coconut Almond cupcakes.

chocolate peppermint cupcakes

Chocolate Peppermint cupcakes.

Plus we made 48 chocolate whoopie pies, 10 bags of pink and white marshmallows, a dozen 3 packs of maple oat pecan cookies, and a pound of marshmallows to sell in hot chocolate!

All this for The Daily Grind in Woodstock, in preparation for store opening AND Wassail Weekend.

I couldn’t have done it without Dave, B, A and my 2 lovely young assistants! Thanks guys, you all did a great job!


Just for fun!!

A game of fetch in the snow, which resulted in 3 lost tennis balls.


And we’re now fetching sticks again.


And hopping around like a jumping bean in the snow.

Real Quick

Thursday, December 10th, 2009

Hi all. Sorry I missed a day, but things are getting a bit hectic in the shop.

We’ve got a couple of big corporate orders we’re working on, as well as a new coffee shop in Woodstock that is going to be selling our cupcakes and baked goods. It’s Wassail Weekend in Woodstock, so we’re baking loads of cupcakes, making as many marshmallows as I can and whipping up some other sweet treats! If you’re in VT this weekend, head over to Wassail Weekend and have some cupcakes. Dave and I are going to try to make it on Sunday, but you never can be sure around here.


Me in my very messy chef’s coat cutting up some pink vanilla marshmallows.

pink marshmallows

Arranging them in confectioners sugar to dry overnight.

pink marshmallows

So pretty! (and YUMMY!)

making marshmallows

Pans all ready for the marshmallow mixture.


My mixer can hardly handle whipping up a double batch.

vanilla marshmallows

Vanilla marshmallows.

pink and white marshmallows

All the marshmallows.

Well, it may look like all I’ve done is make marshmallows, but we’ve been busy with beach cookies, logo cookies, a few hundred cupcakes, we got the best tree ever, I was up until 2am decorating the tree and rearranging the 1st floor. Barely enough time to clean the bathroom!! And my poor kitties are feeling very neglected, but I keep telling them “someone’s got to bring home the bacon to keep them fully stocked in cat food”

beach cookeis

And, yes, I said BEACH  COOKIES. It ain’t easy icing beach balls when it’s snowing outside!

lily in a snowstorm