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.
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.
And cause I think they are so good lookin’, here’s another picture.
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!!
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.
This entry was posted on Friday, January 29th, 2010 at 12:14 am and is filed under cupcakes, Iced Sugar Cookies, Life in Vermont. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
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