Mini Cupcake Disaster

My last blog post told the story of my husband's sister and her Blue Cake Debacle and here I am again with another story of baking gone wrong.  This time, it was my cupcakes that went awry.

I had wanted to share with you all a delicious recipe on a mini chocolate cake that could be made in the microwave; it would be easy to make, yummy to eat, and fun to share.  At least, that's what I thought.

For those of you unfamiliar with the new trend of microwavable desserts, they are intended to be single-serve sweets that are a breeze to make---you throw all the ingredients into a mug, stir it around, zap it in the microwave, and it's done.

The recipe for the batter consisted of two ingredients so I mixed those together then scraped it into my microwave safe bowl lined with a baking cup.  After I cooked it in the microwave, I let my cupcake cool and went to eat my lunch.  Some thirty minutes later I returned, chocolate sauce and whipped cream in hand and decorated it to hide the uneven top.  As you can see, it looked adorable and delicious.

The challenge came when I attempted to get my cupcake out of its lining.  I had to peel the baking cup away from my treat.  Then, I tried to stick my fork in to take a bite---the operative word being tried.   

I had let my cupcake cool too long.   The result was a dry, hard mass of chocolate.  Even a Cupcake Stylist like myself can mess up a two-ingredient cupcake, it seemed.

I threw it away and decided to try again.  This time I made it with equal parts of both ingredients, hoping it would be more moist and---let's face it---edible than my last try.

Again, I baked the cupcake (foregoing the baking cup that had proved to be a bigger hassle than it was worth), let it cool---this time, I carefully watched to make sure it did not sit too long---then added the necessary chocolate syrup and whipped cream. 

This time, the cake was softer---somewhere between bread pudding and a sponge.  It was good, but not great.  In my mind, it was not worth all the hassle.  But I wanted to give you all the recipe and see if you had better luck than I did.  Here it is:

Hungry Girl's Mini Microwave Triple Chocolate Cake

Ingredients:
2 T Devil's Food Cake Mix (but I found that it works with any flavor of mix)
2 T Cool Whip Free, thawed
1 T vanilla yogurt (though plain works just fine)
1 T Hershey's Chocolate Syrup, divided

Instructions:

1. In a small dish, stir together Cool Whip and half of the chocolate syrup.  Place chocolatey whipped topping in the freezer to firm up while you prep the rest of your dessert.
2. In a very small microwave-safe dish (like a ramekin or a mug), combine cake mix and yogurt.  Stir until smooth and blended.  Don't worry it if seems like a small amount.  Your cake will puff up as it cooks---I promise!
3. Microwave for 1 minute.  Allow to cool for 5 minutes (and ONLY 5 minutes).
4. Remove chocolatey whipped topping from the freezer and spoon it over your cake.  Drizzle the remaining chocolate syrup on top.  Enjoy!

If you tried out this recipe, let me know how it worked for you!  I gave this recipe a rating of 4 out of 10 overall, but what did you think?  Email me your thoughts.

Do you have a favorite cake, cupcake, or frosting recipe that you would like featured on our blog?  If so, please send to CupcakeStylist@aol.com. 

How To Turn Your Cake Into An Edible Safari

Several years ago I took a cake decorating class.  It was a wonderful experience where I learned many tricks---tips that I now use on creating your toppers!---but one of the most important things I was taught was how to frost a cake...

My instructor placed the cake on a turntable and showed us two methods for frosting a cake: 1 using a bent spatula, and the other using a special cake icing tip...

I have to confess, I like to take the easy route and when I saw that you could fill a bag with frosting and essentially squeeze out the frosting in three easy steps

 I knew this was the method for me!  I had watched my instructor get her cakes beautifully frosted in a matter of minutes and it looked easy enough.  I was confident I could do the same.  So I went out and bought tip #789, baked my cake, let it cool, leveled it, placed it on a cake board, and put it on my turntable for a "quick" frosting -- HA!  Instead of smooth, straight lines of frosting that covered the sides of the cake evenly, my lines spiked and dipped like a electrocardiograph monitor in an emergency room. 

What I forgot is that the instructor has YEARS of experience and what took her just a couple of minutes to do BEAUTIFULLY, took me too many minutes to confess here. 

A similar experience has happened to many of you, as well---you have a beautiful idea in mind, you assemble the right tools, but before you know it you have a full-scale disaster on your hands! 

Here is a quick and easy guide to turn your humdrum cake into a spectacular safari---no disaster necessary!

To create the cake (as pictured at the top of the post), you will need several items:

A delicious cake

The Classic Safari set*

A palm tree (or two, depending on the size of your cake)*







A set of rocks*

Some leaves*

Once you have frosted your cake (usually with green or brown frosting), place the animals and accessories on top of the cake (as pictured below).

When complete, you will have a safari cake that nobody can resist!

Happy styling!

*All fondant items are available for purchase at my website: www.CupcakeStylist.com or at my Etsy: www.CupcakeStylist.Etsy.com

Easy Do-It-Yourself Marshmallow Fondant

This recipe for marshmallow fondant is from Cake Central's website where is has a rating of 9 out of 10!  It was just so good and so easy that I had to share it.

Rhonda's Ultimate Marshmallow Fondant

Ingredients
15 oz. mini marshmallows
2 T water
 1/2 tsp salt
2 tsp lemon juice (fresh or bottled)
2 tsp light corn syrup (helps w/ pliability)
1 tsp vanilla
1/2 tsp lemon extract
2 lbs (approx 7 C) confectioner’s sugar, sifted
1/2 C Crisco or vegetable shortening

Instructions

1. Grease microwave proof bowl w/ Crisco. Also grease wooden or heat proof spoon. Pour marshmallows and water into bowl. Microwave for approximately 2 minutes stopping and stirring at 40 second intervals. Mixture should be soupy.
2. Take out of microwave and immediately add corn syrup, lemon juice, salt and extracts. Stir well. Sift confectioner’s sugar into mixture, one cup at a time. After approximately 5 cups, grease your hands well with Crisco and knead the mixture in the bowl. Add the sixth cup and continue to knead. Now grease your work surface well and turn mixture out of bowl onto counter. Sift remaining sugar, regrease hands, and knead well. If mixture seems soft, add one additional cup of powdered sugar.
3. Shape into a mound and put a coating of crisco on outside. Double wrap in cling wrap and insert into ziplock bag. Press air out of bag and seal. Allow to rest overnight, but, can be used after sitting for a few hours.

**Quick note, Princess Cake and Cookie emulsion gives this fondant a delicious flavor – even people who reportedly hate fondant like it!

Do you have a favorite cake, cupcake, or frosting recipe that you would like to have featured on our blog?  If so, please send to CupcakeStylist@aol.com.

Who is making YOUR cake and cupcake toppers?

I have been blessed, truly blessed, to be called upon so many of you to make both standard and custom edible, fondant cake and cupcake decorations for your special celebrations.  Please know that I do not take your business lightly -- there are a number of people out there doing the same thing, and I consider it an honor whenever I am selected to be the one to make your toppers for your event, so thank you!

So when you order from Cupcake Stylist, who is making YOUR toppers?

Deborah Jeffrey, aka "Cupcake Stylist"

MY BACKGROUND

is in fine art, graphic design, children's book illustration, customer service management, marketing, and cake decorating.  I used to paint watercolor and digital portraits of life (of people, pets, places and favorite things), and I enjoyed cake decorating.

Due to an accident, followed by hand surgery, I lost strength and coordination in my dominant hand, and lost my ability to paint or squeeze icing bags.

I am creative soul at heart, so I put behind me the things I couldn't do, and looked forward to the things I could do, and found that working with fondant was both enjoyable and an artistic outlet.

Today working with fondant to create cake and cupcake toppers / decorations has become my passion!  I LOVE WHAT I DO!!!!

MY STUDIO

used to be my art studio, but after a recent renovation, is now my Cake and Cupcake Topper Studio. The light is great and I love the view.  There is a garden just outside the window, and beyond the fence a Eucalyptus grove, the water tower that used to hold water to replenish the old train steam engines, and birds galore.  I just LOVE my working conditions!  The studio is a stand-alone, dedicated outbuilding on our property -- smoke free, pet free, and conforms to California's requirements for a cottage food establishment.

My "topper" making portion of my studio

My clock (from Catching Fireflies.com)



My tools and supplies



Vintage ladies head vases hold my tools




A "Forked Up" art sculpture holds my business cards



Other sections of my studio include my computer station, my shipping station, storage, and everything I need to run my topper business = )

MY COMPLIANCE

is according to the State of California guidelines and requirements for establishments that make and sell food products, and I hold all of the necessary permits, registrations, certificates and insurance.

MY OFFERINGS

I offer three "styles" of toppers for both cupcakes and cakes...

STANDARD toppers -- these are the toppers that I offer in my Etsy shop (www.CupcakeStylist.Etsy.com) and on my website (www.CupcakeStylist.com).  I have already "figured out" HOW to make the various designs, and they are offered at the most economical price.

PERSONALIZED toppers -- these are the toppers that are based on the "standard" designs above, but are personalized to match your color scheme, or to add a name, number, hat, flower, bow, etc. to make it your own.  These designs are a little bit more than the standard items above.

CUSTOM toppers -- these are designed just for you and can be made to match your party theme, color scheme, inspiration photo or board, etc.  Custom designs are developed as you share your vision for an unforgettable cake or cupcakes, to serve as the centerpiece of your special event.  Custom designs include:
A sketch of your design, so you can envision how your final cupcakes and/or cake will look, and regular updates to let you know that all is under control, freeing you up to attend to all of the other details involved in planning an awesome celebration.  Custom toppers are more of a white glove service and as a result are the most expensive.  You can leave the details to me and I will do all that is necessary behind the scenes to ensure that you receive a fabulous, one-of-a-kind sugar art topper or set to grace your cake and/or cupcakes at your special celebration.

MY PROCESS

I am often asked, "How early should I order?" To which I respond, "As early as possible."  And here's why...

I have a full time day job, so I can accept only a limited number of orders each week. As a result, my schedule fills pretty quickly.

When I receive your order, I don't actually make your toppers right then, but add your order to my scheduling calendar.  For orders shipping within the United States, I add your topper order to my calendar to make 2-3 weeks before your event date, and ship out 1 week before your event date.  This ensures that your toppers are the freshest possible, yet have adequate time to dry, which ensures their stability during shipping.  For orders shipping internationally, the time is increased, as the shipping time alone can add an additional 1-2 weeks to the schedule.

Given the above, I recommend ordering a minimum of 5-6 weeks before your event date, but again, you can never order too early.  In fact, I currently have orders scheduled that aren't due to ship for another 4 months.

MY PASSION

Is making edible cake and cupcake decorations to not only free you up to attend to the other details required to make your party memorable, but to give you the means to create a truly fabulous cake and/or cupcakes that will be the talk of your party.

I would be honored to work with you and invite you to contact me to make your fondant dreams come true.

I make it easy for YOU to make it fabulous!