Cake Wrecks made me laugh in painful spurts. Enjoy!
Jul
22
I found this article helpful, if anything for the friendly peptalk. From The Business of Cake Decorating #9: Pricing your cakes by Earlene Moore…
Of all the comments (with a question) I hear over and over and over again is. “I feel funny about charging people for what I do. I know it takes my time but, I am learning with every cake. How much should I charge for my cakes?”
Why do you feel funny about charging people for a product that they request from you? Do you feel funny about paying to have the oil changed in your car? Do you feel funny about paying for cookies in the store when you get to the check out stand? I don’t think I have ever heard anyone get to the check out stand and tell the checker “I would like these cookies but I really think that they are only worth 69¢ instead of the 89¢ that they are marked. When people request a product from you it has worth. How you determine the price is by the ingredient cost, the time you put into that product and the quality of that product. Then there is also one more thing that figures into how much you can charge - your reputation and the demand for your product.
[Link]
Jul
21
Disclaimer: Not altogether pleased with how Grover or the sign turned out. And Big Bird’s eyes should be smaller… Okay, I’ll stop now…
Jul
21
Jun
24
“Me been there. Me have crazy times in 70s and 80s. Me like the Robert Downey Jr. of cookies.”
[There was an embedded YouTube video here but alas, copyright issues claimed by Viacom have struck again! So in light of this issue, here's the link to the clip which legally resides on The Comedy Network player]
Jun
20
Standing mixers. Preheat to 350.
Cream. Blend. Stir. Fold. Mix.
All impressive and mighty nifty,
But here’s a recipe kids can get their kicks.
Packaged cake mix with some milk.
Tiny bowl, little spoon and baby pan.
Stir until batter is smooth as silk.
Bake like Mom? Yes, kids can.
Set the light bulb to ON and watch it glow;
Getting ready to bake up some fun.
In the pan goes, it will not overflow.
The mini oven will ding when it’s done.
Then comes the frosting to sweeten the deal.
No patience for cooling the pint-size cake.
The icing drips slightly, this is hardly a meal.
This is what you get when you Easy-Bake.
– Michelle Villagracia (a.k.a. miVi)
Jun
18
Just purchased this fantastic cupcake book by Suzannah Blake called Cupcake Heaven (review possibly to follow though you may not need it as I’m telling you now: it’s GREAT!) Anyway, I’m used to just sticking to my basic, albeit solid, chocolate or vanilla cupcake recipes, but on one fateful day, I decided to broaden my horizons and try different flavours finally. This was one of them…
Creamy Coconut Cupcakes
Ingredients:
- 6 tbsp. butter, softened
- ½ cup sugar
- 2 tbsp. creamed coconut
- 2 eggs
- ¾ cup self-rising flour
- 1 tsp. baking powder
- 3 tbsp. sweetened flaked coconut
- grated peel from 1 lime
- 2 tbsp. milk
- Preheat oven to 350°F. Line 12 cupcake wells with 12 muffin cups.
- Beat butter, sugar and coconut together until creamy. Beat in eggs, one at a time. Sift in flour and baking powder and fold into mixture along with the coconut and grated lime peel then milk.
- Evenly divide batter into cupcake wells and bake for 15-17 minutes. Let stand in pan for 5 minutes then move cupcakes to a wire rack to cool completely.
To make the frosting:
- 5 oz. cream cheese; softened
- ½ cup icing sugar
- 2 tsp. lime juice; freshly squeezed
- Sweetened flaked coconut
- Beat together cream cheese, icing sugar and lime juice until creamy. Swirl the frosting onto the cupcakes and sprinkle with the sweetened flaked coconut at will.
Makes 12 summer-happy cuppies!
Jun
15
According to one cartoonist blogger DocPop, he believes cupcakes have jumped the shark (passed its prime, outstayed its welcome etc). And while I am gearing up to debate this, I do enjoy his Cupcakes Have Jumped the Shark! pool on Flickr so really, I can’t be too mad about it. This one is my favourite (from Flickr user Josh1):
I’ll agree that food can hit its peak with the masses then it’s a downward spirl from there (see sundried tomatoes). Sundried tomatoes can get boring when you put it on, in and around everything, but cupcakes invite different flavour combination and decorations. I suppose I shouldn’t attack sundried tomatoes since it is a matter of taste. Anyway, in my mind, cupcakes will always be classic and never boring. So until the cupcake has a baby in its third season during a wedding ceremony, or finally has sex with their friend with whom they’ve had intense yet humourous sexual tension with, then I’ll join the Cupcakes Have Jumped the Shark rally. But until then: bake on!
[Sidebar: someone also made the same statement about bacon jumping the shark. I may have missed it when I was busy devouring a plate of bacon while sitting on a cupcake-shaped love seat.]
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