I haven’t blogged in a long time and I know (hope) you understand.
ThisishowmuchfreetimeIhave. Ziltch. That’s the thing about working a full-time job and running my own business on the side. Hopefully I will be able to look back one day and see that it’s all worthwhile. I had an epiphany the other day. These cupcakes, this business is my kid. I work all day but when I get home, this business is tugging on my pant leg asking for attention. This business is needing to be fed and nurtured. And instead of being a soccer mom, I am a farmers market mom. Instead of carpooling kids, I am carpooling cupcakes to their new owners and to the markets to sell. I have no idea how I would be doing this IF i had REAL kids! I already feel like something’s gotta give you know?
The farmers market is going ok. I am not going to say it’s great because the market is still new, I guess, and the folks running it don’t seem to be really marketing it very well so attendance is pretty low. We still sell out though but I wish we were selling out a lot more to make the trip, time, money spent renting the kitchen, cost of permits, etc worth while. I know we’ll get there, as my fellow baker mentors tell me. It takes a lot of patience and it’s frustrating. We are trying to get into a couple more markets. I’d like to get up to 3 a week and spread out around OC a little more. We’ll see what happens.
Back to cupcakes – a coworker had a birthday and I made her some cupcakes to celebrate. I’ve been wanting to play with malted milk so I thought this would be a good chance to do some testing.
The frosting was quite thick and sweet so I will probably do some more testing before making it available for sale. I added 1/2 cup of malted milk powder to the butter before adding the powdered sugar. The buttercream started out fluffy but grainy. After sitting for a bit, the malted milk powder started to melt into the buttercream which in turn made it thick and sweet. Not bad. Just not what I like. So I think next time I’ll add the malted milk powder to the milk and let it sit and dissolve and then add that to my standard vanilla buttercream. I also added about 2 TBS of chocolate pudding powder (a trick I learned from Fields of Cake) to give it a subtle chocolately flavor.
They were a hit with my coworkers and gobbled up though so all is not lost.
If you are local, spread the word and come by the market on Sunday. We’ll have some new PushCake flavors and some other new goodies including a gluten-free offering along with our regular and vegan treats.