- Dec 29, 2010
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.
- Mar 13, 2009
Your help is needed! SEE below.
This week has been crazy busy with cupcake orders. A big 5 dozen order was delivered on Thursday and I have another 1 dozen to deliver tonight. And then more baking! Going to two parties tomorrow and bringing cupcakes to both PLUS it’s Grandpa’s 83rd birthday and I’m making him cupcakes with fabulous cupcake toppers from The Peach. I still haven’t decided what flavor to make though…
For the one of the parties this weekend I’ve decided to make mini cupcakes. I think mini cupcakes are great for cocktail parties to sit on the table along side the appetizers. And they are just 2 bites so you don’t need a plate. I was thinking about decorating them in a theme but I don’t know if I’ll have time (or the patience) to do so. These are going to be an assortment of flavors.
For the other party, a St. Patrick’s Day party, I am going to make green velvet mini and regular cupcakes and a version of the Irish Car Bomb cupcakes I’ve seen floating around the internet.
This is where I need your help.
So for the ICB cupcakes, I was thinking I could:
1. make them like black bottom cupcakes but flavor the cream cheese filling with baileys and whiskey and then also top the cupcakes with baileys buttercream. Too much?
2. or, I could make a baileys cream filling for the chocolate stout cupcakes, drizzle with a whiskey sugar syrup and top with the baileys buttercream. Still too much?
3. or, finally, I could forgo the whiskey altogether and just make chocolate stout cupcakes topped with baileys buttercream (similar to what I did last year)
So that’s where I need your advice. Yes I am making these tonight so your speedy opinion is really appreciated.
I will post pics of how they come out along with the dozen I am delivering tonight and the minis I’m making for the purse party.
P.S. Meringue Bake Shop is now on Twitter! Follow @meringuebkeshp