This experiment came about when a friend challenged me to make a chocolate banana cake that would rival that of Future Bistro. My personal challenge was to get rid of various ingredients in my kitchen and put them all in one recipe. Making the cupcakes look like a banana split sundae was a last minute thing. Continue reading
‘Tis the season, my friends! Nope, not Christmas; not yet. It’s pumpkin flavoured stuff season! The recipe is here to the letter (though skip the bit about crumb-coating unless you’re actually making a cake!) I also tend to shave off a couple of minutes if I’m making cupcakes vs. cake as per the recipe. Enjoy!
Is there anything more perfect than when sweet and salty have a baby? I mean, I will go on record saying I have had kettle corn for breakfast, lunch and dinner, but I digress… SALTED CARAMEL CUPCAKES, YAY!
So what is Sweet Tooth, you ask? It’s a dessert potluck that ends in a sugar coma. Here’s what you do: rally up bakers, eaters and sweets enthusiasts at work, book a meeting and a boardroom and then gorge. Socializing is optional.
You’ve already seen my Watchmen Cookies, now here are more cakes and cupcakes I’ve done in the past that are geared toward my fellow geeks and pop culture lovers…
This commissioned cake features one of the most addictive games of my youth: Bubble Bobble.
This cake was for an 80s theme birthday. Why we landed on the Stay Puft Marshmallow Man? Your guess is as good as mine. I used a meringue frosting which had the texture and taste of marshmallow… seemed appropriate.
This ColecoVision cake design was an issued challenge. It is one of my [very] early attempts at decorating (circa 2008). Knowing what I know now, I think I’d like to revisit this and use fondant. Stay tuned for that!
Kids’ birthdays are so much fun to bake for! Here, the theme of the party was the Renaissance! Kidding, it was superheroes, of course! The piping took a while and my hands were sore after but I had a blast making these (though, seeing Marvel and DC mix it up cupcake-style bothers me).
That’s right! I once made cupcakes in honour of a f*cking CMS tool!
One Saturday afternoon, I ventured to St. Lawrence Market and picked up a small bottle of Rosewater. I had no idea what I was going to use it in but it was something I wanted to play with. Apparently you don’t need much to add a delicate fragrant taste to your cupcake.
I had purchased a bottle of agave nectar from a local organic bulk store but never used it… until late last night at around 10pm when I decided to bake (this happens often). So I dug up my copy of Vegan Cupcakes Take Over the World and made these (I de-Veganized them though). The flavour is familiar but I can’t place it: it’s very light and subtle but mingles perfectly with the frosting (also adopted from the same book).
The agave also makes the texture of the cake more moist (sorry for using that word). Also note, that these were baked at 325°F and not your usual 350°F.