Minis cooling down before being frosted
Tips assembled
Icing demo
Raw materials
Coconut cupcakes with coconut cream cheese frosting
Sour cream citrus poundcakelets with lemon glaze
Queen Mother's cake (flourless chocolate cupcakes with chocolate ganache)
Spiced carrot cupcakes with cream cheese icing
White wine cupcakes with white chocolate buttercream
The prettiest daisy!
6 comments:
Oh, those look divine!
I LOVE the flower...did you ice that one? Holy, talented batman!
I also love the icing mountains (swirls). Those look so elegant.
Were they delicious?
I wish! The daisy was made by our instructor.
All of them were so good. I want to get a mini muffin tin so I can make a million of those chocolate ones!
Ooooh, the chocolate ganache! And a WHITE WINE cupcake??? Sounds amazing!!!!
I love the word "poundcakelet." Adorable.
The white wine cupcake was less sweet than some of the others, so it really worked well with the sweeter buttercream.
You know, I'm not really a cake lover, but there is something about cupcakes that I just can't resist! They are so cute and sweet! I always think they are going to taste divine, and I even think they do taste better than big cake. Logically, I know that's not the case, but I can't shake it.
Cupcakes are all edge pieces; a piece of cake has only two yummy, crisp edges if you are lucky, but more likely one or fewer.
That's my theory (although I have to say the cuteness factor you mentioned is huge too!)
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