Okay that email you got.. well, it was the result of a fat finger. I hit what I thought was shift, and it turned out to be enter, and those of you on my email list got a blog that was started a month ago and being edited tonight. Hope you enjoyed!
I have been super preoccupied over the last month with some exciting things, such as the prospect of being on television(fail), working with a caterer and event planner(tbd), and booking new client(s). I have also been planning our wedding, which is one of the most insane jobs I have ever undertaken. I never wanted a big wedding and all the exciting things that come with it, but that's what I'm planning because I am thoroughly wrapped up in the "once in a lifetime" mindset. Things I never thought I'd care about: flowers, colors, chair placement... yeah, they are important now. I have a lot going on this year and sadly, the blog took a back burner for a minute. But I'm baaack. For now!
I have been super preoccupied over the last month with some exciting things, such as the prospect of being on television(fail), working with a caterer and event planner(tbd), and booking new client(s). I have also been planning our wedding, which is one of the most insane jobs I have ever undertaken. I never wanted a big wedding and all the exciting things that come with it, but that's what I'm planning because I am thoroughly wrapped up in the "once in a lifetime" mindset. Things I never thought I'd care about: flowers, colors, chair placement... yeah, they are important now. I have a lot going on this year and sadly, the blog took a back burner for a minute. But I'm baaack. For now!
As I mentioned in my previous post, I made up my own recipe for red velvet cupcakes and they came out delarcious. I was very impressed with myself and cannot wait to make them again. Lots of people loved them and I got one piece of feedback suggesting they were chewy, and I'm excited to investigate this. I still think they were major winners.
The biggest undertaking of the month was when Willful visited and we did a test run of my wedding cake. 12", 10". 8". 6" alternating tiers of chocolate raspberry and lemon poppy seed... ohhh my (or as Edith would say, "such a white person's cake"). We ran out of buddacream and my decorating skillz we lacking, but the lemon curd Willful made for the lemon poppy seed tiers was to die for. She was elbow deep in lemons all day and it paid off.
To be completely honest, my lack of ability to smooth buttercream had me in a fit of rage, and I can remember clearly when Willful said, "I don't know what to say when you get like this." It remains one of Brad's favorite quotes of all time. Obviously, I "get like this" a lot.. I will admit it and it's not something I am proud of. So the fact that I had sane Willful and months of practice ahead of me made me feel so much better. I immediately did research on smoothing swiss meringue buttercream and tested out my skills the following weekend on a 12" round. The result: near perfection. I even took the opportunity to bake a less dense version of the lemon poppy seed cake and it came out great- and there weren't as many lemons involved! Score. The coworkers devoured both versions.. but again, they'll eat anything.
This past weekend I worked on a new strawberry cupcake recipe and it came out yumz. Fresh strawberries in the batter=longer baking time, but they come out moist and delicious. I had some swiss buddacream so I topped it with that, but I definitely believe cream cheese frosting is the way to go. Cream cheese frosting is the way to go on anything, though!
Next up: epic cupcake order and my baby chister's butterscotch birthday cake (in the same day!!)
Help.
To be completely honest, my lack of ability to smooth buttercream had me in a fit of rage, and I can remember clearly when Willful said, "I don't know what to say when you get like this." It remains one of Brad's favorite quotes of all time. Obviously, I "get like this" a lot.. I will admit it and it's not something I am proud of. So the fact that I had sane Willful and months of practice ahead of me made me feel so much better. I immediately did research on smoothing swiss meringue buttercream and tested out my skills the following weekend on a 12" round. The result: near perfection. I even took the opportunity to bake a less dense version of the lemon poppy seed cake and it came out great- and there weren't as many lemons involved! Score. The coworkers devoured both versions.. but again, they'll eat anything.
This past weekend I worked on a new strawberry cupcake recipe and it came out yumz. Fresh strawberries in the batter=longer baking time, but they come out moist and delicious. I had some swiss buddacream so I topped it with that, but I definitely believe cream cheese frosting is the way to go. Cream cheese frosting is the way to go on anything, though!
Next up: epic cupcake order and my baby chister's butterscotch birthday cake (in the same day!!)
Help.
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