I love fall. The weather is perfect – crisp mornings lead to warm afternoons and chilly nights. You have the chance to wear the cutest clothes of the season. Who doesn’t love layering tights, knee high socks, circle skirts, scarves, and sweaters? And can we talk about fall food? You never get the chance to eat cranberries, candied nuts, or pumpkin any other time of the year! Continue reading Brown Butter Pumpkin Cupcakes
Cream cheese frosting is the most delicious frosting, tart, sweet, and wonderful frosting that was ever invented on this planet. It’s my favorite, and it’s so versatile and it goes well with ANYTHING. I used to only make cream cheese frosting, until some friends of mine grew sick and tired of it. But me? Please, I will never get sick and tired of cream cheese frosting. Continue reading Cream Cheese Frosting
Red Velvet was the first flavor of cake that I fell in love with. It’s unique chocolate-y, slightly tart flavor and vivid red color makes it unique against all other cakes. For those of you who aren’t familiar with red velvet, let me break it down for you. It’s a vanilla base cake, with just a touch of coco and tastes delightfully tangy and sweet. It’s dense and moist crumb yields an incredible velvet texture. Red velvet isn’t just vanilla, or isn’t just chocolate; it’s a wonderful combination of both. Continue reading Classic Red Velvet Cupcakes
As many of you hopefully know, I’m currently running my own small baking business, Krimi Sweets, for an Innovation Project for my English class. In short, this is a very small baking business that’s feeding the needs of sweets tooths all over my high school campus. I’ve always had a dream of running my own cute cupcakery when I was older, and this project was the perfect opportunity to make my dream come alive. Continue reading RE:Framed: The Krimi Sweetastic Update (I tried to be punny with the title)
Ever since I found out about the sweet world of baking, it’s like a night light shined in my life. I found that the most frustrating thing about life itself is that I have practically no control over anything. But with baking, I am finally in control of what goes in and out and I can dictate exactly what I want to happen. I feel at ease when I bake, and more importantly, I feel myself and calm.
“They are more to me than life, these voices, they are more than motherliness and more than fear; they are the strongest, most comforting thing there is anywhere: they are the voices of my comrades.” -Paul Baumer, All Quiet on the Western Front Continue reading RE:Framed: My (Baking) Comrades
Some of the best things I’ve made in the kitchen are made of ingredients I already have in my pantry that I just spontaneously throw in to whatever I’m making for a delicious dish or dessert. Sometimes, I’ll make a yummy trifle with some leftover cake I have lying around the house. Speaking of leftover cake, cake pops are great made with leftover cake and frosting. (If you happen to have any) It’s taking what you already have and making it into something greater. A lot of times, recipes call for ingredients that I have no idea where to buy or if they even exist where I live. Thankfully, for Google, there are some substitutions that I think make an even better product. Continue reading RE:Framed: Uses for Leftover Cake
In defense of many bakers out there who think that they have to make over the top designs for their cupcakes, they kind of have to. Because people don’t like simple. People like complicated, people like crazy. For some reason, people just don’t seem to like flat frosted cupcakes, despite their rising popularity across many gourmet bakeries. Continue reading Flat Top Cupcakes Rant
These roses are the cutest things that can be put atop a red velvet cupcake. For fondant beginners or just for those who want a new varieties of decorations on their cupcake, this is great. It’s super easy, quick, and really fun to make. Continue reading DIY Fondant Roses
Cupcake Wars is a sweet genius that’s one of my favorite T.V. shows. For those of you who aren’t familiar with it, it’s a cupcake competition on Food Network. The show is hosted by Justin William and is judged by Candace Nelson, owner of Sprinkle’s Cupcakes, Florian Bellanger, executive French Pastry Chef.
Contestants must send audition videos to enter to compete in the Cupcake Arena. A 3rd judge judge is a guest rotated through each episode, and is associated with the event where the winning cupcakes will be served. Each team consists of a cupcake chef, and an assistant sous chef. Winners receive 10,000 dollars and trip to the event where the winning cupcakes are displayed. Continue reading RE:Framed: Comradeship, of the Cupcake Wars Variety