Sunday, April 25, 2010

What's New, Cupcake?

I'm sorry for neglecting ya'll; my blogging energy has been focused on my wedding blog lately.

Over Easter, I received a new book to add to my cupcake library. Check it out:

What's New, Cupcake? is from the same people that created Hello, Cupcake! Unlike my previous book, Martha Stewart's Cupcakes, whose focus is on recipes, this series is all about presentation. There are a ton of tricks using candy, nuts, donuts, twinkies, and etc. for decoration.

How perfect would these projects be for Mother's Day? The mums are made from marshmallows and licorice. The flower pot makes use of a handful of different cookies, Runts, jelly beans, Froot Loops, M&M's, pretzel sticks, and coconut. Now that's just crazy talk! 

Thanks Mom and Buddy for another awesome present! 

Monday, April 19, 2010


Delightful Cakery has joined the Facebook community! Stop by and become a fan.

Tuesday, April 6, 2010

Happy Birthday! (or would it be Blog-iversary?)

Delightful Cakery is a year old today! Whooohooo! Can you believe it's been a year already?

Sunday, April 4, 2010


No, not like a cow. I'm talking about brand for product or services. Look up. What do you think? I've been meaning to punch it up a bit and make it vibrant and fun. The last logo I had was OK, but it didn't make me say "ooo-ooooh!"

Here's the first logo to jog your memory:

Now let's look at the branding in action shall we?

Labels printed and ready to rock n' roll.

Cupcakes packaged and ready to be delivered to my guinea pigs, Brendan and Carolyn.

I need to work on my packaging next. There's a lot going on with the cupcakes on the box, my label, and the bakers twine. As cute as the box is, I think I'm going to move to plain ones, either plain white or plain kraft boxes with the window.

What are your thoughts on the new logo?

Friday, April 2, 2010

Taste the Rainbow

*Recipe updated on 11/10/2010.

How awesome is that? Here are a few of the responses I received from my friends:

"Did you have to kill a Smurf to make it?"
"Cool!!! I love the purple centers."
"Wow I think I just licked the computer screan so see if I could taste it!! how did you do that?? my girls would think that was so cool."

I saw the photo below on a wedding blog that I follow and  was completely inspired to make it, but in cupcake form. For some reason, I thought that it would be easier to make cupcakes, but after making them twice now, I think the cake version might be easier to make. But it might just be a wash since cupcakes are probably a lot easier to frost.

Here is my semi-homemade recipe:
1 Box of white cake mix (Betty crocker will result in a thinner batter, Pillsbury yields a thicker batter, but both give the same end result)
Gel food color

Sift cake mix to remove all lumps. This will ensure that the color is evenly distributed. Follow cake mix instructions on the back of the box. Distribute the cake mix evenly among bowls. The first time I tried this, I was very adamant about having all seven colors: ROYGBIV! Next I used toothpicks dipped in the gel to color the batter. I used gel color for two reasons, 1) because that's what I have, and 2) other people's research has shown that gel colors will give you much more vivid colors. Mix colors into the batter evenly. It might take awhile to get the shade you want, so be patient. Drop batter into lined cupcake pans one spoonful at a time. Following baking instructions on the box.

Lemon Zest Buttercream (you'll need to double it to have enough frosting for 24 cupcakes):
1/2 c egg whites
dash of salt
1 c sugar (I usually put in just a touch less)
18 tbsn butter (room temp) (can be reduced to 12 tbsn, but your kitchen must be cool)
zest of 1 small lemon (can be adjusted to taste: 1 tsp for just a hint of citrus)

Continually wisk eggs, salt, and sugar over a double boiler until sugar is completely disovled, but eggs are not cooked. Transfer mixture to a mixer and mix with a wisk attachment until shiny and peaks are stiff. Change to a paddle attachment and mix in butter at a low speed, couple table spoons at a time. Once all the butter has been added, mix on medium-high until mixed. If frosting looks like its separating and watery, it's OK, just continue beating until it comes together. Mix in lemon zest.

Let me know how this turns out for you!


After visiting a potential wedding venue, we were on a mission to find a Starbucks. There are no Starbucks in the vicinity of the venue so we had to go a few towns over. We ended up in a cute neighborhood of Lexington, MA. While exploring, we stumbled upon Cake. I have to give Jake credit for finding it.

There's no way that you can show me a cupcake joint and not expect me to walk away with at least 2 cupcakes. We ended up with 1 standard sized cupcake and 4 mini cupcakes: 
  • Peanut Butter - chocolate cake iced in a peanut butter butter cream and garnished with a reese's peanut butter cup
  • Mocha Express - Bittersweet chocolate cake iced in a cappuccino buttercream and garnished with a mocha espresso bean
  • Black Tie Affair Sweet vanilla bean cake filled with our own pastry cream and dressed in ganache
  • Red Carpet - Smooth, deep red velvet cake laid out with a decadent cream cheese icing
Sorry, we completely forgot to take pictures before we devoured them. Overall, the cupcakes were pretty tasty in terms of flavor. The cake part was a bit dried out, probably because they were mini cakes and had been sitting in their fridge all day (and sat in our fridge for additional time). The frosting wasn't bad. They use American buttercream (butter and powerdered sugar), but it wasn't overly sweet. A definite plus in my book.