The beginning of Fall is of my favourite times of the year (hey, September babies). It’s not too cold, you can still enjoy the outdoors and the scenery is beautiful.
To celebrate, I just wanted to share some fall inspired treats.
So red velvet hasn’t really been a favourite cupcake of mine. It HAS, however, been the second most requested. The number one spot belongs to nutella (obviously, nutella trumps all). But I couldn’t continue saying no. I had to give red velvet a chance.
A little background info – red velvet has never been my favourite mainly because the ones I’ve tasted have all tasted like food colouring to me (with the exception of one – too bad I forgot to ask where they were from. Boo.). Red velvet is supposed to be a moist chocolate cake that gets it red colouring from the reaction of vinegar and buttermilk. However, through its evolution, it became a really bright red cake full of food dye. Not my cup of tea.
Lucky for me (and my clients!), I found a recipe that tastes like red velvet should without all the food colouring. Score!
This past weekend, I had the pleasure of making wedding cupcakes for a friend of mine and her new husband. Now, I was a little anxious about making these cupcakes because, although I’ve made cupcakes for a wedding before, this bride wasn’t going to have a huge wedding cake in addition to the cupcakes. There was a smaller cake topper but other than that, these cupcakes were it. Needless to say, I wanted them to be perfect.
Perfect blank canvasses to work on.
The final product
I truly loved how these turned out and if the comments I heard while I was setting up was any indication, the happy couple did too.
Recently I received the largest order to date – 150 cupcakes, individually packaged, all topped with a logo. Needless to say, I was very busy, frantically baking in my little kitchen. It looked like a scene from a movie, flour all over the place, ingredients covering all countertops and tables. My little kitchen is not equipped for such orders but I made do. In the end, they turned out great! And I was able to used a new technique I learned using edible images. They looked so cool!
Thanks so much for the support, Toronto Rehab! I hope you enjoyed them!
I know Valentine’s Day has passed but it’s never to late to spread a little love. And blog about this years treats.
This year, I was asked to make some tasty Valentine’s Day cookies with two different themes. One was a more traditional “hearts” theme with some fashionable shoes thrown into the mix.
I was also asked to make some Valentine’s Day cupcakes. There was no theme discussed. I only promised to make the nice and “Valentine-y”.
I can’t believe it’s the end of August already. More than that, I can’t believe Baked for Good has been up and running for almost nine months now. I’m so grateful for the support that Baked for Good has been receiving. It’s really been quite overwhelming.
Since it’s been a while since my last post, I thought I’d share some pictures of what I’ve been up to since the last post.
I was asked by a friend to create these 21st Birthday Cookies for a young fashionista. Since I’m a total girly girl at heart, these cookies were so fun to make!
Next up, I was asked to make “Good Luck” cookies with no specific directions as to how the customer wanted them to look. I tried to look up ideas online and came across a bunch of images of horseshoe cookies or shamrocks. They looked great but had too much of a St. Patty’s day vibe. I came up with these “Good Luck” Stars and they were a hit!
I had a little bit of dough left and some extra icing to decorate so I had a little fun and created these little guys:
My aunt gifted me with a set of 30+ cookies cutters, most of which I have yet to use. I was dying to find an occasion to use these cute little elephants but when it comes to sugar cookies, do you really need an occasion? My answer is always NO, especially with a cookie this cute.
These little onesies made their way all the way to California to congratulate my cousin and his wife on their new baby.
Lastly, I found the recipe for these Maple Chocolate Chip Pancake Cupcakes on one of the blogs I visit regularly, www.kevinandamanda.com. I tried to resist them but this is proof that resistance is futile. I couldn’t get them out of my head and in the end, they were as good as I imagined.
“It has been said that something as small as the flutter of a butterfly’s wing can ultimately cause a typhoon halfway around the world.” – Chaos Theory
I know this website is dedicated to all things baked but last night I watched a video that I can’t get out of my head. It was so moving that I watched it a few more times today and decided to share it with you here.
If you have some time to spare, please watch it.
Then head over to http://s3.amazonaws.com/kony2012/kony-4.html and sign the pledge. It takes mere minutes and you can help stop one of the world’s worst war criminal. All children are entitled to a childhood full of dreams and innocence. Here’s hoping future children will have a fighting chance.
Now for a little sweetness, ladies and gentlemen, Rolo Cupcakes.
I happen to know some really great people who just seem to want to donate money to Baked for Good without care or preference for what they receive in return. For people like that (which is just about everyone who’s ordered from Baked for Good), I like to make things extra special. I searched high and low for something good enough and decided on these bad boys. The cupcake is not only light and chocolate-y but the buttercream is also to die for.
So for the do-gooder that will be receiving these tomorrow and for all who have supported Baked for Good so far, thanks a million! Truly.