mini cupcakes for akm, full-sized for the autumn fest at the 01/02 autumn fest at the lord's new church. can't do 1st friday in hatboro, because john is artist-on-duty at phillips' mill. thrilled to be doing something for akm (have waited decades for the clubs to ask for my help) & excited about actually MAKING MONEY at the autumn fest.
it's lovely & sweetly supportive to do all the benefits, but there's something soul-satisfying about actually be benefiting myself from my labors!
Wednesday, September 29, 2010
Sunday, September 26, 2010
THE BID
The BID has become a much-anticipated tradition at my high school's homecoming weekend - a great party teamed with an exciting auction. Here's a peek at what I'll be submitting for bid this year:
Delectable of the Week
From next Tuesday to the end of the year, Deev pledges to deliver a baker’s dozen of the featured Delectable of the Week from CUPCAKEcalifragilistic! to the ANC or BACNC dorm student you designate as pamperee. Chocolate Raspberry Cordial or Vanilla/Vanilla mini cupcakes? Utterly Indulgent Shortbread or All-American Oatmeal-Raisin Cookies? Or will it be who-knows-what wondrous goodie? All will be revealed to the lucky student before the BA POST tells the rest of the world. Deev will even send the lucky guy or gal back home for the holidays with Christmas cookies! The fun begins with tonight’s sampler ~ Bunnylishish Carrot Cake with Cream Cheese, Chocolate Raspberry Cordial, Vanilla/Vanilla & Triple Lemon mini cupcakes.
Minimum bid on this bodacious bit of weekly pampering? $165
Delectable of the Week
From next Tuesday to the end of the year, Deev pledges to deliver a baker’s dozen of the featured Delectable of the Week from CUPCAKEcalifragilistic! to the ANC or BACNC dorm student you designate as pamperee. Chocolate Raspberry Cordial or Vanilla/Vanilla mini cupcakes? Utterly Indulgent Shortbread or All-American Oatmeal-Raisin Cookies? Or will it be who-knows-what wondrous goodie? All will be revealed to the lucky student before the BA POST tells the rest of the world. Deev will even send the lucky guy or gal back home for the holidays with Christmas cookies! The fun begins with tonight’s sampler ~ Bunnylishish Carrot Cake with Cream Cheese, Chocolate Raspberry Cordial, Vanilla/Vanilla & Triple Lemon mini cupcakes.
Minimum bid on this bodacious bit of weekly pampering? $165
Saturday, September 25, 2010
All I do, the whole day through...
...is dream of cupcakes. And when I'm at events, inevitably find myself thinking, "Wouldn't this swell event be even sweller with a well-stocked tier of my minis?" And am usually spot on!
Case in point ~ ~ last night's opening Artist's Reception at Phillips Mill. Company was excellent, food was toothsome with cheeses & crackers, along with small plates of pasta, a wonderful corn pudding & pulled pork - all delectably savory.
How much even more wonderful if there had been a sweet table laden with a selection of my sophisticated minis ~ triple lemon, vanilla on vanilla, choc raspberry cordial, carrot, deep fudge with cafe au lait frosting.
Perfection, thy name is CUPCAKE!
Case in point ~ ~ last night's opening Artist's Reception at Phillips Mill. Company was excellent, food was toothsome with cheeses & crackers, along with small plates of pasta, a wonderful corn pudding & pulled pork - all delectably savory.
How much even more wonderful if there had been a sweet table laden with a selection of my sophisticated minis ~ triple lemon, vanilla on vanilla, choc raspberry cordial, carrot, deep fudge with cafe au lait frosting.
Perfection, thy name is CUPCAKE!
Thursday, September 23, 2010
What? No cupcakes this weekend?
Yep, no events over next few days. Does that mean that I'll put in some baking time whipping up delectables for Glenn & Stuart Halls???
Big cupcakey doings NEXT weekend, with 1st Friday/Hatboro followed right quick by the Lord's New Church 5th Annual Autumn Fest!
Big cupcakey doings NEXT weekend, with 1st Friday/Hatboro followed right quick by the Lord's New Church 5th Annual Autumn Fest!
Monday, September 20, 2010
Carrot Cake Cupcakes welcome Autumn!
Literally. John & I are taking a flight of minis carrot cake (C.C.) cupcakes to Shannon & Jason's annual "Welcome Vernal Equinox" party this Wednesday.
What is it about carrot cake that smacks of autumn? Mayhaps the spicy flavor echoes the Spice Wafers that are our first hint that fall is on its way, the season building through pumpkin pie before flipping into the full-court press of dark, dense, delightful gingerbread boys. Whatever, I love making carrot cake as summer ends & autumn arrives at our doorstep.
How perfect that I had the fun of making a super duper carrot cake for the bridal shower of a longtime friend's grandson's fiancee (quite the mouthful!). Got me on a carrot cake jag, whipping up a batch for BACNC students & staff, for my Glenn Hall gals & now for S & J!
Delectable of the Week!
Oh, and C.C. Cupcakes are the current CUPCAKEcalifragilistic! delectable of the week. Ah, how luxurious to linger over the spicy base cake, gorged with raisins, crushed pineapple, coconut & pecans (optional), iced with uber rich cream cheese frosting & dusted with toasted coconut. Traditional size ~ $14 per dozen; minis ~ $7 per doz. And each bite echoes, "So worth every penny!"
Yes, I can mail to "away" students (send cupcakes "nude" with a jar of frosting) ~ cost of the cupcakes, plus shipping & handling!!
To order or for more information, contact AuntDeev@aol.com - include CUPCAKES in subject line!
What is it about carrot cake that smacks of autumn? Mayhaps the spicy flavor echoes the Spice Wafers that are our first hint that fall is on its way, the season building through pumpkin pie before flipping into the full-court press of dark, dense, delightful gingerbread boys. Whatever, I love making carrot cake as summer ends & autumn arrives at our doorstep.
How perfect that I had the fun of making a super duper carrot cake for the bridal shower of a longtime friend's grandson's fiancee (quite the mouthful!). Got me on a carrot cake jag, whipping up a batch for BACNC students & staff, for my Glenn Hall gals & now for S & J!
Delectable of the Week!
Oh, and C.C. Cupcakes are the current CUPCAKEcalifragilistic! delectable of the week. Ah, how luxurious to linger over the spicy base cake, gorged with raisins, crushed pineapple, coconut & pecans (optional), iced with uber rich cream cheese frosting & dusted with toasted coconut. Traditional size ~ $14 per dozen; minis ~ $7 per doz. And each bite echoes, "So worth every penny!"
Yes, I can mail to "away" students (send cupcakes "nude" with a jar of frosting) ~ cost of the cupcakes, plus shipping & handling!!
To order or for more information, contact AuntDeev@aol.com - include CUPCAKES in subject line!
Saturday, September 18, 2010
Pictures!
What fun to share pictures of cupcaking fun! Who knew a little thing like a cupcake could bring so much pleasure to so many?
Friday, September 17, 2010
Plotting
My three Glenn Hall gals - can't believe I only have three - gave the green light for the occasional delectable morsels. Moms ~ cool your jets. Am not going to tempt them with all manner of yummy nibblings, but it is nice to know that I can drop off the occasional trio or quartet of minis, oatmeal raisin cookies with a tea bag, bottle of green tea & a sugar cookie.
Cupcakes are such joyful goodies. Looking forward to taking them to BACNC this a.m. (between dropping John off at work & picking up an older friend for breakfast). Cupcakes shout FUN!
Cupcakes are such joyful goodies. Looking forward to taking them to BACNC this a.m. (between dropping John off at work & picking up an older friend for breakfast). Cupcakes shout FUN!
Thursday, September 16, 2010
minis make for max coverage
Have three (3) containers of minis - carrot cake, deep chocolate with vanilla frosting, vanilla with classic chocolate frosting - to trek up to Bryn Athyn College tomorrow. With so many new buildings on campus, without a ONE centralized location to leave something, making a lot of the littles & placing throughout Pendleton Hall & the Doering Science Center makes sense.
Still can't believe that "my" kindergartners are now college freshmen!
Still can't believe that "my" kindergartners are now college freshmen!
Wednesday, September 15, 2010
Carrot Cake - Sept's Recipe of the Month
Back in the swing - here's September's Recipe of the Month, an easy yet delectable doctored Carrot Cake made utterly decadent with classic (uber artery-clogging) filling & frosting:
Doctored CARROT CAKE
1 box of carrot cake mix (far & away, I prefer Betty Crocker to any other)
1 stick of butter, room temperature
3 eggs (out of fridge 15-30 minutes)
3/4 cup of milk
1 tsp vanilla
1/2 cup of raisins
1 small can of crushed pineapples with juice thoroughly drained off
a handful of flaked/shredded coconut
1/2 cup of pecans (or omit the nuts & add another handful of coconut)
Mix the cake mix, butter, eggs, milk and vanilla for about 2 mins. Gently fold in remaining ingredients just until fully blended. Bake according to box instructions.
PECAN CREAM FILLING
1-1/2 cups sugar
1/4 cup flour
3/4 tsp. salt
1-1/2 cups heavy cream
3/4 cup unsalted butter (premium, please; NEVER margarine)
1-1/4 cups chopped pecans (or substitute coconut)
2 tsp. vanilla
In a heavy saucepan, blend well the flour, sugar and salt. Gradually stir in the cream. Add the butter. Cook and stir the mixture over a low heat until the butter has melted, then let simmer for 20-30 minutes until golden brown in color, stirring occasionally. Cool to lukewarm. Stir in the nuts and vanilla. Let cool and refrigerate, preferably overnight. If too thick to spread, bring to room temperature before using.
CREAM CHEESE FROSTING
8 oz. soft unsalted butter, room temperature (remember - never margarine!)
8 oz. premium cream cheese, softened (NOT soft or whipped cream cheese)
1 box (1 lb.) powdered sugar
1 tsp. vanilla extract
Cream the butter well. Add the cream cheese and beat until blended. Sift in the sugar and add the vanilla. If it is too soft to spread, chill a bit. Chill if not using immediately, but bring to room temperature before spreading.
Please note - with filling & frosting, using the best possible ingredients really does make a difference between okay & WOW. Your decision.
Assembly:
Preheat oven to 300°F. Spread the coconut on a baking sheet and bake for 10-15 minutes until it colors lightly. Toss the coconut occasionally while it is baking so that it browns evenly. Cool completely. Have the filling and the frosting at a spreadable consistency. s. Spread the filling between the layers. Spread the frosting over the top and sides. Pat the coconut onto the sides of the cake.
My John LOVES these - have to make sure he doesn't decimate the ones I bake for my ANC Deevsters or Bryn Athyn College!!
TIPS:
CHEATER'S FROSTING: If in a pinch, can ice with a container of Betty Crocker's Cream Cheese frosting (the only brand I've tried that somewhat resembles homemade; others taste like high-grade vanilla). Have at least two cans, as you want to be generous with your filling. If you are doing shells along the top and/or bottom, will need a 3rd container. Good for shells, not for more detailed decoration.
IF YOU'RE MAKING CUPCAKES: The batter doesn't rise as much as regular batter, due to the additional ingredients; the first time you make the recipe, bake one (1) cupcake to get a feel for how much to fill each cupcake tin.
CUTE CARROT DECORATION, especially good with cupcakes: Tint some frosting deep orange, some green. Pipe a shell heart with the orange, with some green "leaves" coming out from the top.
In case you didn't know, coconut isn't actually a nut; it can usually be eaten by people with nut allergies!
Doctored CARROT CAKE
1 box of carrot cake mix (far & away, I prefer Betty Crocker to any other)
1 stick of butter, room temperature
3 eggs (out of fridge 15-30 minutes)
3/4 cup of milk
1 tsp vanilla
1/2 cup of raisins
1 small can of crushed pineapples with juice thoroughly drained off
a handful of flaked/shredded coconut
1/2 cup of pecans (or omit the nuts & add another handful of coconut)
Mix the cake mix, butter, eggs, milk and vanilla for about 2 mins. Gently fold in remaining ingredients just until fully blended. Bake according to box instructions.
PECAN CREAM FILLING
1-1/2 cups sugar
1/4 cup flour
3/4 tsp. salt
1-1/2 cups heavy cream
3/4 cup unsalted butter (premium, please; NEVER margarine)
1-1/4 cups chopped pecans (or substitute coconut)
2 tsp. vanilla
In a heavy saucepan, blend well the flour, sugar and salt. Gradually stir in the cream. Add the butter. Cook and stir the mixture over a low heat until the butter has melted, then let simmer for 20-30 minutes until golden brown in color, stirring occasionally. Cool to lukewarm. Stir in the nuts and vanilla. Let cool and refrigerate, preferably overnight. If too thick to spread, bring to room temperature before using.
CREAM CHEESE FROSTING
8 oz. soft unsalted butter, room temperature (remember - never margarine!)
8 oz. premium cream cheese, softened (NOT soft or whipped cream cheese)
1 box (1 lb.) powdered sugar
1 tsp. vanilla extract
Cream the butter well. Add the cream cheese and beat until blended. Sift in the sugar and add the vanilla. If it is too soft to spread, chill a bit. Chill if not using immediately, but bring to room temperature before spreading.
Please note - with filling & frosting, using the best possible ingredients really does make a difference between okay & WOW. Your decision.
Assembly:
Preheat oven to 300°F. Spread the coconut on a baking sheet and bake for 10-15 minutes until it colors lightly. Toss the coconut occasionally while it is baking so that it browns evenly. Cool completely. Have the filling and the frosting at a spreadable consistency. s. Spread the filling between the layers. Spread the frosting over the top and sides. Pat the coconut onto the sides of the cake.
My John LOVES these - have to make sure he doesn't decimate the ones I bake for my ANC Deevsters or Bryn Athyn College!!
TIPS:
CHEATER'S FROSTING: If in a pinch, can ice with a container of Betty Crocker's Cream Cheese frosting (the only brand I've tried that somewhat resembles homemade; others taste like high-grade vanilla). Have at least two cans, as you want to be generous with your filling. If you are doing shells along the top and/or bottom, will need a 3rd container. Good for shells, not for more detailed decoration.
IF YOU'RE MAKING CUPCAKES: The batter doesn't rise as much as regular batter, due to the additional ingredients; the first time you make the recipe, bake one (1) cupcake to get a feel for how much to fill each cupcake tin.
CUTE CARROT DECORATION, especially good with cupcakes: Tint some frosting deep orange, some green. Pipe a shell heart with the orange, with some green "leaves" coming out from the top.
In case you didn't know, coconut isn't actually a nut; it can usually be eaten by people with nut allergies!
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