Yeah, so I am kinda busy to say the least right now. If you didn't know, I work in retail, so obviously, this is a really nutzo time for me. If I am not at work, I am procrastinating the 10000000 Christmas cards I need to write, or the other 10000 gifts I need to wrap, or fuming about my oven-which is currently broken.
Seriously, lets talk about how much it sucks that I don't have an operational oven. I am so lost without it. I'll go to the grocery store to get some things to make a new cupcake, or even bake some mahi, but, nope, can't do it.:oven is broken. Crap. Its like losing a limb-I think its there, it calls me to use it, but then won't turn on. Thank goodness I have great neighbors that don't mind me using theirs-it saved me with my 1st ever order....I would have looked SO bad if I wasn't able to make my 1st dozen!
Oh, and on that note, I got my first order for a dozen cupcakes. He was having a dinner party with rich foods, so he decided to go with a vanilla or yellow cupcake with buttercream icing. I was leery of buttercream, primarily because I haven't ever really been a fan of it...it tends to be oily and too sweet.
After some searching, I found 2 recipes for yellow/vanilla cakes, and a buttercream that was made differently than others I have made. I made the 1st yellow, and that was a cake recipe from Gale Gand, one of the most amazing pastry chefs ever. They turned out great, with a really spongy texture and light. Then I started the second, which comes from the favorite blog of mine, Chockylit, for a 3 vanilla cupcake. And this is when the oven stopped working....
So after freaking out for a bit, I asked the neighbors to let me use their oven, which they were so great to allow me to do so. By this point, the cupcakes sat out for about 15-25 minutes, and I was scared I had lost them...but after baking, some of the sugars in the batter had risen to the top, and when baked, created a crunchy top. I thought they tasted amazing, so I ended up giving my customer 6 of each kind, and he agreed-they were great!
As far as the icing was concerned, it was a buttercream like icing, made from a paste of cooked milk and flour, and then creamed butter and granulated sugar was added. It made it fluffy like a buttercream made with shortening, but without the oily-ness. All in all, I loved it. Definitely a keeper!
Pics will be added later of the cakes!
Posts
