Thursday, December 17, 2009
Thursday, December 10, 2009
Tuesday, December 1, 2009
Thursday, November 5, 2009
Sunday, November 1, 2009
Thursday, October 15, 2009
Friday, October 2, 2009
(and it's not even holiday busy-ness yet)
Thursday, September 24, 2009
Friday, September 11, 2009
Wednesday, September 2, 2009
Tuesday, August 11, 2009
The "cake pull" practice dates back to the Victorian era and has remained popular in the South. Basically, a satin ribbon is tied to each sterling silver charm which is placed, never baked, in between layers of a cake. In our case, we simply placed the charms on the cupcake and carefully piped buttercream over it. The result was absolute bliss!
Wednesday, July 29, 2009
~ (and) 1 sweet note from Johnny
The unexpected can be so much fun!
Friday, July 17, 2009
I suspect that with 40 plus years of improved box mixes that include added chemicals designed to lengthen shelf life and keep food items from going rock-hard, much of our society has experienced ultra moist cakes so often that the experience of varied texture may seem foreign. A cake less than 'uber' moist may be unexpected and immediately rejected. Sound familiar?
So how does one ‘break on through to the other side’ and give all forms of cake density a chance?
The next time you are about to take a bite of an unfamiliar, but made from scratch, cake consider the ingredients that make up the cake. Remember, we're talking FROM SCRATCH here...no box or pre-packaged mixes. Box mixes will be moist because the market has the majority of our population pegged and is sticking with a formula that sells.
Consider our Red Velvet cupcake. This is, by far, one of our hottest selling and most requested flavors. There are many recipes for Red Velvet. The recipe I grew up with was my mother's and can be dated back at least 50 years. As much as I love baking a full size cake with her recipe, it is not the recipe I use for my Red Velvet cupcakes in our shop. I use a recipe that I found in Southern Living Magazine many years back. Red Velvet is traditionally a dense cake that contains cocoa and is topped with a cream cheese frosting. Unless requested in a preorder, we top our Red Velvet with our buttercream frosting. I won't go into its history here, but when made from scratch, this cake is a solid slice of yummmm!
If you have only experienced red velvet as a moist cake, then it is likely to have been a box mix cake or made from a batter that has been tweaked to satisfy a moist-cake-only palette. I would encourage you to step back about 80 years, before added chemicals were used to 'keep cake moist' and try a variety of different cakes. You can visit our shop, bake something up yourself, or talk Grams into baking a few cakes this holiday season.
Whether you prefer white cake to chocolate or cream cheese frosting to buttercream, I would encourage you to keep an open mind as you open your mouth for a bite of cake! =)
Saturday, July 4, 2009
Friday, June 26, 2009
It is always a treat when customers put The Cupcake Cottage on their list of 'places to take visitors' here in Fort Worth. Such was the case with 'Papa' when his darling grandson, Elias, brought him in for cupcakes. It seems this little guy speaks very highly of The Cupcake Cottage in his phone calls to Papa, who lives in Connecticut. I think Elias was thrilled to show the grands one of his favorite places! We are always thrilled to meet friends and family. =)
With summer comes many out-of-town visitors, and the season for Parker County Peaches and Fresh Blueberries! We introduced these flavors last summer and they are back for a couple of months. Keep an eye out for them on the Flavors page on our website. They are both refreshing and yummy!
Tuesday, June 16, 2009
Saturday, June 6, 2009
Thursday, May 28, 2009
Thursday, May 21, 2009
Jeff snapped this sweet pic of the lovely Jen while at the shop.
Checkout some of what keeps these two busy...you'll be impressed!
Monstrosity Foto Co., High School Caesar, Jen's Myspace
Our customers recognize the effort that goes into our baked-from-scratch cupcakes, no matter who they are or where they are from.
We have gotten to know so many people over our counter, and they have gotten to know us.
We get updates at Christmas time from some, invitations to gatherings, and even announcements of recent births. We learn of less joyful moments such as the loss of a loved one, or an unexpected diagnosis of a difficult illness. We have customers that keep us informed of marathons they are running, vacations they are taking and businesses they are starting.
I'm afraid time doesn't allow for networking via Facebook, Twitter or Text Message, maybe someday.
For now, we will continue to meet and greet our customers the old fashion way: over the counter!