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Using leftover cake to make a new creation, is something I learned about in the 80's. I worked for a coffee shop that did business with a local bakery. The bakery would bring in these amazing cheesecakes, velvet cakes, german chocolate cakes, pies of various types, and this one thing THEY called "mud cake."
I worked with a former baker. We told me that they would take over the day old sheet cakes, less the icing and place it into the mixer. They would mix one part of the old cakes with two parts batter and add in chocolate syrup to produce an ultra-moist devil's food cake.
India tree makes natural food colorings. I think it would make for a pretty expensive red velvet cake. Their red is made from beet juice and citric acid.
Thanks for the tip. That would be perfect for Tandoori Chicken. I'll have to try it out.
I love cupcakes, and wanted years ago to be a "cupcake master", lol. I adore that they're little personal cakes! And I know vanilla and chocolate and such are classics, but I appreciate the fun flavors more than anything. My favorites to make are strawberry lemonade and banana cream pie. I can't say I've ever had any gourmet cupcakes other than for a friends wedding though... I figure if I can make them, there's no use to spend so much money on them (especially when I hear none of them are that great).
Among the ten people who I had lunch with, they prefer to make and eat cupcakes as they are single portion. Who wants to make up a huge cake and throw half of it away.
True, although if you make a batch for two people, you can still run into that issue. But cupcakes are also super portable. We bought bakery cupcakes for my son's 1st birthday party in December. We had a few left over, so my husband took some in to work and they were gone in a flash. Much easier than trying to tote in half a cake and worry about finding a knife and cutting pieces.
Honestly, aside from my office baby shower, I can't remember the last shower or birthday party I went to that DIDN'T have cupcakes.
I went to Crumbs and thought, meh. It tasted like Duncan Hines. And the icing was way too sweet and abundant and I love icing and will finish it for people on wedding cakes.
Gourmet cupcakes in the Bay Area are way better. I had a smores cupcake from a food truck That was awesome. It had a graham cracker crust on the cupcake and toasted marshmallow icing, with come nice browning on top. It was amazing and totally worth my $3. And I won't be making one of those at home anytime soon.
They use far too much icing and cream to cover up a bland cake.
My mother or I (and I'm a college guy) can make a better cake. We start with a good flour (King Arthur), eggs, whole milk....not exactly freaking rocket science or exotic ingredients.
True, although if you make a batch for two people, you can still run into that issue. But cupcakes are also super portable. We bought bakery cupcakes for my son's 1st birthday party in December. We had a few left over, so my husband took some in to work and they were gone in a flash. Much easier than trying to tote in half a cake and worry about finding a knife and cutting pieces.
Honestly, aside from my office baby shower, I can't remember the last shower or birthday party I went to that DIDN'T have cupcakes.
Next birthday party or just sometime there will be a bunch of youngsters together, make your cupcakes in ice cream cones. Bake them just as you would in the paper cups, but with the cones you don't have the papers thrown down all over the place. Just eat the whole thing! And kids love them!
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