Showing posts with label cupcakes. Show all posts
Showing posts with label cupcakes. Show all posts

Monday, June 8, 2009

Kiss My Bundt Bakery Has Classes!


You know all about the national, if not international, cupcake craze, I'm sure. But individual-sized gourmet, creative treats are also found in the form of donuts and even mini bundt cakes! Sadly, I live 400 miles from my new obsession, Psycho Donuts in Campbell, CA. But fortunately I live just around the corner from Kiss My Bundt Bakery in Los Angeles! And these treats look, smell, and taste amazing.


Kiss My Bundt Bakery sells bundts in mini, a-little-larger-than-mini, and full size. The price is right, too, at $2.50, $4.50, and $32 respectively. Among the many flavors are:
  • 7-Up Pound Cake
  • Bailey's Irish Cream Cake
  • Chocolate Cabernet Aphrodisiac Cake
  • Chocolate Mint Cake
  • Sticky Toffee Pudding Cake
  • Strawberry Lemonade Cake
  • Red Velvet Cake
  • Peanut Butter Bundt Cake
  • Pineapple Upside Down Cake
  • Pina Colada Cake
  • and a LOT more!!!


But besides going to the bakery and purchasing a treat for now or later, Kiss My Bundt Bakery also hosts baking classes and tasting sessions! I am dying at the thought of this! Isn't it every sweet tooth's dream to go behind the glass display cases at a bakery and be able to work in the kitchen there? I want to see where the magic happens!


Currently, I am aware of four events you should check out:

Remember the scene from My Big Fat Greek Wedding that, in my opinion, reintroduced bundts to today's generation? Here ya go...



And for true bundt-a-holics, follow Kiss My Bundt Bakery on Twitter at @KissMyBundt.

The Details:
Kiss My Bundt Bakery
8104 West 3rd Street
Los Angeles, CA 90048
Cross Street: Crescent Heights Blvd.
Phone: (323) 655-0559

Wednesday, April 1, 2009

Winners Announced for the 2009 L.A. Cupcake Challenge

The baker behind Sugar Jones holding up her Award-Winning Blackberries and Cream Cupcake.

Let's put a stop to the anticipation. In case you've been checking back to see who won the 2009 L.A. Cupcake Challenge on Sunday, the results are finally in. There were two categories - Traditional (you know, your red velvets, chocolates, vanillas, etc...) and Original (the more exotic, creative, unexpected flavors). An Overall Winner was also selected.

So without further ado...

Best Traditional
1st: Susie Cakes: Red Velvet
2nd: Two Parts Sugar: Raspberry Red Velvet
3rd: Blue Cupcake: Chocolate

Best Original
1st: Polkatots: Dulce De Leche
2nd: Sugar Jones: Blackberries and Cream
3rd: Southern Girl: Sweet Potato Pie

Best Overall
1st: Polkatots: Dulce De Leche
2nd: Sugar Jones: Blackberries and Cream
3rd: Sugar Jones: Casanova's Kiss

As you can see, Sugar Jones impressively won 2nd place for her original Blackberries and Cream cupcake, and then took home 2nd and 3rd place overall! I'm very excited to see Blue Cupcake made it to 3rd place in Best Traditional because I thought the quality of her cupcake to be outstanding and I was hoping the rest of the voters felt the same way. Polkatots's Dulce De Leche was certainly the talk of the room on Sunday; so many people came up to me and asked if I had tried that one yet because it was going to be a surefire winner. Those are some smart tasters, predicting the future like that! Southern Girl's Sweet Potato Pie was another I enjoyed, and there was nothing at all similar to it of the dozens of cupcake flavors submitted to the Challenge.

Southern Girl's Award-Winning Sweet Potato Pie

I am sad not to see a couple of my personal favorites on these winner lists, such as the Pineapple-Upside-Down cupcake from Susie Cakes or Buttercake Bakery's Chocolate, but I'm also not shocked and appalled by any of the winners, and I admit there were definitely a few cupcakes entered on Sunday that did not do anything for me and frankly, would have offended me and my taste buds if they had won.

Blue Cupcake's Award-Winning Chocolate

Congratulations to all the winners! Heck, congratulations to all who entered at all. I can't even imagine making HUNDREDS of identical cupcakes, keeping both flavor and presentation consistent, then lugging them in a vehicle to the event, setting up a display, and maintaining a smile as people (including myself) piggied their way from booth to booth. A lot was asked of you bakers, and I don't take any of it for granted!

So when is the 2010 L.A. Cupcake Challenge? :-)

Monday, March 30, 2009

2009 L.A. Cupcake Challenge Leaves a Pleasing Aftertaste

Delilah Bakery

The much hyped 2009 L.A. Cupcake Challenge sponsored by Nesquik happened yesterday and in two words: 5 stars. I had so much fun. And not just because I brought a whole posse with me. My mom flew in for the weekend, my sister and her fiance attended, my first cousin and her boyfriend, and a bunch of friends and coworkers.

Part of the ballot

My coworker's shoe

It took place at the Renaissance Hollywood Hotel in Hollywood, a perfect venue for the occasion. There was plenty of space to roam and sit and the cupcake booths lined the perimeter of the ballroom. The Nesquik bunny was there, posing for photos and handing out regular and mini sized versions of Chocolate and Strawberry Milk. A photobooth was stationed at one corner of the room allowing for unlimited corny photos with friends to be taken.

My sister Beth and me with the Nesquik Bunny

Flavor Feelings

I attended last year's Cupcake Challenge and learned a few things to make this year's experience more enjoyable (which seems hard to do when last year's was awesome). Namely, I learned not to eat whole cupcakes if I wanted to make it through all 37 flavors. And as a judge this year, I felt it my responsibility to try every single cupcake if my vote was going to be fair. Slow and steady wins the race. I was there the entire 3 hours in order to eat so many sweets. But I did it.

And on top of that, I broke my own rule: I fell in love with two cupcakes and ate the entire darned things, not sparing the tiniest crumb. The first time that happened, it was for Susie Cakes' Pineapple Upside Down Cake, and the second time, it was for Buttercake Bakery's Chocolate.

Susie Cakes Pineapple Upside Down - out of this world!

Buttercake Bakery Chocolate - again, out of this world!

While those were the only two cupcakes I gobbled up completely, there were plenty of others that caught my attention...The Lavender cupcake from Melli Belli was wonderfully moist and full of lavender flavor. The Coconut cupcake from Blue Cupcake made me want to order a full-sized 9 or 10-inch round layer cake for my next party. And the Chocolate Dipped Strawberry from Charmed Cupcakes had a perfect crumb, a strong chocolate flavor, and yummy pieces of strawberry in the cake, not to mention an attractive presentation with star-shaped chocolate candies stuck into the frosting. Miss Priss Cupcakes had an excellent banana chocolate chip cupcake named Monkey Bites and was, in my opinion, one of the prettiest ones to look at. Oinkster/Boho's Chocolate Bread Pudding was certainly memorable, though denser than I'm used to for a cupcake. As for booth decor, I was really impressed with Delilah Bakery's outdoor garden motif. All in all, it was an amazing afternoon of cupcake overload.

Melli Belli Lavender and Gingerbread cupcakes

Blue Cupcake Coconut and Chocolate cupcakes

Blue Cupcake Coconut cupcake display

Sugar Jones Blackberries & Cream

Miss Priss Cupcakes Monkey Bites

Two Parts Sugar Raspberry Red Velvet

Hotcakes Bakes Strawberry Cupcakes

Oinkster/Boho Chocolate Bread Pudding

Charmed Cupcakes Chocolate Dipped Strawberry and Red Velvet

Another important lesson I learned from last year is that bringing Tupperware is a VERY good idea. Many of the booths had leftover cupcakes at the end of the event and were happy to fill your boxes and bags if you had them. Plus, it's such a shame to throw out half of a wonderful cupcake simply because you can't eat 37 full cupcakes in one sitting. So Wise Marni brought a container this year and saved halfsies and a few more wholes for the road. I'll need a week to recover from the sugar coma, but then I'm sure I'll be able to dig right in.

Someone's makeshift "Tupperware" filled with whole cupcakes

Hats off to another successful Cupcake Challenge. It was well organized and the quality and range of bakeries was impressive. It's no wonder the place was packed, tickets were sold out, and blogs and news organizations spotlighted the event.

One of many trips to the booths

Judge's Wardrobe

In my last blog post, I asked you if it would be ok for me to wear the same shirt as I wore last year. The shirt read, "Make Cupcakes Not War." Many of you said it would be just fine and I was all set to wear it again, but with some time to spare hours before the Cupcake Challenge, I decided to return to Johnny Cupcakes on Melrose in West Hollywood and find myself a new wardrobe.

First of all, I decided on a really fun one - no words this time, just an image of stemmed flowers but with cupcakes as blossoms. I'm glad I decided to change shirts; I spotted a handful of people at the event with my last year's shirt.

Also, I can't get over how FUN this t-shirt store is! The place is decorated like a bakery, even though there's nothing edible inside. Glass display cases show off t-shirts, and retro ovens line the walls and randomly open so fake steam can blow out. You have got to visit their store sometime, and at the very least, visit their cool website designed to be an oven. I'm hooked on Johnny Cupcakes and will probably end up there again for a 2010 L.A. Cupcake Challenge costume change. :-)

Johnny Cupcakes store on Melrose in West Hollywood

Retro ovens on the wall at Johnny Cupcakes open randomly and let fake steam out!

**Note: Because votes could be submitted up until the very end of the event, winners were not announced at the event. They will be tallied and announced soon, but you're going to have to wait!

**Update: Winners have been announced! See my next blog post.

Friday, March 27, 2009

This L.A. Cupcake Challenge Judge Doesn't Know What to Wear!


Last year, May 18, 2008 to be exact, I attended the L.A. Cupcake Challenge. It was an amazing experience, delicious, sickening, and fun all at once. And I reported on the day in this very blog.

Well this year, I'm headed back, but I'm wearing a different hat. Ok technically I didn't wear a hat last year. But what I mean is, I'm a judge! The 2009 L.A. Cupcake Challenge, sponsored by Nesquik, is happening this Sunday, March 29.

But before that day arrives, where I will taste 34 cupcakes from 19 bakeries across the land and schmooze with the most discriminating of taste buds, I need your advice. I have but one question for you:
Can I pull off wearing the same shirt as last year? The shirt reads "Make Cupcakes Not War." The message will always be in fashion, but is wearing it two years in a row a faux pas? Let me know in the comments!

Tuesday, March 17, 2009

Pinch Me! Sweet Pea Cupcakes


Happy St. Patrick's Day!

And on such an occasion, all things must be green. I spent the last few days looking for baked goods I could dye green, but when my friend Crystal reminded me of a cupcake in the Vanilla Garlic blog that featured an unconventional ingredient, one that just so happens to be naturally green, I knew what this year's St. Patrick's Day Marni Special would be...

The magic ingredient is a can of peas. I'm already a pea-a-holic (it's always been my vegetable of choice at family dinners), so this was an easy sell. The result, you ask? The cupcakes baked up nicely and have an interesting, sweet taste to them. The pea flavor is not subtle, so be forewarned if you're pea-peevish. I love the sour cream frosting, too. It has the perfect spreading consistency for cupcakes and is easy to whip up.

I found me pot o' gold manifested in a sweet pea cupcake!


Sweet Pea Cupcakes
Recipe from the Vanilla Garlic blog
Makes 20 cupcakes

3 eggs, room temperature
1 1/2 cups of sugar
1 teaspoon vanilla extract
2 cups of peas, pureed
1/2 cup of extra virgin olive oil
2 tablespoons of lemon juice
2 1/2 cups of cake flour
pinch of salt
1 teaspoon of baking powder

Whisk together the eggs and sugar until bright and well emulsified.

Add the vanilla, pea puree, oil, and lemon juice. Mix well.

Add the flour, salt, and baking powder. Beat until just mixed.

Scoop into cupcake paper liners and bake in a 375 F oven for 14-16 minutes or until a cake tester comes out clean. Cool completely before frosting.

Sour Cream Frosting

1/4 cup of butter, room temperature
1/3 cup of sour cream
2 1/2 cups of powdered sugar
1/8 teaspoon of vanilla extract
pinch of salt

Beat the ingredients until light and fluffy, and slightly stiff peaks form.


Step-by-Step in Pictures

Puree a can of peas...

The puree will be thick, mostly smooth, but with some pieces of pea...
Add the puree to the cupcake batter...
Here's your batter...
Fill the paper liners about 3/4 full...
Bake at 375 degrees F...

While the cupcakes are baking, start on the frosting and whip up till perfectly smooth...
Be sure the cupcakes are competely cool before frosting the tops...
I used an offset spatula to frost the cupcakes, making it easy to create a swirl design...
See? Swirls!

The End.

Thursday, December 25, 2008

The Most Awesome Christmas Cupcakes Ever!


These are the most creative, fun Christmas-themed cupcakes I have ever seen. I happened upon this flickr account by accident, but sometimes that's the best way! Hayley the Caker, you hereby win my first annual Most Awesome Christmas Cupcake Award.

Happy Holidays, Everyone!

Monday, July 28, 2008

Hurry-Up Caramel Cake


What a great departure from more conventional chocolate or yellow cake. Caramel is certainly not a cake flavor you see very often. Remind me again, why is that??? The flavor is full of brown sugary goodness and the color is a beautiful light maple syrup hue. The crumb is moist; the frosting will have you scraping your plate. And if you prefer, make this into cupcakes instead; it translates perfectly. My mom, a phenomenal baker, made the ones below for my grandfather's 90th birthday this past weekend.


Hurry-Up Caramel Cake
Recipe from The Wooden Spoon Dessert Book by Marilyn M. Moore

1/2 cup granulated sugar
1 cup light brown sugar
2 1/4 cups unbleached all-purpose flour
1 teaspoon salt
1 tablespoon baking powder
8 tablespoons soft unsalted butter
1 cup milk
2 large eggs
1 1/2 teaspoons pure vanilla extract

Be sure all ingredients are at room temperature (about 70 degrees F) before beginning. Preheat the oven to 350 degrees F. Grease and lightly flour two 9-inch round layer pans. Stir granulated sugar and brown sugar together in a large mixer bowl, pressing out any lumps with the back of a spoon.

Stir flour, salt, and baking powder into the sugars, again pressing out any lumps.

Add butter and milk and mix at low speed until the dry ingredients are moistened, then beat at medium speed until smooth.

Stop to scrape the bowl and beaters. Add the eggs and vanilla and beat at low speed until the eggs are blended, and then beat at medium speed until smooth.

Stop to scrape the bowl and beaters. Beat again at medium speed until smooth. Spoon and scrape the batter into the prepared pans, spreading evenly. Bake at 350 degrees F for 30 minutes, or until the cake begins to pull away from the sides of the pan. Cool in the pans 8 minutes. Turn out to cool completely on wire racks. Fill and frost with Hurry-Up Caramel Frosting. Makes 10 to 12 servings.


Hurry-Up Caramel Frosting

8 tablespoons soft unsalted butter
1 cup light brown sugar
1/8 teaspoon salt
5 ounces evaporated milk
1 teaspoon pure vanilla extract
4 cups confectioners' sugar, more or less

In a large, heavy saucepan, stir butter, light brown sugar, salt, and evaporated milk over medium heat until the butter is melted, the sugar is dissolved, and the surface of the mixture is covered with bubbles.

Remove from the heat. Stir in vanilla.

Beat in confectioners' sugar, 1/2 cup at a time, to make frosting spreadable.

Work quickly to fill and frost the cake, as this tends to harden and "sugar up" like pralines.

Makes about 2 1/2 cups frosting.

Tuesday, June 3, 2008

Ahhh, So Many Cupcake Pans!

I just received an email from Williams-Sonoma promoting their new cupcake pan. I stared at it for a second and almost declared the email incontrovertibly mistaken. "This isn't new. I've made a giant cupcake cake before. The proof is in an old blog post! I own this old pan." But then I looked closer at the photo and sure enough, the shape of the frosting is much peakier. Troubled, I looked into a bunch of cupcake pans online to see what all is out there for the world to choose from now. Why wasn't I faced with these choices when I got mine? Whatever, I'm perfectly happy with my Wilton one.

But just to show you, here are a few of the cupcake pans you now have to choose from...

The new Williams-Sonoma one with the higher frosting peak:


Wilton's half a cupcake pan:

Wilton's giant cupcake pan - the one I own:
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