Cupcake Bake-Off: Billy’s vs. Sprinkles
March 2007
When baking cupcakes I’ve officially been converted to the batter published by Billy’s Bakery (of NYC). Even Martha uses the man’s Vanilla cupcake! Who am I to disagree? I admit that I do love the regular old box mix and have my own special ways of kicking it up and making it my own. But if I have enough time and the right ingredients on hand- Billy’s my guy. Golden and spongy perfection.
However, whispers of dissension have reached my ears. The L.A. bakery set thinks Sprinkles can take on Billy’s or even Magnolia (gasp!) any day. The whispers were persuasive enough to convince me to purchase the Sprinkles Vanilla Cupcake kit at Williams-Sonoma and give it a spin for Erin’s birthday. Like I said, she’s the best roommate ever and living in my kitchen she is forced to taste-test my baked goods all the time. No need to make her work on her b-day.
I’m the first to admit that the best ingredients make the best dishes, and since the ingredients listed had only the normal baking products like flour, bourbon vanilla, salt, etc. I can only imagine that they have some flippin’ pixie-dust infused something because those cupcakes were OUTSTANDING. I made my own frosting. It was already a box mix, I can’t give up THAT much control in my own kitchen. But I would turn in my right to scramble up recipes if I could make those. They were sweet without being too sugary, had a good depth of vanilla and a nice snap from the signature dotted sprinkle on top (included). Definitely worth the splurge at W-S.
This batch is Vanilla, but in the near future I’d like to give their Red Velvet a spin. Disclaimer: Please do not interpret this as my vote for urban supremacy- my loyalty for NYC runs deep.
Posted in Cupcakes, Musings and Inspiration.
By Queen Bee
– April 28, 2007
Pink Rose Cake
March 2007
Some cakes are just for getting together with friends and laughing. I love my fellows class and they seem open to taking cakes off of my hands. Why the celebration? Because I have finally made some progress in mastering the rose and I really love the color on these flowers.
Inside is a dutch chocolate cake with peach-apricot cream filling. I made the filling using an organic apricot jam, some chunky peach preserves and a bit of the vanilla butter cream frosting to make it smooth and creamy. These roses taste much better than eating dirt pies.
Posted in Celebration Cakes.
Tagged with flowers, roses.
By Queen Bee
– April 28, 2007
Clown Cake
March 2007
I’m frightened of clowns. Unless I am AT the circus, or attempting to drown one with one of those squirt guns at the boardwalk where you race to fill up the balloons, I don’t really want to see them in my day-to-day life. Alas, clown creation is a pillar of the Wilton icing piping methods class, so here is my little clown. He had a whole family, but the picture didn’t come out so well. They are actually kind of cute. Perhaps I will seek professional help and charge my psych bills to Stephen King.
Posted in Celebration Cakes.
By Queen Bee
– April 28, 2007
Mardi Gras Cake
March 2007
Nothing says Fat Tuesday like a double chocolate cake with chocolate chunks and thick vanilla buttercream icing.
I love how this Mardi Gras cake came out. It was gorgeous and delicious. Let the good times roll.
Posted in Celebration Cakes.
Tagged with mardi gras.
By Queen Bee
– April 28, 2007
Star Cake
February 2007
Happy Birthday Tess- you’re a rock star.
This is double vanilla chocolate chip cake with seedless raspberry jam between the layers. It is smothered in homemade dutch chocolate butter cream icing with a kick of almond extract for bite. The pink sanding sugar gives it just enough sparkle.
Posted in Celebration Cakes.
Tagged with birthday.
By Queen Bee
– April 28, 2007
