Tuesday, June 03, 2008


So, for the last couple weeks, the cupcake thing has been stressing me out in the back of my head - I'd agreed to do the frosting half of the equation, but I'd never been able to get it quite right. This weekend, I'd tried a recipe by David Leibovitz, which was a really bizarre ganache made by melting chocolate in water. It tasted great - *intensely* chocolatey, but the texture wasn't appropriate at all.

This morning at like, 4am, I woke up and a good portion of the reason was that I was freaking out that this was still an "unknown." Obviously, people *have* iced cupcakes well - there must be information out there. So, I spent a couple hours reading about frosting techniques, and 1.) figured out what I was doing wrong and 2.) found a recipe I thought would work.

This evening, I tried out the recipe (a relatively standard but not-overly-sweet chocolate buttercream) from the Cupcake Bake Shop blog. I'd picked up a "real" pastry bag at East Bay Restaurant Supply this morning. Tried a handful of different piping tips, but settled on the now-popular "no tip" method, which Jess had pulled off on some DELICIOUS vanilla cupcakes she brought over last time she was here.

The frosting was easy to manage, tasty, and looked alright (chocolate frosting on chocolate cupcakes... it's hard to make it not look turd-like...).

So, no worries. It'll work out. One batch of frosting looks like it's good for about 10-15 cupcakes, so I'm gonna need to make a LOT of the stuff, but fortunately, it goes together pretty quick.



Blogger h said...

Oh man, I'm sad that this has caused stress for you. Lost sleep is never fun. I'm glad you found something that you're happy with. Hooray!

8:27 AM  
Blogger Seppo said...

Heh. No worries. Just want to get it right.

2:23 PM  

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