Wednesday, January 28, 2009
Tasting frosting is like tasting chocolate. You don't just gobble it whole, oh no no. To fully experience the glory within the light, sugary fluff, you must taste it by itself. Take a small lick and let it sit on your tongue for a second. Then smooth it against the roof of your mouth to feel the textures and grind the flavors into your tastebuds. Let the aromas fill your nose. (okay, up close it might just smell like sugar, but give it a second, it'll kick in).
Oh, sweet luscious frosting. If it's truly good frosting, this little gesture will unlock a small but amazing moment of sheer bliss. Perhaps the bliss is the grainy texture--is it malt? Is it salt? Perhaps it's blissfully smooth and silky--it is creamy chocolate? good-enough-to-be-ice-cream strawberry? Or maybe it's a little spicy kick that's sweet at first, then "HELLO!"--it surprises you in the end with a little punch. Cinnamon? Cardamom?
Stick with me, baby. Frostings are an experience within themselves, and ideally, all experiences should be wonderful, right? That's where I come in.
I sell frosting. Delicious pint-sized containers of frosting for you to smooth onto cakes, cookies, or just your finger. A little tub of heavenly indulgence. Here are the details:
• cream cheese: $10/pint
• vanilla malt: $12/pint
• amaretto: $10/pint
• chocolate fluff: $10/pint
• cinnamon cream cheese: $10/pint
• strawberry: $12/pint
• raspberry amaretto, aka True Love: $12/pint
• salty caramel: $12/pint
• chai spice: $12/pint
• cookies & cream: $10/pint
Three days notice is all that is needed. The beauty in this is that the frostings have a shorter turn-around time.
Each pint will frost approximately 2 dozen cupcakes (that's 24 for you non-mathies). I say "approximately" b/c it all depends on how much you load up. I could easily frost 26--i know, i know, it's only two more cupcakes, but those two can make a difference!
Next time you need some frosting and don't want to choose between 5 different kinds of white and 4 kinds of chocolate out of a can in some aisle in the groc, come to me. Seek my help. Seriously, you will be delighted that you did.
Posted by ML Penner at 11:36 PM
Saturday, January 17, 2009
i'm a bit of a cupcake connoisseur. most of the time, i'm a little let down. the cake's not moist enough. the icing's too thick and sugary. and what disappoints me most of the time: FLAVORS THAT ARE PROMISED BUT NOT DELIVERED.
i took matters into my own hands. we're lacking sophisticated, "couture" cupcakes here in columbus. i love to bake, so i've been practicing--JUST FOR YOU. i bake a mean cupcake, whether they're vanilla, chocolate, strawberry, or carrot. BUT i make an even better frosting. i can't define it by any technical terms because it's my own creation--it's just a fluffy piece of heaven full of flavor and beauty. and if i say it's a certain flavor, it packs a whollop--not just a teaspoon of some sort of extract.
so let's talk guys. do you need cupcakes? yes. you do.
think about it. they're perfect individual portions. they're a little trendy but always a classic. they're fluffy and delicious and face it...they're really stinkin cute. whether you need them for a birthday, baby shower, trying to impress somebody, or just having a really bad craving, you should call me or email me. here's the details:
• vanilla (yellow)
• red velvet
• brown sugar
:::frostings, or as i like to say, where the magic happens:::
• cream cheese (basic)
• vanilla malt (a delicious twist on a classic)
• chocolate fluff
• chocolate ganache (a gorgeous, rich, smooth and oozy goo as opposed to big and fluffy)
• spicy chocolate ganache
• cinnamon cream cheese
• raspberry amaretto (SERIOUSLY, guys. this one is a real crowd pleaser.)
• salty caramel (also a very popular crowd pleaser)
• creamy citrus glaze (amazing on chocolate cupcakes)
• chai spice
• cookies & cream
other: caramel cheesecake with a chocolate chip cookie crust.
I need to know AT LEAST a week in advance. For orders of 4 dozen or more, I require two weeks notice.
I charge $15/dozen. it's more than kroger, yes, i know. It's a little over a dollar per cupcake, which is cheaper than most fancy, formal bakery places in town. PLUS, they're better. So it all evens out. For the amount of ingredients I use and the extra love and care that goes into each batch, it's worth every penny. I accept cash, check, or credit card. (yes, credit card. b/c my generation doesn't carry cash anymore.)
For extra special orders or expensive recipes, there will be an additional charge of $5-15. What does that mean? It means I need to go out and buy a lot of really expensive chocolate, I need to garish your lovely darlings with something special (fruit, candy bars, etc), that sort of thing. I'll let you know if you will incur this charge once I receive your request. contact info. email me at firstname.lastname@example.org xoxo, sugarlush.