You Don't Bring Me Flours Anymore

Okay, sorry for this cheap play on words for the second time this month. It just seemed so fitting for this post.



I get asked A LOT if I have a store in Paris or if there is somewhere that my cupcakes can be tried before ordering. The short answer for the moment is "no." I am working on this (hopefully in time for the rentree) but it'll take some time. In the meantime, if you are thinking of placing a large order, get in touch and I'll arrange a tasting for you. 9 times out of 10, I can accommodate a small sampling and the upside is that you'll obtain the confidence of knowing I make a darn tasty cupcake!



The second question that comes up a lot is whether I deliver. Let me start by saying, I have two young kids and no childcare. It makes finding the time to bake tricky, and finding the time to deliver even trickier. I've currently reached a level of order volume where making deliveries is extremely difficult because it means time spent away from my kitchen. I have looked into courier services and the like but it's expensive. (If you happen to know of a cost-efficient one that is good with handling fragile perishables, please let me know).



So I am sorry to say that 9 times out of 10, I am going to have to ask that you come get your cupcakes when they are ready (unless you are real close by). Sure I'll make exceptions, especially for very large orders, and deliver when there is no other solution but until the day when you can find cupcakes on every corner in Paris, I have the luxury of knowing that you can either schlep to one of the few bakeries that is making them, or schlep to me (where you'll be 100% assured that your cupcakes were baked fresh from scratch for you, decorated exactly as requested, and darn tasty too!)



Today was an exception and I did make a cupcake delivery for Lea's birthday. It's Wednesday so I had both my kids home and pushing a stroller while trying to keep two cupcake boxes level is no easy feat, let me tell you! These are all Rogue cupcakes dressed up with marshmallow fondant flowers and butterflies, and white chocolate "nests." Oh, I'll continue to sing you love songs and quote bad '80's music lyrics here on my blog, but for now, sorry to say that I won't be able to bring you flours (as frequently as I have been) anymore.

Happy 1400th Cupcake Day to Me!

When I started baking for other people a few months back, I figured it would be mostly friends who rang me up for cupcakes. Yesterday, I had a client from Australia (more on that below) and today, I finished off a box of 1400 cupcake liners I bought back in December! Wow, how the time flies when you are having fun! A big thank you to all of you out there who continue to support me in this endeavor.

I don't know if it's cause the markets are rallying (at the time of this writing) or cause the moon is in the 7th house, but people have been clamoring for cupcakes this week. I wasn't even this busy over the holidays! So here in photos is what I have been up to this week...

Little Miss Morsels:
A new product on my menu. The ones pictured are Kiss Kiss Bang Bang cupcake bites -- they come in several varieties but I recommend the chocolates -- made as a gift for the staff at a customer's daycare. What did she say about them?



"The creche staff ranted and raved today at pick-up. They can't even deal with how good they were. Yes, were. Not one was left by the afternoon. You have a total hit on your hands!!! I'll be ordering more in the future!!!"

Somewhere Beyond the Sea:
Nemo has long been one of our favorite movies. When I started working on these cupcakes for a birthday party with an underwater theme, my son went bonkers. He wanted me to recreate every sea creature in the movie. Which I would have liked to have done but as it is, I spent 3 nights molding and shaping these guys made from marshmallow fondant and marzipan.



I liked the starfish and their googly eyes the best.



My son came up with the idea for the electric eel. Much better than the simple sand dollars I had in mind!



Here's a close-up of an octopus which I think came out well.



Bake Like (and For) a Rock Star:
Here's the order that was called in from Australia....



for an American....



who happened to be in Paris for his birthday.



What was he doing here? Oh, he just happens to be one of the guys from sunny California's Machine Head. They were opening up for Metallica who were playing back-to-back sold-out shows. He's apparently a chocoholic so the request here was for Kiss Kiss Bang Bang red velvets and Chocolate Squared. I couldn't resist the Eiffel Tower gummies. Let's hope these gave him extra energy for last night's show.

Monkey See, Monkey Do:
My friend's son, James, is 3 tomorrow. He's an adorable kid and loves all things dinosaur, lion, etc. The design for these come from Hello, Cupcake!



They are Caramel Dolce lions (which you have seen here before) and Lemon Tart Monkeys. It was while I was baking these this morning that I used my 1400th liner. Woo Hoo!



Marguerites for Marguerite:
And last but not least, some cupcakes for Marguerite's baptism. A marguerite is a daisy in French so I thought these were fitting.



I paid 23 euros (!!!) without tax for these daisy cutters yesterday but I love how they came out. Simple and beautiful.



These are marzipan roses on Berry Berry Good strawberry cupcakes, and,



Marshmallow fondant daisies on Storm cupcakes.



Hungry yet? As I always say, For Every Occasion, a Cupcake and so glad Little Miss Cupcake could be a part of so many of your special occasions these last few months. Here's to 1400 more!!!! ;)

RELATED POSTS:
CUPCAKES TAKE THE CAKE - TROPICAL FISH CUPCAKES

I Love Cupcakes in the Springtime...

I love cupcakes in the springtime.
I love cupcakes in the fall.
I love cupcakes in the winter when it drizzles,
I love cupcakes in the summer when it sizzles.



I love cupcakes every moment,
Every moment of the year.
I love cupcakes, why, oh why do I love cupcakes?
Because my love is near.



I love cupcakes every moment,
Every moment of the year.
I love cupcakes, why, oh why do I love cupcakes?
Because my love is near.



These cupcakes are for celebrating Sandrine's 22nd birthday. She asked for a Spring theme, and what's more perect than blooming roses, butterflies in flight and early Easter bunnies hopping through the field? Broadway Blueberry Swirl and Caramel Dolce cupcakes topped with MMF, marzipan and chocolate decorations (butterfly idea from "Hello, Cupcake!").



Note: I LOVE PARIS LYRICS are the property of the respective authors, artists and labels and Little Miss Cupcake in no way takes copyright, or claims the lyrics belong to her. Paroles: Fr : Jacques Larue. Musique: Cole Porter 1953 "On The Moon" Titre original: "I love Paris" ©

Happy 2009 (and don't forget to vote in IC:E)!!!

At least once a day, I like to log on to flickr and check out what other cupcake bakers are making. Some of the designs and detail that goes into these things are amazing; there are some truly talented bakers out there. You can see some of my favorites and where I often find inspiration here.

So being inspired, I recently tried a marshmallow fondant recipe as an attempt to jazz up my cupcakes a bit. While I was very pleased with this first-trial outcome, DH was not. A true foodie and cupcake snob, he turned up his nose at this marshmallow and icing sugar concoction, stating that most people would peel it off and push it aside. I agreed that yes, this is often the case with fondant, so he argued, why bother?

Well, with the countdown to New Year's Eve right here and several cupcake orders in my book, I wanted to add a little extra something special to my cupcakes for an added punch. I like drizzled chocolate designs but wanted them to be colorful and fun. I devised some cupcake toppers that use drizzled chocolate as a first step and then a traditional cake decorating transfer process as the second.

I think these came out looking kind of retro funky. They remind of those Shrinky Dinks "stained glass" sets we use to do as kids. And best of all, they taste good! Here's how to make them yourself at home.

(Oh, and before I forget, if you haven't already done so, please go and vote for LMC in the Iron Cupcake Challenge for December. Last I checked, my entries were in a distant 4th and 5th place. Read more about it here.) Wishing you all a sinfully rich New Year!

Chocolate and Icing Transfers/Cupcake Toppers
1 bar chocolate (I used dark but this can work with white, milk, etc.).
1 cup icing sugar/sucre glace
2 tsps. milk
2 tsps. light corn syrup
1/4 tsp. vanilla extract
Food coloring gels

1) Select designs, words, etc. that you want to make. Drawings with a black outline such as a cartoon drawing or illustration work best. Print out on a sheet of paper, lay out a sheet of wax paper on top of this and trace the drawing with black felt pen. Flip the paper over so that you see the mirror image and tape this to a cutting board or other flat surface. You will use this as a stencil or pattern for the chocolate. Moisten a paper towel with vegetable oil or cooking spray and lightly coat surface of wax paper.

2) Break up chocolate and place in a ziploc bag - do not seal. Microwave on medium power for 5 minutes, stopping and stirring the chocolate every minute or so until it is melted. You may not need the full 5 minutes.

3) Cut one corner of the ziploc bag very close to the edge so you can pipe a thin stream of chocolate out. Now, pipe chocolate onto the stencils you have made on the wax paper. Allow to set for a few hours or overnight in a cool dry place.

4) Make icing sugar. Combine sugar, milk, corn syrup and vanilla in a bowl until smooth. icing should be thick enough to coat a spoon and slowly drizzle back into bowl when dropped. If icing is too thick, add a little milk. If too runny, add some sugar. Divide into smaller bowls and add desired food colorings to color. using a small spoon, fill in chocolate outlines of designs. Now I am not a very patient person normally, but trust me on this -- you have to allow these to set overnight in a cool, dry place so that they will completely harden. Once set, you can peel the designs off the wax paper and decorate cupcakes. Enjoy!

Just Call Me "Cuhp-cake, Leetull Meess"

On Friday, I delivered some cupcakes to a gal who is leaving her full-time gig to dedicate herself 100% to her blog. I say bravo! And what a blog it is! My Little Paris where you can "discover the hidden side of Paris," is filled with all sorts of tips, insider advice and reviews of the best Paris has to offer in deco, culture, food, "little luxuries," shopping, etc. (though it is in French).

The delivery started off poorly when I couldn't get a sitter to watch my 15 month-old. So I packed her up...and my cupcakes in boxes...and away we went. Having done the corporate world for over a decade, I had to laugh at myself entering an office building in my usual casual baking attire: jeans, UGGs and tattered sweater, with baby and stroller in tow. But she is a charmer, always smiling and babbling at everyone (she kills them with "bye bye"), and soon we had everyone we encountered cooing and calling after us. I arrive at the company reception, where I am immediately struck by the overwhelming heat in the office. My thoughts run to buttercream going bad and my cupcakes ending up in puddles at the bottom of their boxes.

Me: Yes, we are here to drop off some cupcakes for the going-away party.
Receptionist: Some what?
(BTW, I should add here that this conversation is taking place in French. Though there is no translation for the word "cupcake." And this is the abbreviated exchange; in all we spent about 20 minutes on the back and forth!)
Me: Cupcakes...for the going-away party.
Receptionist: And, you are?
Me: Little Miss Cupcake. Monsieur Q. ordered cupcakes.
Receptionist: Who are you? What company? Monsieur Q. is not here today...
Me: Yes, I know, he told me he would be out. Little Miss Cupcake. He asked I just drop off the cupcakes for the going-away party.
Receptionist: Well, maybe I should call Monsieur S. Do you know that name?
Me: No. Monsieur Q just said to drop them off.
Receptionist calling Monsieur S.: Yes there is a....(turning to me)what did you say your name is again?
Me: Little Miss Cupcake.
Receptionist to Monsieur S: Well, she is dropping something off. You are expecting her? No, no, they are small boxes. Not at all what you are expecting. (Hangs up).
Receptionist to me again: Maybe I should call F. and tell her she has a delivery? Oh no, but what if it is a surprise and I ruin it. I know, I will call her assistant. What is the name of your company again?

(At this point in the exchange, my daughter is getting restless and whiny, I am nearly sweating to death in all the layers I had bundled on for the cold outside, and who knows what shape the cupcakes are in).

Me: Little Miss Cupcake.
Receptionist on phone again: Yes, I have a girl here. She is with her baby. She has something for the going-away party. Can you come up?....I don't know. Monsieur Q was in contact with her but he is not here. Monsieur S. is expecting something but not her....Okay, just come up. I'll ask her the name again. (Turns to me and before she can get the words out of her mouth....)
Me: My name is "Leetull Meess Cuhp-cake." (This is said in my best 'French person talking in English' accent).
Receptionist: Ah, zee cuhp-cakes! Why didn't you say so? Yes, yes, you can just leave them here and we will take them to the conference room!
(DOH!)
Me: Great, oh and can you make sure they are put somewhere cool? It's a bit hot in here..
Receptionist: Yes, like 30 degrees today in here (equivalent of almost 90 degrees F!). Now I wonder, should we take them directly to the kitchen where they could go in the refrigerator or should we ask Mr. Q's assistant to come get them????

And with that, my daughter and I bid a final adieu to the frenetic corporate world to once again seek refuge, calm and quiet in our cozy Parisian "workplace" : my kitchen. :)

PS -- these cupcakes feature my first time working with marshmallow fondant (the stars) which was not as hard as I thought, just messy, especially since you can't find Crisco here which facilitates the kneeding process. Many thanks to Flickr user rsvpscakes who instructed me on how to make it.