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All responses Most smiled responses
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I did not post the recipe this time myself, but I did provide a link to the recipe at the bottom of the post. Have a look again towards the end of the post and you should see the link, it is in the paragraph that starts "Recipe source:".
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Hm, I'm not too sure what you mean. Are you asking how to make meringue frosting? This is an egg white-based frosting. The most recent recipe I've used for this was for Martha Stewart's lemon meringue cupcakes, and the recipe for the frosting is here:
http://www.marthastewart.com/recipe/seven-minute-frosting-martha-stewart-cupcakes
Hope that helps! -
Hope I'm not too late to respond, but I just made this and it is really delicious:
http://www.sweetestkitchen.com/2010/09/chocolate-peanut-butter-slice/ -
Hi, thank you for your kind words! I am so happy to hear you are enjoying the cupcake competitions, they've been so fun for me as well! :)
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Hi Trista, I have no idea why Mixing Bowl is asking you for a passcode. It hasn't ever asked me for one before! Alternatively, you could copy the recipe from that post and paste it into a program on your computer (like Notepad or Microsoft Word, for example) and then print that document. I'll try to look into the Mixing Bowl problem in the meantime! :)
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Hi there, thanks for your kind words, but your question was cut off for some reason, so I don't know what you asked! Could you try to re-ask? Thank you!
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As 99.9% of the entries are from the US, the deadline will always be considerate of this. I'm going with midnight PST in the US, which will actually be a day later at 5PM here in Sydney. The results will be posted soon (within a few hours) after that time. :)
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I will reply back to your email as soon as I have a chance thanking you for your entry. If you have a blog post, I will also leave a comment there if possible. If you haven't received an email back from me within a couple of days, you may need to resend your entry, making sure you are sending it to the correct address. :)
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Hi there, is this the recipe that you are referring to? http://www.sweetestkitchen.com/2010/04/mocha-cupcakes-2/ If so, the coffee brand is Nescafe, and the product is simply called Espresso. It's your basic instant coffee, but super strong. It looks like this: http://www2.nestle.com.au/Products/Drinks/Nescafe/Nescafe_Espresso/Nescafe_Espresso.htm Not sure if it's available outside of Australia. If you need to use regular instant coffee, perhaps use 4-5 teaspoons in the buttercream recipe instead of just 3, just to make it slightly stronger-tasting.
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Hi there, the ice cream sundae cupcakes are indeed delicious! Here is an article from Baking Bites that describes the "cone method" step-by-step, and with pictures:
http://bakingbites.com/2007/09/how-to-make-filled-cupcakes-step-by-step/ -
I use a Nikon Coolpix 5400, but as much as I love my camera and use it nearly every single day, I long for a digital SLR! I only use natural lighting (i.e. light coming from a window on a bright sunny day). For my backgrounds, I use our white dining room table, like in this photo:
http://www.flickr.com/photos/jamieanne/4789217742/
Or the white chairs that match the table, like in this photo:
http://www.flickr.com/photos/jamieanne/4772857233/
I have also used plain white poster board, which is super easy and super cheap, like in this photo:
http://www.flickr.com/photos/jamieanne/3622436135/
Sometimes I need to brighten some of my photos if it's a cloudy day, so I often do that in photo-editing software - I use a free one called Picasa (from Google).
The best advice I can give is to make sure the area where you're taking the photo is bright and hold the camera as still as you can. If you're not very familiar with all the settings on your camera, read the manual to understand what they all do; if you know your camera then you should know how to take a great photo with it. I've been using my Coolpix for 7 years now and I know exactly what settings to use in different lighting situations. Sometimes something just as simple as changing the white balance (if available on your camera) can make a big difference in the outcome of your photo.
Make sure the subject of your photo - the food - looks nice as well. I always pick the nicest-looking cupcake, and make sure to photograph the best side of it. Sometimes I may take 20 photos and only end up liking one of them!
Just keep practicing and take lots of photos! :) -
Thanks, I can't wait to begin the cupcake challenge either! I'd love to see what you have drawn, but I just want to add a disclaimer that you not feel bad if I don't use it! Unfortunately, I'm a very picky person! My email address is on my "about" page on my blog if you would like to send it as an attachment. :)
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I've done some searching but can't find anything specifically for a softer filling. I see plenty of recipes, but they don't give any idea as to how firm the filling is. I'm sorry! Try some experimentation, maybe add some more liquid to the filling - if the recipe requires 2 tablespoons of milk, for example, try adding another tablespoon of milk, mix it in, and if you want it runnier still, add another tablespoon, mix it in, and so on. Good luck!
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Thank you so much for your kind words! :)
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Thank you, but I cannot afford it at this time. I really do like your blog and when I have some spare funds I will contact you about this. :)
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Hi there. I'm sorry that I cannot give you permission to use my photos for this purpose. Doing so would be false advertising on your part. Please do take a photograph - it doesn't need to be perfect! - of the cupcakes that you yourself make and use that in your flier to give your buyers a better representation of what they will be purchasing from you. Thanks for understanding! :)
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Unfortunately, I have not, but I would love to take some sort of food science class to learn how all the ingredients interact with each other. I'd also like to take a pastry class or cake decorating class of some kind, as my main goal is to eventually work in this field and I would like to learn as much as possible.
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Why don't you tell me who you are first before accusing me of stealing your name!
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Hm, I don't have a peanut butter and Nutella cupcake recipe, but I do have a peanut butter cupcake recipe and a Nutella cupcake recipe on the same page. Perhaps this is what you mean? I don't know why the page isn't coming up, but maybe you can try again:
http://www.sweetestkitchen.com/2009/07/peanut-butter-cupcakes-and-nutella-cupcakes/
If it still doesn't work, you can find the exact same peanut butter cupcake recipe here, which is where I originally got the recipe from:
http://iheartcuppycakes.com/2008/01/24/peanut-butter-cupcakeschocolate-glaze/
And for the Nutella cupcake, I used the exact same recipe for the peanut butter cupcakes above except I reduced the sugar by about 1/4 cup and I used Nutella instead of peanut butter. I frosted them with a dollop of pure Nutella and Swiss meringue frosting, recipe here:
http://www.howtoeatacupcake.net/2008/07/smores-cupcakes-just-in-time-for-4th-of.html
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Jamieanne’s Bio
A mama of 3 young children who loves to bake cupcakes!
