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Cakes and Cupcakes

Holiday Fruitcake Made Easy

By Denise Pare-Watson

When someone says fruitcake, what comes to mind?  The mention of fruitcake brings back all the nostalgic memories of my early childhood.  My Mom would start the holiday fruitcake in the fall, usually after Hallowe’en.  By the time everything was added into her large bowl, it would be chock-full of candied fruit, nuts (from our own nut trees), spices and other ingredients, such as citrus peel and booze of some kind.  The most important part of this process was the traditional family stirring.  Everyone in our family (from youngest to oldest) took a turn at stirring the mixture.  Originally the three eldest girls of five little girls participated in this ritual – the two baby girls would join us a few years later.  Mind you, our little arms were no match for this unyielding mixture, but our valiant attempts were praised and applauded by our parents.   Dad even asked Mom to wake him up from his sleep (he worked the night shift), so that he could take part in our family tradition.  

Holiday Fruitcake | urbnspice.com
Holiday Fruitcake Made Easy

The reason Mom started this process so early in the season was simply that traditional fruitcakes needed time to age or mellow with the rum or other special liqueur that was included in the ingredients.  A cheesecloth was soaked in the alcohol and wrapped around the fruitcake. This process was repeated a few times over the course of six or more weeks. My Dad worked for Hiram Walkers, so we usually had access to a special brandy or rum which was set aside for the fruitcake.  While this recipe is not my Mom’s traditional fruitcake recipe (I will post that recipe at a future date), this Holiday Fruitcake Made Easy is a fruitcake that anyone can make with ease, without the need for a lot of muscle or strong booze or lengthy preserving time.  Despite the fact that this fruitcake is not aged, it is flavourful, moist and delicious, and it can be made at the last minute in your holiday preparations.  The mini cake size makes them ideal edible holiday gifts.  

Sliced Mini Fruitcake | urbnspice.com
Holiday Fruitcake Made Easy
Unglazed, sliced
…

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Filed Under: Cakes, Cakes and Cupcakes, Dairy Free Recipes, Desserts and Sweets, Gluten Free Recipes, Holiday and Special Occasion Dishes, My Recipes Tagged With: Baking, Cakes, Fruitcake, Holiday Baking, Holiday Recipes

Chocolate Cherry Almond Torte – Gluten Free, Grain Free, Refined Sugar Free

By Denise Pare-Watson

Chocolate possesses a number of interesting technical properties not dissimilar from wine. The region, the surrounding vegetation and the soil are some of the key factors in the character of the cocoa bean and the overall taste of the chocolate. The origin of the Chocolate Cherry Almond Torte recipe is not clear but what is clear is that the quality of the chocolate significantly influences the result. For the purposes of this article, I have taken the vintage Chocolate Cherry Almond Torte recipe and re-developed it so that it is suitable for gluten-free, refined sugar-free and grain-free dietary options.  It is a great make-ahead cake and one that will feed a crowd.

Chocolate Cherry Almond Torte plated with cherry syrup reduction and softly whipped cream | urbnspice.com

Chocolate Cherry Almond Torte plated with cherry syrup reduction and softly whipped cream

Chocolate Cherry Almond Torte – Gluten Free, Refined Sugar-Free, Grain Free

Equipment:  9 – 10″ x 2” high Spring Form pan with removable bottom
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Filed Under: Cakes and Cupcakes, Chocolate, Chocolate, Chocolate, Chocolate!, Desserts and Sweets, Gluten Free Recipes, Grain Free Recipes, My Recipes, Refined Sugar Free Recipes, Vintage Recipes Tagged With: Chocolate Cakes, Chocolate Desserts, Dairy Free Recipes, Dark Chocolate, Gluten Free Desserts, Grain Free Desserts, Refined Sugar Free

An Irresistible Valentine

By Denise Pare-Watson

featuring a recipe for

Chocolate Walnut Financier – a Gluten Free, Grain Free tiny cake 

It is Valentine time:  With February comes Saint Valentine’s Day and with the 14th coming our way, we immediately think of family and friends who are near and dear to us. It gives us a reason to unabashedly buy a mushy card rather than a humorous one. It is a month of new beginnings with the promise of spring’s arrival. In some areas, we will notice the first tiny crocus popping its head from the sleeping gardens, with some even peeking from a snowy blanket. In keeping with Valentine’s Day and my objective to provide you with useful, simple and delicious things to make and eat, I have developed the following irresistible Valentine recipe so you can impress your family and friends.

Chocolate Financiers - gluten free | urbnspice.com
 

This is my version of a classic French tea cake, the Financier. It is a winner. According to history, this tiny Parisian cake became popular in the financial district of Paris. In order to impress the high rolling bankers, the restaurants made the cakes in the shape of tiny gold bars.

Traditionally, financier cakes are made using almond meal (ground almonds), but other nuts can be substituted. The flour is replaced by cocoa in this gluten-free version to create beautiful, dark, and delicious miniature cakes. This treat with its chocolate-walnut combination is sure to delight your loved ones on Valentine’s Day and any other day, as well.

…

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Filed Under: Cakes and Cupcakes, Chocolate, Gluten Free Recipes, Grain Free Recipes, Pastry Tagged With: Chocolate, Chocolate Desserts, Cookies, Financier, Gluten Free, Gluten Free Recipes, Valentine's Day

Urbnspice Chocolate Desserts Cookbook Series

By Denise Pare-Watson

Do you love Chocolate?  Me, too!  So much so that I decided to write a book (or two) all about chocolate.  Did you know that UrbnSpice has a Cookbook Series of four cookbooks called, Chocolate Desserts Made Easy and Delicious, including one dedicated entirely to Gluten Free Chocolate Desserts?

Chocolate Desserts Cookbook series | urbnspice.com

UrbnSpice Chocolate Desserts Cookbook Series

The books are all about Chocolate Desserts and have just about every dessert imaginable.  I have covered everything from cookies, to squares to elegant chocolate desserts.  There are Learning Tips included in my recipes, as well as variations of the recipes to create additional desserts under the headings, “What Else Can I Do With This Recipe?”  Here are the names of the Volumes:

Book One – Cakes

Book Two – Cookies, Brownies and Squares

Book Three – Pies and Tarts

Book Four – Gluten Free Chocolate Desserts

The series is called “Chocolate Desserts Made Easy and Delicious.”  I am quite proud of these books – it was a bucket list goal to write a cookbook after slowing down a bit from an amazing career as a pastry chef and chef.

Click here to find out more information.

Yours, in all things chocolate!

Denise Pare-Watson - The Urb'n'Spice Chef | urbnspice.com

Denise  Paré-Watson

The  Urbnspice  Chef

Follow me on Facebook and Twitter and check out what’s happening on Pinterest

Here are the links:

Email:        urbnspice@gmail.com

Website:        Urbnspice

Author Page:  Denise’s Author Page

Facebook:  https://www.facebook.com/Urbnspice

Twitter:     https://twitter.com/urbnspice

Pinterest:  http://pinterest.com/urbnspice/

About me:  http://about.me/urbnspice/#

Facebook:  I Love Chocolate page

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Filed Under: Brownies & Squares, Cakes and Cupcakes, Cheesecakes, Chocolate, Chocolate, Chocolate, Chocolate!, Cookies, Desserts and Sweets, Gluten Free Recipes Tagged With: Baking, Books, Brownies, Cheesecakes, Chocolate, Chocolate Desserts, Cookies, Desserts, Gluten Free, Sweets

Raspberry Hearts Cheesecake

By Denise Pare-Watson

Happy Heart Month!  Everyone knows that February is the month of romance. On St. Valentine’s Day, we traditionally give loved ones gifts or candy or chocolate. What better way to show someone you care than to make cheesecake – everyone’s favourite!  Cheesecake of any kind certainly is a favourite of mine.   I thought I would share one of them with you – Raspberry Hearts Cheesecake.

This cheesecake was created when I was a Pastry Chef-de-Partie at a high-end hotel in Calgary, Alberta as a special feature for their Valentine’s Day dessert feature in their famous restaurant.  I had fun with this one.  It ended up to be so popular that the cheesecake itself was then put on the new room service menu.

Individual Raspberry Swirl Cheesecake | urbnspice.com

Individual Raspberry Swirl Cheesecake 

Raspberry Hearts Cheesecake

CHEF TALK:  Make this extraordinary individual cheesecake for someone special. My favourite way to serve this type of dessert for special occasions is to make individual cheesecakes, however, the recipe will also make one 9 inch springform pan.  It is shown in the photo with Coeur a la creme and mango coulis, and heart-shaped tuile cookie holding raspberry sorbet.  

I think that you will enjoy making the following cheesecake recipe as much as you will enjoy receiving it. It is a recipe that has been adapted from my favourite pastry chef, Anna Olson. The hint of coconut and lime to the graham crust ingredients makes this cheesecake quite special.

Raspberry Hearts Cheesecake Recipe:

Yield: 1 – 9” springform pan,
or 
12 individual portions
Crust:
Flour, all-purpose 1 1/3 cups
Graham crumbs 1 1/3 cups
Coconut, unsweetened 1 1/3 cups
Sugar 3 tbsp.
Lime zest 2 tsp.
Butter, unsalted, melted 1 cup
Cheesecake filling:
Cream cheese, room temp. 1 lb. or two 8 oz. packages
Sugar 2/3 cup
Flour, all-purpose 2  tbsp.
Salt 1/8 tsp.
Raspberry puree ½ cup
Sour cream, plain Greek Yogurt or Creme Fraiche 2 tbsp.
Lemon juice 1 tbsp.
Vanilla extract or vanilla bean paste 1 tbsp.
Eggs 3
Raspberry Swirl:
Raspberry puree ½ cup
Sugar 3 tbsp.
Egg yolk 1

METHOD:

  1. For the Crust:  Combine flour, graham crumbs, coconut, sugar and zest in a medium-sized bowl.  Stir in the melted butter.
  2. Press into bottom and sides of small ring molds. (I used 3-inch rings)
  3. Bake for 5 minutes at 350F until browned around edges.  Allow the crusts to cool.
  4. For the Cheesecake Filling:  In a mixer with a paddle attachment, beat the cream cheese until smooth and fluffy.  Add the sugar, flour and salt.   Scrape the sides of the bowl and blend a little longer to a smooth consistency.
  5. Add the raspberry puree, sour cream, lemon juice and vanilla.  Blend well (it should be lump- free).  Add the eggs, one at a time, and beat until very smooth.  Pour into cooled crusts.
  6. For the Raspberry Swirl: combine swirl ingredients together in a small bowl.  Drizzle this mixture over cheesecake and swirl or create a design.  For the hearts, put a drop of puree onto the cheesecake mixture and draw a toothpick from top to bottom to form a heart.
  7. Bake in the preheated oven for 10 to 15 minutes.  Let the cheesecakes cool to room temperature.  Chill. Garnish as desired.

NOTES: 

  •  The cheesecakes freeze well
  • You can use any fruit puree for this recipe – peach puree is wonderful

Do  you recall the sweet little love poem inside so many Valentine’s greetings card?
“Roses are Red, Violets are Blue……………..”

When I was researching for this post, I found this endearing original version of that same rhyme:

The original Valentine’s Day Love Poem:

“The rose is red, the violet’s blue,

The honey’s sweet, and so are you.

Thou art my love and I am thine;

I drew thee to my Valentine:

The lot was cast and then I drew,

And Fortune said it shou’d be you.”

English nursery rhymes Gammer Gurton’s Garland (1784)

Happy Heart Month! Don’t forget to support the Heart and Stroke Foundation during Heart Month.

LEARNING TIPS:  

Please CLICK the link above to access my UrbnSpice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:

  • Creaming
  • Oven Temperature Accuracy
  • Straining
  • Vanilla Extract
    __________

You Might Also Like:

White Chocolate Vanilla Bean Mini Cheesecakes

Lavender Rose Mini Cheesecakes

Double Chocolate Raspberry Cheesecake – A Unique Cheesecake

Chocolate Desserts Cookbook Series by The Urbnspice Chef

As always, if you give this recipe for Raspberry Hearts Cheesecake a try, please come back and leave me a comment below with your feedback.

You can find me on social media (see links below) – just be sure to tag @urbnspice and #urbnspice so I am sure to see it. Enjoy! 

Denise Pare-Watson - The Urb'n'Spice Chef | urbnspice.com

 

Denise Paré-Watson

The Urbnspice Chef

 

 

Follow me on Social Media:

Urbnspice Facebook Page – If you like what you see here, please LIKE my page. I would love that – thank you!

Urbnspice is on Twitter    

You will find lots of fun boards on Pinterest  

I am also on Instagram

 

Digiprove sealCopyright secured by Digiprove © 2017 Urb'n'SpiceAll Rights Reserved
Original content here is published under these license terms:  X 
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License Abstract: You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: Cakes, Cakes and Cupcakes, Cheesecakes, Desserts and Sweets, My Recipes Tagged With: Baked Desserts, Cakes, Cheesecakes, Desserts, Individual Desserts

A Cake – Revisited

By Denise Pare-Watson

Wedding Cake Memories

A good friend thanked me again today for her wedding cake.   They are celebrating their 5th anniversary already!

I loved making this cake for her – each layer was different so that everyone at the wedding had their favourite kind.  I thought I would share with you.

You will see a few things in this photograph that I typically do for the bride and groom:

  • A miniature cake for the newlywed couple to save for their first anniversary.
  • A box with treats because often the bride and groom are absolutely starving after their wedding.  (see below for details)

Beautiful lily adorned wedding cake | urbnspice.com

Beautiful lily adorned the wedding cake

The Cake:

  • Bottom Layer:  Lemon Pound Cake with lemon curd and vanilla bean buttercream
  • Middle Layer:  Famous Carrot Cake
  • Top Layer:  Chocolate Fudge Brownie layers with raspberry and dark chocolate ganache

…

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Original content here is published under these license terms:  X 
License Type: Commercial
License Abstract: You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: Cakes, Cakes and Cupcakes, Wedding Cakes Tagged With: Cakes, Pastry Chef, Wedding, Wedding Cake Display, Wedding Cakes

A Bake Off! Earl Grey Chiffon Mini Cake

By Denise Pare-Watson

It is always fun trying new recipes and new methods of making things that I have made in the past.  Recently, an opportunity to experiment with a recipe for chiffon cake that came from a famous celebrity chef came my way and I was all over it!  The recipe is called Earl Grey Chiffon Mini Cake.

Earl Grey Mini Chiffon Tea Cakes | urbnspice.com 

This recipe is from Anna Olson, Food Network Star and it is called:  Earl Grey Chiffon Cake with Maple Meringue.  As part of the inaugural launch of Anna’s newest book called, “Back to Baking”, the Food Network gave everyone the opportunity to try to make Anna’s recipe and send in a photo of their version.  This is mine.  I had fun with it.

I have had the pleasure of having this lovely chiffon cake once before made by The London Chef in Victoria, B.C. when Anna Olson spent an intimate evening with 18 lucky people.  My husband and I were part of this lucky group.
…

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Filed Under: Cakes and Cupcakes, Desserts and Sweets, Individual Desserts Tagged With: Cakes, Compotes, Desserts, Individual Cakes, Individual Desserts

Chocolate Desserts Made Easy and Delicious – Pies and Tarts

By Denise Pare-Watson

Hello, everyone! Here is a little more information about Volume III of the series:  Pies and Tarts, “Chocolate Desserts Made Easy and Delicious – Pies and Tarts” 

To make it easy for you to find the book, click on the link or the book cover below and it will take you directly to my book on Amazon! 

CLICK HERE!  

UrbnSpice's Chocolate Desserts - Pies and Tarts

Inside this newest book, you will find recipes for pies, tarts, crusts of every type (including press-in and crumb crusts), fillings, garnishes, sauces and learning tips and so much more.

I would like to share with you one of my personal favourites from the book:  White Chocolate Lemon Curd Tart 

chocolate

White Chocolate Lemon Curd Tart

Black Bottom Pumpkin Tart

Caramel Pecan Chocolate Tart with Almond Cream Layer

Chocolate Honey Tart

Milk Chocolate Macaroon Tart

Roasted Strawberry Chocolate Linzer Tart

and many, many more!  Check it out!

 Check out Volume Two “Cookies, Brownies and Squares” and Volume One, “Cakes” by clicking on the book covers below:

chocolate

chocolate

And Last, but not least:  Chocolate Desserts, Gluten-Free Desserts

I would love to hear what you think about my cookbook series.  Writing a cookbook was definitely on my bucket list and I am so happy to have accomplished not one but four books (I had so much fun writing these books with encouragement from readers for more, more, more!).  There are easy to follow instructions and the recipes are triple tested.  Thanks for visiting this page.  I am thrilled that you did.

Denise Pare-Watson - The Urb'n'Spice Chef | urbnspice.com

Denise Pare-Watson

The UrbnSpice Chef

 

 

Follow me on Social Media:

Urbnspice Facebook Page – If you enjoy what you see on my blog, please LIKE my Facebook page.  Thank you so much!

Urbnspice is on Twitter    

You will find lots of fun boards on Pinterest  

I am also on Instagram

Digiprove sealCopyright secured by Digiprove © 2017 Urb'n'SpiceAll Rights Reserved
Original content here is published under these license terms:  X 
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Filed Under: Brownies & Squares, Cakes and Cupcakes, Chocolate, Chocolate, Chocolate, Chocolate!, Cookies, Desserts and Sweets Tagged With: Desserts, Easy

GLUTEN FOR PUNISHMENT, TOO

By Denise Pare-Watson

This post is a sequel to Gluten for Punishment, which is why I called it Gluten for Punishment, Too.  What do you do when you have the challenge of multiple dietary restrictions to consider?

I have been experimenting at home and in my workplace featuring gluten-free, grain-free, and sometimes dairy-free recipes. This week, the recipe testing happened to include all three restrictions!

This would make most chefs shake their heads, shiver in their toques, or briskly march their chef-clogs out of the kitchen. Not this chef, since I have a virtuous reason why I am persisting in this culinary undertaking. I need to provide my daughter with ideas regarding a very special 1st birthday cake. Why, you ask? The one-year-old has an Auntie who has a gluten-free, grain-free restriction and follows a Paleo Diet. As well, our tiny guest of honour is lactose intolerant.

Gluten Free Cake with Dairy Free Ganache | urbnspice.com
Gluten Free Cake with Dairy Free Ganache

If this happened to you, what would you do? You may not necessarily be facing the restrictions listed above; however, most gatherings have guests with some type of restriction that you have to consider when planning your menu. This does not necessarily mean that you have to serve sorbet for dessert, although it certainly provides an alternative.

My suggestion is to list the restrictions of your guests and make sure you review the ingredients that you will be using in your recipes carefully and methodically. Eliminate or modify any recipe that will be problematic for allergies, sensitivities or intolerances (these reactions are all different).

In many cases, you can exclude or substitute an ingredient in certain recipes and they will not affect the end result. For example, the addition of heavy cream or butter to your pan when making a sauce for chicken breasts or other meats can be omitted for your dairy sensitive guests without adversely affecting the sauce. In this situation, you can use the reduction method by simmering the liquid in the pan until it thickens.

Taking the concept of substitution into consideration, my challenge was to develop a birthday cake or dessert recipe that is gluten-free; grain-free and dairy free.

Gluten Free Chocolate Cakes with Dairy Free Ganache variations | urbnspice.com
Gluten Free Chocolate Cakes with Dairy Free Ganache variations

The birthday cake recipe that I developed is a flourless chocolate cake, using a nut meal (if tolerable), coconut flour or sunflower seed flour as a flour substitute. Typically, I would cover this type of rustic cake with a ganache made of heavy cream and chocolate. Since dairy ingredients are an issue, I made a ganache from fruit puree – in this case, raspberry puree. Raspberry puree is easily made by pressing fresh or thawed berries through a sieve to remove seeds and sweetened to taste. You can find out How to Make Raspberry Coulis post here.

Gluten Free Chocolate Cakes with Dairy Free Ganache variations | urbnspice.com
Gluten Free Chocolate Cakes with Dairy Free Ganache variations

Another dessert option for this type of dietary restriction (if a cake is not required), is a sabayon (the French culinary term) or zabaglione (Italian culinary term). A sabayon is a sweet sauce produced by a similar technique used in the popular savoury hollandaise sauce (Eggs Benedict). There are only three ingredients in a sabayon: Egg Yolks, Sugar, a speciality wine blend. Marsala is typically used, although an Ice Wine is also brilliant (although very expensive).

Another dietary restriction challenge has been unravelled. There are others to be solved! Stay tuned.

LEARNING TIPS:  

Please CLICK the link above to access my UrbnSpice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:

  • Gluten-Free Flour Blends
    __________

Urb’n’Spice Books:

Chocolate Desserts Made Easy and Delicious – The Cookbook Series from Pastry Chef Denise Paré-Watson of Urb’n’Spice

If you enjoyed reading this post, please leave me a comment below with your feedback.

You can find me on social media (see links below) – just be sure to tag @urbnspice and #urbnspice so I am sure to see it. Enjoy! 

Denise Pare-Watson - The Urb'n'Spice Chef | urbnspice.comDenise Paré-Watson

The Urb’n’Spice Chef

Follow me on Social Media

Blog | Twitter | Facebook | Pinterest | Instagram

 

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Filed Under: Cakes and Cupcakes, Dairy Free Recipes, Desserts and Sweets, Dietary Restrictions, Experiments, Gluten Free Recipes, Grain Free Recipes Tagged With: Dairy Free, Dietary Restrictions, Gluten Free Desserts, Gluten Free Recipes, Grain Free

Cupcakes – love ’em? or not!

By Denise Pare-Watson

Cupcakes – Do you Love Them?  Or not?

I have a confession to make.  I.Really.Do.Not.Like.Making.Cupcakes.For.A.Wedding.

Don’t get me wrong.  I love being a pastry chef.  I love meeting with prospective clients to help plan their wedding cake displays.  I am a happy kitchen dweller.  My collection of recipe books gives me such pleasure as I “read” through old favourites or the latest cookbooks that have come on the market and mysteriously appear in my collection.  I do eat, live and breathe the life of a pastry chef, and cannot imagine that this will ever change.  But cupcakes……well, cupcakes are somewhat problematic, and here is why:

Cupcakes | urbnspice.com

Wedding display of cupcakes

For the individual who is eating the cupcake, they can present some interesting challenges.

  • Cupcakes are typically top-heavy due to their heavy rosette of buttercream frosting and topple over easily.
  • Cupcakes are designed to be eaten out-of-hand.  This can create some challenges when you are dressed in formal attire.
  • Cupcakes are not unlike tacos or hotdogs – in order to eat them effectively, you really have to tilt your head slightly sideways.  This is not pretty in most cases.

For the pastry chef, the challenges are as daunting.

  • Due to the tipsy nature of a cupcake, they are not easily transported, especially when dealing with large numbers.
  • Typically, there is an additional charge for set-up since the cupcakes will often need to be frosted and finished at the wedding site to prevent significant damage.

…

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Filed Under: Cakes and Cupcakes, Desserts and Sweets Tagged With: Cakes, Cupcakes, Wedding, Wedding Cake Display, Wedding Cakes

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Meet Denise – The Urbnspice Chef

Welcome to Urbnspice - A Taste of Heart and Home. Inspiration in my kitchen is often a trip to the market or an experimental coincidence! Come and join me on this culinary journey where I share my passion for the creative, technical and teaching components of the profession and unravel culinary quandaries for you with fun and easy to follow user-friendly recipes, tips & techniques.
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