You probably noticed my cupcakes are offered in two primary sizes – jumbo and mini. Yes, the cupcake craze is in full force, but most places focus on the “standard” size cupcake. While the standard cupcake has it’s place, I think the jumbo and mini sizes offer an even greater range of possibilities.
For me, the jumbo cupcake is perfect for small and medium size dinner parties or gatherings. They are great for sharing (I’m huge fan of family style meals for dinner parties – it’s an easy ice-breaker) and allow guests to try more than one flavor. At approximately one and a half times the size of a standard cupcake, they have a few more bites than the regular cupcake but a few less than a full piece of cake. And, if we are all honest with ourselves, we always want a few bites of that second cupcake…
As for the mini, it is great for large gatherings such as open houses, holiday get-togethers, office parties, bridal and baby showers etc. You can offer guests a wide range of flavors and, since each is only two or three bites, everyone can feel free to taste without the guilt. I have found women (and my Granddad, if I’m being honest) in particular enjoy minis. They don’t count against the diet when they are little, right?
Don’t get me wrong, the standard cupcake definitely has it’s place and I do offer them for large orders. I think they are great as an easy portion control at kids parties. A bunch of mini cupcakes might create a kid backlash. And standard cupcakes are easier for parties held at venues like bars and restaurants where sharing can be a challenge – splitting a jumbo in the middle of your favorite dive bar just doesn’t seem so appealing (don’t act like you don’t know the kind of establishment to which I am referring.)
For the most part, the jumbo or mini will work for all of your occasions. And the best part, they come in all the flavors. So be sure to think of Kristina’s Confections for your next event… start planning your flavor choices now!
It’s hard to believe that Summer 2010 is nearly behind us. I’m sorry if this comes as a shock to you, but it’s true. Don’t shoot the messenger.
Today is August 30, which means September starts on Wednesday. With September comes so many great things – new school year (read: new pens, blank notebooks and freshly sharpened pencils, ahhh those were the days), long-sleeve weather, football… and the return of Apple Spice with Caramel Swiss Buttercream!
I have to say, I love most cupcake flavors – I have a massive sweet tooth, which makes baking a necessary evil for me (and you my enablers). Anyway, Apple Spice is seriously one of my favorites. I would make it even if I didn’t have Kristina’s Confections.
Apple chunks are mixed into a delicate spice cake packed with the warm fall flavors we all love – cinnamon and nutmeg. Everything is topped with a light and fluffy caramel Swiss buttercream and a caramel drizzle. If this doesn’t get you excited for fall, nothing will!
Apple Spice is available from September through December.
Perfect pairing: family fun night, fall picnic, neighborhood block party, book club
There was nearly a disaster in the Kristina’s Confections kitchen yesterday (spoiler alert: all is now well). My beloved KitchenAid Mixer had a malfunction…
I received my mixer almost five years ago as a Christmas gift and it is, without a doubt, in the top five gifts I have ever received (my first Cabbage Patch doll, my dollhouse, a pair of scrubs and my Tod’s purse round out the top five, in case you are wondering). I wanted the mixer for years but didn’t have the space or, realistically, the need. But it came at the right time and we’ve loved each other ever since.
Until yesterday, that is.
I was making sugar cookie dough to work on new designs when the the head of the mixer fell. Okay, that sounds a bit more dramatic than what may have actually occurred, but the paddle was hitting the sides of the bowl and I knew something was definitely wrong. I gave the mixer a look over and thought a screw was loose. So off I went to find a flat head. That wasn’t it.
Then I did a bit of research and it seems the peg that keeps the head set into the base of the bowl had jimmied out. (I, in fact, don’t think this bolt has ever been fully in place on my mixer… but it was just recently that I started photographing the mixer, so I can’t be sure).
Small breakdown. Pull myself together.
I greased the bolt, used a hammer and voila… disaster averted. Phew!
We then spent the rest of the day working on some cookies and some icing together. And we plan on spending the weekend together too. Stay tuned to see what we create…
Grandma used to make an orange bundt cake that was a summertime family favorite. For simplicity sake, she used a boxed cake (sorry Grandma, the secret’s out!), added orange juice in lieu of the water and baked. For the frosting, she made a homemade orange buttercream that incorporated orange juice, orange rind and the other usual suspects – 10X sugar (as Grandma calls it) and butter.
As a nod to Grandma’s original creation, and as a way for the rest of us to enjoy this old favorite, I set out to make a cupcake version (from scratch, of course!).
My orange buttercream, the star of this cupcake, gets the fresh, sweet and tangy flavor from the fresh squeezed orange juice and the orange rind, just like Grandma’s. Mine also has a bit of honey (surprise!), which not only adds a bit of natural sweetness, but also helps with the light and fluffy consistency. This sits on top of my classic vanilla bean cupcake – the perfect pairing.
As one recent taster noted, this could be eaten for breakfast. Go ahead, no one’s going to tell!
Perfect Pairing: summer time cookout, pool party, girl’s luncheon, brunch treat