Cupcake Bakers Wanted!

As you all know, every month I participate in Chicago's Iron Cupcake Challenge.  I really love the chance to meet other bakers, both novice and professional in an arena that allows for extreme creativity. Seeing different variations of the mystery theme ingredient is always exciting and often times sparks my own personal creativity.

Iron Cupcake has been happening on a monthly basis for the last six months, however November's competition almost didn't happen.  For one reason or another, the competitors entered in the competition had dwindled.  While in past months the number of bakers has been in between the half dozen to dozen and a half range; November had two participants. So sad!

So I'm extending the invitation to you.  If you are interested in participating in Decembers Iron Cupcake Chicago challenge, let me know!  I will be more than happy to get you in touch with all the right people so that you can find out the rules, the challenge date, the location and of course - the mystery ingredient!

Boston Cream Pie Cupcakes / November Best Taste Winner

Sweets!
Melissa

Scary or Sweet?

For more than 100 years, there has been a study to find possible replacements for natural sugar. 

During World War I and II, sugar rationing was in high effect; and saccharin was used in it's place.  However, in the late 1960's the fear that saccharin caused cancer suddenly became front page news and Tab drinkers were left trying to choose between thirst or their health.

There are a dozen different sugar substitutes on the market, and it seems as though every year a new one is introduced to the public.  I still have a hard time trying to understand why we feel the need to create a substitute for something that is already 100% natural and pure in it's original form.  The need to count and cut calories, in one way or another, is understandable.  But, I believe that in life - all things in moderation.  If you feel the need to drink six diet sodas a day, you probably shouldn't even be drinking soda to begin with - diet or not. 

I have intense personal feelings with all of this because I am, in fact, allergic to sugar substitutes.  Aspartame in particular.  As a matter of fact, all of the women in my family are adversely effected by aspartame in one way or another.  For me, it causes a temporary paralysis.  Depending on the amount in which I ingest - I can either be laid up for 24 hours or a week until it works it's way out of my system.  For this reason, I simply stay away from substitutes in general.  Which can sometimes make shopping difficult; forcing me to read practically all labels.  Even if a product isn't labeled "diet" or "sugar free" they can still contain faux sugar.

Sometimes people believe what they read, sometimes they don't have to read anything to have any beliefs.  I don't care what the government or the FDA says about the safety of sugar substitutes - I'll choose the real stuff anyday.

The Cupcake Craze.

For the last five months, I've been competing in Chicago's Iron Cupcake Challenge; and with the exception of the very first event - I've been a winner.

July, Battle Tropical Fruits - Winner, Best Presentation for Chocolate Passionfruit Cupcakes
August, Battle Savory - Winner, Best Presentation & Best Tasting for Pumpkin Sage Ravioli Cupcakes
September, Battle Candy - Winner, Best Presentation for Candy Dot Cupcakes
October, Battle Fall Flavors - Winner, Best Presentation for Apple Cider and Doughnut Cupcakes

Whew!

The challenges are always fun to compete in, and really tests my skills in creating something new and unique; but not going so overboard with creativity that it freaks people out.  Next month, the challenge has been announced as "dessert-style" cupcakes - which means it's pretty much wide open!  Creme brulee, black forest cake, tiramisu, peach cobbler...pretty much anything that's a dessert that can be somehow transformed into a cupcake!

I look forward to the challenge, and hopefully will come home with a sixth win!!!

Going, Going, Gourmet...

Since the 1940's Gourmet magazine has been sharing recipes, food stories, amazing photos and helpful tips to both home cooks and professional chefs.

It was recently announced that the magazine's publisher has decided to pull Gourmet off the racks after a decrease in ad revenue and a slump in sales.

I've been collecting almost every single issue for the last five years or so...it's going to be sad that my stacks will be staying the same size in the future.

Dirty n' Flirty.

I get alot of phone calls for risque cakes for bachelorette parties. Alot. 

Sometimes though, the typical "male genitalia" is a little too much for some people.  The bride's great-great grandmother is going to be there; and well - they just don't want to go there.

I created these cupcakes for a recent bachelorette party to help ease the embarassment yet still have a fun, and topic worthy treat.  I think they turned out fantastic...there's something for everyone!