May 6th, 2012
Don’t ask why — the reasons are long and complicated, involving at least four countries and more than one birthday — but this week I made 11 dozen cupcakes and one layer cake. Luckily, I happen to own a stainless steel mixing bowl that could eat Chicago.
First, I made four dozen vanilla cupcakes from my favorite “California Cake” recipe (circa 1865). Then came four dozen chocolate cupcakes, using a fantastic vegan recipe learnt from a fellow member of the Fourth Street Food Coop in NYC. That was followed by a dozen gluten-free chocolate lavender cupcakes from a mix. And last, but not least, two dozen carrot cupcakes and a two-layer carrot cake.
With the exception of the carrot cake and cupcakes, which require cream cheese icing as a matter of course, I topped the cupcakes with butter cream in various flavors:
- Vanilla cakes with pink rosewater cinnamon butter cream
- Vanilla cakes with milk chocolate butter cream
- Chocolate cakes with purple vanilla butter cream dipped in shredded cocoanut
- Chocolate cakes with coffee butter cream
- Gluten-free chocolate lavender cakes with purple vanilla butter cream
Here’s the majority of my handiwork. A few cakes didn’t make it out of my kitchen…and it wasn’t long before a few more were swiped by passersby once I delivered them to the lodge. We hid the layer cake until it was time for the candles to be lit.
The cupcakes were a hit — and I even saw a few people eating them the next day for breakfast! The remains of the carrot layer cake are in our refrigerator, haunting us with every overwhelming mouthful.