Cupcake Archives - Page 3 of 13

We’re, er … um… I’m Expanding!

October 15, 2010 Filed Under: Bramble Berry News

In addition to the Bramble Berry building project, my sweet husband and I have been working on a little personal project of our own. We are expecting our first child, the first grandchild in my family, on our 4 year wedding anniversary (no really, that’s the actual due date). Come April, we’ll have one new Brambleberrian to add to our team.

We found out on a very special day – my husband’s graduation for his Masters in Business Administration. Ironically, he had been telling me that he didn’t want a baby until he graduated. And in a stroke of amazing timing, when the entire family was here for his celebration, we added an extra little teensy sunflower-sized celebration to the day. Chris was sweet enough to share his day of glory with his firstborn.

This is the baby’s first picture – taken at 6 weeks:

This is the latest picture – taken at 12 weeks:

Totally loving the excuse to eat cupcakes and ice cream.

Honeycomb, Honeycomb, Oh Honey Honeycomb

September 12, 2010 Filed Under: Personal Ramblings

It’s another Bramble’versary – this time for someone not only near and dear to my heart, but someone also related to me by blood (my lil’ brother!). I will admit to a little selfishness when choosing the dessert that I decided was ‘Erik’s favorite’ dessert. We both loved Chocolate Covered Honeycomb growing up and I was especially craving it today when I started planning for Erik’s 4-year Bramble’versary.

How to make Honeycomb

* 2 cups granulated sugar
* 1/2 cup Light Corn Syrup
* 1/4 cup Honey
* 1/4 Water
* 1 Tbsp (heaping!) Baking Soda

You need a candy thermometer. Do not attempt this project without one. Take a baking pan and rub butter all over the bottom of the pan and lightly flour it.

1. Add the sugar, corn syrup, honey and water into a pot that has at least 3 times the head space. The entire thing poofs up like crazy in a bit and overflowing sugar is a huge mess.

2. Stir the ingredients together until smooth with no lumps.

3. Put the candy thermometer into the mixture. Turn the heat onto medium-high.

4. Wait, no stirring, until the mixture reaches at least 300 degrees. The brown caramel color is what you’re going for. Turn the heat off. Wait for at least a minute until the mixture has stopped bubbling.

5. Add that generous Tablespoon of baking soda to the mixture. Stir. Stir. Stir. Watch for the poof. See it? It keeps growing.

6. Pour into your lightly floured, buttered pan. Don’t fill it up all the way because the entire mixture keeps poofing.

7. Let sit for 2 hours until hard. Hit with a hammer to break up.

8. Optional: Dip into chocolate for a sweet yummy surprise.

Oh The Things You Can Do! Soap Frosting 3 More Ways.

August 18, 2010 Filed Under: Melt & Pour Soap

When I decided to try my hand at a simple soap frosting recipe, I had no idea what it would become! Frosting was just the tip of the iceberg. Here are several things you can do with the same basic formula which is 4 oz of melted soap base + 2 Tablespoons of liquid soap, whipped with a hand mixer (click here for a great Soap Queen video). Add colorant and fragrance as desired.

Note: The Soapylove products suggested in this tutorial have been discontinued. The links have been replaced with similar ingredients from BrambleBerry.com.

Soap Meringues (shown above): Whip frosting recipe until shiny peaks form. I used red colorant and Strawberry Fragrance Oil. Quickly put mixture into a piping bag (I used my bag and star tip). Squeeze out 1″ meringues onto tin foil, waxed paper, or parchment. Allow to dry. Peel paper away from backs of meringues and toss lightly in cornstarch.

Soap Marshmallows: Follow instructions for Soap Meringues, but this time pour into a brownie pan lined with plastic wrap. Allow to dry and harden, then remove plastic wrap and cut into blocks with a sharp knife. Toss lightly in cornstarch. This style is great with jojoba beads.

Fluffy Fillings: The original way to use this recipe was to spoon it on. Depending on how long you whip it you can get a creamy icing or a firmer marshmallow fluff, like for these S’Mores featured in the Summer ’10 issue of Let’s Get Soapy, or the Hot Chocolate Loaf Soaps in the Winter ’09 issue.

Over at the Soapylove Fan Page, Tammy of Milk and Cookeez generously shared photos of her projects plus we had a great discussion about how to use this sometimes-tricky recipe. Here are a few more pictures from her album!

So I encourage you to try this recipe and play around. It can take some practice to control it well, but I guarantee you’ll have fun!

-Debbie Chialtas, Soapylove

Sandwich Social and SWI

August 13, 2010 Filed Under: Bramble Berry News

I just had to share the cutest cupcakes that Amber (of the bacon caramel brownie fame) made for our Bramble Berry team lunch. We had a build-your-own-sandwich, beach themed social. Amber used crushed graham crackers for the sand and found darling little beach gummies for the toppers. Delish!

Also, this weekend is Bramble Berry’s 3rd annual Soap Weekend Intensive. Erin Pikor, from Naiad Soap Arts, and Jude Birch, from Aussie Soap Supplies, are here in Bellingham prepping for their classes tomorrow and Sunday. I’m about to head over to Otion to prep for my melt and pour intro class this afternoon. Did I mention that this is the BEST weather that we’ve had all summer? It’s going to be a beautiful and jam-packed weekend full of soapmaking, creativity, laughs and cupcakes (of course)! I can’t believe this weekend is finally here! I’ll be sure to keep you updated with all of the fun projects. If you follow my TwitPic stream or follow me on Twitter, you’ll be kept even more updated. I’ll tweet and post the fun projects. Happy Soaping!

Bramble Berry’s New Loot!

July 28, 2010 Filed Under: Personal Ramblings

Clean Up Tool

Mini Whisk

Princess Shaped Rubber Bands

Cat & Dog Rubber Bands

Sea Creatures Rubber Bands

Castile Rebatch Soap Base

Cupcake Mold

Limited Edition Wake Up Rosemary Blend

Cherry Cupcake Melt and Pour Soap Tutorial

July 12, 2010 Filed Under: Melt & Pour Soap

Bramble Berry’s new cupcake mold makes it easier than ever to whip out a batch of soapy cupcakes from scratch! You’ll be sweetly showering with cupcake goodness in no time.

Learn how to make these adorable melt and pour soap cupcakes! Great project for beginners.

Ingredients

16 oz White Soap Base

ELF Cupcake Mold

(Note: This mold has been discontinued.

It has been substituted with the Round (cupcake) Silicone Mold.)

Black Cherry Fragrance Oil

Bright Cherry LabColor
Canary Labcolor

OR Get everything you need by clicking on the “Buy It Now” button below.

ONE: Melt 16 ounces of white soap base in the microwave and mix in ½ ounce of Cherry Pop Fragrance Oil.

Note: The ELF Cupcake Mold has been discontinued. It has been substituted with the Round (cupcake) Silicone Mold. To create a two tone cupcake, make soap in the Round (cupcake) Silicone Mold, then top it with this Foaming Bath Whip Frosting.

TWO: Separate the scented soap evenly into two containers or mugs. Add the canary colorant to one container of soap and the cherry colorant to the other. Just a couple of drops of undiluted color will do the trick. Mix both well.

THREE: Fill up two cupcake cavities with the yellow soap and the other 2 cupcake cavities with the pink soap. Spritz with rubbing alcohol to eliminate air bubbles and let the soaps cool for about 2-4 hours.

FOUR: Once the soaps have cooled, remove them from the mold and carefully cut off the frosting parts of each cupcake. Then cut the yellow frosting tops into small chunks and melt the soap back down in the microwave. Repeat with the pink soap.

SIX: While the pink and yellow soaps are in the microwave, place all of the cupcake bottoms back into the mold and firmly press them down.

SEVEN: Once the pink and yellow soap is melted and isn’t so hot that it’s steaming (don’t want it to melt the cuppy base), spray the cupcake bottoms with rubbing alcohol (to ensure that the layers stick together) and fill up the frosting part of each cavity mixing and matching colors. Pink cupcake bottoms get yellow frosting and yellow cupcake bottoms get pink frosting. Give the soaps a final spritz with rubbing alcohol to eliminate air bubbles and let cool. Pop out after a thorough cool down (usually 6 to 8 hours).

Check out other popular cupcake projects like Whipped Soap Cupcakes, Cold Process Cupcakes and Bath Bomb Cupcakes

Cherry Cupcake Melt and Pour Soap Tutorial

These cherry cupcake soaps are made with a cupcake shaped mold, making the project perfect for beginners.

Author: Soap Queen

Ingredients

16 oz White Soap Base
Round (cupcake) Silicone Mold
Black Cherry Fragrance Oil
Bright Cherry LabColor
Canary Labcolor

Instructions

Melt 16 ounces of white soap base in the microwave and mix in ½ ounce of Cherry Pop Fragrance Oil.
Separate the scented soap evenly into two containers or mugs. Add the canary colorant to one container of soap and the cherry colorant to the other. Just a couple of drops of undiluted color will do the trick. Mix both well. (Note: The ELF Cupcake Mold has been discontinued. It has been substituted with the Round (cupcake) Silicone Mold. To create a two tone cupcake, make soap in the Round (cupcake) Silicone Mold then top it with the Foaming Bath Whip Frosting.)
Fill up two cupcake cavities with the yellow soap and the other 2 cupcake cavities with the pink soap. Spritz with rubbing alcohol to eliminate air bubbles and let the soaps cool for about 2-4 hours.
Once the soaps have cooled, remove them from the mold and carefully cut off the frosting parts of each cupcake. Then cut the yellow frosting tops into small chunks and melt the soap back down in the microwave. Repeat with the pink soap.
While the pink and yellow soaps are in the microwave, place all of the cupcake bottoms back into the mold and firmly press them down.
Once the pink and yellow soap is melted and isn’t so hot that it’s steaming (don’t want it to melt the cuppy base), spray the cupcake bottoms with rubbing alcohol (to ensure that the layers stick together) and fill up the frosting part of each cavity mixing and matching colors. Pink cupcake bottoms get yellow frosting and yellow cupcake bottoms get pink frosting. Give the soaps a final spritz with rubbing alcohol to eliminate air bubbles and let cool. Pop out after a thorough cool down (usually 6 to 8 hours).

How to Make Cupcake Bath Bombs on Soap Queen TV

July 8, 2010 Filed Under: Bath Fizzies

I posted my first bath bomb cupcake tutorial in 2007, check it out here. I sure have learned to take better pictures since then (embarrassed grin). Last year I posted my revised recipe (with much better photos) here. This tutorial is still incredibly popular, so I thought it would be fun to show how to do it in an episode of Soap Queen TV. Enjoy!

You can purchase our Bath Bomb Cupcake kit here, and get everything you need to make 6 cupcakes. (Please note that the frosting recipe I use in the video makes closer to 12. So the kit recipe is slightly smaller than the one I demonstrate. Just be sure to use the recipe instructions that come with the kit.)

Or you can get the ingredients separately:

Bath Bombs:
1 cup Citric Acid
2 cups Baking Soda
Orange Sherbet Fragrance Oil
Coral LaBomb Colorant
Cupcake Liners
Cupcake Mold

Frosting:
1 1/2 cups Meringue Powder
1/2 cup warm water
8 tablespoons Jojoba Oil
2 cups Powdered Sugar
1 1/2 teaspoons Cream of Tartar
1 3/4 cups Sodium Laurel Sulfate (SLS)
Vanilla Fragrance Oil
Vanilla Color Stabilizer
Tropical Pink LabColor
Jojoba Beads or Glitter (optional)
Dust Mask

Nutella-Swirl (sinful) Pound Cake

June 22, 2010 Filed Under: Soap Queen Cuisine

If you’re a fan of nutella, you must try this recipe from Food and Wine Magazine. I made it for a Bramble’versary and it was a total “show stopper”.

Ingredients
Makes one 9-by-5 Inch Loaf
1 ½ cups all-purpose flour, plus more for dusting
4 large eggs at room temperature
2 teaspoons pure vanilla extract
¾ teaspoon baking powder
¼ teaspoon salt
2 sticks unsalted butter, softened
1 ¼ cups sugar
One 13-ounce jar Nutella

1. Preheat the oven to 325 degrees. Lightly grease and flour a 9-by-inch loaf pan, tapping out any excess flour. In a glass measuring cup, lightly beat the eggs with vanilla. In a medium bowl, whisk the 1 ½ cups of flour with the baking powder and salt.

2. In a large bowl, using a handheld mixer, bear the butter with the sugar at medium-high speed until fluffy, about 3 minutes. With the mixer at medium-low speed, gradually beat in the egg mixture until fully incorporated. Add the flour mixture in 3 batches, beating at low speed between additions until just incorporated. Continue to beat for 30 seconds longer.

3. Spread on-third of the batter in the prepared pan, then spread half of the Nutella on top. Repeat with another third of the batter and the remaining Nutella. Top with the remaining batter. Lightly swirl the Nutella into the batter with a butter knife. Do not overmix.
4. Bake the cake for about 1 hour and 15 minutes, until the toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes. Invert the cake onto a wire rack, turn it right side up and let cool completely, about 2 hours. Cut the cake into slices and serve.

Make ahead: The pound cake can be kept in an airtight container at room temperature for up to 3 days.

The nutella swirls stay creamy and gooey while the rest of the cake cooks. It’s quite a feat of delicious cake engineering.

Happy Father’s Day!

June 20, 2010 Filed Under: Personal Ramblings

Happy Father Day, Dad!

What are you doing for your Dad this year? You may remember the epic family cooking day from last year? Well, that was a late Father’s Day present and that’s exactly what we’re doing for Dad this year. He loves gourmet food, he loves family time and he loves connecting. Where better to do that than over a gourmet meal cooked by your kids?

We do a little spin on the meal though. It goes like this: 1) We pick out 15 awesome, mouth-watering recipes. 2) We design a trivia game just for Dad. 3) For every answer he gets WRONG, he has to discard one of the recipes. Last year, he ended up with an 8 course meal because my Dad is one smart cookie!

Here are some older blog posts that mention my dear Father … I Love My Dad , Wisdom from my Dad, Butterscotch Butterscotch Cake (Dad’s favorite cake), Hiking with the Fam’, Happy Father’s Day, Dad!, Nutrition Advice from my Dad, Hiking at Mt.Baker. Make sure to read the comments on this post (Mmmm…Caramels) from my Dad (about a Fat Flush diet). He is too funny!

5 Ways to Strengthen Your Willpower

June 6, 2010 Filed Under: Business Musings

Self-respect is the root of discipline: The sense of dignity grows with the ability to say no to oneself. ~ Abraham Joshua Heschel

Earlier this week, I commented on this cupcake thread that ‘Nothing tastes as good as making a promise to yourself and keeping it.‘ As I went through my ‘Healthy Living Week‘ with an accountability partner, that phrase rang with me as I turned down everything from my favorite cheeses to skipping the grand opening for a new cupcake shop in town (holding back sobs). The entire experience made me curious about how willpower and self-control are formed. If we didn’t have it to start with, can we learn it?

Thinking back over my childhood, I tried to identify areas where my willpower muscle had been strengthened growing up. My parents were excellent at helping me and my brother set goals and meet them. They were quick to show us how accountability in our own actions brought about positive results and they modeled good behavior for us. My brother and I got lucky. We had parents that understood that greater self-control is a predictor for success (article). What if you didn’t have that type of upbringing? Is it too late for you? No. It is never to late to learn a new skill or strengthen a dormant muscle. Here are some proactive ways you can work to strengthen your self-control and willpower:

1. Practice Internal Locus of Control – At Bramble Berry, we call this ‘ILC!’ It means that you believe you can change things. It means that you accept responsibility rather than blaming others. If you have ILC, you will say “I am going to have an apple instead of that delicious chocolate chip cookie because I have the choice and I choose to be healthy.” If you have a more External Locus of Control, you will say “It’s not my fault that I’m hungry for the cookie! It’s because my husband ate all the oatmeal this morning and I didn’t get a good breakfast and now I’m starving! I deserve to be happy!” Take a stand. Make a choice. Take responsibility. Look at what you can do to change the situation and empower yourself. Don’t ever wait for anyone to do things for you.

2. Thing Globally, not Locally – Think about the big picture, not just the now. Last night, my husband had a delicious bag of Smart Pop White Cheddar Popcorn. He snacked on it in bed while I drank my … water. My water was delicious (not!) and I could smell his popcorn. Thinking locally would have been “I have been so good all day; one handful of popcorn won’t hurt me! Plus, it’s only like 30 calories. 30 Calories is nothing and I’m hungry NOW!” Thinking globally is more like this “I’ve been good all day; why spoil it now? Plus, summer is almost here and I know I’m going to wear a bikini. I need to think long term and make the right decision.” This means that you think about the ‘why’ behind your goals, not just the method you are using to achieve them. Remember the greater picture. Remember the ‘why.’

3. Replace – Pinpoint the areas in your life where you are lacking self-control. For me, it’s cheese (even more than cupcakes) and organizing. Design a few concrete phrases you can easily say to yourself when you are being tempted: “I love having a clean and organized house.” “I am proud of myself for making positive choices around eating.” Use tools available to you like this app, “The Habit Factor” and get an accountability partner to help you on your path.

4. Declare – There is little in life more powerful than public shaming or public cheering. If you are going to practice your self-control and quit a habit (such as smoking) tell as many people as you can. Get them to support you. Think about them when you’re wavering in your strong decision and every time you see them and they say “How’s it going to today?” answer them as if your goal had already happened “Well, I am really loving being a non-smoker.” “I’m noticing that I can take a deep breath now that I’ve quit smoking.”

5. Celebrate – Celebrate your wins! The more wins and notches you have on your belt for your self-control battles, the more confident you will be in yourself and your ability to do anything. Savor the moment. Take a mental snapshot so you can think back about your success the next time you need a boost of will power.

I had one particularly difficult night last week when my entire family insisted on going to Olive Garden and ate all my hot button yummy foods (fettuccine alfredo, Olive Garden salad, lemon chiffon dessert). As I sat there eating my chicken breast with absolutely nothing on it (no salt, no pepper, no oil) and smelling the wafting bread sticks, it was a challenge but my Dad told me afterwards he was proud of me for setting a goal and sticking to it. That made the last 90 minutes all worthwhile (but, of course, he still thinks the liver cleanses are silly). I have a mental snapshot of my Dad saying how proud he was of me – I can hear him say it right now as I type this. Anytime I have a weak moment in the future, you know what I’m going to be replaying in my head – his positive reinforcement.

Test yourself on small tasks and strengthen your willpower to conquer bigger challenges. Before you know it, you’ll have built up your willpower and self-control muscles and be able to climb any mountain, succeed at any workout program and eat healthy for the rest of your life.

Nothing makes it easier to resist temptation than a proper bringing-up, a sound set of values – and witnesses. ~Franklin P. Jones

Sweet Potato vs Cupcake

June 2, 2010 Filed Under: Soap Queen Cuisine

Despite being on my Healthy Living Week, life still happens and in this case, life included baking Carrot Cake Cupcakes. It was Christina’s 3 year Bramble’versary and Carrot Cake is her favorite dessert. Lucky for me, Facebook Fan Lyn S. from New South Wales had a recipe to share with me.

The recipe is from a small Australian cookbook called Jam Packed by Lana and Delia Raizon, published by The Five Mile press.

Ingredients:
1 cup self raising flour
1 cup dark brown sugar
1/2 teaspoon cinnamon
2 eggs lightly beaten
4 tablespoons butter, melted (If you like a more moist cupcake, I’d recommend 6, FYI)
2 carrots, peeled and grated (Add an extra carrot if you loooove carrots)
1/2 teaspoon vanilla extract

Icing
1 tablespoon cream cheese
1 cup icing sugar, sifted
1 teaspoon lemon juice
1 teaspoon boiling water
shredded coconut, toasted, to decorate
1 tablespoon butter (my addition)

Mix all the dry ingredients together, mix the wet ones in. Preheat oven to 350. Bake cupcakes for 17 to 22 minutes depending on strength of oven. Whip all frosting ingredients together.

Secret Anne-Marie’s-Mom-Trick: to check if the cupcakes are done, stick a sharp knife in it. If it comes out clean, the cupcakes are done. If it comes out ‘wet’, you know it needs to cook another few minutes.

When cupcakes are done, let fully cool before frosting.

As for me and my Healthy Living Week? Well, I had a delicious and oh-so-filling Baked Sweet Potato with nothing on it while making the cupcakes. It wasn’t quite a cupcake but there’s nothing more sweet than making a promise to yourself and sticking to it.

Drool Worthy Cupcake Recipes from Around the ‘Net

May 30, 2010 Filed Under: Soap Queen Cuisine

My Recipe Finds is an awesome foody blog that stopped me in my tracks today. I stumbled upon a blog post called “Top 20 Unique Cupcake Recipes of 2010”. Check out the blog here and click on the cupcakes for the yummy recipes…if you dare!

Oreo Cupcakes, Margarita Cupcakes, Cider Cupcakes with Marshmallow Frosting, Strawberry Lime Stuffed Cupcakes, Caramel Pecan Cupcakes, Lemon Cupcakes, Guiness Cupcakes with Bailey’s Irish Cream Frosting, Chocolate Cherry Coke Cupcakes and Chocolate Chip Cookie Dough Cupcakes…and those are just the ones that you see pictures above! Be sure to check out My Recipe Finds to read more!

Do you want to try one of my favorite cupcake recipes? I made them in January for a 10 year Bramble’versary. See the blog post on my Salted Caramel Choco-Beer Cupcakes, they are worth it!

Soap Queen Sunday and Fizzies Galore!,

May 23, 2010 Filed Under: Personal Ramblings

I hope everyone had a great weekend! It was drizzly and cold here in Bellingham so it was a perfect day to be in the studio filming episodes of Soap Queen TV. I’m so excited for these episodes to air. We made the cutest bath bomb cupcakes, patriotic fizzies and 3D mondo bath bombs.

“Bath Bomb Cupcakes: Take One” (Look, we even got an official clapboard!)

“A Table Full of Cuteness”

“Mondo Bath Bombs in Progress”I can’t wait to share these episodes with you. If you’ve ever had trouble with bath fizzies, making the mondo stainless steel bath bomb molds stick together or couldn’t figure out how to frost your cupcake, these two episodes will solve those mysteries and more. This upcoming week, the last of the Basic Cold Process series airs and I’ll have the Advanced Premium Swirling SoapQueen.TV videos done soon thereafter.

Congratulations Naiad Soap Arts!

May 18, 2010 Filed Under: Bramble Berry News

I want to give a soapy shout out to Erin Pikor, from Naiad Soap Arts, for winning Best Soap at the Handcrafted Soapmaker’s Guild Conference. Her Tea Room Soap took the cake and I couldn’t be more proud. I knew she was a great soap artist but the vote of all the soapers at the conference just proved it!

Erin is a guest blogger for the Soap Queen Blog and always comes up with the cutest projects like Solid Sugar Cubes and Cold Process Cupcakes.

Erin will also be a teacher at this years Soap Weekend Intensive making Strawberry Rhubarb Pie Soap and Ambrosia Salad Soap. Don’t miss out on this great opportunity to meet Erin! Sign up for Soap Weekend Intensive 2010 HERE And, congratulations Erin. We’re so excited for you and your award.