Cupcake Archives - Page 5 of 13

Sun Basil Garden Interview

July 31, 2009 Filed Under: Business Musings

It’s time for another Soap Queen Interview! Woohoo!

Today I’ll be sharing an interview with Lauren Miller, the owner of Sun Basil Garden SoapCompany. Her handcrafted soaps are designed to bring a smile to your face and leave your skin feeling juicy clean. Lauren takes pride in using top of the line, quality and all natural ingredients.Let’s find out a little bit more about Lauren, shall we?

Soap-Queen: Lauren, your soaps are so creative with a clean and modern look. I’ve already gushed about how much I love them. So tell us…why Soap?

Lauren Miller: I have always adored bath and beauty products. Something about the feeling and the scent just makes me feel like I’m taking care of myself. But after becoming a full time mom, bath time became my only real alone time. Ten minute showers, in those early days with toddlers, was all I could fit in. So about a year ago over breakfast, I declared I was going to start making soap- And that was it! I did a Google search and luckily found Bramble Berry. I got my first delivery and have not stopped since.

Soap is such a fascinating medium. It’s a practical way to express your creativity since everyone needs to use it. There is so little waste. If you make a mistake it’s still something you can use. I love that. Using your imagination and a few basic supplies, the possibilities are endless.

Soap-Queen: I couldn’t agree more! I like to call soapmaking a consumable art form. OK, next question: Your soap is cutting edge design; before you came on the scene, I had not seen anyone focus primarily on cut outs as their main design. How did you come up with this focus?

Lauren Miller: I love to challenge myself and began with very few supplies. I’m always thinking about using what I already have which often becomes like a game. I started pouring color boards from soap and using what I had around the house. I favor bold colors, simplicity and clean lines so the cut outs match my personal style. I discovered this inlayed process guaranteed my design to last more than one use and not rub off as more traditional molded soaps. The challenge and the practicality hooked me.

Soap-Queen: As a current customer (of Sun Basil Garden), I can attest that your designs can get truly intricate. How long do you spend on your most difficult soap?

Lauren Miller: I grew up in a creative family and learned early how to work well with my hands. I’m pretty practiced and can work fast once I’m happy with my finished product.
Now, I’m a still a full time Mom, so interruptions are coming at me constantly. But because soap needs to harden it lends it self well to pouring in stages. I often have trays of bacon and eggs drying while I‘m also making our real breakfast. I never have a long stretch of time but 10 minutes here and there lends itself well to my schedule. I once made a pizza soap that I have not repeated in awhile as it almost broke me.

Soap-Queen: You have an Etsy shop. Do you sell anywhere else? If you do, what are the pros/cons of keeping the Etsy shop in conjunction with the other sales outlets?

Lauren Miller: Right now, as a Mom, Etsy works best for me. I can spend weekends living life with my kids and husband and have control over my inventory. If I’m out of a fragrance oil, I can hold off on listing that line until I reorder and have time to recreate the soap. If school demands take off, I can put my shop on vacation. Not to mention I love the community and the worldwide audience Etsy pulls. I recently opened a shop on Art Fire and have done a few craft shows. I’m launching into wholesale this September and getting ready for the Holiday season.

Soap-Queen: Oh boy! I can’t wait to see what you come up with for the Holiday season! On that note, let’s take a little break. Stay tuned for part 2 of the Sun Basil Garden Interview. We’ll be back tomorrow!

Above is Lauren’s famous Full Breakfast Soap Package including coffee, toast with butter, bacon & eggs (and a lemon square for desert). What a great way to wake up in the morning! Grab your breakfast soap here. I purchased the Toast with Butter Soap. It smells like fresh baked bread. You won’t be disappointed. YUM!

Yup. You guessed it! My other favorite soap from Sun Basil Garden: A cupcake, of course!

Where Cupcakes Meet Fashion

June 12, 2009 Filed Under: Personal Ramblings

Bella Cupcake CoutureHave your cupcake and adore it too!

Carrie Middlemiss is the founder and owner of Bella Cupcake Couture in Seattle, Washington. After being laid off after an 18 year career as a Marketing Manager for Washington Mutual, she followed her dream and started her own business. Thus, the cupcake accessories fashion line was born! “Why should frosting have all the limelight?” Carrie makes adorable cupcake wrappings that make your cupcake stand out from the crowd. And perfectly unscientific studies show that eating a cupcake that looks cute makes the entire experience more rewarding.

Read her entire story here.

See more cupcake couture on Cakespy, and check out Carrie’s blog here! Oh, and purchase your very own cupcake couture here. P.S. I found another use for Carrie’s accessories:Bath Bombs Cupcakes, of course. Spruce up your sweet bath morsels with a little color and fashion sense.

And a Giant Cupcake to Rule Them All

May 8, 2009 Filed Under: Personal Ramblings

My sweet and thoughtful younger brother (the indomitable ELF) baked me a giant cupcake birthday cake out of my favorite flavor (Cherry Chip, in case you’re wondering) to celebrate my birthday. Even though all the caloric goodness was enough, I also used my birthday as an excuse to finalize a big purchase for expanding Bramble Berry. Expect details and a press release on the exciting news early next week. In the meantime, I’m away for a long weekend with my sweetie to celebrate the joyful passing of another year but have some fun ideas for blog posts while supposedly relaxing (chocolate for men, anyone?).

Thanks for the Fab Review!

April 6, 2009 Filed Under: Bramble Berry News

Connie from Miscellaneous Finds 4U did an unexpected yet, adorable review on Bramble Berry Soapmaking Supplies and the Soap Queen Blog. Miscellaneous Finds 4U is a mother & daughter team (of 5 years) who love trying new products and giving their honest opinion to their readers. Connie loved our Cupcake Bath Bomb recipe and Easter Soapmaking Kit.

Here’s a snip-it from the write up…
“Her cupcake bath bombs are amazing. The recipe is provided in such a way that it’s easy to understand and follow. Plenty of photos and precise instructions, with the science behind the formula so you know why a recipe works or doesn’t. Formulas for additional “flavor” combinations are also provided so there’s no risk of ruining ingredients through trial and error. I feel confident after reading through her instructions that I could make these and they’d make wonderful gifts! Need an Easter gift? She’s provided photos and instructions for a perfect little embedded Ducky Soap. Not enough? Check out TeachSoap.com – Anne-Marie shares soap making from the very beginning to advanced techniques.”

Read the whole review here and have a blast reading more random thoughts, musings and reviews by Miscellaneous Finds 4U here

Bath Bomb Cupcakes – Day Two – The Frosting

March 26, 2009 Filed Under: Bath Fizzies

The frosting is my favorite part; so let’s get to it!

Ingredients:
1 1/2 cups Meringue Powder
1/2 to 1 cup warm water
1 3/4 cup powdered S odium Laurel Sulfate (SLS)
8 tablespoons Jojoba Oil
2 cups Powdered Sugar (plus more if needed)
1 1/2 teaspoons Cream of Tartar
1/2 ounce Fragrance Oil
a few drops of Canary Yellow LabColor

Tools:
Mixing bowl
Electric mixer or whisk
Piping bag, cookie spritzer, or knife for spreading the frosting

A few notes: The meringue powder is powdered egg white which gives the frosting body and also helps it to harden (which is why it’s frequently used in royal icing). The SLS makes bubbles – so really you’ll end up with a Bubble Bath Bomb. Using an electric mixer is the easiest way to make a smooth fluffy frosting – but you can also make this recipe with a whisk and some elbow grease!

Directions:
1. Blend the Meringue powder and 1/2 cup water together and mix until you have a smooth lump free consistency.
2. Add remaining ingredients. Mix well until you get a smooth, stiff frosting. You can add more water or powdered sugar to adjust the consistency if necessary. The thicker the frosting, the easier it is to maintain a tall frosting swirl with a distinct pattern.
3. Fill up your piping bag (see instructions how on our sugar scrub tutorial) or try using a cookie spritzer gun like we did. Alternatively, you can always just use a knife to give your creations that authentic bake sale look.
4. Allow the frosting to harden for at least 24 hours before you sell, use or give away your fabulous creations. If you are shipping the product, shrink wrapping the entire bath bomb cupcake ensures a safe arrival to your destination.

Click here for Day one – the cupcakes – tutorial

Bath Bomb Cupcakes – Day One – The Cupcakes

March 25, 2009 Filed Under: Bath Fizzies

Ingredients:

Makes 12 Bath Bomb Cupcakes

1 lb. Citric Acid

2 lbs. Baking Soda

spritzer filled with Witch Hazel

Fragrance: Anything sweet – we like Hello Sweet Thang! or Buttercream & Snickerdoodle

Silicone Cupcake Mold (NEW!)

Mica or La Bomb Colorant

Labcolor (we used Canary for the bright yellow frosting)

Cosmetic Body Safe Glitter

Cupcake Liners

Step 1: Place the Citric Acid and Baking soda in your mixing bowl. Use your fingers to break up any clumps that might be in the mixture. The goal is a smooth and small grained mixture.

Step 2: Add fragrance. Since each bath fizzy needs to scent an entire tub, you’ll want to use a good amount of fragrance. 1/3 ounce is a good place to start all the way up to 1/2 ounce per pound of mixture.

Step 3: Add four to seven drops of color. If you are using LaBomb (FD&C based colors in glycerin) the color will immediately bead up and clump. Work this around with your fingers to break up the clumps or use a sieve.

Step 4: Mix the color and fragrance in thoroughly. This is important as clumps of fragrance or moisture can turn into wart-like protrusions on your bath fizzy.

Step 5: Spritz the mixture with 6 squirts of Witch Hazel. Mix in well. Grab some of the mixture and make a fist around it. Does the mixture stay together? If it does, it’s ready to mold. If it does not hold its shape, do 3 more Witch Hazel spritzes until the mixture forms a shape in your hand when clenched.

Step 6: Turn to your cupcake mold. Are the liners in? Make sure they are firmly in the mold. Take a handful of the dry mixture and press firmly into the molds. The more dense and packed the fizzies are, the longer they will last in the tub.

Step 7: Unlike most fizzies, having an even back is not needed nor recommended. Ideally, you’ll want to mound up the middle of the cupcake because it will help to give your frosting a good base to wind up around.

Step 8: Let the fizzies harden inside the mold. You’ll frost the cupcake bath fizzies while the bath bombs are still inside the cupcake baking sheet.

Check back tomorrow for our super duper improved frosting recipe. It has SLS in it to fizz, whirl and easily melt away in the tub.

Ready for the frosting? Click Here

Bath Bomb Cupcakes – New Recipe Tomorrow!

March 24, 2009 Filed Under: Bath Fizzies

I am soooooo excited. We’ve figured out a new recipe for Bath Bomb Cupcakes with a frosting that more easily melts and fizzes in the tub. Though I am traveling to Arizona in the morning to learn from the great Jim Collins about how to build a company with lasting significance and legacy, there will be time tomorrow (at some point, in between airports or hotels) to post this exciting and new recipe. It’s the next evolution of our original fun recipe and I can’t wait to share it with you.

Click here for the bath bomb recipe
Click here for the frosting recipe

Saint Cupcake Bliss

March 23, 2009 Filed Under: Personal Ramblings

Saint Cupcakes is located in Portland Oregon which is about a 4-5 hour drive for me. So to get my cupcake fix I ordered online using their “fancy cupcake choosing technology”. I ordered 3 different cupcakes, 3 different types of frosting and 3 different types of sprinkles. The ordering experience in itself had me ear to ear. I could hardly wait to receive my $21 order. No, that’s not a typo, people. I paid $21 for just 3 cupcakes. Was it worth it?

Well, today was the day. I walked into the office only to see a single ray of light beaming down on a cardboard box. I dropped my purse, squinted at the box and made out the word “cupcake”. I could hear the faint sound of angels singing in the background, “aahhh”. Then reality set back in as I quickly ripped the box to shreds. I was over the top excited!

The overall marketing scheme and presentation of the cupcakes was a 10! Brilliant! I honestly don’t know if it could get much cuter than this. The pink box came with individually wrapped cupcakes, tiny containers of frosting, sprinkles and spreading utensils- it’s a full meal deal!

Now for the taste test. I delicately spread the caramel frosting on the vanilla cupcake. Because the frosting was cold it was tough to spread, but I forged ahead and got the job done. The cupcake was okay …6 out of 10. It wasn’t the best cupcake I’ve EVER had but it did in a pinch. And whatever, the whole unwrapping, cute packaging and action oriented project made up for the so-so oily cupcake. I am still in high spirits with my purchase and I would totally send this as a gift in the future. The whole concept is right on the money.

Here I am blissfully tasting the costly treat. Yes, the experience was worth it!

Almond Biscotti Blends

March 18, 2009 Filed Under: Bramble Berry News

Almond Biscotti is a fragrance that makes me get hungry and drool. It smells like almond nougat with a touch of nutmeg, butter and milk. It’s rich creamy and delicious on its own. It, not surprisingly, blends well with anything Vanilla, Chocolate or Coffee-like but it also has a delightful chameleon side, allowing it to blend with more exotic blends like the ones below. We recently updated our very popular Bath Cupcake Recipe to make a better frosting (tutorial coming in the next month when it’s perfected) and used Almond Biscotti in one of the batches. It was delish! Here are some fun blends to make your Almond Biscotti a versatile mixer.

1 part Almond Biscotti
1 part Cranberry Fig
1 part Cranberry, Sweet

3 part Almond Biscotti
1 part Orange Spice

1 parts Almond Biscotti
1 part Hello Sweet Thang

2 parts Almond Biscotti
1 part Turkish Mocha
1 part Tahitian Vanilla

1 part Almond Biscotti
1 part Black Tea
1 part Warm Vanilla Sugar

2 parts Almond Biscotti
1 part Cinnamon Sugar

Good but not my Favorite (but still worth trying!)

1 part Almond Biscotti
1 part Green Tea

1 part Almond Biscotti
1 part Buttercream & Snickerdoodle

1 part Almond Biscotti
1 part Dark, Rich Chocolate

Have a question about this blog post? Come join us at Bramble Berry’s Facebook page and we can help you out with any of your soapy questions!

Monita Bonita Handmade Goods

January 21, 2009 Filed Under: Personal Ramblings

I love ’em to pieces and you will too!

Check out Monita Bonita’s Etsy page here. You’ll go bananas!
Her yarn veggies and sweets are hand crocheted and stuffed so they’re “washable and squashable”.

I can just imagine these adorable cupcakes as my next baby shower gift. Or perhaps a cute and festive centerpiece for a get together? In a nice soap basket, these would definitely augment the arrangement in a fun and whimsical way.

Butterscotch Butterscotch Cake

January 19, 2009 Filed Under: Soap Queen Cuisine

Last year, my father told me the story of the Caramel cake his Mama used to make for him. He spent so much time telling me the story and put so many details into it that I knew it was special. When he bemoaned the fact that he had never found a similar cake, despite searching high and low, I knew that my mission for the next year would be to create him the perfect birthday cake, just like his Mama made.By the way, if anyone has any thoughts on how I can get into the old archives of “The Newlywed Game” from (exact air date) Aug 30 1973, please let me know. My parents WON the grand prize on one of the shows and it would be amazing to find the show and present it to them at their next anniversary (I think they’re coming up on around year 36 or so?).Getting back to the all-important cake – I searched high and low for a caramel cake and frosting recipe. I tested one out on my second-in-command at work. It wasn’t quite what my Dad described. But, then, bless Martha Stewart (for many reasons, but especially this), she printed a Butterscotch Pecan Cake as her “Dessert of the Month.” While Butterscotch isn’t Caramel, it’s downright close enough. I’ve made some modifications to the recipe but the cake is all thanks to Martha Stewart. My Dad loved, loved, loved it and didn’t seem to mind it wasn’t caramel.

The Recipe & The Process

Cake Batter

3 3/4 cup flour (I used organic, whole-wheat pastry flour)
1 1/4 tsp baking powder
3/4 tsp baking soda
2 1/2 tsp sea salt
10 ounces (2 1/2 sticks) unsalted, softened butter
2 1/2 cups packed dark-brown sugar
4 large eggs
1 Tbs + 1 tsp Vanilla Extract
1 1/4 tsp dark rum
1 1/4 cups buttermilk

1. With oven preheating to 325 degrees, whisk flour, baking powder, baking soda and salt in a small to medium sized bowl.
2. Beat the butter and brown sugar on medium speed in a large bowl until it is pale and fluffy looking (takes 33 to 5 minutes). Add the eggs, one at a time, vanilla and rum. Reduce the speed to low. Start to add the dry mixture to this, alternating with the buttermilk. Beat for two minutes on medium to high.
3. Spray the bake pan or pans with vegetable oil cooking spray. I did this as a 2 layer cake. The Divine Ms. M(artha!) recommends this as a 3 layer cake. It’s your choice.
4.My cakes took around 40 minutes to bake. You’ll want to use knitting needles or a sharp knife to poke the middle of the cakes to make sure they are baked. If the knife or needle comes out clean, the cake is baked. If there is any residue, consider a few more minutes.

The Frosting 12 ounces unsalted butter (3 sticks)
2 cups packed dark-brown sugar
1 cup heavy cream
1/2 tsp sea salt
20 ounces cream cheese, softened
1/2 cup confectioners’ sugar, sifted1. Melt 1 stick of butter in a medium saucepan. Heat on medium until golden dark brown. This is called “browning the butter” and adds almost a hazelnut flavor to the butter. The photo on the left of the strip is about 5 minutes into this 10 minute process. The butter solids separate and fall to the bottom of the pan. You need to stir continuously through this. Once the butter is browned, add the brown sugar, cream and salt, stirring until the sugar dissolves. Bring this to a boil, whisking constantly and cook for 3 minutes. Transfer to a mixing bowl.
2. Soften 2 stick of butter and cut into very small pieces. Add this butter, a few pieces at a time, and beat on low until the butter is incorporated into the frosting base. Beat this mixture for 2 minutes. In a large bowl, beat the softened cream cheese and confectioner’s sugar on medium to high until fluffy (2 to 3 minutes). Add the brown butter mixture to the cream cheese and beat until smooth. Cover and refrigerate for two hours until fully chilled.
3. Once the frosting is fully chilled, whip it on low before trying to spread it on the cake.

Butterscotch Syrup2/3 cup packed dark-brown sugar
3 ounces (6 Tbs) butter, cut into pieces
1/2 cup light corn syrup
1/4 tsp sea salt
1/2 cup heavy cream2 cups pecan halves1. Mix the sugar, butter, corn syrup and salt in a saucepan over medium heat, stirring constantly until sugar dissolves. Bring to a boil, stirring continuously, and cook for 2 minutes. Remove from heat and whisk in cream. Return to heat and cook for an additional 2 minutes.Assemble the Cake

1. Trim the sides of the cake and the top to create spongy, flat surfaces. Brush the Butterscotch Syrup onto all exposed sides of each layer (top and sides). Use 3/4 of the mixture, not all of it.
2. Frost the bottom cake piece, carefully setting down the next layer on top of it.
3. Spread remaining frosting on the top and sides of the cake.

Caramelize the Pecans

Dump the pecans in a sauce pan. Turn heat to medium. Pour the remaining Butterscotch Syrup on the pecans. Constantly stirring, heat for approximately 10 minutes until the syrup is sticky and thick, evenly coating the pecans. Turn pan over and place the pecans directly on the cake or onto wax paper. The Pecans are very sticky and will stick to any surface so choose wisely.

I used whole wheat flour because I was trying to make the cake slightly less sticky sweet. My Dad appreciated the texture (which was sort of like a fine cornbread) but did gently suggest maybe trying regular flour for the next time.

Me and my Dad with the prized cake

Little Gems from CakeSpy

November 30, 2008 Filed Under: Personal Ramblings

I just bought three adorable mini original watercolors from Seattle artist Jessie Oleson (aka “CakeSpy“) for a Christmas present. I’ve been a fan of Jessie’s since she sought me out after listening to me at the Crave Panel on starting a business. She was a delight to speak with and had natural business talent, especially in sales and marketing. I own a few of her originals and have gone through 20 or 30 CakeSpy cards this year alone (previous CakeSpy posts here, here and here).

My Sister in Law is a youngster. At the ripe ol’ age of 7, her room is pink, pink and more pink. So, these three mini original watercolors will be perfect for her room (and hopefully stay with her as she grows older. I love my Oleson originals and I’m a few years older than 7!). As smart as my little Sister in Law is, she doesn’t read this blog so these will be a big surprise for her on Christmas day.

Check out Jessie’s shop here and make someone in your life (or even you) a little happier with original sweet cuppie art.

Bath Bomb Cupcakes – Redux

November 28, 2008 Filed Under: Bath Fizzies

The tutorial below is the most popular tutorial The Soap Queen blog has ever published. It seems like a perfect tutorial to enter the Birdie Know It All Tutorial contest with. If you haven’t seen this tutorial before, thanks for the visit. If you’ve seen the tutorial, used it and made goodies with it, post a comment below and tell me how they turned out. If you missed the week worth of painful testing to get to this point, here are the trial runs (1, 2, 3).

I used the Wilton Easy Decorating Frosting Kit. Having the extra tips were perfect and made the cupcakes look ultra professional. Two days later, the frosting has dried to a hard plaster-like cast and will easily make it through the mail with proper packing.

1 part Citric Acid
2 parts Baking Soda

Additives: SLS (for lots of Bubbles in the Bath) or Bentonite Clay (makes a harder bomb)

Example Recipe:

4 oz. Citric Acid
8 oz. Baking Soda
1 oz SLS
.25 oz. Caramel Sundae Fragrance Oil
5 drops La Bomb colorant
Witch Hazel in a Spray bottle

Mix Citric Acid and Baking Soda so there are no clumps. Add the SLS or Bentonite Clay. Mix in the fragrance and color. If consistency is not a dry pie dough consistency, spritz on witch hazel until dry powdered product easily sticks together.

For the frosting:
3 Tablespoons Meringue Powder/Powdered Egg Whites
1 lb. (By weight) Powdered Sugar
5 Tablespoons warm water
1/4 tsp Cream of Tartar
Optional:
few drops Butter Cream Lip Flavor
few drops La Bomb Color

Get everything you need with the click of a button!

Mix Meringue into warm water first. Add cream of tartar and Powdered sugar. Whip on medium speed for 4 to 7 minutes. Frosting will form stiff peaks and harden within an hour (or so!). To make it smell better, use a dab of Butter cream flavor oil. We used Rosy Pink Lab colors to color our “frosting.”

Grumpy Girl Candle & Bath Company

November 25, 2008 Filed Under: Personal Ramblings

Seems like everyone is singing the praises of Grumpy Girl these days. And after I received my purchase from their shop, I can see why! In addition to the gorgeously packaged products, they sent free samples and a really sweet thank-you card. They have an online shop (free shipping this Friday!) and a very popular shop on Etsy.

Their Cuppy Cake Bath Bombs are packaged so well that they really do look like the picture on their website when you get them! Ours was scented with their Booty Call blend – an intoxicating blend of almond, honey & brown sugar. Her frosting skills are definitely better than mine.

These totally fascinating soap slices are part of their Cranky Kid line. Everyone I showed this bar to was totally entranced. You can help but to look at it from every angle trying to figure out how it’s done. I like the creativity; it’s a nice take on the “fish in a bag” approach that has been popular for a few years.

This bar was scented with their appropriately named Acid Trip fragrance blend – a mix of Patchouli, Orange and Lemongrass. The talent to do a swirl like this takes my breath away. Working with so many colors, and such a thin trace … wow. The soap is a true work of art.

If you’re looking for a gift that won’t disappoint this Christmas, you can’t go wrong with Grumpy Girl Candle and Bath Company.