Thanks to Pampered Chef and to a really good friend, I own an excellent pan for mini-cupcakes. It's a good thing, too, because salsa dancers don't spend a lot of time standing around eating huge servings of cake, even beautifully plated cake slices. The tiny cupcakes are perfect for on-the-go snackers, and this recipe affords enough batter for 24 little cupcakes and two 8 1/2inch cake layers. Tiny cupcakes were a hit with the dancers, especially the salsero who requested "cream cheese frosting with chocolate in it". Layer cake was well-received by a teacher-artist friend to whom I owe many, many favors both before and still, after the cake. While I myself can't ever quite get past my attachment to buttercream frosting, this Chocolate Cream Cheese Frosting is lovely to play with as you spread it over the cake layers or dip the tops of cupcake after cupcake. It goes on smoothly and stays just where you put it.
No comments:
Post a Comment