"Up for the cupcake cup," Daily Telegraph
Further evidence of the mini-cake boom came at yesterday's 2006 Sydney Royal Fine Food Show, staged at Homebush, when cupcakes outnumbered all other cake and pastry entries, even lamingtons.
But the science behind cupcakes is not to be taken lightly. To meet the judges' approval, a cupcake needs to have volume and should rise high above its casing. Its texture needs to be consistent and fluffy with a buttery flavour. Taste is all important.
"We are looking to see if a cupcake's baked properly and it's moist but not wet. It should have good structure and good crumb," judges chairman Graeme Latham explained.
Further evidence of the mini-cake boom came at yesterday's 2006 Sydney Royal Fine Food Show, staged at Homebush, when cupcakes outnumbered all other cake and pastry entries, even lamingtons.
But the science behind cupcakes is not to be taken lightly. To meet the judges' approval, a cupcake needs to have volume and should rise high above its casing. Its texture needs to be consistent and fluffy with a buttery flavour. Taste is all important.
"We are looking to see if a cupcake's baked properly and it's moist but not wet. It should have good structure and good crumb," judges chairman Graeme Latham explained.
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