Image via Suburban Journals
Suburban Journals has an article about cupcake decorating, quoting Thomas Bell, executive pastry chef at Harrah's St. Louis.
"There is no end to what you can do with the flavor in the cake and in the icing," Bell says. "A little garnish gives it glamour."Cupcakes that are a sight to behold and a pleasure to eat at home are as easy as a cake mix and tub of frosting, he says.
Pizzazz comes with production insight.
"I'm a sucker for German chocolate," Bell admits.
He swirls the cream cheese frosting on top, then dabs the top with a roll of whipped cream and sets into it all a triangle of white chocolate and a mini-candy carrot.
Batter and baking
Bell adds strong coffee to chocolate cake batter. Well-chopped dark, sweet cherries and their juice tweak the taste buds for Black Forest cupcakes.
"Just substitute juice for some of the liquid in the cupcake recipe," he suggests.
Because so much of a cupcake's surface is exposed, keeping it moist is a challenge.
Bell's advice: Avoid overbaking. Keep them no more than overnight before decorating. Moist batters, like carrot cake, provide a head start. The more icing that covers a cupcake, the less crust will result.
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