Thursday, May 15, 2008
We discovered Cupcake Caps from their Flickr account and think they're awesome (and they just got started last fall). What I really like about them (this is on sight, I haven't tasted them yet) is that someone saw a need in cupcake land and filled it. That's why I like to ask the "Is there any innovation you'd like to see made to the cupcake that would improve it for you?" question in our cupcake interviews.
These are edible cupcake toppers in all sorts of shapes and colors. They're $12 for a dozen and each has 100 calories and is made pretty much from sugar. Here's what their site says:
Cupcake Caps were dreamed up by Brooke Brooks,
the single mom of elementary age twins.
The story is that she needed to send party cupcakes with the kiddos
that would survive the day (the cupcakes, that is)
and arrive late afternoon still looking fabulous.
Here are the instructions - after lightly frosting the cupcake:
Unwrap the Cupcake Cap and gently place it, inside curve up, in the palm of your clean, dry hand. With your other clean hand, pick up your frosted cupcake and gently "screw" or wiggle the cap onto the top of the cupcake.
Don't FORCE or PUSH or JAM the Cupcake Cap on. It will break or buckle (remember - these are edible).
Fall cupcake caps:
But what do they taste like?
What is the texture of a Cupcake Cap like?
Hmmm. Well... they are firm but very biteable. As sturdy as Cupcake Caps are, everyone finds them surprisingly tender to bite into. And NO! They are NOT made of fondant.
They're MUCH better than that!
Rooster cupcake caps: