Full report on Denver's Yum Yum's from Ginger Beat

Posted by Allison Bojarski on
Thanks to Beatrice of the Ginger Beat blog, we at CTTC are lucky to have a full report on Denver's Yum Yum's Delights.

Beatrice writes:
Light and spongy, these are exactly what a cupcake should be. And the frosting! Yum Yum's makes a butter cream frosting that is creamy and light, with just the right amount of sweetness. I am so fond of the frosting that I tend to eat it before the cupcake, rather than with the cupcake...

Yum Yum's Delights recently moved from a tiny shop in the Pavillions on the 16th Street Mall to a spacious new home in Uptown, with room for seating up front and an on-site kitchen in back.


For the full review of each of the flavors you see, below, click through to her blog!

yumyumscupcakes3
yumyumscupcakes1
yumyumscupcakes2

Comments

Anonymous said…
I'll have to disagree with this review. I've tried Yum Yum's on three separate occasions and the cake was dry every time (red velvet, lemon, chocolate and vanilla). Also, they use hydrogenated shortening in their frosting. The greasiness was all I could taste!
9/01/2008 5:19 PM
Anonymous said…
i agree with ashley's comment. I have tried 4 different flavors of Yum Yum's cupcakes. They all taste like knock off versions of grocery store cupcakes. The frosting tastes like whipped crisco and the cakes are flavorless dry sponge cake. I know that every on has a different taste, but I was very dissapointed to pay almost 3 dollars a cupcake for something I had to throw away.
9/02/2008 3:19 PM
Anonymous said…
I've never actually tried a YumYums cupcake, but we used to share a kitchen before we both had our retail locations. (That's right, I'm a competitor of YumYums and we've both opened in the past year.)

Since we shared a kitchen, I'm familiar with how they make their buttercream. They make an Italian meringue buttercream. I stopped to visit them at their new location just last week, and they're still making Italian meringue buttercream. Italian meringue buttercream is made by whipping egg whites and pouring in a hot sugar syrup. When this mixture is cool, butter is added.

Italian meringue buttercream does not have shortening in it. As far as a finishing medium, it requires far more skill than to make something with shortening.

I know it may seem odd for me to speak up for a competitor, but I just wanted to help out and try to prevent misinformation from being circulated. Denver has experienced quite a growth in desserts and bakeries recently. I think it's great for Denver. And working together and supporting each other will be great for all the bakers/pastry chefs in Denver.

Porche
Lovely Confections Bakery
9/03/2008 1:15 AM
Beatrice said…
Ashley and Rebecca, all I can say is that my experience has been very different than yours. I've gotten my cupcakes at the end of the day (because I work), and even still they weren't dry, the frosting wasn't greasy, and there was no mistaking them for a grocery store cupcake.

Porche, I don't know you and haven't (yet) been to your store but I'm impressed that you would provide info that might seem contrary to your own business' interests. I hunted you down and here's the link. (Lovely website, by the way.)

B
9/04/2008 12:26 AM
Post a Comment