I missed the Cupcakes4Charity event last week, despite really wanting to attend, but was pleased to hear that they raised $1,100, and it sounds like they had a lot of fun too. From their press release:
For an event that was planned in less than two weeks by three friends who simply wanted to make a difference, a total of more than $1,100 raised to go towards the American Cancer Society exceeded the goals of Cupcakes4Charity founders at the organization’s kickoff event in New York City on October 1. More than 150 attendees were present at the sugary sweet event, which was organized by Cupcakes4Charity founders, Anna O’Brien, Joey Pasion M.D. and Sara Wingert. Upwards of 25 various types of cupcakes, lined the 16th floor penthouse the the Roger Smith Hotel, a social media hub for New York City residents. All the treats were donated by local bakeries as well as by volunteers who signed up to attend as a “Baker” on the online event management website, Eventbrite. Cupcake flavors included Mojito, Strawberry Truffle, Chocolate Chip Peanut Butter Cup and Bacon.
Here's a little more about this project:
Blogger Grits in the City wrote about making double maple cupcakes (and the mishaps she experienced):
I ended up making two batches of icing. The first batch came out stiff. It was hard to move and when I put it on the cupcakes, it was literally like putting down some hard Play Doh on them and trying to make it look pretty. I smudged it across the cupcakes (with the cupcakes trying to flake off throughout the process). They looked shiny and kind of interesting, but it wasn’t the fluffy pretty crown I was hoping for. In fact, I’d bought a pastry bag in hopes of making them look really nice, but that poor bag is still clogged up with remnants of icing batch 1 (the top 6 cupcakes in this photo).
For the second batch of icing, I ended up halfing the amount of powdered sugar since it seemed to be what was doing the cupcakes in. Even that though seemed to be a bit too much, as the icing was sort of chunky and didn’t quite want to spread either. Both ways though were tasty, even if they did not lend themselves to the most spectacular of presentation. Add in the decorative skeleton topper and they couldn’t help but look tasty and seasonally festive. I was worried the icing wouldn’t lure people in, but they went fast!
Find out more on their Facebook page and their blog.
For an event that was planned in less than two weeks by three friends who simply wanted to make a difference, a total of more than $1,100 raised to go towards the American Cancer Society exceeded the goals of Cupcakes4Charity founders at the organization’s kickoff event in New York City on October 1. More than 150 attendees were present at the sugary sweet event, which was organized by Cupcakes4Charity founders, Anna O’Brien, Joey Pasion M.D. and Sara Wingert. Upwards of 25 various types of cupcakes, lined the 16th floor penthouse the the Roger Smith Hotel, a social media hub for New York City residents. All the treats were donated by local bakeries as well as by volunteers who signed up to attend as a “Baker” on the online event management website, Eventbrite. Cupcake flavors included Mojito, Strawberry Truffle, Chocolate Chip Peanut Butter Cup and Bacon.
Here's a little more about this project:
Blogger Grits in the City wrote about making double maple cupcakes (and the mishaps she experienced):
I ended up making two batches of icing. The first batch came out stiff. It was hard to move and when I put it on the cupcakes, it was literally like putting down some hard Play Doh on them and trying to make it look pretty. I smudged it across the cupcakes (with the cupcakes trying to flake off throughout the process). They looked shiny and kind of interesting, but it wasn’t the fluffy pretty crown I was hoping for. In fact, I’d bought a pastry bag in hopes of making them look really nice, but that poor bag is still clogged up with remnants of icing batch 1 (the top 6 cupcakes in this photo).
For the second batch of icing, I ended up halfing the amount of powdered sugar since it seemed to be what was doing the cupcakes in. Even that though seemed to be a bit too much, as the icing was sort of chunky and didn’t quite want to spread either. Both ways though were tasty, even if they did not lend themselves to the most spectacular of presentation. Add in the decorative skeleton topper and they couldn’t help but look tasty and seasonally festive. I was worried the icing wouldn’t lure people in, but they went fast!
Find out more on their Facebook page and their blog.
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