Just came back from my cupcake excursion in Sydney and I can say that I did taste quite a lot of cupcakes, my friend Susan who came along to Sydney said she was all cupcaked out at the end of the trip. All cupcake shops I visited had their highs and lows so I'll be sharing my review on them after the weekend, with lots and lots of photos.
Speaking of photos a friend has a arranged a professional photoshoot of my cupcakes this weekend which I'm so excited about! I can't wait to see how they turn out, they'll be going on my website. Since I have to bake cupcakes for the photoshoot I'll have an extensive cupcake menu this Sunday, so please do come along if you can!
Cupcake Menu
- Vanilla & Vanilla Buttercream
- Vanilla Chocolate
- Black & White
- Devil’s Food Chocolate & Chocolate Ganache
- Cookies & Cream
- Coconut Ice
- Hummingbird Cupcake
- Mocha
- Gluten-Free Chocolate ($3.50)
As for the answer to the asian whipped cream question, i have heard that they use non-dairy whipped cream, like a dry mix from a package that you whip yourself with a bit of milk. Brand: pastry pride or dream whip.
ReplyDeleteOr, I've also seen recipes for stabilized whipped cream (with Gelatin). I used a stabilized whipped cream and it was quite light and nice, not heavy at all.