:thumb:

Here are some of the things I've been putting out lately.

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Oh, in case anyone was wondering, maybe Clod, the gf mud cupcakes were a hit at the markets. Thankfully. haha I was glad to have some positive feedback about them since I have to make 50 of them for that wedding later in the year. :)

Your creative juices are juicy.
And apparently your business sense is sensible. :thumb2:

Ali, how sweet is your buttercream recipe? One pound of sugar doesn't tell me much since I can't guess. Thanks!

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Its pretty sweet lola. On the same level as chocolate filled with caramel. If you want something smoother and richer, you could try Riches Whip n Ice. I like it, although its not popular with buttercream purists.

Oh, okie. I need frosting that's not too sweet. :-P

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A cookie but could surely be a cupcake top. :3eye:

Wow! I am doing those for halloween! They would actually be pretty simple.

I made a cake:

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I admit, I stole the idea from the cover of one of those magazines at the checkout stand.

Take a watermelon. Cut a thin slice off the stem end. Place the watermelon, flat side down, on a plate to catch the juice. Then make vertical slices around the melon, taking slabs off, gradually revealing a cylinder of melon. Round it out with smaller slices off the verticies as you go. At some point, you'll want to make another slice parallel to the first on to give it a flat top.

Once you've got a cylinder of all melon and no rind, pat it dry with several paper towels. This is the voice of experience. As I tried to "frost" the "cake" with the frozen whipped topping, I was unable to get it to adhere to the wet watermelon. Off came the topping, I dried it off pretty good and the second attempt stuck much better. I rushed the application of the topping/frosting. I suggest you wait until it is thoroughly defrosted before you try to trowel it on; I know I will for the next one. Decorate with berries. Chow down.

One more point--I found that all the working I did on the melon did produce a... distracting amount of juice in the plate, even after I had the rest of the "cake" looking good enough to serve. I transferred the whole dessert to another new, clean, dry plate by taking my 1" spatula I'd used to spread the topping in one hand and my largest carving knife in my other hand, blades horizontal and pointing towards each other and stabbing the cake a few inches with each and lifting it onto the new plate using my new "handles". I'd do that again too.

It was extremely refreshing on a hot day, and quite pretty. Turns out to be too much for just Twil and I though. Bring friends. :)

I have the recipe for that and have been meaning to make it, just haven't gotten to it. The recipe calls to use coconut milk. I couldn't find the recipe I first saved, so I found another one for you.

I suggest you make the cake thinner next time.
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Nice job V!

Nice job, I'd seen the idea on the net and wondered how it would work in real life. :thumb:

In other cupcake news. The local council has finally given me provisional approval for my home kitchen, pending their final inspection. I lied about the cats. I hope they tell me when they're coming.

On a positive note, I am getting more and more enquiries, and people are accepting almost all of my quotes, so business is looking up. If I can just get the kitchen licensed I will feel much better about things.