Hey Cupcake lovers, great new today. First off we are keeping the White Chocolate Raspberry Cream Cheese cupcake for a while longer so get one while you can. Here is more good news. Susan decided to bring back the S’mores cupcake early this year so as of today we have them ready to go. Now for those that don’t know about this cupcake here is the description once again to make you crave one right now…..lol. It’s a gram cracker bottom crust with our delicious chocolate cake above it, encircled on top with a silky smooth buttercream circle filled with a yummy marshmallow interior. The edges on the top are rolled in a gram cracker crumb, and then the center marshmallow area is slightly toasted to give it that campfire texture. Of course the whole Cupcake is then finished off with mouthwatering chunks of chocolate for that perfect S’more flavor. So not sure how long it will be here so if you want one better get here soon.

Well, Halloween is just around the corner and I bet there are lots of trick or treaters  out there ready for some sweet goodies. So we have a Cupcake Class just for them. It’s Friday the 26th at 4:00pm till 6:00pm right here at The Cake Cottage in Murrieta. They will learn to decorate cupcakes into a ghost, a mummy, a witches hat just to name a few. It’s a great way for them to let off a little steam, give you a break for a couple of hours and go home with some delicious, fun treats. Check our Class page for more details. Here are some photos of the Cupcakes they will make.

Ok here it is !!  Our new Cupcake flavor of the month for August is   S’mores. It’s a gram cracker bottom crust with our delicious chocolate cake above it, encircled on top with a silky smooth buttercream circle filled with a yummy marshmallow interior. The edges on the top are rolled in a gram cracker crumb, and then the center marshmallow area is slightly toasted to give it that campfire texture. Of course the whole Cupcake is then finished off with mouthwatering chunks of chocolate for that perfect S’more flavor. We have these available all month so come on in and give it a try.

This looks Yummy !

Well this is the time of year when everyone has a little Irish in them. Yep….St. Patrick’s Day is almost here so we have something for you to celebrate with…….It’s our Green Velvet Cupcakes……These will be available starting tomorrow wed. the 14th thru Sat. the 17th. But we will have a limited amount so If you want some for the weekend call us and let us know, that way we can be sure you will have them…….have fun !…….Pete

Just wanted to wish everyone a happy Thanksgiving and remind all you chefs out there to try to take it easy and don’t get too crazy with your cooking this year……don’t forget, this is supposed to be fun…lol.
Anyway we still have just a few spots left for our Demo Day this Sat. 26th. Seating is limited so call us ASAP if you want to go and have some fun. We have some great holiday classes coming up to really get you in the holiday spirit so check out the class schedule, pick a class and get ready to invite in the holidays. Again, all of us here at The Cake Cottage wish you all a great Thanksgiving and happy eats…..Pete
P.S.  If you really want a hit on your dessert table this Thanksgiving, then pick up some of our Fresh, Jumbo, Gourmet Cupcakes decorated for the holiday. Always a crowd pleaser.

Hey guys, I just wanted to give you a heads up on some great Free info today. On November 19th we are having a Cake Class on Isomalt Sugar with guest instructor, Peggy Tucker. She knows a ton about working with sugar, and in our class she will teach you sugar, pouring, casting, and basic pulling techniques plus a whole bunch of other things as well,…..all the details of the class are on our Classes Schedule, if you want to take you skills to the next level this is the class for you. Now here is the Free part. Peggy just did an interview on “CakeFu Master Series” ( Susan did one of these earlier this year on extreme cake infrastructure) and right now you can go and watch it and learn about Peggy and how she creates some of her amazing Sugar Art…….so go take a look and start learning………….here is the link to her interview…..Cakefu Master Series Remember seating will be limited in this class so sign up as soon as you can……….Pete

In case you did not get this months Newsletter I have am posting the tips section for you to check out. If you are not getting our Newsletters just  sign up in the box on the right,  then you too can get all of our tips and tricks, special promotions, and see what we are up to each month to help you with all your cake decorating needs…..Pete

To make your cakes better, here are a few tips on Baking your Cakes…….this month, Rose Everett, from our shop, is going to give you a few tips on measuring your ingredients.

Helpful Baking Tips

By Rose Everett

When some people bake they seem to be able to just toss a few things together and achieve wonderful results. This is a skill they developed over many years of baking. However, it does not take having a special gift or a magic touch to bake in the kitchen. The real secret is practice, practice and more practice. So today I am going to give you a few tips on how to correctly measure your ingredients so your baking products turn out just right.

How to measure your ingredients.

Accurate measuring is crucial to successful baking. To properly measure, you need three types of measuring tools: clear glass or plastic cup with a spout for wet ingredients, cups in graduated sizes for dry ingredients and a set of measuring spoons. Most American baking recipes measure ingredients by volume, not weight; for example, a recipe will call for 1 cup sugar instead of 8 ounces sugar. If you become truly passionate about baking, consider investing in a scale, as it really is the most accurate way to measure.

Measure the quantities correctly: This is a baking must! Improper measuring of dry and liquid ingredients is one of the most common mistakes in baking. You can use the best ingredients in the world, but if you do not measure correctly, the recipe will not come out properly.

To measure liquids: Set the cup on the counter, bend at the knees so you are at eye-level with the lines on the cup and pour the ingredient right up to the line indicating the amount needed. If you don’t have the lines at eye-level you will not get an accurate amount of liquid in your cup.

To measure dry ingredients: Spoon your flour or other dry ingredient into the appropriately-sized measuring cup, 1/4 cup, ½ cup/ etc…. filling it generously above the rim of the cup. Then, run the back of a knife over the edge to sweep the excess back into the container.

A couple of things to avoid:

Don’t dip a measuring cup into a bag or container of flour; this packs the flour in the cup and adds more flour to the recipe, resulting in dry and dense cakes.

Resist tapping the cup on the counter – the flour settles and you will have more than needed

Never use eating utensils as measuring spoons; they are not correct and may affect the result of your baking;

Do not “Eyeball” any ingredients in baking. Baking is a science and it requires accurate measurements to ensure that you products will turn out right every time.

Never measure over the mixing bowl containing the other ingredients. You may accidentally tip the measuring device or over pour the ingredients and excess ingredients would fall into the mixture. This could ruin the whole batch, depending on the ingredient and how much was spilled.

Cultivate the do-it-right attitude and habit.

Remember: If it is worth doing, it is worth doing right!

Baking demands accuracy and care. Because each ingredient in baking results in a particular action or reaction that’s critical to the recipe’s success, one misstep could mean the difference between baked goods people pass on, to those people can’t pass up.

Once again remember – Skill and confidence come with practice.

Happy Baking,

Rose

Share this with your friends and then let us know how you liked the article on our facebook page,

Thanks,

Pete

Hey everyone,

Just wanted to let you know that Susan has made up lots of cake and cookie samples for her classes so that you can see what amazing things you will be learning and making in her upcoming decorating classes, so check out the classes page on our website to see what’s new.

We also have a New Cupcake Flavor to Announce…………STRAWBERRY !!!

A Marvelous Strawberry Cupcake with Strawberry Buttercream Icing Or Strawberry Cream Cheese Icing
All Topped Off With A Chocolate Strawberry Garnish

Just a heads up about Susan’s Cake Decorating Classes at Cake Camp in Las Vegas.Susan will not be teaching her classes in Vegas and then be teaching them here at the The Cake Cottage later. The Vegas Cake Decorating Classes are ONLY FOR VEGAS. Susan is making them special, so if think you can just take her Vegas classes later at her shop…FORGET IT..you will be out of luck…and from what I have seen so far..the LasVegas Cake Decorating Classes are going to rock…Just so you know..Pete

WARNING….WARNING…….Don’t forget…..this Sunday May 8th is MOTHERS DAY !!!!…..and in case you don’t have time to make your mom a sweet treat then Susan Carberry here at The Cake Cottage has you covered…….This is the Mothers Day Cupcake that we will be selling in the shop Starting tomorrow……So come get yours and make your Mom very Happy…………Pete
P.S. I guess you could even tell her you made it yourself, as long as she doesn’t read our facebook page, or go to our web site…LOL

Mothers Day Cupcakes at The Cake Cottage