Posts tagged cupcake

Cupcake Party!

If you love Cupcakes as much as we do, then you’ll want to go celebrate Cupcakes Take The Cake’s seventh bloggiversary tonight at the Soho Gallery For Digital Art!  A $10 ticket gets you entry into the event as well as all the cupcakes you can eat!

SoHo Gallery For Digital Art
138 Sullivan Street, SoHo/Nolita
Monday, December 4th, 7-10pm

Ides of March Bloody Caesar Cupcakes

Today is the Ides of March, which was a festive day dedicated to the god Mars. In modern times, the term Ides of March is best known as the date on which Julius Caesar was killed in 44 B.C. - stabbed to death by a group of some 60 conspirators led by Marcus Junius Brutus and Gaius Cassius Longinus.  Celebrate this day by baking a batch of Bloody Caesar Cupcakes!

Oscar Nominee Cupcakes

We had a pre-Oscars party yesterday where we submitted our ballots to pick this year’s winners.  It could be a showdown between The King’s Speech and The Social Network, two of our favorites this year.  We’re also predicting that Mr. Firth and Ms. Portman will be making appearances toward the end of the evening!  However, the best part of our party were the CUPCAKES!  Each one was topped with an image of a nominee - Jeff Bridges was a crowd favorite…who knew he tasted so sweet.  Available now at Eleni’s in Chelsea Market.

Eleni’s
Chelsea Market
75 Ninth Avenue at 15th Street

Pie to Cupcake: Time’s Up Pie had been lurking below the radar in recent years: taking cover during the ice cream trend, perhaps waiting to see which way the macaron tide would turn. (For proof that the cupcake craze has gone too far, consider the new turkey cranberry cupcake with gravy in the batter from Yummy Cupcakes in Los Angeles.) Suddenly, New York and San Francisco are national centers of pie innovation. In Brooklyn, a pair of sisters from South Dakota are integrating sea salt and caramel into their apple pie and inventing aromatic fillings like cranberry-sage and pear-rosewater. In the East Village, at Momofuku Milk Bar, the pastry chef, Christina Tosi, has transferred the buttery, caramelized flavors of apple pie into a layer cake, with apple filling between the layers and crumbs of pie crust in the frosting. 

Pie to Cupcake: Time’s Up

Pie had been lurking below the radar in recent years: taking cover during the ice cream trend, perhaps waiting to see which way the macaron tide would turn. (For proof that the cupcake craze has gone too far, consider the new turkey cranberry cupcake with gravy in the batter from Yummy Cupcakes in Los Angeles.)

Suddenly, New York and San Francisco are national centers of pie innovation. In Brooklyn, a pair of sisters from South Dakota are integrating sea salt and caramel into their apple pie and inventing aromatic fillings like cranberry-sage and pear-rosewater. In the East Village, at Momofuku Milk Bar, the pastry chef, Christina Tosi, has transferred the buttery, caramelized flavors of apple pie into a layer cake, with apple filling between the layers and crumbs of pie crust in the frosting. 

The New York Times