Banana and Nutella

After our post on Cupcake Takes the Cake blog, I found out Rachel one of the bloggers was going to be in Austin. We set up a time meet up this afternoon and I brought our yummy banana cupcakes with super creamy Nutella buttercream to share. It was a fun meeting she is super sweet in person!!

We also took advantage of the lovely day we had and did an fun little photo shot this afteroon. This is my favorite photo from the set.

Cupcakes on the Brain

This has been an exciting week for me and I have another special surprise for this weekend, which I can't wait to share!!!!

Has anyone else noticed the abundance of Cupcake stuff going around lately? The other day I caught the new show Cupcake Wars on the Food Network and really liked it.

It’s a high stakes competition amongst cupcakes bakers. I am going to be honest, I don’t know if I would be worthwhile in such a stressful situation. I give those bakers a major high five for having the guts to compete on such a show.

Also, how cute is this silcone cupcake mold. The "Teacupcakes" allow you to bake and serve your cupcakes in style! Its $20.00 fo a set of four and you can order them here.

How Exciting!!!

I am literally jumping for joy. Dollface was featured on the AWESOME cupcake blog Cupcakes Take the Cake.

Check out the post here!

Happy Cindo De Mayo!

Happy Cinco De Mayo everyone! I have to be quite honest I didn’t fully know the meaning behind this holiday, so I did a quick wiki search to get the low down.

“A voluntarily observed holiday that commemorates the Mexican army's unlikely victory over French forces at the Battle of Puebla on May 5, 1862, under the leadership of General Ignacio Zaragoza Seguín . Observed in the United States and other locations around the world as a celebration of Mexican heritage and pride”

So, now that were both informed how about some pretty Cindo De Mayo Cupcakes. I thought I was going to have time to create some magic, but that didn’t happen. So I will let you enjoy some that inspire me!

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Dallas Burlesque Festival

I am so glad and kind of sad our event is over. We made it to the Dallas Burlesque Festival after tons of hard work in the kitchen, but I think things turned out perfect. After I had everything set up, I kept thinking this set up would have been perfect for a party or wedding. The table had a valentines theme and included tons of hearts.

My favorite creation were the custom cupcake toppers.

Menu

Chocolate Chip and Butterscotch Cookies

Brownies

Red Velvet Sweetie Pies w/ Strawberry or Coco Buttercream

Chocolate Fudge Cupcakes w/Strawberry or Coco Buttercream

You can see more pictures here

Please feel free to contact Erica@dollfacedelights.com to allow us to design your next event!

Sweet News !

Another order down, and quite pleased with the delectable delight we created for the couple celebrating their 18-year anniversary.

Home-style Vanilla Bean Cupcakes w/Vanilla Bean Frosting filled with Strawberry Whipped Cream. These cupcakes totally taste like something Grandma would make!!

In other news, over the weekend I did some fun photos with a Ft. Worth photographer named Miss Missy. I wanted some photos that would represent my love of things Vintage and of course Baking. Miss Missy went beyond my expectations. The plan is to use the photos on new marketing material, but I had to share just one!!

* If you want us to creat something special for your next event, give us a Hello!!*

Chic Cupcake Challenge Entry

This morning I am exhausted, but for a good cause. Last night I finished my entry for the First Chic Cupcake Challenge and I couldn’t be more pleased. Fall is my favorite season and here in Texas it sometimes can feel like we have three seasons, Warm, Hot and Holy Jalapeño. Well it’s been in the cool 60’s the last few days, full of cool air and rainy nights, and its perfect.

My entry for the Cupcake Challenge includes a Devils Food Cupcake filled with a Salted Caramel Ganache and frosted with a milk chocolate ganache. Its chocolate heaven!! Perfect to enjoy curled up on the couch wrapped up in your favorite blanket. The cupcakes have been topped off with some fun maple and oak fondant leaves.

Devils Food Cake:

1 cup unsalted butter

2 1/2 cups sugar

2 cups boiling water

1 cup cocoa powder

4 eggs 1 tablespoon chocolate extract

2 3/4 cups cake flour

2 teaspoons baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt


Preheat oven to 350 degrees.

In a large bowl beat butter sugar, eggs and chocolate extract together. Alternately beat in the dry ingredients and the chocolate mixture. beat just until blended, do not over mix. Pour batter into the cupcake pans and bake for about 30 minutes or until a cake tester comes out clean. Remove cupcakes from oven and allow them to set for 3-5 minutes

Salted Caramel Ganache

2 cups sugar

1/3 cup water

4 cups cream

1tsp Fine Sea Salt

To prepare the ganache, place the sugar and water gently into a large sauté pan and cook without stirring or moving until any part of the mixture turns brown. Swirl to even the color and cook until golden brown. Carefully add 1 cup of the cream and cook until the mixture turns into a sauce consistency. Remove from the stove and cool. Add the remaining cream and chill completely. To finish the ganache, place in a mixer fitted with a whip attachment and whip until the ganache hold a soft peak.

Fill Cupcakes with Salted Caramel Ganache and plug holes to frost later.

Chocolate Ganache Frosting

8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces

3/4 cup (180 ml) heavy whipping cream

2 tablespoons (28 grams) unsalted butter

Melt chopped chocolate in bowl under simmering water. Pour cream over chocolate and continue simmering until melted. Remove the melted mixture and whip butter. Put in fridge to get frosting consistency.

ENJOY!

* Freel free to send us a message, if you want to place an order*