I baked for a women's group this weekend. They gave me creative license, and I wanted to give them something decadent and sophisticated. These have a chocolate cake with an espresso ganache and a touch of amaretto. I topped with a royal icing and a fondant flower.
These I baked for the family. Monogram cupcakes! Rich chocolate cake with a simple vanilla frosting, lettered in dark chocolate. Yum.
And these I baked for the office. I attended a week-long vegan baking intensive this past week at the Natural Gourmet Institute in Manhattan, and I promised the office something immediately when I returned. These are Coffee Cake Muffins inspired by a cake recipe by Fran Costigan.
Sunday, February 10, 2008
The decorating of these was inspired by lovely British baker Peggy Porschen. Half of the cupcakes are vegan jelly-filled almond cardamom. The others are rich vegan chocolate. Both are topped with fondant icing and royal icing with edible shimmer.