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NEW FALL FLAVOR

Apple cider cupcakes made with real cider and fresh picked apples are now on the menu!

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He's Alive

Get your cupcakes dressed in something spooky this Halloween!

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A Tastemade in heaven!

MCC is now partnered with the largest culinary network on YouTube! What an awesome team. Be sure to check out Tastemade's channel for amazing culinary vids.

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Sugar N' Spice

Need some baking inspiration this season? Check the entries below for great recipes.

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Blow out the Candles

What a better way to say happy birthday than surprising that special someone with a couture cake! With over 25 flavors, I'm sure we can oblige.

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Fall Flavors

Warm your tastebuds with the sweet flavors of fall.

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Oct 20, 2014

Raspberry Custard Tart

Hey Cake LOVERS and lovers of all things cake! 
The last baking tutorial was on a scrumptious raspberry custard tart utilizing the fresh raspberries I picked from the orchard. I knew what I had a taste for, so I got to researching a found a pretty good recipe. I did want to make a few adjustments as stated in the video. The croissant dough made a quick and easy shell but I can imagine that the shortbread or even a vanilla cookie crust would be a 10 out of 10 on the flavor meter. So, Please feel free to do what you love and experiment!

RASPBERRY CUSTARD TART




PASTRY

  1. Pillsbury Crescent Roll Dough
  2. Other Options:
  3. Shortbread Dough
  4. Vanilla Cookie Dough

FILLING

  1. 2 C fresh raspberries, plus more for serving
  2. 1 1/2 C heavy cream
  3. 4 large egg yolks
  4. 1/2 C sugar
  5. 1 tsp. vanilla
  6. 1 tsp. almond extract
  7. On a lightly floured surface, roll the dough 1/8 inch thick and fit in a 9 in. pie or tart pan. Freeze 15 minutes, or until firm
  8. Preheat the oven to 350°. Line the dough with foil and fill with pie weights or dried beans. Bake the tart shell for 25 minutes, then remove the foil and weights and bake for 5 minutes longer, or until the pastry is lightly browned on the bottom. Cover the shell loosely with foil if the sides begin to brown too quickly. Let cool completely on a rack.
  9. Arrange the raspberries in concentric circles over the bottom of the tart shell. In a small bowl, whisk the cream with the egg yolks, sugar and scraped vanilla seeds. Pour the custard into the tart shell. Bake in the middle of the oven for 50 to 55 minutes, or until the custard is set. Let the tart cool on a wire rack for at least 30 minutes. Serve with fresh raspberries and the raspberry-caramel sauce.






  1. Couture in a Cupcake

Oct 16, 2014

Fall fun at the Orchard

One of my favorite Fall activities is visiting the Orchard to pick fruits and fish. I was so excited to see that Milburn Orchards had U-Pick raspberries available! My mom and I had to hop on the opportunity before they went out of season. The weather was my kind of perfect (hoodie weather), so we decided to make a day of it.

The price of picking raspberries were about the same as some markets BUT, I'd pay to pick my own produce any day. It's well worth the price and you're sure to get a better tasting berry. We took a hay ride (without the hay) over to the apple orchards where we picked Red Delicious, Jonagold and my favorite, Golden Delicious apples. I decided to find a custard tart recipe for the raspberries and my mom wanted to make apple cobbler which sounded amazing! Click below to view the Orchard video.











Check back for the raspberry and apple cobbler recipes!
Happy Fall
~Couture in a Cupcake~

Sep 30, 2014

A Turks & Caicos, Bahamas Kind of Summer

Although I didn't get to swim in the beautiful beach waters as much as I had hoped, I had a full summer. From weddings, to islands, a cruise, beaches, new family, new business ventures, visiting those I haven't seen in years, cakes, cupcakes and more cupcakes....

My aunt got married this summer on the Carnival Cruise. After the ceremony, those sailing stayed aboard and enjoyed a cruise to the Grand Bahamas, Freeport and Turks and Caicos. I've always wanted to visit Turks and Caicos! The beautiful blue waters, the tropical fish swimming to shore, the pale pinkish sand, ugh I could have stayed forever. Honestly, coming from paradise back to the East Coast and watching the waters go from bright blue to grimey gray was a little depressing, but that just means I have to go back. I also got to spend a week in Virginia Beach which was an awesome unexpected get-away with my little sister. I got to see my aunt and cousin for the first time in almost a decade and meet my two beautiful baby cousins. If you are following me on Instagram, you've probably seen some of my summer pictures. But, for those of you who haven't done so yet, I thought I'd share some cool pictures with you guys.



Pulling in to the Bahamas

Carnival Cruise- Cheerio Crusted French Toast for Brunch
Fish and Plantains in Freeport
Carnival Cruise- Shrimp Cocktail for lunch




Carnival Cruise- Breakfast on the water

A few of Carnival's Room Service selections 


Breakfast in bed- Smoked Salmon platter and fresh melon

Jamaican Buffet 

Carnival's Tea Time- Smoked Salmon Canope & Orange Herbal Tea

Carnival's Tea Time- Cucumber sandwich, strawberries and orange ginger cake with Orange tea

Grand Turks shopping center

Grand Turks

Turk & Caicos
Grand Turks

Grand Turks 

Froots (amazing smoothies) in Grand Turks

Woke up in the Bahamas

Places to relax on deck




Grand Bahamas



Fresh cut coconut in Freeport, Bahamas

Curry Chicken and Rice

Carnival Cruise casino

Brunch- Man N Cheese w/ fried chicken

The most amazing banana cream pie I've ever had!

Chocolate fondue buffet with incredible fruit art

Carnival Cruise's Auditorium (Departure)

Sep 22, 2014

Pumpkin Cream Cheese Pretzels

Recently I did a Test Kitchen video making pretzels using Auntie Anne's Home Baking Kit. I filled the pretzels with a pumpkin cream cheese filling that was both easy and delicious. The dough process was much like any bread making process from scratch. The actual pretzel making process was a lot of fun. I may have struggled in the beginning, but as I kept going I found my own little flare that wouldn't steer me wrong. The twisty! I'm pretty sure that Auntie herself would deem me Couture Pretzel Maker Extraordinaire. Either way, it was a lot of fun and would be perfect to make with all of the family. Next time I'll do sweet and savory, I love cheddar cheese filled pretzels! It's a Philly curse! In my elementary school, soft pretzels with cheese whiz and mustard were sold after lunch for 50 cents! As a matter of fact, my last college before transferring also sold soft pretzels in the bookstore. They also sell them at most gas stations and corner stores...

Anywho, the baking kit definitely brought the AMAZING flavor of Auntie Anne's right to my kitchen. But, if you'd rather go from scratch, here's a great recipe from Alton Brown. To the Test Kitchen video, click below.




Homemade Soft Pretzels

Total Time:1 hr 55 min
Prep: 30 min
Inactive: 1 hr
Cook: 25 min
Yield:8 pretzels
Level:Intermediate


Ingredients

1 1/2 cups warm (110 to 115 degrees F) water
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast
22 ounces all-purpose flour, approximately 4 1/2 cups
2 ounces unsalted butter, melted
Vegetable oil, for pan
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water
Pretzel salt


Directions


  • Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
  • Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
  • Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
  • In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
  • Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Read more at: http://www.foodnetwork.com/recipes/alton-brown/homemade-soft-pretzels-recipe.html?oc=linkback
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Here are pictures from the pretzels that I made using the baking kit.










*Couture in a Cupcake*