To take the plunge into baking as a career?

Last year around this time, a friend of mine asked me to make her wedding cake. "You decorated cakes at Baskin Robbins; I'm sure you could do it!" She had been my friend since I was five years old... how was I supposed to say no? One day soon I'll post the recipe and photos of this cake!

Since then, my little at-home business has been helping to supplement my income, but it seems like people like me are popping up everywhere. This makes me hesistant to start my own business, and I keep telling myself that when I'm on maternity leave with my future children, I can dedicate more time to baking for clients. And now I hear that cupcakes are on the way out? Are cupcakes really losing popularity to treats like French macarons, whoopie pies and cake pops, and if that's the case, then does this mean consumers are looking for small, mess-free, one-to-two bite treats? Because, really, who honestly thinks that two bites are enough? I'm certainly not satisfied with two bites; I mean, those two-bite brownies become one bite, times multiple brownies, for people with a sweet tooth (like me).

So, I went on the hunt to find out of cupcakes were on their way out, and if my future career may be fizzling before it even really starts to spark. The consensus? No, cupcakes are here to stay - *sigh of relief*.

Lesley Mattina, owner of OMG Baked Goodness in Toronto says that cupcakes are "classic, easy and approachable." I have to agree; something about a cupcake just delights children, the elderly, and everyone in between. Teenie, tiny cakes that you could (in my opinion, SHOULD) eat every single day if you really wanted to. It's just a small indulgence, right?

However, apparently I should be looking into doughnuts as well. It seems like Canadian desserts are a step behind American desserts, don't you think? Right now, in the States, donuts are starting to become all the rage. Check out Dynamo Donuts in San Francisco, California or Voodoo Donut in Portland, Maine.

So, if I'm in Canada, and I want to be a bit ahead of the game, it looks like I should start a gourmet doughnut shop, but I just have one question: would Canadians come to me instead of to Tims? Canadian loyalty is pretty darn strong. Just look at all those Leafs fans.

Check out the rest of the article from the Toronto Star, Cupcakes days' numbered? here.

Vanilla Cupcakes with Strawberry Swiss Meringue Buttercream

The last batch of cupcakes I made were for Canada Day, and the next day, my family dog suddenly passed away at only five years old. We often called him "Hoover" because his appetite was so incredibly strong, and although his favourite fruits were oranges and apples, these strawberry Swiss buttercream cupcakes will have to suffice for now.

Vanilla Cupcakes

Ingredients

For the Cake

• Nothing special - just plain vanilla!
• Prepare plain vanilla cupcakes from a mix, or use your favourite vanilla cake recipe. I just used a cake mix to save some time, and then added a package of vanilla instant pudding mix to beef up the density and moisture of the cake.
• *Note: This icing would also be delicious on chocolate or lemon cake, so be adventurous!
• Important: Cool cupcakes completely before frosting.

Strawberry Swiss Meringue Buttercream

• 1 1/2 c. fresh strawberries, rinsed and hulled
• 4 large egg whites
• 1 1/4 c. sugar
• 1 1/2 c. unsalted butter, room temperature
• Vanilla bean paste, to taste (optional)
• Salt, to taste (optional)

Directions

1. Puree strawberries in a food processor and set aside.

2. In a heatproof bowl, combine egg whites and sugar, and set over a simmering pot of water.

3. Whisk constantly by hand until the mixture is warm to the touch. You'll know it's ready if you lightly dip a spoon in, dip your finger into the liquid on the spoon (be careful!), rub it between two fingers, and there's no gritty texture between them - your sugar is dissolved! You could also test this with a candy thermometer, and you'll achieve the same result when it is 155 degrees.

4. Pour hot mixture into your stand mixer affixed with the whisk. Mix on medium-high speed until the bowl is cool and stiff peaks form (about 10 minutes).

5. While waiting, cut your softened butter into cubes and set aside.

6. Switch to medium-low speed and add butter, one cube at a time. Mix well after each addition. Scrape down the bowl and switch the whisk attachment for the paddle attachment.

7. Beat on low speed until buttercream is smooth. *Note: if it looks curdled, just keep beating!

8. Add strawberry puree and beat until combined. *Note: if it looks curdled, just keep beating!
9. Taste the buttercream. If it needs a little something, add some vanilla bean paste and a touch of salt.

buttered almond cake/cupcakes

For years, my family's favourite cake was a buttered almond cake that we could buy from a restaurant the next town over. Suddenly, this very successful and delicous restaurant, closed down, and we were left with no buttered almond cake for years! It had always been the cake of choice for the birthday girl (or boy) so we had to find some alternatives. But, alas, none of them compared.

Fast forward to a couple of years ago, and I find the recipe online! I figured it was just a copycat and could never compare, but this is it: the most delicious buttered almond cake you'll ever have the pleasure of eating.

Buttered Almond Cake (or cupcakes)

Ingredients

For the Cake

• 1/2 c. butter
• 2/3 c. shortening
• 1 3/4 c. granulated sugar
• 7 eggs
• 3 1/3 c. cake/pastry flour
• 4 tsp. baking powder
• 1 tsp. salt
• 1 1/2 c. milk

For the Filling

• 2 c. plus 2 tbsp. milk
• 1/3 c. cornstarch
• 1/4 c. granulated sugar
• 1 pinch salt
• 3 egg yolks
• 1/4 tsp. almond flavoring

For the Icing

• 1/2 c. butter
• 1 tbsp. margarine
• 4 c. icing sugar
• 6 tbsp. table cream
• 1 c. chopped almonds, toasted

Directions

1. Preheat oven to 350 degrees F.
2. For the cake, cream butter and shortening together. Add sugar and beat until mixture is smooth and light. Add eggs, one at a time and beat until well blended. Sift flour, baking powder and salt together. Add dry ingredients and milk alternately to creamed mixture. Mix gently until well combined.
3. Pour batter into two 10-inch or three 9-inch round cake pans (or two 12-piece cupcake pans with liners) that have been lightly buttered and lined with parchment paper. Bake for 25 to 30 minutes (slightly shorter for cupcakes. Check to see if cupcakes are baked 20-minutes into baking by inserting a toothpick into the center. If it comes out clean, they're done!)
4. Let cool on racks for about 10 minutes then remove from pans and cool completely.For the filling, heat 1 1/2 cups milk in the top of a double boiler, being careful not to scald. Make a paste of remaining milk, cornstarch, sugar and salt. Add egg yolks and stir until well mixed. Add a little hot milk to egg yolk mixture to warm it, then stir into milk in double boiler. Cook over low heat, stirring constantly until filling is thickened and smooth and there is no raw starch taste - about 5 minutes. Stir in almond flavouring.

1. To make filling, heat 1 1/2 cups milk in the top of a double boiler, being careful not to scald. Make a paste of remaining milk, cornstarch, sugar and salt. Add egg yolks and stir until well mixed. Add a little hot milk to egg yolk mixture to warm it, then stir into milk in double boiler. Cook over low heat, stirring constantly until filling is thickened and smooth and there is no raw starch taste - about 5 minutes. Stir in flavoring if desired.
2. To prevent a skin from forming on top, cover with plastic wrap and stir occasionally during cooling.

1. To make icing, heat butter and margarine in a small skillet or heavy saucepan until foam on top turns a golden brown. Stir occasionally. Do not over-brown or the flavor will be burnt rather than roasted. Cool slightly.
2. Place icing sugar in mixing bowl and mix in cream, then gradually stir in browned butter, scraping pan well. Beat until icing is smooth and creamy.

the world's best sugar cookies

Custom commissioned Easter Egg cookies for little kiddies!

When I started at my new job, I made friends by bringing in treats. I enjoy making cupcakes most of all, so that is what I brought in. Fast forward a few months, and a co-worker is asking me, "Do you do cookies?" Sure, I do. I make a pretty fab cherry-pistachio-dark chocolate cookie, if I do say so myself! "They're for a bridal shower." Okay, easy enough.

I get back to my desk and up pops an email with a few links to flooded sugar cookies... which I had never, ever made before. She wants little flooded dresses and cakes in pink, white and brown. I had already committed, and I'm the type of person who signs on to things way before knowing the details (obviously), so I was off to find the best recipe for flooded sugar cookies. What I found resulted in the most delicious sugar cookie I've ever had the joy of eating - firm on the outside and soft in the middle, the perfect amount of sweetness, and very little spreading in the oven. 

Since then, I've been commissioned to make Easter eggs (above, sitting on paper towel before being packaged with cello and ribbon) and tiny hard hats for a health and safety BBQ. I guess they're a hit! Try the recipe below and tell me what you think:

The World's Best Sugar Cookies *Note: These cookies aren't nearly as fab without the icing.

Ingredients

For the Cookies

• 1 1/2 c. butter, softened *Note: Do not try to rush the softening. Give it a few hours on the counter.
• 2 c. white sugar
• 4 eggs, free-range preferable
• 1/2 tsp. vanilla bean paste (or 1 tsp. vanilla extract)
• 5 c. all-purpose flour
• 2 tsp. baking powder
• 1 tsp. salt 

For the Piped Icing:

• 2 large egg whites
• 2 tsp. clear vanilla extract (or almond extract, lemon juice, etc.)
• 6 c. powdered sugar, preferably sifted

For the Flood Icing:

• 2 large pasteurized egg whites
• 2 tsp. clear vanilla extract (or almond extract, lemon juice, etc.)
• 3 c. powdered sugar, preferably sifted

Directions

1. Preheat oven to 400 degrees F.
2. In a large mixing bowl with the paddle attachment, cream together softened butter and white sugar. Beat in eggs and vanilla paste/extract. Slowly stir in the flour, baking powder, and salt. Divide dough into two patties, wrap in Saran and chill for at least one hour.
3. Roll out dough on floured surface to 1/4 inch thick. Cut into shapes and place cookies 1 inch apart on ungreased cookie sheets.
4. Bake for 6-8 minutes or until edges just begin to become golden. When finished, remove from baking pan onto a flat surface to cool completely before icing.

1. To make icing (two separate batches), beat together egg whites, vanilla and powdered sugar until smooth.
2. Transfer the thicker icing to a pastry bag with a writing tip. Transfer runnier icing to a squeeze bottle.
3. Pipe thicker icing on the cooled cookies to create a flood border. Allow to set until firm to the touch.
4. Squeeze runny icing into center of the cookie and spread with an offset spatula/knife/toothpick to the edges of the cookie until the top of the cookie looks smooth. Remember to pop air bubbles with a toothpick. Dry for at least 12 hours before packaging.

i'm the one who makes the cake and eats it too!

I am the Sugared Spatula, a baking enthusiast and connoisseur; I measure, scoop, blend, frost and drizzle to get away from the stresses of the everyday. I'm here to share the good, to forget the bad and the ugly, and to add a little sweetness to brighten my day (and by extension, yours too!)

My recipes come from a collection of the written and the wonderous. I am an artist by education, a gallerina by employment, and a baker by passion. My practice has evolved from the studio to the kitchen, and this is where I spend my time with a pug at my side, and a spoonful of freshly beaten cake batter in my mouth. This is what I love, and what I gravitate to; it is how I relax and how I show others that I care. I need baking.

Join me to develop this little spot into somewhere that we can share our sweet eats together and continue to develop our skills as hobby bakers. If you love baking just as much as I do, or you're simply a lover of all things sugar, then take a seat (and a spoon) and stay for a while. ~SS