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.