Cupcakes have been my running experiment for the past couple of months and I've learned some interesting things. One, altitude really does make a huge difference when baking things that require some sort of rising action. I've been able to counter this in most recipes by simply adding an additional bit of flour, anywhere from a tablespoon or so to a 1/4, depending on the size of the recipe. However, this apparently doesn't work with chocolate stuff. Both the Carbomb cupcakes I've made before and the Black Magic Cake I made last week have fallen like a drunken giraffe. I don't know if it's the oils in the cocoa or what. So, those are still works in progress.
However, the White Russian cupcakes and my Deconstructed Red Velvet have turned out just fine.
" "Better than You Hoped" Mocha Bailey's Frosting" started off as a regular buttercream frosting with butter, powdered sugar and vanilla. Then came in a bit of coffee, Bailey's, cocoa powder and just because it was lacking a bit of that "oomph", I melted up about 2 oz of chocolate chips and mixed those in. The result is that I now have to get that damn chocolate cake figured out, because I'm getting requests for this again!
Tuesday will mark a week of me being at Subaru. I'm pretty sure my brain melted out of my ears that first day, what with the hundreds of pages of reading and cramming for my licensing test. I passed, so it was worth it. What brains I had left are being filled to the brim with product knowledge and general selling tips. Coming from a direct sales background, I don't have quite as far to go with learning how to "sell" and such, so mostly I'm learning the difference between the trim levels and what makes the CVT so different and all.
Eventually I'll get around to including pictures again.