Cupcake Flavor List
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Something Sweet Cupcake Flavor List 2017 Name Description
Something Sweet Cupcake Flavor List 2017 Name Description (Some Flavors May Not Be Available All Year) Abigail Cream Cake, Vanilla Bean frosting, topped with a fondant flower Almond-Raspberry Almond Cake, Raspberry filling, Almond/Raspberry swirled frosting, topped w/sliced almonds Aloha Pineapple Cake, Pineapple frosting, topped with Macadamia nuts and toasted coconut AmaZING Yellow Cake, Vanilla filling, Raspberry frosting - Like a Hostess Zinger Apple Pie Apple Cake, Vanilla/ Cinnamon frosting, topped w/ Caramel sauce and a pie crust wafer Banana Cream Banana Cake, Vanilla frosting, topped w/vanilla wafers Banana Loco Banana Cake, Nutella filling, Chocolate/Nutella swirled frostong topped with yellow jimmies and a banana chip Banana Split Banana Cake, Vanilla frosting, topped w/ caramel, chocolate and strawberry sauce plus a cherry on top Beautifully Bavarian Yellow Cake, Chocolate frosting, Bavarian cream filling Better Than Heath Chocolate Cake, Caramel frosting, topped w/Caramel sauce and Heath toffee bits Birthday Cake Vanilla Cake with sprinkles, Tie-dyed Vanilla frosting, topped w/sprinkles Black Bottom Chocolate Fudge Cake filled and iced with Cream Cheese frosting, edged with black sugar crystals Black Forest Dark Chocolate Cake, Vanilla cream filling, Cherry frosting, cherry on top Blackberry Lemon Lemon Cake with Blackberries, Lemon/Blackberry frosting Blueberry Swirl Blueberry cake, blueberry vanilla frosting Boston Cream Pie Yellow Cake, Cream filling, covered with chocolate ganache Bourbon Pecan Bourban flavored chocolate -
Fun on a Fork! The
Fun on a Fork! the DessertSTAND Contact Us to Schedule Your Complimentary Dessert Tasting Today! 303.550.9726 [email protected] - www.TheDessertStand.com 7535 W. 92nd Ave, Suite 400 - Westminster, CO 80021 Delivery to the Denver Metro and Mountain Areas Wedding Catering We know how special your wedding and reception are and The Dessert Stand can provide the sweetest ending to your wonderful day! We will help you create elegant dessert offerings for your guests. Our offerings include: 50+ FLAVORS OF CUPCAKES SPECIALTY CHEESECAKES MINI PIES BROWNIES COOKIES DESSERT TABLES EDIBLE FAVORS POPCORN BARS Dessert Sizes The Dessert Stand has three sizes of cupcakes to choose from: Classy Cutie Bite {Standard Size} {3-Bite Size} {1-Bite Size} Recommended Quantity: Recommended Quantity: Recommended Quantity: 1 per person 1.5 per person 2 per person *Cupcakes Only Cake and Cupcake Flavors We offer over 50 cake and cupcake flavors that are available for your event. We recommend choosing between 4-8 flavors for your guests. All cupcake flavors are available in any size and can be customized to match colors, theme or venue. Note: Bite size cupcakes cannot be filled. RED VELVET : Red velvet cake with cheesecake mousse filling and cream cheese COOKIE DOUGH : Vanilla chocolate chip cake and cookie dough buttercream buttercream HOT FUDGE SUNDAE : Chocolate cupcake with vanilla frosting, chocolate WEDDING CAKE : Vanilla butter cake with cheesecake mousse filling and vanilla ganache and topped with either honey roasted peanuts or cherry (or both!) -
Candy Making Made Easy (Because It Is)
05_597345 ch01.qxd 7/29/05 7:08 PM Page 9 Chapter 1 Candy Making Made Easy (Because It Is) Recipes in In This Chapter This Chapter ᮣ Gearing up to make candy ᮣ Dream Dates ᮣ Identifying some great confections ᮣ Checking out special uses for your candy-making skills ne point I stress throughout this book is that candy making is pretty Oeasy. After you learn a few basics and prepare yourself and your envi- ronment according to my simple guidelines, all you have to do is follow a few procedures. I hate to say this, but if I can make candy, you can make candy. When I train new staff members in my candy shop, I observe that, at first, they’re hesitant and overly careful about handling the product, as if it were very fragile. I assure them that they will not hurt the candy by being aggres- sive. I don’t want them to be afraid of the candy, and you shouldn’t be afraid, either. Most products you make are quite tolerant, and you can stir them hard, slap them, or just generally be rough with them. Don’t be afraid to get your hands a little messy, and don’t worry about making a bit of a mess. Have fun, because you’re in charge. To make a point, when someone observes that I have a spot of chocolate on my face, I dab even more on and ask, “Where, here?” Then I touch another spot withCOPYRIGHTED a big dab and ask, “Or was it here?” MATERIAL Before I finish, I have chocolate all over my face, but the new person is relaxed, confident that I am crazy and not worried about making a mess. -
Candy Making Secrets
C a n dy M a ki n g S e cr e t s by MARTIN A . PEASE In which y ou ar e taught to d uplicate AT H OME n ca the fi est ndies m ad e b y any one . C ontaining r ecipes never published r in this fo m b efore. Published by PEASE AND DENISON N ILLI O I ELGl , N S EM RY Of CO NGH QS S Um Games:ti ecesvaci MAY 23 1 908 Gawa i n ; u m : 2 3 f ee 3 CO PY RIGH T , 1908 . PEASE AND DENISON Th e News - Ad vocate n I in i Elgi , ll o s To My WIFE AND BABIES whose fondness of candy led m e to m ake such a success of Hom e Ca ndy M ak n th b k is i g , is oo RESPE CTFULL Y DEDI CA TED By the A uthor INTRODUCTION I I ns N G V N G you the recipes and i tructions contained herein , I have done wh at ~ n o other candym aker ever did to my w a kno ledge , as they always refuse to teach nyone to make candy at home . e m e Aft r teaching a few ladies , the incessant demands on for lessons led me to the writing of this book . It is diff erent from mo st oth er books on H ome Candy M — aking , as I teach you the same method as used by the finest s confectioners , with use of a thermometer , which enable you to always make your candy the same . -
Tablet Press Tooling Press Tablet
Copyright, CSC Publishing. T tablet press tooling Susan Brettingen A tooling vendor’s advice on ablets & Capsules senior editor avoiding common problems The idea to launch a product in tablet form begins in the market- ooks aren’t everything, but first impressions count. ing department, but you’re ultimately responsible for producing it. That’s why it’s important to consider the appearance of Our senior editor talks with a seasoned tooling vendor to identify the product that you plan to tablet. In fact, appearance plays such a vital role in consumer acceptance that the keys to specifying tablet press punches and dies. Much of selecting the tablet’s size, shape, and logo is typically left your success will depend on how well you communicate. toL people in the marketing department. Nonetheless, people in the production department bear the responsi- premature wear on tooling, premature press failure, and Copyright, CSC Publishing. T bility of actually manufacturing the product that the mar- improperly compressed tablets. keting people envisioned. Your ability to do that hinges For example, Natoli said, an engineering department on whether you have the right tooling. Without it, a may buy a tablet press that’s rated at a speed of 4,000 launch delay or cancellation is inevitable. tablets per minute but can only produce 2,700 tablets per That’s not to say that the marketing and production minute in actual production. A situation like this can put departments operate independently of each other. But the a company in a tough spot: Speeding up the press could communication between the two departments is often break the tooling, and investing in another tablet press is not as robust as it should be. -
Gluten-Free Carrot Cake Or Cupcake Supreme
Natural He alth Center The Art & Science o f Natural H ealthcare Balan ced Health © 13384 Jones Road Houston, TX 77070 © © Phone: (281) 897-8818 www.nhchouston.com Fax: (281) 897-8817 Gluten-Free Carrot Cake or Cupcake Supreme Carrot Cake Supreme by Bette Hagman, author of: The Gluten-Free Gourmet. Recipe modified by Dr. Jason & Jan Kolodjski. Ingredients 3 C of Bob’s Red Mills All Purpose GF flour 2 tsp. xanthan gum 2 tsp. baking soda 3 tsp. cinnamon ½ tsp. cloves 1 tsp. powdered ginger 1 tsp. powdered nutmeg ½ tsp. salt 4 large eggs 2 C sugar 1 C mayonnaise One 20 oz. can crushed pineapple, undrained 4 C grated carrots 1-2 C chopped walnuts In a bowl stir together Bob’s Red Mills All Purpose GF flour, xanthan gum, baking soda, cinnamon, ginger, and salt. Set aside. In large bowl of the mixer, beat together at medium speed the eggs, sugar, mayonnaise, and pineapple, not drained. Gradually beat in flour mixture until well mixed. With a spoon, stir in carrots and walnuts. For cake: Pour batter into a greased and rice-floured 9” x 13” pan. Bake in pre-heated oven 350 degrees oven for 45 – 50 minutes, or until cake tester inserted in the center comes out clean. Cool in pan. Serve with whipped cream or frost with cream cheese frosting. For cupcakes: Wait 30-60 minutes for batter to thicken before making cup cakes. Fill each cup cake tin full and bake at 350 degrees for 22 minutes. Batter makes approximately 40 cup cakes. -
Client Welcome Packet
CLIENT WELCOME PACKET RESUMES | COVER LETTER | LINKEDIN | INTERVIEW PREP WELCOME TO The Resume Chic & Co. YOUR BUSINESS NAME CLIENT WELCOME PACKET PREPARED FOR CLIENT NAME BY YOUR NAME THERESUMECHIC.COM Welcome I'm Jhen I CAN'T WAIT TO START WORKING WITH YOU Cupcake ipsum dolor sit amet jelly beans fruitcake liquorice biscuit. Powder marzipan cotton candy tart jelly-o candy chocolate. Cake halvah lollipop apple pie sugar plum. LET'S CREATE SOMETHING AMAZING Cupcake ipsum dolor sit amet jelly beans fruitcake liquorice biscuit. Powder marzipan cotton candy tart jelly-o candy chocolate. Cake halvah lollipop apple pie sugar plum. Marshmallow brownie soufflé chocolate cake bonbon. Lemon drops pie soufflé candy canes dragée. Jhen McDuffie Facebook handle Instagram handle [email protected] Twitter handle WWW.YOURWEBSITE.COM Welcome I'm Lisa Facebook handle I CAN'T WAIT TO START Instagram handle WORKING WITH YOU [email protected] Cupcake ipsum dolor sit amet jelly beans fruitcake liquorice biscuit. Powder marzipan cotton candy tart jelly-o candy chocolate. Cake halvah lollipop apple pie sugar plum. LET'S CREATE SOMETHING AMAZING Cupcake ipsum dolor sit amet jelly beans fruitcake liquorice biscuit. Powder marzipan cotton candy tart. Marshmallow donut brownie soufflé chocolate ice cake bonbon. Lemon drops pie soufflé candy canes dragée Your Signature lemon drops. WWW.YOURWEBSITE.COM Welcome, I'm Emily I'M SO HAPPY YOU'RE HERE Explain the purpose of this Welcome Packet here and welcome them. Cupcake ipsum dolor sit amet jelly beans fruitcake liquorice biscuit. Powder marzipan cotton candy tart jelly-o candy chocolate. Cake halvah lollipop apple pie sugar plum. -
Hard Candy Lollipop Circle 1.75In Honey Hard Candy
11034 14594 17714 17778 17781 HARD CANDY LOLLIPOP CIRCLE 1.75IN HARD CANDY LOLLIPOP CIRCLE 1.75IN HARD CANDY LOLLIPOP CIRCLE 1.75IN HARD CANDY LOLLIPOP CIRCLE 1.75IN HARD CANDY LOLLIPOP CIRCLE 1.75IN HONEY MINT & TART CHERRY BRANDY ALEXANDER CARAMEL APPLE STRAWBERRY RHUBARB GIN 17782 19367 19659 19664 22318 HARD CANDY LOLLIPOP CIRCLE 1.75IN HARD CANDY LOLLIPOP CIRCLE 1.75IN HARD CANDY LOLLIPOP CIRCLE 1.75IN HARD CANDY LOLLIPOP CIRCLE 1.75IN HARD CANDY LOLLIPOP CIRCLE 1.75IN MAPLE BACON BASIL & POMEGRANATE PEPPERMINT & CACAO CILANTRO LIME GOJI BERRY & ACAI 41016 41017 41019 41020 41021 HARD CANDY LOLLIPOP CIRCLE 1.75IN HARD CANDY LOLLIPOP CIRCLE 1.75IN HARD CANDY LOLLIPOP CIRCLE 1.75IN HARD CANDY LOLLIPOP CIRCLE 1.75IN HARD CANDY LOLLIPOP CIRCLE 1.75IN BEE POLLEN & HONEY BLUEBERRY & ACAI HONEY WITH ORGANIC CHIA SEEDS CHILI CACAO GINGER & COCONUT 41022 41023 41024 41025 41026 HARD CANDY LOLLIPOP CIRCLE 1.75IN HARD CANDY LOLLIPOP CIRCLE 1.75IN HARD CANDY LOLLIPOP CIRCLE 1.75IN HARD CANDY LOLLIPOP CIRCLE 1.75IN HARD CANDY LOLLIPOP CIRCLE 1.75IN GINGER LEMON PUMPKIN & GINGER COCONUT VANILLA MAQUI BERRY & RASPBERRY HONEY & LAVENDER 41027 41028 41174 41234 41644 HARD CANDY LOLLIPOP CIRCLE 1.75IN HARD CANDY LOLLIPOP CIRCLE 1.75IN HARD CANDY LOLLIPOP CIRCLE 1.75IN HARD CANDY LOLLIPOP CIRCLE 1.75IN HARD CANDY LOLLIPOP CIRCLE 1.75IN RASPBERRY LIME GOJI BERRY & CACAO NIB MANGO TIRAMISU & CACAO NIB (CHOCOLATE & CHAMPAGNE BUBBLES COFFEE) WITH SILVER CRYSTALZ 41646 43619 44220 44223 44224 HARD CANDY LOLLIPOP CIRCLE 1.75IN HARD CANDY LOLLIPOP CIRCLE -
Use of Natural Colours in the Ice Cream Industry
USE OF NATURAL COLOURS IN THE ICE CREAM INDUSTRY Dr. Juan Mario Sanz Penella Dr. Emanuele Pedrazzini Dr. José García Reverter SECNA NATURAL INGREDIENTS GROUP Definition of ice cream Ice cream is a frozen dessert, a term that includes different types of product that are consumed frozen and that includes sorbets, frozen yogurts, non-dairy frozen desserts and, of course, ice cream. In order to simplify its classification, we can consider for practical purposes two different types of frozen desserts: ice cream and sorbets. Ice cream includes all products that have a neutral pH and contain dairy ingredients. While sorbet refers to products with an acidic pH, made with water and other ingredients such as fruit, but without the use of dairy. Additionally, when referring to ice cream, we are not referring to a single type of product, we are actually referring to a wide range of these. Ice cream is a food in which the three states of matter coexist, namely: water in liquid form and as ice crystals, sugars, fats and proteins in solid form and occluded air bubbles in gaseous form, Figure 1. Artisanal ice creams based on natural ingredients which give it its special texture. It should be noted that ice cream is a very complete food from a nutritional point of view since it incorporates in its formulation a wide range of ingredients (sugars, milk, fruits, egg products ...) essential for a balanced diet. Another aspect of great relevance in the manufacture of ice cream is the hedonic factor. Ice cream is consumed mainly for the pure pleasure of tasting it, the hedonic component being the main factor that triggers its consumption, considering its formulation and design a series of strategies to evoke a full range of sensations: gustatory, olfactory, visual and even, of the touch and the ear. -
CUPCAKE M a K E R Owner’S Manual & R E C I P E B Oo K
CUPCAKE M AKER OWNER’S MANUAL & R E C I P E B oo K MODEL NUMBERS CC-2828PK & CC-2828VC babycakes cupcake maker 1 table of contents ImPORTANT SAFEGUARDS 3 OPERATING INSTRUCTIONS 5 CUPCAKE TIPS & DECORATING SUggESTIONS 8 USER MAINTENANCE INSTRUCTIONS 11 ONE YEAR LIMITED WARRANTY 11 RECIPES CUPCAKES 13 FROSTINGS 19 PIES 22 mUFFINS AND SCONES 23 APPETIZERS 26 2 babycakes cupcake maker IMPORTANT SAFEGUARDS When using electrical appliances especially when children are present, basic safety precautions should always be followed to reduce the risk of fire, electric shock, and/or injury to persons, including the following: 1. READ ALL INSTRUCTIONS. 2. Do not touch hot surfaces. Metal parts can become hot. Use any handles or knobs. 3. To protect against electrical shock, do not place cord, plug or appliance in water or other liquid. 4. Close supervision is necessary when any appliance is used by or near children. 5. Unplug from outlet when not in use and before cleaning. Allow to cool before cleaning and putting on or taking off parts and before cleaning the appliance. 6. Do not operate any appliance with a damaged cord or plug, or after the appliance malfunctions or has been damaged in any manner. Return appliance to the nearest authorized service facility for examination, repair or adjustment. 7. The use of accessory attachments not recommended by the appliance manufacturer may cause injuries. 8. Do not use outdoors. 9. Do not let cord hang over edge of table or counter or touch hot surfaces. 10. Do not place on or near a hot gas or electric burner, or in a heated oven. -
LOLLIPOPS 2014, 1997 by David A
LOLLIPOPS 2014, 1997 by David A. Katz. All rights reserved. Reproduction permitted for education use provided original copyright is included. Materials Needed ½ cup light Karo syrup (corn syrup) 1 cup sugar ½ cup water citric acid (only a “pinch” is needed) flavoring (concentrated candy flavoring preferred – 1/8 teaspoon is needed) food color (concentrated candy food colors preferred – add dropwise) lollipop sticks (available in craft stores) lollipop molds (for hard candies) or baking sheets non-stick cooking spray (Pam or equivalent) stirrer (wood spoon or high temperature candy spoon) 600-mL beaker burner and ring stand or hot plate beaker tongs thermometer (250C or candy thermometer) measuring cups and spoons Safety Safety glasses or goggles must be worn in the laboratory at all times. If this experiment is performed in a chemistry laboratory, all work surfaces must be cleaned and free from laboratory chemicals. After cleaning work surfaces, it is advised to cover all work areas with aluminum foil or a food-grade paper covering. All glassware and apparatus must be clean and free from laboratory chemicals. Use only special glassware and equipment, stored away from all sources of laboratory chemical contamination, and reserved only for food experiments is recommended. There are no safety hazards associated with the materials used in this experiment. Disposal Generally, all waste materials in this experiment can be disposed in the trash or poured down the drain with running water. All disposal must conform to local regulations. Procedure Measure 1 cup sugar into a 600-mL beaker. Add 1/2 cup light Karo syrup. Add 1/2 cup water. -
How to Guide Baking Cupcakes with Our Madeira Cake
R 500g cake mix makes approximately: - 12 large muffins 18 standard cupcakes 24 fairy cakes R Cupcake cases \ muffin tin \ wire cooling rack R Circle cutter How To Guide R Edible glue R Cupcake boxes (optional) Baking Cupcakes With Our Madeira Cake Mix R Sattina sugarpaste R Sprinkles (optional) Visit the store Baking your cupcakes Decorating your cupcakes with sugarpaste 1. Preheat oven to 150C/Gas 2 (140C for fan ovens) 1. Smear the top of each cupcake with either jam or buttercream. 2. Add 200ml or 7 fluid ozs of water to 500g cake mix and beat 2. Lightly dust your hands and the table top with icing sugar on medium speed for approximately 5 mins. This cake mix is and knead the sugarpaste (roll out icing) until soft and pliable. very versatile and so if you want a change, once beaten you Roll it out to about 1cm in thickness and cut out a circle for can mix in chocolate chips, flavourings, lemon zest, chocolate each cupcake (if you do not have a cutter you will most likely powder, fruit etc. whatever takes your fancy really! be able to find a glass about the right size). 3. Place cupcake cases into a muffin tin and fill just over half 3. Place the circles onto each cupcake ready to decorate. way with the cake mix. If you do not use a muffin pan, the cupcake cases will not hold their shape. 4. To attach decorations onto the sugarpaste use either edible glue or a mixture of icing sugar mixed into a little water.