Trying a new cupcake topping method tonight. I like it!
(Red velvet cupcake, cream cheese frosting)
Butter is Better is a gourmet bake shop specializing in scratch-made cakes, cheesecakes, pies, etc. and delivering to Northern VA Butter is Better is dedicated to the ideal that real food is not only better for you, but better tasting than man-made "science experiments".
I use no margarines or other hydrogenated's...no HFCS (except what's found in Oreo crusts), and no preservatives.
Trying a new cupcake topping method tonight. I like it!
(Red velvet cupcake, cream cheese frosting)
What do you think..."nailed it"?
From one of my favorite Twitter-ers, "SciencePorn" 😊
Happy New Year, butter-lovers! 😊
I have white cake/lemon buttercream cupcakes to sell this week: $8 for a 4-pack or $20 for a dozen.
Let me know thru any of the usual means if you're interested.
Locals (NoVA/DC): this weekend is the last call for pumpkin cheesecakes if you want them in time for Thanksgiving. Let me know by Sunday morning and I can have them delivered on Wednesday.
9" full-size: $30
4" mini (feeds 2): $7
I call it "Die Fledermaus". 😊 German chocolate cake, but with Italian buttercream instead of the usual coconut frosting.
Happy Birthday Aarav!
New to the fall line-up this year: apple butter! $5 for an 8 oz jar. Limited quantities.
Also, it's never too early to put in your order for pumpkin cheesecakes. 🎃
Somebody order a cupcake (or forty...literally!)?
A classmate of Annette's is turning 40 today. This shot doesn't include the extra dozen I already took to her office. Speaking of, this is my first DC delivery! 😊 And my first remote assembly (sorta ran out of time to build them all at home).
Devils food cakes w/coffee buttercream and white cakes w/lemon buttercream. Decorations are fondant numbers on gum paste 'badges'.
Happy Birthday Rachel! I hope you and your party enjoy.
Bridal shower cake. White cake, fresh peach buttercream, fondant covering and ribbons (which I clearly need to work on...still a lot of bumps & dimples), gum paste spray roses and my first attempt at a David Austin "Juliet" rose.
Had a request for a strawberry and whipped cream cake. Decided to try one of those open-sides styles that are all the rage (I think 😋) The mint sprigs on top get a little lost, don't they--at least in the photo they are.
I got mentioned--and reviewed--on a podcast! I got to meet one half of the dynamic duo that is the Stay on Target podcast, and his wife, the other day as they were in DC for a convention. Decided to take them the swirled cupcakes you saw in the last post and he took them home to eat them 'live' on the show. Check it out. The cupcake talk starts at 19:25, then stick around for their ID2 review and other movie/TV/video game talk.
They're back, and bigger than ever! The aliens have returned, and Will Smith isn't around to protect us anymore. WILL HUMANITY SURVIVE?!?! The guys sit down with Fultron and review Roland Emmerich's latest film, Independence Day: Resurgence and let you…
First time trying swirled frosting. So pretty!
Devils food cupcakes, plain and chocolate buttercream swirl.
One of the fun parts of running this operation is the requests that come in for stuff I've never made before. It's fun doing the research and finding out which combinations of basic recipes and/or techniques you can employ to get to the finished product.
The latest: coconut cream pie, and French Silk.
Luckily I had enough leftover to make a half a pie each for us to have at home. They both turned out really good, I think.
Coconut cream--The coconut milk-based pastry cream I decided on tasted almost diet-y by itself. I was pretty disappointed. But once you taste it with the sweetness of the meringue (which, my goodness, look how sexy that looks!) and the hint of salt in the pie crust, it all blended nicely. Still, next time I wanna use *sweetened* coconut flakes for garnish, and find some coconut extract online (all they sell around here is artificial flavoring 😕). In the absence of that, I folded in some of the toasted flakes which gave the filling a crunch you wouldn't necessarily expect, and didn't really boost the coconut flavor as far as I could tell.
French Silk--All the recipes I found wanted me to use raw egg yolks, and I just wasn't comfortable with that. The more I read up on it, though, and learned the filling was basically chocolate mousse, then I was able to use my textbook recipe which cooks the yolks with a 250° sugar syrup. Chocolatey and rich...mm mm mmm! Next time, though, calm down on the chocolate shavings garnish. 😋
So...2 more things to add to my repertoire. 👍🏻
I swore I could do fun designs like this without using fondant but a) I think it may be impossible, and 2) it's sooo much easier to color and work with. So I suppose it's time to get with the times. 😊
Not as perfect as I'd like but not bad for my first time since culinary school. 😋
Happy 13th birthday Andrew!
Most of you already know because you follow me on my personal page, but for those who don't, my family and I have moved cross-country to Fairfax (but riiight on the border of Chantilly), VA, and so it follows that the business has moved as well.
It's been an honor to be the finishing touch to any of your various celebrations/holiday dinners or as the case may be, the excuse to cheat on your diet. 😊 Whatever the reason behind your patronage of Butter is Better, I thank you for showing me that maybe I *can* do this.
Now that I've relocated--and finally cleared off counter space for my mixer!--it's time to see what the east-coasters think of my creations. My first order: a dozen cupcakes of basically my choice for a farewell party at Annette's new office. Devils food is always a crowd favorite, and I always want to introduce people to Italian buttercream so that was a fairly easy choice. And then I wanted to do something more unique so I went with the strawberry 'cheesecake' recipe that's more of a personal favorite (graham cracker crust, fresh strawberry purée baked in, strawberry jelly filling, cream cheese frosting). From what I hear, they were a hit and I've already gotten a request for something lemony next time. 👍
Now if I can just work up the courage to try out the farmers market scene... Baby steps...
So I got volunteered to make a German Chocolate cake for the birthday of one of Annette's coworkers. It turned out ok, I thought, especially for my first time making it but I didn't take a picture cuz it just didn't look 'wow'. Apparently it tasted 'wow' though...one girl who works in the office caught wind of this cake and decided to break her Lent pledge against sweets so she could try some! Not sure whether to be proud or ashamed. 😇😈 #soclose
🍀 Irish Coffee Cheesecake 🍀
Espresso powder-laced Oreo crust, Irish cream and more espresso powder in the cheesecake, dark chocolate-Irish whiskey ganache topping, whipped cream-and-Irish cream & chocolate-covered espresso beans for garnish. 😱 I just can't even...
And speaking of cheesecakes, I also found a recipe for Irish Coffee cheesecake I want to try for St. Patrick's Day: Oreo crust, espresso powder and Irish cream baked in the cheesecake, topped with a layer of whiskey ganache, and garnished with fresh whipped cream and chocolate-covered espresso beans. If anyone else is interested, let me know and I'll figure out pricing for it.
Also, I like to make Irish Car Bomb cupcakes this time of year--Guinness is used as the liquid in the chocolate cupcake*, it's filled with a whiskey ganache, and topped with an Irish cream frosting. I sell those in sets of 2 for $5, 4 for $8, or $20 for a dozen if interested.
Let me know by Saturday if you want either so I can bake on Sunday and deliver on Monday.
*--don't worry...if you're like me and aren't a fan of Guinness, I never taste it once it's baked in. 😊
Found a recipe for Bourbon Banana Pudding cheesecake, tweaked it a bit to make it Bananas Foster Pudding cheesecake! The name doesn't exactly roll off the tongue, but it tastes good. 😊
Homemade vanilla wafer cookie crust, bananas cooked with brown sugar & a splash of brandy mixed into the vanilla bean cheesecake, and finished with banana slices, an extra cookie and brandied whipped cream. Yum!
Lemon profiteroles with cream cheese glaze, raspberry & candied lemon zest garnish. Yum!
Oh my God, Giada, you're fired. She says just chop off that little mountain top so you have a nice, even cake. Does that middle picture look even to you?
To her credit, she did flip one cake upside down for the top layer so it should have been good and flat but without the other layers even, you can see the final product is still crooked.
#appalled #sloppy #professionalmuch
Believe it or not, all this (except 1 full-size cheesecake) went to one person! My biggest one-person delivery yet. 😊
I hope everyone enjoyed their Thanksgiving cheesecakes (if you did, maybe leave a review? Please and thank you :-) ). But now it's December and we gotta start thinking about holiday parties and pot lucks and whatnot.
I've already gotten one order for a tiramisu torte (like the one I featured last month), and an inquiry about--my personal favorite--chocolate gingerbread cookies (pictured here before they got their divine mascarpone cheese filling). Oh, and I'll be making devil's food cupcakes with candy cane buttercream next week for my sons' school's holiday bake sale.
If anyone else is interested in those, prices are as follows:
Tiramisu torte (9") = $25
Chocolate GB cookies = $2 each or $20 for a dozen
Cupcakes = also $2 each or $20 for a dozen
And of course, pumpkin cheesecakes are still available, and I'm always open to requests; just let me know what you need and I'll see what I can do.
It'd be my pleasure to bring some ooh's and aah's to your holiday gathering, so hit me up in all the usual ways. Happy holidays everyone!
123 Main St
Twitter: @butterisbetterb Instagram: butterisbetterbakeshop
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