Recent Activity

Hi Everyone,

I just wanted to take the oppurtinity to share a few photos from a couple orders we have done over the last couple weeks in case you are not members of our facebook page yet.

Here is a photo from a graduation party we catered:

Mexican Hot Chocolates

We also did a birthday party for a little cutie turning 1

This was an assortment of strawberry hi-hats, cookies & cream, and red velvets.

Here are a couple photos of birthday cupcakes with custom handmade chocolate carousel horses on top of bananas foster as well as some full size cookies & cream:

The first weekend of July we are planning to work on our new summer flavors so keep an eye out for more blog updates!

Tea Time Treats

So as you may know we celebrated the launch of our website with a tea and cupcakes party last weekend. It was ever so delightful. The weather was a bit cloudy but it wasn't too cold or windy and everyone had a great time and enjoyed tasty teas and epic cupcakes =) If you aren't already a fan of our facebook page then you probably haven't seen all the wonderful photos taken by Ms. Chavez. If this is the case here they are:

Special thanks to:
Our hostesses Michelle and Amanda
Thumbelina's Truffles for provided scrumptious chocolate truffles
Our photographer and baking assistant Courtney Chavez
And of course all the wonderful people who showed up to support us.

Thanks!!!!

<3Ashley

Order Up!

We successfully completed a large order of 12 dozen mini cupcakes! 6 different flavors all together. It went really well. We also had some time to photograph some of the cupcakes we made that we didn't have photos of before. Such as our new favorite: French Toast:

This is a vanilla and cinnamon cake with maple buttercream frosting sprinkled with cinnamon sugar and topped with a crispy strip of bacon! The perfect breakfast cupcake! We also captured the scrumptious Raspberry White Mocha!

This one is a chocolate espresso cake with white chocolate and raspberry frosting adorned with a fresh raspberry :) The last one we took a photo of was the dark chocolate mints. I think the photo could have turned out better but by this point we were pooped and ready to be finished for the night lol

As always this is the dark chocolate cake with Andes mint chips inside. It is topped with a light mint frosting and sprinkled with chocolate curls. After the photos everything was packaged up and ready for delivery.

the six flavors

everything all packaged and ready to go!

Angela made the delivery and I was told the client was very pleased! Another job well done. Also next week is our website launch party! So plenty more cupcakes to make! For more info on the party please visit our facebook page: www.fb.com/epicupcakes

<3 Ashley

To Infinity and BEYOND!

I know it has been quite awhile since the last update but things are getting busy for us around here. Just a couple weeks ago Angela and I flew out to Denver,CO for a friend's wedding and we provided cupcakes for the reception. It was a great hit, unfortunately we forgot to take photos. We did get one from someone else tho while we were setting up:

We are also preparing for our website launch party. We spent Saturday afternoon painting and distressing some chairs.

We will also start preparing our custom cupcake towers this week.  We can't wait for the party!
We also have a couple large orders in the works so we are moving forward! Hopefully the party will have a great turn out and generate some more orders.
We will be sure to have a bunch of great photos from the party so stay posted for all those goodies. If you want more info on the party pls visit our facebook page: fb.com/epicupcakes

Great Success!

This weekend we had a 4 dozen order to work on, so we were pretty busy. We also had the opportunity to stop in at a great local cake shop which really got us amped. We saw so many awesome things and we can't wait to go back! For the order we made Chai Latte, Bananas Foster, Mexican Hot Chocolate, and Twilight Delight. They turned out very well and the process went pretty smoothly. (I forgot to mention that everything went smoothly BECAAAUUUUSE 80% of the time we listened to the theme song from Mortal Kombat, totally not strange at all.)

First we started with the Chai. Angela had some great loose leaf Masala Chai that we steeped in milk. We did use two extra Tazo chai bags for additional flavor. We had a great big tea strainer basket that worked perfectly, as if it were made to fit in my cute little Japanese soup bowls.

 The finished product turned out perfectly. They were so cute packaged up all nice in the little pink boxes we got at the cake shop.

After we finished working on the chai cakes we began the bananas foster. Unfortunately the rum we used for the flambe didn't have a high enough alcohol content so we didn't get the flame going like we had hoped for this time. No big, there is always next time. These banana cupcakes are probably my new favorite (I say that every time) so I am sure we will try them again very soon.

During our visit to Cost Plus World Market last week we found actual Vanilla beans that were a lot cheaper than buying them at Safeway. So this time we decided to add them to the frosting for the Bananas Fosters.

They bean itself had a great fragrance and it was really interesting to work with. We sliced it open and scraped out all of its delicious guts :) Which didn't look like much but once we added it to the batter it was plenty and added great flavor.

Our next step was creating our dark chocolate cake batter which we would then divide in half. One part for the twilights and the other for the mexicans. I always like doing the dark chocolate cake because it just looks so amazing! So dark and rich.

Yummy! My favorite part is when we mix in the sour cream and it starts to swirl in an it just looks so magical!

 

After that was completed we added the cayenne to the mexican batter. And as requested by the customer we added peanut butter chips to the twilight batter instead of white chocolate chips. 

Once we baked those up we put the cinnamon chocolate ganache on the mexicans. Oh boy did they look good. We topped them with whipped cream right before we left so they wouldn't start to melt. The whipped cream held up fine for the delivery journey.

After frosting the twilights, much like the mexicans, we drizzled them with chocolate topping. Since it is fitting with the name, we drizzle these bad boys with Ghiradelli Twilight Delight chocolate. Both Angela and I whipped out our mad crosshatching skills and they turned out great!

The finished products turned out great. And from what I heard, the customer really enjoyed them. :)

The finished line up

Mardi Gras Madness!

In preparation for Fat Tuesday, I took inspiration from a couple of Nawlin's favorites. First up was the good old King's Cake you might see around this time of year. Baked inside this cake is a little plastic baby (meant to represent the baby Jesus) and if your slice of the cake has the baby inside it is said you get good luck and are King for the day!

I remember the first time I heard about this. I was about 8 or 9 years old. My  mother's boyfriend at the time, Damien, who was born and raised in New Orleans had one shipped over for us to try and it was awesome!

So the cupcakes aren't entirely true to actual cake, but I took my own little spin on it.

For the cake I started with my favorite vanilla recipe and added a little cinnamon and dark rum! After that I topped them with a rum sugar glaze and used purple and green vanilla buttercream for the frosting. I placed the little babies on top just for visual effect. Of course I did bake a baby inside one lucky cupcake. (I'll take a photo of the "king" when it's found)

After that cupcake was finished, I couldn't pass up the chance to do a bananas foster cupcake. Bananas foster is my favorite (non chocolate) dessert! I was also introduced to this by Damien on a different occasion. First things first I had to start with an actual bananas foster recipe. I sauteed those bananas in butter, brown sugar, cinnamon, banana liquor, a dark rum.

I did my best flambe it, but I was kinda scared I would set my house on fire! HAHAHA. I did alright though. After that was done it was more rum and vanilla batter, then I mixed in my bananas. Since this actual dessert is usually served over vanilla ice cream, I topped the cupcakes with vanilla buttercream and adorned it with a brown sugar sprinkle and a banana chip. They were super delicious!

Another good weekend baking experiment!

<3 Ashley

The Luck of the Irish

With St. Patty's day quickly approaching we thought it might be a good idea to break out the alcohol. This week we were set on recreating the popular Irish Car Bomb drink in cupcake form. We had great success with these little morsels.

We started with a dark chocolate stout cake. We went with good ol' Guinness and it really complimented the dark chocolate and hint of cinnamon we added. To top it we did our signature chocolate ganash glaze with a couple teaspoons of Jamison Whiskey. It. was. awesome! And of course we had to top with a basic buttercream with added Baileys and we sprinkled them with a little cocoa powder. These are sure to be a year round favorite.
Once we finished these we had an idea to do a Lucky Charms cupcake. We thought we'd implant the little marshmallows inside the cupcake, unfortunately  it didn't work out. The mallows just made a big melted mess. We managed to get a few good minis out of our batch. Next time the marshmallows will only go on top to garnish.

This was just our velvet cake colored green for the holiday. We used vanilla buttercream frosting and then topped them with the famous marshmallows. Over all we had a really productive weekend turning out some more great flavors. We also released a discount coupon on our facebook page for all our great fans. If you haven't already, you should "like" us on facebook!
PS we are also really close to finishing out website so keep your eyes peeled for more updates.
PSS next week stay tuned for Mardi Gras cupcakes!!!!

<3 Ashley