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The Creative Soul of a Cupcake Bakestress

3 Jun

I recently returned to corporate world as a great opportunity showed up on my doorstep and it is only part-time and temporary. It lets me flex the skills I already have (corporate world related) to help out a good team and an interesting project and at the same time give me some side money while I get my business going as well.  I have to say, that I am absolutely fascinated by how my perspective has changed. My values are different, my needs are different and my expectations are different. This side job gives me a direct view into how my life could be in Germany if I head back into the world of large corporations with large projects. Multi-nationals with multi-digit budgets have their advantages, but they certainly do not foster any creativity or self-expression.

Donated these for the winners of a charity auction held at my Frankfurt language school, A-viva.

A friend of mine recently told me that creative people need input as well as output. Now I never really considered myself a creative person, i.e I can’t draw to save my life! but I never realized how important creative input was until I didn’t have it. As I say in my About section, I have been debating for a long time what I want to be when I grow up…dolphin trainer, interpreter, millionaire’s wife and I was continuously on my search for another job in spite of always being employed. And now I think I have really found the secret ingredients I need to make me thrive at work. Creativity, self-expression and the immediate gratification I get when I see something come to life with my hands and have people enjoy it.

I donated 12 altogether, there were 6 chocolate cupcakes topped with chocolate ganache and strawberries and 6 chocolate cupcakes with bourbon vanilla buttercream and little strawberries cut into small flowers.

My cupcake dream has been long in the making. Thanks to German laws, I have learned what it is to be a business woman and an entrepreneur. Whereas before, I had my focus dead centre on creating and experimenting with ingredients, that has recently taken a bit of a backseat (proof in the lack of pics and entries on my blog!). And although my creativity has suffered a little, it’s nothing compared to dissatisfaction I felt before. There was always something lacking in the corporate world and I couldn’t put my finger on it. Now I can really see and feel the difference. My soul gets fed and brightens up when I make and decorate cupcake creations. But when I have to rush to a 9-7 job, exerting my energy into that, I feel low and ‘blah’.

It’s my goal now to really keep the balance. I see that there needs to be one kept as long as I have this side job and it’s of paramount importance that I don’t lose myself in the rush and in doing so lose the fire in my heart for baking.

Chocolate cupcake topped with chocolate ganache and strawberries with a small fondant primrose.

Cupcakes in the Desert-Review of the The Cupcakery, Las Vegas

31 May

I recently had the pleasure of traveling to Las Vegas for a friend’s wedding and of course ensuring that not one cupcake-eating-opportunity gets missed, I visited The Cupcakery.

Unfortunately you do need a car while in Vegas to visit this cupcake shop, although you can sample their cupcakes on The Strip at the Monte Carlo, albeit slightly more expensively priced as with everything on the strip. Don’t worry though, they are WORTH it.

Mr. Cupcakes and I drove out into the Nevada desert…

Driving through the desert for dessert.

…and here is the cute little shop we found.

The Cupcakery, Las Vegas Nevada

All the cupcakes with cream cheese frosting are lighty, not OVERLY cooled so the frosting keeps its beautiful shape and stays fresh.

Two of the favourites Mr. Cupcake and I sampled were the Boston Dream (Boston Cream) and the Red Velvet cupcakes.

The Red Velvet cupcake was really the best. Not overly sweet at all. I anticipated a sugar bomb (as I have German taste buds now) but instead I was pleasantly surprised by a cool (not hard from the fridge) cream cheese frosting that was smooth and creamy. Now that was quite a feat since we had these cupcakes for breakfast!

The interior of the cute little shop.

Not only did our taste buds leave happy, but we left happy as a result of the great customer service we received from Kourtney who sold us our cupcakes. As I am getting excitingly close to making my cupcake business a reality, I love to ask questions to people already in the business. Kourtney, Mr. Cupcake and I spoke about the importance of using quality ingredients as well as the great success and following that The Cupcakery has had in its four or so short years of operation. She took the time to answer all our questions and made us feel very welcome.

It was really exciting to see wonderfully tasty cupcakes flying out the door in Vegas and I can only hope that Das Cupcake can thrive in Germany in the same way.

You can even see Mr. Cupcake in the reflection!

Girly Spring Cupcakes

22 Apr

The weather in Frankfurt continues to be splendid and I am continuely inspired by all the blossoming flowers so today I made some girly spring cupcakes for a friend. I hope she enjoyed them!

Happy Easter everyone! Eat lots of chocolate bunnies and paint lots of eggs!

Spring Cupcakes in Frankfurt

12 Apr

Spring has arrived in Frankfurt. The cherry blossom trees are fragrant and in full bloom, the sun is shining giving your skin an early April glow, the banks of the Main River are packed full joggers, friends BBQing and people chilling out on blankets in the grass. And alongside all of these spring joys are spring cupcakes in my kitchen of course!

So when a friend of mine asked me to bake some cupcakes, I knew that these cupcake babies had to welcome in spring in all its glory.

On these cupcakes I combined two things I have wanted to try out for ages.

1. Using crushed Oreos to mimic ground/soil.
2. The Wonderful World of Royal Icing.

There so many wonderfully talented and creative ladies out in the blogging world and after getting inspired by their spring creations, I just couldn’t resist trying out my hand with some of their designs and tricks of the trade.

Here are my Oreo-soil cupcakes with carrots and grass inspired by CocoCakes in Vancouver. Her style is one of kind and every time she accomplishes this under-stated beauty in all her creations that is executed through simplicity. So inspiring.

The next lady which finally pushed me over the edge into taking the plunge into royal icing and sugar cookies is Callye at The Sweet Adventures of Sugar Belle. As soon as laid my eyes on these super adorable bunny ear sugar cookies, I knew that I would finally be making sugar cookies. I mean how could I resist? Callye is just so purely creative and I love that. She has recently taken sugar cookies to the next level and made awesome 3-D creations like these sugar cookie nail polish jars. I mean, her creativity is amazing and she shares so many tricks of the trade which is so wonderful for beginners like me who muster up the courage only after viewing the tutorial 17 times. Her great work never ceases to amaze me and I loved that I was able to combine sugar cookies with cupcakes!

The last design was mine. Yay! I am sure I have seen grass piping all over the Internet but hey, the daisy and the ladybug TOGETHER on grass piping, yeah, that was ALL me. I bet it’s been done a hundred times, I know! But hey, maybe not yet in Germany? Oder (or) in Frankfurt? Maybe I am the first! Either way they are damn cute!! Shame about the lighting and shadows though!

Enjoy spring and there will be more spring cupcakes to come!

Flour in Germany, Type 405. What the hell?

30 Mar

So you walk into a German grocery store and you’re thinking, I’m gonna bake me a sexy cake, just like the ones I had in Canada. You have the recipe in hand and you stride confidently into the baking goods aisle. And you are confronted with this!

You take a little hesitant step forward and you’re completely  dumbfounded!

Not only do they NOT have cake flour but all of the bags of flour have bizarre type numbers: Type 1150, Type 1050, Type 550, Type 405.

As I prepared for my exam and read through loads of Konditor books, I found the answer! It’s completeley lame and I’m sure you will fall asleep half-way through, but at least the answer will be at the grasp of all expats, just a google search away and they won’t be left to wonder, standing in the ‘Mehl’ (flour) aisle looking like a deer caught in the headlights.

What does the Mehltype (flour type) mean?
The flour type number represents how many grams of minerals there are in 100kg of (water-free) flour. It is described in Konditor books in the following way:  If you were to burn 100kg of Type 405 flour, you would have 405 grams of ash remains. Since minerals are the only component of flour which cannot be completely burned, your minerals would therefore be the ash remains. And if you burned 100kg of 550 Type Mehl, you would have 550 grams of ash remains/minerals and so on and so forth for the other types.

Things to know:

  • Essentially the higher the flour type number the more minerals you are have in your flour.
  • Flours with a high flour type (1150, 1050) will always be darker (more wholewheat) as they contain more of the husks from the grains and will always be higher in vitamins, minerals and fiber.
  • Flours with a low flour type (405) will be whiter if not completely white, will contain a teeny portion of husks and will be poor in vitamins, minerals and fiber.

Type 405 is finest ground flour you will find in Germany. It has the highest starch content which makes it ideal for the baking of cupcakes and cakes where you want a finer crumb.

The most commonly used flour type in Konditoreis (confectionary and baked goods shops) in Germany (often cited in many of my books) is Type 550 which has a high protein content and as you will read, is mostly appropriate for breads. I would say that this is exactly the reason why Germany cakes are more like pound or coffee cakes with a denser crumb and a more compact texture.

Here is a little excerpt I found online that echoes this difference between 405 (starch-rich) and 550 (protein-rich) type flours a bit more:

“Flour contains starch. Different types of flour contain different amounts of starch. The starch content of the flour depends upon what type of wheat made that flour. Hard wheat contains high levels of protein, making its flour excellent for breads, while soft wheat contains high levels of starch, making better flour for cakes. Soft wheat makes cake flour, having a very high starch to gluten ratio, which bakes into a fine, crumbly cake texture. The interplay between protein, starch, sugars and other added ingredients helps determine the final texture and taste of the baked product.” Source

So now you have been introduced to the world of flour in Germany.

If you are still with me, as I was googling around about flour in Germany, I came across the Rosenmehl website. Rosenmehl is a flour brandname and as I looked at their website, I stumbled upon some recipes that they advertise alongside their flour selection. And low and behold, gosh darnit I think those Germans are comin’ around. To CUPCAKES.

On a final note: Cake flour. Nope, there is none to be found in Germany. Here is a fabulous post from i am baker that you can use to make your own. Corn starch in Germany. Check. All purpose flour. Check.

Here is a cupcake recipe I found. They’re German cupcakes so no promises, but have a little gander for yourself.

German’s version of Carrot Cupcakes

Now you didn’t think I’d leave cupcake picture-less did you? Here are some cupcakes that I made for friend of mine’s birthday.

Citrusy lemon, poppy seed cupcakes with blueberry buttercream.

Vanilla cupcakes filled with fresh full raspberries and topped with a swirl of vanilla buttercream.

I passed!

23 Mar

No sad blog post today! The exam was a success! All the long nights of studying and days of attending German classes paid off. It was fantastic! So fantastic that I can hardly believe it.

On the day, Mr. Cupcake was all nerves and jitters, meanwhile I was as cool as a cupcake cucumber. I was ready. I felt ready for the exam and for the outcome. I was done agonizing over uninspiring Konditor* books and just needed an answer. There was so little information and guidance given leading up to the exam, that I was just purely curious as to what was even going to happen. I was so very tired of guessing, second-guessing and most of all studying on the Strassenbahn (tram), at my desk, in bed and even in my sleep. (Yes, I listened to recordings of my study materials being read aloud in German by Mr. Cupcake’s mom as I slept!) I even had a mantra. Yes, a mantra. I went to town on this exam prep! Even hit up crazy town.

The exam had two parts. An extremely difficult written theoretical part which I had studied for four months and a practical exam which included baking cupcakes. I had rehearsed my baking procedure for the four weeks leading up to the exam. I had the procedure down to a tee and made sure to follow all the hygiene rules.

During the exam there were a few hiccups i.e. plugging in the mixer AFTER I had turned it on (luckily the speed wasn’t too high) and bringing glass bowls into the kitchen. Who knew? But glass is nicht erlaubt (not allowed) in a kitchen in case of breakage and shards of glass traveling into the food. Nur (only) Plastik from now on! Oder (or) steel/metal.

Here are the winning cupcakes. Raspberry Vanilla, Apple-Zucchini and Belgian Chocolate.

Here is a smokin’ hot picture of me after I passed my exam. Check out the hat. I am a part of the Handwerkskammer now. I am a true ‘Handwerker’. Cause I work with my hands. Love my cupcake-makin’ hands.

The day was a bit of a family affair with Mr. Cupcake driving me and Mr. Cupcake’s parents picking me up. I felt a bit like a 16-year-old with no license but it was all in the name of support and not having me stress about driving. I was washing the dishes and bowls when Mr. Cupcake’s parents came to pick me up. When Mr. Cupcake’s mom heard the news she rushed into my arms and gave me the biggest hug. Mr. Cupcake’s dad had the hugest grin on his face for about ten minutes as I explained how it all went. It was really a loving family moment.

Unfortunately es gibt noch eine Prüfung. (There is still one more exam.) The economics, hiring regulations and accounting exam. So back to the books but I promise not to stay away so long this time.:) I promise to get back to my blog and live happily ever after baking and selling cupcakes in Frankfurt.

*a Konditor is the German name given to a person who bakes professionally

The Cat is Out of the Bag

3 Mar

I have been keeping my distance a little lately. It’s time to let you know why. So when I first started writing this blog I wanted to just keep a running record of my cupcake journey, keep things real and really be able to reflect on my cupcake business as it got up and running.

Then I realized that people actually read my blog.

Which in fact is cool, but by the same token it’s easy to get wrapped up in how many hits your blog got in a day, how many comments got posted and how many blog posts you’ve posted in comparison to other blogs. Then, if you’re like me, after talking to your boyfriend and other people you begin to think that it’s not really ‘safe’ to post so much information and that ‘anyone’ has access to your information so you start censoring what you write and what you don’t write and then you’re blog becomes stupidly superficial and lame.

So it’s time to get real. I have been a bit MIA for two reasons:

The first: thinking about what seemingly creative blog posts I could post that would cut it as fodder for my blog.

The second:

a) I am actually preparing for an extremely important cupcake exam and I am too scared to blog about it just in the (quite possible) event that I fail and I have to write a shameful blog post about it when people ask how to big day went.

b) Most of my creative writing abilities have been sucked away by anxious thoughts leading up to the exam date.

The exam is unfortunately in German so I am trying to get my shit together in German which is seriously damn hard. In addition, I have been practising my baking as more of an efficient system rather than as my favourite artform, hence the suckiness of my blog. I have tons of positive energy and real support from my ever-faithful Trusty Apprentice and Mr. Cupcake’s family, helping me to rehearse my material so I can get a grip. I’m nervous as hell, but gonna give it my best shot as the exam date looms close.

In the spirit of sending out some positive vibes into the universe, here are some cupcakes I made for a friend’s birthday. He likes the classic Smiley and works at Deutsche Bank, hence the blue and white logo. Thanks Alma for all your help with the ridiculous number of fondant Deutsche Bank logos.

Now you know it all.

Cupcakes for Paris and in Paris: Berko Cupcake Review

14 Feb

One thing I learned on my travels while on my cupcake tour in Toronto was that the majority of bakeries in Toronto use swiss meringue buttercream to frost their cake. Unlike the basic buttercream (a combination of powdered sugar, butter and extract), this buttercream recipe melts normal granulated sugar (much like the flour based one I tried) so that the buttercream is smoother and doesn’t take on that grainy taste from powdered sugar. Afterall my vanilla cupcake trials, I revisited this swiss meringue buttercream and I really love it. Click here for the recipe.
We went away to to visit friends in Paris and I thought that this was the perfect opportunity to try out Swiss Meringue Buttercream on picky Parisian palettes. I baked two dozen chocolate cupcakes and made a vanilla swiss meringue buttercream to go on top. I packed my cupcakes on the train and headed for Paris with Mr. Cupcake. The cupcakes were received with rave reviews. Score!

Knowing my weakness for cupcakes, our friends suggested that they would take us to their local cupcake bakery on Sunday morning before we left for Frankfurt. On Sunday morning, we dragged ourselves out of bed and headed to Berko. And here is what we found.
The cupcakes at Berko were much smaller than mine, only about half the size. They only sold this one size of cupcakes for €2 each. They had a huge selection! But what we quickly realized when we ate our cupcakes, is that in fact their huge selection is only in the frosting. The base of all the cupcakes are either vanilla or chocolate and the difference in flavour you get is from the frosting rather than the cake itself. Here are the cupcakes we chose.

From the left: Raspberry-vanilla with white chocolate glaze, berry vanilla with fresh berries and berry coulis, chocolate cupcake with chocolate chip cookie chunks

It was definitely quite busy in the shop for a Sunday morning. There plenty of Parisians getting their cupcakes fix. Most of them took the cupcakes ‘to go’.

We arrived in Paris with cupcakes from Frankfurt and we settled in for a journey back to Frankfurt with some Parisian cupcakes.

The first one we tried was raspberry-vanilla with a white chocolate glaze. This one had a fresh raspberry on top and a cheeky fresh raspberry inside. The vanilla cake was very good but it did have a disappointing empty air pocket inside.
Next we tried the berry vanilla. It was the same vanilla cake base and it tasted very delicious. Not to sweet. Inside the cupcake there was also a fresh raspberry. The frosting was a whipped cream frosting (again, not too sweet) and the berry coulis in the squeezy thing was a delicious touch. Overall, a very delicious cupcake and I would go back for more.
The chocolate cupcake was disappointing. We picked the basic chocolate one with chocolate chip cookie chunks in the frosting. The frosting here was a buttercream, unlike the white chocolate glaze and whipping cream on the previous cupcakes and it was damn sweet. You could feel the sugar granules and the flavour of the chocolate wasn’t deep or chocolately at all. I couldn’t finish the cupcake.

 

Here you can see the shade of the chocolate. Very light. I prefer a deep dark chocolate cupcake.

2 outta 3, ain’t a bad score and I wouldn’t mind going back to sample some more of their flavours. Berko’s vanilla cupcakes were lovely afterall and that is sayin’ something as I feel that is one of the hardest flavours to perfect. Lord knows I am still working on mine!

Overall it was a fantastic time and I love experiencing cupcakes from all over and checking out the range of flavour combinations or creative ways of presenting the cupcakes. It’s always such a rush of inspiration!

Chocolate Vegan Cupcakes Put to the Test: Part II

3 Feb

Ok, you can stop your nail-biting and your sleepless nights are over. Part II of the Vegan Cupcake post is here! A promise is a promise and I do deliver even if it’s only been a month or two of delay. Tee hee. Bad blogger, bad!

So I have tallied the results of the 12 cupcake questionnaires that were returned about the 24 cupcakes I donated in the name of research. Clearly some questionnaires got lost during the testing (accidentally eaten?) but oh well, at least 12 made it back home. 10 questionnaires came back related to the chocolate cupcakes and 2 for the vanilla recipe.

The chocolate vegan results were certainly more critical as it was the first time I tried a recipe without eggs and with coconut milk instead of cow’s milk.

So here are the results broken down all mathematic style. Whew! Luckily just working with a multiple of 10 here, folks.

Here is how the chocolate frosting rated:

50% said that it was perfect, they wouldn’t change a thing
30% said it was almost perfect
20% said it was good

Here is how the cupcake cake scored:
30% said it was perfect and they wouldn’t change a thing
60% said it was almost perfect
10% said it was good

So overall the recipe was extremely well received. Other than ‘perfect’, ‘almost perfect’ and ‘good’, the remaining categories were ‘recipe needs improvement’ and ‘terrible, why am I eating this’ and none of my testers went there. 80% said that the frosting was perfect or very close to perfect and 90% said that the recipe was perfect or very close to perfect. I recently found out from a fellow baker that chocolate is a hard recipe to screw up though, but hey, I will take the rave reviews nonetheless and can be comfortable in saying that people should not be scared to try vegan cupcakes. They clearly check all the boxes. Pun intended. Here is the recipe.

Now onto the vanilla recipe. I only received a grand total of two questionnaires zuruck (back) so the feedback was short and not so sweet. Ugh. Both of the questionnaires reported that my vanilla recipe pretty much sucks. They said that they were dry and that I needed to work on the recipe. Back to the drawing board.  Vanilla seems so simple yet it’s not. It’s so basic in its flavour, that you just have to get it right. No hiding behind desiccated coconut or fresh fruit. So if you have a bad-ass vanilla recipe, send it my way! I would love one with a really tender crumb. I still need to continue experimenting with using corn flour to lighten the texture. Or do I over-bake? Lord knows! I always find that my vanilla cupcakes taste awesome straight out of the oven but they dry out quick as hell.

To finish on a happier note, Valentine’s Day is just around the corner. Have you bought her a card yet? You at least have to get her a card! Oh wait, no men read this blog. Have you got him a card yet? You should at least get him a card, girlfriend.

I love you too!

Here are a couple of designs I put together for your sweetheart with a sweet tooth.

Cupcake Tour in Toronto, A Review

26 Jan

For my birthday this year I planned a huge excursion. I grabbed the four closest and sweetest people in my life and headed to five of the sweetest artisanal confectionary shops in Toronto. Since forever I have heard only good things about Cake Opera Co., Bobbette and Belle, For the Love of Cake, Dufflet and The Cupcake Shoppe so I just had to find out for myself. There is nothing like sampling the fine cupcakes of Toronto and discovering the presentation, ambiance and flavours all for yourself.

The first place on the map was Cake Opera Co. and from the awe-inspiring online gallery, it was one not to be missed. Both Alexandria Pellegrino and Jessica Smith have been doing their cake thing for ages now, but it wasn’t until very recently that they opened up shop. Their collective sense of style and taste is covetable and you can’t help but want to take away one of their top of the line cupcakes which they romantically and rightfully refer to as ‘Petits Gateaux’. At $4.25 a pop, their appearance was dazzling and we had no problem shelling out the cash to get four out of their six flavours. All of this is beside the fact of how wonderfully kind and welcoming both Alexandria and Jessica were. Alexandria took the time to chat to me and my little posse for at least 25 minutes. She is sooo down to earth and took the time to explain some of the little experiences she has had through the years. I loved every minute and we all left with our cupcakes beautifully packaged and put them away for later.

Initially the plan was to eat the cupcakes throughout the day, but without seating room at all the locations, we thought it would be a better idea if we took all the cupcakes from each location, brought them all home and divided them equally instead of eating on the run or in the car.

The next stop on the way was The Cupcake Shoppe. Unfortunately, it was closed due to some renovation work so instead we made a pit stop for lunch and had customized burgers…Mmmm….Canadian burgers with a side of poutine fries.

Queen Street was our next district and Bobbette and Belle was our next stop. First impression of this was shop was that it was huge! Like Cake Opera Co., Bobbette and Belle are known first and foremost for cake making. But where you can find a great cake, a great cupcake is lurking not far behind. I forgot the retail price per cupcake but on their website they charge $4.00 per cupcake. Here we purchased two classic flavours, chocolate with a hazelnut flavoured chocolate frosting (mmm, tasted like Nutella) and a classic vanilla cupcake with a chunk of shortbread in the frosting. A great piece of advice I got from Alexandria Pellegrino that day, which I totally agree with, is that the sign of a truly great baker is his/her vanilla recipe. So that I why I decided on buying those flavours.

Bobbette and Belle is huge. I have actually never seen a baked goods shop that large. The space spanned about the size of two retail shops, not just one. The guy behind the counter was uber friendly and since I am a big cupcake fan, I asked all types of questions and he was happy to answer them all. During our chat, business was steady and many people came and went, happy with their purchases of cupcakes and other baked and handmade goods. It was great to see. So after 25 minutes we took our cupcakes and continued to fill up our trunk.

A selection of other treats that Bobbette and Belle sell.

It was getting late quickly so we rushed over to our next location in search of 4D cupcakes from For the Love of Cake. It was definitely out of the way and we were glad we had the car with us. We got there just before they closed so the selection was slim pickens. Nevertheless, we grabbed four cupcakes for $2.50 each. We chose the Red Velvet, the Tiramisu, a Chocolate Covered Banana cupcake and the Rocky Road. All of the cupcakes have four dimensions: the cake itself, the frosting, a filling and a garnish. I was really excited to get a full cupcake experience. We carried yet more goodies to our car.

The last and final stop was Dufflet which is opened until the latest of the stores we visited, until 19:00. They had monster big cupcakes and great customer service. We spoke with the two guys serving the sweet treats and we all chatted away for another 20 minutes. The cupcakes there cost about $2.50 also. We  made our decisions (chocolate and vanilla) and loaded up the car one final time. our trunk was full of cupcakes at this point and we drove home to delve into our goodies.

Cupcakes in Review

Top row of four are from Cake Opera Co. Flavours are: Coconut, Chocolate Raspberry, Chocolate and Vanilla. Next row of four is from For the Love of Cake. Flavour are: Chocolate Covered Banada, Rocky Road, Red Velvet and Tiramisu. Two from the left are from Dufflet. Flavours are Chocolate Ganache and Vanilla. Two from the right are from Bobbette and Belle. Flavours are Chocolate and Vanilla.

I don’t usually like to equate price with quality but in our cupcake trial this was the case. The best (and most expensive) enjoyed by ALL of the cupcake testers were those from Cake Opera Co. I have to give the cupcakes credit though. Even when leaving the price out of the equation, the quality and design of flavours was top-notch. The coconut one tasted of coconuts and not like tanning oil, the use of Valhrona chocolate was fantastic and the use of handmade fruit leather with no less than 24k gold specks, as part of the raspberry cupcakes was a raving success.

The second favourite was the Bobbette and Belle cupcakes. In my opinion as well as in Mr. Cupcake’s, the vanilla was fantastic and that’s saying something. The Nutella-like chocolate frosting on the chocolate cupcake was also very delicious and inspired me to try this as a flavour option for my cupcakes. Germans definitely like their Nutella!

The cupcakes from the remaining bakeries, were not as well received. They were liked but there were not raved about. Sometimes you know that the price you pay is just because of a brand name or a market reputation, but here we all agreed the quality was reflected in the price and we’d all go back in the blink of an eye to our cupcake tour winners, Cake Opera Co.!

For more photos, check out my Facebook page.