First part, I took these pictures, so they are not as pretty as they should be. We miss our talented photographer.
Next is the butterfly wings. I will pull these off the wax paper and place them in the soft and gooey ganache. I melted white chocolate that was already sweetened, and added 100% cacao chocolate pieces, and melted and mix them together on a double boiler. I had to work fast! It is the hurry up and wait for the chocolate to cool, then it is get it in the piping bag before it hardens time:) I fancied the butterflies up with nonpareils, to make it more 3 dimensional.
It's gonna be So Good!
Then the Chocolate divine cupcake. We mix it, and bake it. Simple No?
Third part. Ganache. More double boiler. Fine chocolate, 70% cacao, heavy whipping cream, and baking sugar. I love this process. It is my favorite step, making a pool of chocolate goo. If only I could take a dip in it, but that job belongs to the cupcakes.
Which brings us to part four. Dip the cupcake in said cacao goo. This is repeated as many time as desired.
Final part. Pretty part. Bestest part ever! Garnish!!!!! Time to unleash the butterfly. Top those chocolate beauties with the butterfly, and enjoy your hard work.Not too bad for a Bad Cupcake?
Molasses, Guinness, orange zest, and warm fall spices, make this a true fall pleasure. Soft and moist, like ginger bread, topped with spiced whipped cream and orange zest. Hello Holidays!
Local honey, organic fresh-picked lavender, crispy top and soft center make this sweet cake subtle and lite. Butter cream & honey frosting to top it off, with lavender buds to add a complex and lovely contrast of textures. Even better.
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