Hi! My name is Lauren and I am an intern learning the ropes at Sweet Hearts Patisserie in Annapolis Maryland. Using this blog, I intend to share with everyone all that I learn, as well as some beautiful pictures of all the wonderful goodies we sell at our amazing little shop!
Anyone up for some beer cupcakes?
When adding extras (such as pistachios to our pistachio cupcakes or strawberry puree to our strawberry cupcakes) be very delicate and don’t stir too much because it can make the batter tough by building the gluten. Fold gently!
Time for some daily deliciousness featuring left, strawberry cupcakes and right, pistachio cupcakes. Yum, no?
Cannoli cupcakes anyone?
Maple bacon cupcakes. Need I say more? They sold out the day we made them.
Featuring some of the yumminess that we sell in our shop!
Cupcake tree~
As of 3/19/2012, Sweet Hearts Patisserie is open! While I don’t remember much of what I did yesterday (I do remember vaguely making cookie dough balls for gingersnap cookies and making some yummy brownies), today I learned how to (and how not to) frost a cup cake. It’s a lot harder than it looks. You have to keep your hard surprisingly straight up and down and not as curved as I thought. It’s still a work in progress but I will get the hang of it, I have faith.
I learned another what NOT to do today as well. When making cookie dough do NOT use the whisking attachment on the kitchenaid appliance. Use the paddle, otherwise you’re in for it. I made a fairly simple sugar cookie dough recipe today and I mistakenly used the whisk attachment and sadly ended up wasting time scraping dough off every wire and I still didn’t get it all. Don’t be a fool like me. Know which attachment to use before hand!
Here are some pictures of the progress (and some noms we had as rewards for our labor!). We’re a little bit behind schedule due to some technical difficulty but we are tentatively opening this upcoming WEDNESDAY 3/13/2012 so please come in a visit us!
EDIT: We are now opening MONDAY 3/19/2012!!! Sorry for the mix up!
