Is United States the pioneer in bringing about the Cupcake craze?
I would like to think so. Cupcakes started here long, long back and the fad soon turned into something more permanent. From what I hear cupcakes have now been around, in their current form, for at least 8 years. This is why I started the journey to discover what works and what doesn't.
We've been making cupcakes as part of our business since the very beginning, but what we were doing was what was instinctive to us - taking a part of a cake, shaping it differently and then icing it. But the question I always wondered about was whether this was the right way? Weren't cupcakes supposed to be more moist, iced differently with a yummy filling inside?? Well, I did finally discover the answer after visiting at least 20 different famous cup-cakeries around the States.
The answer - we were pretty much doing it right all along. Our top two cupcakes - the Red Velvet and the Chocolate Fudge were bang on. The others, hmmm, not so much.
Its been a journey, discovering everything the US has to offer. From the West Coast to the East Coast, each cupcakery had a different look, feel and attitude. Some were local and others global, but they all had the same underlying theme - presentation was as important as the taste and if we are to sell cupcakes, they not only have to taste delicious, they have to look amazing too. Each place had their unique style of icing and their signature flavour. They all had different looks, but all of them were super appealing to the customer. Some were easily found, while others you passed through and had to make an effort to find. But the designs that appealed to me the most were the subtle colors mixed in with a bright shade - something like could be seen at cupcakeries like Sprinkles or Magnolia. Little bakeries in many cities were good, but not great and the undiscovered ones, were undiscovered for a reason. I noticed that Americans value good talent and skill and most importantly, they promote and nurture good talent so it can grow and succeed to it's maximum ability. So if your business hasn't grown in the US there is a reason for it, and its not because you don't have the "right contacts".
Moving on to more important topics, name -- taste! While in the US, I tasted some unbelievable flavours, that you would want to go back and eat again and again and again. Some of the best stuff I had was in New York, the culinary hub but then there were also places in California that could beat even the best in New York. There is a flavour that I can still remember and that is of the Red Velvet Cheesecake @ Magnolia Bakery in Chicago or New York. Unbelievable texture, amazing icing and something of which, not one but several bites are not enough. So much so, that my lactose intolerant cousin (my taster in this evil bake world) risked getting an allergy for this icing. That's how good this cupcake was -- it was soooo worth it! However, the BEST RED VELVET CUPCAKE I had was not here, it was in a chain known as Susies Cupcakes. It was something that we drove half an hour for, not once but twice and in a city where all I had was 3 measly hours each day for sight seeing!!!!
So if you are visiting America anytime soon and want to know the best places to go, hit us up at www.fortheloveofcake.in and check out our album "Bakeries from Around the World " on your Facebook page and you'll know all there it is to know.
Thanks!
Avani
For the Love Of Cake
Ref Link for BAKERIES FROM AROUND THE WORLD : https://www.facebook.com/media/set/?set=a.371049832943162.77099.218809414833872&type=3
I would like to think so. Cupcakes started here long, long back and the fad soon turned into something more permanent. From what I hear cupcakes have now been around, in their current form, for at least 8 years. This is why I started the journey to discover what works and what doesn't.
We've been making cupcakes as part of our business since the very beginning, but what we were doing was what was instinctive to us - taking a part of a cake, shaping it differently and then icing it. But the question I always wondered about was whether this was the right way? Weren't cupcakes supposed to be more moist, iced differently with a yummy filling inside?? Well, I did finally discover the answer after visiting at least 20 different famous cup-cakeries around the States.
The answer - we were pretty much doing it right all along. Our top two cupcakes - the Red Velvet and the Chocolate Fudge were bang on. The others, hmmm, not so much.
Its been a journey, discovering everything the US has to offer. From the West Coast to the East Coast, each cupcakery had a different look, feel and attitude. Some were local and others global, but they all had the same underlying theme - presentation was as important as the taste and if we are to sell cupcakes, they not only have to taste delicious, they have to look amazing too. Each place had their unique style of icing and their signature flavour. They all had different looks, but all of them were super appealing to the customer. Some were easily found, while others you passed through and had to make an effort to find. But the designs that appealed to me the most were the subtle colors mixed in with a bright shade - something like could be seen at cupcakeries like Sprinkles or Magnolia. Little bakeries in many cities were good, but not great and the undiscovered ones, were undiscovered for a reason. I noticed that Americans value good talent and skill and most importantly, they promote and nurture good talent so it can grow and succeed to it's maximum ability. So if your business hasn't grown in the US there is a reason for it, and its not because you don't have the "right contacts".
Moving on to more important topics, name -- taste! While in the US, I tasted some unbelievable flavours, that you would want to go back and eat again and again and again. Some of the best stuff I had was in New York, the culinary hub but then there were also places in California that could beat even the best in New York. There is a flavour that I can still remember and that is of the Red Velvet Cheesecake @ Magnolia Bakery in Chicago or New York. Unbelievable texture, amazing icing and something of which, not one but several bites are not enough. So much so, that my lactose intolerant cousin (my taster in this evil bake world) risked getting an allergy for this icing. That's how good this cupcake was -- it was soooo worth it! However, the BEST RED VELVET CUPCAKE I had was not here, it was in a chain known as Susies Cupcakes. It was something that we drove half an hour for, not once but twice and in a city where all I had was 3 measly hours each day for sight seeing!!!!
So if you are visiting America anytime soon and want to know the best places to go, hit us up at www.fortheloveofcake.in and check out our album "Bakeries from Around the World " on your Facebook page and you'll know all there it is to know.
Thanks!
Avani
For the Love Of Cake
Ref Link for BAKERIES FROM AROUND THE WORLD : https://www.facebook.com/media/set/?set=a.371049832943162.77099.218809414833872&type=3
This comment has been removed by the author.
ReplyDeleteThanks a lot for sharing that article with your audience.
ReplyDeletethanks!
wordpress
ufa88kh.blogspot
youtube
ភ្នាល់កីឡាប្រដាល់