#CUPCAKE BAKER PROFILE CRACKED#
#CUPCAKE BAKER PROFILE PRO#

I remember booking the largest invoice for that first year being close to $1,000 and thinking that was such an amazing accomplishment. When I first started, we were making mostly decorative cupcakes (which happened to be a big trend in the industry at the time). I had under 20 weddings my first year in business. How many weddings did you do during your first year? Do you remember how much you were charging? Hey there, Cupcake! is an award winning, world renowned leader in the cake design industry and is known for their modern, unique and trendsetting designs. Focusing on classic and unique flavors using only the finest fresh ingredients, every sweet creation is made from scratch. Hey there, Cupcake! is Southern California’s premier wedding cake and petite dessert bakery. And today, we are excited to introduce you to her (and her awe-inspiring work) as she celebrates 10 years in business this month! Read on to learn about how goal setting is an important part of her propelling her business forward, what she spends the majority of her time doing, and what she would like to be reincarnated as in her next life! Tell us a little bit about your company. So, when Stevi Auble of Hey there, Cupcake! left the world of interior design to jump into the world of weddings, it felt like a natural progression as she found another home for her creativity.

#CUPCAKE BAKER PROFILE PRO#

While people on the outside looking in are likely to think everything about being a wedding pro is glamorous, we all know that it takes a lot of heart, drive, and hard work. 48.Building a successful business in the wedding industry is equal parts creativity and business acumen. Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 9th edition, Boston: Munroe and Francis, 1836, pp. “Cupcake | Definition of Cupcake in English by Oxford Dictionaries.” Oxford Dictionaries,, Accessed.Large-scale bakeries using continuous mixing may need to introduce formula modifications such as substituting butter/shortening and eggs with emulsifiers/butter flavorings and egg replacers, respectively to help manage cost. The cupcakes are often filled and/or glazed after baking and cooling to increase variety in the product.Using a higher ratio can result in larger size cupcakes The ratio of batter to pan size also plays an important role in determining the appearance of the product.It is important to balance baking time and temperature to create the characteristic domed top associated with cupcakes. Lower temperatures may result in flat top cakes.Higher temperatures may cause the outside to set too quickly, leaving the inside under baked, or may result in cracks and leaks forming on the surface.

Due to their small size, cupcakes require shorter bake time and lower temperatures than regular size layer cakes.

#CUPCAKE BAKER PROFILE CRACKED#

Extremely thick and highly viscous batters result in cracked peaks and underbaked cakes. A fluid batter would cause the product to have a flatter top, while a viscous batter would have greater tolerance and result in a rounder top.

Batter viscosity is important to cupcake production as it will directly affect its baking performance and final appearance.Important guidelines for producing cupcakes While the above formula describes a recipe for the production of cupcakes using the multi-stage mixing method, commercial-scale production may use different formulations if a continuous mixer is being used. The batter can then be deposited into pans/moulds and baked as required.Scrape down the bowl and continue mixing for about another 4 minutes on low speed.Mix for another 1 minute on low speed while adding the water and vanilla from the third stage.Scrape down bowl and mix for another 2–4 minutes at low speed until the required target specific gravity is reached (0.85–0.875).Mix for another 1 minute while adding the water from the second stage.Scrape down bowl and mix for 4 minutes.Add all dry ingredients, including fat, in the mixing bowl and mix at low speed for 1 minute, while slowly adding the liquids from the first stage.Mixing (until a target specific gravity is reached).Chlorinated soft wheat flour (air classified, short patent)

Cupcake baker profile